Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

von | Juni 8, 2024 | ARTICHOKE, CHICKPEAS, EASY, EVERYDAY, INTERNATIONAL, SALADS, SUMMER, TOMATO, UMAMI, UP TO 30 MINUTES, VEGAN

Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

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June 8, 2024 by Kimberly

Fresh, zesty, and packed with flavor, this salad is a vibrant blend of artichokes and chickpeas, tossed in a light dressing—a refreshing twist to your meals!

15 MINUTES

EASY

VEGAN

INT.

325 PER SIDE PORTION

UMAMIEVERYDAY

SALAD

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Revitalize your lunch routine with this bright and nutritious chickpea and artichoke salad. It’s a breeze to whip up, making it perfect for quick meal or a side salad for dinner.

How to serve
This salad shines when served chilled, making it an excellent choice for picnics. Elevate it by topping with fresh herbs or a sprinkle of feta cheese for those who enjoy a creamy contrast. It pairs wonderfully with crusty bread or as a hearty side to grilled meats.

How to store
To keep the salad fresh, store it in an airtight container in the fridge. It tastefully holds up for about three days, with the flavors melding beautifully over time, making it even more delicious!

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!

 

 

Artichoke Chickpeas Salad
Artichoke Chickpeas Salad
Artichoke Chickpeas Salad
„Let’s make a piece of happiness“
Print
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Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

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  • Author: Kimberly
  • Total Time: 15 minutes
  • Yield: 2 mains or 4 sides
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • salad bowl
  • small bowl
  • small whisk
  • garlic press

Ingredients

Units Scale
SALAD
  • 450 grams canned artichoke hearts
  • 150 grams canned roasted bell pepper
  • 250 grams canned chickpeas
  • 200 grams cocktail tomatoes
  • 1 red onion
DRESSING
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp maple syrup or honey
  • 1 garlic clove
  • salt & pepper to taste
TOPPING
  • fresh basil
  • fresh oregano

Instructions

  1. Drain the artichoke hearts and let them drip off a bit. Then place them in the salad bowl.
  2. Next, drain the chickpeas and rinse with water until no more bubbles form. Dry the chickpeas with a clean towel and pick out any loose skins. Add them to the salad bowl as well.
  3. Cut the grilled peppers into small pieces and add to the other ingredients in the bowl.
  4. Next, chop the tomatoes and peel and slice the onion into fine strips. Add both to the bowl.
  5. In a small bowl, mix the dressing. For this, peel the garlic and press or finely chop it into the bowl, then add olive oil, red wine vinegar, honey (or maple syrup), and dried oregano. Season with salt and pepper. Stir well and pour over the salad.
  6. Gently mix everything so that it’s evenly coated with the dressing. Finally, chop fresh basil and fresh oregano and sprinkle over the salad. Now enjoy your piece of happiness!

Notes

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

  • Cook Time: 15 min

Sabich Sandwich

Sabich Sandwich

von | Juni 6, 2024 | 30 TO 60 MINUTES, ALL YEAR, BREAD, CHICKPEAS, CILANTRO, DINNER, EASY, EGGPLANT, EVERYDAY, HERBACEOUS, LUNCH, MIDDLE EAST, SPICY, TANGY, VEGAN

Sabich Sandwich

Sabich Sandwich

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June 6, 2024 by Kimberly

Dive into the ultimate Sabich sandwich: crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhough, tangy mango sauce and crunchy chickpeas. Pure flavor explosion!

40 MINUTES

EASY

VEGAN

MIDDLE EAST

721 PER PORTION

SPICY

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Meet your new favorite sandwich: the Sabich. Inspired by Yottam Ottolenghi this Middle Eastern delight packs a punch with crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhoug, tangy mango sauce, and crunchy chickpeas. It’s a vegan feast that’s not only incredibly delicious but also super easy to make. Perfect for lunch or dinner, this Sabich sandwich is all about bold flavors and textures.

How to serve
Start with a warm bread, then layer on the crispy eggplant, followed by the tomato cucumber salad. Drizzle with tahini sauce and add a spoonful of zhoug for that spicy kick. Top it off with chickpeas and a splash of mango sauce. Wrap it up and enjoy! It’s best served fresh and warm, making it a perfect quick meal.

How to store
Store any leftover components separately in airtight containers. The crispy eggplant and salad can stay fresh in the fridge for up to two days. When ready to eat, reheat the eggplant in the oven and assemble your sandwich fresh for the best 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!

 

 

Sabich Sandwich
Sabich Sandwich
Sabich Sandwich
„Let’s make a piece of happiness“
Print
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Sabich Sandwich

Sabich Sandwich

  • Author: Kimberly
  • Total Time: 40 minutes
  • Yield: 2
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • garlic press
  • sharp knife
  • cutting board
  • hand blender (or food processor)
  • mortar & pestle
  • medium bowl
  • 3 small bowls
  • sieve
  • large pan

Ingredients

Units Scale
TAHINI SAUCE
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 garlic clove
  • salt & pepper to taste
MANGO SAUCE
  • 1 ripe mango
  • 1/8 tsp chili flakes
ZHOUG
  • 10 grams fresh cilantro
  • 5 grams fresh parsley
  • 1 jalapeno
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 4 tbsp cold water
  • 1 garlic clove
  • 5 cardamom capsules
  • 3 cloves
  • 1/2 tsp cumin
  • pinch of pepper
TOMATE CUCUMBER SALAD
  • 100 grams tomatoes
  • 100 grams cucumber
  • 1 small red onion
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • some parsley leaves
ROASTED CHICKPEAS
  • 130 grams drained chickpeas
  • 1/2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/8 tsp salz
  • 1/8 tsp curry
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
EGGPLANT SLICES
  • 1 eggplant
  • 2 tbsp cornstarch
  • 2 tbsp ghee/clarified butter
OTHER INGREDIENTS
  • 2 pita breads

Instructions

  1. For the tahini sauce, mix tahini and water in a small bowl until smooth. Press in one peeled garlic clove, add maple syrup and lemon juice, and mix well. Season with salt and pepper and set aside.
  2. For the mango sauce, peel the mango and blend the soft flesh in a tall container with a hand blender until creamy, adding a bit of water if needed. Add chili flakes to taste and stir. Set aside.
  3. For the Zhoug, first grind the 3 cloves and the contents of 5 cardamom pods in a mortar. Put this powder in a tall container that fits the hand blender, and add the following: cilantro leaves, parsley leaves, 4 tablespoons of cold water, 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1/2 teaspoon of cumin, 1 jalapeno without the stem, and 2 peeled garlic cloves. Blend everything into a pesto-like paste and set aside.
  4. For the tomato-cucumber salad, wash the tomatoes and cucumber well. Cut both into small, even pieces and put them in a medium bowl. Peel the red onion, cut it into thin strips, and add to the bowl. Finely chop a few parsley leaves and add them too. Finally, add 1 tablespoon of olive oil and 1 tablespoon of lemon juice and mix well. Set aside.
  5. For the roasted chickpeas, preheat the oven to 200°C / 392°F. Rinse the chickpeas thoroughly under running water and let them drain. In a medium bowl, mix together the spice blend: 1/2 tablespoon of olive oil, 1/4 teaspoon of cumin, 1/4 teaspoon of smoked paprika, 1/8 teaspoon of salt, 1/8 teaspoon of curry powder, 1/8 teaspoon of dried garlic, and 1/8 teaspoon of dried onion. Put the chickpeas in a clean kitchen towel and gently rub them dry, removing any loose skins. Mix the chickpeas with the spice paste in the bowl until they’re well coated. Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes. Place the pita breads in the oven for the last 10 minutes.
  6. Finally, prepare the eggplant slices. Wash and dry the eggplant, then cut it into slices about 1 cm thick. Spread 2 tablespoons of cornstarch on a small plate and coat the eggplant slices on both sides, shaking off any excess. Fry the slices in a hot pan with 2 tablespoons of clarified butter until crispy on both sides, then let them drain on a paper towel.
  7. To assemble, spread tahini sauce on each piece of bread, add tomato-cucumber salad, then a few eggplant slices, and top with Zhoug and mango sauce. Finally, sprinkle the roasted chickpeas on top. Enjoy your delicious creation!

Notes

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

  • Cook Time: 40 min

Cilantro Oil

Cilantro Oil

von | Juni 4, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CILANTRO, INTERNATIONAL, MICHELIN, OILS, REFRESHING, VEGAN, ZESTY

Cilantro Oil

Cilantro Oil

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June 4, 2024 by Kimberly

Get ready to transform your dishes with cilantro oil! This vibrant, zesty oil packs a punch, adding a burst of fresh flavor to any meal.

75 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Cilantro oil is a game-changer in the kitchen! This easy-to-make, vibrant oil infuses any dish with a fresh, zesty kick. Perfect for drizzling over salads, soups, or grilled veggies, it’s a must-have for any home cook. Plus, it’s a fantastic way to use up leftover cilantro, reducing waste while adding a flavor explosion to your meals.

How to serve
Serve cilantro oil as a finishing touch to elevate your dishes. Drizzle it over roasted vegetables, mix it into salad dressings, or use it as a marinade for your favorite proteins. It’s also amazing on top of soups or stirred into grains like rice and quinoa. The possibilities are endless, making it a versatile addition to your kitchen.

How to store
Store your cilantro oil in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays and use as needed. This way, you’ll always have a burst of fresh, zesty flavor ready to enhance your meals.

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!

 

 

Cilantro Oil
Cilantro Oil
Cilantro Oil
„Let’s make a piece of happiness“
Print
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Cilantro Oil

Cilantro Oil

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 250 ml / 1 cup
Print Recipe

Description

RECOMMENDED EQUIPMENT
  • blender
  • medium-sized saucepan
  • whisk
  • a bowl into which the medium saucepan fits
  • 2 medium-sized bowls
  • fine sieve
  • sealable container
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 30 grams cilantro
  • 250 milliliters unrefined / cold-pressed rapeseed oil

Instructions

  1. Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of cilantro 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 for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. 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. Meanwhile, 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 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 no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
  5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
  6. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount 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.

  • Passive Time: 60 min
  • Cook Time: 15 min

Brown Sugar Vanilla Baked Peaches

Brown Sugar Vanilla Baked Peaches

von | Juni 3, 2024 | ALL YEAR, BUTTERY, DATE NIGHT, DESSERT & SWEETS, EASY, FRUITS, FRUITY, INTERNATIONAL, PEACH, SWEET, UP TO 30 MINUTES, VEGETARIAN

Brown Sugar Vanilla Baked Peach

Brown Sugar Vanilla Baked Peaches

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June 3, 2024 by Kimberly

Experience the heavenly blend of caramelized brown sugar and vanilla on juicy peaches – a treat that’s perfect for a cozy night in. So simple, so delicious!

25 MINUTES

EASY

VEGETARIAN

INT.

2 PORTIONS

BUTTERY
SWEET
FRUITY

DATE NIGHT

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for a delightful dessert that’s both easy to make and absolutely scrumptious, this brown sugar vanilla baked peach recipe is for you. Picture this: juicy peaches caramelized with brown sugar and a hint of vanilla, making every bite a burst of heavenly flavor. It’s a perfect treat for cozy evenings or when you need a quick and satisfying dessert.

How to serve
Serve these warm, tender baked peaches with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. For an extra crunch, sprinkle some granola or chopped nuts on top. They’re also fantastic on their own, letting the rich, caramelized flavors shine through. This dessert pairs wonderfully with a hot cup of coffee or a chilled glass of white wine.

How to store
If you have leftovers (which is rare because they’re so good!), store them in an airtight container in the refrigerator. They’ll stay delicious for up to two days. To reheat, simply pop them in the microwave for a few seconds until warm.

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!

 

 

Brown Sugar Vanilla Baked Peach
Brown Sugar Vanilla Baked Peach
Brown Sugar Vanilla Baked Peach
„Let’s make a piece of happiness“
Print
.tasty-recipe-responsive-iframe-container-7a98ee41 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-7a98ee41 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brown Sugar Vanilla Baked Peach

Brown Sugar Vanilla Baked Peach

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • small baking dish
  • small bowl

Ingredients

PEACHES
  • 2 peaches
  • 1.5 tbsp brown sugar
  • 1 tbsp butter
  • 1/2 tsp vanilla extract
  • pinch of salt
TOPPINGS
  • 2 scoops vanilla ice cream
  • 2 tsp chopped pistacchios

Instructions

  1. Preheat the oven to 180°C/350°F. Meanwhile, wash the peaches and cut them in half. Carefully remove the pit and place the peaches, cut side up, in a small baking dish.
  2. In a small bowl, mix butter, sugar, vanilla extract, and a pinch of salt. Spread this mixture evenly over the peaches.
  3. Bake the peaches in the oven for 15 minutes. Take the ice cream out of the freezer. While the peaches are baking, shell and finely chop the pistachios.
  4. Place two peach halves on each plate, top with a scoop of vanilla ice cream and some chopped pistachios. Drizzle the remaining sauce from the baking dish over the top and enjoy.

Notes

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

  • Passive Time: 15 min
  • Cook Time: 10 min

Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

von | Mai 30, 2024 | ALL YEAR, APPETIZER, BASIL, BREAD, DINNER PARTY, DOUGH, FLUFFY, HERBACEOUS, HERBS, INTERMEDIATE, INTERNATIONAL, OVER 120 MINUTES, VEGETARIAN

Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

JUMP TO RECIPE
JUMP TO VIDEO

May 30, 2024 by Kimberly

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread.

2 HOURS
50 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

8-10 PORTIONS

FLUFFY
HERBACEOUS

DINNER PARTY

BREAD
SIDE

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread. This bread is not only delicious but also incredibly fun to eat, making it a hit at parties and family gatherings.

How to serve
Serve this mouthwatering Garlic Herb Pull Apart Bread as an appetizer at your next party or alongside a big salad. It’s also perfect for dipping into soups and stews, or simply enjoy it on its own. The combination of herbs and garlic makes every bite a delightful experience.

How to store
To store your leftover Garlic Herb Pull Apart Bread, wrap it tightly in aluminum foil and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container and refrigerate for up to 4 days. Reheat in the oven to bring back its fresh-baked taste and texture.

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!

 

 

Garlic Herb Pull Apart Bread
Garlic Herb Pull Apart Bread
Garlic Herb Pull Apart Bread
„Let’s make a piece of happiness“
Print
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Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

5 from 1 review

  • Author: Kimberly
  • Total Time: 2 hours 50 min
  • Yield: 10
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • baking pan (I used a 28x8cm / 11”x3” loaf pan)
  • large bowl
  • measuring cup
  • plastic wrap (or kitchen towel)
  • small bowl
  • sharp knife
  • cutting board
  • garlic press
  • rolling pin

Ingredients

Units Scale
DOUGH
  • 600 grams all-purpose flour
  • 42 grams fresh yeast
  • 2 tsp sugar
  • 2 tsp salt
  • 50 milliliters oil of your choice (I used cold-pressed rapeseed oil)
  • 350 milliliters lukewarm water
FILLING
  • 5 garlic cloves
  • 30 grams fresh herbs (I used thyme, oregano, basil, rosemary & parsley)
  • 125 grams soft butter
  • salt & pepper

Instructions

  1. For the dough, mix flour, sugar, and salt in a large bowl. In a measuring cup, measure out the lukewarm water, crumble in the fresh yeast, and stir until the yeast dissolves. Add the yeast water and olive oil to the flour-sugar-salt mixture and mix until a sticky dough forms. Cover the bowl with plastic wrap or a damp towel and set aside for 10 minutes.
  2. With a wet hand, grab one side of the dough, lift it up, and fold it into the middle. Repeat with the other three sides. Let the dough rest for another 10 minutes, then repeat the folding process and let the dough rise, covered, for 1 hour.
  3. Meanwhile, prepare the filling. Finely chop the herbs and peel the garlic cloves, then either finely chop them or use a garlic press. In a small bowl, mix the softened butter, herbs, garlic, salt, and pepper into a paste and set aside (do not refrigerate, the butter should remain spreadable). Prepare the baking pan by either greasing it with a bit of butter or lining it with parchment paper, and set aside.
  4. After the dough has risen for an hour, perform one final round of folding and let it rise, covered, for another hour.
  5. Turn the dough out onto a clean, lightly floured surface and roll it out into a rectangle about 1/2” thick. Spread the butter-garlic-herb paste evenly over the dough. Cut the dough into strips about 8cm / 3” wide. Fold each strip like an accordion and place them upright in the baking pan with the buttered side facing up. Repeat with all the strips, pressing the dough snugly into the pan. Preheat the oven to 200°C / 392°F. Bake the dough for about 30 minutes. Serve warm or let cool. And now enjoy this piece of happiness 🙂

Notes

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

  • Passive Time: 2 hours 30 min
  • Cook Time: 20 min