Kimchi Scallion Pancake

von Kimberly | Feb. 29, 2024 | ALL YEAR, APPETIZER, CRISPY, DINNER, EASY, EVERYDAY, KOREAN, UP TO 30 MINUTES, UP TO 750, VEGAN, ZESTY

Kimchi Scallion Pancake

JUMP TO RECIPE

JUMP TO VIDEO

February 29, 2024 by Kimberly

Experience the sizzling joy of a Kimchi Scallion Pancake! Perfect for sharing, these crispy delights blend zesty kimchi and fresh scallions for a mouthwatering treat.



20 MINUTES



EASY



VEGAN



KOREAN



555 PER DUMPLING



CRISPY / ZESTY



EVERYDAY



DINNER / APPETIZER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the flavorful world of Korean cuisine with my Kimchi Scallion Pancakes! These savory pancakes offer a delightful combination of tangy kimchi and aromatic scallions, pan-fried to golden perfection. Whether you’re a seasoned foodie or new to Korean flavors, these pancakes are sure to spice up your mealtime!

How to serve:
Serve these sizzling Kimchi Scallion Pancakes hot off the pan for the best experience. They’re perfect as a hearty breakfast, a unique appetizer, or a side dish for your main meals. Pair them with a dipping sauce made from soy sauce, sriracha and lemon juice to elevate their flavor. Cut them into wedges, and share the joy with friends and family.

How to store:
Store leftover pancakes in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. They’ll stay fresh for up to two days. Reheat in a pan over medium heat to retain their crispiness and flavor.

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!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PANCAKES

DOUGH

100g kimchi (1/2 cup)
3 spring onions
100g all-purpose flour (3/4 cup)
20g cornstarch (1 tbsp)
1/2 tsp turmeric
1/4 tsp baking powder
1/4 tsp salt
100ml water (3.5 fl oz)

ADDITIONAL

2 tsp clarified butter

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium bowl
medium sized pan

Roughly chop the kimchi and place in a medium-sized bowl with 2 tbsp of its marinade.
Wash the spring onions and cut into fine strips. Set aside a small portion of the green strips as a topping for later. Add the rest to the bowl.

}

ACTIVE: 15 min

PASSIVE: –

COOKING

1. Now add the flour, cornstarch, water, salt, turmeric and baking powder to the kimchi and spring onions in the bowl and mix to form a smooth batter.

2. Heat a medium-sized frying pan with 1 tsp clarified butter. Pour half of the batter into the pan and fry on both sides until crispy. Now add another teaspoon of clarified butter to the pan and fry the second half of the batter in the pan.

3. Cut the kimchi pancake into large pieces, serve hot on a plate and top with the remaining green spring onions.

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

Garlic Soy Edamame

von Kimberly | Jan. 14, 2024 | ALL YEAR, APPETIZER, EASY, EVERYDAY, JAPANESE, SNACKS, UMAMI, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Garlic Soy Edamame

JUMP TO RECIPE

JUMP TO VIDEO

January 14, 2024 by Kimberly

A flavorful, healthy snack! Perfectly cooked, bursting with savory garlic and soy goodness. It’s absolutely delicious and nutritious!



10 MINUTES



EASY



VEGETARIAN



JAPANESE



349 PER PORTION



UMAMI



EVERYDAY



APPETIZER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the charm of Garlic Soy Edamame, an exquisite fusion of flavors that’s both simple and sophisticated. This dish, a star in its own right, combines the tender crunch of edamame beans with a tantalizing mix of garlic and soy sauce. It’s a culinary delight that showcases the beauty of minimal ingredients creating maximum impact, offering a taste experience that’s as nutritious as it is delicious.

How to serve:
Garlic Soy Edamame is a versatile dish that shines in its simplicity. Serve it warm as a delightful starter or a light yet satisfying snack. The glistening, flavorful pods invite diners to engage with their food, peeling back the pods to reveal the tasty beans inside. It’s an excellent accompaniment to a variety of dishes, adding a pop of flavor and texture. Ideal for casual get-togethers or as a healthful treat any time of the day.

How to store:
To store leftover Garlic Soy Edamame, let it cool to room temperature first. Then, place it in an airtight container and refrigerate. It stays fresh for up to three days. For longer storage, you can freeze the edamame in a sealed bag, ready to reheat and enjoy anytime.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 PORTION

EDAMAME

250g edamame with skin (1/2 lbs.)
water

GARLIC SOY SAUCE

1/4 tsp sesame oil
1/8 tsp chili flakes
1/4 tsp honey
1 garlic clove
1 tbsp soy sauce
1/4 tsp rice vinegar

}

ACTIVE: 1 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small pot
small pan

Peel the garlic clove.

}

ACTIVE: 4 min

PASSIVE: 5 min

COOKING

1. Fill a small pot with water and bring to boil. Cook the edamame in their skins in the boiling water for approx. 5 minutes.

2. In the meantime, stir together the sesame oil, chili flakes, honey, soy sauce, rice vinegar and crushed garlic in a small pan and heat over a medium heat while stirring.

3. Remove the edamame from the water and add to the sauce in the pan. Toss briefly and serve in a bowl.

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

Finger Food Beef Wellington

von Kimberly | Nov. 26, 2023 | 30 TO 60 MINUTES, APPETIZER, AUTUMN, BEEF, CHRISTMAS, DINNER PARTY, DOUGH, ENGLISH, INTERMEDIATE, MUSHROOMS, NEW YEAR'S EVE, OMNIVORE, PORK, UP TO 500, WINTER

Finger Food Beef Wellington

JUMP TO RECIPE

JUMP TO VIDEO

November 21, 2023 by Kimberly

Enjoy the fancy version of Beef Wellington in bite-sized form. Enjoy tender beef wrapped in buttery batter and create a delicious and premium snack. Perfect for adding a touch of class to any gathering or occasion, a simple yet sophisticated treat that everyone will enjoy.



45 MINUTES



INTERMEDIATE



OMNIVORE



ENGLISH



93 PER PIECE



FANCY



DINNER PARTY
CHRISTMAS



APPETIZER



AUTUM/ WINTER

INTRODUCTION

ABOUT THE RECIPE

Take your event to the next level with these mini beef wellingtons, as a symphony of flavors unfolds with every bite, seamlessly blending mushrooms, Parma ham and a touch of Dijon mustard. This exquisite combination offers a sophisticated taste sensation in each delicious, finger-friendly parcel – perfect for adding a touch of gourmet flair to your party or event.

How to serve:

Present these delicious Beef Wellington finger foods at your Christmas party or on Christmas Eve, for example. These beef bites can be enjoyed on their own or with my spicy Cumberland sauce for an extra festive kick. With their delicious flavors, these canapés will enhance your Christmas party and are an irresistible and perfect addition to your festive table.

How to store:

To ensure optimum freshness, keep Beef Wellington wrapped in plastic wrap, beeswax cloths, aluminum foil or an airtight container in the refrigerator for up to two days. If you plan to store them for longer, freeze them in an airtight container, making sure to separate the layers with parchment paper. When you’re ready to enjoy the Wellingtons, reheat them in the oven to keep the batter crispy. Defrost frozen Wellingtons in the fridge before reheating to ensure they retain their delicious texture.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 16 PIECES

Mushroom Filling

1 shallot
1 tbsp butter
180g mushrooms (1.5 cups)
1 tsp dried thyme
1 tbsp fresh parsley
3 tbsp port wine (or any other red wine)
salt
pepper

individual ingredients

1 store-bought puff pastry
200g beef fillet (7 oz.)
100g prosciutto di parma (3.5 oz.)
1 tbsp butter
1 tsp dijon mustard
1 egg
salt
pepper

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
chopping board
food processor if necessary
small bowl
small pan
kitchen basting brush

Cut the mushrooms into very small pieces with a knife or chop briefly in a food processor.
Cut the shallot into very small pieces or chop briefly in a food processor.
Finely chop the parsley.
Cut the puff pastry into 16 equal pieces.
Cut or tear the Prosciutto di Parma into 16 equal pieces.
Crack an egg into a bowl and whisk it together.

}

ACTIVE: 25 min

PASSIVE: 10 min

COOKING

1. Fry the mushrooms in a pan without adding any fat so that the water can evaporate and the mushrooms do not become mushy and brown. Once the mushrooms are lightly browned, add a tablespoon of butter to the pan.

2. Secondly fry the finely chopped shallot in the pan with the mushrooms and melted butter until soft. When the onions are soft, deglaze everything with 3 tablespoons red wine and reduce for approx. 5-8 minutes. There should be no liquid left on the bottom, but everything should be absorbed into the mushrooms. Next, add the chopped fresh parsley, dried thyme and salt & pepper to taste to the pan. Set the mushroom mixture aside.

3. Now sear the fillet of beef very briefly on all sides in a pan with 1 tbsp butter. Remove the meat from the pan and cut into 16 equal pieces. Set aside.

4. First place the Prosciutto di Parma on the individual pieces of puff pastry so that the edges of the pastry are still visible around the ham. Next, place approx. 1/2 tsp of the mushroom mixture on each piece of ham. Then place a piece of beef fillet on top of the mushroom mixture. Brush the fillet of beef with a little mustard. Now roll up the pieces and seal the ends.

5. Preheat the oven to 200°C (390°F) and place the Beef Wellington finger food in the fridge until then.

6. When the oven is preheated take the Beef Wellington Finger Food pieces out of the fridge and place on a baking tray lined with baking paper. Make diagonal incisions in all the pieces and brush with the beaten egg.

7. Finally bake in the oven at 200°C (390°F) for about 10 minutes or until lightly browned on the outside. If the pieces of meat are very thin, it cannot be guaranteed that the meat will be cooked medium. But even if the meat is not medium, it will be very tender and fall apart in the mouth. My Cumberland sauce goes wonderfully with this.

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

Nächste Einträge »