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10
Nov, 2020
Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

How to cook 34 authentic global recipes without tedious planning.
Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

SpiceBreeze
Poulet aux Meslalla is a stew of chicken and olives with a slightly lemony gravy, also called olive chicken tagine. Tagines are originally cooked in the earthenware tagine pot. This recipe is the simplest version with a pure flavor dominated by saffron, lemons, and olives (or meslalla). The smell of saffron feels like home in a Moroccan family kitchen.
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hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lb chicken without bones, skin on (*)

Fresh Produce

  • 1 large onion finely chopped
  • 0.5 lb potatoes cut into wedges
  • 0.5 cup parsley chopped
  • 0.25 cup lemon juice

Packaged Goods/Staples

  • 1 cup chicken or vegetable broth
  • 0.5 cup green olives
  • olive oil
  • salt & pepper

Poulet aux Meslalla Culinary Spice Kit

  • Paprika, cumin, garlic, ginger, saffron

Instructions
 

  • Cut chicken into pieces of about 2.5 x 2.5 inches.
  • In a large POT, add 2 tbsp olive oil, chicken, onions, Poulet aux Meslalla spices, and salt & pepper to taste. Mix well.
  • Add broth. Cover. Bring to a boil.
  • Reduce heat to medium-low and cook for 40 minutes. Stir occasionally. Add a bit of water if necessary.
  • Add potatoes and continue to cook for 10 minutes.
  • Add the olives and lemon juice. Mix well.
  • Continue to cook for 10 minutes.
  • Stir in the parsley.
  • Serve with your preferred salad and fresh bread to soak up the gravy.
  • Enjoy!

Notes

(*) If you prefer in-bone pieces, increase the amount to 2 lbs in total. 
Suggested Sides
  • baguette, white bread loaf, or flatbread
  • lettuce salad or cucumber-tomato-salad
Variations
  • Substitute the chicken with veal or lamb and adjust the cooking time.
  • Substitute half or all of the parsley with cilantro.
  • Use olives that are marinated in garlic.
  • Make Ras el Hanout or vegetarian Couscous aux Sept Légumes instead.

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19
Mar, 2020
Pesto homemade

Italian Pesto Genovese Homemade

How to cook 34 authentic global recipes without tedious planning.
Pesto homemade

Quick Homemade Pesto

SpiceBreeze
Are you a fan of fresh homemade pesto? The original recipe for Pesto Genovese from the region of Genoa in North Italy dates back to the 8th century. Want to try it? We made it a bit easier for you. It takes only a few minutes - Promise!
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Cuisine Italian
Servings 3

Ingredients
  

  • 2 oz fresh basil leaves
  • 1/2 cup olive oil good quality!
  • 1/2 cup grated parmesan or mixed with pecorino
  • 1 tbsp pine nuts
  • 2-3 cloves garlic optional
  • sea salt to taste

Instructions
 

  • Wash the basil leaves, pat dry, and place them in a container in the freezer for 1/2 hour.
  • Put the bowl and blades of the food processor in the fridge for 1/2 hour.
  • Blend all ingredients, except the basil, in the food processor until it becomes a smooth paste.
  • Add the basil and blend until the pesto consistency looks right to you.
  • Enjoy!

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4
Sep, 2019
Javanese Sate Ponorogo

Indonesian Sate Ponorogo

How to cook 34 authentic global recipes without tedious planning.
Sate Ponorogo

Javanese Sate Ponorogo

SpiceBreeze
Believed to have originated on the island of Java, within the archipelago of Indonesia, sate is recognized as Indonesia’s national delicacy consisting of seasoned, skewered, and grilled meat served with a side of sweet and salty peanut sauce. An abundantly popular street food option, it comes with any type of meat from chicken to crocodile or tofu. Authenticity requires the meat grilled over a charcoal heat for its distinct flavor, making this dish perfect for grilling on a warm summer day.
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Hands-on time 30 minutes
Course Main Course
Cuisine East Javanese, Indonesian
Servings 3

Ingredients
  

  • 1.5 lb chicken breast, thighs, or tenders
  • 1 small onion quartered
  • 2 cloves garlic
  • 0.5 cup peanut or cashew butter
  • 24 skewers *)
  • 2 tbsp soy sauce or tamari **)
  • 1-3 tsp brown sugar
  • oil salt

Optional

  • 1 fresh chili
  • 1 tbsp dried shrimp or anchovy paste

Sate Culinary Spice Kit

  • Lemongrass, ginger, galangal, chili, coriander, garlic, lemon peel, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon crystals, lemon oil

Suggested Sides

  • Cooked or steamed Jasmine rice
  • English cucumber or daikon sliced
  • Any fresh salad of your choice.

Instructions
 

Sate Sauce

  • In a BLENDER, blend onions, garlic, and 1.25 cup of water until smooth.
  • Optionally, add shrimp and chilies.
  • In a POT, heat 0.25 cup of oil over medium heat.
  • Careful of splatters, stir in peanut butter.
  • Add the onion-garlic water and soy sauce.
  • Season to taste with Sate spices (start with 1 tsp), sugar, and salt.
  • Mix well. Cover. Bring to a boil.
  • Turn heat to low and simmer for about 30 minutes until the sauce thickens and the oil separates on the surface. Stir frequently.

Marinade

  • Cut chicken into 1/4-inch thin strips.
  • In a BOWL, mix 2 tbsp oil with 2 tbsp sate sauce and 4 tbsp soy sauce.
  • Add chicken, mix well, and let marinate for 30 minutes.

Grill

  • Thread chicken onto skewers and grill them until they are browned on all sides.
  • Serve sate skewers with rice, sate sauce, cucumber, and optionally daikon.
  • Enjoy!

Notes

▪ Substitute chicken with sirloin beef or your preferred steak or lamb or with cubed firm tofu.
*) If using wooden skewers, soak them first for 0 minutes in water.
**) Or Indonesian kecap manis sauce, if available.

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25
Jul, 2018
Laotian Larb

Loatian Larb

larb plated

Larb Summer Salad

This simple fresh summer dish is a specialty from Laos. Larb is an exotic sour-salty salad with cooked ground meat and fresh herbs.

Larb likes it hot

Larb is originally very hot and served with unseasoned vegetables to balance the intense flavor. Our seasoning provides the basic with a mild hotness. Add as many fresh chilies as you can take.

Variations
  •  Substitute beef with any other ground meat, or vegetables (recipes below).
  • Substitute 2 green onions with 1/2 red onion.
  • If not using fish sauce, add 1-3 tbsp anchovy paste.
  • Add chopped cilantro or Thai basil.
The Larb Culinary Spice Kit includes the following spices:

Lemongrass, amchoor, garlic, lemon peel, chili, coriander,  ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

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Larb dipping
Larb dipping

Laotian Larb

SpiceBreeze
This simple fresh dish is a specialty from Laos and one of our summer favorites. Larb or laap is an aromatic sour-salty salad with raw or cooked ground meat. We go with the latter and an exotic blend of lemongrass, amchoor (green mango), and dried herbs. We recommend adding fresh herbs for an extra burst of flavor. It's best with rice and unseasoned salad.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Laotian
Servings 3

Ingredients
  

  • 1 lb ground meat beef, pork, or poultry
  • 4 green onions thinly sliced
  • 1 lettuce sliced
  • 1 English cucumber sliced
  • 2-4 limes or lemons for juice
  • 4 cups rice cooked; recommended: jasmine rice
  • 1-2 tbsp soy sauce or tamari

Optional

  • 1 tbsp jasmine rice uncooked
  • 1-3 tsp sugar palm or brown
  • 1-3 tbsp chopped herbs (mint, cilantro, and/or Thai basil)
  • 1-3 fresh red chilies sliced
  • 4 oz mung bean sprouts
  • 1 cup cashew or peanuts chopped

Larb Culinary Spice Kit

  • Lemongrass, amchoor, garlic, lemon peel, chili, coriander, ginger, star anise, cilantro, onion, basil, cumin, mint, white peppercorn, cinnamon, lemon oil

Instructions
 

Optional preparation

  • In a PAN, toast 1 tbsp uncooked rice over medium heat until it turns golden brown.
  • Transfer to a spice grinder and grind until fine. Set aside.

Cook meat

  • In a PAN, cook ground meat over medium heat, stirring frequently, until it’s crumbled and fully cooked.
  • Turn heat off.

Season

  • Add Larb spices and onions. Mix well.
  • Add to taste: 1-3 tbsp lime juice and
  • 1-2 tbsp soy sauce. Mix well.

Optionally

  • Optionally, add chopped herbs (recommended), 1-3 tsp sugar, toasted ground rice, and/or chilies to taste. Mix well.

Serve

  • Transfer larb salad to a SERVING BOWL.
  • Serve with rice, lettuce, cucumber slices, and optional mung bean sprouts.

Optionally

  • Optionally, sprinkle with chopped nuts.
  • Enjoy!

Notes

▪ Substitute 2 green onions with 1/2 red onion.
▪ Substitute soy sauce with 1-3 tsp fish sauce or add 1-3 tbsp anchovy paste.

Vegetarian Versions

Substitute meat and the 'cook meat'-step in the instructions as follows:
1) Cauliflower Larb
  • In a FOOD PROCESSOR, chop 1 head raw cauliflower into rice-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry cauliflower until cooked but still a bit crisp.
  • Turn heat off.
2) Mushroom Larb
  • Chop 1 lb of your favorite mushrooms into about pea-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Cook mushrooms until they are cooked.
  • Turn heat off.

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