Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

von | Aug. 20, 2024 | ALL YEAR, CREAMY, CRUNCHY, CUCUMBER, DILL, DIPS & SPREADS, EASY, EVERYDAY, TURKISH, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

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August 20, 2024 by Kimberly

Refresh your taste buds with this creamy & crunchy yogurt cucumber salad. The blend of mint and dill brings a burst of summer flavors that’s perfect for any occasion. Light, tangy, and irresistible!

15 MINUTES

EASY

VEGETARIAN

TURKISH

153 PER PORTION

CREAMY
CRUNCHY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something light, refreshing, and bursting with flavor, you’re going to adore this Cacik-inspired dip-salad situation. It’s a delightful mix of creamy yogurt, fresh cucumbers, and aromatic herbs like mint and dill. Perfect for hot summer days or when you need a quick, healthy snack, this dip-salad is a breeze to whip up and incredibly satisfying. Trust me, once you try it, you’ll be hooked on its cool and tangy goodness!

How to serve
Enjoy it as a refreshing side dish with your grilled meats or fish, or as a cool appetizer to start your meal. It’s also perfect as a dip with some warm pita bread or crispy veggies. For a more substantial meal, pair it with a quinoa or grain bowl. This salad’s creamy, tangy flavor profile complements a wide range of dishes, making it a fantastic addition to any menu. I like to serve it with this Turkish Flatbread (Bazlama) and Spicy Turkish Vegetable Spread (Ezme) as a Meze variation.

How to store
Transfer it to an airtight container and keep it in the fridge. It stays fresh for up to three days, but it’s best enjoyed within the first day or two to maintain its crisp texture. Keep it chilled, and you’ll have a delicious, refreshing dip-salad ready whenever you need it.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)
Mint Yogurt & Cucumber Dill Salad (Cacik inspired)
„Let’s make a piece of happiness“
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Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

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  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 4-6 1x
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Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl

Ingredients

Units Scale

SALAD

  • 1 cucumber
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp dill
  • salt & pepper to taste

YOGURT

  • 300 grams 10% fat yogurt
  • 2 garlic cloves
  • 1 tbsp fresh mint, chopped
  • pinch of salt

TOPPING

  • pistachios
  • dill
  • mint

Instructions

  1. Peel the garlic and grate it into a small bowl. Wash and dry the mint thoroughly. Pluck the leaves from the stems, finely chop them, and add them to the garlic. Then add the yogurt and salt. Mix everything well.
  2. Next, wash and dry the cucumber. Halve it lengthwise, then halve each piece again lengthwise and remove the seeds. Quarter the cucumber again lengthwise and cut into large chunks. Place the cucumber pieces in a medium bowl and season with salt, olive oil, lemon juice, and pepper. Wash, dry, and roughly chop the dill, then add it to the cucumbers. Mix everything well.
  3. Shell and finely chop the pistachios. Set aside.
  4. Spread the yogurt on a deep plate and top with the cucumber salad. Sprinkle with pistachios. Optionally, garnish with a few mint leaves and dill, and drizzle with a bit of olive oil.
  • Cook Time: 15 min

Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

von | Aug. 19, 2024 | EASY, EVERYDAY, LUNCH, MANGO, OMNIVORE, RADISH, REFRESHING, RICE, SALMON, SPRING, SUMMER, UP TO 30 MINUTES, US AMERICAN

Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

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August 21, 2024 by Kimberly

Dive into a fresh and vibrant bowl of goodness, packed with zesty spicy flavors, creamy textures, and a satisfying crunch. Perfect for a wholesome quick meal!

20 MINUTES

EASY

OMNIVORE

US AMERICAN

710 PER PORTION

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

This dish is like a hug in a bowl – a refreshing and vibrant mix of flavors that will take your taste buds on a little adventure. Perfect for when you’re craving something light yet satisfying, this bowl is loaded with fresh veggies like juicy mango, crisp red cabbage, and tender edamame, all sitting on a bed of fluffy rice. And the kicker? A drizzle of spicy mayo sauce that ties everything together with just the right amount of heat.

How to serve
To serve, grab a big, beautiful bowl and start with a generous layer of rice. Arrange the colorful veggies on top – think creamy avocado, bright mango, and that gorgeous purple cabbage. Lay your protein of choice (like tender salmon) over the top, and then drizzle on the spicy mayo sauce. Sprinkle with sesame seeds and a little wakame salad for that extra touch. Serve it chilled and watch your guests (or yourself) light up with every bite!

How to store
Got leftovers? Store each component separately in airtight containers to keep everything fresh. The rice and veggies will last about 2-3 days in the fridge. Just keep the sauce in a small jar and give it a good shake before using it again. It’s best not to store thawed raw salmon. If you can’t finish it, cook it and enjoy it the next day or later the same day.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
„Let’s make a piece of happiness“
Print
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Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 1 1x
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Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • two small bowls
  • small pot
  • grater
  • paper towels

Ingredients

Units Scale

PRODUCE

  • 3 tbsp edamame
  • 1 tbsp avocado
  • a quarter of a lime
  • 1/4 mini cucumber
  • 2 tbsp wakame salad
  • 80 grams farmed salmon, sushi-grade, frozen and then thawed
  • 2 tbsp red cabbage
  • 1 radish
  • 1/4 mango

RICE

  • 80 grams sushi rice
  • 1 tbsp rice vinegar
  • 1/4 tsp salt

SPICY MAYO SAUCE

  • 1 tbsp mayonnaise or yogurt
  • 2 tbsp cold water
  • 1 tbsp sriracha
  • 1/4 tsp ginger, grated
  • 1 garlic clove, grated
  • 1/2 tsp soy sauce
  • 1/8 tsp sesame oil
  • pinch of white pepper

TOPPINGS

  • white sesame seeds
  • black sesame seeds
  • nori sheets
  • cress

Instructions

  1. Start by washing the rice until the water runs clear, then cook it in a rice cooker or small pot. Once it’s done, mix in rice vinegar and salt.
  2. Place the edamame in a small bowl, cover with hot water, and let it sit for 5 minutes. Drain the water afterward.
  3. For the spicy mayo sauce, peel the ginger and garlic, and grate them into a bowl. Add the rest of the sauce ingredients and mix everything together until smooth. Set aside.
  4. Wash and dry the cucumber, then slice it thinly. Remove the outer leaves of the red cabbage, cut it into quarters, and finely grate it. Wash the radishes and slice them thinly or use a mandoline. Peel the mango and cut it into pieces. Scoop the avocado out of its skin, drizzle it with lime juice, and cut it into cubes. Arrange the sliced fruits and veggies on a plate for later.
  5. Rinse and pat dry the salmon, then cut it into cubes with a sharp knife.
  6. In a deep bowl, start by layering the rice. Place the wakame salad in the center, then arrange the other components around it in a circle on top of the rice. Sprinkle the salmon with black and white sesame seeds and add a bit of cress. Place nori sheets on the side.
  7. Serve the sauce in a small bowl on the side, or drizzle it directly over the bowl.
  • Cook Time: 20 min

Mango Oil

Mango Oil

von | Aug. 17, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MANGO, MICHELIN, OILS, REFRESHING, SPRING, SUMMER, SWEET, VEGAN

Mango Oil

Mango Oil

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August 17, 2024 by Kimberly

Imagine a light drizzle of tropical sunshine on your salad! This subtly sweet mango-infused oil adds just the right touch of fresh, fruity warmth to any dish.

60 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
FRESH

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

When you’re craving a taste of the tropics but want something subtle and sophisticated, this mango-infused oil is the perfect addition to your kitchen. It’s like capturing the essence of a sunny day in a bottle – bright, fresh, and slightly sweet. Whether you’re drizzling it over a salad or adding a dash to grilled veggies, this oil brings a gentle mango touch that’s not overpowering but oh-so-delightful.

How to serve
This mango oil is your go-to for adding a hint of summer to just about anything. Try drizzling it over a fresh spinach or arugula salad for a light, fruity kick. It’s also fantastic as a finishing touch on grilled seafood, where its subtle sweetness complements the smoky flavors. Or, for a quick and easy twist, toss it with pasta or use it as a dip for crusty bread—simple yet satisfying. I like to incorporate some of the oil into my Cajun Shrimp with Honey Glaze & Cheesy Polenta.

How to store
To keep the vibrant flavor of your mango oil fresh, store it in a cool, dark place, tightly sealed. Avoid direct sunlight and extreme temperatures, and it’ll stay good for 1-2 weeks.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mango Oil
Mango Oil
Mango Oil
„Let’s make a piece of happiness“
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Mango Oil

Mango Oil

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 1 cup / 250 ml 1x
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Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams fresh mango
  • 250 milliliters cold-pressed rapeseed oil

Instructions

 

  1. Peel the mango and cut the flesh into large chunks. Put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of mango are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 10 min
  • Passive Time: 30 min
  • Cook Time: 20 min

Cajun Shrimps with Honey Glaze & Cheesy Polenta

Cajun Shrimps with Honey Glaze & Cheesy Polenta

von | Aug. 17, 2024 | 30 TO 60 MINUTES, AUTUMN, BUTTERY, CHEESY, COMFORT FOOD, CREAMY, DINNER PARTY, EASY, EVERYDAY, MASHY, OMNIVORE, SHRIMPS, SPICY, US AMERICAN, WINTER

Cajun Shrimps with Honey Glaze & Cheesy Polenta

Cajun Shrimps with Honey Glaze & Cheesy Polenta

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August 17, 2024 by Kimberly

Indulge in a cozy, Southern-inspired meal that’s all about comfort. Juicy shrimp, sweet honey glaze, and creamy, cheesy polenta come together for a dish that feels like a warm hug.

40 MINUTES

EASY

OMNIVORE

US AMERICAN

969 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Get ready to treat yourself to a deliciously comforting meal that’s sure to become a favorite in your home. This dish brings together tender cajun shrimp with a sweet and spicy honey glaze, paired perfectly with creamy, cheesy polenta. It’s the kind of meal that feels fancy, but it’s surprisingly easy to make. Whether you’re cooking for a special occasion or just a cozy night in, this dish hits all the right notes.

How to serve
Serve this dish fresh out of the pan, with the shrimp nestled on top of a generous scoop of polenta. For a little extra flair, garnish with fresh herbs like parsley or cilantro, and a wedge of lemon on the side to squeeze over the shrimp. It’s great as a stand-alone meal, but you can also pair it with a crisp salad or some sautéed greens for a complete dinner experience.

How to store
If you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. Reheat the shrimp and polenta separately in the microwave or on the stovetop, adding a splash of water or broth to keep the polenta creamy.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cajun Shrimps with Honey Glaze & Cheesy Polenta
Cajun Shrimps with Honey Glaze & Cheesy Polenta
„Let’s make a piece of happiness“
Print
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Cajun Shrimps with Honey Glaze & Cheesy Polenta

Cajun Shrimps with Honey Glaze & Cheesy Polenta

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 4 1x
Print Recipe

Description

Recommended Equipment

  • medium-sized pot
  • bowl
  • small bowl
  • grater
  • sharp knife
  • cutting board
  • large pan

Ingredients

Units Scale

SHRIMPS

  • 800 grams jumbo (21/25 count) shrimp, peeled and deveined, thawed if frozen
  • 4 tbsp cajun seasoning

HONEY GLAZE

  • 4 tbsp honey
  • 1.5 tsp Dijon mustard
  • 4 tbsp mango oil
  • 3 garlic cloves
  • 1 red chili
  • 1/2 tsp cayenne pepper
  • 1/2 tsp oregano
  • 2 tbsp butter
  • 2 tbsp parsley

CHEESY POLENTA

  • 200 grams polenta
  • 750 milliliters beef stock
  • 250 milliliters full-fat milk
  • 50 grams butter
  • 200 grams heavy cream
  • 100 grams cheddar
  • 100 grams parmesan
  • 1 tsp garlic powder
  • 1/2 tsp white pepper
  • pinch nutmeg
  • juice of half a lemon
  • 1/2 tsp salt

TOPPINGS

Instructions

  1. In a medium-sized pot, bring the beef broth and milk to a simmer over medium heat. Add the polenta and stir well. Reduce the heat to low and let it simmer for about 15 minutes.
  2. Rub the shrimp with Cajun seasoning in a bowl and set aside at room temperature.
  3. For the honey glaze, melt the butter in a small bowl. Peel the garlic cloves and grate them into the butter. Slice the chili into thin rings and add them to the garlic butter. Chop the parsley and add it to the bowl along with all the other glaze ingredients. Set aside.
  4. Remove the polenta from the heat and add the cream and milk, stirring until everything is well combined. Next, add the butter, salt, grated cheddar, grated parmesan, garlic powder, white pepper, nutmeg, and lemon juice. Stir until the cheese has melted and the mixture is smooth and creamy. Cover the pot with a lid and set it aside on the turned-off stove.
  5. Now, heat a large pan and sear the shrimp with a bit of mango oil for 1 minute on each side. Pour the honey glaze into the pan and let it simmer with the shrimp for 2-3 minutes. Remove the pan from the heat.
  6. To serve, first spoon the polenta into deep plates, then place the shrimp in the center. Top with a bit of mango oil and fresh parsley.
  • Cook Time: 40 min

Cajun Seasoning

Cajun Seasoning

von | Aug. 17, 2024 | ALL YEAR, EASY, EVERYDAY, SPICE BLEND, SPICY, UP TO 30 MINUTES, US AMERICAN, VEGAN

Cajun Seasoning

Cajun Seasoning

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JUMP TO VIDEO

August 17, 2024 by Kimberly

Spice up your meals with this vibrant blend! Perfect for adding a kick to your favorite dishes, it brings a burst of flavor that makes every bite irresistible.

10 MINUTES

EASY

VEGAN

US AMERICAN

–

SPICY

EVERYDAY

SPICE BLEND

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re looking to add some serious flavor to your meals, this spicy seasoning blend is your new best friend. With its bold and zesty mix of spices, it’s perfect for turning any dish into a flavor explosion. Whether you’re a seasoned chef or just starting out in the kitchen, this versatile spice blend is super easy to make and will quickly become a staple in your pantry.

How to serve
This vibrant spice mix is incredibly versatile and can be used in so many ways. Sprinkle it over grilled chicken, fish, or veggies for an instant flavor boost. Mix it into soups, stews, or even pasta for a zesty kick. You can also use it as a rub for your favorite meats before cooking. The possibilities are endless, and it’s guaranteed to make your dishes stand out!

How to store
To keep your spice blend fresh and flavorful, store it in an airtight container in a cool, dry place. It’ll stay potent for up to six months, so you can always have this flavor powerhouse ready to go whenever you need it.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cajun Seasoning
Cajun Seasoning
„Let’s make a piece of happiness“
Print
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Cajun Seasoning

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 10 tbsp 1x
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Description

Recommended Equipment

  • mortar & pestle or food processor
  • airtight container

Ingredients

Scale
  • 4 tbsp salt
  • 1 tbsp cilantro seeds
  • 1 tbsp celery salt
  • 1 tbsp smoked paprika
  • 1.5 tsp mustard seeds
  • 1 tsp chili flakes
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/4 tsp marjoram
  • 1/4 tsp black pepper

Instructions

  • Put all the spices in a mortar and grind them finely with the pestle. Alternatively, you can use a small high-performance food processor. Transfer the spice mix to an airtight jar.
  • Cook Time: 10 min