Parmesan Risotto with Mixed Mushrooms & Herbs

von Kimberly | Feb. 5, 2024 | 60 TO 120 MINUTES, AUTUMN, CHEESE, COMFORT FOOD, CREAMY, DINNER, EASY, EVERYDAY, ITALIAN, MUSHROOMS, UMAMI, UP TO 750, VEGETARIAN, WINTER

Parmesan Risotto with Mixed Mushrooms & Herbs

JUMP TO RECIPE

JUMP TO VIDEO

February 5, 2024 by Kimberly

Enjoy a delicious parmesan risotto with mixed mushrooms & herbs, perfect for a cozy, savory meal. It’s a simple, mouthwatering meal that everyone will love!



80 MINUTES



EASY



VEGETARIAN



ITALIAN



617 PER PORTION



COMFORT FOOD / CREAMY / UMAMI



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the comforting flavors of our Parmesan Risotto with Mixed Mushrooms & Herbs, a gourmet Italian Risotto that’s both easy to cook and irresistibly delicious. This creamy mushroom risotto, infused with the richness of Parmesan and the freshness of herbs, is a perfect representation of homemade risotto ideas. It’s a vegetarian risotto dish that combines health and taste in every spoonful.

How to serve:
To serve, present this risotto hot, garnished with extra Parmesan and a sprinkle of fresh herbs for a delightful aroma and taste. It pairs wonderfully with a crisp, green salad or a glass of white wine, making it ideal for a cozy family dinner or a sophisticated gathering. Remember, risotto is best enjoyed immediately to savor its creamy texture and rich flavors.

How to store:
For storing, keep any leftovers of this healthy mushroom meal in an airtight container in the refrigerator. It will stay fresh for up to two days. When ready to enjoy again, gently reheat it on the stove, adding a little water or broth to maintain its creamy consistency.

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!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 3 PORTIONS

RISOTTO

200g risotto rice (7 oz)
400ml broth, vegetable or chicken (1 + 1/2 cups)
200ml dry white wine (7 fl oz)
300ml water (1 + 1/4 cups)
100g parmesan (3.5 oz)
1 white onion
2 tbsp olive oil
1 tsp butter
salt & pepper to taste

MUSHROOMS

250g mushrooms of your choice (9 oz) – I used brown champignons, oyster mushrooms & shimeji mushrooms
50ml dry white wine (1/4 cup)
1 stem rosemary
1 stem sage
1 stem thyme
2 tbsp olive oil
1 tsp butter
salt & pepper to taste

}

ACTIVE: 20 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized pot
medium sized pan

Finely grate the Parmesan.
Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
Cut the onion into small pieces.
Pluck the herb leaves from the stalks and chop finely.

}

ACTIVE: 60 min

PASSIVE: –

COOKING

1. Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.

2. Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.

3. Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.

4. Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.

5. Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.

6. Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.

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

Truffle Mushroom Mascarpone Pasta

von Kimberly | Feb. 2, 2024 | ALL YEAR, CREAMY, DATE NIGHT, DINNER, DINNER PARTY, EASY, ITALIAN, MUSHROOMS, PASTA, TRUFFLE, UMAMI, UP TO 750, VEGETABLES, VEGETARIAN

Truffle Mushroom Mascarpone Pasta

JUMP TO RECIPE

JUMP TO VIDEO

February 2, 2024 by Kimberly

Experience the luxurious taste of Truffle Mushroom Mascarpone Pasta, a creamy delight that’s simple to prepare and perfect for an unforgettable gourmet experience.



55 MINUTES



EASY



VEGETARIAN



ITALIAN



644 PER PORTION



CREAMY / UMAMI



DATE NIGHT



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of gourmet cooking with my Truffle Mushroom Mascarpone Pasta, a dish that promises a luxurious taste experience. Perfect for those who adore the rich, earthy flavors of truffles and the creamy texture of mascarpone, this easy Truffle Pasta is a delightful twist on traditional Italian cuisine. Its decadent mushroom blend is sure to impress, offering a quick yet elegant meal option for any occasion.

You can use broth or stock for this dish. Just note that if you use stock, you will need to season the whole dish more strongly. As always, homemade broth or stock will make the dish taste a thousand times better than store-bought.

Chopped truffle pieces in oil and truffle oil are a much cheaper and very tasty alternative to fresh truffles. You can order the products online or in a supermarket.

How to serve:
To elevate your dining experience, serve it hot, garnished with freshly grated Parmesan and a sprinkle of herbs. Pair it with a light, crisp white wine to complement the richness of the truffles and mascarpone. It’s a Luxury Pasta Dish that’s perfect for intimate dinners or as a sophisticated centerpiece for your gatherings.

How to store:
If you have leftovers, let the pasta cool down and then store it in an airtight container. It can be refrigerated for up to 2 days. When ready to enjoy again, gently reheat it on the stove or in the microwave, adding a splash of stock or a dollop of mascarpone to retain its creamy texture. This Truffle Pasta delight remains a tantalizing treat, even as leftovers!

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

PASTA

500g spaghettoni (1 lbs)

SAUCE

500ml vegetable or chicken broth (2 cups)
100ml white wine (1/2 cup)
100g mascarpone (3.5 oz)
200g mushrooms (7 oz)
70g parmesan (2.5 oz)
2 tsp minced truffle in oil
2 tbsp butter
1 shallot
2 garlic cloves
1-2 stems thyme

TOPPING

truffle oil

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pan
large pot

Cut the shallot into very small pieces.
Cut the mushrooms into very small pieces.
Finely grate the parmesan.
Peel the garlic cloves.

}

ACTIVE: 20 min

PASSIVE: 25 min

COOKING

1. Heat the butter with the truffle oil in a large pan. Sauté the finely chopped shallots over a medium heat for approx. 3 minutes until translucent.

2. Now add the chopped mushrooms. Allow to brown for a few minutes so that the mushrooms turn golden brown. Add the peeled garlic cloves as whole and one to two stalks of fresh thyme and sauté for 1-2 minutes. Then deglaze with white wine and let it boil for about five minutes on a medium heat, then stir.

3. Now add the hot chicken stock and cook over a medium heat until only 1/3 is left. This will take about 15 minutes.

4. In the meantime, cook the pasta in a pan in boiling salted water until al dente.

5. Now add the mascarpone to the sauce, stir and heat gently. Remove the garlic clove and thyme from the pan. Now add the chopped truffle. Stir well and remove the pan from the heat. Add 1 tbsp of butter to the sauce. Truffle butter is best for this, but normal butter will also work. Season to taste with salt and pepper.

6. Add the pasta to the sauce in the pan. Stir well. Now add the grated Parmesan and approx. 150 ml of the pasta cooking water to the pan and stir everything until creamy using tongs. This may take a few minutes. Now serve on deep plates. Top with truffle oil and a few mushrooms.

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

Apple Slices with Almond Coconut Dip

von Kimberly | Jan. 27, 2024 | ALL YEAR, CREAMY, CRUNCHY, DESSERT & SWEETS, EASY, EVERYDAY, FRUITS, GLUTEN-FREE, INTERNATIONAL, SNACKS, UP TO 30 MINUTES, UP TO 500, VEGAN

Apple Slices with Almond Coconut Dip

JUMP TO RECIPE

JUMP TO VIDEO

January 26, 2024 by Kimberly

Enjoy a healthy treat with crisp Apple Slices and rich Almond Coconut Dip – a simple, delicious snack perfect for satisfying your sweet cravings!



5 MINUTES



EASY



VEGAN



INT.



333 PER PORTION



CRUNCHY



EVERYDAY



SNACK / DESSERT



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful pairing of Apple Slices with Almond Coconut Dip, a healthy snack recipe that’s as nutritious as it is delicious. This easy fruit snack combines the sweet and crunchy apple with a creamy, nutty coconut flavor, creating a perfect balance of taste and texture. Ideal for anyone looking for a quick, tasty treat, this vegan almond dip with fresh apple treat is sure to be a crowd-pleaser.

How to serve:
Arrange the apple slices on a plate, and place the almond coconut dip in a bowl for an inviting snack platter. This combination is perfect for after-school snacks, party appetizers, or as a refreshing dessert alternative. You can also get creative by adding a sprinkle of cinnamon or a drizzle of honey over the apples for extra flair. This gluten-free snacking option is not only appealing to the eye but also to the palate, satisfying both sweet cravings and the desire for something crunchy.

How to store:
Keep it in an airtight container in the refrigerator, where it will stay fresh for up to a week. As for the apple slices, it’s best to cut them fresh to maintain their crispness and prevent browning. This way, you can always enjoy the creamy dip and fresh apple slices at their best, ready to serve up a quick and delicious treat anytime.

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 1 PORTION

DIP

1 tbsp almond butter
2 tbsp coconut milk
pinch of salt

FRUIT

1 apple

}

ACTIVE: 1 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
chopping board
small bowl

Wash the apple thoroughly.

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Cut the apple into slices.

2. In a small bowl, mix the almond butter with the coconut milk and a pinch of salt.

3. Arrange the apple slices and the sweet dip on a plate and enjoy.

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

Basic Hummus

von Kimberly | Jan. 20, 2024 | ALL YEAR, ARABIC, CREAMY, DIPS & SPREADS, EASY, EVERYDAY, GLUTEN-FREE, UP TO 30 MINUTES, UP TO 500, VEGAN

Basic Hummus

JUMP TO RECIPE

JUMP TO VIDEO

January 20, 2024 by Kimberly

Discover delicious Basic Hummus, a healthy, creamy snack! Perfect for dipping, it’s packed with flavor and nutrients. A must-try for all food lovers!



10 MINUTES



EASY



VEGAN



ARABIC



209 PER PORTION



CREAMY



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Indulge in the delightful flavors of homemade Hummus. This creamy, protein-rich spread is not just delicious, but also a healthy snack option. Made from simple, wholesome ingredients, this easy Hummus recipe is perfect for health enthusiasts and food lovers alike. Whether you’re a fan of vegan options or looking for gluten-free snacks, this nutritious dip fits all palates.

How to serve:
Hummus is incredibly versatile, making it a perfect addition to any meal. Spread it on warm pita bread for a classic experience, or use it as a dip with crunchy vegetables for a healthy treat. It’s an excellent companion and can be customized to your liking. Add a sprinkle of olive oil and a dash of paprika to enhance its flavors, making it an irresistible centerpiece for your gatherings.

How to store:
To keep your homemade Hummus fresh and flavorful, store it in an airtight container in the refrigerator. It stays good for up to a week, ensuring you have a protein-rich Hummus snack ready at all times.

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

HUMMUS BASE

1 can cooked chickpeas (drained net weight: 265g or 9 oz)
2 tbsp oilve oil
juice of half a lemon
60g tahini (1/4 cup)
1 garlic clove
1/4 tsp salt
1/4 tsp cumin
4-5 ice cubes

TOPPINGS

chickpeas
parsley
paprika powder
za’atar
olive oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
sieve
food processor

Pour the chickpeas from the tin into a sieve and rinse them with cold water until no more bubbles form from the aquafaba. You can also collect the aquafaba and use it for other vegan dishes.
Peel the garlic clove.
Cut the lemon in half.

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Pour the chickpeas into the food processor. You can keep a few chickpeas for decoration. Add the garlic clove, tahini, salt, olive oil and cumin. Now blend everything well at medium speed until you have a crumbly but creamy mixture.

2. Next, add the ice cubes in batches while the machine is running. Blend for about 1-3 minutes (depending on the model) on hightest until a creamy, smooth and airy mixture is formed. Season to taste with salt, lemon juice and garlic if necessary. If the hummus is too thick, you can add a little cold water and blend again.

3. Now pour the hummus into a deep plate and garnish with olive oil, chickpeas, herbs and paprika powder as desired.

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

Roasted Eggplant with Tahini Yogurt Sauce

von Kimberly | Jan. 18, 2024 | ARABIC, AUTUMN, CREAMY, DINNER, EASY, EVERYDAY, LUNCH, NUTTY, UP TO 30 MINUTES, UP TO 500, VEGETABLES, VEGETARIAN, WINTER

Roasted Eggplant with Tahini Yogurt Sauce

JUMP TO RECIPE

JUMP TO VIDEO

January 18, 2024 by Kimberly

Indulge in Roasted Eggplant with Tahini Yogurt Sauce, a tantalizing, easy-to-prepare dish that promises a burst of exquisite flavors in every bite!



25 MINUTES



EASY



VEGETARIAN



ARABIC



372 PER PORTION



NUTTY / CREAMY



EVERYDAY



LUNCH / DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with this Roasted Eggplant with Tahini Yogurt Sauce, a dish that masterfully combines simplicity with exotic flavors. Perfect for those who adore vegetarian recipes, this easy-to-prepare entrée is a gourmet treat. Made with succulent roasted eggplant and draped in a homemade tahini yogurt sauce, it’s a delicious addition to any meal or a highlight on its own.

How to serve:
Serving this dish is a breeze and it’s incredibly versatile. Present it as a stunning centerpiece for a family-friendly vegetarian meal or as a side dish that complements a variety of mains. The creamy tahini yogurt sauce adds a savory richness, making it an instant hit. To elevate the experience, garnish with fresh herbs or a sprinkle of toasted sesame seeds. Pair with crusty bread or a light salad for a complete, flavorful eggplant dinner idea.

How to store:
Refrigerate any leftovers in an airtight container, ensuring it stays fresh and delicious. Enjoy it within the next 2 days. The flavors often deepen, making the reheated dish even more delicious.

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 PORTIONS

EGGPLANT

1 eggplant
4 tbsp olive oil
1/4 tsp salt
1/8 tsp ground pepper
1/8 tsp dried coriander powder
1/8 tsp cinnamon
1/8 tsp oregano
1/8 tsp garlic powder
1/8 tsp chili flakes
2 cardamom capsules

TAHINI YOGURT SAUCE

2 tbsp tahini
4 tbsp cold water
2 tbsp yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
1/8 tsp salt

TOPPINGS

dates
chives
mint
lemon juice
olive oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
medium bowl
mortar

Preheat the oven to 230°C (450°F)
Wash the eggplant and cut into 1 cm (1/2 inch) thick slices.
Peel the garlic clove.
Cut the chives into fine rolls.
Roughly chop the mint.
Cut the dates into small pieces.
Crush the contents of the cardamom pods with a mortar.

}

ACTIVE: 10 min

PASSIVE: 10 min

COOKING

1. Mix spices together in a small bowl: 1/4 tsp salt and 1/8 tsp each of the ground pepper, coriander, cinnamon, oregano, garlic, chilli and the contents of two cardamom pods. Stir everything together and set aside.

2. Place the eggplant slices on a baking tray lined with baking paper, spread 4 tablespoons of olive oil and the spice mixture over them. Rub all the slices with your hands and spread the oil and spices evenly. Now place the tray in the oven and bake the eggplant for 20 minutes.

3. In the meantime, mix the tahini-yoghurt sauce in a medium-sized bowl. Mix 2 tbsp tahini with 4 tbsp water until smooth. Then add 2 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of garlic and 1/8 tsp salt and mix well.

4. Remove the eggplant slices from the oven and arrange them on a large plate. Pour over the tahini-yoghurt sauce and serve with freshly ground pepper, the date pieces, chives, mint and a few sprinkles of olive oil and lemon juice.

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

Apple Leek Dip with Veggies & Bread

von Kimberly | Jan. 16, 2024 | ALL YEAR, CHEESE, CREAMY, DIPS & SPREADS, EASY, EVERYDAY, FRUITS, GERMAN, REFRESHING, SNACKS, UP TO 30 MINUTES, UP TO 750, VEGETABLES, VEGETARIAN

Apple Leek Dip with Veggies & Bread

JUMP TO RECIPE

JUMP TO VIDEO

January 16, 2024 by Kimberly

Apple Leek Dip is amazing! It’s fresh, creamy, and perfectly paired with crunchy veggies and warm, toasty bread. A delightful treat for everyone!



10 MINUTES



EASY



VEGETARIAN



GERMAN



525 PER BOWL



REFRESHING



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary adventure with this Apple Leek Dip, a perfect blend for your healthy snack ideas. This easy appetizer recipe combines the unique flavors of apple and leek, offering a fresh, creamy experience. Ideal for anyone seeking quick dip recipes that are both delicious and nutritious, this dish elevates your homemade bread pairings and serves as a standout amongst vegetarian party snacks.

How to serve:
Serve this delightful Apple Leek Dip with a colorful array of fresh vegetables, like carrots and cucumbers, enhancing your healthy snack spread. Complement it with warm, crusty bread or toasted baguette slices for a satisfying crunch. This easy appetizer recipe is not just a treat to your taste buds but also a visual feast, making it a top choice for quick, yet impressive, vegetarian party snacks.

How to store:
To keep this creamy leek appetizer fresh, store the leftover dip in an airtight container in the refrigerator. It remains delectable for 3-4 days, making it a convenient choice among quick dip recipes. Stir well before serving again to retain its smooth texture and rich flavor profile.

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 1 SMALL BOWL

DIP

200g cream cheese (1.7 lbs.)
1 garlic clove
50g leek mixed white and green parts
1/2 green apple
1/8 tsp salt
1/8 tsp white pepper

VEGGIES & BREAD

bread of choice
tomatoes
carrots
cucumber
paprika

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium sized bowl

Peel half the apple, remove the core and cut into small pieces.
Cut the ends off the leek, wash the piece to be used and then cut into fine strips.
Peel the garlic.

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Pour the cream cheese into a bowl. Season with salt, pepper and freshly pressed garlic. Stir everything together and season to taste.

2. Now add the apple pieces and leek strips and mix everything well.

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

« Ältere Einträge

Nächste Einträge »