12

Sep, 2023

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

SpiceBreeze

Japanese tea ceremonies are famous. In this dish, rice is submerged in green tea, hot or cold, and becomes wonderfully juicy and refreshing. Of course, we have a non-tea option as well. Ochazuke is a light one-bowl dish that offers a diverse selection of toppings. With fish, chicken, or eggs it turns into a complete dinner. Alternatively, use the Furikake seasoning on any dish where you want to add an Asian flavor note.

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Hands-on Time 30

Course Main Course

Cuisine Japanese

Servings

Ingredients

1.5 lb salmon
5 oz spinach or kale leaves
4 green onions finely chopped
8 cups steamed or cooked rice
8 cups matcha or other green tea
soy sauce or tamari
oil

Furikake Culinary Spice Kit

Toasted sesame seed, white & black, roasted seaweed

Optional Toppings

wasabi paste
pickled ginger
chives chopped
Japanese crackers crushed in a plastic bag

Instructions

Prepare

In a PAN or OVEN (350°F), roast salmon on both sides until it's cooked through.
Add only a little oil if necessary.
Break the salmon flesh with a fork into bite-size flakes.
In a PAN, fry spinach in 2 tbsp oil over medium heat until just soft.

Serve

Serve rice, fish, tea, and toppings in separate BOWLS.

Assemble

Fill one cup of rice into a small BOWL.
Add salmon and spinach on top.
Fill BOWL up to 3/4 of the rice with hot or cold tea.
Sprinkle to taste with green onions, soy sauce, Furikake spices, and optional toppings. Enjoy!

Notes

▪ Substitute tea with a broth of your choice.
▪ Substitute salmon with a fish of your choice, egg omelet (cut into strips), poached eggs, or cooked shredded chicken.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

2

Sep, 2023

Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

SpiceBreeze

Sukuma Wiki is a celebration of Kenyan cuisine and culture. Green leaves are cooked with aromatic spices, delivering a delightful and nutritious dish. Sukuma Wiki, meaning "stretch the week," suggesting that this affordable and easy-to-make dish can stretch your meals throughout the week. Try it today and transport your taste buds to East Africa!

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Hands-on time 30

Course Main Course

Cuisine Kenyan

Servings

Ingredients

Fresh Produce

1 lb collard greens, kale, or chard cut into 1/2 inch strips
1 medium onion finely chopped
2 medium tomatoes chopped
1 lemon for juice

Packaged Goods/Staples

oil
salt & pepper

Culinary Spice Kit

1 pouch Coriander, green bell pepper, smoked paprika, carrot, onion, tomato, spinach, celery stalk, red bell pepper, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro, ginger, yellow mustard, cinnamon, cardamom, black peppercorn

Suggested Sides

Ugali(a polenta-like dish) see recipe in notes
Rice
Beans (kidney or pinto) cooked or fried, see recipe link in notes
Chicken or beef (good to use up leftovers) fried or stewed

Instructions

Stew - 1. Fry Aroma-Veggies

In a large POT, heat 2 tbsp oil over medium heat.
Fry the onions until they turn golden brown, stirring frequently.

Stew - 2. Add Spices

Add the tomatoes and Sukuma Wiki spices. Mix well.
Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 3. Add Main Veggies & Water

Add the greens one handful at a time, stirring constantly.
Season with salt & pepper to taste.
Add 1/2 cup of water. Bring to a boil.
Cover and cook for 15 to 30 minutes, until the greens are tender. Stir occasionally. Add a little water if necessary. Turn off the heat.
Add 1-2 tbsp lemon juice and mix well.

Serve

Optionally, garnish the plated dish with fresh chopped tomatoes.
Enjoy!

Notes

Ugali

Making Ugali — Making Ugali

1 cup of corn flour
salt

In a POT, bring 2 cups of lightly salted water to a boil.
Add corn flour. Reduce heat to low.
Stir constantly, while pressing the mixture to the sides of the POT to remove any lumps.
If there are no more lumps, stop stirring and let it cook for about 10-15 minutes. Stir occasionally.
Form the mixture into a round shape by bringing together the dough from the sides of the POT to the mixture. Turn the POT over on top of a flat plate
If need be, the ugali can be cut into smaller chunks.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

2

Sep, 2023

Kenyan Kuku Paka

Kenyan Kuku Paka

Kenyan Kuku Paka

Kenyan Kuku Paka

SpiceBreeze

Embark on a culinary adventure in Kenya with Kuku Paka, a tantalizing dish that sets itself apart by an exceptional step: grilling marinated chicken to perfection before they meet a creamy coconut sauce. This unique preparation infuses the succulent chicken with a smoky, charred essence that pairs harmoniously with the rich, aromatic coconut-infused sauce.

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Hands-on time 30

Course Main Course

Cuisine Kenyan

Servings

Ingredients

Protein

1 lb chicken thighs [1]

Fresh Produce

1 lemon for juice
1 medium onion finely chopped
2 cloves garlic pressed or grated
1-2 green chili peppers (optional)
1 medium tomato finely chopped

Packaged Goods/Staples

1 can coconut milk (14-15 oz)
oil
salt & pepper

Culinary Spice Kit

1 pouch Orange peel, ginger, turmeric, salt, anardana, amchoor, cumin, black peppercorn, chilies, asafoetida, thyme, mint

Suggested Sides

Rice
Flatbread
Ugali (a polenta-like dish) https://spicebreeze.com/blog/kenyan-sukuma-wiki/
Irio see recipe in notes
Greens beans steamed or fried
Sukuma Wiki (seasoned with salt & pepper) https://spicebreeze.com/blog/kenyan-sukuma-wiki/
Lettuce salad https://spicebreeze.com/blog/culinary-building-blocks-salad-bar-leafy-greens/

Instructions

Grill - Marinade

In a CONTAINER, mix Kuku Paka spices with 1 tbsp lemon juice and 2 tbsp oil.
Season chicken with salt to taste.
Add the chicken to the container and coat it well with the marinade.
Let it marinate for 1-2 hours.
Take chicken out. Shake off excess liquid.
Add coconut milk to the container. Set aside.

Grill or Broil

Grill or broil the chicken pieces until there are browned on all sides.

Stew - 1. Fry Aroma-Veggies

In a large POT, heat 2 tbsp oil over medium heat. Fry the onions until they turn golden brown, stirring frequently.
Add the garlic and optionally chilies. Fry for 1 minute.
Add the tomatoes. Mix well. Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 2. Add Meat & Coconut Milk

Add the chicken, coconut milk, and salt & pepper to taste.
Reduce heat to medium-low. Cover. Cook until the sauce thickens, about 20-30 minutes. Adjust salt & pepper to taste.

Serve

Sprinkle the plated dish with lemon juice.
Enjoy!

Notes

[1] Substitute with chicken tender or breast or white firm fish (e.g. halibut). Cut larger pieces into 2-3 parts.

Ugali recipe: see notes in the Kenyan Sukuma Wiki recipe

Irio Recipe

2 medium potatoes, peeled and cut into 1/2 inch slices
1/3 cup each: frozen green peas and corn kernels

In a POT, bring 1 cup of lightly salted water to a boil.
Add potatoes. Cook until almost tender.
Add green peas. Cook until the potatoes are tender.
Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
Mash the potatoes and peas. Return some of the cooking water as needed.
Add the corn and mix well. Cover and let it rest for 5 minutes.
Add salt & pepper to taste.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

3

Aug, 2023

Mediterranean Watermelon Feta Salad

Mediterranean Watermelon Feta Salad

Mediterranean Watermelon Feta Salad

Mediterranean Watermelon Feta Salad

SpiceBreeze

Beat the heat with a refreshing and delightful Mediterranean watermelon feta salad! This colorful and mouthwatering summer dish combines the sweetness of juicy watermelon, the savory richness of feta cheese, and the freshness of mint leaves, creating a perfect balance of flavors, with a twist of pink pepperberries and citrus herbs.

Whether you're hosting a backyard barbecue or looking for a light and healthy side dish, this recipe is a guaranteed crowd-pleaser. Ready in just a few minutes, this salad will become your go-to summer favorite!

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hands-on time 30

Course Main Course

Cuisine Mediterranean

Servings

Ingredients

Fresh Produce

6 cups cubed fresh watermelon bite-size
1 tbsp lemon juice or more to taste

Dairy

1/2 cup crumbled or small cubed feta cheese (about 5-6 oz) [1]

Packaged Goods/Staples

1 tbsp olive oil
salt & pepper

Optional

1-3 tsp honey or syrup or fresh berry puree [2]
1/8 cup black olive slices
some fresh mint leaves for garnish

Suggested Side

Roasted bread slices, drizzled with olive oil

Culinary Spice Kit

Lemon balm, pink pepperberries, tangerine peel, mint, Marash chili, marjoram, tarragon

Instructions

Dressing

In a CUP, mix lemon juice, oil, Watermelon Feta Salad spices.
Season with sweetener (optional) and pepper to taste.

Salad

In a large BOWL, combine watermelon, cheese, and olives (optional).
Add the dressing and toss everything together until the ingredients are evenly coated.
Taste the salad and adjust the seasoning to your preference.
Keep the salad in the fridge for 30-60 minutes.
Serve with roasted bread slices.
Optionally, garnish the Watermelon Feta Salad with a few extra mint leaves for an added pop of color.

Notes

[1] Alternatives: firm cotija, queso fresco, halloumi, or tofu

[2] Adjust the sweetness to your liking.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Expand your creativity

2

Aug, 2023

Indian Masala Burger

Indian Masala Burger

Indian Masala Burger

Indian Masala Burger

SpiceBreeze

This Indian masala burger is a delicious fusion of traditional Indian spices and Western-style fast-food. The patty is made from ground meat infused with aromatic masala spices, and the addition of grated or pureed beetroots adds a unique sweetness and vibrant color. Served on a burger bun with an exotic yogurt coconut dressing, this burger is a flavorful and satisfying treat.

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hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

Coconut Raita

1 cup plain yogurt
1/4 cup shredded coconut unsweetened
1 Persian cucumber grated
1-2 tbsp fresh cilantro or mint leaves chopped
1 fresh green chilies or to taste finely chopped

Masala Burger

1 lb ground meat beef, lamb, pork, or poultry
1 cup raw beetroot, grated 3.5 oz
1 egg
1/4 cup breadcrumbs or ground nuts
4 burger buns

Culinary Spice Kit

Turmeric, coriander, cumin, black pepper, fennel, cardamom, cinnamon, ajwan, nutmeg, cloves, saffron

Instructions

Coconut Raita

In a small BOWL, mix coconut, cucumber, and yogurt.
Season with cilantro, chili and salt to taste.
Cool in the fridge for about 30 minutes.

Masala Burger

In a large BOWL, add the meat, beetroot, egg, breadcrumbs, Masala Burger spices, and salt to taste (1/2-1 tsp). Knead well.
Form burger patties of the same size and thickness and create a slight indent in the center.
Preheat your GRILL or stovetop GRIDDLE or PAN over medium-high heat.
Cook the patties for about 4-5 minutes over medium-high on each side, or until they reach your desired level of doneness.
While the patties are cooking, you can lightly toast the burger buns on the grill or in a separate pan.
Once the patties are cooked to your liking, remove them from the heat and let them rest for a minute before your assemble your burgers.
Serve the delicious beetroot beef burgers with the coconut raita and your choice of sides like fries or a fresh salad.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

4

Jul, 2023

German Kaltschale blueberries

Summer Highlights – Chilled Fruit Soup

CULINARY BUILDING BLOCKS

Cold Fruit Soups

How to Boost Your Creativity

Kaltschale, also known as “Kaltschale Suppe” or “Cold Soup,” is a traditional German dish that is particularly popular during the summer months. It is a refreshing chilled fruit soup that is perfect for hot weather, offering a delightful combination of sweet and tangy flavors. Kaltschale is typically served as a light appetizer or a refreshing dessert.

Cold Fruit Soup Basics

Ingredients:

1 lb fruits

1 qt liquid

1 tbsp starch

to taste: sweetener, spices & herbs

Steps:

1. prepare fruits

2. cook

3. puree & thicken

4. let it cool

The origins of Kaltschale can be traced back to Germany, where it has been enjoyed for centuries. The recipe varies across different regions and households, allowing for a variety of creative interpretations. However, the basic components of Kaltschale remain consistent: fresh fruits, a liquid, sweetener as desired, thickening, and sometimes the addition of spices or herbs.

The preparation of Kaltschale involves short cooking, then blending or mashing fresh fruits such as berries, peaches, cherries, or apples. The fruit pulp is then mixed with water or fruit juice to create a thin, liquid consistency. Sweeteners like sugar, honey, or agave syrup are added to enhance the natural sweetness of the fruits. Some recipes may also include a splash of lemon juice for a tangy kick.

To enhance the flavor profile, spices like cinnamon, vanilla, or mint leaves are sometimes added. These spices provide a subtle aromatic touch that complements the fruity notes of the soup. Once the ingredients are combined, the mixture is chilled in the refrigerator for a few hours to allow the flavors to meld and the soup to become thoroughly chilled.

Kaltschale is typically served in bowls or glasses, garnished with fresh fruit slices, mint leaves, or a dollop of whipped cream for added richness. It is best enjoyed cold, providing a delightful respite from the summer heat. The soup’s vibrant colors and refreshing taste make it a visually appealing and appetizing dish.

Not only is Kaltschale a delicious treat, but it also offers several health benefits. It is packed with vitamins, minerals, and antioxidants from the fresh fruits, making it a nutritious option. Furthermore, its high water content helps in staying hydrated during hot weather.

In conclusion, Kaltschale is a delightful German cold fruit soup that is perfect for cooling down during the summer months. Its refreshing flavors, vibrant colors, and nutritious qualities make it a popular choice for those seeking a light and revitalizing dish.

Yield: 2-4

German Kaltschale

Kaltschale, also known as "Kaltschale Suppe" or "Cold Soup," is a traditional German dish enjoyed during the summer. It is a chilled fruit soup made with fresh fruits, liquid, sweetener, and sometimes spices or herbs. The soup is prepared by cooking and blending fruits, mixing them with water or juice, adding sweeteners and optional spices, and chilling it in the refrigerator. Kaltschale is served cold in bowls or glasses, garnished with fruit slices or whipped cream. It is not only delicious but also nutritious, providing vitamins, minerals, and hydration.

Ingredients

1 lb fresh fruits
1 qt liquid (water; variation in notes)
sweetener to taste (see notes)
1-2 tbsp starch (see notes)
spices & herbs to taste (see notes)

Instructions

Step 1 - Prepare

Remove pits from fruits.

Optionally, set some fruits aside for garnish.

Cut bigger fruits into bit-size chunks.

Step 2 - Cook

In a large POT, add liquid and fruits.

If using sugar, add to taste, starting with 2 tbsp.

Bring to a boil. Reduce heat to low.

Cook over low heat for 5 minutes.

Step 3 - Puree

With a HAND BLENDER, blend fruits into a smooth puree.

Optionally, strain to remove seeds.

If using a liquid sweetener, add to taste. Mix well.

Step 4 - Thicken

Dissolve starch in 2 tbsp cold water.

Add slurry to the POT.

Bring to a boil, stirring frequently. Turn off.

Step 5 - Cool

Transfer the soup into a large BOWL and let it cool down.

Then, refrigerate the soup for at least 2-4 hours.

Notes

Liquid

Optionally, substitute up to a half of the water with juice, milk, white wine, or champagne.

Sweetener

The amount of the sweetener depends on the type of fruits and liquid.

A liquid sweetener is easier to add and adjust.

Starch

corn or potato starch

substitute with 2-4 tsp arrowroot

skip if using apples or pears

Spices & Herbs

cinnamon, lemon peel, cardamom, vanilla
mint, lemon verbena, lemongrass
pink pepperberries, black pepper, chilies