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25
Sep, 2019
Martinican Colombo de Poulet

Martinican Colombo de Poulet

How to cook 34 authentic global recipes without tedious planning.
Martinican Colombo de Poulet

Martinican Colombo de Poulet

SpiceBreeze
Colombo de Poulet is a popular dish in the eastern Caribbean Sea. The key ingredient is the spice bend Colombo powder (Poudre de Colombo) with brown mustard and white rice. You can find the seasoning at any market on the islands of Martinique and Guadeloupe. It's named after the capital of its origin, Sri Lanka.
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hands-on time 30 minutes
Course Main Course
Cuisine Martinican
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken legs

Fresh Produce

  • 1 acorn squash
  • 1 sweet potato
  • 1 lemon for juice
  • 1 onion finely chopped
  • 1 inch ginger grated

Packaged Goods/Staples

  • salt & pepper
  • oil
  • 3 cups chicken broth
  • 1 tbsp starch corn or potato

Colombo Culinary Spice Kit

  • Pouch [1] Anise seeds, cumin seeds, coriander seeds, brown mustard seeds
  • Pouch [2] Turmeric, cumin, coriander, fenugreek, brown mustard, black pepper, cloves, white rice

Optional

  • chili peppers sliced

Suggested Sides

  • cooked rice
  • plantain sliced, fried
  • cooked kidney beans
  • Caribbean rice & beans recipe

Instructions
 

Prepare

  • Cut vegetables into bite-size pieces.

Marinate

  • Season the chicken legs with salt & pepper to taste, 2 tbsp lemon juice, and 2 tbsp oil.
  • Let them rest for 30 minutes.

Fry

  • In a PAN, heat 2 tbsp oil over low-medium heat.
  • Fry Colombo [1] spices about 1 minute until fragrant.
  • Scoop the spices out. Set them aside.
  • Fry the onions until they turn translucent.
  • Add the ginger and chicken legs. Reserve the remaining marinade for later.
  • Fry the chicken legs on all sides until they turn light brown, turning frequently.

Cook

  • Add the chicken broth, the remaining marinade, Colombo [2] spices, and salt to taste.
  • Return the fried spices.
  • Optionally, add chili peppers.
  • Cover, bring to a boil, and let cook over medium-low heat for 20 minutes.
  • Add the vegetables and continue to cook for approximately 10 minutes until all ingredients are cooked.
  • In a CUP, dissolve 1 tbsp starch in 2 tbsp cold water.
  • Stir the slurry into the sauce until the sauce thickens.

Serve

  • Serve the chicken with sauce and rice.
  • Optionally, add beans and fried plantain.
  • Enjoy!

Notes

  • Substitute the chicken with fish fillets (e.g. cod, halibut, haddock, pollack, bass) or shrimp and adjust the cooking time.
  • Substitute the vegetables with zucchini, potatoes, eggplant, or any pumpkin. Make sure to have two different kinds.
  • Add Caribbean Rice and Beans as a side.

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4
Sep, 2019
Javanese Sate Ponorogo

Indonesian Sate Ponorogo

How to cook 34 authentic global recipes without tedious planning.
Sate Ponorogo

Javanese Sate Ponorogo

SpiceBreeze
Believed to have originated on the island of Java, within the archipelago of Indonesia, sate is recognized as Indonesia’s national delicacy consisting of seasoned, skewered, and grilled meat served with a side of sweet and salty peanut sauce. An abundantly popular street food option, it comes with any type of meat from chicken to crocodile or tofu. Authenticity requires the meat grilled over a charcoal heat for its distinct flavor, making this dish perfect for grilling on a warm summer day.
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Hands-on time 30 minutes
Course Main Course
Cuisine East Javanese, Indonesian
Servings 3

Ingredients
  

  • 1.5 lb chicken breast, thighs, or tenders
  • 1 small onion quartered
  • 2 cloves garlic
  • 0.5 cup peanut or cashew butter
  • 24 skewers *)
  • 2 tbsp soy sauce or tamari **)
  • 1-3 tsp brown sugar
  • oil salt

Optional

  • 1 fresh chili
  • 1 tbsp dried shrimp or anchovy paste

Sate Culinary Spice Kit

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

Suggested Sides

  • Cooked or steamed Jasmine rice
  • English cucumber or daikon sliced
  • Any fresh salad of your choice.

Instructions
 

Sate Sauce

  • In a BLENDER, blend onions, garlic, and 1.25 cup of water until smooth.
  • Optionally, add shrimp and chilies.
  • In a POT, heat 0.25 cup of oil over medium heat.
  • Careful of splatters, stir in peanut butter.
  • Add the onion-garlic water and soy sauce.
  • Season to taste with Sate spices (start with 1 tsp), sugar, and salt.
  • Mix well. Cover. Bring to a boil.
  • Turn heat to low and simmer for about 30 minutes until the sauce thickens and the oil separates on the surface. Stir frequently.

Marinade

  • Cut chicken into 1/4-inch thin strips.
  • In a BOWL, mix 2 tbsp oil with 2 tbsp sate sauce and 4 tbsp soy sauce.
  • Add chicken, mix well, and let marinate for 30 minutes.

Grill

  • Thread chicken onto skewers and grill them until they are browned on all sides.
  • Serve sate skewers with rice, sate sauce, cucumber, and optionally daikon.
  • Enjoy!

Notes

▪ Substitute chicken with sirloin beef or your preferred steak or lamb or with cubed firm tofu.
*) If using wooden skewers, soak them first for 0 minutes in water.
**) Or Indonesian kecap manis sauce, if available.

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24
Jun, 2019
Smörgåstårta - Swedish Sandwich Cake

Smörgåstårta – Swedish Sandwich Cake

Smörgåstårta - Swedish Sandwich Cake

Smörgåstårta - Swedish Sandwich Cake

It looks like a cake with a savory decoration. The inside is a layered sandwich filled with everything you can imagine as long as you combine it with mayonnaise and eggs on sandwich bread. Serve it cold and cut in cake slices.

Cake or Cupcakes

The recipe below is an easy version of a cake. You can also make four single “cupcakes” instead of one large cake when you assemble on top of four single slices of bread.

Decoration with no Limits

The is no limit for the cake decoration. Often used vegetables are lettuce leaves, sliced cucumber & tomatoes, and chopped chives. Other options are quartered eggs, cherries, grapes, and small shrimps.

The Smörgåstårta Culinary Spice Kit includes the following spices:

Horseradish, green peppercorns, fennel, dill, celery

Fillings Make the Difference

Popular are different fillings for each layer and rich decorations. Here are some inspirations:

  • Vegetarian filling: Substitute tuna with 1/2 lb of mushrooms. Cut the mushrooms in slices and cook them in some butter until they become just a bit soft.
  • Meat filling: Substitute tuna with 8 oz ham, cut into 1/2-inch squares, or chicken breast, cooked and shredded.
  • Paste layer: On one layer spread a smoked cod, salmon, shrimps, anchovy, olive, avocado, or liver pâté paste.
  • More fillings: Substitute tuna with chopped eggs and anchovies.
Smörgåstårta - Swedish Sandwich Cake
Tip: Quick DIY Mayonnaise

In Sweden, it’s often used cream fraîche for the filling, which is rarely available in the United States. It is like a mix of heavy cream and sour cream.

Mayonnaise

You can make your own mayonnaise any time at home from eggs, oil, and white vinegar:

  1. Leave 2 eggs at room temperature for about 30 minutes.
  2. Mix eggs in a blender.
  3. Add 1 cup of vegetable oil one tablespoon at a time.
  4. Add 1 tsp white vinegar or more to taste.
  5. Add salt and black pepper to taste.

For a variation, add one tsp of mustard or freshly grated horseradish.

Smörgåstårta - Swedish Sandwich Cake

Smörgåstårta - Swedish Sandwich Cake

SpiceBreeze
It looks like a cake with a savory decoration. The inside is a layered sandwich filled with everything you can imagine as long as you combine it with mayonnaise and eggs on sandwich bread. This recipe is one easy version. You can also make four single "cupcakes" instead of one large cake. Popular are different fillings for each layer and rich decorations. Get more recipes and inspirations on our website.
 
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Cuisine Swedish
Servings 3

Ingredients
  

  • 2 can tuna in water each 5 oz
  • 8 oz mayonnaise
  • 4 oz sour cream
  • 4 oz cream cheese
  • 1 cup frozen mixed vegetables
  • 12 slices sandwich bread cut into even squares
  • 2 hard-boiled eggs chopped
  • 1-2 lemon for juice
  • salt & pepper

Culinary Spice Kit Ingredients:

  • [Tarta] horseradish, green peppercorns, fennel, dill, celery

Instructions
 

A. Filling

  • In a BOWL, mix the Tarta Spices with 1/8 cup lemon juice.
  • Add mayonnaise, sour cream, cream cheese. Mix well.
  • Season with salt and pepper to taste.
  • Set 1 cup of the mixture aside for the “icing”.
  • To the remaining mixture, add eggs, vegetables, and tuna.

B. Assembly

  • Assembly the cake on a large serving plate
  • (1) With a knife, spread four slices of bread with half of the filling.
  • (2) Place four slices of bread on top.
  • (3) Spread with the remaining filling.
  • (4) Place the last slices of bread on top.
  • (5) Use the “icing” mixture to spread over the top and all sides.
  • (6) Cover completely with plastic wrap.
  • Let it rest overnight in the fridge.

C. Decoration

  • Decorate the cake to your taste, for instance, cover with lettuce leaves and top with tomato slices and chopped herbs. For more ideas and tips see our blog.
    Smörgåstårta - Swedish Sandwich Cake
  • Enjoy!
19
Jun, 2019
Swedish Köttbullar

Swedish Köttbullar

How to cook 34 authentic global recipes without tedious planning.
Swedish Köttbullar

Swedish Köttbullar

SpiceBreeze
IKEA popularized Köttbullar, Sweden's national dish, around the world. Surprisingly, in 2018, Sweden revealed that their beloved meatballs originated in Turkey. In the 18th century, King Charles XII fell in love with Turkish meatballs and brought the recipe back to Sweden. Today, Köttbullar are typically served with mashed potatoes, a creamy brown sauce, and sweet-sour sides like cucumber salad and lingonberry jam.
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hands-on time 30 minutes
Course Main Course
Cuisine Swedish
Servings 3

Ingredients
  

Pickled Salad (Optional)

  • 1 English cucumber finely sliced
  • 1/8 cup vinegar apple cider or white vinegar
  • 1 tbsp sweetener [1]  or to taste
  • fresh parsley or dill (optional) finely chopped

Meatballs

  • 1.25 lb ground meat [2]
  • 1 egg
  • 3/8 cup milk dairy or nut milk
  • 1/4 cup breadcrumbs [3]
  • 2 tbsp butter

Sauce (Optional)

  • 2 tbsp butter
  • 3 tbsp flour any
  • 1 cup milk dairy or nut milk
  • 1 cup broth any

Suggested Sides

  • 1 jar berry jam [4]
  • mashed potatoes online recipe
  • boiled potatoes
  • any pickled vegetable that you prefer
  • steamed vegetables of your choice, e.g. carrots, green beans, peas and corn

Culinary Spice Kit

  • 1 pouch Onions, allspice, white pepper, black pepper, ginger, yellow mustard

Instructions
 

Pickled Salad (Optional)

  • In a BOWL, mix 1/3 cup of water with vinegar and salt to taste. Sweeten to taste and mix well.
  • Add cucumber slices to the bowl and mix well to coat them evenly.
  • Optionally, add fresh parsley or dill for extra flavor.
  • Let the mixture rest in the fridge for 2 to 24 hours before serving.

Meatballs

  • In a BOWL, whisk the egg.
  • Add Köttbullar spices, milk, and breadcrumbs to the bowl. Mix well and let it soak for 10 minutes.
  • Add the meat and salt (1 tsp recommended) to the mixture. Knead until everything is well combined, but do not overdo it.
  • Form the mixture into small meatballs.
  • In a PAN, melt 2 tbsp of butter over medium heat.
  • Fry the meatballs in the pan until they are cooked through, shaking the pan occasionally to ensure they brown evenly on all sides.

Sauce (Optional)

  • In a small POT, melt 2 tbsp of butter over medium heat.
  • Add the flour and gently whisk for about 3 minutes until the mixture changes color.
  • While whisking continuously, gradually add the milk and broth. Bring the mixture to a boil over medium heat.
  • Reduce the heat to low and cook for 15 minutes, stirring frequently.
  • Season with salt and pepper to taste before serving.

Serve

  • Serve the meatballs with the salad or steamed vegetables, mashed or boiled potatoes, jam, and optional sauce.

Notes

[1] For instance, agave syrup, honey, or sugar.
[2] Use a mixture of half beef and half pork, or any meat combination to your liking.
[3] Alternative: Substitute breadcrumbs with flour or ground nuts.
[4] Lingonberry is the best choice, available, for instance, at IKEA stores. Other options:
  • Raspberry or blueberry jam works fine as well.
  • Cook cranberries with some water and sugar into a thick sauce.
  • Just serve with fresh raspberries or blueberries.

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Köttbullar

Swedish Köttbullar

IKEA made them famous around the world: Köttbullar, the national dish of Sweden. Surprisingly, in 2018, Sweden revealed Turkey as its origin. In the 18th century, King Charles XII fell in love with Turkish meatballs and introduced them to his home country. Today, Köttbullars are usually served with mashed potatoes, creamy brown sauce, and sour-sweet sides: cucumber salad and lingonberry jam.

 

Shopping list

  • 1 lb ground meat ( (half beef and pork or any to your liking))
  • 1 lb potatoes (boiled, peeled)
  • 1 English cucumber (finely sliced)
  • 1 jar berry jam*)
  • 1/4 cup breadcrumbs

You might have

  • 1/2 cup milk (plus some for the potatoes)
  • 2 tbsp butter
  • 1 egg
  • 1 tbsp agave syrup (or honey or sugar (or to taste))
  • 1/8 cup vinegar
  • salt & pepper

Sauce

  • 2 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • 1 cup broth

Optional

  • Fresh parsley or dill (finely chopped)

Culinary Spice Kit

  • Onions, white pepper, allspice, black pepper, yellow mustard, ginger

Pickled Salad

  1. In a BOWL, mix 1/3 cup of water with the vinegar and salt to taste. Sweeten to taste. Mix well.
  2. Add cucumber slices and mix well.
  3. Optionally, add fresh parsley or dill.
  4. Let it rest in the fridge for 2 to 24 hours.

Meatballs

  1. In a BOWL, whisk the egg.
  2. Add Köttbullar spices, milk, and breadcrumbs. Mix well. Let it soak for 10 minutes.
  3. Add the meat and salt to taste (1 tsp recommended). Knead until everything is well combined. Don’t overdo it.
  4. Form little meatballs.
  5. In a PAN, melt 2 tbsp butter over medium heat.
  6. Fry the meatballs until they are cooked through.
  7. Shake the PAN occasionally to brown the balls all around.

Sauce

  1. In a small POT, melt 2 tbsp butter over medium heat.
  2. Add flour and gently whisk for about 3 minutes until it changes color.
  3. Whisking continuously, add milk and broth and bring to boil over medium heat.
  4. Turn heat to low and cook for 15 minutes, stirring occasionally. Season with salt & pepper to taste.

Mashed potatoes

  1. Mash the potatoes and reheat them with a little milk.
  2. Add salt to taste.

Serve

  1. Serve the meatballs with the salad, mashed potatoes, jam, and optional sauce. Enjoy!

*) Lingonberry is the best choice, available, for instance, at IKEA stores. Raspberry or blueberry jam works fine as well. Or, cook cranberries with some water and sugar into a thick sauce. Or, serve just with fresh raspberries or blueberries.
Substitute pickled cucumber salad with any other pickled vegetable that you prefer.
Substitute breadcrumbs with flour or ground nuts.

22
May, 2019
Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapatis

Dal Salad

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

▪ Substitute lentils with 2 cups quinoa.
▪ Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
▪ Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:

[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

Discover New Flavors Every Month
Amla Berry
Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapati

SpiceBreeze
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Cuisine Indian
Servings 3

Ingredients
  

Shopping list

  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper

Optional

  • 1 cup flour wheat, rye, buckwheat, or mixed

Culinary Spice Kit

  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili

Instructions
 

Dal Salad

  • Cook lentils according to package instructions until firm.
  • Add onions (except green onions) and carrots for the last 5 minutes.
  • Add salt to taste. Drain and let cool at room temperature.
  • In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
  • Add tomatoes, cucumber, and green onions. Mix well.
  • Add lentils with onions and carrots. Mix well.
  • Season with salt to taste.
  • Optionally, add more Dal [1] spices and/ or lemon juice to taste.
  • Let rest for 1/2 to 1 hour.

Mint Raita

  • Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  • In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Chapatis (optional)

  • In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
  • Cover and let rest for 30-60 minutes.
  • Knead the dough on a floured surface for 10-20 minutes.
  • Form small balls. Flatten them to patties.
  • Roll the patties out until the dough is very thin, turning each time you roll.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
  • Next, press lightly all over to blow up the chapati.
    Chapati
  • Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.

Serve

  • Serve Dal Salad with Mint Raita and optionally chapatis.

Notes

Variations
  • Substitute lentils with 2 cups quinoa.
  • Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
  • Add grated cucumber to the Mint Raita.
6
Feb, 2019
Persian Fesenjan

Persian Khoresh Fesenjan

Fesenjan

Persian Fesenjan

Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy flavor and a hint of sweetness. 

Patience is Key

The shopping list is short and the cooking steps are simple. It can be cooked fast. Though, the heavenly taste sensation develops only with patience.

Pomegranate Molasses DIY

Pomegranate molasses is easy to make at home from store bought pomegranate juice:

Cook 4 cups of pomegranate juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

For a change, you can substitute pomegranate juice with cranberry juice.

Variations
  • Substitute chicken with duck, beef meatballs,
    leftover turkey, or lamb stew.
  • Omit chicken and pour sauce over fried eggplants or
    baked root vegetables
The Fesenjan Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, orange peel, cardamom, rosebud

Discover New Flavors Every Month
Pomegranate
Persian Fesenjan

Persian Khoresh Fesenjan

SpiceBreeze
Khoresh Fesenjan is a standout dish in Persian cuisine, traditionally enjoyed during Shabe Yalda, when families gather to celebrate the longest night of the year and welcome the start of winter. This rich stew owes its signature flavor to walnuts and pomegranates, creating a creamy, tangy, and subtly sweet taste. With a short shopping list and simple steps, the key to unlocking its heavenly flavor lies in slow, patient cooking.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 4 cups walnut halves
  • 1 large onion chopped
  • 1/2-1 cup pomegranate molasses*)
  • sugar honey, or syrup
  • oil
  • salt & pepper

Fesenjan Culinary Spice Kit

  • Turmeric, cinnamon, orange peel, cardamom, rosebud

Suggested Sides

  • 4-6 cups basmati rice cooked
  • 1 cup fresh herbs chopped
  • cucumber, tomatoes, red radish sliced

Instructions
 

Chicken

  • Rub chicken on all sides with salt & pepper to taste and with Fesenjan spices.
  • In a PAN, heat 2 tbsp of oil over medium heat.
  • Fry onions for 5 minutes.
  • Add chicken pieces and fry them on all sides until they turn brown. Set them aside.

Sauce

  • 1) In a BLENDER, grind nuts.
  • In a large POT, add 3 cups of water and ground nuts. Mix well.
  • Cover. Bring to a boil. Cook over medium-low heat for 30 minutes. Stir frequently.
  • Stir in salt and pomegranate molasses to taste. The flavor should be a bit tangy and a bit sweet. If the sauce appears sour, add a bit of sugar until it's just fine for you.
  • Add the chicken and onions.
  • Cover. Cook over medium-low heat for 30 minutes. Stir frequently.
  • Serve Fesenjan with rice and optionally fresh herbs and/ or unseasoned vegetables.
  • Enjoy!

Notes

*) If you can’t buy pomegranate molasses substitute with cranberry sauce or make your own molasses with our online recipe.
  • Substitute chicken with lamb stew (cook 1.5 hours longer and add 1-2 cups of water), beef meatballs, duck breast, or leftover turkey.
  • Substitute the chicken with eggplants or root vegetables.
  • Substitute the walnuts with hazelnuts or almonds.

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