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19
Nov, 2018
Chilean Pastel de Choclo

Chilean Pastel de Choclo

How to cook 34 authentic global recipes without tedious planning.

Chilean Pastel de Choclo

Pastel de choclo, a beloved dish cherished across South America, presents a delectable blend of flavors and textures. At its heart lies ‘pino,’ a savory amalgamation of ground meat sautéed with aromatic South American spices and onions. The golden corn, expertly infused with the vibrant essence of fresh basil leaves, undergoes a tantalizing caramelization in the oven.

While traditional iterations feature tantalizing inclusions such as olives, boiled eggs, and succulent cooked chicken, we embrace the spirit of simplicity. Feel free to forgo these fillings, crafting a delightful vegetarian rendition that’s every bit as scrumptios.

Elevate Your Pies and Casseroles with Corn Paste Delight

When we enter the season of fall and Thanksgiving, there’s no better time to savor the rich flavors of corn in a whole new way. We’re excited to introduce you to a unique and delicious culinary experience that will elevate your autumn feasts. Discover how to create a delectable corn-based paste using corn, milk, and fresh basil leaves, and make it a standout addition to your holiday menu.

How to Make it

pastel de choclo step 1
  1. Prepare a Corn-Basil Paste: Start by blending fresh corn kernels, milk, and fragrant basil leaves until you achieve a smooth, creamy paste.
butter in pot

2. Cook to Perfection: Heat a skillet, add a generous knob of butter, and gently cook your corn-based paste until it reaches a luscious, golden consistency. The aroma alone will have your taste buds dancing!

How to Use it

Savory Pie or Casserole: Use your corn-based paste as a delectable top layer on your savory pie filling or casserole. It’s the perfect way to infuse a burst of flavor into your favorite autumn dishes.

A Touch of Sweetness: If you have a sweet tooth, try spreading a thin layer of sugar on top of your corn-based paste before baking. This transforms it into a harmonious blend of sweet and savory that will leave your guests craving more.

Enhance the 'Pino' Filling with Creative Variations

chopped veggies

Opt for a Veggie Twist: Replace some or all of the ground meat with finely chopped vegetables like root vegetables, eggplants, zucchini, or mushrooms. This not only adds a burst of color but also a healthy, savory dimension to your filling.

black and green olives

Olive Swap: Ditch the black olives and switch them for the briny goodness of green olives. Their unique flavor will infuse a delightful contrast into your dish.

shredded carrots

Carrot Elegance: Elevate your filling by introducing thinly sliced carrots to the ground meat. These vibrant orange specks will not only bring a hint of sweetness but also a beautiful crunch.

shredded chicken

Double Layers of Delight: Enhance your ‘Pino’ even further by adding a layer of cooked, boneless, and skinless shredded chicken on top of the ground meat. This addition adds an extra layer of richness and protein to your dish.

Chilean Pastel de Choclo

Chilean Pastel de Choclo

SpiceBreeze
Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian. 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Chilean
Servings 3

Ingredients
  

Corn Paste Topping

  • 2 lb corn kernels
  • 8 large leaves fresh basil
  • milk
  • 1 tbsp butter
  • salt

Pino Filling - Cooking

  • oil
  • 1 large onion chopped
  • 1 lb ground beef or poultry or mixed

Pino Filling - Assemble & Finish

  • 1 cup black olives pitted
  • 2 hard-boiled eggs sliced
  • raisins optional
  • sugar

Pastel de Choclo Culinary Spice Kit

  • Aji panca, cumin

Suggested Sides

  • fresh side salad

Instructions
 

Corn Paste Topping

  • In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
  • In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling - Cook

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add meat, Pastel de Choclo spices, and salt to taste.
  • Stir-fry meat until it’s crumbled and cooked. Set aside.

Pino Filling - Assemble & Finish

  • Coat a BAKING DISH with oil.
  • Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  • Finish with a thick layer of the corn paste.
  • Sprinkle the top thinly with sugar.

Bake

  • Preheat OVEN to 350°F.
  • Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

  • Serve the pastel de choclo with a fresh salad of your choice (optional).
  • Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, root vegetables, eggplants, zucchini, or mushrooms, or with cooked shredded chicken or beef. 
▪ Substitute black olives with green olives.
▪ Add a small carrot (thinly sliced) to the ground meat.
▪ Add shredded chicken as the second layer, on top of the ground meat.
SpiceBreeze
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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Thanksgiving Casseroles: Chilean Pastel de Choclo
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Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.

Variations
  • Substitute ground meat (all or partly) with chopped vegetables, e. g. eggplants, zucchini, or mushrooms.
  • Substitute black olives with green olives.
  • Add a small carrot (thinly sliced) to the ground meat.
  • Add cooked chicken (bone- and skinless, shredded) as the second layer, on top of the ground meat.
The Pastel de Choclo Culinary Spice Kit includes the following spices:

Aji panca, cumin

basil
basil
Discover New Flavors Every Month

More Recipes from South America

Venezuelan Pabellón Criollo
Venezuelan Pabellón Criollo
Yucatán Pollo Pibil
Yucatán Pollo Pibil
Ecuadorian Fanesca Soup
Ecuadorian Fanesca
Bolivian Quinoa Salad
Bolivian Quinoa Salad
18
Nov, 2018
Cranberries

Easy Fresh Cranberry Sauce

 

Cranberries

Easy Fresh Cranberry Sauce

SpiceBreeze
Freshly made cranberry sauce is much more delicious than from a can, and it takes no effort with this 3-steps-recipe.
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Servings 3

Ingredients
  

  • 12 oz fresh cranberries
  • agave syrup or honey
  • fresh orange juice

Optional Cranberry Spices

  • cinnamon, cloves, cacao, ginger, green pepper, star anise, vanilla

Instructions
 

3 Steps

  • In a small POT, add cranberries and 1/2 cup water.
    Easy Fresh Cranberry Sauce
  • Bring to boil. Cook over low heat for 10-15 minutes.
  • Stir in 1-2 tbsp orange juice and agave syrup or honey until it tastes as you prefer it.

How about a new taste for your cranberry sauce?

  • Try one or two of the following spices.
  • Add little by little and see how you like it:
  • cinnamon, cloves, cacao, ginger, green pepper, star anise, vanilla
29
Oct, 2018
Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Moroccan Mkaouara

Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It’s just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.

Variations
  • Substitute broccoli with zucchini, pumpkin, green beans, turnips, or a fresh salad.
  • Substitute cilantro with parsley.
  • Substitute beef with veal or pork.
Discover New Flavors Every Month
The Mkaouara Culinary Spice Kit includes the following spices:

Paprika, cumin, cinnamon, mint, black pepper, chili


Moroccan Kefta Tagine

Mkaouara Gnocchi

Moroccan Mkaouara

For a change and quick dinner fix, add the Mkaouara spice blend to a tomato sauce for gnocchi.  

Moroccan Mkaouara

Moroccan Mkaouara

SpiceBreeze
Mkaouara is a popular Moroccan Kefta Tagine with cherry-sized meatballs and eggs. Tomatoes are not supposed to be added to this sauce. It's just pure gravy from the juicy meatballs. Comfort food at its best. For a faster version, you can form the meatballs a bit larger.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 2 lbs ground meat beef or lamb or half-half
  • 1 cup parsley and cilantro chopped (packed full, save some for garnish), half-half
  • 10 oz broccoli florets
  • 4-6 pieces of bread e.g. naan
  • 1 shallot or small onion finely chopped
  • 2 - 4 eggs
  • 2 oz butter
  • salt

Mkaouara Culinary Spice Kit

  • Paprika, cumin, cinnamon, mint, black pepper, chili

Suggested Sides

  • baguette, ciabatta, or any flatbread
  • fresh salad
  • carrots, pumpkin, or turnips baked
  • broccoli, zucchini, or green beans  cooked

Instructions
 

Prepare

  • In a LARGE BOWL, mix herbs and shallot, Mkaouara spices, and salt to taste (1 tsp recommended).
  • Add meat and knead well.
  • Form little cherry-sized meatballs.

Cook

  • In a PAN, melt 2 tbsp butter.
  • Distribute meatballs in one layer*).
  • Cover the PAN with a LID and cook over medium-low heat for 10 minutes.
  • In a SMALL BOWL, crack the eggs.
  • Gently slide the eggs one by one on top of the meatballs, each in a different corner. Add salt to taste.
  • Cover the PAN and cook until the egg white is cooked.

Serve

  • Serve Mkaouara in the PAN or on a large PLATE. Sprinkle it with the reserved herbs.
  • Add bread and other sides on separate plates.
  • Enjoy!

Notes

*) If your PAN is not large enough, cook the meatballs in two batches with some extra butter.
  • Substitute cilantro with parsley.
  • Substitute meat with veal or pork.
  • Substitute meat with poultry. Add 2 tbsp butter to the PAN.
 
29
Oct, 2018
Couscous aux Sept Légumes

Moroccan Couscous aux Sept Légumes

Couscous aux Sept Légumes

Couscous aux Sept Légumes

‘Couscous with seven vegetables’ is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don’t worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. 

Tfaya like Caramel

A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.

Variations
  • If you use chicken breast, cut it in three even parts.
  • Optitional vegetables: tomatoes, zucchini, green beans.
  • Without meat, substitute water with vegetable broth.
  • Substitute couscous with cooked potatoes.
  • Add caramelized onions with raisins (Tfaya).
The Couscous Culinary Spice Kit includes the following spices:

[1]    paprika, turmeric, ginger, black pepper, saffron

[2]    cinnamon, cardamom

Discover New Flavors Every Month
Couscous
Couscous aux Sept Légumes

North African Couscous aux Sept Légumes

SpiceBreeze
'Couscous with seven vegetables' is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don't worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 1 lb chicken pieces with skin or lamb or beef
  • 10 oz couscous
  • 1/2 small white cabbage quartered
  • 0.5 lb pumpkin cut in 2-inch thick pieces
  • 0.5 lb carrots cut in half
  • 0.5 lb turnips or daikon cut in 8 pieces
  • 1/2 bunch parsley or cilantro or mixed finely chopped

You might have

  • 1 medium onion halved and sliced
  • olive oil
  • salt

Optional vegetables as (partly) substitutes

  • 1 large zucchini halved and cut lengthwise
  • 2 tomato/es quartered
  • 1 cup green beans

Optional

  • 1 cup garbanzo or fava beans (from a can, rinsed)
  • 3/4 cup raisins

Tfaya

  • 4 medium onions halved and sliced
  • 3/4 cup raisins
  • 1 tbsp butter
  • 1-2 tbsp sugar

Culinary Spice Kit

  • Pouch [1] paprika, turmeric, ginger, black pepper, saffron
  • Pouch [2] cinnamon, cardamom

Instructions
 

Tfaya (optional)

  • In a POT, melt butter.
  • Add sliced onions, salt & Couscous Spices [2] to taste.
  • Cook over medium-low heat for 2 minutes, stirring constantly to detach the onions.
  • Add 2 tbsp of water.
  • Cover and cook for about 30 minutes until the onions are soft. Stir occasionally.
  • Add raisins and sugar.
  • Cover and cook for about 30 minutes until the onions are caramelized. Stir occasionally.

Stew

  • In a large POT, heat 2 tbsp olive oil over medium heat.
  • Fry meat and onions until the meat turns slightly brown on all sides.
  • Add vegetables, salt to taste, and Couscous Spices [1].
  • If you use zucchini, add them after 10 minutes.
  • If you use lamb or beef, cook meat in water and spices until it's almost tender, before you add the vegetables.
  • Add 2.5 cups of water.
  • Cover POT and bring to boil.
  • Cook over medium-low heat for 15 minutes.
  • Add the herbs and optionally garbanzo beans and/or raisins and Couscous Spices [2] to taste. Mix well.
  • Continue to cook for about 5-10 minutes until all ingredients are soft but not mashed.

Couscous

  • Prepare couscous according to package instructions.

Serve

  • On a large plate, serve stew over couscous.
  • Optionally, top with Tfaya.
  • Enjoy!
29
Oct, 2018
Indian Saag Paneer

Indian Saag Paneer

Saag Paneer

Indian Saag Paneer

This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible as you can use and combine any green leaves you like. 

Paneer is an Indian fresh cheese similar to unsalted cottage cheese. It melts not easily. We included in this recipe plenty of options for an even delicious dish if you can’t find paneer.

Variations
  • Substitute paneer with tofu, feta, garbanzo beans (drained can), or cottage cheese, and/or serve it over boiled potatoes.
  • If you don’t have a food processor, chopped the leaves finely. Or use baby leaves and use them whole for more texture.
The Saag Paneer Culinary Spice Kit includes the following spices:

Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Discover New Flavors Every Month
Indian Saag Paneer
Saag Paneer

Indian Saag Paneer

SpiceBreeze
This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible. You can use and combine any green leaves you like. Paneer is an Indian fresh cheese that doesn’t melt easily. Its taste is similar to unsalted cottage cheese. We included in this recipe plenty of options to substitute paneer for an even delicious dish. 
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 18 oz baby leaves from kale, spinach, chard, and/ or collard greens*
  • 12 oz paneer or halloumi cut into 1/2 inch cubes
  • 1 onion finely chopped or grated
  • butter or vegetable oil or ghee
  • salt & pepper

Saag Paneer Culinary Spice Kit

  • Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Optional

  • 1-2 green chilies chopped
  • additional garlic to taste grated
  • 1-2 tsp lemon juice
  • 1-4 tbsp heavy cream or yogurt

Suggested Sides

  • naan or other fresh flatbread
  • cooked Basmati rice
  • boiled potatoes

Instructions
 

Prepare

  • In a large POT, bring 4 quarts of water to boil.
  • Add leaves and cook for 3 minutes.
  • Drain and let cool.
  • In a FOOD PROCESSOR, grind leaves with a cup of water into a smooth puree.
  • Optionally, add green chilies.

Cook

  • In a PAN, heat 2 tbsp butter over medium-low heat.
  • Fry onions with a dash of salt until they turn translucent.
  • Stir in Saag Paneer spices.
  • Optionally, add garlic to taste.
  • Add leaves puree and salt & pepper to taste.
  • If using tofu, chicken, or garbanzo beans, add them now.
  • Add some water if you like the dish more liquid. Mix well.
  • Cook 5 minutes over medium-low heat.
  • Add paneer cubes. Cook for 3 to 5 minutes.

Optional

  • Optionally, finish the dish to taste with lemon juice, and/ or heavy cream or yogurt.

Serve

  • Serve with bread, rice, or over potatoes.
  • Enjoy!

Notes

* Alternatively, use 3 bunch of green leaves, chopped.
Tip
▪ Fry paneer shortly before adding it to the dish.
Variations
▪ Substitute paneer with feta or cottage cheese. Don’t cook it. Add it to the plated dish.
▪ Substitute paneer with 1 lb cubed chicken or tofu, or 1 can garbanzo beans. Season & fry them shortly before adding them to the dish.
 
2
Oct, 2018
Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

How to cook 34 authentic global recipes without tedious planning.
Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

SpiceBreeze
Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.
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hands-on time 30 minutes
Course Main Course
Cuisine Tunisian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1] beef or lamb
  • 1 cup garbanzo beans from a can

Produce

  • 2 large tomatoes quartered
  • 8 oz baby carrots or pumpkin cut into 1-inch cubes

Packaged Goods/Staples

  • olive oil
  • 1 onion chopped
  • salt
  • 3 cups couscous [2] plain

Qalat Daqqa Culinary Spice Kit

  • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent.
  • Add meat and stir-fry for a couple of minutes.
  • Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.
  • Mix well. Cover. Cook over low heat for 30 minutes. Occasionally, stir and check for water.
  • Prepare couscous according to package instructions.
  • Serve stew over couscous.
  • Optionally, serve with mint tea.
  • Enjoy!

Notes

[1] Options to substitute the ground meat:
  • stew meat, and cook for about 2 hours.
  • chicken, cut into 1-inch cubes.
  • zucchini, squash, mushrooms, and/or eggplant.
[2] Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.

Protein

  • 1 lb ground meat (beef or lamb)
  • 1 cup garbanzo beans (from a can)

Produce

  • 2 large tomatoes (quartered)
  • 8 oz baby carrots or pumpkin (cut into 1-inch cubes)

Packaged Goods/Staples

  • olive oil
  • 1 onion (chopped)
  • salt
  • 3 cups couscous (plain)

Qalat Daqqa Culinary Spice Kit

  • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

  1. In a POT, heat 2 tbsp oil over medium heat.

  2. Fry onions until translucent.
  3. Add meat and stir-fry for a couple of minutes.

  4. Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.

  5. Mix well. Cover.
  6. Cook over low heat for 30 minutes.
  7. Occasionally, stir and check for water.

  8. Prepare couscous according to package instructions.

  9. Serve stew over couscous

  10. Optionally, serve with mint tea.
  11. Enjoy!

Substitute ground meat with stew meat, and cook for about 2 hours.
Substitute ground meat with chicken, cut into 1-inch cubes.
Substitute meat with zucchini, squash, mushrooms, and/or eggplant.
Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.

Main Course
Tunesian
grains of paradise, nutmeg, rosebud

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