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27
Feb, 2021
Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

How to cook 34 authentic global recipes without tedious planning.
Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

SpiceBreeze
Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 1 lb fish fillet of your choice (*)
  • 1.5 cups basmati rice
  • 1 cup chopped herbs (**)
  • 1 green onion finely sliced
  • 1 egg whisked
  • 1/2 cup flour
  • 1 lemon for juice
  • salt & pepper
  • vegetable oil

Sabzi Polo Culinary Spice Kit

  • [1] Fenugreek leaves
  • [2] Turmeric, cumin, coriander, garlic

Instructions
 

Rice

  • Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
  • In a POT, bring 4 cups of water to a boil.
  • Add rice and salt to taste.
  • Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
  • Add onions, herbs, and Sabzi Polo [1] spices.
  • In the same POT, add 1/4 cup of oil.
  • Add the rice-herb-mix in the form of a cone.
  • Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
  • Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

  • Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
  • Add salt and pepper to taste.
  • Place egg and flour each on a PLATE.
  • Cover all sides of the fish in the egg then in the flour.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry fish on both sides until cooked and golden.

Serve

  • Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

Notes

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.
  • Substitute fish with poultry breast. Cut it lengthwise.
  • Optionally, fry the fish without egg and flour.

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Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.

  • 1 lb fish fillet of your choice ((*))
  • 1.5 cups basmati rice
  • 1 cup chopped herbs ((**))
  • 1 green onion (finely sliced)
  • 1 egg (whisked)
  • 1/2 cup flour
  • 1 lemon for juice
  • salt & pepper
  • vegetable oil

Sabzi Polo Culinary Spice Kit

  • [1] Fenugreek leaves
  • [2] Turmeric, cumin, coriander, garlic

Rice

  1. Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
  2. In a POT, bring 4 cups of water to a boil.
  3. Add rice and salt to taste.
  4. Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
  5. Add onions, herbs, and Sabzi Polo [1] spices.
  6. In the same POT, add 1/4 cup of oil.
  7. Add the rice-herb-mix in the form of a cone.
  8. Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
  9. Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

  1. Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
  2. Add salt and pepper to taste.
  3. Place egg and flour each on a PLATE.
  4. Cover all sides of the fish in the egg then in the flour.
  5. In a PAN, heat 1 tbsp oil over medium heat.
  6. Fry fish on both sides until cooked and golden.

Serve

  1. Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.

  • Substitute fish with poultry breast. Cut it lengthwise.
  • Optionally, fry the fish without egg and flour.
Main Course
Persian
methi, turmeric
27
Feb, 2021
Taiwanese Tea Eggs

Taiwanese Tea Eggs

How to cook 34 authentic global recipes without tedious planning.
Taiwanese Tea Eggs

Taiwanese Tea Eggs

SpiceBreeze
Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.
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Hands-on Time 30 minutes
Course Snack
Cuisine Taiwanese
Servings 6

Ingredients
  

  • 12 eggs washed
  • 4 bags black tea
  • 1/2 cup soy sauce or tamari
  • 2-4 tbsp (brown) sugar

Tea Eggs Culinary Spice Kit

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

Instructions
 

Step 1

  • Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

Step 2

  • In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
  • Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
  • Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

Step 3

  • Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
  • Optionally, reheat eggs in the liquid, not in the microwave.
  • Serve the eggs cold or warm.
  • Enjoy!

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Taiwanese Tea Eggs

Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.

  • 12 eggs (washed)
  • 4 bags black tea
  • 1/2 cup soy sauce or tamari
  • 2-4 tbsp (brown) sugar

Tea Eggs Culinary Spice Kit

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

Step 1

  1. Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

Step 2

  1. In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.

  2. Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
  3. Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

Step 3

  1. Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
  2. Optionally, reheat eggs in the liquid, not in the microwave.
  3. Serve the eggs cold or warm.
  4. Enjoy!
3
Feb, 2021
German Currywurst

German Currywurst

Berlin Currywurst
German Currywurst with extra curry powder

A Dish With Its Own Museum

The Currywurst might be the only street food worldwide that is honored with a dedicated museum, the Currywurst Museum in Berlin.

The original dish from the Fifties is a short sausage, sliced and served with a secret curry sauce and bread.

From Street Food to a Complete Meal

Northern Germany serves a complete meal with a long sausage, French fries, and sour cabbage salad.

  • Substitute cabbage salad with a quick sour sliced cucumber salad or with your favorite potato salad.
  • Substitute French fries with baked potato wedges and/or baked root vegetables.
Variations
  • Add mayonnaise as an additional sauce.
  • Use any kind of sausage that you prefer, e.g. hot dog or vegan.
The Currywurst Culinary Spice Kit includes the following spices:

Ginger, chili, yellow mustard, paprika, turmeric, asafoetida, cardamom, fenugreek, cinnamon, cloves, cumin, white pepper and coriander

Discover New Flavors Every Month
Currywurst
German Currywurst with cabbage salad
2
Feb, 2021
Japanese Matcha Mochi Dessert

Japanese Mochi Matcha Dessert

Japanese MOCHI MATCHA DESSERT

Mochi Matcha Dessert

Do you like the smooth, elastic, and chewy texture of mochi? 

If so, then this will be your next favorite recipe. The cake has a mochi-style inside, that is a bit juicier with a slightly crunchy top. 

Alternatively, make fluffy muffins or an eggless thin cake.

Matcha Mochi Dessert Culinary Spice Kit Ingredients
  • Matcha powder
Dry Ingredients

1.5       cups     sweet rice flour

1          cup       sugar

1.5       tsp        baking powder

0.25     tsp        salt

1.5       tbsp      Mochi Matcha Dessert spices

Optional 

Add 3 tbsp white chocolate chips or shredded coconut.

 

Wet Ingredients

1                       egg, whisked

0.5       cup       oil

1          cup       coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

 

Mochi Matcha Muffins

Dry Ingredients

1.5       cups     sweet rice flour

1/3       cup       sugar

2          tsp        baking powder

0.25     tsp        salt

1.5       tbsp      Mochi Matcha Dessert spices

Optional 

Add 3 tbsp white chocolate chips or shredded coconut.

 
Wet Ingredients

2                       egg, whisked

1/3       cup       oil

1          cup     coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into 18 greased muffin cups.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

Mochi Matcha Eggless Thin Cake

Dry Ingredients

1          cup       sweet rice flour

0.5       cup       sugar

0.25     tsp        baking powder

0.25     tsp        salt

0.5       tbsp      Mochi Matcha Dessert spices

Wet Ingredients

0.75      cup     coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add milk and mix until it’s a smooth dough without clumps.

Fill the dough into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

1
Feb, 2021
Chocolate Rose Dessert

Chocolate Rose Dessert

Chocolate Rose Dessert

Chocolate Rose Dessert

Romantic indulgence doesn’t have to be limited to Valentines Day. Treat yourself and your love with a special dessert on any day of the year with this easy recipe and our chocolate rose dessert culinary spice kit.

Chocolate Rose Dessert Culinary Spice Kit Ingredients
  • Dark intense Valrhonna cocoa powder from France 
  • Rosebud powder
Dry Dough Ingredients

1/4 cup flour

1/8 cup sugar

1/2 tsp baking powder

2 tsp from the chocolate rose blend

Wet Dough Ingredients

1/8 cup milk

1/2 tbsp butter, melted

Ingredients for Topping

1/8 cup sugar

remaining chocoloate rose blend

pinch of salt

1/3 cup of water

Preparing the Dough

In a BOWL, mix the dry dough ingredients.

Add the wet dough ingredients.

Knead well.

 

Preparing the Forms

Distribute the dough into two or four cupcake forms, depending on the size of the forms, or heart shaped baking forms.

Mix the ingredients for the topping and sprinkle the mixture over the dough in the forms.

Pour the water equally on top of all forms.

Finishing

Bake in the oven at 350° F for 30 minutes.

 

Serve warm.

Optionally, add vanilla ice cream or raspberry or strawberry sauce.

Chocolate Rose Nut Pudding

Dry Ingredients

1/3 cup sugar

2 tbsp starch*

1 pouch chocolate rose blend

a pinch of salt

———–

* We recommend tapioca flour or arrowroot powder for a change. However, corn starch works too.

Wet Ingredients

1 cup of milk

1 egg yolk, slightly beaten

Other Ingredients

1/2 tbsp butter

1/8 cup chopped nuts**

————

** We recommend hazelnuts or walnuts. You may choose any other nuts of your liking.

Directions

In a small POT, add and mix all dry ingredients.

Stir in the wet ingredients.

Stirring constantly, cook over medium heat until the mixture comes to a boil.

Turn heat to low. Stirring constantly, cook over low heat for 1 minute.

Remove from the heat and stir in the butter. 

Pour pudding into 2 serving cups.

Sprinkle with chopped nuts to taste.

Cover and let cool. Transfer the cups to the fridge until serving.

 

30
Jan, 2021
Belgian Carbonnade Ă  la Flamande

Belgian Carbonnade Ă  la Flamande

Belgian
Carbonnade Ă  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
Belgian Carbonnade Ă  la Flamande

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Belgian Carbonnade Ă  la Flamande

Belgian Carbonnade Ă  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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