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4
Mar, 2021
Spanish Paella Valenciana

Spanish Paella Valenciana

How to cook 34 authentic global recipes without tedious planning.
Paella Valenciana

Spanish Paella Valenciana

SpiceBreeze
Spaniards hold the authenticity of Paella in high regard, often critiquing even renowned chefs for adding creative twists. Traditional Paella Valenciana is made with chicken and rabbit, while we offer both a chicken variation and a popular seafood version. You can also top it off with mussels, cooked in white wine and garlic for extra depth. Our spice kit includes saffron—the world’s most precious spice—known for its rich, concentrated flavor even in small amounts.
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hands-on time 30 minutes
Course Main Course
Cuisine Spanish
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken thighs or breast cut into 2-inches cubes

Fresh Produce

  • 4 oz snap or snow peas
  • 1 tomato chopped
  • 1 red bell pepper sliced, fried (optional)

Special Ingredients

  • 2 cups Arborio or any short grain rice
  • 4 oz butter beans, Edamame, white kidney or fava beans (cooked)

Staples Group 1: Liquid, Dairy, Fat

  • 4-5 cups stock chicken or fish
  • 4 tbsp olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper
  • 1-2 lemons

Staples Group 3: Breading, Onion & Co

  • 2 cloves garlic finely chopped or grated

Culinary Spice Kit

  • 1 pouch Paella [1] spice blend Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
  • 1 pouch Paella [2] spice Spanish saffron

Alternative Spices

  • 1 bay leave add leave in whole
  • 1 tbsp paprika
  • 1 tsp rosemary
  • 1 tsp smoked paprika optional
  • 0.5 tsp cayenne optional

Instructions
 

Prepare

  • In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

  • In a PAN*, heat olive oil.
  • Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
  • Push meat to the edges.
  • In the center of the PAN, add the vegetables and fry until they turn slightly brown.
  • Mix them with the meat.
  • Reduce heat to medium. Add garlic and fry for about 1 minute.
  • Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
  • Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
  • Distribute rice throughout the PAN and make sure that the rice is covered with stock.
  • Bring to boil. Do not stir again!
  • Simmer for about 15-20 minutes until the rice is cooked.
  • After 10 minutes, cover the PAN with a lid or aluminum foil.
  • Turn the heat off.
  • Let rest for 5 minutes.

Optional

  • Garnish with fried bell pepper.

Serve

  • Serve with lemon wedges.
  • Enjoy!

Notes

â–ª Substitute half of the chicken with rabbit or pork.
â–ª Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.
â–ª Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.
*Recommended: Paella or large skillet pan.

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Spanish Paella Valenciana

Spanish Paella Valenciana

Spaniards take the authenticity of Paella very serious. They even criticize renowned chefs for creative variations. The authentic Paella Valenciana is made with chicken and rabbit. Our variations offer chicken or the popular seafood version. Mussels, cooked in white wine and garlic, can be an additional topping. The spice kit includes saffron, the most expensive spice in the world. Small amounts carry an intensive flavor.

Shopping List

  • 1.5 lbs chicken thighs or breast (cut into 2-inches cubes)
  • 2 cups Arborio or any short grain rice
  • 4 oz butter beans, Edamame, white kidney or fava beans (cooked)
  • 4 oz snap or snow peas
  • 4-5 cups stock (chicken or fish)
  • 1-2 lemons
  • 1 tomato (chopped)
  • 2 cloves garlic (finely chopped or grated)
  • 4 tbsp olive oil
  • salt & pepper

Optional

  • 1 red bell pepper (sliced, fried)

Culinary Spice Kit

  • [1] Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
  • [2] Spanish saffron

Alternative Spices

  • 1 bay leave (add leave in whole)
  • 1 tbsp paprika
  • 1 tsp rosemary
  • 1 tsp smoked paprika (optional)
  • 0.5 tsp cayenne (optional)

Prepare

  1. In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

  1. In a PAN*, heat olive oil.
  2. Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
  3. Push meat to the edges.
  4. In the center of the PAN, add the vegetables and fry until they turn slightly brown.
  5. Mix them with the meat.
  6. Reduce heat to medium. Add garlic and fry for about 1 minute.
  7. Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
  8. Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
  9. Distribute rice throughout the PAN and make sure that the rice is covered with stock.
  10. Bring to boil. Do not stir again!
  11. Simmer for about 15-20 minutes until the rice is cooked.
  12. After 10 minutes, cover the PAN with a lid or aluminum foil.
  13. Turn the heat off.
  14. Let rest for 5 minutes.

Optional

  1. Garnish with fried bell pepper.

Serve

  1. Serve with lemon wedges.
  2. Enjoy!

â–ª Substitute half of the chicken with rabbit or pork.

â–ª Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.

â–ª Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.

*Recommended: Paella or large skillet pan.

Spanish
saffron
2
Mar, 2021
Greek Kleftiko open

Greek Kleftiko

How to cook 34 authentic global recipes without tedious planning.
Greek Kleftiko open

Greek Kleftiko

SpiceBreeze
Greek kleftiko or klephtiko is a juicy one 'pot' meal that bursts with flavors. It's prepared the Greek way of slow cooking in little portion packages. Originally, they were cooked over hot cool in the soil. Today, the ingredients of each portion are still covered completely in one package, then baked and served as a package. Once plated, it's like digging into a gift of yumminess.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

  • 4 lamb leg steaks about 2 lbs
  • 1 lb broccoli cut into florets
  • 1 lb potatoes cut into 1/4 inch slices
  • 1/3 cup red wine
  • 2 medium tomatoes cut into 1/4 inch slices
  • 1 medium onion sliced
  • 4 cloves garlic sliced
  • 2/3 cup olive oil
  • salt & pepper

Kleftiko Culinary Spice Kit

  • Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Instructions
 

Prepare

  • â–ª Season meat with salt to taste.
  • â–ª In a BOWL, mix oil, wine, and the Kleftiko spices.

Preheat OVEN to 400°F.

    Create 4 packets, each as follows:

    • On an 8-inch PLATE, place (1) ALUMINUM FOIL and (2) PARCHMENT PAPER, each sheet of about 20 inches long.
    • Staple: lamb, garlic, and tomatoes.
    • Place potatoes, broccoli, and onions around.
    • Season with salt to taste.
    • Drizzle with 4 tbsp of the oil mixture.
    • Close the PAPER, then the FOIL.
    • Place the packets on a BAKING RACK.
    • Bake about 60 minutes until cooked.
    • For the last 15 minutes, open the PARCHMENT PAPER, and move all toppings off the meat.

    Serve

    • The the complete kleftiko packets, one per PLATE. Enjoy!

    Notes

    • Substitute meat or broccoli with eggplants or root vegetables.
    • Substitute lamb with sirloin steak, pork or veal cutlets, or chicken breast.
    Alternatively, use the Kleftiko spices for Moussaka or Souvlaki.

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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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    27
    Feb, 2021
    Persian Sabzi Polo Mahi

    Persian Sabzi Polo Mahi

    How to cook 34 authentic global recipes without tedious planning.
    Persian Sabzi Polo Mahi

    Persian Sabzi Polo Mahi

    SpiceBreeze
    Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.
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    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Persian
    Servings 3

    Ingredients
      

    • 1 lb fish fillet of your choice (*)
    • 1.5 cups basmati rice
    • 1 cup chopped herbs (**)
    • 1 green onion finely sliced
    • 1 egg whisked
    • 1/2 cup flour
    • 1 lemon for juice
    • salt & pepper
    • vegetable oil

    Sabzi Polo Culinary Spice Kit

    • [1] Fenugreek leaves
    • [2] Turmeric, cumin, coriander, garlic

    Instructions
     

    Rice

    • Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
    • In a POT, bring 4 cups of water to a boil.
    • Add rice and salt to taste.
    • Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
    • Add onions, herbs, and Sabzi Polo [1] spices.
    • In the same POT, add 1/4 cup of oil.
    • Add the rice-herb-mix in the form of a cone.
    • Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
    • Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

    Fish

    • Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
    • Add salt and pepper to taste.
    • Place egg and flour each on a PLATE.
    • Cover all sides of the fish in the egg then in the flour.
    • In a PAN, heat 1 tbsp oil over medium heat.
    • Fry fish on both sides until cooked and golden.

    Serve

    • Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

    Notes

    (*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
    (**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.
    • Substitute fish with poultry breast. Cut it lengthwise.
    • Optionally, fry the fish without egg and flour.

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    Persian Sabzi Polo Mahi

    Persian Sabzi Polo Mahi

    Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.

    • 1 lb fish fillet of your choice ((*))
    • 1.5 cups basmati rice
    • 1 cup chopped herbs ((**))
    • 1 green onion (finely sliced)
    • 1 egg (whisked)
    • 1/2 cup flour
    • 1 lemon for juice
    • salt & pepper
    • vegetable oil

    Sabzi Polo Culinary Spice Kit

    • [1] Fenugreek leaves
    • [2] Turmeric, cumin, coriander, garlic

    Rice

    1. Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
    2. In a POT, bring 4 cups of water to a boil.
    3. Add rice and salt to taste.
    4. Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
    5. Add onions, herbs, and Sabzi Polo [1] spices.
    6. In the same POT, add 1/4 cup of oil.
    7. Add the rice-herb-mix in the form of a cone.
    8. Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
    9. Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

    Fish

    1. Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
    2. Add salt and pepper to taste.
    3. Place egg and flour each on a PLATE.
    4. Cover all sides of the fish in the egg then in the flour.
    5. In a PAN, heat 1 tbsp oil over medium heat.
    6. Fry fish on both sides until cooked and golden.

    Serve

    1. Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

    (*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
    (**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.

    • Substitute fish with poultry breast. Cut it lengthwise.
    • Optionally, fry the fish without egg and flour.
    Main Course
    Persian
    methi, turmeric
    27
    Feb, 2021
    Taiwanese Tea Eggs

    Taiwanese Tea Eggs

    How to cook 34 authentic global recipes without tedious planning.
    Taiwanese Tea Eggs

    Taiwanese Tea Eggs

    SpiceBreeze
    Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.
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    Hands-on Time 30 minutes
    Course Snack
    Cuisine Taiwanese
    Servings 6

    Ingredients
      

    • 12 eggs washed
    • 4 bags black tea
    • 1/2 cup soy sauce or tamari
    • 2-4 tbsp (brown) sugar

    Tea Eggs Culinary Spice Kit

    • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)

    Instructions
     

    Step 1

    • Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

    Step 2

    • In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
    • Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
    • Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

    Step 3

    • Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
    • Optionally, reheat eggs in the liquid, not in the microwave.
    • Serve the eggs cold or warm.
    • Enjoy!

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    Explore
     

    Taiwanese Tea Eggs

    Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.

    • 12 eggs (washed)
    • 4 bags black tea
    • 1/2 cup soy sauce or tamari
    • 2-4 tbsp (brown) sugar

    Tea Eggs Culinary Spice Kit

    • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)

    Step 1

    1. Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

    Step 2

    1. In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.

    2. Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
    3. Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

    Step 3

    1. Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
    2. Optionally, reheat eggs in the liquid, not in the microwave.
    3. Serve the eggs cold or warm.
    4. Enjoy!
    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

    Discover New Flavors Every Month
    Currywurst
    German Currywurst with cabbage salad

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