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31

Oct, 2021

Cambodian Samlar machu

Cambodian Samlar Machu

Cambodian Samlar machu

Cambodian Samlar Machu

SpiceBreeze

Samlar Machu is a popular Cambodian dish, both as a stew and a soup. The flavor base is the traditional Cambodian kroeung spice blend that includes lemongrass, galangal, and makrut lime leaves. The combination of tamarind, lime, and fish sauce creates a slightly sour-salty note. Adapt the recipe to your taste with chicken, fish, or tofu, and vegetables of your choice.

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hands-on time 30

Course Main Course

Cuisine Cambodian

Servings

Ingredients

Protein

1 lbs chicken breast or thighs cut into 1/2-inch pieces (see notes)

Fresh Produce

4 cups chopped vegetables Bok choy, mushrooms, eggplant, bamboo shoots, baby kale, and/ or bell peppers
2 shallots finely chopped
4 cloves garlic finely chopped or grated
1 lime or lemon for juice

Packaged Goods/Staples

2-4 cups chicken or vegetable broth
2 tbsp soy sauce
oil
salt & pepper

Samlar Machu Culinary Spice Kit

Lemongrass, tamarind, galangal, turmeric, chili, makrut lime

Optional

fish sauce or anchovy paste to taste
fresh chili pepper thinly sliced

Suggested Sides

3 cups steamed or boiled rice

Instructions

In a POT, heat 2 tbsp oil over medium heat.
Stir fry shallots until translucent.
Add garlic, chicken, and Samlar Machu spices. Stir for about 3 minutes.
Add 2 cups of broth, soy sauce, and salt and pepper to taste.
If you prefer a soup, add the remaining broth as well.
Optionally, add fresh chili, and fish sauce or anchovy paste.
Bring to a boil.
Turn heat to medium-low and cook for 10 minutes.
Add vegetables.
Continue to cook for about 10 minutes until all ingredients are tender.
Adjust seasoning to taste with lime juice and salt and pepper.
Serve soup and rice in separate bowls.
Enjoy!

Notes

Instead of chicken, add cubed firm tofu or fish fillets (e. g. snapper, cod, or tilapia, cut into 1-inch strips) together with the vegetables.

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30

Jun, 2021

Chilaquiles

Mexican Chilaquiles

Chilaquiles

Mexican Chilaquiles

SpiceBreeze

Chilaquiles is a beloved Mexican dish with roots tracing back to the Aztecs. Popular in various forms across Mexico, this flavorful meal features crispy, deep-fried tortilla chips smothered in a delicious tomato sauce. With your spice kit, you'll enjoy the subtle heat of fruity, mild ancho peppers for an extra layer of flavor. Indulge in this rich, crunchy delight!

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hands-on time 30

Course Main Course

Cuisine Mexican

Servings

Ingredients

1 lb chicken breast shredded*
1 cup frozen corn kernels optional
12 tortillas cut into strips or triangles
2 cups tomato puree not seasoned
1/2 cup broth vegetable or chicken
oil
salt & pepper

Suggested Toppings

1 onion sliced
1 cup sour cream or Mexican crema
1 cup shredded cheese or Mexican queso fresco
1 avocado sliced
4 lettuce leaves thinly sliced

Chilaquiles Culinary Spice Kit

Ancho chili, garlic, onion, cumin, oregano, cloves

Instructions

Chilaquiles Sauce

In a POT, add 2 tbsp oil, tomato puree, broth, Chilaquiles spices, and salt & pepper to taste.
Cover. Bring to a boil. Turn heat to low.
Cook over low heat for 30 minutes.
Add chicken and optionally corn.
Cook for another 5 minutes.
Turn off and let it rest for 15 minutes.

Tortilla Chips

In a PAN, fry tortillas in plenty of oil over medium-low heat until they turn slightly brown.
Pay close attention. They can burn easily.
Transfer each batch of tortilla chips to a PLATE lined with a paper towel.

Finish

In a large PAN, reheat the sauce over medium heat.
Carefully, stir in the tortilla chips. Cook for about 3 minutes.

Serve

Serve chilaquiles with your preferred toppings.
Enjoy!

Notes

* Cook the chicken the day before in salted water for about 20 minutes. Shred it with two forks.

Substitute chicken with beef or pinto beans.
Omit chicken and place sunny-side-up eggs on top.

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3

May, 2021

Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

SpiceBreeze

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hands-on time 30

Course Salad

Cuisine Austrian

Servings

Ingredients

1 lb potatoes boiled, cut into 0.25 inch slices
0.5 lbs rutabaga or turnip cut into 0.25 inch slices
2 shallots finely chopped
0.5 bunch fresh parsley or dill chopped
0.5 cup broth poultry or vegetable
4 tbsp white vinegar wine or apple cider
3-4 tbsp oil
1 tbsp sugar
salt & pepper

Instructions

In a large BOWL, mix 2 tbsp vinegar, 3 tbsp broth, oil, and salt & pepper to taste.
Add shallots and potatoes and let marinate for 30 minutes.
In a PAN, heat the sugar over low heat until light brown.
Add the rutabaga or turnips and mix well.
Add the remaining vinegar and broth.
Season with salt & pepper to taste.
Cover and cook over medium-low heat for about 30 minutes, stirring occasionally.
Drain and add to the potato salad. Mix well.
Let rest for 30 - 60 minutes.
Add fresh herbs. Mix well.
Serve with Kräuterbackhendl (see notes).
Enjoy!

Notes

Austrian Kräuterbackhendl recipe

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

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Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

SpiceBreeze

Who doesn't love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg. Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try (see notes).

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hands-on time 30

Course Main Course

Cuisine Austrian

Servings

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

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.

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31

Mar, 2021

Indonesian Gulai

Indonesian Gulai

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

Course Recipes

Cuisine Indonesian

Servings

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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