Pickle Oil

Pickle Oil

von | Sep. 18, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, PICKLES, TANGY, UP TO 500, VEGAN

Pickle Oil

Pickle Oil

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September 18, 2024 by Kimberly

Imagine a drizzle of tangy, savory oil infused with a burst of pickled goodness. This magical blend elevates any dish, adding a bright, crunchy kick that’ll have you craving more!

60 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

TANGY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ever wanted to add a little magic to your meals? This flavorful pickle oil does just that! It’s like a tangy explosion in your mouth with every drizzle. Perfect for sprucing up salads, roasted veggies, or even a simple sandwich. You can whip it up in no time and store it for later. Whether you’re cooking for friends or just want to jazz up a weekday lunch, this oil is your secret weapon.

How to serve
This oil shines when you drizzle it over fresh greens, turning any simple salad into something gourmet. It’s also amazing as a finishing touch for roasted vegetables or grilled meats, giving them that extra tang and complexity. Dip fresh, crusty bread in it for an easy, crowd-pleasing appetizer. And trust me, it’s killer as a sandwich spread or mixed into your favorite marinades. Basically, you can add it anywhere you want a little zing!

How to store
Store your pickle oil in an airtight container, like a mason jar, in the fridge for up to two weeks. Make sure to give it a little shake before using to get all those flavors evenly distributed. The longer it sits, the more the flavors intensify!

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!

 

 

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

Pickle Oil

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  • Author: Kimberly
  • Total Time: 60 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
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams pickles
  • 250 milliliters rapeseed oil

Instructions

  1. Put the pickles into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the pickles 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 104°C (220°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 mesh strainer over one medium-sized bowl and another fine mesh 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.
  5. Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
  6. Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about half an 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.
  • Passive Time: 30 min
  • Cook Time: 30 min

Red Cabbage Oil

Red Cabbage Oil

von | Sep. 12, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CABBAGE, INTERNATIONAL, MICHELIN, OILS, UP TO 500, VEGAN

Red Cabbage Oil

Red Cabagge Oil

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September 12, 2024 by Kimberly

This oil captures the rich, earthy taste of red cabbage – without the color, unfortunately. But don’t worry, the flavor infusion is all there, bringing a unique, savory twist to any dish!

80 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

EARTHY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This infused oil brings all the deep, earthy flavors of red cabbage without the vibrant color you might expect. Sadly, the cabbage didn’t pass along its gorgeous purple hue, but the flavor more than makes up for it! This oil is infused with the natural taste of fresh red cabbage, giving your dishes a unique savory kick that you won’t find in any standard cooking oil.

How to serve
This oil is perfect for drizzling over roasted veggies, tossing into fresh salads, or giving grains like quinoa or rice a savory boost. Brush it onto grilled meats or veggies for a subtle but delicious flavor layer. While the cabbage’s color didn’t come through, its distinct earthy taste does, making this oil a versatile addition to your kitchen. Try using it as a finishing oil for soups or even mixing it into dips for a fun twist!

How to store
To keep your red cabbage-infused oil fresh, store it in a sealed bottle in a cool, dark place like your fridge. It should last up to 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!

 

 

Red Cabbage Oil
Red Cabbage Oil
Red Cabbage Oil
„Let’s make a piece of happiness“
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Red Cabbage Oil

Red Cabbage Oil

  • Author: Kimberly
  • Total Time: 70 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
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams red cabbage
  • 250 milliliters rapeseed oil

Instructions

  1. Cut the cabbage into chunks. Put the pieces into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the cabbage 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 104°C (220°F), and maintain this temperature for the next 35 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 mesh strainer over one medium-sized bowl and another fine mesh 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.
  5. Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
  6. Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about half an 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: 35 min

Pineapple Coconut Oil

Pineapple Coconut Oil

von | Sep. 8, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, COCONUT, INTERNATIONAL, MICHELIN, OILS, PINEAPPLE, REFRESHING, UP TO 500, VEGAN

Pineapple Coconut Oil

Pineapple Coconut Oil

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September 8, 2024 by Kimberly

This pineapple-infused coconut oil is a tropical dream! It’s sweet, fresh, and perfect for cold dishes, bringing sunny, fruity vibes to every bite without overpowering your recipes.

80 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This fruity, pineapple-infused coconut oil will transport you to a sunny beach with every bite! It’s naturally sweet and tangy with a delicious coconut touch, perfect for adding a fun, fresh flavor to your dishes. The best part? It’s easy to make, and the vibrant yellow color from the pineapple infusion adds that visual pop. Trust me, once you’ve tried it, you’ll want to drizzle it on everything!

How to serve
Since this oil shines best when it’s not heated too high, it’s perfect for cold dishes. Drizzle it over fresh salads to give them a sweet, fruity twist. You can also mix it into smoothies or pour it over yogurt bowls for an instant tropical upgrade. If you’re feeling fancy, use it as a dipping oil with some fresh fruit on the side! Its fresh, summery taste will make even the simplest dish feel like a treat.

How to store
To keep this oil fresh and flavorful, store it in an airtight container in the fridge. Make sure to keep it away from direct sunlight. For the best flavor, try to use it within two 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!

 

 

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

Pineapple Coconut Oil

  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • 2 medium-sized bowls
  • 2 fine sieves
  • coffee filter
  • oil bottle

Ingredients

Units Scale
  • 200 grams pineapple
  • 250 milliliters cold-pressed coconut oil

Instructions

  1. Cut off the pineapple skin and cut the flesh into large chunks. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you might need to warm it up briefly so it can be poured over the pineapple chunks in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel yellow and only small pieces of the pineapples 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 45 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 first fine sieve to catch the coarse particles.
  4. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  5. 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 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 45 min

Tropical Granola – Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

von | Sep. 8, 2024 | 30 TO 60 MINUTES, ALL YEAR, BANANA, BREAKFAST, COCONUT, CRUNCHY, EASY, EVERYDAY, INTERNATIONAL, MANGO, OATS, PINEAPPLE, UP TO 500, VEGAN

Tropical Granola - Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

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September 8, 2024 by Kimberly

Get a taste of paradise in every bite! This crunchy tropical mix is loaded with coconut, mango, banana, and pineapple instantly taking you to a beachside escape with every spoonful.

40 MINUTES

EASY

VEGAN

INT.

342 PER PORTION

CRUNCHY

EVERYDAY

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something that transports you straight to a sunny beach, this tropical-inspired granola is just what you need. Packed with crunchy coconut chips, sweet dried mango, freeze-dried banana, and tangy pineapple, it’s the ultimate blend of tropical goodness. Whether you sprinkle it over yogurt, enjoy it with milk, or just munch it by the handful, each bite brings a little sunshine to your day. Plus, it’s super easy to make and perfect for anyone looking for a healthier snack option!

How to serve
There are so many ways to enjoy this tropical mix! Serve it over some creamy Greek yogurt with a drizzle of honey, or go for a classic bowl with your favorite milk. If you’re feeling fancy, use it to top smoothie bowls for that perfect Instagram-worthy breakfast. It’s also an amazing snack to pack on-the-go, giving you a burst of tropical flavors any time of day.

How to store
Store this tropical blend in an airtight container to keep it fresh and crunchy. It’ll stay delicious for up to 3-4 weeks if stored in a cool, dry place – although, let’s be real, it probably won’t last that long because it’s too good!

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!

 

 

Tropical Granola - Coconut Mango Pineapple & Banana
Tropical Granola - Coconut Mango Pineapple & Banana
„Let’s make a piece of happiness“
Print
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Tropical Granola - Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 300 g / 4 cups 1x
Print Recipe

Description

Recommended Equipment

  • oven
  • parchment paper
  • medium-sized bowl
  • small saucepan
  • sharp knife
  • cutting board
  • airtight container

Ingredients

Units Scale
  • 100 grams rolled oats
  • 15 grams almonds
  • 30 grams dried mango
  • 30 grams freeze-dried banana
  • 30 grams dried pineapple
  • 20 grams coconut chips
  • 15 grams puffed quinoa
  • 30 grams cold-pressed coconut oil
  • 10 grams brown sugar
  • 25 grams agave syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions

PREPARATIONS

  • Here’s the recipe for the Pineapple Coconut Oil. You’ll need about 30g of it.

INSTRUCTIONS

  1. Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper and set it aside.
  2. In a medium-sized bowl, mix together the oats and almonds. Set aside.
  3. In a small saucepan, stir together sugar, agave syrup, vanilla extract, and coconut oil. Heat on low until the sugar melts. Pour this mixture over the oat-almond mix and stir well.
  4. Spread the mixture evenly onto the baking sheet. Bake for about 20 minutes.
  5. While the granola is baking, chop the freeze-dried bananas, pineapple, mango, and coconut chips to your desired size, and measure out the quinoa. Set everything aside.
  6. Once the granola is done baking, take it out of the oven and add the other ingredients. Mix everything well and let it cool.
  7. Once it’s completely cooled, crumble the granola and store it in an airtight container.
  • Passive Time: 20 min
  • Cook Time: 20 min

Olive Olive Oil

Olive Olive Oil

von | Sep. 2, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, FRUITY, INTERNATIONAL, MICHELIN, OILS, SALTY, UP TO 500, VEGAN

Olive Olive Oil

Olive Olive Oil

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JUMP TO VIDEO

September 2, 2024 by Kimberly

Get ready to level up your olive oil game with this zesty twist! Infusing it with green olives makes the flavor pop, creating a bold, savory experience that’s unforgettable.

55 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

FRUITY
SALTY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re obsessed with olives (like me) and love playing around in the kitchen, then this little hack is just what you need. While high-quality olive oil is already a superstar on its own, adding a handful of green olives takes it to the next level. It’s like giving your olive oil a little attitude boost – think bolder, more vibrant flavors that really make your taste buds dance. It’s a fun, simple experiment that’s perfect for anyone who loves to tinker with their food.

How to serve
This boosted olive oil is a total game-changer when drizzled over fresh salads, used as a dip for crusty bread, or even dribbled over pasta. It’s got that punchy, savory vibe that can really elevate a simple dish into something that feels a bit more gourmet. Try it as a finishing touch on grilled veggies or mix it into homemade vinaigrettes. The deep, rich flavor makes everything taste just a little bit more special – perfect for when you want to impress without too much effort. I love incorporating it into these Garlic Parmesan Butter Knots with Grated Tomato Dip.

How to store
Keep this infused olive oil in a cool, dark place like your fridge. It’ll last for about 1-2 weeks, but trust me, you’ll probably use it up way before then.

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!

 

 

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

Olive Olive Oil

  • Author: Kimberly
  • Total Time: 55 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 mesh strainers
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 100 grams green olives
  • 250 milliliters olive oil

Instructions

  1. Put the green olives into the blender. Pour in the oil. Blend on the highest setting until there only small pieces 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 oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. 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. 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.
  4. 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.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. 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.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 20 min

Chinese Holy Trinity Oil – Scallion Ginger & Garlic

Chinese Holy Trinity Oil – Scallion Ginger & Garlic

von | Aug. 27, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, ASIAN, CHINESE, MICHELIN, OILS, SPICY, UMAMI, UP TO 500, VEGAN

Chinese Holy Trinity Oil - Scallion Ginger & Garlic

Chinese Holy Trinity Oil – Scallion Ginger & Garlic

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JUMP TO VIDEO

August 27, 2024 by Kimberly

Elevate your dishes with a burst of bold flavors from this aromatic oil, infused with the warm, comforting essence of scallion, ginger, and garlic – perfect for any dish craving a flavor boost.

75 MINUTES

ADVANCED

VEGAN

CHINESE

40 PER TSP

SPICY
UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to level up your cooking game? This aromatic infused oil brings together the bold and comforting flavors of scallion, ginger, and garlic in one versatile powerhouse. It’s like having a secret weapon in your kitchen, instantly adding a rich, savory depth to any dish. Whether you’re stirring it into a stir-fry, drizzling it over noodles, or using it as a base for soups, this oil is your go-to for making every meal a little more special.

How to serve
This versatile kitchen oil shines brightest when used as a finishing touch on your favorite dishes. Drizzle it over freshly steamed rice, toss it with stir-fried veggies, or mix it into your dipping sauces for an extra punch of flavor. It’s also fantastic as a marinade base or brushed onto grilled meats for a savory, aromatic crust. The possibilities are endless—this oil is perfect for any dish that could use a little warmth and depth. Try it with this Chicken Katsudon and massage 1-2 tbsp into the napa cabbage. It’s heavenly.

How to store
To keep this flavorful cooking oil at its best, store it in a clean, airtight container in a cool, dark place. It’ll stay fresh and aromatic for up to 1-2 weeks, so you can reach for it whenever your dishes need a quick and easy flavor boost.

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!

 

 

Chinese Holy Trinity Oil - Scallion Ginger & Garlic
Chinese Holy Trinity Oil - Scallion Ginger & Garlic
Chinese Holy Trinity Oil - Scallion Ginger & Garlic
„Let’s make a piece of happiness“
Print
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Chinese Holy Trinity Oil - Scallion Ginger & Garlic

Chinese Holy Trinity Oil – Scallion Ginger & Garlic

  • Author: Kimberly
  • Total Time: 75 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
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 5 garlic cloves
  • 20 grams ginger
  • 1 scallion
  • 250 milliliters rapeseed oil

Instructions

  1. Cut the ginger and scallion into coarse pieces and peel the garlic clove. Put all pieces into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C (217°F), and maintain this temperature for the next 40 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 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 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: 40 min