Category Archives: Europe

1
Apr, 2024
Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

SpiceBreeze
Portuguese Caldeirada de Peixe is a traditional fish stew hailing from Portugal, renowned for its rich flavors and comforting warmth. This aromatic dish typically combines a variety of fish, such as cod, hake, and monkfish, with potatoes, tomatoes, onions, and bell peppers. Seasoned with herbs like parsley and bay leaves, and often enriched with olive oil, this hearty stew embodies the essence of Portuguese coastal cuisine. Served piping hot, Caldeirada de Peixe delights the palate with its savory broth and tender fish, making it a beloved staple of Portuguese gastronomy.
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hands-on time 30 minutes
Course Main Course
Cuisine Portuguese
Servings 3

Ingredients
  

Protein

  • 1.5 lb fish of your choice [1] cut into bite-size pieces

Fresh Produce

  • 1 bell pepper red is best; chopped
  • 1 red chili chopped; optional
  • 2 cups chopped tomatoes
  • 2 medium potatoes cubed

Special Ingredients

  • 1 cup white wine [2]
  • 1 cup fish broth [3]

Staples Group 1: Liquid, Dairy, Fat

  • oil best is olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 onion chopped
  • 1-2 cloves garlic chopped
  • 1 tbsp chopped cilantro or parsley leaves optional

Culinary Spice Kit

  • 1 pouch Caldeirada de Peixe spice blend Smoked paprika, orange peel, garlic, onion, turmeric, black and white pepper, parsley, bay leaves

Suggested Sides

  • fresh white bread
  • cooked rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add onions and bell pepper.
  • Fry them until they turn soft. Stir frequently.
  • Add garlic and optional chilies. Stir-fry for 1 minute.
  • Add Caldeirada de Peixe spices. Stir-fry for 1 minute.
  • Add wine, broth, tomatoes, and potatoes. Mix well.
  • Cover. Bring to a boil. Cook for 15 minutes.
  • Add fish. Cover. Cook for about 5 minutes until the fish is tender.
  • Optionally, garnish with cilantro or parsley leaves.
  • Serve Caldeirada de Peixe with your preferred side.

Notes

[1] We recommend using a base of white fish fillet, combined with shrimp, mussels, calamari, or scallops, to add variety in texture.
[2] Alternatives: fish or vegetable broth or tomato puree
[3] Alternatives: vegetable broth or water
26
Feb, 2024
Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

How to cook 34 authentic global recipes without tedious planning.
Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

SpiceBreeze
Côtelette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six herbs, including tarragon, chervil, and dill.
Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.
Stock up culinary spice kits - Limited time only!
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hands-on time 30 minutes
Course Main Course
Cuisine Ukrainian
Servings 3

Ingredients
  

Protein

  • 1.5 chicken breast [1]

Dairy

  • 3 oz butter room temperature
  • 2 eggs whisked

Packaged Goods/Staples

  • 1.5 cups flour [2]
  • 1.5 cups breadcrumbs [3]
  • 1 cup oil
  • salt & pepper

Côtelette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, marjoram, dill, rosemary, orange peel, lime peel, celery  

Optional

  • 1 tbsp parsley freshly chopped
  • fresh garlic to taste grated
  • 1-2 slices cheese cheddar, for instance
  • 1-2 tbsp broccoli mashed
  • chili or paprika powder

Suggested Sides

  • mashed or boiled potatoes
  • rice steamed or cooked
  • asparagus, peas, cauliflower, broccoli, or carrots steamed or cooked
  • a fresh salad with a lemon dressing over tomatoes cucumber, watercress, and/or lettuce.
  • berry sauce see our cranberry sauce recipe ***

Instructions
 

1. Prepare the Herb Butter

  • In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.
  • Shape a 1-inch thick log. Wrap it with cling wrap.
  • Freeze it for 20 minutes.

2. Flatten the Chicken

  • Cut each breast lengthwise in half. (How to)
  • Place each breast between two cling wraps.
  • Pound the breasts with a meat hammer until evenly thin.
    Be careful not to create holes in the breast.

3. Fill & Close Logs

  • Season each breast with salt & pepper to taste.
  • Cut the herb butter into equal parts, one for each chicken breast half.
  • Place one butter part on a chicken breast.
  • Optionally, add 1 tbsp broccoli or cheese to taste.
  • Roll, press, and fold until all sides are closed.
  • Wrap the rolled chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  • Prepare 3 PLATES, one each for flour, eggs, and breadcrumbs.
  • Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.
  • Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  • In a small PAN, heat 1 cup oil to 350°F.
  • Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.

5. Bake the Chicken Rolls (after the Frying!)

  • Preheat OVEN to 350°F.
  • Bake chicken rolls for 15 minutes.
  • Take them out and let them rest for 5 minutes.

Serve

  • Serve chicken rolls with your preferred sides. Enjoy!

VARIATION - Skip the Roll - for 2 Chicken Breasts

  • Follow step 1.

2. Prepare Chicken Pockets

  • Cut lenghtwise into the chicken breast to create a pocket.
  • Season each breast with salt & pepper to taste.
  • Cut herb butter in half. Cut each half into small slices.
  • Place each half of the herb butter into one chicken breast.
  • Optionally, add cheese to taste.
  • Wrap each chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken breasts in the freezer for 20 minutes.
  • Continue with step 3 and 4.
  • You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.

VARIATION - EASIEST - with Fried Chicken Strips

  • Follow step 1.
  • Cut chicken into 1/2 inch thin x 1 inch long strips.
  • Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.
  • Follow step 4. Fried until the chicken is done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION - VEGETARIAN

  • Follow step 1.
  • Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.
  • Follow step 3 and 4. Fry the strips until done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Notes

[1] Substitute chicken breast with a large boneless pork or veal cutlet.
[2] All purpose flour or a gluten free alternative.
[3] For a crust with more crunch, use freshly grated breadcrumbs or panko. 
Alternatively, substitute breadcrumbs with coarse ground nuts.
*** Cranberry sauce recipe - To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.
SpiceBreeze
SpiceBreeze
4 Google reviews
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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!

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Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

Côtelette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six herbs, including tarragon, chervil, and dill.

Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.

Stock up culinary spice kits – Limited time only!

Protein

  • 1.5 chicken breast*

Dairy

  • 3 oz butter (room temperature)
  • 2 eggs (whisked)

Packaged Goods/Staples

  • 1.5 cups flour
  • 1.5 cups bread crumbs**
  • 1 cup oil
  • salt & pepper

Côtelette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, rosemary, marjoram, parsley, dill, lime peel, orange peel, celery  

Optional

  • 1 tbsp parsley (freshly chopped )
  • fresh garlic to taste (grated)
  • 1-2 slices cheese (cheddar, for instance)
  • chili or paprika powder

Suggested Sides

  • mashed or boiled potatoes; rice (steamed or cooked)
  • asparagus (peas, cauliflower, broccoli, carrots (steamed or cooked))
  • a fresh salad with a lemon dressing over tomatoes (cucumber, watercress, and/or lettuce.)
  • berry sauce (see our cranberry sauce recipe ***)

1. Prepare the Herb Butter

  1. In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.

  2. Form a 1-inch thick roll. Cover with cling wrap. Freeze it for 20 minutes.

2. Prepare the Chicken Rolls

  1. Cut each breast lengthwise in half.

  2. Place each breast between two cling wraps.

  3. Pound the breasts with a meat hammer until evenly thin. Be careful not to create holes in the breast.

  4. Season each breast with salt & pepper to taste.
  5. Cut herb butter in four equal parts.

  6. Place one butter part on a chicken breast.

  7. Optionally, add cheese to taste.

  8. Roll and fold until all sides are closed.

  9. Wrap the rolled chicken breast into a cling wrap and close it tight.
  10. Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  1. Prepare 3 PLATES, one each for flour, eggs, and bread crumbs.

  2. Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.

  3. Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  1. In a small PAN, heat 1 cup oil to 350°F.

  2. Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.

5. Bake the Chicken Rolls (after the Frying!)

  1. Preheat OVEN to 350°F.

  2. Bake chicken rolls for 15 minutes.

  3. Take them out and let them rest for 5 minutes.

Serve

  1. Serve chicken rolls with your preferred sides. Enjoy!

VARIATION – Skip the Roll – for 2 Chicken Breasts

  1. Follow step 1.

2. Prepare Chicken Pockets

  1. Cut lenghtwise into the chicken breast to create a pocket.

  2. Season each breast with salt & pepper to taste.

  3. Cut herb butter in half. Cut each half into small slices.

  4. Place each half of the herb butter into one chicken breast.

  5. Optionally, add cheese to taste.

  6. Wrap each chicken breast into a cling wrap and close it tight.

  7. Keep wrapped chicken breasts in the freezer for 20 minutes.

  8. Continue with step 3 and 4.

  9. You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.

VARIATION – EASIEST – with Fried Chicken Strips

  1. Follow step 1.

  2. Cut chicken into 1/2 inch thin x 1 inch long strips.

  3. Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.

  4. Follow step 4. Fried until the chicken is done.

  5. Cut the butter into 1/4 inch slices.

  6. Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION – VEGETARIAN

  1. Follow step 1.

  2. Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.

  3. Follow step 3 and 4. Fry the strips until done.

  4. Cut the butter into 1/4 inch slices.

  5. Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Stock up culinary spice kits – Limited time only!

* Substitute chicken breast with a large boneless pork or veal cutlet.

** For a crust with more crunch, use freshly grated bread crumbs or panko. 
Alternatively, substitute bread crumbs with coarse ground nuts.

*** Cranberry sauce recipe – To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.

 

Main Course
Ukrainian
chervil, chives, dill, orange peel, tarragon
2
Jan, 2024
German Frikassee

German Frikassee

How to cook 34 authentic global recipes without tedious planning.

German Frikassee

Tenderly Cooked Meat and Vegetables in a Delicate Gravy

Chicken or veal Frikassee is a cherished German classic, where tenderly cooked meat and vegetables harmoniously mingle in a delicate gravy crafted from the essence of the cooking broth, enriched with a blend of butter and flour. Staying true to the subtlety of European culinary traditions, the original recipe relies solely on salt for seasoning. Nevertheless, we’ve introduced a unique twist by infusing a lemon herb blend, enhancing the aroma of the fresh ingredients in this refined dish.

white asparagus

Asparagus - Green or White

Green and white asparagus are distinct varieties with variations in growing locations, taste, and health benefits. Green asparagus, grown above ground and exposed to sunlight, has a robust flavor with nutty and earthy notes. It is commonly found in regions like the United States and Europe.

On the other hand, white asparagus, cultivated underground to avoid sunlight exposure, has a milder and sweeter taste, often grown in countries like Germany and France.

While both varieties offer nutritional benefits such as antioxidants and vitamins, green asparagus is known for its slightly higher nutrient content, including fiber, folate, and iron, whereas white asparagus is lower in calories and rich in vitamin C. The choice between the two ultimately depends on individual preferences and the desired culinary experience.

Tips & Tricks

  • Recipe Shortcut: Opt for convenience by using leftover chicken or pre-cook your chicken in advance for a time-saving culinary experience.
  • Vegetable Pairing Suggestions: Explore a variety of vegetable combinations such as mushrooms and asparagus, or green peas and carrots. Additionally, consider other options like root vegetables such as parsnip or celery root for a diverse and flavorful twist.
  • Butter Replacement Options: Opt for a variety of alternatives by substituting cow butter with clarified butter, ghee, coconut oil, or lard for a versatile and flavorful twist.
  • Versatile Gravy: Extend the utility of this flavorful gravy beyond the current dish. Consider using it for your upcoming turkey feast, drizzling over steamed vegetables, or enhancing the flavor of pasta for a delightful culinary experience.
  • Culinary Tip: Highly recommend not skipping the capers for an enhanced flavor profile. For those seeking a more adventurous taste, consider adding a few anchovy fillets to elevate the dish further.
  • Recipe Expansion Tip: Easily scale up the recipe by doubling the ingredients. Once prepared, transfer half of the savory gravy to a separate bowl before introducing the spices to the remaining portion in the pot. Taste both variations – spiced and unspiced – and let us know what you think.
  • Customizable Serving Option: If potatoes or rice aren’t your preference, try serving the dish over a head of steamed cauliflower, cauliflower rice, or wide noodles for a versatile and delightful dining experience.

Frikassee Ingredients

cooked chicken shredded
asparagus mushroom
peas carrots
root vegetables
capers anchovies
German Frikassee

Making the Gravy

German Frikassee
German Frikassee
German Frikassee
German Frikassee

Frikassee Side Options

cooked rice bowl
boiled potatoes
potato dumplings
wide noodles
cauliflower in hands
German Frikassee

German Frikassee

SpiceBreeze
Chicken or veal Frikassee is a cherished German classic, where tenderly cooked meat and vegetables harmoniously mingle in a delicate gravy crafted from the essence of the cooking broth, enriched with a blend of butter and flour. Staying true to the subtlety of European culinary traditions, the original recipe relies solely on salt for seasoning. Nevertheless, we've introduced a unique twist by infusing a lemon herb blend, enhancing the aroma of the fresh ingredients in this refined dish.
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hands-on time 30 minutes
Course Main Course
Cuisine European, German
Servings 3

Ingredients
  

Protein

  • 1 lb boneless chicken breast [1]

Fresh Produce

  • 1 medium onion quartered
  • 2 cups small cut vegetables [2]
  • 1-3 tbsp lemon juice, to taste

Dairy

  • 3 tbsp butter [3]
  • 1 egg yolk

Packaged Food/Staples

  • 1/3 cup all-purpose flour [4]
  • 1-2 tbsp dry white wine optional
  • 1-3 tsp capers [5] optional

Culinary Spice Kit

  • Dill, chives, lemon balm, white pepper, mustard, nutmeg, paprika, tarragon, lemon peel

Suggested Sides

  • cooked rice or potatoes
  • mashed potatoes
  • dumplings or gnocchi

Instructions
 

Step 1 - Cook Chicken & Vegetables

  • In a POT, bring 4 cups of lightly salted water to a boil.
  • Add chicken, onion, and small-cut vegetables.
  • Cook over medium-low heat for 15-20 minutes until the chicken is tender.
  • Turn off the heat and remove the onion.
  • Cut or shred the chicken into half-inch pieces.
  • Return the chicken to the pot.

Step 2 - Prepare Sauce

  • In a second POT, melt butter over medium heat without browning.
  • Gradually add flour and stir constantly until it turns slightly golden.
  • Gradually add 3 cups of the chicken stock from step 1, incorporating 0.5 cup at a time. Whisk constantly until well combined with the flour-butter mixture.
  • Optionally, add white wine and whisk to combine.
  • Bring the sauce to a boil, then reduce the heat to low and cook for 15 minutes, stirring frequently.

Step 3 - Finish

  • Optionally, add capers to the sauce.
  • Add Frikassee spices, and lemon juice and salt to taste.
  • In a CUP, whisk the egg yolk with 2 tbsp cold water. Add this to the sauce.
  • Add the chicken and small-cut vegetables. Mix well.
  • Serve with your preferred side.

Notes

[1] Substitute chicken with veal or pork and cook until tender.
[2] Cut the vegetables into pieces approximately 1/2 inch in size, or choose any bite-size form you prefer.
Suggested vegetables:
  • green peas, carrots, and turnip or celery root
  • mushrooms and asparagus (green or white) or cauliflower florets
[3] Substitute cow butter with clarified butter, ghee, coconut oil, or lard.
[4] Substitute with sweet rice flour (gluten free).
[5] Capers are recommended but optional. For a more adventurous taste but, try adding a few anchovy fillets.
SpiceBreeze
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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!

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3
Aug, 2023
Mediterranean Watermelon Feta Salad

Mediterranean Watermelon Feta Salad

How to cook 34 authentic global recipes without tedious planning.
Mediterranean Watermelon Feta Salad

Mediterranean Watermelon Feta Salad

SpiceBreeze
Beat the heat with a refreshing and delightful Mediterranean watermelon feta salad! This colorful and mouthwatering summer dish combines the sweetness of juicy watermelon, the savory richness of feta cheese, and the freshness of mint leaves, creating a perfect balance of flavors, with a twist of pink pepperberries and citrus herbs.
Whether you're hosting a backyard barbecue or looking for a light and healthy side dish, this recipe is a guaranteed crowd-pleaser. Ready in just a few minutes, this salad will become your go-to summer favorite!
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hands-on time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 3

Ingredients
  

Fresh Produce

  • 6 cups cubed fresh watermelon bite-size
  • 1 tbsp lemon juice or more to taste

Dairy

  • 1/2 cup crumbled or small cubed feta cheese (about 5-6 oz) [1]

Packaged Goods/Staples

  • 1 tbsp olive oil
  • salt & pepper

Optional

  • 1-3 tsp honey or syrup or fresh berry puree [2]
  • 1/8 cup black olive slices
  • some fresh mint leaves for garnish

Suggested Side

  • Roasted bread slices, drizzled with olive oil

Culinary Spice Kit

  • Lemon balm, pink pepperberries, tangerine peel, mint, Marash chili, marjoram, tarragon

Instructions
 

Dressing

  • In a CUP, mix lemon juice, oil, Watermelon Feta Salad spices.
  • Season with sweetener (optional) and pepper to taste.

Salad

  • In a large BOWL, combine watermelon, cheese, and olives (optional).
  • Add the dressing and toss everything together until the ingredients are evenly coated.
  • Taste the salad and adjust the seasoning to your preference.
  • Keep the salad in the fridge for 30-60 minutes.
  • Serve with roasted bread slices.
  • Optionally, garnish the Watermelon Feta Salad with a few extra mint leaves for an added pop of color.

Notes

[1] Alternatives: firm cotija, queso fresco, halloumi, or tofu
[2] Adjust the sweetness to your liking.
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

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4
Jul, 2023
German Kaltschale blueberries

Summer Highlights – Chilled Fruit Soup

CULINARY BUILDING BLOCKS

Cold Fruit Soups

How to Boost Your Creativity

Learn More
Kaltschale, also known as “Kaltschale Suppe” or “Cold Soup,” is a traditional German dish that is particularly popular during the summer months. It is a refreshing chilled fruit soup that is perfect for hot weather, offering a delightful combination of sweet and tangy flavors. Kaltschale is typically served as a light appetizer or a refreshing dessert.

Cold Fruit Soup Basics

Ingredients:

1 lb fruits

1 qt liquid

1 tbsp starch

to taste: sweetener, spices & herbs
Steps:

1. prepare fruits

2. cook

3. puree & thicken

4. let it cool
Jump to Recipe
German Kaltschale Strawberries
German Kaltschale Melon
The origins of Kaltschale can be traced back to Germany, where it has been enjoyed for centuries. The recipe varies across different regions and households, allowing for a variety of creative interpretations. However, the basic components of Kaltschale remain consistent: fresh fruits, a liquid, sweetener as desired, thickening, and sometimes the addition of spices or herbs.
 
The preparation of Kaltschale involves short cooking, then blending or mashing fresh fruits such as berries, peaches, cherries, or apples. The fruit pulp is then mixed with water or fruit juice to create a thin, liquid consistency. Sweeteners like sugar, honey, or agave syrup are added to enhance the natural sweetness of the fruits. Some recipes may also include a splash of lemon juice for a tangy kick.
 
To enhance the flavor profile, spices like cinnamon, vanilla, or mint leaves are sometimes added. These spices provide a subtle aromatic touch that complements the fruity notes of the soup. Once the ingredients are combined, the mixture is chilled in the refrigerator for a few hours to allow the flavors to meld and the soup to become thoroughly chilled.
German Kaltschale from blueberries
German Kaltschale from Watermelon
Kaltschale is typically served in bowls or glasses, garnished with fresh fruit slices, mint leaves, or a dollop of whipped cream for added richness. It is best enjoyed cold, providing a delightful respite from the summer heat. The soup’s vibrant colors and refreshing taste make it a visually appealing and appetizing dish.
 
Not only is Kaltschale a delicious treat, but it also offers several health benefits. It is packed with vitamins, minerals, and antioxidants from the fresh fruits, making it a nutritious option. Furthermore, its high water content helps in staying hydrated during hot weather.
 
In conclusion, Kaltschale is a delightful German cold fruit soup that is perfect for cooling down during the summer months. Its refreshing flavors, vibrant colors, and nutritious qualities make it a popular choice for those seeking a light and revitalizing dish.
Yield: 2-4

German Kaltschale

German Kaltschale blueberries

Kaltschale, also known as "Kaltschale Suppe" or "Cold Soup," is a traditional German dish enjoyed during the summer. It is a chilled fruit soup made with fresh fruits, liquid, sweetener, and sometimes spices or herbs. The soup is prepared by cooking and blending fruits, mixing them with water or juice, adding sweeteners and optional spices, and chilling it in the refrigerator. Kaltschale is served cold in bowls or glasses, garnished with fruit slices or whipped cream. It is not only delicious but also nutritious, providing vitamins, minerals, and hydration.

Ingredients

  • 1 lb fresh fruits
  • 1 qt liquid (water; variation in notes)
  • sweetener to taste (see notes)
  • 1-2 tbsp starch (see notes)
  • spices & herbs to taste (see notes)

Instructions

Step 1 - Prepare

Remove pits from fruits.

Optionally, set some fruits aside for garnish.

Cut bigger fruits into bit-size chunks.

Step 2 - Cook

In a large POT, add liquid and fruits.

If using sugar, add to taste, starting with 2 tbsp.

Bring to a boil. Reduce heat to low.

Cook over low heat for 5 minutes.

Step 3 - Puree

With a HAND BLENDER, blend fruits into a smooth puree.

Optionally, strain to remove seeds.

If using a liquid sweetener, add to taste. Mix well.

Step 4 - Thicken

Dissolve starch in 2 tbsp cold water.

Add slurry to the POT.

Bring to a boil, stirring frequently. Turn off.

Step 5 - Cool

Transfer the soup into a large BOWL and let it cool down.

Then, refrigerate the soup for at least 2-4 hours.

Notes

Liquid

Optionally, substitute up to a half of the water with juice, milk, white wine, or champagne.

Sweetener

The amount of the sweetener depends on the type of fruits and liquid.

A liquid sweetener is easier to add and adjust.

Starch

  • corn or potato starch
  • substitute with 2-4 tsp arrowroot
  • skip if using apples or pears

Spices & Herbs

  • cinnamon, lemon peel, cardamom, vanilla
  • mint, lemon verbena, lemongrass
  • pink pepperberries, black pepper, chilies

© Recipe: SpiceBreeze
Cuisine: German / Category: Europe
Summer Highlights - Chilled Fruit Soup
2
Jun, 2023
Balkan Ćevapčići with Đuveč

Balkan Ćevapčići with Đuveč

Balkan
Plate

Balkan Ćevapčići Sausages with Đuveč Rice

These small, finger-shaped grilled sausages with a smooth and springy texture are bursting with flavor. Serve them in bread or with some traditional sides.

Đuveč Spice Blend

Hungarian paprika, green and red bell pepper, black pepper, marjoram, savory, fenugreek, celery seeds

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Balkan Ćevapčići with Đuveč

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Ajvar

roasted bell pepper

1. Roast

Preheat OVEN to 400°F.
Roast one or more whole bell pepper for 30-40 minutes until they are tender and slightly burnt. Turn them every 10 to 15 minutes.
 
Let them cool. Remove the stem and seeds, and peel them. 
 
 

2. Blend

In a FOOD PROCESSOR, blend the bell pepper until it turns into a smooth paste.
 

3. Cook

In a small POT, add 2 tbsp oil for the first bell pepper, and add 1 tbsp for each additional bell pepper. Heat to sizzling hot.
 
Careful of splatters, add bell pepper paste.
Optionally, add grated garlic and/or chilies to taste.
 
Cover. Cook over low heat for 1 hour.
 
Add a pinch of sugar (optional) and salt to taste.
Optionally, add vinegar to taste.
 
Continue to cook until all oil disappeared and the sauce has a consistency like a dip or spread. Stir frequently to avoid burning.
Balkan Ćevapčići with Đuveč

Balkan Ćevapčići with Đuveč

SpiceBreeze
Ćevapčići is a popular dish from the Balkans, particularly enjoyed in countries like Croatia, Serbia, Macedonia, and Bosnia and Herzegovina. These small, finger-shaped grilled sausages with a smooth and springy texture are bursting with flavor and are perfect for a casual gathering or a delicious weeknight dinner. Đuveč is a versatile and comforting one-pot meal that can be enjoyed on its own (see option 2 in the directions) or as a side dish.
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hands-on time 30 minutes
Course Main Course
Cuisine Balkan
Servings 3

Ingredients
  

Sausages

  • 1 lb ground meat [1]
  • 2 cloves garlic finely chopped (optional)
  • 1/2 tsp baking soda

Balkan Rice

  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tomato chopped
  • 1/2 cup peas (fresh or frozen)
  • 1 cup rice thoroughly rinsed
  • 4-5 cups vegetable or chicken broth [2]
  • oil
  • salt & pepper

Đuveč Culinary Spice Kit

  • Hungarian paprika, green and red bell pepper, black pepper, marjoram, savory, fenugreek, celery seeds

Suggested Sides

  • French fries or baked potatoes
  • sour cream or plain yogurt
  • ajvar paste
  • cabbage salad

Instructions
 

Balkan Sausages

  • In a BOWL, mix meat with baking soda, 2 oz water, garlic, salt & pepper to taste.
  • Knead for about 20 minutes.
  • Wet your hands with a little water. Form small sausages, with a diameter of a thumb and no more than 2 inches in length.
  • Place sausages in a large BAKING PAN.
  • If you make a bigger batch, place BAKING PAPER or ALUMINUM FOIL between each layer.
  • Cover the BAKING PAN.
  • Let them rest in the fridge for 12-24 hours.
  • Grill the sausages over medium heat Occasionally, brush sausages with the broth.
  • Alternatively, fry the sausages in a PAN with oil over medium heat, turning frequently.
    Balkan Ćevapčići

Balkan Rice - Option 1: as a Side [2]

  • In a POT, heat oil over medium heat.
  • Fry onions and garlic over low heat until translucent.
  • Add tomatoes, peas, Đuveč spices, and salt & pepper to taste.
  • Add the rice. Mix well.
  • Add 2 cups broth or more until all is covered.
  • Cover. Bring to a boil. Reduce heat to low.
  • Cook until the rice is done and all liquid has been absorbed, about 20-25 minutes.

Balkan Rice - Option 2: as a Complete Meal [2]

  • Modify the directions for Balkan Rice - Option 1, as following:
  • Before adding onions to the POT, fry 8 oz chicken (1/2 inch sized pieces) over high heat for 5 minutes, stirring occasionally. Return heat to medium and continue with the onions.
  • After the onions are done, add 1 chopped bell pepper (red or green or mixed). Fry the bell peppers for 5 minutes, stirring occasionally.
  • Continue with adding the tomatoes, ...

Serve Options

  • 1. Serve sausages with rice (as a side) and any fresh green salad with a light dressing (no mayo or cream) [3]. Optionally, add mustard or our Apple Beer Grill Sauce.
  • 2a). Serve sausages in bread:
    Brush the inside of the bread with broth and spread it with sour cream or yogurt or with ajvar.
    Fill the bread with chopped onions and 2 to 5 sausages.
    Balkan Ćevapčići in bun
  • 2b) Prepare Balkan rice as a complete meal.
    Optionally, serve it with any fresh green salad with a light dressing (no mayo or cream) [3].
  • 3) Make it a complex Balkan meal:
    Serve sausages with rice (as a side), add cabbage salad and ajvar. Optionally, add French fries.

Notes

[1] Recommended: 70-80% beef, mixed with lamb   or 100% beef or veal. Any other meat combinations works too.
[2] Optionally, for authentic red color:
  • Plan for about 1 cup more broth.
  • When adding the broth, add 1/2 cup more of the broth and 1 tbsp tomato paste.
  • During the last cooking step, check after 15 and 20 minutes if there is still any liquid left to complete the rice cooking process without burning it. If necessary, add 1/4 cup of boiling hot broth. But don't stir!
[3] See inspirations for leaf green salads in our culinary building blocks.
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