Seasonal Archives | Page 19 of 36 | SpiceBreeze

27

Feb, 2021

Italian Vellutata

Italian Vellutata

Italian Vellutata

Italian Vellutata

SpiceBreeze

Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.

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Hands-on Time 30

Course Main Course

Cuisine Italian

Servings

Ingredients

Protein

1/2 lb sirloin steak or chicken breast thinly sliced

Fresh Produce

2 lb cauliflower roughly chopped
1 large potato diced
8 oz mushrooms diced or sliced

Staples Group 1: Liquid, Dairy, Fat

4 cups vegetable broth
2 tbsp heavy cream
olive oil

Staples Group 2: Salty, Sour, Sweet

salt & pepper

Staples Group 3: Breading, Onion & Co

1 medium onion chopped

Culinary Spice Kit

1 pouch Vellutata spices Porcini mushrooms, garlic, tarragon, chives

Instructions

Cream

In a POT, heat 2 tbsp oil over medium heat.
Add the onion and fry until they turn brown.
Add the cauliflower and potato.
Season with salt & pepper to taste. Fry for about 5 minutes.
Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
Cook for 10 minutes. Let it cool a bit.
Transfer the soup to a BLENDER.
Blend it until smooth. Return the soup to the POT.
Add the cream. Adjust salt & pepper.
Mix well. Cook for 5 minutes without lid.

Sauce

In a PAN, heat 2 tbsp oil over medium heat.
Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
Take the meat out and set aside.
Add the mushrooms. Fry until they are soft.
Add the Vellutata spices and salt to taste. Mix well.
Return the meat. Cook for 2 minutes, stirring frequently.

Serve

Serve the cream in bowls topped with the mushroom sauce. Enjoy!

Video

Notes

Omit the meat.
Substitute cauliflower with zucchini.
Substitute heavy cream with sour cream.
Substitute mushrooms with leek or green asparagus

Alternative Recipe

Substitute the soup with cooked pasta.
Add 1 cup of heavy cream with the Vellutata spices to the sauce.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

27

Feb, 2021

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

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

Course Main Course

Cuisine Persian

Servings

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.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

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

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!

(*) 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

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

Course Snack

Cuisine Taiwanese

Servings

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!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

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

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!

3

Feb, 2021

German Currywurst

German Currywurst

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

2

Feb, 2021

Japanese Matcha Mochi 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

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.