Green Vegetable Lasagna

von Kimberly | März 19, 2024 | 60 TO 120 MINUTES, BASIL, CHEESY, COMFORT FOOD, VEGETARIAN

Green Vegetable Lasagna

March 19, 2024 by Kimberly

Savor the burst of freshness with Green Vegetable Lasagna! Packed with everything green, it’s a delicious twist on the classic comfort food.



110 MINUTES



EASY



VEGETARIAN



INT.



691 PER PORTION



COMFORT FOODEVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the vibrant layers of my green veggie lasagna, a wholesome twist on the traditional dish that’s as nourishing as it is delicious. This lasagna is a true celebration of green veggies, featuring broccoli, spinach, olives, basil, and leek, all coming together in perfect harmony for a meal that’s sure to impress.

How to serve:
Perfect for any occasion, from weeknight dinners to special gatherings, serve this lasagna hot, with a side of garlic bread or a crisp salad. Its rich, verdant flavors can be beautifully complemented by a light, zesty white wine, making every bite a delightful experience.

How to store:
Keep leftovers fresh by storing them in an airtight container in the refrigerator, where they will remain perfect for up to three days. For longer storage, freeze individual portions for a quick and easy reheatable meal that retains all the flavors and textures of the freshly baked dish.

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!

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6 PORTIONS

LASAGNA

1 liter Béchamel sauce
(but use 70g butter (2.5 oz), 70g flour (2.5 oz) & 1 liter (4 cups) milk)
20 lasagna sheets
100g parmesan, grated (1 cup)
50g cheddar cheese, grated (1/2 cup)

VEGETABLES

1 brokkoli (230g / 8 oz)
200g baby spinach (7 oz)
2 leeks (250g / 8 oz)
180g green olives (6 oz)
200ml vegetable stock (1 cup)
1 bunch basil
2 shallots
2 garlic cloves
2 tbsp olive oil
juice of 1 lemon
salt & pepper to taste

}

ACTIVE: 45 min.

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized pot
baking dish (my used measurements were 20x26cm (8×10 inch))
aluminum foil

Peel shallots, halve them, and slice thinly.
Peel garlic cloves and either press or finely chop them.
Halve the leek, wash, and cut into fine strips.
Cut the broccoli florets, wash, and if necessary, chop into bite-sized pieces.
Slice the olives.
Cut the basil into fine strips.
Grate the Parmesan and Cheddar cheese.
Prepare the béchamel sauce. I used 70g (2.5 oz) butter, 70g (2.5 oz) flour, and 1 liter (4 cups) milk, since lasagna needs a more liquidy sauce to ensure the pasta sheets soften in the oven.

}

ACTIVE: 20 min

PASSIVE: 45 min

COOKING

1. Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Cook the shallots until soft. Then add the leek and garlic. Mix well and cook until soft for a few minutes.

2. Add broccoli, olives, and basil, then pour in the vegetable broth. Cover and let it cook for 5-10 minutes, so the broccoli becomes tender but still has a bit of a bite.

3. Remove the lid and add the spinach and lemon juice. Stir everything once and let the spinach wilt slightly. Season with salt and pepper.

4. Preheat the oven to 200°C (400°F).

5. Now it’s time to layer the lasagna. Start with two large ladles of sauce at the bottom of your baking dish. Spread the sauce evenly. Then add a layer of pasta sheets. Next, spread a portion of the vegetables evenly. Follow with a layer of finely grated Parmesan. Continue in the following order: pasta sheets, béchamel, vegetables, Parmesan until all the vegetables (including the liquid in the pot) are used up. Finish with a final layer of pasta sheets and spread the remaining béchamel sauce over them completely. Finally, sprinkle 50g of grated Cheddar on top.

Here’s the entire sequence more efficiently: Sauce, pasta sheets, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, Cheddar.

6. Cover the dish with a layer of aluminum foil and bake in the oven for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is crispy and golden brown.

7. Let the lasagna rest for 10 minutes, then enjoy.

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

Potato Soup with Bacon & Sausage

von Kimberly | März 16, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, DINNER, GERMAN, OMNIVORE, PORK, POTATO, SOUPS, WINTER

Potato Soup with Bacon & Sausage

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JUMP TO VIDEO

March 16, 2024 by Kimberly

Indulge in the ultimate comfort food: Potato Soup with Bacon & Sausage! This hearty, flavorful dish is perfect for cozy nights and brings everyone to the table.



55 MINUTES



EASY



OMNIVORE



GERMAN



560 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Get ready to cozy up with this delicious Potato Soup with Bacon & Sausage! Perfect for chilly evenings, this hearty soup brings the ultimate comfort food to your table. Easy to make and bursting with flavor, it’s sure to become a family favorite. Dive into a bowl of warmth and enjoy the rich, savory taste of home-cooked goodness.

How to serve:
Serve this mouthwatering soup hot, topped with shredded cheese, a dollop of sour cream, and extra bacon bits for an added crunch. It pairs wonderfully with a slice of crusty bread or a warm dinner roll to soak up all the flavorful broth. Perfect for a satisfying family dinner or a comforting weekend meal, this Potato Soup with Bacon & Sausage will fill your home with joy and your belly with warmth.

How to store:
Leftovers? No problem! Store this savory soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally, until hot throughout.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 3 PORTIONS

SOUP

1kg potatoes (2 lbs)
125g bacon (4.5 oz)
300g german wiener sausage (10.5 oz)
4 carrots
1 leek
1 big onion
4 garlic cloves
1.2 l vegetable broth (2.5 pt)
100ml heavy cream (3.5 fl oz)
1 tbsp butter
1/2 tsp marjoram
1 bay leaf
pinch of freshly grated nutmeg
salt & pepper to taste
parsley for topping

}

ACTIVE: 15 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
big pot with lid

Peel the potatoes and carrots and chop them into bite-sized pieces. Set aside.
Wash the leek and cut it into thin strips.
Peel the onion and garlic cloves and dice them. Set aside.
Finely chop the parsley.
Slice the sausages. Set aside.
Dice the bacon.

}

ACTIVE: 10 min

PASSIVE: 30 min

COOKING

1. Put the bacon in the cold pot and heat it over medium heat. This way, the bacon fat renders out nicely. Then remove the bacon and set it aside for later and leave the fat in the pot.

2. Now add the onions, garlic and leeks to the pot and sauté for 2-3 minutes, then add the potato and carrot pieces. Sauté everything for about 5 minutes.

3. Then add the vegetable broth and simmer with the lid on for 15 minutes. Now, add marjoram, bay leaf and nutmeg, season with salt and pepper, and simmer for another 15 minutes with the lid on.

4. Now add the bacon, sausage slices, and cream to the soup and simmer for another 5 minutes without the lid, until the sausages are heated through. Finally, season with salt and pepper.

5. Serve the soup in deep plates and garnish with a bit of freshly chopped parsley and optional baguette.

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

Infused Béchamel Sauce

von Kimberly | März 14, 2024 | 60 TO 120 MINUTES, CLASSICS, COMFORT FOOD, CREAMY, FRENCH, MARINADES & SAUCES, MILK & CREAM, VEGETARIAN

Infused Béchamel Sauce

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JUMP TO VIDEO

March 13, 2024 by Kimberly

Discover the magic of infused béchamel sauce! This recipe blends rich, creamy milk with fragrant herbs to elevate your favorite dishes. A symphony of flavor awaits!



95 MINUTES



INTERMEDIATE



VEGETARIAN



FRENCH



213 PER PORTION



COMFORT FOOD / CREAMY



CLASSIC



SAUCE



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the heartwarming world of homemade sauces with my infused béchamel sauce! This isn’t just any sauce – it’s a creamy, dreamy blend that transforms ordinary meals into gourmet experiences. By infusing milk with a bouquet of herbs, the classic béchamel is taken to new heights. Perfect for those looking to add a touch of elegance to their culinary creations.

How to serve:
Serve this infused béchamel sauce over pasta or your favorite vegetables. It pairs beautifully with lasagna, turning a simple dish into a lavish feast. Drizzle it over roasted potatoes or steamed broccoli to add a creamy, herby twist. Whether it’s a family dinner or a special occasion, this sauce brings sophistication and depth to any meal.

How to store:
Keep your infused béchamel sauce fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 3 days.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6-8 PORTIONS

INFUSED MILK

700ml full-fat cow milk (3 cups)
1 white onion
3-4 parsley stems
1 bay leaf
1 tsp black pepper corns

BÉCHAMEL SAUCE

70g butter (2.5 oz)
70g all-purpose flour (2.5 oz)
1 garlic clove
1/2 tsp salt
3/8 tsp white pepper
1/2 nutmeg

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small pot
medium-sized pot
wooden spoon
whisk
grater
strainer
pouring jug

Peel the onion and cut it in half.
Peel the garlic clove and cut it into quarters.

}

ACTIVE: 35 min

PASSIVE: 60 min

COOKING

1. In a small pot, bring the milk to a simmer with the onion halves, parsley, bay leaf, and peppercorns over medium heat. Lower the temperature and let it simmer gently for 10 minutes.

2. After 10 minutes, remove the pot from the heat and let it sit, covered, for about 60-90 minutes to infuse.

3. Place a strainer over a measuring cup and pour the milk through it. Discard the solids. Set the strained milk aside.

4. In a medium-sized pot, melt the butter over medium heat. Add the quartered garlic clove and let it sizzle in the butter briefly, then remove it.

5. Add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The mixture should resemble a paste. Take the pot off the heat and whisk in the first 100ml (1/2 cup) of milk until smoothly combined. Return the pot to the stove and bring to a brief boil while stirring constantly – this will happen quickly. Remove from the heat again and add the next 100ml (1/2 cup) of milk. Stir well, return to the heat, and let it come to a boil again. Continue this process with the remaining milk, adding 100ml (1/2 cup) at a time: remove from heat, add milk, stir, return to heat, bring to boil, and repeat.

6. After about 25 minutes, the sauce should be similar in consistency to melted cheese and you shouldn’t taste the flour anymore. Now, take the sauce off the heat and season it. Grate in some fresh nutmeg and add 3/8 tsp of salt and 1/4 tsp of pepper.

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

Chocolate Chip Cookies

von Kimberly | März 13, 2024 | CHOCOLATE, CLASSICS, COOKIES, CRISPY & CRUNCHY, DESSERT & SWEETS, DOUGH, GOOEY, OVER 120 MINUTES, SNACKS, SWEET, TEA TIME, US AMERICAN, VEGETARIAN

Chocolate Chip Cookies

JUMP TO RECIPE

JUMP TO VIDEO

March 13, 2024 by Kimberly

Look no further for the ultimate chocolate chip cookies. Dive into this rich, double chocolate chip cookie recipe, featuring a generous amount of dough and massive chocolate chunks!



2 HRS &
50 MINUTES



EASY



VEGETARIAN



US AMERICAN



434 PER COOKIE



CRUNCHY / GOOEY / SWEET



EVERYDAY



DESSERT / SNACK



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Get ready to fill your kitchen with the mouthwatering aroma of freshly baked Chocolate Chip Cookies! This recipe combines the perfect blend of sweet, gooey, and chocolaty in every bite. Ideal for any occasion, from family gatherings to a personal treat, these homemade cookies promise to be your new favorite. Let’s dive into the simple steps to create these delightful treats that everyone loves!

How to serve:
Serve these delicious Chocolate Chip Cookies fresh out of the oven for the ultimate gooey experience, or let them cool to achieve a delightful crunch. Pair with a glass of cold milk or your favorite coffee for a classic combo. They’re perfect for parties, as a sweet snack, or as a thoughtful homemade gift. Remember, warm cookies and cold milk are a match made in heaven for any cookie lover!

How to store:
Store your Chocolate Chip Cookies in an airtight container to keep them fresh and chewy. They’ll last for up to a week at room temperature or can be frozen for longer enjoyment. Perfect for having a sweet treat on hand anytime!

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 9 COOKIES

COOKIES

200g all-purpose flour (1.5 cups)
35g cornstarch (1/4 cup)
140g butter (2/3 cup)
150g brown sugar (2/3 cup)
50g white sugar (1/4 cup)
100g semi-sweet chocolate (1/2 cup)
100g white chocolate (1/2 cup)
1 egg
1 egg yolk
1 tsp baking powder
3/4 tsp salt

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
small pot (or microwave)
two medium-sized bowls
whisk
spatula

Chop the chocolate into big chunks.
Melt the butter in a pot or in the microwave.

}

ACTIVE: 20 min

PASSIVE: 2 hrs + 25 min

COOKING

1. In a medium-sized bowl, mix the flour, starch, and salt. Set aside.

2. In another medium-sized bowl, mix the brown and white sugar. Add the melted butter with a whisk and beat the mixture until it becomes kind of creamy.

3. Now add one whole egg and one egg yolk and beat until the mixture becomes thicker.

4. Next, add the dry ingredients from the other bowl and stir a little, then add the chocolate and mix everything until no more flour is visible and stop stirring to avoid overmixing the dough.

5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Place the cookie balls in the refrigerator for at least 2 hours – if you want to prepare the dough in advance, you can leave it in the fridge for up to 48 hours.

6. Preheat the oven to 220°C (425°F). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.

7. Remove the tray with the cookies from the oven and let them cool for 15 minutes. I know it’s hard, but it’s worth the wait 😉

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

Juicy Pan-Fried Pork Dumplings

von Kimberly | März 12, 2024 | 60 TO 120 MINUTES, APPETIZER, ASIAN, CHINESE, COMFORT FOOD, DINNER, DOUGH, LUNCH, OMNIVORE, PORK, SPICY, UMAMI

Juicy Pan-Fried Pork Dumplings

JUMP TO RECIPE

JUMP TO VIDEO

March 12, 2024 by Kimberly

Dive into the world of flavors with these pan-fried pork Dumplings! Perfectly golden, irresistibly tasty, and just the right crunch to satisfy your cravings.



75 MINUTES



INTERMEDIATE



OMNIVORE



ASIAN



50 PER DUMPLING



COMFORT FOOD / UMAMI



EVERYDAY



DINNER / APPETIZER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the joy of making juicy pan-fried pork Dumplings at home! A staple in Asian cuisine, these dumplings are a perfect blend of juicy filling and crispy skin. Easy to make and incredibly delicious, they’re sure to become a family favorite. Whether you’re a dumpling enthusiast or a first-timer, follow this simple guide to bring a taste of tradition into your kitchen.

How to serve:
Serve these golden delights with a side of dumpling dipping sauce. These juicy pan-fried pork Dumplings are best enjoyed hot, allowing the flavors to truly shine. They make a fantastic appetizer, a satisfying main, or a delightful side dish. Pair with a fresh cucumber salad or a steaming bowl of soup to complete a mouthwatering meal that’s sure to impress.

How to store:
Store leftover dumplings in an airtight container in the refrigerator for up to three days. Reheat in a pan to retain their crispiness or microwave if in a hurry. You can also freeze them immediately after filling, so you always have fresh dumplings on hand.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 40 Dumplings

DUMPLINGS

40 dumpling wrappers
400g minced pork (14 oz)
1 tbsp minced ginger
4 garlic cloves
3 spring onions
1 egg
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper

ADDITIONAL

all-purpose flour
neutral cooking oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large bowl
small bowl
large pan with lid

Defrost the dumpling wrappers if necessary.
Peel the ginger, finely chop or grate and add to a large bowl.
Peel and finely chop or crush the garlic cloves and add to the ginger in the large bowl.
Separate the spring onions into whites and greens. Cut the white part into fine rings and add to the bowl with the ginger and garlic. Cut the green part into fine strips. Set aside.

}

ACTIVE: 40 min

PASSIVE: 30 min

COOKING

1. Also add the ground meat into the large bowl. Additionally, add: 1/4 tsp salt, 1/4 tsp ground pepper, one egg, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix the entire mixture with two chopsticks and set aside.

2. As preparation for your dumplings, sprinkle a work surface or serving plate with a little flour, so you can place your filled dumplings there before frying them. Without flour, the dough would stick to the surface after a while.

3. Now, it’s time to fill the dumplings. For this, you will need the bowl with your filling, a small bowl with fresh, cold water, a teaspoon, and the dumpling wrappers.

4. For the filling and folding feel free to watch my video on this (located at the bottom of this page) as visuals always help 😉

Fill each dumpling wrapper with about 1 tsp of filling. Place the filling in the center of the wrapper. Dab a bit of the cold water on one half of the edges of the wrapper along the edge with a finger. Fold the wrapper in half so that the filling is enclosed by the edges. Press the edges tightly together. Once you have enclosed the filling in the dough, take the two rear corners, moisten one corner from one side and fold the corners onto each other from behind. Press tightly and place the dumpling on the floured work surface. Continue this process until for the remaining dumpling wrappers. For 40 dumplings, this can take about 15 to 30 minutes, depending on your speed.

5. If you want to freeze the dumplings, I recommend doing it now and not after the dumplings have been fried.

6. Once you have finished all the dumplings, heat a large pan over medium heat. Add 1 tbsp of oil to the pan and place as many dumplings as you can fit on the flat side in the pan. Let them fry for a few minutes until the bottom has become crispy. Then reduce the heat to low and pour a little water into the pan. Immediately cover the pan with the lid. Be careful that the oil in the pan is not too hot, otherwise there is a risk of burning. The dumplings will now be steamed with the water in the pan. Keep the lid closed until the dumpling skins have become translucent. This can take about 10-15 minutes. If they are not yet translucent and there is no more water in the pan, simply add some more. Now you can remove the lid and turn the heat back up to medium. Let them fry for about 5 more minutes without the lid, so that the bottom of the dumplings can become crispy again. Remove the dumplings from the pan and process the next batch in the same way.

7. When all the dumplings are done, serve them in a bowl with this dumpling dipping sauce and the green parts of the spring onion. You can also top them with roasted sesame seeds if you like.

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

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