A Little Love Letter

June 6, 2024 by Kimberly

Dive into the ultimate Sabich sandwich: crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhough, tangy mango sauce and crunchy chickpeas. Pure flavor explosion!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

2 sandwiches

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Meet your new favorite sandwich: the Sabich. Inspired by Yottam Ottolenghi this Middle Eastern delight packs a punch with crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhoug, tangy mango sauce, and crunchy chickpeas. It’s a vegan feast that’s not only incredibly delicious but also super easy to make. Perfect for lunch or dinner, this Sabich sandwich is all about bold flavors and textures.

Start with a warm bread, then layer on the crispy eggplant, followed by the tomato cucumber salad. Drizzle with tahini sauce and add a spoonful of zhoug for that spicy kick. Top it off with chickpeas and a splash of mango sauce. Wrap it up and enjoy! It’s best served fresh and warm, making it a perfect quick meal.

Store any leftover components separately in airtight containers. The crispy eggplant and salad can stay fresh in the fridge for up to two days. When ready to eat, reheat the eggplant in the oven and assemble your sandwich fresh for the best taste.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Cilantro Oil

von Kimberly | Juni 4, 2024 | 60 TO 120 MINUTES, CILANTRO, MICHELIN, OILS, REFRESHING, TANGY & ZESTY, VEGAN

Cilantro Oil

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.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 15 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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 hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Cilantro Oil

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

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

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

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Mirepoix Oil

von Kimberly | Mai 28, 2024 | 60 TO 120 MINUTES, CARROTS, MICHELIN, OILS, ONION, UMAMI, VEGAN, VEGETABLES

Mirepoix Oil

May 28, 2024 by Kimberly

Ever wished you could bottle the essence of savory goodness? Meet Mirepoix Oil, your new kitchen MVP. This oil will transform your meals!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 35 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you haven’t tried Mirepoix Oil yet, you’re in for a treat. This incredible oil infusion combines the classic flavors of onions, carrots, and celery into a versatile ingredient that will transform your cooking. Whether you’re a kitchen newbie or a culinary pro, Mirepoix Oil is your secret weapon for adding depth and richness to any dish with minimal effort.

Drizzle it over roasted vegetables, mix it into pasta, or use it as an extra flavor boost for soups and stews. It’s also perfect as a finishing touch to your favorite salads. The possibilities are endless, making it a must-have in your kitchen arsenal. Get creative and watch your dishes come to life!

Store your Mirepoix Oil in an airtight container in the refrigerator to keep it fresh. It can last up to one week, ensuring you always have this flavor booster ready to go.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Mirepoix Oil

Author: Kimberly
Total Time: 105 min
Yield: 250 ml / 1 cup
Diet: Vegan

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

50 grams carrot
50 grams celery
100 grams onion
250 milliliters unrefined/cold-pressed rapeseed oil

Instructions

Peel the carrot and onion and roughly chop them as well as the celery. Put the pieces into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the vegetables left.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 99°-102°C (210°-215°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
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.
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.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
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 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: 60 min
Cook Time: 40 min
Category: OIL
Method: COOKING
Cuisine: INTERNATIONAL

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Carrot Oil

von Kimberly | Mai 21, 2024 | 60 TO 120 MINUTES, CARROTS, MICHELIN, NUTTY, OILS, REFRESHING, VEGAN

Carrot Oil

May 21, 2024 by Kimberly

You’ve got to try this Carrot Oil! Made with rapeseed oil and fresh carrots, it adds an amazing burst of flavor to salads and cheese.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 35 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Take your culinary creations to the next level with homemade Carrot Oil! This easy recipe blends the sweet earthiness of carrots with the light, nutty flavor of rapeseed oil. Perfect for drizzling over salads or adding a gourmet touch to your favorite cheeses, this carrot oil is a must-try for any foodie.

Drizzle this vibrant carrot oil over fresh salads for an extra burst of flavor. It’s also fantastic for adding a gourmet touch to cheese platters. Just a few drops can transform simple dishes into something truly special. Experiment by using it as a finishing oil on roasted vegetables or as a dip for artisan bread.

Store your carrot oil in a dark, airtight bottle to maintain its freshness. Keep it in a cool, dry place away from direct sunlight. Properly stored, your carrot oil will stay delicious and vibrant for up to a few weeks.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Carrot Oil

Author: Kimberly
Total Time: 105 min
Yield: 250 ml / 1 cup
Diet: Vegan

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 carrot
250 milliliters unrefined/cold-pressed rapeseed oil

Instructions

Peel the carrots, roughly chop them and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the carrots left.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°-106°C (219°-222°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
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.
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.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
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 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: 60 min
Cook Time: 40 min
Category: OILS
Method: COOKING
Cuisine: INTERNATIONAL

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Pink Hummus

von Kimberly | Mai 20, 2024 | CHICKPEAS, CREAMY, DIPS & SPREADS, NUTTY, UP TO 30 MINUTES, VEGAN, VEGETARIAN

Pink Hummus

May 20, 2024 by Kimberly

Get ready to wow your taste buds with this vibrant pink beetroot hummus! It’s creamy, delicious, and packed with nutrients – a perfect, colorful twist on a classic.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

6 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking to add a pop of color and a burst of flavor to your snack game, pink beetroot hummus is your go-to recipe! This delightful dip combines the earthy sweetness of beetroots with the creamy goodness of traditional hummus. Not only is it visually stunning, but it’s also packed with nutrients, making it a healthy choice for any occasion. Perfect for impressing guests or just treating yourself!

Pink beetroot hummus is incredibly versatile and can be served in numerous ways. Spread it on toast for a vibrant breakfast, pair it with fresh veggies for a healthy snack, or use it as a flavorful addition to your sandwich or wrap. It’s also a hit at parties when served with pita chips or crackers. The possibilities are endless, and each bite is as delightful as the last!

To keep your pink beetroot hummus fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to a week. Just give it a good stir before serving, and you’re ready to enjoy!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

.tasty-recipe-responsive-iframe-container-53dd70e0 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-53dd70e0 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; }

Pink Hummus

Author: Kimberly
Total Time: 10 min
Yield: 6
Diet: Vegan