French Ratatouille

French Ratatouille

French Ratatouille

French Ratatouille

Classic French vegetable stew seasoned with Herbes de Provence.

Ratatouille Culinary Spice Blend:
European Hyssop, thyme, rosemary, savory, oregano, sage, marjoram
Indispensable Ingredients

1 large eggplant

1 large zucchini

2 bell peppers (any colors)

2 large onions

3 cloves garlic

1 cup tomato puree or 2 tomatoes

2 cups vegetable broth

Optional Protein
  • any type of protein, mild seasoned, from fish to poultry or beef
    (see recommendations in recipe notes)
Suggested Sides
  • bread slices (fresh French baguette or any bread you like)
  • cooked or steamed rice
  • boiled potatoes

Select Your Recipe - All Versions or 'The Breeze Way'

FAQ

  • Our Herbes de Provence blend which includes an uncommon herb: European hyssop. This ‘holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
  • Plenty of fresh vegetables are fried before they are cooked in a tomato-broth.
  • Make it a stew or soup (all versions recipe).

The cooking steps are  minimal and quick. Here are some extra tips for time efficiency:

  • Make the dish the day before.
  • Make it a side dish to leftover rice or potatoes, or use up some bread.
The preparation of this dish is quiet easy:
  • Cut vegetables.
  • Fry vegetables.
  • Cook vegetables.

The Breeze Way recipe is the stew version with optional sides.

  • The challenge here is not to burn the vegetables in the first frying step. Please stay close to the pot during these 10 minutes. If some of the vegetables are burnt, take them out and cut the burnt parts off.
  • During the cooking step, please make sure to check the softness of the vegetables, so you get the result that you prefer.

 

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

Persian Kabob Koobideh

Persian Kabob Koobideh

 

Persian Kabob Koobideh

Persian Kabob Koobideh

SpiceBreeze
Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It's important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers "hanging" over the fire so that the meat doesn't get in contact with the grill. This recipe is an easier weekday version.
Hands-on Time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 lb ground beef lamb, or chicken *

Fresh Produce

  • 1 lemon for juice
  • 1 red cabbage ** finely shredded
  • 1 large onion grated
  • 2 cloves garlic grated

Packaged Goods/Staples

  • oil
  • salt & pepper

Koobideh Culinary Spice Kit

  • Sumac, turmeric, black pepper, parsley

Optional

  • 1 onion halved, thinly sliced
  • 1 cup radishes thinly sliced

Suggested Sides

  • Lavash or pita bread
  • Basmati rice
  • Grilled vegetables
  • Sabzi Khordan ***

Instructions
 

Cabbage

  • In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
  • Add the cabbage and knead well.
  • Cover and let rest for 2 hours.

Prepare

  • In a BOWL, squeeze grated onions and discard most of the liquid.
  • Add garlic, Kabob Koobideh spices, salt to taste (recommended 1 tsp).
  • Mix well. Add meat. Knead well for 5 minutes.
  • Keep it in the fridge for 30 minutes.

Fry

  • Wet your hands with water.
  • Form 2 tbsp of meat into flat rectangle shaped meat patties. Make sure that they are as flat as possible.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry the kabobs for some minutes on each side until they are cooked and slightly browned.

Serve

  • Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
  • Serve the kabob with your preferred sides.
  • Enjoy!

Notes

* 2/3 beef, 1/3 lamb or all beef (20-30% fat), or ground chicken thighs.
** Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.
*** Find the recipe for Sabzi Khordan here.

Seychellois Pwason Griye

 

Seychellois Pwason Griye

Seychellois Pwason Griye

SpiceBreeze
Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
Cuisine Seychellois
Servings 3

Ingredients
  

  • 1 whole red snapper cleaned and scaled, 2 lbs
  • 1 cup finely chopped tomatoes
  • 2 tbsp chopped cilantro or parsley
  • 1 small onion finely chopped
  • 1 inch ginger grated
  • 2 cloves garlic grated
  • 1-2 lime or lemon
  • 2 tsp sugar
  • olive oil
  • salt & pepper

Optional

  • 1-4 red chili finely chopped

Suggested Sides

  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • Pouch [1] tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • Pouch [2] cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Instructions
 

Chutney

  • In a small POT, heat 1 tbsp oil.
  • Add onions and sugar.
  • Cook over medium heat for 5 minutes. Stir frequently.
  • Add tomatoes, salt to taste, and Pwason Griye [1] spices.
  • Cook over slow heat for about 15 minutes to thicken the sauce.
  • Let cool.

Paste

  • In a BOWL, mix garlic, ginger, herbs, Pwason Griye [2] spices, and 1 tbsp oil.
  • Add chili (optional) and salt to taste. Mix well.
  • To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  • Season the fish with salt and fill the slits with the paste.
  • Rub all sides of the fish with oil.
  • Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  • Sprinkle plated fish with lime juice.
  • Serve it with rice, chutney, and salad.
  • Enjoy!

Notes

▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.
 
Moussaka

Greek Moussaka

 

Casseroles: Greek Moussaka

Greek Moussaka

SpiceBreeze
Though Moussaka doesn’t origin in Greece, it became the best known of all Greek dishes. Authentic Moussaka is a casserole made with ground lamb and eggplant covered with a thick layer of béchamel sauce. The latter is quite tricky to master. Alternatively, try a combination with Kleftiko, a lamb dish baked in parchment paper. It’s easy to prepare, fun to eat, and has a rich Moussaka flavor.
Hands-on Time 30 mins
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

Shopping list

  • 1 lb ground meat lamb or beef recommended
  • 1/2 large eggplant cut lengthwise into thin 1/4 slices
  • 1/2 lb large potatoes cut lengthwise into thin 1/4 slices
  • 2 tbsp red wine
  • 1 cup diced tomatoes fresh or from can
  • 1 cup grated cheese of your choice
  • 1 lettuce of your choice

You might have

  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 1 orange for juice
  • 2 tbsp butter
  • flour
  • 1 cup milk
  • 1 egg
  • olive oil
  • salt & pepper

Culinary Spice Kit

  • Black pepper,thyme, cinnamon, bay leaves

Instructions
 

Prepare

  • In a BOWL, add eggplant and a pinch of salt. Cover with cold water. Let rest for 15 minutes. Drain and dry the eggplants with kitchen paper.

Fry Step 1

  • In a PAN, heat 2 tbsp olive oil over medium heat.
  • Fry potatoes in several batches until all potatoes are almost cooked, but not brown. Careful! It is important that you don't brown the potatoes!
  • Fry dried eggplants in several batches until they turn slightly brown.

Fry Step 2

  • In the meantime, in another PAN, heat 1 tbsp olive oil over medium heat.
  • Add meat, onion, garlic, Moussaka Spices, and salt to taste.
  • Stir-fry until meat is crumbled.
  • Add wine and cook over medium heat until all liquid is absorbed.
  • Add tomatoes and 1/4 cup water and cook over medium heat until all liquid is absorbed.

Prepare Sauce (shortly before baking)

  • In a POT, melt 2 tbsp butter over low heat.
  • Stir in 2 tbsp flour.
  • Slowly stir in 1 cup of milk.
  • Quickly stir in 1 egg.
  • Season with salt and pepper to taste.

Bake

  • Preheat oven to 400°F.
  • In a BAKING DISH, place single layers in this order:
  • - potatoes
  • - sprinkle with salt & pepper to taste
  • - eggplants
  • - sprinkle with salt & pepper to taste
  • - meat
  • - cheese
  • If you use a small BAKING DISH, you can repeat the layers.
  • Pour sauce over Moussaka layers.
  • Bake in oven for 40-60 minutes until the milk-egg-mix has set and the top turned slightly brown.

Salad

  • Mix 3 tbsp orange juice, 1 tbsp oil, salt & pepper to taste. Toss over lettuce.
  • Enjoy!