Spicy Red Cabbage Soup

von Kimberly | Jan. 15, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, CREAMY, EASY, EVERYDAY, GERMAN, OMNIVORE, SOUPS, UP TO 500, VEGETABLES, WINTER

Spicy Red Cabbage Soup & Garlic Croûtons

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January 15, 2024 by Kimberly

Dive into a bowl of Spicy Red Cabbage Soup, where bold spices meet the deep, rich hues of red cabbage, creating a colorful and flavorful feast for your senses!



50 MINUTES



EASY



OMNIVORE



GERMAN



388 PER PORTION



COMFORT FOOD /
CREAMY



EVERYDAY



SOUP



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Unleash a burst of color and flavor in your kitchen with Spicy Red Cabbage Soup, accompanied by crispy Garlic Croutons. This vibrant soup combines the hearty warmth of red cabbage with a tantalizing spice blend, creating a dish that’s not only visually stunning but also a delight to the taste buds. Ideal for those who love a bit of heat, it’s a perfect way to brighten up chilly days.

How to serve:
Serve this Spicy Red Cabbage Soup piping hot, allowing its vivid colors and aromatic spices to come alive. Top each bowl with homemade Garlic Croutons, adding a delightful crunch and garlicky contrast to the soup’s texture. Garnish with fresh herbs or a dollop of sour cream to balance the spiciness. This soup pairs wonderfully with a light salad or a slice of rustic bread, creating a satisfying and wholesome meal.

How to store:
To store, let the soup cool to room temperature before transferring it into airtight containers. It can be refrigerated for up to 2 days, making it a great make-ahead 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!

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

SOUP

800g red cabbage (1.7 lbs.)
2 red onions
2 potatoes
1 apple
3 tbsp balsamic vinegar
900ml chicken broth
1 bay leaf
2 tbsp creme fraiche (or sour cream)
2 garlic cloves
a small piece of ginger
1/8 tsp of chili flakes
2 tbsp lemon juice
1 tbsp butter
1 tbsp worcestershire sauce
1/8 tsp cinnamon
salt & pepper to taste

Croûtons

100g baguette (3.5 oz.)
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp salt

TOPPINGS

1 tbsp creme fraiche
1 tbsp chili or olive oil
parsley
freshly cracked pepper

}

ACTIVE: 15 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pot
hand blender (or blender)

Peel and roughly chop onions, potatoes and the apple into large pieces.
Peel the ginger and cut into small pieces.
Cut or slice the red cabbage into fine strips.
Remove the skin from the garlic and cut in half.

}

ACTIVE: 20 min

PASSIVE: 15 min

COOKING

1. Heat the butter in the pan and fry the onions until translucent. Now add the garlic and ginger to the onions in the pot and fry until fragrant.

2. Now add the potato and apple pieces and the red cabbage. Stir everything and sauté for about 5 minutes. Now deglaze with the balsamic vinegar, stir briefly and then pour in the chicken broth. Bring to boil and then simmer on low heat with the lid closed for 20-30 minutes until the red cabbage has softened.

3. In the meantime, prepare the croutons. To do this, cut the baguette into cubes and place on a baking tray lined with baking paper. Sprinkle with olive oil, salt and garlic powder and mix well so that the bread cubes are covered on all sides. Roast at 180°C (350° F) for approx. 5-8 minutes until golden brown. The time may vary depending on your oven. Remove the croutons from the oven and leave to cool.

4. Once the red cabbage is soft, remove the pot from the heat and puree with a hand blender to the desired consistency.

5. Now add 50g creme fraiche, lemon juice, Worcestershire sauce, cinnamon, pepper and chilli to taste.

6. Pour the soup into deep plates and top with creme fraiche, chilli oil, parsley and croutons.

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

Curry Chicken Spread

von Kimberly | Jan. 12, 2024 | ALL YEAR, CHICKEN, CREAMY, DIPS & SPREADS, EASY, EVERYDAY, INTERNATIONAL, OMNIVORE, SNACKS, SPICY, UP TO 30 MINUTES, UP TO 500

Curry Chicken Spread

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January 12, 2024 by Kimberly

Get ready for a taste adventure with my Curry Chicken Spread! Rich, spicy, and full of flavor, it’s perfect for sandwiches or as a savory snack dip!



30 MINUTES



EASY



OMNIVORE



INT.



147 PER PORTION



SPICY / CREAMY



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with our Curry Chicken Spread, a fusion of bold flavors and textures. This spread is a delightful blend of tender chicken, aromatic spices, and creamy elements, creating a versatile and irresistible addition to any meal. It’s an exotic twist on traditional spreads, perfect for those who crave something uniquely flavorful and satisfying.

How to serve:
Curry Chicken Spread is incredibly versatile. Spread it generously on crusty bread or crackers for a quick, savory snack. It’s also fantastic in sandwiches, adding a flavorful kick to your lunch. For a more elegant presentation, use it as a dip with a platter of fresh vegetables or pita chips at your next party. The rich curry flavors blend beautifully with the chicken, making it a hit at any dining occasion.

How to store:
To store the Curry Chicken Spread, place it in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.

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 6 PORTIONS

SPREAD

450g chicken breast (1 lbs.)
1 red onion
4 dates
a few stems parsley
150g yoghurt (5.5 oz.)
3 tsp curry powder
1 garlic clove
1 tbsp lemon juice
1 tsp Dijon mustard
salt & pepper to taste

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium sized bowl

Peel the onion and cut into small pieces.
Pluck the parsley leaves from the sprigs and chop finely.
Remove the skin from the garlic.
Cut the dates into small pieces.

}

ACTIVE: 5 min

PASSIVE: 15 min

COOKING

1. Boil the chicken breasts in hot water for about 15 minutes and then shred them.

2. In a medium bowl, mix the yogurt with the mustard, lemon juice, garlic, curry, salt and pepper and season to taste.

3. Stir in the finely diced onions, dates and parsley.

4. Finally, add the shredded chicken and mix everything well.

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

Apple Chia Pudding

von Kimberly | Jan. 9, 2024 | 30 TO 60 MINUTES, ALL YEAR, BREAKFAST, CREAMY, EASY, EVERYDAY, INTERNATIONAL, SWEET, UP TO 500, VEGETARIAN

Apple Chia Pudding

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January 9, 2024 by Kimberly

Apple Chia Pudding is an exhilarating and nutritious treat! Bursting with fresh apples, hearty chia seeds, and a sprinkle of warm cinnamon, it’s an irresistibly yummy snack!



40 MINUTES



EASY



VEGETARIAN



INT.



409 PER PORTION



CREAMY



EVERYDAY



BREAKFAST



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Indulge in the delightful fusion of flavors with this Apple Chia Pudding – a perfect blend of health and taste. This pudding combines the natural sweetness of apples with the nutritional powerhouse of chia seeds, all enhanced by a subtle hint of cinnamon. Ideal for any time of the day, this pudding is a must-try for all health-conscious gourmets.

How to serve:
Serve this Apple Chia Pudding in glasses or bowls to elevate its visual appeal. Top it with a few apple slices and a sprinkle of cinnamon for an extra burst of flavor. It pairs wonderfully with a drizzle of honey for added richness. Enjoy it as a refreshing breakfast, a satisfying snack, or a light dessert that leaves you feeling fulfilled yet light.

How to store:
For storing simply keep it in an airtight container in the refrigerator. It stays fresh for up to three days. For the best flavor, give it a gentle stir before serving. This makes it a convenient option for meal prepping or satisfying sudden cravings.

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

PUDDING

1/2 apple of choice – I used Cripps Pink
4 tbsp chia seeds
250ml milk of choice – I used soy milk (1 cup)
2 tbsp yoghurt

TOPPINGS

1/8 tsp cinnamon
1/2 apple in slices

}

ACTIVE: 0 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
chopping board
medium-sized bowl
peeler (or sharp knife)

none

}

ACTIVE: 10 min

PASSIVE: 30 min

COOKING

1. Wash, halve and core the apple. Cut one half into small pieces and place in a medium-sized bowl. Cut the other half into thin slices and set aside.

2. Add 4 tablespoons of chia seeds, 240ml (1 cup) of milk and 2 tbsp of yogurt to the apples in the bowl. Mix everything together and place in the fridge for at least 30 minutes. You can also prepare this as an overnight dish.

3. Take the bowl out of the fridge and top with the apple slices and cinnamon.

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

Pumpkin Coconut Soup

von Kimberly | Jan. 8, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, CREAMY, EASY, EVERYDAY, INTERNATIONAL, SOUPS, UP TO 500, VEGAN, WINTER

Pumpkin Coconut Soup

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January 8, 2024 by Kimberly

Pumpkin coconut soup is a delightful and nourishing treat! Its rich, creamy texture and the perfect blend of sweet pumpkin and exotic coconut milk is absolutely irresistible.



55 MINUTES



EASY



VEGAN



INT.



454 PER PORTION



CREAMY/
COMFORT FOOD



EVERYDAY



SOUP



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the world of flavors with my Pumpkin Coconut Soup! This dish is a perfect blend of the sweetness of pumpkin and the creamy richness of coconut milk, creating a comfort food that is both nutritious and delicious. Ideal for chilly days or when you’re in the mood for something soothing, this soup promises to warm your heart.

How to serve:
Serve this Pumpkin Coconut Soup hot, garnished with a sprinkle of fresh herbs like cilantro or parsley for an added burst of flavor. A swirl of cream or a few pumpkin seeds on top can add a delightful texture and look. Pair it with crusty bread or a light salad for a complete meal. Its vibrant color and enticing aroma make it a great starter for dinners or a stand-alone dish for a cozy night in.

How to store:
To store the leftover soup, let it cool to room temperature and then transfer it into an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the soup in suitable portions. When ready to enjoy again, simply thaw and reheat, adjusting the consistency with a little water or broth if necessary. This soup retains its flavor well, making it a great make-ahead dish for busy days.

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

SOUP BASE

1 hokkaido pumpkin (approx. 1 kg/800g net)
2 carrots
2 potatoes
a small thumb-sized piece of ginger
1 onion
2 garlic cloves
1 tbsp clarified butter
400ml coconut milk (1 2/3 cups)
700ml vegetable broth (3 cups)

SPICES

1/2 tsp salt
1/2 tsp pepper
1/2 grated nutmeg
5 tbsp soy sauce
juice of half a lemon

TOPPINGS

parsley
a splash of coconutmilk
a splash of soy sauce
freshly cracked black pepper
pumpkinseeds

}

ACTIVE: 15 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pot
hand blender (or blender)

Remove the seeds from the pumpkin and cut it into large pieces. If you use a Hokkaido pumpkin, you don’t need to peel it.
Peel and roughly chop the carrots, potatoes, onions, ginger and garlic.
Cut the lemon in half.

}

ACTIVE: 10 min

PASSIVE: 30 min

COOKING

1. Heat the clarified butter in a large pot and sauté the onions until translucent. Then add the pumpkin, carrot, potatoes, ginger and garlic. Sauté everything for about 5 minutes until the vegetables have taken on a little color and smell aromatic.

2. Pour in the vegetable broth and cook for about 30 minutes until soft. Then finely puree the mixture as desired.

3. Then stir in the coconut milk and season to taste with salt, pepper, soy sauce, lemon juice and nutmeg. Garnish with parsley, coconut milk, soy sauce and pumpkin seeds.

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

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

von Kimberly | Jan. 6, 2024 | ALL YEAR, BLUEBERRY, CREAMY, DESSERT & SWEETS, DOUGH, EASY, EVERYDAY, FLUFFY, FRUITS, SNACKS, SWEET, UP TO 30 MINUTES, UP TO 500, US AMERICAN, VEGETARIAN, YOGURT

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

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JUMP TO VIDEO

January 6, 2024 by Kimberly

Enjoy our Blueberry Banana Cupcakes, a refined sugar-free recipe, topped with creamy cheese frosting for a light, sweet delight blending natural fruitiness with rich smoothness.



25 MINUTES



EASY



VEGETARIAN



US AMERICAN



236 PER PORTION



SWEET / CREAMY / FLUFFY



EVERYDAY



DESSERT / SNACK



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the joy of baking with our Light & Flavorful Blueberry Banana Cupcakes, a delightful twist on a classic treat. This unique recipe, free from refined sugar, combines the natural sweetness of bananas and blueberries with a luscious cream cheese frosting, creating a lighter but indulgently tasty delight. These cupcakes are perfect for those who enjoy the sweetness of life without the heaviness of traditional desserts.

How to serve:
Serve these charming cupcakes as a delightful dessert or a special treat with afternoon tea. The fusion of blueberries and banana offers a refreshing taste, while the cream cheese frosting adds a luxurious touch. For an extra flair, garnish with fresh blueberries or banana slices just before serving. They pair wonderfully with a cup of coffee or a glass of cold milk.

How to store:
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting requires refrigeration to maintain freshness and texture. For the best experience, let them reach room temperature before serving.

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 12 CUPCAKES

CUPCAKES

3 ripe bananas
50ml coconut oil (1/4 cup)
80g agave syrup (1/4 cup)
1 egg
1 tsp vanilla extract
180g all-purpose flour (1.5 cups)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
160g frozen blueberries (1 cup)

FROSTING

230g cream cheese (1 cup)
250g yogurt (1 cup)
50ml agave syrup (1/4 cup)
1 tsp lemon juice
1/2 tsp vanilla extract

}

ACTIVE: 5 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

cupcake tin
baking paper
large bowl
medium bowl
hand mixer

Preheat the oven to 180°C (350°F)
Line a 12-cup cupcake tin with baking paper and set aside.

}

ACTIVE: 10 min

PASSIVE: 10 min

COOKING

1. In a large bowl, mash the bananas with a fork to a mash. Mix in the coconut oil, agave syrup, egg and vanilla.

2. Now add the flour, baking soda, baking powder and salt to the bowl and mix everything together until a creamy dough forms – do not overmix. Fold in the blueberries but set aside about 1 tablespoon of them for later.

3. Fill the cupcake tins about 2/3 full. Now bake for 16 minutes. I bake them in two batches of 6 so that the cupcakes have more room to rise.

4. Meanwhile, prepare the cream cheese frosting. Place the cream cheese, yoghurt, agave syrup, vanilla extract and lemon juice in a mixing bowl and beat with a hand mixer until stiff peaks form and a firm cream has formed,

5. Take the cupcakes out of the oven and leave to cool on a wire rack.

6. As soon as the cupcakes are at room temperature, the frosting can be spread on top. Warm the remaining blueberries in a small pot or in the microwave until they turn into a sauce. Let it cool and pour the sauce over the cupcakes just before serving.

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

Banana Bliss Smoothie with Poppy Seeds Marzipan & Almond Butter

von Kimberly | Jan. 4, 2024 | AUTUMN, BEVERAGES, CREAMY, EASY, EVERYDAY, INTERNATIONAL, UP TO 30 MINUTES, UP TO 500, VEGAN, WINTER

Banana Bliss Smoothie with Poppy Seeds Marzipan & Almond Butter

JUMP TO RECIPE

JUMP TO VIDEO

January 4, 2024 by Kimberly

Savor this delightful smoothie, blending sweet bananas and almond butter with a hint of marzipan. It’s a creamy, refreshing treat that’s both nutritious and delicious!



5 MINUTES



EASY



VEGAN



INT.



322 PER DRINK



CREAMY



EVERYDAY



BEVERAGES



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the unique blend of flavors with our special smoothie, perfect for any time of the day. This recipe combines the creaminess of bananas and almond butter with subtle, sweet hints, creating a truly delightful beverage. Whether you need a morning pick-me-up or a refreshing afternoon treat, this smoothie offers a delicious way to energize and satisfy your taste buds.

How to serve:
Serve this smoothie chilled for the best experience. Pour it into a glass and garnish with a slice of lemon on the rim for an elegant touch. If you’re feeling creative, sprinkle a few extra poppy seeds on top for a beautiful presentation. It’s ideal for breakfast, a quick snack, or even as a light dessert.

How to store:
To keep this smoothie fresh, store it in an airtight glas jar for up to 2 days. Give it a good stir or a quick blend before serving, as the ingredients may separate over time.

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 DRINK 350ml (12 fl. oz.)

DRINK

1 banana
2 tsp almond butter (1.5 lbs.)
1 tsp lemon juice
1 tsp agave syrup
1 tbsp marzipan
1 tsp poppy seeds
1/8 tsp cinnamon
2ooml water (7 fl. oz.)

}

ACTIVE: 0 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

blender

none

}

ACTIVE: 5 min

PASSIVE: 0 min

COOKING

Peel the banana and put it into the blender in large chunks. Pluck the marzipan into small pieces and add to the blender. Then add the almond butter, lemon juice, agave syrup, poppy seeds, cinnamon and water. Puree everything on the highest setting for 1-2 minutes. Pour into a jar or bottle.

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

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