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29
Oct, 2020
Bahraini Machboos

Bahraini Machboos

How to cook 34 authentic global recipes without tedious planning.
Bahraini Machboos

Bahraini Machboos

SpiceBreeze
Machboos or Majboos is claimed to be the national dish of the Kingdom of Bahrain. It is full of Arabian flavors. Different from other baharat spice blends, Omani baharat includes dried limes and roses. Dried limes, also called Loomi, Omani limes, or black limes, are an important ingredient in the cuisine around the Persian Gulf. No other lemon has this heavenly sweet-tangy citrus flavor.  
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Hands-on Time 30 minutes
Course Main Course
Cuisine Bahraini
Servings 3

Ingredients
  

  • 2 lb chicken drumsticks
  • 2 large tomatoes chopped
  • 2 tbsp chopped cilantro or parsley
  • 8 oz carrots shredded
  • 2 cups hot chicken or vegetable broth
  • 1 cup Basmati rice
  • 1 large onion finely chopped
  • 4 cloves garlic grated
  • 1 inch ginger grated
  • 2-3 lemon for juice
  • butter & oil
  • salt & pepper

Machboos Culinary Spice Kit

  • Pouch [1] Omani limes, roses, turmeric, cinnamon, paprika, cardamom, cloves, coriander, nutmeg
  • Pouch [2] Cardamom

Optional

  • 1 green chile finely chopped
  • lemon wedges
  • dates
  • red onions sliced

Instructions
 

Prepare

  • Rinse rice and cover with cold water.
  • Add 1.5 tbsp lemon juice.
  • Let soak 1/2 - 24 hours in the fridge.
  • Drain. Set aside.
  • Season chicken with salt and pepper.

Cook

  • In a large POT, fry onions in 2 tbsp butter over medium heat until translucent.
  • Add garlic, ginger, chili (optional), and Machboos [1] spices.
  • Stir-fry for 2 minutes.
  • Add chicken, tomatoes, and broth.
  • Cover. Cook 20 minutes over medium-low heat.
  • Take chicken out and set aside.
  • Add rice and salt to taste. Mix well.
  • Cover. Bring to a boil.
  • Turn heat to low. Cook about 15 minutes until rice is cooked. Don’t stir!
  • Turn off. Mix in herbs.

Fry

  • In a PAN, heat 1 tbsp oil. Fry chicken over high heat until browned on all sides.

Salad

  • Mix carrots with Machboos [2] spices, lemon juice, salt & pepper, and 1 tbsp oil.

Serve

  • Serve chicken on top of rice and with the carrot salad. Add lemon juice to taste.
  • Optionally, serve with lemon wedges, dates, and sliced red onions.
  • Enjoy!

Notes

  • Substitute chicken with 1 lb fish filet or paneer.  Don’t cook it. Only fry it.
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Marceline Reid-Jaques
Marceline Reid-Jaques
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Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
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28
Jan, 2020
French Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

Boeuf 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.

White and black pepper
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.
Crème Fraîche
Recent find of Crème Fraîche at Trader Joe's. Any other brand works too.
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

Discover New Flavors Every Month
fresh carrots and boiling onions for winter stew

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 minutes
Course Main Course
Cuisine French
Servings 3

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.
29
Oct, 2018
Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It’s just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.

Variations
  • Substitute broccoli with zucchini, pumpkin, green beans, turnips, or a fresh salad.
  • Substitute cilantro with parsley.
  • Substitute beef with veal or pork.
Discover New Flavors Every Month
The Mkaouara Culinary Spice Kit includes the following spices:

Paprika, cumin, cinnamon, mint, black pepper, chili


Moroccan Kefta Tagine

Mkaouara Gnocchi

Moroccan Mkaouara

For a change and quick dinner fix, add the Mkaouara spice blend to a tomato sauce for gnocchi.  

Moroccan Mkaouara

Moroccan Mkaouara

SpiceBreeze
Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It's just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 2 lbs ground meat beef or lamb or half-half
  • 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
  • 10 oz broccoli florets
  • 4-6 pieces of bread e.g. naan
  • 1 shallot or small onion finely chopped
  • 2 - 4 eggs
  • 2 oz butter
  • salt

Mkaouara Culinary Spice Kit

  • Paprika, cumin, cinnamon, mint, black pepper, chili

Suggested Sides

  • baguette, ciabatta, or any flatbread
  • fresh salad
  • carrots, pumpkin, or turnips baked
  • broccoli, zucchini, or green beans  cooked

Instructions
 

Prepare

  • In a LARGE BOWL, mix herbs and shallot, Mkaouara spices, and salt to taste (1 tsp recommended).
  • Add meat and knead well.
  • Form little cherry-sized meatballs.

Cook

  • In a PAN, melt 2 tbsp butter.
  • Distribute meatballs in one layer*).
  • Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
  • In a SMALL BOWL, crack the eggs.
  • Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
  • Cover the PAN and cook until the egg white is cooked.

Serve

  • Serve Mkaouara in the PAN or on a large PLATE. Sprinkle it with the reserved herbs.
  • Add bread and other sides on separate plates.
  • Enjoy!

Notes

*) If your PAN is not large enough, cook the meatballs in two batches with some extra butter.
  • Substitute cilantro with parsley.
  • Substitute meat with veal or pork.
  • Substitute meat with poultry. Add 2 tbsp butter to the PAN.
 
20
Jun, 2018
Cuban Vaca Frita

Cuban Vaca Frita

Cuban Vaca Frita

Viva Vaca Frita

This popular Cuban dish is fresh and juicy. Vaca Frita is very easy to cook. Though it takes some patience.

The Secret is Cooking

The key to Vaca Frita or “fried beef” is slow cooked beef the Cuban way. Quick frying is the second and last step in the preparation.

Good for Two Different Dishes

Our tip: After cooking the meat, keep the cooking water. It’s a delicious broth that you can use to make another dinner. Peel and cut potatoes and root vegetables into the same size: either 1/4 inch for fast cooking or 1 inch for fast cutting. Cook them in the broth to create a Cuban style soup.

Variations
  • Substitute beef with chicken breast.
  • Vaca Frita with Mojo Sauce (see recipe below).
  • Add traditional black beans and fried plantains to the dish (see recipe below).
The Vaca Frita Culinary Spice Kit includes the following spices:

Cumin, orange peel, ancho chili, oregano

Discover New Flavors Every Month
Cuban Vaca Frita
Vaca Frita Pizza
Cuban Vaca Frita

Cuban Vaca Frita

SpiceBreeze
This popular Cuban dish is fresh and juicy. It is very easy to cook, though it takes some patience. The key to vaca frita or "fried beef" is slow-cooked beef the Cuban way. You can prepare this step in advance. Quick frying is the second and last step in the preparation.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Cuban
Servings 3

Ingredients
  

Protein

  • 1.25 lb brisket or skirt steak [1]

Fresh Produce - For Soup

  • 1 green bell pepper quartered
  • 1 large onion quartered
  • 2 cloves garlic halved

Fresh Produce - For Frying

  • 1 green bell pepper halved & sliced
  • 1 large onion halved & sliced
  • 3 cloves garlic chopped
  • 2 limes or lemons for juice

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Vaca Frita Culinary Spice Kit

  • Cumin, orange peel, ancho chili, oregano

Suggested Sides

  • cooked rice
  • a fresh salad
  • black beans see notes [4] for recipe
  • fried plantains see notes [5] for recipe

Instructions
 

Soup - Cook Meat

  • In a POT, add meat, the quartered bell pepper, onion, garlic, and salt to taste.
  • Cover with water. Close and bring to a boil.
  • Turn heat to low. Cook at least for 2 hours until the meat starts to fall apart.

Prepare - Shred Meat

  • Take the meat out.
  • Tip: Keep the broth in the fridge and use within a week.
  • Shred the meat into 1/2-inch thick chunks. Set aside.

Fry - Fry Vegetables

  • If cooking variation [3]: Fry onions and bell peppers separately. 
  • In a PAN, heat 1/2 cup of oil over medium heat.
  • Fry sliced bell pepper and onion with a pinch of salt until the onions are translucent.
  • Scoop the vegetables out. Set aside.
  • Keep the remaining oil in the PAN.

Fry - Fry Meat

  • In the same PAN, add meat chunks, chopped garlic, and Vaca Frita spices.
  • Fry over medium heat for about 5-10 minutes until the meat is golden brown but not crisp.

Finish - For Variations [4]

  • If cooking variation [3]: Return only the bell peppers to the PAN and don't use lime juice. 
  • Return the fried vegetables to the PAN to reheat. [2]
  • Turn off. Add 2-3 tbsp lime juice and salt & pepper to taste.

If Cooking Variation [3]: Mix the Mojo Sauce

  • In a BOWL, add fried onions and season with lime juice and (optionally) chili or chipotle to taste.

Serve

  • If cooking variation [3]: Top plated meat with Mojo sauce. 
  • Serve with your preferred sides.
  • Optionally, add more lime juice.
  • Enjoy!

Notes

[1] Substitute beef with chicken thighs. 
[2] Optionally, add up to 1 cup of the broth.

[3] Recipe changes for variation with Mojo Sauce (spiced fried onions):

  • [3.1] Fry onions and bell peppers separately.
  • [3.2] Return only the bell peppers to the PAN and don't use lime juice.
  • [3.3] Mix the Mojo Sauce: In a BOWL, add fried onions and season with lime juice and (optionally) chili or chipotle to taste.
  • [3.4] Top with Mojo sauce.

[4] Black Beans side

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add 1 can black beans (rinsed).
  • Season to taste with salt, cumin, and black pepper.
  • Fry beans for a couple of minutes.
  • Add 1/2 cup of the broth.
  • Cover the POT and bring to a boil.
  • Reduce heat to low, and simmer for 10 minutes.

[5] Fried Plantains side

  • Peel 2-3 plantains and cut them into 1/2 inch slices.
  • In a PAN, heat 1/4 cup of oil over medium heat.
  • Fry plantain slices until they turn golden on both sides.
  • Season with salt to taste.
30
Nov, 2017
Indian Pumpkin Sambar

Indian Pumpkin Sambar

How to cook 34 authentic global recipes without tedious planning.
Indian Pumpkin Sambar

Indian Pumpkin Sambar

SpiceBreeze
Sambar is an Indian stew abundant in hearty pulses and seasonal vegetables, with a bright tart flavor from tamarind. A staple in South Indian cuisine, it is simple, gluten free, and can be plant-based - or not - with each family having their own creative spin on ingredients.
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hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 2-3 cups cooked yellow pigeon peas [1]

Produce

  • 1 large onion halved and sliced
  • 12 oz pumpkin [2] cut into about 1-inch cubes
  • 1 tomato chopped

Packaged Goods/Staples

  • 2 cups broth vegetarian or chicken
  • vegetable oil or ghee
  • salt & pepper

Pumpkin Sambar Culinary Spice Kit

  • Tamarind, coriander, cumin, black mustard, turmeric, fenugreek, asafoetida

Optional

  • chili pepper
  • lemon juice
  • sweetener of your choice
  • 1-2 cups cooked shredded chicken or thinly sliced mild sausages

Suggested Sides (See also Serving Suggestions)

  • 2-4 cups cooked rice basmati recommended
  • bread slices
  • noodles of your choice

Instructions
 

Soup - Fry Aroma Veggies

  • In a POT, heat 2 tbsp oil.
  • Fry onions over medium-low heat until they turn translucent.

Soup - Cook Veggies

  • Careful of splatters, add pumpkin [2], tomato, broth, and Sambar spices.
  • Add salt, pepper, and chili (opt.) to taste.
  • Cover. Bring to a boil. Reduce heat to medium-low.
  • Cook until the pumpkin is almost cooked.

Soup - Add Pulses

  • Add 2 cups cooked pigeon peas. If you like the soup richer, add more.
  • Adjust salt & pepper to taste. Mix well.
  • Cover. Bring to a boil. Reduce heat to medium-low.
  • Continue to cook until the pumpkin is tender.

Soup - Finishing

  • Adjust sour- or sweetness to taste.

Soup - Toppings

  • Optionally, top with cooked shredded chicken or thinly sliced mild sausages.

Serving Suggestions

  • Add rice to taste into your soup or eat soup with some slices of bread.
  • Alternative: Add small noodles into your soup or pour soup over long noodles.

Notes

[1] Substitute pigeon peas with yellow or red split lentils.
[2] Substitute pumpkin with (sweet) potatoes, cauliflower, root vegetables, or green beans, or a mix of it.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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5
Nov, 2017
Bavarian Oabatzda

German Bavarian Obatzda

How to cook 34 authentic global recipes without tedious planning.
Bavarian Oabatzda

Bavarian Obatzda

SpiceBreeze
200 years ago, the beer garden started as an extension of a brewery, where the brewery could sell beer directly to the consumer instead of delivering it to pubs. Last century, a Bavarian brewery owner created Obatzda to make use of overripe Camembert cheese. Today, Obatzda is a popular Bavarian beer garden dish that is served with pretzels and beer. You can also shake up your mac and cheese with this new taste.
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hands-on time 30 minutes
Course Main Course
Cuisine German
Servings 3

Ingredients
  

  • 8 oz ripe Brie or Camembert cheese
  • 4 oz whipped cream cheese with chives
  • 1 onion finely chopped
  • 1 tbsp soft butter
  • 1 beer blonde or your favorite
  • salt & pepper

Obatzda Culinary Spice Kit

  • Pouch [1] Caraway, paprika
  • Pouch [2] Cayenne pepper

Suggested Sides

  • 1 jar German pickles or sauerkraut
  • 3-6 pretzels or slices of rye bread

Optional

  • 1/4 cup chives for garnish

For Obatzda ‘Mac & Cheese’

  • 8 oz elbow macaroni cooked
  • 1/2 cup cream

For Obatzda Stuffed Chicken

  • 2 chicken breasts
  • tooth picks
  • oil

Instructions
 

Obatzda cream

  • Mash Brie or Camembert cheese with a fork.
  • Mix with butter, cream cheese, and chopped onions.
  • Season to taste with Obatzda [1] and [2] spices, salt, and pepper.
  • Add 4 tbsp beer and mix until it becomes a smooth cream.
  • Let rest for 30-60 minutes.

Serve

  • Serve with pickles or sauerkraut and pretzels or German style rye bread.

Variation: Obatzda ‘Mac & Cheese’

  • In a PAN, heat cream and stir in Obatzda cream.
  • Mix until it becomes a smooth sauce.
  • Add macaroni and mix well.

Variation: Obatzda Stuffed Chicken

  • Cut a horizontal slit into the chicken breast to form a pocket.
  • Fill with Obatzda cream. Close with tooth picks.
  • In a PAN, heat oil and fry chicken on medium until cooked through and browned.
    Chicken stuffed with obatzda cream
  • Alternative: Grill or bake the stuffed chicken.
  • Enjoy!
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

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