Pollo Tonnato

Pollo Tonnato

von | Juni 22, 2024 | ALL YEAR, CHICKEN, CLASSICS, CREAMY, DATE NIGHT, DINNER PARTY, EASY, EVERYDAY, ITALIAN, LUNCH, MARINADES & SAUCES, OMNIVORE, TUNA, UMAMI, UP TO 30 MINUTES, UP TO 500

Pollo Tonnato

Pollo Tonnato

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June 22, 2024 by Kimberly

Unleash the flavors with this delightful twist on the classic Vitello Tonnato! Tender chicken meets a creamy, tangy sauce for a dish that’s both satisfying and refreshingly different.

10 MINUTES

EASY

OMNIVORE

ITALIAN

439 PER PORTION

UMAMI
CREAMY

EVERDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Bring a slice of Italian flair to your table with Pollo Tonnato, a dish where simplicity and sophistication meet. This unique combination of tender chicken and a creamy tuna-based sauce offers a refreshing change from the usual veal recipe.

How to serve
Slice the chicken and drizzle with the rich tuna sauce, garnish with capers or lemon slices, and serve alongside a crisp green salad or fresh bread for a complete meal.

How to store
Store leftovers in an airtight container in the refrigerator. Enjoy within one day for the best freshness and taste.

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!

 

 

Pollo Tonnato
Pollo Tonnato
Pollo Tonnato
„Let’s make a piece of happiness“
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Pollo Tonnato

Pollo Tonnato

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  • Author: Kimberly
  • Total Time: 10 minutes
  • Yield: 2 as main 1x
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Description

Recommended Equipment

  • glass jar
  • measuring spoons
  • immersion blender
  • large plate

Ingredients

Units Scale
  • 150 grams grilled chicken breast
  • 1 tsp capers
  • a hand full of arugula salad

SAUCE

  • 125 grams canned tuna in water, drained
  • 1 tbsp capers
  • 2 anchovies
  • 3 tbsp mayonnaise
  • juice of half a lemon
  • 4 tbsp extra-virgin olive oil
  • 1 tsp dijon mustard
  • salt to taste

Instructions

  • In a tall glass jar, add drained tuna and the following ingredients: 1 tbsp capers, 2 anchovies, 3 tbsp mayonnaise, the juice of half a lemon, 4 tbsp olive oil, and 1 tsp Dijon mustard. Then, use an immersion blender to puree everything into a creamy mixture. Season with salt to taste.
  • On a large plate, arrange the grilled chicken breast slices overlapping. Spread the tuna cream over the chicken slices, making sure some of the meat is still visible at the edges. Top with 1 tsp capers, grind fresh pepper over it, and place a handful of washed arugula in the center. Best served immediately or stored in the refrigerator until ready to eat.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 10 min

Whipped Feta & Rainbow Veggies

Whipped Feta & Rainbow Veggies

von | Juni 20, 2024 | CARROTS, CREAMY, CUCUMBER, DIPS & SPREADS, EASY, EVERYDAY, FETA, GLUTEN-FREE, INTERNATIONAL, PEAS, RADISH, REFRESHING, SUMMER, TOMATO, UP TO 30 MINUTES, UP TO 500, VEGETABLES, VEGETARIAN

Whipped Feta & Rainbow Veggies

Whipped Feta & Rainbow Veggies

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June 20, 2024 by Kimberly

Dive into this vibrant dish of whipped feta topped with colorful rainbow veggies. It’s fresh, it’s flavorful, and it’s sure to brighten your day!

15 MINUTES

EASY

VEGETARIAN

INT.

244 PER PORTION

CREAMYEVERDAY

DIPS & SPREADS

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Who says healthy can’t be fun and delicious? This whipped feta with marinated rainbow veggies is a testament to just that. Bursting with colors and flavors, it’s the perfect pick-me-up any day!

How to serve
Serve this whipped feta as a delightful dip or spread over toasted bread. Pair it with the veggies for a mouth-watering appetizer or a light, satisfying lunch. It’s a versatile dish that plays well at your brunch table or as a snack during a busy workday.

How to store
Keep the whipped feta and marinated veggies in separate airtight containers in the fridge. They’ll stay fresh and tasty for up to five days, making them perfect for meal prep.

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!

 

 

Whipped Feta & Rainbow Veggies
Whipped Feta & Rainbow Veggies
Whipped Feta & Rainbow Veggies
„Let’s make a piece of happiness“
Print
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Whipped Feta & Rainbow Veggies

Whipped Feta & Rainbow Veggies

  • Author: Kimberly
  • Total Time: 15 minutes
  • Yield: 4 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • medium-sized bowl
  • food processor
  • measuring spoons
  • medium-sized plate

Ingredients

Units Scale

WHIPPED FETA

  • 200 grams feta cheese
  • 3 tbsp extra-virgin olive oil

RAINBOW VEGGIES

  • 1/4 cucumber
  • 4–6 cocktail tomatoes
  • 2 tbsp peas
  • 2–3 radishes
  • 1/2 carrot
  • 1 tbsp fresh dill
  • 1 tbsp fresh chives
  • 1 tbsp extra-virgin olive oil

Instructions

  • Thoroughly wash the cucumber, carrot, tomatoes, radishes, dill, and chives. Peel the cucumber and carrot and cut them into fine strips, halve the cherry tomatoes, slice the radishes thinly, finely chop the dill, and cut the chives into little rolls. Put everything into a medium-sized bowl and mix with 1 tablespoon of olive oil. If the feta cheese is very salty, I would not add any more salt to the vegetables.
  • Place the feta cheese in the food processor and turn it on. Gradually add 3 tablespoons of olive oil until the cheese is creamily blended.
  • Spread the feta on a flat plate and smooth it out. Distribute the vegetables over the cheese and serve. If you store the plate in the fridge, the cheese might harden a bit. I would recommend bringing it to room temperature before serving.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 15 min

Scallion Oil

Scallion Oil

von | Juni 18, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, UMAMI, UP TO 500, VEGAN

Scallion Oil

Scallion Oil

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June 18, 2024 by Kimberly

Dive into the vibrant, aromatic world of scallion oil! Perfect for drizzling over dishes, it adds a fresh, zesty kick that’ll elevate your home cooking.

40 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the simple joy of homemade scallion oil, a must-have kitchen staple that transforms any ordinary meal into something extraordinary. With just a few minutes and minimal ingredients, you can whip up this versatile, flavorful condiment that’s perfect for enhancing a variety of dishes with a burst of freshness and aroma.

How to serve
Drizzle it over steamed vegetables, mix it into rice, or use it as a topping for meats and soups. Its bright, oniony flavor makes it an excellent finisher for soups and stews. Whether you’re looking to add a touch of gourmet to everyday meals or impress guests at your next dinner party, scallion oil is your go-to condiment.

How to store
Keep your scallion oil fresh by storing it in an airtight container in the refrigerator. It typically stays fresh for up to a week, ensuring you have delicious, zesty oil 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!

 

 

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

Scallion Oil

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 250 ml / 1 cup 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
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 85 grams scallions
  • 250 milliliters unrefined / cold-pressed sunflower oil

Instructions

  1. Wash the scallions, roughly chop them and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the scallions left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 20 minutes or maybe less 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 5 min
  • Passive Time: 20 min
  • Cook Time: 15 min

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

von | Juni 17, 2024 | CABBAGE, CILANTRO, COMFORT FOOD, DINNER, EASY, EVERYDAY, INTERNATIONAL, LUNCH, OMNIVORE, SALMON, SUMMER, UP TO 30 MINUTES, UP TO 750

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

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June 17, 2024 by Kimberly

Whip up this salmon flatbread for a delightful twist on dinner! Topped with crunchy slaw and a zesty cilantro yogurt sauce, it’s a fresh, flavorful favorite.

30 MINUTES

EASY

OMNIVORE

INT.

699 PER PORTION

COMFORT FOOD

EVERDAY

LUNCH
DINNER

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Step up your meal game with this savory salmon flatbread, a perfect blend of nutritious and delicious. It’s simple enough for a weeknight yet impressive enough for guests. The combination of tender salmon, crispy slaw, and creamy cilantro yogurt sauce on a soft flatbread base makes every bite a delightful experience, ensuring this dish will become a new staple in your culinary repertoire.

How to serve
Serve this salmon flatbread freshly made to enjoy its full range of flavors. It’s perfect as a light, standalone dinner or can be paired with a side salad for a more filling meal. The zesty cilantro yogurt sauce brings a cool contrast to the warm, crispy salmon, making it a hit for any season. For an added twist, pair it with a chilled glass of white wine or sparkling water.

How to store
Best enjoyed fresh, if you must store it, keep the flatbread, salmon, and slaw separately in the fridge. The cilantro yogurt sauce can be refrigerated in an airtight container for up to three days.

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 Flatbread with Slaw & Cilantro Yogurt Sauce
Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
„Let’s make a piece of happiness“
Print
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Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 4 1x
Print Recipe

Description

Recommended Equipment

  • small bowl
  • grater
  • medium-sized bowl
  • sharp knife
  • cutting board
  • tall container
  • immersion blender (or food processor)
  • large skillet
  • oven (or toaster)

Ingredients

Units Scale
  • 500 grams salmon filet
  • 4 flatbreads

MARINADE

  • 1 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/8 tsp grounded pepper
  • 1/8 tsp chili flakes

SLAW

  • 200 grams red cabbage
  • 1/2 cucumber
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • salt & pepper to taste

CILANTRO YOGURT SAUCE

  • 20 grams cilantro
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 100 grams yogurt
  • 2 tbsp cold water
  • 1/2 avocado
  • 2 garlic cloves
  • salt & pepper to taste

Instructions

  1. In a small bowl, mix 1 tablespoon of olive oil with 1/4 teaspoon each of smoked paprika, salt, garlic powder, dried oregano, and 1/8 teaspoon each of ground pepper and chili powder into a paste. Spread this paste over the salmon fillet and rub it in well. Refrigerate the salmon until further use.
  2. For the coleslaw, finely shred the red cabbage and place it in a medium-sized bowl. Quarter the cucumber, slice it, and add to the cabbage. Add olive oil, lime juice, salt, and pepper to the bowl, mix well, and set aside.
  3. For the cilantro yogurt sauce, in a tall container, blend cilantro (leave some leaves for garnish), lime juice, olive oil, 2 tablespoons of water, yogurt, avocado, and peeled garlic cloves into a cream using an immersion blender. Add salt and pepper to taste. Set aside.
  4. In a large skillet, sear the salmon on both sides for 2-4 minutes, depending on thickness, until slightly translucent inside. Remove the salmon from the skillet and place it on a plate to rest for a bit.
  5. Meanwhile, warm the flatbreads in the oven or on the toaster for a few minutes.
  6. Spread 1-2 tablespoons of sauce on the warm bread, add the coleslaw, then place a salmon fillet on top and slightly shred it. Garnish with some sauce, fresh cilantro leaves, green onions, and lime slices.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 30 min

Tomato Tarte Tatin

Tomato Tarte Tatin

von | Juni 15, 2024 | 30 TO 60 MINUTES, BASIL, DATE NIGHT, DINNER PARTY, DOUGH, FRENCH, INTERMEDIATE, SUMMER, TOMATO, UMAMI, UP TO 750, VEGETARIAN

Tomato Tarte Tatin

Tomato Tarte Tatin

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June 15, 2024 by Kimberly

Flip your mealtime with a stunning Tomato Tarte Tatin! Sweet, savory, and beautifully caramelized, it’s a showstopper that turns any meal into a special occasion.

45 MINUTES

INTERMEDIATE

VEGETARIAN

FRENCH

586 PER PORTION

UMAMI

EVERDAY
DINNER PARTY

DINNER

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Transform your table with the vibrant colors and lush flavors of a Tomato Tarte Tatin. This dish offers a delightful twist on the classic French dessert, turning tomatoes into the star of the show.

How to serve
Serve this exquisite tart fresh out of the oven to enjoy its optimal flavor and texture. It pairs beautifully with a simple arugula salad dressed with balsamic vinegar and olive oil or a side of creamy goat cheese. Perfect for impressing guests at dinner parties or enjoying a luxurious weekend meal.

How to store
Cool any leftovers to room temperature before storing them in an airtight container in the refrigerator. This dish is best enjoyed within a couple of days to maintain its crisp pastry and juicy topping.

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!

 

 

Tomato Tarte Tatin
Tomato Tarte Tatin
Tomato Tarte Tatin
„Let’s make a piece of happiness“
Print
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Tomato Tarte Tatin

Tomato Tarte Tatin

  • Author: Kimberly
  • Total Time: 45 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • garlic press
  • oven-safe pan
  • large plate

Ingredients

Units Scale
  • 1 puff pastry dough
  • 4 big tomatoes
  • 2 garlic cloves
  • 1/2 tsp dried thyme
  • 3 tbsp olive oil
  • 1 tbsp honey
  • salt & pepper to taste
  • 1 tsp fresh thyme
  • 30 grams parmesan

Instructions

  1. Take the puff pastry out of the fridge. Set aside.
  2. Preheat the oven to 220°C (428°F).
  3. Wash the tomatoes and slice them finely from the bottom. Peel and finely chop or press the garlic and mix it into a small bowl with 1-2 tablespoons of olive oil. Set everything aside.
  4. Roll out the puff pastry and place the oven-safe pan on top. Trace a circle around the pan and cut out the puff pastry accordingly. Set the pastry circle aside. Don’t discard the remaining pastry. You can either make a second layer of pastry for the Tarte Tatin or cut it into squares, place a cube of feta in the middle, wrap it up, and bake until golden brown in the oven. Topped with a bit of honey, thyme, and salt, you quickly create a simple snack 🙂
  5. Heat the pan and briefly sauté honey, olive oil, dried thyme, and salt until bubbles form. Then distribute the tomato slices in the pan, brush them with the garlic oil, and let them caramelize for about 1-2 minutes. Remove from the heat, top with freshly ground pepper, and lay the puff pastry circle on top. Tuck the edges slightly inward and press firmly. Prick a few holes in the pastry with a fork.
  6. Bake the pan in the oven on the bottom rack uncovered for about 25 minutes.
  7. In the meantime, coarsely grate or slice the Parmesan and pluck the fresh thyme leaves from their stems. Set aside.
  8. Remove the pan from the oven and let it cool for a few minutes. Then place a plate larger than the pan over the pan and quickly invert to turn out the Tarte Tatin onto the plate.
  9. Top the Tarte Tatin with Parmesan, fresh thyme, and pepper, and serve immediately. Enjoy your piece of happiness!

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 25 min
  • Cook Time: 20 min