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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
2
May, 2021
South American Carne Asada

South American Carne Asada

How to cook 34 authentic global recipes without tedious planning.
South American Carne Asada

South American Carne Asada

SpiceBreeze
Elevate your next grill party with Mexican-Venezuelan carne asada, featuring tender, juicy meat infused with bold tangerine-chipotle flavors. The star of the show? Venezuela’s famous guasacaca sauce—no BBQ is complete without it!
For a fun twist, serve your carne asada over fries loaded with rich toppings, a mouthwatering variation that originated in San Diego, California.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Mexican, Venezuelan
Servings 3

Ingredients
  

  • 1.25 lb sirloin beef
  • 12 tortillas or taco shells
  • white vinegar or lime juice
  • vegetable oil
  • salt & pepper

Marinade

  • 1/4 cup soy sauce or tamari or Worcestershire sauce
  • 1 tsp brown sugar

Guasacaca

  • 1 avocado
  • 1/2 green bell pepper
  • 1 medium onion
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic or more to taste

Carne Asada Culinary Spice Kit

  • Tangerine peel, cumin, garlic, chipotle pepper flakes, oregano, black pepper

Suggested Sides

  • baked beans
  • grilled corn or yucca
  • rice
  • fried plantains
  • salad

Instructions
 

Prepare

  • Cut beef against the grain into 0.25 inch thin strips.

Marinade

  • In a BOWL, mix soy sauce, sugar, 2 tbsp oil, and Carne Asada spices.
  • Add beef and mix well. Cover.
  • Let marinate in the fridge for 2 hours.

Guasacaca

  • Roughly cut all Guasacaca ingredients.
  • Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
  • Season to taste with salt & pepper and 1 tbsp vinegar or more.

Grill

  • Grill or fry beef quickly over high heat to your desired doneness.

Serve

  • Serve beef in tortillas or taco shells topped with guasacaca and your preferred sides.

Variation: San Diegan Carne Asada Fries

  • Cut grilled beef into small cubes and serve it over French fries.
  • Top with shredded cheese, finely chopped tomatoes, and avocado slices or guacamole.
  • Enjoy!

Notes

Variations
â–ª Substitute beef with chicken breast.
â–ª Substitute soy sauce with beer or 2 tbsp vinegar.
 

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South American Carne Asada

South American Carne Asada

Get a new favorite for your grill party with Mexican-Venezuelan carne asada. The tender meat with a tangerine-chipotle flavor is served with the king of salsas. In Venezuela, there is no BBQ without guasacaca sauce. 

Optionally, serve carne asada over fries with rich toppings. This variation has its origin in San Diego, California. 

  • 1.25 lb sirloin beef
  • 12 tortillas or taco shells
  • white vinegar or lime juice
  • vegetable oil
  • salt & pepper

Marinade

  • 1/4 cup soy sauce or tamari or Worcestershire sauce
  • 1 tsp brown sugar

Guasacaca

  • 1 avocado
  • 1/2 green bell pepper
  • 1 medium onion
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic or more to taste

Carne Asada Culinary Spice Kit

  • Tangerine peel, cumin, garlic, chipotle pepper flakes, oregano, black pepper

Suggested Sides

  • baked beans
  • grilled corn or yucca
  • rice
  • fried plantains
  • salad

Prepare

  1. Cut beef against the grain into 0.25 inch thin strips.

Marinade

  1. In a BOWL, mix soy sauce, sugar, 2 tbsp oil, and Carne Asada spices.
  2. Add beef and mix well. Cover.
  3. Let marinate in the fridge for 2 hours.

Guasacaca

  1. Roughly cut all Guasacaca ingredients.
  2. Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
  3. Season to taste with salt & pepper and 1 tbsp vinegar or more.

Grill

  1. Grill or fry beef quickly over high heat to your desired doneness.

Serve

  1. Serve beef in tortillas or taco shells topped with guasacaca and your preferred sides.

Variation: San Diegan Carne Asada Fries

  1. Cut grilled beef into small cubes and serve it over French fries.

  2. Top with shredded cheese, finely chopped tomatoes, and avocado slices or guacamole.

  3. Enjoy!

Variations

â–ª Substitute beef with chicken breast.

â–ª Substitute soy sauce with beer or 2 tbsp vinegar.

 

2
May, 2021
Japanese Tsukune

Japanese Tsukune

How to cook 34 authentic global recipes without tedious planning.
Japanese Tsukune

Japanese Tsukune

SpiceBreeze
Japanese tsukune are meatballs coated with a salty-sweet sauce. It's one of the common grilled items served at Japanese yakitori restaurants. This dish is perfect for your next barbecue cook-out or dinner. The meatballs are soft, bouncy, and smooth in texture. Create your minced meat with your desired protein. Optionally, stuff it with vegetables. Finish with a Japanese staple, the shichimi togarashi spice blend.
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Hands-on time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 1 lb ground meat chicken, turkey, pork, veal, beef, or mixed
  • 1 egg
  • 4 green onions finely sliced
  • 1 tbsp corn starch or tapioca flour
  • 4 tbsp soy sauce or tamari
  • 3 tbsp cooking wine, dry sherry, or mirin
  • 1-2 tbsp sugar
  • 1 inch ginger grated
  • oil sesame or vegetable

Tsukune Culinary Spice Kit

  • [shichimi togarashi] Toasted sesame seeds, black & white, hemp seeds, seaweed, orange peel, tangerine peel, ginger, Sichuan peppercorn

Suggested Sides

  • Cooked or steamed rice
  • Cooked or steamed bok choy, green asparagus, zucchini, spinach, or broccoli
  • Fresh salad from cucumber and mung bean sprouts

Instructions
 

Prepare Sauce

  • In a CUP, mix 3 tbsp soy sauce, 3 tbsp cooking wine, and 1 tbsp sugar. Set aside for later.

Prepare Meatballs: Add the Panade to the Meat

  • In a large BOWL, add meat.
  • Add onions and ginger. Knead until well combined.
  • Add 1 tbsp soy sauce, 1 egg, and 1 tbsp starch. Knead until well combined.

Form Meatballs

  • Form balls of about 2 inches in diameter or flat patties.
  • Alternative: Form stuffed sausages [1].

Fry Meatballs

  • In a PAN, fry meatballs over medium heat until they turn brown on all sides.
  • Cover. Reduce heat to medium-low.
  • Cook meatballs until they are cooked thoroughly.

Coat Meatballs with Sauce

  • Remove lid.
  • Discard any oil or cooking liquid.
  • Push meatballs to the sides.
  • Add sauce in the center.
  • Cook the sauce over low heat until some of the liquid evaporated and the sauce starts to thicken.
  • Slowly, push meatballs back into the center and turn them in the sauce until all are evenly coated with a shiny glaze.

Serve

  • Serve the meatballs with your preferred sides.
  • Sprinkle with Tsukune spices.
  • Enjoy!

Video

Notes

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Get Shichimi Togarashi Now
Grill: Form balls or small sausages of about 1 inch in diameter and thread them onto skewers. Baste them with the sauce and grill them on both sides.
Noodles: Triple the sauce and add cooked wide noodles in the last step to the PAN.
[1] Stuffed: Add cooked green beans and carrot sticks and form meat sausages around them.
Japanese Tsukune stuffed
Japanese Tsukune stuffed

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1
May, 2021
Bolivian Quinoa Salad

Bolivian Quinoa Salad

How to cook 34 authentic global recipes without tedious planning.
Bolivian Quinoa Salad

Bolivian Quinoa Salad

SpiceBreeze
Quinoa is a grain dating back to the pre-Columbian cultures in Latin America. With its protein, dietary fiber, polyunsaturated fats, and minerals, quinoa remains an important source of nutrients for the Quechua and Aymara peoples in the Andes region of South America. In their language, quinoa means ‘mother grain’. Aji panca is very mild chili pepper with a fruity-sweet flavor.
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hands-on time 30 minutes
Course Main Course
Cuisine Bolivian
Servings 3

Ingredients
  

  • 2 cups quinoa
  • 1/2 lb cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1 large carrot
  • 3 green onions finely sliced
  • 2 large avocados diced
  • 1 tbsp chopped cilantro
  • 1 lettuce of your choice
  • 2-3 limes or lemons for juice
  • oil
  • salt

Quinoa Salad Culinary Spice Kit

  • Aji panca, cumin, oregano

Optional

  • 1 cup chopped nuts of your choice
  • 1 cup cooked garbanzo beans

Instructions
 

Quinoa

  • Cook quinoa according to package instructions. It should turn out fluffy.

Carrots

  • Cut the carrot lengthwise into â…›-inch thin slices.
  • Then, slice them lengthwise into â…›-inch thin strips.

Salad

  • In a large BOWL, mix 2 tbsp lime juice, Quinoa Salad spices, and 1 tbsp oil.
  • Add tomatoes, cucumber, onions, and cilantro. Mix well and season with salt to taste.
  • Add avocados and mix carefully.

Serve

  • Place large lettuce leaves on plates.
  • Add quinoa salad on top and garnish with carrots.
  • Optionally, add nuts or beans to taste.
  • Enjoy!

Notes

  • Substitute cilantro with flat parsley or chives.
  • Dry roast the nuts or garbanzo beans.
  • Add slices of fried steak or chicken, or of smoked salmon or trout.
  • Cut the lettuce into 1-inch strips.
  • Substitute quinoa with couscous.
  • If you are used to quinoa, try a non-white type.

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1
May, 2021
Japanese Okonomiyaki

Japanese Okonomiyaki

How to cook 34 authentic global recipes without tedious planning.
Japanese Okonomiyaki

Japanese Okonomiyaki

SpiceBreeze
Okonomiyaki is a savory Japanese pancake. The name translates to 'grill what you like'. The most popular ingredients are stock made from seaweed and shredded green cabbage. Okonomiyaki is also called 'Japanese pizza'. Like the Italian relative, you can add any desired toppings. A top seller at festivals is a thinner version that is wrapped around a stick.
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hands-on time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 3 medium eggs
  • 5 cups savoy or green cabbage (packed), finely chopped
  • 3 green onions finely sliced
  • 1.5 cups flour
  • 1 tsp baking powder
  • 1/4 cup tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tamari or soy sauce
  • mayonnaise
  • 1 lemon for juice
  • oil
  • salt

Okonomiyaki Culinary Spice Kit

  • [Okonomiyaki] dried seaweed
  • [Shichimi Togarashi] sesame seeds, seaweed flakes, poppy seeds, orange peel, chili, Sichuan pepper

Optional Ingredients

  • Substitute 1 cup of cabbage with 1 cup of bacon, mung bean sprouts, shrimps, or sliced squid, or a mix of it. Mix well.

Optional Typical Toppings

  • bonito fish flakes, seaweed flakes, pickled ginger, or fried bacon

Instructions
 

Seaweed

  • In a medium BOWL, mix Okonomiyaki spices with 1 cup of water.
  • Let soak for 15 minutes. Set aside.

Sauce

  • In a small BOWL, mix ketchup, Worcestershire sauce, and tamari.

Batter

  • In a large BOWL, whisk the eggs.
  • Add the seaweed with the water.
  • Add flour, baking powder, and salt to taste. Stir until smooth.

Fry

  • In a PAN, heat 2 tbsp oil.
  • Spread out a half cup of batter.
  • Distribute 1 cup of cabbage on top and press into the batter.
  • Cook over medium heat until golden.
  • Turn and cook the other side. Press frequently with the turner.
  • Set aside and keep warm.
  • Repeat until the batter is finished.

Serve

  • To serve, drizzle each Okonomiyaki with mayonnaise (optionally, add a bit lemon juice) and the sauce.
  • Sprinkle with green onions, Shichimi Togarashi spices to taste, and any desired toppings.
  • Enjoy!

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1
May, 2021
Egyptian Koshary

Egyptian Koshary

How to cook 34 authentic global recipes without tedious planning.
Egyptian Koshary

Egyptian Koshary

SpiceBreeze
Koshary was originally a meal to use up leftovers. Today, it's a national dish of Egypt and served in dedicated Koshary Restaurants in Cairo. The key to its complex flavor is the harmonic combination of all ingredients. Assembly Instructions: First pile up your plate in layers of rice, noodles, lentils, and meat (optional). Then, sprinkle onions and garbanzo beans on top. Finish with red and white sauce to taste. Finally, mix all together and dig in!
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hands-on time 30 minutes
Course Main Course
Cuisine Egyptian
Servings 3

Ingredients
  

  • 2 cups short macaroni
  • 1/2 cup short thin noodles e.g. fideo, or spaghetti broken-up into 1-inch
  • 1 cup short-grain rice
  • 2 cups brown lentils cooked
  • 2 cups tomato puree
  • 1/2 can garbanzo beans rinsed
  • 3 large onions halved + thinly sliced
  • 1 onion chopped
  • 2 cloves garlic grated (red sauce)
  • 3 cloves garlic grated (white sauce)
  • 1 lime or lemon for juice
  • white vinegar
  • oil
  • salt & pepper

Optional

  • 1/2 lb ground meat lamb, chicken, or beef

Koshary Culinary Spice Kit

  • Pouch [1] Cumin, nutmeg, black pepper, coriander, cloves, cinnamon, cardamom, paprika, chili
  • Pouch [2] Black pepper, cumin

Instructions
 

Prepare

  • Cook noodles and rice according to package instructions.

Red sauce (shatta)

  • In a POT, heat 2 tbsp oil.
  • Fry chopped onions over medium heat until golden.
  • Add tomato puree and 1 tbsp vinegar. Stir in Koshary [1] spices, garlic, and salt to taste.
  • Cook 30 minutes over low heat.

White sauce (Daqah)

  • In a small BOWL, mix garlic, 1/2 tbsp vinegar, 1/2 tbsp lime juice, 1/3 cup water, salt to taste, and Koshary [2] spices.

Fried onions

  • In a PAN, heat 2 tbsp oil. Fry sliced onions until they turn brown and crisp.

Garbanzo beans

  • In a POT, heat 2 tbsp oil. Stir-fry garbanzo beans until they turn slightly brown.
  • Season with salt to taste.

Optional

  • In a PAN, fry ground meat until crumbled.
  • Season with salt & pepper to taste.

Serve

  • Serve everything in separate bowls.

Assembly

  • First pile up your plate in layers of rice, noodles, lentils, and meat (optional).
  • Then, sprinkle onions and garbanzo beans on top.
  • Finish with red and white sauce to taste.
  • Finally, mix all together and dig in!
  • Enjoy!

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