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2
Feb, 2025
Javanese Tempe Orek

Javanese Tempe Orek

Javanese Tempe Orek

Javanese Tempe Orek

SpiceBreeze
Fried tempeh caramelized in sweet soy sauce and usually chili, creating a perfect balance of rich, sticky, and slightly spicy flavors—adjust the heat to your liking. You can also add finely chopped vegetables, such as bell peppers or green beans, for extra texture and freshness. Best served with warm rice, this dish makes for a satisfying and flavorful meal.
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hands-on time 30 minutes
Course Main Course
Cuisine East Javanese
Servings 3

Ingredients
  

Protein

  • 1 pckg tempeh [1] (8-9 oz), cut into small strips

Fresh Produce

  • 2 cloves garlic finely chopped
  • 1 shallot thinly sliced

Optional

  • 1-2 red chilies thinly sliced
  • 2 cups green beans [2] trimmed and cut into 2-inch pieces

Packaged Goods/Staples

  • 1.5 tbsp soy sauce [3]
  • 2 tsp sweetener (e.g. agave syrup, honey, or sugar)
  • oil, salt
  • rice cooked or steamed

Tempe Orek Spice Kit

  • 1 pouch Galangal, tamarind, lemongrass, mild chili, orange peel

Instructions
 

Step 1

  • Deep-fry tempeh until golden and crispy. Scoop them out and set aside to drain.

Step 2

  • In a PAN, sauté garlic, shallots, and chilies (optional) until fragrant.
  • Optional, add green beans and stir-fry for 3-5 minutes until tender.
  • In a CUP, mix soy sauce, sweetener, Tempe Orek spices, and 1/4 cup water.
  • Pour the mixture into the pan and stir until caramelized.
  • Toss in the fried tempeh and stir-fry until the sauce has thickened and the tempeh is completely coated.
  • Season with soy sauce and sweetener to taste.

Serve

  • Serve warm with rice. Optionally, garnish with chili.
  • Enjoy!

Notes

Alternatives
[1] Thin strips of tofu, chicken, beef, or pork.
[2] Any small cut vegetables of your choice.
[3] Visit on our blog.
28
Apr, 2023
Persian Kuku Kadoo

Persian Kuku Kadoo

How to cook 34 authentic global recipes without tedious planning.
Persian Kuku Kadoo

Persian Kuku Kadoo

SpiceBreeze
This Persian Kuku Kadoo may look like an omelet, but its flavor tells a different story. Here, vegetables take center stage, while eggs play a supporting role, binding everything together. The magic lies in the fragrant advieh spice blend—rosebud, cinnamon, cardamom, and mace—creating a deeply aromatic, subtly sweet experience. A touch of turmeric not only enhances the flavor but also gives the dish its signature golden hue.
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hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 6 eggs
  • 1 lb zucchini cut into thin slices
  • 1 onion halved and sliced
  • 2 cloves garlic grated or chopped
  • 1 tsp baking powder
  • oil
  • salt

Kuku Kadoo Culinary Spice Ingredients

  • Turmeric, rosebud, black pepper, cinnamon, cumin, mace, cardamom

Suggested Sides

  • fresh flatbread
  • yogurt seasoned with lemon juice and freshly chopped parsley
  • olives, whole or sliced
  • fresh lettuce salad with parsley, chives, and red radish slices
  •  pomegranate seeds 

Instructions
 

Eggs

  • In a large BOWL, whisk eggs.
  • Add baking powder and salt to taste.
  • Stir in about 1/2 of the Kuku Kadoo spices.

Vegetables

  • In a PAN, heat 2 tbsp of oil.
  • In several batches, fry zucchini, garlic, and onion until they become soft.
  • Take the vegetables out and set aside.

Bake

  • Preheat OVEN to 400°F.
  • In a PIE BAKING DISH, add the vegetables.
  • Keep about ten zucchini slices aside.
  • Pour the egg mixture over and level out.
  • Distribute the remaining zucchini slices on top.
  • Cover with aluminum foil.
  • Bake it for about 25 minutes until it is set.
  • Take off the foil after the first 10 minutes.

Serve

  • Serve kuku kadoo with bread, yogurt sauce, olives, salad, and/or pomegranate seeds.

Notes

  • Substitute zucchini with asparagus, green beans, artichokes, mushrooms, potatoes, or eggplant.
  • Make the Kuku Sabzi recipe instead.
 

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24
Feb, 2023
Indian Malai Kofta

Indian Malai Kofta

Indian
Malai Kofta

Vegetables in the Spotlight

Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas.

The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that’s infused with our blend of aromatic spices. Each bite leaves you craving for more.

Malai Kofta Spice Blend

Turmeric, ginger, coriander, cumin, methi leaves, black
peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

 

Indian Malai Kofta

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With or without meat, gluten free, or lactose free
Indian Malai Kofta

Authentic without Meat

If you prefer the authentic malai kofta, try the recipe without meat:

  • garbanzo bean flour
  • grated mixed vegetables
  • grated or crumbled cheese

The meat malai kofta recipe has the same flavor profile. The ingredients are reduced to make room for ground meat.

Gluten-Free Kofta

The malai kofta recipe is made with flavorful garbanzo bean flour which is natural gluten free.

For your convenience, we offer garbanzo bean flour in small amounts in our shop. [coming back soon]

Shop Global Dishes
Garbanzo beans on bread

Malai Kofta Sauce

For the sauce, all you need are these handy staples:
  • onions, garlic, broth (any), tomato puree (unflavored), and heavy cream
Indian Malai Kofta with nuts

Lactose-Free Kofta

For lactose free malai kofta, we recommend to use the meat malai kofta recipe and substitute the cheese with one egg.

For the sauce, our nut mixture is included in the online recipe.

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Indian Malai Kofta

Indian Malai Kofta

SpiceBreeze
Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas. The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that's infused with a blend of aromatic spices. Each bite leaves you craving for more.
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hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Kofta Option 1: Meatless (Authentic)

  • 3/8 cup garbanzo bean flour *1
  • 3 cups grated mixed vegetables *2
  • 3/4 cup grated or crumbled cheese *3

Kofta Option 2: With Meat

  • 8 oz ground beef
  • 1/8 cup garbanzo bean flour *1
  • 2 cups grated mixed vegetables *2
  • 1/4 cup grated or crumbled cheese *3

Sauce

  • 1 cup chopped onions
  • 2-3 cloves garlic (optional) chopped, pressed, or grated
  • 1 cup broth of your choice
  • 1 cup tomato puree unflavored
  • 1 cup heavy cream *4

Basic Ingredients

  • oil
  • salt & pepper

Malai Kofta Culinary Spice Kit

  • 1 pouch: Turmeric, ginger, coriander, cumin, methi leaves, black peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

Suggested Sides

  • basmati rice
  • flatbread *5
  • salad

Instructions
 

Kofta

  • In a BOWL, mix all kofta ingredients, 1 tbsp or about half of the Malai Kofta spices, and salt to taste. Shape the mixture into small round or oval forms.
  • In a PAN, heat oil and fry the koftas until they are golden brown on both sides.
  • Scoop them out and drain them on paper towels.

Sauce

  • In a wide POT, heat 2 tbsp oil.
  • Fry onions and optional garlic until translucent.
  • Add the remaining Malai Kofta spices.
  • Stir-fry for about 1 minute.
  • Add broth, tomato puree, and cream (*4). Bring to a boil.
  • Add the fried koftas. Coat them with the sauce.
  • Cover and cook over low heat for 5 minutes to reheat the koftas.
  • Serve the koftas with the sauce over rice or with flatbread.
  • Optionally, sprinkle with nut pieces and chopped parsley or cilantro.
  • Enjoy!

Notes

(1) Substitute
  • all-purpose flour, or with almond or cashew nut flour & 1 tbsp of starch.
(2) 50:50 carrots & cauliflower (authentic); parsnip, potatoes, Brussels sprouts.
(3) Paneer (authentic), Greek feta, or Mexican cotija.
(4) Substitute with a nut based mixture:
  • 1 cup almond or cashew milk
  • 2 tbsp almond or cashew butter
(5) For instance, naan or methi paratha
1
May, 2021
Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

Austrian
Kräuterbackhendl

Think Chicken Nuggest with a Twist

Who doesn’t love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. Alternatively, substitute chicken with fish fillet, or pork or veal cutlets.

The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg.

Recommended: Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try.

Kräuterbackhendl Spice Blend
Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg
Austrian Kräuterbackhendl

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Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

SpiceBreeze
Who can resist chicken nuggets? Try this Austrian twist on the classic favorite with thin chicken slices coated in a flavorful breading of mustard, herbs like tarragon and lemon verbena, and a touch of lemon and nutmeg. Serve Kräuterbackhendl with a tangy tartar-style dipping sauce, and pair it with a unique potato-rutabaga salad (see notes for the recipe).
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hands-on time 30 minutes
Course Main Course
Cuisine Austrian
Servings 3

Ingredients
  

  • 1 lb chicken breast *) cut horizontal
  • 2 eggs
  • 1/2 cup whole grain flour **)
  • 1 cup bread crumbs **)
  • 4 oz sour cream ***)
  • 2 tsp mustard
  • 1 pickle finely chopped
  • 2 tbsp fresh chives chopped
  • 1 lemon for juice
  • salt & pepper
  • sugar
  • oil

Kräuterbackhendl Culinary Spice Kit

  • Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

Suggested Sides

  • Boiled potatoes or French fries
  • Cooked cauliflower, white asparagus, or kohlrabi; or frozen mixed vegetables (cooked in some water and butter).
  • Fresh baby spinach and crumbled bacon.
  • Potato-rutabaga salad see recipe link in the notes

Instructions
 

Dipping Sauce ***)

  • In a BOWL, mix sour cream with 1 tsp mustard.
  • Add pickle and chives. Mix well.
  • Season to taste with salt, and lemon juice.
  • Optionally, add a dash of sugar.

Breading

  • Season dry thin chicken slices with salt & pepper to taste.
  • In a BOWL, mix eggs with Kräuterbackhendl spices, 1 tsp mustard, 1 tsp lemon juice, 1 tsp oil, and salt & pepper to taste.
  • Prepare on 3 PLATES, one each for the flour, egg mixture, and bread crumbs.
  • With a fork, dip 1 chicken slice at a time in the flour. Shake off any excess.
  • Next dip it in the egg mixture, then coat it with bread crumbs.

Frying

  • In a PAN, heat oil over medium heat.
  • Fry chicken slices for about 5 minutes, turning halfway. Don't crowd the PAN.

Serve

  • Serve the chicken with the dipping sauce and your preferred sides.
  • Enjoy!

Notes

*) Substitute with fish fillet, or pork or veal cutlets.
**) Substitute with nut flour and ground nuts.
***) Substitute sour cream with 3 oz crème fraîche & 1 oz buttermilk, or add 1 tbsp chopped capers.
 
Potato-rutabaga salad recipe
1
Feb, 2021
Chocolate Rose Dessert

Chocolate Rose Dessert

Chocolate Rose Dessert

Chocolate Rose Dessert

Romantic indulgence doesn’t have to be limited to Valentines Day. Treat yourself and your love with a special dessert on any day of the year with this easy recipe and our chocolate rose dessert culinary spice kit.

Chocolate Rose Dessert Culinary Spice Kit Ingredients
  • Dark intense Valrhonna cocoa powder from France 
  • Rosebud powder
Dry Dough Ingredients

1/4 cup flour

1/8 cup sugar

1/2 tsp baking powder

2 tsp from the chocolate rose blend

Wet Dough Ingredients

1/8 cup milk

1/2 tbsp butter, melted

Ingredients for Topping

1/8 cup sugar

remaining chocoloate rose blend

pinch of salt

1/3 cup of water

Preparing the Dough

In a BOWL, mix the dry dough ingredients.

Add the wet dough ingredients.

Knead well.

 

Preparing the Forms

Distribute the dough into two or four cupcake forms, depending on the size of the forms, or heart shaped baking forms.

Mix the ingredients for the topping and sprinkle the mixture over the dough in the forms.

Pour the water equally on top of all forms.

Finishing

Bake in the oven at 350° F for 30 minutes.

 

Serve warm.

Optionally, add vanilla ice cream or raspberry or strawberry sauce.

Chocolate Rose Nut Pudding

Dry Ingredients

1/3 cup sugar

2 tbsp starch*

1 pouch chocolate rose blend

a pinch of salt

———–

* We recommend tapioca flour or arrowroot powder for a change. However, corn starch works too.

Wet Ingredients

1 cup of milk

1 egg yolk, slightly beaten

Other Ingredients

1/2 tbsp butter

1/8 cup chopped nuts**

————

** We recommend hazelnuts or walnuts. You may choose any other nuts of your liking.

Directions

In a small POT, add and mix all dry ingredients.

Stir in the wet ingredients.

Stirring constantly, cook over medium heat until the mixture comes to a boil.

Turn heat to low. Stirring constantly, cook over low heat for 1 minute.

Remove from the heat and stir in the butter. 

Pour pudding into 2 serving cups.

Sprinkle with chopped nuts to taste.

Cover and let cool. Transfer the cups to the fridge until serving.

 

30
Jan, 2021
Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande

Belgian
Carbonnade à la Flamande

A Rich Winter Stew

Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation.

The Belgians take pride in this rich beef and onion stew dish’s trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.

Carbonnade Spice Blend
Parsley, garlic, mustard, thyme, allspice, bay leaves
Belgian Carbonnade à la Flamande

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Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande

SpiceBreeze
Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation. The Belgians take pride in this rich beef and onion stew dish's trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Belgian
Servings 3

Ingredients
  

  • 1.5 lb stew beef cubed
  • 2 slices bacon (optional) cut into strips
  • 3 medium onions finely sliced
  • 1.5 cups dark ale preferably Belgian
  • 2 cups stock or broth preferably beef
  • 2 tsp brown sugar
  • 1 tbsp red wine vinegar
  • 2 tbsp flour
  • oil
  • salt & pepper

Carbonnade Culinary Spice Kit

  • Parsley, garlic, mustard, thyme, allspice, bay leaves

Suggested Sides

  • French fries, boiled or mashed potatoes
  • Slices of (ginger-) bread with mustard
  • Belgian endives, carrots, shallots, and/or green cabbage, braised or steamed
  • Salad with Belgian endives and apples

Instructions
 

  • Season the meat with salt & pepper to taste.
  • In a large PAN, heat 1 tbsp oil over medium heat.
  • Fry the bacon until browned.
  • Take the bacon out and set it aside.
  • Fry the meat over high heat until all sides are brown. Don’t prick the meat.
  • Take the meat out and set it aside.
  • Fry the onions until translucent.
  • Add the sugar. Mix well.
  • Let it cook until the onions start to caramelize.
  • Return the meat and bacon. Mix well.
  • Sprinkle with flour.
  • Add the beer, stock, vinegar, Carbonnade spices, and salt to taste.
  • Cover and let cook over low heat for about 2.5 hours until the meat is tender, stirring occasionally.
  • Turn off. Let rest for 15 minutes.
  • Serve carbonnade with your preferred sides.
  • Enjoy!

Notes

  • Substitute the beef with lamb, pork, or chicken.
  • Omit the bacon.
  • Add more or omit the sugar and vinegar. Add 2 sliced carrots and a bit more stock instead.

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