Green Herb Salad with Peas & Pickled Onions

Green Herb Salad with Peas & Pickled Onions

von | Juli 1, 2024 | DINNER PARTY, EASY, EVERYDAY, INTERNATIONAL, LETTUCE, ONION, PEAS, REFRESHING, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Green Herb Salad with Peas & Pickled Onions

Green Herb Salad with Peas & Pickled Onions

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July 1, 2024 by Kimberly

Freshen up your meal with a vibrant green herb salad! Crunchy, zesty, and bursting with flavor, it’s a refreshing twist that’ll make your tastebuds dance.

20 MINUTES

EASY

VEGETARIAN

INT.

62 PER PORTION

REFRESHING

EVERDAY

SALAD

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Elevate your salad game with this green herb salad, a lush blend of romaine and butter lettuce mixed with sweet peas and tangy pickled onions, all dressed in a light, herb-infused yogurt dressing. It’s a garden-fresh delight that captures the essence of spring in every bite.

How to serve
This salad shines brightest when served fresh. Toss the crisp lettuces with the peas and pickled onions just before serving and sprinkle generously with dill, chives, and tarragon for that extra burst of freshness. It’s perfect alongside a grilled fish or as a standalone dish that’s both fulfilling and light.

How to store
Best enjoyed immediately, however, if you have leftovers, keep them separate in an airtight container in the fridge. The salad stays fresh for about two days, but it’s ideal to add the dressing just before serving to maintain crispness.

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!

 

 

Green Herb Salad with Peas & Pickled Onions
Green Herb Salad with Peas & Pickled Onions
„Let’s make a piece of happiness“
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Green Herb Salad with Peas & Pickled Onions

Green Herb Salad with Peas & Pickled Onions

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  • Author: Kimberly
  • Total Time: 20 minutes
  • Yield: 4 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • large salad bowl
  • medium-sized bowl
  • small bowl
  • measuring spoons

Ingredients

Units Scale

SALAD

  • 1 butter lettuce
  • 1 romaine lettuce
  • 100 grams frozen peas
  • 1 red onion
  • 1.5 tbsp fresh dill
  • 1.5 tbsp fresh chives
  • 1.5 tbsp fresh tarragon

DRESSING

  • 150 grams yogurt
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • 1/2 tsp dijon mustard
  • salt & pepper to taste

Instructions

  1. Cut romaine and butter lettuce into bite-sized pieces, wash thoroughly, and spin dry. Place in a large salad bowl.
  2. Also wash chives, dill, and tarragon, dry, and finely chop. Add to the salad in the bowl.
  3. Fill a small bowl with frozen peas and pour hot water over them to cover and then set aside.
  4. In the meantime, in a separate bowl, prepare the dressing. Mix yogurt, lemon juice, peeled and pressed garlic cloves, and Dijon mustard together. Season with salt and pepper to taste.
  5. Drain the peas in a sieve and rinse with cold water. Let them drain and then add them to the salad bowl. Peel the red onion and slice it into very fine strips.
  6. Pour the dressing over the salad and top with the sliced red onions. Enjoy the salad immediately.

Notes

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

  • Cook Time: 20 min

Radish Cucumber Butter

Radish Cucumber Butter

von | Juni 24, 2024 | APPETIZER, BUTTERY, CUCUMBER, DIPS & SPREADS, EASTER, EASY, EVERYDAY, FRENCH, GLUTEN-FREE, RADISH, REFRESHING, SNACKS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Radish Cucumber Butter

Radish Cucumber Butter

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June 24, 2024 by Kimberly

Whip up magic in your kitchen with this fresh, zesty butter blend! Perfect for giving a crunchy, creamy twist to any snack or sandwich.

10 MINUTES

EASY

VEGETARIAN

FRENCH

96 PER PORTION

BUTTERY

EVERDAY

DIPS & SPREADS

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Radish cucumber butter combines the crisp freshness of radishes and cucumbers with creamy butter to create a spread that’s both light and invigorating. It’s a delightful way to add a burst of spring flavor to any dish.

How to serve
This versatile butter is perfect slathered on warm bread, used as a savory topping for steamed vegetables, or as a refreshing twist in sandwiches. Its light, creamy texture and vibrant flavor profile make it an excellent complement to both casual and sophisticated culinary creations.

How to store
Keep the butter refrigerated in an airtight container. It maintains its best quality for up to 3 days, ensuring you can enjoy its fresh taste over several days.

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!

 

 

Radish Cucumber Butter
Radish Cucumber Butter
„Let’s make a piece of happiness“
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Radish Cucumber Butter

Radish Cucumber Butter

  • Author: Kimberly
  • Total Time: 10 minutes
  • Yield: 10 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • deep plate
  • paper towels
  • grater

Ingredients

Units Scale
  • 4 radishes
  • 1/4 cucumber
  • 125 grams butter
  • chives
  • salt to taste

Instructions

  1. Thoroughly wash the radishes, cucumber, and chives. Set up a deep plate and finely grate the radishes into it. Squeeze out the excess moisture from the grated radishes using paper towels. Repeat the process with the cucumber.
  2. Finely slice the chives and set them aside.
  3. Dry the plate, then add the softened butter to it. Incorporate the grated radishes and cucumber, mixing well. Season with salt and sprinkle the sliced chives on top.

Notes

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

  • Cook Time: 10 min

Whipped Feta & Rainbow Veggies

Whipped Feta & Rainbow Veggies

von | Juni 20, 2024 | CARROTS, CREAMY, CUCUMBER, DIPS & SPREADS, EASY, EVERYDAY, FETA, GLUTEN-FREE, INTERNATIONAL, PEAS, RADISH, REFRESHING, SUMMER, TOMATO, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Whipped Feta & Rainbow Veggies

Whipped Feta & Rainbow Veggies

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June 20, 2024 by Kimberly

Dive into this vibrant dish of whipped feta topped with colorful rainbow veggies. It’s fresh, it’s flavorful, and it’s sure to brighten your day!

15 MINUTES

EASY

VEGETARIAN

INT.

244 PER PORTION

CREAMYEVERDAY

DIPS & SPREADS

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Who says healthy can’t be fun and delicious? This whipped feta with marinated rainbow veggies is a testament to just that. Bursting with colors and flavors, it’s the perfect pick-me-up any day!

How to serve
Serve this whipped feta as a delightful dip or spread over toasted bread. Pair it with the veggies for a mouth-watering appetizer or a light, satisfying lunch. It’s a versatile dish that plays well at your brunch table or as a snack during a busy workday.

How to store
Keep the whipped feta and marinated veggies in separate airtight containers in the fridge. They’ll stay fresh and tasty for up to five days, making them perfect for meal prep.

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!

 

 

Whipped Feta & Rainbow Veggies
Whipped Feta & Rainbow Veggies
Whipped Feta & Rainbow Veggies
„Let’s make a piece of happiness“
Print
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Whipped Feta & Rainbow Veggies

Whipped Feta & Rainbow Veggies

  • Author: Kimberly
  • Total Time: 15 minutes
  • Yield: 4 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • medium-sized bowl
  • food processor
  • measuring spoons
  • medium-sized plate

Ingredients

Units Scale

WHIPPED FETA

  • 200 grams feta cheese
  • 3 tbsp extra-virgin olive oil

RAINBOW VEGGIES

  • 1/4 cucumber
  • 4–6 cocktail tomatoes
  • 2 tbsp peas
  • 2–3 radishes
  • 1/2 carrot
  • 1 tbsp fresh dill
  • 1 tbsp fresh chives
  • 1 tbsp extra-virgin olive oil

Instructions

  • Thoroughly wash the cucumber, carrot, tomatoes, radishes, dill, and chives. Peel the cucumber and carrot and cut them into fine strips, halve the cherry tomatoes, slice the radishes thinly, finely chop the dill, and cut the chives into little rolls. Put everything into a medium-sized bowl and mix with 1 tablespoon of olive oil. If the feta cheese is very salty, I would not add any more salt to the vegetables.
  • Place the feta cheese in the food processor and turn it on. Gradually add 3 tablespoons of olive oil until the cheese is creamily blended.
  • Spread the feta on a flat plate and smooth it out. Distribute the vegetables over the cheese and serve. If you store the plate in the fridge, the cheese might harden a bit. I would recommend bringing it to room temperature before serving.

Notes

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

  • Cook Time: 15 min

Cilantro Oil

Cilantro Oil

von | Juni 4, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CILANTRO, INTERNATIONAL, MICHELIN, OILS, REFRESHING, VEGAN, ZESTY

Cilantro Oil

Cilantro Oil

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June 4, 2024 by Kimberly

Get ready to transform your dishes with cilantro oil! This vibrant, zesty oil packs a punch, adding a burst of fresh flavor to any meal.

75 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Cilantro oil is a game-changer in the kitchen! This easy-to-make, vibrant oil infuses any dish with a fresh, zesty kick. Perfect for drizzling over salads, soups, or grilled veggies, it’s a must-have for any home cook. Plus, it’s a fantastic way to use up leftover cilantro, reducing waste while adding a flavor explosion to your meals.

How to serve
Serve cilantro oil as a finishing touch to elevate your dishes. Drizzle it over roasted vegetables, mix it into salad dressings, or use it as a marinade for your favorite proteins. It’s also amazing on top of soups or stirred into grains like rice and quinoa. The possibilities are endless, making it a versatile addition to your kitchen.

How to store
Store your cilantro oil in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays and use as needed. This way, you’ll always have a burst of fresh, zesty flavor ready to enhance your meals.

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!

 

 

Cilantro Oil
Cilantro Oil
Cilantro Oil
„Let’s make a piece of happiness“
Print
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Cilantro Oil

Cilantro Oil

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT
  • blender
  • medium-sized saucepan
  • whisk
  • a bowl into which the medium saucepan fits
  • 2 medium-sized bowls
  • fine sieve
  • sealable container
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 30 grams cilantro
  • 250 milliliters unrefined / cold-pressed rapeseed oil

Instructions

  1. Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of cilantro 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 for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. Meanwhile, 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 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 no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
  5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
  6. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

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

  • Passive Time: 60 min
  • Cook Time: 15 min

Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

von | Mai 24, 2024 | DILL, EASY, EVERYDAY, FETA, INTERNATIONAL, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGETARIAN, ZUCCHINI

Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

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May 27, 2024 by Kimberly

Discover the perfect summer side dish with roasted zucchini, garlic, honey, feta, and dill. It’s tender, crispy, and irresistibly flavorful. Your taste buds will thank you!

15 MINUTES

EASY

VEGETARIAN

INT.

274 PER PORTION

REFRESHINGEVERYDAY

LUNCH

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Roasted Honey Garlic Zucchini with Feta & Dill is a summer favorite that’s sure to impress. This dish combines tender zucchini, sweet honey, and savory garlic, all topped with tangy feta and fresh dill. It’s easy to prepare and packed with flavor, making it a go-to for any meal.

How to serve
Serve this Roasted Honey Garlic Zucchini as a delightful side dish at your next BBQ or family dinner. It pairs wonderfully with grilled meats or can be enjoyed on its own as a light, healthy meal. The combination of sweet, savory, and tangy flavors will leave everyone wanting more.

How to store
To store, place any leftover zucchini in an airtight container and refrigerate. It will stay fresh for up to 2 days. Reheat in the oven to maintain its crispy texture, or enjoy it cold for a quick and tasty snack.

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!

 

 

Roasted Honey Garlic Zucchini with Feta & Dill
Roasted Honey Garlic Zucchini with Feta & Dill
Roasted Honey Garlic Zucchini with Feta & Dill
„Let’s make a piece of happiness“
Print
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Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

5 from 1 review

  • Author: Kimberly
  • Total Time: 13 minutes
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • large pan
  • sharp knife
  • cutting board
  • garlic press

Ingredients

Units Scale

ZUCCHINIS

  • 2 zucchinis
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1/4 tsp to 1/2 tsp chili flakes (depending on your preferences)

TOPPINGS

  • 2 tsp honey
  • 100 grams feta cheese
  • 2 tbsp fresh dill
  • salt & pepper to taste

Instructions

PREPARATIONS

  • Peel the garlic cloves and finely chop them or use a garlic press.
  • Roughly chop the dill set aside.

INSTRUCTIONS

  1. Wash the zucchini and trim the ends. Then, halve the zucchini lengthwise and cut them into large chunks.
  2. Heat some olive oil in a pan over medium heat. Place the zucchini pieces cut side down in the pan and sauté for a few minutes until they are crispy and golden brown. Once they’re ready, add the garlic and chili flakes. Stir everything together and let it roast for 1-2 minutes.
  3. Transfer the zucchini to a bowl and drizzle with honey, then season with salt, pepper, dill, and sprinkle feta cheese on top. Serve immediately and enjoy this piece of happiness 🙂

Notes

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

  • Prep Time: 3 min
  • Cook Time: 10 min
  • Category: VEGETABLES

Carrot Oil

Carrot Oil

von | Mai 21, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CARROTS, GLUTEN-FREE, INTERNATIONAL, MICHELIN, NUTTY, OILS, REFRESHING, VEGAN

Carrot Oil

Carrot Oil

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May 21, 2024 by Kimberly

You’ve got to try this Carrot Oil! Made with rapeseed oil and fresh carrots, it adds an amazing burst of flavor to salads and cheese.

105 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

NUTTY
REFRESHING

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Take your culinary creations to the next level with homemade Carrot Oil! This easy recipe blends the sweet earthiness of carrots with the light, nutty flavor of rapeseed oil. Perfect for drizzling over salads or adding a gourmet touch to your favorite cheeses, this carrot oil is a must-try for any foodie.

How to serve
Drizzle this vibrant carrot oil over fresh salads for an extra burst of flavor. It’s also fantastic for adding a gourmet touch to cheese platters. Just a few drops can transform simple dishes into something truly special. Experiment by using it as a finishing oil on roasted vegetables or as a dip for artisan bread.

How to store
Store your carrot oil in a dark, airtight bottle to maintain its freshness. Keep it in a cool, dry place away from direct sunlight. Properly stored, your carrot oil will stay delicious and vibrant for up to a few weeks.

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!

 

 

Carrot Oil
Carrot Oil
Carrot Oil
„Let’s make a piece of happiness“
Print
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Carrot Oil

Carrot Oil

  • Author: Kimberly
  • Total Time: 105 min
  • Yield: 250 ml / 1 cup 1x
  • Diet: Vegan
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams carrot
  • 250 milliliters unrefined/cold-pressed rapeseed oil

Instructions

  1. Peel the carrots, roughly chop them and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the carrots left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°-106°C (219°-222°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 1 hour 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

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

  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 40 min
  • Category: OILS
  • Method: COOKING
  • Cuisine: INTERNATIONAL