Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

von | Aug. 29, 2024 | 30 TO 60 MINUTES, ALL YEAR, CHOCOLATE, CLASSICS, COMFORT FOOD, CREAMY, DATE NIGHT, DESSERT & SWEETS, EASY, INTERNATIONAL, UP TO 500, VEGETARIAN, WARM DESSERTS

Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

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August 29, 2024 by Kimberly

Indulge in a silky, luscious delight that melts in your mouth, combining rich chocolate bliss with fluffy cream and a satisfying crunchy surprise. Pure dessert heaven!

35 MINUTES

EASY

VEGETARIAN

INT.

424 PER PORTION

CREAMY

DATE NIGHT

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Get ready to dive into a world of creamy chocolate bliss with this decadent sweet treat that’s sure to satisfy your sweet tooth. This velvety chocolate delight is the perfect combination of smooth indulgence and a delightful crunch, making it an elegant dessert that’s unbelievably easy to whip up at home. Whether you’re hosting a festive gathering or simply craving some classic comfort food, this homemade pudding will surely become your new favorite dessert inspiration.

How to serve
To elevate this gourmet treat, serve it chilled in elegant glassware topped with a dollop of fluffy whipped cream (chantilly) and a sprinkle of crunchy goodness for that extra touch of texture. You can also get creative by adding fresh berries or a drizzle of caramel sauce to enhance the rich chocolate flavor. This crowd-pleasing treat pairs wonderfully with a hot cup of coffee or a glass of dessert wine, making every bite a true sweet culinary adventure.

How to store
Keep any leftovers of this indulgent dessert refrigerated in an airtight container to maintain its creamy texture and fresh taste. It stays delicious for up to three days, ensuring you can enjoy this simple homemade sweet whenever the craving strikes. Just remember to add the crunchy topping right before serving to keep it perfectly crisp!

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!

 

 

Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle
Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle
„Let’s make a piece of happiness“
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Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

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  • Author: Kimberly
  • Total Time: 35 min
  • Yield: 6 1x
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Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small pan
  • parchment paper
  • rolling pin
  • tall container
  • electric mixer
  • small pot
  • small glass
  • medium-sized bowl

Ingredients

Units Scale

HAZELNUT BRITTLE

  • 75 grams hazelnuts
  • 50 grams white sugar
  • 1 tbsp butter
  • pinch of salt

CHANTILLY CREAM

  • 100 milliliters heavy cream, cold
  • 25 grams powdered sugar

CHOCOLADE PUDDING

  • 300 milliliters whole-fat milk
  • 200 grams milk chocolate
  • 100 milliliters heavy cream
  • 30 grams white sugar
  • 15 grams cornstarch
  • 1 tsp vanilla extract

Instructions

  1. Hazelnut Brittle: First, finely chop the hazelnuts and set them aside. Next, prepare two sheets of parchment paper. Then, add the sugar and a pinch of salt to a small pan and heat it over medium heat until the sugar starts to become transparent. Once most of the sugar has melted, slowly stir with a spoon until the sugar turns amber. Quickly add 1 tablespoon of butter and stir well. Then, mix in the chopped hazelnuts and pour the entire mixture onto one of the sheets of parchment paper. Place the other sheet of parchment paper on top and roll it flat with a rolling pin. Set it aside to cool. Once the brittle has cooled, you can chop it into small crumbs with a knife or break it down in a food processor. Store it in a bag until ready to use.
  2. Chantilly Cream: In a tall container, whip the cold cream at low speed while gradually adding the powdered sugar. Once the cream starts to thicken, increase the speed to medium and continue whipping until the cream is creamy and stiff. Keep it in the fridge until ready to use.
  3. Chocolate Pudding: In a small pot, combine 2/3 of the milk, cream, sugar (you can skip the sugar if you don’t like it too sweet), and vanilla extract, and heat over medium heat. Meanwhile, finely grate the chocolate. Remove the pot from the heat and stir in the chocolate until it melts. In a small glass, mix the remaining 1/3 of the milk with the cornstarch until smooth, then pour it into the chocolate pudding and bring it to a boil while stirring. The pudding will thicken as it cooks. You can either serve the pudding warm or pour it into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let the bowl cool to room temperature, then refrigerate until ready to serve.
  4. To serve, spoon the pudding into glasses or bowls, top with 1-1.5 tablespoons of the Chantilly cream, and finish with a tablespoon of the hazelnut brittle.
  • Cook Time: 35 min

Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

von | Aug. 26, 2024 | 60 TO 120 MINUTES, ALL YEAR, CHICKEN, COMFORT FOOD, DINNER, EASY, EVERYDAY, JAPANESE, NAPA CABBAGE, OMNIVORE, RICE, UP TO 1000

Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

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August 27, 2024 by Kimberly

Savor a golden bite of crispy chicken wrapped in rich, savory sauces, fluffy rice and tender napa cabbage – this dish is a warm hug for your taste buds, perfect for a cozy night in and better than take out.

80 MINUTES

EASY

OMNIVORE

JAPANESE

928 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Get ready to dive into a bowl of pure comfort with this deliciously crispy chicken paired with rich, savory sauces and tender cabbage. This dish is like a cozy night in a bowl, combining the crunch of perfectly fried chicken with the deep, satisfying flavors of homemade, roasted sesame, tonkatsu and tsuyu sauces. Whether you’re new to Japanese cooking or a seasoned pro, this recipe will quickly become your go-to for a quick and comforting dinner idea that never disappoints.

How to serve
Serve this flavorful chicken dish over a bed of steaming hot rice. Add a generous portion of tender cabbage on the side for a bit of freshness that perfectly balances the crispy, savory chicken. For an extra crunch, sprinkle some toasted sesame seeds and scallions on top. This dish is ideal for a cozy dinner at home, but it’s also a fantastic option for impressing guests with something both comforting and deliciously unique. For that extra fancy touch massage the napa cabbage with 1-2 tbsp of this Chinese Holy Trinity Oil.

How to store
If you have leftovers (which is rare because it’s so good!), store the chicken, cabbage and rice separately in airtight containers in the fridge. The chicken will stay crispy for up to two days, and you can reheat it in the oven to keep that satisfying crunch. The sauces can be stored in the fridge for up to a week, ready to drizzle over fresh rice or veggies whenever you crave a quick, tasty meal.

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!

 

 

Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
„Let’s make a piece of happiness“
Print
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Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 4 1x
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Description

Recommended Equipment

  • small pan
  • mortar & pestle
  • medium-sized bowl
  • two squeeze bottles
  • small pot
  • sharp knife
  • cutting board
  • hand blender
  • fine mesh strainer
  • plastic wrap
  • meat tenderizer
  • three shallow bowls for breading
  • medium-sized pot
  • large pan
  • paper towels
  • salad spinner

Ingredients

Units Scale

SESAME SAUCE

  • 2 tbsp tahini
  • 1 tbsp rice vinegar
  • 1.5 tbsp soy sauce
  • 1 tbsp mirin
  • 1/8 tsp salt
  • 1 tbsp white sesame seeds
  • 2 tbsp mayonnaise
  • 1 tsp sesame oil
  • 1 tbsp water
  • 1 garlic clove

TONKATSU SAUCE

  • 1 tbsp tomato paste
  • 1 tsp honey
  • 1 tsp white sugar
  • 1 tbsp apple cider vinegar
  • 100 milliliter cold water
  • pinch of salt
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Hoisin sauce
  • 1 tbsp brown sugar
  • 4 dried plums
  • 1/4 of 1 apple
  • 1 tbsp mirin
  • 1 centimeter fresh ginger
  • 1 garlic cloves

CHICKEN SCHNITZEL

  • 400 grams chicken breast
  • 1–2 eggs
  • 4 tbsp all-purpose flour
  • 8 tbsp bread crumbs
  • 8 tbsp panko
  • clarified butter for frying

RICE & CABBAGE

TSUYU SAUCE

  • 6 tbsp soy sauce
  • 6 tbsp mirin
  • 1 tbsp white sugar
  • 1/2 tsp dashi powder
  • 6 tbsp water
  • 4 small yellow onions

TOPPING

  • green part of 2 scallions

Instructions

  1. Sesame Sauce: First, toast the white sesame seeds in a small pan until they turn golden brown, without adding any oil. Transfer the toasted sesame seeds to a mortar and grind them to a semi-coarse consistency. Then, place the sesame in a medium-sized bowl and mix it with tahini, rice vinegar, soy sauce, mirin, salt, mayonnaise, sesame oil, water, and a grated clove of garlic to create a creamy sauce. Pour the sauce into a squeeze bottle and refrigerate.
  2. Tonkatsu Sauce: In a small pot, mix together tomato paste, honey, sugar, apple cider vinegar, water, and salt, and gently heat the mixture. Meanwhile, cut the dried plums into small pieces and add them to the pot. Peel the apple, cut a quarter of it into small pieces, and add it to the pot along with the other ingredients. Peel the ginger and garlic clove, grate them into the pot, and stir well. Finally, add soy sauce, Worcestershire sauce, hoisin sauce, brown sugar, and mirin. Heat the mixture for a few minutes and bring it to a brief boil until the sugar dissolves and the apple softens. If your sauce it still too thick, add gradually more water until it reaches your desired consistency. Use a hand blender to puree the sauce until smooth, and if needed, strain it through a fine mesh strainer. Pour the sauce into a squeeze bottle and refrigerate.
  3. Chicken Schnitzel: If you bought whole chicken breasts, cut them horizontally using a butterfly cut so that you end up with two teardrop-shaped pieces. Place each piece between two layers of plastic wrap and gently and evenly flatten them with a meat tenderizer. Repeat this process with each piece of chicken and set them aside on a plate. Prepare the breading station using three shallow bowls. In the first bowl, place the flour; in the second bowl, beat the eggs; and in the third bowl, mix the breadcrumbs with panko. Dredge each chicken piece in flour, making sure it’s fully coated, then shake off the excess and dip it in the beaten egg, coating both sides. Finally, press the chicken into the breadcrumb-panko mixture, ensuring it’s well-covered on all sides. Set the breaded chicken pieces aside on a plate.
  4. Rice: Cook the rice according to the package instructions. If you don’t have the instructions, rinse the rice in a medium-sized pot until the water runs clear. Drain the water, then add fresh water in a 1.5:1 ratio to the rice (so, for this recipe, use 420g of water for 280g of rice after rinsing). Place the pot on the stove over high heat and cover with a lid. Once the water comes to a boil, reduce the heat to the lowest setting. Let the rice cook with the lid on for about 15 minutes. The rice is done when you see small, even holes forming between the grains. Leave the pot on the turned-off stove with the lid on.
  5. While the rice is cooking, heat a large pan for the schnitzel. Add clarified butter or another high-heat oil to the pan and fry the chicken on both sides over medium heat until golden brown. Place the fried schnitzel on paper towels to drain.
  6. While the chicken is frying, slice the onions for the Tsuyu sauce. Halve the onions and then cut them into thin strips.
  7. Napa Cabbage: While the chicken is frying, quarter the napa cabbage and slice two quarters into thin strips. Wash them under cold water and spin them dry. Set the cabbage aside. If you’d like to add a special touch, you can drizzle 1-2 tablespoons of my Chinese Holy Trinity Oil over the cabbage and massage it in.
  8. Tsuyu Sauce: Once the chicken is done frying, remove the remaining fat from the pan and place it back on the stove. Add soy sauce, mirin, sugar, dashi powder, and water to the pan and bring it to a quick boil. Then, add the onions and let it simmer for 5-7 minutes until the onions are soft but still slightly firm.
  9. Once the Tsuyu sauce is ready, you can start plating. Take four bowls. First, add the rice, then drizzle 1-2 tablespoons of Tsuyu sauce and some onions over the rice. Next, add a handful of napa cabbage on top, and drizzle the sesame sauce over it in a zigzag pattern. Slice the schnitzel into thin strips and place it on top of the cabbage. Finally, drizzle the remaining Tsuyu sauce and onions over the chicken, and finish with a zigzag of Tonkatsu sauce. Optional: garnish with fresh scallions.
  • Cook Time: 80 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, UP TO 1000, 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“
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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

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

von | Aug. 13, 2024 | BACON, COMFORT FOOD, CUCUMBER, DINNER, EASY, EVERYDAY, GOAT CHEESE, INTERNATIONAL, LUNCH, OMNIVORE, PEAR, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, UP TO 750

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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August 13, 2024 by Kimberly

Indulge in this irresistibly crunchy, savory-sweet salad that’s bursting with flavor. Each bite is a vibrant mix of textures and tastes, making it the ultimate comfort food meets gourmet delight.

30 MINUTES

EASY

OMNIVORE

INT.

714 PER PORTION

COMFORT FOOD

EVERYDAY

LUNCH
DINNER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Imagine sitting down to a salad that feels like a hug on a plate – some warm components, some crispy ones, and bursting with flavors that dance together perfectly. The savory crunch of caramelized bacon paired with the creamy, tangy goat cheese is an experience in itself. Add in the fresh burst of blackberries, crisp cucumber, and the subtle sweetness of pear, and you’ve got a dish that’s not just a salad but a full-on flavor journey.

How to serve
This salad is perfect as a main dish or a side, but honestly, it’s so good you’ll want to make it the star of the meal. Serve it on a large platter, allowing all those gorgeous colors to pop. Drizzle the blackberry balsamic vinaigrette just before serving for that fresh, tangy finish. Pair it with a light white wine or sparkling water with a splash of lemon, and you’ve got yourself a meal that feels like a treat.

How to store
If you’ve got leftovers, store the salad and dressing separately to keep everything crisp and fresh. Place the salad in an airtight container in the fridge, and it should stay good for about 1-2 days. The vinaigrette can be stored in a jar 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!

 

 

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
„Let’s make a piece of happiness“
Print
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Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

Recommended Equipment

  • tall container
  • hand blender
  • sharp knife
  • cutting board
  • three deep plates
  • small frying pan
  • oven
  • salad bowl

Ingredients

Units Scale

VINAIGRETTE

  • 50 grams blackberries
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 garlic clove
  • salt, pepper & cayennepepper to taste

GOAT CHEESE

  • 100 grams goat cheese
  • 2 tbsp all purpose flour
  • 1 egg
  • 2 tbsp breadcrumbs
  • 2 tbsp panko
  • 1 tsp dried thyme
  • clarified butter for frying

BACON

  • 50 grams bacon
  • brown sugar

SALAD

  • 150 grams mixed green salad
  • 50 grams blackberries
  • 1 small red onion
  • 2 tbsp pecan nuts
  • 1/4 cucumber
  • 1/2 pear
  • 2 radishes
  • chives

Instructions

  1. In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
  2. Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
  3. Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
  4. Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
  5. Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
  6. Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
  7. Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
  8. Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.
  • Cook Time: 30 min

Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

von | Aug. 8, 2024 | ALL YEAR, COMFORT FOOD, DINNER, DOUGH, EVERYDAY, INTERMEDIATE, OMNIVORE, OVER 120 MINUTES, PASTA, TURKISH, UP TO 750, YOGURT

Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

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August 8, 2024 by Kimberly

Experience a taste of Turkey with this comforting, homemade dumpling dish. Tender beef manti drenched in creamy yogurt sauce with a spicy tomato and red pepper kick. Simply irresistible!

2 HOURS
15 MINUTES

INTERMEDIATE

OMNIVORE

TURKISH

655 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Today, I’m bringing a slice of Turkey straight to your kitchen with a recipe that’s sure to warm your heart and tantalize your taste buds. Imagine soft, beef-filled dumplings, each bite bursting with rich flavors, sitting in a creamy yogurt sauce that’s perfectly balanced by a spicy tomato and red pepper kick. This dish is the epitome of comfort food and is sure to become a favorite in your home.

How to serve
When it comes to serving this delightful dish, presentation is key. Arrange cool, creamy yogurt sauce on a large platter, then place the tender beef dumplings on top. Finish off with the vibrant, spicy tomato and red pepper oil for a pop of color and flavor. Garnish with a sprinkle of sumac and dried mint. Pair it with a side of warm, crusty bread to soak up every bit of that delicious sauce.

How to store
If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm them up in a microwave or on the stove, adding a splash of water to keep the dumplings moist and tender.

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!

 

 

Turkish Beef Manti in Yogurt Sauce
Turkish Beef Manti in Yogurt Sauce
Turkish Beef Manti in Yogurt Sauce
„Let’s make a piece of happiness“
Print
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Turkish Beef Manti in Yogurt Sauce

Turkish Beef Manti in Yogurt Sauce

  • Author: Kimberly
  • Total Time: 2 hrs + 15 min
  • Yield: 4 1x
Print Recipe

Description

Recommended Equipment

  • shallow bowl
  • plastic wrap
  • two medium-sized bowls
  • grater
  • small pot
  • large plate
  • kitchen towel
  • rolling pin
  • sharp knife
  • medium-sized pot
  • slotted spoon

Ingredients

Units Scale

DOUGH

  • 240 grams all-purpose flour
  • 1 egg
  • 1/2 tsp salt
  • 80 milliliters water

FILLING

  • 250 grams minced beef
  • 1 small white onion
  • 2 tbsp red bell pepper oil
  • 1 tbsp minced fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp cumin
  • 1/4 tsp chili flakes

YOGURT SAUCE

  • 600 grams
  • 6 garlic cloves
  • 1/8 tsp salt

TOMATO BELL PEPPER OIL SAUCE

  • 6 tbsp red bell pepper oil
  • 2 tbsp tomato paste
  • 2 tsp sumach
  • 2 tsp dried mint
  • pinch of salt

TOPPINGS

  • dried mint
  • sumach
  • parsely

Instructions

  1. First, you’ll prepare the Manti dough. Take a shallow bowl, add flour and sugar, and mix them together. Create a large well in the middle and crack the egg into it. Beat the egg with a fork and then add water. Mix everything with the fork until it forms a dough. Transfer the dough to a clean work surface and knead it into a smooth ball. If the dough is too sticky, add a bit more flour. Place the dough back in the bowl, cover it with plastic wrap, and let it rest for at least 1 hour.
  2. Next, take a medium-sized bowl and add the ground meat. Peel the onion and grate it directly into the bowl with the meat. Chop the parsley and add it to the meat as well. Season the meat with cumin, chili, salt, and pepper. Put the meat mixture in the fridge until you’re ready to use it.
  3. For the yogurt sauce, mix the yogurt with some salt. Peel the garlic cloves and grate them directly into the yogurt. Stir everything well and refrigerate until needed.
  4. To prepare the tomato-pepper sauce, mix the red pepper oil, tomato paste, sumac, mint, and a pinch of salt in a small pot. Place the pot on the stove but don’t heat it yet. We’ll get to this later.
  5. Take a large plate and sprinkle a thin layer of flour on it. Set it aside, you’ll need it soon to place your finished Manti. Also, prepare a clean kitchen towel to cover the Manti so they don’t dry out.
  6. Once the dough has rested, sprinkle a bit of flour on a clean work surface and place your dough ball on it. Sprinkle some flour on the dough ball as well. Roll out the dough into a rectangular shape measuring 36×50 cm / 14×20”. Cut the dough into squares measuring 6×6 cm / 2.3×2.3” using a pizza cutter or a sharp knife. You should get about 45-50 Manti squares from the dough.
  7. Place 1/2 to 1 teaspoon of filling on each square and fold them into Manti. To do this, bring the diagonal corners together and then fold the open corners towards the center, pressing the seams together. They should look like little envelopes.
  8. Take your 4 serving plates and evenly distribute the yogurt sauce on them. Set the plates aside.
  9. Fill a medium-sized pot about 3/4 full with water and bring it to a boil. Once the water is boiling, reduce the heat to medium and let it simmer. Add all the Manti to the water and cook for about 6-7 minutes.
  10. While the Manti are cooking, heat the pot with the tomato paste and red pepper oil over low heat. Stir well and keep it on low heat until the Manti are ready.
  11. Once the Manti are cooked, use a slotted spoon to remove them from the water and place them directly on the yogurt sauce on the plates. Pour the tomato-pepper oil sauce over the Manti and sprinkle with a bit of sumac and dried mint to finish.
  • Passive Time: 40 min
  • Cook Time: 1 hr + 35 min

Double Chocolate Cookies with Strawberry Frosting

Double Chocolate Cookies with Strawberry Frosting

von | Aug. 6, 2024 | CHOCOLATE, COMFORT FOOD, COOKIES, DESSERT & SWEETS, EASY, INTERNATIONAL, OVER 120 MINUTES, PICNIC, STRAWBERRY, SUMMER, SWEET, TEA TIME, UP TO 500, VEGETARIAN

Double Chocolate Cookies with Strawberry Frosting

Double Chocolate Cookies with Strawberry Frosting

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August 6, 2024 by Kimberly

Indulge in these rich, chocolaty cookies topped with a sweet, creamy & fruity frosting. Every bite is a heavenly mix of chocolate bliss and strawberry freshness, perfect for satisfying your sweet tooth!

2 HOURS
35 MINUTES

EASY

VEGETARIAN

INT.

434 PER COOKIE

COMFORT FOOD
SWEET

TEA TIME

DESSERT
COOKIES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Today, I’m thrilled to share a recipe that’s bound to become your new favorite: rich, double chocolate cookies topped with a luscious strawberry frosting. These cookies are the ultimate treat for any chocolate lover, with a fruity twist that makes them extra special. They’re perfect for any occasion, whether you’re hosting a party or just indulging in a cozy night at home. Let’s dive into the delicious details!

How to serve
Arrange them on a cute platter, and don’t be shy with the strawberry frosting – a generous dollop on each cookie makes them look and taste irresistible. These cookies are great for dessert tables, afternoon tea, or a sweet snack anytime. Pair them with a cold glass of milk or a hot cup of coffee for the ultimate treat.

How to store
If you have any leftovers (though that’s unlikely!), store the cookies in an airtight container. They’ll stay fresh at room temperature for up to three days. For longer storage, you can keep them in the fridge for up to a week. Just bring them to room temperature before enjoying them again to get that perfect, soft 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!

 

 

Double Chocolate Cookies with Strawberry Frosting
Double Chocolate Cookies with Strawberry Frosting
„Let’s make a piece of happiness“
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Double Chocolate Cookies with Strawberry Frosting

Double Chocolate Cookies with Strawberry Frosting

  • Author: Kimberly
  • Total Time: 2 hrs + 35 min
  • Yield: 8 cookies 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small bowl
  • small pot (or microwave)
  • three medium bowls
  • whisk
  • spatula
  • mortar & pestle

Ingredients

Units Scale

COOKIE DOUGH

  • 120 grams all-purpose flour
  • 80 grams cocoa powder
  • 35 grams cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 140 grams butter
  • 150 grams brown sugar
  • 50 grams white sugar
  • 100 grams milk chocolate
  • 1 egg
  • 1 egg yolk

STRAWBERRY FROSTING

  • 20 grams freeze-dried strawberries
  • 75 grams butter
  • 75 grams cream cheese
  • 175 grams powdered sugar

TOPPINGS

  • milk chocolate
  • freeze-dried strawberries

 

Instructions

PREPARATIONS

  • Chop the chocolate into coarse pieces.
  • Melt the butter for the cookie dough in a pot or microwave.
  • Bring the butter for the frosting to room temperature.

INSTRUCTIONS

  1. In a medium bowl, mix together flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.
  2. In another medium bowl, combine the brown and white sugar. Add the melted butter and whisk until creamy.
  3. Add one whole egg and one egg yolk, whisking until the mixture becomes thick.
  4. Next, add the dry ingredients from the other bowl and mix slightly, then add the chocolate and combine until no flour is visible. Be careful not to overmix.
  5. Form the dough into 8 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours. If you want to prepare the dough ahead, you can refrigerate it for up to 48 hours.
  6. Preheat the oven to 220°C / 425°F (top/bottom heat). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8 minutes.
  7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
  8. Meanwhile, prepare the strawberry frosting: Beat room-temperature butter with an electric mixer in a medium bowl until pale yellow and fluffy. Add cream cheese and mix again. Then, add powdered sugar and mix for another 1-2 minutes until creamy.
  9. Grind the freeze-dried strawberries into a fine powder using a mortar and pestle or a powerful food processor. Add the strawberry powder to the frosting and mix until it turns a lovely pink color.
  10. Once the cookies have cooled and are no longer warm, spread 1 tablespoon of strawberry frosting evenly on each cookie.
  11. Optionally, sprinkle with some melted chocolate and crushed freeze-dried strawberries.
  • Prep Time: 5 min
  • Passive Time: 2 hrs
  • Cook Time: 30 min