Seasonal Archives | Page 29 of 36

Nov, 2018

Cambodian Neorm Masour

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It’s seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world.

Kampot Pepper

Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

Variations

Substitute some of the cabbage with finely sliced
shallots, bell pepper, or shredded carrots.
Substitute meat with shrimp or cold cut meat, or mix.

The Neorm Masour Culinary Spice Kit includes the following spices:

Kampot Pepper

Cambodian Neorm Masour

SpiceBreeze

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It's seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world. Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

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hands-on tim 30

Course Main Course

Cuisine Cambodian

Servings

Ingredients

Protein

2 cups cooked meat * shredded or finely sliced

Fresh Produce

2-3 lime or lemon for juice
2 cloves garlic grated
3 cups green cabbage finely sliced **
2 cups red cabbage finely sliced **
2 green onions sliced
1/2 cup mint or Thai basil sliced
1-2 fresh red chilies

Packaged Goods/Staples

Dressing 1: fish sauce
Dressing 2: anchovy paste and soy sauce
4 oz rice or glass noodles cooked
1/2 cup roasted peanuts chopped
sugar ***
salt

Neorm Masur Culinary Spice Kit

Kampot peppercorns

Instructions

Salad dressing # 1

In a small BOWL, mix 4 tbsp lime juice, garlic, 2.5 tbsp fish sauce, and 3 tbsp sugar.

Salad dressing # 2

In a small BOWL, mix 6 tbsp lime juice, garlic, 2 tbsp anchovy paste, 1 tbsp soy sauce, and 2 tbsp sugar.

Kampot pepper sauce

Take the Kampot peppercorns out of the Neorm Masour spice pouch and grind them.
In a small BOWL, mix 1 cup of water,
4 tbsp lime juice, the ground Kampot
pepper, and a dash of sugar and salt.

Salad

In a large BOWL, add the salad dressing # 1 or 2, meat, cabbage, mint or basil leaves, noodles, and salt to taste.
Toss to combine. Top with green onions, chilies (opt.), and peanuts.

Serve

Drizzle plated salad with Kampot pepper sauce to taste.
Enjoy!

Notes

* For instance, grilled or cooked chicken, grilled steak, or substitute with shrimp and/or cold cut.

** Substitute some of the cabbage with finely sliced shallots, bell pepper, or shredded carrots.

*** We suggest to try brown or palm sugar.

Nov, 2018

South African Bobotie

The origin of this popular South African is unknown. Bobotie was most likely influenced by the Malaysian and Dutch cuisine. This creamy meat pie balances a sweet-sour-spicy flavor.

Seasoned with Mango

The spice blend contains dried mango called amchoor.

Don’t miss the apricot-ginger chutney (see the recipe below).

Apricot Ginger Chutney

Shopping list

1 cup dried apricots, chopped
1 onion, chopped
1 inch ginger, finely chopped or grated
1/4 cup white vinegar
oil, salt
Optional: sugar to taste

Directions

In a small POT, heat 1 tbsp oil.

Fry 1 onion on medium heat until golden.

Add apricots, ginger, 1/4 cup vinegar, 1 cup water, sugar + salt to taste.

Cover and cook over low heat for 30-60 min.

The Bobotie Culinary Spice Kit includes the following spices:

[1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper

[2] Lemon verbena, nutmeg, turmeric

Variations

Substitute meat with lentils (see tips).
Substitute almonds with other nuts.
Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.
Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

Vegetarian Bobotie with Lentils

Substitute the meat with 2.5 cups of cooked regular brown lentils.

Add the Bobotie [1] spices to the golden onions. Stir-fry for a minute.
Add the lentils and 1/2 cup of hot water. Mix well. Cook for 5 minutes.
Continue with the original instructions.

You have two options for the lentils:

The fastest way is to use cooked lentils from a can.
Alternatively, you can use 1.5 cups of dry lentils. Rinse the lentils well. In a POT, add lentils and 5 cups of vegetable broth. Bring to a boil. Reduce heat and cook over medium-low heat for about 30 minutes until the lentils are cooked. Stir occasionally.

South African Bobotie

SpiceBreeze

Bobotie is a beloved South African dish, blending influences from Malaysian and Dutch cuisines. This creamy, spiced meatloaf offers a perfect balance of sweet, sour, and spicy flavors. For a quicker twist, it can be prepared as a stir-fry in a pan. The signature spice blend includes dried mango, known as amchoor, adding a tangy note. Pair it with a rich apricot-ginger chutney for an unforgettable taste experience!

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Hands-on Time 30

Course Main Course

Cuisine South African

Servings

Ingredients

Shopping list

1.5 lbs ground lamb or beef or mixed
1/2 cup ground almonds
2 medium onions chopped
3 large eggs
3/4 cup milk
1/4 cup lime or lemon juice
1 tbsp white vinegar
2-5 tsp sugar
butter & oil
salt & pepper

Suggested Sides

Cooked rice, opt. colored with turmeric
Apricot-ginger-chutney (recipe in the blog)
Salad of your choice
Steamed root vegetables

Culinary Spice Kit

Pouch [1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper
Pouch [2] Lemon verbena, nutmeg. turmeric

Instructions

Meat

In a PAN, heat 2 tbsp butter.
Fry onions over medium-low heat until golden.
Add meat, salt to taste, and Bobotie [1] spices.
Stir-fry meat until it is crumbled and cooked.
In a BOWL, whisk 1 egg and mix it with a 1/4 cup of milk.
Add this egg-milk, sugar, and almonds to the meat. Mix well.
Stir in vinegar and lime juice. Adjust salt.
Fill into a non-sticking greased BAKING DISH (8 x 8).

Finishing

Preheat the OVEN to 350°F.
In a BOWL, whisk 2 eggs.
Mix it with 1/2 cup of milk, salt to taste, and Bobotie [2] spices.
Pour mixture over the meat.
Bake in the OVEN for 30-40 minutes until the topping is no longer liquid and turned slightly brown.

Serve

Serve bobotie with rice, and optional chutney and/ or vegetables or salad of your choice.
Enjoy!

Notes

▪ Substitute meat with lentils (tips in the blog).

▪ Substitute almonds with other nuts.

▪ Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.

▪ Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

Nov, 2018

Réunionese Rougail Saucisses

Réunionese Rougail

Rougail is the name of a spicy condiment and of the dish called Rougail Sausages, which is a curry made from smoked sausages.

La Réunion

This dish is one of the most well-known specialties from the cultural melting pot La Réunion, a French island in the Indian Ocean.

Variations

Substitute sausages with 1 can of beans, rinsed.
Add 2 finely chopped carrots, bell pepper, or other vegetable to the sauce.
Add fresh chili to taste.

The Rougail Culinary Spice Kit includes the following spices:

[1] Thyme, turmeric, bay leaves

[2] Makrut lime leaves

Réunionese Rougail Saucisses

SpiceBreeze

This dish is one of the most well-known specialties from the cultural melting pot La Réunion, one of five French oversea regions. Less than 1 Million people live on the small tropical island in the Indian Ocean between Madagascar and Mauritius. Rougail saucisses is made preferably with spicy smoked sausages or chicken.

Take a moment to smell the distinctive makrut lime leaves.

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Hands-on Time 30

Course Main Course

Cuisine La Réunionese

Servings

Ingredients

1 lb smoked sausages e.g. Andouille or vegan
1 lettuce of your choice sliced
2 carrots finely chopped
2 medium tomatoes chopped
2 onions chopped
3 cloves garlic grated
1 orange for juice
olive oil
salt & pepper

Optional

1-2 fresh chilies
1 cup vegetables of your choice e. g.
bell pepper broccoli, zucchini,
all finely chopped

Suggested Side

2 cups cooked rice

Rougail Culinary Spice Kit

Pouch [1] Thyme, turmeric, ginger, bay leaves
Pouch [2] Makrut lime leaves

Instructions

Salad

Mix 1 tbsp orange juice with salt & pepper to taste.
Add 1 tbsp oil. Mix or shake well.
Toss dressing over lettuce.

Prepare Sausages

Prick each sausage 2 times with a fork.
In a POT, bring 2 quarts of water to a boil.
Add sausages and cook for 5 minutes.
Remove the sausages. Let cool.
Cut them into 1/2-inch slices. Set aside.

Cook

In a POT, heat 2 tbsp oil over medium heat.
Fry onions until translucent.
Add garlic, carrots, and sausages.
Optionally, add chilies and other vegetables.
Fry 5-10 minutes. Stir frequently.
Add tomatoes, salt & pepper to taste, and Rougail [1] spices. Mix well.
Cover. Cook 20 minutes over low heat. Stir occasionally.

Serve

Sprinkle Rougail [2] spices to taste over plated Rougail or salad.
Enjoy!

Notes

Variations

Substitute sausages with chicken breast or thighs (cut into 1/2 inch pieces) or 1 can Kidney beans (rinsed) and skip the ‘Prepare Sausages’ step.

Nov, 2018

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

Prepare a Corn-Basil Paste: Start by blending fresh corn kernels, milk, and fragrant basil leaves until you achieve a smooth, creamy paste.

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

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.

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.

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.

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

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

Course Main Course

Cuisine Chilean

Servings

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.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

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

More Recipes from South America

Nov, 2018

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

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.
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

Oct, 2018

Oriental Pumpkin Pie Spice

Make your own Pumpkin Spice Latte or get inspired by the following recipes for an African pumpkin soup or a quick holiday movie snack! All you need is our freshly ground pumpkin pie spice blend with a hint of oriental cardamom.

SpiceBreeze Oriental Pumpkin Pie Spices:

Cinnamon, ginger, nutmeg, allspice, cloves, cardamom

Nhopi - Zimbabwean Pumpkin Soup

In a POT,

cook 1.5 lb pumpkin cubes
in 1 cup salted water.
When the pumpkin cubes are soft, mash them.
Add 1-2 tbsp peanut butter,
1-2 tsp Oriental Pumpkin Pie Spices,
and salt to taste.
Mix well. Simmer for 5 minutes.

Optionally, add hot chili powder to taste and top with milk** or heavy cream.

Pumpkin Spice Latte

In a MUG, add:

1/8 cup of strong coffee (One espresso shot brings the best result.)
1/2-2 tsp Oriental Pumpkin Pie Spices
2-4 tbsp syrup or honey
Fill the MUG with hot milk*. Mix well.

Optionally, top with whipped cream and sprinkle with Oriental Pumpkin Pie Spices.

Variation with Figs

Transfer the latte into a nice tall glass in layers in the following order:

2/3 latte, 1/2 inch whipped cream, 2 halved figs,

1/3 latte, 1/2 inch whipped cream, 2 halved figs.

Pumpkin Spiced Baked Apples

The perfect combination of tart, sweet, and spicy: pumpkin spice baked apples deconstruct the apple pie in a forgiving way and goes with anything. Create your own simple snack with our Pumpkin Spice blend!

Mexican Hot Chocolate

In a MUG,

dissolve 1 tbsp unsweetened cocoa powder
in 2 tbsp milk*.
Stir in 1-2 tsp Oriental Pumpkin Pie Spices,
and 2-4 tbsp agave syrup or honey.
Fill the MUG with hot milk*. Mix well.

Optionally, add hot chili powder to taste and top with whipped cream and sprinkle with Oriental Pumpkin Pie Spices.

Pumpkin Spice Nuts

Preheat OVEN to 350°F.

In a BOWL,

add 2 tbsp agave syrup or honey,
1-2 tsp Oriental Pumpkin Pie Spices,
and salt to taste. Mix well.
Add 2 cups chopped nuts and mix well.

In a BAKING DISH lined with PARCHMENT PAPER, spread nut mixture evenly.

Bake nuts for 10-15 minutes, stirring occasionally.

Let them cool.

Notes/ Variations: Mexican Hot Chocolate works just as well with only cinnamon and chili. Try Nhopi without spices.

Recommendations: * Whole milk or almond or soy milk. ** Coconut milk.

Category Archives: Seasonal

Nov, 2018

Cambodian Neorm Masour

Kampot Pepper

Variations

The Neorm Masour Culinary Spice Kit includes the following spices:

Cambodian Neorm Masour​

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Neorm Masur Culinary Spice Kit

Instructions

Salad dressing # 1

Salad dressing # 2

Kampot pepper sauce

Salad

Serve

Notes

Nov, 2018

South African Bobotie

Seasoned with Mango

Apricot Ginger Chutney

The Bobotie Culinary Spice Kit includes the following spices:

Variations

Vegetarian Bobotie with Lentils

South African Bobotie

Ingredients 1x2x3x

Shopping list

Suggested Sides

Culinary Spice Kit

Instructions

Meat

Finishing

Serve

Notes

Nov, 2018

Réunionese Rougail

La Réunion

Variations

The Rougail Culinary Spice Kit includes the following spices:

Réunionese Rougail Saucisses

Ingredients 1x2x3x

Optional

Suggested Side

Rougail Culinary Spice Kit

Instructions

Salad

Prepare Sausages

Cook

Serve

Notes

Nov, 2018

Chilean Pastel de Choclo

Elevate Your Pies and Casseroles with Corn Paste Delight

How to Make it

How to Use it

Enhance the 'Pino' Filling with Creative Variations

Chilean Pastel de Choclo

Ingredients 1x2x3x

Corn Paste Topping

Pino Filling - Cooking

Pino Filling - Assemble & Finish

Pastel de Choclo Culinary Spice Kit

Suggested Sides

Instructions

Corn Paste Topping

Pino Filling - Cook

Pino Filling - Assemble & Finish

Bake

Serve

Notes

Enter the Culinary World

Chilean Pastel de Choclo

Corn Blended with Basil

Variations

The Pastel de Choclo Culinary Spice Kit includes the following spices:

More Recipes from South America

Nov, 2018

Easy Fresh Cranberry Sauce

Cambodian Neorm Masour

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Pumpkin Spice Nuts