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2

Dec, 2020

Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

SpiceBreeze

Shichimi Togarashi is as popular in Japan as salt & pepper is in the US. It is often mixed with seaweed and salt and can be very spicy. The spice blend goes well with any grilled meat or vegetables and with salads or rice. Our shrimp recipe has many variations, such as chicken and vegetarian proteins. Alternatively, use Shichimi Togarashi as a tabletop condiment. Just use it as soon as convenient for optimal flavor.

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hands-on time 30

Course Main Course

Cuisine Japanese

Servings

Ingredients

Protein

1.25 lb raw shrimp peeled and deveined

Fresh Produce

2 cloves garlic chopped
1 cup chives finely chopped
1 lettuce of your choice
2 cups grated daikon or cucumber
2-3 lemons for juice

Packaged Goods/Staples

vegetable oil
salt & pepper

Shichimi Shrimp Culinary Spice Kit

pouch [1] Orange peel, white and black sesame seeds, chili pepper, poppy seeds, paprika, seaweed, ginger
pouch [2] Sichuan pepper not recommended during pregnancy

Suggested Sides

jasmine rice

Instructions

Spice Blend

In a CUP, mix your individual Shichimi Togarashi blend:
Pour in all Shichimi [1] spices.
Add Shichimi [2] spices to taste.

Marinade

In a BOWL, mix garlic, chives, your Shichimi Togarashi blend, salt to taste, and 1/2 cup of oil.
Add shrimp and mix well. Cover.
Let it marinate in the fridge for 2 hours.

Fry

Heat a PAN to medium-high.
Add the shrimp.
Fry for 2-4 minutes, depending on the size of the shrimp, stirring occasionally.

Salad

Distribute lettuce on plates.
Place grated daikon or cucumber on top.
Sprinkle with lemon juice and salt to taste.
Serve shrimp on top of the salad and the rice in small bowls.
Enjoy!

Notes

Substitute shrimp with fish, squid, chicken, tofu, or tempeh, cut into thin strips.
Substitute daikon with turnips or carrots.
Substitute rice with quinoa or fresh bread.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

4

Jul, 2020

Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

SpiceBreeze

Aloo Gobi Matar is a popular Indian curry with potato ("aloo"), cauliflower ("gobi"), and peas ("matar"). It's easy to make and quickly on your dinner table. We put our take on it with an ayurvedic spice blend that brings a touch of freshness to the dish, just right for the summertime. Alternatively, the spice blend makes an exotic rub for grilling.

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Hands-on Time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

2 large potatoes cut into 1/2 inch dices
1/2 head cauliflower cut into 1 inch florets
1 cup frozen peas
1 onion finely chopped
2 large tomatoes finely chopped
2 cloves garlic grated
1/2 inch ginger grated
oil
salt

Culinary Spice Kit

Fennel cumin, turmeric, coriander, cardamom

Optional

1/2 lb chicken cut into 1 inch pieces
1/2 can garbanzo beans rinsed

Suggested Sides

cooked Basmati rice
Indian flatbread

Instructions

In a large POT, heat 2 tbsp oil over medium heat.
Add onions and cook until translucent.
Add garlic, ginger, Summer Aloo Gobi Matar spices, and tomatoes.
Cover and cook over low heat 5-10 minutes, stirring frequently.
Add the potatoes and cauliflower.
Optionally, add chicken or garbanzo beans.
Add 1 cup of water and salt to taste.
Cover. Bring to a boil.
Turn heat to low and cook for 15 to 25 minutes until all ingredients are almost tender.
Check in between if it needs a bit more water.
Add peas. Cook for another 5 minutes.
Serve Summer Aloo Gobi Matar over rice and/ or with flatbread. Enjoy!

Alternative Grill Recipe

Rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
Grill until browned and cooked through.
Let rest for 5 minutes. Enjoy!

Notes

▪ Substitute water with coconut milk, heavy cream, or
yogurt.

▪ Alternative, rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
Fry over high heat until brown and cooked through.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Seychellois Ladob

Seychellois Ladob

SpiceBreeze

For ladob as a side dish, sweet potatoes are cooked in spiced coconut milk. Optionally, go for a Ladob banana dessert with our online recipe.

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Cuisine Seychellois

Servings

Ingredients

1 can coconut milk 14-15 oz

Ladob Side Dish

1 lb sweet potatoes cut into 1-inch pieces

Ladob Dessert

3 bananas cut each in 3-4 pieces
sugar to taste (brown or coconut recommended)

Ladob Spices

1.5 tsp nutmeg
0.5 tsp cinnamon

Instructions

Ladob Side Dish

In a POT, add potatoes, coconut milk, Ladob spices, and salt to taste.
Cover. Cook 10 minutes over medium heat, then about 25 minutes over low heat until the potatoes are cooked.
Serve as a side for Kari Koko or grilled fish (Pwason griye).

Ladob Dessert

In a POT, add bananas, coconut milk, Ladob spices, and salt & sugar to taste.
Cover. Cook 10 minutes over medium heat.
Change the heat to low heat and continue to cook until the bananas are soft.
Enjoy!

18

May, 2020

Georgian Badrijani

Georgian Badrijani

Georgian Badrijani

Badrijani

SpiceBreeze

The Georgian cuisine developed unique spice blends influenced by their East European and Middle Eastern neighbors. Every family has a secret recipe for the traditional Khmeli-Suneli blend. Walnuts play a prominent role in their daily diet. Enjoy this rich eggplant-walnut dish with an exotic spice blend.

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Hands-on Time 30

Course Main Course

Cuisine Georgian

Servings

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.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

2

Feb, 2020

Mie Goreng

Indonesian Mie Goreng

Mie Goreng

Indonesian Mie Goreng

SpiceBreeze

Mie Goreng is a common dish in Indonesia, Malaysia, and Singapore. The stir-fried noodles resemble Chinese Chow Mein and might have their roots in Chinese cooking. The ingredient list offers a great variety with different selections of vegetables and optional meat or shrimp. The spice blend with earthy galangal accounts for an exceptional flavor.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Indonesian

Servings

Ingredients

Shopping List

2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
8 oz noodles e.g. ramen or chukka soba
1 onion thinly sliced
2 cloves garlic finely chopped or grated
soy sauce or tamari
agave syrup or sugar

Optional

1-2 tbsp anchovy paste recommended
1 lb shrimp precooked
1 bunch green onions sliced
1 cup peanuts chopped
1 lemon
3-4 fried eggs
6-8 slices fried tempeh fermented soybeans
1 cup fried onions
1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

Galangal, turmeric, black pepper, nutmeg, chili, amchoor, tamarind

Instructions

Noodles

Cook noodles according to package instructions.

Fry

In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
Optionally, add anchovy paste and shrimp.
Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.

Serve

Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
Place tempeh slices and/or add fried eggs on top.
Serve with krupuk.
Enjoy!

Notes

(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.

▪ Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.

▪ Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

24

Jun, 2019

Smörgåstårta - Swedish Sandwich Cake

Smörgåstårta – Swedish Sandwich Cake

Smörgåstårta - Swedish Sandwich Cake

It looks like a cake with a savory decoration. The inside is a layered sandwich filled with everything you can imagine as long as you combine it with mayonnaise and eggs on sandwich bread. Serve it cold and cut in cake slices.

Cake or Cupcakes

The recipe below is an easy version of a cake. You can also make four single “cupcakes” instead of one large cake when you assemble on top of four single slices of bread.

Decoration with no Limits

The is no limit for the cake decoration. Often used vegetables are lettuce leaves, sliced cucumber & tomatoes, and chopped chives. Other options are quartered eggs, cherries, grapes, and small shrimps.

The Smörgåstårta Culinary Spice Kit includes the following spices:

Horseradish, green peppercorns, fennel, dill, celery

Fillings Make the Difference

Popular are different fillings for each layer and rich decorations. Here are some inspirations:

Vegetarian filling: Substitute tuna with 1/2 lb of mushrooms. Cut the mushrooms in slices and cook them in some butter until they become just a bit soft.
Meat filling: Substitute tuna with 8 oz ham, cut into 1/2-inch squares, or chicken breast, cooked and shredded.
Paste layer: On one layer spread a smoked cod, salmon, shrimps, anchovy, olive, avocado, or liver pâté paste.
More fillings: Substitute tuna with chopped eggs and anchovies.

Tip: Quick DIY Mayonnaise

In Sweden, it’s often used cream fraîche for the filling, which is rarely available in the United States. It is like a mix of heavy cream and sour cream.

You can make your own mayonnaise any time at home from eggs, oil, and white vinegar:

Leave 2 eggs at room temperature for about 30 minutes.
Mix eggs in a blender.
Add 1 cup of vegetable oil one tablespoon at a time.
Add 1 tsp white vinegar or more to taste.
Add salt and black pepper to taste.

For a variation, add one tsp of mustard or freshly grated horseradish.

Smörgåstårta - Swedish Sandwich Cake

Smörgåstårta - Swedish Sandwich Cake

SpiceBreeze

It looks like a cake with a savory decoration. The inside is a layered sandwich filled with everything you can imagine as long as you combine it with mayonnaise and eggs on sandwich bread. This recipe is one easy version. You can also make four single "cupcakes" instead of one large cake. Popular are different fillings for each layer and rich decorations. Get more recipes and inspirations on our website.

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Cuisine Swedish

Servings

Ingredients

2 can tuna in water each 5 oz
8 oz mayonnaise
4 oz sour cream
4 oz cream cheese
1 cup frozen mixed vegetables
12 slices sandwich bread cut into even squares
2 hard-boiled eggs chopped
1-2 lemon for juice
salt & pepper

Culinary Spice Kit Ingredients:

[Tarta] horseradish, green peppercorns, fennel, dill, celery

Instructions

A. Filling

In a BOWL, mix the Tarta Spices with 1/8 cup lemon juice.
Add mayonnaise, sour cream, cream cheese. Mix well.
Season with salt and pepper to taste.
Set 1 cup of the mixture aside for the “icing”.
To the remaining mixture, add eggs, vegetables, and tuna.

B. Assembly

Assembly the cake on a large serving plate
(1) With a knife, spread four slices of bread with half of the filling.
(2) Place four slices of bread on top.
(3) Spread with the remaining filling.
(4) Place the last slices of bread on top.
(5) Use the “icing” mixture to spread over the top and all sides.
(6) Cover completely with plastic wrap.
Let it rest overnight in the fridge.

C. Decoration

Decorate the cake to your taste, for instance, cover with lettuce leaves and top with tomato slices and chopped herbs. For more ideas and tips see our blog.
Enjoy!