Lemon Yogurt Chicken Thighs

von Kimberly | Juni 13, 2024 | 60 TO 120 MINUTES, CHICKEN, COMFORT FOOD, DINNER, DINNER PARTY, EASY, EVERYDAY, INTERNATIONAL, LEMON, OMNIVORE, SUMMER, UP TO 500

Lemon Yogurt Chicken Thighs

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June 13, 2024 by Kimberly

Get ready to savor Lemon Yogurt Chicken Thighs: tangy, tender, and irresistibly juicy! Perfect for spicing up weeknights or wowing guests at your next dinner.

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1 HOUR
55 MINUTES



EASY



OMNIVORE



INT.



398 PER PORTION



COMFORT FOOD



EVERDAY
DINNER PARTY



DINNER



SUMMER

INTRODUCTION

ABOUT THE RECIPE

Bring a zesty flair to your dinner table with these lemon yogurt marinated chicken thighs. They’re unbelievably tender and infused with the perfect balance of tangy and creamy flavors.

How to serve
These chicken thighs are best served hot with sides of grilled vegetables and a cool cucumber salad to complement the tangy marinade. They’re perfect for a cozy family dinner. Add a squeeze of fresh lemon juice right before serving to enhance their citrusy punch.

How to store
Keep leftover chicken in an airtight container in the refrigerator. They’ll stay delicious for up to two days, making them a fantastic option for next-day lunches or quick protein additions to salads or wraps.

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!

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Chocolate Chip Cookie Dough

von Kimberly | Mai 18, 2024 | ALL YEAR, BUTTERY, CHOCOLATE, COMFORT FOOD, COOKIES, DESSERT & SWEETS, EASY, EVERYDAY, SWEET, UP TO 30 MINUTES, UP TO 500, US AMERICAN, VEGETARIAN

Chocolate Chip Cookie Dough

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May 18, 2024 by Kimberly

Obsessed with cookie dough? This easy, edible chocolate chip version is your new go-to treat! Safe to eat and super delicious – perfect for any sweet craving!



5 MINUTES



EASY



VEGETARIAN



US AMERICAN



229 PER PORTION



SWEET



EVERYDAY



DESSERT



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This edible chocolate chip cookie dough is a game-changer! It’s safe to eat, incredibly easy to make, and ridiculously tasty. Whether you’re snacking straight from the bowl or adding it to your favorite desserts, this no-bake cookie dough will quickly become your new favorite treat. Ready to dive in? Let’s whip up this sweet, satisfying delight!

How to serve
Enjoy it straight from the bowl with a spoon, or roll it into bite-sized balls for a fun, shareable treat. For an extra indulgent experience, pair it with ice cream or spread it on a warm brownie. You can even use it as a topping for your favorite desserts, like cupcakes or cheesecakes, to add a delightful cookie dough twist.

How to store
Store your edible chocolate chip cookie dough in an airtight container in the refrigerator for up to a week. For longer storage, freeze it for up to three months. Simply thaw in the fridge before enjoying your sweet, ready-to-eat treat.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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Chocolate Chip Cookie Dough

Author: Kimberly
Total Time: 5 minutes
Yield: 4 1x
Diet: Vegetarian

Print Recipe

Description

RECOMMENDED EQUIPMENT

two small bowls
spoon
microwave or oven

Instructions

Microwave the flour in one of the bowls on high for 45 seconds. The flour should reach about 75°C/165°F to kill any bacteria and make it safe to eat raw. If you don’t have a microwave, you can bake the flour in the oven at 170°C/338°F for about 10 minutes.
Meanwhile, mix the softened butter, sugar, vanilla extract, and salt until creamy. Add the milk and mix again.
Now, add the flour and mix everything into a cookie dough.
Fold in the chocolate chips and either snack on it right away or chill the bowl in the fridge for 10-15 minutes for a firmer texture.

Notes

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

Cook Time: 5 min
Category: DESSERT
Method: NO BAKE
Cuisine: US AMERICAN

Apple Crumble

von Kimberly | Mai 15, 2024 | 30 TO 60 MINUTES, AUTUMN, CLASSICS, COMFORT FOOD, DESSERT & SWEETS, EASY, ENGLISH, UP TO 500, VEGETARIAN, WINTER

Apple Crumble

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December 3, 2023 by Kimberly

Apple crumble, a quick and delicious dessert for everyone. Sliced apples coated in cinnamon, topped with a quick crumble, and baked to perfection. A speedy treat satisfying every sweet tooth!

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60 MINUTES



EASY



VEGETARIAN



ENGLISH



450 PER PORTION



COMFORT FOOD



CLASSIC



DESSERT



AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Once upon a kitchen, there was Apple Crumble…

Picture a cozy apple crumble, fresh and warm. Its golden-brown, cinnamon-kissed top teases your senses. The sweet smell of baked apples promises flavorful joy. Each bite reveals tender apples under a crumbly layer, with a buttery crunch. To make it even more special, imagine a silky vanilla sauce generously poured over, creating a rich, creamy magic. The sauce enhances the apple sweetness, creating a luxurious harmony. Each spoonful is like a warm hug of sweetness and nostalgia.

How to serve
To serve your delightful apple crumble, scoop generous portions onto plates while it’s still warm. Pair it with a scoop of vanilla ice cream for an extra treat. The contrasting temperatures create a heavenly experience. If you prefer a simpler approach, a dollop of whipped cream or a drizzle of caramel sauce also works wonders. For a cozy touch, consider serving it with a hot cup of coffee or tea.

How to store
When it comes to storing apple crumble, keep it in an airtight container in the refrigerator. This helps preserve its freshness and flavor. Before refrigerating, let it cool to room temperature. To reheat, use the oven for a few minutes to regain its warmth and crispiness. Alternatively, you can microwave individual servings for a quick fix. Just remember, while it can be stored, apple crumble is at its best when enjoyed freshly baked.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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„Let’s make a piece of happiness“

Vegan Dumplings in Sesame Miso Soup

von Kimberly | Mai 6, 2024 | 60 TO 120 MINUTES, ALL YEAR, ASIAN, CARROTS, COMFORT FOOD, DINNER, DOUGH, EVERYDAY, INTERMEDIATE, SESAME, SOUPS, UMAMI, UP TO 750, VEGAN, VEGETABLES

Vegan Dumplings in Sesame Miso Soup

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May 6, 2024 by Kimberly

Indulge in a comforting bowl full of flavor, perfect for cozy nights. Healthy, hearty, and absolutely delicious!



90 MINUTES



INTERMEDIATE



VEGAN



ASIAN



560 PER PORTION



COMFORT FOOD
UMAMI



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Savor the warmth and richness of these vegan Dumplings in Sesame Miso Soup, a delightful dish that combines hearty plant-based dumplings with a savory miso broth. This soup is not only nourishing but also packed with exquisite flavors that will satisfy both vegans and non-vegans alike. It’s a perfect choice for those seeking a comforting meal that’s both healthful and satisfying.

How to serve
Serve this aromatic Sesame Miso Soup hot, with its soft, tender dumplings soaking up the flavorful broth. Garnish with chopped green onions or cilantro, a sprinkle of sesame seeds, and a drizzle of crispy chili oil for an extra touch of luxury.

How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the flavors and textures of the dumplings and broth. Freezing is not recommended as it may affect the soup’s quality.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

32 store-bought or homemade dumpling wrapper

FILLING

200g mushrooms (7 oz)
200g napa cabbage (7 oz)
3 spring onions
1 carrot
1/2 tsp ginger
3 garlic cloves, grated
1 tbsp cilantro
1 tbsp clarified butter
1 tbsp soy sauce
1/4 tsp sesame oil
1/8 tsp ground white pepper

SESAME MISO SOUP

800ml water (3.5 cups)
6 tbsp tahini
4 tbsp white miso paste
2 tbsp crispy chili oil
2 tbsp soy sauce
2 tbsp rice vinegar
2 tsp ginger, grated
2 tsp sugar
2 garlic cloves, grated

TOPPINGS

cilantro
crispy chili oil
sesame seeds

}

ACTIVE: 30 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
vegetable peeler
salad spinner
large frying pan
two medium-sized pots
large plate

Prepare dumpling wrappers or defrost store-bought ones.
Peel and finely chop or grate the ginger. Set aside.
Peel and finely chop or press the garlic cloves. Set aside.
Clean the mushrooms and dice them into small pieces. Set aside.
Chop the napa cabbage into small pieces and wash it. Set aside.
Peel and finely dice the carrots. Set aside.
Pluck the cilantro leaves from the stems and finely chop them. Set aside.
Separate the green and white parts of the green onions and slice both into fine rings. Set aside.

}

ACTIVE: 40 min

PASSIVE: 20 min

COOKING

1. Heat a large pan over medium heat and add 1 tablespoons of clarified butter. Start by sautéing the white parts of the green onions, ginger, and garlic for a few minutes. Next, add the carrot pieces and sauté for a few more minutes. Then, add the mushroom pieces, mix well, and finally add the napa cabbage. Let the napa cabbage cook until soft, then stir everything together. Remove the pan from the heat and let it cool.

2. Once the mixture has cooled down, add 2 tablespoons of chopped cilantro, the green parts of the green onions, 1/4 teaspoon of ground white pepper, 2 tablespoons soy sauce, and 1/2 tablespoon sesame oil. Mix everything well.

3. Set up your vegetable filling, the dumpling wrappers, and a small bowl of cold water. Also, prepare a large plate dusted with a little flour where you can place your finished dumplings. Now, put on your favorite series or podcast and start filling your dumplings 🙂

4. Take a wrapper and place about 1-1.5 teaspoons of the vegetable mixture in the center. Dip a finger in the water and moisten the edge of the upper half of the wrapper. Fold the wrapper like a taco shell upwards and press the left tip of the wrapper with your left hand. Now, with the right hand’s index finger and thumb, hold the closed tip with your left thumb, place a small fold at the top edge against the backside of the wrapper and press it firmly. Continue this until the wrapper is completely closed and you have a finished dumpling in your hand. Place the finished dumpling on the floured plate. This folding technique might take a little practice. For a visual demonstration, just scroll down to my video at the end of the recipe 🙂 Continue this process until all the dumpling wrappers and filling are used up.

5. Fill a medium-sized pot with enough water to fill just over half the pot. Bring the water to a boil.

6. Meanwhile, you can prepare the Sesame Miso Soup in the other pot. Add the following ingredients to the pot: tahini, white miso paste, soy sauce, rice vinegar, sugar, crispy chili oil, water, and grated garlic and ginger. Bring everything to a simmer over medium heat. Keep the soup on a low flame on the stove.

7. Once the water in the other pot is boiling, turn it down slightly and add 6-8 dumplings depending on the size of your pot and let them cook for about 8 minutes. Since dumplings expand while cooking, do not overcrowd your pot. Once the dumplings become translucent and the filling is clearly visible, they are done. Place the dumplings in the bowls in which you want to serve them. Continue this for all dumplings until all are cooked.

8. Once all dumplings are ready, evenly distribute the soup from the other pot over the dumplings. Top each bowl with some cilantro, Crispy Chili Oil, and toasted sesame seeds.

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

Easy Homemade Dumpling Wrapper

von Kimberly | Apr. 19, 2024 | ASIAN, COMFORT FOOD, INTERMEDIATE, OVER 120 MINUTES, UP TO 500, VEGAN

Easy Homemade Dumpling Wrapper

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April 19, 2024 by Kimberly

Create your own dumpling wrappers at home! Simple, fun, and perfect for holding all your delicious fillings—get ready for a truly customized dining experience!

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2 HOURS
20 MINUTES



INTERMEDIATE



VEGAN



ASIAN



24 PER WRAPPER



COMFORT FOOD



EVERYDAY



DOUGH



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of homemade dumpling wrappers, your first step to authentic, scrumptious dumplings. Crafting these wrappers at home is not only simple, but it also allows you to infuse a personal touch into every bite, making each dumpling truly your own.

How to serve:
Fill these pliable wrappers with anything from seasoned pork to mixed vegetables, seal, and then steam, boil, or fry. Serve them hot with a side of soy sauce, vinegar, or a spicy dipping sauce for a perfect snack or meal. They’re a fantastic addition to any gathering, allowing guests to discover the joys of fresh, homemade dumplings.

How to store:
Store your dumpling wrappers by layering them with parchment paper and keeping them in an airtight container. They’ll stay fresh in the refrigerator for up to one day or can be frozen for extended use.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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„Let’s make a piece of happiness“

INGREDIENTS

FOR 58-64 WRAPPER

WRAPPER

400g all-purpose flour (3 cups + 1 tbsp)
1 tsp salt
220ml very hot water (1 cup)

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

medium-sized bowl
plastic wrap
two medium-sized Tupperware containers with lids
small rolling pin
parchment paper
two chopsticks
dough cutter (or the dull side of a knife)
round dough cutter, about 11 cm in diameter (4” to 4.5”)

Cut the parchment paper into 58-64 squares, each with sides measuring 12 cm (5″)

}

ACTIVE: 75 min

PASSIVE: 60 min

COOKING

1. In a bowl, mix the flour with 1 tsp of salt. Then pour the very warm (not boiling) water into the center and stir with two chopsticks until the dough no longer combines easily. You’ll have larger flakes of dough and still quite a bit of loose flour in the bowl.

2. Now, continue with your hands and knead the dough until all the flour is incorporated and the dough has a smooth texture. It should be as soft as an earlobe, which will take about 5-8 minutes.

3. Form the dough into a ball and place it back in the bowl. Stretch plastic wrap tightly over the bowl to prevent the dough from drying out. Let the dough rest for at least 30 minutes, though 60 minutes is better, as the longer it rests, the easier it will be to work with later.

4. Once the resting time is up, remove the plastic wrap and place the dough on a clean work surface. Quarter the dough and then halve each quarter, and then cut those halves into four equal pieces, resulting in a total of 32 small dough pieces. Each piece will eventually make about 2 dumpling wrappers, so you’ll end up with around 58-64 pieces in total.

5. To keep the dough soft and pliable throughout the rolling process and prevent it from drying out, place all the unrolled dough pieces into one of the Tupperware containers. Lay the lid loosely on top so you can easily grab a new piece to roll out. Now, take the first piece of dough from the container.

6. Dust a little flour on your work surface and on your piece of dough. Roll out the dough with a rolling pin until it’s big enough for the 11cm (4″ to 4.5″) dough cutter to fit over it with a little edge showing, and cut out the shape. Of course, pros can roll the dough directly into rounds without a cutter 😉 Then, take your second Tupperware container and place a square of parchment paper in it. Place the cut-out wrapper on the parchment and cover it with another piece of parchment. Replace the lid loosely. Any dough scraps from cutting should be placed back in the container with the other unrolled pieces.

7. Continue this process with each piece of dough until all the dough is used up. Knead the dough scraps back into a ball, divide it into 26-32 small pieces, and start the process over.

8. It’s worth noting that the number of wrappers can vary depending on how thin you roll the dough and the size of your cutter. Each rolled and cut wrapper weigh about 10g (1/3 oz).

9. You should process the rolled wrappers as soon as possible, as the dough becomes stickier the longer it is stored. To freeze, you can either place the whole Tupperware container with the wrappers into the freezer or portion them into Ziploc bags. Make sure to keep parchment paper between the wrapper. The wrappers should be at room temperature for easy filling. You can use the dough for frying, boiling, or steaming.

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

German Bacon Pancake

von Kimberly | Apr. 15, 2024 | ALL YEAR, COMFORT FOOD, CRISPY, DINNER, EASY, EVERYDAY, FLUFFY, GERMAN, OMNIVORE, SALTY, UP TO 30 MINUTES, UP TO 750

German Bacon Pancake

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April 15, 2024 by Kimberly

Experience a German classic! A perfect blend of crispy bacon and fluffy pancake, it’s the dinner you’ve been dreaming of.

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30 MINUTES



EASY



OMNIVORE



GERMAN



512 PER PANCAKE



CRISPY
FLUFFY
COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This savory twist on the classic pancake combines the crispiness of bacon with the soft, fluffy texture of pancakes to create a dinner that’s both satisfying and unique. It’s a traditional German dish that has stood the test of time, offering a perfect balance of flavors that will have everyone asking for seconds.

How to serve:
Serve these mouth-watering pancake fresh off the griddle, topped with some micro greens and chives. This dish is perfect for a lazy weeknight dinner or a brunch gathering with friends and family. Pair with a white wine or a side side salad to round out the meal and turn it into a feast fit for any appetite.

How to store:
Store your Bacon Pancake in the refrigerator, tightly covered, for up to one day. Reheat in the oven or on the stovetop to bring back that fresh-from-the-griddle warmth and crispiness.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PANCAKES

Batter

125g all-purpose flour (1 cup)
125ml whole-fat milk (1/2 cup)
2 eggs
1/2 tsp salt

FRYING

70g bacon (2.5 oz)
2 tsp clarified butter

TOPPINGS

chives
cress
majoram
black pepper

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
whisk
large frying pan
spatula

Cut the bacon strips in half or thirds – depending on your preference.

}

ACTIVE: 15 min

PASSIVE: 15 min

COOKING

1. In a medium-sized bowl, whisk together milk and eggs. Now add the salt and flour and beat with the whisk until smooth. Let the batter sit for 10-15 minutes to thicken.

2. Place the bacon slices in a cold pan and cook over medium heat until they start to shrink and turn slightly brown. Then add a teaspoon of clarified butter and continue cooking the bacon for another 2-3 minutes—it should be dark pink but not too crispy.

3. Pour half of the batter over the bacon and let it cook for about 6-8 minutes. The batter should be fully cooked on one side, firm, and barely liquid before flipping.

4. Use a spatula to flip the pancake and cook for another minute on the other side, then transfer to a plate. Serve garnished with marjoram, freshly ground pepper, and microgreens.

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

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ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Notes

ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Notes

ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

RECOMMENDED EQUIPMENT

Ingredients

Instructions

Notes

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

DOUGH

FILLING

SESAME MISO SOUP

TOPPINGS

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

WRAPPER

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

Batter

FRYING

TOPPINGS

PREPARATIONS

Recommended Equipment

COOKING