Summer Highlights – Chilled Fruit Soup


Cold Fruit Soups

How to Boost Your Creativity

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


1 lb fruits

1 qt liquid

1 tbsp starch

to taste: sweetener, spices & herbs

1. prepare fruits

2. cook

3. puree & thicken

4. let it cool
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.


  • 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)


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.



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


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

A liquid sweetener is easier to add and adjust.


  • 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

summer squash carpaccio

Explore 11 Summer Squash Recipes: Delicious Dishes to Cook with the Season’s Bounty

Explore 11 Summer Squash Recipes

Delicious Dishes to Cook with the Season's Bounty

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Discover the vibrant allure of summer squash. Its radiant colors and tender flesh invite you to indulge in a culinary adventure. From sautéing to spiralizing, this versatile vegetable can be transformed into a variety of delightful dishes. Let its mellow nature harmonize with herbs, spices, and tangy sauces to create culinary symphonies. Embrace the magic of summer with the enchanting summer squash, and explore a world of delicious possibilities in your kitchen.
Summer squash is low in calories and high in nutrients. It is an excellent source of vitamin C, vitamin A, potassium, and dietary fiber. It also contains antioxidants that help protect the body against free radicals.

Summer squash can be cooked in a variety of ways, including grilling, roasting, sautéing, and baking. It can be used as a side dish, added to salads, or used as a main ingredient in casseroles, soups, and stews. Zucchini noodles have become a popular alternative to traditional pasta, and summer squash can also be used to make delicious bread and muffins.
summer squash colorful

French Ratatouille

This classic French dish combines summer squash with eggplant, tomatoes, onions, and bell peppers. Saute the vegetables in olive oil until tender and season with herbs like thyme and basil. Serve it as a side dish or as a main course with crusty bread.

Tortilla with Persian Flavor

Slice the summer squash and sauté it with onions and bell peppers. Beat eggs with milk or cream, season with salt, pepper, and herbs, then pour the mixture over the sautéed vegetables. Cook in the oven until the eggs are set and the top is golden brown. Or follow our recipe for Persian kuku kadoo.

Creamy Summer Soup

Make a creamy summer squash soup by sautéing diced squash with onions and garlic until softened. Add vegetable broth and simmer until the squash is tender. Puree the mixture until smooth, then stir in some cream or coconut milk. Season with salt, pepper, and herbs like dill or parsley. Or use our cucumber soup recipe with a unique herb blend.

Baked a la Shakshuka or Stuffed with Lahmacun

Cut the summer squash in half and scoop out the seeds to create a hollow. Fill the hollow with a shakshuka sauce and topped with an egg. Or fill it with the lahmacun meat mixture. Bake until the squash is tender and the filling is heated through.
summer squash grilled

Grilled Summer Squash

Slice the squash into long, thin strips and brush them with olive oil, salt, and pepper. Grill the strips until they are tender and slightly charred. Serve as a side dish or as a topping for salads and sandwiches.

Recipes to Swap out the Veggies

French Quiche
Gregorian Roll Ups
Italian Lasagne
Turkish Stuffings
Greek Pie
Indian Veggie Balls

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Culinary Building Blocks – Meatballs & Co


Meatballs & Co.

How to Boost Your Creativity

Table of Contents

Culinary Building Blocks to Elevate Your Meatballs

Part 1: Quick Basic Panade for Meatballs

This basic panade is great for meatballs and meat patties and can be served in a lot of different ways.
Use less ingredients for standard burger patties that are supposed to be more meaty.​

Variations for the Basic Panade

  • Bread slice:
    • add another slice
    • or substitute with one bread roll
  • Milk: Substitute with water or any other milk.
  • Onions (finely chopped): Add them raw or fry them first until soft.
  • Tip! Add seasoning paste: 1-2 tsp of mustard or any grill sauce.
  • Tip! Add 1 tbsp grated parmesan.
Popular Herbs

Spices & Herbs

Recommended spices:

  • cumin, fennel, garlic, paprika

Recommended Starting Point:

  • Herbs: dried 1 tsp or fresh 1 tbsp up to a 1/2 bunch
  • Spices: 1 tsp to 1 tbsp

Part 2: Basic Panade for Meatballs - Variations

Basic Panade for Meatballs
Panade Starch Options
Starch Options
  • breadcrumbs or panko or stale bread (roll)
  • coarse ground nuts
  • corn or potato starch
  • tapioca or arrowroot
  • flour
Panade Liquid Options
Liquid Options
  • water
  • milk, buttermilk
  • yogurt, heavy cream
  • raw egg or just the yolk
  • seasoning sauce (e.g. mustard or soy sauce)

Part 3: Choose from Plenty of Additional Ingredients

Meatballs Frequent Ingredients
Add to the Basic Panade:
  • (green) onions or shallots
  • herbs: parsley, chives, cilantro, or other herbs
  • garlic
special ingredients
Used in International Recipes:
  • baking soda or powder
  • ginger
  • fresh vegetables: tomatoes, bell pepper, jicama
  • cooked lentils
Meatballs Filling & Toppings
Used in International Recipes:
  • boiled or fried egg
  • nuts & dried fruits
  • fresh fruits (e.g. pineapple)
  • fresh, fried, or pickled vegetables (e.g. onions, eggplant, beetroot)

Part 4: Add Variety with Form, Preparation, or Serving Style

  • Cook cherry-sized balls in butter and Arabian spices.
  • Fry Balkan style finger-sized sausages.
  • Cook stuffed tennisball-sized balls in sauce and Persian spices.
Meatballs Sizes & Forms
Meatballs Preparation Methods

International Meatball Recipes

Simple Ingredients & Just Fried

Balkan Ćevapčići with Đuveč
Balkan Ćevapčići with Đuveč

Just baking soda, water, and garlic. No spices.

Let rest overnight. Fry them.

Cambodian Pahut
Cambodian Pahut

Just green onions and an Asian spice blend.

Fry them.

Persian Kabob Koobideh
Persian Kabob Koobideh

Garlic, grated onions, and a Persian spice blend.

Fry them.

Turkish Urfa Kebab
Turkish Urfa Kebab

Bell pepper, tomato, parsley, garlic, and Urfa pepper.

Fry them.

Regular Ingredients - Cook, Bake, or Fry

Moroccan Kefta Tagine
Moroccan Kefta Tagine

Cilantro, parsley, shallots, and an Arabian spice blend.

Cook in butter.

Top with eggs.

Swedish Köttbullar
Swedish Köttbullar

Egg, milk, breadcrumbs, and a Swedish spice blend.

Cook and brown in butter.

Greek Keftedes
Greek Keftedes

Egg, milk, breadcrumbs, fried garlic & onions, parsley, and a Greek spice blend.

Bake them.

Asian Buddha Bowl
Asian Buddha Bowl

Egg yolk, panko, garlic, onions, chives, and an Asian spice blend.

Coat in panko. Fry them.

Fancy Variations

Aussie Burger
Tasmanian Aussie Burger

Regular burger patties.

Add caramelized pineapple and pickled beetroots.

Serve with a tomato-kiwi salad with Tasmanian pepper.

Japanese Tsukune
Japanese Tsukune

Ginger, onions, soy sauce, egg, and starch.

Fry them. Coat with sauce.

Sprinkle with a Japanese spice blend.

Vietnamese Bánh Mì Xíu Mại
Vietnamese Bánh Mì Xíu Mại

Fried garlic and onions, jicama, starch.

Steam. Then cook in sauce with a Vietnamese spice blend.

Serve in bun with pickles.

Persian Koofteh Tabrizi
Persian Koofteh Tabrizi

Egg, onion, parsley, cooked split peas, cooked rice, and a Persian spice blend.

Optional: Fill with boiled egg,  nuts, and dried fruits.

Cook in sauce with a Persian spice blend.

grilling 2 easy steps

Culinary Building Blocks – Grilling – Marinade


BBQ Grill Season: Marinade

How to Boost Your Creativity

Fire Up Your Grill Party

Make your grill parties a smashing success with minimal effort! We’re dedicated to simplifying your cooking process and unleashing your culinary creativity. Our basic marinade recipe is the epitome of simplicity – just mix and match ingredients for endless variety. Grill or fry your marinated meat to perfection. Let this be the start of an unforgettable grill season, and enjoy every moment!

Culinary Building Blocks: Basic Grill Marinade

  1. In a CUP, add
    • spice blend and
    • wet ingredients
      (see mix & match below).
  2. Shake well.
    • For meat: Coat the meat well with the marinade before grilling.
    • For vegetables: Toss the vegetables with the marinade after grilling.
  4. Let it marinate covered in the fridge for 2 to 24 hours

Mix & Match Your Ingredients

For 1 lb of Meat or Vegetables:
Basic Spice Blend Ingredients
  • 1 tbsp (smoked) paprika, ginger, or cumin
  • salt & black pepper to taste

Optionally, add one or all of the following:

  • 1 tsp herbs (basil, mint, oregano, rosemary, or thyme)
  • 1-3 tsp garlic powder (or fresh garlic)
  • to taste: chili (flakes), cayenne, or chipotle
Basic Wet Ingredients
  • 1 tbsp lemon juice or vinegar
  • 2 tbsp oil

For variety, add one or all of the following:

  • 1 – 3 tsp sweetener (honey, maple syrup, jam, coconut sugar)
  • 1 – 3 tsp soy sauce (or a substitute)
  • 1 – 3 tsp mustard

International Marinades

Prepare to be amazed as these international recipes embrace the simplicity of our basic marinade. Its easy-to-remember formula serves as the foundation for an extraordinary array of flavors that cater to diverse palates. The thrilling assortment of dips and sides that accompany these dishes adds an extra culinary dimension.

Thai Gai Yang

Thai Gai Yang

MIX Gai Yang spices with soy sauce (3 tbsp), and sugar (1) & oil (1).

Greek Souvlaki

Greek Souvlaki

MIX Souvlaki spices with lemon juice (1 tbsp) and olive oil (2 tbsp).

Ghanaian Grill Suya

Ghanaian Suya

Optionally, MIX Suya spices with peanuts and chilies. Add oil (2 tbsp).

Discover simple recipes from around the world

Be Inspired. Explore your boundaries and creativity. 

salad - bell pepper

Culinary Building Blocks – Salad Bar – Leafy Greens


Your Salad Bar: Leafy Greens

How to Boost Your Creativity

Table of Contents

Salad Base: Leafy Greens

leafy greens in bowl
shopping list - leafy greens

Culinary Building Blocks to Elevate Your Salad

Part 1: Mix & Match Your Ingredients

Your Ingredient Options for a Salad with a Base of Leafy Greens:

  • Base: one or more of lettuce, arugula, baby spinach, chard, collards, or kale
  • Texture Essentials: firm and soft add-ons (see suggestions below)
  • “Icing”: pickled vegetables and/or dried fruits (see suggestions below)
  • Fill Up: proteins (see suggestions below)
  • Final Touch: crunchy (see suggestions below)
Leafy Green Salad Bar Pyramid
Culinary Building Blocks - Salad Bar - Leafy Greens
1/4 cup total per 2 servings:

Beets & Roots: beetroots, carrots, daikon, kohlrabi, parsnip, rutabaga, red radish, turnip
Cole: cabbage (green/ red, napa, savoy, bok choy), cauliflower, broccoli, Brussels sprouts
Fruits: apples or pears
Others: asparagus, bell pepper, celery stalks, cucumber, fennel, green beans, mushrooms, mung bean sprouts

1/4 cup total per 2 servings:

Fresh: avocado, corn, peas,  tomatoes, or soft fruits

Fried: eggplant, leek, or mushrooms

Baked: (sweet) potatoes, yam, or pumpkin/squash/zucchini

Cheese: blue cheese, crumbled feta, or mozzarella

Culinary Building Blocks - Salad Bar - Leafy Greens
1-2 tbsp total per 2 servings:

Sour-Salty: Pickled vegetables like artichoke, beetroot, cabbage, capers, carrots, cauliflower, cucumber, green beans, olives, onions

Culinary Building Blocks - Salad Bar - Leafy Greens
1-2 tbsp total per 2 servings:

Sweet: Dried fruits like apricots, cranberries, dates, figs, mango, pineapples, prunes, raisins, or any other that you have at hand.

Culinary Building Blocks - Salad Bar - Leafy Greens
8 -12 oz total per 2 servings:

Boost the salad with a protein, for instance:

  • Baked tofu or fried tempeh
  • Tuna or salmon (fresh, seared, or from a can)
  • Fried shrimp, chicken, lamb or beef steak
  • Boiled eggs or sunny-side-up
  • Roasted garbanzo beans
  • Ham, bacon, or sausages
Culinary Building Blocks - Salad Bar - Leafy Greens
1-2 tbsp total per 2 servings:

Finish with 1-2 tbsp of one of the following:

  • Baked breadcrumbs (croutons)
  • Nuts like almonds, peanuts, pine nuts, walnuts (roasted or raw)
  • Seeds like pumpkin or sunflower seeds, chia, flax, hemp, or sesame seeds
  • Chips or any crunchy crackers

Tip: Sprinkle on the plated salad to avoid soaking.

TIP: Add maximal 3 to 6 different ingredients.

Part 2: Basic Dressing

Basic Salad Dressing
Basic Dressing for 2

Variations for vinegar and oil: Basic Trio

Adjust oil to your taste and dietary preferences by 1 tbsp more or less.

Add maximal 3 to 6 different ingredients to the leafy greens.

Finish: Toss dressing over

  • leafy greens and
  • firm and soft ingredients.

Top with remaining ingredients.

Salad for 2
Popular Salad Herbs

Recommended pairings:

  • lemon juice & avocado or canola oil & parsley, dill, or mint
  • red balsamic vinegar & olive oil & basil or oregano

Recommended spices:

  • cumin, fennel, garlic, paprika

Recommended Starting Point:

  • Herbs: fresh 1 tbsp or dried 1 tsp
  • Spices: 1 tsp

International Salad Recipes

These international salad recipes all share the same foundation of culinary building blocks, but each one incorporates unique and flavorful spices to create a distinct culinary experience. Whether you’re looking to add some variety to your meal routine or impress guests with your worldly cooking skills, these salads are sure to deliver. So without further ado, let’s dive into the delicious world of international salads!

Lebanese Fattoush

Lebanese Fattoush

ADD cucumber, bell peppers, tomatoes, fried chicken & bread.

Greek Halloumi Salad

Greek Halloumi

ADD tomatoes, orange slices, and grilled halloumi, or other firm cheese

Ahi Tuna Salad

Ahi Tuna Salad

ADD orange juice, honey or syrup, and seared ahi tuna steaks.

Discover simple recipes from around the world

Be Inspired. Explore your boundaries and creativity.