Coconut Lime Popcorn

Coconut Lime Popcorn

von | Aug. 23, 2024 | CRUNCHY, DESSERT & SWEETS, EASY, EVERYDAY, INTERNATIONAL, POPCORN, SPRING, SUMMER, UP TO 30 MINUTES, UP TO 500, VEGAN, ZESTY

Coconut Lime Popcorn

Coconut Lime Popcorn

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August 28, 2024 by Kimberly

Indulge in this tropical popcorn treat! The refreshing burst of lime and the rich coconut flavor make every bite a mini vacation. Perfect for cozy movie nights or fun gatherings.

20 MINUTES

EASY

VEGAN

INT.

387 PER PORTION

CRUNCHY
ZESTY

EVERYDAY

DESSERT

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Ready to take your snack game to the next level? This coconut and lime flavored popcorn is a game-changer. Imagine the zingy taste of lime combined with the rich, creamy flavor of coconut. It’s a tropical twist on your favorite snack that’s perfect for movie nights, parties, or just because. Quick to make and absolutely delicious, this popcorn will become your go-to treat for every occasion!

How to serve
It’s perfect for a cozy movie night at home, adding a tropical vibe to your entertainment. For a party, place it in colorful bowls for a festive touch. You can also pack it into little snack bags for a sweet and tangy treat on the go. This popcorn pairs wonderfully with a cold drink, making it an ideal companion for both casual and special moments.

How to store
Simply let it cool completely before placing it in an airtight container. It stays fresh and crunchy for up to three 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!

 

 

Coconut Lime Popcorn
Coconut Lime Popcorn
„Let’s make a piece of happiness“
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Coconut Lime Popcorn

Coconut Lime Popcorn

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  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • medium pot with lid
  • grater
  • food processor
  • large bowl

Ingredients

Units Scale
  • 60 grams popcorn kernels
  • 30 grams lime coconut oil
  • 60 grams white sugar

TOPPING

  • zest from one lime
  • 1 tbsp shredded coconut
  • 1 tbsp white sugar

Instructions

PREPARATIONS

  • Here you can find the recipe for the lime coconut oil. You need 30g / 1 oz of the oil.
  1. In a medium pot, combine lime-coconut oil, sugar, and popcorn kernels, ensuring all kernels are coated with sugar and oil.
  2. Place the pot on the stove with the lid on and set to medium heat. Wait until the first kernel pops.
  3. While waiting, zest a lime and place the zest in a food processor. Add 1 tablespoon of sugar and 1 tablespoon of shredded coconut. Pulse a few times until the mixture is fragrant. Set aside.
  4. As the kernels start to pop, occasionally shake and gently swirl the pot to ensure even heating. After about 3-5 minutes, all kernels should be popped, and the sugar should have turned a light amber color.
  5. Carefully open the lid and pour the popcorn into a large bowl.
  6. Immediately sprinkle the topping over the popcorn and mix well to coat the popcorn evenly. Divide the popcorn into two bowls and enjoy!
  • Passive Time: 10 min
  • Cook Time: 10 min

Orange Oil

Orange Oil

von | Aug. 1, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MICHELIN, OILS, ORANGE, REFRESHING, SUMMER, UP TO 500, VEGAN, ZESTY

Orange Oil

Orange Oil

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August 1, 2024 by Kimberly

Add a burst of citrusy freshness to your dishes with orange oil! Perfect for salads, marinades, or desserts, it’s a must-have for any kitchen enthusiast.

1 HOUR

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Orange oil is your new kitchen secret weapon. It brings a vibrant citrusy punch to any dish, whether you’re drizzling it over a fresh salad, mixing it into a marinade, or adding a zesty twist to your favorite desserts. This versatile ingredient will elevate your cooking game, making every meal feel gourmet. Plus, it’s super easy to use and store, so let’s dive into the details!

How to serve
For salads, add a few drops to your vinaigrette for an unexpected burst of flavor. When marinating meats or vegetables, mix in a bit of orange oil to enhance the taste. For desserts, a light drizzle over cakes or fruit salads can make a big difference. Just remember, a little goes a long way – start with a small amount and adjust to taste. I like to combine this oil with these Smoky Boiled Ham Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil.

How to store
Store your orange oil in a cool, dark place, preferably in an oil bottle, to keep it fresh and flavorful for up to 1-2 weeks. Avoid direct sunlight and heat to preserve its quality.

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!

 

 

Orange Oil
Orange Oil
Orange Oil
„Let’s make a piece of happiness“
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Orange Oil

Orange Oil

  • Author: Kimberly
  • Total Time: 1 hr
  • Yield: 250 ml / 1 cup 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
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 1 orange
  • 250 milliliters cold-pressed rapeseed oil

Instructions

  1. Chop the orange in half and put them into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the orange are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°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 let it sit for about 20 minutes so that the oil gets more infused.
  5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. 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 an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 30 min

Lemongrass Oil

Lemongrass Oil

von | Juli 31, 2024 | 30 TO 60 MINUTES, ADVANCED, GLUTEN-FREE, INTERNATIONAL, MICHELIN, OILS, REFRESHING, SUMMER, UP TO 500, VEGAN, ZESTY

Lemongrass Oil

Lemongrass Oil

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July 31, 2024 by Kimberly

Bring a burst of fresh, citrusy zest to your dishes with lemongrass oil! It’s the perfect way to elevate your cooking with bright, exotic flavors.

50 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Lemongrass oil is your new secret weapon in the kitchen! With its vibrant, citrusy notes, it adds a refreshing twist to any dish. Perfect for those who love experimenting with flavors, lemongrass oil is versatile and easy to use, making it a fantastic addition to both sweet and savory recipes.

How to serve
Drizzle lemongrass oil over salads for a zesty kick, or mix it into marinades for a burst of flavor. It’s also amazing in soups, curries, and even desserts. A little goes a long way, so start with a small amount and adjust to taste. I love to eat it in this Five Spice Roasted Chicken & King Oyster Mushroom Soup.

How to store
Store lemongrass oil in a cool, dark place to maintain its freshness and potency. Make sure the bottle is tightly sealed to prevent oxidation. Properly stored, it can last for 1-2 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!

 

 

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

Lemongrass Oil

  • Author: Kimberly
  • Total Time: 50 min
  • Yield: 250 ml / 1 cup 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
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 25 grams lemon grass
  • 250 milliliters cold-pressed sunflower oil

Instructions

  1. Chop the lemongrass into coarse pieces, and put them into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the lemongrass are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10-15 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 let it sit for about 20 minutes so that the oil gets more infused.
  5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about 1 hour or maybe more 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 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 15 min

Lime Coconut Oil

Lime Coconut Oil

von | Juli 30, 2024 | 60 TO 120 MINUTES, ADVANCED, COCONUT, INTERNATIONAL, LIME, MICHELIN, OILS, REFRESHING, SUMMER, UP TO 500, VEGAN, ZESTY

Lime Coconut Oil

Lime Coconut Oil

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July 30, 2024 by Kimberly

Brighten your dishes with lime coconut oil! This zesty, tropical blend adds a burst of flavor to any meal, making cooking an absolute joy.

105 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Transform your cooking with the vibrant flavor of lime coconut oil! This tropical-infused oil combines the rich, creamy taste of coconut with the refreshing zest of lime, creating a versatile ingredient that enhances any dish. Whether you’re drizzling it over salads, using it in marinades, or adding it to desserts, lime coconut oil brings a delightful twist that will make your culinary creations unforgettable.

How to serve
Lime coconut oil is perfect for a variety of dishes. It’s fantastic in baking, adding a unique twist to cakes, cookies, and muffins. For a quick and tasty snack, try it on popcorn with a sprinkle of sea salt or in a smoothie. But you have to try it with this White Chocolate Mousse. Just replace half of the butter with the lime coconut oil and you have the most refreshing dessert of all times.

How to store
Store your lime coconut oil in a cool, dark place in an oil bottle. This will keep the flavors fresh and vibrant for up to 1-2 weeks. Fill a glass with warm water and place your oil bottle in it to melt the coconut oil to make it easy to use.

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!

 

 

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

Lime Coconut Oil

  • Author: Kimberly
  • Total Time: 105 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
  • coffee filter

Ingredients

Units Scale
  • 2 limes
  • 250 milliliters cold-pressed coconut oil

Instructions

  1. Wash and dry the limes thoroughly. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you need to warm it up briefly so it can be poured over the limes in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel green and only small pieces of the limes 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 mixture cook 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 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. Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the fine sieve to catch the coarse particles.
  4. 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.
  5. Allow the oil to drip through for about 1 hour or maybe less 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. If you want to use it, fill a glass with hot water and place the oil bottle in it for a few minutes so it can liquefy again.
  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 20 min

White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

von | Juli 27, 2024 | BUTTERY, CHOCOLATE, COCONUT, COOKIES, DESSERT & SWEETS, EASY, EVERYDAY, INTERNATIONAL, LIME, OVER 120 MINUTES, REFRESHING, SUMMER, SWEET, UP TO 500, VEGETARIAN, ZESTY

White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

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July 27, 2024 by Kimberly

Indulge in a burst of tropical flavors with these scrumptious cookies, blending sweet white chocolate, refreshing lime, and a hint of coconut for the ultimate treat.

2 HOURS
45 MINUTES

EASY

VEGETARIAN

INT.

370 PER COOKIE

SWEET
TANGY

EVERYDAY

DESSERT

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving something sweet, tangy, and utterly irresistible? These white chocolate coconut lime cookies are the perfect tropical treat. With the zesty kick of lime, the creamy sweetness of white chocolate, and the nutty goodness of coconut, these cookies are sure to become a new favorite. They’re easy to make and perfect for any occasion, whether it’s a summer picnic or a cozy evening at home.

How to serve
Serve these delightful cookies with a cold glass of milk or a cup of hot tea for a comforting snack. They also make a great addition to any dessert platter, paired with fresh fruit for a vibrant and refreshing twist. For a truly indulgent experience, try crumbling them over vanilla ice cream.

How to store
To keep your white chocolate coconut lime cookies fresh, store them in an airtight container at room temperature for up to a week. If you need to keep them longer, they freeze well too – just pop them into a freezer bag, and they’ll stay delicious for up to three months.

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!

 

 

White Chocolate Coconut Lime Cookies
White Chocolate Coconut Lime Cookies
„Let’s make a piece of happiness“
Print
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White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

  • Author: Kimberly
  • Total Time: 2 hrs 45 min
  • Yield: 9 big / 18 small 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • two small bowls
  • small pot (or microwave)
  • two medium bowls
  • whisk
  • spatula
  • zester

Ingredients

Units Scale

DOUGH

  • 200 grams all-purpose flour
  • 35 grams cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 140 grams butter
  • 150 grams brown sugar
  • 50 grams white sugar
  • 1 egg
  • 1 egg yolk
  • 100 grams white chocolate
  • zest from 1 lime
  • 1 tsp vanilla extract
  • 50 grams shredded coconut flakes

GLAZE

  • 125 grams powdered sugar
  • 1 tbsp – 1.5 tbsp coconut milk
  • 1 tsp lime juice

 

 

Instructions

PREPARATIONS

  • Chop the chocolate into coarse pieces.
  • Melt the butter in a pot or microwave.
  • Zest the lime.

INSTRUCTIONS

  1. In a medium bowl, mix together flour, cornstarch, baking powder, and salt. Set aside.
  2. In another medium bowl, combine brown and white sugar. Add the melted butter and vanilla extract, whisking for a few minutes until creamy.
  3. Add a whole egg and an egg yolk, whisking until the mixture becomes thicker. Then, mix in the lime zest.
  4. Gradually add the dry ingredients from the other bowl, stirring a little before adding the chocolate. Mix just until combined and no flour is visible.
  5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours or up to 48 hours if preparing ahead.
  6. Preheat the oven to 220°C / 425°F. Fill a small bowl with coconut flakes and roll the cookie dough balls in the flakes. Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
  7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
  8. Meanwhile, prepare the glaze. In a small bowl, mix powdered sugar, coconut milk, and lime juice until you get a creamy, thick consistency. Drizzle the glaze over the cookies in a zigzag pattern, sprinkle with a bit more lime zest, and enjoy!
  • Prep Time: 20 min
  • Passive Time: 2 hrs 25 min

Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby

von | Juli 16, 2024 | 30 TO 60 MINUTES, BLUEBERRY, DESSERT & SWEETS, EASY, GERMAN, LEMON, SUMMER, SWEET, UP TO 500, US AMERICAN, VEGETARIAN, WARM DESSERTS, ZESTY

Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby

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JUMP TO VIDEO

July 16, 2024 by Kimberly

Indulge in a delightful Blueberry Lemon Curd Dutch Baby, bursting with fresh flavors and a fluffy, pancake-like texture. Perfect for a cozy brunch or special breakfast treat!

45 MINUTES

EASY

VEGETARIAN

US AMERICAN &
GERMAN

498 PER PORTION

ZESTY
SWEET

BRUNCH

DESSERT

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Have you ever tried a Dutch Baby? It’s like a giant, fluffy pancake that’s perfect for impressing guests or treating yourself to something special. This Blueberry Lemon Curd Dutch Baby is a game-changer, blending tart lemon curd with sweet blueberries for an irresistible flavor combo. Plus, it’s super easy to make, so you can whip it up anytime you want a delicious, crowd-pleasing breakfast.

How to serve
Simply dust it with powdered sugar, drizzle a bit more lemon curd on top, and scatter fresh blueberries for a beautiful presentation. Pair it with a cup of coffee or a mimosa for the ultimate brunch experience. This dish is also versatile – add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert version. Whether it’s a lazy weekend or a special occasion, this Dutch Baby is sure to impress. And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.

How to store
Simply let it cool completely, then cover it with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 2 days, and reheat it in the oven to retain its fluffiness.

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!

 

 

Blueberry Lemon Curd Dutch Baby
Blueberry Lemon Curd Dutch Baby
„Let’s make a piece of happiness“
Print
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Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby

  • Author: Kimberly
  • Total Time: 45 min
  • Yield: 4 1x
Print Recipe

Description

Recommended Equipment

  • grater
  • food processor
  • medium metal bowl
  • electric mixer
  • small pot
  • whisk
  • sealable container (e.g., jam jar)
  • cast iron skillet
  • medium bowl
  • sharp knife
  • cutting board
  • small sieve

Ingredients

Units Scale

LEMON CURD

  • 2 lemons (we use the zest, the juice and the remaining lemon as garnish)
  • 150 grams white sugar
  • 2 eggs
  • 70 grams butter, room temperature
  • pinch of salt

DUTCH BABY BATTER

  • 2 eggs
  • 65 grams all-purpose flour
  • 120 milliliters whole-fat milk
  • 1 tbsp white sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tbsp butter, for greasing the pan

TOPPINGS

  • blueberries
  • mint leaves
  • powdered sugar
  • lemon slices

Instructions

  1. First, make the lemon curd: Grate the zest of the two lemons and add them to a food processor with 150g / 3/4 cup of sugar. Mix for 1-1.5 minutes until the zest is finely chopped and blended with the sugar.
  2. Transfer the sugar to a metal bowl and mix in the butter with an electric mixer. Next, add one egg at a time, mixing in between. Juice 3 of the 4 lemon halves and add the juice to the butter-sugar-egg mixture along with a pinch of salt. Mix well.
  3. Fill a small pot halfway with water and bring to a simmer over medium heat. Place the metal bowl on top of the pot and whisk the mixture constantly until it thickens, about 10-15 minutes. The right consistency is reached when the mixture is around 80-85°C (175-185°F) or when it started to thicken.
  4. Remove the bowl from the pot and pour the lemon curd into a clean, sealable container (I used an old jam jar) and set aside. The lemon curd will make exactly 300g / 10.5 oz. It will become more firm the longer it sits.
  5. Now prepare the Dutch Baby. Preheat the oven to 210°C (410°F) and place a cast iron skillet inside to heat up.
  6. In a medium bowl, whisk the eggs with salt and vanilla extract. Add the flour and mix until creamy. Gradually add the milk, whisking until you have a smooth batter.
  7. Once the oven is preheated, use an oven mitt to remove the skillet and add 1 tbsp of butter. Coat the skillet with the melted butter and pour in the batter. Return the skillet to the oven and bake on the middle rack for 11-12 minutes.
  8. Meanwhile, wash and dry the blueberries and mint leaves. Slice the remaining lemon quarter. Have powdered sugar and a small sieve ready.
  9. Remove the skillet from the oven, spread the lemon curd over the Dutch Baby, and garnish with powdered sugar, blueberries, lemon slices, and mint leaves.
  10. And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.
  • Passive Time: 15 min
  • Cook Time: 30 min