Name: Georgian Khachapuri Cheese Bread
Cuisine: Georgian
Ingredients: 10 oz hard mozzarella *1 or provolone cheese, shredded; 5 oz crumbled feta cheese; 1/3 cup water; 2 medium eggs; 2 tablespoons unsalted butter; 1/2 tsp salt; 1/2 cup warm milk; 1 tbsp vegetable oil; 1 medium egg, whisked; 3 cups all-purpose flour; 1/4 cup warm water; 1/2 packet active dry yeast; 1/2 teaspoon sugar

Apr, 2023

Turkish Lahmacun

Turkish
Lahmacun

Turkish Pizza in a Pan

The pizza-style lahmacun, or lahmajoun, or translated “meat on dough” is popular in the Eastern Mediterranean region from Lebanon to Turkey.

The crust has a thin crispy-soft texture from the stone oven. Our recipe is an equivalent shortcut baked on store-bought tortilla.

Lahmacun Spice Blend

Paprika, Turkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Lahmacun Ingredients Overview

Lahmacun Spice Blend

paprika powder
Turkish Marash pepper flakes
Turkish Urfa pepper flakes
tart anardana (pomegranate) (ground)
oregano leaves

Lahmacun Blend to Season for Vegetable Dishes

Turkish Lahmacun

SpiceBreeze

The pizza-style lahmacun, or lahmajoun, or translated "meat on dough" is popular in the Eastern Mediterranean region from Lebanon to Turkey. The crust has a thin crispy-soft texture from the stone oven. At home, it's traditionally baked in a pan without oil. The meat infused with summer vegetables creates a refreshing juicy topping. Enjoy lahmacun rolled up with or without salad filling.

Pin Print

Hands-on time 30

Course Main Course

Cuisine Turkish

Servings servings

Ingredients

Protein

1 lb lamb or beef [1] ground

Fresh Produce

1 large onion
2 cloves garlic optional
1 bunch parsley [2]
1 1/2 bell pepper 1/2 green, 1 red [3]
1-2 lemons for juice

Packaged Goods/Staples

2-4 tbsp tomato paste unflavored
1/4 cup olive oil
salt & pepper
12 (gluten-free) tortilla wraps [4] 8-inch

Suggested Toppings [5]

1 lettuce of your choice chopped
1-2 tomatoes sliced
1 large onion halved & thinly sliced
1 cup (vegan: cashew) yogurt plain

Lahmacun Culinary Spice Kit

Paprika, Turkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Instructions

Seasoning Paste Step 1 - Option 1: Blend Fresh Produce with Food Processor

Ingredients needed in this step: onions, cloves garlic, parsley, bell pepper
In a FOOD PROCESSOR, blend onion and garlic into a paste.
Add parsley and bell peppers and chop coarsely. Make sure that some tiny pieces are still visible.

Seasoning Paste Step 1 - Option 2: Chop Fresh Produce without Food Processor

Ingredients needed in this step: onions, garlic, parsley, bell pepper
Grate onion and garlic, and finely chop parsley and bell peppers.

Seasoning Paste Step 2 - Mix with Remaining Ingredients

Ingredients needed in this step: seasoning paste from step 1, oil, tomato paste, spices
In a BOWL, add seasoning paste from step 1.
Stir in 1/4 cup olive oil and 2 tbsp tomato paste.
Add Lahmacun spices, salt (1.5 tsp recommended), and black pepper to taste. Mix well.
Add meat and knead well.

Resting Time

Let the meat mixture rest for 15 minutes.
If the liquid is not full absorbed, add more tomato paste.

Spread Meat Mixture onto Tortilla

On each tortilla, distribute about 2 tbsp of the meat mixture thinly up to the very edges.

Bake Option 1: in PAN (without oil)

Bake in a medium hot PAN (without oil) until the meat topping is cooked.
Repeat until all lahmacuns are prepared.

Bake Option 2: in OVEN - Preheat to 325°F

Bake in the OVEN (on parchment paper) until the meat topping is cooked.
Repeat until all lahmacuns are prepared.

Tip

To keep the lahmacuns warm until all are done, place the 2nd cooked lahmacun face down on top of the 1st one, the 3rd face up on top. Repeat.

Serve

Sprinkle lemon juice to taste on your lahmacun and add the toppings of your choice.
Roll up and enjoy!

Notes

[1] Substitute lamb with any other ground meat.

Substitute meat with 2 cups of cooked lentils or bulgur.

[2] Optionally, substitute or mix with fresh cilantro.

[3] Optionally, substitute with bell pepper in a different color, for instance, orange, yellow.

[4] A thin pizza crust is more authentic if it's available.

[5] More topping options: thinly sliced red or green cabbage, rucola, ranch dressing, flat parsley

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Apr, 2023

Greek Mastic Tears

No Tears Left?

Unique Mastic Tears

If a spice deserves to be labeled “unique” it is mastic, also called mastiha. There is only one place in the world where it is produced, on Chios, a small island in the Mediterranean Sea. The rarity and complex production are reflected in a price much higher than most spices.

The Mastic Tears Culinary Spice Kit includes the following spices:

Small Mastic Tears
Green cardamom pods (organic)

In case you get hooked on this distinctive spice, your “PEPPER” rewards secure you an attractive offer in our online store.

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The Tears of Chios

The Mastiha tree grows in other parts of Greece and the Mediterranean, but it only “cries” in Chios, as the locals sometimes call the slitting-tearing process the tree must undergo in order to produce its resinous spice.

Mastiha is produced in 24 specific Mastiha Villages, Mastihohoria, in the southern, coastal area of Chios, Greece.

Cooking With Mastic Tears

Cooking with mastic tears is very special. Before you start, smell the flavor. How do you like it?

Mastic is a precious, extremely versatile spice that enhances just about every dish. It has a distinctive flavor, fresh and slightly pine-like. A small amount goes a long way. Too much can leave a bitter aftertaste.

Give your favorite dinner dish a new flavor, follow one of our starter recipes, or find your favorite recipe on our website. Important! Decide first how you prefer to use the included Mastic Tears pouch, as a flavored oil or ground powder. Both ways need different preparations.

Choose one of these two preparations for your Mastic Tears and find recipes below:

Mastic infused olive oil (see recipe below)
Grind Mastic Tears (see recipe below)

Mastic Infused Olive Oil

SpiceBreeze

Pin Print

Cuisine Greek

Ingredients

5 tbsp olive oil
1 tsp small mastic tears

Instructions

In a small POT, heat olive oil over low heat.
Add all mastic tears and stir over low heat until they are dissolved.
Pour oil into a glass container and let cool.
It keeps fresh in a cool, dark place.
Always stir or shake oil before using it.

Mastic Recipe Inspirations for Mastic Infused Olive Oil:

Drizzle 1-2 tbsp mastic oil over salads, vegetables, or feta. Find the recipe for Halloumi Salad below.
Reheat cooked broccoli or another firm vegetable in 1 tbsp mastic oil and garlic. Serve as a side.
Roasted Pepper, Mastiha and Goat Cheese Spread – recipe
Warm Spinach-Orange Salad with Mastiha Scented Olive Oil – recipe (the recipe refers to 1/3 tbsp mastic infused olive oil)
Warm Vegetable Taboule Seasoned with Chios Mastiha – recipe

Grind Mastic Tears

SpiceBreeze

Cuisine Greek

Ingredients

1 tsp small mastic tears

Instructions

Freeze

Place pouch with mastic tears for 1 hour in the freezer.

Grind with mortar and pestle

Grind with a mortar and pestle half or all mastic tears with 1 tsp salt or sugar, depending on your recipe. For sweet recipes use 1 tsp sugar, for savory recipes 1 tsp salt.

Grind without mortar and pestle

Place mastic tears on a flat surface.
Cover mastic tears with a large piece of plastic wrap.
Roll over the plastic wrap with a baking pin until all mastic tears are pulverized.

Mastic Recipe Inspirations for Ground Mastic:

In a PAN, fry cardamom 1 minute in 2 tbsp oil. Add ground meat and/or small vegetables. Season with salt, pepper, and ground mastic to taste. Fry until done.
Savory rice porridge (see recipe below).
Spaghetti with Fresh Mastiha-Tomato Sauce and Bocconcini – recipe
Greek Fries with Homemade Mastiha Scented Ketchup – recipe
Plum and Purslane Salad with Mastiha-Lemon Vinaigrette – recipe
Orange Chicken with Cinnamon, Ginger and Mastiha – recipe (make half of the recipe for 4 servings)
Asparagus Sautéed with Mastiha-Butter. Optional: Double all ingredients, except the asparagus, and add 1 lb shrimps. – recipe
Skilled-Seared Lamb Chops Rubbed with Mastiha – recipe
Greek cake recipes with ground mastic tears (see recipes below).
Orange Poached Pears Dipped in Dark Chocolate and Mastiha – recipe (make half of the recipe for 5 desserts).
Greek rice pudding (see recipe below).

Rizogalo Rice Pudding

SpiceBreeze

Pin Print

Cuisine Greek

Servings

Ingredients

Shopping list

1/2 cup rice rinsed with cold water
1/2 cup milk
1/4 cup sugar use less or more to taste
1/2-1 tsp small mastic tears ground

Optional

1 stick stick cinnamon or cinnamon powder
3 pods cardamom

Instructions

1/2 cup rice, rinsed with cold water
1/2 cup milk
1/4 cup sugar (use less or more to taste)
1/2-1 tsp mastic (ground)
Optional:
1 stick cinnamon or cinnamon powder
3 pods cardamom
In a POT, add rice and 1 cup cold water with a pinch of salt.
Optional: Add cinnamon and/ or cardamom.
Cover. Bring to boil.
Turn heat to low and cook for 15-30 minutes until the rice is cooked. The time depends on the type of rice.
Add milk and sugar. Mix well.
Stir in ground mastic. Start with 1/2 tsp. Add more to your taste.
Cover. Bring to boil.
Turn heat to low and cook for about 5 minutes, until the rice thickens.
Fill rice pudding in 3-4 dessert dishes.
Let cool for 30 minutes.
Let cool in the fridge for 1 hour.
Enjoy!

Halloumi Salad

SpiceBreeze

Welcome to the delicious world of grilled halloumi salad! This vibrant and flavorful dish combines the smoky goodness of grilled halloumi cheese with a medley of fresh vegetables and zesty dressing. Whether you're looking for a light lunch, a refreshing side, or a vegetarian option, this salad is sure to satisfy your cravings.

Pin Print

hands-on time 30

Course Main Course

Cuisine Greek

Servings

Ingredients

Salad Base

1 Frisee lettuce or your lettuce of choice

Soft Ingredients

1-2 oranges
8 oz cherry tomatoes halved

Protein

2 Halloumi cheese or firm mozzarella or firm tofu about 8 oz each
oil

Salad Dressing

1 tbsp mastic olive oil [1] see notes for recipe
1 orange for juice
salt & pepper

Suggested Side

1 baguette sliced

Instructions

Prepare Oranges

Peel the oranges.
With a sharp knife, remove the peel and white pith from the sections.

Mix Dressing

In a BOWL, mix mastic olive oil [1] with 1 tbsp orange juice and salt and pepper to taste.

Fry Halloumi

Cut halloumi into thin slices (8 slices per package).
In a PAN, heat 2 tbsp oil over medium heat.
Fry halloumi slices for about 2 minutes until they turn golden on both sides and start slightly to melt.

Assemble

Distribute lettuce on plates.
Place cherry tomatoes and orange sections on lettuce.
Drizzle with vinaigrette.
Place halloumi slices on top.
Optionally, serve with warm baguette slices.
Enjoy!

Notes

[1] recipe for mastic infused olive oil

Savory Rice Porridge

SpiceBreeze

Pin Print

Cuisine Greek

Servings

Ingredients

1 lb grilled meat and/or grilled vegetables
2 cups rice
4 cups broth
4 tbsp butter
1 lemon for juice
1 tbsp parsley chopped
4 tomato/es chopped
1 clove garlic grated
green cardamom pods
1/2-1 tsp ground mastic
salt

Instructions

Rice

In a POT, add rice, broth, cardamom and salt to taste.
Cover. Bring to boil. Turn heat to low. Cook until rice is done.
Optional: Add 1/2 cup milk and cook about 5 minutes until the rice thickens
Take cardamom out.

Mastic Butter

In a small POT, melt butter with ground mastic to taste over low heat.

Serve

Drizzle butter over plated rice.
Serve with grilled meat and/or veggies.
Add a tomato salad seasoned with 1 tbsp lemon juice, fresh parsley, and garlic. No oil.

Orange Semolina Cake

SpiceBreeze

Pin Print

Cuisine Greek

Ingredients

Shopping list for the batter

1.5 cup semolina
0.5 cup sugar use to taste: up to 0.25less or more
2 tsp baking soda
0.25-0.5 tsp ground small mastic tears
1.5 cup yogurt
0.5 c milk
1 tbsp lemon juice

Shopping list for the syrup

0.75 cup sugar use to taste: 0.25less or up to 0.75more
1 cup orange juice
3 green cardamom pods optional
1 stick cinnamon optional

Shopping list for garnish (optional)

1 orange halved and sliced
0.5 cup powdered sugar
1 cup ice cream vanilla or orange flavor

Instructions

Syrup

In a small POT, add bring 0.5 cup of water to boil.
Stir in sugar until dissolved.
Optional: Add cardamom or cinnamon.
Mix in orange juice. Return to a boil.
Turn heat to low and cook slowly for about 10 minutes. The syrup shall have thickened but still be runny.
Remove and let cool.

Batter

In a BOWL, mix semolina with sugar, baking soda, and mastic.
Add yogurt, milk, and lemon juice.
With an ELECTRIC MIXER, beat until the batter is creamy.

Bake

Preheat OVEN to 350°F.
Spread a thinly layer of butter onto a BAKING PAN.
Pour the batter into the BAKING PAN.
Bake for about 1 to 1.5 hours until its baked and lightly golden.
If the top turns brown before it fully baked, cover the pan with aluminum foil for the remaining baking time.
Take the BAKING PAN out.
Pour syrup over hot cake.
Let cool.

Serve

Sprinkle cake with powdered sugar.
Serve cake with orange slices and/or ice cream.

Notes

Here are some Greek cake recipes. For all you can add ground mastic tears to the batter to get this special flavor:

Portokalopita - Yogurt-orange-cake with phyllo dough
Ravani - Greek cake with eggs and flour and coconut
Galatopita - Greek custard pie with semolina
Yiaourtopita - Greek yogurt cake with eggs and flour

Jan, 2023

French Canard à l’Orange

French
Canard à l'Orange

A Variation with Roasted Chicken

Canard à l’Orange is a French classic roasted duck with an orange based sauce.

Our recipe is for chicken instead of duck, and adds herb seasoning with citrus notes.

The caramel-like, dark orange sauce with a sweet and bitter taste is achieved by slowly cooking orange juice with vinegar and sugar.

Canard à l’Orange Spice Blend

Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram

More French Recipes

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French Canard à l'Orange

SpiceBreeze

Canard à l'Orange is a French classic roasted duck with an orange based sauce. Our recipe is for chicken instead of duck, and adds herb seasoning with citrus notes. The caramel-like, dark orange sauce with a sweet and bitter taste is achieved by slowly cooking orange juice with vinegar and sugar.

Pin Print

hands-on time 30

Course Main Course

Cuisine French

Servings

Ingredients

Protein

2 lbs chicken thighs with bones and skin

Fresh Produce

1/2 cup orange juice freshly pressed

Packaged Goods/Staples

1/4 cup balsamic vinegar
2 tbsp brown sugar
1.5 cup chicken broth
oil
salt & pepper

Canard à l'Orange Culinary Spices

Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram

Optional

1 cup fresh orange slices without skin chopped

Suggested Sides

cooked red cabbage or brussels sprouts
mashed potatoes, potato dumplings, or gnocchi

Instructions

Dark Orange Sauce

In a small POT, add vinegar, juice, and sugar.
Cook over low heat until it thickens. Stir occasionally.
Add broth and mix well.
Optionally, add fresh orange pieces.
Cook over low heat for 5 minutes.

Chicken

Keep the chicken at room temperature for about 15 minutes.
Cut 2-3 short (about 1 inch) slices into the chicken skin.
Season both sides with salt and pepper to taste.
In a PAN, heat 2 tbsp oil over high heat.
Fry the chicken on both sides until they are browned.
Transfer it with the liquid to an oven safe dish.
Sprinkle both sides with Canard à l'Orange spices.
Heat OVEN to 380°F.
Roast chicken for about 10 minutes on each side until the internal temperature reaches 165°F.
Let it rest for at least 5 minutes. In the meantime, heat up the orange sauce.

Serve

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

Notes

Substitute chicken thighs with chicken breast or legs, duck breast, or sea bass.
Serve the dark orange sauce with roast beef or with roasted vegetables and add the Canard a l'Orange spices to the vegetables or a salad dressing.
Repeat the recipe without Canard a l'Orange spices.

Nov, 2022

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

1/4 cup warm water
1/2 packet active dry yeast
1/2 teaspoon sugar

Dough

1/2 tsp salt
1/2 cup warm milk
1 tbsp vegetable oil
1 medium egg, whisked
3 cups all-purpose flour

Filling

10 oz hard mozzarella [*1] or provolone cheese, shredded
5 oz crumbled feta cheese
1/3 cup water
2 medium eggs
2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
Add 2.25 cups of flour one cup at a time and mix well.
Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

Half the dough and quarter the filling.
On a lightly floured surface, roll out one part of the dough into a round shape.
Place one quarter of the filling onto the flat dough.
Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
Next pinch the open ends together to get the authentic khachapuri form.
For a video demonstration of the forming, please click here:
Forming the khachapuri

Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

Preheat OVEN to 450°F.
Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
Return the khachapuri to the OVEN for another 2 minutes. Take it out.
Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

You can make the dough in a food processor.
Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

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Marceline Reid-Jaques

2022-12-14

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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

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

1/4 cup warm water
1/2 packet active dry yeast
1/2 teaspoon sugar

Dough

1/2 tsp salt
1/2 cup warm milk
1 tbsp vegetable oil
1 medium egg, whisked
3 cups all-purpose flour

Filling

10 oz hard mozzarella [*1] or provolone cheese, shredded
5 oz crumbled feta cheese
1/3 cup water
2 medium eggs
2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
Add 2.25 cups of flour one cup at a time and mix well.
Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

Half the dough and quarter the filling.
On a lightly floured surface, roll out one part of the dough into a round shape.
Place one quarter of the filling onto the flat dough.
Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
Next pinch the open ends together to get the authentic khachapuri form.
For a video demonstration of the forming, please click here:
Forming the khachapuri

Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

Preheat OVEN to 450°F.
Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
Return the khachapuri to the OVEN for another 2 minutes. Take it out.
Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

You can make the dough in a food processor.
Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

Georgian Chakhokhbili

SpiceBreeze

Chakhokhbili is a traditional Georgian one-pot stew made with chicken, onions, and tomatoes. Originally, the dish was made with pheasant ("khokhobi"). The stew is seasoned with the famous khemli suneli spice blend which contains coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). If possible, we recommend serving the dish with Georgian cheese bread (khachapuri).

Pin Print

hands-on time 30

Course Main Course

Cuisine Georgian

Servings

Ingredients

Protein

2 lb chicken [1] thighs or legs bone-in

Fresh Produce

1-2 red bell peppers diced (optional)
1 lb tomatoes chopped [2]
2-4 tbsp chopped fresh herbs [3]
1-3 cloves garlic pressed or grated (optional)
1-2 fresh chilies finely chopped (optional)

Packaged Goods/Staples

olive oil
salt & pepper

Chakhokhbili Culinary Spice Kit

coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Suggested Sides

any flat bread or Georgian khachapuri [4]
cooked or steamed rice

Instructions

Season chicken with salt & pepper to taste.

Cook

In a large POT, heat 2 tbsp oil over medium heat.
Add chicken and fry until it turns brown on all sides. Scoop it out and set aside.
In the same POT, add onions and optionally bell pepper.
Fry over medium heat until the onions turn golden.
Add tomatoes and Chakhokhbili spices. Mix well.
Season with salt & pepper to taste. Return chicken. Mix well. Cover.
Bring to a boil. Cook over medium heat for 30-60 minutes until the chicken falls apart. Stir occasionally.

Add to taste:

fresh herbs, and
optionally garlic and/or fresh chilies.
Cook for another 5 minutes.

Notes

[1] Substitute: lamb chops or loin. Cook 90-120 minutes.

[2] Substitute: 2 cups tomatoes (whole, chopped, or puree), unseasoned.

[3] Your choice of: parsley, mint, basil, or cilantro.

[4] Khachapuri recipe.

Georgian Dishes

Georgian chakhokhbili

Georgian lobio

Georgian chashushuli

Georgian ajapsandali

Marceline Reid-Jaques

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Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Nov, 2022

German-Austrian Schupfnudeln Variations

German-Austrian Schupfnudeln

SpiceBreeze

Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.

hands-on time 30

Course Main Course

Cuisine Austrian, German

Servings

Ingredients

Protein

4 oz bacon [1] cut into 1/2 inch strips

Fresh Produce

1 medium onion finely chopped
8 oz green cabbage or baby broccoli [2] cooked

Packaged Goods/Staples

12 oz gnocchi [3]
12 oz dried prunes [4] pitted
sugar or other sweetener
salt & pepper

Alternative: Mohnbutter

4 tbsp butter
1-3 oz ground poppy seeds
2 tbsp powdered sugar optionally

Instructions

In a PAN, fry bacon strips over medium heat until crisp. Scoop them out. Set aside.
Add onions. Fry 5 minutes.
Add gnocchi. Fry 5 minutes.
Add vegetables and return bacon.
Heat until all ingredients are hot.
Season with salt & pepper to taste.
Serve the compote (see below) for dessert.

Alternative: Mohnbutter

Cook gnocchi according to package directions.
In a PAN, melt 4 tbsp butter. Lightly roast poppy seeds and optionally Mohnbutter spices. Add gnocchi and toss to reheat.
Serve with a side of prunes compote.
Optionally, sprinkle with powdered sugar.

Compote

In a POT, add prunes and 2 cups of water.
Add sweetener and Schupfnudeln spices to taste. Cover and cook over low heat for about 30 to 60 minutes until the prunes softened to your taste and the sauce thickened. Add water if necessary. Enjoy!

Notes

[1] Substitute bacon with small diced pancetta.

[2] Substitute vegetables with 12 oz sauerkraut.

[3] Substitute gnocchi with homemade Schupfnudeln (recipe) or cooked thick pasta (recipe & tips online).

[4] Substitute dried prunes with fresh plums or apples: reduce the water to 1/8 cup.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Category Archives: Europe

Apr, 2023

TurkishLahmacun

Turkish Pizza in a Pan

Lahmacun Spice Blend

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Lahmacun Ingredients Overview

Lahmacun Spice Blend

Lahmacun Blend to Season for Vegetable Dishes

Turkish Lahmacun

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Suggested Toppings [5]

Lahmacun Culinary Spice Kit

Instructions

Seasoning Paste Step 1 - Option 1: Blend Fresh Produce with Food Processor

Seasoning Paste Step 1 - Option 2: Chop Fresh Produce without Food Processor

Seasoning Paste Step 2 - Mix with Remaining Ingredients

Resting Time

Spread Meat Mixture onto Tortilla

Bake Option 1: in PAN (without oil)

Bake Option 2: in OVEN - Preheat to 325°F

Tip

Serve

Notes

Apr, 2023

No Tears Left?

Unique Mastic Tears

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The Tears of Chios

Cooking With Mastic Tears

Choose one of these two preparations for your Mastic Tears and find recipes below:

Mastic Infused Olive Oil

Ingredients

Instructions

Mastic Recipe Inspirations for Mastic Infused Olive Oil:

Grind Mastic Tears

Ingredients

Instructions

Freeze

Grind with mortar and pestle

Grind without mortar and pestle

Mastic Recipe Inspirations for Ground Mastic:

Rizogalo Rice Pudding

Ingredients 1x2x3x

Shopping list

Optional

Instructions

Halloumi Salad

Ingredients 1x2x3x

Salad Base

Soft Ingredients

Protein

Salad Dressing

Suggested Side

Instructions

Prepare Oranges

Mix Dressing

Fry Halloumi

Assemble

Notes

Savory Rice Porridge

Ingredients 1x2x3x

Instructions

Rice

Mastic Butter

Serve

Orange Semolina Cake

Ingredients

Shopping list for the batter

Shopping list for the syrup

Shopping list for garnish (optional)

Instructions

Syrup

Batter

Bake

Serve

Notes

Turkish
Lahmacun

Ingredients

Ingredients

Ingredients

Ingredients

French
Canard à l'Orange

Ingredients

Ingredients

Ingredients