CRISPY & CRUNCHY Archive - Kimberly Zett

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Kimberly — Thu, 27 Mar 2025 17:53:22 +0000

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

March 27, 2025 by Kimberly

Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.

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TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.

Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.

If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

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Author: Kimberly
Total Time: 40 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

oven
large pan
sharp knife
cutting board
salad bowl
small bowl
kitchen brush
immersion blender

Ingredients

Units

SALAD

2 romaine lettuce
250 grams tomatoes
2 corns on the cob
1 avocado
1 red onion

DRESSING

4 tbsp olive oil
1 tbsp white wine vinegar
5 grams fresh basil
2 garlic cloves
2 tbsp passionfruit purée
1 jalapeno
salt & pepper to taste

STEAK

2 beef filet steaks
2 tbsp avocado oil
salt

CAFE DE PARIS BUTTER

150 grams butter, soft
1 tbsp dried parsley
1/2 tsp curry powder
1/2 tsp dried garlic powder
1/4 tsp salt
1/4 tsp dried majoram
1/4 tsp paprika powder
1/4 tsp dried dill
1/8 tsp dried thyme
1/8 tsp dried rosemary
1/8 tsp white pepper

Instructions

Preheat the oven to 200°C / 400°F.
Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.

Cook Time: 40 min

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Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Kimberly — Sun, 16 Mar 2025 16:46:20 +0000

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

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March 16, 2025 by Kimberly

Golden, crispy chicken coated in a sticky sweet & sour glaze, stacked on creamy, crunchy slaw, all between two buttery brioche slices. This sandwich is a power move, crunchy, juicy, tangy, and just the right amount of messy.

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TOTAL TIME

30 min

SERVES

2 sandwiches

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

If you think you’ve had a good chicken sandwich before, think again. This one brings it all: crispy, golden-fried chicken dunked in a sticky, sweet & sour glaze, creamy yogurt slaw for crunch, and buttery brioche slices crisped to perfection. It’s rich, tangy, crunchy, and honestly, slightly addictive. Perfect for those days when a basic sandwich just won’t cut it. This is bold, messy, and worth every bite. Exactly how a sandwich should be.

This sandwich is a moment, so let it shine. Serve it hot, straight from the pan, while the chicken is crispy and the glaze is still warm. Pair it with fries, a simple side salad, or even just some extra pickles for a sharp contrast. Feeling fancy? A side of homemade sweet potato fries with a little lime zest would be elite. And if you really want to take things up a notch, a cold beer or a passionfruit lemonade? Unreal.

This is best eaten fresh, but if you must store it, keep the components separate. Store the fried chicken in an airtight container in the fridge for up to two days, and reheat in the oven for crispiness. The slaw can be stored for a day but will soften over time.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

large pan
sharp knife
cutting board
small pot
plastic wrap
meat mallet
three shallow bowls

Ingredients

Units

CHICKEN

200 grams chicken breast
1 tbsp all-purpose flour
1 egg
4 tbsp panko bread crumbs
salt & pepper
avocado oil, for frying

SWEET & SOUR GLAZE

40 grams passionfruit purée
juice from half a lemon
2 garlic cloves
1 tbsp olive oil
1 small yellow onion
1 tsp ginger
45 grams white sugar
1/2 fresh chili
1/4 tsp salt
1/8 tsp sesame oil

YOGURT CILANTRO SLAW

75 grams white cabbage
1 scallion
a few leaves fresh parsley
juice from half a lemon
salt & pepper

OTHER INGREDIENTS

4 slices brioche bread
1 tbsp butter

Instructions

Prepare the passionfruit chutney first. Add passionfruit purée, lime juice, two pressed garlic cloves, olive oil, half a finely chopped onion, finely chopped ginger, white sugar, half a chopped fresh chili, salt, and sesame oil to a small pot. Stir well and let it simmer over medium heat for about 10-15 minutes, until thickened.
While the chutney simmers, make the slaw. Thinly slice the white cabbage, slice the scallions, and finely chop the parsley. Add everything to a large salad bowl and mix with yogurt, lime juice, salt, and pepper.
Prepare the coating for the chicken. Set up three shallow bowls: Fill one with flour, crack an egg into the second and whisk with some ground pepper, and mix breadcrumbs, panko, and salt in the third. Place the chicken breasts between two layers of plastic wrap and pound them thin. Dredge each piece in flour, dip in the egg, and coat well with the panko mixture, pressing firmly so the breading sticks. Set aside on a plate.
Before frying the chicken, toast the brioche. Spread a thin layer of butter on one side of each brioche slice and toast in a pan until golden and crispy on both sides. Remove from the pan and set aside.
Heat about a finger’s depth of oil in the same pan to 180°C / 356°F. Fry the breaded chicken fillets for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain excess oil.
Assemble the sandwiches. Spread the prepared slaw onto two slices of toasted brioche.
Pour the passionfruit chutney into a shallow bowl. Dip the crispy fried chicken fillets in the chutney, coating both sides completely, then place them on top of the slaw. Finish with the second slice of brioche. Cut the sandwiches in half and enjoy!

Cook Time: 30 min

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Everything But The Bagel Seasoning

Kimberly — Fri, 07 Feb 2025 15:49:21 +0000

Everything But The Bagel Seasoning

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February 10, 2024 by Kimberly

This crunchy, garlicky, toasty magic takes anything from basic to brilliant. Sprinkle it on eggs, avo toast, or even buttered bread, and suddenly, breakfast feels like a weekend brunch moment.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

5 min

SERVES

11 tbsp

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’ve ever wished your food had that little extra something, this crunchy, garlicky, nutty magic – this is the answer. Inspired by the iconic everything bagel topping, this homemade blend is an absolute game-changer. Sprinkle it on avo toast, eggs, cottage cheese, or even a basic buttered bread slice – it instantly upgrades anything. And the best part? You can whip it up in minutes with pantry staples.

This seasoning is the ultimate finishing touch for pretty much everything. Stir it into cream cheese for an instant dip, sprinkle it over popcorn for a salty-savory snack, or coat roasted veggies in olive oil and this mix before baking for an unreal crunch. It’s also a next-level game-changer for grilled cheese, scrambled eggs, and even fried rice.

Keep your seasoning blend fresh by storing it in an airtight jar in a cool, dry spot. It stays crunchy and flavorful for up to six months (if you don’t use it all before then). A quick shake before each use keeps the flavors evenly distributed.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Everything But The Bagel Seasoning

Author: Kimberly
Total Time: 5 min
Yield: 110g / 11 tbsp 1x

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Description

Recommended Equipment

small bowl
airtight container

Ingredients

6 tsp white sesame seeds
5 tsp dried minced onion
4 tsp black sesame seeds
4 tsp dried minced garlic
4 tsp sea salt
3 tsp poppy seeds

Instructions

Add all spices to a bowl, mix well, and transfer to an airtight container.

Prep Time: 5 min

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Baked Falafel

Kimberly — Fri, 07 Feb 2025 15:38:40 +0000

Baked Falafel

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February 2, 2024 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

24 balls

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Baked Falafel

Author: Kimberly
Total Time: 12-24 hrs + 40 min
Yield: 24 falafel balls 1x

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Description

Recommended Equipment

medium mixing bowl
food processor
small cookie scoop (or tablespoon)

Ingredients

Units

250 grams dry chickpeas
2 tbsp olive oil
2 tsp baking powder
5 grams fresh parsley
5 grams fresh cilantro
5 leaves fresh mint
1 yellow onion
4 garlic cloves
1 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp za'atar
1/2 tsp white pepper

Instructions

Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.

Passive Time: 12-24 hrs
Cook Time: 40 min

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Vanilla Parfait with Chocolate Soil

Kimberly — Fri, 20 Dec 2024 16:40:35 +0000

Vanilla Parfait with Chocolate Soil

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December 20, 2024 by Kimberly

This creamy vanilla parfait melts like a dream, paired with crunchy, bittersweet chocolate soil for a texture and flavor explosion. Dessert vibes: fancy enough to impress, cozy enough to devour solo.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

4 hrs + 40 min

SERVES

10 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for a dessert that feels both luxurious and approachable, this vanilla parfait with chocolate soil is it. The creamy, rich vanilla base perfectly contrasts the crunchy, bittersweet chocolate soil, creating a balance of flavors and textures. It’s the kind of dessert that wows at a dinner party but is easy enough to whip up for yourself when you need a little indulgence. Bonus: it’s no-bake and totally make-ahead friendly!

Serve your parfait chilled in elegant bowls or plates for the ultimate dessert presentation. Spoon the creamy vanilla layer first and top with a generous sprinkle of chocolate soil for that perfect crunch. Want to elevate it even more? Add fresh berries, a drizzle of caramel or even a few drops of this Mint Oil.

Keep the parfait in an airtight container in the freezer for up to one week. Store the chocolate soil separately in a dry container to maintain its crunch. Assemble right before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Vanilla Parfait with Chocolate Soil

5 from 1 review

Author: Kimberly
Total Time: 4 hrs + 40 min
Yield: 10-12 1x

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Description

Recommended Equipment

two glass or metal mixing bowls
two small bowls
baking tray
small pot
whisk
silicone spatula
fine mesh strainer
molds for the parfait

Ingredients

Units

PARFAIT

4 egg yolks
100 grams powdered sugar
400 grams heavy cream
1 vanilla pod

CHOCOLATE SOIL

60 grams powdered sugar
100 grams all-purpose flour
15 grams unsweetened cocoa powder
1/4 tsp salt
50 grams butter
1 tsp ground coffee

Instructions

Whip the cream until stiff peaks form, then place it in the fridge to keep cold.
Separate the eggs, placing the yolks in a glass or metal bowl. Scrape the vanilla pod and add the seeds to the yolks.
Sift the powdered sugar through a fine mesh strainer into the yolks. Mix well with the vanilla seeds.
Place the bowl over a pot of simmering water (double boiler setup), ensuring only the steam touches the bowl. Whisk the mixture until it reaches 80 °C (176 °F).
Prepare an ice bath (a bowl with cold water and ice cubes). Once the yolk mixture reaches 80 °C, place the bowl in the ice bath and whisk until the mixture cools and becomes thick, sticky, and creamy.
Gently fold the chilled whipped cream into the cooled yolk mixture using a silicone spatula until fully combined.
Pour the parfait mixture into molds and freeze for about 4 hours.
For the chocolate soil, preheat the oven to 160 °C (320 °F).
Combine sugar, flour, cocoa powder, salt, and ground coffee in a bowl.
Melt the butter and add it to the dry ingredients. Mix with your hands until a crumbly texture forms.
Spread the mixture evenly on a small baking tray and bake for about 10 minutes.
Remove the tray from the oven, let the mixture cool, then crumble it into pieces. Store in an airtight container.
To serve, unmold the parfaits, arrange them on plates, and decorate with the chocolate soil around them.
Optional: Garnish with mint oil, berry compote, marzipan sauce, or chocolate sauce.

Passive Time: 4 hours
Cook Time: 40 min

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Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Kimberly — Sat, 12 Oct 2024 08:00:39 +0000

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

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October 12, 2024 by Kimberly

This cozy fall gem combines crispy bacon, rich Gorgonzola, crunchy walnuts, and and sweet pumpkin. The flavors are warm and savory, perfect for curling up on a chilly evening.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

45 min

SERVES

2 trays

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Nothing says cozy fall like this delicious pumpkin tarte flambée. It’s packed with crispy bacon, creamy Gorgonzola, sweet pumpkin and the crunch of walnuts. This simple yet sophisticated dish brings the perfect blend of salty, sweet, and nutty flavors that will make you feel like you’re indulging in something extra special. Perfect for a weekend night or when you want something quick and comforting without too much effort. Pair it with a fresh salad, and you’ve got the ultimate cozy meal!

Serve this flatbread hot and fresh, right from the oven! Slice it up into easy-to-grab pieces and drizzle with a bit of pumpkin oil for that extra touch of warmth. It’s ideal as a cozy dinner with a side of lamb’s lettuce tossed in a pumpkin oil dressing, or you can cut it into smaller squares for a party-ready appetizer. Pair it with a glass of white wine or a cold cider, and you’ve got the perfect fall feast. Pro tip: If you’re feeling fancy, swap the olive oil for some pumpkin infused oil.

If you have any leftovers, store the flatbread in an airtight container in the fridge for up to two days. To reheat, simply pop it in the oven or air fryer until it’s crispy again. Avoid the microwave as it can make the crust soggy.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Author: Kimberly
Total Time: 45 minutes
Yield: 6 1x

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Description

This recipe uses affiliate links which may earn commission for purchase made at no additional cost to you.

Recommended Equipment

two large bowls
sharp knife
cutting board
large pan
rolling pin
small bowl with lid

Ingredients

Units

DOUGH

250 grams all-purpose flour
125 milliliters cold water
1 tbsp olive oil
1 tsp salt

PUMPKIN TOPPING

250 grams hokkaido pumpkin
3 tbsp olive oil
1/2 tsp dried thyme

BACON WALNUT TOPPING

300 grams bacon
30 grams walnuts
2 tsp honey
1/4 tsp dried rosemary
1/4 tsp cayenne pepper
70 milliliters dry white wine
salt & pepper to taste

OTHER TOPPINGS

1 big red onion
150 grams gorgonzola cheese
200 grams creme fraiche
black pepper

SALAD

200 grams lamb's lettuce
2 tbsp fresh chives
4 tbsp pumpkin seeds

DRESSING

4 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp honey
2 tsp Dijon mustard
salt & pepper to taste

Instructions

For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
Remove the tarte flambée from the oven, slice it up, and serve with the salad.

Cook Time: 45 min

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Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Kimberly — Tue, 08 Oct 2024 08:00:25 +0000

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

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October 8, 2024 by Kimberly

Get ready for a crunchy, savory explosion in every bite! This sandwich layers rich flavors like creamy egg salad, crispy bacon, and caramelized onions with a tangy twist, leaving you totally satisfied.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

50 min

SERVES

2 sandwiches

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Looking for a sandwich that hits all the right notes? This crispy masterpiece combines rich egg salad, spicy bacon, and sweet caramelized onions with a punchy dill gremolata and creamy, tangy picklenaise (pickle-infused mayo). The balance of crunchy, creamy, spicy, and tangy in every bite will make this sandwich your new go-to for lunch or a snack. It’s a burst of flavor that’ll have you craving it again and again.

This sandwich is best served fresh and warm, right after toasting the bread to crispy perfection. Pair it with a side of fresh salad to make it a complete meal. The dill gremolata and picklenaise add an unexpected tangy touch, making it a great option for casual get-togethers or a solo lunch treat.

If you need to store this sandwich, keep the components separate – store the egg salad, bacon, and caramelized onions in airtight containers in the fridge for up to 2 days. Toast your bread fresh when ready to assemble for the best texture and taste!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Author: Kimberly
Total Time: 50 minutes
Yield: 2 1x

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Description

Recommended Equipment

small pot
medium bowl
deep dish
sharp knife
cutting board
small bowl
large pan
parchment paper

Ingredients

Units

EGG SALAD

4 eggs
1 tsp Dijon mustard
1 tsp white wine vinegar
1 tbsp picklenaise (or regular mayonnaise)
chives
salt & pepper to taste

GREMOLATA

10 grams fresh dill
5 grams fresh chives
3 tbsp pickle oil (or any other oil you like)
2 garlic cloves
juice of 1/2 lemon
salt & pepper to taste

CARAMALIZED ONIONS

6 small white onions
2 tbsp balsamic vinegar
1 tsp clarified butter
salt

CRISPY BACON

8 slices bacon
4 tsp brown sugar
4 tsp cayennepepper

OTHER INGREDIENTS

60 grams picklenaise (or regular mayonnaise)
8 slices white bread of choice
4 romaine lettuce leaves
60 grams gouda cheese

Instructions

PREPARATIONS

Here’s the recipe for the picklenaise. You’ll need about 6-8 tablespoons.
Here’s the recipe for the pickle oil. You’ll need about 3 tablespoons.

INSTRUCTIONS

For the egg salad, fill a pot with water and bring it to a boil. Carefully add the eggs and set a timer for 8 minutes. While they cook, prepare a bowl of ice water. After 8 minutes, transfer the eggs to the ice water to stop them from cooking further. Let them cool completely. Peel the eggs, separate the yolks from the whites, and place the yolks in a deep dish. Chop the egg whites into small pieces and set aside. To the yolks, add Dijon mustard, pickle-mayo, salt, pepper, white wine vinegar, and chopped chives. Mix everything together, mashing the yolks with a fork. Finally, fold in the chopped egg whites and mix again. Place the salad in the fridge until you’re ready to use it.
For the gremolata, finely chop the dill and slice the chives into small rings. Mix both in a small bowl with lemon juice and pickle oil. Peel the garlic cloves and grate them into the bowl. Stir everything well and season with salt and pepper. Set aside.
For the caramelized onions, peel the onions and slice them into thin half-rings. Heat a large pan over medium heat, melt 1 teaspoon of butter, then add the onions and a pinch of salt. Stir well and cook for 15-20 minutes, stirring occasionally, until the onions are golden and creamy. Add balsamic vinegar and stir again. Set the onions aside.
Meanwhile, prepare the crispy bacon. Lay the slices on parchment paper and sprinkle them evenly with brown sugar and cayenne pepper. Bake at 200°C / 392°F for about 15 minutes or until the sugar has melted and the bacon is a deep pink.
Butter the outside of the white bread slices and cut the Gouda into thin slices. Wash and dry the lettuce leaves, and get the picklenaise ready.
Heat a pan over low to medium heat and place the buttered bread slices, butter-side down, in the pan. Add Gouda to half of the slices. Cover the pan so the cheese can melt. Remove the bread once the cheese is soft and the bottoms are golden and crispy.
Spread mayo on the plain bread slices and gremolata on the cheesy ones.
Now layer the sandwich in this order: lettuce on the mayo side, followed by egg salad, bacon, and caramelized onions. Top it off with the cheese-gremolata slice. Cut the sandwich in half and enjoy!

Cook Time: 50 min

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Tropical Granola – Coconut Mango Pineapple & Banana

Kimberly — Sun, 08 Sep 2024 08:00:13 +0000

Tropical Granola (Coconut Mango Pineapple & Banana)

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September 8, 2024 by Kimberly

Get a taste of paradise in every bite! This crunchy tropical mix is loaded with coconut, mango, banana, and pineapple instantly taking you to a beachside escape with every spoonful.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

4 cups / 300g

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’re craving something that transports you straight to a sunny beach, this tropical-inspired granola is just what you need. Packed with crunchy coconut chips, sweet dried mango, freeze-dried banana, and tangy pineapple, it’s the ultimate blend of tropical goodness. Whether you sprinkle it over yogurt, enjoy it with milk, or just munch it by the handful, each bite brings a little sunshine to your day. Plus, it’s super easy to make and perfect for anyone looking for a healthier snack option!

There are so many ways to enjoy this tropical mix! Serve it over some creamy Greek yogurt with a drizzle of honey, or go for a classic bowl with your favorite milk. If you’re feeling fancy, use it to top smoothie bowls for that perfect Instagram-worthy breakfast. It’s also an amazing snack to pack on-the-go, giving you a burst of tropical flavors any time of day.

Store this tropical blend in an airtight container to keep it fresh and crunchy. It’ll stay delicious for up to 3-4 weeks if stored in a cool, dry place – although, let’s be real, it probably won’t last that long because it’s too good!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Tropical Granola – Coconut Mango Pineapple & Banana

5 from 1 review

Author: Kimberly
Total Time: 40 min
Yield: 300 g / 4 cups 1x

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Description

Recommended Equipment

oven
parchment paper
medium-sized bowl
small saucepan
sharp knife
cutting board
airtight container

Ingredients

Units

100 grams rolled oats
15 grams almonds
30 grams dried mango
30 grams freeze-dried banana
30 grams dried pineapple
20 grams coconut chips
15 grams puffed quinoa
30 grams cold-pressed coconut oil
10 grams brown sugar
25 grams agave syrup
1/2 tsp vanilla extract
1/8 tsp salt

Instructions

PREPARATIONS

Here’s the recipe for the Pineapple Coconut Oil. You’ll need about 30g of it.

INSTRUCTIONS

Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper and set it aside.
In a medium-sized bowl, mix together the oats and almonds. Set aside.
In a small saucepan, stir together sugar, agave syrup, vanilla extract, and coconut oil. Heat on low until the sugar melts. Pour this mixture over the oat-almond mix and stir well.
Spread the mixture evenly onto the baking sheet. Bake for about 20 minutes.
While the granola is baking, chop the freeze-dried bananas, pineapple, mango, and coconut chips to your desired size, and measure out the quinoa. Set everything aside.
Once the granola is done baking, take it out of the oven and add the other ingredients. Mix everything well and let it cool.
Once it’s completely cooled, crumble the granola and store it in an airtight container.

Passive Time: 20 min
Cook Time: 20 min

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Coconut Lime Popcorn

Kimberly — Fri, 23 Aug 2024 08:00:06 +0000

Coconut Lime Popcorn

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August 28, 2024 by Kimberly

Indulge in this tropical popcorn treat! The refreshing burst of lime and the rich coconut flavor make every bite a mini vacation. Perfect for cozy movie nights or fun gatherings.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

2 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Ready to take your snack game to the next level? This coconut and lime flavored popcorn is a game-changer. Imagine the zingy taste of lime combined with the rich, creamy flavor of coconut. It’s a tropical twist on your favorite snack that’s perfect for movie nights, parties, or just because. Quick to make and absolutely delicious, this popcorn will become your go-to treat for every occasion!

It’s perfect for a cozy movie night at home, adding a tropical vibe to your entertainment. For a party, place it in colorful bowls for a festive touch. You can also pack it into little snack bags for a sweet and tangy treat on the go. This popcorn pairs wonderfully with a cold drink, making it an ideal companion for both casual and special moments.

Simply let it cool completely before placing it in an airtight container. It stays fresh and crunchy for up to three days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Coconut Lime Popcorn

Author: Kimberly
Total Time: 20 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

medium pot with lid
grater
food processor
large bowl

Ingredients

Units

60 grams popcorn kernels
30 grams lime coconut oil
60 grams white sugar

TOPPING

zest from one lime
1 tbsp shredded coconut
1 tbsp white sugar

Instructions

PREPARATIONS

Here you can find the recipe for the lime coconut oil. You need 30g / 1 oz of the oil.

In a medium pot, combine lime-coconut oil, sugar, and popcorn kernels, ensuring all kernels are coated with sugar and oil.
Place the pot on the stove with the lid on and set to medium heat. Wait until the first kernel pops.
While waiting, zest a lime and place the zest in a food processor. Add 1 tablespoon of sugar and 1 tablespoon of shredded coconut. Pulse a few times until the mixture is fragrant. Set aside.
As the kernels start to pop, occasionally shake and gently swirl the pot to ensure even heating. After about 3-5 minutes, all kernels should be popped, and the sugar should have turned a light amber color.
Carefully open the lid and pour the popcorn into a large bowl.
Immediately sprinkle the topping over the popcorn and mix well to coat the popcorn evenly. Divide the popcorn into two bowls and enjoy!

Passive Time: 10 min
Cook Time: 10 min

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Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Kimberly — Tue, 20 Aug 2024 08:00:13 +0000

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

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August 20, 2024 by Kimberly

Refresh your taste buds with this creamy & crunchy yogurt cucumber salad. The blend of mint and dill brings a burst of summer flavors that’s perfect for any occasion. Light, tangy, and irresistible!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re craving something light, refreshing, and bursting with flavor, you’re going to adore this Cacik-inspired dip-salad situation. It’s a delightful mix of creamy yogurt, fresh cucumbers, and aromatic herbs like mint and dill. Perfect for hot summer days or when you need a quick, healthy snack, this dip-salad is a breeze to whip up and incredibly satisfying. Trust me, once you try it, you’ll be hooked on its cool and tangy goodness!

Enjoy it as a refreshing side dish with your grilled meats or fish, or as a cool appetizer to start your meal. It’s also perfect as a dip with some warm pita bread or crispy veggies. For a more substantial meal, pair it with a quinoa or grain bowl. This salad’s creamy, tangy flavor profile complements a wide range of dishes, making it a fantastic addition to any menu. I like to serve it with this Turkish Flatbread (Bazlama) and Spicy Turkish Vegetable Spread (Ezme) as a Meze variation.

Transfer it to an airtight container and keep it in the fridge. It stays fresh for up to three days, but it’s best enjoyed within the first day or two to maintain its crisp texture. Keep it chilled, and you’ll have a delicious, refreshing dip-salad ready whenever you need it.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Author: Kimberly
Total Time: 15 min
Yield: 4-6 1x

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Description

RECOMMENDED EQUIPMENT

sharp knife
cutting board
small bowl
medium bowl

Ingredients

Units

SALAD

1 cucumber
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp dill
salt & pepper to taste

YOGURT

300 grams 10% fat yogurt
2 garlic cloves
1 tbsp fresh mint, chopped
pinch of salt

TOPPING

pistachios
dill
mint

Instructions

Peel the garlic and grate it into a small bowl. Wash and dry the mint thoroughly. Pluck the leaves from the stems, finely chop them, and add them to the garlic. Then add the yogurt and salt. Mix everything well.
Next, wash and dry the cucumber. Halve it lengthwise, then halve each piece again lengthwise and remove the seeds. Quarter the cucumber again lengthwise and cut into large chunks. Place the cucumber pieces in a medium bowl and season with salt, olive oil, lemon juice, and pepper. Wash, dry, and roughly chop the dill, then add it to the cucumbers. Mix everything well.
Shell and finely chop the pistachios. Set aside.
Spread the yogurt on a deep plate and top with the cucumber salad. Sprinkle with pistachios. Optionally, garnish with a few mint leaves and dill, and drizzle with a bit of olive oil.

Cook Time: 15 min

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