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.

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

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

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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

Vanilla Lemon Cream Cheese Rolls

von Kimberly | Apr. 17, 2024 | CAKE, DESSERT & SWEETS, EVERYDAY, FLUFFY, INTERMEDIATE, INTERNATIONAL, OVER 120 MINUTES, SPRING, SUMMER, SWEET, UP TO 500, VEGETARIAN, ZESTY

Vanilla Lemon Cream Cheese Rolls

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April 17, 2024 by Kimberly

Savor the blissful bite of Vanilla Lemon Cream Cheese Rolls! A heavenly blend of zesty lemon and sweet vanilla wrapped in a soft, fluffy pastry.



3.5 HOURS



INTERMEDIATE



VEGETARIAN



INT.



455 PER ROLL



FLUFFY
SWEET



EVERYDAY



DESSERT
CAKE



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Wake up to the sweet aroma of Vanilla Lemon Cream Cheese Rolls! These gourmet pastries blend the tangy zest of lemon with the rich sweetness of vanilla and cream cheese, all nestled in a tender, fluffy roll. Perfect for indulging your sweet tooth or impressing guests at brunch, these rolls are a delightful twist on classic flavors, creating a memorable experience with every bite.

How to serve:
They’re perfect alongside your morning coffee or as an afternoon treat. For an extra special touch, garnish with lemon zest or thin lemon slices. These rolls are sure to be a hit at any brunch, breakfast, or tea time, offering a beautiful balance of flavors and textures.

How to store:
Keep leftover Vanilla Lemon Cream Cheese Rolls in an airtight container in the refrigerator for up to 4 days.

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 12 ROLLS

DOUGH

550g all-purpose flour (the germans can use type 550) (4.5 cups)
250ml whole-fat milk (1 cup)
50g white sugar (1/4 cup)
75g butter (1/3 cup)
1 egg
20g fresh yeast (0.7 oz)
pinch of salt

FILLING

300g cream cheese (1 + 1/3 cup)
60g powdered sugar (1/2 cup)
100g lemon curd (1 cup)
1 tbsp cornstarch
1/2 tsp vanilla extract

GLAZE

150g powdered sugar (1.5 cups)
50g butter (1/4 cup)
150g cream cheese (2/3 cup)
zest of one lemon
juice of half a lemon
1/2 tsp vanilla extract
funfetti sprinkles

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ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

medium-sized bowl
small pot (or microwave)
rolling pin
baking dish – my used measurements were 20x26cm (8×10 inch)
whisk
sewing thread

none

}

ACTIVE: 25 min

PASSIVE: 3 hrs

COOKING

1. First, in a medium-sized bowl, stir together the filling. Mix 300g of cream cheese, 60g of powdered sugar, 1 tsp of vanilla extract, and 1 tbsp of cornstarch and put it in the fridge.

2. Next, prepare the dough. In a small pot, warm 250ml of full-fat milk to no more than 38°C (100°F) so the yeast isn’t killed. Take 1 tbsp from the 50g (1/4 cup) of sugar intended for the dough and add it to the warm milk along with the yeast. Stir everything well with a whisk until the yeast is completely dissolved in the milk. Set aside.

3. In a large bowl, add flour, the remaining sugar, the soft butter, an egg, and a pinch of salt. Mix everything using your hands. Now pour in the yeast-milk mixture and knead everything into a soft, pliable dough for a good 10 minutes. Cover the bowl with a damp towel or cling film and let it rise for 2 hours at 20°-23°C (68°-73°F). The dough should double in volume.

4. After the two hours sprinkle some flour on a clean work surface and place the dough on it. Dust a bit more flour on the dough and roll it out until it’s rectangular and about 1 cm (1/2″) thick throughout.

5. Take the cream cheese filling out of the fridge and spread it evenly over the dough. Now also spread the lemon curd over the cream, working it in a bit – depending on the consistency of the curd.

6. Start rolling up the dough from the longer side. Keep it nice and loose, not too tight, or the filling might ooze out.

7. Cut a long piece of sewing thread and slide it under the middle of the roll. Gently lift both ends of the thread, cross them over the top, and pull downwards, cutting the dough cleanly without squishing it. Proceed with the entire roll, making a total of 12 buns.

8. Place the individual rolls in a baking dish, cover again with the damp towel, and let them rise for another 15 minutes.

9. Meanwhile, preheat the oven to 180°C (356°F).

10. After the final 15 minutes of rising, bake the buns in the oven for 30 minutes. They should turn a golden color.

11. Let the buns cool completely. In the meantime, whisk together the glaze made of 150g (1.5 cups) powdered sugar, 150g (2/3 cups) cream cheese, 50g (1/4 cup) soft butter, 1 tsp vanilla extract, the zest of one lemon, and the juice of half a lemon.

12. Once the buns are cool, spread the glaze all over them and, if you like, sprinkle some funfetti on top – but that’s optional 😉

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

Lemon Blue Cheese Dip

von Kimberly | März 23, 2024 | ALL YEAR, CHEESE, CREAMY, DIPS & SPREADS, EASY, EVERYDAY, UP TO 30 MINUTES, UP TO 500, US AMERICAN, VEGETARIAN, ZESTY

Lemon Blue Cheese Dip

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March 23, 2024 by Kimberly

Indulge in the creamy, tangy bliss of Blue Cheese Dip! Perfect for game nights or elegant appetizers, this dip transforms any snack into a gourmet delight.



10 MINUTES



EASY



VEGETARIAN



US AMERICAN



224 PER PORTION



CREAMY / ZESTY



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the irresistible creaminess of Blue Cheese Dip, a must-have for any gathering or quiet night in. This dip combines the rich, tangy flavors of blue cheese with a smooth, spreadable texture that’s simply unmatched. Whether you’re hosting a party or just treating yourself, this dip is a game-changer.

How to serve:
Blue Cheese Dip is versatile, perfect alongside crispy veggies, as a bold wing accompaniment, or as a unique burger topping. Its robust flavor elevates simple crackers to gourmet status and transforms potato chips into a delicacy. Experiment with it as a spread for a zesty twist on sandwiches.

How to store:
Keep your Blue Cheese Dip fresh and flavorful by storing it in an airtight container in the fridge. It stays perfect for up to 3 days, making it a great make-ahead option for effortless entertaining or snacking.

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

DIP

100g blue cheese – I used Roquefort (3.5 oz)
35g mayonnaise (1/4 cup)
100g creme fraiche (1/2 cup)
1-2 tbsp buttermilk
1 tbsp lemon juice
dill, salt & pepper to taste

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

medium-sized bowl

none

}

ACTIVE: 10 min

PASSIVE: –

COOKING

1. In a medium-sized bowl, mix crème fraîche, mayonnaise, and buttermilk. Now add the blue cheese in small chunks and mix thoroughly until there are no big lumps of cheese visible.

2. Then season the mixture with lemon juice, salt, pepper, and fresh dill to taste.

3. For an especially intense flavor, the dip can be prepared in advance and should be stored in the fridge before serving.

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, UP TO 500, 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.

Kimchi Scallion Pancake

von Kimberly | Feb. 29, 2024 | ALL YEAR, APPETIZER, CRISPY, DINNER, EASY, EVERYDAY, KOREAN, UP TO 30 MINUTES, UP TO 750, VEGAN, ZESTY

Kimchi Scallion Pancake

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February 29, 2024 by Kimberly

Experience the sizzling joy of a Kimchi Scallion Pancake! Perfect for sharing, these crispy delights blend zesty kimchi and fresh scallions for a mouthwatering treat.



20 MINUTES



EASY



VEGAN



KOREAN



555 PER DUMPLING



CRISPY / ZESTY



EVERYDAY



DINNER / APPETIZER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the flavorful world of Korean cuisine with my Kimchi Scallion Pancakes! These savory pancakes offer a delightful combination of tangy kimchi and aromatic scallions, pan-fried to golden perfection. Whether you’re a seasoned foodie or new to Korean flavors, these pancakes are sure to spice up your mealtime!

How to serve:
Serve these sizzling Kimchi Scallion Pancakes hot off the pan for the best experience. They’re perfect as a hearty breakfast, a unique appetizer, or a side dish for your main meals. Pair them with a dipping sauce made from soy sauce, sriracha and lemon juice to elevate their flavor. Cut them into wedges, and share the joy with friends and family.

How to store:
Store leftover pancakes in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. They’ll stay fresh for up to two days. Reheat in a pan over medium heat to retain their crispiness and flavor.

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 PANCAKES

DOUGH

100g kimchi (1/2 cup)
3 spring onions
100g all-purpose flour (3/4 cup)
20g cornstarch (1 tbsp)
1/2 tsp turmeric
1/4 tsp baking powder
1/4 tsp salt
100ml water (3.5 fl oz)

ADDITIONAL

2 tsp clarified butter

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium bowl
medium sized pan

Roughly chop the kimchi and place in a medium-sized bowl with 2 tbsp of its marinade.
Wash the spring onions and cut into fine strips. Set aside a small portion of the green strips as a topping for later. Add the rest to the bowl.

}

ACTIVE: 15 min

PASSIVE: –

COOKING

1. Now add the flour, cornstarch, water, salt, turmeric and baking powder to the kimchi and spring onions in the bowl and mix to form a smooth batter.

2. Heat a medium-sized frying pan with 1 tsp clarified butter. Pour half of the batter into the pan and fry on both sides until crispy. Now add another teaspoon of clarified butter to the pan and fry the second half of the batter in the pan.

3. Cut the kimchi pancake into large pieces, serve hot on a plate and top with the remaining green spring onions.

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

Chicory Pear Walnut Salad

von Kimberly | Feb. 25, 2024 | 30 TO 60 MINUTES, ALL YEAR, CRUNCHY, DINNER PARTY, EASY, EVERYDAY, INTERNATIONAL, PEAR, REFRESHING, SALADS, UP TO 500, VEGETARIAN, ZESTY

Chicory Pear Walnut Salad

JUMP TO RECIPE

JUMP TO VIDEO

February 25, 2024 by Kimberly

Discover the perfect blend of crisp chicory, juicy pears, and crunchy walnuts in this Chicory Pear Walnut Salad. A refreshing, nutritious delight that’s simple to make!



15 MINUTES



EASY



VEGETARIAN



INT.



238 PER PORTION



CRUNCHY
ZESTY



EVERYDAY



SALAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Indulge in the fresh and invigorating flavors of my Chicory Pear Walnut Salad! This dish combines the crisp bitterness of chicory with the sweet juiciness of pears and the rich crunch of walnuts. It’s a salad that promises not just a feast for your taste buds but also a bounty of nutrients. This easy-to-prepare salad is an ideal addition to any meal.

How to serve:
Serve this vibrant Chicory Pear Walnut Salad as a refreshing starter or a light main course. It pairs wonderfully with grilled chicken, fish, or a crusty piece of bread for a fulfilling meal. The combination of flavors and textures makes it a hit at any gathering.

How to store:
To maintain freshness, store the salad in an airtight container in the refrigerator for up to one day. Keep the dressing separate to avoid sogginess. Enjoy it chilled for a rejuvenating and crisp taste experience every 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 AS SIDE / 2 PORTIONS AS MAIN

SALAD

400g chicory (14 oz)
2 pears
2 tbsp walnuts
chives

DRESSING

3 tbsp olive oil
2 tbsp cold water
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
1 garlic clove
salt & pepper to taste

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
small whisk
salad bowl

none

}

ACTIVE: 15 min

PASSIVE: –

COOKING

1. Roast the walnuts in a pan without adding any fat until golden brown and fragrant. Roughly chop them on a chopping board and add to the salad bowl.

2. Wash the chives, cut into small rolls and add to the salad bowl.

3. Halve the chicory lengthways and pluck off the leaves one by one. Wash and dry the leaves well and add to the salad bowl.

4. Wash the pears, cut in half and slice finely down to the stem and add to the other ingredients in the salad bowl. Mix everything well.

5. In a small bowl, mix the olive oil, lemon juice, water, honey, Dijon mustard and pressed garlic clove with a whisk to make a creamy dressing and season with salt and pepper to taste. Pour the dressing over the salad, mix well and serve immediately.

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

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