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2
Dec, 2021
Georgian Chashushuli

Georgian Chashushuli

How to cook 34 authentic global recipes without tedious planning.
Georgian Chashushuli

Georgian Chashushuli

SpiceBreeze
Chashushuli, or ‘stewed’ in Georgian, is a satisfyingly rich meat and tomato stew resembling European goulash. Combining veal, beef, chicken, or pork with tomatoes, onions, garlic, and a generous seasoning of herbs and spices to simmer in broth or water renders an intense, flavorful, and aromatic dish – ideal for chilly evenings. It is important to first fry the meat before adding to and stewing with the other ingredients; alternatively, substitute meat for mushrooms for a vegetarian version. Soak up the stew with a side of fresh-baked bread of your choice!
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hands-on time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 1.25 lbs veal, beef, or lamb stew

Fresh Produce

  • 2 medium onions finely chopped
  • 2 medium tomatoes chopped
  • 2 cloves garlic grated
  • 1 cup chopped cilantro and/or parsley

Diary

  • butter

Packaged Goods/Staples

  • 1 cup broth
  • salt

Chashushuli Culinary Spice Kit

  • Garlic, coriander, methi, paprika, caraway, chili, black pepper, summer savory

Suggested Sides

  • fresh bread or Georgian khachapuri [see notes]
  • cucumber salad
  • coleslaw with grilled corn kernels and sliced radishes with a dressing to taste*)
  • roasted eggplant cubes with farro or quinoa

Instructions
 

  • In a large POT, or SAUTE PAN, heat 2 tbsp butter over high heat, careful not to burn it.
  • Add meat in one layer. If necessary, work in two batches for this first step.
  • Fry the meat until all sides have turned brown. Stir frequently.
  • Add onions, tomatoes, 1/2 cup broth, garlic, Chashushuli spices, 3/4 cup of fresh herbs, and salt to taste.
  • Cover and cook over low-medium heat until the meat is tender. Stir occasionally. Add more broth if necessary.

Serve

  • Garnish with remaining herbs.
  • Serve with fresh bread and your preferred sides.
  • Enjoy!

Notes

  • Substitute meat with chicken thighs or tenders, cut into bite size pieces, or with quartered button mushrooms.
*) Dressing: start with 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp mustard, and 1 tbsp olive oil
 
Bread option: Khachapuri recipe.

Georgian Dishes

Georgian chakhokhbili
Georgian lobio
Georgian chashushuli
Georgian ajapsandali
SpiceBreeze
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4 Google reviews
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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!

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30
Nov, 2021
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

How to cook 34 authentic global recipes without tedious planning.
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

SpiceBreeze
This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.
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hands-on time 30 minutes
Course Main Course
Cuisine Polish
Servings 3

Ingredients
  

Protein

  • 9 oz tortellini mushroom or meat

Fresh Produce

  • 1 lemon
  • fresh chives dill, or sprouts (optional for garnish)

Dairy

  • sour cream optional

Packaged Goods/Staples

  • 1 jar pickled beetroots 16 oz, sliced
  • 32 oz vegetable broth
  • 0.5 oz dried mushrooms sliced
  • 0.25 cup vinegar apple cider or wine
  • salt

Barszcz Culinary Spice Kit

  • Allspice, garlic, black pepper, marjoram, cinnamon, star anise, cloves

Suggested Sides

  • dark rye bread or baguette

Instructions
 

Prepare

  • In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

Soup

  • In a large POT, bring broth to a boil.
  • Turn heat off. Stir in mushrooms.
  • Let mushrooms rest for 30 minutes.
  • Bring broth to a boil again.
  • Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
  • Add the reserved beetroot liquid.
  • Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
  • Cook for 5 minutes.
  • Drain soup through a fine-mesh SIEVE.

Tortellini

  • Cook tortellini according to package instructions.

Serve

  • Place tortellini on soup plates and then fill plates with the soup.
  • Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
  • Enjoy!

Notes

  • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.
Variant 1
Skip step 9 and leave the vegetables in the soup.
Variant 2
Skip step 9 and puree the vegetables in the soup with a hand blender.
SpiceBreeze
SpiceBreeze
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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!

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Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.

Protein

  • 9 oz tortellini (mushroom or meat)

Fresh Produce

  • 1 lemon
  • fresh chives (dill, or sprouts (optional for garnish))

Dairy

  • sour cream (optional)

Packaged Goods/Staples

  • 1 jar pickled beetroots (16 oz, sliced)
  • 32 oz vegetable broth
  • 0.5 oz dried mushrooms (sliced)
  • 0.25 cup vinegar (apple cider or wine)
  • salt

Barszcz Culinary Spice Kit

  • Allspice (garlic, black pepper, marjoram, cinnamon, star anise, cloves)

Suggested Sides

  • dark rye bread or baguette

Prepare

  1. In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

Soup

  1. In a large POT, bring broth to a boil.
  2. Turn heat off. Stir in mushrooms.
  3. Let mushrooms rest for 30 minutes.
  4. Bring broth to a boil again.
  5. Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
  6. Add the reserved beetroot liquid.
  7. Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
  8. Cook for 5 minutes.
  9. Drain soup through a fine-mesh SIEVE.

Tortellini

  1. Cook tortellini according to package instructions.

Serve

  1. Place tortellini on soup plates and then fill plates with the soup.
  2. Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
  3. Enjoy!
  • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.

Variant 1

Skip step 9 and leave the vegetables in the soup.

Variant 2

Skip step 9 and puree the vegetables in the soup with a hand blender.

Main Course
Polish
allspice, cinnamon, cloves, marjoram, star anise
25
Nov, 2021
European Holiday Feast

European Holiday Feast

How to cook 34 authentic global recipes without tedious planning.
Holiday Feast

European Holiday Feast

SpiceBreeze
Roasted goose with potato dumplings and holiday spiced red cabbage is one of the traditional holiday feasts in Northern Europe. The preparation is faster and easier with gnocchi and chicken or turkey. You can save even more time without gravy. The juicy sauce out of the oven is scrumptious by itself. The key ingredient is the herb mugwort. It's also beneficial for the digestion.
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Cuisine Austrian, German, Polish
Servings 3

Ingredients
  

  • 4 lbs chicken legs and breast with bones and skin
  • 1 lb red cabbage finely sliced
  • 1 orange peeled and quartered
  • 1 sour apple quartered
  • 1 sour apple chopped into 1/2-inch pieces
  • 1 lb gnocchi
  • 1 large onion sliced
  • 1 tbsp flour
  • 2 tbsp vinegar
  • 0.5 cup red wine
  • 2 tbsp butter
  • oil
  • salt & pepper

Culinary Spice Kit

  • [1] Mugwort Do not use during pregnancy
  • [2] Juniper berries, cloves, bay leaf

Instructions
 

Chicken

  • Preheat OVEN to 350°F.
  • Rub chicken on all sides with salt & pepper.
  • In a large OVEN DISH, spread 2 tbsp oil and add chicken pieces skin-side down.
  • Distribute Holiday Feast [1] spices, orange, apple quarters, onions, and 1 cup of water around the chicken.
  • Cover*) and bake in the OVEN for 45-60 minutes until the chicken is cooked through.
  • Every 15 minutes, stir the liquid and spoon it over the chicken.
  • After 30 minutes take off the cover and turn the chicken.

Gnocchi

  • Prepare gnocchi according to package instructions.

Gravy

  • In a POT, strain liquid from the OVEN DISH.
  • In a small CUP, dissolve flour in 1/8 cup water.
  • Add flour-water to the POT. Bring to a boil, reduce to medium.
  • Simmer for 2-5 minutes until it thickens. Add salt & pepper to taste.

Cabbage

  • In a POT, melt butter.
  • Add cabbage and vinegar. Sauté for 5 minutes.
  • Add chopped apple, wine, Holiday Feast [2] spices, salt to taste, and a dash of sugar.
  • Mix well, cover, and cook over low heat for 45-60 minutes until the cabbage is tender, stirring occasionally. Enjoy!

Notes

Notes & Variations
▪ Substitute chicken with turkey, goose, duck, or pork tenderloin. Adjust cooking time.
▪ Substitute gnocchi with mash potatoes.
▪ Substitute orange with 1 cup of cranberries.
*) Use aluminum foil to cover the chicken.
SpiceBreeze
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4 Google reviews
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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!

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27
Sep, 2021
pie crust

Almond Pie Crust (gluten free)

How to cook 34 authentic global recipes without tedious planning.
pie crust

Almond Pie Crust (gluten free)

Try this easy to bake gluten free almond pie crust recipe for savory or sweet pies. You don't need a rolling pin or mixer. It tastes so much better than prepackaged pies.

Ingredients

Dough Step 1

  • 2 cups almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar (only for sweet recipes, see notes)

Dough Step 2

  • 1 egg
  • 2 tbsp coconut oil or butter

Fruit Pie Filling

  • 4 cups fresh fruits
  • 3 tbsp cornstarch
  • 1 cup of sugar

Instructions

Prepare

  1. Preheat the OVEN to 350°F.
  2. Make sure the coconut oil or butter is firm and cut into thin slices.
  3. Grease the 9-inch PIE DISH.

Dough

  1. In a large BOWL, add flour, baking powder, and salt. Optionally, add sugar for a sweet pie crust. Mix well.
  2. Add the egg and the coconut oil or butter. Mix until everything is well combined.
  3. Knead quickly until the dough is a smooth ball.

Prepare the Pie Crust

  1. In the center of the PIE DISH, press the dough ball into a flat patty. Then press the dough evenly from the center all the way up the sides.
  2. Cover the top of the sides with a small strip of ALUMINUM FOIL to prevent it from burning.

    pie crust protection
  3. With a FORK, prick the dough several times.

Bake

  1. Bake the pie for 8-12 minutes.
  2. Let it cool.

Recipe for Fruit Pie Filling

  1. In a small BOWL, add 3/4 cup of water. Stir in 3 tbsp cornstarch. Set aside.
  2. In a small POT, mash 2 cups of fresh fruits. Add 1 cup of sugar.
  3. Bring to a boil, stirring frequently. Gradually, stir in the cornstarch slurry.
  4. Reduce heat to low and cook for about 10 minutes until it thickened, stirring constantly.
  5. Place 2 cups of fresh fruits on the pie crust. Pour cooked fruits evenly on top.
  6. Chill for 2 hours before serving.

Recipes for the Savory Pie Filling

French Quiche Lorraine

Canadian Tourtière

© Recipe: SpiceBreeze
Category: Fall
Almond Pie Crust (gluten free)
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

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Explore
pie crust

Almond Pie Crust (gluten free)

Try this easy to bake gluten free almond pie crust recipe for savory or sweet pies. You don't need a rolling pin or mixer. It tastes so much better than prepackaged pies.

Ingredients

Dough Step 1

  • 2 cups almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar (only for sweet recipes, see notes)

Dough Step 2

  • 1 egg
  • 2 tbsp coconut oil or butter

Fruit Pie Filling

  • 4 cups fresh fruits
  • 3 tbsp cornstarch
  • 1 cup of sugar

Instructions

Prepare

  1. Preheat the OVEN to 350°F.
  2. Make sure the coconut oil or butter is firm and cut into thin slices.
  3. Grease the 9-inch PIE DISH.

Dough

  1. In a large BOWL, add flour, baking powder, and salt. Optionally, add sugar for a sweet pie crust. Mix well.
  2. Add the egg and the coconut oil or butter. Mix until everything is well combined.
  3. Knead quickly until the dough is a smooth ball.

Prepare the Pie Crust

  1. In the center of the PIE DISH, press the dough ball into a flat patty. Then press the dough evenly from the center all the way up the sides.
  2. Cover the top of the sides with a small strip of ALUMINUM FOIL to prevent it from burning.

    pie crust protection
  3. With a FORK, prick the dough several times.

Bake

  1. Bake the pie for 8-12 minutes.
  2. Let it cool.

Recipe for Fruit Pie Filling

  1. In a small BOWL, add 3/4 cup of water. Stir in 3 tbsp cornstarch. Set aside.
  2. In a small POT, mash 2 cups of fresh fruits. Add 1 cup of sugar.
  3. Bring to a boil, stirring frequently. Gradually, stir in the cornstarch slurry.
  4. Reduce heat to low and cook for about 10 minutes until it thickened, stirring constantly.
  5. Place 2 cups of fresh fruits on the pie crust. Pour cooked fruits evenly on top.
  6. Chill for 2 hours before serving.

Recipes for the Savory Pie Filling

French Quiche Lorraine

Canadian Tourtière

© Recipe: SpiceBreeze
Category: Fall
Almond Pie Crust (gluten free)
2
Aug, 2021
Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

How to cook 34 authentic global recipes without tedious planning.
Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

SpiceBreeze
This Italian summer specialty is perfect for your grill if you love fish and have easily access to swordfish. Garlic, herbs, and lemon are the dominant flavors. The little heat from mustard and chili pepper immerges with the firm fish flesh and the roasted potatoes.
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hands-on time 30 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 1 lb swordfish filet
  • 1 lb small potatoes halved
  • 2 lemons one for juice
  • olive oil
  • salt & pepper

Pesce Spada Culinary Spice Kit

  • Garlic, tomato, paprika, chipotle, basil, brown mustard, oregano, bay leaves, marjoram, thyme, rosemary

Suggested Side

  • A fresh salad of your choice with a lemon dressing.

Instructions
 

Prepare

  • Rub all sides of the fish with salt.
  • In a CONTAINER, add 1/2 cup of olive oil and all lemon juice. Mix well.
  • Add 1 tbsp Pesce Spada spices.
  • Add the fish and cover all sides with the marinade.
  • Cover and let rest in the fridge for 1/2 hour.
  • Take the fish out and drain.
  • In a BOWL, mix 2 tbsp oil with 1 tbsp Pesce Spada spices.
  • Add potatoes and salt to taste. Mix well.

Roast

  • On a lined, greased BAKING SHEET, distribute potatoes in one layer.
  • Roast in the OVEN for about 30 minutes until brown and crisp. Turn them midway.

Grill

  • Cook the fish on the GRILL or in a greased PAN until it turns white.

Serve

  • Serve the grilled fish with, lemon, baked potatoes, and a fresh salad.
  • Enjoy!

Notes

▪ Substitute swordfish with salmon or cod.
▪ Substitute potatoes with root vegetables.
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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3
May, 2021
Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

 

Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

SpiceBreeze
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hands-on time 30 minutes
Course Salad
Cuisine Austrian
Servings 3

Ingredients
  

  • 1 lb potatoes boiled, cut into 0.25 inch slices
  • 0.5 lbs rutabaga or turnip cut into 0.25 inch slices
  • 2 shallots finely chopped
  • 0.5 bunch fresh parsley or dill chopped
  • 0.5 cup broth poultry or vegetable
  • 4 tbsp white vinegar wine or apple cider
  • 3-4 tbsp oil
  • 1 tbsp sugar
  • salt & pepper

Instructions
 

  • In a large BOWL, mix 2 tbsp vinegar, 3 tbsp broth, oil, and salt & pepper to taste.
  • Add shallots and potatoes and let marinate for 30 minutes.
  • In a PAN, heat the sugar over low heat until light brown.
  • Add the rutabaga or turnips and mix well.
  • Add the remaining vinegar and broth.
  • Season with salt & pepper to taste.
  • Cover and cook over medium-low heat for about 30 minutes, stirring occasionally.
  • Drain and add to the potato salad. Mix well.
  • Let rest for 30 - 60 minutes.
  • Add fresh herbs. Mix well.
  • Serve with Kräuterbackhendl (see notes).
  • Enjoy!

Notes

Austrian Kräuterbackhendl recipe

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