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1
May, 2021
Austrian Kräuterbackhendl

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
Austrian Kräuterbackhendl

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Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

SpiceBreeze
Who can resist chicken nuggets? Try this Austrian twist on the classic favorite with thin chicken slices coated in a flavorful breading of mustard, herbs like tarragon and lemon verbena, and a touch of lemon and nutmeg. Serve Kräuterbackhendl with a tangy tartar-style dipping sauce, and pair it with a unique potato-rutabaga salad (see notes for the recipe).
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hands-on time 30 minutes
Course Main Course
Cuisine Austrian
Servings 3

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
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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31
Mar, 2021
Indonesian Gulai

Indonesian Gulai

How to cook 34 authentic global recipes without tedious planning.
Indonesian Gulai

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.
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hands-on time 30 minutes
Course Recipes
Cuisine Indonesian
Servings 3

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.

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16
Mar, 2021
Spice Bag

Dublin Spice Bag

How to cook 34 authentic global recipes without tedious planning.
Spice Bag

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.
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hands-on time 30 minutes
Course Main Course
Cuisine Asian, Irish
Servings 3

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. 

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8
Mar, 2021
Sichuan Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

How to cook 34 authentic global recipes without tedious planning.
Sichuan Mǎyǐshàngshù

Chinese Mǎyǐshàngshù

SpiceBreeze
Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.
 
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Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

Protein

  • 0.75 lb ground pork, poultry, or veal[1]

Fresh Produce

  • 5 green onions sliced

Packaged Goods/Staples

  • 3.5 oz very thin spaghetti aka capellini[2]
  • 2 cups rice
  • soy sauce or tamari
  • oil
  • salt & pepper

Mǎyǐshàngshù Culinary Spice Kit

  • cinnamon, fennel, garlic, shiitake mushrooms, black pepper, cloves, star anise

Optional

  • 4 oz vegetables of your choice[3] thinly sliced or cut into very small pieces

Instructions
 

Rice & Noodles

  • Prepare rice and noodles according to package instructions.
  • Drain. Keep the cooking water from the noodles.

Cook

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add meat and Mǎyǐshàngshù spices.
  • Mix and stir-fry until the meat is crumbled and cooked.
  • Add vegetables (optional), green onions, and 2 tbsp soy sauce.
  • Mix and stir-fry for 3-5 minutes.
  • Add the noodles and 1 cup of their cooking water. Mix well.
  • Optionally, add to taste: soy sauce, salt & pepper, a bit more cooking water.

Serve

  • Serve Mǎyǐshàngshù sauce over rice.
  • Enjoy!

Notes

[1] Substitute meat with mushrooms, finely chopped.
[2] Substitute spaghetti with glass noodles and add them to the PAN uncooked.
[3] Recommended: mushrooms, zucchini, rutabaga, turnip, celery, bell pepper, broccoli florets, or green asparagus.
 
  • Make it again and substitute the spices with 1-2 tbsp Asian bean paste.

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Chinese Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.

 

Shopping list

  • 1.5 lb ground pork (poultry, or veal)
  • 5 green onions (sliced)
  • 10.5 oz very thin spaghetti aka capellini
  • tamari or soy sauce
  • oil
  • salt & pepper

Optional

  • 4-8 oz vegetables of your choice ((see notes))
  • cooked rice

Culinary Spice Kit

  • Cinnamon, fennel, garlic, Shitake mushrooms, black pepper, star anise, cloves
  1. Prepare the noodles according to package instructions. Keep the cooking water.
  2. In a large PAN, heat 2 tbsp oil over medium heat.
  3. Add meat and Mǎyǐshàngshù Spices. Mix and stir-fry until the meat is crumbled and cooked.
  4. Add vegetables (optional), green onions, and 2 tbsp tamari or soy sauce.
  5. Mix and stir-fry for 3 minutes.
  6. Add the noodles and 1 cup of their cooking water. Mix well.
  7. Add more cooking water, tamari or soy sauce and/ or salt & pepper to taste.
  8. Enjoy!

* Recommended: thinly sliced mushrooms, zucchini, rutabaga, turnip, celery, bell pepper; or broccoli florets or green asparagus, cut in small pieces.

▪ Substitute spaghetti with glass noodles.

▪ Make it again and substitute the spices with 1-2 tbsp bean paste.

 

shiitake mushrooms
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

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