Lemon Broth with Pasta, Broccoli & Peas

Lemon Broth with Pasta, Broccoli & Peas

von | Jan. 10, 2024 | COMFORT FOOD, DINNER, LUNCH, PASTA, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Lemon Broth with Pasta Broccoli & Peas

Lemon Broth with Pasta Broccoli & Peas

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January 10, 2024 by Kimberly

Savor the tangy burst of Lemon Broth, mingled with tender Pasta, Broccoli, and Peas. Sprinkle Parmesan on top for a creamy finish. A delicious, nourishing delight!

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

TOTAL TIME

25 min

SERVES

2 bowls

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with this Lemon Broth with Pasta, Broccoli, and Peas, topped with Parmesan. This dish is a symphony of flavors, blending lemon juice with the wholesomeness of vegetables and pasta. Perfect for those seeking a meal that’s both nutritious and bursting with flavor, it’s an ideal comfort food for family dinners or a cozy night in.

Serve this vibrant dish hot, allowing the aromatic lemon broth to enhance the tender pasta, broccoli, and peas. The Parmesan cheese adds a creamy, indulgent touch, melting beautifully into the broth. For a perfect presentation, garnish with a sprinkle of lemon zest and fresh herbs. Pair it with a crisp white wine or a refreshing lemonade to complement the zesty flavors.

I don’t recommend making too much of the dish and keeping it in the fridge as the noodles will swell in the soup and it will become too thick.

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!

 

 

Lemon Broth with Pasta Broccoli & Peas
Lemon Broth with Pasta Broccoli & Peas

LET’S MAKE A PIECE OF HAPPINESS

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Lemon Broth with Pasta Broccoli & Peas

Lemon Broth with Pasta, Broccoli & Peas

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  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium sized pot
  • cheese grater

 

Ingredients

Units Scale
  • 200 grams Orecchiette pasta
  • 1 tbsp olive oil
  • 1 shallot
  • 2 garlic cloves
  • chili flakes
  • 700 milliliters chicken broth
  • 200 grams broccoli (fresh or frozen)
  • 200 grams frozen peas
  • 2 tbsp parmigiano reggiano
  • juice of 1/2 to 1 lemon to taste
  • salt & pepper to taste

Instructions

  1. Peel the shallot and cut into small pieces. Finely grate the Parmesan and set it aside.
  2. Heat the olive oil in a medium saucepan and fry the shallot until translucent. Then add the garlic and chilli peppers and fry briefly until fragrant.
  3. Now add the dry pasta to the pan, stir briefly and then pour in the chicken broth. Allow to cook until the pasta is still firm to the bite.
  4. Then add the broccoli and peas and cook everything until the pasta is al dente and the vegetables are cooked soft, but not too soft, they should still have a little bite. The total cooking time is approx. 15 minutes.
  5. Remove the pan from the heat and season with lemon juice, salt and pepper. Now add the Parmesan. Serve the pasta and soup in two bowls and garnish with some extra Parmesan cheese and freshly ground pepper.
  • Passive Time: 15 min
  • Cook Time: 10 min

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Apple Chia Pudding

Apple Chia Pudding

von | Jan. 9, 2024 | 30 TO 60 MINUTES, BREAKFAST, CREAMY, SWEET, VEGETARIAN

Apple Chia Pudding

Apple Chia Pudding

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January 9, 2024 by Kimberly

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

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

TOTAL TIME

40 min

SERVES

1 bowl

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

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

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

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

Hi, I'm Kimberly!

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!

 

 

Apple Chia Pudding
Apple Chia Pudding

LET’S MAKE A PIECE OF HAPPINESS

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Apple Chia Pudding

Apple Chia Pudding

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 1
Print Recipe

Description

GOOD TO HAVE ON HAND

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

 

Ingredients

Units Scale
PUDDING
  • 1/2 apple of choice - I used Cripps Pink
  • 4 tbsp chia seeds
  • 250 milliliters milk of choice (I used soy milk)
  • 2 tbsp yoghurt
TOPPINGS
  • 1/8 tsp cinnamon
  • 1/2 apple in slices

Instructions

  1. Wash, halve and core the apple. Cut one half into small pieces and place in a medium-sized bowl. Cut the other half into thin slices and set aside.
  2. Add chia seeds, milk and yogurt to the apples in the bowl. Mix everything together and place in the fridge for at least 30 minutes. You can also prepare this as an overnight dish.
  3. Take the bowl out of the fridge and top with the apple slices and cinnamon.
  • Passive Time: 30 min
  • Cook Time: 10 min

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Milk Chocolate Pudding with Chantilly Cream & Hazelnut BrittleMilk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle Baked Goat Cream Cheese & Hot Pepper JellyBaked Goat Cream Cheese & Hot Pepper Jelly White Chocolate MousseWhite Chocolate Mousse Biscoff Cinnamon Banoffee PieBiscoff Cinnamon Banoffee Pie

Pumpkin Coconut Soup

Pumpkin Coconut Soup

von | Jan. 8, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, CREAMY, SOUPS, VEGAN, WINTER

Pumpkin Coconut Soup

Pumpkin Coconut Soup

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Janaury 8, 2024 by Kimberly

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

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

TOTAL TIME

55 min

SERVES

4 bowls

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

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

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

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

Hi, I'm Kimberly!

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!

 

 

Pumpkin Coconut Soup
Pumpkin Coconut Soup

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-681c2b53 { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-681c2b53 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
Pumpkin Coconut Soup

Pumpkin Coconut Soup

  • Author: Kimberly
  • Total Time: 55 min
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

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

 

Ingredients

Units Scale
SOUP BASE
  • 1 kilogramm hokkaido pumpkin
  • 2 carrots
  • 2 potatoes
  • a small thumb-sized piece of ginger
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp clarified butter
  • 400 milliliters coconut milk
  • 700 milliliters vegetable broth
SPICES
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 grated nutmeg
  • 5 tbsp soy sauce
  • juice of half a lemon
TOPPINGS
  • parsley
  • a splash of coconut milk
  • a splash of soy sauce
  • freshly cracked black pepper
  • pumpkinseeds

Instructions

  1. Remove the seeds from the pumpkin and cut it into large pieces. If you use a Hokkaido pumpkin, you don’t need to peel it.
  2. Peel and roughly chop the carrots, potatoes, onions, ginger and garlic. Cut the lemon in half.
  3. Heat the clarified butter in a large pot and sauté the onions until translucent. Then add the pumpkin, carrot, potatoes, ginger and garlic. Sauté everything for about 5 minutes until the vegetables have taken on a little color and smell aromatic.
  4. Pour in the vegetable broth and cook for about 30 minutes until soft. Then finely puree the mixture as desired.
  5. Then stir in the coconut milk and season to taste with salt, pepper, soy sauce, lemon juice and nutmeg. Garnish with parsley, coconut milk, soy sauce and pumpkin seeds.
  • Passive Time: 30 min
  • Cook Time: 25 min

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Pomegranate Beetroot Juice

Pomegranate Beetroot Juice

von | Jan. 7, 2024 | BEVERAGES, FRUITS, REFRESHING, UP TO 30 MINUTES, VEGAN, VEGETABLES

Pomegranate Beetroot Juice

Pomegranate Beetroot Juice

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January 7, 2024 by Kimberly

Pomegranate Beetroot Juice is a healthy, tasty drink. It’s full of vitamins, lowers blood pressure, and boosts energy. Great for heart and digestive health.

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

TOTAL TIME

15 min

SERVES

1 liter / 4 cups

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the vibrant and nutritious blend of Pomegranate Beetroot Juice, a delightful concoction that promises both health and taste. This refreshing beverage merges the sweet, tangy essence of pomegranate with the earthy, rich flavors of beetroot, creating a perfect symphony for your taste buds. Not only is it a visual treat with its deep ruby color, but it’s also packed with essential nutrients that benefit your overall wellbeing.

Serve this Pomegranate Beetroot Juice chilled for a refreshing experience. It’s perfect as a morning energizer or a mid-day revitalizer. Enhance its appeal by garnishing with a slice of lemon or a sprig of mint. For a fun twist, add a splash of sparkling water to transform it into a fizzy delight. This juice pairs wonderfully with light breakfast items or as a standalone drink.

For optimal freshness, store the juice in an airtight glas bottle in the refrigerator. It’s best consumed within 2-3 days. If you notice any separation, simply shake it well before serving. Freezing is not recommended as it can alter the flavor and texture of the juice.

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!

 

 

Pomegranate Beetroot Juice
Pomegranate Beetroot Juice

LET’S MAKE A PIECE OF HAPPINESS

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Pomegranate Beetroot Juice

Pomegranate Beetroot Juice

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 1 liter
Print Recipe

Description

GOOD TO HAVE ON HAND

  • juicer & citrus press (or food processor or blender)
  • sharp knife
  • chopping board
  • funnel
  • measuring cup
  • fine sieve

 

Ingredients

  • 4 carrots
  • 2 apples
  • 2 beetroots
  • 3 oranges
  • 1 pomegranate

Instructions

  1. Wash the apples, carrots and beet thoroughly. Halve the pomegranate and oranges.

PREPARATION WITH A JUICER & CITRUS PRESS

  1. Depending on the model, cut the apples, carrots and beetroot into large pieces and place in the juicer. Pass the juice through a fine sieve and pour into a glass bottle.
  2. Squeeze the pomegranate and oranges using a citrus juicer and also pass through a fine sieve. Then pour into the glass bottle with the other juices.

PREPARATION WITH A FOOD PROCESSOR OR BLENDER

  1. Peel and roughly chop the apples, carrots and beet. Now put everything in the food processor or blender.
  2. Remove the orange flesh from the peel and add to the other fruits and vegetables. Scrape out the pomegranate and add the seeds to the food processor or blender.
  3. Blend everything at the highest setting for 30 seconds. Now pass the entire mixture through a fine sieve. If you like the pulp, you can of course skip this step.
  4. Pour the juice into a glass bottle.
  • Cook Time: 15 min

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Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

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

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

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January 6, 2024 by Kimberly

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

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

TOTAL TIME

25 min

SERVES

12 cupcakes

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

These blueberry banana cupcakes are the kind of bake that instantly fills your kitchen with the scent of something cozy and inviting. They’re incredibly soft and light, made with ripe mashed bananas that add natural sweetness and moisture, and pockets of juicy blueberries that burst gently as they bake. Each bite feels fresh and bright, yet comforting in that nostalgic, homemade way.

What makes them truly special is how effortless they are: simple ingredients, a quick batter, and a result that tastes far more impressive than the time it takes to make them. They’re the kind of cupcakes you can whip up on a slow Sunday morning or bring to a last-minute gathering—and they’ll always feel like a thoughtful, homemade treat.

Once cooled, they’re topped with a silky, slightly tangy cream cheese frosting that pairs beautifully with the fruitiness of the cupcakes. It adds just the right amount of richness without overpowering the delicate flavors. Together, it’s a combination that feels both light and indulgent—perfect for brunch, spring and summer celebrations, or any moment that needs a little piece of happiness baked into it.

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!

 

 

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting
Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-8634009c { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-8634009c 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
Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 12 cupcakes
Print Recipe

Description

GOOD TO HAVE ON HAND

  • cupcake tin
  • baking paper
  • large bowl
  • medium bowl
  • hand mixer

 

Ingredients

Units Scale
CUPCAKES
  • 3 ripe bananas
  • 50 milliliters coconut oil
  • 80 grams agave syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 180 grams all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 160 grams frozen blueberries
FROSTING
  • 230 grams cream cheese
  • 250 grams yogurt
  • 50 milliliters agave syrup
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C (350°F) and line a 12-cup cupcake tin with baking paper and set aside.
  2. In a large bowl, mash the bananas with a fork to a mash. Mix in the coconut oil, agave syrup, egg and vanilla.
  3. Now add the flour, baking soda, baking powder and salt to the bowl and mix everything together until a creamy dough forms, do not overmix. Fold in the blueberries but set aside about 1 tablespoon of them for later.
  4. Fill the cupcake tins about 2/3 full. Now bake for 16 minutes. I bake them in two batches of 6 so that the cupcakes have more room to rise.
  5. Meanwhile, prepare the cream cheese frosting. Place the cream cheese, yoghurt, agave syrup, vanilla extract and lemon juice in a mixing bowl and beat with a hand mixer until stiff peaks form and a firm cream has formed,
  6. Take the cupcakes out of the oven and leave to cool on a wire rack. As soon as the cupcakes are at room temperature, the frosting can be spread on top. Warm the remaining blueberries in a small pot or in the microwave until they turn into a sauce. Let it cool and pour the sauce over the cupcakes just before serving.
  • Passive Time: 10 min
  • Cook Time: 15 min

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Basic Vegetable Broth

Basic Vegetable Broth

von | Jan. 5, 2024 | CLASSICS, COMFORT FOOD, OVER 120 MINUTES, SOUPS, VEGAN

Basic Vegetable Broth

Basic Vegetable Broth

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January 5, 2024 by Kimberly

Vegetable broth is a delicious, nourishing base for soups and stews, made by simmering fresh veggies and aromatic herbs. It’s easy, versatile, and full of flavor!

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

TOTAL TIME

3 hrs + 30 min

SERVES

3 liters

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the magic of homemade vegetable broth! This simple, yet flavorful liquid gold is crafted by gently simmering a medley of fresh vegetables and aromatic herbs. Not only is it a healthier and most clean alternative to store-bought ones, but it also infuses your dishes with a depth of flavor that can only come from fresh, natural ingredients.

Vegetable broth is incredibly versatile. Use it as a rich base for soups and stews, adding layers of flavor to each spoonful. It’s perfect for deglazing pans, lending a savory note to sautéed dishes. Alternatively, enjoy it as a warm, comforting drink on its own, especially during chilly evenings. Mix in a dash of your favorite herbs or a squeeze of lemon for an extra zing!

Vegetable broth keeps well in the refrigerator for up to a week in a sealed container. For longer storage, the broth can be preserved in boiled jars. This way, you’ll always have handy, homemade broth ready for your next culinary adventure!

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!

 

 

Basic Vegetable Broth
Basic Vegetable Broth

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-a7e52625 { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-a7e52625 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
Basic Vegetable Broth

Basic Vegetable Broth

  • Author: Kimberly
  • Total Time: 3 hrs + 30 min
  • Yield: 3 liters
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • large pot with lid
  • large bowl (or a medium-sized pot)
  • fine sieve (or a kitchen towel)

 

Ingredients

Units Scale
VEGETABLES
  • 400 grams carrots
  • 2 onions
  • 200 grams celery root
  • 100 grams leek
  • 2 garlic cloves
HERBS & SPICES
  • 1 bay leaf
  • 1 stem thyme
  • 1 large bunch of parsley
  • 5 cloves
  • 1/4 tsp coriander seeds
  • 1 tsp black peppercorns
  • 22 grams salt (approx. 2 1/2 tsp)
  • 1 tsp clarified butter

Instructions

  1. Wash the carrots, celery root, leek and parsley thoroughly and chop everything roughly.
  2. Halve the onions and leave the skin on.
  3. Heat 1 tsp clarified butter in a large pan and fry the onions, carrots, celery root, leek and garlic cloves until they are browned.
  4. Fill the pot up with 3 liters of cold water and add the bay leaf, 5 cloves, 1 teaspoon of black peppercorns and 1 bunch of parsley.
  5. Now put the lid on and bring to the boil once at a high temperature. As soon as it boils, turn the flame down to the lowest setting and leave the liquid to simmer in the pan with the lid on for 2 hours.
  6. After the 2 hours, remove the pot from the heat. Now remove the overcooked vegetables, herbs and spices from the broth.
  7. Strain the liquid through a fine sieve or kitchen towel into a medium-sized pot. Then season with salt. Add between 5g and 7g of salt per liter of broth, depending on taste. Allow the broth to cool completely.
  • Passive Time: 3 hrs
  • Cook Time: 30 min

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MORE PIECES OF HAPPINESS

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