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2
Oct, 2024
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně

Jump to Short Chicken Recipe
Jump to Authentic Beef Recipe
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně - Short Chicken Version

SpiceBreeze
This beloved Czech dish, has a name that sparks curiosity. While *svíčka* means "candle" in Czech, one theory links it to medieval feasts held by candlelight. This classic dish features tenderloin, cooked with vegetables, seasoned with juniper and allspice. The vegetables are blended with gravy and cream into a velvety sauce. Served with cream, dumplings, and cranberry sauce, Svíčková perfectly balances savory and sweet flavors, earning its place as a true Czech fall favorite.
This recipe works well with beef, pork, chicken, or a plant-based tenderloin.
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hands-on time 30 minutes
Course Main Course
Cuisine Czech
Servings 3

Ingredients
  

Protein

  • 1 lb chicken pieces of your choice [1]

Fresh Produce

  • 1 medium onion finely chopped
  • 2 small carrots [2]
  • 2 medium parsnips [2]
  • 3 celery stalks [2]
  • 1 lemon for juice

Dairy and Packaged Goods/Staples

  • 1/2-1 cup sour cream [3]
  • 1-2 cup whipped cream optional
  • butter or oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery 

Suggested Sides

  • cranberry sauce [4] or dried cranberries
  • bread or potato dumplings, or gnocchi
  • potatoes, boiled or mashed

Instructions
 

Prepare

  • Roughly chop the vegetables.

Cooking the Vegetables and Chicken

  • In a POT, cook onions in 2 tbsp of butter over medium heat until translucent.
  • Add vegetables and cook for 5 minutes while stirring frequently.
  • Add 5 cups water, the chicken, Svíčková spices, and salt to taste. Bring to a boil.
  • Cook over medium-low heat for 20 minutes, or until the chicken is cooked and the vegetables are tender.
  • Take the chicken out and keep it warm.

Cook the Gravy

  • Use a hand blender to purée the vegetables into a smooth sauce.
  • Stir in ½ cup of sour cream (or more to taste).
  • To thicken the gravy, add a flour slurry [5] if desired.
  • Cook over low heat for 5 to 10 minutes, stirring occasionally.

Serve

  • Serve the creamy gravy over the chicken, topped with whipped cream, cranberry sauce, and your favorite side dish.
  • Finish with a sprinkle of lemon juice to taste.

Notes

[1] Find the authentic recipe with beef here.
[2] Alternative Vegetables:
  • for carrots: Jerusalem artichoke, pumpkin, sweet potato
  • for parsnip: turnip, rutabaga, kohlrabi
  • for celery stalks: celery root
[3] Substitute with heavy cream if you prefer it sweeter.
[4] Find the recipe on our blog.
[5] Find the instructions on our blog.
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně - Authentic Beef Version

SpiceBreeze
This beloved Czech dish, has a name that sparks curiosity. While *svíčka* means "candle" in Czech, one theory links it to medieval feasts held by candlelight. This classic dish features tenderloin, cooked with vegetables, seasoned with juniper and allspice. The vegetables are blended with gravy and cream into a velvety sauce. Served with cream, dumplings, and cranberry sauce, Svíčková perfectly balances savory and sweet flavors, earning its place as a true Czech fall favorite.
This recipe works well with beef, pork, chicken, or a plant-based tenderloin.
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hands-on time 1 hour
Course Main Course
Cuisine Czech
Servings 3

Ingredients
  

Protein

  • 1 lb beef tenderloin or sirloin [1]
  • 2 oz bacon cut into 1 inch slices

Fresh Produce

  • 1 medium onion finely chopped
  • 2 small carrots [2]
  • 2 medium parsnips [2]
  • 3 celery stalks [2]
  • 1 lemon for juice

Dairy & Packaged Goods/Staples

  • 4 tbsp butter
  • 1 tbsp white vinegar
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1-2 cup whipped cream optional
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery 

Suggested Sides

  • cranberry sauce [3] or dried cranberries
  • bread or potato dumplings, or gnocchi
  • potatoes, boiled or mashed

Instructions
 

Prepare

  • Chop the vegetables into bite-size chunks.
  • Make 3 to 5 deep slits in the meat, being careful not to cut all the way through. Tuck bacon slices into each slit.

Cooking the Vegetables and Meat

  • In a POT, heat the remaining bacon until it releases some fat.
  • Add the meat and sear over high heat on all sides until browned. Remove the meat and set aside.
  • Melt 2 tbsp butter over medium heat.
  • Add onions and cook until translucent.
  • Add the vegetables and 1 tbsp vinegar. Mix well.
  • Cook for 10 minutes or until the vegetables turn slightly golden, stirring frequently.
  • Return the meat to the pot. Add 5 cups water, Svíčková spices, and salt to taste. Cover. Bring to a boil.
  • Cook over medium-low heat for 90 minutes, or until the meat and vegetables are tender.
  • Take the meat out and keep it warm.

Prepare the Gravy

  • In a small POT, melt butter over medium heat.
  • Add 2 tbsp flour and stir constantly for about 2-3 minutes until the mixture turns golden brown.
  • Slowly add 1 cup of milk while whisking continuously.
  • When all is well incorporated, add mixture to the big pot with the vegetables.
  • Use a hand blender to purée the vegetables into a smooth sauce.
  • Cover and continue to cook over low heat for 15 minutes.
  • Stir in 1 cup of heavy cream (or more to taste). Mix well.

Serve

  • Serve the creamy gravy over the meat, topped with whipped cream, cranberry sauce, and your favorite side dish.
  • Finish with a sprinkle of lemon juice to taste.

Notes

[1] Alternative: pork tenderloin
For the quick version with chicken, see our recipe here.
[2] Alternative Vegetables:
  • for carrots: Jerusalem artichoke, pumpkin, sweet potato
  • for parsnip: turnip, rutabaga, kohlrabi
  • for celery stalks: celery root
[3] Find the recipe on our blog.

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21
Oct, 2022
Global Black Bean Burger

Global Black Bean Burger

Black Bean Burger

Global Black Bean Burger

Just a normal burger with beans instead of meat and a bunch of interesting toppings and dressings.

Black Bean Burger Culinary Spice Blend:

Sun-dried tomatoes, garlic, onion, chipotle chili, cumin, smoked paprika, bell pepper, mustard, mushrooms

Indispensable Ingredients
  • 1 can beans: black, pinto, or kidney beans
  • 1/8 cup oat flour
Suggested Standard Toppings
  • 1 onion, sliced into rings
  • tomatoes, sliced
  • lettuce leaves
Optional Specials
  • roasted red bell pepper
  • fried portabella mushrooms
  • baked or fried (sweet) potatoes
  • special dressings:
    horseradish mayo, sweet-chili-mayo, chili-ketchup
Recipes for Sides
Discover New Meals Every Month

What Makes this Dish Special?

  • Our basic bean burger spice blend includes sun-dried tomatoes, chipotle, porcini mushrooms.
  • We love canned beans as a quick pantry resource for “rainy days”.
  • Mix up the beans to get a different burger each time.
  • Baked bell pepper and fried portabella mushrooms are not the usual burger toppings yet turn out to add an abundance of flavor.
  • Any of the dressings takes the burger to the next level.
Global Bean Burger

Global Bean Burger

SpiceBreeze
The bean burger is just one of many vegetarian patties created over the years. The history of meatless fried patties dates back to 1969, when the first recorded recipe appeared. By the early 1980s, the first commercially available veggie burger hit the British market, quickly becoming a success. However, at that time, the term "veggie burger" was often misunderstood as a traditional hamburger topped with vegetables rather than a fully plant-based alternative. Enjoy this simple, basic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Global
Servings 3

Ingredients
  

  • 1 can beans [1] drained and rinsed
  • 1/8 cup oat flour included in our Bean Burger Meal Kit
  • sat
  • olive oil

Culinary Spice Kit

  • 1 pouch Burger spices (included in our Bean Burger Meal and Recipe Kits) Sun-dried tomatoes, garlic, onion, chipotle chili, cumin, smoked paprika, red bell pepper, mustard, mushrooms

Suggested Sides

  • burger bun
  • wrap
  • lettuce leaves

Instructions
 

  • In a BOWL, mash beans with a potato masher.
  • Add 1 tbsp water [3], 1/8 cup oat flour (included in our Bean Burger Meal Kit), 1 pouch (or 1 tbsp) Burger spices (included in our Bean Burger Meal and Recipe Kits), and salt to taste.
  • Knead until the mixture is well combined.
  • Form the mixture into burger patties of your desired size.
  • In a PAN, heat 2 tbsp of olive oil over medium heat.
  • Fry the patties until they are golden and crisp on both sides.
  • Serve the patties with toppings in a burger bun, wrap, or on lettuce leaves.

Notes

[1] Use black, kidney, or pinto beans or substitute beans with 1 lb ground meat.
[2] For a low carb version, substitute the buns with large lettuce leaves
[3] Alternative: Substitute water with soy sauce, wine, or any liquid chili sauce.
Sides & Toppings: recipes
TIP
▪ Add mayonnaise with horseradish or zesty chili lime.
▪ Add ketchup with honey and chipotle chili.
2
Aug, 2022
Maghrebi Chermoula Tagine

Maghrebi Chermoula Tagine

How to cook 34 authentic global recipes without tedious planning.
Maghrebi Chermoula Tagine

Maghrebi Chermoula Tagine

SpiceBreeze
Chermoula is a fragrant marinade hailing from North Africa, particularly popular across the Maghreb, from Tunisia to Morocco. With a base of fresh herbs, it shares similarities with South American chimichurri. Traditionally, it's used in slow-cooked tagines with fish or chicken, but it also makes a fantastic seasoning for grilled meats, fish, or vegetables.
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hands-on time 30 minutes
Course Main Course
Cuisine Algerian, Libyan, Moroccan, Tunisian
Servings 3

Ingredients
  

Protein

  • 1.5 lbs fish filet * for instance: salmon, halibut, sea bass, or red snapper

Fresh Produce

  • 6 tbsp finely chopped herbs: cilantro and parsley 50:50 **
  • 1 clove garlic grated
  • 3 tbsp lemon juice

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chermoula Culinary Spice Kit

  • Paprika, cumin, garlic, tangerine peel

Optional

  • harissa chili paste or fresh chopped chilies

Suggested Sides

  • fresh bread
  • finely chopped tomatoes + cucumbers
  • carrot, potato, or couscous salad ****

Instructions
 

Prepare chermoula

  • Mix herbs, garlic, lemon juice, 3 tbsp oil, and Chermoula spices.
  • Optionally, add chilies to taste.

Marinate

  • Spread a thin layer of oil on the bottom of a BAKING DISH.
  • Place the fish * (skin-side down) in the BAKING DISH.
  • Season it with salt & pepper to taste.
  • Coat it evenly with chermoula.
  • Cover it with aluminum foil.
  • Let it marinate in the fridge for 30 minutes to 2 hours.

Bake

  • Preheat the OVEN to 300°F. ***
  • Bake the fish for 15-20 minutes (for the meat: 1-2 hours), until it's cooked through.

Easier alternative (instead of marinate and bake):

  • Season chermoula with salt & pepper to taste.
  • Spread it over grilled fish, meat, or vegetables.
  • Enjoy!

Notes

* Substitute with 2 lbs chicken legs or lamb chops.
** If necessary, substitute cilantro with parsley.
*** Optionally, add carrots and/or bell pepper slices on top of the fish or chicken.
**** Couscous salad

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21
Oct, 2020
Lebanese Pumpkin Kibbeh

Lebanese Pumpkin Kibbeh

How to cook 34 authentic global recipes without tedious planning.
Lebanese Pumpkin Kibbeh

Lebanese Pumpkin Kibbeh

SpiceBreeze
Kibbeh is a very popular dish in most Middle Eastern countries that often has the form of a small football. Baked Kibbeh is a kind of pie. For the crust mix bulgur (cracked wheat) with pumpkin. The filling combines meat, spinach, and optional nuts with a baharat spice blend. Or substitute garbanzo beans for meat.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Protein

  • 1 lb ground beef

Fresh Produce

  • 10 oz baby spinach washed
  • 1/2 lb pumpkin peeled, deseeded, cut into 1 inch pieces
  • 1 medium onion thinly sliced
  • 1 small onion finely chopped
  • 1 lemon for juice

Dairy

  • 1 cup yogurt plain
  • butter

Packaged Goods/Staples

  • 1 cup bulgur number 1 fine
  • salt

Optional

  • 1/4 cup chopped walnuts
  • salad of your choice

Kibbeh Culinary Spice Kit

  • [1] Chili, black pepper, cumin, coriander, cardamom, nutmeg, cinnamon, cloves
  • [2] Nutmeg, cinnamon, cloves, black pepper, fenugreek, allspice, ginger

Instructions
 

Filling

  • In a PAN, heat 1 tbsp butter over medium heat.
  • Cook onion slices for 5 minutes.
  • Add meat, Kibbeh [1] spices, salt to taste, and nuts (optional).
  • Cook until meat is cooked through. Stir frequently to break the meat up.
  • Add spinach and cook for 2 minutes. Set aside to cool.

Kibbeh

  • Cook pumpkin in salted water until soft. Take it out.
  • Use the cooking water to prepare bulgur according to package instructions.
  • Mash pumpkin and mix with chopped onions.
  • Gradually stir in bulgur to receive a moist mixture.
  • Add Kibbeh [2] spices and salt to taste.

Bake

  • Preheat OVEN to 375°F.
  • Grease a 2 qt. BAKING DISH.
  • Add 3 layers:
  • half of the Kibbeh, the filling, then the rest of the Kibbeh.
  • Press and flatten the surface.
  • Create a nice pattern with a fork.
  • Spread 1 tbsp melted butter on top.
  • Bake in the OVEN 30 – 45 minutes until the surface begins to brown.

Serve

  • Serve with yogurt mixed with lemon juice to taste as dressing and salad as a side (optional).
  • Enjoy!

Notes

  • Substitute beef with lamb, chicken, or 1 can garbanzo beans (15 oz).
  • Substitute pumpkin with zucchini or potatoes.

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26
Sep, 2020
Italian Lasagne in Padella

Italian Lasagne in Padella

How to cook 34 authentic global recipes without tedious planning.
Italian Lasagne in Padella

Italian Lasagne in Padella

SpiceBreeze
The name Lasagna, or Italian Lasagne, is derived from the Ancient Greek word ‘Laganon’ which refers to a flat dough. Lasagna is #11 on the world's best food list voted by CNN readers. Make the tomato sauce ahead of time and cook this delicious comfort food with layers of ricotta, kale, and mozzarella on any weeknight quick and easy in a pan ("in padella").
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 12 oz lasagna*
  • 1/2 lb ground meat e.g. beef, pork
  • 2 cups tomato puree
  • 8 oz ricotta
  • 1 bunch lacinato kale chopped
  • 8 oz mozzarella thinly sliced
  • 1/4 cup parmesan grated
  • 1/4 cup fresh basil
  • olive oil
  • salt

Lasagne Culinary Spice Kit

  • Onion, oregano, basil, marjoram, sage, garlic, chile, celery 

Instructions
 

Sauce**

  • In a PAN, heat 2 tbsp oil.
  • Careful of splatters, add tomato puree, ground meat, salt to taste, and Lasagne spices.
  • Cook over medium-low heat for 30 to 90 minutes.

Ricotta

  • In a BOWL, mix ricotta with 4 tbsp of the sauce.

Lasagne

  • In a large PAN, spread one ladle of the sauce on the bottom.
  • Create a layer of pasta, crossing the sheets slightly between them.
  • Add the following layers in this order:
  • sauce, ricotta, kale, mozzarella.
  • Make sure all layers are thin.
  • Repeat the layers until the pasta is used up.
  • Finish with a layer of parmesan and basil.
  • Cover with a LID and cook the lasagne in the PAN for about 15 minutes over medium-low heat until the pasta is cooked.
  • Enjoy!

Notes

  • Use pasta that doesn't require precooking.
** The sauce is best when made 1-3 days ahead.
▪ Substitute kale with spinach.
▪ Use one layer of ham instead of the ground meat.
▪ Omit the meat for a vegetarian version.
▪ Substitute ricotta and mozzarella with your favorite sliced cheese or with a béchamel sauce.

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25
Nov, 2018
South African Bobotie

South African Bobotie

Thanksgiving Casseroles: South African Bobotie

South African Bobotie

The origin of this popular South African is unknown. Bobotie was most likely influenced by the Malaysian and Dutch cuisine. This creamy meat pie balances a sweet-sour-spicy flavor.

Seasoned with Mango

The spice blend contains dried mango called amchoor. 

Don’t miss the apricot-ginger chutney (see the recipe below).

Apricot Ginger Chutney

Shopping list

1 cup dried apricots, chopped
1 onion, chopped
1 inch ginger, finely chopped or grated
1/4 cup white vinegar
oil, salt
Optional: sugar to taste

Directions

In a small POT, heat 1 tbsp oil.

Fry 1 onion on medium heat until golden. 

Add apricots, ginger, 1/4 cup vinegar, 1 cup water, sugar + salt to taste.

Cover and cook over low heat for 30-60 min.

South African Bobotie
The Bobotie Culinary Spice Kit includes the following spices:

[1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper

[2] Lemon verbena, nutmeg, turmeric

Discover New Flavors Every Month
Variations

  • Substitute meat with lentils (see tips).

  • Substitute almonds with other nuts.

  • Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.

  • Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

Vegetarian Bobotie with Lentils

Substitute the meat with 2.5 cups of cooked regular brown lentils.

  • Add the Bobotie [1] spices to the golden onions. Stir-fry for a minute.
  • Add the lentils and 1/2 cup of hot water. Mix well. Cook for 5 minutes.
  • Continue with the original instructions.

You have two options for the lentils:

  • The fastest way is to use cooked lentils from a can. 
  • Alternatively, you can use 1.5 cups of dry lentils. Rinse the lentils well. In a POT, add lentils and 5 cups of vegetable broth. Bring to a boil. Reduce heat and cook over medium-low heat for about 30 minutes until the lentils are cooked. Stir occasionally.
lentils
South African Bobotie

South African Bobotie

SpiceBreeze
Bobotie is a beloved South African dish, blending influences from Malaysian and Dutch cuisines. This creamy, spiced meatloaf offers a perfect balance of sweet, sour, and spicy flavors. For a quicker twist, it can be prepared as a stir-fry in a pan. The signature spice blend includes dried mango, known as amchoor, adding a tangy note. Pair it with a rich apricot-ginger chutney for an unforgettable taste experience!
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Hands-on Time 30 minutes
Course Main Course
Cuisine South African
Servings 3

Ingredients
  

Shopping list

  • 1.5 lbs ground lamb or beef or mixed
  • 1/2 cup ground almonds
  • 2 medium onions chopped
  • 3 large eggs
  • 3/4 cup milk
  • 1/4 cup lime or lemon juice
  • 1 tbsp white vinegar
  • 2-5 tsp sugar
  • butter & oil
  • salt & pepper

Suggested Sides

  • Cooked rice, opt. colored with turmeric 
  • Apricot-ginger-chutney (recipe in the blog) 
  • Salad of your choice 
  • Steamed root vegetables 

Culinary Spice Kit

  • Pouch [1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper
  • Pouch [2] Lemon verbena, nutmeg. turmeric

Instructions
 

Meat

  • In a PAN, heat 2 tbsp butter.
  • Fry onions over medium-low heat until golden.
  • Add meat, salt to taste, and Bobotie [1] spices.
  • Stir-fry meat until it is crumbled and cooked.
  • In a BOWL, whisk 1 egg and mix it with a 1/4 cup of milk.
  • Add this egg-milk, sugar, and almonds to the meat. Mix well.
  • Stir in vinegar and lime juice. Adjust salt.
  • Fill into a non-sticking greased BAKING DISH (8 x 8).

Finishing

  • Preheat the OVEN to 350°F.
  • In a BOWL, whisk 2 eggs.
  • Mix it with 1/2 cup of milk, salt to taste, and Bobotie [2] spices.
  • Pour mixture over the meat.
  • Bake in the OVEN for 30-40 minutes until the topping is no longer liquid and turned slightly brown.

Serve

  • Serve bobotie with rice, and optional chutney and/ or vegetables or salad of your choice.
  • Enjoy!

Notes

▪ Substitute meat with lentils (tips in the blog).
▪ Substitute almonds with other nuts.
▪ Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.
▪ Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

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