Virgin Passionfruit Margarita

Virgin Passionfruit Margarita

by | Mar 23, 2025 | BEVERAGES, DINNER PARTY, EASY, MEXICAN, PASSIONFRUIT, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGAN

Virgin Passionfruit Margarita

Virgin Passionfruit Margarita

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March 23, 2025 by Kimberly

Sip into a tropical escape with this zesty, alcohol-free passionfruit concoction. It’s like a mini-vacation in a glass. Tangy, refreshing, and effortlessly cool. Perfect for those sunny vibes without the buzz.

10 MINUTES

EASY

VEGAN

 

MEXICAN

 

2 PORTIONS

REFRESHING

DINNER PARTY

BEVERAGES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving a tropical getaway without leaving your backyard? This vibrant, alcohol-free drink blends the exotic taste of passionfruit with zesty lime and a hint of sweetness, delivering a refreshing experience that’s so indulgent.

How to serve
The finishing touch? A juicy half of passionfruit floating on top—because why not go all in? A little spoon is optional but highly recommended, because scooping out those passionfruit seeds mid-sip just hits different.

How to store
While this drink is best enjoyed fresh, you can prepare the passionfruit and lime mixture in advance. Store it in an airtight container in the refrigerator for up to two days. When ready to serve, simply pour over ice, top with sparkling water, and garnish as desired.

Hi, I'm Kimberly!

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!

 

 

Virgin Passionfruit Margarita
Virgin Passionfruit Margarita
Virgin Passionfruit Margarita
“Let’s make a piece of happiness”
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Virgin Passionfruit Margarita

Virgin Passionfruit Margarita

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small plate
  • cocktail glasses
  • cocktail shaker

Ingredients

RIM SPICES
  • chili flakes
  • lime zest
  • salt
  • lime juice
DRINK
  • 4 tbsp passionfruit purée
  • 2 tsp agave syrup
  • juice of 2 limes
  • crushed ice

Instructions

  1. Prepare the rim spices on a flat plate by zesting a fresh lime and mixing it with dried chili and a pinch of salt.
  2. Prep the glasses by rubbing a lime wedge around the rim, then dipping the glass into the lime-chili-salt mixture to create a flavorful edge. Set the glasses aside.
  3. In a cocktail shaker, combine freshly squeezed lime juice, passionfruit purée, and agave syrup. Add a handful of ice cubes and shake well until chilled.
  4. Take a prepared glass and add a few ice cubes. Strain the shaken mixture into the glass, then top it off with sparkling water.
  5. Cut a passionfruit in half and place one half into each drink for that final tropical touch.
  6. Note: If you’d like to enjoy this drink with alcohol, simply add 1 shot of tequila while shaking. Just like that, your virgin margarita transforms into a classic passionfruit margarita!
  • Cook Time: 10 min

Passionfruit Soda

Passionfruit Soda

by | Mar 22, 2025 | BEVERAGES, EASY, PASSIONFRUIT, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGAN

Passionfruit Soda

Passionfruit Soda

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March 22, 2025 by Kimberly

A tropical dream in a glass! Tangy passionfruit purée meets crushed ice and sparkling water for the ultimate refreshing sip. Simple, effortless, and ridiculously good. This is peak summer energy.

5 MINUTES

EASY

VEGAN

INT.

1 GLASS

REFRESHING

EVERYDAY

 BEVERAGES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving a refreshing escape to the tropics? This delightful beverage combines the exotic flavor of passionfruit with the effervescence of sparkling water, offering a revitalizing experience that’s both simple to craft and utterly satisfying.

How to serve
To elevate your drinking experience, consider serving this beverage in a chilled glass garnished with a slice of fresh lime or a sprig of mint.

How to store
For the best flavor, it’s recommended to prepare this drink fresh. However, if you have leftover passionfruit purée, store it in an airtight container in the refrigerator for up to two days. When ready to enjoy again, simply blend with fresh sparkling water and ice

Hi, I'm Kimberly!

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”
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Passionfruit Soda

Passionfruit Soda

  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 1
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Description

RECOMMENDED EQUIPMENT

  • tall glass
  • straw

Ingredients

Units Scale
  • 300 milliliter sparkling water
  • 3 tbsp passionfruit purée
  • crushed ice

Instructions

  1. Pour the passionfruit purée into the glass. Fill with ice cubes and top with sparkling water.
  2. Stir with a straw and enjoy!
  • Cook Time: 5 min

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

by | Mar 15, 2025 | EASY, FISH, LUNCH, MEXICAN, OMNIVORE, PASSIONFRUIT, PROTEINS, REFRESHING, SALADS, SHRIMPS, SPRING, SUMMER, UP TO 30 MINUTES

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

25 MINUTES

EASY

OMNIVORE

MEXICAN

2 PORTIONS

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

How to serve
These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

How to store
Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly!

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!

 

 

Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
“Let’s make a piece of happiness”
Print
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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 tacos / 2 portions
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • oven
  • aluminum foil
  • large pan
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale
SHRIMPS SAUCE
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp avocado oil
  • 2 garlic cloves
  • 1 fresh chili
  • 1/4 tsp cayenne pepper
  • 1 tbsp butter
PASSIONFRUIT LIME SLAW
  • 200 grams white cabbage
  • 5 grams fresh cilantro
  • 1 red onion
  • 100 grams yogurt
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste
OTHER INGREDIENTS
  • 4 corn tortillas
  • fresh cilantro, for topping
  • scallions, for topping

Instructions

  • Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
  • Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
  • Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
  • Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
  • Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
  • Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
  • Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.
  • Cook Time: 25 min

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

by | Mar 14, 2025 | CORN, EASTER, EASY, FETA, LUNCH, MANGO, PASSIONFRUIT, REFRESHING, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

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March 14, 2025 by Kimberly

Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.

25 MINUTES

EASY

VEGETARIAN

INT.

2 PORTIONS

REFRESHING

EASTER

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.

How to serve
This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.

How to store
Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.

Hi, I'm Kimberly!

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!

 

 

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
“Let’s make a piece of happiness”
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Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

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

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • kitchen brush
  • large bowl
  • sharp knife
  • cutting board

Ingredients

Units Scale
CORN ON THE COB SALAD
  • 150 grams white cabbage
  • 100 grams romaine lettuce
  • 1 mango
  • 1 yellow bell pepper
  • 1 shallot
  • 100 grams feta cheese
  • 1/2 fresh yellow chili
  • handful fresh cilantro
DRESSING
  • 3 tbsp olive oil
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste

Instructions

  1. Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
  2. While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
  3. Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
  4. Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
  5. Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.
  • Cook Time: 25 min

Chocolate Mint Oil

Chocolate Mint Oil

by | Dec 20, 2024 | 30 TO 60 MINUTES, ADVANCED, CHOCOLATE, ENGLISH, HERBACEOUS, HERBS, MICHELIN, MINT, OILS, REFRESHING, VEGAN

Chocolate Mint Oil

Chocolate Mint Oil

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December 20, 2024 by Kimberly

This infused oil is minty-fresh and oh-so-delicious, even if the chocolate vibes didn’t show up. Perfect for drizzling on salads or desserts – it’s a happy accident you’ll love.

40 MINUTES

ADVANCED

VEGAN

ENGLISH

40 PER TSP

REFRESHING

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Not every recipe turns out as expected, but sometimes the result is even better! This Chocolate Mint Oil was supposed to capture both chocolate and mint flavors, but only the fresh, vibrant mint transferred – and honestly? It’s absolutely delicious. The cocoa nibs didn’t quite make the impact I hoped for, but the minty finish is so versatile and refreshing. Perfect for sweet and savory dishes, this oil still deserves a spot in your kitchen.

How to serve
Drizzle this minty oil over fresh salads for a herby twist or use it to finish a dessert like brownies, ice cream, or fruit salads. It also works as a light drizzle over roasted vegetables, adding a subtle mint freshness to balance the flavors. For an unexpected yet delicious pairing, try it with lamb or feta cheese for a Mediterranean-inspired vibe. Versatile and fresh, it’s a little experiment gone right. For an extravagant dessert with a wow factor, you absolutely have to try this oil on my Vanilla Parfait with Chocolate Soil!

How to store
Store this infused oil in a clean, airtight bottle in the fridge for up to one week.

Hi, I'm Kimberly!

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!

 

 

Chocolate Mint Oil
Chocolate Mint Oil
Chocolate Mint Oil
“Let’s make a piece of happiness”
Print
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Chocolate Mint Oil

Chocolate Mint Oil

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 1 cup / 250 ml
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine mesh strainers
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 15 grams cocoa nibs
  • 15 grams fresh mint
  • 250 milliliter rapeseed oil

Instructions

  1. Put cocoa nibs and leaves of the mint into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
  • Passive Time: 30 min
  • Cook Time: 10 min

Vanilla Cupcakes with Pink Dragonfruit Frosting

Vanilla Cupcakes with Pink Dragonfruit Frosting

by | Sep 24, 2024 | 30 TO 60 MINUTES, CUPCAKE, DESSERT & SWEETS, EASY, FRUITY, PICNIC, REFRESHING, SWEET, TEA TIME, VALENTINE'S DAY, VEGETARIAN

Vanilla Cupcakes with Pink Dragonfruit Frosting

Vanilla Cupcakes with Pink Dragonfruit Frosting

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September 24, 2024 by Kimberly

These fluffy cupcakes melt in your mouth, with a pop of vibrant pink frosting that’s sweet and tropical. They’re perfect for adding a little joy to your day.

60 MINUTES

EASY

VEGETARIAN

INT.

276 PER CUPCAKE

SWEET

PICNIC

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving a dessert that’s light, fun, and full of flavor, these cupcakes are where it’s at. They have the perfect balance of soft, fluffy vanilla goodness, paired with a vibrant, fruity frosting that’ll bring some serious color to your table. This treat is ideal for anyone who loves a sweet surprise with a tropical twist. Whether it’s a casual afternoon snack or a party-ready dessert, these cupcakes are guaranteed to be a crowd-pleaser.

How to serve
These cupcakes are best enjoyed fresh and slightly chilled, which keeps the frosting from getting too soft. Pair them with a cold glass of milk or a refreshing iced tea for a delicious treat. They’re a great addition to a picnic, birthday party, or even just as an afternoon pick-me-up with your coffee. For a bit of extra flair, garnish with some fresh fruit slices or edible flowers for that wow factor.

How to store
Store any leftover cupcakes in an airtight container in the fridge for up to three days. If you want to keep them longer, freeze them without the frosting for up to two months. Just thaw and frost when ready to enjoy!

Hi, I'm Kimberly!

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!

 

 

Vanilla Cupcakes with Pink Dragonfruit Frosting
Vanilla Cupcakes with Pink Dragonfruit Frosting
Vanilla Cupcakes with Pink Dragonfruit Frosting
“Let’s make a piece of happiness”
Print
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Vanilla Cupcakes with Pink Dragonfruit Frosting

Vanilla Cupcakes with Pink Dragonfruit Frosting

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 18 cupcakes
Print Recipe

Description

Recommended Equipment

  • cupcake tin
  • cupcake liners
  • two mixing bowls
  • electric mixer
  • fine mesh strainer
  • piping bag

Ingredients

Units Scale
CUPCAKE BATTER
  • 2 eggs
  • 200 grams white sugar
  • 115 grams butter
  • 2 tsp vanilla extract
  • 235 grams all-purpose flour
  • 120 milliliters full-fat milk
  • 1.5 tsp baking powder
  • pinch of salt
PINK DRAGONFRUIT FROSTING
  • 150 grams cream cheese
  • 80 grams butter
  • 1 tsp vanilla extract
  • 300 grams powdered sugar
  • 50 grams flesh of a pink dragonfruit

Instructions

  1. Prepare the cupcake tin by lining it with cupcake liners. Set it aside. Preheat the oven to 175°C / 350°F.
  2. In a mixing bowl, use an electric mixer to combine the eggs and sugar until they come together. Then, add the vanilla extract and softened butter. Mix everything until it’s well combined.
  3. Sift the flour, salt, and baking powder into another bowl using a fine mesh strainer. Measure the milk. Now, in 4 additions, alternately add the milk and flour mixture to the butter-sugar-egg mixture, mixing after each addition. Don’t overmix, or the batter will become tough.
  4. Use a cookie scoop or a spoon to portion the batter into the liners. Fill each about 2/3 full so the cupcakes don’t rise over the edges while baking.
  5. Bake the cupcakes for 18-20 minutes. They’re done when you insert a toothpick into the center, and it comes out clean, without any batter sticking to it.
  6. Let the cupcakes cool on a wire rack.
  7. Meanwhile, prepare the frosting. Dice the pink dragon fruit and place it in a medium-sized bowl. Add the cream cheese, butter, vanilla extract, powdered sugar, and a pinch of salt to the bowl. Use an electric mixer to blend everything into a creamy mixture. If the frosting is too soft to hold its shape, place the bowl in the fridge for about 20 minutes.
  8. Fill a piping bag with the frosting and decorate the cupcakes. Optionally, garnish with a few pieces of dragon fruit.
  • Passive Time: 40 min
  • Cook Time: 20 min

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