Homemade Kimchi

Homemade Kimchi

von | Apr. 2, 2025 | ALL YEAR, EASY, KOREAN, NAPA CABBAGE, OILS & CONDIMENTS, OVER 120 MINUTES, SPICY, TANGY, UMAMI, VEGAN, WEEKNIGHT

Homemade Kimchi

Homemade Kimchi

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April 2, 2025 by Kimberly

Slightly chaotic, deeply flavorful, and kind of addictive. This spicy little side dish doesn’t ask for attention, it demands it. Make it once and suddenly you’re that person who ferments things.

45 MINUTES
+ 2 DAYS

EASY

VEGAN

KOREAN

1 JAR

UMAMI

WEEKNIGHT

CONDIMENTS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This is one of those recipes that feels a little chaotic while you’re making it. You’re chopping cabbage, blending weird things together, your kitchen smells slightly suspicious, and then magic. A few days later, you have the tangy, spicy, crunchy goodness that is homemade kimchi. It’s bold, a little wild, and honestly kind of addictive. If you’ve never made fermented food before, this is your sign. It’s easier than it looks and way more fun.

How to serve
Kimchi is one of the most iconic Korean staples for a reason. It’s a powerhouse of flavor and a probiotic dream that happens to be absolutely delicious with basically anything. My favorite way to eat this? Straight from the jar, if I’m being honest. But if we’re being civilized: layer it into rice bowls, stir into fried rice, top a savory pancake, or tuck it into sandwiches. Kimchi also loves melted cheese…trust me on this one. It’s the punchy, spicy friend that turns boring meals into actual moments. And once you start adding it to things, you won’t want to stop.

How to store
Store your kimchi in a clean, airtight container in the fridge once it’s done fermenting (after about 2–3 days). It’ll keep for weeks, actually, it gets more flavorful the longer it sits. Just make sure to use a clean fork every time, and you’re golden.

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!

 

 

Homemade Kimchi
Homemade Kimchi
„Let’s make a piece of happiness“
Print
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Homemade Kimchi

Homemade Kimchi

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  • Author: Kimberly
  • Total Time: 2 days + 45 min
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Description

RECOMMENDED EQUIPMENT

  • two large mixing bowls
  • a sharp knife
  • cutting board
  • blender
  • small saucepan
  • airtight container for storage

Ingredients

Units Scale

VEGGIES

  • 1 napa cabbage
  • 2 carrots
  • 6 green onions
  • 4 liter cold water
  • 100 grams sea salt

CHILI PASTE

  • 2 yellow onions
  • 1 apple or nashi pear
  • 1 garlic bulb
  • 1 thumb-sized piece of ginger
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp mini shrimp
  • 4 tbsp water
  • 8 tbsp gochugaru (Korean chili flakes)

RICE FLOUR SLURRY

  • 3 tbsp rice flour
  • 200 milliliter water

Instructions

  1. Quarter the napa cabbage lengthwise, then chop it into bite-sized pieces. Place it in one of the large bowls and cover completely with cold water. Add a generous amount of sea salt and mix well with your hands or a spoon. To keep the cabbage submerged, weigh it down with a plate and something heavy. Let it soak for 30–45 minutes.
  2. While the cabbage is soaking, peel and julienne the carrots. Thinly slice the green part of the scallions. Set both aside, they’ll be folded into the paste later.
  3. Peel the apple, onion, garlic, and ginger. Toss everything into a blender with a splash of water. If you’re using mini shrimp, add those now. Pour in the fish sauce and soy sauce, then blend until smooth and pulpy.
  4. Transfer the paste to your second large bowl. Stir in the gochugaru (Korean chili flakes) until the mixture is a vibrant, rich red and has a spreadable texture.
  5. In a small saucepan, combine water and rice flour to make the slurry. Heat gently, stirring constantly, until it thickens into a sticky, glue-like consistency. Let it cool for a few minutes, then stir it into the chili paste mixture.
  6. Add the sliced carrots and scallions to the paste. Stir well until everything is evenly coated and combined.
  7. Drain the soaked cabbage, rinse it under cold water, and gently squeeze out the excess liquid. Add it to the bowl with the red paste and (with gloves, highly recommended!) mix everything thoroughly until all the cabbage is coated.
  8. Spoon the kimchi mixture into a clean, airtight container. Press it down firmly to eliminate air pockets. Wipe the edges, cover with plastic wrap, and seal tightly. Leave it at room temperature for about two days to ferment.
  9. After two days, your kimchi will be lightly fermented and ready to taste. If you like it funkier and more sour, give it another day on the counter. After that, pop it in the fridge, it’ll keep for several weeks and just keeps getting better.
  • Passive Time: 2 days
  • Cook Time: 45 min

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

von | März 28, 2025 | 30 TO 60 MINUTES, ALL YEAR, ASIAN, CABBAGE, CHICKEN, CHILI, DINNER, EASY, OMNIVORE, RICE, UMAMI, WEEKNIGHT

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

40 MINUTES

EASY

OMNIVORE

ASIAN

2 PORTIONS

UMAMI

WEEKNIGHT

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

How to serve
This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

How to store
Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

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!

 

 

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
„Let’s make a piece of happiness“
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Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium pot with lid (or rice cooker)
  • two small bowls
  • shallow dish
  • sharp knife
  • cutting board
  • large pan
  • oven
  • kitchen thermometer

Ingredients

Units Scale

RICE

  • 150 grams jasmine rice
  • 100 grams coconut milk
  • 200 milliliters water

SATAY SAUCE

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp honey
  • juice of 1/2 lime
  • 100 grams coconut milk
  • 1/2 tsp dried chili flakes
  • 1 garlic clove
  • 2 tbsp water

CHICKEN

  • 300 grams chicken breast filet
  • 2 tbsp avocado oil
  • salt
  • 1 tbsp butter

CHICKEN GLAZE

  • 3 tbsp soy sauce
  • 3 tbsp passionfruit purée
  • 1 tbsp brown sugar
  • 1 garlic clove
  • 1 tsp ginger, grated
  • 1/2 fresh chili

PASSIONFRUIT GREMOLATA

  • 1 passionfruit
  • 10 grams fresh parsley
  • 5 grams fresh cilantro
  • juice of 1 lime
  • 1 garlic clove
  • 1/2 fresh chili
  • 4 tbsp olive oil
  • salt & pepper to taste

VEGGIES & TOPPINGS

  • cucumber
  • white cabbage
  • red onion
  • fresh cilantro
  • fresh chili
  • peanuts

Instructions

  1. Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
  2. In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
  3. In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
  4. Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
  5. Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
  6. Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
  7. Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
  8. Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.
  • Cook Time: 40 min

Cheese Fondue Oil

Cheese Fondue Oil

von | Dez. 23, 2024 | 30 TO 60 MINUTES, ADVANCED, CHEESE, GRUYERE, INTERNATIONAL, MICHELIN, MUSHROOMS, OILS, PARMESAN, UMAMI, VEGETARIAN, WINTER

Cheese Fondue Oil

Cheese Fondue Oil

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December 23, 2024 by Kimberly

Velvety and savory, this infused oil captures the essence of garlic and cheese, delivering pure fondue vibes. Drizzle it, dip with it, or savor it – it’s a total flavor bomb.

40 MINUTES

ADVANCED

VEGETARIAN

INT.

40 PER TSP

UMAMI

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

This oil was a fun experiment that turned into a total win! Infused with Gruyere, Parmesan, and garlic, it packs a cheesy, savory punch that’s perfect for dipping or drizzling. While the salt didn’t quite come through, the rich flavors of garlic and cheese infused beautifully into the oil, creating a gourmet touch for any meal. Whether you’re hosting friends or elevating a simple dinner, this oil is a little bottle of magic.

How to serve
Drizzle this flavorful oil over fresh bread, roasted vegetables, or pasta to take your meal to the next level. Use it as a dip for crusty baguettes or even as a topping for grilled meats. It’s also a game-changer when swirled into soups for an extra burst of richness. For cheese lovers, this oil is the ultimate gourmet hack for effortless flavor in seconds. By the way it pairs perfectly with my Cottage Pie!

How to store
Store the oil in an airtight glass container in the fridge for up to one week. Keep it away from direct sunlight to preserve the flavor. If you notice any changes in smell or texture, it’s time to make a fresh batch!

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!

 

 

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

Cheese Fondue Oil

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 1 cup / 250ml 1x
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
  • 50 grams parmesan
  • 30 grams gruyere
  • 4 garlic cloves
  • 1 tbsp sea salt
  • 250 milliliter oil

Instructions

  1. Cut the cheese into coarse pieces and peel the garlic cloves. Add everything to the blender along with the salt and oil.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 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 20 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 20 min
  • Cook Time: 15 min

French Onion Soup

French Onion Soup

von | Dez. 11, 2024 | 60 TO 120 MINUTES, BEEF, BREAD, CHEESE, DINNER, EASY, EVERYDAY, FRENCH, GRUYERE, OMNIVORE, ONION, UMAMI, WINTER

French Onion Soup

French Onion Soup

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December 11, 2024 by Kimberly

Cozy up with this rich, caramelized onion soup topped with broiled gruyere and crispy baguette. It’s warm, indulgent, and feels like a hug in a bowl.

75 MINUTES

EASY

OMNIVORE

FRENCH

455 PER PORTION

UMAMI

EVERYDAY

DINNER

WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s something magical about a bowl of caramelized onion soup. The rich, slow-cooked onions melt into a deeply savory broth that feels like pure comfort. And when you top it with a slice of crispy baguette smothered in broiled gruyere? Game over. It’s everything you need on a chilly evening. This dish takes time to build flavor, but trust me, it’s worth every minute. Cozy, rustic, and oh-so-satisfying, it’s the perfect way to warm up your soul.

How to serve
Serve this soup straight from the oven for the best experience. Ladle the rich broth into bowls, top with baguette slices, and load on the gruyere. Broil until the cheese bubbles and turns golden. Place the piping-hot bowls on a trivet or a wooden board, and serve with extra baguette for dipping. Pair it with a simple green salad or a crisp glass of white wine for a true French-inspired meal that hits all the cozy vibes.

How to store
Store leftover soup (without the bread) in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Broil baguette slices and cheese when ready to enjoy. The flavors deepen, making it even better the next day!

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!

 

 

French Onion Soup
French Onion Soup
French Onion Soup
„Let’s make a piece of happiness“
Print
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French Onion Soup

French Onion Soup

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 6 1x
Print Recipe

Description

Recommended Equipment

  • large, heavy pot with lid
  • garlic press
  • sharp knife
  • cutting board
  • grater
  • ovenproof soup bowls

Ingredients

Units Scale

SOUP

  • 800 grams onions, sliced
  • 1 tbsp butter
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 3 garlic cloves
  • 1.5 tbsp all-purpose flour
  • 150 milliliter dry white wine
  • 1 liter beef stock
  • some sprigs fresh thyme
  • 2 bay leaves
  • salt & pepper to taste

BAGUETTE

  • 12 slices of baguette
  • 300 grams Gruyere cheese
  • butter
  • garlic powder

TOPPING

  • fresh thyme
  • freshly cracked pepper

Instructions

PREPARATIONS

  • Peel the onions, halve them, and slice into thin half-rings.
  • Peel the garlic cloves; they’ll be pressed into the onions later.

INSTRUCTIONS

  1. Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.
  2. Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.
  3. Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.
  4. While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.
  5. Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.
  6. Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!
  • Prep Time: 15 min
  • Passive Time: 15 min
  • Cook Time: 45 min

Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

von | Nov. 25, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CHILI, GARLIC, INTERNATIONAL, MICHELIN, OILS, SPICY, TOMATO, UMAMI, VEGAN

Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

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November 25, 2024 by Kimberly

Transform your meals with this rich, spicy oil infused with, bold tomatoes, roasted garlic and fiery chili. A drizzle adds warmth, depth, and a kick to anything from pasta to bread.

65 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY
UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to elevate your meals with a fiery twist? This rich, aromatic oil infused with bold tomatoes, roasted garlic and spicy chili brings an irresistible warmth and depth to every bite. Perfect for drizzling over pasta or pizza, dipping crusty bread, or adding a spicy edge to your pizza. It’s not just a topping – it’s a mood. Think cozy, flavorful dinners with that extra kick of spice – effortless but unforgettable. Warning: one drizzle, and you’ll be hooked.

How to serve
This oil shines when drizzled over freshly cooked pasta, adding an instant depth of flavor. It’s also the perfect pairing for warm, crusty bread – just pour it into a small dish and dip away! Try it on pizza to give each slice a bold kick, or even as a finishing touch on roasted vegetables for a gourmet vibe. Honestly, it’s your go-to for making any meal feel a little extra without the extra effort.

How to store
Store your infused oil in a clean, airtight glass jar or bottle. Keep it in a cool, dark spot, like a pantry or cupboard, 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!

 

 

Tomato Chili Garlic Oil
Tomato Chili Garlic Oil
Tomato Chili Garlic Oil
„Let’s make a piece of happiness“
Print
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Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

  • Author: Kimberly
  • Total Time: 65 min
  • Yield: 1 cup / 250 ml 1x
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
  • 200 grams tomato
  • 6 garlic cloves
  • 1 fresh chili pepper
  • 250 milliliter avocado oil

Instructions

  1. Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 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 20 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 30 min

Leek Oil

Leek Oil

von | Nov. 7, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, LEEKS, MICHELIN, OILS, UMAMI, VEGAN

Leeks Oil

Leek Oil

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November 7, 2024 by Kimberly

Add a pop of flavor with this vibrant, earthy oil! Drizzle over soups, salads, or grilled veggies for a fresh twist that’s as tasty as it is gorgeous. Pure liquid green goodness.

65 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Leek oil is a game-changer for adding vibrant color and savory flavor to just about any dish! With its green hue and subtle, earthy taste, this oil is a simple yet elegant way to elevate soups, salads, or roasted veggies. Making it at home is easy and gives you an infusion that’s fresher and more flavorful than store-bought options. It’s a little something special for your kitchen arsenal that brings a gorgeous finish to whatever you’re cooking!

How to serve
Drizzle this leek oil over your favorite creamy soups, like potato or pumpkin, for a beautiful green swirl and an extra depth of flavor. It’s also amazing on salads – especially when paired with citrus or other fresh veggies – and makes a fantastic finishing touch on roasted or grilled vegetables. A little goes a long way, so use it as a garnish to let the green color and savory notes shine. This is the kind of touch that makes any dish feel a little more gourmet! Don’t miss out on trying it with this Chestnut Soup & Chili Cinnamon Croutons!

How to store
Store leek oil in a clean, airtight glass bottle in the fridge for up to a week. Give it a little shake before each use to keep the flavor evenly distributed. It’s best to use it fresh to enjoy the full flavor and color!

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!

 

 

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

Leek Oil

  • Author: Kimberly
  • Total Time: 65min
  • Yield: 1 cup / 250 ml 1x
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
  • 1 stalk of leek (the white part)
  • 250 milliliters oil of your choice (I’ve used avocado oil)

Instructions

  1. Roughly chop the leek, wash it and put it into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the leek left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 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 20 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Cook Time: 30 min