Iced Cherry Soup

Iced Cherry Soup is such a wonderful summer dish. It reminds me of my childhood, when my mom would prepare iced cherry soup on hot summer days and serve it with grits or vanilla pudding and sometimes even with vanilla ice cream. It was always a highlight and so delightful.

You can cook the soup with fresh or canned sour cherries. If you use fresh cherries, I would recommend to cook them with the stones still in for a better flavor. But be careful not to bite a cherry seed while eating.

Iced Cherry Soup with Vanilla Pudding and Banana


(serves 4)

700g canned sour cherries with juice

300 ml water

cinnamon stick (2-3 cm long)

2 cloves

lemon peel

2-3 Tbsp vanilla pudding powder

2-3 Tbsp honey


lemon balm leaves to decorate

banana slices, vanilla pudding, ice cream, grits

How to cook the Iced Cherry Soup

  • Give the cherries with juice, water, cinnamon stick, cloves and a little bit of lemon peel to a large pot and bring to a boil.
  • Turn down the heat and simmer for 5 minutes to infuse the herbs and lemon.
  • Mix the pudding powder with a little bit of cold water and stir into the soup.
  • Bring to a boil and simmer for 2-3 minutes.
  • Remove the cinnamon stick and cloves.
  • Sweeten with honey and set aside to cool.

We love to eat the soup ice cold from the fridge but it is also delicious at room temperature. Serve it with vanilla pudding, grits or ice cream and decorate with banana slices and some lemon balm leaves.

Fresh Lemon Balm

Storing the soup

Store the cherry soup in an airtight container in the refrigerator for one day.

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.

Julia Child

If you try this recipe and love it, please leave a comment below or tag me on instagram Here

I also have this recipe on my YouTube channel Here

Spaghetti Tomato Sauce

 Classic Spaghetti Tomato Sauce


today I’ll show you how I make a classic Spaghetti Tomato Sauce.

It is very easy to make and only needs a few ingredients. 
Sometimes I use canned crushed tomatoes with basil, but only if I don’t have fresh tomatoes or basil. 

For this sauce I use:

2 cans crushed Tomatoes with basil (or fresh tomatoes and basil)
1 minced garlic clove
freshly grind pepper
1 tsp salt
extra virgin olive oil

I put tomatoes, garlic, salt and pepper into my blender and blend until the sauce is smooth.  Then I’ll pour the sauce into a pot, add  just a bit extra virgin olive oil and simmer while I cook the spaghetti. And that’s it, very easy with just a few ingredients.

Serve with Parmesan cheese.

I like tomatoes best during season and I try to preserve lots of sauce made from fresh tomatoes and basil. If we are running out of our homemade sauce, I have to use my backup, the canned crushed tomatoes. 
We also use this sauce to prepare Spaghetti Meat Sauce.

I hope you like the sauce as much as we do.

Delicious Guacamole with Tortilla chips

Delicious Guacamole with Tortilla chips

Good morning everyone,

spring has arrived! 

To me, every season of the year has its beauty and I love them all. For spring, it makes me happy to see the first tiny flowers and the fresh green when everything awakes from a long winter. The birds that have left for the cold season coming back and the days are getting longer again.

All you want to do now, is go outside and fetch some sun rays. Hanging out with family and friends in the spring sun, enjoying fresh delicious snacks and beverages, smiling faces and laughter around you makes everything even better.

We used to live in the deep south of the USA, in Georgia. So many culinary experiences, including the Mexican cuisine made our mouths water.

Today  I would like to share a yummy guacamole recipe with y’all. 

My favorite recipe is from a coworker of ours, he is a Mexican native and his guacamole is just delicious.

It is very easy to prepare and he recommended to have a cold beer at hand while making it
(a suggestion we gladly like to follow). 

For the  Guacamole you’ll need  

4  Avocados
1 Tomato
1/2 onion, chopped 
1/2 handful fresh cilantro, chopped
juice of 1/2 Lemon or a little evaporated carnation milk (milk makes it creamier)
1 tsp chicken bouillon powder
1/2 chopped Jalapeno or Serrano pepper
Serve with Tortilla chips.
This will give you a good amount for 6-8 person.

To choose the avocados, press them lightly with thump and index finger on the top and bottom. It should feel soft but not too much.

 Gather all the ingredients around you and put the flesh of the avocado in a bowl. Start mashing it until it reaches the consistency you like best. I use a fork to mash it, seems the best way to do it to me.
To prevent the avocado from getting black,  add a little bit of lemon juice or evaporated milk. 
Now chop the onion and the cilantro and mix it with the avocado. 
I love the taste and smell of cilantro, therefor I often use a little more. 

Add the chicken bouillon powder to taste (the coworker makes it with chicken bouillon but I prefer veggie bouillon).

Finally chop the Jalapeno or Serrano pepper and mix with the guacamole or serve separate in a bowl  because not everyone prefers it hot.

 Enjoy with some tortilla chips.