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30

Jan, 2021

Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande

Belgian
Carbonnade à la Flamande

A Rich Winter Stew

Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation.

The Belgians take pride in this rich beef and onion stew dish’s trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.

Carbonnade Spice Blend

Parsley, garlic, mustard, thyme, allspice, bay leaves

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Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande

SpiceBreeze

Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation. The Belgians take pride in this rich beef and onion stew dish's trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.

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Hands-on Time 30

Course Main Course

Cuisine Belgian

Servings

Ingredients

1.5 lb stew beef cubed
2 slices bacon (optional) cut into strips
3 medium onions finely sliced
1.5 cups dark ale preferably Belgian
2 cups stock or broth preferably beef
2 tsp brown sugar
1 tbsp red wine vinegar
2 tbsp flour
oil
salt & pepper

Carbonnade Culinary Spice Kit

Parsley, garlic, mustard, thyme, allspice, bay leaves

Suggested Sides

French fries, boiled or mashed potatoes
Slices of (ginger-) bread with mustard
Belgian endives, carrots, shallots, and/or green cabbage, braised or steamed
Salad with Belgian endives and apples

Instructions

Season the meat with salt & pepper to taste.
In a large PAN, heat 1 tbsp oil over medium heat.
Fry the bacon until browned.
Take the bacon out and set it aside.
Fry the meat over high heat until all sides are brown. Don’t prick the meat.
Take the meat out and set it aside.
Fry the onions until translucent.
Add the sugar. Mix well.
Let it cook until the onions start to caramelize.
Return the meat and bacon. Mix well.
Sprinkle with flour.
Add the beer, stock, vinegar, Carbonnade spices, and salt to taste.
Cover and let cook over low heat for about 2.5 hours until the meat is tender, stirring occasionally.
Turn off. Let rest for 15 minutes.
Serve carbonnade with your preferred sides.
Enjoy!

Notes

Substitute the beef with lamb, pork, or chicken.
Omit the bacon.
Add more or omit the sugar and vinegar. Add 2 sliced carrots and a bit more stock instead.

31

Dec, 2020

Indonesian Nasi Goreng

Indonesian Nasi Goreng

Indonesian Nasi Goreng

Indonesian Nasi Goreng

SpiceBreeze

Indonesian nasi goreng is second on the list of the world’s most delicious meals (voted by CNN readers). Because its original purpose was to use up leftovers, it’s best prepared with rice from the day before and you can be creative with your choice of vegetables. Optionally, add meat or shrimp. We recommend giving tempeh a try. For any combination, the earthy aromatic taste of galangal makes this dish outstanding.

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Hands-on Time 30

Course Main Course

Cuisine Indonesian

Servings

Ingredients

Shopping list

2-3 cups vegetables of your choice (see notes) finely chopped or thinly sliced
4 cups rice cooked on a previous day
1 onion finely chopped
2 cloves garlic finely chopped
soy sauce or tamari (see notes)
agave syrup or sugar
vegetable oil
salt

Optional

0.5-1 lb shrimp precooked
1 bunch green onions finely sliced
1 cup peanuts finely chopped
fish sauce or anchovy paste to taste
1 lemon for juice
1 cup fried onions

Nasi Goreng Culinary Spice Kit

Galangal, turmeric, black pepper, nutmeg, amchoor, tamarind

Instructions

In a large PAN, heat 3 tbsp oil.
Fry onions and garlic over medium heat until onions turn slightly brown.
Add vegetables and fry them over medium heat for about 5-10 minutes (see notes) until they are almost cooked.
Add 2 tbsp soy sauce (see notes), Nasi Goreng spices, 1 tbsp syrup, and salt to taste.

Optional

Add 1-2 tbsp anchovy paste or 1-2 tsp fish sauce. Add shrimp. Mix well.

Finish

Add the rice. Stir over medium heat until the rice is well blended with all ingredients and reheated.

Optional

Garnish with green onions and peanuts.
Sprinkle with lemon juice, fried onions, and/or add a fried egg.
Enjoy!

Video

Notes

Vegetables

For instance: carrots, bamboo shoots, mushrooms, cauliflower or broccoli florets, peas, zucchini, mung bean sprouts.
Leftover vegetables are fine as well. Reduce the frying time accordingly.

Soy Sauce or Tamari

Substitutes with a similar taste are: coconut aminos, liquid aminos, or Worcestershire sauce.

Variations

Add 0.5-1 lb chicken breast or tempeh, cut into 1/4 inch strips or cubes, together with the vegetables.
Place a fried egg on top of the rice.
Add any pickled vegetables as a side.

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

30

Dec, 2020

Goan Vindaloo

Goan Vindaloo

Whispers of Sweetness

Exploring White Poppy Seeds as a Culinary Thickener

White poppy seeds, derived from the opium poppy plant Papaver somniferum, are tiny, kidney-shaped seeds with a mild, nutty flavor.

Unlike their darker counterparts, white poppy seeds lack the characteristic bitterness, making them a popular choice for culinary use in various cuisines worldwide. These seeds are often used as a thickening agent, flavoring agent, or garnish in dishes ranging from baked goods to savory dishes.

Additionally, they are prized for their nutritional benefits, containing essential minerals such as calcium, magnesium, and phosphorus, along with healthy fats and dietary fiber. Whether incorporated into desserts, bread, or savory dishes, white poppy seeds add both texture and subtle flavor, enhancing the culinary experience.

Goan Vindaloo

Goan Vindaloo

SpiceBreeze

Vindaloo is a worldwide popular dish from Goa, India. Its origin is the Portuguese dish "carne de vinho e alhos" (meat cooked in wine vinegar and garlic). The sour-spicy dish came to Goa with Portuguese explorers in the 15th century and was adapted to the local taste and ingredients.

We recommend to try it with pork or lamb, though it takes a bit longer to cook. Vindaloo is usually very hot. Our spice blend has only a little kick, not hot at all. You can adjust the heat level to taste with fresh chilies.

Customer Review: "I ventured to make the Vindaloo Indian dish. Wow, it was really tasty. I chose to use chicken for my meat and just pretty much followed the directions and kicked the heat up to my liking with some Jalapeno peppers. I was surprised that the chicken breast chunks were still tender, I was afraid they might be rubbery but they weren't. Very savory taste. Yum!"

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Hands-on Time 30

Course Main Course

Cuisine Goan

Servings

Ingredients

Ingredients

1 .25 lbs chicken thighs or breast cut into 1-inch pieces
1 large onion halved and thinly sliced
1/2 head garlic smashed or grated
1 inch ginger grated
1/4 cup vinegar wine or apple cider
1 tbsp mustard
sugar brown recommended
oil
salt & pepper

Suggested Sides

Boiled potatoes, rice, or naan bread
Roasted cauliflower, cooked peas, or pickles

Optional

Fresh chilies to taste chopped

Culinary Spice Kit

Cumin, coriander, turmeric, white poppy seeds, cinnamon, cloves, Kashmiri chili

Instructions

Marinade

Season the meat with salt & pepper to taste.
In a BOWL, combine garlic, ginger, vinegar, mustard, chilies (optional), and Vindaloo spices.
Add the meat and mix until all meat is well coated with the marinade.
Cover and marinate in the fridge for 30 minutes to 24 hours.

Cook

In a POT, heat 2 tbsp of oil over medium heat. Fry the onions until they turn brown.
Add meat. Fry the meat for 5 minutes over high heat, stirring constantly.
Cover the POT. Cook for 10 minutes over medium heat. Stir frequently.
Add 1 tsp sugar and 1 cup of hot water. Mix well.
Cook for about 30 minutes over medium-low heat until the meat is falling apart. Stir occasionally.
Add more sugar and/ or vinegar to taste.
Serve with your preferred sides.
Enjoy!

Notes

Optionally, start with 1/8 cup vinegar for the marinade and add more vinegar to taste during the cooking.
Substitute the chicken with duck or with lamb or pork stew meat. Adjust the cooking time in the last step.
Substitute the chicken with garbanzo beans and/or cubed vegetables (for instance eggplant, cauliflower, and/or sweet potatoes).

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

10

Nov, 2020

Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

SpiceBreeze

Poulet aux Meslalla is a stew of chicken and olives with a slightly lemony gravy, also called olive chicken tagine. Tagines are originally cooked in the earthenware tagine pot. This recipe is the simplest version with a pure flavor dominated by saffron, lemons, and olives (or meslalla). The smell of saffron feels like home in a Moroccan family kitchen.

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hands-on time 30

Course Main Course

Cuisine Moroccan

Servings

Ingredients

Protein

1.5 lb chicken without bones, skin on (*)

Fresh Produce

1 large onion finely chopped
0.5 lb potatoes cut into wedges
0.5 cup parsley chopped
0.25 cup lemon juice

Packaged Goods/Staples

1 cup chicken or vegetable broth
0.5 cup green olives
olive oil
salt & pepper

Poulet aux Meslalla Culinary Spice Kit

Paprika, cumin, garlic, ginger, saffron

Instructions

Cut chicken into pieces of about 2.5 x 2.5 inches.
In a large POT, add 2 tbsp olive oil, chicken, onions, Poulet aux Meslalla spices, and salt & pepper to taste. Mix well.
Add broth. Cover. Bring to a boil.
Reduce heat to medium-low and cook for 40 minutes. Stir occasionally. Add a bit of water if necessary.
Add potatoes and continue to cook for 10 minutes.
Add the olives and lemon juice. Mix well.
Continue to cook for 10 minutes.
Stir in the parsley.
Serve with your preferred salad and fresh bread to soak up the gravy.
Enjoy!

Notes

(*) If you prefer in-bone pieces, increase the amount to 2 lbs in total.

Suggested Sides

baguette, white bread loaf, or flatbread
lettuce salad or cucumber-tomato-salad

Variations

Substitute the chicken with veal or lamb and adjust the cooking time.
Substitute half or all of the parsley with cilantro.
Use olives that are marinated in garlic.
Make Ras el Hanout or vegetarian Couscous aux Sept Légumes instead.

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

Nov, 2020

Malaysian Laksa Lemak

Malaysian Laksa Lemak

Malaysian Laksa Lemak

Malaysian Laksa Lemak

SpiceBreeze

Coconut milk adds sweetness to the famous Malaysian Laksa soup and balances its sour-salty-hot flavor. In this adapted recipe shrimp paste and fish sauce are substituted with the more accessible anchovy paste and tamari or soy sauce. For a fish-free version of this delicious fragrant soup, skip the anchovy paste, substitute shrimp with chicken or tofu.

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Hands-on Time 30

Course Main Course

Cuisine Malaysian

Servings

Ingredients

1 lb fresh shrimp
2 cups mung bean sprouts
1/4 cup macadamia nuts
1 cup coconut milk
3 cups vegetable broth
4 oz rice noodles
1 cup shallots sliced
1 inch ginger chopped
2 cloves garlic chopped
1-2 lime or lemon for juice
tamari or soy sauce
oil
salt & pepper

Laksa Culinary Spice Kit

Lemongrass, galangal, turmeric, makrut lime, lime peel, chili

Optional

anchovy paste or fish sauce
fresh cilantro or mint leaves
fresh chilies sliced

Instructions

Spice Paste

In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
Blend until it becomes a smooth paste.
Add a bit of coconut milk if necessary.

Cook

Prepare noodles according to package instructions.
In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
Add broth, coconut milk, bean sprouts, and shrimp.
Bring to a boil. Cook 5 minutes.
Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

Serve

To serve, fill noodles in individual bowls and add the soup.
Optionally, garnish with chopped cilantro or mint leaves.
Enjoy!

Notes

Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
Substitute macadamia nuts with peanuts or almonds.
Substitute noodles with cooked rice.

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

1

Nov, 2020

Boeuff Stroganoff

Russian Boeuf Stroganoff

Boeuff Stroganoff

Russian Boeuf Stroganoff

SpiceBreeze

This recipe offers a new twist on Beef Stroganoff with a juniper-cacao based spice blend. It pairs best with wide noodles, mushrooms, and beef. You can optionally substitute one or all of these ingredients. Alternatively, you can add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.

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Hands-on Time 30

Course Main Course

Cuisine French, Russian

Servings

Ingredients

Protein

1 lb beef sirloin (see notes for substitutes) cut in ½ stripes

Fresh Produce

8 oz mushrooms see notes for substitutes
1 onion chopped
3 cloves garlic shopped
1 orange for juice

Dairy

8 oz sour cream or heavy cream

Packaged Goods/Staples

1/8 cup red wine
8 oz wide noodles of your choice cooked
flour
vegetable oil
salt & pepper

Optional for Garnish

parsley or chives chopped

Boeuf Stroganoff Culinary Spice Kit

Pouch [1] juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
Pouch [2] pink pepperberries

Suggested Sides

noodles wide noodles recommended
rice any type
fresh side salad

Instructions

Prepare Beef

On a PLATE, season beef with salt & pepper to taste.
Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour. Shake off loose flour.

Cook

In a large PAN, heat 2 tbsp oil until sizzling.
Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
Transfer the beef to a PLATE. Cover.
In the same PAN, heat 1 tbsp oil.
Fry onions over medium heat until translucent.
Add garlic, mushrooms, and Stroganoff [1] spices.
Cook over medium heat until the mushrooms are almost cooked.
Add wine and cook until it’s evaporated.
Add orange juice and cream.
Bring to a boil and cook for 1-2 minutes. Turn off!
Return beef and stir to quickly reheat.

Serve

Serve sauce over noodles.
Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
Enjoy!

Notes

Variations

Substitute beef with veal, pork, chicken, or turkey.
Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.

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

Russian Boeuf Stroganoff

Russian Boeuf Stroganoff

This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It’s best with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.

Shopping List

1 lb beef sirloin (cut in ½ stripes)
8 oz mushrooms
1/8 cup red wine
8 oz sour cream or heavy cream
8 oz wide noodles of your choice (cooked)
1 onion (chopped)
3 cloves garlic (shopped)
1 orange for juice
flour
vegetable oil
salt & pepper

Optional for Garnish

parsley or chives (chopped)

Boeuf Stroganoff Culinary Spice Kit

Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
Pouch [2] Pink peppercorns

Prepare

On a PLATE, season beef with salt & pepper to taste.
Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.

Cook

In a large PAN, heat 2 tbsp of oil until sizzling.
Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
Transfer the beef to a PLATE. Cover.
In the same PAN, heat 1 tbsp of oil.
Fry onions over medium heat until translucent.
Add garlic, mushrooms, and Stroganoff [1] spices.
Cook over medium heat until the mushrooms are almost cooked.
Add wine and cook until it’s evaporated.
Add orange juice and cream.
Bring to a boil and cook for 1-2 minutes. Turn off!
Return beef and stir to quickly reheat.

Serve

Serve sauce over noodles.
Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
Enjoy!

Variations

Substitute beef with veal, pork, chicken, or turkey.
Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.
Substitute noodles with 2 cups of rice.