May, 2021

Austrian Kräuterbackhendl

Austrian
Kräuterbackhendl

Think Chicken Nuggest with a Twist

Who doesn’t love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. Alternatively, substitute chicken with fish fillet, or pork or veal cutlets.

The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg.

Recommended: Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try.

Kräuterbackhendl Spice Blend

Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

More Austrian-German Recipes

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Austrian Kräuterbackhendl

SpiceBreeze

Who doesn't love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg. Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try (see notes).

Pin Print

hands-on time 30

Course Main Course

Cuisine Austrian

Servings

Ingredients

1 lb chicken breast *) cut horizontal
2 eggs
1/2 cup whole grain flour **)
1 cup bread crumbs **)
4 oz sour cream ***)
2 tsp mustard
1 pickle finely chopped
2 tbsp fresh chives chopped
1 lemon for juice
salt & pepper
sugar
oil

Kräuterbackhendl Culinary Spice Kit

Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

Suggested Sides

Boiled potatoes or French fries
Cooked cauliflower, white asparagus, or kohlrabi; or frozen mixed vegetables (cooked in some water and butter).
Fresh baby spinach and crumbled bacon.
Potato-rutabaga salad see recipe link in the notes

Instructions

Dipping Sauce ***)

In a BOWL, mix sour cream with 1 tsp mustard.
Add pickle and chives. Mix well.
Season to taste with salt, and lemon juice.
Optionally, add a dash of sugar.

Breading

Season dry thin chicken slices with salt & pepper to taste.
In a BOWL, mix eggs with Kräuterbackhendl spices, 1 tsp mustard, 1 tsp lemon juice, 1 tsp oil, and salt & pepper to taste.
Prepare on 3 PLATES, one each for the flour, egg mixture, and bread crumbs.
With a fork, dip 1 chicken slice at a time in the flour. Shake off any excess.
Next dip it in the egg mixture, then coat it with bread crumbs.

Frying

In a PAN, heat oil over medium heat.
Fry chicken slices for about 5 minutes, turning halfway. Don't crowd the PAN.

Serve

Serve the chicken with the dipping sauce and your preferred sides.
Enjoy!

Notes

*) Substitute with fish fillet, or pork or veal cutlets.

**) Substitute with nut flour and ground nuts.

***) Substitute sour cream with 3 oz crème fraîche & 1 oz buttermilk, or add 1 tbsp chopped capers.

Potato-rutabaga salad recipe

Apr, 2021

Belgian Endive Apple Salad

Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner with Belgian Carbonnade à la Flamande.

Ingredients

2-3 Belgian endives
1-2 sweet apples
1 tbsp (apple cider) vinegar
1 tbsp (vegetable) oil
salt & pepper
Optionally:
crushed walnuts
fresh parsley, chopped
crumbled blue cheese or feta.

Instructions

Slice endives into 1/4 inch wide strips.

Cut apples into 8 wedges. Slice wedges crosswise 1/4 inch wide.

Season to taste with salt & pepper.

Finish with vinegar and oil.

Optionally, top with crushed walnuts, parsley, and/or crumbled blue cheese or feta.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Apr, 2021

Thailandese Pad See Ew

SpiceBreeze

The Chinese-influenced Thai dish, Pad See Ew, translates to "fried [with] soy sauce." It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.

Pin Print

Hands-on time 30

Course Main Course

Cuisine Thai

Servings

Ingredients

8 oz chicken breast thighs, or tenders, thinly sliced
12 oz bok choy leaves sliced, stems thinly sliced
8 oz wide long noodles* al dente**
2 cloves garlic chopped
3 eggs
4.5 tbsp soy sauce*** or tamari
1 tbsp vinegar
0.5 tbsp brown sugar
oil

Pad See Ew Culinary Spice Kit

Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Optional

limes for juice
fish sauce

Instructions

Step 1)

In a CUP, mix sugar and Pad See Ew spices.
Stir in 4 tbsp soy sauce and vinegar.

Step 2)

In a large PAN or WOK, heat 1 tbsp oil over high heat.
Fry chicken until brown.
Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

Reduce heat to medium. Add 1 tbsp oil.
Stir-fry garlic until fragrant (about 30 sec.).
Fry bok choy stems until soft. Take them out.

Step 4)

Fry noodles until they dry out.

Step 5)

Add the sauce and toss until all noodles are well coated.

Step 6)

Crack the eggs into the center of the PAN and break the yolk.
When the eggs are half-cooked, mix them with the noodles.

Step 7)

Increase heat to high.
Fry noodles until they start to burn a bit.

Step 8)

Add bok choy leaves.
Return the stems and chicken without any liquid.
Stir-fry until reheated and leaves are wilted.
Optionally, finish to taste with lime juice and fish sauce.
Enjoy!

Notes

* Try fresh rice noodles if you can find them.

** Cooked until still really firm to the bite.

*** Recommended: 1/3 dark soy sauce if available.

Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Thailandese Pad See Ew

The Chinese-influenced Thai dish, Pad See Ew, translates to “fried [with] soy sauce.” It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.

8 oz chicken breast (thighs, or tenders, thinly sliced)
12 oz bok choy (leaves sliced, stems thinly sliced)
8 oz wide long noodles* (al dente**)
2 cloves garlic (chopped)
3 eggs
4.5 tbsp soy sauce*** or tamari
1 tbsp vinegar
0.5 tbsp brown sugar
oil

Pad See Ew Culinary Spice Kit

Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Optional

limes for juice
fish sauce

Step 1)

In a CUP, mix sugar and Pad See Ew spices.
Stir in 4 tbsp soy sauce and vinegar.

Step 2)

In a large PAN or WOK, heat 1 tbsp oil over high heat.
Fry chicken until brown.
Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

Reduce heat to medium. Add 1 tbsp oil.
Stir-fry garlic until fragrant (about 30 sec.).
Fry bok choy stems until soft. Take them out.

Step 4)

Fry noodles until they dry out.

Step 5)

Add the sauce and toss until all noodles are well coated.

Step 6)

Crack the eggs into the center of the PAN and break the yolk.
When the eggs are half-cooked, mix them with the noodles.

Step 7)

Increase heat to high.
Fry noodles until they start to burn a bit.

Step 8)

Add bok choy leaves.
Return the stems and chicken without any liquid.
Stir-fry until reheated and leaves are wilted.
Optionally, finish to taste with lime juice and fish sauce.
Enjoy!

* Try fresh rice noodles if you can find them.

** Cooked until still really firm to the bite.

*** Recommended: 1/3 dark soy sauce if available.

Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.

Mar, 2021

Indonesian Gulai

SpiceBreeze

Chicken or another protein of choice simmers in a rich coconut sauce with a note of lemongrass, galangal, and makrut lime. This is Gulai, an Indonesian favorite. It's simple to prepare and ready in no time. Try to use up some leftover eggs? Gulai make hardboiled eggs appear in a new delight.

Pin Print

hands-on time 30

Course Recipes

Cuisine Indonesian

Servings

Ingredients

1 lb chicken breast or thighs cut into 1-inch pieces
2 cups rice
1/2 cup tomato puree
1 can coconut milk 13.5 oz
1 English cucumber sliced
8 oz broccoli or bok choy steamed
3 shallots finely chopped
2 cloves garlic finely chopped or grated
1/2 inch ginger finely chopped or grated
oil
salt

Gulai Culinary Spice Kit

Lemongrass, galangal, turmeric, mint, makrut lime, chili, coriander, star anise, lemon crystal, lime peel

Optional

anchovy or shrimp paste to taste
fresh chilies

Instructions

Cook rice according to package instructions.
In a POT, heat 1 tbsp oil over medium heat.
Fry onions and garlic for 1 minute.
Carefully of splatters, add tomato puree and Gulai spices.
Optionally, add anchovy or shrimp paste. Mix well.
Cook over low heat for 5 minutes.
Add chicken and 1 cup hot water.
Bring to a boil and cook over low heat for 5 minutes.
Add coconut milk.
Optionally, add whole fresh chilies.
Bring to a boil and cook over low heat for 5-10 minutes or until chicken is tender.
Take the chicken out, shred it with two forks, and return it to the sauce.
Serve with rice, steamed vegetables, and cucumber slices.
Enjoy!

Notes

Substitute chicken with turkey, beef or pork tenderloin, lamb or fish fillet, lentils, tofu, or 6-8 hard-boiled eggs.
Substitute coconut milk with heavy cream.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Mar, 2021

Dublin Spice Bag

SpiceBreeze

Spice Bags have become a popular street food sensation in the bustling streets of Dublin. Their origins are somewhat mysterious, but Spice Bags are essentially paper bags filled with succulent fried chicken and crispy fries, generously topped with onions, occasionally bell peppers, and zesty chili slices for an added kick. Notably, Sichuan pepper often plays a role in the Chinese Five Spice blend, contributing to the bags' distinctive flavor profile. For those unfamiliar with its potency, it's advisable to start with using up to half of the provided pouch, gradually adjusting to personal taste preferences.

Pin Print

hands-on time 30

Course Main Course

Cuisine Asian, Irish

Servings

Ingredients

Protein

1.5 lbs chicken breast ^[1] bone and skinless, cut into thin strips

Fresh Produce

3 tbsp orange juice ^[2]
2 lbs potatoes ^[3] peeled, cut in stripes
1 onion peeled, halved, sliced (optional)
1 bell pepper green and/ or red, cut in thin stripes (optional)

Dairy & Eggs

1 egg

Packaged Goods/Staples

4 tbsp soy sauce ^[4]
2 cups breadcrumbs ^[5]
oil & salt
4 paper bags optional

Culinary Spice Kit

Pouch [1] Star anise, fennel, cinnamon, garlic, cloves
Pouch [2] Sichuan pepper, chilies (mild)

Instructions

Marinate the Chicken

In a BOWL, mix the chicken, Spice Bag [1] spices, 3 tbsp of tamari, orange juice, and Spice Bag [2] spices to taste.
Cover and let it marinate in the fridge for 1 hour.

Potatoes

In a BOWL, mix the potatoes with 3 tbsp of oil and salt to taste.
Place the potatoes in a single layer on a non-stick BAKING SHEET.
Bake in the oven at 400°F for 30-40 minutes, turning them halfway through the cooking time.

Prepare the Chicken

On a PLATE, beat an egg and add salt to taste.
Coat the chicken thoroughly with the beaten egg.
On a different PLATE, spread breadcrumbs.
Coat the chicken thoroughly with the breadcrumbs.

Fry the Chicken

In a PAN, heat 2 tbsp of oil over high heat.
Fry the chicken pieces until they turn brown and crispy.
Remove the chicken from the pan and set them aside.

Fry the Vegetables

In the same PAN, fry the onion for 5 minutes over medium heat.
Add the bell pepper and 1 tbsp of tamari halfway through cooking.

Serve

Serve the chicken and potatoes in paper bags.
Top with the fried vegetables.
Enjoy!

Notes

[1] Variation: Substitute chicken with boneless pork cutlets or firm, drained tofu.

[2] Alternative: Any fruit juice of your choice.

[3] Optionally, substitute potatoes with sweet potatoes or yam or frozen fries.

[4] Visit our blog for soy sauce alternatives.

[5] Variations: panko or ground almonds.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Expand your creativity

Mar, 2021

Spanish Paella Valenciana

SpiceBreeze

Spaniards hold the authenticity of Paella in high regard, often critiquing even renowned chefs for adding creative twists. Traditional Paella Valenciana is made with chicken and rabbit, while we offer both a chicken variation and a popular seafood version. You can also top it off with mussels, cooked in white wine and garlic for extra depth. Our spice kit includes saffron—the world’s most precious spice—known for its rich, concentrated flavor even in small amounts.

Pin Print

hands-on time 30

Course Main Course

Cuisine Spanish

Servings

Ingredients

Protein

1.5 lbs chicken thighs or breast cut into 2-inches cubes

Fresh Produce

4 oz snap or snow peas
1 tomato chopped
1 red bell pepper sliced, fried (optional)

Special Ingredients

2 cups Arborio or any short grain rice
4 oz butter beans, Edamame, white kidney or fava beans (cooked)

Staples Group 1: Liquid, Dairy, Fat

4-5 cups stock chicken or fish
4 tbsp olive oil

Staples Group 2: Salty, Sour, Sweet

salt & pepper
1-2 lemons

Staples Group 3: Breading, Onion & Co

2 cloves garlic finely chopped or grated

Culinary Spice Kit

1 pouch Paella [1] spice blend Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
1 pouch Paella [2] spice Spanish saffron

Alternative Spices

1 bay leave add leave in whole
1 tbsp paprika
1 tsp rosemary
1 tsp smoked paprika optional
0.5 tsp cayenne optional

Instructions

Prepare

In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

In a PAN*, heat olive oil.
Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
Push meat to the edges.
In the center of the PAN, add the vegetables and fry until they turn slightly brown.
Mix them with the meat.
Reduce heat to medium. Add garlic and fry for about 1 minute.
Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
Distribute rice throughout the PAN and make sure that the rice is covered with stock.
Bring to boil. Do not stir again!
Simmer for about 15-20 minutes until the rice is cooked.
After 10 minutes, cover the PAN with a lid or aluminum foil.
Turn the heat off.
Let rest for 5 minutes.

Optional

Garnish with fried bell pepper.

Serve

Serve with lemon wedges.
Enjoy!

Notes

▪ Substitute half of the chicken with rabbit or pork.

▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.

▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.

*Recommended: Paella or large skillet pan.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Spanish Paella Valenciana

Spaniards take the authenticity of Paella very serious. They even criticize renowned chefs for creative variations. The authentic Paella Valenciana is made with chicken and rabbit. Our variations offer chicken or the popular seafood version. Mussels, cooked in white wine and garlic, can be an additional topping. The spice kit includes saffron, the most expensive spice in the world. Small amounts carry an intensive flavor.

Shopping List

1.5 lbs chicken thighs or breast (cut into 2-inches cubes)
2 cups Arborio or any short grain rice
4 oz butter beans, Edamame, white kidney or fava beans (cooked)
4 oz snap or snow peas
4-5 cups stock (chicken or fish)
1-2 lemons
1 tomato (chopped)
2 cloves garlic (finely chopped or grated)
4 tbsp olive oil
salt & pepper

Optional

1 red bell pepper (sliced, fried)

Culinary Spice Kit

[1] Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
[2] Spanish saffron

Alternative Spices

1 bay leave (add leave in whole)
1 tbsp paprika
1 tsp rosemary
1 tsp smoked paprika (optional)
0.5 tsp cayenne (optional)

Prepare

In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

In a PAN*, heat olive oil.
Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
Push meat to the edges.
In the center of the PAN, add the vegetables and fry until they turn slightly brown.
Mix them with the meat.
Reduce heat to medium. Add garlic and fry for about 1 minute.
Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
Distribute rice throughout the PAN and make sure that the rice is covered with stock.
Bring to boil. Do not stir again!
Simmer for about 15-20 minutes until the rice is cooked.
After 10 minutes, cover the PAN with a lid or aluminum foil.
Turn the heat off.
Let rest for 5 minutes.

Optional

Garnish with fried bell pepper.

Serve

Serve with lemon wedges.
Enjoy!

▪ Substitute half of the chicken with rabbit or pork.

▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.

▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.

*Recommended: Paella or large skillet pan.

Spanish

saffron

Category Archives: Spring

May, 2021

Austrian Kräuterbackhendl

Think Chicken Nuggest with a Twist

Kräuterbackhendl Spice Blend

Share

More Austrian-German Recipes

Austrian Kräuterbackhendl

Ingredients 1x2x3x

Kräuterbackhendl Culinary Spice Kit

Suggested Sides

Instructions

Dipping Sauce ***)

Breading

Frying

Serve

Notes

Apr, 2021

Ingredients

Instructions

Enter the Culinary World

Apr, 2021

Thailandese Pad See Ew

Ingredients 1x2x3x

Pad See Ew Culinary Spice Kit

Optional

Instructions

Step 1)

Step 2)

Step 3)

Step 4)

Step 5)

Step 6)

Step 7)

Step 8)

Notes

Enter the Culinary World

Thailandese Pad See Ew

Pad See Ew Culinary Spice Kit

Optional

Step 1)

Step 2)

Step 3)

Step 4)

Step 5)

Step 6)

Step 7)

Step 8)

Mar, 2021

Indonesian Gulai

Ingredients 1x2x3x

Gulai Culinary Spice Kit

Optional

Instructions

Notes

Enter the Culinary World

Mar, 2021

Dublin Spice Bag

Ingredients 1x2x3x

Protein

Fresh Produce

Dairy & Eggs

Packaged Goods/Staples

Culinary Spice Kit

Instructions

Marinate the Chicken

Potatoes

Prepare the Chicken

Fry the Chicken

Fry the Vegetables

Serve

Notes

Enter the Culinary World

Mar, 2021

Spanish Paella Valenciana

Ingredients 1x2x3x

Protein

Fresh Produce

Special Ingredients

Culinary Spice Kit

Austrian
Kräuterbackhendl

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients