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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.
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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.

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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.

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2
Aug, 2023
Indian Masala Burger

Indian Masala Burger

How to cook 34 authentic global recipes without tedious planning.
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 minutes
Course Main Course
Cuisine Indian
Servings 3

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

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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
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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.
German Kaltschale blueberries

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

© Recipe: SpiceBreeze
Cuisine: German / Category: Europe
Summer Highlights - Chilled Fruit Soup
21
Jun, 2023
summer squash carpaccio

Explore 11 Summer Squash Recipes

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
summer squash ratatouille

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.

summer squash tortilla omelet
summer squash walnut soup

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 stuffed with shashuka
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

summer squash quiche
French Quiche
summer squash roll ups
Gregorian Roll Ups
lasagne with summer squash
Italian Lasagne
Turkish Biber Dolması
Turkish Stuffings
Greek Spanakopita
Greek Pie
Indian Malai Kofta with nuts
Indian Veggie Balls
Explore 11 Summer Squash Recipes

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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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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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