2025 Archives | Page 13 of 16 | SpiceBreeze

7

Feb, 2020

Brazilian Vatapá

Brazilian Vatapá

Brazilian Vatapá

Brazilian Vatapá

SpiceBreeze

Get right into the center of the Brazilian carnival with this popular street food, Vatapá. Original from Africa, it is known as a specialty from the region of Bahia and spread throughout Brazil. This recipe with a modern twist comes directly from Brazil. Ground annatto seeds add a warm, earthy flavor and natural red color. Though shrimp is a typical ingredient, Vatapá is just as popular without it.

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Hands-on Time 30

Course Main Course

Cuisine Brazilian

Servings

Ingredients

1 lb raw shrimp cleaned
1 cup coconut milk shake can well
2 tomatoes diced
4 cups cooked rice
up to 1 cup broth fish recommended
1 onion finely chopped
1 clove garlic grated
2 slices sandwich bread crust removed
salt
oil

Vatapá Culinary Spice Kit

Annatto, turmeric, ginger, cumin, white pepper, bay leaves

Optional

1-2 tbsp peanuts ground
1 tbsp fresh cilantro chopped
1 lime for juice
8 oz watercress

Instructions

Prepare

Cut the bread into small pieces.
In a BOWL, add the bread and the coconut milk.
Let it soak for 15 minutes.
Mash it with a fork.

Cook

In a PAN, heat 2 tbsp oil over high heat.
Fry the shrimp until brown on all sides.
Take them out and set them aside.
Fry the onions over medium heat until translucent.
Add garlic, tomatoes, and Vatapá spices.
Stir fry for about 2 minutes.
Add the coconut milk with the bread, salt to taste, and optionally peanuts.
Cook about 15 minutes over medium-low heat to get a thick creamy sauce. Add some broth if necessary.
Return the shrimp to reheat.
Optionally, add cilantro and lime juice to taste.

Serve

Serve with rice and optionally watercress or a fresh salad of your choice.
Enjoy!

Notes

Substitute the shrimp with fish filet (e.g. cod or snapper), cut into 1-inch pieces, or chicken breast or thighs, cut into 1/2-inch strips. Return them with the coconut milk.
Omit or substitute the shrimp with garbanzo beans.
Add 1-2 jalapeno pepper and/or 4 small sweet peppers to the onions, cut into thin slices.

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5

Feb, 2020

Falafel with cabbage

Egyptian Falafel

Egyptian Falafel

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad.

Frying Or Baking

Though baking the Falafel is easier, we recommend frying them to get a crunchy outside.

Variations

The Falafel Culinary Spice Kit includes the following spices:

Coriander, cumin, paprika

Egyptian Falafel

Egyptian Falafel

SpiceBreeze

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad. Although baking the Falafel is easier, we recommend frying them to get a crunchy outside.

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Cuisine Egyptian

Servings

Ingredients

Shopping list

2 cup garbanzo beans dry
1/4 cup cilantro or mint, or parsley, finely chopped
6 oz red cabbage finely sliced
1 cup yogurt
6-8 pita bread or any other flatbread, baguette, or rolls

You might have

2-3 tbsp flour
4 cloves garlic grated
1-2 lime or lemon for juice
olive oil
salt

Culinary Spice Kit

Cumin, coriander, paprika

Instructions

Prepare beans

In a BOWL, cover dry garbanzo beans with water. Let soak beans for 24 hours. Rinse. Drain.

Prepare paste

In a FOOD PROCESSOR, add beans, herbs, garlic, 2 tbsp flour, salt to taste, and half of the Falafel Spices.
Mix all into a paste. Cover the bowl and let rest in the fridge for 1 hour.

Form Falafel

Form small patties. Add lime juice or more flour if necessary.

Option 1: Bake Falafel

Preheat OVEN to 350°F.
Place patties on a non-sticking BAKING PAN and brush or spray them with a bit of oil.
Bake the patties for 20-30 minutes until they become crisp and light brown.

Option 2: Fry Falafel

In a PAN, heat 1/2 inch of vegetable oil (other than olive oil) over high heat.
Add patties. Do not crowd the pan.
Fry patties for about 5 minutes until they become crisp on both sides.
Flip the patties halfway.

Yogurt Sauce

Mix yogurt with lime juice and salt to taste.
Add grated garlic (optional).

Serve

Serve Falafel in bread with cabbage and sauce. For more options see the links in the notes.
Enjoy!

Notes

Recipe for Falafel with cooked garbanzo beans from a can.

Recipe for Falafel with Beetroots or Spinach.

Recipe for Tahini.

28

Jan, 2020

French Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

Hearty Winter Stew

European cuisine has an interesting range of hearty stews to survive the cold season. Enjoy the deep flavor in French Bœuf aux Quatre Épices. Choose the main recipe for a beef stew or one of its variations.

Quatre Épices

Quatre Épices or “four spices” is a French staple blend with white pepper in a prominent role. Quatre Épices is used to season hearty stews and soups, or braised root vegetables.

The Star: White Pepper

Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry.

Variations

Substitute beef with lamb or rabbit.
Substitute 1-2 cups of broth with red wine.
In the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.
Instead of the heavy cream, top your plated meal with a dollop of crème fraîche.

Vegetarian Version

For a vegetarian version, make the following changes to the recipe:

Step (1) – Add 1 lb mushrooms.

Step (2) – Skip this step.

Step (4) – 1 tbsp flour is enough for this version.

Step (5) – Use not more than 2 cups of broth.

Step (7) – Cooks fast in only 30 minutes.

The Bœuf aux Quatre Épices Culinary Spice Kit includes the following spices:

White pepper, cloves, ginger, nutmeg

Fresh carrots and small onions cook for three hours in this stew. Use shallots or beautiful boiling onions.

Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

SpiceBreeze

Quatre Épices or "four spices" is a French staple blend with white pepper in a prominent role. Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry. Quatre Épices is used to season hearty stews and soups, or braised root vegetables. This recipe is for a French-style beef stew or one of its variations.

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hands-on time 30

Course Main Course

Cuisine French

Servings

Ingredients

Protein

1.25 lb beef stew
7 oz bacon

Produce

5 carrots cut into 1-inch slices
10 small shallots peeled
2 cloves garlic peeled, crushed

Dairy

4 tbsp butter

Packaged Goods/Staples

5 cups beef or vegetable broth
2 tbsp tomato paste
3 tbsp flour
salt

Bœuf aux Quatre Épices Culinary Spice Kit

white pepper, cloves, ginger, nutmeg

Suggested sides

potato croquettes or dumplings, boiled or mashed potatoes, gnocchi, or thick noodles of your choice
lettuce or cucumber salad with a light lemon dressing

Instructions

In a large POT, melt the butter.
Add the onions whole and the bacon.
Cook over medium-low heat until golden, stirring constantly.
Scoop them out and set aside.
In the same POT, cook the meat over high heat until it turns brown, stirring frequently.
Add the carrots and cook for another 5 minutes, stirring frequently.
Sprinkle the meat with flour and cook for 1 minute, stirring frequently.
Add the broth, mix, and scrape the bottom. Return the bacon and onions.
Add the tomato paste, garlic, and Quatre Épices spices. Season with salt to taste. Mix well.
Bring to a boil. Cover and cook over low heat for 3 hours, stirring every 30 minutes.
Enjoy!

Vegetarian (optional)

Add 1 lb mushrooms with the onions.
1 tbsp flour is enough for this version.
Use not more than 2 cups of broth.
Cooks fast in only 30 minutes

Notes

Optional/ Variations

▪ Substitute beef with lamb or rabbit.

▪ Substitute 1-2 cups of broth with red wine.

▪ In the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.

▪ Instead of the heavy cream, top your plated meal with a dollop crème fraîche.

22

May, 2019

Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapatis

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

▪ Substitute lentils with 2 cups quinoa.
▪ Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
▪ Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:

[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapati

SpiceBreeze

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Cuisine Indian

Servings

Ingredients

Shopping list

1 cup lentils green or brown
1 onion quartered and sliced
1 carrot halved and sliced
8 oz cocktail tomatoes quartered
1/2 English cucumber cubed
3 green onions sliced
1 cup yogurt
1 lemon for juice
oil
salt & pepper

Optional

1 cup flour wheat, rye, buckwheat, or mixed

Culinary Spice Kit

Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
Pouch [2] Mint, cumin, ajowan, asafoetida, chili

Instructions

Dal Salad

Cook lentils according to package instructions until firm.
Add onions (except green onions) and carrots for the last 5 minutes.
Add salt to taste. Drain and let cool at room temperature.
In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
Add tomatoes, cucumber, and green onions. Mix well.
Add lentils with onions and carrots. Mix well.
Season with salt to taste.
Optionally, add more Dal [1] spices and/ or lemon juice to taste.
Let rest for 1/2 to 1 hour.

Mint Raita

Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Chapatis (optional)

In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
Cover and let rest for 30-60 minutes.
Knead the dough on a floured surface for 10-20 minutes.
Form small balls. Flatten them to patties.
Roll the patties out until the dough is very thin, turning each time you roll.
In a PAN, heat 2 tbsp oil over medium heat.
Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
Next, press lightly all over to blow up the chapati.
Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.

Serve

Serve Dal Salad with Mint Raita and optionally chapatis.

Notes

Variations

Substitute lentils with 2 cups quinoa.
Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
Add grated cucumber to the Mint Raita.

2

Dec, 2018

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

SpiceBreeze

Pollo a la Brasa is Peru’s iconic rotisserie chicken, often served with a vibrant, spicy green sauce called ají verde. To save time without sacrificing flavor, our version uses pan-fried chicken strips. The dish gets its signature smoky-sour depth and rich red hue from ají panca—a mild, fruity chili that's a staple in everyday Peruvian cooking. It adds subtle heat and complexity to sauces, stews, and marinades alike.

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Course Main Course

Cuisine Peruvian

Servings

Ingredients

Protein

1.5 lb boneless chicken pieces [1] cut into 1-inch strips

Grill - Marinade

1/4 cup dark beer
1 tbsp soy sauce [2]
2 tbsp vinegar
5 cloves garlic grated

Salad - Bean & Corn

1 can Lima or kidney beans drained and rinsed
1 cup corn frozen
1-2 lime or lemon for juice

Sauce - Aji Verde

1 green bell pepper finely chopped [3]
1 green onion finely chopped [3]
1-3 green jalapeno pepper finely chopped (optional) [3]
1 clove garlic grated
1 tbsp chopped cilantro or parsley
1-2 lime or lemon for juice
4 oz queso blanco or feta plain

Packaged Goods/Staples

oil
salt & pepper

Pollo a la Brasa Culinary Spice Kit

Aji panca pepper, smoked paprika, mild chili pepper, cumin, rosemary, black pepper

Suggested Sides

French fries
cooked rice
roasted bread slices
mashed potatoes

Instructions

Grill - Marinade

In a CONTAINER, mix 1/4 cup beer, 1 tbsp soy sauce, 2 tbsp vinegar, 5 cloves garlic, Pollo a la Brasa spices, and salt to taste.
Add chicken. Mix well. Cover.
Let it marinate in the fridge for 1 - 3 hours.

Salad - Bean Base

In a BOWL, add beans and corn. Mix well.

Salad - Dressing

In a CUP, add 3 tbsp lime or lemon juice and 1 tbsp oil. Mix well.
Pour dressing over the salad base.
Season with salt & pepper to taste.
Let salad rest for 1 hour.

Sauce - Aji Verde

In a BOWL, mix chopped veggies and herbs (bell pepper, green onions, green jalapeno pepper, garlic, cilantro or parsley).
Season with 2 tbsp lime or lemon juice and 1 tbsp oil.
Add cheese and mix well.
Optionally, season with salt & pepper to taste.

Grill or Fry

In a PAN, heat 2 tbsp oil over medium-high heat.
Fry chicken until crisp and cooked through.

Serve

Serve chicken with salad, Aji Verde sauce, and your preferred sides.
Enjoy!

Notes

[1] Substitute chicken with pork chops.

Alternatively, grill 2 lbs whole chicken pieces with skin.

[2] Find tips to substitute soy sauce on our blog.

[3] Optionally, add all vegetables in a food processor and pulse for a couple of times.

Enter the Culinary World

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19

Nov, 2018

Chilean Pastel de Choclo

Chilean Pastel de Choclo

Chilean Pastel de Choclo

Pastel de choclo, a beloved dish cherished across South America, presents a delectable blend of flavors and textures. At its heart lies ‘pino,’ a savory amalgamation of ground meat sautéed with aromatic South American spices and onions. The golden corn, expertly infused with the vibrant essence of fresh basil leaves, undergoes a tantalizing caramelization in the oven.

While traditional iterations feature tantalizing inclusions such as olives, boiled eggs, and succulent cooked chicken, we embrace the spirit of simplicity. Feel free to forgo these fillings, crafting a delightful vegetarian rendition that’s every bit as scrumptios.

Elevate Your Pies and Casseroles with Corn Paste Delight

When we enter the season of fall and Thanksgiving, there’s no better time to savor the rich flavors of corn in a whole new way. We’re excited to introduce you to a unique and delicious culinary experience that will elevate your autumn feasts. Discover how to create a delectable corn-based paste using corn, milk, and fresh basil leaves, and make it a standout addition to your holiday menu.

How to Make it

Prepare a Corn-Basil Paste: Start by blending fresh corn kernels, milk, and fragrant basil leaves until you achieve a smooth, creamy paste.

2. Cook to Perfection: Heat a skillet, add a generous knob of butter, and gently cook your corn-based paste until it reaches a luscious, golden consistency. The aroma alone will have your taste buds dancing!

How to Use it

Savory Pie or Casserole: Use your corn-based paste as a delectable top layer on your savory pie filling or casserole. It’s the perfect way to infuse a burst of flavor into your favorite autumn dishes.

A Touch of Sweetness: If you have a sweet tooth, try spreading a thin layer of sugar on top of your corn-based paste before baking. This transforms it into a harmonious blend of sweet and savory that will leave your guests craving more.

Enhance the 'Pino' Filling with Creative Variations

Opt for a Veggie Twist: Replace some or all of the ground meat with finely chopped vegetables like root vegetables, eggplants, zucchini, or mushrooms. This not only adds a burst of color but also a healthy, savory dimension to your filling.

Olive Swap: Ditch the black olives and switch them for the briny goodness of green olives. Their unique flavor will infuse a delightful contrast into your dish.

Carrot Elegance: Elevate your filling by introducing thinly sliced carrots to the ground meat. These vibrant orange specks will not only bring a hint of sweetness but also a beautiful crunch.

Double Layers of Delight: Enhance your ‘Pino’ even further by adding a layer of cooked, boneless, and skinless shredded chicken on top of the ground meat. This addition adds an extra layer of richness and protein to your dish.

Chilean Pastel de Choclo

Chilean Pastel de Choclo

SpiceBreeze

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian.

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Hands-on Time 30

Course Main Course

Cuisine Chilean

Servings

Ingredients

Corn Paste Topping

2 lb corn kernels
8 large leaves fresh basil
milk
1 tbsp butter
salt

Pino Filling - Cooking

oil
1 large onion chopped
1 lb ground beef or poultry or mixed

Pino Filling - Assemble & Finish

1 cup black olives pitted
2 hard-boiled eggs sliced
raisins optional
sugar

Pastel de Choclo Culinary Spice Kit

Aji panca, cumin

Suggested Sides

fresh side salad

Instructions

Corn Paste Topping

In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling - Cook

In a PAN, heat 2 tbsp oil over medium heat.
Fry onions until they turn translucent.
Add meat, Pastel de Choclo spices, and salt to taste.
Stir-fry meat until it’s crumbled and cooked. Set aside.

Pino Filling - Assemble & Finish

Coat a BAKING DISH with oil.
Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
Finish with a thick layer of the corn paste.
Sprinkle the top thinly with sugar.

Bake

Preheat OVEN to 350°F.
Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

Serve the pastel de choclo with a fresh salad of your choice (optional).
Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, root vegetables, eggplants, zucchini, or mushrooms, or with cooked shredded chicken or beef.

▪ Substitute black olives with green olives.

▪ Add a small carrot (thinly sliced) to the ground meat.

▪ Add shredded chicken as the second layer, on top of the ground meat.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.

Variations

Substitute ground meat (all or partly) with chopped vegetables, e. g. eggplants, zucchini, or mushrooms.
Substitute black olives with green olives.
Add a small carrot (thinly sliced) to the ground meat.
Add cooked chicken (bone- and skinless, shredded) as the second layer, on top of the ground meat.

The Pastel de Choclo Culinary Spice Kit includes the following spices:

Aji panca, cumin

More Recipes from South America