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30
Sep, 2020
Indian Mulligatawny

Indian Mulligatawny

Indian
Mulligatawny

British-Indian Pepper Soup
Originally, Mulligatawny was a hot pepper sauce served with rice. It became very popular as a soup during the British colonial era in India.

Today it is the national soup of India, and still very popular in England. There are many different versions.

Try this one with tamarind as a main ingredient of the spice blend and add as much pepper as you like.
Mulligatawny Spice Blend
Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili

Pouch [2] Black pepper
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Indian Mulligatawny

Indian Mulligatawny

SpiceBreeze
Originally, Mulligatawny was a hot pepper sauce served with rice. It became very popular as a soup during the British colonial era in India. Today it is the national soup of India, and still very popular in England. There are many different versions. Try this one with tamarind as a main ingredient of the spice blend and add as much pepper as you like.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 1 chicken breast about 0.5 lb, cut into 1 inch pieces
  • 1 cup red lentils well rinsed
  • 1 cup carrots + celery mixed, diced
  • 1 can coconut milk 13.5 oz
  • 2 cups cooked rice basmati recommended
  • 1 onion chopped
  • 2 cloves garlic grated
  • inch ginger grated
  • oil coconut, ghee, or vegetable
  • salt

Mulligatawny Culinary Spice Kit

  • Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili
  • Pouch [2] Black pepper

Optional for Garnish

  • fresh cilantro or parsley chopped

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions, garlic, and ginger.
  • Cook 3 minutes, stirring frequently.
  • Add Mulligatawny [1] spices, vegetables, and Mulligatawny [2] spices to taste.
  • Cook 1 minute, stirring constantly.
  • Add lentils, coconut milk, 2 cups of water, chicken, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to medium-low.
  • Cook 15 - 20 minutes until lentils are soft and chicken is cooked, stirring occasionally.
  • Remove the chicken. Shred-it with two forks and return it to the POT.
  • Cook shortly to reheat the chicken.
  • Optionally, add more Mulligatawny [2] spices to taste.
  • Serve soup over rice.
  • Optionally, garnish with cilantro or parsley.
  • Enjoy!

Notes

▪ Omit the chicken and skip the shredding and reheating of the chicken in the cooking instructions.
▪ Substitute carrots and/ or celery with other vegetables, for instance: parsnip, rutabaga, broccoli, cauliflower, Brussels sprouts, or leek.
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18
May, 2020
Georgian Badrijani

Georgian Badrijani

How to cook 34 authentic global recipes without tedious planning.
Georgian Badrijani

Badrijani

SpiceBreeze
The Georgian cuisine developed unique spice blends influenced by their East European and Middle Eastern neighbors. Every family has a secret recipe for the traditional Khmeli-Suneli blend. Walnuts play a prominent role in their daily diet. Enjoy this rich eggplant-walnut dish with an exotic spice blend.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Shopping list

  • 2 eggplants cut into round slices, 1/4 inch thin
  • 2 cup walnuts unshelled
  • fresh bread of your choice

You might have

  • 3 cloves garlic or more to taste
  • 1 tbsp white vinegar
  • olive oil
  • salt

Optional

  • 2 tbsp cilantro chopped
  • 1 onion chopped
  • 8 oz  prosciutto or other thin ham 
  • 1 cup pomegranate seeds

Culinary Spice Kit

  • Khmeli-Suneli (coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves)

Instructions
 

Prepare

  • In a BOWL, add eggplant slices sprinkled with 1 tsp salt.
  • Let sit for 30 minutes.
  • Rinse, press water out, and pat dry.

Walnut Paste

  • In a FOOD PROCESSOR, grind walnuts, garlic, cilantro (optional), and vinegar.
  • Gradually add water (up to 1/2 cup) to create a thick spread.
  • Season with about half of the Badrijani spices and salt to taste.

Optional

  • Add raw or fried onions. Mix well.

Cook

  • In a PAN, heat oil over medium heat.
  • Fry eggplants on both sides until they are cooked and turn slightly brown.

Finish & Serve

  • Spread walnut paste on each eggplant slice.
  • Serve badrijani with fresh bread.
  • Optionally, top badrijani with ham and/ or garnish with pomegranate seeds.
  • Enjoy!

Notes

  • Substitute walnuts with pecan or other nuts.
  • Substitute eggplants with four zucchini.
  • Without a food processor:
    Use a store-bought nut butter.
  • For badrijani rolls:
    Slice eggplants lengthwise. After the walnut paste is spread on top, roll them up.

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4
Mar, 2020
Gboma Dessi

Togolese Gboma Dessi

How to cook 34 authentic global recipes without tedious planning.
Gboma Dessi

Togolese Gboma Dessi

SpiceBreeze
Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That's the kind of comfort food that you can't stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it's seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.
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Cuisine Togolese
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken* thighs or breast cut into 1-inch pieces
  • 8 oz smoked protein (optional) fish. meat, or shellfish

Fresh Produce

  • 2 medium onions chopped
  • 3 cloves garlic finely chopped or grated
  • 1 inch fresh ginger grated
  • 1-3 whole fresh Habanero pepper (optional) hot
  • 1 lb baby spinach** washed

Packaged Goods/Staples

  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup ground pumpkin seeds** with shell if possible
  • oil
  • salt

Culinary Spice Kit

  • Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

  • Polenta, mashed potatoes, or rice.

For Optional Long Version

  • 1 carrot cut into 2 inch pieces
  • 1 stalk celery cut into 2 inch pieces
  • 1 medium onion quartered
  • 2 bunch bunch spinach (about 1.5 lbs), roughly chopped, washed (instead of the baby spinach)

Instructions
 

Fry Chicken*

  • Season the chicken on all sides with salt to taste and Gboma Dessi spices.
  • In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
  • Set aside and keep warm.

Cook Sauce

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions and garlic.
  • Fry over medium-low heat until soft.
  • Stir in tomato paste, and optionally ginger.
  • Add broth and ground pumpkin seeds***.
  • And salt and whole peppers (optional) to taste. Mix well.
  • Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

  • Fill POT with the spinach**.
  • Mix gently and cook over low heat until the volume of the spinach is reduced.
  • Stir occasionally.  
  • Stir in chicken and optional smoked protein.

Serve

  • Serve with your preferred side. 
  • Enjoy!

Cook Chicken (for Optional Long Version)

  • In a POT, bring 1 quart of salted water to a boil.
  • Add onion quarters, carrots, celery, and chicken.
  • Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
  • Take the chicken out and strain the broth. Keep it for later.
  • Continue with the steps in 'Fry Chicken' above.

Cook Spinach** (for Optional Long Version)

  • In a POT, bring 2 quarts of salted water to a boil.
  • Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
  • Place the spinach in a BOWL with cold water. Drain.
  • With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

  • Follow the steps in 'Cook Sauce' above.
  • Add chicken and optional protein. Mix well.
  • Add spinach and mix gently.
  • Cook for about 5 minutes to reheat the spinach.

Notes

* Substitute chicken with sirloin beef, cut in thin strips.
** Substitute spinach with kale and cook until soft.
*** Substitute pumpkin seeds with your preferred nuts.

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Togolese Gboma Dessi

Togolese Gboma Dessi

Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That’s the kind of comfort food that you can’t stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it’s seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.

Protein

  • 2 lbs chicken* thighs or breast (cut into 1-inch pieces)
  • 8 oz smoked protein (optional) (fish. meat, or shellfish)

Fresh Produce

  • 2 medium onions (chopped)
  • 3 cloves garlic (finely chopped or grated)
  • 1 inch fresh ginger (grated)
  • 1-3 whole fresh Habanero pepper (optional) (hot)
  • 1 lb baby spinach** (washed)

Packaged Goods/Staples

  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup ground pumpkin seeds** (with shell if possible)
  • oil
  • salt

Culinary Spice Kit

  • Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

  • Polenta, mashed potatoes, or rice.

For Optional Long Version

  • 1 carrot (cut into 2 inch pieces )
  • 1 stalk celery (cut into 2 inch pieces )
  • 1 medium onion (quartered)
  • 2 bunch bunch spinach (about 1.5 lbs), (roughly chopped, washed (instead of the baby spinach))

Fry Chicken*

  1. Season the chicken on all sides with salt to taste and Gboma Dessi spices.

  2. In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
  3. Set aside and keep warm.

Cook Sauce

  1. In a large POT, heat 2 tbsp oil over medium heat.
  2. Add onions and garlic.
  3. Fry over medium-low heat until soft.
  4. Stir in tomato paste, and optionally ginger.

  5. Add broth and ground pumpkin seeds***.

  6. And salt and whole peppers (optional) to taste. Mix well.

  7. Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

  1. Fill POT with the spinach**.

  2. Mix gently and cook over low heat until the volume of the spinach is reduced.
  3. Stir occasionally.  
  4. Stir in chicken and optional smoked protein.

Serve

  1. Serve with your preferred side. 
  2. Enjoy!

Cook Chicken (for Optional Long Version)

  1. In a POT, bring 1 quart of salted water to a boil.
  2. Add onion quarters, carrots, celery, and chicken.
  3. Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
  4. Take the chicken out and strain the broth. Keep it for later.
  5. Continue with the steps in ‘Fry Chicken’ above.

Cook Spinach** (for Optional Long Version)

  1. In a POT, bring 2 quarts of salted water to a boil.
  2. Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
  3. Place the spinach in a BOWL with cold water. Drain.
  4. With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

  1. Follow the steps in ‘Cook Sauce’ above.
  2. Add chicken and optional protein. Mix well.
  3. Add spinach and mix gently.
  4. Cook for about 5 minutes to reheat the spinach.

* Substitute chicken with sirloin beef, cut in thin strips.

** Substitute spinach with kale and cook until soft.

*** Substitute pumpkin seeds with your preferred nuts.

Togolese
ajwan, anise, cardamom, nutmeg
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7
Feb, 2020
Encebollado

Ecuadorian Encebollado

How to cook 34 authentic global recipes without tedious planning.
Encebollado

Ecuadorian Encebollado

SpiceBreeze
Encebollado is a soup topped with thin onion slices pickled in lemon juice. It's claimed that the soup cures a hangover. The fish version is very popular in the coastal region of Ecuador. Don't worry about the little heat in the soup. It finds a perfect balance with the other ingredients once you stuck up your plate. If you are lucky to find cassava aka yuca roots in your grocery store, we recommend to give it a try. Cut off the firm skin. Then cook it the same way as potatoes.
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Cuisine Ecuadorian
Servings 3

Ingredients
  

Shopping List

  • 1 lb tuna steak or fillet or chicken breast or thighs
  • 1 lb potatoes quartered
  • 2 medium tomato/es quartered
  • 2 medium tomato/es thinly sliced
  • 2 medium onions quartered
  • 2 medium red onions thinly sliced
  • 3-6 cloves garlic
  • 3-6 limes or lemons for juice
  • 1 bunch cilantro chopped
  • olive oil
  • salt & pepper

Optional Sides

  • plantain chips, tortilla chips, bread, and/or rice
  • avocado slices as a topping

Culinary Spice Kit

  • Aji panca, cumin, cilantro

Instructions
 

Salad

  • In a BOWL, mix red onions, sliced tomatoes, half of the cilantro, and 1 tbsp oil.
  • Season to taste with lemon juice and salt & pepper.
  • Let it marinate for 1 hour.

Soup

  • In POT #1, bring 2 quarts of water to a boil.
  • Add quartered tomatoes and onions, half of the cilantro, garlic, the fish, Encebollado spices, and salt & pepper to taste.
  • Cook over medium heat for 20 minutes.
  • Scoop vegetables out and blend them in a FOOD PROCESSOR with 1 cup of the soup.
  • Strain the liquid and add it to the POT.

Fish

  • Transfer the fish to a PLATE.
  • When cooled, break it into small pieces. Set aside.

Potatoes

  • In POT #2, cook potatoes in water with salt to taste until tender.
  • Drain.
  • In a FOOD PROCESSOR, blend 1 cup of potatoes with 1 cup of the soup.
  • Pour this liquid into POT #1. Mix well.

Serve

  • Serve separately and assemble your plate in piling up the following layers: potatoes, fish, soup, salad.
  • Enjoy!

Notes

▪ Substitute tuna with another fish and adjust the cooking time if needed.
▪ Substitute potatoes with cassava (aka yuca root).
▪ Substitute cilantro with parsley.
▪ Substitute quartered tomatoes with 1 cup puree.
 

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7
Feb, 2020
French Filet Mignon Au Poivre

French Valentine’s Dinner

 

French Filet Mignon au Poivre

French Valentine's Dinner For Two

SpiceBreeze
Enjoy a French Valentine's dinner for two with classic Filet Mignon au Poivre (pepper steak) and discover the extravagance of a rose-flavored dessert. Filet mignon is the most original choice. Chicken and pork work just as well. Precious green peppercorns give the creamy sauce a less pungent, woody-fruity note.
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hands-on time 30 minutes
Course Dessert, Main Course
Cuisine French
Servings 2

Ingredients
  

Shopping List

  • 2 inch filet mignon* 1 inch thick
  • 2 tbsp cognac** or brandy or similar
  • 0.5 cup beef broth
  • 1 cup heavy cream
  • 1 lb potatoes cooked and peeled
  • 8 oz snow peas or thin carrot slices
  • 3 cups yogurt plain, creamy
  • butter & oil
  • honey***
  • milk
  • salt & pepper

Culinary Spice Kit

  • [1] Green peppercorns
  • [2] Rosebud powder

Instructions
 

Prepare 30 minutes before cooking

  • Soak Valentine [1] spices in 3 tbsp water.
  • Rub dry filets with salt and pepper to taste. Let them rest at room temperature.

Dessert

  • Mix yogurt with Valentine [2] spices.
  • Add honey*** to taste.

Fry

  • In a PAN, heat 2 tbsp oil to smoking hot.
  • Fry filets 2 minutes on each side over high heat without moving them in between.
  • Add 1 tbsp butter. Fry filets over high heat until the desired doneness.
  • Transfer filet to a plate and cover with foil.
  • Carefully, add cognac**.
  • Cook 1 minute. Add the soaked Valentine [1] spices with the water.
  • Cook 2 minutes over high heat.
  • Add broth, cream, and salt & pepper to taste.
  • Bring to a boil. Cook until the sauce thickened.

Potatoes

  • Mash potatoes and reheat with some milk. Add salt & pepper to taste.

Peas

  • In a separate PAN, heat some butter and fry snow peas for about 5 minutes. Add salt to taste.
  • Enjoy!

Notes

* Substitute filet with chicken breast, pork tenderloin or chops, or eggplant slices. Adjust cooking time.
** On a gas stove, make sure to have a lid at hand  in case of catching fire.
*** Substitute honey with (maple) syrup. Optionally, add fresh raspberries.
7
Feb, 2020
Brazilian Vatapá

Brazilian Vatapá

How to cook 34 authentic global recipes without tedious planning.
Brazilian Vatapá

Brazilian Vatapá

SpiceBreeze
Get right into the center of the Brazilian carnival with this popular street food, Vatapá. Original from Africa, it is known as a specialty from the region of Bahia and spread throughout Brazil. This recipe with a modern twist comes directly from Brazil. Ground annatto seeds add a warm, earthy flavor and natural red color. Though shrimp is a typical ingredient, Vatapá is just as popular without it.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

  • 1 lb raw shrimp cleaned
  • 1 cup coconut milk shake can well
  • 2 tomatoes diced
  • 4 cups cooked rice
  • up to 1 cup broth fish recommended
  • 1 onion finely chopped
  • 1 clove garlic grated
  • 2 slices sandwich bread crust removed
  • salt
  • oil

Vatapá Culinary Spice Kit

  • Annatto, turmeric, ginger, cumin, white pepper, bay leaves

Optional

  • 1-2 tbsp peanuts ground
  • 1 tbsp fresh cilantro chopped
  • 1 lime for juice
  • 8 oz watercress

Instructions
 

Prepare

  • Cut the bread into small pieces.
  • In a BOWL, add the bread and the coconut milk.
  • Let it soak for 15 minutes.
  • Mash it with a fork.

Cook

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry the shrimp until brown on all sides.
  • Take them out and set them aside.
  • Fry the onions over medium heat until translucent.
  • Add garlic, tomatoes, and Vatapá spices.
  • Stir fry for about 2 minutes.
  • Add the coconut milk with the bread, salt to taste, and optionally peanuts.
  • Cook about 15 minutes over medium-low heat to get a thick creamy sauce. Add some broth if necessary.
  • Return the shrimp to reheat.
  • Optionally, add cilantro and lime juice to taste.

Serve

  • Serve with rice and optionally watercress or a fresh salad of your choice.
  • Enjoy!

Notes

  • Substitute the shrimp with fish filet (e.g. cod or snapper), cut into 1-inch pieces, or chicken breast or thighs, cut into 1/2-inch strips. Return them with the coconut milk.
  • Omit or substitute the shrimp with garbanzo beans.
  • Add 1-2 jalapeno pepper and/or 4 small sweet peppers to the onions, cut into thin slices.

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