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3
Jan, 2021
Hungarian Gulyás

Hungarian Gulyás Meat Soup

How to cook 34 authentic global recipes without tedious planning.
Hungarian Gulyás soup in bread bowl

Hungarian Gulyás Meat Soup

SpiceBreeze
Dig in a bread bowl filled with this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients.
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Cuisine Hungarian
Servings 3

Ingredients
  

Shopping list

  • 1 lb beef stew meat (*)
  • 1 lb potatoes cut in bite size pieces
  • 1-2 red or green bell pepper cut in 1 inch pieces
  • 1 can tomato/es whole or chopped (8 oz)
  • 24 oz beef or vegetable broth

Optional for serving

  • 3-4 small round bread

You might have

  • 2 onions chopped
  • oil
  • salt & pepper

Culinary Spice Kit

  • Hungarian paprika, marjoram, black pepper, bay leaves

Instructions
 

Gulyás

  • In a large POT, heat 2 tbsp oil over high heat.
  • Season meat with salt and pepper.
  • Fry meat until all sides turn slightly brown.
  • Stir in Gulyás Spices and fry some seconds without burning the spices.
  • Add onions, tomatoes, broth, and salt & pepper to taste.
  • Cover the POT. Bring to boil. Turn heat to low-medium and cook for 1 hour and 15 minutes.
  • Make sure that the soup is cooking slowly but doesn't stop to cook.
  • Add potatoes and bell peppers. Cook 15-20 minutes until the potatoes are just cooked.

Optional serving

  • Cut off the top of each bread.
  • Scoop most of the inside out.
  • Fill with Gulyás. Serve immediately.
  • Enjoy!

Notes

(*) Recipe for Hungarian Gulyás with sausages.
Recipe for Hungarian pancakes: Hortobágyi Palacsinta 

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30
Dec, 2020
Goan Vindaloo

Goan Vindaloo

How to cook 34 authentic global recipes without tedious planning.
white poppy seeds

Whispers of Sweetness

Exploring White Poppy Seeds as a Culinary Thickener

White poppy seeds, derived from the opium poppy plant Papaver somniferum, are tiny, kidney-shaped seeds with a mild, nutty flavor. 

Unlike their darker counterparts, white poppy seeds lack the characteristic bitterness, making them a popular choice for culinary use in various cuisines worldwide. These seeds are often used as a thickening agent, flavoring agent, or garnish in dishes ranging from baked goods to savory dishes. 

Additionally, they are prized for their nutritional benefits, containing essential minerals such as calcium, magnesium, and phosphorus, along with healthy fats and dietary fiber. Whether incorporated into desserts, bread, or savory dishes, white poppy seeds add both texture and subtle flavor, enhancing the culinary experience.

garlic
ginger
vinegar
mustard
onion chopped and whole
Goan Vindaloo

Goan Vindaloo

SpiceBreeze
Vindaloo is a worldwide popular dish from Goa, India. Its origin is the Portuguese dish "carne de vinho e alhos" (meat cooked in wine vinegar and garlic). The sour-spicy dish came to Goa with Portuguese explorers in the 15th century and was adapted to the local taste and ingredients.
We recommend to try it with pork or lamb, though it takes a bit longer to cook. Vindaloo is usually very hot. Our spice blend has only a little kick, not hot at all. You can adjust the heat level to taste with fresh chilies.
Customer Review: "I ventured to make the Vindaloo Indian dish. Wow, it was really tasty. I chose to use chicken for my meat and just pretty much followed the directions and kicked the heat up to my liking with some Jalapeno peppers. I was surprised that the chicken breast chunks were still tender, I was afraid they might be rubbery but they weren't. Very savory taste. Yum!"
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Hands-on Time 30 minutes
Course Main Course
Cuisine Goan
Servings 3

Ingredients
  

Ingredients

  • 1 .25 lbs chicken thighs or breast cut into 1-inch pieces
  • 1 large onion halved and thinly sliced
  • 1/2 head garlic smashed or grated
  • 1 inch ginger grated
  • 1/4 cup vinegar wine or apple cider
  • 1 tbsp mustard
  • sugar brown recommended
  • oil
  • salt & pepper

Suggested Sides

  • Boiled potatoes, rice, or naan bread
  • Roasted cauliflower, cooked peas, or pickles

Optional

  • Fresh chilies to taste chopped

Culinary Spice Kit

  • Cumin, coriander, turmeric, white poppy seeds, cinnamon, cloves, Kashmiri chili

Instructions
 

Marinade

  • Season the meat with salt & pepper to taste.
  • In a BOWL, combine garlic, ginger, vinegar, mustard, chilies (optional), and Vindaloo spices.
  • Add the meat and mix until all meat is well coated with the marinade.
  • Cover and marinate in the fridge for 30 minutes to 24 hours.

Cook

  • In a POT, heat 2 tbsp of oil over medium heat. Fry the onions until they turn brown.
  • Add meat. Fry the meat for 5 minutes over high heat, stirring constantly.
  • Cover the POT. Cook for 10 minutes over medium heat. Stir frequently.
  • Add 1 tsp sugar and 1 cup of hot water. Mix well.
  • Cook for about 30 minutes over medium-low heat until the meat is falling apart. Stir occasionally.
  • Add more sugar and/ or vinegar to taste.
  • Serve with your preferred sides.
  • Enjoy!

Notes

  • Optionally, start with 1/8 cup vinegar for the marinade and add more vinegar to taste during the cooking.
  • Substitute the chicken with duck or with lamb or pork stew meat. Adjust the cooking time in the last step.
  • Substitute the chicken with garbanzo beans and/or cubed vegetables (for instance eggplant, cauliflower, and/or sweet potatoes).  

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3
Dec, 2020
Sichuan Hotpot

Chinese Sichuan Hotpot

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

Chinese Sichuan Hotpot

SpiceBreeze
Warming hotpot is one of the most popular dishes of the Chinese province Sichuan (aka Szechuan). The Sichuanese love to get together with family and friends spending hours sitting around the simmering pot, eating, and chatting.
Asian groceries offer hotpot bases with ingredients like monosodium glutamate and artificial flavors. The mild SpiceBreeze hotpot seasoning uses only pure and freshly ground spices.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

  • 2 quarts bone broth homemade or good quality store-bought
  • 1 can tomato paste 6 oz
  • 2 small onions finely chopped
  • 4 cloves garlic grated or pressed
  • 1 inch ginger sliced
  • 1-2 tbsp sugar or honey, or syrup
  • salt
  • vegetable oil
  • 4 strainer cups or slotted spoons

Hotpot Culinary Spice Kit

  • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)

Suggested Dipping Ingredients

  • â–ª thinly sliced meat of your liking
  • â–ª large shrimp, sliced fish filet, or squid
  • â–ª a variety of mushrooms, bok choy, savoy or napa cabbage, (sweet) potatoes, mung bean sprouts, cauliflower and broccoli florets

Suggested Sides

  • â–ª cilantro, green onions, watercress, radish
  • â–ª dipping sauces (see notes)

Instructions
 

  • In a medium POT, heat 1/4 cup of oil.
  • Fry onions over medium-low heat until translucent.
  • Add garlic and ginger.
  • Fry for 1-2 minutes until fragrant.
  • Add tomato paste, 1 tbsp sugar, and Hotpot spices.
  • Stir-fry for 5 minutes.
  • Add broth, and salt and sugar to taste.
  • Mix well. Bring to a boil. Turn off.

Serve

  • Place POT on a small stove in the center of the dining table. Keep the soup gently boiling.
  • Place your choice of dipping ingredients, dipping sauces, and sides on separate plates around it.
  • Enjoy!

Notes

Variations
  • Add chili peppers to taste to half of or all of the pot.
  • Substitute tomato paste with 1 cup of beer.
Alternative Dishes
Use the Hotpot spices for one of these recipes:
â–ª Sichuan beef (Use all of the Hotpot spices per recipe.)
â–ª Dublin spice bag (Use all of the Hotpot spices per recipe and add chili powder to taste.)
▪ Taiwanese ló͘-bah-png (Use about 1 tbsp of the Hotpot spices per recipe.)
Basic Dipping Sauces
  • Mix 1 tbsp each of soy sauce or tamari, rice or apple cider vinegar, and water. Optionally, add to taste green onions, cilantro, ginger, garlic, chilis (all finely chopped), or make several sauces with different combinations.
  • Mix 1/2 cup each of tahini, soy sauce or tamari, and rice or apple cider vinegar. Add 1-2 cups of water to taste. Optionally, add sugar, mustard, and/or sesame seeds to taste.
  • Mix 1/4 cup each of minced garlic, lemon juice, and vegetable oil. Add salt to taste.

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2
Nov, 2020
Malaysian Laksa Lemak

Malaysian Laksa Lemak

How to cook 34 authentic global recipes without tedious planning.
Malaysian Laksa Lemak

Malaysian Laksa Lemak

SpiceBreeze
Coconut milk lends a touch of sweetness to the iconic Malaysian Laksa, perfectly balancing its bold sour, salty, and spicy flavors. In this adapted recipe, shrimp paste and fish sauce are replaced with easier-to-find anchovy paste and tamari or soy sauce. For a fish-free variation of this aromatic soup, simply omit the anchovy paste and swap the shrimp for chicken or tofu.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Malaysian
Servings 3

Ingredients
  

  • 1 lb fresh shrimp
  • 2 cups mung bean sprouts
  • 1/4 cup macadamia nuts
  • 1 cup coconut milk
  • 3 cups vegetable broth
  • 4 oz rice noodles
  • 1 cup shallots sliced
  • 1 inch ginger chopped
  • 2 cloves garlic chopped
  • 1-2 lime or lemon for juice
  • tamari or soy sauce
  • oil
  • salt & pepper

Laksa Culinary Spice Kit

  • Lemongrass, galangal, turmeric, makrut lime, lime peel, chili

Optional

  • anchovy paste or fish sauce
  • fresh cilantro or mint leaves
  • fresh chilies sliced

Instructions
 

Spice Paste

  • In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
  • Blend until it becomes a smooth paste.
  • Add a bit of coconut milk if necessary.

Cook

  • Prepare noodles according to package instructions.
  • In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
  • Add broth, coconut milk, bean sprouts, and shrimp.
  • Bring to a boil. Cook 5 minutes.
  • Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
  • Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

Serve

  • To serve, fill noodles in individual bowls and add the soup.
  • Optionally, garnish with chopped cilantro or mint leaves.
  • Enjoy!

Notes

  • Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
  • Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
  • Substitute macadamia nuts with peanuts or almonds.
  • Substitute noodles with cooked rice.
 

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1
Nov, 2020
Boeuff Stroganoff

Russian Boeuf Stroganoff

How to cook 34 authentic global recipes without tedious planning.
Boeuff Stroganoff

Russian Boeuf Stroganoff

SpiceBreeze
This recipe offers a new twist on Beef Stroganoff with a juniper-cacao based spice blend. It pairs best with wide noodles, mushrooms, and beef. You can optionally substitute one or all of these ingredients. Alternatively, you can add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine French, Russian
Servings 3

Ingredients
  

Protein

  • 1 lb beef sirloin (see notes for substitutes) cut in ½ stripes

Fresh Produce

  • 8 oz mushrooms see notes for substitutes
  • 1 onion chopped
  • 3 cloves garlic shopped
  • 1 orange for juice

Dairy

  • 8 oz sour cream or heavy cream

Packaged Goods/Staples

  • 1/8 cup red wine
  • 8 oz wide noodles of your choice cooked
  • flour
  • vegetable oil
  • salt & pepper

Optional for Garnish

  • parsley or chives chopped

Boeuf Stroganoff Culinary Spice Kit

  • Pouch [1] juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
  • Pouch [2] pink pepperberries

Suggested Sides

  • noodles wide noodles recommended
  • rice any type
  • fresh side salad

Instructions
 

Prepare Beef

  • On a PLATE, season beef with salt & pepper to taste.
  • Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour. Shake off loose flour.

Cook

  • In a large PAN, heat 2 tbsp oil until sizzling.
  • Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
  • Transfer the beef to a PLATE. Cover.
  • In the same PAN, heat 1 tbsp oil.
  • Fry onions over medium heat until translucent.
  • Add garlic, mushrooms, and Stroganoff [1] spices.
  • Cook over medium heat until the mushrooms are almost cooked.
  • Add wine and cook until it’s evaporated.
  • Add orange juice and cream.
  • Bring to a boil and cook for 1-2 minutes. Turn off!
  • Return beef and stir to quickly reheat.

Serve

  • Serve sauce over noodles.
  • Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
  • Enjoy!

Notes

Variations
  • Substitute beef with veal, pork, chicken, or turkey.
  • Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.

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Russian Boeuf Stroganoff

Russian Boeuf Stroganoff

This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It’s best with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.

 

Shopping List

  • 1 lb beef sirloin (cut in ½ stripes)
  • 8 oz mushrooms
  • 1/8 cup red wine
  • 8 oz sour cream or heavy cream
  • 8 oz wide noodles of your choice (cooked)
  • 1 onion (chopped)
  • 3 cloves garlic (shopped)
  • 1 orange for juice
  • flour
  • vegetable oil
  • salt & pepper

Optional for Garnish

  • parsley or chives (chopped)

Boeuf Stroganoff Culinary Spice Kit

  • Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
  • Pouch [2] Pink peppercorns

Prepare

  1. On a PLATE, season beef with salt & pepper to taste.
  2. Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.

Cook

  1. In a large PAN, heat 2 tbsp of oil until sizzling.
  2. Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
  3. Transfer the beef to a PLATE. Cover.
  4. In the same PAN, heat 1 tbsp of oil.
  5. Fry onions over medium heat until translucent.
  6. Add garlic, mushrooms, and Stroganoff [1] spices.
  7. Cook over medium heat until the mushrooms are almost cooked.
  8. Add wine and cook until it’s evaporated.
  9. Add orange juice and cream.
  10. Bring to a boil and cook for 1-2 minutes. Turn off!
  11. Return beef and stir to quickly reheat.

Serve

  1. Serve sauce over noodles.
  2. Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
  3. Enjoy!

Variations

  • Substitute beef with veal, pork, chicken, or turkey.

  • Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.

  • Substitute noodles with 2 cups of rice.

     

1
Nov, 2020
Cambodian Amok

Cambodian Amok

Amok

Cambodian Amok

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. 

Select Your Ingredients

Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add some fresh pineapples.

Variations
  • Substitute fish with sirloin beef, tofu, or more vegetables. 
  • For the beef: Cut the sirloin beef into 1/4-inch thin strips. Fry beef strips in oil over high heat to the desired doneness. Add the fried beef strips to the finished amok dish.
  • For the tofu:
    (1) Prepare: Drain the tofu for 30 minutes. Cut the tofu into half-inch cubes.
    (2) Optionally, bake tofu in the OVEN at 350°F for 2o minutes, turning tofu halfway. This gives the tofu an extra crunch.
    (3) Substitute tofu for fish. Add the tofu, leaves, and remaining coconut cream altogether. Bring to a boil. Cook over medium-low heat until the leaves are soft. 
  • Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.
The Amok Culinary Spice Kit includes the following spices:

Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel

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Cambodian Amok
Amok

Cambodian Amok

SpiceBreeze
Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add fresh pineapples.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

  • 1 lb fish filet*) or chicken thighs cut into 1/2-inch strips
  • 1 can coconut cream 13.5 oz
  • 1 bunch green leaves mustard, collard, or dandelion, roughly sliced
  • 1 onion chopped
  • 3 cloves garlic sliced
  • cooked rice
  • vegetable or coconut oil salt

Optional (to taste)

  • lime or lemon juice
  • tamari or soy sauce or fish sauce
  • fresh red chilies chopped
  • fresh pineapple bite-size chunks

Amok Culinary Spice Kit

  • Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel 

Instructions
 

  • In a large PAN, heat 2 tbsp oil over medium-low heat.
  • Fry onions with a pinch of salt until they turn translucent.
  • Add garlic and fry for 1 minute.
  • Add 1/2 cup of the coconut cream and Amok spices. Mix well.
  • Add fish or chicken and salt to taste.
  • Mix well. Cook for 3 minutes.
  • Add leaves and remaining coconut cream. Cover. Bring to a boil.
  • Cook over medium-low heat until the leaves are soft and the fish or chicken is cooked.
  • Serve amok with rice.
  • Optionally, add pineapple and/ or season to taste with lime juice, tamari or fish sauce, and/ or fresh chilies.
  • Enjoy!

Notes

*) for instance: snapper, cod, or tilapia
▪ Substitute fish with sirloin beef, tofu, or more vegetables. 
â–ª Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.

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