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18
May, 2020
Georgian Badrijani

Georgian Badrijani

How to cook 34 authentic global recipes without tedious planning.
Georgian Badrijani

Georgian Badrijani

SpiceBreeze
Georgian cuisine, shaped by East European and Middle Eastern influences, features unique spice blends, including the traditional Khmeli-Suneli, often prepared from family-secret recipes. Walnuts, a dietary staple, shine in this rich eggplant-walnut dish enhanced with an exotic medley of spices.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Shopping list

  • 2 eggplants cut into round slices, 1/4 inch thin
  • 2 cup walnuts unshelled
  • fresh bread of your choice

You might have

  • 3 cloves garlic or more to taste
  • 1 tbsp white vinegar
  • olive oil
  • salt

Optional

  • 2 tbsp cilantro chopped
  • 1 onion chopped
  • 8 oz  prosciutto or other thin ham 
  • 1 cup pomegranate seeds

Culinary Spice Kit

  • Khmeli-Suneli (coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves)

Instructions
 

Prepare

  • In a BOWL, add eggplant slices sprinkled with 1 tsp salt.
  • Let sit for 30 minutes.
  • Rinse, press water out, and pat dry.

Walnut Paste

  • In a FOOD PROCESSOR, grind walnuts, garlic, cilantro (optional), and vinegar.
  • Gradually add water (up to 1/2 cup) to create a thick spread.
  • Season with about half of the Badrijani spices and salt to taste.

Optional

  • Add raw or fried onions. Mix well.

Cook

  • In a PAN, heat oil over medium heat.
  • Fry eggplants on both sides until they are cooked and turn slightly brown.

Finish & Serve

  • Spread walnut paste on each eggplant slice.
  • Serve badrijani with fresh bread.
  • Optionally, top badrijani with ham and/ or garnish with pomegranate seeds.
  • Enjoy!

Notes

  • Substitute walnuts with pecan or other nuts.
  • Substitute eggplants with four zucchini.
  • Without a food processor:
    Use a store-bought nut butter.
  • For badrijani rolls:
    Slice eggplants lengthwise. After the walnut paste is spread on top, roll them up.

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23
Apr, 2020
Mexican Fajitas

Mexican Fajitas

How to cook 34 authentic global recipes without tedious planning.
Mexican Fajitas

Mexican Fajitas

SpiceBreeze
Mexican cowboys in Texas made the first Fajitas from skirt steak, probably without any seasoning other than the smoke from the grill. A German chef in Texas brought sirloin beef Fajitas on his menu where it became widely popular. Today, most Fajitas seasonings include artificial flavors. Dig into the deep flavor of Fajitas made with our pure and fresh spices.
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.5 lb flank skirt, or sirloin steak cut into 0.25-inch strips
  • 2 green bell peppers: halved & sliced
  • 2 red bell peppers halved & sliced
  • 2 large onions halved & sliced
  • 2 cloves garlic chopped
  • 2-3 limes or lemons
  • olive oil
  • salt & pepper

Suggested Side

  • 12 tortillas

Culinary Spice Kit (see notes for a homemade spice blend)

  • Pouch [1] Smoked paprika, cumin, white pepper, oregano
  • Pouch [2] Jalapeño pepper

Instructions
 

Marinade

  • In a BOWL, mix meat, garlic, Fajitas [1] spices, 1 tbsp lime juice, Fajitas [2] spices to taste, and 1 tbsp oil.
  • Cover and let marinate for 2-24 hours in the fridge.

Fry

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry bell peppers and onions for a few minutes until they turn slightly brown, but are not soft.
  • Transfer them to a BOWL and set aside.

Fry Meat

  • In the same PAN, fry the meat strips for a few minutes until they turn brown on all sides. Check for your desired doneness.

Serve

  • Serve meat in tortillas, topped with bell peppers and onions, and with some lime wedges to squeeze over the Fajitas.
  • Enjoy!

Notes

â–ª Substitute beef with chicken breast, shrimps, or boneless pork cutlets or tenderloin.
â–ª Substitute meat with zucchini or eggplant.
â–ª Substitute the SpiceBreeze spice pouch [1] with the following spice blend: 1.5 tsp smoked paprika, and each 1 tsp cumin, white pepper, and oregano.
Tip: Quickly reheat the tortillas in a PAN without oil.
 

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1
Apr, 2020
Indian Masoor Dal

Indian Masoor Dal

How to cook 34 authentic global recipes without tedious planning.
Indian Masoor Dal

Indian Masoor Dal

SpiceBreeze
No matter the occasion, this easy and fast Indian lentil soup will lighten up your mood. Its aromatic spice blend will cover your home with an exotic breeze and transfer you into a dream of wellness and relaxation. Coconut milk adds a hint of sweetness. Select from plenty of toppings to make it your personal feel-good-favorite.
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Hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 2 cups red lentils well rinsed
  • 1 cup tomato puree
  • 1 can coconut milk 13.5 oz
  • 1 onion finely chopped
  • 2 cloves garlic grated
  • oil *
  • salt

Masoor Dal Culinary Spice Kit

  • Cumin, cardamom, cinnamon, cloves, lemon verbena, turmeric, white pepper, yellow mustard, chili, coriander

Optional Toppings

  • fresh cilantro or parsley chopped
  • coconut flakes
  • raisins
  • plain yogurt
  • fresh chili sliced

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium-low heat.
  • Add onion and fry until they turn translucent.
  • Add garlic and Masoor Dal spices.
  • Sauté 30 - 60 seconds, stirring constantly.
  • Add lentils, 3 cups of water, tomato puree, coconut milk, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to low. Cook 15 - 20 minutes until the lentils are tender, stirring frequently.
  • Serve Masoor Dal in bowls.
  • Optionally, top the soup with cilantro, parsley, coconut flakes, raisins, plain yogurt, and/or fresh chili to taste.
  • Enjoy!

Notes

* Preferably ghee or coconut oil if available.
  • Substitute coconut milk with heavy cream.
  • Add cooked chicken and 1 cup chicken broth.

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4
Mar, 2020
Pollo con Pesto

Italian Pollo con Pesto al Forno

How to cook 34 authentic global recipes without tedious planning.
Italian Pollo con Pesto

Italian Pollo con Pesto al Forno

SpiceBreeze
Pollo con Pesto al Forno is an easy baked chicken. Just perfect for a weeknight. Our spice blend includes sun-dried tomatoes and precious pine nuts. We skipped the cheese to avoid preservatives. Alternatively, you can sprinkle the blend on a margarita pizza, or pasta with tomato or cheese sauce.
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Cuisine Italian
Servings 3

Ingredients
  

Shopping List

  • 2 pieces chicken breasts cut into 4 thin(halved horizontally)
  • 8-12 oz mozzarella cut into thin slices
  • 2 large tomato/es cut into thin slices
  • 1-2 cup grated Parmesan cheese
  • olive oil
  • salt & pepper

Suggested Sides

  • Cooked orzo, baked or mashed potatoes, or French fries.
  • Green asparagus, kale or lettuce salad, or sautéed spinach.

Culinary Spice Kit

  • Basil, garlic, sun-dried tomatoes, pine nuts, salt, black pepper.

Instructions
 

Prepare

  • Preheat the OVEN to 350°F.
  • Season chicken with salt & pepper to taste. 
  • Mix Pesto spices with 1/4 cup parmesan cheese and 3/8 cup olive oil.
  • In a BAKING DISH, spread a thin layer of oil on the bottom.
  • Add the chicken halves in one layer.
  • Spread the pesto mixture evenly onto the chicken. 

Assemble

  • Place tomato slices in one layer on top.
  • Sprinkle with parmesan cheese to taste.
  • Add mozzarella slices as the last layer.
  • Sprinkle with salt & pepper to taste.

Bake

  • Bake the chicken for about 20 minutes. 

Alternative Vegetarian Version

  • Cut zucchini lengthwise in half and scoop out the middle.
  • Season the inside with salt & pepper to taste.
  • Dice the scooped out flesh and add it to the Pesto mixture.
  • Fill it back into the zucchini.
  • Place the zucchini in the greased BAKING DISH.
  • Continue with the assemble and bake steps of the recipe above.
  • Enjoy!

Notes

â–ª Substitute chicken with zucchini and follow the vegetarian version.
â–ª Substitute chicken with fish filet.
â–ª Substitute mozzarella with your preferred cheese.

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7
Feb, 2020
Encebollado

Ecuadorian Encebollado

How to cook 34 authentic global recipes without tedious planning.
Encebollado

Ecuadorian Encebollado

SpiceBreeze
Encebollado is a soup topped with thin onion slices pickled in lemon juice. It's claimed that the soup cures a hangover. The fish version is very popular in the coastal region of Ecuador. Don't worry about the little heat in the soup. It finds a perfect balance with the other ingredients once you stuck up your plate. If you are lucky to find cassava aka yuca roots in your grocery store, we recommend to give it a try. Cut off the firm skin. Then cook it the same way as potatoes.
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Cuisine Ecuadorian
Servings 3

Ingredients
  

Shopping List

  • 1 lb tuna steak or fillet or chicken breast or thighs
  • 1 lb potatoes quartered
  • 2 medium tomato/es quartered
  • 2 medium tomato/es thinly sliced
  • 2 medium onions quartered
  • 2 medium red onions thinly sliced
  • 3-6 cloves garlic
  • 3-6 limes or lemons for juice
  • 1 bunch cilantro chopped
  • olive oil
  • salt & pepper

Optional Sides

  • plantain chips, tortilla chips, bread, and/or rice
  • avocado slices as a topping

Culinary Spice Kit

  • Aji panca, cumin, cilantro

Instructions
 

Salad

  • In a BOWL, mix red onions, sliced tomatoes, half of the cilantro, and 1 tbsp oil.
  • Season to taste with lemon juice and salt & pepper.
  • Let it marinate for 1 hour.

Soup

  • In POT #1, bring 2 quarts of water to a boil.
  • Add quartered tomatoes and onions, half of the cilantro, garlic, the fish, Encebollado spices, and salt & pepper to taste.
  • Cook over medium heat for 20 minutes.
  • Scoop vegetables out and blend them in a FOOD PROCESSOR with 1 cup of the soup.
  • Strain the liquid and add it to the POT.

Fish

  • Transfer the fish to a PLATE.
  • When cooled, break it into small pieces. Set aside.

Potatoes

  • In POT #2, cook potatoes in water with salt to taste until tender.
  • Drain.
  • In a FOOD PROCESSOR, blend 1 cup of potatoes with 1 cup of the soup.
  • Pour this liquid into POT #1. Mix well.

Serve

  • Serve separately and assemble your plate in piling up the following layers: potatoes, fish, soup, salad.
  • Enjoy!

Notes

â–ª Substitute tuna with another fish and adjust the cooking time if needed.
â–ª Substitute potatoes with cassava (aka yuca root).
â–ª Substitute cilantro with parsley.
â–ª Substitute quartered tomatoes with 1 cup puree.
 

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7
Feb, 2020
French Filet Mignon Au Poivre

French Valentine’s Dinner

 

French Filet Mignon au Poivre

French Valentine's Dinner For Two

SpiceBreeze
Enjoy a French Valentine's dinner for two with classic Filet Mignon au Poivre (pepper steak) and discover the extravagance of a rose-flavored dessert. Filet mignon is the most original choice. Chicken and pork work just as well. Precious green peppercorns give the creamy sauce a less pungent, woody-fruity note.
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hands-on time 30 minutes
Course Dessert, Main Course
Cuisine French
Servings 2

Ingredients
  

Shopping List

  • 2 inch filet mignon* 1 inch thick
  • 2 tbsp cognac** or brandy or similar
  • 0.5 cup beef broth
  • 1 cup heavy cream
  • 1 lb potatoes cooked and peeled
  • 8 oz snow peas or thin carrot slices
  • 3 cups yogurt plain, creamy
  • butter & oil
  • honey***
  • milk
  • salt & pepper

Culinary Spice Kit

  • [1] Green peppercorns
  • [2] Rosebud powder

Instructions
 

Prepare 30 minutes before cooking

  • Soak Valentine [1] spices in 3 tbsp water.
  • Rub dry filets with salt and pepper to taste. Let them rest at room temperature.

Dessert

  • Mix yogurt with Valentine [2] spices.
  • Add honey*** to taste.

Fry

  • In a PAN, heat 2 tbsp oil to smoking hot.
  • Fry filets 2 minutes on each side over high heat without moving them in between.
  • Add 1 tbsp butter. Fry filets over high heat until the desired doneness.
  • Transfer filet to a plate and cover with foil.
  • Carefully, add cognac**.
  • Cook 1 minute. Add the soaked Valentine [1] spices with the water.
  • Cook 2 minutes over high heat.
  • Add broth, cream, and salt & pepper to taste.
  • Bring to a boil. Cook until the sauce thickened.

Potatoes

  • Mash potatoes and reheat with some milk. Add salt & pepper to taste.

Peas

  • In a separate PAN, heat some butter and fry snow peas for about 5 minutes. Add salt to taste.
  • Enjoy!

Notes

* Substitute filet with chicken breast, pork tenderloin or chops, or eggplant slices. Adjust cooking time.
** On a gas stove, make sure to have a lid at hand  in case of catching fire.
*** Substitute honey with (maple) syrup. Optionally, add fresh raspberries.

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