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14
Apr, 2021
Belgian Endive Salad

Belgian Endive Apple Salad

How to cook 34 authentic global recipes without tedious planning.

Belgian Endive Apple Salad

Belgian Endive Salad

Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner with Belgian Carbonnade à la Flamande. 

Ingredients

  • 2-3 Belgian endives
  • 1-2 sweet apples
  • 1 tbsp (apple cider) vinegar
  • 1 tbsp (vegetable) oil
  • salt & pepper
  • Optionally:
  • crushed walnuts
  • fresh parsley, chopped
  • crumbled blue cheese or feta.

Instructions

Slice endives into 1/4 inch wide strips.

Cut apples into 8 wedges. Slice wedges crosswise 1/4 inch wide.

Season to taste with salt & pepper.

Finish with vinegar and oil.

Optionally, top with crushed walnuts, parsley, and/or crumbled blue cheese or feta.

© Recipe: SpiceBreeze
Belgian Endive Apple Salad
 
SpiceBreeze
SpiceBreeze
4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

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8
Mar, 2021
Sichuan Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

How to cook 34 authentic global recipes without tedious planning.
Sichuan Mǎyǐshàngshù

Chinese Mǎyǐshàngshù

SpiceBreeze
Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.
 
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Servings 3

Ingredients
  

Protein

  • 0.75 lb ground pork, poultry, or veal[1]

Fresh Produce

  • 5 green onions sliced

Packaged Goods/Staples

  • 3.5 oz very thin spaghetti aka capellini[2]
  • 2 cups rice
  • soy sauce or tamari
  • oil
  • salt & pepper

Mǎyǐshàngshù Culinary Spice Kit

  • cinnamon, fennel, garlic, shiitake mushrooms, black pepper, cloves, star anise

Optional

  • 4 oz vegetables of your choice[3] thinly sliced or cut into very small pieces

Instructions
 

Rice & Noodles

  • Prepare rice and noodles according to package instructions.
  • Drain. Keep the cooking water from the noodles.

Cook

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add meat and Mǎyǐshàngshù spices.
  • Mix and stir-fry until the meat is crumbled and cooked.
  • Add vegetables (optional), green onions, and 2 tbsp soy sauce.
  • Mix and stir-fry for 3-5 minutes.
  • Add the noodles and 1 cup of their cooking water. Mix well.
  • Optionally, add to taste: soy sauce, salt & pepper, a bit more cooking water.

Serve

  • Serve Mǎyǐshàngshù sauce over rice.
  • Enjoy!

Notes

[1] Substitute meat with mushrooms, finely chopped.
[2] Substitute spaghetti with glass noodles and add them to the PAN uncooked.
[3] Recommended: mushrooms, zucchini, rutabaga, turnip, celery, bell pepper, broccoli florets, or green asparagus.
 
  • Make it again and substitute the spices with 1-2 tbsp Asian bean paste.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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Chinese Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.

 

Shopping list

  • 1.5 lb ground pork (poultry, or veal)
  • 5 green onions (sliced)
  • 10.5 oz very thin spaghetti aka capellini
  • tamari or soy sauce
  • oil
  • salt & pepper

Optional

  • 4-8 oz vegetables of your choice ((see notes))
  • cooked rice

Culinary Spice Kit

  • Cinnamon, fennel, garlic, Shitake mushrooms, black pepper, star anise, cloves
  1. Prepare the noodles according to package instructions. Keep the cooking water.
  2. In a large PAN, heat 2 tbsp oil over medium heat.
  3. Add meat and Mǎyǐshàngshù Spices. Mix and stir-fry until the meat is crumbled and cooked.
  4. Add vegetables (optional), green onions, and 2 tbsp tamari or soy sauce.
  5. Mix and stir-fry for 3 minutes.
  6. Add the noodles and 1 cup of their cooking water. Mix well.
  7. Add more cooking water, tamari or soy sauce and/ or salt & pepper to taste.
  8. Enjoy!

* Recommended: thinly sliced mushrooms, zucchini, rutabaga, turnip, celery, bell pepper; or broccoli florets or green asparagus, cut in small pieces.

▪ Substitute spaghetti with glass noodles.

▪ Make it again and substitute the spices with 1-2 tbsp bean paste.

 

shiitake mushrooms
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

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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 minutes
Course Main Course
Cuisine Belgian
Servings 3

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.
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31
Dec, 2020
Indonesian Nasi Goreng

Indonesian Nasi Goreng

How to cook 34 authentic global recipes without tedious planning.
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 minutes
Course Main Course
Cuisine Indonesian
Servings 3

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.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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30
Dec, 2020
Goan Vindaloo

Goan Vindaloo

How to cook 34 authentic global recipes without tedious planning.
white poppy seeds

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.

garlic
ginger
vinegar
mustard
onion chopped and whole
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 minutes
Course Main Course
Cuisine Goan
Servings 3

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).  
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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3
Dec, 2020
Sichuan Hotpot

Chinese Sichuan Hotpot

How to cook 34 authentic global recipes without tedious planning.
Sichuan Hotpot

Chinese Sichuan Hotpot

SpiceBreeze
Warming hotpot is one of the most popular dishes of the Chinese province Sichuan (aka Szechuan). The Sichuanese love to get together with family and friends spending hours sitting around the simmering pot, eating, and chatting.
Asian groceries offer hotpot bases with ingredients like monosodium glutamate and artificial flavors. The mild SpiceBreeze hotpot seasoning uses only pure and freshly ground spices.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

  • 2 quarts bone broth homemade or good quality store-bought
  • 1 can tomato paste 6 oz
  • 2 small onions finely chopped
  • 4 cloves garlic grated or pressed
  • 1 inch ginger sliced
  • 1-2 tbsp sugar or honey, or syrup
  • salt
  • vegetable oil
  • 4 strainer cups or slotted spoons

Hotpot Culinary Spice Kit

  • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)

Suggested Dipping Ingredients

  • ▪ thinly sliced meat of your liking
  • ▪ large shrimp, sliced fish filet, or squid
  • ▪ a variety of mushrooms, bok choy, savoy or napa cabbage, (sweet) potatoes, mung bean sprouts, cauliflower and broccoli florets

Suggested Sides

  • ▪ cilantro, green onions, watercress, radish
  • ▪ dipping sauces (see notes)

Instructions
 

  • In a medium POT, heat 1/4 cup of oil.
  • Fry onions over medium-low heat until translucent.
  • Add garlic and ginger.
  • Fry for 1-2 minutes until fragrant.
  • Add tomato paste, 1 tbsp sugar, and Hotpot spices.
  • Stir-fry for 5 minutes.
  • Add broth, and salt and sugar to taste.
  • Mix well. Bring to a boil. Turn off.

Serve

  • Place POT on a small stove in the center of the dining table. Keep the soup gently boiling.
  • Place your choice of dipping ingredients, dipping sauces, and sides on separate plates around it.
  • Enjoy!

Notes

Variations
  • Add chili peppers to taste to half of or all of the pot.
  • Substitute tomato paste with 1 cup of beer.
Alternative Dishes
Use the Hotpot spices for one of these recipes:
▪ Sichuan beef (Use all of the Hotpot spices per recipe.)
▪ Dublin spice bag (Use all of the Hotpot spices per recipe and add chili powder to taste.)
▪ Taiwanese ló͘-bah-png (Use about 1 tbsp of the Hotpot spices per recipe.)
Basic Dipping Sauces
  • Mix 1 tbsp each of soy sauce or tamari, rice or apple cider vinegar, and water. Optionally, add to taste green onions, cilantro, ginger, garlic, chilis (all finely chopped), or make several sauces with different combinations.
  • Mix 1/2 cup each of tahini, soy sauce or tamari, and rice or apple cider vinegar. Add 1-2 cups of water to taste. Optionally, add sugar, mustard, and/or sesame seeds to taste.
  • Mix 1/4 cup each of minced garlic, lemon juice, and vegetable oil. Add salt to taste.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

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