Whipped Feta & Rainbow Veggies

von Kimberly | Juni 20, 2024 | CARROTS, CREAMY, CUCUMBER, DIPS & SPREADS, EASY, EVERYDAY, FETA, GLUTEN-FREE, INTERNATIONAL, PEAS, RADISH, REFRESHING, SUMMER, TOMATO, UP TO 30 MINUTES, UP TO 500, VEGETABLES, VEGETARIAN

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.

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“

Cilantro Oil

von Kimberly | Juni 4, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CILANTRO, INTERNATIONAL, MICHELIN, OILS, REFRESHING, UP TO 500, VEGAN, ZESTY

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.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

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

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Instructions

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.
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.
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.
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.
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.
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

von Kimberly | Mai 24, 2024 | DILL, EASY, EVERYDAY, FETA, INTERNATIONAL, REFRESHING, SUMMER, UP TO 30 MINUTES, UP TO 500, VEGETARIAN, ZUCCHINI

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.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

Roasted Honey Garlic Zucchini with Feta & Dill

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

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Instructions

PREPARATIONS

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

INSTRUCTIONS

Wash the zucchini and trim the ends. Then, halve the zucchini lengthwise and cut them into large chunks.
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.
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

von Kimberly | Mai 21, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CARROTS, GLUTEN-FREE, INTERNATIONAL, MICHELIN, NUTTY, OILS, REFRESHING, UP TO 500, VEGAN

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.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
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

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

von Kimberly | Mai 15, 2024 | EASY, EVERYDAY, ITALIAN, PASTA, REFRESHING, SALADS, SPRING, SUMMER, TANGY, TOMATO, UP TO 30 MINUTES, UP TO 750, VEGETARIAN

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

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May 15, 2024 by Kimberly

Savor the charm of this gnocchi romaine salad combined with roasted tomatoes and parmesan in a creamy garlic-yogurt dressing – perfect for a refreshing, hearty meal!



25 MINUTES



EASY



VEGETARIAN



ITALIAN



614 PER PORTION



COMFORT FOOD
TANGY



EVERYDAY



SALAD



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Elevate your dining experience with this gnocchi romaine salad, featuring oven-roasted tomatoes and a sprinkle of parmesan, all tossed in a zesty garlic-vinegar yogurt dressing. A delightful twist on classic ingredients!

How to serve
This salad shines whether served chilled or with tomatoes fresh out of the oven and gnocchi straight from the pan, making it a delightful choice for warm days. Pair it with red wine or a chilled rosé to complement the tangy yogurt dressing, along with a bit of baguette. Perfect for picnics or light lunches.

How to store
Keep the salad fresh by storing its components separately in sealed containers in the refrigerator. It’s best enjoyed within two days to ensure the flavors stay vibrant and the gnocchi retains its texture.

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“

Radish Oil

von Kimberly | Apr. 23, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, REFRESHING, TANGY, UP TO 500, VEGAN

Radish Oil

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April 23, 2024 by Kimberly

Discover the vibrant zest of radish oil! A unique, peppery twist perfect for drizzling over salads and enhancing dishes with a burst of fresh, spicy flavor!



85 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



TANGY



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embrace the peppery kick of homemade radish oil, a dynamic and flavorful condiment that’s sure to invigorate your palate. This simple yet impactful recipe adds a unique twist to your kitchen creations, making it a must-try for food lovers looking for an exciting new flavor profile.

How to serve:
Radish oil shines when drizzled over fresh green salads, steamed vegetables, grilled fish, or eggs. It adds a deliciously spicy accent to your dishes, enhancing flavors without overpowering. For an adventurous twist, mix it into your vinaigrettes or use it as a finishing oil on soups and stews to add depth that will tantalize your taste buds.

How to store:
To preserve the freshness of your radish oil, store it in an airtight container in a cool, dark place. It will keep well for up to a week, ensuring you have this delightful condiment on hand whenever needed.

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 250ml (1 CUP)

RADISH OIL

150g red radish (5.5 oz)
250ml neutral cooking oil (1 cup)

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

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

none

}

ACTIVE: 25 min

PASSIVE: 60 min

COOKING

1. Cut both ends off the radish. Wash and dry the radishes very thoroughly and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes light pink and no pieces of red radish 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 100°-101°C (214°-215°F). Then, let the oil simmer with the lid partially on for the next 20 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 almost translucent 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.

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

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