Coconut Lime Popcorn

Coconut Lime Popcorn

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

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

Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

von | Aug. 20, 2024 | ALL YEAR, DIPS & SPREADS, EASY, EVERYDAY, GARLIC, SALADS, SPICY, TOMATO, TURKISH, UP TO 30 MINUTES, VEGAN

Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

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August 20, 2024 by Kimberly

Experience a burst of flavors with this spicy Turkish veggie spread! Fresh, zesty, and vibrant – it’s the perfect addition to your meals, bringing a touch of excitement and warmth.

20 MINUTES

EASY

VEGAN

TURKISH

65 PER PORTION

SPICY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to spice up your snack game? Meet Ezme, a fiery and flavorful Turkish vegetable spread that’s about to become your new favorite. Packed with fresh ingredients and a spicy kick, this spread is perfect for those who love a bit of heat in their meals. Easy to make and bursting with vibrant flavors, Ezme is not just a dish – it’s an experience. Let’s dive into this exciting world of Turkish cuisine together!

How to serve
It’s an excellent companion to warm, crusty bread or pita. For a traditional touch, pair it with other mezze like hummus, baba ganoush, or tzatziki. It also makes a fantastic topping for grilled meats or veggies, adding a zesty punch to your meals. For a quick snack, spread it on toast or use it as a dip for fresh veggies. The spicy, tangy flavors will elevate any dish you serve it with. I like to serve it with this Turkish Flatbread (Bazlama) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

How to store
Place it in an airtight container and keep it in the fridge. It stays fresh for up to 5 days, allowing you to enjoy its spicy goodness throughout the week. If you’re planning to make a big batch, you can freeze portions for up to a month. Just thaw it in the fridge overnight, and it’s ready to bring that burst of flavor back to your table.

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!

 

 

Spicy Turkish Vegetable Spread (Ezme)
Spicy Turkish Vegetable Spread (Ezme)
„Let’s make a piece of happiness“
Print
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Spicy Turkish Vegetable Spread (Ezme)

Spicy Turkish Vegetable Spread (Ezme)

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 4-6 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • food processor
  • sieve
  • bowl
  • medium bowl

Ingredients

Units Scale

SALAD

  • 2 tomatoes
  • 1 red onion
  • 1 green bell pepper
  • 2 garlic cloves
  • 15 grams parsley

DRESSING

  • 2 tbsp pepper paste
  • 1 tbsp tomato paste
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp sumach
  • 1 tsp dried mint
  • 1/2 tsp salt
  • 1/2 tsp paprika powder

Instructions

  1. Wash and thoroughly dry the tomatoes, bell pepper, and parsley. Quarter the tomatoes, deseed the bell pepper and cut into large pieces. Peel and quarter the red onion, peel the garlic cloves, and roughly remove the thick stems from the parsley. Place everything in a food processor and pulse until everything is finely chopped but still recognizable. We don’t want a paste!
  2. Transfer the mixture to a fine sieve over a bowl and press it with a spoon to extract as much liquid as possible. Let the mixture continue to drain in the sieve and set aside.
  3. In a bowl, mix the dressing ingredients: hot paprika paste, tomato paste, olive oil, sumac, dried mint, salt, pomegranate syrup, and lemon juice until it forms a creamy consistency.
  4. Place the vegetable mixture into a larger bowl and add the dressing. Stir well until it becomes a creamy, firm, dark red mixture. Taste and adjust seasoning if needed. You can serve it immediately or refrigerate it for a few hours to enhance the flavors.
  • Cook Time: 20 min

Mango Oil

Mango Oil

von | Aug. 17, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MANGO, MICHELIN, OILS, REFRESHING, SPRING, SUMMER, SWEET, VEGAN

Mango Oil

Mango Oil

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August 17, 2024 by Kimberly

Imagine a light drizzle of tropical sunshine on your salad! This subtly sweet mango-infused oil adds just the right touch of fresh, fruity warmth to any dish.

60 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
FRESH

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

When you’re craving a taste of the tropics but want something subtle and sophisticated, this mango-infused oil is the perfect addition to your kitchen. It’s like capturing the essence of a sunny day in a bottle – bright, fresh, and slightly sweet. Whether you’re drizzling it over a salad or adding a dash to grilled veggies, this oil brings a gentle mango touch that’s not overpowering but oh-so-delightful.

How to serve
This mango oil is your go-to for adding a hint of summer to just about anything. Try drizzling it over a fresh spinach or arugula salad for a light, fruity kick. It’s also fantastic as a finishing touch on grilled seafood, where its subtle sweetness complements the smoky flavors. Or, for a quick and easy twist, toss it with pasta or use it as a dip for crusty bread—simple yet satisfying. I like to incorporate some of the oil into my Cajun Shrimp with Honey Glaze & Cheesy Polenta.

How to store
To keep the vibrant flavor of your mango oil fresh, store it in a cool, dark place, tightly sealed. Avoid direct sunlight and extreme temperatures, and it’ll stay good 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!

 

 

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

Mango Oil

  • 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 fresh mango
  • 250 milliliters cold-pressed rapeseed oil

Instructions

 

  1. Peel the mango and cut the flesh into large chunks. Put them into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of mango 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: 10 min
  • Passive Time: 30 min
  • Cook Time: 20 min

Cajun Seasoning

Cajun Seasoning

von | Aug. 17, 2024 | ALL YEAR, EASY, EVERYDAY, SPICE BLEND, SPICY, UP TO 30 MINUTES, US AMERICAN, VEGAN

Cajun Seasoning

Cajun Seasoning

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August 17, 2024 by Kimberly

Spice up your meals with this vibrant blend! Perfect for adding a kick to your favorite dishes, it brings a burst of flavor that makes every bite irresistible.

10 MINUTES

EASY

VEGAN

US AMERICAN

–

SPICY

EVERYDAY

SPICE BLEND

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re looking to add some serious flavor to your meals, this spicy seasoning blend is your new best friend. With its bold and zesty mix of spices, it’s perfect for turning any dish into a flavor explosion. Whether you’re a seasoned chef or just starting out in the kitchen, this versatile spice blend is super easy to make and will quickly become a staple in your pantry.

How to serve
This vibrant spice mix is incredibly versatile and can be used in so many ways. Sprinkle it over grilled chicken, fish, or veggies for an instant flavor boost. Mix it into soups, stews, or even pasta for a zesty kick. You can also use it as a rub for your favorite meats before cooking. The possibilities are endless, and it’s guaranteed to make your dishes stand out!

How to store
To keep your spice blend fresh and flavorful, store it in an airtight container in a cool, dry place. It’ll stay potent for up to six months, so you can always have this flavor powerhouse ready to go whenever you need it.

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!

 

 

Cajun Seasoning
Cajun Seasoning
„Let’s make a piece of happiness“
Print
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Cajun Seasoning

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 10 tbsp 1x
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Description

Recommended Equipment

  • mortar & pestle or food processor
  • airtight container

Ingredients

Scale
  • 4 tbsp salt
  • 1 tbsp cilantro seeds
  • 1 tbsp celery salt
  • 1 tbsp smoked paprika
  • 1.5 tsp mustard seeds
  • 1 tsp chili flakes
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/4 tsp marjoram
  • 1/4 tsp black pepper

Instructions

  • Put all the spices in a mortar and grind them finely with the pestle. Alternatively, you can use a small high-performance food processor. Transfer the spice mix to an airtight jar.
  • Cook Time: 10 min

Red Bell Pepper Oil

Red Bell Pepper Oil

von | Aug. 8, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, TANGY, UMAMI, VEGAN

Red Bell Pepper Oil

Red Bell Pepper Oil

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August 8, 2024 by Kimberly

Feel the warmth and zest of Mediterranean cuisine with this aromatic red pepper oil. Perfect for drizzling on salads, pastas, or grilled veggies, it’s pure culinary bliss!

70 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

UMAMI
TANGY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to spice up your kitchen game? This aromatic red pepper oil is your new go-to for adding a touch of Mediterranean magic to any dish. This infused oil is bursting with flavor, perfect for drizzling over your favorite salads, pastas, or even grilled veggies. Trust me, once you try this, you’ll be hooked on its zesty and rich taste. Plus, it’s super easy to make at home!

How to serve
This vibrant red pepper oil is incredibly versatile. Drizzle it over fresh greens for a flavorful salad dressing, or toss it with pasta for an instant gourmet touch. It’s also fantastic for marinating meats or veggies before grilling, adding a delicious depth of flavor. Try brushing it over warm, crusty bread for a simple yet sensational appetizer. No matter how you use it, this oil elevates every meal to new heights. I like to serve it with these Turkish Beef Manti in Yogurt Sauce.

How to store
Keep it in a clean oil bottle or jar, and store it in a cool, dark place. It should stay fresh for 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 Bell Pepper Oil
Red Bell Pepper Oil
Red Bell Pepper Oil
„Let’s make a piece of happiness“
Print
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Red Bell Pepper Oil

Red Bell Pepper 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
  • 1 red bell pepper
  • 250 milliliters cold-pressed rapeseed oil

Instructions

  1. Chop the bell pepper in coarse pieces and remove all seeds. Put the bell pepper pieces into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of bell pepper 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 35 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: 35 min

Rosemary Oil

Rosemary Oil

von | Aug. 2, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, HERBACEOUS, INTERNATIONAL, MICHELIN, OILS, ROSEMARY, VEGAN

Rosemary Oil

Rosemary Oil

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August 2, 2024 by Kimberly

Imagine a drizzle of fragrant, herb-infused oil that turns any dish into a gourmet experience. It’s like adding a touch of sunshine and nature’s best to your meals!

1 HOUR
15 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

HERBACEOUS

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Let’s talk about a game-changer in the kitchen: rosemary-infused oil. This aromatic delight is perfect for adding a burst of flavor to just about anything. With its fragrant, herbal notes, this homemade infused oil can elevate your cooking to new heights. Plus, it’s super easy to make and adds a gourmet touch to your everyday meals.

How to serve
Drizzle it over roasted vegetables for an instant flavor boost or mix it into your salad dressings for a herby twist. It’s also fantastic as a dipping oil with fresh bread, bringing out the best in both simple and complex dishes. I love this oil in my Green Veggies on Whipped Ricotta with Fried Capers & Shallots.

How to store
Keep it in a clean, airtight bottle in a cool, dark place. It’s best to use it within 2 weeks to enjoy the freshest flavor.

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!

 

 

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

Rosemary Oil

  • Author: Kimberly
  • Total Time: 1 hour + 15 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
  • 20 grams fresh rosemary
  • 250 milliliters extra-virgin cold-pressed olive oil

Instructions

  1. Plug the rosemary leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the rosemary 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 101° (213°F/214°F), and maintain this temperature for the next 10 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: 1 hour
  • Cook Time: 10 min