German-Austrian Schupfnudeln

Schupfnudeln fried

Schupfnudeln - German-Austrian Noodle Dumplings

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

  • 1 lb starchy potatoes *1
  • 1 cup all-purpose flour
  • 1 medium egg
  • 1 pinch of salt
  • 2 tbsp potato starch

Instructions

  1. Boil the potatoes in their skins until soft. Let them cool down.
  2. Peel the potatoes and either press them through a potato press or mash them with a potato masher until no lumps left. Don't use a food processor or blender.
  3. Let it cool completely.
  4. Add flour, starch, and egg. Season with salt to taste.
  5. Mix roughly with a fork. Then knead everything with your hands to a smooth dough, but only very briefly.
  6. On a well-floured worktop, divide the potato dough into 4 parts.
  7. Form each part into a long sausage roll of about 1 inch thickness.
  8. Cut the rolls into about 1 inch wide pieces.
  9. Roll each piece individually between floured hands into a finger-thick roll with pointed ends.
  10. Place so the formed Schupfnudeln on a well-floured platter.
  11. In a wide POT, bring water to a boil. Season with salt to taste.
  12. Depending on the size of the POT, place 10-20 Schupfnudeln in the boiling water.
  13. Scoop them out when they rise to the top.

Use the boiled Schupfnudeln in one of our Schupfnudeln recipes or to substitute gnocchi in your favorite recipe.

Notes

*1 recommended: russet or yukon gold potatoes

Recommended Products

Georgian Chakhokhbili

Georgian Chakhokhbili

 

Georgian Chakhokhbili

Georgian Chakhokhbili

SpiceBreeze
Chakhokhbili is a traditional Georgian one-pot stew made with chicken, onions, and tomatoes. Originally, the dish was made with pheasant ("khokhobi"). The stew is seasoned with the famous khemli suneli spice blend which contains coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). If possible, we recommend serving the dish with Georgian cheese bread (khachapuri).
 
hands-on time 30 mins
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 lb chicken [1] thighs or legs bone-in

Fresh Produce

  • 1-2 red bell peppers diced (optional)
  • 1 lb tomatoes chopped [2]
  • 2-4 tbsp chopped fresh herbs [3]
  • 1-3 cloves garlic pressed or grated (optional)
  • 1-2 fresh chilies finely chopped (optional)

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chakhokhbili Culinary Spice Kit

  • coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Suggested Sides

  • any flat bread or Georgian khachapuri [4]
  • cooked or steamed rice

Instructions
 

  • Season chicken with salt & pepper to taste.

Cook

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add chicken and fry until it turns brown on all sides. Scoop it out and set aside.
  • In the same POT, add onions and optionally bell pepper.
  • Fry over medium heat until the onions turn golden.
  • Add tomatoes and Chakhokhbili spices. Mix well.
  • Season with salt & pepper to taste. Return chicken. Mix well. Cover.
  • Bring to a boil. Cook over medium heat for 30-60 minutes until the chicken falls apart. Stir occasionally.

Add to taste:

  • fresh herbs, and
  • optionally garlic and/or fresh chilies.
  • Cook for another 5 minutes.

Notes

[1] Substitute: lamb chops or loin. Cook 90-120 minutes.
[2] Substitute: 2 cups tomatoes (whole, chopped, or puree), unseasoned.
[3] Your choice of: parsley, mint, basil, or cilantro.
[4] Khachapuri recipe.
 

Georgian Dishes

Georgian chakhokhbili
Georgian lobio
Georgian chashushuli
Georgian ajapsandali
European Schupfnudeln

German-Austrian Schupfnudeln Variations

 

European Schupfnudeln

German-Austrian Schupfnudeln

SpiceBreeze
Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.
 
hands-on time 30 mins
Course Main Course
Cuisine Austrian, German
Servings 3

Ingredients
  

Protein

  • 4 oz bacon [1] cut into 1/2 inch strips

Fresh Produce

  • 1 medium onion finely chopped
  • 8 oz green cabbage or baby broccoli [2] cooked

Packaged Goods/Staples

  • 12 oz gnocchi [3]
  • 12 oz dried prunes [4] pitted
  • sugar or other sweetener
  • salt & pepper

Alternative: Mohnbutter

  • 4 tbsp butter
  • 1-3 oz ground poppy seeds
  • 2 tbsp powdered sugar optionally

Instructions
 

  • In a PAN, fry bacon strips over medium heat until crisp. Scoop them out. Set aside.
  • Add onions. Fry 5 minutes.
  • Add gnocchi. Fry 5 minutes.
  • Add vegetables and return bacon.
  • Heat until all ingredients are hot.
  • Season with salt & pepper to taste.
  • Serve the compote (see below) for dessert.

Alternative: Mohnbutter

  • Cook gnocchi according to package directions.
  • In a PAN, melt 4 tbsp butter. Lightly roast poppy seeds and optionally Mohnbutter spices. Add gnocchi and toss to reheat.
  • Serve with a side of prunes compote.
  • Optionally, sprinkle with powdered sugar.

Compote

  • In a POT, add prunes and 2 cups of water.
  • Add sweetener and Schupfnudeln spices to taste. Cover and cook over low heat for about 30 to 60 minutes until the prunes softened to your taste and the sauce thickened. Add water if necessary. Enjoy!

Notes

[1] Substitute bacon with small diced pancetta.
[2] Substitute vegetables with 12 oz sauerkraut.
[3] Substitute gnocchi with homemade Schupfnudeln (recipe) or cooked thick pasta (recipe & tips online).
[4] Substitute dried prunes with fresh plums or apples: reduce the water to 1/8 cup.
Mexican Pambazos Sandwich

Mexican Pambazos – The Breeze Way

Play Video

Mexican Pambazos

Sandwich dipped in chili sauce and fried. Flexible filling & toppings.

Pambazos Culinary Spice Blend:

Ancho chili, pasilla chili, black peppercorn, garlic, jalapeño, onion, coriander, oregano, cumin

Cooking - The Breeze Way

Shopping List - Main Ingredients

Bread & Sauce - The Key Elements
  • 6 bread rolls
  • 2 cups tomato puree or
    2 tbsp tomato paste or 2 fresh tomatoes
  • SpiceBreeze Pambazos spice blend or chili powder/sauce
Filling - or choose your favorite taco filling 😉
  • 6 oz chorizo
    or ground meat (beef, lamb, or any other)
    or pinto or black beans (can)
  • 2 large potatoes (authentic) or choose any combination of vegetables
Toppings - suggestions for the authentic version
  • 2 cups shredded lettuce (your choice)
  • 1 cup crumbled cheese (feta, cotija, queso fresco)
  • 1 cup sour cream, crème fraîche, or Mexican crema

Additional Toppings - Pick at Least One

  • pickled onions or jalapeños
  • fresh cilantro
  • leaves avocado slices
  • fresh chili slices or hot salsa

FAQ

  • Mexican flavor with our Pambazos spice blend that includes three different chilies and the basics garlic, oregano, cumin, and coriander
  • The simple technic to fry a bread roll that was dipped in a chili sauce.
  • The incredible tickle of spicy chilies when you dig into the bread that creates a new kind of craving.
  • This sandwich is extremely versatile. Just like tacos, you can switch to whatever filling you fancy.

You could cook the potatoes and the sauce a day ahead to save time on the actual cooking day.

This dish is so simple in its authentic way. The only shortcut that we added is to substitute the step of cooking and blending fresh chilies with our special Pambazos chili blend.

There is not much risk in making this recipe. A risk is when the bread is too soft. You can find a tip to handle this type of bread in the recipe notes.

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

Mexican Pambazos Sandwich

Mexican Pambazos

SpiceBreeze
Pambazos are Mexican sandwiches filled with potatoes and chorizo. What makes the difference is the preparation of the bread roll: it's covered in chili sauce and fried. Though the chili sauce is quite hot, it only leaves a subtle heat on the roll. Of course, we included alternatives to chorizo.
hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Protein

  • 6 oz chorizo [1] soy or meat

Fresh Produce

  • 2 large potatoes cubed
  • 2 cups shredded lettuce e.g. romaine

Dairy - Toppings

  • 1 cup crumbled cheese feta, cotija, queso fresco
  • 1 cup sour cream crème fraîche, or Mexican crema

Packaged Goods/Staples

  • 2 cup tomato puree [2] not seasoned
  • 6 medium bread rolls [3]
  • salt
  • oil

Culinary Spice Kit

  • Ancho chili, pasilla chili, black peppercorn, garlic, jalapeño, onion, coriander, oregano, cumin [4]

Optional Toppings

  • pickled onions or jalapeños
  • fresh cilantro leaves
  • avocado slices
  • fresh chili slices or hot salsa

Instructions
 

Salsa

  • In a POT, heat 1 tbsp oil and tomato puree. Season with 1 tbsp Pambazos spices and salt to taste. Cook over low heat for 15-30 minutes until the sauce thickens. Set aside.

Potatoes

  • In a covered POT, cook potatoes over low heat until soft. Drain and set aside.

Chorizo

  • In a large PAN, add the chorizo and cook over medium heat for about 10 minutes.

Alternatively for ground meat or beans:

  • In a PAN, heat 2 tbsp oil, add crumbled meat/beans, Season with salt and Pambazos spices to taste. Fry until cooked.

Mix

  • Add the potatoes to the cooked chorizo. Mix well and smash them a little bit.

Pambazos

  • In a large PAN, heat 1 tbsp oil over medium heat.
  • Dip the rolls into the salsa to cover all sides.
  • Fry the rolls on both sides until slightly crisp. Repeat until all rolls are crisp. Add oil if necessary.

Assemble

  • Fill rolls with the chorizo-potato mix. Add your preferred toppings.
  • Enjoy!

Notes

[1] Substitutes: 6 oz ground beef or poultry or 1 can black or pinto beans
Alternative: 4 eggs (scrambled) and 2 slices bacon or salami (cut into 1/4 inch cubes)
[2] Substitute:
2 tbsp tomato paste with 1-2 cups of water
or 2 tomatoes with a little water as needed
[3] firm outside, not too soft inside, for instance, Kaiser roll
Substitute: It's actually fun with any kind of bread. (see tip below)
Tip: If your bread is so soft that it would fall apart when soaked in liquid, then toast it a bit and spread the sauce on it instead of dipping it into the sauce.
[4] Minimal substitute: chili powder or paste of your choice, plus salt & pepper to taste
Global Black Bean Burger

Global Black Bean Burger

Black Bean Burger

Global Black Bean Burger

Just a normal burger with beans instead of meat and a bunch of interesting toppings and dressings.

Black Bean Burger Culinary Spice Blend:
Sun-dried tomatoes, garlic, onion, chipotle chili, porcini mushroom, cumin, smoked paprika, green bell pepper, yellow mustard
Indispensable Ingredients
  • 1 -2 can black beans (substitute options: pinto beans or kidney beans)
  • 1 egg
  • 1/4 cup almond flour or bread crumbs
Suggested Standard Toppings
  • 1 onion, sliced into rings
  • tomatoes, sliced
  • lettuce leaves
Optional Specials
  • roasted red bell pepper
  • fried portabella mushrooms
  • baked or fried (sweet) potatoes
  • special dressings:
    horseradish mayo, sweet-chili-mayo, chili-ketchup

Select Your Recipe - All Versions or just the Easiest 'The Breeze Way'

FAQ

  • Our black bean burger spice blend includes sun-dried tomatoes, chipotle, porcini mushrooms.
  • We love canned beans as a quick pantry resource for “rainy days”.
  • Mix up the beans to get a different burger each time.
  • Baked bell pepper and fried portabella mushrooms are not the usual burger toppings yet turn out to add an abundance of flavor.
  • Any of the dressings takes the burger to the next level.

There is not much of preparation to do, when you go with our ‘The Breeze Way’ version. For the other versions, we suggest that you bake the bell pepper beforehand when you are in the kitchen but don’t use the oven.

The Breeze Way:
  • The toppings are substituted by frozen and jarred products.
  • Toppings and dressings are limited. You can still look at the ‘All Versions’ recipe for more.

If for any reason, your burger patties don’t hold the form or fall apart during frying, you won’t loose any of the flavor. Just fry them in the biggest chunks possible. To serve, you can wrap them into a lettuce leave that you place on the bun.

If your patties turn out dry, they will get enough moisture from the toppings and dressing.

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

Georgian Lobio

Georgian Lobio – The Breeze Way

 

Georgian Lobio

Georgian Lobio

SpiceBreeze
Lobio is a very popular dish in Georgia, Europe. It's served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 2 cans kidney beans drained and rinsed, 15 oz each (see notes for substitutes)

Fresh Produce

  • 1 medium onion finely chopped
  • 1/2 cup cilantro chopped (see notes for substitutes)

Packaged Goods/Staples

  • 1.5 cups vegetable broth
  • 1/4 cup walnuts ground (see notes for substitutes)
  • olive oil
  • salt & pepper

Lobio Culinary Spice Kit

  • Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Optional

  • Pomegranate molasses or fresh seeds (see notes for molasses recipe)
  • Cornbread or flatbread

Instructions
 

Step 1: Prepare Beans

  • In a BOWL, mash about 2/3 of the beans with a potato masher.

Step 2: Fry

  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry the onions until soft, stirring frequently.

COOK

    Step 3

    • In a POT, add all beans and broth. Mix well. 

    Step 4

    • Add:
    • the fried onions with the oil,
    • cilantro,
    • ground walnuts,
    • salt & pepper to taste,
    • and Lobio spices.

    Step 5

    • Bring to a boil.
    • Reduce the heat to medium-low.
    • Cook for 20 minutes, stirring frequently.

    Optionally

    • For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.
    • Serve with cornbread.
    • Enjoy!

    Notes

    Beans
    ▪ Substitute beans with navy or cranberry beans.
    ▪ Substitute half of the beans with 1/2 lb ground meat.
    Herbs
    ▪ Substitute cilantro with mint or parsley.
    Nuts
    ▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.
    Pomegranate
    Recipe for pomegranate molasses
    Variations
    If you love garlic: Add 2 cloves grated garlic in step 2.
    If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.
    If you love nuts: Add 0.25 cup chopped walnuts in step 4.
     

     
    Georgian Bread: Khachapuri recipe.

    Georgian Dishes

    Georgian chakhokhbili
    Georgian lobio
    Georgian chashushuli
    Georgian ajapsandali