Summer Archives | Page 4 of 17 | SpiceBreeze

13

Mar, 2023

Indian methi paratha

Indian Methi Paratha

Yield: 3

Indian Methi Paratha

Methi paratha is a popular Indian flatbread that is made with fenugreek leaves and wheat flour. Fenugreek leaves, also known as methi, have a distinct bitter flavor and are packed with nutrients. Methi paratha is a healthy and delicious dish that can be enjoyed for breakfast, lunch, or dinner. The paratha is usually served with yogurt, pickle, or any side dish of your choice. In this recipe, we will show you how to make methi paratha at home in a few easy steps.

Ingredients

2 cups wheat flour
1 cup fresh methi (fenugreek leaves), washed and chopped, or 3 tbsp dried crushed methi
1/2 tsp salt
1/4 cup sour cream or Greek yogurt
2 tbsp oil or ghee

Recommended Spices

1 tsp cumin or coriander or mixed, or ginger
1/2 tsp turmeric
1/2 tsp ajwain seeds

Optional

1/2 tsp chili powder or more to taste

Instructions

Prepare

In a BOWL, combine flour, methi, spice blend, and salt & chili (opt.) to taste. Mix well.
Add sour cream, oil. and 1/4 cup. Mix well.
Knead into a smooth dough. Gradually, add water as necessary, one tbsp at a time. The dough should be soft but not sticky.
Cover the BOWL with a damp kitchen towl. Let it rest for 15-30 minutes.
Divide the dough into equal-sized small balls.
Roll each ball into a flat disc using a rolling pin and some flour for the surface.

Cook

Heat a non-stick PAN over medium heat.
Place the rolled-out paratha in the PAN and cook for 1-2 minutes or until the underside is slightly browned.
Flip the paratha, and cook the other side until brown spots appear on the surface.
Apply a little oil or ghee on both sides and cook until the paratha is crispy and golden brown.

Serve

Serve hot with Indian Malai Kofta, Indian Mulligatawny, or as a breakfast with yogurt, pickle, or any side dish of your choice.

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

13

Nov, 2022

Eating Khachapuri

Georgian Khachapuri Cheese Bread

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

1/4 cup warm water
1/2 packet active dry yeast
1/2 teaspoon sugar

Dough

1/2 tsp salt
1/2 cup warm milk
1 tbsp vegetable oil
1 medium egg, whisked
3 cups all-purpose flour

Filling

10 oz hard mozzarella [*1] or provolone cheese, shredded
5 oz crumbled feta cheese
1/3 cup water
2 medium eggs
2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
Add 2.25 cups of flour one cup at a time and mix well.
Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

Half the dough and quarter the filling.
On a lightly floured surface, roll out one part of the dough into a round shape.
Place one quarter of the filling onto the flat dough.
Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
Next pinch the open ends together to get the authentic khachapuri form.
For a video demonstration of the forming, please click here:
Forming the khachapuri

Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

Preheat OVEN to 450°F.
Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
Return the khachapuri to the OVEN for another 2 minutes. Take it out.
Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

You can make the dough in a food processor.
Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

Recommended Products

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

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

1/4 cup warm water
1/2 packet active dry yeast
1/2 teaspoon sugar

Dough

1/2 tsp salt
1/2 cup warm milk
1 tbsp vegetable oil
1 medium egg, whisked
3 cups all-purpose flour

Filling

10 oz hard mozzarella [*1] or provolone cheese, shredded
5 oz crumbled feta cheese
1/3 cup water
2 medium eggs
2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
Add 2.25 cups of flour one cup at a time and mix well.
Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

Half the dough and quarter the filling.
On a lightly floured surface, roll out one part of the dough into a round shape.
Place one quarter of the filling onto the flat dough.
Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
Next pinch the open ends together to get the authentic khachapuri form.
For a video demonstration of the forming, please click here:
Forming the khachapuri

Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

Preheat OVEN to 450°F.
Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
Return the khachapuri to the OVEN for another 2 minutes. Take it out.
Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

You can make the dough in a food processor.
Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

Recommended Products

21

Oct, 2022

Global Black Bean Burger

Global Black Bean Burger

Global Black Bean Burger

Just a normal burger with beans instead of meat and a bunch of interesting toppings and dressings.

Black Bean Burger Culinary Spice Blend:

Sun-dried tomatoes, garlic, onion, chipotle chili, porcini mushroom, cumin, smoked paprika, green bell pepper, yellow mustard

Indispensable Ingredients

1 -2 can black beans (substitute options: pinto beans or kidney beans)
1 egg
1/4 cup almond flour or bread crumbs

Suggested Standard Toppings

1 onion, sliced into rings
tomatoes, sliced
lettuce leaves

Optional Specials

roasted red bell pepper
fried portabella mushrooms
baked or fried (sweet) potatoes
special dressings:
horseradish mayo, sweet-chili-mayo, chili-ketchup

Select Your Recipe - All Versions or just the Easiest 'The Breeze Way'

FAQ

What makes this meal special?

Our black bean burger spice blend includes sun-dried tomatoes, chipotle, porcini mushrooms.
We love canned beans as a quick pantry resource for “rainy days”.
Mix up the beans to get a different burger each time.
Baked bell pepper and fried portabella mushrooms are not the usual burger toppings yet turn out to add an abundance of flavor.
Any of the dressings takes the burger to the next level.

How can I save time for the preparation?

There is not much of preparation to do, when you go with our ‘The Breeze Way’ version. For the other versions, we suggest that you bake the bell pepper beforehand when you are in the kitchen but don’t use the oven.

What is the easiest version?

The Breeze Way:

The toppings are substituted by frozen and jarred products.
Toppings and dressings are limited. You can still look at the ‘All Versions’ recipe for more.

What can I do if I mess up?

If for any reason, your burger patties don’t hold the form or fall apart during frying, you won’t loose any of the flavor. Just fry them in the biggest chunks possible. To serve, you can wrap them into a lettuce leave that you place on the bun.

If your patties turn out dry, they will get enough moisture from the toppings and dressing.

Other questions?

For any other questions, please send us an email [click on icon on the top left] or contact our support team [click on icon on the bottom right].

20

Sep, 2022

Israeli Shakshuka

Middle Eastern Shakshuka

Famous Shakshuka

The origin of Shakshuka might be in Turkey, Spain, or Tunisia. The Israeli version with a beautiful top of poached eggs became famous around the world. This flavorful tomato stew with vegetables has usually a bit of heat. Our Turkish Marash pepper flakes add more flavor than heat.

The Magic of Za'atar

Add a dip with the versatile Za’atar blend. The key ingredient for this magic spice blend is a Mediterranean thyme, called za’atar.

Za’atar is more flavorful than the thyme from the common spice boards. Sumac adds a citrus note and sesame seeds a slight nutty crunch. Use it for a dip or marinade.

Variations

Adapt the recipe to your liking: without eggs, with hot chilies, and/ or other vegetables, for instance, pumpkin, leek, sweet potatoes, or mushrooms.
Instead of the dip, marinate 1 lb strips from chicken breast or sirloin beef in 1.5 tbsp za’atar, 2 tbsp oil, and salt to taste for 1-2 hours before frying.

The Shakshuka Culinary Spice Kit includes the following spices:

Cumin, paprika, Marash pepper

Middle Eastern Shakshuka

Middle Eastern Shakshuka

SpiceBreeze

Shakshuka is a delicious popular one-pan dish from the Middle East. It consists of eggs bedded in a savory tomato sauce seasoned with cumin, paprika, herbs, and mild chili flakes. It's easy to make, customizable, and perfect for sharing with friends and family for brunch or as a dinner option with roasted bread or baked potatoes.

Pin Print

hands-on time 30

Course Main Course

Cuisine Middle Eastern

Servings

Ingredients

Protein

6 eggs

Fresh Produce

1 medium onion, finely chopped
2-3 cloves garlic
2 bell pepper (1 green, 1 red)
1 lb tomatoes finely chopped

Shakshuka Culinary Spice Kit

Cumin, smoked paprika, mild Marash chili flakes, marjoram, basil

Optional Topping

Fried bacon strips thinly sliced
Grated cheese of your liking for instance: parmesan, Romano, cheddar
Fresh chopped parsley or basil

Suggested Sides

Fresh roasted garlic bread
Couscous, rice, or quinoa
Baked potatoes

Instructions

Chop bell pepper into small or medium pieces to your liking.
In a PAN, heat 2 tbsp oil over medium heat.
Fry onions until they turn translucent.
Add garlic and fry for 1 minute.
Add bell pepper and salt to taste. Fry for 5 to 10 minutes.
Add tomatoes, Shakshuka spices, and salt & pepper to taste. Mix well.
Stir-fry for 2 minutes.
Cover and cook over medium-low heat for 5 to 15 minutes, until the tomatoes are soft and released their juice.
With a tablespoon, form a little well in the sauce and crack one egg into the well. Continue with the remaining eggs.
Cover and cook for 3-5 minutes, until the eggs whites are set but the yolks are still running or cooked to your liking.

Serve

Serve with your preferred toppings (optional) and sides.
Enjoy!

Notes

Substitute fresh tomatoes with 1-2 cups chopped canned tomato or tomato puree (unflavored) and let it cook over low heat until the sauce thickens.

Adapt the recipe to your liking:

(1) Though eggs are a key ingredient to this dish, you can substitute them with tofu cubes, crumbled cheese, bacon strips, or thinly sliced sausages.

(2) Substitute with 2 cups of chopped vegetables, e.g., green asparagus, zucchini, eggplants, pumpkin, leek, sweet potatoes, or mushrooms.

Optionally, add hot chilies, finely chopped.

7

Sep, 2022

Lebanese Fattoush

Lebanese Fattoush

Fattoush

Fattoush is the beloved Lebanese salad of infinite variations. Perfect for hot weather, crunchy, fresh vegetables make up the majority of this dish and are unique to each family.

Sumac

The authenticity of fattoush lies with sumac and the crisp flatbread, similar to croutons. A crushed red berry, sumac provides a distinct, tart flavor similar to lemon, and is incredibly common in Middle Eastern dishes.

Add Grilled Meat or Vegetables

Serve fattoush with grilled chicken, beef, or vegetables seasoned with our Lebanese Baharat blend. Pure dry-roasted cooked garbanzo beans make another good addition.

Alternatively, go for another Lebanese classic: Shawarma.

Variations

Substitute chicken with sirloin beef.
Add dry-roasted cooked garbanzo-beans.
Top meat with a yogurt sauce (see Shawarma recipe for details) or tahini sauce.
Substitute chicken with vegetables (see Shawarma recipe for details).
Make Shawarma instead.

Fattoush Spices

[1] Allspice, black pepper, cinnamon, fenugreek, cloves, ginger, nutmeg

[2] Sumac

Lebanese Fattoush

Lebanese Fattoush

SpiceBreeze

Fattoush is the beloved Lebanese salad of infinite variations. Perfect for hot weather, crunchy, fresh vegetables make up the majority of this dish and are unique to each family. The authenticity of fattoush lies with sumac and the crisp flatbread, similar to croutons. A crushed red berry, sumac provides a distinct, tart flavor similar to lemon, and is incredibly common in Middle Eastern dishes. Add meat or oven-baked vegetables seasoned with our Lebanese Baharat blend.

Pin Print

hands-on time 30

Course Main Course

Cuisine Lebanese

Servings

Ingredients

Salad Base

3 cups lettuce cut into 1/2-inch strips

Firm Ingredients

1 Persian cucumber
1/2 yellow bell pepper
1/2 cup red radish halved and sliced

Soft Ingredients

1 medium tomato

Protein

1 lb chicken breast tenders, or thighs

Crunchy Toppings

2 pita bread cut into 1x1 inches chips

Fresh Herbs

1/2 cup flat parsley or mint chopped

Dressing

lemon juice
olive and vegetable oil
pomegranate molasses or syrup optional

Fattoush Culinary Spice Kit

Pouch [1] Allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, and ginger for the protein
POUCH [2] Sumac for the salad

Optional

sliced onions, and/or grated garlic
dry-roasted pre-cooked garbanzo beans
Serve with extra pita bread

Instructions

Dry-Marinade

Cut chicken into 1/4-inch thin strips.
Rub them with salt to taste and all Fattoush [1] spices until all strips are evenly coated.
Place chicken in a sealed bag or container and let marinate in the fridge overnight.

Salad Dressing

In a CUP, mix 1 tbsp lemon juice, Fattoush [2] spices, salt to taste, and 1-2 tbsp olive oil.

Salad

Cut vegetables into bite-size pieces.
In a large BOWL, add all vegetables, herbs, and the dressing. and toss lightly.

Fry

In a PAN, heat 2 tbsp olive oil over medium heat.
Fry pita chips in several batches until crisp. Take them out and set aside.
In the same PAN, heat 2 tbsp vegetable oil over high heat.
Fry chicken strips until they turn brown.

Serve

Serve salad, pita chips, and chicken in separate bowls.
Everyone can create a salad plate with pita chips and chicken to taste.
Enjoy!

Notes

▪ Substitute chicken with sirloin beef, or vegetables*.

▪ Substitute pita bread with any flatbread.

▪ Top meat with a tahini or yogurt sauce*.

▪ Make Shawarma instead*.

*For all recipes click here.

Cambodian Pahut

Cambodian Pahut

Cambodian Pahut

European Cucumber Soup

European Cucumber Soup or Pasta Sauce

European Cucumber Soup or Pasta Sauce

salad - bell pepper

Culinary Building Blocks – Salad Bar – Leafy Greens

Culinary Building Blocks – Salad Bar – Leafy Greens

Basic Trio

Culinary Building Blocks – Basic Trio

Culinary Building Blocks – Basic Trio

Brazilian Coxinha

Brazilian Coxinha

Brazilian Coxinha

2

Aug, 2022

Indian Tandoori

Indian Tandoori

Indian Tandoori

Indian Tandoori

SpiceBreeze

Well-known Tandoori BBQ develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.

Pin Print

hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

Protein

1.25 lb chicken breast cut into 1-inch pieces

Fresh Produce

3 cloves garlic grated
1.5 inch ginger grated
1 cup fresh mint leaves chopped
1/2 cup fresh cilantro leaves chopped
1 lemon for juice

Dairy

2/3 cup yogurt plain

Packaged Goods/Staples

12 skewers *)
salt
oil

Tandoori Culinary Spice Kit

[1] Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander
[2] Chili flakes

Suggested Sides

2 cups basmati rice cooked or steamed

Instructions

Marinade

In a BOWL, add yogurt, Tandoori [1] spices, 2/3 of the garlic and ginger, salt and Tandoori [2] spices to taste. Mix well.
Coat chicken with the marinade.
Cover and let marinate in the fridge for 2 to 24 hours.

Mint chutney

In a FOOD PROCESSOR, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, salt and Tandoori [2] spices to taste.
Add water as needed to create a thick sauce.
Cover and keep cool until serving.

Bake

Preheat OVEN to 425°F.
Thread chicken onto skewers.
Place skewers in a BAKING DISH lined with aluminum foil.
Roast in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

Serve tandoori with rice or bread, the mint chutney, and optionally a fresh salad.
Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.

▪ Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.

▪ Substitute cilantro with parsley.

▪ Substitute rice with naan or chapati bread.

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