German Bacon Pancake

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

German Bacon Pancake

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April 15, 2024 by Kimberly

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



30 MINUTES



EASY



OMNIVORE



GERMAN



512 PER PANCAKE



CRISPY
FLUFFY
COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

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

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

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

Hi, I'm Kimberly.

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 2 PANCAKES

Batter

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

FRYING

70g bacon (2.5 oz)
2 tsp clarified butter

TOPPINGS

chives
cress
majoram
black pepper

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

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

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

}

ACTIVE: 15 min

PASSIVE: 15 min

COOKING

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

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

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

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

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

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

von Kimberly | Apr. 12, 2024 | ALL YEAR, ASPARAGUS, BREAD, CRISPY, DINNER, DINNER PARTY, DOUGH, GARLIC, INTERMEDIATE, INTERNATIONAL, LEEKS, OVER 120 MINUTES, REFRESHING, UP TO 1000, VEGETABLES, VEGETARIAN

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

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April 12, 2024 by Kimberly

Elevate your pizza night with this Asparagus Caramelized Leeks Pizza – it’s a gourmet twist that’s simply irresistible.



3 HOURS



INTERMEDIATE



VEGETARIAN



INT.



855 PER PIZZA



CRISPY



DINNER PARTY



DINNER



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Ready to transform your pizza night? This Asparagus Caramelized Leeks Pizza 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.

How to serve:
This pizza 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!

How to store:
Leftover pizza can be stored in the refrigerator for up to three days. Reheat in a preheated oven at 375°F for about 10 minutes or until heated through. This method helps maintain the crust’s crispiness and the toppings‘ flavor.

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 PIZZAS

PIZZA DOUGH

600g flour type 00 (1.3 lbs)
400ml lukewarm water (1 + 2/3 cups)
2 tsp salt
7g 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

500g green asparagus (1.1 lbs)
80g parmesan (3 oz)
2 tsp fresh thyme

OTHER TOPPINGS

100g ricotta cheese (3.5 oz)
cress
black pepper
pine nuts
fresh lemon juice
olive oil

}

ACTIVE: 20 min

PASSIVE: 60 min

PREPARATIONS

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

To prepare the dough: mix 600g (1.3 lbs) of flour, 2 tsp of salt, and 7g of dry yeast in a big bowl. Then, make a well in the center of the flour mixture and pour in 400ml (1 + 2/3 cups) of lukewarm water. Now, for about 5-10 minutes, knead everything with your hands into a sticky dough until it all comes together. Stretch some cling film over the bowl and let the dough rest for 10 minutes. After the 10 minutes, remove the cling film and, one by one, from all four directions, grab the dough, lift and fold into the center. Wet your hand with lukewarm water for each side – this keeps the dough from sticking and makes it easier to pull. Cover the bowl again with the cling film, let the dough rest for another 10 minutes, and then give it another round of lifting and folding from the cardinal directions. Cover the bowl again with cling film stretched tight and let it rise for 1 hour at 20°-23°C (68°-73°F) room temperature. After this hour, remove the cling film for the last time, pull and fold the dough into the center from each direction again. Stretch the cling film over the bowl once more and let it rest for a final hour.
In the meantime, wash the asparagus, dry it, snap off the woody end, and shave thin slices below the head with a peeler. Set the shavings and asparagus heads aside.
Wash the leek and cut it into about 1.5 cm (1/2″) thick slices. Make sure the rings stay together. Set aside.
Grate the Parmesan into coarse pieces.
Wash and finely chop the thyme.
Halve the lemon.

}

ACTIVE: 40 min

PASSIVE: 60 min

COOKING

1. After the prep work, while the dough is rising, you can get started on making the baked garlic, toasted pine nuts, and caramelized leeks.

2. For the garlic, cut off about 1 cm (1/2″) from the top of the bulb to expose the individual cloves. Place the bulb in an oven-safe dish. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1/4 teaspoon of chili flakes and 1/4 teaspoon of salt. Cover with a lid and bake at 250°C (482°F) for about 45 minutes.

3. Heat a small frying pan over medium heat. Toast the pine nuts without adding any fat until they are golden brown, which should take a few minutes. Transfer the pine nuts to a small bowl and set aside. Wipe out the pan and place it back on the stove.

4. To caramelize the leeks, heat the small frying pan over low to medium heat and add 2 teaspoons of butter. Once melted, lay the leek rings in the pan and cook for 10-15 minutes until the bottom is golden brown and the leeks are soft. Then carefully flip each piece over, making sure the leek rings stay intact and don’t fall apart. Cook for another 5 minutes on the other side. Set the pan with the leeks aside.

5. Carefully remove the garlic from the oven and let it cool. Once it’s cool enough to handle, squeeze each clove out of its skin into the oil in the dish in which the bulb was baked. Mash the cloves well into the oil to create a garlic paste. Set aside. Now preheat the oven to 230°C (446°F) with fan.

6. Prepare a piece of parchment paper and lightly dust it with flour. Once the dough has risen, divide it into 4 equal pieces. Take one piece and place it on the floured parchment paper. Also, dust the top of the dough with a bit of flour. Gently press the dough outwards with your fingers until it can’t stretch any further, which you’ll notice when it starts to spring back quickly. The dough should be about 1.5 (1/2″) cm thick.

7. Next, spread some olive oil over the dough, followed by grated Parmesan, a bit of the garlic oil paste, then shaved asparagus slices and a few asparagus heads, and finally the leek rings. Sprinkle a little thyme over everything and bake for 20 minutes.

8. Get the pizza out of the oven and top with dollops of ricotta cheese, toasted pine nuts, microgreens, freshly ground pepper, freshly squeezed lemon juice, and optional a little more olive oil. Cut the pizza into pieces and serve.

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

Basic Meringues

von Kimberly | März 8, 2024 | 60 TO 120 MINUTES, ALL YEAR, CRISPY, DESSERT & SWEETS, EGGS, EVERYDAY, INTERMEDIATE, INTERNATIONAL, SWEET, UP TO 500, VEGETARIAN

Basic Meringues

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March 9, 2024 by Kimberly

This melt-in-your-mouth meringue is the perfect treat. Enjoy the crisp exterior and soft, marshmallow-like interior. Pure, sugary bliss awaits!



100 MINUTES



INTERMEDIATE



VEGETARIAN



INT.



43 PER PIECE



CRISPY / SWEET



EVERYDAY



DESSERT



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the ethereal world of Baiser, the classic French meringue that’s as enchanting as it is sweet. These light, airy treats are a testament to the elegance of simplicity in baking. Perfect for those who love a crisp, sugary crunch with a soft, tender heart. Whether you’re a novice or an expert baker, this easy Meringue recipe will add a touch of sophistication to your dessert repertoire.

How to serve:
Serve your freshly baked Meringue as a standalone sweet treat, or pair it with fresh berries and a dollop of whipped cream for an exquisite dessert. They’re the perfect finale to a sophisticated dinner or a delightful addition to your afternoon tea. For an extra indulgent twist, dip them in dark chocolate or sandwich with lemon curd. Let these delicate confections be the star of your next gathering!

How to store:
Store your Baiser in an airtight container at room temperature to maintain its crispness. Avoid humidity to keep them from becoming sticky. Enjoy these heavenly meringues within a week for the best texture and flavor experience.

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 30 PIECES

MERINGUES

6 fresh eggs
300g sugar (1.5 cups)
pinch of salt

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

mixer
large bowl
piping bag with star nozzle (or two spoons)
sealable container

Line two baking trays with parchment paper
Preheat the oven to 100°C (210°F) with convection (fan-assisted)

}

ACTIVE: 20 min

PASSIVE: 80 min

COOKING

1. Separate the egg whites from the yolks and start to whisk the egg whites in a grease-free bowl. Do not throw away the egg yolks. You can make cured egg yolks from them, for example. Once the egg whites start to foam, gradually add the sugar and continue to whisk until stiff. Once the sugar has dissolved and the meringue has become almost blue-white and glossy, you can tell that the meringue is ready when long peaks form on the mixer attachment.

2. Next, fill the meringue into a piping bag with a star nozzle. If you do not have a piping bag, you can also shape the meringue with two spoons. Use the piping bag to form small mounds on the parchment paper in circular motions.

3. Place the baking trays in the oven and bake for approximately 80-100 minutes (depending on the size). Occasionally open the oven door for a few seconds to allow moisture to escape. Ensure that the meringues do not turn brownish.

4. The meringues are ready when they can be easily lifted off the parchment paper. Remove the trays from the oven and let them cool completely.

5. Store the meringues in an airtight container to keep them fresh for several months.

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

Kimchi Scallion Pancake

von Kimberly | Feb. 29, 2024 | ALL YEAR, APPETIZER, CRISPY, DINNER, EASY, EVERYDAY, KOREAN, UP TO 30 MINUTES, UP TO 750, VEGAN, ZESTY

Kimchi Scallion Pancake

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February 29, 2024 by Kimberly

Experience the sizzling joy of a Kimchi Scallion Pancake! Perfect for sharing, these crispy delights blend zesty kimchi and fresh scallions for a mouthwatering treat.



20 MINUTES



EASY



VEGAN



KOREAN



555 PER DUMPLING



CRISPY / ZESTY



EVERYDAY



DINNER / APPETIZER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the flavorful world of Korean cuisine with my Kimchi Scallion Pancakes! These savory pancakes offer a delightful combination of tangy kimchi and aromatic scallions, pan-fried to golden perfection. Whether you’re a seasoned foodie or new to Korean flavors, these pancakes are sure to spice up your mealtime!

How to serve:
Serve these sizzling Kimchi Scallion Pancakes hot off the pan for the best experience. They’re perfect as a hearty breakfast, a unique appetizer, or a side dish for your main meals. Pair them with a dipping sauce made from soy sauce, sriracha and lemon juice to elevate their flavor. Cut them into wedges, and share the joy with friends and family.

How to store:
Store leftover pancakes in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. They’ll stay fresh for up to two days. Reheat in a pan over medium heat to retain their crispiness and flavor.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PANCAKES

DOUGH

100g kimchi (1/2 cup)
3 spring onions
100g all-purpose flour (3/4 cup)
20g cornstarch (1 tbsp)
1/2 tsp turmeric
1/4 tsp baking powder
1/4 tsp salt
100ml water (3.5 fl oz)

ADDITIONAL

2 tsp clarified butter

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium bowl
medium sized pan

Roughly chop the kimchi and place in a medium-sized bowl with 2 tbsp of its marinade.
Wash the spring onions and cut into fine strips. Set aside a small portion of the green strips as a topping for later. Add the rest to the bowl.

}

ACTIVE: 15 min

PASSIVE: –

COOKING

1. Now add the flour, cornstarch, water, salt, turmeric and baking powder to the kimchi and spring onions in the bowl and mix to form a smooth batter.

2. Heat a medium-sized frying pan with 1 tsp clarified butter. Pour half of the batter into the pan and fry on both sides until crispy. Now add another teaspoon of clarified butter to the pan and fry the second half of the batter in the pan.

3. Cut the kimchi pancake into large pieces, serve hot on a plate and top with the remaining green spring onions.

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

Classic Cucumber Salad

von Kimberly | Jan. 28, 2024 | ALL YEAR, CLASSICS, CRISPY, CUCUMBER, EASY, GERMAN, SALADS, SNACKS, UP TO 30 MINUTES, UP TO 500, VEGAN, VEGETABLES

Classic Cucumber Salad

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January 28, 2024 by Kimberly

Relish in the fresh, crisp taste of Classic Cucumber Salad, an effortlessly light and healthy dish, perfect for any meal or as a refreshing snack!



30 MINUTES



EASY



VEGAN



GERMAN



62 PER PORTION



CRISPY



CLASSIC



SALAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the timeless appeal of classic Cucumber Salad, a dish celebrated for its simplicity and freshness. This healthy salad, made with crisp cucumbers, is the epitome of a light side dish that complements any meal. Perfect for those seeking a nutritious vegetable salad that is both easy to prepare and delightfully satisfying.

How to serve:
Serving this classic Cucumber Salad is all about embracing its fresh and natural flavors. It’s an excellent addition to any table, be it for a casual lunch or a more formal dinner. This refreshing salad recipe pairs wonderfully with grilled meats, sandwiches, or as a standalone dish for a light meal. Its versatility also makes it a favorite in vegan salad ideas, appealing to various dietary preferences. For an enhanced experience, serve it chilled, allowing the flavors to meld together, creating a moreish, refreshing treat that’s sure to please any palate.

How to store:
Keep it refrigerated in an airtight container to maintain its crispness and freshness. Ideally, it should be consumed within a day or two to enjoy its optimal taste and texture. This simple salad preparation ensures that you have a healthy, ready-to-eat option on hand.

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

SALAD

1 cucumber
1 small onion
chives

DRESSING

1 garlic clove
2 tbsp olive oil
2 tbsp white wine vinegar
½ tsp sugar
1 tsp salt
chives

}

ACTIVE: 1 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

Mandolin (or sharp knife)
sealable glass
salad bowl

Wash the cucumber thoroughly.
Peel the garlic clove.

}

ACTIVE: 10 min

PASSIVE: 20 min

COOKING

1. Slice the cucumber into very thin slices. Finely chop the onion.

2. For the dressing, pour the vinegar, oil, salt, sugar and crushed garlic into a sealable jar and shake well. Flavour the dressing and season with salt and ground pepper to taste.

3. Mix the cucumber slices and onion pieces with the dressing in a bowl and leave to stand in the fridge for 20 minutes.

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

Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

von Kimberly | Jan. 25, 2024 | ALL YEAR, CHEESE, CRISPY, DINNER, EASY, EVERYDAY, INTERNATIONAL, SALADS, SALTY, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGETABLES, VEGETARIAN

Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons

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January 25, 2024 by Kimberly

Indulge in the unique taste of Grilled Romaine Salad, drizzled with zesty Lemon Yogurt Dressing and sprinkled with homemade Garlic Croutons – a true garden delight!



25 MINUTES



EASY



VEGETARIAN



INT.



384 PER PORTION



CRISPY / SALTY / UMAMI



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Step into a world of fresh and zesty flavors with this Grilled Romaine Salad, a perfect blend of smoky, tangy, and crunchy textures. This healthy salad recipe becomes a gastronomic delight when grilled, bringing out a delicious charred flavor. Drizzled with this easy yogurt dressing and topped with homemade garlic croutons, this dish is a refreshing departure from your usual salad routine, ideal for health-conscious gourmets and vegetarian salad enthusiasts alike.

How to serve:
Serving this dish is all about embracing the freshness and warmth. The grilled romaine leaves, with their slightly wilted yet crisp texture, make a perfect base for the zesty lemon flavor of the lemon yogurt dressing. The addition of crunchy, golden garlic croutons adds a delightful contrast, making every bite a perfect harmony of flavors. Serve it as a standalone light lunch or as a sophisticated side to your main course.

How to store:
If you have leftovers, keep the grilled romaine, dressing, and croutons separate. The lettuce can be refrigerated for up to two days, while the lemon yogurt dressing and garlic croutons can be stored for longer. This separation ensures that the croutons remain crunchy, and the lettuce stays fresh, allowing you to enjoy this zesty and healthy grilled romaine salad whenever you desire.

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

SALAD

2 romaine salads
2 tbsp olive oil
pinch of salt

DRESSING

4 tbsp olive oil
1 tsp white wine vinegar
1 tsp dijon mustard
1 garlic clove
3 tsp yogurt
2 tbsp grated parmesan
1 tsp lemon juice
1 tsp capers
salt & pepper to taste

CROUTONS

60g baguette
2 tbsp olive oil
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper

TOPPINGS

chives
honey
30g walnuts (1/4 cup)
30g parmesan (1/4 cup)

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
chopping board
cheese grater
sealable jar

Set the oven to the grill function at 250°C (480°F)
Wash the romaine lettuce (leave as whole) thoroughly.
Halve the lemon.
Roughly chop the walnuts.
Grate the parmesan.
Peel the garlic.
Cut the baguette into small cubes.

}

ACTIVE: 10 min

PASSIVE: 5 min

COOKING

1. For the dressing, place 1 tsp capers, 1 tsp Dijon mustard, 1 tsp lemon juice, 4 tbsp olive oil, 1 tsp white wine vinegar, 1 tbsp grated Parmesan, salt, pepper, 3 tsp yoghurt and 1 pressed garlic clove in a sealable jar. Shake everything well and set aside.

2. Slice the romaine lettuce hearts lengthways into two halves. Place the hearts flat side up on one half of a baking tray. Spread 2 tablespoons of olive oil evenly over the lettuce, rub in well with your hands and season with a little salt.

3. Place the diced baguette on the other side of the baking tray. Spread 2 tablespoons of olive oil and 1/8 teaspoon each of salt, ground pepper and garlic powder over the bread cubes. Mix well.

4. Place the baking tray in the oven and grill for 5-7 minutes.

5. Remove the baking tray from the oven and arrange the salad on large plates. Top with the croutons and drizzle with the dressing. Top with chopped walnuts, coarsely grated Parmesan slices, chives, a little honey and freshly ground black pepper.

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

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