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27
Nov, 2018
Cambodian Rice Noodle Salad

Cambodian Neorm Masour

Cambodian Rice Noodle Salad - long

Cambodian Neorm Masour

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It’s seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world.

Kampot Pepper

Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

Variations
  • Substitute some of the cabbage with finely sliced
    shallots, bell pepper, or shredded carrots. 
  • Substitute meat with shrimp or cold cut meat, or mix.
The Neorm Masour Culinary Spice Kit includes the following spices:

Kampot Pepper

Discover New Flavors Every Month
Kampot Pepper
Kampot Pepper
Cambodian Rice Noodle Salad

Cambodian Neorm Masour​

SpiceBreeze
In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It's seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world. Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.
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hands-on tim 30 minutes
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

Protein

  • 2 cups cooked meat * shredded or finely sliced

Fresh Produce

  • 2-3 lime or lemon for juice
  • 2 cloves garlic grated
  • 3 cups green cabbage finely sliced **
  • 2 cups red cabbage finely sliced **
  • 2 green onions sliced
  • 1/2 cup mint or Thai basil sliced
  • 1-2 fresh red chilies

Packaged Goods/Staples

  • Dressing 1: fish sauce
  • Dressing 2: anchovy paste and soy sauce
  • 4 oz rice or glass noodles cooked
  • 1/2 cup roasted peanuts chopped
  • sugar ***
  • salt

Neorm Masur Culinary Spice Kit

  • Kampot peppercorns

Instructions
 

Salad dressing # 1

  • In a small BOWL, mix 4 tbsp lime juice, garlic, 2.5 tbsp fish sauce, and 3 tbsp sugar.

Salad dressing # 2

  • In a small BOWL, mix 6 tbsp lime juice, garlic, 2 tbsp anchovy paste, 1 tbsp soy sauce, and 2 tbsp sugar.

Kampot pepper sauce

  • Take the Kampot peppercorns out of the Neorm Masour spice pouch and grind them.
  • In a small BOWL, mix 1 cup of water,
  • 4 tbsp lime juice, the ground Kampot
  • pepper, and a dash of sugar and salt.

Salad

  • In a large BOWL, add the salad dressing # 1 or 2, meat, cabbage, mint or basil leaves, noodles, and salt to taste.
  • Toss to combine. Top with green onions, chilies (opt.), and peanuts.

Serve

  • Drizzle plated salad with Kampot pepper sauce to taste.
  • Enjoy!

Notes

* For instance, grilled or cooked chicken, grilled steak, or substitute with shrimp and/or cold cut.
** Substitute some of the cabbage with finely sliced shallots, bell pepper, or shredded carrots.
*** We suggest to try brown or palm sugar.
25
Nov, 2018
South African Bobotie

South African Bobotie

Thanksgiving Casseroles: South African Bobotie

South African Bobotie

The origin of this popular South African is unknown. Bobotie was most likely influenced by the Malaysian and Dutch cuisine. This creamy meat pie balances a sweet-sour-spicy flavor.

Seasoned with Mango

The spice blend contains dried mango called amchoor. 

Don’t miss the apricot-ginger chutney (see the recipe below).

Apricot Ginger Chutney

Shopping list

1 cup dried apricots, chopped
1 onion, chopped
1 inch ginger, finely chopped or grated
1/4 cup white vinegar
oil, salt
Optional: sugar to taste

Directions

In a small POT, heat 1 tbsp oil.

Fry 1 onion on medium heat until golden. 

Add apricots, ginger, 1/4 cup vinegar, 1 cup water, sugar + salt to taste.

Cover and cook over low heat for 30-60 min.

South African Bobotie
The Bobotie Culinary Spice Kit includes the following spices:

[1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper

[2] Lemon verbena, nutmeg, turmeric

Discover New Flavors Every Month
Variations

  • Substitute meat with lentils (see tips).

  • Substitute almonds with other nuts.

  • Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.

  • Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

Vegetarian Bobotie with Lentils

Substitute the meat with 2.5 cups of cooked regular brown lentils.

  • Add the Bobotie [1] spices to the golden onions. Stir-fry for a minute.
  • Add the lentils and 1/2 cup of hot water. Mix well. Cook for 5 minutes.
  • Continue with the original instructions.

You have two options for the lentils:

  • The fastest way is to use cooked lentils from a can. 
  • Alternatively, you can use 1.5 cups of dry lentils. Rinse the lentils well. In a POT, add lentils and 5 cups of vegetable broth. Bring to a boil. Reduce heat and cook over medium-low heat for about 30 minutes until the lentils are cooked. Stir occasionally.
lentils
South African Bobotie

South African Bobotie

SpiceBreeze
Bobotie is a beloved South African dish, blending influences from Malaysian and Dutch cuisines. This creamy, spiced meatloaf offers a perfect balance of sweet, sour, and spicy flavors. For a quicker twist, it can be prepared as a stir-fry in a pan. The signature spice blend includes dried mango, known as amchoor, adding a tangy note. Pair it with a rich apricot-ginger chutney for an unforgettable taste experience!
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Hands-on Time 30 minutes
Course Main Course
Cuisine South African
Servings 3

Ingredients
  

Shopping list

  • 1.5 lbs ground lamb or beef or mixed
  • 1/2 cup ground almonds
  • 2 medium onions chopped
  • 3 large eggs
  • 3/4 cup milk
  • 1/4 cup lime or lemon juice
  • 1 tbsp white vinegar
  • 2-5 tsp sugar
  • butter & oil
  • salt & pepper

Suggested Sides

  • Cooked rice, opt. colored with turmeric 
  • Apricot-ginger-chutney (recipe in the blog) 
  • Salad of your choice 
  • Steamed root vegetables 

Culinary Spice Kit

  • Pouch [1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper
  • Pouch [2] Lemon verbena, nutmeg. turmeric

Instructions
 

Meat

  • In a PAN, heat 2 tbsp butter.
  • Fry onions over medium-low heat until golden.
  • Add meat, salt to taste, and Bobotie [1] spices.
  • Stir-fry meat until it is crumbled and cooked.
  • In a BOWL, whisk 1 egg and mix it with a 1/4 cup of milk.
  • Add this egg-milk, sugar, and almonds to the meat. Mix well.
  • Stir in vinegar and lime juice. Adjust salt.
  • Fill into a non-sticking greased BAKING DISH (8 x 8).

Finishing

  • Preheat the OVEN to 350°F.
  • In a BOWL, whisk 2 eggs.
  • Mix it with 1/2 cup of milk, salt to taste, and Bobotie [2] spices.
  • Pour mixture over the meat.
  • Bake in the OVEN for 30-40 minutes until the topping is no longer liquid and turned slightly brown.

Serve

  • Serve bobotie with rice, and optional chutney and/ or vegetables or salad of your choice.
  • Enjoy!

Notes

▪ Substitute meat with lentils (tips in the blog).
▪ Substitute almonds with other nuts.
▪ Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.
▪ Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.
18
Nov, 2018
Cranberries

Easy Fresh Cranberry Sauce

 

Cranberries

Easy Fresh Cranberry Sauce

SpiceBreeze
Freshly made cranberry sauce is much more delicious than from a can, and it takes no effort with this 3-steps-recipe.
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Servings 3

Ingredients
  

  • 12 oz fresh cranberries
  • agave syrup or honey
  • fresh orange juice

Optional Cranberry Spices

  • cinnamon, cloves, cacao, ginger, green pepper, star anise, vanilla

Instructions
 

3 Steps

  • In a small POT, add cranberries and 1/2 cup water.
    Easy Fresh Cranberry Sauce
  • Bring to boil. Cook over low heat for 10-15 minutes.
  • Stir in 1-2 tbsp orange juice and agave syrup or honey until it tastes as you prefer it.

How about a new taste for your cranberry sauce?

  • Try one or two of the following spices.
  • Add little by little and see how you like it:
  • cinnamon, cloves, cacao, ginger, green pepper, star anise, vanilla
29
Oct, 2018
Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It’s just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.

Variations
  • Substitute broccoli with zucchini, pumpkin, green beans, turnips, or a fresh salad.
  • Substitute cilantro with parsley.
  • Substitute beef with veal or pork.
Discover New Flavors Every Month
The Mkaouara Culinary Spice Kit includes the following spices:

Paprika, cumin, cinnamon, mint, black pepper, chili


Moroccan Kefta Tagine

Mkaouara Gnocchi

Moroccan Mkaouara

For a change and quick dinner fix, add the Mkaouara spice blend to a tomato sauce for gnocchi.  

Moroccan Mkaouara

Moroccan Mkaouara

SpiceBreeze
Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It's just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 2 lbs ground meat beef or lamb or half-half
  • 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
  • 10 oz broccoli florets
  • 4-6 pieces of bread e.g. naan
  • 1 shallot or small onion finely chopped
  • 2 - 4 eggs
  • 2 oz butter
  • salt

Mkaouara Culinary Spice Kit

  • Paprika, cumin, cinnamon, mint, black pepper, chili

Suggested Sides

  • baguette, ciabatta, or any flatbread
  • fresh salad
  • carrots, pumpkin, or turnips baked
  • broccoli, zucchini, or green beans  cooked

Instructions
 

Prepare

  • In a LARGE BOWL, mix herbs and shallot, Mkaouara spices, and salt to taste (1 tsp recommended).
  • Add meat and knead well.
  • Form little cherry-sized meatballs.

Cook

  • In a PAN, melt 2 tbsp butter.
  • Distribute meatballs in one layer*).
  • Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
  • In a SMALL BOWL, crack the eggs.
  • Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
  • Cover the PAN and cook until the egg white is cooked.

Serve

  • Serve Mkaouara in the PAN or on a large PLATE. Sprinkle it with the reserved herbs.
  • Add bread and other sides on separate plates.
  • Enjoy!

Notes

*) If your PAN is not large enough, cook the meatballs in two batches with some extra butter.
  • Substitute cilantro with parsley.
  • Substitute meat with veal or pork.
  • Substitute meat with poultry. Add 2 tbsp butter to the PAN.
 
26
Aug, 2018
Lebanese Chicken Shawarma

Lebanese Shawarma

Lebanese Chicken Shawarma

Chicken Shawarma

Bring this popular dish to your home. Chicken Shawarma with sumac and baharat spices makes a good party dish and burger-alternative. If you can marinate the chicken in advance, it will intensify the flavor.

Yogurt for Mayonnaise

The dressing basis is made with yogurt instead of mayonnaise. It’s lighter and makes up for the double oil in the chicken preparation. You might sprinkle it with extra sumac.

Not Just For Chicken

If you are not a chicken fan, mix the Shawarma Spices [1] in any other beef or vegetables dish. It always turns out delicious! We recommend this Mediterranean combination:

Greek Salad with Lebanese Potatoes
  • In a BOWL, add romaine lettuce with tomatoes, cucumber, and tomatoes. Season with lemon juice, olive oil, salt, pepper, and Greek oregano. Add feta cheese and/ or black olives. Mix well.
  • Cut potatoes in the size of large French fries. Mix with Shawarma Spices [1], salt to taste, and 3 tbsp olive oil. Bake in the oven for about 30 minutes, turning midway.
The Shawarma Culinary Spice Kit includes the following spices:

[1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek , nutmeg, ginger

[2] Mint leaves

[3] Paprika

Discover New Flavors Every Month
Greek Salad with Lebanese Potatoes
Lebanese Chicken Shawarma

Lebanese Shawarma

SpiceBreeze
Lebanese Shawarma is a culinary gem from the Middle East. Marinated meat, slow-roasted on a vertical spit, combines fragrant spices to create an aromatic masterpiece. Tender slices of the crispy, seasoned meat are wrapped in a soft pita bread and complemented by tangy pickles, fresh lettuce, juicy tomatoes, and delectable tahini or garlic sauce. Lebanese Shawarma transcends borders, captivating food enthusiasts with its irresistible taste and creating a symphony of flavors that will leave you craving more. Embark on a culinary journey and savor the essence of Lebanon with every bite of this timeless Middle Eastern delight.
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hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Shopping list

  • 1 lbs chicken breast skin- and boneless
  • 1 cup yogurt plain
  • 3-8 pita breads

You might have

  • 4 cloves garlic peeled and grated
  • 1 tbsp lemon juice
  • oil & salt

Suggested vegetables

  • 1 onion peeled and sliced
  • 1 cucumber sliced
  • 3 tomato/es sliced
  • 1/2 head red cabbage shredded
  • 1 romaine lettuce shredded

Culinary Spice Kit

  • Pouch [1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, ginger
  • Pouch [2] Mint
  • Pouch [3] Paprika

Instructions
 

  • Preheat OVEN to 425°F. *
  • Cut chicken into 1-inch cubes.
  • In a BOWL, mix 2 tbsp oil with Shawarma Spices [1] and salt to taste (1 tsp recommended). Add chicken, mix well until evenly coated.
  • On a BAKING SHEET lined with aluminum foil, spread chicken evenly.
  • Roast in the OVEN for 15 minutes, turning pieces midway.
    Shawarma Step 1
  • For the dressing, in a BOWL, mix yogurt, lemon juice, garlic, salt to taste, Shawarma Spices [2], and ½ tsp oil.
  • Cut the roasted chicken in thin slices. Toss with Shawarma Spices [3].
    Shawarma Step 2
  • Heat 1 tbsp oil in a large PAN. Quickly stir-fry the chicken slices until all sides are brown and crisp.
  • Serve on pita bread topped with vegetables and yogurt dressing.
  • Enjoy!

Notes

* If you have time to prepare the chicken in advance, marinate (step 2-3) and let it rest in a covered BOWL in the refrigerator up to 24 hours.
26
Aug, 2018
Filipino Chicken Inasal

Filipino Chicken Inasal

Chicken Inasal
From Bacolod

Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. 

Colored With Lipstick

The key ingredient is annatto or achiote powder. This spice from the “lipstick tree” colors the chicken orange-red and is very popular in Latin and Filipino cooking.

Discover New Flavors Every Month
The Inasal Culinary Spice Kit includes the following spices:

Annatto, lemongrass, lemon peel, ginger

Chili Vinegar Dipping Sauce

Optionally, add a chili vinegar dipping sauce made with fresh or dried chilies:

1 cup vinegar
1 small onion, finely chopped
2 cloves garlic, grated
1-2 fresh red chilis, finely sliced, or red chili flakes to taste
1 tbsp agave syrup or sugar
salt & pepper to taste

In a BOWL, mix all ingredients. 
Cover and set aside in the fridge for 1-3 days.

Filipino Chicken Inasal
Pickled Vegetables

Instead or in addition to the tomato mango salad try this typical Filipino side of pickled vegetables.

Ingredients

Pickling Sauce

2 tbsp white vinegar
2 tbsp sugar
1-2 tsp soy sauce or tamari or fish sauce

Vegetables & Spices

1 English cucumber, thinly sliced
1 orange or red bell pepper, cut into thin strips
1 shallot or small onion
1-2 cloves garlic, thinly sliced
1/4 inch ginger, thinly sliced
1 tsp lemongrass powder or 1/2 tsp lemon zest

 

Directions

Pickling Sauce

In a small POT, heat 2 tbsp water and the vinegar. Add sugar and cook over low heat until the sugar is completely dissolved.

Let cool. Mix in soy sauce or fish sauce to taste.

Finish

In a JAR, add all vegetables and spices. 

Fill with the pickling sauce until all ingredients are covered. 

Store

Cover and set aside in the fridge for 1-3 days.

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