Category Archives: Seasonal

  • Home   /  
  • Archive by category "Seasonal"
    • ( Page21 )
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.
Share Pin Print
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.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Dec, 2020
Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

How to cook 34 authentic global recipes without tedious planning.
Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

SpiceBreeze
Shichimi Togarashi is as beloved in Japan as salt and pepper are in the US. This vibrant spice blend, often mixed with seaweed and salt, can pack a punch with its heat. It pairs beautifully with grilled meats, vegetables, salads, and rice, adding a bold kick to any dish.
Our shrimp recipe offers versatile options, including chicken or vegetarian proteins.
You can also use Shichimi Togarashi as a zesty tabletop condiment—just sprinkle it on right before serving to enjoy its freshest, most vibrant flavor.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Equipment

Ingredients
  

Protein

  • 1.25 lb raw shrimp peeled and deveined

Fresh Produce

  • 2 cloves garlic chopped
  • 1 cup chives finely chopped
  • 1 lettuce of your choice
  • 2 cups grated daikon or cucumber
  • 2-3 lemons for juice

Packaged Goods/Staples

  • vegetable oil
  • salt & pepper

Shichimi Shrimp Culinary Spice Kit

  • pouch [1] Orange peel, white and black sesame seeds, chili pepper, poppy seeds, paprika, seaweed, ginger
  • pouch [2] Sichuan pepper not recommended during pregnancy

Suggested Sides

  • jasmine rice

Instructions
 

Spice Blend

  • In a CUP, mix your individual Shichimi Togarashi blend:
  • Pour in all Shichimi [1] spices.
  • Add Shichimi [2] spices to taste.

Marinade

  • In a BOWL, mix garlic, chives, your Shichimi Togarashi blend, salt to taste, and 1/2 cup of oil.
  • Add shrimp and mix well. Cover.
  • Let it marinate in the fridge for 2 hours.

Fry

  • Heat a PAN to medium-high.
  • Add the shrimp.
  • Fry for 2-4 minutes, depending on the size of the shrimp, stirring occasionally.

Salad

  • Distribute lettuce on plates.
  • Place grated daikon or cucumber on top.
  • Sprinkle with lemon juice and salt to taste.
  • Serve shrimp on top of the salad and the rice in small bowls.
  • Enjoy!

Notes

  • Substitute shrimp with fish, squid, chicken, tofu, or tempeh, cut into thin strips.
  • Substitute daikon with turnips or carrots.
  • Substitute rice with quinoa or fresh bread.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
13
Nov, 2020
Spice up Thanksgiving

Thanksgiving Casseroles from Around the World

Spice up Thanksgiving

Spice Things Up for Thanksgiving

With Three Casseroles from Around the World

Thanksgiving is a time for family, laughs, and a scrumptious feast. Every year, we look forward to the classic turkey dinner, stuffing, and the usual sides. Why not spice things up a bit? 

Make your table a celebration of global flavors with exciting casseroles from around the world.

Share this post:
Share on Pinterest

Chilean Corn Casserole

Pastel de Choclo

The South American dish Pastel de Choclo (corn pie) will be right at home on your Thanksgiving dinner table. Similar to shepherd’s pie, this casserole features a main layer of beef or chicken but seasoned with a blend that is based on Peruvian peppers. The combination of additional ingredients is quite surprising with olives and hard-boiled eggs, and optional raisins. However, the best is the topping of sweet corn blended with basil and milk.

Pastel de Choclo is typically baked in a shallow clay pot, but a regular casserole dish or even a cast-iron skillet works just as well.

The wonderful thing about this dish is that it’s incredibly versatile and easy to whip up. Add or skip a layer, or make it vegetarian – the choice is yours.

Subscribe
Explore
Chilean Pastel de Choclo

Tip: Substitute the meat with turkey leftovers.

South African Bobotie

South African Meat Casserole

Bobotie

Rich and flavorful, bobotie is a popular South African dish. It was most likely influenced by the Malaysian and Dutch cuisine. The creamy meatloaf balances a sweet-sour-spicy flavor.

Bobotie consists of a savory minced meat base (lamb or beef) thickened with almonds and a thin top layer of an egg-milk mixture. The spice blend with dried mango (amchoor) really brings the flavors of this dish to life.

Don’t miss the apricot-ginger chutney to accompany this unique casserole.

Subscribe
Explore
Easy Cranberry Sauce DIY

Cranberry sauce is a classic Thanksgiving side dish that’s easy to make from scratch. All you need are fresh cranberries, a sweetener of your choice, and some common spices.

See the easy steps here.

Cranberry Season

Italian Lasagne in Padella

The classic Italian lasagna (ital: lasagne) makes a familiar yet flavorful addition to your holiday meal. Like many other casseroles from around the world, our lasagna is fast and easy to prepare (in a pan instead of an oven), and you can easily customize the ingredients to your liking.

Lasagna features alternating layers of lasagna pasta, ricotta cheese, tomato sauce, and mozzarella cheese. Spices like oregano, garlic, onion, marjoram, a pinch of chile and celery, and fresh basil round up this Mediterranean dish.

Serve alongside your other Thanksgiving dishes, or make it the main course for Black Friday lunch.

 

Subscribe
Explore
Italian Lasagne in Padella

These three casseroles will bring global flavors to your table while complementing the usual Thanksgiving fare. Give one (or all) a try this year to make your holiday meal a memorable one.

10
Nov, 2020
Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

How to cook 34 authentic global recipes without tedious planning.
Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

SpiceBreeze
Poulet aux Meslalla is a stew of chicken and olives with a slightly lemony gravy, also called olive chicken tagine. Tagines are originally cooked in the earthenware tagine pot. This recipe is the simplest version with a pure flavor dominated by saffron, lemons, and olives (or meslalla). The smell of saffron feels like home in a Moroccan family kitchen.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lb chicken without bones, skin on (*)

Fresh Produce

  • 1 large onion finely chopped
  • 0.5 lb potatoes cut into wedges
  • 0.5 cup parsley chopped
  • 0.25 cup lemon juice

Packaged Goods/Staples

  • 1 cup chicken or vegetable broth
  • 0.5 cup green olives
  • olive oil
  • salt & pepper

Poulet aux Meslalla Culinary Spice Kit

  • Paprika, cumin, garlic, ginger, saffron

Instructions
 

  • Cut chicken into pieces of about 2.5 x 2.5 inches.
  • In a large POT, add 2 tbsp olive oil, chicken, onions, Poulet aux Meslalla spices, and salt & pepper to taste. Mix well.
  • Add broth. Cover. Bring to a boil.
  • Reduce heat to medium-low and cook for 40 minutes. Stir occasionally. Add a bit of water if necessary.
  • Add potatoes and continue to cook for 10 minutes.
  • Add the olives and lemon juice. Mix well.
  • Continue to cook for 10 minutes.
  • Stir in the parsley.
  • Serve with your preferred salad and fresh bread to soak up the gravy.
  • Enjoy!

Notes

(*) If you prefer in-bone pieces, increase the amount to 2 lbs in total. 
Suggested Sides
  • baguette, white bread loaf, or flatbread
  • lettuce salad or cucumber-tomato-salad
Variations
  • Substitute the chicken with veal or lamb and adjust the cooking time.
  • Substitute half or all of the parsley with cilantro.
  • Use olives that are marinated in garlic.
  • Make Ras el Hanout or vegetarian Couscous aux Sept Légumes instead.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Nov, 2020
Malaysian Laksa Lemak

Malaysian Laksa Lemak

How to cook 34 authentic global recipes without tedious planning.
Malaysian Laksa Lemak

Malaysian Laksa Lemak

SpiceBreeze
Coconut milk lends a touch of sweetness to the iconic Malaysian Laksa, perfectly balancing its bold sour, salty, and spicy flavors. In this adapted recipe, shrimp paste and fish sauce are replaced with easier-to-find anchovy paste and tamari or soy sauce. For a fish-free variation of this aromatic soup, simply omit the anchovy paste and swap the shrimp for chicken or tofu.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Malaysian
Servings 3

Ingredients
  

  • 1 lb fresh shrimp
  • 2 cups mung bean sprouts
  • 1/4 cup macadamia nuts
  • 1 cup coconut milk
  • 3 cups vegetable broth
  • 4 oz rice noodles
  • 1 cup shallots sliced
  • 1 inch ginger chopped
  • 2 cloves garlic chopped
  • 1-2 lime or lemon for juice
  • tamari or soy sauce
  • oil
  • salt & pepper

Laksa Culinary Spice Kit

  • Lemongrass, galangal, turmeric, makrut lime, lime peel, chili

Optional

  • anchovy paste or fish sauce
  • fresh cilantro or mint leaves
  • fresh chilies sliced

Instructions
 

Spice Paste

  • In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
  • Blend until it becomes a smooth paste.
  • Add a bit of coconut milk if necessary.

Cook

  • Prepare noodles according to package instructions.
  • In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
  • Add broth, coconut milk, bean sprouts, and shrimp.
  • Bring to a boil. Cook 5 minutes.
  • Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
  • Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

Serve

  • To serve, fill noodles in individual bowls and add the soup.
  • Optionally, garnish with chopped cilantro or mint leaves.
  • Enjoy!

Notes

  • Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
  • Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
  • Substitute macadamia nuts with peanuts or almonds.
  • Substitute noodles with cooked rice.
 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
1
Nov, 2020
Boeuff Stroganoff

Russian Boeuf Stroganoff

How to cook 34 authentic global recipes without tedious planning.
Boeuff Stroganoff

Russian Boeuf Stroganoff

SpiceBreeze
This recipe offers a new twist on Beef Stroganoff with a juniper-cacao based spice blend. It pairs best with wide noodles, mushrooms, and beef. You can optionally substitute one or all of these ingredients. Alternatively, you can add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.
 
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine French, Russian
Servings 3

Ingredients
  

Protein

  • 1 lb beef sirloin (see notes for substitutes) cut in ½ stripes

Fresh Produce

  • 8 oz mushrooms see notes for substitutes
  • 1 onion chopped
  • 3 cloves garlic shopped
  • 1 orange for juice

Dairy

  • 8 oz sour cream or heavy cream

Packaged Goods/Staples

  • 1/8 cup red wine
  • 8 oz wide noodles of your choice cooked
  • flour
  • vegetable oil
  • salt & pepper

Optional for Garnish

  • parsley or chives chopped

Boeuf Stroganoff Culinary Spice Kit

  • Pouch [1] juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
  • Pouch [2] pink pepperberries

Suggested Sides

  • noodles wide noodles recommended
  • rice any type
  • fresh side salad

Instructions
 

Prepare Beef

  • On a PLATE, season beef with salt & pepper to taste.
  • Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour. Shake off loose flour.

Cook

  • In a large PAN, heat 2 tbsp oil until sizzling.
  • Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
  • Transfer the beef to a PLATE. Cover.
  • In the same PAN, heat 1 tbsp oil.
  • Fry onions over medium heat until translucent.
  • Add garlic, mushrooms, and Stroganoff [1] spices.
  • Cook over medium heat until the mushrooms are almost cooked.
  • Add wine and cook until it’s evaporated.
  • Add orange juice and cream.
  • Bring to a boil and cook for 1-2 minutes. Turn off!
  • Return beef and stir to quickly reheat.

Serve

  • Serve sauce over noodles.
  • Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
  • Enjoy!

Notes

Variations
  • Substitute beef with veal, pork, chicken, or turkey.
  • Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Russian Boeuf Stroganoff

Russian Boeuf Stroganoff

This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It’s best with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.

 

Shopping List

  • 1 lb beef sirloin (cut in ½ stripes)
  • 8 oz mushrooms
  • 1/8 cup red wine
  • 8 oz sour cream or heavy cream
  • 8 oz wide noodles of your choice (cooked)
  • 1 onion (chopped)
  • 3 cloves garlic (shopped)
  • 1 orange for juice
  • flour
  • vegetable oil
  • salt & pepper

Optional for Garnish

  • parsley or chives (chopped)

Boeuf Stroganoff Culinary Spice Kit

  • Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
  • Pouch [2] Pink peppercorns

Prepare

  1. On a PLATE, season beef with salt & pepper to taste.
  2. Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.

Cook

  1. In a large PAN, heat 2 tbsp of oil until sizzling.
  2. Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
  3. Transfer the beef to a PLATE. Cover.
  4. In the same PAN, heat 1 tbsp of oil.
  5. Fry onions over medium heat until translucent.
  6. Add garlic, mushrooms, and Stroganoff [1] spices.
  7. Cook over medium heat until the mushrooms are almost cooked.
  8. Add wine and cook until it’s evaporated.
  9. Add orange juice and cream.
  10. Bring to a boil and cook for 1-2 minutes. Turn off!
  11. Return beef and stir to quickly reheat.

Serve

  1. Serve sauce over noodles.
  2. Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
  3. Enjoy!

Variations

  • Substitute beef with veal, pork, chicken, or turkey.

  • Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.

  • Substitute noodles with 2 cups of rice.

     

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.