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27
Feb, 2021
Italian Vellutata

Italian Vellutata

How to cook 34 authentic global recipes without tedious planning.
Italian Vellutata

Italian Vellutata

SpiceBreeze
Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

Protein

  • 1/2 lb sirloin steak or chicken breast thinly sliced

Fresh Produce

  • 2 lb cauliflower roughly chopped
  • 1 large potato diced
  • 8 oz mushrooms diced or sliced

Staples Group 1: Liquid, Dairy, Fat

  • 4 cups vegetable broth
  • 2 tbsp heavy cream
  • olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 medium onion chopped

Culinary Spice Kit

  • 1 pouch Vellutata spices Porcini mushrooms, garlic, tarragon, chives

Instructions
 

Cream

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add the onion and fry until they turn brown.
  • Add the cauliflower and potato.
  • Season with salt & pepper to taste. Fry for about 5 minutes.
  • Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
  • Cook for 10 minutes. Let it cool a bit.
  • Transfer the soup to a BLENDER.
  • Blend it until smooth. Return the soup to the POT.
  • Add the cream. Adjust salt & pepper.
  • Mix well. Cook for 5 minutes without lid.

Sauce

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
  • Take the meat out and set aside.
  • Add the mushrooms. Fry until they are soft.
  • Add the Vellutata spices and salt to taste. Mix well.
  • Return the meat. Cook for 2 minutes, stirring frequently.

Serve

  • Serve the cream in bowls topped with the mushroom sauce. Enjoy!

Video

Notes

  • Omit the meat.
  • Substitute cauliflower with zucchini.
  • Substitute heavy cream with sour cream.
  • Substitute mushrooms with leek or green asparagus
Alternative Recipe
  • Substitute the soup with cooked pasta.
  • Add 1 cup of heavy cream with the Vellutata spices to the sauce.

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3
Feb, 2021
German Currywurst

German Currywurst

Berlin Currywurst
German Currywurst with extra curry powder

A Dish With Its Own Museum

The Currywurst might be the only street food worldwide that is honored with a dedicated museum, the Currywurst Museum in Berlin.

The original dish from the Fifties is a short sausage, sliced and served with a secret curry sauce and bread.

From Street Food to a Complete Meal

Northern Germany serves a complete meal with a long sausage, French fries, and sour cabbage salad.

  • Substitute cabbage salad with a quick sour sliced cucumber salad or with your favorite potato salad.
  • Substitute French fries with baked potato wedges and/or baked root vegetables.
Variations
  • Add mayonnaise as an additional sauce.
  • Use any kind of sausage that you prefer, e.g. hot dog or vegan.
The Currywurst Culinary Spice Kit includes the following spices:

Ginger, chili, yellow mustard, paprika, turmeric, asafoetida, cardamom, fenugreek, cinnamon, cloves, cumin, white pepper and coriander

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Currywurst
German Currywurst with cabbage salad
1
Feb, 2021
Chocolate Rose Dessert

Chocolate Rose Dessert

Chocolate Rose Dessert

Chocolate Rose Dessert

Romantic indulgence doesn’t have to be limited to Valentines Day. Treat yourself and your love with a special dessert on any day of the year with this easy recipe and our chocolate rose dessert culinary spice kit.

Chocolate Rose Dessert Culinary Spice Kit Ingredients
  • Dark intense Valrhonna cocoa powder from France 
  • Rosebud powder
Dry Dough Ingredients

1/4 cup flour

1/8 cup sugar

1/2 tsp baking powder

2 tsp from the chocolate rose blend

Wet Dough Ingredients

1/8 cup milk

1/2 tbsp butter, melted

Ingredients for Topping

1/8 cup sugar

remaining chocoloate rose blend

pinch of salt

1/3 cup of water

Preparing the Dough

In a BOWL, mix the dry dough ingredients.

Add the wet dough ingredients.

Knead well.

 

Preparing the Forms

Distribute the dough into two or four cupcake forms, depending on the size of the forms, or heart shaped baking forms.

Mix the ingredients for the topping and sprinkle the mixture over the dough in the forms.

Pour the water equally on top of all forms.

Finishing

Bake in the oven at 350° F for 30 minutes.

 

Serve warm.

Optionally, add vanilla ice cream or raspberry or strawberry sauce.

Chocolate Rose Nut Pudding

Dry Ingredients

1/3 cup sugar

2 tbsp starch*

1 pouch chocolate rose blend

a pinch of salt

———–

* We recommend tapioca flour or arrowroot powder for a change. However, corn starch works too.

Wet Ingredients

1 cup of milk

1 egg yolk, slightly beaten

Other Ingredients

1/2 tbsp butter

1/8 cup chopped nuts**

————

** We recommend hazelnuts or walnuts. You may choose any other nuts of your liking.

Directions

In a small POT, add and mix all dry ingredients.

Stir in the wet ingredients.

Stirring constantly, cook over medium heat until the mixture comes to a boil.

Turn heat to low. Stirring constantly, cook over low heat for 1 minute.

Remove from the heat and stir in the butter. 

Pour pudding into 2 serving cups.

Sprinkle with chopped nuts to taste.

Cover and let cool. Transfer the cups to the fridge until serving.

 

30
Jan, 2021
Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande

Belgian
Carbonnade à la Flamande

A Rich Winter Stew

Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation.

The Belgians take pride in this rich beef and onion stew dish’s trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.

Carbonnade Spice Blend
Parsley, garlic, mustard, thyme, allspice, bay leaves
Belgian Carbonnade à la Flamande

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Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande

SpiceBreeze
Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation. The Belgians take pride in this rich beef and onion stew dish's trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Belgian
Servings 3

Ingredients
  

  • 1.5 lb stew beef cubed
  • 2 slices bacon (optional) cut into strips
  • 3 medium onions finely sliced
  • 1.5 cups dark ale preferably Belgian
  • 2 cups stock or broth preferably beef
  • 2 tsp brown sugar
  • 1 tbsp red wine vinegar
  • 2 tbsp flour
  • oil
  • salt & pepper

Carbonnade Culinary Spice Kit

  • Parsley, garlic, mustard, thyme, allspice, bay leaves

Suggested Sides

  • French fries, boiled or mashed potatoes
  • Slices of (ginger-) bread with mustard
  • Belgian endives, carrots, shallots, and/or green cabbage, braised or steamed
  • Salad with Belgian endives and apples

Instructions
 

  • Season the meat with salt & pepper to taste.
  • In a large PAN, heat 1 tbsp oil over medium heat.
  • Fry the bacon until browned.
  • Take the bacon out and set it aside.
  • Fry the meat over high heat until all sides are brown. Don’t prick the meat.
  • Take the meat out and set it aside.
  • Fry the onions until translucent.
  • Add the sugar. Mix well.
  • Let it cook until the onions start to caramelize.
  • Return the meat and bacon. Mix well.
  • Sprinkle with flour.
  • Add the beer, stock, vinegar, Carbonnade spices, and salt to taste.
  • Cover and let cook over low heat for about 2.5 hours until the meat is tender, stirring occasionally.
  • Turn off. Let rest for 15 minutes.
  • Serve carbonnade with your preferred sides.
  • Enjoy!

Notes

  • Substitute the beef with lamb, pork, or chicken.
  • Omit the bacon.
  • Add more or omit the sugar and vinegar. Add 2 sliced carrots and a bit more stock instead.
21
Jan, 2021
French Crêpes

French Crêpes

French
Crêpes Variations

With a Japanese Kick
Savory crêpes make a great quick dinner with versatile fillings, one for every taste. Beetroot powder adds all the health benefits of beetroots and a nice reddish color to the crêpes without a difference in the taste. Give the French dish a global touch with little sprinkles of Togarashi. This original blend from Japan is also preferred by Chefs of the best restaurants in San Diego, California.
Crêpes Spice Blend
[1] Beetroot powder

[2] Togarashi: Chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Sansho pepper, ginger
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French Crêpes

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French Crêpes

French Crêpes

SpiceBreeze
Savory crêpes make a great quick dinner with versatile fillings, one for every taste. Beetroot powder adds all the health benefits of beetroots and a nice reddish color to the crêpes without a difference in the taste. Give the French dish a global touch with little sprinkles of Togarashi. This original blend from Japan is also preferred by Chefs of the best restaurants in San Diego, California.
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Hands-on Time 30 minutes
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Crêpes

  • 1.5 cup flour buckwheat or all-purpose
  • 1 cup milk
  • 3 eggs whisked
  • 3 tbsp butter melted
  • oil or butter salt

Fillings

  • 1 cup cream cheese goat
  • 1 tbsp chives finely chopped
  • 6 oz mushrooms sliced
  • 2 oz baby spinach optional
  • 3 oz cheese grated
  • 1 clove garlic sliced
  • olive oil salt

Culinary Spice Kit

  • [1] Beetroot powder
  • [2] Togarashi: Chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Sansho pepper, ginger

Instructions
 

Prepare

  • Mix and sift Crêpes [1] spices with the flour.
  • Mix milk with 3/4 cup of water.
  • Stir in the flour mix, one tbsp at a time.
  • Stir in the eggs, butter, and salt to taste.
  • Cover and let rest in the fridge for 30 minutes.

Bake

  • Coat a PAN lightly with oil or butter over medium heat.
  • For each crêpe, pour 1 LADLE of batter.
  • Rotate the PAN in all directions to cover the cooking surface evenly thin.
  • Cook until the crêpe is dry on the top.
  • With a LARGE SPATULA, loosen the edges and flip it.
  • Cook the other side until it's lightly brown.

Filling # 1

  • Mix goat cheese with chives.
  • Spread it on the finished crêpe.
  • Sprinkle with Crêpes [2] spices to taste.
  • Roll it.

Filling # 2

  • In a PAN, heat 1 tbsp olive oil over medium heat.
  • Fry mushrooms and garlic until mushrooms are just soft.
  • Optionally, add spinach.
  • Season with salt to taste.
  • Place 2-3 tbsp of the mushrooms on half of the crêpe.
  • Sprinkle with cheese and Crêpes [2] spices to taste.
  • Fold and bake it on both sides until cheese is melted.

Serve

  • Serve immediately.
  • Bon appétit!

Notes

* recommended: Gruyère or Swiss cheese
▪ Substitute chives with microgreens.
▪ Substitute mushrooms with ham.
▪ Optional savory fillings: smoked salmon or thinly sliced tomatoes, mozzarella, and fresh basil.
 
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3
Jan, 2021
Hungarian Gulyás

Hungarian Gulyás Meat Soup

How to cook 34 authentic global recipes without tedious planning.
Hungarian Gulyás soup in bread bowl

Hungarian Gulyás Meat Soup

SpiceBreeze
Dig in a bread bowl filled with this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients.
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Cuisine Hungarian
Servings 3

Ingredients
  

Shopping list

  • 1 lb beef stew meat (*)
  • 1 lb potatoes cut in bite size pieces
  • 1-2 red or green bell pepper cut in 1 inch pieces
  • 1 can tomato/es whole or chopped (8 oz)
  • 24 oz beef or vegetable broth

Optional for serving

  • 3-4 small round bread

You might have

  • 2 onions chopped
  • oil
  • salt & pepper

Culinary Spice Kit

  • Hungarian paprika, marjoram, black pepper, bay leaves

Instructions
 

Gulyás

  • In a large POT, heat 2 tbsp oil over high heat.
  • Season meat with salt and pepper.
  • Fry meat until all sides turn slightly brown.
  • Stir in Gulyás Spices and fry some seconds without burning the spices.
  • Add onions, tomatoes, broth, and salt & pepper to taste.
  • Cover the POT. Bring to boil. Turn heat to low-medium and cook for 1 hour and 15 minutes.
  • Make sure that the soup is cooking slowly but doesn't stop to cook.
  • Add potatoes and bell peppers. Cook 15-20 minutes until the potatoes are just cooked.

Optional serving

  • Cut off the top of each bread.
  • Scoop most of the inside out.
  • Fill with Gulyás. Serve immediately.
  • Enjoy!

Notes

(*) Recipe for Hungarian Gulyás with sausages.
Recipe for Hungarian pancakes: Hortobágyi Palacsinta 

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