3

Aug, 2023

Mediterranean Watermelon Feta Salad

Mediterranean Watermelon Feta Salad

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

Course Main Course

Cuisine Mediterranean

Servings

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.

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2

Aug, 2023

Indian Masala Burger

Indian Masala Burger

Indian Masala Burger

Indian Masala Burger

SpiceBreeze

This Indian masala burger is a delicious fusion of traditional Indian spices and Western-style fast-food. The patty is made from ground meat infused with aromatic masala spices, and the addition of grated or pureed beetroots adds a unique sweetness and vibrant color. Served on a burger bun with an exotic yogurt coconut dressing, this burger is a flavorful and satisfying treat.

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hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

Coconut Raita

1 cup plain yogurt
1/4 cup shredded coconut unsweetened
1 Persian cucumber grated
1-2 tbsp fresh cilantro or mint leaves chopped
1 fresh green chilies or to taste finely chopped

Masala Burger

1 lb ground meat beef, lamb, pork, or poultry
1 cup raw beetroot, grated 3.5 oz
1 egg
1/4 cup breadcrumbs or ground nuts
4 burger buns

Culinary Spice Kit

Turmeric, coriander, cumin, black pepper, fennel, cardamom, cinnamon, ajwan, nutmeg, cloves, saffron

Instructions

Coconut Raita

In a small BOWL, mix coconut, cucumber, and yogurt.
Season with cilantro, chili and salt to taste.
Cool in the fridge for about 30 minutes.

Masala Burger

In a large BOWL, add the meat, beetroot, egg, breadcrumbs, Masala Burger spices, and salt to taste (1/2-1 tsp). Knead well.
Form burger patties of the same size and thickness and create a slight indent in the center.
Preheat your GRILL or stovetop GRIDDLE or PAN over medium-high heat.
Cook the patties for about 4-5 minutes over medium-high on each side, or until they reach your desired level of doneness.
While the patties are cooking, you can lightly toast the burger buns on the grill or in a separate pan.
Once the patties are cooked to your liking, remove them from the heat and let them rest for a minute before your assemble your burgers.
Serve the delicious beetroot beef burgers with the coconut raita and your choice of sides like fries or a fresh salad.

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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

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

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.

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.

German Kaltschale

Yield: 2-4

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

3

Jul, 2023

Kashmiri Tujji

Kashmiri Tujji BBQ

Kashmiri Tujji

Kashmiri Tujji BBQ

SpiceBreeze

Kashmiri Tujji is a popular grilled chicken dish from Kashmir, Northern India, known for its flavorful spices and tender texture. It is prepared by marinating meat in a blend of yogurt and aromatic spices before grilling it over charcoal. This dish has a rich history rooted in Kashmiri culinary traditions and is a popular choice for festive gatherings. It is a must-try for those seeking authentic Indian flavors.

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hands-on time 30

Course Main Course

Cuisine Kashmiri

Servings

Ingredients

Tujji BBQ

1 lb grill meat (boneless, skinless) [1] cut into 3/4-inch cubes
salt & chili powder to taste
1/3 cup yogurt plain
1 tsp lemon juice
1 tbsp oil
1 clove garlic grated or pressed
1 inch ginger grated
6-12 skewers [2]

Culinary Spice Kit

Fennel, black pepper, cinnamon, mustard, poppy seeds, nutmeg, cardamom, cloves

Dip

4 tbsp carrots, cucumber, or radish, grated
1 tbsp onions, grated & squeezed [3]
1/3 cup yogurt
salt & pepper or chilies*

Mint Chutney (optional)

1 cup fresh mint leaves finely chopped
1/2 cup fresh cilantro leaves finely chopped
1.2 inch ginger
1 clove garlic
1 lemon for juice
1-2 fresh chilies to taste (optionally) finely sliced

Suggested Sides

rice or flatbread, and dips

Instructions

Tujji BBQ

In a CONTAINER, add meat or substitute.
Rub it with salt & chili powder to taste.
Add yogurt, lemon juice, and oil (marinade basics), Tujji spices, garlic, and ginger.
Mix well to coat meat or substitute all around.
Cover. Let it marinate in the fridge 2 to 24 hours.
Thread the marinated pieces onto skewers. [2]
Grill meat or substitute or roast it in the oven:

Option 1 - Grilling

Preheat grill to medium-high heat.
Place the skewers on the grill and cook them for about 20-30 minutes, turning occasionally, all pieces are fully cooked and have a slightly charred and golden-brown appearance.

Option 2 - Roasting

Preheat OVEN to 425°F.
Place the skewers on a BAKING SHEET lined with greased aluminum foil. Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Dip [4]

Choose one or two of the vegetables, 4 tbsp in total.
Add onions and salt to taste.
Mix with the yogurt. Season with pepper or chilies to taste.

Mint Chutney (optional)

In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, garlic, ginger, and salt and chilies to taste.
Add water as needed to create a thick sauce.
Cover and keep cool until serving.

Serve

Serve tujji with dips and rice or flatbread.
Enjoy!

Notes

[1] For instance boneless, skinless chicken, lamb loin, sirloin beef, veal, or substitute with mushrooms, eggplant, zucchini, firm tofu.

[2] If using wooden skewers, soak them first for 30 minutes in water.

[3] Substitute: 1 green onion, finely sliced

[4] Optionally, create more dips, each with a different combination of the ingredients added to the yogurt and salt, for instance:

One dip with cucumber, sliced fresh chilies and green onions.
Another one with carrots, radish, onions, black pepper, and optionally a dash of cumin or coriander.

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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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Ajvar

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

Course Main Course

Cuisine Balkan

Servings

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 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.
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.

Balkan Ćevapčići with Đuveč

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Jamaican Blue Mountains

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Sweden Celebrates Midsummer

South American Pink Pepperberries

South American Pink Peppercorns

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Kwanzaa

Kwanzaa

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Thanksgiving Casseroles from Around the World

Thanksgiving Casseroles from Around the World

2

Jun, 2023

Cambodian Pahut

Cambodian Pahut

Cambodian Pahut

Cambodian Pahut

SpiceBreeze

These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.

Pin Print

hands-on time 30

Course Main Course

Cuisine Californian

Servings

Ingredients

Fish Patties

1.25 lb white fish fillet [1]
2 green onions
1-2 cloves garlic
1-3 tsp (brown) sugar

Green Beans

1 lb green beans, ends trimmed
1 tbsp soy sauce [2]
1-2 cloves garlic, chopped (optional)
1 tbsp sesame seeds (optional)
oil
salt & pepper

Pahut Culinary Spice Kit

Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives

Suggested Sides

cooked rice
baked potatoes
fresh bread

Instructions

Fish Patties

Roughly cut fish into 1-inch size pieces, and chop onions.
In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
Form the mixture into patties, about 2-inches in diameter.
In a PAN, heat oil over medium heat.
Fry fish patties until brown, about 4 minutes each side.
Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.

Green Beans [3]

In a large POT with boiling water, cook beans for 3 minutes.
Drain and set aside.
In a PAN, heat oil over medium heat.
Add garlic for 1 minute.
Fry beans for about 3 minutes until they are crisp and tender.
Add soy sauce [2] and cook for 2 minutes, stirring constantly.
Optionally, garnish with sesame seeds.
Enjoy!

Notes

[1] For instance: cod, tilapia, halibut, haddock, flounder.

Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.

[2] Substitutes: see our blog about tamari.

[3] Alternative without oil:

Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

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Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Cambodian Pahut

Cambodian Pahut

SpiceBreeze

These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.

Pin Print

hands-on time 30

Course Main Course

Cuisine Californian

Servings

Ingredients

Fish Patties

1.25 lb white fish fillet [1]
2 green onions
1-2 cloves garlic
1-3 tsp (brown) sugar

Green Beans

1 lb green beans, ends trimmed
1 tbsp soy sauce [2]
1-2 cloves garlic, chopped (optional)
1 tbsp sesame seeds (optional)
oil
salt & pepper

Pahut Culinary Spice Kit

Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives

Suggested Sides

cooked rice
baked potatoes
fresh bread

Instructions

Fish Patties

Roughly cut fish into 1-inch size pieces, and chop onions.
In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
Form the mixture into patties, about 2-inches in diameter.
In a PAN, heat oil over medium heat.
Fry fish patties until brown, about 4 minutes each side.
Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.

Green Beans [3]

In a large POT with boiling water, cook beans for 3 minutes.
Drain and set aside.
In a PAN, heat oil over medium heat.
Add garlic for 1 minute.
Fry beans for about 3 minutes until they are crisp and tender.
Add soy sauce [2] and cook for 2 minutes, stirring constantly.
Optionally, garnish with sesame seeds.
Enjoy!

Notes

[1] For instance: cod, tilapia, halibut, haddock, flounder.

Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.

[2] Substitutes: see our blog about tamari.

[3] Alternative without oil:

Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.

Cambodian Pahut

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Jamaican Blue Mountains

Cambodian Pahut

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South American Pink Pepperberries

South American Pink Peppercorns

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Kwanzaa

Kwanzaa

Kwanzaa

Spice up Thanksgiving

Thanksgiving Casseroles from Around the World

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