ABOUT THE RECIPE

February 2, 2025 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.



40 MINUTES



EASY



VEGAN



MIDDLE EAST



24 FALAFEL BALLS



CRISPY



PICNIC



SNACKS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

How to serve
These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

How to store
Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

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“

Cherry Bakewell Oil

von Kimberly | Dez. 22, 2024 | 30 TO 60 MINUTES, ADVANCED, ALMONDS, CHERRY, ENGLISH, MICHELIN, NUTS, OILS, UP TO 500, VEGAN, WINTER

Cherry Bakewell Oil

December 22, 2024 by Kimberly

This Cherry Bakewell Oil was meant to be sweet, nutty, and elegant – but let’s just say it didn’t live up to the dream. Honest reviews and lessons learned inside!



40 MINUTES



ADVANCED



VEGAN



ENGLISH



40 PER TSP



–



MICHELIN



OIL



WINTER

INTRODUCTION

ABOUT THE RECIPE

Let’s get real: not every recipe turns out as dreamy as planned. This Cherry Bakewell Oil, infused with candied cherries and almonds, had all the right ideas but didn’t deliver on flavor. Instead of the sweet, nutty depth I envisioned, the result was underwhelming and lacked the vibrant punch I hoped for. But hey, it’s all part of the journey, and I’m here to share the lessons I learned from this kitchen experiment.

How to serve
Honestly, this oil didn’t bring the wow factor. The sweetness from the candied cherries didn’t infuse at all, and the almond flavor got lost in translation. If you do give it a try, maybe use it as a light drizzle over mild salads or simple desserts where subtlety is welcome. But don’t expect it to steal the show – it’s more of a whisper than a statement. But if you’re still craving cherry and almond, you should definitely try these Cherry Almond Marzipan Oats!

How to store
Keep the infused oil in an airtight container for up to a week at room temperature. Be sure to shake it before using, as the ingredients can settle at the bottom.

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“

Cherry Bakewell Oil

Author: Kimberly
Total Time: 40 min
Yield: 1 cup / 250 ml 1x

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine mesh strainers
oil bottle
ice cubes
coffee filter

Ingredients

Units Scale

50 grams raw almonds
50 grams candied cherries
250 milliliter rapeseed oil

Cook Mode Prevent your screen from going dark

Instructions

Put the almonds and candied cherries into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces 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 with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
At the end of the cooking process, 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 mesh 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 almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 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 an oil bottle. Store in the refrigerator for up to 1 week.

Passive Time: 30 min
Cook Time: 10 min

Chocolate Mint Oil

von Kimberly | Dez. 20, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, CHOCOLATE, ENGLISH, HERBACEOUS, HERBS, MICHELIN, MINT, OILS, REFRESHING, UP TO 500, VEGAN

Chocolate Mint Oil

December 20, 2024 by Kimberly

This infused oil is minty-fresh and oh-so-delicious, even if the chocolate vibes didn’t show up. Perfect for drizzling on salads or desserts – it’s a happy accident you’ll love.



40 MINUTES



ADVANCED



VEGAN



ENGLISH



40 PER TSP



REFRESHING



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Not every recipe turns out as expected, but sometimes the result is even better! This Chocolate Mint Oil was supposed to capture both chocolate and mint flavors, but only the fresh, vibrant mint transferred – and honestly? It’s absolutely delicious. The cocoa nibs didn’t quite make the impact I hoped for, but the minty finish is so versatile and refreshing. Perfect for sweet and savory dishes, this oil still deserves a spot in your kitchen.

How to serve
Drizzle this minty oil over fresh salads for a herby twist or use it to finish a dessert like brownies, ice cream, or fruit salads. It also works as a light drizzle over roasted vegetables, adding a subtle mint freshness to balance the flavors. For an unexpected yet delicious pairing, try it with lamb or feta cheese for a Mediterranean-inspired vibe. Versatile and fresh, it’s a little experiment gone right. For an extravagant dessert with a wow factor, you absolutely have to try this oil on my Vanilla Parfait with Chocolate Soil!

How to store
Store this infused oil in a clean, airtight bottle in the fridge for up to one week.

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“

Chocolate Mint Oil

Author: Kimberly
Total Time: 40 min
Yield: 1 cup / 250 ml 1x

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine mesh strainers
oil bottle
ice cubes
coffee filter

Ingredients

Units Scale

15 grams cocoa nibs
15 grams fresh mint
250 milliliter rapeseed oil

Cook Mode Prevent your screen from going dark

Instructions

Put cocoa nibs and leaves of the mint into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces 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 with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
At the end of the cooking process, 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 mesh 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 almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 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 an oil bottle. Store in the refrigerator for up to 1 week.

Passive Time: 30 min
Cook Time: 10 min

Golden Oil

von Kimberly | Dez. 19, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MICHELIN, OILS, SWEET, UP TO 500, VEGAN, WINTER

Golden Oil

December 19, 2024 by Kimberly

A lightly sweet oil that didn’t quite hit the mark – marzipan and apricot stayed shy, but hey, it’s a fun little experiment for those curious about unique flavor twists!



35 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



SWEET



MICHELIN



OIL



WINTER

INTRODUCTION

ABOUT THE RECIPE

Ever tried making infused oil with marzipan, honey, and dried apricots? I did – and it’s… something. The result? A barely sweet oil with whisper-soft hints of honey but not much else. It’s a quirky little experiment that didn’t quite hit the mark but still feels like it belongs in the “worth a try” category. Let’s call it a creative fail with a glimmer of potential.

How to serve
This oil works as a subtle drizzle over freshly baked bread or stirred into yogurt for a touch of sweetness. It’s also not bad brushed onto pastries before baking – though don’t expect bold flavors. Try mixing it into salad dressings for a fun experiment, or pair it with salty crackers to balance the sweetness. Basically, have fun with it and lower your expectations. If you’re in the mood for a special honey-apricot treat, you absolutely need to try these Honeycomb Apricot Marshmallow Fluff Cookies!

How to store
Store your oil in a clean, airtight glass bottle in a cool, dark place for up to one week. If any solid residue settles, give it a gentle shake before use.

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“

Golden Oil

Author: Kimberly
Total Time: 35 min
Yield: 1 cup / 250 ml 1x

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine mesh strainers
oil bottle
ice cubes
coffee filter

Ingredients

Units Scale

1 tbsp honey
45 grams marzipan
50 grams dried apricots
250 milliliter oil

Cook Mode Prevent your screen from going dark

Instructions

Put the dried apricots, honey & marzipan into the blender. Pour in the oil. Blend on the highest setting until there only small pieces 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 with the lid partially on for the next 15 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
At the end of the cooking process, 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 mesh 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 almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes 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.

Passive Time: 20 min
Cook Time: 15 min

Mulled Wine Oil

von Kimberly | Dez. 18, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MICHELIN, OILS, ORANGE, SPICY, UP TO 500, VEGAN, WINTER

Mulled Wine Oil

December 17, 2024 by Kimberly

This spiced oil is like a hug in a drizzle. Think rich, warm, and aromatic vibes that make every dish feel festive and fancy. Perfect for cozy dinners and holiday magic.



45 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



SPICY



MICHELIN



OIL



WINTER

INTRODUCTION

ABOUT THE RECIPE

This cozy spiced oil brings holiday magic to your plate. Infused with citrusy orange, cinnamon, cloves, star anise, and cardamom, it’s a flavorful hug in every drizzle. Perfect for elevating roasted veggies, hearty salads, or even as a bread dip, this oil is simple yet sophisticated. Whether you’re hosting or gifting, it’s a warm, festive twist that feels like Christmas in a bottle. Easy to make and impossible not to love!

How to serve
Drizzle this aromatic oil over roasted vegetables for a cozy finish, or mix it into salad dressings for a warm, festive twist. Pair it with fresh, crusty bread as a dip, or spoon it over warm risottos and soups to add a layer of spiced goodness. Feeling adventurous? Try it over roasted sweet potatoes or even desserts like baked pears for a gourmet touch. This oil fits wherever cozy, holiday vibes are needed. You absolutely have to try the oil with this Brussels Sprout Salad!

How to store
Store your infused oil in a sealed glass jar at room temperature for up to one week. Keep it in a cool, dark place to preserve its aromatic magic.

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“

Mulled Wine Oil

Author: Kimberly
Total Time: 45 min

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine mesh strainers
oil bottle
ice cubes
coffee filter

Instructions

Zest the orange and put it along with the cloves, cinnamon, cardamom and star anise into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces 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 with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
At the end of the cooking process, 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 mesh 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 almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 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 an oil bottle. Store in the refrigerator for up to 1 week.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 10 min

Cranberry Orange Oil

von Kimberly | Dez. 17, 2024 | 30 TO 60 MINUTES, ALL YEAR, CRANBERRY, INTERNATIONAL, MICHELIN, OILS, ORANGE, REFRESHING, UP TO 500, VEGAN

Cranberry Orange Oil

December 18, 2024 by Kimberly

This experiment began as cranberry-orange oil, but cranberries stayed quiet. Orange zest, though? It took center stage with bold flavor and vibrant color – a happy twist on the original plan.



35 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



REFRESHING



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This was supposed to be a cranberry-orange oil experiment – a vibrant mix of sweet and tangy. But let me tell you, cranberries completely flopped! They gave neither color nor flavor to the oil. On the bright side, orange zest came to the rescue and brought everything I hoped for: a rich citrusy flavor and stunning golden hue. Sometimes experiments don’t go as planned, but this one ended on a high note!

How to serve
This zesty orange oil is perfect for elevating simple dishes. Drizzle it over a fresh salad, pair it with crusty bread and a sprinkle of flaky salt, or stir it into your favorite salad dressing for a pop of citrusy freshness. It’s also amazing for roasting veggies or adding a little flair to a cheese platter. While the cranberries didn’t work out, the orange zest shines in every bite! But if you’re looking for a great recipe with cranberries, though, I can highly recommend my Cranberry Orange Glazed Pork Roast.

How to store
Transfer your oil to a clean, airtight bottle and store it in a cool, dark place. It’s best enjoyed within one week to keep that citrus flavor vibrant.

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“

Cranberry Orange Oil

Author: Kimberly
Total Time: 35 min
Yield: 1 cup / 250 ml 1x