Pasta al Pomodoro

Pasta al Pomodoro

von | Nov. 5, 2024 | ALL YEAR, BASIL, COMFORT FOOD, DINNER, EASY, EVERYDAY, GARLIC, ITALIAN, PARMESAN, PASTA, UP TO 30 MINUTES, UP TO 750, VEGAN, WEEKNIGHT

Pasta al Pomodoro

Pasta al Pomodoro

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November 5, 2024 by Kimberly

Imagine al dente pasta coated in a fresh, rich garlic basil tomato sauce – each bite bursting with Mediterranean sunshine, cozy comfort, and pure bliss. This dish tastes like home, every single time.

20 MINUTES

EASY

VEGAN

ITALIAN

589 PER PORTION

COMFORT FOOD

WEEKNIGHT

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Get ready to taste sunshine on a plate! This recipe brings you straight to an Italian summer with every bite – simple, cozy, and irresistibly delicious. This dish is all about fresh tomatoes simmered into a rich, velvety sauce that clings to each pasta strand, making it the ultimate comfort food. Perfect for weeknight dinners or when you crave a warm, feel-good meal, it’s easy to make but feels like pure indulgence.

How to serve
To make it unforgettable, serve this pasta with fresh basil and a dusting of Parmesan. A side of crusty garlic bread or a light salad with arugula and lemon vinaigrette balances the richness, adding that final touch. For a real treat, drizzle a bit of high-quality olive oil over the top just before serving. It’s simple but adds incredible depth and brings the dish to life, making it feel like a restaurant meal in the comfort of your home.

How to store
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil to keep the sauce creamy. This way, you can enjoy it as good as 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!

 

 

Pasta al Pomodoro
Pasta al Pomodoro
Pasta al Pomodoro
Pasta al Pomodoro
Pasta al Pomodoro
„Let’s make a piece of happiness“
Print
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Pasta al Pomodoro

Pasta al Pomodoro

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  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 4 1x
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Description

Recommended Equipment

  • large frying pan
  • sharp knife
  • cutting board
  • large pot

Ingredients

Units Scale
  • 4 tbsp olive oil
  • 4 garlic cloves
  • 1 fresh chili
  • 500 grams strained tomatoes
  • 10 grams fresh basil
  • 500 grams pasta of your choice (I used Rigatoni)
  • Parmesan
  • Salt & pepper to taste

Instructions

  1. Warm up 4 tbsp of olive oil over medium heat in a large frying pan. Meanwhile, peel the garlic cloves but leave them whole. Once the oil is warm, add the garlic cloves and let them roast until golden brown. It helps to tilt the pan so the oil pools in one spot, letting the garlic cloves fully submerge.
  2. When the garlic is golden brown, remove it from the pan and set it aside on a cutting board to cool slightly. Meanwhile, get a large pot of water ready for cooking your pasta, place it on the stove, and bring it to a rolling boil.
  3. Now mash the garlic into a paste with a bit of salt using the flat side of your knife on the cutting board – the salt helps break it down. Add this garlic paste back into the olive oil in the pan. Finely chop a fresh chili and add it to the pan as well. Warm everything over medium heat. Meanwhile, wash, dry, and thinly slice the basil leaves. Add the strained tomatoes and basil to the pan, stirring everything well, and let it simmer on low heat.
  4. Add the pasta and a bit of salt to the boiling water, cooking it until al dente. Season the tomato sauce with salt and pepper to taste.
  5. Transfer the pasta to the tomato sauce, add a bit of the pasta water, and stir until the noodles are fully coated in the sauce. Serve the pasta on deep plates, topped with freshly grated Parmesan and a sprinkle of pepper.
  • Cook Time: 20 min

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

von | Okt. 12, 2024 | 30 TO 60 MINUTES, AUTUMN, BACON, COMFORT FOOD, CRISPY, DINNER, DOUGH, EASY, EVERYDAY, INTERNATIONAL, OMNIVORE, PUMPKIN, SALADS, UMAMI, UP TO 750, WALNUT

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb's Lettuce

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

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October 12, 2024 by Kimberly

This cozy fall gem combines crispy bacon, rich Gorgonzola, crunchy walnuts, and and sweet pumpkin. The flavors are warm and savory, perfect for curling up on a chilly evening.

45 MINUTES

EASY

OMNIVORE

INT.

678 PER PORTION

CRISPY
UMAMI

EVERYDAY

DINNER

AUTUMN

INTRODUCTION

ABOUT THE RECIPE

Nothing says cozy fall like this delicious pumpkin tarte flambée. It’s packed with crispy bacon, creamy Gorgonzola, sweet pumpkin and the crunch of walnuts. This simple yet sophisticated dish brings the perfect blend of salty, sweet, and nutty flavors that will make you feel like you’re indulging in something extra special. Perfect for a weekend night or when you want something quick and comforting without too much effort. Pair it with a fresh salad, and you’ve got the ultimate cozy meal!

How to serve
Serve this flatbread hot and fresh, right from the oven! Slice it up into easy-to-grab pieces and drizzle with a bit of pumpkin oil for that extra touch of warmth. It’s ideal as a cozy dinner with a side of lamb’s lettuce tossed in a pumpkin oil dressing, or you can cut it into smaller squares for a party-ready appetizer. Pair it with a glass of white wine or a cold cider, and you’ve got the perfect fall feast. Pro tip: If you’re feeling fancy, swap the olive oil for some pumpkin infused oil.

How to store
If you have any leftovers, store the flatbread in an airtight container in the fridge for up to two days. To reheat, simply pop it in the oven or air fryer until it’s crispy again. Avoid the microwave as it can make the crust soggy.

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!

 

 

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb's Lettuce
Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb's Lettuce
Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb's Lettuce
„Let’s make a piece of happiness“
Print
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Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb's Lettuce

Pumpkin Tarte Flambée with Bacon Walnuts Gorgonzola & Lamb’s Lettuce

  • Author: Kimberly
  • Total Time: 45 minutes
  • Yield: 6 1x
Print Recipe

Description

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

Recommended Equipment

Ingredients

Units Scale

DOUGH

  • 250 grams all-purpose flour
  • 125 milliliters cold water
  • 1 tbsp olive oil
  • 1 tsp salt

PUMPKIN TOPPING

  • 250 grams hokkaido pumpkin
  • 3 tbsp olive oil
  • 1/2 tsp dried thyme

BACON WALNUT TOPPING

  • 300 grams bacon
  • 30 grams walnuts
  • 2 tsp honey
  • 1/4 tsp dried rosemary
  • 1/4 tsp cayenne pepper
  • 70 milliliters dry white wine
  • salt & pepper to taste

OTHER TOPPINGS

  • 1 big red onion
  • 150 grams gorgonzola cheese
  • 200 grams creme fraiche
  • black pepper

SALAD

  • 200 grams lamb’s lettuce
  • 2 tbsp fresh chives
  • 4 tbsp pumpkin seeds

DRESSING

  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • salt & pepper to taste

Instructions

  1. For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
  2. Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
  3. Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
  4. For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
  5. Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
  6. While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
  7. For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
  8. Remove the tarte flambée from the oven, slice it up, and serve with the salad.
  • Cook Time: 45 min

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

von | Okt. 6, 2024 | 60 TO 120 MINUTES, AUTUMN, BASIL, BREAD, CHEDDAR, CHEESE, CHEESY, CLASSICS, COMFORT FOOD, CREAMY, DINNER, EASY, EVERYDAY, INTERNATIONAL, ONION, TOMATO, UMAMI, UP TO 1000, VEGETARIAN, WINTER

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

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October 6, 2024 by Kimberly

This is not your typical tomato soup…Imagine cozying up with a velvety, rich soup layered with additional bold flavors like carrots and red wine. Pair this with a gooey, melty onion-studded sandwich and you’ve got pure comfort with a gourmet twist.

80 MINUTES

EASY

VEGETARIAN

INT.

855 PER PORTION

COMFORT FOOD

CLASSICS

DINNER

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s nothing like a comforting bowl of tomato soup – except when it’s taken to the next level! This version is bursting with extra flavors from sweet carrots, rich tomato paste, and a splash of red wine, making each spoonful deeply satisfying and a little more gourmet than your everyday soup. Paired with a gooey grilled cheese sandwich layered with caramelized onions, it’s the perfect cozy meal that will make you feel like you’re indulging in something truly special.

How to serve
Serve this soup hot, with a side of crispy grilled cheese fresh from the pan. The soft caramelized onions in the sandwich bring a sweetness that balances perfectly with the rich, slightly tangy soup. For an added touch, top your soup with a drizzle of cream or olive oil, or even some fresh herbs for a pop of color and flavor. This combo is perfect for a chilly evening in, or a quick but luxurious lunch.

How to store
Leftovers? No problem! Keep the soup in an airtight container in the fridge for up to three days, and reheat gently on the stove to preserve its rich flavors. The grilled cheese is best fresh, but you can revive it in a hot pan for a quick crisp-up.

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!

 

 

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich
Tomato Soup & Caramalized Onion Grilled Cheese Sandwich
Tomato Soup & Caramalized Onion Grilled Cheese Sandwich
„Let’s make a piece of happiness“
Print
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Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

Tomato Soup & Caramalized Onion Grilled Cheese Sandwich

  • Author: Kimberly
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
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Description

Recommended Equipment

  • large baking dish
  • sharp knife
  • cutting board
  • large pan
  • peeler
  • large pot
  • immersion blender (or stand mixer)

Ingredients

Units Scale

OVEN VEGGIES

  • 1 kilogram tomatoes (I used San Marzano)
  • 1 red bell pepper
  • 2 carrots
  • 2 shallots
  • 12 garlic cloves
  • 3 tbsp olive oil
  • salt

CARAMALIZED ONIONS FOR GRILLES CHEESE

  • 8 small white onions
  • 2 tsp butter
  • 1 tbsp balsamic vinegar
  • salt

SOUP BASE

  • 1 tsp butter
  • 4 small white onions
  • 1/2 tsp chili flakes
  • 2 tbsp tomato paste
  • 80 milliliters red wine

SOUP

  • 400 milliliters vegetable broth
  • 200 milliliters heavy cream (save some for garnish)
  • 10 grams fresh basil (save some for garnish)
  • salt, pepper & cayenne pepper to taste

GRILLED CHEESE

  • 8 slices bread of your choice (I used regular white flat breads)
  • 200 grams cheese of your choice (I used an cheddar & medium-aged gouda)
  • butter

Instructions

  1. Preheat your oven to 150°C / 300°F. Wash the tomatoes and bell peppers, then dry them well. Get a large baking dish ready. Quarter the tomatoes, remove the seeds from the bell peppers, and roughly chop them. Peel the carrots and cut them into large chunks too. Peel the shallots and garlic. Now, put everything in the baking dish, drizzle with a little olive oil and sprinkle some salt over the veggies. Toss them to coat evenly, then place the baking dish in the oven for 40 minutes. After 40 minutes, increase the temperature to 210°C / 410°F and roast for another 15 minutes.
  2. While the veggies are roasting, you can prepare the caramelized onions for the grilled cheese sandwiches. Peel the onions and slice them thinly. Add 1 teaspoon of butter to a large pan and let it melt. Add the onion slices, sprinkle a bit of salt on top, and cook on low heat, stirring regularly for about 10-15 minutes.
  3. Now, peel the onions for the soup base and cut them roughly. Set them aside. Pick the basil leaves from their stems, wash them, and dry them well. Set them aside too.
  4. After 10-15 minutes, the onions in the pan will have left some fond (browned bits) at the bottom. This is the time to add another teaspoon of butter and cook the onions for another 10-15 minutes. Once the onions are soft and golden brown, add a splash of balsamic vinegar and cook for another 1-2 minutes. Transfer the caramalized onions to a bowl and set the pan back on the stove to make the soup base.
  5. Add another teaspoon of butter to the pan and sauté the roughly chopped onions over medium heat. After a few minutes, add the chili flakes and stir well. After a few more minutes, stir in the tomato paste so that all the onions are coated evenly. Let it cook for a few minutes. Then, deglaze with the red wine and let it simmer until it reduces to a thick, creamy paste. Set the pan aside.
  6. Grab a large pot and transfer the roasted vegetables (along with any juices) into it once they’re done. Add the soup base from the pan, the vegetable broth, and the basil leaves. Use an immersion blender to blend everything until you reach the desired consistency. Finally, stir in the cream. Season the soup with salt, pepper, and cayenne to taste. Keep the soup on low heat and bring it to a simmer.
  7. Meanwhile, make the grilled cheese sandwiches. Heat a pan over low-medium heat. While the pan heats up, spread a thin layer of butter on the outside of each slice of bread. Grate the cheese. Place half of the buttered bread (butter side down) in the pan, then evenly distribute the cheese and caramelized onions on top. Cover the pan with a lid and wait for the cheese to start melting. Once it does, place the remaining slices of bread (butter side up) on top. Use a spatula to flip the sandwiches so they can brown on the other side.
  8. While the sandwiches are finishing, ladle the soup into bowls and optionally garnish with a drizzle of walnut oil, some cream, and fresh basil. Once the other side of the grilled cheese is crispy, take them out of the pan and cut them however you like – halves, triangles, strips, or small squares – depending on how you prefer them with your soup.
  • Cook Time: 80 min

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

von | Sep. 12, 2024 | ALL YEAR, ASIAN, CABBAGE, CHICKEN, COMFORT FOOD, DINNER, EASY, EDAMAME, EVERYDAY, OMNIVORE, PEANUT, UP TO 30 MINUTES, UP TO 750

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

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September 12, 2024 by Kimberly

Crunchy, juicy chicken strips paired with a creamy, nutty peanut coconut sauce and a fresh, zesty edamame slaw. It’s comfort food with a twist – bold, fresh, and absolutely irresistible!

30 MINUTES

EASY

OMNIVORE

ASIAN

665 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This dish is the perfect mix of comfort and fresh, bold flavors. Juicy chicken strips with a golden, crispy coating are served alongside a creamy, dreamy peanut coconut sauce that has just the right balance of nuttiness and sweetness. Paired with a zesty edamame slaw, this combo is perfect for when you want something that feels indulgent but light and fresh at the same time. It’s all about that crunch, that sauce, and that fresh bite!

How to serve
These crispy chicken strips are best served hot and fresh out of the pan with the sauce on the side or drizzled on top – your call! The peanut coconut sauce adds that creamy richness, and the fresh edamame slaw balances everything with its light crunch. Perfect for a casual weeknight dinner, a weekend lunch, or even a fun appetizer for a gathering. Pair it with some steamed rice or fresh greens for an extra touch.

How to store
Store any leftover chicken and slaw separately in airtight containers in the fridge for up to 2 days. To keep the chicken crispy, reheat it in the oven instead of the microwave. The peanut coconut sauce can be kept for 3 days in the fridge.

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 Chicken with Peanut Coconut Sauce & Edamame Slaw
Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw
„Let’s make a piece of happiness“
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Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 3 1x
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Description

Recommended Equipment

  • sharp knife
  • cutting board
  • salad bowl
  • two small bowls
  • sieve
  • small pot with lid
  • three shallow bowls for breading
  • large pan

Ingredients

Units Scale

CRISPY CHICKEN

  • 400 grams chicken breast
  • 2 tbsp all-purpose flour
  • 1 egg
  • 4 tbsp panko
  • 4 tbsp bread crumbs
  • clarified butter for frying

PEANUT COCONUT SAUCE

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp honey
  • juice of 1/2 a lemon
  • 1 garlic clove
  • 1 piece of ginger as the same size as the garlic clove
  • 1 tsp fish sauce
  • 1 tbsp sweet & sour sauce
  • 100 milliliters coconut milk
  • 1/2 tsp chili flakes

SLAW

  • 150 grams red cabbage
  • 150 grams white cabbage
  • 100 grams edamame
  • 1 spring onion
  • 2 tbsp cilantro

SLAW DRESSING

  • 1/2 tbsp sesame seeds
  • 1/2 tbsp rice vinegar
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1/4 tsp ginger powder
  • 1/4 tsp garlic powder
  • juice of 1/2 a lemon

Instructions

  1. First, we’ll prepare the slaw. Slice the red and white cabbage into thin strips, wash them thoroughly, dry them, and put them in a salad bowl. Place the frozen edamame in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes. In the meantime, slice the spring onions into thin rings and pick the cilantro leaves off the stems, chopping them finely. Add both to the cabbage. Drain the edamame and add them to the slaw as well. Mix everything well and set it aside.
  2. Next, grab a small bowl to prepare the dressing for the salad. Mix rice vinegar, honey, soy sauce, lime juice, sesame seeds, garlic powder, and ginger powder. Don’t pour the dressing over the slaw just yet—set it aside for now.
  3. Now, let’s make the peanut coconut sauce. Peel and grate the garlic and ginger, then sauté them in some sesame oil in a small pot. Add the following ingredients: soy sauce, rice vinegar, honey, sweet & sour sauce, lime juice, fish sauce, chili, and coconut milk. Stir everything well. If the sauce is too thick, just thin it out with a little water. Keep it warm on very low heat with the lid on.
  4. Set up a breading station with flour, egg, and a mix of panko and breadcrumbs. Coat the chicken in flour, shake off the excess, then dip it in the egg, making sure it’s well-covered. Finally, press it into the panko and breadcrumb mixture, ensuring the breading sticks well on all sides. Fry the chicken in a large pan with a bit of clarified butter over medium heat until crispy and cooked through. Slice the chicken into strips.
  5. Pour the dressing over the slaw and mix everything well. Distribute the salad onto deep plates, then drizzle the peanut coconut sauce over it. Finally, place the crispy chicken strips on top of the sauce. Optionally, garnish with sesame seeds and spring onions.
  • Cook Time: 30 min

Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

von | Aug. 26, 2024 | 60 TO 120 MINUTES, ALL YEAR, CHICKEN, COMFORT FOOD, DINNER, EASY, EVERYDAY, JAPANESE, NAPA CABBAGE, OMNIVORE, RICE, UP TO 1000

Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

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August 27, 2024 by Kimberly

Savor a golden bite of crispy chicken wrapped in rich, savory sauces, fluffy rice and tender napa cabbage – this dish is a warm hug for your taste buds, perfect for a cozy night in and better than take out.

80 MINUTES

EASY

OMNIVORE

JAPANESE

928 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Get ready to dive into a bowl of pure comfort with this deliciously crispy chicken paired with rich, savory sauces and tender cabbage. This dish is like a cozy night in a bowl, combining the crunch of perfectly fried chicken with the deep, satisfying flavors of homemade, roasted sesame, tonkatsu and tsuyu sauces. Whether you’re new to Japanese cooking or a seasoned pro, this recipe will quickly become your go-to for a quick and comforting dinner idea that never disappoints.

How to serve
Serve this flavorful chicken dish over a bed of steaming hot rice. Add a generous portion of tender cabbage on the side for a bit of freshness that perfectly balances the crispy, savory chicken. For an extra crunch, sprinkle some toasted sesame seeds and scallions on top. This dish is ideal for a cozy dinner at home, but it’s also a fantastic option for impressing guests with something both comforting and deliciously unique. For that extra fancy touch massage the napa cabbage with 1-2 tbsp of this Chinese Holy Trinity Oil.

How to store
If you have leftovers (which is rare because it’s so good!), store the chicken, cabbage and rice separately in airtight containers in the fridge. The chicken will stay crispy for up to two days, and you can reheat it in the oven to keep that satisfying crunch. The sauces can be stored in the fridge for up to a week, ready to drizzle over fresh rice or veggies whenever you crave a quick, tasty meal.

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!

 

 

Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
„Let’s make a piece of happiness“
Print
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Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 4 1x
Print Recipe

Description

Recommended Equipment

  • small pan
  • mortar & pestle
  • medium-sized bowl
  • two squeeze bottles
  • small pot
  • sharp knife
  • cutting board
  • hand blender
  • fine mesh strainer
  • plastic wrap
  • meat tenderizer
  • three shallow bowls for breading
  • medium-sized pot
  • large pan
  • paper towels
  • salad spinner

Ingredients

Units Scale

SESAME SAUCE

  • 2 tbsp tahini
  • 1 tbsp rice vinegar
  • 1.5 tbsp soy sauce
  • 1 tbsp mirin
  • 1/8 tsp salt
  • 1 tbsp white sesame seeds
  • 2 tbsp mayonnaise
  • 1 tsp sesame oil
  • 1 tbsp water
  • 1 garlic clove

TONKATSU SAUCE

  • 1 tbsp tomato paste
  • 1 tsp honey
  • 1 tsp white sugar
  • 1 tbsp apple cider vinegar
  • 100 milliliter cold water
  • pinch of salt
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Hoisin sauce
  • 1 tbsp brown sugar
  • 4 dried plums
  • 1/4 of 1 apple
  • 1 tbsp mirin
  • 1 centimeter fresh ginger
  • 1 garlic cloves

CHICKEN SCHNITZEL

  • 400 grams chicken breast
  • 1–2 eggs
  • 4 tbsp all-purpose flour
  • 8 tbsp bread crumbs
  • 8 tbsp panko
  • clarified butter for frying

RICE & CABBAGE

TSUYU SAUCE

  • 6 tbsp soy sauce
  • 6 tbsp mirin
  • 1 tbsp white sugar
  • 1/2 tsp dashi powder
  • 6 tbsp water
  • 4 small yellow onions

TOPPING

  • green part of 2 scallions

Instructions

  1. Sesame Sauce: First, toast the white sesame seeds in a small pan until they turn golden brown, without adding any oil. Transfer the toasted sesame seeds to a mortar and grind them to a semi-coarse consistency. Then, place the sesame in a medium-sized bowl and mix it with tahini, rice vinegar, soy sauce, mirin, salt, mayonnaise, sesame oil, water, and a grated clove of garlic to create a creamy sauce. Pour the sauce into a squeeze bottle and refrigerate.
  2. Tonkatsu Sauce: In a small pot, mix together tomato paste, honey, sugar, apple cider vinegar, water, and salt, and gently heat the mixture. Meanwhile, cut the dried plums into small pieces and add them to the pot. Peel the apple, cut a quarter of it into small pieces, and add it to the pot along with the other ingredients. Peel the ginger and garlic clove, grate them into the pot, and stir well. Finally, add soy sauce, Worcestershire sauce, hoisin sauce, brown sugar, and mirin. Heat the mixture for a few minutes and bring it to a brief boil until the sugar dissolves and the apple softens. If your sauce it still too thick, add gradually more water until it reaches your desired consistency. Use a hand blender to puree the sauce until smooth, and if needed, strain it through a fine mesh strainer. Pour the sauce into a squeeze bottle and refrigerate.
  3. Chicken Schnitzel: If you bought whole chicken breasts, cut them horizontally using a butterfly cut so that you end up with two teardrop-shaped pieces. Place each piece between two layers of plastic wrap and gently and evenly flatten them with a meat tenderizer. Repeat this process with each piece of chicken and set them aside on a plate. Prepare the breading station using three shallow bowls. In the first bowl, place the flour; in the second bowl, beat the eggs; and in the third bowl, mix the breadcrumbs with panko. Dredge each chicken piece in flour, making sure it’s fully coated, then shake off the excess and dip it in the beaten egg, coating both sides. Finally, press the chicken into the breadcrumb-panko mixture, ensuring it’s well-covered on all sides. Set the breaded chicken pieces aside on a plate.
  4. Rice: Cook the rice according to the package instructions. If you don’t have the instructions, rinse the rice in a medium-sized pot until the water runs clear. Drain the water, then add fresh water in a 1.5:1 ratio to the rice (so, for this recipe, use 420g of water for 280g of rice after rinsing). Place the pot on the stove over high heat and cover with a lid. Once the water comes to a boil, reduce the heat to the lowest setting. Let the rice cook with the lid on for about 15 minutes. The rice is done when you see small, even holes forming between the grains. Leave the pot on the turned-off stove with the lid on.
  5. While the rice is cooking, heat a large pan for the schnitzel. Add clarified butter or another high-heat oil to the pan and fry the chicken on both sides over medium heat until golden brown. Place the fried schnitzel on paper towels to drain.
  6. While the chicken is frying, slice the onions for the Tsuyu sauce. Halve the onions and then cut them into thin strips.
  7. Napa Cabbage: While the chicken is frying, quarter the napa cabbage and slice two quarters into thin strips. Wash them under cold water and spin them dry. Set the cabbage aside. If you’d like to add a special touch, you can drizzle 1-2 tablespoons of my Chinese Holy Trinity Oil over the cabbage and massage it in.
  8. Tsuyu Sauce: Once the chicken is done frying, remove the remaining fat from the pan and place it back on the stove. Add soy sauce, mirin, sugar, dashi powder, and water to the pan and bring it to a quick boil. Then, add the onions and let it simmer for 5-7 minutes until the onions are soft but still slightly firm.
  9. Once the Tsuyu sauce is ready, you can start plating. Take four bowls. First, add the rice, then drizzle 1-2 tablespoons of Tsuyu sauce and some onions over the rice. Next, add a handful of napa cabbage on top, and drizzle the sesame sauce over it in a zigzag pattern. Slice the schnitzel into thin strips and place it on top of the cabbage. Finally, drizzle the remaining Tsuyu sauce and onions over the chicken, and finish with a zigzag of Tonkatsu sauce. Optional: garnish with fresh scallions.
  • Cook Time: 80 min

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

von | Aug. 13, 2024 | BACON, COMFORT FOOD, CUCUMBER, DINNER, EASY, EVERYDAY, GOAT CHEESE, INTERNATIONAL, LUNCH, OMNIVORE, PEAR, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, UP TO 750

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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August 13, 2024 by Kimberly

Indulge in this irresistibly crunchy, savory-sweet salad that’s bursting with flavor. Each bite is a vibrant mix of textures and tastes, making it the ultimate comfort food meets gourmet delight.

30 MINUTES

EASY

OMNIVORE

INT.

714 PER PORTION

COMFORT FOOD

EVERYDAY

LUNCH
DINNER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Imagine sitting down to a salad that feels like a hug on a plate – some warm components, some crispy ones, and bursting with flavors that dance together perfectly. The savory crunch of caramelized bacon paired with the creamy, tangy goat cheese is an experience in itself. Add in the fresh burst of blackberries, crisp cucumber, and the subtle sweetness of pear, and you’ve got a dish that’s not just a salad but a full-on flavor journey.

How to serve
This salad is perfect as a main dish or a side, but honestly, it’s so good you’ll want to make it the star of the meal. Serve it on a large platter, allowing all those gorgeous colors to pop. Drizzle the blackberry balsamic vinaigrette just before serving for that fresh, tangy finish. Pair it with a light white wine or sparkling water with a splash of lemon, and you’ve got yourself a meal that feels like a treat.

How to store
If you’ve got leftovers, store the salad and dressing separately to keep everything crisp and fresh. Place the salad in an airtight container in the fridge, and it should stay good for about 1-2 days. The vinaigrette can be stored in a jar 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!

 

 

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
„Let’s make a piece of happiness“
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Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

Recommended Equipment

  • tall container
  • hand blender
  • sharp knife
  • cutting board
  • three deep plates
  • small frying pan
  • oven
  • salad bowl

Ingredients

Units Scale

VINAIGRETTE

  • 50 grams blackberries
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 garlic clove
  • salt, pepper & cayennepepper to taste

GOAT CHEESE

  • 100 grams goat cheese
  • 2 tbsp all purpose flour
  • 1 egg
  • 2 tbsp breadcrumbs
  • 2 tbsp panko
  • 1 tsp dried thyme
  • clarified butter for frying

BACON

  • 50 grams bacon
  • brown sugar

SALAD

  • 150 grams mixed green salad
  • 50 grams blackberries
  • 1 small red onion
  • 2 tbsp pecan nuts
  • 1/4 cucumber
  • 1/2 pear
  • 2 radishes
  • chives

Instructions

  1. In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
  2. Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
  3. Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
  4. Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
  5. Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
  6. Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
  7. Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
  8. Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.
  • Cook Time: 30 min