Tag Archives: 2024

  • Home   /  
  • Posts tagged "2024"
    • ( Page6 )
2
Mar, 2021
Greek Kleftiko open

Greek Kleftiko

How to cook 34 authentic global recipes without tedious planning.
Greek Kleftiko open

Greek Kleftiko

SpiceBreeze
Greek kleftiko or klephtiko is a juicy one 'pot' meal that bursts with flavors. It's prepared the Greek way of slow cooking in little portion packages. Originally, they were cooked over hot cool in the soil. Today, the ingredients of each portion are still covered completely in one package, then baked and served as a package. Once plated, it's like digging into a gift of yumminess.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

  • 4 lamb leg steaks about 2 lbs
  • 1 lb broccoli cut into florets
  • 1 lb potatoes cut into 1/4 inch slices
  • 1/3 cup red wine
  • 2 medium tomatoes cut into 1/4 inch slices
  • 1 medium onion sliced
  • 4 cloves garlic sliced
  • 2/3 cup olive oil
  • salt & pepper

Kleftiko Culinary Spice Kit

  • Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Instructions
 

Prepare

  • â–ª Season meat with salt to taste.
  • â–ª In a BOWL, mix oil, wine, and the Kleftiko spices.

Preheat OVEN to 400°F.

    Create 4 packets, each as follows:

    • On an 8-inch PLATE, place (1) ALUMINUM FOIL and (2) PARCHMENT PAPER, each sheet of about 20 inches long.
    • Staple: lamb, garlic, and tomatoes.
    • Place potatoes, broccoli, and onions around.
    • Season with salt to taste.
    • Drizzle with 4 tbsp of the oil mixture.
    • Close the PAPER, then the FOIL.
    • Place the packets on a BAKING RACK.
    • Bake about 60 minutes until cooked.
    • For the last 15 minutes, open the PARCHMENT PAPER, and move all toppings off the meat.

    Serve

    • The the complete kleftiko packets, one per PLATE. Enjoy!

    Notes

    • Substitute meat or broccoli with eggplants or root vegetables.
    • Substitute lamb with sirloin steak, pork or veal cutlets, or chicken breast.
    Alternatively, use the Kleftiko spices for Moussaka or Souvlaki.

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
    27
    Feb, 2021
    Italian Vellutata

    Italian Vellutata

    How to cook 34 authentic global recipes without tedious planning.
    Italian Vellutata

    Italian Vellutata

    SpiceBreeze
    Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.
    Share Pin Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Italian
    Servings 3

    Ingredients
      

    Protein

    • 1/2 lb sirloin steak or chicken breast thinly sliced

    Fresh Produce

    • 2 lb cauliflower roughly chopped
    • 1 large potato diced
    • 8 oz mushrooms diced or sliced

    Staples Group 1: Liquid, Dairy, Fat

    • 4 cups vegetable broth
    • 2 tbsp heavy cream
    • olive oil

    Staples Group 2: Salty, Sour, Sweet

    • salt & pepper

    Staples Group 3: Breading, Onion & Co

    • 1 medium onion chopped

    Culinary Spice Kit

    • 1 pouch Vellutata spices Porcini mushrooms, garlic, tarragon, chives

    Instructions
     

    Cream

    • In a POT, heat 2 tbsp oil over medium heat.
    • Add the onion and fry until they turn brown.
    • Add the cauliflower and potato.
    • Season with salt & pepper to taste. Fry for about 5 minutes.
    • Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
    • Cook for 10 minutes. Let it cool a bit.
    • Transfer the soup to a BLENDER.
    • Blend it until smooth. Return the soup to the POT.
    • Add the cream. Adjust salt & pepper.
    • Mix well. Cook for 5 minutes without lid.

    Sauce

    • In a PAN, heat 2 tbsp oil over medium heat.
    • Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
    • Take the meat out and set aside.
    • Add the mushrooms. Fry until they are soft.
    • Add the Vellutata spices and salt to taste. Mix well.
    • Return the meat. Cook for 2 minutes, stirring frequently.

    Serve

    • Serve the cream in bowls topped with the mushroom sauce. Enjoy!

    Video

    Notes

    • Omit the meat.
    • Substitute cauliflower with zucchini.
    • Substitute heavy cream with sour cream.
    • Substitute mushrooms with leek or green asparagus
    Alternative Recipe
    • Substitute the soup with cooked pasta.
    • Add 1 cup of heavy cream with the Vellutata spices to the sauce.

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
    3
    Jan, 2021
    Hungarian Gulyás

    Hungarian Gulyás Meat Soup

    How to cook 34 authentic global recipes without tedious planning.
    Hungarian Gulyás soup in bread bowl

    Hungarian Gulyás Meat Soup

    SpiceBreeze
    Dig in a bread bowl filled with this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients.
    Share Pin Print
    Cuisine Hungarian
    Servings 3

    Ingredients
      

    Shopping list

    • 1 lb beef stew meat (*)
    • 1 lb potatoes cut in bite size pieces
    • 1-2 red or green bell pepper cut in 1 inch pieces
    • 1 can tomato/es whole or chopped (8 oz)
    • 24 oz beef or vegetable broth

    Optional for serving

    • 3-4 small round bread

    You might have

    • 2 onions chopped
    • oil
    • salt & pepper

    Culinary Spice Kit

    • Hungarian paprika, marjoram, black pepper, bay leaves

    Instructions
     

    Gulyás

    • In a large POT, heat 2 tbsp oil over high heat.
    • Season meat with salt and pepper.
    • Fry meat until all sides turn slightly brown.
    • Stir in Gulyás Spices and fry some seconds without burning the spices.
    • Add onions, tomatoes, broth, and salt & pepper to taste.
    • Cover the POT. Bring to boil. Turn heat to low-medium and cook for 1 hour and 15 minutes.
    • Make sure that the soup is cooking slowly but doesn't stop to cook.
    • Add potatoes and bell peppers. Cook 15-20 minutes until the potatoes are just cooked.

    Optional serving

    • Cut off the top of each bread.
    • Scoop most of the inside out.
    • Fill with Gulyás. Serve immediately.
    • Enjoy!

    Notes

    (*) Recipe for Hungarian Gulyás with sausages.
    Recipe for Hungarian pancakes: Hortobágyi Palacsinta 

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
    3
    Dec, 2020
    Sichuan Hotpot

    Chinese Sichuan Hotpot

    How to cook 34 authentic global recipes without tedious planning.
    Sichuan Hotpot

    Chinese Sichuan Hotpot

    SpiceBreeze
    Warming hotpot is one of the most popular dishes of the Chinese province Sichuan (aka Szechuan). The Sichuanese love to get together with family and friends spending hours sitting around the simmering pot, eating, and chatting.
    Asian groceries offer hotpot bases with ingredients like monosodium glutamate and artificial flavors. The mild SpiceBreeze hotpot seasoning uses only pure and freshly ground spices.
    Share Pin Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Chinese
    Servings 3

    Ingredients
      

    • 2 quarts bone broth homemade or good quality store-bought
    • 1 can tomato paste 6 oz
    • 2 small onions finely chopped
    • 4 cloves garlic grated or pressed
    • 1 inch ginger sliced
    • 1-2 tbsp sugar or honey, or syrup
    • salt
    • vegetable oil
    • 4 strainer cups or slotted spoons

    Hotpot Culinary Spice Kit

    • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)

    Suggested Dipping Ingredients

    • â–ª thinly sliced meat of your liking
    • â–ª large shrimp, sliced fish filet, or squid
    • â–ª a variety of mushrooms, bok choy, savoy or napa cabbage, (sweet) potatoes, mung bean sprouts, cauliflower and broccoli florets

    Suggested Sides

    • â–ª cilantro, green onions, watercress, radish
    • â–ª dipping sauces (see notes)

    Instructions
     

    • In a medium POT, heat 1/4 cup of oil.
    • Fry onions over medium-low heat until translucent.
    • Add garlic and ginger.
    • Fry for 1-2 minutes until fragrant.
    • Add tomato paste, 1 tbsp sugar, and Hotpot spices.
    • Stir-fry for 5 minutes.
    • Add broth, and salt and sugar to taste.
    • Mix well. Bring to a boil. Turn off.

    Serve

    • Place POT on a small stove in the center of the dining table. Keep the soup gently boiling.
    • Place your choice of dipping ingredients, dipping sauces, and sides on separate plates around it.
    • Enjoy!

    Notes

    Variations
    • Add chili peppers to taste to half of or all of the pot.
    • Substitute tomato paste with 1 cup of beer.
    Alternative Dishes
    Use the Hotpot spices for one of these recipes:
    â–ª Sichuan beef (Use all of the Hotpot spices per recipe.)
    â–ª Dublin spice bag (Use all of the Hotpot spices per recipe and add chili powder to taste.)
    ▪ Taiwanese ló͘-bah-png (Use about 1 tbsp of the Hotpot spices per recipe.)
    Basic Dipping Sauces
    • Mix 1 tbsp each of soy sauce or tamari, rice or apple cider vinegar, and water. Optionally, add to taste green onions, cilantro, ginger, garlic, chilis (all finely chopped), or make several sauces with different combinations.
    • Mix 1/2 cup each of tahini, soy sauce or tamari, and rice or apple cider vinegar. Add 1-2 cups of water to taste. Optionally, add sugar, mustard, and/or sesame seeds to taste.
    • Mix 1/4 cup each of minced garlic, lemon juice, and vegetable oil. Add salt to taste.

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
    2
    Nov, 2020
    Malaysian Laksa Lemak

    Malaysian Laksa Lemak

    How to cook 34 authentic global recipes without tedious planning.
    Malaysian Laksa Lemak

    Malaysian Laksa Lemak

    SpiceBreeze
    Coconut milk lends a touch of sweetness to the iconic Malaysian Laksa, perfectly balancing its bold sour, salty, and spicy flavors. In this adapted recipe, shrimp paste and fish sauce are replaced with easier-to-find anchovy paste and tamari or soy sauce. For a fish-free variation of this aromatic soup, simply omit the anchovy paste and swap the shrimp for chicken or tofu.
    Share Pin Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Malaysian
    Servings 3

    Ingredients
      

    • 1 lb fresh shrimp
    • 2 cups mung bean sprouts
    • 1/4 cup macadamia nuts
    • 1 cup coconut milk
    • 3 cups vegetable broth
    • 4 oz rice noodles
    • 1 cup shallots sliced
    • 1 inch ginger chopped
    • 2 cloves garlic chopped
    • 1-2 lime or lemon for juice
    • tamari or soy sauce
    • oil
    • salt & pepper

    Laksa Culinary Spice Kit

    • Lemongrass, galangal, turmeric, makrut lime, lime peel, chili

    Optional

    • anchovy paste or fish sauce
    • fresh cilantro or mint leaves
    • fresh chilies sliced

    Instructions
     

    Spice Paste

    • In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
    • Blend until it becomes a smooth paste.
    • Add a bit of coconut milk if necessary.

    Cook

    • Prepare noodles according to package instructions.
    • In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
    • Add broth, coconut milk, bean sprouts, and shrimp.
    • Bring to a boil. Cook 5 minutes.
    • Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
    • Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

    Serve

    • To serve, fill noodles in individual bowls and add the soup.
    • Optionally, garnish with chopped cilantro or mint leaves.
    • Enjoy!

    Notes

    • Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
    • Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
    • Substitute macadamia nuts with peanuts or almonds.
    • Substitute noodles with cooked rice.
     

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
    1
    Nov, 2020
    Cambodian Amok

    Cambodian Amok

    Amok

    Cambodian Amok

    Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. 

    Select Your Ingredients

    Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add some fresh pineapples.

    Variations
    • Substitute fish with sirloin beef, tofu, or more vegetables. 
    • For the beef: Cut the sirloin beef into 1/4-inch thin strips. Fry beef strips in oil over high heat to the desired doneness. Add the fried beef strips to the finished amok dish.
    • For the tofu:
      (1) Prepare: Drain the tofu for 30 minutes. Cut the tofu into half-inch cubes.
      (2) Optionally, bake tofu in the OVEN at 350°F for 2o minutes, turning tofu halfway. This gives the tofu an extra crunch.
      (3) Substitute tofu for fish. Add the tofu, leaves, and remaining coconut cream altogether. Bring to a boil. Cook over medium-low heat until the leaves are soft. 
    • Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.
    The Amok Culinary Spice Kit includes the following spices:

    Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel

    Discover New Flavors Every Month
    Cambodian Amok
    Amok

    Cambodian Amok

    SpiceBreeze
    Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add fresh pineapples.
    Share Pin Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Cambodian
    Servings 3

    Ingredients
      

    • 1 lb fish filet*) or chicken thighs cut into 1/2-inch strips
    • 1 can coconut cream 13.5 oz
    • 1 bunch green leaves mustard, collard, or dandelion, roughly sliced
    • 1 onion chopped
    • 3 cloves garlic sliced
    • cooked rice
    • vegetable or coconut oil salt

    Optional (to taste)

    • lime or lemon juice
    • tamari or soy sauce or fish sauce
    • fresh red chilies chopped
    • fresh pineapple bite-size chunks

    Amok Culinary Spice Kit

    • Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel 

    Instructions
     

    • In a large PAN, heat 2 tbsp oil over medium-low heat.
    • Fry onions with a pinch of salt until they turn translucent.
    • Add garlic and fry for 1 minute.
    • Add 1/2 cup of the coconut cream and Amok spices. Mix well.
    • Add fish or chicken and salt to taste.
    • Mix well. Cook for 3 minutes.
    • Add leaves and remaining coconut cream. Cover. Bring to a boil.
    • Cook over medium-low heat until the leaves are soft and the fish or chicken is cooked.
    • Serve amok with rice.
    • Optionally, add pineapple and/ or season to taste with lime juice, tamari or fish sauce, and/ or fresh chilies.
    • Enjoy!

    Notes

    *) for instance: snapper, cod, or tilapia
    ▪ Substitute fish with sirloin beef, tofu, or more vegetables. 
    â–ª Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.

    @ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.