Basic Meringues

von Kimberly | März 8, 2024 | 60 TO 120 MINUTES, CRISPY & CRUNCHY, DESSERT & SWEETS, EGGS, SWEET, VEGETARIAN

Basic Meringues

March 9, 2024 by Kimberly

This melt-in-your-mouth meringue is the perfect treat. Enjoy the crisp exterior and soft, marshmallow-like interior. Pure, sugary bliss awaits!



100 MINUTES



INTERMEDIATE



VEGETARIAN



INT.



43 PER PIECE



CRISPY / SWEET



EVERYDAY



DESSERT



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the ethereal world of Baiser, the classic French meringue that’s as enchanting as it is sweet. These light, airy treats are a testament to the elegance of simplicity in baking. Perfect for those who love a crisp, sugary crunch with a soft, tender heart. Whether you’re a novice or an expert baker, this easy Meringue recipe will add a touch of sophistication to your dessert repertoire.

How to serve:
Serve your freshly baked Meringue as a standalone sweet treat, or pair it with fresh berries and a dollop of whipped cream for an exquisite dessert. They’re the perfect finale to a sophisticated dinner or a delightful addition to your afternoon tea. For an extra indulgent twist, dip them in dark chocolate or sandwich with lemon curd. Let these delicate confections be the star of your next gathering!

How to store:
Store your Baiser in an airtight container at room temperature to maintain its crispness. Avoid humidity to keep them from becoming sticky. Enjoy these heavenly meringues within a week for the best texture and flavor experience.

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 30 PIECES

MERINGUES

6 fresh eggs
300g sugar (1.5 cups)
pinch of salt

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

mixer
large bowl
piping bag with star nozzle (or two spoons)
sealable container

Line two baking trays with parchment paper
Preheat the oven to 100°C (210°F) with convection (fan-assisted)

}

ACTIVE: 20 min

PASSIVE: 80 min

COOKING

1. Separate the egg whites from the yolks and start to whisk the egg whites in a grease-free bowl. Do not throw away the egg yolks. You can make cured egg yolks from them, for example. Once the egg whites start to foam, gradually add the sugar and continue to whisk until stiff. Once the sugar has dissolved and the meringue has become almost blue-white and glossy, you can tell that the meringue is ready when long peaks form on the mixer attachment.

2. Next, fill the meringue into a piping bag with a star nozzle. If you do not have a piping bag, you can also shape the meringue with two spoons. Use the piping bag to form small mounds on the parchment paper in circular motions.

3. Place the baking trays in the oven and bake for approximately 80-100 minutes (depending on the size). Occasionally open the oven door for a few seconds to allow moisture to escape. Ensure that the meringues do not turn brownish.

4. The meringues are ready when they can be easily lifted off the parchment paper. Remove the trays from the oven and let them cool completely.

5. Store the meringues in an airtight container to keep them fresh for several months.

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

Oeuf Cocotte with Cream & Herbs (Baked Eggs)

von Kimberly | März 2, 2024 | BREAKFAST, BRUNCH, CREAMY, EGGS, FRENCH, UP TO 30 MINUTES, VEGETARIAN

Oeuf Cocotte with Cream & Herbs (Baked Eggs)

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JUMP TO VIDEO

March 2, 2024 by Kimberly

Indulge in the heartwarming delight of Oeuf Cocotte! A simple, nutritious, and delicious start to your day. Embrace the taste of French elegance in every bite.



20 MINUTES



EASY



VEGETARIAN



FRENCH



365 PER PORTION



CREAMY



EVERYDAY



BREAKFAST / BRUNCH



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the joy of French cooking with my simple Oeuf Cocotte recipe! Perfect for a delightful breakfast or a cozy brunch, this dish is not only easy to make but also bursting with flavors. Dive into the elegance of French cuisine and impress your family with this gourmet yet straightforward recipe. Ideal for anyone looking to elevate their morning routine!

How to serve:
Serve your Oeuf Cocotte straight from the oven, nestled in their little pots for a touch of French elegance. Accompany them with slices of crusty bread or a fresh salad for a balanced meal. Perfect for a lazy weekend brunch or a special breakfast, these baked eggs will become your go-to. Garnish with fresh herbs or a sprinkle of cheese for that extra flair!

How to store:
I do not recommend to store the cooked dish. It’s better to enjoy your delicious breakfast creation even on busy mornings straight out of the oven!

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 PORTION

BAKED EGGS

2 eggs
1 tbsp cream
1.5 tsp herb cream cheese

TOPPINGS

30g baguette
chives
salt & pepper

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small ovenproof dish

none

}

ACTIVE: 5 min

PASSIVE: 15 min

COOKING

1. Crack two eggs into a small ovenproof dish. Spread a tablespoon of cream on top, as well as 1.5 teaspoons of herb cream cheese. Place the dish in the oven at 180°C (350°F) for about 18 minutes.

2. Meanwhile, cut the chives into rolls and the baguette into slices.

3. When the eggs are ready, take them out of the oven and top with salt, pepper and chives. Chive oil also goes very well. Enjoy with fresh baguette for dipping.

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

Chicory Pear Walnut Salad

von Kimberly | Feb. 25, 2024 | 30 TO 60 MINUTES, DINNER PARTY, PEAR, REFRESHING, SALADS, VEGETARIAN

Chicory Pear Walnut Salad

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JUMP TO VIDEO

February 25, 2024 by Kimberly

Discover the perfect blend of crisp chicory, juicy pears, and crunchy walnuts in this Chicory Pear Walnut Salad. A refreshing, nutritious delight that’s simple to make!



15 MINUTES



EASY



VEGETARIAN



INT.



238 PER PORTION



CRUNCHY
ZESTY



EVERYDAY



SALAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Indulge in the fresh and invigorating flavors of my Chicory Pear Walnut Salad! This dish combines the crisp bitterness of chicory with the sweet juiciness of pears and the rich crunch of walnuts. It’s a salad that promises not just a feast for your taste buds but also a bounty of nutrients. This easy-to-prepare salad is an ideal addition to any meal.

How to serve:
Serve this vibrant Chicory Pear Walnut Salad as a refreshing starter or a light main course. It pairs wonderfully with grilled chicken, fish, or a crusty piece of bread for a fulfilling meal. The combination of flavors and textures makes it a hit at any gathering.

How to store:
To maintain freshness, store the salad in an airtight container in the refrigerator for up to one day. Keep the dressing separate to avoid sogginess. Enjoy it chilled for a rejuvenating and crisp taste experience every time.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS AS SIDE / 2 PORTIONS AS MAIN

SALAD

400g chicory (14 oz)
2 pears
2 tbsp walnuts
chives

DRESSING

3 tbsp olive oil
2 tbsp cold water
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
1 garlic clove
salt & pepper to taste

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
small whisk
salad bowl

none

}

ACTIVE: 15 min

PASSIVE: –

COOKING

1. Roast the walnuts in a pan without adding any fat until golden brown and fragrant. Roughly chop them on a chopping board and add to the salad bowl.

2. Wash the chives, cut into small rolls and add to the salad bowl.

3. Halve the chicory lengthways and pluck off the leaves one by one. Wash and dry the leaves well and add to the salad bowl.

4. Wash the pears, cut in half and slice finely down to the stem and add to the other ingredients in the salad bowl. Mix everything well.

5. In a small bowl, mix the olive oil, lemon juice, water, honey, Dijon mustard and pressed garlic clove with a whisk to make a creamy dressing and season with salt and pepper to taste. Pour the dressing over the salad, mix well and serve immediately.

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

Naan Bread

von Kimberly | Feb. 24, 2024 | 60 TO 120 MINUTES, BREAD, FLUFFY, INDIAN, VEGETARIAN

Naan Bread

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JUMP TO VIDEO

February 24, 2024 by Kimberly

Discover the joy of homemade Naan Bread! Easy, fluffy, and delicious, it’s the perfect companion for any meal. Make it today and share the love!



80 MINUTES



EASY



VEGETARIAN



INDIAN



223 PER PORTION



FLUFFY



EVERYDAY



BREAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of Indian cuisine with this easy Naan Bread recipe! Perfect for beginners and seasoned chefs alike, my homemade Naan is fluffy and irresistibly delicious. Whether you’re pairing it with your favorite indian butter chicken or enjoying it as a snack, this versatile bread is a must-try. Get ready to impress your family and friends with your baking skills and bring a piece of India right to your dinner table.

How to serve:
Serve your freshly baked Naan Bread alongside a variety of dishes to elevate your dining experience. It pairs wonderfully with curries, soups, and stews, absorbing all the flavors beautifully. For a modern twist, use it as a base for pizza or as a wrap for sandwiches. Don’t forget to brush it with garlic butter and sprinkle some cilantro on top for that extra burst of flavor.

How to store:
To keep your Naan Bread fresh, wrap it in aluminum foil or store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze the Naan, ensuring it’s well-wrapped, for up to a month.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

250g all-purpose flour (8.8 oz)
1 tsp baking powder
1/2 tsp salt
30g full-fat yogurt (1 oz)
125ml lukewarm water (1/2 cup)

}

ACTIVE: 10 min

PASSIVE: 60 min

PREPARATIONS

Recommended Equipment

medium-sized bowl
cling film
frying pan

Mix the all-purpose flour, salt and baking powder in a medium-sized bowl. Add the yogurt and water and mix with a spatula or spoon to form a rough dough. Transfer the dough to a clean work surface and knead by hand to form a smooth dough. Wrap in cling film and leave to rest at room temperature for an hour.

}

ACTIVE: 10 min

PASSIVE: –

COOKING

1. Unwrap the dough, divide it into four equal pieces on a floured surface and roll out each piece into a 20cm (8 inch) flatbread.

2. Use a hot pan without fat to fry each side of the flatbread for about two to three minutes. Bubbles will form on the top side, which will fry until golden brown when turned over.

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

Peanut Caramel Chocolate Protein Bars

von Kimberly | Feb. 17, 2024 | DESSERT & SWEETS, GOOEY, NUTTY, OVER 120 MINUTES, SNACKS, SWEET, VEGETARIAN

Peanut Caramel Chocolate Protein Bars

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JUMP TO VIDEO

February 17, 2024 by Kimberly

Energize your day with Protein-Rich Peanut Caramel Chocolate Bars! Perfect for fitness enthusiasts, these bars are a delicious, nutritious twist on your favorite Snickers bar.



2 HRS 30 MIN



EASY



VEGETARIAN



INT.



168 PER BAR



GOOEY
NUTTY



EVERYDAY



SNACK / DESSERT



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

These homemade protein-rich Peanut Caramel Chocolate Bars delights are your alternative to a regular peanut bar, packed with protein and full of flavor. They’re crafted for those who love to indulge without compromising their protein goals. Perfect as a post-workout snack or a midday energy booster, these bars are sure to satisfy your sweet tooth and your nutritional needs.

How to serve:
They’re an excellent snack after a workout, a sweet companion with your coffee break, or a healthy dessert option. Cut them into smaller pieces for a quick snack or enjoy a full bar for a more substantial energy boost. They’re not just a treat – they’re a satisfying choice to support your active lifestyle.

How to store:
Store your bars in an airtight container to keep them fresh. Place them in the refrigerator for a firmer texture or at room temperature for a softer bite. Enjoy them within one week for optimal freshness.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 15 BARS

LAYER 1

85g protein powder vanilla (2/3 cups)
50g almond flour (1/2 cup)
2 tbsp maple syrup
60ml soy milk (1/4 cup)

LAYER 2

2 tbsp caramel spread

LAYER 3

120g crunchy peanut butter (1/2 cup)
2 tbsp coconut oil
2 tbsp maple syrup
1/8 salt

LAYER 4

150g semi sweet chocolate
1/2 tsp coconut oil

}

ACTIVE: 1 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

2 medium sized bowls
medium-sized aluminum or glass bowl
rectangular flat container
baking paper
small pot

Line a rectangular flat container with baking paper.

}

ACTIVE: 30 min

PASSIVE: 120 min

COOKING

1. In a medium bowl, prepare the first layer by mixing the protein powder, almond flour, maple syrup and soy milk into a dense, malleable dough. My recommendation is to place the dough between two layers of baking paper, roll it out and then place it in the container. Because the dough is really sticky.

2. Next, spread 2 tablespoons of caramel over the dough layer as a second layer. Then place the container in the freezer for about an hour.

3. For the third layer, mix the crunchy peanut butter, coconut oil, maple syrup and a pinch of salt together in a medium bowl. After taking the container from the freezer, spread the mixture over the caramel layer evenly. Place the mold back in the freezer for 60 minutes.

4. Fill a small pot with water, bring to the boil and then remove from the heat. Place a heatproof aluminum or glass bowl over the pot. Melt the chocolate in it together with half a teaspoon of coconut oil, stirring regularly.

5. Once the chocolate has melted completely, remove the frozen bar mixture from the freezer and cut into 15 bars. Pull each bar individually through the melted chocolate with two forks, drain and place on baking paper or a rack to harden. If the room temperature is too warm, leave the bars to set in the fridge.

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

Bechamel Sauce

von Kimberly | Feb. 8, 2024 | CLASSICS, CREAMY, FRENCH, MARINADES & SAUCES, UP TO 30 MINUTES, VEGETARIAN

Béchamel Sauce

JUMP TO RECIPE

JUMP TO VIDEO

December 1, 2023 by Kimberly

Discover the magic of Béchamel Sauce! This creamy, smooth classic is a culinary staple, perfect for enhancing your favorite dishes.



25 MINUTES



INTERMEDIATE



VEGETARIAN



FRENCH



147 PER PORTION



CREAMY



CLASSICS



SAUCE



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with the classic Béchamel Sauce, a cornerstone of French cuisine. This creamy, smooth sauce is not just a recipe – it’s a gateway to elevating your meals. Whether you’re dressing up a lasagna or making a rich, savory Croque Monsieur, Béchamel Sauce brings a touch of elegance and flavor to your dishes. It’s simple to whip up with just a few ingredients.

How to serve:
Pour it over vegetables for a comforting gratin, use it as a base for creamy pasta dishes, or layer it in lasagnas and moussakas for a moist, flavorful experience. It’s also perfect for creating a luxurious mac and cheese. The key is to let the sauce slightly thicken to coat your spoon, ensuring it blends seamlessly with your dish, enhancing every bite.

How to store:
To keep your Béchamel Sauce fresh, cool it at room temperature before refrigerating in a tightly sealed container. It lasts 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 PORTIONS

SAUCE

500ml full-fat cow milk (2 cups)
50g unsalted butter (3.5 tbsp)
50g all-purpose flour (5 tbsp)
1/2 nutmeg
1 garlic clove
3/8 tsp salt
1/4 tsp white pepper

}

ACTIVE: 1 min.

PASSIVE: –

PREPARATIONS

Recommended Equipment

small pot
whisk
small wooden spoon

Peel and halve the garlic clove. Set aside.

}

ACTIVE: 25 min

PASSIVE: –

COOKING

1. Melt the butter in a pan over a medium heat. Add the garlic clove and fry briefly in the butter. Remove the garlic clove.

2. Now add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The consistency should be like a paste. Remove the pot directly from the heat and stir in the first 100ml of milk with a whisk until smooth. Place the pan back on the stove and bring to a boil briefly, stirring constantly. Now remove the pot from the heat and pour in the next 100ml (3 fl oz) of milk. Stir well, place the pot back on the stove and bring to a boil, stirring constantly. Now do the same with the next 3 rounds of 100ml (3 fl oz). Remove from the heat, pour in, stir, return to the stove, bring to the boil, remove from the heat and so on…

3. After about 20 minutes, the sauce should have a consistency similar to melted cheese. You should no longer be able to taste the flour. The sauce can now be removed from the heat and seasoned to taste. To do this, grate the nutmeg freshly and add 3/8 teaspoon of salt and 1/4 teaspoon of pepper.

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

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