Cambodian Pahut

Cambodian Pahut

Cambodian Pahut

Cambodian Pahut

SpiceBreeze
These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.
hands-on time 30 minutes
Course Main Course
Cuisine Californian
Servings 3

Ingredients
  

Fish Patties

  • 1.25 lb white fish fillet [1]
  • 2 green onions
  • 1-2 cloves garlic
  • 1-3 tsp (brown) sugar

Green Beans

  • 1 lb green beans, ends trimmed
  • 1 tbsp soy sauce [2]
  • 1-2 cloves garlic, chopped (optional)
  • 1 tbsp sesame seeds (optional)
  • oil
  • salt & pepper

Pahut Culinary Spice Kit

  • Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives

Suggested Sides

  • cooked rice
  • baked potatoes
  • fresh bread

Instructions
 

Fish Patties

  • Roughly cut fish into 1-inch size pieces, and chop onions.
  • In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
  • Form the mixture into patties, about 2-inches in diameter.
  • In a PAN, heat oil over medium heat.
  • Fry fish patties until brown, about 4 minutes each side.
  • Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.

Green Beans [3]

  • In a large POT with boiling water, cook beans for 3 minutes.
  • Drain and set aside.
  • In a PAN, heat oil over medium heat.
  • Add garlic for 1 minute.
  • Fry beans for about 3 minutes until they are crisp and tender.
  • Add soy sauce [2] and cook for 2 minutes, stirring constantly.
  • Optionally, garnish with sesame seeds.
  • Enjoy!

Notes

[1] For instance: cod, tilapia, halibut, haddock, flounder.
Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.
[2] Substitutes: see our blog about tamari.
[3] Alternative without oil:
Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.

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Cambodian Pahut

Lorem

Cambodian Pahut

Lorem

Cambodian Pahut

Lorem

Cambodian Pahut

Lorem

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Cambodian Pahut

Cambodian Pahut

SpiceBreeze
These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.
hands-on time 30 minutes
Course Main Course
Cuisine Californian
Servings 3

Ingredients
  

Fish Patties

  • 1.25 lb white fish fillet [1]
  • 2 green onions
  • 1-2 cloves garlic
  • 1-3 tsp (brown) sugar

Green Beans

  • 1 lb green beans, ends trimmed
  • 1 tbsp soy sauce [2]
  • 1-2 cloves garlic, chopped (optional)
  • 1 tbsp sesame seeds (optional)
  • oil
  • salt & pepper

Pahut Culinary Spice Kit

  • Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives

Suggested Sides

  • cooked rice
  • baked potatoes
  • fresh bread

Instructions
 

Fish Patties

  • Roughly cut fish into 1-inch size pieces, and chop onions.
  • In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
  • Form the mixture into patties, about 2-inches in diameter.
  • In a PAN, heat oil over medium heat.
  • Fry fish patties until brown, about 4 minutes each side.
  • Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.

Green Beans [3]

  • In a large POT with boiling water, cook beans for 3 minutes.
  • Drain and set aside.
  • In a PAN, heat oil over medium heat.
  • Add garlic for 1 minute.
  • Fry beans for about 3 minutes until they are crisp and tender.
  • Add soy sauce [2] and cook for 2 minutes, stirring constantly.
  • Optionally, garnish with sesame seeds.
  • Enjoy!

Notes

[1] For instance: cod, tilapia, halibut, haddock, flounder.
Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.
[2] Substitutes: see our blog about tamari.
[3] Alternative without oil:
Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.
European Cucumber Soup

European Cucumber Soup or Pasta Sauce

European Cucumber Soup

European Cucumber Soup or Pasta Sauce

SpiceBreeze
As you delve into each spoonful, you'll discover a symphony of tastes, from the subtle sweetness of the cucumbers and cream to the savory notes of the onions and garlic. The infusion of aromatic herbs and spices adds depth and complexity, creating a culinary journey that is both comforting and exciting. This European cucumber soup or pasta sauce is not only a treat for your taste buds but also a celebration of the vibrant ingredients that thrive during the warm season.
Serve with your preferred crunchy topping!
hands-on time 30 minutes
Course Main Course
Cuisine European
Servings 3

Ingredients
  

Soup [Pasta Sauce]

  • 1 English cucumber [1]
  • 1 shallot [2] finely chopped
  • 1 clove garlic finely chopped (optional)
  • oil
  • salt & pepper

Soup Only

  • 1 cup heavy cream [3]

Pasta Only

  • 1/2 cup heavy cream [3]
  • 8 oz wide noodles

Cucumber Soup Culinary Spice Kit

  • Thyme, oregano, basil, rosemary, sage, fennel, lemon and orange peel

Optional

  • Serve soup over cooked potato [4] cubes or with fresh baguette slices.

Choose One Topping

  • ham strips fried
  • bacon strips fried
  • steak strips fried
  • chicken strips fried
  • salmon cubes fried
  • tofu cubes fried
  • leftover meat fried

Instructions
 

Soup

  • Cut cucumber roughly into about 1-inch chunks. [5]
  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent. Add garlic for 1 minute.
  • Add cucumber chunks and 1 cup of water. Bring to a boil.
  • Cook over medium-low heat for 10 minutes. Turn heat off.
  • With a HAND BLENDER, blend the cucumbers in the POT into a smooth puree.
  • Add cream, 1 tbsp of the Cucumber spices and salt & pepper to taste.
  • Bring to a boil. Cook over medium-low heat for 5 minutes.

Pasta Sauce

  • Follow the soup directions, but reduce water and cream to 1/2 cup each.
  • Pour sauce over pasta.

Serve

  • Serve with your preferred topping. Enjoy!

Notes

[1] Substitute with 10 oz of zucchini or cauliflower.
[2] Substitute with a half medium onion.
[3] Substitute with sour cream or vegan alternatives.
[4] Substitute with any root vegetables.
[5] If you like small cucumber pieces in your soup or pasta sauce:
Peel about 1/3 of the cucumber and add the peel to the remaining cucumber.
Cut the peeled part into 1/4-inch cubes. Set aside. Add the cubes to the POT together with the cream.
 

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European Cucumber Soup

European Cucumber Soup or Pasta Sauce

SpiceBreeze
As you delve into each spoonful, you'll discover a symphony of tastes, from the subtle sweetness of the cucumbers and cream to the savory notes of the onions and garlic. The infusion of aromatic herbs and spices adds depth and complexity, creating a culinary journey that is both comforting and exciting. This European cucumber soup or pasta sauce is not only a treat for your taste buds but also a celebration of the vibrant ingredients that thrive during the warm season.
Serve with your preferred crunchy topping!
hands-on time 30 minutes
Course Main Course
Cuisine European
Servings 3

Ingredients
  

Soup [Pasta Sauce]

  • 1 English cucumber [1]
  • 1 shallot [2] finely chopped
  • 1 clove garlic finely chopped (optional)
  • oil
  • salt & pepper

Soup Only

  • 1 cup heavy cream [3]

Pasta Only

  • 1/2 cup heavy cream [3]
  • 8 oz wide noodles

Cucumber Soup Culinary Spice Kit

  • Thyme, oregano, basil, rosemary, sage, fennel, lemon and orange peel

Optional

  • Serve soup over cooked potato [4] cubes or with fresh baguette slices.

Choose One Topping

  • ham strips fried
  • bacon strips fried
  • steak strips fried
  • chicken strips fried
  • salmon cubes fried
  • tofu cubes fried
  • leftover meat fried

Instructions
 

Soup

  • Cut cucumber roughly into about 1-inch chunks. [5]
  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent. Add garlic for 1 minute.
  • Add cucumber chunks and 1 cup of water. Bring to a boil.
  • Cook over medium-low heat for 10 minutes. Turn heat off.
  • With a HAND BLENDER, blend the cucumbers in the POT into a smooth puree.
  • Add cream, 1 tbsp of the Cucumber spices and salt & pepper to taste.
  • Bring to a boil. Cook over medium-low heat for 5 minutes.

Pasta Sauce

  • Follow the soup directions, but reduce water and cream to 1/2 cup each.
  • Pour sauce over pasta.

Serve

  • Serve with your preferred topping. Enjoy!

Notes

[1] Substitute with 10 oz of zucchini or cauliflower.
[2] Substitute with a half medium onion.
[3] Substitute with sour cream or vegan alternatives.
[4] Substitute with any root vegetables.
[5] If you like small cucumber pieces in your soup or pasta sauce:
Peel about 1/3 of the cucumber and add the peel to the remaining cucumber.
Cut the peeled part into 1/4-inch cubes. Set aside. Add the cubes to the POT together with the cream.
 
Brazilian Coxinha

Brazilian Coxinha

Coxinha

Little Thighs

Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe. 

Brazilian Sauce

These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.

The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.

Variations
  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Add a cream cheese dip.
  • Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:

Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Coxinha
Coxinha

Brazilian Coxinha

SpiceBreeze
Coxinha ("little thigh") is one of the most famous savory snacks in Brazil and is indispensable to any party. Each bar and each family has its own recipe. The fried crisp 'drumsticks' filled with a well-seasoned sauce are so scrumptious - you can't just have one.
Of course, we offer an easier version without the breading and frying as well (see notes).
Tip: Fill any leftover dough with a cube of cheese and/ or ham, and optionally hot chili slices.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Protein

  • 1 lb chicken cooked and shredded

Fresh Produce

  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped

Dairy

  • 1/2 cup cream cheese optional

Packaged Goods/Staples

  • 1 cup chicken broth
  • oil
  • salt & pepper

Dough*

  • 2.5 cups chicken or vegetable broth
  • 2 cups rice flour
  • 3 oz butter

Breading*

  • 1 egg whisked
  • 1-2 cups flour gluten free: almond flour

White dipping sauce (optionally)

  • 1/4 cup milk
  • 8 oz cream cheese

Coxinha Culinary Spice Kit

  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over low heat.
  • Fry garlic and onions until the onions turn translucent.
  • Add chicken, tomatoes, green onions, and salt to taste.
  • Season with the Coxinha spices to taste. Start with 1 tsp.
  • Cook 10 min. Add broth and opt. cream cheese.
  • Cook about 10-20 minutes until the liquid is reduced.

Dough*

  • In a POT, heat broth and melt butter.
  • Over low heat, add flour and salt & pepper to taste.
  • Stir constantly until smooth and the dough loosens from the pot. Let it cool.

Coxinha

  • Form a “golf” ball with the dough.
  • Flatten it in your palm.
  • Place the filling in the center, close, and form a smooth ball.
  • Optionally, mold it into a drumstick or any other shape.

Breading*

  • Coat Coxinhas in egg, then in flour.

Frying*

  • In a POT, heat enough oil to cover Coxinhas.
  • Fry Coxinhas until they turn golden all around.

White dipping sauce (optionally)

  • Heat milk with salt & pepper. Stir in the cream cheese.

Serve

  • Serve Coxinhas with a fresh salad and a dipping sauce.
  • Enjoy!

Notes

Variations
  • Substitute chicken with:
    • any ground meat or
    • mixed vegetables and chopped mushrooms or
    • your favorite cheese or
    • a combination of any of these ingredients to taste.
Short version without forming the drumstick-balls:
  • Skip the dough, breading, and frying.
  • Add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
Ghanaian Grill Suya

Ghanaian Suya BBQ for Meat or Vegetables

Ghanaian
Suya BBQ

African Marinade for Meat or Vegetables

Suya is a popular grilling spice blend in West African cuisine, particularly in Nigeria and Ghana. Use it with meat or vegetables.

For the authentic seasoning, add ground peanuts and chilies to taste.

Suya Spice Blend
Ginger, garlic, onion, black pepper, nutmeg, cloves
Ghanaian Grill Suya

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Ghanaian Grill Suya

Ghanaian Suya BBQ for Meat or Vegetables

SpiceBreeze
Suya is a popular grilling spice blend in West African cuisine, particularly in Nigeria and Ghana. Use it with meat or vegetables. For the authentic seasoning, add ground peanuts and chilies to taste. In any case, you can enjoy the bold suya flavor with our suya spice blend. The chutney blend is hot. Use it to taste or double the ingredients for less heat.
hands-on time 30 minutes
Course Main Course
Cuisine Ghanaian
Servings 3

Ingredients
  

Suya BBQ

  • 1.5 lbs grill meat [1]
  • 12 skewers [2] (optionally)
  • 1-2 tsp ground peanuts (optionally)
  • 1-2 tsp chili powder (optionally)

Suya Culinary Spice Kit

  • Ginger, garlic, onion, black pepper, nutmeg, cloves

Chutney

  • 10 oz mango flesh [3]
  • 1/2 cup chopped onions
  • 1/2 bell pepper [4]
  • 1/2 cup sugar [5] (or less to taste)
  • 1/2 cup vinegar [6]

Chutney Culinary Spice Kit

  • Garlic, coriander, cinnamon, onion, cumin, turmeric, curry leaves, fenugreek, cilantro, ginger, yellow mustard, cardamom, black pepper, chilies, bay leaves, nutmeg, cloves

Instructions
 

Suya BBQ

  • Cut meat or substitute into slices or strips, about 0.5 inches thin.
  • If using strips, thread them on skewers [2].
  • In a CONTAINER, mix Suya spices with 2 tbsp oil.
  • Optionally, add ground peanuts and/or chilies to taste.
  • Add meat or substitute.
  • Let it marinate for 1 to 2 hours.
  • Grill meat or substitute or fry it in hot oil.

Chutney

  • Chop mango and bell pepper into bite-size pieces.
  • In a small POT, add all ingredients with Chutney spices (all or to taste) and 1/2 cup of water. Mix well.
  • Bring to a boil.
  • Cook without a lid for 20 to 40 minutes over low heat until the ingredients are tender and the chutney thickened.
  • Occasionally, check if there is enough liquid. If necessary, add 1 tbsp of water at a time.
  • Serve Suya BBQ with chutney and a selection of sides.
  • Enjoy!

Notes

[1]
  • Any grill meat works well that can be cut into slices or strips.
  • Or substitute meat with eggplant, zucchini, or firm tofu.
[2] If using wooden skewers, soak them for 30 minutes in water.
[3] Substitute mango with peaches or pineapples.
[4] Recommended color for the bell pepper: red, orange, or yellow.
[5] Recommended is brown sugar. But white sugar works too.
[6] Any of these works: apple cider vinegar, white wine vinegar, or similar.
Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

Cajun Blackened Fish

SpiceBreeze
Our new Cajun blend is tailored to prepare a blackened fish or poultry. Blackening seals the juice in the fish or meat in the seasoning crust. Use an outside grill to avoid a kitchen filled with smoke. However, blackening is not required to make a delicious dinner with this Cajun blend. Traditional frying works great as well.
hands-on time 30 minutes
Course Main Course
Cuisine Cajun
Servings 3

Ingredients
  

Protein

  • 1 lb fish filet salmon, halibut, sea bass, catfish, or haddock

Fresh Produce

  • 3 cloves garlic thinly sliced
  • 1 lemon quartered

Dairy

  • 1 tbsp parmesan cheese grated
  • butter

Packaged Goods/Staples

  • olive oil
  • vegetable oil
  • salt & pepper

Blackened Culinary Spice Kit

  • Paprika, garlic, yellow mustard, onions, black peppercorns, oregano, cumin, cayenne, thyme, bay leaves, celery seeds

Suggested Sides

  • ▪ green asparagus or endives steamed
  • ▪ coleslaw or green lettuce salad
  • ▪ pearl couscous, orzo pasta, or rice
  • ▪ sweet potatoes cooked or baked

Instructions
 

Asparagus

  • In a POT, heat  1 tbsp olive oil over medium heat.
  • Add 1 tbsp butter, garlic, and asparagus.
  • Season with salt & pepper to taste.
  • Cook over low heat for about 5 minutes. Flip the asparagus occasionally.
  • Scoop the asparagus out and keep it warm.

Sauce

  • In the same POT, careful of splatters, add 1 cup of water, parmesan, and salt & pepper to taste.
  • Mix well and bring to a boil.
  • Turn off. Keep warm.

Fish

  • Season fish with Blackened spices and salt to taste.
  • In a PAN, heat 1 tsp vegetable oil (not olive oil!) to smoking hot.
  • Stir in 2 tbsp of butter. Add fish.
  • Flip the fish when one side is blackened.
  • Lower the heat if the fish needs more time to cook through.
  • Serve the fish with lemon, asparagus with sauce, and your selected additional side/s.
  • Enjoy!

Notes

▪ Alternatively, fry the fish over medium heat.
▪ Substitute the fish with chicken breast pounded down to 0.5-inch thickness.

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Turkish Lahmacun

Turkish Lahmacun

Turkish Lahmacun
Turkish Lahmacun

Turkish
Lahmacun

Turkish Pizza in a Pan
The pizza-style lahmacun, or lahmajoun, or translated “meat on dough” is popular in the Eastern Mediterranean region from Lebanon to Turkey.

The crust has a thin crispy-soft texture from the stone oven. Our recipe is an equivalent shortcut baked on store-bought tortilla.
Lahmacun Spice Blend

Paprika, Turkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Turkish Lahmacun

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Lahmacun Ingredients Overview

Turkish Lahmacun
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Lahmacun Spice Blend
  • paprika powder
  • Turkish Marash pepper flakes
  • Turkish Urfa pepper flakes
  • tart anardana (pomegranate) (ground)
  • oregano leaves
Turkish Lahmacun
Lahmacun Blend to Season for Vegetable Dishes
Turkish Lahmacun
Turkish Lahmacun
Turkish Lahmacun
Turkish Lahmacun
Turkish Lahmacun

Turkish Lahmacun

SpiceBreeze
The pizza-style lahmacun, or lahmajoun, or translated "meat on dough" is popular in the Eastern Mediterranean region from Lebanon to Turkey. The crust has a thin crispy-soft texture from the stone oven. At home, it's traditionally baked in a pan without oil. The meat infused with summer vegetables creates a refreshing juicy topping. Enjoy lahmacun rolled up with or without salad filling.
Hands-on time 30 minutes
Course Main Course
Cuisine Turkish
Servings 3 servings

Ingredients
  

Protein

  • 1 lb lamb or beef [1] ground

Fresh Produce

  • 1 large onion
  • 2 cloves garlic optional
  • 1 bunch parsley [2]
  • 1 1/2 bell pepper 1/2 green, 1 red [3]
  • 1-2 lemons for juice

Packaged Goods/Staples

  • 2-4 tbsp tomato paste unflavored
  • 1/4 cup olive oil
  • salt & pepper
  • 12 (gluten-free) tortilla wraps [4] 8-inch

Suggested Toppings [5]

  • 1 lettuce of your choice chopped
  • 1-2 tomatoes sliced
  • 1 large onion halved & thinly sliced
  • 1 cup (vegan: cashew) yogurt plain

Lahmacun Culinary Spice Kit

  • Paprika, Turkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Instructions
 

Seasoning Paste Step 1 - Option 1: Blend Fresh Produce with Food Processor

  • Ingredients needed in this step: onions, cloves garlic, parsley, bell pepper
  • In a FOOD PROCESSOR, blend onion and garlic into a paste.
  • Add parsley and bell peppers and chop coarsely. Make sure that some tiny pieces are still visible.

Seasoning Paste Step 1 - Option 2: Chop Fresh Produce without Food Processor

  • Ingredients needed in this step: onions, garlic, parsley, bell pepper
  • Grate onion and garlic, and finely chop parsley and bell peppers.

Seasoning Paste Step 2 - Mix with Remaining Ingredients

  • Ingredients needed in this step: seasoning paste from step 1, oil, tomato paste, spices
  • In a BOWL, add seasoning paste from step 1.
  • Stir in 1/4 cup olive oil and 2 tbsp tomato paste.
  • Add Lahmacun spices, salt (1.5 tsp recommended), and black pepper to taste. Mix well.
  • Add meat and knead well.

Resting Time

  • Let the meat mixture rest for 15 minutes.
  • If the liquid is not full absorbed, add more tomato paste.

Spread Meat Mixture onto Tortilla

  • On each tortilla, distribute about 2 tbsp of the meat mixture thinly up to the very edges.

Bake Option 1: in PAN (without oil)

  • Bake in a medium hot PAN (without oil) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Bake Option 2: in OVEN - Preheat to 325°F

  • Bake in the OVEN (on parchment paper) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Tip

  • To keep the lahmacuns warm until all are done, place the 2nd cooked lahmacun face down on top of the 1st one, the 3rd face up on top. Repeat.

Serve

  • Sprinkle lemon juice to taste on your lahmacun and add the toppings of your choice.
  • Roll up and enjoy!

Notes

[1] Substitute lamb with any other ground meat.
Substitute meat with 2 cups of cooked lentils or bulgur.
[2] Optionally, substitute or mix with fresh cilantro.
[3] Optionally, substitute with bell pepper in a different color, for instance, orange, yellow.
[4] A thin pizza crust is more authentic if it's available.
[5] More topping options:  thinly sliced red or green cabbage, rucola, ranch dressing, flat parsley