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23
Jan, 2021
Trinidadian Doubles

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
Trinidadian Doubles

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Trinidadian Doubles

Trinidadian Doubles

SpiceBreeze
A popular street food in Trinidad & Tobago, Doubles features a flavorful garbanzo bean dish served on two overlapping small flatbreads. The key to its authenticity lies in the toppings, with fruit chow being a must—offering a unique balance of sour, sweet, salty, and spicy. For an extra touch, take the time to prepare a green seasoning for the cucumbers.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Caribbean
Servings 3

Ingredients
  

Shopping list

  • 2 cans garbanzo beans rinsed, (15.5 oz each)
  • 1 can pineapple chunks drained (keep the liquid), 20 oz
  • 1 bunch cilantro finely chopped
  • 1 English cucumber grated
  • 8-16 Flat bread of your choice (e.g. naan or Mexican tortilla)
  • 5 cloves garlic grated
  • 1 shallot finely chopped
  • 1-3 lime for juice
  • oil
  • salt & pepper

Doubles Culinary Spice Kit

  • 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

Instructions
 

Pineapple Chow

  • In a BOWL, mix the pineapple chunks with 1/4 cup cilantro and half of the garlic.
  • Add to taste: pineapples can liquid, lime juice, Doubles [2] spices, and salt. Mix well.
  • Cover and let rest for 1/2-2 hours.

Cook

  • In a large POT, 2 tbsp oil over medium heat.
  • Add the shallots and half of the garlic.
  • Fry over medium heat until the shallots turn translucent.
  • Add the garbanzo beans and Doubles [1] spices. Mix well.
  • Add 1 1/4 cup of water and salt & pepper to taste.
  • Cover and bring to a boil.
  • Reduce the heat to medium-low.
  • Cook for 15 minutes.
  • Mash some of the beans with a fork or potato masher.
  • Add 1 tbsp cilantro.

Flatbread

  • In a PAN, quickly reheat or fry the bread with some oil or heat the tortilla without oil.

Serve

  • Serve the beans on flatbread, topped with pineapple chow, and cucumber.
  • Enjoy!

Notes

  • Substitute pineapple with mango,
  • Substitute cilantro with parsley or chives.
  • Substitute some beans with ground meat.
  • Prepare a cucumber chutney with our online recipe.
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21
Jan, 2021
French Crêpes

French Crêpes

French
Crêpes Variations

With a Japanese Kick
Savory crêpes make a great quick dinner with versatile fillings, one for every taste. Beetroot powder adds all the health benefits of beetroots and a nice reddish color to the crêpes without a difference in the taste. Give the French dish a global touch with little sprinkles of Togarashi. This original blend from Japan is also preferred by Chefs of the best restaurants in San Diego, California.
Crêpes Spice Blend
[1] Beetroot powder

[2] Togarashi: Chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Sansho pepper, ginger
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French Crêpes

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French Crêpes

French Crêpes

SpiceBreeze
Savory crêpes make a great quick dinner with versatile fillings, one for every taste. Beetroot powder adds all the health benefits of beetroots and a nice reddish color to the crêpes without a difference in the taste. Give the French dish a global touch with little sprinkles of Togarashi. This original blend from Japan is also preferred by Chefs of the best restaurants in San Diego, California.
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Hands-on Time 30 minutes
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Crêpes

  • 1.5 cup flour buckwheat or all-purpose
  • 1 cup milk
  • 3 eggs whisked
  • 3 tbsp butter melted
  • oil or butter salt

Fillings

  • 1 cup cream cheese goat
  • 1 tbsp chives finely chopped
  • 6 oz mushrooms sliced
  • 2 oz baby spinach optional
  • 3 oz cheese grated
  • 1 clove garlic sliced
  • olive oil salt

Culinary Spice Kit

  • [1] Beetroot powder
  • [2] Togarashi: Chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Sansho pepper, ginger

Instructions
 

Prepare

  • Mix and sift Crêpes [1] spices with the flour.
  • Mix milk with 3/4 cup of water.
  • Stir in the flour mix, one tbsp at a time.
  • Stir in the eggs, butter, and salt to taste.
  • Cover and let rest in the fridge for 30 minutes.

Bake

  • Coat a PAN lightly with oil or butter over medium heat.
  • For each crêpe, pour 1 LADLE of batter.
  • Rotate the PAN in all directions to cover the cooking surface evenly thin.
  • Cook until the crêpe is dry on the top.
  • With a LARGE SPATULA, loosen the edges and flip it.
  • Cook the other side until it's lightly brown.

Filling # 1

  • Mix goat cheese with chives.
  • Spread it on the finished crêpe.
  • Sprinkle with Crêpes [2] spices to taste.
  • Roll it.

Filling # 2

  • In a PAN, heat 1 tbsp olive oil over medium heat.
  • Fry mushrooms and garlic until mushrooms are just soft.
  • Optionally, add spinach.
  • Season with salt to taste.
  • Place 2-3 tbsp of the mushrooms on half of the crêpe.
  • Sprinkle with cheese and Crêpes [2] spices to taste.
  • Fold and bake it on both sides until cheese is melted.

Serve

  • Serve immediately.
  • Bon appétit!

Notes

* recommended: Gruyère or Swiss cheese
▪ Substitute chives with microgreens.
▪ Substitute mushrooms with ham.
▪ Optional savory fillings: smoked salmon or thinly sliced tomatoes, mozzarella, and fresh basil.
 
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20
Jan, 2021
Bengali Panch Phoron

Bengali Panch Phoron

How to cook 34 authentic global recipes without tedious planning.
Bengali Panch Phoron

Bengali Panch Phoron

SpiceBreeze
Panch phoron is an Indian spice blend from five whole seeds. It includes fenugreek which is known as an essential ingredient to Indian curry blends. The seeds are always used whole. They are fried in oil until they pop, or can be used as a spice rub.
This is a simple recipe for fried chicken. Alternatively, the aromatic oil from step 1 can be used as the base for a fried vegetable dish.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Bengali
Servings 3

Ingredients
  

  • 1 lb chicken legs, thighs, wings
  • 5 medium tomatoes quartered
  • 4 cups basmati rice cooked or steamed
  • 1 inch ginger grated
  • 3 cloves garlic grated
  • limes or lemons
  • oil or ghee
  • salt

Panch Phoron Culinary Spice Kit

  • [1] Brown & yellow mustard, cumin, fennel, fenugreek, nigella
  • [2] Kashmiri chili

Instructions
 

Step 1

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry Panch Phoron [1] spices until they begin to pop.
  • Add ginger and garlic.
  • Stir-fry for 1-2 minutes.

Step 2

  • Add chicken and salt to taste.
  • Stir-fry chicken over high heat for about 5 minutes until all sides turn brown.

Step 3

  • Add tomatoes.
  • Add salt and Panch Phoron [2] spices to taste.
  • Cover and cook over low heat for about 10-20 minutes until tomatoes fall apart and the chicken is cooked.

Serve

  • Serve the panch phoron chicken on rice with lime wedges.
  • Enjoy!

Notes

  • Substitute chicken with fish filet, shrimp, or tofu.
  • For a vegetarian version, substitute chicken with  garbanzo beans, potatoes, and mixed root vegetables.
  • Optionally, season the rice with turmeric.
 

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3
Jan, 2021
Hungarian Gulyás

Hungarian Gulyás Meat Soup

How to cook 34 authentic global recipes without tedious planning.
Hungarian Gulyás soup in bread bowl

Hungarian Gulyás Meat Soup

SpiceBreeze
Dig in a bread bowl filled with this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients.
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Cuisine Hungarian
Servings 3

Ingredients
  

Shopping list

  • 1 lb beef stew meat (*)
  • 1 lb potatoes cut in bite size pieces
  • 1-2 red or green bell pepper cut in 1 inch pieces
  • 1 can tomato/es whole or chopped (8 oz)
  • 24 oz beef or vegetable broth

Optional for serving

  • 3-4 small round bread

You might have

  • 2 onions chopped
  • oil
  • salt & pepper

Culinary Spice Kit

  • Hungarian paprika, marjoram, black pepper, bay leaves

Instructions
 

Gulyás

  • In a large POT, heat 2 tbsp oil over high heat.
  • Season meat with salt and pepper.
  • Fry meat until all sides turn slightly brown.
  • Stir in Gulyás Spices and fry some seconds without burning the spices.
  • Add onions, tomatoes, broth, and salt & pepper to taste.
  • Cover the POT. Bring to boil. Turn heat to low-medium and cook for 1 hour and 15 minutes.
  • Make sure that the soup is cooking slowly but doesn't stop to cook.
  • Add potatoes and bell peppers. Cook 15-20 minutes until the potatoes are just cooked.

Optional serving

  • Cut off the top of each bread.
  • Scoop most of the inside out.
  • Fill with Gulyás. Serve immediately.
  • Enjoy!

Notes

(*) Recipe for Hungarian Gulyás with sausages.
Recipe for Hungarian pancakes: Hortobágyi Palacsinta 

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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.

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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).  

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