Category Archives: Recipes

  • Home   /  
  • Archive by category "Recipes"
    • ( Page12 )
2
Aug, 2022
Indian Tandoori

Indian Tandoori

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

Indian Tandoori

SpiceBreeze
Well-known Tandoori BBQ develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
 
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast cut into 1-inch pieces

Fresh Produce

  • 3 cloves garlic grated
  • 1.5 inch ginger grated
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 1 lemon for juice

Dairy

  • 2/3 cup yogurt plain

Packaged Goods/Staples

  • 12 skewers *)
  • salt
  • oil

Tandoori Culinary Spice Kit

  • [1] Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander
  • [2] Chili flakes

Suggested Sides

  • 2 cups basmati rice cooked or steamed

Instructions
 

Marinade

  • In a BOWL, add yogurt, Tandoori [1] spices, 2/3 of the garlic and ginger, salt and Tandoori [2] spices to taste. Mix well.
  • Coat chicken with the marinade.
  • Cover and let marinate in the fridge for 2 to 24 hours.

Mint chutney

  • In a FOOD PROCESSOR, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, salt and Tandoori [2] spices to taste.
  • Add water as needed to create a thick sauce.
  • Cover and keep cool until serving.

Bake

  • Preheat OVEN to 425°F.
  • Thread chicken onto skewers.
  • Place skewers in a BAKING DISH lined with aluminum foil.
  • Roast in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

  • Serve tandoori with rice or bread, the mint chutney, and optionally a fresh salad.
  • Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
▪ Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
â–ª Substitute cilantro with parsley.
â–ª Substitute rice with naan or chapati bread.
 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
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.
Share Print
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

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Jul, 2022
Patatas Bravas con Chorizo

Spanish Patatas Bravas with Chorizo

How to cook 34 authentic global recipes without tedious planning.
Patatas Bravas con Chorizo

Spanish Patatas Bravas with Chorizo

SpiceBreeze
Originally, tapas are meant as snacks in between drinks. The hot summer in Spain calls for light meals. Sharing a variety of fresh homemade tapas with friends for dinner leaves nobody hungry. Baked potato cubes with a spicy sauce or homemade mayonnaise are a standard item. Since access to Spanish sausages is rare in the US, try our spicy chorizo sauce instead.
Share Print
hands-on time 30 minutes
Course Main Course
Cuisine Spanish
Servings 3

Ingredients
  

Protein

  • 10 oz sausages * (optional) cut into bite-size slices

Fresh Produce

  • 4 medium potatoes cut into bite-sized cubes
  • 1 cup tomato sauce unflavored
  • 2 cloves garlic chopped
  • 1 tbsp lemon juice

Dairy

  • 1 egg room temperature

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chorizo Culinary Spice Kit

  • Ancho chili peppers, cumin, garlic, coriander, salt, black peppercorn, oregano, thyme, cinnamon, cloves, bay leaves

Suggested Sides

  • Gazpacho cold vegetable soup
  • Pa amb tomàquet tomato bread
  • Escalivada grilled vegetable salad

Instructions
 

Patatas

  • Preheat OVEN to 400°F.
  • In a BOWL, mix potato cubes with 2 tbsp oil and salt to taste.
  • Spread potato cubes onto a non-sticking BAKING SHEET.
  • Bake for 15 to 20 minutes until they are crisp and golden outside. Turn halfway.

Chorizo Sauce

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add tomato sauce.
  • Season with salt and Chorizo spices to taste. Mix well.
  • Cover and cook over low heat for 1 hour.

Alioli

  • In a tall BEAKER, add 1 cup of oil, egg, garlic, lemon juice, and salt to taste.
  • Place an IMMERSION HAND BLENDER on the ground of the beaker.
  • Run the blender on medium speed (without moving the blender) until the oil transformed into a mayonnaise.

Serve

  • Serve potatoes, chorizo sauce, alioli, sausages and your preferred sides on separate plates.
  • Enjoy!

Notes

* For instance: beef, pork, chicken, or vegetarian.
 
 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Patatas Bravas with Chorizo

Spanish Patatas Bravas with Chorizo

Originally, tapas are meant as snacks in between drinks. The hot summer in Spain calls for light meals. Sharing a variety of fresh homemade tapas with friends for dinner leaves nobody hungry. Baked potato cubes with a spicy sauce or homemade mayonnaise are a standard item. Since access to Spanish sausages is rare in the US, try our spicy chorizo sauce instead.

Protein

  • 10 oz sausages * (optional) (cut into bite-size slices)

Fresh Produce

  • 4 medium potatoes (cut into bite-sized cubes)
  • 1 cup tomato sauce (unflavored)
  • 2 cloves garlic (chopped)
  • 1 tbsp lemon juice

Dairy

  • 1 egg (room temperature)

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chorizo Culinary Spice Kit

  • Ancho chili peppers, cumin, garlic, coriander, salt, black peppercorn, oregano, thyme, cinnamon, cloves, bay leaves

Suggested Sides

  • Gazpacho (cold vegetable soup)
  • Pa amb tomàquet (tomato bread)
  • Escalivada (grilled vegetable salad)

Patatas

  1. Preheat OVEN to 400°F.
  2. In a BOWL, mix potato cubes with 2 tbsp oil and salt to taste.
  3. Spread potato cubes onto a non-sticking BAKING SHEET.
  4. Bake for 15 to 20 minutes until they are crisp and golden outside. Turn halfway.

Chorizo Sauce

  1. In a POT, heat 2 tbsp oil over medium heat.
  2. Add tomato sauce.
  3. Season with salt and Chorizo spices to taste. Mix well.
  4. Cover and cook over low heat for 1 hour.

Alioli

  1. In a tall BEAKER, add 1 cup of oil, egg, garlic, lemon juice, and salt to taste.
  2. Place an IMMERSION HAND BLENDER on the ground of the beaker.
  3. Run the blender on medium speed (without moving the blender) until the oil transformed into a mayonnaise.

Serve

  1. Serve potatoes, chorizo sauce, alioli, sausages and your preferred sides on separate plates.
  2. Enjoy!

* For instance: beef, pork, chicken, or vegetarian.

 

 

Main Course
Spanish
ancho, bay leaves, thyme
2
Jul, 2022
Thai Gai Yang

Thai Gai Yang

How to cook 34 authentic global recipes without tedious planning.
Thai Gai Yang

Thai Gai Yang

SpiceBreeze
Gai Yang, which translates to "grilled chicken," is a very popular street food in Laos and Thailand. This dish is known for its savory, salty flavor rather than spiciness. It is served with unseasoned fresh vegetables to balance the overall taste. For those who prefer some heat, fresh chilies or a Thai dipping sauce can be added.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast or thighs [1]

Marinade

  • 3 tbsp soy sauce [2]
  • 1 tbsp sugar best: brown sugar or palm sugar
  • 1 tbsp oil

Fresh Vegetables

  • 2 carrots
  • 1 lemon for juice
  • 1 butter lettuce
  • 6 green onions thinly sliced
  • 2 fresh chilies (optional) thinly sliced

Gai Yang Culinary Spice Kit

  • 1 pouch Lemongrass, galangal, ginger, black pepper, chili, coriander, garlic, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Suggested Sides

  • jasmine rice [3]
  • rice noodles
  • hearts of palm noodles

Instructions
 

Prepare

  • Cut chicken lengthwise in half, then into 1/4 inch thin slices.
  • On a GRATER, shred carrots with the largest shred size.
  • Drizzle carrots with 1 tsp lemon juice.

Marinade

  • In a CONTAINER, mix soy sauce, sugar, Gai Yang spices, and 1 tbsp oil.
  • Add the chicken slices and mix well.
  • Cover and let it marinate in the fridge 2 - 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry chicken slices until golden on all sides, turning frequently.

Serve

  • Place the chicken slices on lettuce leaves.
  • Top with shredded carrots and green onions.
  • Drizzle with lemon juice.
  • Optionally, add fresh chili slices.
  • Serve with your preferred side.
  • Enjoy!

Notes

[1] Alternative: Substitute with shrimp, sirloin beef, or tempeh.
[2] Recommended: Substitute soy sauce with 1 tbsp fish sauce.
Find soy sauce alternatives here.
[3] Optionally substitute part of the rice cooking water with 1 can of pure coconut milk and add 2 tsp sugar per 2 cups of rice.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Jun, 2022
Spanish Pinchitos

Spanish Pinchitos

How to cook 34 authentic global recipes without tedious planning.
Spanish Pinchitos

Spanish Pinchitos

SpiceBreeze
Pinchitos is a popular tapas dish. Tapas are the Spanish interpretation of appetizers, often accompanied by an alcoholic drink, such as beer, wine, or cider. Add baked cubed potatoes, with an optional typical Spanish lemon-garlic-mayonnaise or spicy tomato sauce. Pickled onions or other vegetables complete the perfect blend of delightful flavors.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Spanish
Servings 3

Ingredients
  

Fresh Produce

  • 3 cloves garlic grated or pressed
  • 1 tbsp lemon juice
  • 12 green onions cut into 1-inch pieces
  • 3 medium potatoes cut into bite-sized cubes

Packaged Goods/Staples

  • 12 skewers**
  • olive oil
  • salt & pepper

Pinchitos Culinary Spice Kit

  • Paprika, mild chilies, cumin, coriander, turmeric, smoked paprika, fenugreek

Suggested Sides

  • pickles of your choice
  • Spanish homemade mayonnaise Spanish: aioli
  • Spanish salad consisting of grilled bell peppers and eggplants Spanish: escalivada

Instructions
 

Marinade

  • In a CONTAINER, mix garlic, lemon juice, 3 tbsp oil, Pinchitos spices, and salt & pepper to taste.
  • Add chicken strips. Mix well.
  • Let it marinate in the fridge overnight.

Potatoes

  • Preheat OVEN to 425°F.
  • Mix potatoes with 2 tbsp olive oil and salt & pepper to taste.
  • Spread them onto a greased BAKING SHEET.
  • Bake them for about 15 minutes until golden and crisp, turning halfway.

Fry or Grill the Skewers

  • Thread chicken strips onto skewers in a zigzag shape, alternating with green onion pieces.
  • Fry or grill skewers over high heat for a few minutes until they are browned and cooked through.

Serve

  • Serve skewers and potatoes with your choice of pickles and sauces.
  • Enjoy!

Notes

* Substitute chicken with beef sirloin or lamb.
** Soak wooden skewers 30-60 minutes in water.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Spanish Pinchitos

Spanish Pinchitos

Pinchitos is a popular tapas dish. Tapas are the Spanish interpretation of appetizers, often accompanied by an alcoholic drink, such as beer, wine, or cider. Add baked cubed potatoes, with an optional typical Spanish lemon-garlic-mayonnaise or spicy tomato sauce. Pickled onions or other vegetables complete the perfect blend of delightful flavors.

Fresh Produce

  • 3 cloves garlic (grated or pressed)
  • 1 tbsp lemon juice
  • 12 green onions (cut into 1-inch pieces)
  • 3 medium potatoes (cut into bite-sized cubes)

Packaged Goods/Staples

  • 12 skewers**
  • olive oil
  • salt & pepper

Pinchitos Culinary Spice Kit

  • Paprika, mild chilies, cumin, coriander, turmeric, smoked paprika, fenugreek

Suggested Sides

  • pickles of your choice
  • Spanish homemade mayonnaise (Spanish: aioli)
  • Spanish salad consisting of grilled bell peppers and eggplants (Spanish: escalivada)

Marinade

  1. In a CONTAINER, mix garlic, lemon juice, 3 tbsp oil, Pinchitos spices, and salt & pepper to taste.

  2. Add chicken strips. Mix well.

  3. Let it marinate in the fridge overnight.

Potatoes

  1. Preheat OVEN to 425°F.

  2. Mix potatoes with 2 tbsp olive oil and salt & pepper to taste.

  3. Spread them onto a greased BAKING SHEET.

  4. Bake them for about 15 minutes until golden and crisp, turning halfway.

Fry or Grill the Skewers

  1. Thread chicken strips onto skewers in a zigzag shape, alternating with green onion pieces.
  2. Fry or grill skewers over high heat for a few minutes until they are browned and cooked through.

Serve

  1. Serve skewers and potatoes with your choice of pickles and sauces.

  2. Enjoy!

* Substitute chicken with beef sirloin or lamb.
** Soak wooden skewers 30-60 minutes in water.

Main Course
Spanish
fenugreek, paprika
2
Apr, 2022
Korean Bugogi

Korean Bulgogi

How to cook 34 authentic global recipes without tedious planning.
Korean Bugogi

Korean Bulgogi Recipe

SpiceBreeze
The aroma of Korean BBQ is mouthwatering. This seasoning includes shitake mushroom powder. Shitake is full of natural umami. Umami is the fifth taste, joining sweet, sour, salty and bitter. Korean chili pepper differs from the conventional chili pepper. It has a complex flavor and natural sweetness. We selected a milder version. The optional Kimchi adds additional heat.
 
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Korean
Servings 3 servings

Ingredients
  

Protein

  • 1 lb beef* sirloin thinly sliced against the grain

Fresh Produce

  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 pear grated**
  • 2 shallots grated

Packaged Goods/Staples

  • 3 tbsp soy sauce or tamari
  • 1 tsp sugar optional
  • oil***

Bulgogi Culinary Spice Kit

  • [1] Shitake mushroom, black pepper
  • [2] Korean chili flakes, salt

Suggested Sides & Toppings

  • â–ª cooked jasmine rice or glass noodles
  • â–ª kimchi or pickles of your choice sliced
  • â–ª lettuce leaves of your choice
  • â–ª carrots, cucumber, daikon, radish, or cabbage (all thinly cut); mung bean sprouts
  • â–ª shallots or leek thinly sliced

Instructions
 

Marinade

  • In a CONTAINER, mix garlic, ginger, pear, shallots, Bulgogi [1] spices, soy sauce, 1 tbsp oil, sugar (opt.) and Bulgogi [2] spices to taste.
  • Add meat slices. Mix well. Cover.
  • Let it marinate in the fridge for 1 to 24 hours.
  • Take the beef out 30 minutes before frying.

Fry

  • Heat a PAN over high heat.
  • Add meat slices and stir fry for a couple of minutes until the meat is just cooked.

Serve Option 1

  • Place bulgogi, lettuce leaves, and your preferred sides on separate plates in the middle of the table.
  • Fill a large lettuce leaf with meat and your selected sides & toppings. Close it to form a bite-sized wrap. Enjoy!

Serve Option 2

  • Mix bulgogi and 1 cup vegetables of your choice.
  • Serve it with your selected sides. Enjoy!

Notes

* Substitute beef with pork, chicken, or tofu.
** An Asian pear is best if available.
*** Sesame oil is recommended but not required.
 
 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.