Vanilla Oil

Vanilla Oil

von | Juli 16, 2024 | ALL YEAR, CREAMY, EASY, INTERNATIONAL, MICHELIN, OILS, SWEET, UP TO 30 MINUTES, UP TO 500, VEGAN

Vanilla Oil

Vanilla Oil

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July 16, 2024 by Kimberly

Explore the charm of homemade vanilla oil! Perfect for enhancing your dishes with a sweet, subtle twist. Easy, delightful, and irresistibly aromatic.

25 MINUTES

EASY

VEGAN

INT.

40 PER TSP

SWEET
CREAMY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Step into the delightful world of homemade vanilla oil! This easy DIY is your ticket to elevating everyday dishes with a gourmet touch and a whisper of sweetness.

How to serve
Drizzle vanilla oil over fresh pastries, blend it into your morning oatmeal, or enhance your smoothies with its sweet notes. It’s especially perfect for a luxurious addition to pancakes and French toast on weekend mornings. And my Blueberry Lemon Curd Dutch Baby goes perfectly with it. Just drizzle a bit over the warm dish and enjoy!

How to store
Store your vanilla oil in a cool, dark place to preserve its aromatic qualities. Use a tightly sealed glass container for optimal freshness and flavor retention.

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!

 

 

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

Vanilla Oil

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  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • medium-sized bowl
  • fine sieve
  • sealable container (oil bottle)
  • ice cubes

Ingredients

Units Scale
  • 1 vanilla pod
  • 250 milliliters sunflower oil

Instructions

  1. Score the vanilla pod lengthwise and scrape out the seeds and put them into the pot as well as the vanilla pod. Pour in the oil.
  2. Heat it over medium heat to a temperature of about 101°-104°C (213°-219°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.
  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 10 minutes to infuse. Pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Once all the oil has passed through the sieve, 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.

Notes

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

  • Prep Time: 5 min
  • Cook Time: 10 min

Mochi Matcha Brownies

Mochi Matcha Brownies

von | Juli 13, 2024 | CAKE, CHOCOLATE, DESSERT & SWEETS, EASY, EVERYDAY, GLUTEN-FREE, GOOEY, JAPANESE, MATCHA, OVER 120 MINUTES, SUMMER, SWEET, UP TO 500, VEGAN

Mochi Matcha Brownies

Mochi Matcha Brownies

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July 13, 2024 by Kimberly

Whip up these irresistibly gooey mochi matcha brownies topped with creamy white chocolate! Simple, decadent, and perfect for any sweet tooth.

3 HOURS
20 MINUTES

EASY

VEGAN

JAPANESE

203 PER PIECE

GOOEY
SWEET

EVERYDAY

DESSERT

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of baking with these mochi matcha brownies! These delights blend the chewy texture of mochi with the rich taste of matcha, topped with luscious white chocolate.

How to serve
Serve these brownies chilled to fully enjoy their gooey texture. They pair beautifully with a cup of coffee or matcha latte, making them perfect for dessert or a special afternoon treat. Cut into small squares for an elegant presentation.

How to store
Keep leftover brownies in an airtight container at room temperature to maintain their moisture. They stay fresh and delicious 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!

 

 

Mochi Matcha Brownies
Mochi Matcha Brownies
Mochi Matcha Brownies
„Let’s make a piece of happiness“
Print
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Mochi Matcha Brownies

Mochi Matcha Brownies

  • Author: Kimberly
  • Total Time: 3 hrs + 20 min
  • Yield: 9 1x
Print Recipe

Description

Recommended Equipment

  • oven
  • baking pan dish (20x20cm / 8×8″)
  • 2 medium-sized bowls
  • whisk
  • small pot
  • small metal (or glass) bowl
  • sharp knife

Ingredients

Units Scale

BATTER

  • 230 grams rice flour
  • 100 grams white sugar
  • 1/4 tsp backing powder
  • 1 tsp matcha powder
  • 120 milliliters oat milk (or any other milk you prefer)
  • 90 milliliters coconut milk
  • 1/4 tsp vanilla extract
  • 1 tsp butter, for greasing

TOPPING

  • 100 grams white chocolate
  • 1 tsp coconut oil

Instructions

  1. Preheat your oven to 135°C / 275°F.
  2. Grease your baking pan with a teaspoon of butter and set it aside.
  3. In a medium bowl, whisk together all the dry ingredients: rice flour, sugar, matcha powder, and baking powder.
  4. In another medium bowl, combine the wet ingredients: oat milk, coconut milk, and vanilla extract. Whisk these together well.
  5. Slowly add the wet ingredients to the dry, mixing until you have a smooth, creamy batter.
  6. Pour the batter into the greased pan, smoothing it out to an even layer, and bake for about 70 minutes.
  7. Once done, take the brownie out of the oven and let it cool completely. As it cools, it will sink slightly and the surface will dry out, but it will become deliciously gooey.
  8. For the topping, fill a small pot with water and bring it to a simmer, then take it off the heat. Break the white chocolate into small pieces and place them in a small metal bowl. Set this bowl over the simmering water pot to melt the chocolate, stirring until smooth. Add a teaspoon of coconut oil, mix well, then pour the melted chocolate over the cooled brownie. Let this cool down again.
  9. I got a bit impatient and cut into the brownies too soon while the chocolate was still soft – it was a bit messy, but I wasn’t mad about it! Once everything is fully set, cut the brownie into 9 even squares and enjoy.
  • Passive Time: 3 hrs
  • Cook Time: 20 min

Blue Spirulina Breakfast Bowl

Blue Spirulina Breakfast Bowl

von | Juli 11, 2024 | BANANA, BREAKFAST, EASY, EVERYDAY, INTERNATIONAL, PINEAPPLE, REFRESHING, SUMMER, SWEET, UP TO 30 MINUTES, UP TO 500, VEGAN

Blue Spirulina Breakfast Bowl

Blue Spirulina Breakfast Bowl

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July 11, 2024 by Kimberly

Kick off your day with a stunning Blue Spirulina Breakfast Bowl! This refreshing blend energizes with lush tropical flavors, a pop of brilliant blue and natural health benefits.

10 MINUTES

EASY

VEGAN

INT.

401 PER BOWL

REFRESHING
SWEET

EVERYDAY

BREAKFAST

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Embrace a burst of color and nutrition each morning with the Blue Spirulina Breakfast Bowl! This delightful dish combines the natural vibrancy of blue spirulina with the creamy sweetness of almond milk and tropical fruits, making your breakfast not only healthful but also irresistibly tasty. Start your day with this energizing bowl that’s sure to brighten your morning and fuel your adventures.

How to serve
Serve your Blue Spirulina Breakfast Bowl chilled, garnished with fresh fruits and a swirl of almond butter for an extra touch of luxury. It’s the perfect way to energize your morning or refuel post-workout with a dish that’s both delicious and nutrient-rich.

How to store
Keep any remaining mixture in a sealed container in the freezer for up to two days. Let it thaw and refresh with new toppings before serving again to maintain the perfect blend of flavors and textures.

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!

 

 

Blue Spirulina Breakfast Bowl
Blue Spirulina Breakfast Bowl
Blue Spirulina Breakfast Bowl
„Let’s make a piece of happiness“
Print
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Blue Spirulina Breakfast Bowl

Blue Spirulina Breakfast Bowl

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 1 bowl 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • freezer
  • high-power blender
  • cereal bowl

Ingredients

Units Scale

BASE

  • 2 bananas, frozen
  • 170 grams pineapple, frozen
  • 125 milliliters to 250 milliliters almond milk (or your favorite type of milk)
  • 1 tsp blue spirulina powder

TOPPINGS

  • 1/4 banana
  • 1/2 kiwi
  • 3 green grapes
  • 1 tsp coconut flakes
  • 1 tsp puffed quinoa

Instructions

PREPARATIONS

  • Chop the banana and pineapple into pieces and freeze them overnight.

INSTRUCTIONS

  1. Put the pineapple, banana, almond milk, and spirulina powder into the blender and blend until it becomes creamy.
  2. Meanwhile, slice 1/4 of a fresh banana and 3 grapes, and chop half a kiwi into small pieces.
  3. Pour the blue cream into a bowl and top it with the banana and grape slices, kiwi pieces, 1 teaspoon of almond butter, 1 teaspoon of puffed quinoa, and 1 teaspoon of coconut flakes. Enjoy it right away 🙂
  • Prep Time: over night
  • Cook Time: 10 min

Lavender Oil

Lavender Oil

von | Juli 9, 2024 | 30 TO 60 MINUTES, ADVANCED, GLUTEN-FREE, INTERNATIONAL, MICHELIN, OILS, SUMMER, SWEET, UP TO 500, VEGAN

Lavender Oil

Lavender Oil

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July 9, 2024 by Kimberly

Dive into the delicate, floral notes of lavender oil! This unique ingredient adds a touch of elegance to your dishes, making every meal a sophisticated experience.

55 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SWEET

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the aromatic world of lavender oil! Infusing your meals with the essence of lavender transforms simple dishes into gourmet experiences that captivate your senses.

How to serve
Serve your lavender-infused dishes as a refined finish to any meal you like. Whether drizzled over a fresh salad or blended into a creamy dessert sauce, lavender oil elevates your culinary creations. Pair it with light proteins like chicken or fish, or let it enhance the flavor of seasonal vegetables.

How to store
Keep your lavender oil in a cool, dark place to maintain its potent flavor and aroma for about a week. A well-sealed bottle ensures that the delicate essence of lavender remains pristine for your next culinary adventure.

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!

 

 

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

Lavender Oil

  • Author: Kimberly
  • Total Time: 55 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
  • 9 lavender blossoms
  • 250 milliliters unrefined cold-pressed sunflower oil

Instructions

  1. Cut the lavender blossoms of the stems and put the blossoms into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the lavender left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°-101°C (212°-213°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 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 40 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.

Notes

Use the oil to enrich these homemade scones. Simply make a frosting from 125g (1 cup) powdered sugar, 2-3 tablespoons of lemon juice and 1 teaspoon of the lavender oil and coat your scones with it. Enjoy these pieces of happiness 🙂

 

 

  • Prep Time: 5 min
  • Passive Time: 40 min
  • Cook Time: 10 min

Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad

von | Juli 8, 2024 | APPETIZER, ASIAN, BRUNCH, CRUNCHY, DINNER PARTY, EASY, EVERYDAY, GLUTEN-FREE, LUNCH, REFRESHING, SALADS, SNACKS, SPRING, SUMMER, UP TO 30 MINUTES, UP TO 500, VEGAN

Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad

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July 4, 2024 by Kimberly

Crunch into crispy rice paper paired with a vibrant salad of mango, avocado, and cashews. A dish that’s as fun to eat as it is colorful!

25 MINUTES

EASY

VEGAN

ASIAN

109 PER PORTION

CRUNCHYEVERDAY

APPETIZER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Experience a crunch like no other with this unique dish that combines crispy fried rice paper with a lush mango avocado cashew salad. It’s a textural delight that’s bursting with freshness and flavor.

How to serve
Serve this crispy delight as a stunning appetizer or a light, refreshing meal. The crackle of the rice paper perfectly complements the soft, rich textures of avocado and mango, with cashews adding a satisfying crunch. It’s a dish best enjoyed immediately to secure the crispy rice paper and the cool, fresh salad. Alternatively for making it ahead, you can serve the salad and the deep-fried rice paper individually.

How to store
The crispy rice paper should be enjoyed right after frying to maintain its texture. However, the mango avocado cashew salad can be refrigerated in an airtight container and is best eaten within a day to keep the flavors vibrant and fresh.

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!

 

 

Crispy Rice Paper with Mango Avocado Cashew Salad
Crispy Rice Paper with Mango Avocado Cashew Salad
„Let’s make a piece of happiness“
Print
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Crispy Rice Paper with Mango Avocado Cashew Salad

Crispy Rice Paper with Mango Avocado Cashew Salad

  • Author: Kimberly
  • Total Time: 25 minutes
  • Yield: about 16 small cups 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small frying pan or pot
  • scissors
  • paper towels
  • salad bowl
  • small bowl

Ingredients

Units Scale

CUPS

  • 4 small rice paper
  • 200 milliliters deep-frying fat

DRESSING

  • 1 tbsp avocado oil
  • 2 tbsp lime juice
  • 1 garlic clove, grated
  • 1/4 tsp ginger, grated
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce

SALAD

  • 300 grams red cabbage
  • 1 ripe mango
  • 1 ripe avocado
  • 40 grams cashew nuts

TOPPINGS

  • cress or sprouts
  • white sesame
  • spring onion

Instructions

  1. Heat about 1 cm of frying oil to 180°C / 356°F in a small frying pan. Carefully cut the rice paper into quarters using scissors, and fry each quarter in the hot oil for 5 seconds until it puffs up and turns fluffy white. Remove from the pan and let it drain on paper towels. Note: The paper is only pliable for a short time after being removed from the oil.
  2. For the salad, finely shred the red cabbage and place it in a salad bowl. Peel the mango and avocado and cut the flesh into bite-sized pieces, adding them to the salad bowl as well. Finally, add the cashews.
  3. For the dressing, mix avocado oil, lime juice, grated garlic and ginger, sesame oil, and soy sauce in a small bowl and pour it over the salad. Mix everything well.
  4. Slice the green part of the spring onion into fine strips and set aside.
  5. If serving immediately, lay out the fried rice papers, fill each with 1-2 tablespoons of salad, and top each with white sesame seeds, cress, and the sliced spring onions. If not serving immediately, I recommend preparing both components separately.

Notes

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

  • Cook Time: 25 min

Red Onion Oil

Red Onion Oil

von | Juli 2, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, SPICY, SWEET, UP TO 500, VEGAN

Red Onion Oil

Red Onion Oil

JUMP TO RECIPE
JUMP TO VIDEO

July 2, 2024 by Kimberly

Transform your dishes with a drizzle of Red Onion Oil! Its bold, savory flavor enhances everything it touches, adding a gourmet twist with minimal effort.

50 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY
SWEET

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Unleash the robust flavors of Red Onion Oil in your kitchen. This easy-to-make infusion captures the essence of red onions, transforming simple ingredients into gourmet wonders with just a drizzle.

How to serve
Red Onion Oil is perfect for drizzling over roasted vegetables, stirring into risottos, or using as a base for dressings and marinades. Its rich, deep flavor elevates everyday meals to restaurant-quality standards. Try it over grilled steaks or whisked into vinaigrettes for a burst of oniony goodness.

How to store
Keep your homemade Red Onion Oil in a dark, cool place in a tightly sealed bottle. It stays fresh and flavorful for up to 1 to 2 weeks, ready to add a quick flavor boost to any dish.

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

Red Onion 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
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams red onion
  • 250 milliliters sunflower oil

Instructions

  1. Peel and roughly chop the red onions and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the onions left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 25 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 20 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.

Notes

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

  • Prep Time: 5 min
  • Passive Time: 20 min
  • Cook Time: 25 min