Category Archives: Winter

  • Home   /  Seasonal
  • Archive by category "Winter"
    • ( Page5 )
2
Sep, 2023
Kenyan Kuku Paka

Kenyan Kuku Paka

How to cook 34 authentic global recipes without tedious planning.
Kenyan Kuku Paka

Kenyan Kuku Paka

SpiceBreeze
Embark on a culinary adventure in Kenya with Kuku Paka, a tantalizing dish that sets itself apart by an exceptional step: grilling marinated chicken to perfection before they meet a creamy coconut sauce. This unique preparation infuses the succulent chicken with a smoky, charred essence that pairs harmoniously with the rich, aromatic coconut-infused sauce.
Share Pin Print
Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs [1]

Fresh Produce

  • 1 lemon for juice
  • 1 medium onion finely chopped
  • 2 cloves garlic pressed or grated
  • 1-2 green chili peppers (optional)
  • 1 medium tomato finely chopped

Packaged Goods/Staples

  • 1 can coconut milk (14-15 oz)
  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Orange peel, ginger, turmeric, salt, anardana, amchoor, cumin, black peppercorn, chilies, asafoetida, thyme, mint

Suggested Sides

Instructions
 

Grill - Marinade

  • In a CONTAINER, mix Kuku Paka spices with 1 tbsp lemon juice and 2 tbsp oil.
  • Season chicken with salt to taste.
  • Add the chicken to the container and coat it well with the marinade.
  • Let it marinate for 1-2 hours.
  • Take chicken out. Shake off excess liquid.
  • Add coconut milk to the container. Set aside.

Grill or Broil

  • Grill or broil the chicken pieces until there are browned on all sides.

Stew - 1. Fry Aroma-Veggies

  • In a large POT, heat 2 tbsp oil over medium heat. Fry the onions until they turn golden brown, stirring frequently.
  • Add the garlic and optionally chilies. Fry for 1 minute.
  • Add the tomatoes. Mix well. Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 2. Add Meat & Coconut Milk

  • Add the chicken, coconut milk, and salt & pepper to taste.
  • Reduce heat to medium-low. Cover. Cook until the sauce thickens, about 20-30 minutes. Adjust salt & pepper to taste.

Serve

  • Sprinkle the plated dish with lemon juice.
  • Enjoy!

Notes

[1] Substitute with chicken tender or breast or white firm fish (e.g. halibut). Cut larger pieces into 2-3 parts.
Ugali recipe: see notes in the Kenyan Sukuma Wiki recipe
Irio Recipe
  • 2 medium potatoes, peeled and cut into 1/2 inch slices
  • 1/3 cup each: frozen green peas and corn kernels
  1. In a POT, bring 1 cup of lightly salted water to a boil.
  2. Add potatoes. Cook until almost tender.
  3. Add green peas. Cook until the potatoes are tender.
  4. Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
  5. Mash the potatoes and peas. Return some of the cooking water as needed.
  6. Add the corn and mix well. Cover and let it rest for 5 minutes.
  7. Add salt & pepper to taste.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
24
May, 2023
Brazilian Coxinha

Brazilian Coxinha

Coxinha

Little Thighs

Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe. 

Brazilian Sauce

These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.

The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.

Share on Pinterest
Variations
  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Add a cream cheese dip.
  • Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:

Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Discover New Flavors Every Month
Coxinha
Coxinha

Brazilian Coxinha

SpiceBreeze
Coxinha ("little thigh") is one of the most famous savory snacks in Brazil and is indispensable to any party. Each bar and each family has its own recipe. The fried crisp 'drumsticks' filled with a well-seasoned sauce are so scrumptious - you can't just have one.
Of course, we offer an easier version without the breading and frying as well (see notes).
Tip: Fill any leftover dough with a cube of cheese and/ or ham, and optionally hot chili slices.
 
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Protein

  • 1 lb chicken cooked and shredded

Fresh Produce

  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped

Dairy

  • 1/2 cup cream cheese optional

Packaged Goods/Staples

  • 1 cup chicken broth
  • oil
  • salt & pepper

Dough*

  • 2.5 cups chicken or vegetable broth
  • 2 cups rice flour
  • 3 oz butter

Breading*

  • 1 egg whisked
  • 1-2 cups flour gluten free: almond flour

White dipping sauce (optionally)

  • 1/4 cup milk
  • 8 oz cream cheese

Coxinha Culinary Spice Kit

  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over low heat.
  • Fry garlic and onions until the onions turn translucent.
  • Add chicken, tomatoes, green onions, and salt to taste.
  • Season with the Coxinha spices to taste. Start with 1 tsp.
  • Cook 10 min. Add broth and opt. cream cheese.
  • Cook about 10-20 minutes until the liquid is reduced.

Dough*

  • In a POT, heat broth and melt butter.
  • Over low heat, add flour and salt & pepper to taste.
  • Stir constantly until smooth and the dough loosens from the pot. Let it cool.

Coxinha

  • Form a “golf” ball with the dough.
  • Flatten it in your palm.
  • Place the filling in the center, close, and form a smooth ball.
  • Optionally, mold it into a drumstick or any other shape.

Breading*

  • Coat Coxinhas in egg, then in flour.

Frying*

  • In a POT, heat enough oil to cover Coxinhas.
  • Fry Coxinhas until they turn golden all around.

White dipping sauce (optionally)

  • Heat milk with salt & pepper. Stir in the cream cheese.

Serve

  • Serve Coxinhas with a fresh salad and a dipping sauce.
  • Enjoy!

Notes

Variations
  • Substitute chicken with:
    • any ground meat or
    • mixed vegetables and chopped mushrooms or
    • your favorite cheese or
    • a combination of any of these ingredients to taste.
Short version without forming the drumstick-balls:
  • Skip the dough, breading, and frying.
  • Add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
15
Mar, 2023
Moroccan harcha flatbread

Moroccan Harcha Flatbread

How to cook 34 authentic global recipes without tedious planning.
Moroccan harcha flatbread

Moroccan Harcha Flatbread

Moroccan harcha is a delicious and traditional breakfast food that is popular in North Africa. It is a type of pan-fried bread made from semolina flour, butter, and milk. Harcha is typically enjoyed with honey, jam, or cheese for a sweet or savory flavor. In this recipe, we will show you how to make the perfect harcha that is crispy on the outside and soft on the inside. Let's get started!

Ingredients

Dry Ingredients

  • 1 cups semolina flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Non-Dry Ingredients

  • 1 tbsp butter, melted
  • 1 tsp (olive) oil
  • 6 tbsp milk or water

Optional Ingredients

  • For sweet version: up to 2-3 tsp sugar or honey (to taste)
  • For exotic flavor: add 1 tsp rose water or orange blossom water

Instructions

Prepare

  1. In a BOWL, mix the dry ingredients. Optionally, add a sweetener and exotic flavor water.
  2. Add the butter and use your fingers or a fork to rub it into the flour mixture until it resembles coarse sand.
  3. Add the remaining ingredients, and stir until a dough forms.
  4. Knead the dough for 2-3 minutes until it becomes smooth and elastic.
  5. Cover and set aside for 5 minutes.

Fry

  1. Shape flat disc in the size of a coffee cup saucer and about 1/2 inch thick. Dust each disc with semolina flour on both sides.
    Alternatively, see this hack on YouTube.
  2. Heat a non-stick pan over medium heat and add a small coat of olive oil.
    Tip: If you try to avoid oil in general, try it here without oil.
  3. Add the harcha discs and fry for about 4-5 minutes on each side or until golden brown.

Serve (2 Options)

  1. Serve for breakfast with honey, jam, butter, and/or cheese.
  2. Serve as a side for tagine.

Recommended Products

© Recipe: SpiceBreeze
Cuisine: Moroccan / Category: Arabia/Middle East
Moroccan Harcha Flatbread
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Mar, 2023
Lebanese Batata Chap

Lebanese Batata Chap

Lebanese
Batata Chap

"Croquettes" With Savory Filling
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend.

The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Batata Chap Spice Blend

Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

Limited Time in Our Shop
Lebanese Batata Chap

Share

More Recipes to Discover

The current query has no posts. Please make sure you have published items matching your query.
Lebanese Batata Chap

Lebanese Batata Chap

SpiceBreeze
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

  • 1 lb ground beef or lamb
  • 2 lb russet potatoes peeled
  • 1.5 cup tomato puree
  • 1 onion finely chopped
  • 1 clove garlic grated or pressed
  • 1 lemon for juice
  • 2 eggs
  • 1 cup yogurt
  • 1 cup starch arrowroot powder or corn
  • olive oil
  • salt & pepper

Optional

  • 0.5 cup pine nuts
  • a fresh salad of your choice

Batata Chap Culinary Spice Kit

  • Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions and optional nuts for 5 minutes.
  • Add meat, salt to taste, and Batata Chap spices.
  • Stir-fry until the meat is crumbled.
  • Add tomato puree and adjust salt.
  • Cook for about 5 minutes until the sauce thickens.

Potatoes

  • In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
  • When cooled, add eggs and starch. Mix well.

Patties

  • Form little ‘golf balls’.
  • Press each ball as flat as possible and fill it with 1 tsp of meat.
  • Press the dough around the meat until closed.
  • Pat the patties until flat and smooth.
  • Preheat OVEN to 375°F.
  • Place the filled patties on a greased baking sheet.
  • Spray them with oil.
  • Bake for 15-20 minutes until they turn brown on all sides, turning halfway.

Sauce

  • In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
  • Serve
  • Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
  • Enjoy!

Notes

  • Substitute beef with chicken, turkey, or pork.
  • Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
  • Substitute a part of the tomato puree with fresh chopped tomatoes.
  • Instead of baking, fry batata chaps in hot oil
  • Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
  • Alternatively, use the Batata Chap spices for Lebanese Pumpkin Kibbeh. 
Share Your Experience on Google
24
Feb, 2023
Indian Malai Kofta

Indian Malai Kofta

Indian
Malai Kofta

Vegetables in the Spotlight

Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas.

The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that’s infused with our blend of aromatic spices. Each bite leaves you craving for more.

Malai Kofta Spice Blend

Turmeric, ginger, coriander, cumin, methi leaves, black
peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

 

Limited Time in Our Shop
Indian Malai Kofta

Share

With or without meat, gluten free, or lactose free
Indian Malai Kofta

Authentic without Meat

If you prefer the authentic malai kofta, try the recipe without meat:

  • garbanzo bean flour
  • grated mixed vegetables
  • grated or crumbled cheese

The meat malai kofta recipe has the same flavor profile. The ingredients are reduced to make room for ground meat.

Gluten-Free Kofta

The malai kofta recipe is made with flavorful garbanzo bean flour which is natural gluten free.

For your convenience, we offer garbanzo bean flour in small amounts in our shop.

Buy Now
Garbanzo beans on bread

Malai Kofta Sauce

For the sauce, all you need are these handy staples:
  • onions, garlic, broth (any), tomato puree (unflavored), and heavy cream
Indian Malai Kofta with nuts

Lactose-Free Kofta

For lactose free malai kofta, we recommend to use the meat malai kofta recipe and substitute the cheese with one egg.

For the sauce, our nut mixture is included in the online recipe.

More Indian Recipes

The current query has no posts. Please make sure you have published items matching your query.
Indian Malai Kofta

Indian Malai Kofta

SpiceBreeze
Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas. The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that's infused with a blend of aromatic spices. Each bite leaves you craving for more.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Kofta Option 1: Meatless (Authentic)

  • 3/8 cup garbanzo bean flour *1
  • 3 cups grated mixed vegetables *2
  • 3/4 cup grated or crumbled cheese *3

Kofta Option 2: With Meat

  • 8 oz ground beef
  • 1/8 cup garbanzo bean flour *1
  • 2 cups grated mixed vegetables *2
  • 1/4 cup grated or crumbled cheese *3

Sauce

  • 1 cup chopped onions
  • 2-3 cloves garlic (optional) chopped, pressed, or grated
  • 1 cup broth of your choice
  • 1 cup tomato puree unflavored
  • 1 cup heavy cream *4

Basic Ingredients

  • oil
  • salt & pepper

Malai Kofta Culinary Spice Kit

  • 1 pouch: Turmeric, ginger, coriander, cumin, methi leaves, black peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

Suggested Sides

  • basmati rice
  • flatbread *5
  • salad

Instructions
 

Kofta

  • In a BOWL, mix all kofta ingredients, 1 tbsp or about half of the Malai Kofta spices, and salt to taste. Shape the mixture into small round or oval forms.
  • In a PAN, heat oil and fry the koftas until they are golden brown on both sides.
  • Scoop them out and drain them on paper towels.

Sauce

  • In a wide POT, heat 2 tbsp oil.
  • Fry onions and optional garlic until translucent.
  • Add the remaining Malai Kofta spices.
  • Stir-fry for about 1 minute.
  • Add broth, tomato puree, and cream (*4). Bring to a boil.
  • Add the fried koftas. Coat them with the sauce.
  • Cover and cook over low heat for 5 minutes to reheat the koftas.
  • Serve the koftas with the sauce over rice or with flatbread.
  • Optionally, sprinkle with nut pieces and chopped parsley or cilantro.
  • Enjoy!

Notes

(1) Substitute
  • all-purpose flour, or with almond or cashew nut flour & 1 tbsp of starch.
(2) 50:50 carrots & cauliflower (authentic); parsnip, potatoes, Brussels sprouts.
(3) Paneer (authentic), cottage cheese, feta, cotija.
(4) Substitute with a nut based mixture:
  • 1 cup almond or cashew milk
  • 2 tbsp almond or cashew butter
(5) For instance, naan or methi paratha
2
Feb, 2023
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

Venezuelan
Pabellón Criollo

National Dish for any Occasion

There is literally no family or community event without Pabellón Criollo. The juicy meat is really easy to prepare, just takes a bit of patience.

You can get creative with the combinations of sides and toppings. If you can find plantain, don’t miss to add a side of this fried sweet goodness.

Pabellón Criollo Spice Blend
Annatto, cumin, lime and orange peel, paprika, oregano
Limited Time in Our Shop
Venezuelan Pabellón Criollo

Share

More South American Recipes

The current query has no posts. Please make sure you have published items matching your query.

Short Recipes & Tips for Sides & Sauces

Guasacaca

 Ingredients

  • 1 avocado
  • 1/2 green bell pepper
  • 1 medium onion
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic or more to taste
Venezuelan Guasacaca

 Directions

  • Roughly cut all Guasacaca ingredients.
  • Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
  • Alternatively, skip the bell pepper. Chop all other ingredients finely, and stir them together with 1 tbsp oil and a bit of water until it’s a smooth sauce
  • Season to taste with salt & pepper and 1 tbsp vinegar or more.

Arepas

For a most authentic Venezuelan dinner experience, arepas are a key side dish. These fried corn breads are very popular filled with potato or chicken salad, and just anything that you would put on a sandwich. 

Arepas are made from a special type of corn flour. The most popular brand is P.A.N. If you found the right one, it will have the instructions on the back. You mix the corn flour with water and a dash of salt. Then, form the arepas in the size of a burger patty. 

Arepas are fried or grilled and then filled with the complete dish or added as a type of bread on the plate.

 

Venezuelan Arepas on grill

Tip: Make sure that the patties are smooth on the outside. If they are dry a crack, add a bit more water to the flour.

Venezuelan Arepas con Pabellón

Fried Plantains

Ripe Plantain

It’s important to select a ripe plantain at the grocery store. Otherwise, it is hard to peel and you have to cut off most of the fruit. Here are some tips:

  • See: The darker the skin, the riper the plantain. It’s normal for a ripe plantain to have some black spots.

  • Feel: Press your finger into the skin. It should feel soft without much resistance.

  • Smell: A ripe plantain should have a sweet, fruity aroma, not sour or musty.

Cut the plantain into large slices. Fry them in hot oil. Drain them on a paper towel. Finally, sprinkle them with salt to taste.

Fried Plantain
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

SpiceBreeze
Pabellón Criollo is considered to be the national dish of Venezuela with a long history and cultural significance. It's indispensable at family and community festivities. The juicy meat is first slow cooked, shredded, and then added to fried onions, garlic, and bell pepper. Pabellón Criollo is a hearty and flavorful dish that is traditionally served with a side of rice, black beans, fried sweet plantains, and a variety of optional accompaniments.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Venezuelan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs beef flank or skirt steak *

Fresh Produce

  • 2 onions 1 quartered, 1 finely chopped
  • 2-3 cloves garlic grated or pressed
  • 1 red bell pepper finely chopped

Packaged Goods/Staples

  • 1/2 cup tomato puree unseasoned **
  • oil
  • salt & pepper

Pabellón Criollo Culinary Spice Kit

  • Annatto, cumin, lime and orange peel, paprika, oregano

Suggested Sides & Toppings

  • black beans see recipe link in notes
  • white rice see recipe link in notes
  • fried plantains see recipe link in notes
  • sunny side up eggs
  • avocado slices
  • any mild crumbled or shredded cheese
  • chopped cilantro

Instructions
 

Cook the meat

  • In a POT, bring 2 quarts of water to a boil.
  • Add meat, 1 onion (quartered), and salt & pepper to taste.
  • Return to a boil. Cook over medium-low heat until the meat is tender.
  • Take the meat out and let it cool. Reserve the broth.
  • Pull the meat apart with a fork or by hand.

Fry & Finish the dish

  • In a large PAN, heat 2 tbsp oil.
  • Fry 1 onion (finely chopped) until translucent.
  • Add garlic and bell pepper.
  • Fry for about 5 minutes.
  • Add Pabellón Criollo spices. Mix well.
  • Add salt to taste.
  • Add tomato puree and 2 cups of the reserved broth.
  • Mix well. Add pulled meat. Mix well.
  • Add salt to taste.
  • Cover and cook over low heat for 15 minutes.
  • Occasionally, check the liquid and add broth if necessary.

Serve

  • Serve with rice, beans, and fried plantains, or your preferred sides and toppings.
  • Enjoy!

Notes

* Substitute beef with pork butt or shoulder or with chicken breasts or thighs.
** Tomato puree can be substituted with 1-2 finely chopped tomatoes and 1-2 tsp tomato paste.
*** Recipes for side dishes & sauces
Caribbean rice and beans
Fried plantains (see above this recipe)
Caribbean green seasoning
Guasacaca sauce (see above this recipe)
Arepas (see above this recipe)
Share Your Experience on Google

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.