Ham & Cheese Croissant

Ham & Cheese Croissant

von | Juni 22, 2024 | BREAKFAST, BRUNCH, CHEESE, COMFORT FOOD, CRISPY & CRUNCHY, FRENCH, OMNIVORE, PORK, SNACKS, UP TO 30 MINUTES

Ham&Cheese Croissant

Ham & Cheese Croissant

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December 6, 2023 by Kimberly

This Ham & Cheese Croissant brings together buttery crispness, melted cheese, and a flavorful cream that adds sweetness, savoriness, and depth. Perfect as a quick breakfast, a hearty snack, or warm finger food for guests. These croissants come together in minutes and taste irresistible straight from the oven. If you’re looking for an easy, impressive comfort recipe everyone will love, this ham and cheese croissant is about to become your new favorite.

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

TOTAL TIME

15 min

 

SERVES

4 croissants

 

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

There are recipes that stay with you for so long, they eventually feel like part of your own biography. My Ham & Cheese Croissant is one of those. Maybe because, at its core, it has always been there, long before I knew cooking even had rules.

As a kid, all I ever wanted was to invent something. And in my mind, I was absolutely convinced: I did. My “invention” was a slice of ham folded in half, a slice of cheese tucked inside, and the whole thing pan-fried on both sides. I swear, I felt like the greatest chef alive. Today, that childhood creation has gotten a little upgrade: a crisp, buttery croissant filled with good ham, melted cheese, and a creamy topping that ties everything together. Sweetness, savoriness, a little depth, that balance is what makes this so unbelievably good. It’s comfort food without feeling heavy. Quick to make, yet it still feels like a tiny moment of luxury.

I serve it in the morning when I want to treat myself. At lunch, when hunger suddenly hits harder than expected. And most of all when friends are coming over. Slice the croissants, add ham and cheese, sprinkle in some chives, close them, spread the cream on top, pop them in the oven and a few minutes later, the whole kitchen smells like warm, buttery happiness. It’s the perfect “I thought of you” kind of recipe. Maybe that’s the real magic of this recipe: That a childhood fantasy turned into a snack that makes people happy and just a little bit in love.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Ham&Cheese Croissant
Ham&Cheese Croissant

LET’S MAKE A PIECE OF HAPPINESS

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Ham&Cheese Croissant

Ham & Cheese Croissant

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 4
Print Recipe

Description

This Ham & Cheese Croissant brings together buttery crispness, melted cheese, and a flavorful cream that adds sweetness, savoriness, and depth. Perfect as a quick breakfast, a hearty snack, or warm finger food for guests. These croissants come together in minutes and taste irresistible straight from the oven. If you’re looking for an easy, impressive comfort recipe everyone will love, this ham and cheese croissant is about to become your new favorite.

GOOD TO HAVE ON HAND

  • small bowl
  • bread knife
  • cheese grater
  • kitchen basting brush

 

Ingredients

Units Scale
  • 4 croissants
  • 60 grams cheese of your choice (I used Gruyére)
  • 100 grams deli ham
  • 1 tsp chives
GLAZE
  • 1 tbsp butter
  • 1 tsp poppy seeds
  • 1/2 tsp brown sugar
  • 1/2 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Instructions

PREPARATIONS

  • Grate Gruyère cheese.
  • Cut the chives into thin rolls.
  • Melt 1 tbsp butter in a small bowl in the microwave or in a saucepan.
  • Preheat the oven to 150°C / 302°F

INSTRUCTIONS

  1.  Add the following ingredients to the melted butter: onion powder, garlic powder, salt, brown sugar, poppy seeds and Dijon mustard. Mix well and set aside.
  2. Slice the croissants lengthwise, but not all the way through. Now place the ham inside and top with the grated Gruyère. Sprinkle with chives. Fold the croissants closed and brush the tops with the glaze. Place them in a baking dish or directly on a baking tray.
  3. Bake the croissants for 7 minutes until the cheese has melted then turn on the broiler for 2-3 minutes until golden brown and crispy.
@kimberlyzett

I'd do anything for a ham and cheese croissant 🥐 recipe is on my website thezett.com #croissant #hamcheesecroissant #breakfastgoals

♬ sonido original - Vibes by Ley
  • Passive Time: 5 min
  • Cook Time: 10 min

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Croque MonsieurCroque Monsieur Apple Cucumber Brie Turkey SandwichApple Cucumber Brie Turkey Sandwich Oeuf Cocotte with Cream & HerbsOeuf Cocotte with Cream & Herbs (Baked Eggs) Caramalized French Toast with Vanilla Yogurt & Passionfruit GlazeCaramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

von | Mai 24, 2024 | 60 TO 120 MINUTES, APPETIZER, CRISPY & CRUNCHY, DATE NIGHT, DOUGH, JAPANESE, MARINADES & SAUCES, OMNIVORE, SALMON, SPICY

Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

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May 24, 2024 by Kimberly

Spicy salmon meets crispy, fried perfection in this delightful dish. With a kick of heat, rich flavors, and a comforting texture, every bite offers a cozy yet exciting sushi experience.

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

TOTAL TIME

1 hr + 15 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine if your favorite spicy tuna roll and a sizzling tempura dish had a delicious rendezvous. Sounds intriguing, right? Well, let me introduce you to Crispy Spicy Salmon Sushi Rolls. They’re bursting with the bold flavors of traditional sushi but transformed into a delightful fried sensation. Wrapped in a light, crispy coating with a kick of spicy salmon nestled inside, you’ve just discovered your new favorite dish. Perfect for any gathering or a tantalizing meal at home!

Serve these deep-fried spicy salmon rolls hot and crispy. Cut each roll into six even pieces for easy sharing. Drizzle them generously with the two sauces – a spicy mayo-Sriracha sauce and a sweet and savory soy-mirin sauce. For the final touch, sprinkle sesame seeds and thinly sliced spring onions over the top for a beautiful contrast in color and a burst of freshness. These rolls are packed with flavor, but if you enjoy a bit more heat, they also pair wonderfully with a dab of wasabi. This delightful combination of textures and tastes makes them a standout dish at any gathering.

Due to their crispy nature, it’s best to enjoy these spicy salmon rolls fresh. Once fried, they tend to lose their crunchiness if stored, so they are not recommended for later consumption. However, if you find yourself with leftovers, you can briefly re-fry them to bring back some of the crispiness. But really, these rolls are so delicious, consider it the perfect excuse to indulge and enjoy them all in one sitting!

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Spicy Salmon Fried Sushi Rolls
Spicy Salmon Fried Sushi Rolls

LET’S MAKE A PIECE OF HAPPINESS

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Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

5 from 1 review

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • rice cooker (or pot)
  • three small pots (or one that you wash twice)
  • two small bowls
  • squeeze bottles (or tablespoons)
  • two medium-sized bowls
  • bamboo rolling mat (called Makisu)
  • plastic wrap
  • large bowl
  • whisk
  • drinking glass
  • two flat dishes
  • two forks
  • foam spoon

 

Ingredients

Units Scale
SUSHI RICE
  • 150 grams sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/2 tsp salt
LIGHT SAUCE
  • 50 grams mayonnaise
  • 10 grams Sriracha (or any other hot sauce you like)
DARK SAUCE
  • 50 grams soy sauce
  • 50 grams Mirin
  • 50 grams white sugar
TEMPURA BATTER
  • 100 grams all-purpose flour
  • 100 grams corn starch
  • 1 egg
  • 100 milliliters ice-cold water
  • 1/2 tsp salt
FILLING
  • 150 grams salmon filet
  • 2 tbsp Sriracha (or any other hot sauce you like)
OTHER INGREDIENTS
  • 2 full-sized Nori sheets
  • 70 grams Panko (or regular bread crumbs)
  • 500 milliliters deep-frying oil
  • sesame seeds
  • spring onions

Instructions

  1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
  2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
  3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
  4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
  5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
  6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
  7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
  8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
  9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
  10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
  11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

Notes

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

  • Passive Time: 20 min
  • Cook Time: 55 min

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Tuna Melt

Tuna Melt

von | Apr. 29, 2024 | CHEESY, CREAMY, CRISPY & CRUNCHY, LUNCH, OMNIVORE, SANDWICHES, TUNA, UP TO 30 MINUTES, US AMERICAN

Tuna Melt

Tuna Melt

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April 29, 2024 by Kimberly

Experience the ultimate comfort with this tuna melt – crispy bread, creamy tuna salad, melted cheese, and a little heat combine for a mouthwatering lunch you can’t resist!

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

TOTAL TIME

20 min

SERVES

2 sandwiches

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Craving a quick and satisfying meal? Look no further than the classic Tuna Melt with a twist! It’s the perfect blend of creamy tuna, gooey melted cheese, and toasted bread – a true comfort food staple.

The best way to enjoy a Tuna Melt is freshly made and hot off the pan. Serve with a side of crispy potato chips or a light salad for a balanced meal. It’s ideal for a quick lunch or a casual dinner, guaranteed to please both kids and adults alike!

For best results, consume your Tuna Melt fresh. However, if you need to store it, keep the unassembled tuna salad in the refrigerator in an airtight container for up to two days, and assemble before reheating to maintain the best quality.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Tuna Melt
Tuna Melt
Tuna Melt
Tuna Melt

LET’S MAKE A PIECE OF HAPPINESS

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.tasty-recipe-responsive-iframe-container-c09d2113 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-c09d2113 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tuna Melt

Tuna Melt

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 2 sandwiches
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • medium-sized bowl
  • medium-sized frying pan
  • spatula

Ingredients

Units Scale
TUNA CREME
  • 150 grams canned tuna in water (drained)
  • 50 grams mayonnaise
  • 1 pickled cucumber
  • 1 tsp lemon juice
  • 1 garlic clove
  • 1/2 tsp dijon mustard
  • dill
  • chives
  • salt & pepper to taste
OTHER INGREDIENTS
  • 1/2 red onion
  • 4 slices bread of your choice
  • 2 slices cheddar cheese
  • 80 grams mozzarella cheese
  • 1 jalapeno
  • butter
  • Tabasco (optional)

Instructions

PREPARATIONS

  1. Peel the onion, halve it, and slice it into fine half circles. Set aside.
  2. Wash the jalapeño and slice it into thin rings. Set aside.
  3. Squeeze the mozzarella in paper towels to remove as much moisture as possible, then slice it thinly. Set aside.

COOKING

  1. For the tuna cream: Drain the can of tuna so there’s no water left. Place the tuna in a medium-sized bowl. Mix it with mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Now chop the pickle into small pieces and add it to the bowl. Finely chop the dill and chives and add them to the bowl as well. Peel and finely chop the garlic clove, or press it into the bowl. Mix everything together. Season to taste and set aside.
  2. Heat a pan over medium heat without adding any additional fat. Meanwhile, spread a little butter on two slices of bread. Place the bread slices in the pan, buttered side down. Spread each with half of the tuna cream, then top with the red onions. Add half of the mozzarella and a slice of cheddar cheese to each. Top with the jalapeño slices. Let it all cook for a few minutes on low to medium heat.
  3. Meanwhile butter the other two bread slices. Once the bottom of the bread in the pan is golden brown and crispy, place the other bread slices, buttered side up, on top of the sandwiches in the pan. Use a spatula to lift the sandwich and quickly flip it, so it can brown on the other side.
  4. Let everything cook for another 5-8 minutes on low heat, allowing the cheese to melt and the bread slice to become crispy.
  5. Remove from the pan and cut in half. Serve immediately, drizzle with Tabasco to taste and enjoy your pieces of happiness.

Notes

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

  • Prep Time: 5 min
  • Cook Time: 15 min

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Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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German Bacon Pancake

German Bacon Pancake

von | Apr. 15, 2024 | COMFORT FOOD, CRISPY & CRUNCHY, DINNER, FLUFFY, GERMAN, OMNIVORE, UP TO 30 MINUTES

German Bacon Pancake

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.

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

TOTAL TIME

30 min

SERVES

2 pancakes

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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!

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

Kimberly the Zett Signature

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

 

 

German Bacon Pancake
German Bacon Pancake

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-53a27414 { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-53a27414 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
German Bacon Pancake

German Bacon Pancake

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

Description

GOOD TO HAVE ON HAND

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

 

Ingredients

Units Scale
BATTER
  • 125 grams all-purpose flour
  • 125 milliliters whole-fat milk
  • 2 eggs
  • 1/2 tsp salt
FRYING
  • 70 grams bacon
  • 2 tsp clarified butter
TOPPINGS
  • chives
  • cress
  • majoram
  • black pepper

Instructions

  1. Cut the bacon strips in half or thirds – depending on your preference.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Cook Time: 30 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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MORE PIECES OF HAPPINESS

Potato Soup with Bacon & SausagePotato Soup with Bacon & Sausage Boeuf Bourguignon with Mashed Potatoes & Pearl OnionsBoeuf Bourguignon with Mashed Potatoes & Pearl Onions Cilantro Lime Beef QuesadillasCilantro Lime Beef Quesadillas Crispy Chicken with Peanut Coconut Sauce & Edamame SlawCrispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Asparagus Caramalized Leeks Flatbread with Parmesan & Ricotta

Asparagus Caramalized Leeks Flatbread with Parmesan & Ricotta

von | Apr. 12, 2024 | ASPARAGUS, BREAD, CRISPY & CRUNCHY, DINNER, DINNER PARTY, DOUGH, GARLIC, LEEKS, OVER 120 MINUTES, VEGETABLES, VEGETARIAN

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

Asparagus Caramalized Leeks Flatbread with Parmesan & Ricotta

JUMP TO RECIPE
JUMP TO VIDEO

April 12, 2024 by Kimberly

Crispy dough, creamy cheese, buttery leeks, and shaved asparagus. This one’s giving farmers market fantasy meets lazy dinner. It tastes like you definitely own linen napkins, even if you don’t.

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

TOTAL TIME

2 hrs + 30 min

SERVES

4 flatbreads

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Ready to transform your pizza night? This Asparagus Caramelized Leeks Flatbread with Parmesan & Ricotta is a game-changer! It combines the earthy sweetness of caramelized leeks with the fresh, green crunch of asparagus, all beautifully balanced with the richness of Ricotta and Parmesan. Perfect for those who love adding a sophisticated twist to their homemade pizzas, this recipe is sure to impress your taste buds and guests alike.

This flatbread shines brightest when served fresh out of the oven. Slice it up for a cozy family dinner, or cut it into smaller pieces for a classy appetizer at your next gathering. Pair it with a crisp white wine or a light beer to complement its gourmet toppings. Don’t forget to garnish with some fresh micro greens or arugula for that extra pop of flavor and color!

Leftovers can be stored in the refrigerator for up to three days. Reheat in a preheated oven at 190°C/375°F for about 10 minutes or until heated through.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta
Asparagus Caramalized Leeks Flatbread with Parmesan & Ricotta

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-4b2af592 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-4b2af592 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

Asparagus Caramalized Leeks Flatbread with Parmesan & Ricotta

  • Author: Kimberly
  • Total Time: 165 min
  • Yield: 4
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • peeler
  • cheese grater
  • big bowl
  • oven-safe dish with a lid (or aluminum foil)
  • small pan
  • oven
  • cling film

Ingredients

Units Scale
PIZZA DOUGH
  • 600 grams pizza flour (or type 00)
  • 400 milliliters lukewarm water
  • 2 tsp salt
  • 7 grams active instant dry yeast
BAKED GARLIC
  • 1 garlic bulb
  • 1/4 tsp chili flakes
  • 1/4 tsp salt
  • 3 tbsp olive oil
CARAMALIZED LEEKS
  • 1 leek
  • 2 tsp butter
  • pinch of salt
BAKED TOPPINGS
  • 500 grams green asparagus
  • 80 grams parmesan
  • 2 tsp fresh thyme
OTHER TOPPINGS AFTER BAKING
  • ricotta cheese
  • cress
  • pine nuts
  • fresh lemon juice
  • olive oil
  • black pepper

Instructions

  1. In a large bowl, mix flour, salt, and yeast. Make a well in the center, pour in lukewarm water, and stir everything together with a wooden spoon until everything just came together and you get a sticky dough. Cover the bowl tightly with cling film and let the dough rest for 10 minutes.

  2. Now remove the cling film and do a round of stretch and folds: grab the dough from all four sides, lift each section, and fold it into the center. Wet your hand with lukewarm water each time to keep things from sticking. Cover the bowl again, rest for another 10 minutes, and repeat the stretch and fold. Cover once more and let the dough rise at room temp for 1 hour. Do one last round of stretch and folds after that hour, cover again, and let it rest for another hour.

  3. Meanwhile, slice off the top of the bulb to expose the cloves. Place in an oven-safe dish, drizzle with 3 tbsp olive oil, sprinkle with ¼ tsp chili flakes and ¼ tsp salt. Cover and bake at 250°C / 482°F for 45 minutes.

  4. Now wash the asparagus and snap off the woody ends. Use a peeler to shave thin ribbons from the stalks, leaving the heads intact. Set both aside. Wash the leek and slice it into thick rings, try to keep the rings whole. Set aside. Grate the Parmesan, finely chop the thyme, and halve the lemon.

  5. Next toast pine nuts in a dry pan over medium heat until golden. Transfer to a bowl and set aside. Wipe out the pan, add 2 tsp butter, and melt over low-medium heat. Gently place in the leek rings and cook for 10–15 minutes until the bottom is golden and the leeks are soft. Flip carefully and cook another 5 minutes. Set aside.

  6. Once the garlic is cool, squeeze the cloves out into the oil, mash it all together into a paste, and set aside. Preheat your oven to 230°C / 446°F (fan).

  7. Lightly flour a piece of parchment paper. Divide your dough into 4 pieces. Take one, place it on the parchment, dust the top with flour, and gently press it out with your fingers until it resists stretching (about 1.5 cm / ½″ thick). Drizzle olive oil over the dough. Top with grated Parmesan, a bit of garlic paste, asparagus shavings + heads, and a few caramelized leek rings. Sprinkle with thyme. Bake for 20 minutes until golden and crispy.

  8. Fresh out of the oven, finish with dollops of ricotta, toasted pine nuts, microgreens, cracked pepper, a squeeze of lemon, and (optional) a final drizzle of olive oil. Slice and serve!

  • Passive Time: 120 min
  • Cook Time: 45 min

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Honey Mustard Pretzel Bites

Honey Mustard Pretzel Bites

von | Apr. 5, 2024 | BREAD, CRISPY & CRUNCHY, SNACKS, UP TO 30 MINUTES, US AMERICAN, VEGETARIAN

Honey Mustard Pretzel Bites

Honey Mustard Pretzel Bites

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April 5, 2024 by Kimberly

Indulge in Honey Mustard Pretzel Bites – a sweet, tangy, and utterly addictive snack! Perfect for parties or snacking.

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

TOTAL TIME

25 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Welcome to the irresistible world of Honey Mustard Pretzel Bites, your new favorite snack. These bite-sized delights are the perfect combination of crunchy pretzel goodness and the sweet tang of honey mustard. They’re so easy to make and even easier to devour!

Serve them in a big bowl for a casual gathering. They’re the perfect companion to your favorite craft beer or a crisp, refreshing soda. Whether it’s game day, movie night, or just a regular Tuesday, these pretzel bites will be the star of the show.

Keep any leftovers (if there are any!) in an airtight container at room temperature. They’ll stay fresh and crunchy for up to a week, ready to satisfy those snack cravings anytime.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Honey Mustard Pretzel Bites
Honey Mustard Pretzel Bites

LET’S MAKE A PIECE OF HAPPINESS

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Honey Mustard Pretzel Bites

Honey Mustard Pretzel Bites

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized pot

 

Ingredients

  • 2 soft pretzels
  • 1 tbsp butter
  • 1 tbsp honey
  • 1 onion
  • 2 garlic cloves
  • 1.5 tbsp dijon mustard
  • 1 tbsp white wine vinegar
  • 1/2 tsp turmeric
  • 1 tsp salt

Instructions

  1. Cut the pretzels into small pieces and set them aside.
  2. Peel the garlic cloves.
  3. Just cut off the „top“ of the onion and then peel it, so it stays whole.
  4. Now grate the onion and garlic cloves directly into the pot using a grater.
  5. Also add the following ingredients to the pot: 1 tablespoon of butter, 1 tablespoon of honey, 1 tablespoon of white wine vinegar, 1.5 tablespoons of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of turmeric.
  6. Stir everything together and heat on medium until the butter has melted and a yellow mixture has formed. Then add the pretzel pieces to the pot and stir until all the pieces are coated with the sauce.
  7. Place the pretzel pieces on a baking sheet lined with parchment paper and bake at 180°C (360°F) for about 15-18 minutes until crispy.
  8. Remove the baking sheet from the oven, let the pretzel pieces cool down, and enjoy.
  • Passive Time: 15 min
  • Cook Time: 10 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

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