Mushroom Gnocchi with Sage & Truffle

von Kimberly | März 10, 2024 | 30 TO 60 MINUTES, AUTUMN, CREAMY, DATE NIGHT, DINNER, DINNER PARTY, EASY, EVERYDAY, ITALIAN, UMAMI, VEGETARIAN, WINTER

Mushroom Gnocchi with Sage & Truffle

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March 10, 2024 by Kimberly

Experience the divine blend of Mushroom Gnocchi with Sage & Truffle! A luxurious, creamy delight that’s perfect for impressing guests or indulging in a gourmet treat.



60 MINUTES



EASY



VEGETARIAN



ITALIAN



599 PER PORTION



CREAMY / UMAMI



EVERYDAY /
DINNER PARTY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the luxurious taste of Mushroom Gnocchi with Sage & Truffle, a gourmet dish that combines the earthiness of mushrooms with the sophisticated flavor of truffle and fresh sage. This creamy, dreamy recipe is perfect for a special dinner or when you’re looking to impress. Easy to prepare, it’s a culinary journey that brings a touch of elegance to your dining table.

How to serve:
Serve this Mushroom Gnocchi with a sprinkle of grated Parmesan and a drizzle of truffle oil to enhance the flavors. Pair with a crisp, green salad and a glass of white wine for a complete, refined meal. The gnocchi should be served hot, fresh from the pan, to savor the blend of sage and truffle that makes this dish stand out. Perfect for date nights or family gatherings.

How to store:
Store leftover Mushroom Gnocchi in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or microwave, adding a splash of cream or water to revive its creamy texture.

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“

INGREDIENTS

FOR 3 PORTIONS

GNOCCHI

600g fresh gnocchi (1.5 lbs)
1 tbsp salt

SAUCE

400g button mushrooms (14 oz)
15g dried porcini mushrooms (0.5 oz)
400ml vegetable stock (1.5 cups)
100ml heavy cream (3.5 fl oz)
100ml dry white wine (3.5 fl oz)
2 tbsp neutral cooking oil
16 sage leaves
4 garlic cloves
1 shallot
1 tbsp all-purpose flour
1 tsp minced truffle in oil
salt & pepper to taste

TOPPINGS

3 sage leaves
3 tbsp parmesan
cured eggyolk (optional)

}

ACTIVE: 20 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
large frying pan
medium-sized pot

Soak dried porcini mushrooms in warm water for about 30 minutes.
Clean the button mushrooms by brushing or peeling. Cut half of them into coarse pieces and slice the other half.
Pluck sage leaves from their stems, leave 3-4 whole, and slice the rest into strips.
Chop the shallot into fine pieces.
Peel and press or finely chop the garlic cloves.
Grate the Parmesan cheese.
Fill a medium-sized pot with water to cook the gnocchi later.

}

ACTIVE: 25 min

PASSIVE: 15 min

COOKING

1. Heat 2 tablespoons of neutral oil in the pan and fry the whole sage leaves in it. Remove and place on a paper towel.

2. Then add the sliced sage leaves to the pan along with the chopped shallot and the pressed garlic cloves. Fry for a few minutes on medium heat until the onions have become translucent.

3. Meanwhile, drain the porcini mushrooms and cut them into coarse pieces.

4. Now add the button mushrooms to the pan and allow them to brown without adding more fat or salt. A nice crust should form at the bottom of the pan. Once the mushrooms have turned golden brown, sprinkle 1 tablespoon of flour over them and stir until no more flour is visible. Deglaze with white wine and let it reduce briefly until the mushroom mixture has become creamy.

5. Then add the vegetable broth and the dried porcini mushrooms. Let everything simmer for about 15-20 minutes until the sauce has thickened nicely.

6. In the meantime, bring the water for the gnocchi to a boil and cook the gnocchi according to the package instructions.

7. Now add the cream and 1 teaspoon of chopped truffle to the mushroom sauce and mix well. Season with salt and pepper. Transfer the gnocchi directly from the pot to the pan with and stir well so that all gnocchi are covered with sauce.

8. Serve the gnocchi on three deep plates, sprinkle the fried sage and Parmesan over it. If desired, top with cured egg yolk.

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

Easy Dumpling Dipping Sauce

von Kimberly | März 3, 2024 | ALL YEAR, CHINESE, DIPS & SPREADS, EASY, EVERYDAY, MARINADES & SAUCES, SALTY, UMAMI, UP TO 30 MINUTES, VEGAN, ZESTY

Easy Dumpling Dipping Sauce

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March 9, 2024 by Kimberly

Dip into delight with this easy Dumpling Dipping Sauce! A perfect blend of soy sauce, sriracha, and lemon juice for an unforgettable taste.



5 MINUTES



EASY



VEGAN



CHINESE



14 PER PORTION



UMAMI / ZESTY



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Elevate your dumpling experience with this easy Dumpling Dipping Sauce! This simple yet irresistible sauce combines the umami of soy sauce, the heat of sriracha, and the tanginess of lemon juice to create a mouthwatering condiment. It’s the perfect companion for any dumpling, adding a zesty and spicy kick that will leave you craving more.

How to serve:
This versatile dipping sauce is ideal for accompanying any kind of dumplings, whether they’re steamed, fried, or boiled. Serve it in a small bowl alongside your favorite dumplings, maybe these juicy pan-fried pork dumplings, for an instant flavor upgrade. It’s also great with spring rolls, potstickers, or korean pancakes.

How to store:
Keep this Dumpling Dipping Sauce fresh by storing it in an airtight container in the refrigerator. It stays flavorful for up to five days, ensuring you have delicious dipping sauce ready whenever those dumpling cravings hit.

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 2 PORTIONS

SAUCE

2 tbsp soy sauce
1 tbsp lemon juice
1/2 tbsp sriracha

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl

none

}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Cut the lemon in half and put 1 tbsp of the lemon juice in a small bowl. Mix with 2 tbsp soy sauce and 1/2 tbsp sriracha sauce and serve with your favorite dumplings.

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

Parmesan Risotto with Mixed Mushrooms & Herbs

von Kimberly | Feb. 5, 2024 | 60 TO 120 MINUTES, AUTUMN, CHEESE, COMFORT FOOD, CREAMY, DINNER, EASY, EVERYDAY, ITALIAN, MUSHROOMS, UMAMI, VEGETARIAN, WINTER

Parmesan Risotto with Mixed Mushrooms & Herbs

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February 5, 2024 by Kimberly

Enjoy a delicious parmesan risotto with mixed mushrooms & herbs, perfect for a cozy, savory meal. It’s a simple, mouthwatering meal that everyone will love!



80 MINUTES



EASY



VEGETARIAN



ITALIAN



617 PER PORTION



COMFORT FOOD / CREAMY / UMAMI



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the comforting flavors of our Parmesan Risotto with Mixed Mushrooms & Herbs, a gourmet Italian Risotto that’s both easy to cook and irresistibly delicious. This creamy mushroom risotto, infused with the richness of Parmesan and the freshness of herbs, is a perfect representation of homemade risotto ideas. It’s a vegetarian risotto dish that combines health and taste in every spoonful.

How to serve:
To serve, present this risotto hot, garnished with extra Parmesan and a sprinkle of fresh herbs for a delightful aroma and taste. It pairs wonderfully with a crisp, green salad or a glass of white wine, making it ideal for a cozy family dinner or a sophisticated gathering. Remember, risotto is best enjoyed immediately to savor its creamy texture and rich flavors.

How to store:
For storing, keep any leftovers of this healthy mushroom meal in an airtight container in the refrigerator. It will stay fresh for up to two days. When ready to enjoy again, gently reheat it on the stove, adding a little water or broth to maintain its creamy consistency.

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 3 PORTIONS

RISOTTO

200g risotto rice (7 oz)
400ml broth, vegetable or chicken (1 + 1/2 cups)
200ml dry white wine (7 fl oz)
300ml water (1 + 1/4 cups)
100g parmesan (3.5 oz)
1 white onion
2 tbsp olive oil
1 tsp butter
salt & pepper to taste

MUSHROOMS

250g mushrooms of your choice (9 oz) – I used brown champignons, oyster mushrooms & shimeji mushrooms
50ml dry white wine (1/4 cup)
1 stem rosemary
1 stem sage
1 stem thyme
2 tbsp olive oil
1 tsp butter
salt & pepper to taste

}

ACTIVE: 20 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized pot
medium sized pan

Finely grate the Parmesan.
Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
Cut the onion into small pieces.
Pluck the herb leaves from the stalks and chop finely.

}

ACTIVE: 60 min

PASSIVE: –

COOKING

1. Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.

2. Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.

3. Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.

4. Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.

5. Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.

6. Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.

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

Truffle Mushroom Mascarpone Pasta

von Kimberly | Feb. 2, 2024 | ALL YEAR, CREAMY, DATE NIGHT, DINNER, DINNER PARTY, EASY, ITALIAN, MUSHROOMS, PASTA, TRUFFLE, UMAMI, VEGETABLES, VEGETARIAN

Truffle Mushroom Mascarpone Pasta

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February 2, 2024 by Kimberly

Experience the luxurious taste of Truffle Mushroom Mascarpone Pasta, a creamy delight that’s simple to prepare and perfect for an unforgettable gourmet experience.



55 MINUTES



EASY



VEGETARIAN



ITALIAN



644 PER PORTION



CREAMY / UMAMI



DATE NIGHT



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of gourmet cooking with my Truffle Mushroom Mascarpone Pasta, a dish that promises a luxurious taste experience. Perfect for those who adore the rich, earthy flavors of truffles and the creamy texture of mascarpone, this easy Truffle Pasta is a delightful twist on traditional Italian cuisine. Its decadent mushroom blend is sure to impress, offering a quick yet elegant meal option for any occasion.

You can use broth or stock for this dish. Just note that if you use stock, you will need to season the whole dish more strongly. As always, homemade broth or stock will make the dish taste a thousand times better than store-bought.

Chopped truffle pieces in oil and truffle oil are a much cheaper and very tasty alternative to fresh truffles. You can order the products online or in a supermarket.

How to serve:
To elevate your dining experience, serve it hot, garnished with freshly grated Parmesan and a sprinkle of herbs. Pair it with a light, crisp white wine to complement the richness of the truffles and mascarpone. It’s a Luxury Pasta Dish that’s perfect for intimate dinners or as a sophisticated centerpiece for your gatherings.

How to store:
If you have leftovers, let the pasta cool down and then store it in an airtight container. It can be refrigerated for up to 2 days. When ready to enjoy again, gently reheat it on the stove or in the microwave, adding a splash of stock or a dollop of mascarpone to retain its creamy texture. This Truffle Pasta delight remains a tantalizing treat, even as leftovers!

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 4 PORTIONS

PASTA

500g spaghettoni (1 lbs)

SAUCE

500ml vegetable or chicken broth (2 cups)
100ml white wine (1/2 cup)
100g mascarpone (3.5 oz)
200g mushrooms (7 oz)
70g parmesan (2.5 oz)
2 tsp minced truffle in oil
2 tbsp butter
1 shallot
2 garlic cloves
1-2 stems thyme

TOPPING

truffle oil

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pan
large pot

Cut the shallot into very small pieces.
Cut the mushrooms into very small pieces.
Finely grate the parmesan.
Peel the garlic cloves.

}

ACTIVE: 20 min

PASSIVE: 25 min

COOKING

1. Heat the butter with the truffle oil in a large pan. Sauté the finely chopped shallots over a medium heat for approx. 3 minutes until translucent.

2. Now add the chopped mushrooms. Allow to brown for a few minutes so that the mushrooms turn golden brown. Add the peeled garlic cloves as whole and one to two stalks of fresh thyme and sauté for 1-2 minutes. Then deglaze with white wine and let it boil for about five minutes on a medium heat, then stir.

3. Now add the hot chicken stock and cook over a medium heat until only 1/3 is left. This will take about 15 minutes.

4. In the meantime, cook the pasta in a pan in boiling salted water until al dente.

5. Now add the mascarpone to the sauce, stir and heat gently. Remove the garlic clove and thyme from the pan. Now add the chopped truffle. Stir well and remove the pan from the heat. Add 1 tbsp of butter to the sauce. Truffle butter is best for this, but normal butter will also work. Season to taste with salt and pepper.

6. Add the pasta to the sauce in the pan. Stir well. Now add the grated Parmesan and approx. 150 ml of the pasta cooking water to the pan and stir everything until creamy using tongs. This may take a few minutes. Now serve on deep plates. Top with truffle oil and a few mushrooms.

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

Grilled Romaine Salad with Lemon Yogurt Dressing & Garlic Croutons

von Kimberly | Jan. 25, 2024 | ALL YEAR, CHEESE, CRISPY, DINNER, EASY, EVERYDAY, INTERNATIONAL, SALADS, SALTY, UMAMI, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Grilled Romane Salad with Lemon Yogurt Dressing & Garlic Croutons

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January 25, 2024 by Kimberly

Indulge in the unique taste of Grilled Romaine Salad, drizzled with zesty Lemon Yogurt Dressing and sprinkled with homemade Garlic Croutons – a true garden delight!



25 MINUTES



EASY



VEGETARIAN



INT.



384 PER PORTION



CRISPY / SALTY / UMAMI



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Step into a world of fresh and zesty flavors with this Grilled Romaine Salad, a perfect blend of smoky, tangy, and crunchy textures. This healthy salad recipe becomes a gastronomic delight when grilled, bringing out a delicious charred flavor. Drizzled with this easy yogurt dressing and topped with homemade garlic croutons, this dish is a refreshing departure from your usual salad routine, ideal for health-conscious gourmets and vegetarian salad enthusiasts alike.

How to serve:
Serving this dish is all about embracing the freshness and warmth. The grilled romaine leaves, with their slightly wilted yet crisp texture, make a perfect base for the zesty lemon flavor of the lemon yogurt dressing. The addition of crunchy, golden garlic croutons adds a delightful contrast, making every bite a perfect harmony of flavors. Serve it as a standalone light lunch or as a sophisticated side to your main course.

How to store:
If you have leftovers, keep the grilled romaine, dressing, and croutons separate. The lettuce can be refrigerated for up to two days, while the lemon yogurt dressing and garlic croutons can be stored for longer. This separation ensures that the croutons remain crunchy, and the lettuce stays fresh, allowing you to enjoy this zesty and healthy grilled romaine salad whenever you desire.

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 4 PORTIONS

SALAD

2 romaine salads
2 tbsp olive oil
pinch of salt

DRESSING

4 tbsp olive oil
1 tsp white wine vinegar
1 tsp dijon mustard
1 garlic clove
3 tsp yogurt
2 tbsp grated parmesan
1 tsp lemon juice
1 tsp capers
salt & pepper to taste

CROUTONS

60g baguette
2 tbsp olive oil
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper

TOPPINGS

chives
honey
30g walnuts (1/4 cup)
30g parmesan (1/4 cup)

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
chopping board
cheese grater
sealable jar

Set the oven to the grill function at 250°C (480°F)
Wash the romaine lettuce (leave as whole) thoroughly.
Halve the lemon.
Roughly chop the walnuts.
Grate the parmesan.
Peel the garlic.
Cut the baguette into small cubes.

}

ACTIVE: 10 min

PASSIVE: 5 min

COOKING

1. For the dressing, place 1 tsp capers, 1 tsp Dijon mustard, 1 tsp lemon juice, 4 tbsp olive oil, 1 tsp white wine vinegar, 1 tbsp grated Parmesan, salt, pepper, 3 tsp yoghurt and 1 pressed garlic clove in a sealable jar. Shake everything well and set aside.

2. Slice the romaine lettuce hearts lengthways into two halves. Place the hearts flat side up on one half of a baking tray. Spread 2 tablespoons of olive oil evenly over the lettuce, rub in well with your hands and season with a little salt.

3. Place the diced baguette on the other side of the baking tray. Spread 2 tablespoons of olive oil and 1/8 teaspoon each of salt, ground pepper and garlic powder over the bread cubes. Mix well.

4. Place the baking tray in the oven and grill for 5-7 minutes.

5. Remove the baking tray from the oven and arrange the salad on large plates. Top with the croutons and drizzle with the dressing. Top with chopped walnuts, coarsely grated Parmesan slices, chives, a little honey and freshly ground black pepper.

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

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

von Kimberly | Jan. 24, 2024 | ALL YEAR, EASY, EVERYDAY, FISH, INTERNATIONAL, LUNCH, OMNIVORE, UMAMI, UP TO 30 MINUTES, VEGETABLES

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

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January 24, 2024 by Kimberly

Discover the delight of Roasted Eggplants, enhanced with savory Parmesan Vinaigrette and rich Melted Anchovy Oil – a simple yet exquisite culinary experience!



25 MINUTES



EASY



OMNIVORE



INT.



262 PER PORTION



UMAMI



EVERYDAY



SIDE / DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with this roasted eggplants, a dish that transforms simple ingredients into a symphony of flavors. This gourmet dish, featuring the subtle smokiness of perfectly roasted eggplants, is elevated with a luxurious Parmesan Vinaigrette and a unique melted Anchovy Oil. Ideal for both intimate dinners and special gatherings, it showcases the versatility and richness of eggplant in a new, exciting way.

How to serve:
Present the Roasted Eggplants warm, drizzled generously with the homemade Parmesan Vinaigrette. The Melted Anchovy Oil adds an unexpected depth, creating a savory experience that’s both heartwarming and sophisticated. Pair it with a light salad or crusty bread to absorb the exquisite flavors. It’s a flavorful vegetable dish that stands out, whether as a main course or a luxurious side.

How to store:
Keep any leftovers in an airtight container, refrigerated. It maintains its deliciousness for up to one day, making it a convenient and healthy eggplant entree option. The flavors even deepen over time, offering a rich, savory experience with each bite. Reheat gently to preserve the delicate balance of flavors, and enjoy the convenience of a gourmet meal at any time.

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 4 PORTIONS

EGGPLANT

2 eggplants
4 tbsp olive oil
1 tsp oregano
1/4 tsp chili flakes
1/8 tsp salt
1/8 tsp pepper

PARMESAN VINAIGRETTE

2 tbsp olive oil
1 tsp white wine vinegar
50ml vegetable stock (5 tbsp)
1 tsp honey
1 tsp dijon mustard
1 garlic clove
2 tbsp creme fraiche
2 tbsp grated parmesan
1/8 tsp salt
1/8 tsp pepper

ACHNOVY OIL

2 tbsp olive oil
4 anchovis filets

TOPPINGS

parsley
freshly grated pepper

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
sealable jar
cheese grater
small pot

Wash the eggplants thoroughly and cut into chunks.
Peel the garlic clove.
Finely grate the Parmesan.

}

ACTIVE: 20 min

PASSIVE: –

COOKING

1. Place the eggplant chunks in a medium bowl and mix with 4 tbsp olive oil, 1 tsp dried oregano, 1/4 tsp chili flakes, 1/8 tsp salt and 1/8 tsp ground pepper. Place the eggplant pieces on baking paper, spread evenly and bake in the oven at 230°C (450°F) for 15-20 minutes until crispy.

2. In the meantime, stir together the Parmesan vinaigrette. To do this, place the following ingredients in a sealable jar and shake well: 1 crushed garlic clove, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 2 tbsp creme fraiche, 50 ml vegetable stock, 2 tbsp olive oil, 2 tbsp grated Parmesan, 1 tsp honey, 1/8 tsp salt and 1/8 tsp ground pepper. Set aside.

3. Heat 2 tbsp olive oil in a small pan over a medium heat. Add the anchovy fillets and stir until the anchovies have dissolved in the oil.

4. Remove the eggplants from the oven and arrange on plates. Spread the vinaigrette over the eggplants and top with anchovy oil, parsley and freshly ground pepper.

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

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