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18

May, 2020

Georgian Badrijani

Georgian Badrijani

Georgian Badrijani

Badrijani

SpiceBreeze

The Georgian cuisine developed unique spice blends influenced by their East European and Middle Eastern neighbors. Every family has a secret recipe for the traditional Khmeli-Suneli blend. Walnuts play a prominent role in their daily diet. Enjoy this rich eggplant-walnut dish with an exotic spice blend.

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Hands-on Time 30

Course Main Course

Cuisine Georgian

Servings

Ingredients

Shopping list

2 eggplants cut into round slices, 1/4 inch thin
2 cup walnuts unshelled
fresh bread of your choice

You might have

3 cloves garlic or more to taste
1 tbsp white vinegar
olive oil
salt

Optional

2 tbsp cilantro chopped
1 onion chopped
8 oz prosciutto or other thin ham
1 cup pomegranate seeds

Culinary Spice Kit

Khmeli-Suneli (coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves)

Instructions

Prepare

In a BOWL, add eggplant slices sprinkled with 1 tsp salt.
Let sit for 30 minutes.
Rinse, press water out, and pat dry.

Walnut Paste

In a FOOD PROCESSOR, grind walnuts, garlic, cilantro (optional), and vinegar.
Gradually add water (up to 1/2 cup) to create a thick spread.
Season with about half of the Badrijani spices and salt to taste.

Optional

Add raw or fried onions. Mix well.

Cook

In a PAN, heat oil over medium heat.
Fry eggplants on both sides until they are cooked and turn slightly brown.

Finish & Serve

Spread walnut paste on each eggplant slice.
Serve badrijani with fresh bread.
Optionally, top badrijani with ham and/ or garnish with pomegranate seeds.
Enjoy!

Notes

Substitute walnuts with pecan or other nuts.
Substitute eggplants with four zucchini.
Without a food processor:
Use a store-bought nut butter.
For badrijani rolls:
Slice eggplants lengthwise. After the walnut paste is spread on top, roll them up.

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

5

Feb, 2020

Falafel with cabbage

Egyptian Falafel

Egyptian Falafel

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad.

Frying Or Baking

Though baking the Falafel is easier, we recommend frying them to get a crunchy outside.

Variations

The Falafel Culinary Spice Kit includes the following spices:

Coriander, cumin, paprika

Egyptian Falafel

Egyptian Falafel

SpiceBreeze

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad. Although baking the Falafel is easier, we recommend frying them to get a crunchy outside.

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Cuisine Egyptian

Servings

Ingredients

Shopping list

2 cup garbanzo beans dry
1/4 cup cilantro or mint, or parsley, finely chopped
6 oz red cabbage finely sliced
1 cup yogurt
6-8 pita bread or any other flatbread, baguette, or rolls

You might have

2-3 tbsp flour
4 cloves garlic grated
1-2 lime or lemon for juice
olive oil
salt

Culinary Spice Kit

Cumin, coriander, paprika

Instructions

Prepare beans

In a BOWL, cover dry garbanzo beans with water. Let soak beans for 24 hours. Rinse. Drain.

Prepare paste

In a FOOD PROCESSOR, add beans, herbs, garlic, 2 tbsp flour, salt to taste, and half of the Falafel Spices.
Mix all into a paste. Cover the bowl and let rest in the fridge for 1 hour.

Form Falafel

Form small patties. Add lime juice or more flour if necessary.

Option 1: Bake Falafel

Preheat OVEN to 350°F.
Place patties on a non-sticking BAKING PAN and brush or spray them with a bit of oil.
Bake the patties for 20-30 minutes until they become crisp and light brown.

Option 2: Fry Falafel

In a PAN, heat 1/2 inch of vegetable oil (other than olive oil) over high heat.
Add patties. Do not crowd the pan.
Fry patties for about 5 minutes until they become crisp on both sides.
Flip the patties halfway.

Yogurt Sauce

Mix yogurt with lime juice and salt to taste.
Add grated garlic (optional).

Serve

Serve Falafel in bread with cabbage and sauce. For more options see the links in the notes.
Enjoy!

Notes

Recipe for Falafel with cooked garbanzo beans from a can.

Recipe for Falafel with Beetroots or Spinach.

Recipe for Tahini.

2

Feb, 2020

Mie Goreng

Indonesian Mie Goreng

Mie Goreng

Indonesian Mie Goreng

SpiceBreeze

Mie Goreng is a common dish in Indonesia, Malaysia, and Singapore. The stir-fried noodles resemble Chinese Chow Mein and might have their roots in Chinese cooking. The ingredient list offers a great variety with different selections of vegetables and optional meat or shrimp. The spice blend with earthy galangal accounts for an exceptional flavor.

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Hands-on Time 30

Course Main Course

Cuisine Indonesian

Servings

Ingredients

Shopping List

2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
8 oz noodles e.g. ramen or chukka soba
1 onion thinly sliced
2 cloves garlic finely chopped or grated
soy sauce or tamari
agave syrup or sugar

Optional

1-2 tbsp anchovy paste recommended
1 lb shrimp precooked
1 bunch green onions sliced
1 cup peanuts chopped
1 lemon
3-4 fried eggs
6-8 slices fried tempeh fermented soybeans
1 cup fried onions
1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

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

Instructions

Noodles

Cook noodles according to package instructions.

Fry

In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
Optionally, add anchovy paste and shrimp.
Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.

Serve

Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
Place tempeh slices and/or add fried eggs on top.
Serve with krupuk.
Enjoy!

Notes

(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.

▪ Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.

▪ Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.

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

28

Jan, 2020

French Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

Hearty Winter Stew

European cuisine has an interesting range of hearty stews to survive the cold season. Enjoy the deep flavor in French Bœuf aux Quatre Épices. Choose the main recipe for a beef stew or one of its variations.

Quatre Épices

Quatre Épices or “four spices” is a French staple blend with white pepper in a prominent role. Quatre Épices is used to season hearty stews and soups, or braised root vegetables.

The Star: White Pepper

Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry.

Variations

Substitute beef with lamb or rabbit.
Substitute 1-2 cups of broth with red wine.
In the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.
Instead of the heavy cream, top your plated meal with a dollop of crème fraîche.

Vegetarian Version

For a vegetarian version, make the following changes to the recipe:

Step (1) – Add 1 lb mushrooms.

Step (2) – Skip this step.

Step (4) – 1 tbsp flour is enough for this version.

Step (5) – Use not more than 2 cups of broth.

Step (7) – Cooks fast in only 30 minutes.

The Bœuf aux Quatre Épices Culinary Spice Kit includes the following spices:

White pepper, cloves, ginger, nutmeg

Fresh carrots and small onions cook for three hours in this stew. Use shallots or beautiful boiling onions.

Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

SpiceBreeze

Quatre Épices or "four spices" is a French staple blend with white pepper in a prominent role. Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry. Quatre Épices is used to season hearty stews and soups, or braised root vegetables. This recipe is for a French-style beef stew or one of its variations.

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hands-on time 30

Course Main Course

Cuisine French

Servings

Ingredients

Protein

1.25 lb beef stew
7 oz bacon

Produce

5 carrots cut into 1-inch slices
10 small shallots peeled
2 cloves garlic peeled, crushed

Dairy

4 tbsp butter

Packaged Goods/Staples

5 cups beef or vegetable broth
2 tbsp tomato paste
3 tbsp flour
salt

Bœuf aux Quatre Épices Culinary Spice Kit

white pepper, cloves, ginger, nutmeg

Suggested sides

potato croquettes or dumplings, boiled or mashed potatoes, gnocchi, or thick noodles of your choice
lettuce or cucumber salad with a light lemon dressing

Instructions

In a large POT, melt the butter.
Add the onions whole and the bacon.
Cook over medium-low heat until golden, stirring constantly.
Scoop them out and set aside.
In the same POT, cook the meat over high heat until it turns brown, stirring frequently.
Add the carrots and cook for another 5 minutes, stirring frequently.
Sprinkle the meat with flour and cook for 1 minute, stirring frequently.
Add the broth, mix, and scrape the bottom. Return the bacon and onions.
Add the tomato paste, garlic, and Quatre Épices spices. Season with salt to taste. Mix well.
Bring to a boil. Cover and cook over low heat for 3 hours, stirring every 30 minutes.
Enjoy!

Vegetarian (optional)

Add 1 lb mushrooms with the onions.
1 tbsp flour is enough for this version.
Use not more than 2 cups of broth.
Cooks fast in only 30 minutes

Notes

Optional/ Variations

▪ Substitute beef with lamb or rabbit.

▪ Substitute 1-2 cups of broth with red wine.

▪ In the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.

▪ Instead of the heavy cream, top your plated meal with a dollop crème fraîche.

25

Jan, 2020

Indonesian Rendang

Indonesian Rendang

Indonesian Rendang

Indonesian Rendang

SpiceBreeze

Indonesian Rendang is one of the most delicious meals of the world as voted by CNN readers and everybody who tasted it. It's typically made with beef cooked in coconut milk for many hours until the meat is tender and has absorbed the flavors of the exotic spices. Substitute beef with chicken for a faster version.

Pin Print

hands-on time 30

Course Main Course

Cuisine Indonesian

Servings

Ingredients

Protein

1.25 lb beef stew

Fresh Produce

1 medium onion finely chopped
1 inch ginger grated
3 cloves garlic grated
1-3 red chili sliced (optional)

Packaged Goods/Staples

1 can coconut milk 13.5 oz
oil
salt & pepper

Rendang Culinary Spice Kit

Lemongrass, galangal, coriander, makrut lime leaves, turmeric, mild chili

Suggested Sides

basmati rice recommended
rice noodles
cucumber, carrots, bell pepper sliced
lettuce leaves
pickled vegetables

Instructions

In a POT, heat 2 tbsp oil over high heat.
Season beef with salt and pepper to taste and quickly brown it on all sides.
Transfer beef to a PLATE.
In the same POT, add onions, ginger, garlic, and optional chili to taste.
Fry over medium-low heat for about 5 minutes until the onions turn translucent.
Return beef to the POT. Add Rendang spices. Mix well.
Add coconut milk and salt to taste. Mix well. Cover. Bring to a boil.
Turn heat to low.
Cook for 2 to 4 hours until the beef is tender and most of the liquid has evaporated. Stir occasionally.
Remove LID, turn heat to high, and fry the sauce to concentrate the flavors. Stir frequently to not burn the beef.
The Rendang is done when almost no sauce is left and the beef is dark brown.
Serve Rendang over rice or noodles with fresh vegetables.
Enjoy!

Notes

Notes/ Variations

▪ Substitute beef with chicken thighs or eggplants and zucchini, cut into 1-inch pieces, or lamb stew. Adjust cooking time accordingly.

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

6

Jan, 2020

Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings.

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
Alternative simple stew version:

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Moroccan B'stilla

B’stilla

SpiceBreeze

B'stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It's an indispensable menu item for festive occasions like weddings. Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or a different tagine recipe (see notes).

Pin Print

hands-on time 30

Course Main Course

Cuisine Moroccan

Servings

Ingredients

Protein

1.5 lbs chicken breast or thighs cut into 1-inch pieces
3 eggs whisked

Fresh Produce

1 large onion finely chopped
2 tbsp chopped parsley

Dairy

2-4 tbsp butter

Packaged Goods/Staples

1/2 cup ground roasted almonds
1/4 cup powdered sugar^[1]
8 oz phyllo filo dough (18 sheets)

B'stilla Culinary Spice Kit

ginger, black pepper, cinnamon, turmeric, saffron

Optional Garnish

powdered sugar & cinnamon
whole almonds

Instructions

Filling #1 Almond Sugar

Mix almonds with sugar^[1]. Set aside.

Filling #2 Sauce

In a POT, melt 2 tbsp butter over medium heat.
Add onions and fry until translucent.
Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes.
Add 1 cup of water. Cook for about 20 minutes until the chicken is tender.
Take the chicken out. > Next see Filling #3.
Continue to cook the sauce uncovered over medium-low heat until no liquid is left.
Stir in eggs and cook for about 2 minutes.
Adjust salt & pepper to taste. Turn the heat off.

Filling #3 Meat

Use the chicken cooked in the step for Filling #2.
Let the chicken cool, then shred it.

Assembly

Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
Cover with the overlapping phyllo sheets.
Spread a thin layer of butter on top.

Bake

Preheat OVEN to 350°F.
Bake B’stilla for 30-40 minutes.
Let it cool a bit.

Serve

Optionally, add garnish.

Enjoy!

Notes

[1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.

Alternative simple stew version

Follow only the step under Fillings #2 until the chicken is tender.

Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

Alternatively

Use the B’stilla spices for a different tagine recipe:

Tagine with prunes

Tagine with olives