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2
Mar, 2023
Tunesian Tabil Apricot Tagine

Tunisian Tabil Abricot Tagine

Tunisian
Tabil Apricot Tagine

Tabil with a Twist

Tabil tagine with dried apricots is a mouth-watering dish that combines tender chicken with the sweet and tangy flavor of apricots, all seasoned with a delicious blend of Tunisian spices known as “tabil”. Our blend is a new approach to this classic with caraway instead of cumin.

This dish offers a perfect balance of sweet and savory flavors that are sure to delight your taste buds. The juicy chicken is marinated in our aromatic spice blend and then slow-cooked to perfection.

Tabil Spice Blend
Coriander, smoked paprika, caraway, chili, mint leaves
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Tunesian Tabil Apricot Tagine

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Tunesian Tabil Apricot Tagine

Tunisian Tabil Apricot Tagine

SpiceBreeze
Tabil tagine with dried apricots is a mouth-watering dish that combines tender chicken with the sweet and tangy flavor of apricots, all seasoned with a delicious blend of Tunisian spices known as "tabil". This dish offers a perfect balance of sweet and savory flavors that are sure to delight your taste buds. The juicy chicken is marinated in our aromatic spice blend and then slow-cooked to perfection with the tender apricots, resulting in a dish that is both comforting and exotic.
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hands-on time 30 minutes
Course Main Course
Cuisine Tunisian
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken pieces boneless *1, cut into 1 inch pieces

Fresh Produce

  • 1 onion chopped
  • 2 cloves garlic optional, chopped
  • 1 bunch kale any type, chopped *2

Dairy

  • 2 tbsp butter

Packaged Goods/Staples

  • 1/4 cup chopped apricots *3
  • 2 tbsp oil
  • salt & pepper

Tabil Culinary Spice Kit

  • 1 pouch: Coriander, smoked paprika, caraway, chili, mint leaves

Suggested Sides

  • Moroccan harcha flatbread see recipe link in notes
  • couscous, bulgur, or farro
  • boiled potatoes
  • salad Tip: Add 1 tsp of rose water.

Instructions
 

Marinate

  • In a BOWL, mix chicken pieces with 2 tbsp oil, Tabil spices, and salt to taste.
  • Let the chicken marinate in the fridge for 1 to 2 hours.

Fry & Cook

  • In a POT, heat 2 tbsp butter and fry onions and optional garlic over low heat until the onions turn slightly brown.
  • Add chicken and apricots. Fry over medium heat for 10 minutes. Stir occasionally.
  • Add kale, 1/2 cup of water (or broth), and salt & pepper to taste.
  • Cover and cook over low heat for 20 minutes or until the meat*1 is tender.
  • Optionally, thicken the sauce with 1 tsp corn starch or arrowroot powder.

Serve

  • Serve with your preferred sides.
  • Optionally, garnish with parsley or mint leaves.
  • Enjoy!

Notes

(1) Substitute with beef or lamb stew or with 2 lbs bone-in chicken. Adjust cooking time.
(2) Substitute with green cabbage or potatoes.
(3) Substitute or mix with other dried fruits, for instance, raisins, mango, or prunes.
 
Moroccan harcha flatbread
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2
Mar, 2023
Lebanese Batata Chap

Lebanese Batata Chap

Lebanese
Batata Chap

"Croquettes" With Savory Filling
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend.

The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Batata Chap Spice Blend

Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

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Lebanese Batata Chap

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Lebanese Batata Chap

Lebanese Batata Chap

SpiceBreeze
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

  • 1 lb ground beef or lamb
  • 2 lb russet potatoes peeled
  • 1.5 cup tomato puree
  • 1 onion finely chopped
  • 1 clove garlic grated or pressed
  • 1 lemon for juice
  • 2 eggs
  • 1 cup yogurt
  • 1 cup starch arrowroot powder or corn
  • olive oil
  • salt & pepper

Optional

  • 0.5 cup pine nuts
  • a fresh salad of your choice

Batata Chap Culinary Spice Kit

  • Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions and optional nuts for 5 minutes.
  • Add meat, salt to taste, and Batata Chap spices.
  • Stir-fry until the meat is crumbled.
  • Add tomato puree and adjust salt.
  • Cook for about 5 minutes until the sauce thickens.

Potatoes

  • In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
  • When cooled, add eggs and starch. Mix well.

Patties

  • Form little ‘golf balls’.
  • Press each ball as flat as possible and fill it with 1 tsp of meat.
  • Press the dough around the meat until closed.
  • Pat the patties until flat and smooth.
  • Preheat OVEN to 375°F.
  • Place the filled patties on a greased baking sheet.
  • Spray them with oil.
  • Bake for 15-20 minutes until they turn brown on all sides, turning halfway.

Sauce

  • In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
  • Serve
  • Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
  • Enjoy!

Notes

  • Substitute beef with chicken, turkey, or pork.
  • Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
  • Substitute a part of the tomato puree with fresh chopped tomatoes.
  • Instead of baking, fry batata chaps in hot oil
  • Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
  • Alternatively, use the Batata Chap spices for Lebanese Pumpkin Kibbeh. 
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24
Feb, 2023
Indian Malai Kofta

Indian Malai Kofta

Indian
Malai Kofta

Vegetables in the Spotlight

Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas.

The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that’s infused with our blend of aromatic spices. Each bite leaves you craving for more.

Malai Kofta Spice Blend

Turmeric, ginger, coriander, cumin, methi leaves, black
peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

 

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Indian Malai Kofta

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With or without meat, gluten free, or lactose free
Indian Malai Kofta

Authentic without Meat

If you prefer the authentic malai kofta, try the recipe without meat:

  • garbanzo bean flour
  • grated mixed vegetables
  • grated or crumbled cheese

The meat malai kofta recipe has the same flavor profile. The ingredients are reduced to make room for ground meat.

Gluten-Free Kofta

The malai kofta recipe is made with flavorful garbanzo bean flour which is natural gluten free.

For your convenience, we offer garbanzo bean flour in small amounts in our shop.

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Garbanzo beans on bread

Malai Kofta Sauce

For the sauce, all you need are these handy staples:
  • onions, garlic, broth (any), tomato puree (unflavored), and heavy cream
Indian Malai Kofta with nuts

Lactose-Free Kofta

For lactose free malai kofta, we recommend to use the meat malai kofta recipe and substitute the cheese with one egg.

For the sauce, our nut mixture is included in the online recipe.

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Indian Malai Kofta

Indian Malai Kofta

SpiceBreeze
Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas. The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that's infused with a blend of aromatic spices. Each bite leaves you craving for more.
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hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Kofta Option 1: Meatless (Authentic)

  • 3/8 cup garbanzo bean flour *1
  • 3 cups grated mixed vegetables *2
  • 3/4 cup grated or crumbled cheese *3

Kofta Option 2: With Meat

  • 8 oz ground beef
  • 1/8 cup garbanzo bean flour *1
  • 2 cups grated mixed vegetables *2
  • 1/4 cup grated or crumbled cheese *3

Sauce

  • 1 cup chopped onions
  • 2-3 cloves garlic (optional) chopped, pressed, or grated
  • 1 cup broth of your choice
  • 1 cup tomato puree unflavored
  • 1 cup heavy cream *4

Basic Ingredients

  • oil
  • salt & pepper

Malai Kofta Culinary Spice Kit

  • 1 pouch: Turmeric, ginger, coriander, cumin, methi leaves, black peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

Suggested Sides

  • basmati rice
  • flatbread *5
  • salad

Instructions
 

Kofta

  • In a BOWL, mix all kofta ingredients, 1 tbsp or about half of the Malai Kofta spices, and salt to taste. Shape the mixture into small round or oval forms.
  • In a PAN, heat oil and fry the koftas until they are golden brown on both sides.
  • Scoop them out and drain them on paper towels.

Sauce

  • In a wide POT, heat 2 tbsp oil.
  • Fry onions and optional garlic until translucent.
  • Add the remaining Malai Kofta spices.
  • Stir-fry for about 1 minute.
  • Add broth, tomato puree, and cream (*4). Bring to a boil.
  • Add the fried koftas. Coat them with the sauce.
  • Cover and cook over low heat for 5 minutes to reheat the koftas.
  • Serve the koftas with the sauce over rice or with flatbread.
  • Optionally, sprinkle with nut pieces and chopped parsley or cilantro.
  • Enjoy!

Notes

(1) Substitute
  • all-purpose flour, or with almond or cashew nut flour & 1 tbsp of starch.
(2) 50:50 carrots & cauliflower (authentic); parsnip, potatoes, Brussels sprouts.
(3) Paneer (authentic), cottage cheese, feta, cotija.
(4) Substitute with a nut based mixture:
  • 1 cup almond or cashew milk
  • 2 tbsp almond or cashew butter
(5) For instance, naan or methi paratha
2
Feb, 2023
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

Venezuelan
Pabellón Criollo

National Dish for any Occasion

There is literally no family or community event without Pabellón Criollo. The juicy meat is really easy to prepare, just takes a bit of patience.

You can get creative with the combinations of sides and toppings. If you can find plantain, don’t miss to add a side of this fried sweet goodness.

Pabellón Criollo Spice Blend
Annatto, cumin, lime and orange peel, paprika, oregano
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Venezuelan Pabellón Criollo

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Short Recipes & Tips for Sides & Sauces

Guasacaca

 Ingredients

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

 Directions

  • Roughly cut all Guasacaca ingredients.
  • Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
  • Alternatively, skip the bell pepper. Chop all other ingredients finely, and stir them together with 1 tbsp oil and a bit of water until it’s a smooth sauce
  • Season to taste with salt & pepper and 1 tbsp vinegar or more.

Arepas

For a most authentic Venezuelan dinner experience, arepas are a key side dish. These fried corn breads are very popular filled with potato or chicken salad, and just anything that you would put on a sandwich. 

Arepas are made from a special type of corn flour. The most popular brand is P.A.N. If you found the right one, it will have the instructions on the back. You mix the corn flour with water and a dash of salt. Then, form the arepas in the size of a burger patty. 

Arepas are fried or grilled and then filled with the complete dish or added as a type of bread on the plate.

 

Venezuelan Arepas on grill

Tip: Make sure that the patties are smooth on the outside. If they are dry a crack, add a bit more water to the flour.

Venezuelan Arepas con Pabellón

Fried Plantains

Ripe Plantain

It’s important to select a ripe plantain at the grocery store. Otherwise, it is hard to peel and you have to cut off most of the fruit. Here are some tips:

  • See: The darker the skin, the riper the plantain. It’s normal for a ripe plantain to have some black spots.

  • Feel: Press your finger into the skin. It should feel soft without much resistance.

  • Smell: A ripe plantain should have a sweet, fruity aroma, not sour or musty.

Cut the plantain into large slices. Fry them in hot oil. Drain them on a paper towel. Finally, sprinkle them with salt to taste.

Fried Plantain
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

SpiceBreeze
Pabellón Criollo is considered to be the national dish of Venezuela with a long history and cultural significance. It's indispensable at family and community festivities. The juicy meat is first slow cooked, shredded, and then added to fried onions, garlic, and bell pepper. Pabellón Criollo is a hearty and flavorful dish that is traditionally served with a side of rice, black beans, fried sweet plantains, and a variety of optional accompaniments.
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hands-on time 30 minutes
Course Main Course
Cuisine Venezuelan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs beef flank or skirt steak *

Fresh Produce

  • 2 onions 1 quartered, 1 finely chopped
  • 2-3 cloves garlic grated or pressed
  • 1 red bell pepper finely chopped

Packaged Goods/Staples

  • 1/2 cup tomato puree unseasoned **
  • oil
  • salt & pepper

Pabellón Criollo Culinary Spice Kit

  • Annatto, cumin, lime and orange peel, paprika, oregano

Suggested Sides & Toppings

  • black beans see recipe link in notes
  • white rice see recipe link in notes
  • fried plantains see recipe link in notes
  • sunny side up eggs
  • avocado slices
  • any mild crumbled or shredded cheese
  • chopped cilantro

Instructions
 

Cook the meat

  • In a POT, bring 2 quarts of water to a boil.
  • Add meat, 1 onion (quartered), and salt & pepper to taste.
  • Return to a boil. Cook over medium-low heat until the meat is tender.
  • Take the meat out and let it cool. Reserve the broth.
  • Pull the meat apart with a fork or by hand.

Fry & Finish the dish

  • In a large PAN, heat 2 tbsp oil.
  • Fry 1 onion (finely chopped) until translucent.
  • Add garlic and bell pepper.
  • Fry for about 5 minutes.
  • Add Pabellón Criollo spices. Mix well.
  • Add salt to taste.
  • Add tomato puree and 2 cups of the reserved broth.
  • Mix well. Add pulled meat. Mix well.
  • Add salt to taste.
  • Cover and cook over low heat for 15 minutes.
  • Occasionally, check the liquid and add broth if necessary.

Serve

  • Serve with rice, beans, and fried plantains, or your preferred sides and toppings.
  • Enjoy!

Notes

* Substitute beef with pork butt or shoulder or with chicken breasts or thighs.
** Tomato puree can be substituted with 1-2 finely chopped tomatoes and 1-2 tsp tomato paste.
*** Recipes for side dishes & sauces
Caribbean rice and beans
Fried plantains (see above this recipe)
Caribbean green seasoning
Guasacaca sauce (see above this recipe)
Arepas (see above this recipe)
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29
Jan, 2023
Japanese Sushi

Japanese Sushi Variations

Japanese
Sushi Variations

There is so much more

Originally, sushi was a method of preserving fish in rice and salt. But sushi is not just about fish. Our recipe is good with or without fish.

While the rice remains, everything else is up to your taste and imagination. There are more forms than nigiri and maki sushi, for instance, onigiri and chirashi.

Sushi Spice Blend

Hemp seeds, ginger, matcha, coriander, brown mustard

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Japanese Sushi

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Sushi Rice is Unique

Japanese Sushi Rice

Sushi rice is a type of short-grain rice that is commonly used in Japanese cuisine to make sushi. What makes sushi rice special is the way it is prepared.

The first step in making sushi rice is to wash the rice thoroughly to remove excess starch and other impurities. After washing, the rice is soaked for about 30 minutes to allow it to absorb water. This step is important because it ensures that the rice cooks evenly and retains its shape when it is formed into sushi. 

A combination of vinegar, sugar, and salt is added to the rice after it has been cooked. This helps to give the sushi rice its distinctive flavor and texture. The seasoning also helps to keep the rice moist and sticky, which is important for forming the rice into sushi rolls. This stickiness allows the rice to hold its shape and keep the ingredients inside the sushi roll from falling out.

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Japanese Onigiri

Japanese onigiri is a popular snack food in Japan that consists of a rice ball formed into a triangular or round shape, often with a filling or seasoning in the center. The word “onigiri” translates to “rice ball” in English. The rice is shaped by hand or with the help of a mold into the desired shape.

Onigiri can be eaten on their own as a snack, or as a part of a meal. They are often wrapped in nori (dried seaweed) to make them easier to handle, and to add a salty, umami flavor. The filling inside the onigiri can vary, and may include things like pickled plums, salmon, tuna, beef, chicken, or vegetables.

Onigiri is a popular food item in Japan and is commonly found in convenience stores, train stations, and other locations where people are looking for a quick and easy snack. It is also a popular item for picnics and bento boxes.

Japanese Sushi Onigiri 10
Japanese Sushi Onigiri 8
Japanese Sushi Onigiri 6
Japanese Sushi Onigiri 1
Japanese Chirashi 5
Japanese Chirashi 6
Japanese Chirashi 7
Japanese Chirashi 9

Japanese Chirashi

Japanese chirashi is a type of sushi that consists of a bed of sushi rice, topped with a variety of ingredients. The word “chirashi” translates to “scattered” in English, which refers to the way the toppings are scattered on top of the rice.

Unlike traditional sushi rolls, chirashi is served in a bowl rather than rolled into a cylindrical shape. The toppings can vary depending on the chef’s preference, but commonly include fish such as salmon, tuna, and yellowtail, as well as seafood like octopus and shrimp. Vegetables such as cucumber, avocado, and daikon radish may also be added, along with toppings like egg omelet and pickled ginger.

Chirashi is a popular dish in Japan and can be found in sushi restaurants, as well as in Japanese-style bento boxes. It is a colorful and visually appealing dish, and the variety of toppings makes it a great option for those who enjoy a mix of different flavors and textures in their food.

 
Japanese Sushi

Japanese Sushi Variations

SpiceBreeze
This recipe is good with or without fish. | Originally, sushi was a method of preserving fish in rice and salt. While the rice remained, everything else is up to your taste and imagination. There are more forms than nigiri and maki sushi. Meet Onigiri, mixed or stuffed rice balls, and chirashi, where everything is mixed or layered in a bowl. Our unique Sushi blend, with a hint of ginger, substitutes sesame with allergen friendly hemp seeds. Matcha adds a tea flavor similar to ochazuke.
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hands-on 3 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

Sushi Rice Ingredients

  • 2 cups short-grain rice
  • 1/4 cup rice vinegar or white wine vinegar
  • 2 tbsp sugar or to taste
  • 1/2 tsp salt or to taste 

Sushi Culinary Spice Kit

  • Hemp seeds, ginger, matcha, coriander, brown mustard

Sushi Filling Selection

  • cucumber, carrots, celery, beetroot, radish, daikon, green onions, avocado, mushrooms
  • sushi grade or smoked tuna or salmon
  • omelet or fried chicken nuggets
  • tofu or tempeh

Suggested Sides & Accompaniments

  • baked salmon
  • fried or baked kale chips
  • seaweed cut seaweed sheets into strips
  • soy sauce
  • pickled ginger
  • wasabi
  • edamame

Instructions
 

Sushi Rice

  • Cook rice according to package instructions*.
  • In a small BOWL**, add vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Add Sushi spices. Stir.
  • In a large BAKING DISH, spread the rice out. Sprinkle the vinegar mixture onto the warm rice and mix it carefully. Cover the rice with a damp kitchen towel to keep it moist & warm.

Onigiri - with finely chopped fillings

  • Use a bowl with water to wet your hands.
  • Option 1: Fill one hand palm with rice to form a ball or triangle or shape of your liking. Push 1 tsp of fillings of your choice into the rice, close it, and press light on all sides. Repeat.
  • Option 2: Mix 2 tbsp of rice with 1 tsp of
  • fillings of your choice. Form the mixture into your preferred shape. Repeat.

Chirashi - with thinly sliced fillings

  • Fill your BOWL with a layer of rice. Arrange your choice of fillings nicely on top.
  • Find more tips online! Enjoy!

Notes

* Alternatively, in a POT, add rice with 2.5 cups of cold water. Cover. Let it soak for 20 minutes. Bring to a boil. Reduce heat to low and cook for 15 minutes or until water is absorbed. Let it stand for 10 minutes.
** Optionally, heat vinegar up but don't bring it to a boil.
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2
Jan, 2023
French Canard a l'Orange

French Canard à l’Orange

French
Canard à l'Orange

A Variation with Roasted Chicken
Canard à l’Orange is a French classic roasted duck with an orange based sauce.

Our recipe is for chicken instead of duck, and adds herb seasoning with citrus notes.

The caramel-like, dark orange sauce with a sweet and bitter taste is achieved by slowly cooking orange juice with vinegar and sugar.
Canard à l’Orange Spice Blend

Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram

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French Canard a l'Orange

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French Canard a l'Orange

French Canard à l'Orange

SpiceBreeze
Canard à l'Orange is a French classic roasted duck with an orange based sauce. Our recipe is for chicken instead of duck, and adds herb seasoning with citrus notes. The caramel-like, dark orange sauce with a sweet and bitter taste is achieved by slowly cooking orange juice with vinegar and sugar.
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hands-on time 30 minutes
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken thighs with bones and skin

Fresh Produce

  • 1/2 cup orange juice freshly pressed

Packaged Goods/Staples

  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1.5 cup chicken broth
  • oil
  • salt & pepper

Canard à l'Orange Culinary Spices

  • Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram

Optional

  • 1 cup fresh orange slices without skin chopped

Suggested Sides

  • cooked red cabbage or brussels sprouts
  • mashed potatoes, potato dumplings, or gnocchi

Instructions
 

Dark Orange Sauce

  • In a small POT, add vinegar, juice, and sugar.
  • Cook over low heat until it thickens. Stir occasionally.
  • Add broth and mix well.
  • Optionally, add fresh orange pieces.
  • Cook over low heat for 5 minutes.

Chicken

  • Keep the chicken at room temperature for about 15 minutes.
  • Cut 2-3 short (about 1 inch) slices into the chicken skin.
  • Season both sides with salt and pepper to taste.
  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry the chicken on both sides until they are browned.
  • Transfer it with the liquid to an oven safe dish.
  • Sprinkle both sides with Canard à l'Orange spices.
  • Heat OVEN to 380°F.
  • Roast chicken for about 10 minutes on each side until the internal temperature reaches 165°F.
  • Let it rest for at least 5 minutes. In the meantime, heat up the orange sauce.

Serve

  • Serve the chicken with the orange sauce and your preferred sides.
  • Enjoy!

Notes

  • Substitute chicken thighs with chicken breast or legs, duck breast, or sea bass.
  • Serve the dark orange sauce with roast beef or with roasted vegetables and add the Canard a l'Orange spices to the vegetables or a salad dressing.
  • Repeat the recipe without Canard a l'Orange spices.
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