Lemon Blue Cheese Dip

von Kimberly | März 23, 2024 | CHEESE, CREAMY, DIPS & SPREADS, TANGY & ZESTY, UP TO 30 MINUTES, US AMERICAN, VEGETARIAN

Lemon Blue Cheese Dip

March 23, 2024 by Kimberly

Indulge in the creamy, tangy bliss of Blue Cheese Dip! Perfect for game nights or elegant appetizers, this dip transforms any snack into a gourmet delight.



10 MINUTES



EASY



VEGETARIAN



US AMERICAN



224 PER PORTION



CREAMY / ZESTY



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the irresistible creaminess of Blue Cheese Dip, a must-have for any gathering or quiet night in. This dip combines the rich, tangy flavors of blue cheese with a smooth, spreadable texture that’s simply unmatched. Whether you’re hosting a party or just treating yourself, this dip is a game-changer.

How to serve:
Blue Cheese Dip is versatile, perfect alongside crispy veggies, as a bold wing accompaniment, or as a unique burger topping. Its robust flavor elevates simple crackers to gourmet status and transforms potato chips into a delicacy. Experiment with it as a spread for a zesty twist on sandwiches.

How to store:
Keep your Blue Cheese Dip fresh and flavorful by storing it in an airtight container in the fridge. It stays perfect for up to 3 days, making it a great make-ahead option for effortless entertaining or snacking.

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!

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DIP

100g blue cheese – I used Roquefort (3.5 oz)
35g mayonnaise (1/4 cup)
100g creme fraiche (1/2 cup)
1-2 tbsp buttermilk
1 tbsp lemon juice
dill, salt & pepper to taste

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

medium-sized bowl

none

}

ACTIVE: 10 min

PASSIVE: –

COOKING

1. In a medium-sized bowl, mix crème fraîche, mayonnaise, and buttermilk. Now add the blue cheese in small chunks and mix thoroughly until there are no big lumps of cheese visible.

2. Then season the mixture with lemon juice, salt, pepper, and fresh dill to taste.

3. For an especially intense flavor, the dip can be prepared in advance and should be stored in the fridge before serving.

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

Cured Egg Yolk

von Kimberly | März 22, 2024 | EGGS, MICHELIN, OVER 120 MINUTES, TOPPINGS, UMAMI, VEGETARIAN

CURED EGG YOLK

JUMP TO RECIPE

JUMP TO VIDEO

March 22, 2024 by Kimberly

Discover the unique, umami-rich world of cured egg yolks! Elevate your dishes with this simple, gourmet addition. A culinary secret for a luxurious, savory flavor boost!



80 MIN + 5 DAYS



EASY



VEGETARIAN



INT.



50 PER EGG YOLK



UMAMI



MICHELIN



TOPPING



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary adventure with cured egg yolks, an artisanal delight that transforms ordinary meals into gourmet experiences. This luxurious ingredient, known for its rich umami flavor and silky texture, is surprisingly simple to make at home. Perfect for food enthusiasts looking to add a touch of elegance and depth to their dishes, cured egg yolks will become your new secret weapon in the kitchen.

How to serve:
Grate cured egg yolks over pasta, salads, pizza or soups to add a burst of savory flavor and a touch of sophistication. Use them to enhance the taste of roasted vegetables or to elevate your morning avocado toast. Their rich, salty taste complements a wide range of dishes, making them a versatile addition to your culinary repertoire.

How to store:
Keep your cured egg yolks in an airtight container in the refrigerator. They can last for up to a month, retaining their flavor and texture. Ensure they are fully dried and cured before storage to maintain their quality.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6 EGG YOLKS

EGGS

6 fresh eggs
500g to 1kg fine-grained salt (1-2 lbs. depending on the size of your container)

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

shallow deep dish
oven

Distribute the half of your fine-grained salt evenly in the shallow deep container and form six wells for the egg yolks. You should not be able to see the bottom. The wells should be completely formed out of salt, ensuring that the egg yolks are completely surrounded by salt.

}

ACTIVE: 15 min

PASSIVE: 60 min + 5 days

COOKING

1. Separate one egg at a time. Carefully let the yolks slide into the wells in the salt. Do not discard the egg whites – they can be used for making meringue or egg white omelet, for example.

2. Once you have placed all the egg yolks into the wells, cover them with the other half of fine-grained salt and put them in the refrigerator for 5 days.

3. After 5 days, take your container with the egg yolks out of the refrigerator and carefully remove the yolks from the salt. The yolk will now be very sticky and feel a bit like firmer hair gel. Rinse off the remaining salt from each yolk under cold water. Place the egg yolks on a baking rack lined with parchment paper and dry them in the oven at approximately 80°C (175°F) for one hour. Occasionally open the oven door for a few seconds to let all the moisture escape.

4. Once the egg yolks are fully dried, remove them from the oven and let them cool completely.

5. The egg yolks are now firm and ready to use. The cured egg yolks can be stored in a sealable glass jar in the refrigerator for 3-4 weeks. And I like to grate a bit of them over every savory dish 🙂

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

Green Vegetable Lasagna

von Kimberly | März 19, 2024 | 60 TO 120 MINUTES, BASIL, CHEESY, COMFORT FOOD, VEGETARIAN

Green Vegetable Lasagna

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JUMP TO VIDEO

March 19, 2024 by Kimberly

Savor the burst of freshness with Green Vegetable Lasagna! Packed with everything green, it’s a delicious twist on the classic comfort food.



110 MINUTES



EASY



VEGETARIAN



INT.



691 PER PORTION



COMFORT FOODEVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the vibrant layers of my green veggie lasagna, a wholesome twist on the traditional dish that’s as nourishing as it is delicious. This lasagna is a true celebration of green veggies, featuring broccoli, spinach, olives, basil, and leek, all coming together in perfect harmony for a meal that’s sure to impress.

How to serve:
Perfect for any occasion, from weeknight dinners to special gatherings, serve this lasagna hot, with a side of garlic bread or a crisp salad. Its rich, verdant flavors can be beautifully complemented by a light, zesty white wine, making every bite a delightful experience.

How to store:
Keep leftovers fresh by storing them in an airtight container in the refrigerator, where they will remain perfect for up to three days. For longer storage, freeze individual portions for a quick and easy reheatable meal that retains all the flavors and textures of the freshly baked dish.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6 PORTIONS

LASAGNA

1 liter Béchamel sauce
(but use 70g butter (2.5 oz), 70g flour (2.5 oz) & 1 liter (4 cups) milk)
20 lasagna sheets
100g parmesan, grated (1 cup)
50g cheddar cheese, grated (1/2 cup)

VEGETABLES

1 brokkoli (230g / 8 oz)
200g baby spinach (7 oz)
2 leeks (250g / 8 oz)
180g green olives (6 oz)
200ml vegetable stock (1 cup)
1 bunch basil
2 shallots
2 garlic cloves
2 tbsp olive oil
juice of 1 lemon
salt & pepper to taste

}

ACTIVE: 45 min.

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized pot
baking dish (my used measurements were 20x26cm (8×10 inch))
aluminum foil

Peel shallots, halve them, and slice thinly.
Peel garlic cloves and either press or finely chop them.
Halve the leek, wash, and cut into fine strips.
Cut the broccoli florets, wash, and if necessary, chop into bite-sized pieces.
Slice the olives.
Cut the basil into fine strips.
Grate the Parmesan and Cheddar cheese.
Prepare the béchamel sauce. I used 70g (2.5 oz) butter, 70g (2.5 oz) flour, and 1 liter (4 cups) milk, since lasagna needs a more liquidy sauce to ensure the pasta sheets soften in the oven.

}

ACTIVE: 20 min

PASSIVE: 45 min

COOKING

1. Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Cook the shallots until soft. Then add the leek and garlic. Mix well and cook until soft for a few minutes.

2. Add broccoli, olives, and basil, then pour in the vegetable broth. Cover and let it cook for 5-10 minutes, so the broccoli becomes tender but still has a bit of a bite.

3. Remove the lid and add the spinach and lemon juice. Stir everything once and let the spinach wilt slightly. Season with salt and pepper.

4. Preheat the oven to 200°C (400°F).

5. Now it’s time to layer the lasagna. Start with two large ladles of sauce at the bottom of your baking dish. Spread the sauce evenly. Then add a layer of pasta sheets. Next, spread a portion of the vegetables evenly. Follow with a layer of finely grated Parmesan. Continue in the following order: pasta sheets, béchamel, vegetables, Parmesan until all the vegetables (including the liquid in the pot) are used up. Finish with a final layer of pasta sheets and spread the remaining béchamel sauce over them completely. Finally, sprinkle 50g of grated Cheddar on top.

Here’s the entire sequence more efficiently: Sauce, pasta sheets, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, Cheddar.

6. Cover the dish with a layer of aluminum foil and bake in the oven for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is crispy and golden brown.

7. Let the lasagna rest for 10 minutes, then enjoy.

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

Infused Béchamel Sauce

von Kimberly | März 14, 2024 | 60 TO 120 MINUTES, CLASSICS, COMFORT FOOD, CREAMY, FRENCH, MARINADES & SAUCES, MILK & CREAM, VEGETARIAN

Infused Béchamel Sauce

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JUMP TO VIDEO

March 13, 2024 by Kimberly

Discover the magic of infused béchamel sauce! This recipe blends rich, creamy milk with fragrant herbs to elevate your favorite dishes. A symphony of flavor awaits!



95 MINUTES



INTERMEDIATE



VEGETARIAN



FRENCH



213 PER PORTION



COMFORT FOOD / CREAMY



CLASSIC



SAUCE



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the heartwarming world of homemade sauces with my infused béchamel sauce! This isn’t just any sauce – it’s a creamy, dreamy blend that transforms ordinary meals into gourmet experiences. By infusing milk with a bouquet of herbs, the classic béchamel is taken to new heights. Perfect for those looking to add a touch of elegance to their culinary creations.

How to serve:
Serve this infused béchamel sauce over pasta or your favorite vegetables. It pairs beautifully with lasagna, turning a simple dish into a lavish feast. Drizzle it over roasted potatoes or steamed broccoli to add a creamy, herby twist. Whether it’s a family dinner or a special occasion, this sauce brings sophistication and depth to any meal.

How to store:
Keep your infused béchamel sauce fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 3 days.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6-8 PORTIONS

INFUSED MILK

700ml full-fat cow milk (3 cups)
1 white onion
3-4 parsley stems
1 bay leaf
1 tsp black pepper corns

BÉCHAMEL SAUCE

70g butter (2.5 oz)
70g all-purpose flour (2.5 oz)
1 garlic clove
1/2 tsp salt
3/8 tsp white pepper
1/2 nutmeg

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small pot
medium-sized pot
wooden spoon
whisk
grater
strainer
pouring jug

Peel the onion and cut it in half.
Peel the garlic clove and cut it into quarters.

}

ACTIVE: 35 min

PASSIVE: 60 min

COOKING

1. In a small pot, bring the milk to a simmer with the onion halves, parsley, bay leaf, and peppercorns over medium heat. Lower the temperature and let it simmer gently for 10 minutes.

2. After 10 minutes, remove the pot from the heat and let it sit, covered, for about 60-90 minutes to infuse.

3. Place a strainer over a measuring cup and pour the milk through it. Discard the solids. Set the strained milk aside.

4. In a medium-sized pot, melt the butter over medium heat. Add the quartered garlic clove and let it sizzle in the butter briefly, then remove it.

5. Add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The mixture should resemble a paste. Take the pot off the heat and whisk in the first 100ml (1/2 cup) of milk until smoothly combined. Return the pot to the stove and bring to a brief boil while stirring constantly – this will happen quickly. Remove from the heat again and add the next 100ml (1/2 cup) of milk. Stir well, return to the heat, and let it come to a boil again. Continue this process with the remaining milk, adding 100ml (1/2 cup) at a time: remove from heat, add milk, stir, return to heat, bring to boil, and repeat.

6. After about 25 minutes, the sauce should be similar in consistency to melted cheese and you shouldn’t taste the flour anymore. Now, take the sauce off the heat and season it. Grate in some fresh nutmeg and add 3/8 tsp of salt and 1/4 tsp of pepper.

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

Chocolate Chip Cookies

von Kimberly | März 13, 2024 | CHOCOLATE, CLASSICS, COOKIES, CRISPY & CRUNCHY, DESSERT & SWEETS, DOUGH, GOOEY, OVER 120 MINUTES, SNACKS, SWEET, TEA TIME, US AMERICAN, VEGETARIAN

Chocolate Chip Cookies

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JUMP TO VIDEO

March 13, 2024 by Kimberly

Look no further for the ultimate chocolate chip cookies. Dive into this rich, double chocolate chip cookie recipe, featuring a generous amount of dough and massive chocolate chunks!



2 HRS &
50 MINUTES



EASY



VEGETARIAN



US AMERICAN



434 PER COOKIE



CRUNCHY / GOOEY / SWEET



EVERYDAY



DESSERT / SNACK



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Get ready to fill your kitchen with the mouthwatering aroma of freshly baked Chocolate Chip Cookies! This recipe combines the perfect blend of sweet, gooey, and chocolaty in every bite. Ideal for any occasion, from family gatherings to a personal treat, these homemade cookies promise to be your new favorite. Let’s dive into the simple steps to create these delightful treats that everyone loves!

How to serve:
Serve these delicious Chocolate Chip Cookies fresh out of the oven for the ultimate gooey experience, or let them cool to achieve a delightful crunch. Pair with a glass of cold milk or your favorite coffee for a classic combo. They’re perfect for parties, as a sweet snack, or as a thoughtful homemade gift. Remember, warm cookies and cold milk are a match made in heaven for any cookie lover!

How to store:
Store your Chocolate Chip Cookies in an airtight container to keep them fresh and chewy. They’ll last for up to a week at room temperature or can be frozen for longer enjoyment. Perfect for having a sweet treat on hand anytime!

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 9 COOKIES

COOKIES

200g all-purpose flour (1.5 cups)
35g cornstarch (1/4 cup)
140g butter (2/3 cup)
150g brown sugar (2/3 cup)
50g white sugar (1/4 cup)
100g semi-sweet chocolate (1/2 cup)
100g white chocolate (1/2 cup)
1 egg
1 egg yolk
1 tsp baking powder
3/4 tsp salt

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
small pot (or microwave)
two medium-sized bowls
whisk
spatula

Chop the chocolate into big chunks.
Melt the butter in a pot or in the microwave.

}

ACTIVE: 20 min

PASSIVE: 2 hrs + 25 min

COOKING

1. In a medium-sized bowl, mix the flour, starch, and salt. Set aside.

2. In another medium-sized bowl, mix the brown and white sugar. Add the melted butter with a whisk and beat the mixture until it becomes kind of creamy.

3. Now add one whole egg and one egg yolk and beat until the mixture becomes thicker.

4. Next, add the dry ingredients from the other bowl and stir a little, then add the chocolate and mix everything until no more flour is visible and stop stirring to avoid overmixing the dough.

5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Place the cookie balls in the refrigerator for at least 2 hours – if you want to prepare the dough in advance, you can leave it in the fridge for up to 48 hours.

6. Preheat the oven to 220°C (425°F). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.

7. Remove the tray with the cookies from the oven and let them cool for 15 minutes. I know it’s hard, but it’s worth the wait 😉

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

Mushroom Gnocchi with Sage & Truffle

von Kimberly | März 10, 2024 | 30 TO 60 MINUTES, AUTUMN, CREAMY, DATE NIGHT, DINNER, DINNER PARTY, ITALIAN, UMAMI, VEGETARIAN, WINTER

Mushroom Gnocchi with Sage & Truffle

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JUMP TO VIDEO

March 10, 2024 by Kimberly

Experience the divine blend of Mushroom Gnocchi with Sage & Truffle! A luxurious, creamy delight that’s perfect for impressing guests or indulging in a gourmet treat.



60 MINUTES



EASY



VEGETARIAN



ITALIAN



599 PER PORTION



CREAMY / UMAMI



EVERYDAY /
DINNER PARTY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the luxurious taste of Mushroom Gnocchi with Sage & Truffle, a gourmet dish that combines the earthiness of mushrooms with the sophisticated flavor of truffle and fresh sage. This creamy, dreamy recipe is perfect for a special dinner or when you’re looking to impress. Easy to prepare, it’s a culinary journey that brings a touch of elegance to your dining table.

How to serve:
Serve this Mushroom Gnocchi with a sprinkle of grated Parmesan and a drizzle of truffle oil to enhance the flavors. Pair with a crisp, green salad and a glass of white wine for a complete, refined meal. The gnocchi should be served hot, fresh from the pan, to savor the blend of sage and truffle that makes this dish stand out. Perfect for date nights or family gatherings.

How to store:
Store leftover Mushroom Gnocchi in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or microwave, adding a splash of cream or water to revive its creamy texture.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 3 PORTIONS

GNOCCHI

600g fresh gnocchi (1.5 lbs)
1 tbsp salt

SAUCE

400g button mushrooms (14 oz)
15g dried porcini mushrooms (0.5 oz)
400ml vegetable stock (1.5 cups)
100ml heavy cream (3.5 fl oz)
100ml dry white wine (3.5 fl oz)
2 tbsp neutral cooking oil
16 sage leaves
4 garlic cloves
1 shallot
1 tbsp all-purpose flour
1 tsp minced truffle in oil
salt & pepper to taste

TOPPINGS

3 sage leaves
3 tbsp parmesan
cured eggyolk (optional)

}

ACTIVE: 20 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
large frying pan
medium-sized pot

Soak dried porcini mushrooms in warm water for about 30 minutes.
Clean the button mushrooms by brushing or peeling. Cut half of them into coarse pieces and slice the other half.
Pluck sage leaves from their stems, leave 3-4 whole, and slice the rest into strips.
Chop the shallot into fine pieces.
Peel and press or finely chop the garlic cloves.
Grate the Parmesan cheese.
Fill a medium-sized pot with water to cook the gnocchi later.

}

ACTIVE: 25 min

PASSIVE: 15 min

COOKING

1. Heat 2 tablespoons of neutral oil in the pan and fry the whole sage leaves in it. Remove and place on a paper towel.

2. Then add the sliced sage leaves to the pan along with the chopped shallot and the pressed garlic cloves. Fry for a few minutes on medium heat until the onions have become translucent.

3. Meanwhile, drain the porcini mushrooms and cut them into coarse pieces.

4. Now add the button mushrooms to the pan and allow them to brown without adding more fat or salt. A nice crust should form at the bottom of the pan. Once the mushrooms have turned golden brown, sprinkle 1 tablespoon of flour over them and stir until no more flour is visible. Deglaze with white wine and let it reduce briefly until the mushroom mixture has become creamy.

5. Then add the vegetable broth and the dried porcini mushrooms. Let everything simmer for about 15-20 minutes until the sauce has thickened nicely.

6. In the meantime, bring the water for the gnocchi to a boil and cook the gnocchi according to the package instructions.

7. Now add the cream and 1 teaspoon of chopped truffle to the mushroom sauce and mix well. Season with salt and pepper. Transfer the gnocchi directly from the pot to the pan with and stir well so that all gnocchi are covered with sauce.

8. Serve the gnocchi on three deep plates, sprinkle the fried sage and Parmesan over it. If desired, top with cured egg yolk.

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

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