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30
Sep, 2020
Indian Mulligatawny

Indian Mulligatawny

Indian
Mulligatawny

British-Indian Pepper Soup
Originally, Mulligatawny was a hot pepper sauce served with rice. It became very popular as a soup during the British colonial era in India.

Today it is the national soup of India, and still very popular in England. There are many different versions.

Try this one with tamarind as a main ingredient of the spice blend and add as much pepper as you like.
Mulligatawny Spice Blend
Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili

Pouch [2] Black pepper
Indian Mulligatawny

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Indian Mulligatawny

Indian Mulligatawny

SpiceBreeze
Originally, Mulligatawny was a spicy pepper sauce served with rice. During the British colonial era in India, it evolved into a popular soup, which remains beloved in England and is now considered India’s national soup. With countless variations, this version features tamarind as a key spice blend ingredient—plus, you can adjust the pepper to your taste.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1 chicken breast, optional [1] about 0.5 lb, cut into 1/2 inch cubes
  • 1 cup red lentils well rinsed

Fresh Produce

  • 1 onion chopped
  • 2 cloves garlic grated
  • inch ginger grated
  • 1 cup carrots + celery [2] mixed, diced

Packaged Food/Staples

  • 1 can coconut milk 13.5 oz
  • oil coconut, ghee, or vegetable
  • salt

Mulligatawny Culinary Spice Kit

  • Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili
  • Pouch [2] Black pepper

Optional for Garnish

  • fresh cilantro or parsley chopped

Suggested Side

  • 2 cups cooked rice basmati recommended
  • fresh flatbread e.g. naan or chapati

Instructions
 

Step 1

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions, garlic, and ginger.
  • Cook 3 minutes, stirring frequently.
  • Add Mulligatawny [1] spices, vegetables, and Mulligatawny [2] spices to taste.
  • Cook 1 minute, stirring constantly.

Step 2

  • Add lentils, coconut milk, 2 cups of water, chicken, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to medium-low.
  • Cook about 10 to 15 minutes until lentils and chicken are cooked, stirring occasionally.
  • Optionally, add more Mulligatawny [2] spices to taste.
  • Serve soup over rice or with bread.
  • Optionally, garnish with cilantro or parsley.
  • Enjoy!

Notes

Variations

[1] Omit the chicken and skip the shredding and reheating of the chicken in the cooking instructions.
[2] Substitute carrots and/ or celery with other vegetables, for instance: parsnip, rutabaga, broccoli, cauliflower, Brussels sprouts, or leek.
26
Sep, 2020
Italian Lasagne in Padella

Italian Lasagne in Padella

How to cook 34 authentic global recipes without tedious planning.
Italian Lasagne in Padella

Italian Lasagne in Padella

SpiceBreeze
The name Lasagna, or Italian Lasagne, is derived from the Ancient Greek word ‘Laganon’ which refers to a flat dough. Lasagna is #11 on the world's best food list voted by CNN readers. Make the tomato sauce ahead of time and cook this delicious comfort food with layers of ricotta, kale, and mozzarella on any weeknight quick and easy in a pan ("in padella").
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 12 oz lasagna*
  • 1/2 lb ground meat e.g. beef, pork
  • 2 cups tomato puree
  • 8 oz ricotta
  • 1 bunch lacinato kale chopped
  • 8 oz mozzarella thinly sliced
  • 1/4 cup parmesan grated
  • 1/4 cup fresh basil
  • olive oil
  • salt

Lasagne Culinary Spice Kit

  • Onion, oregano, basil, marjoram, sage, garlic, chile, celery 

Instructions
 

Sauce**

  • In a PAN, heat 2 tbsp oil.
  • Careful of splatters, add tomato puree, ground meat, salt to taste, and Lasagne spices.
  • Cook over medium-low heat for 30 to 90 minutes.

Ricotta

  • In a BOWL, mix ricotta with 4 tbsp of the sauce.

Lasagne

  • In a large PAN, spread one ladle of the sauce on the bottom.
  • Create a layer of pasta, crossing the sheets slightly between them.
  • Add the following layers in this order:
  • sauce, ricotta, kale, mozzarella.
  • Make sure all layers are thin.
  • Repeat the layers until the pasta is used up.
  • Finish with a layer of parmesan and basil.
  • Cover with a LID and cook the lasagne in the PAN for about 15 minutes over medium-low heat until the pasta is cooked.
  • Enjoy!

Notes

  • Use pasta that doesn't require precooking.
** The sauce is best when made 1-3 days ahead.
▪ Substitute kale with spinach.
▪ Use one layer of ham instead of the ground meat.
▪ Omit the meat for a vegetarian version.
▪ Substitute ricotta and mozzarella with your favorite sliced cheese or with a béchamel sauce.

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26
Sep, 2020
French Ratatouille

French Ratatouille

French Ratatouille

Classic French vegetable stew seasoned with Herbes de Provence.

Ratatouille Culinary Spice Blend:
European Hyssop, thyme, rosemary, savory, oregano, sage, marjoram
Indispensable Ingredients

1 large eggplant

1 large zucchini

2 bell peppers (any colors)

2 large onions

3 cloves garlic

1 cup tomato puree or 2 tomatoes

2 cups vegetable broth

Optional Protein
  • any type of protein, mild seasoned, from fish to poultry or beef
    (see recommendations in recipe notes)
Suggested Sides
  • bread slices (fresh French baguette or any bread you like)
  • cooked or steamed rice
  • boiled potatoes
Discover New Flavors Every Month

Select Your Recipe - All Versions or 'The Breeze Way'

French Ratatouille Recipe - All Versions
French Ratatouille Recipe - The Breeze Way

FAQ

  • Our Herbes de Provence blend which includes an uncommon herb: European hyssop. This ‘holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
  • Plenty of fresh vegetables are fried before they are cooked in a tomato-broth.
  • Make it a stew or soup (all versions recipe).

The cooking steps are  minimal and quick. Here are some extra tips for time efficiency:

  • Make the dish the day before.
  • Make it a side dish to leftover rice or potatoes, or use up some bread.
The preparation of this dish is quiet easy:
  • Cut vegetables.
  • Fry vegetables.
  • Cook vegetables.

The Breeze Way recipe is the stew version with optional sides.

  • The challenge here is not to burn the vegetables in the first frying step. Please stay close to the pot during these 10 minutes. If some of the vegetables are burnt, take them out and cut the burnt parts off.
  • During the cooking step, please make sure to check the softness of the vegetables, so you get the result that you prefer.

 

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

7
Sep, 2020
Aussie Burger

Aussie Burger

Tasmanian
Aussie Burger

Pineapple and beetroot—on a burger? Yep, it’s a thing!

A Lot on Your Aussie Burger

The Aussie Burger, affectionately known as the ‘Burger with the Lot,’ packs all that goodness into one epic bite. Think beetroot, juicy pineapple, and a sunny-side-up egg stacked high.

A Zesty Sidekick

And for a side? A fruity tomato salad with a zingy punch from Tasmanian pepperberries, a.k.a. Mountain Pepper, that adds a touch of purple magic to the vinaigrette.

Spice Blend

Tasmanian Pepperberries

Aussie Burger

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1
Sep, 2020
Turkish Urfa Kebab

Turkish Urfa Kebab

How to cook 34 authentic global recipes without tedious planning.
Turkish Urfa Kebab

Turkish Urfa Kebab

SpiceBreeze
Urfa Kebab has a chocolate aroma with mild heat from Urfa pepper. Both can be widely found in Southern Turkey. The irregular shaped flakes of Urfa biber, also known as Isot pepper, are a versatile condiment that can be sprinkled on cheese, salad, or vegetables of any kind for a new distinct flavor. They might become a favorite condiment in your kitchen.
 
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Hands-on time 30 minutes
Course Main Course
Cuisine Turkish
Servings 3

Ingredients
  

  • 1 lb ground meat e.g. lamb or beef
  • 1/2 yellow or orange bell pepper finely chopped
  • 1 large tomato finely chopped
  • 2 tbsp parsley finely chopped
  • 2 cups yogurt plain
  • skewers*
  • 2 cloves garlic grated
  • 1 lemon for juice
  • oil
  • salt

Urfa Kebab Culinary Spice Kit

  • Urfa biber flakes

Suggested Sides

  • lettuce of your choice shredded
  • flatbread e.g. pita or lavash or cooked rice

Instructions
 

Yogurt Sauce

  • Mix yogurt with 1-2 tbsp lemon juice, 1 tsp oil, and a pinch of salt.

Prepare Kebab

  • In a large BOWL, add bell pepper, tomatoes, parsley, garlic, Urfa Kebab spices, and salt to taste (1 tsp recommended).
  • It’s best when all ingredients are very finely chopped.
  • However, don’t use a food processor to avoid making a paste.
  • Mix well. Add meat.
  • Knead thoroughly for 5-10 minutes.
  • Wrap 2 tbsp of meat tightly around each skewer.

Fry Kebab

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry kebab until crisp and cooked through.

Serve

  • Serve kebab in bread or with rice and topped with lettuce and yogurt sauce.
  • Enjoy!

Notes

*If using wooden skewers, soak them for 30 minutes.
Vegetarian:
  • Substitute meat with 2 additional tomatoes.
  • Spread mixture on prepared pizza dough and bake according to package instructions.
  • Serve pizza with yogurt sauce.

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Turkish Urfa Kebab

Turkish Urfa Kebab

Urfa Kebab has a chocolate aroma with mild heat from Urfa pepper. Both can be widely found in Southern Turkey. The irregular shaped flakes of Urfa biber, also known as Isot pepper, are a versatile condiment that can be sprinkled on cheese, salad, or vegetables of any kind for a new distinct flavor. They might become a favorite condiment in your kitchen.

 

  • 1 lb ground meat (e.g. lamb or beef)
  • 1/2 yellow or orange bell pepper (finely chopped)
  • 1 large tomato (finely chopped)
  • 2 tbsp parsley (finely chopped)
  • 2 cups yogurt (plain )
  • skewers*
  • 2 cloves garlic (grated)
  • 1 lemon (for juice)
  • oil
  • salt

Urfa Kebab Culinary Spice Kit

  • Urfa biber flakes

Suggested Sides

  • lettuce of your choice (shredded)
  • flatbread (e.g. pita or lavash or cooked rice)

Yogurt Sauce

  1. Mix yogurt with 1-2 tbsp lemon juice, 1 tsp oil, and a pinch of salt.

Prepare Kebab

  1. In a large BOWL, add bell pepper, tomatoes, parsley, garlic, Urfa Kebab spices, and salt to taste (1 tsp recommended).
  2. It’s best when all ingredients are very finely chopped.
  3. However, don’t use a food processor to avoid making a paste.
  4. Mix well. Add meat.
  5. Knead thoroughly for 5-10 minutes.
  6. Wrap 2 tbsp of meat tightly around each skewer.

Fry Kebab

  1. In a PAN, heat 2 tbsp oil over medium-high heat.

  2. Fry kebab until crisp and cooked through.

Serve

  1. Serve kebab in bread or with rice and topped with lettuce and yogurt sauce.
  2. Enjoy!

*If using wooden skewers, soak them for 30 minutes.

Vegetarian:

  • Substitute meat with 2 additional tomatoes.
  • Spread mixture on prepared pizza dough and bake according to package instructions.
  • Serve pizza with yogurt sauce.
Main Course
Turkish
urfa pepper
4
Aug, 2020
Peruvian Anticuchos

Peruvian Anticuchos

How to cook 34 authentic global recipes without tedious planning.
Peruvian Anticuchos

Peruvian Anticuchos

SpiceBreeze
“Anti-cucho” translates most likely to 'cuts from the Andes region'. Anticuchos have a long history dating back to the pre-Columbian era of the Incas. Initially, they were made with llama meat. The Spaniards changed the meat, added new spices, and put the meat on skewers. Today, anticuchos are preferably made of beef heart, chicken, or steak and most popular during National Holidays and at summer barbecues.
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Hands-on time 30 minutes
Course Main Course
Cuisine Peruvian
Servings 3 servings

Ingredients
  

  • 1 lb beef tenderloin or sirloin cut into thin 1-inch squares
  • 1 lb potatoes cooked or baked
  • 2-4 corn ears
  • 12 skewers*)
  • 1/2 red bell pepper
  • 1 small onion
  • 1/2 cup parsley and/ or cilantro packed
  • 2 cloves garlic smashed
  • vinegar
  • oil
  • salt & pepper
  • !Culinary Spice Kit
  • Roasted garlic, Peruvian aji amarillo pepper, salt, cumin, black pepper, annatto

Notes

▪ Substitute beef with chicken breast or boneless pork chops, or with beef heart, the most popular version.
▪ Add to or substitute corn with onions, mushrooms, green asparagus, or bell peppers.
▪ Substitute corn ears with 3 cups frozen corn kernels and quickly fry them with the garlic in the PAN after the skewers are done.
▪ Add some fresh mint to the sauce.
*) Soak wooden skewers for 30 minutes in water before using them.

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Be Inspired | Explore your boundaries and creativity

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Explore
 

Peruvian Anticuchos

“Anti-cucho” translates most likely to 'cuts from the Andes region'. Anticuchos have a long history dating back to the pre-Columbian era of the Incas. Initially, they were made with llama meat. The Spaniards changed the meat, added new spices, and put the meat on skewers. Today, anticuchos are preferably made of beef heart, chicken, or steak and most popular during National Holidays and at summer barbecues.

  • 1 lb beef tenderloin or sirloin (cut into thin 1-inch squares)
  • 1 lb potatoes (cooked or baked)
  • 2-4 corn ears
  • 12 skewers*)
  • 1/2 red bell pepper
  • 1 small onion
  • 1/2 cup parsley and/ or cilantro (packed)
  • 2 cloves garlic (smashed)
  • vinegar
  • oil
  • salt & pepper
  • !Culinary Spice Kit
  • Roasted garlic, Peruvian aji amarillo pepper, salt, cumin, black pepper, annatto

▪ Substitute beef with chicken breast or boneless pork chops, or with beef heart, the most popular version.
▪ Add to or substitute corn with onions, mushrooms, green asparagus, or bell peppers.
▪ Substitute corn ears with 3 cups frozen corn kernels and quickly fry them with the garlic in the PAN after the skewers are done.
▪ Add some fresh mint to the sauce.
*) Soak wooden skewers for 30 minutes in water before using them.

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