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1
May, 2021
Japanese Okonomiyaki

Japanese Okonomiyaki

How to cook 34 authentic global recipes without tedious planning.
Japanese Okonomiyaki

Japanese Okonomiyaki

SpiceBreeze
Okonomiyaki is a savory Japanese pancake. The name translates to 'grill what you like'. The most popular ingredients are stock made from seaweed and shredded green cabbage. Okonomiyaki is also called 'Japanese pizza'. Like the Italian relative, you can add any desired toppings. A top seller at festivals is a thinner version that is wrapped around a stick.
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hands-on time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 3 medium eggs
  • 5 cups savoy or green cabbage (packed), finely chopped
  • 3 green onions finely sliced
  • 1.5 cups flour
  • 1 tsp baking powder
  • 1/4 cup tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tamari or soy sauce
  • mayonnaise
  • 1 lemon for juice
  • oil
  • salt

Okonomiyaki Culinary Spice Kit

  • [Okonomiyaki] dried seaweed
  • [Shichimi Togarashi] sesame seeds, seaweed flakes, poppy seeds, orange peel, chili, Sichuan pepper

Optional Ingredients

  • Substitute 1 cup of cabbage with 1 cup of bacon, mung bean sprouts, shrimps, or sliced squid, or a mix of it. Mix well.

Optional Typical Toppings

  • bonito fish flakes, seaweed flakes, pickled ginger, or fried bacon

Instructions
 

Seaweed

  • In a medium BOWL, mix Okonomiyaki spices with 1 cup of water.
  • Let soak for 15 minutes. Set aside.

Sauce

  • In a small BOWL, mix ketchup, Worcestershire sauce, and tamari.

Batter

  • In a large BOWL, whisk the eggs.
  • Add the seaweed with the water.
  • Add flour, baking powder, and salt to taste. Stir until smooth.

Fry

  • In a PAN, heat 2 tbsp oil.
  • Spread out a half cup of batter.
  • Distribute 1 cup of cabbage on top and press into the batter.
  • Cook over medium heat until golden.
  • Turn and cook the other side. Press frequently with the turner.
  • Set aside and keep warm.
  • Repeat until the batter is finished.

Serve

  • To serve, drizzle each Okonomiyaki with mayonnaise (optionally, add a bit lemon juice) and the sauce.
  • Sprinkle with green onions, Shichimi Togarashi spices to taste, and any desired toppings.
  • Enjoy!

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1
May, 2021
Egyptian Koshary

Egyptian Koshary

How to cook 34 authentic global recipes without tedious planning.
Egyptian Koshary

Egyptian Koshary

SpiceBreeze
Koshary was originally a meal to use up leftovers. Today, it's a national dish of Egypt and served in dedicated Koshary Restaurants in Cairo. The key to its complex flavor is the harmonic combination of all ingredients. Assembly Instructions: First pile up your plate in layers of rice, noodles, lentils, and meat (optional). Then, sprinkle onions and garbanzo beans on top. Finish with red and white sauce to taste. Finally, mix all together and dig in!
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hands-on time 30 minutes
Course Main Course
Cuisine Egyptian
Servings 3

Ingredients
  

  • 2 cups short macaroni
  • 1/2 cup short thin noodles e.g. fideo, or spaghetti broken-up into 1-inch
  • 1 cup short-grain rice
  • 2 cups brown lentils cooked
  • 2 cups tomato puree
  • 1/2 can garbanzo beans rinsed
  • 3 large onions halved + thinly sliced
  • 1 onion chopped
  • 2 cloves garlic grated (red sauce)
  • 3 cloves garlic grated (white sauce)
  • 1 lime or lemon for juice
  • white vinegar
  • oil
  • salt & pepper

Optional

  • 1/2 lb ground meat lamb, chicken, or beef

Koshary Culinary Spice Kit

  • Pouch [1] Cumin, nutmeg, black pepper, coriander, cloves, cinnamon, cardamom, paprika, chili
  • Pouch [2] Black pepper, cumin

Instructions
 

Prepare

  • Cook noodles and rice according to package instructions.

Red sauce (shatta)

  • In a POT, heat 2 tbsp oil.
  • Fry chopped onions over medium heat until golden.
  • Add tomato puree and 1 tbsp vinegar. Stir in Koshary [1] spices, garlic, and salt to taste.
  • Cook 30 minutes over low heat.

White sauce (Daqah)

  • In a small BOWL, mix garlic, 1/2 tbsp vinegar, 1/2 tbsp lime juice, 1/3 cup water, salt to taste, and Koshary [2] spices.

Fried onions

  • In a PAN, heat 2 tbsp oil. Fry sliced onions until they turn brown and crisp.

Garbanzo beans

  • In a POT, heat 2 tbsp oil. Stir-fry garbanzo beans until they turn slightly brown.
  • Season with salt to taste.

Optional

  • In a PAN, fry ground meat until crumbled.
  • Season with salt & pepper to taste.

Serve

  • Serve everything in separate bowls.

Assembly

  • First pile up your plate in layers of rice, noodles, lentils, and meat (optional).
  • Then, sprinkle onions and garbanzo beans on top.
  • Finish with red and white sauce to taste.
  • Finally, mix all together and dig in!
  • Enjoy!

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14
Apr, 2021
Belgian Endive Salad

Belgian Endive Apple Salad

How to cook 34 authentic global recipes without tedious planning.
Belgian Endive Salad

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.

© Recipe: SpiceBreeze
Belgian Endive Apple Salad
 

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27
Feb, 2021
Italian Vellutata

Italian Vellutata

How to cook 34 authentic global recipes without tedious planning.
Italian Vellutata

Italian Vellutata

SpiceBreeze
Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

Protein

  • 1/2 lb sirloin steak or chicken breast thinly sliced

Fresh Produce

  • 2 lb cauliflower roughly chopped
  • 1 large potato diced
  • 8 oz mushrooms diced or sliced

Staples Group 1: Liquid, Dairy, Fat

  • 4 cups vegetable broth
  • 2 tbsp heavy cream
  • olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 medium onion chopped

Culinary Spice Kit

  • 1 pouch Vellutata spices Porcini mushrooms, garlic, tarragon, chives

Instructions
 

Cream

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add the onion and fry until they turn brown.
  • Add the cauliflower and potato.
  • Season with salt & pepper to taste. Fry for about 5 minutes.
  • Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
  • Cook for 10 minutes. Let it cool a bit.
  • Transfer the soup to a BLENDER.
  • Blend it until smooth. Return the soup to the POT.
  • Add the cream. Adjust salt & pepper.
  • Mix well. Cook for 5 minutes without lid.

Sauce

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
  • Take the meat out and set aside.
  • Add the mushrooms. Fry until they are soft.
  • Add the Vellutata spices and salt to taste. Mix well.
  • Return the meat. Cook for 2 minutes, stirring frequently.

Serve

  • Serve the cream in bowls topped with the mushroom sauce. Enjoy!

Video

Notes

  • Omit the meat.
  • Substitute cauliflower with zucchini.
  • Substitute heavy cream with sour cream.
  • Substitute mushrooms with leek or green asparagus
Alternative Recipe
  • Substitute the soup with cooked pasta.
  • Add 1 cup of heavy cream with the Vellutata spices to the sauce.

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27
Feb, 2021
Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

How to cook 34 authentic global recipes without tedious planning.
Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

SpiceBreeze
Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 1 lb fish fillet of your choice (*)
  • 1.5 cups basmati rice
  • 1 cup chopped herbs (**)
  • 1 green onion finely sliced
  • 1 egg whisked
  • 1/2 cup flour
  • 1 lemon for juice
  • salt & pepper
  • vegetable oil

Sabzi Polo Culinary Spice Kit

  • [1] Fenugreek leaves
  • [2] Turmeric, cumin, coriander, garlic

Instructions
 

Rice

  • Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
  • In a POT, bring 4 cups of water to a boil.
  • Add rice and salt to taste.
  • Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
  • Add onions, herbs, and Sabzi Polo [1] spices.
  • In the same POT, add 1/4 cup of oil.
  • Add the rice-herb-mix in the form of a cone.
  • Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
  • Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

  • Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
  • Add salt and pepper to taste.
  • Place egg and flour each on a PLATE.
  • Cover all sides of the fish in the egg then in the flour.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry fish on both sides until cooked and golden.

Serve

  • Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

Notes

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.
  • Substitute fish with poultry breast. Cut it lengthwise.
  • Optionally, fry the fish without egg and flour.

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Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.

  • 1 lb fish fillet of your choice ((*))
  • 1.5 cups basmati rice
  • 1 cup chopped herbs ((**))
  • 1 green onion (finely sliced)
  • 1 egg (whisked)
  • 1/2 cup flour
  • 1 lemon for juice
  • salt & pepper
  • vegetable oil

Sabzi Polo Culinary Spice Kit

  • [1] Fenugreek leaves
  • [2] Turmeric, cumin, coriander, garlic

Rice

  1. Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
  2. In a POT, bring 4 cups of water to a boil.
  3. Add rice and salt to taste.
  4. Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
  5. Add onions, herbs, and Sabzi Polo [1] spices.
  6. In the same POT, add 1/4 cup of oil.
  7. Add the rice-herb-mix in the form of a cone.
  8. Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
  9. Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

  1. Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
  2. Add salt and pepper to taste.
  3. Place egg and flour each on a PLATE.
  4. Cover all sides of the fish in the egg then in the flour.
  5. In a PAN, heat 1 tbsp oil over medium heat.
  6. Fry fish on both sides until cooked and golden.

Serve

  1. Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.

  • Substitute fish with poultry breast. Cut it lengthwise.
  • Optionally, fry the fish without egg and flour.
Main Course
Persian
methi, turmeric
3
Feb, 2021
German Currywurst

German Currywurst

Berlin Currywurst
German Currywurst with extra curry powder

A Dish With Its Own Museum

The Currywurst might be the only street food worldwide that is honored with a dedicated museum, the Currywurst Museum in Berlin.

The original dish from the Fifties is a short sausage, sliced and served with a secret curry sauce and bread.

From Street Food to a Complete Meal

Northern Germany serves a complete meal with a long sausage, French fries, and sour cabbage salad.

  • Substitute cabbage salad with a quick sour sliced cucumber salad or with your favorite potato salad.
  • Substitute French fries with baked potato wedges and/or baked root vegetables.
Variations
  • Add mayonnaise as an additional sauce.
  • Use any kind of sausage that you prefer, e.g. hot dog or vegan.
The Currywurst Culinary Spice Kit includes the following spices:

Ginger, chili, yellow mustard, paprika, turmeric, asafoetida, cardamom, fenugreek, cinnamon, cloves, cumin, white pepper and coriander

Discover New Flavors Every Month
Currywurst
German Currywurst with cabbage salad

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