Seasonal Archives | Page 19 of 36

Feb, 2021

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.

Jan, 2021

Belgian Carbonnade à la Flamande

Belgian
Carbonnade à la Flamande

A Rich Winter Stew

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

More Belgian-French Recipes

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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.

Pin Print

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.

Jan, 2021

Trinidadian Doubles

Trinidadian
Doubles

Where the Caribbean meet India

You can find this trendy street food all over Trinidad & Tobago. The garbanzo bean dish is served on two, overlapping small flatbreads, hence its name “Doubles”. The real deal comes from the toppings. Obligatory is a fruit chow. It’s sour, sweet, salty, and hot at the same time. If you can spare the time, also make the green seasoning for the cucumbers.

Doubles Spice Blend

Pouch [1] cumin, amchoor, turmeric, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander, cayenne, cilantro, garlic, cardamom, black pepper, cinnamon

Pouch [2] Scotch bonnet pepper

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