Cilantro Beef Cheese Enchiladas

von Kimberly | Feb. 18, 2024 | 30 TO 60 MINUTES, ALL YEAR, BEEF, CHEESE, COMFORT FOOD, DINNER, EASY, EVERYDAY, MEXICAN, OMNIVORE, UP TO 1000

Cilantro Beef Cheese Enchiladas

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February 18, 2024 by Kimberly

Savor the blend of cilantro, beef, and cheese in this delicious enchiladas. Perfect for family dinners, they’re a flavorful fiesta in every bite!



60 MINUTES



EASY



OMNIVORE



MEXICAN



843 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the magic of Cilantro Beef Cheese Enchiladas, a Mexican cuisine favorite that brings a world of flavors to your table. This easy beef enchiladas recipe, perfect for any family dinner, combines the freshness of cilantro with the heartiness of beef and the melt-in-your-mouth goodness of cheese. Dive into this homemade enchiladas experience that promises a savory fiesta in every bite!

How to serve:
Serve these flavorful dish hot, garnished with a sprinkle of fresh cilantro and a dollop of sour cream, Guacamole and Pico de Gallo. You can also accompany your cheesy enchiladas with a side of Mexican rice, refried beans, or a crisp green salad. These enchiladas are perfect for a quick dinner, offering a balance of taste and texture that appeals to everyone at the table.

How to store:
To store, let the enchiladas cool completely before covering them with foil. Refrigerate for up to 2 days. Reheat in the oven or microwave, making these savory enchiladas a delightful leftover treat that maintains its delightful flavors.

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 4 PORTIONS

ASSEMBLY

4 tortillas
200g grated cheese (I used mozzarella & cheddar) (7 oz)

ENCHILADA SAUCE

400g minced beef (14 oz)
125ml beef broth (1/2 cup)
400g canned tomatoes (14 oz)
1 white onion
1 jalapeno
2 garlic cloves
1 tbsp oilve oil
1/8 tsp chili flakes
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp cilantro

TOPPINGS

fresh cilantro
200g creme fraiche (7 oz)
1 bowl Pico de Gallo
1 bowl Guacamole

}

ACTIVE: 15 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pan
baking dish

Wash the cilantro, pluck the leaves from the stalks and chop finely.
Peel the garlic cloves.
Cut the onion into small pieces.
Finely dice the jalapeno.
Fry the tortillas in the pan over a medium heat on both sides so that they are still pliable and can be rolled. Set the tortillas aside with paper towels between each layer.

}

ACTIVE: 20 min

PASSIVE: 25 min

COOKING

1. For the enchilada sauce, sauté the onions and jalapeno in a large pan over a medium heat until the onions are soft and slightly translucent. Next, add the crushed garlic, stir briefly and warm through.

2. Now increase the heat and add the minced beef to the pan and fry until the meat has turned crispy dark brown.

3. Now pour the beef stock and chopped tomatoes into the pan and stir everything together. Now add the spices: chili flakes, cumin, salt and pepper. Allow everything to reduce over medium heat for 10-15 minutes until the sauce has a bit thickened. As soon as the sauce has thickened, stir in 1 tablespoon of chopped coriander. Stir and set a side.

4. In the meantime, you can prepare the guacamole and the pico de gallo.

5. Preheat the oven to 250°C (480°F) and prepare a baking dish (my used measurements were 20x26cm (8×10 inch)) by pouring 3-4 tablespoons of the enchilada sauce onto the bottom of the baking dish and spread it out.

6. Now place 2-3 tbsp of the enchilada sauce in the middle of each tortilla, sprinkle 2 tbsp of grated cheese over the top and then roll up the tortilla. Either do it the traditional way from the bottom to the top or fold both sides in at first and then roll from the bottom to the top.

7. Now place the tortilla rolls in the baking dish on top of the sauce, spread the rest of the sauce on the tortillas and finish with the remaining cheese.

8. Place the baking dish in the oven and bake for approx. 10-15 minutes or until the cheese has melted and is crispy golden brown in places.

9. Take the baking dish out of the oven, divide the enchiladas between four plates and top with crème fraîche, pico de gallo, guacamole and fresh coriander.

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

Croque Monsieur

von Kimberly | Feb. 13, 2024 | 30 TO 60 MINUTES, ALL YEAR, BREAD, BRUNCH, CHEESE, COMFORT FOOD, CREAMY, DINNER, EASY, EVERYDAY, FRENCH, LUNCH, MARINADES & SAUCES, OMNIVORE, PORK, UP TO 1000

Croque Monsieur

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February 13, 2024 by Kimberly

Dive into the cheesy goodness of Croque Monsieur! This classic French sandwich brings a crispy, creamy delight to your table, perfect for any meal. A must-try!



50 MINUTES



EASY



OMNIVORE



FRENCH



776 PER PORTION



CREAMY /
COMFORT FOOD



EVERYDAY



LUNCH / DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Step into the world of French cuisine with the Croque Monsieur, a luxurious twist on the grilled cheese sandwich. Featuring ham and melted cheese nestled between slices of buttery bread, topped with a creamy Béchamel sauce and then grilled to perfection. This dish is not just food – it’s a culinary experience that transports you straight to the streets of Paris with every bite. Perfect for brunch or a comforting dinner!

How to serve:
Serve the Croque Monsieur fresh off the grill, with its cheese deliciously oozing and bread crisply toasted. Pair it with a light, tangy salad to cut through the richness, or enjoy it with a cup of hot soup for a heartier meal. Don’t forget a sprinkle of fresh herbs or a dash of Dijon mustard on the side for that authentic French flair.

How to store:
To keep the Croque Monsieur’s delightful texture, store any leftovers in an airtight container in the fridge. Reheat in the oven or on the stove to revive its crispy exterior and melty interior, ensuring it tastes just as fabulous.

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 4 PORTIONS

CROQUE MONSIEUR

8 slices sourdough bread
200g deli ham (7 oz)
100g Gruyere cheese (3.5 oz)
100g Emmental cheese (3.5 oz)
2 tsp Dijon mustard
4 tsp butter
600g Béchamel sauce (16 tbsp)

}

ACTIVE: 30 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

knife
cheese grater
large pan

Prepare the Béchamel sauce.
Preheat the oven to 250°C (480°F)
Grate the Gruyere and Emmental and mix together in a bowl.

}

ACTIVE: 5 min

PASSIVE: 15 min

COOKING

1. Spread 1/2 teaspoon of butter on one side of each slice of bread and fry in the pan on the buttered side until crispy. Remove the bread from the pan.

2. The crispy side should now be on the bottom. Spread 1/4 teaspoon of Dijon mustard on the non-fried side of each slice of bread.

3. Place 50g (2 oz) deli ham on each slice of bread on top of the mustard.

4. 1 tbsp of Béchamel sauce and 50g (2 oz) of grated cheese are placed on top of the deli ham.

5. Now stack the slices as a double-decker that a total of 4 sandwiches are made from those 8 slices.

6. Place the 4 sandwiches on a baking tray lined with baking paper and bake for 10-12 minutes until the cheese and sauce have melted and browned. Cut each croque monsieur in half with a sharp knife and divide between 4 plates. Serve with a fresh salad.

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

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

von Kimberly | Feb. 8, 2024 | 30 TO 60 MINUTES, ALL YEAR, BREAD, CREAMY, DINNER, EASY, EVERYDAY, INTERNATIONAL, REFRESHING, UP TO 750, VEGETABLES, VEGETARIAN, YOGURT

Warm Oven Baked Salad with Yogurt Thyme Honey Dressing

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February 8, 2024 by Kimberly

Indulge in a scrumptious, warm salad fresh from the oven, enhanced by a sweet and savory honey-thyme yogurt dressing. A delightful, healthy treat!



35 MINUTES



EASY



VEGETARIAN



INT.



643 PER PORTION



CREAMY



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Indulge in the culinary delight of a warm salad recipe, perfect for any season. This oven-baked salad is not just a dish – it’s a journey of flavors, combining the comfort of warm ingredients with the freshness of a salad. Enhanced with a Yogurt Dressing, this recipe brings a wholesome and gourmet touch to your table. The Thyme Honey Dressing adds a unique twist, making it a standout in your Healthy Salad collection.

How to serve:
It’s best enjoyed fresh from the oven, with the warmth complementing the cool, creamy Yogurt Dressing. It’s a versatile dish that pairs wonderfully with a variety of mains, making it an excellent addition to your Easy Salad Recipes. Whether as a standalone meal for a light lunch or dinner or as a side for an extensive dinner, this salad is sure to impress. Its rich flavors and gourmet appeal make it a perfect choice for dinner parties or a nutritious family meal.

How to store:
When it comes to storage, this Oven Baked Salad with its Flavorful Salads dressing is best enjoyed fresh. However, if you need to store it, keep vegetables and dressing separate from another in an airtight container in the refrigerator. The salad stays fresh for up to one day, but remember, the fresher, the better to maintain its unique texture and taste.

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 2 PORTIONS

VEGETABLES

1 red bell pepper
1 yellow bell pepper
1 red onion
2 big tomatoes
1 cup sugarsnaps
1 bay leaf
1 tsp dried thyme
salt & pepper to taste

BREAD

250g bread or baguette
3 tbsp olive oil
2 tbsp butter
1 garlic clove
1 tbsp chives
1/8 tsp salt
1/8 tsp pepper

DRESSING

75g yogurt
1 tbsp white wine vinegar
1 tsp honey
1 tbsp parsley
salt & pepper to taste

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
medium bowl

Preheat the oven to 200°C (400°F)
Wash the bell peppers, tomatoes and sugarsnaps and cut into bite-sized pieces.
Finely chop the parsley and chives.
Peel the onion and cut into semicircles.
Cut the bread into slices approx. 1 cm (1/2 inch) thick.

}

ACTIVE: 20 min

PASSIVE: 5 min

COOKING

1. Line a baking tray with baking paper and spread the chopped peppers, sugarsnaps, onions and tomatoes on it. Spread 1 tbsp olive oil, 1 tsp dried thyme and 1 bay leaf over the vegetables and mix everything well. Roast in the oven for approx. 15-20 minutes.

2. In the meantime, to prepare the bread, mix the softened butter with the olive oil in a small bowl and add 1 tbsp of chopped chives. Add 1/8 teaspoon each of pepper and salt and the crushed garlic, stir well and spread evenly over the slices of bread. Place the slices on a rack with baking paper in the oven with the vegetables for the last 5 minutes and bake until golden brown.

3. For the dressing, mix the yogurt, honey, white wine vinegar, parsley and a pinch each of salt and pepper in a medium bowl and set aside.

4. Now take the vegetables and bread out the oven and leave to cool briefly. Remove the bay leaf. Place the vegetables in the bowl with the yogurt dressing and toss to combine. Divide the vegetables between two plates and serve with the garlic bread.

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

Cajun Bang Bang Salmon Rice Bowl

von Kimberly | Feb. 7, 2024 | ALL YEAR, DINNER, EASY, EVERYDAY, FISH, OMNIVORE, RICE, SPICY, UP TO 1000, UP TO 30 MINUTES, US AMERICAN

Cajun Bang Bang Salmon Rice Bowl

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February 7, 2024 by Kimberly

Discover the taste of Cajun-spiced Salmon Bites, paired with fluffy rice for a quick, savory meal. Perfect for an easy, delightful seafood experience!



25 MINUTES



EASY



OMNIVORE



US AMERICAN



763 PER PORTION



SPICY



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the vibrant world of Cajun cuisine with my Cajun Salmon Recipe, a perfect blend of bold flavors and nutritious ingredients. These Spicy Salmon Bites offer a tantalizing experience, bringing the essence of Southern cooking right to your plate. Ideal for those who love Easy Seafood Meals, this dish combines the simplicity of cooking with an explosion of taste, making it a must-try for seafood enthusiasts.

How to serve:
The salmon bites, with their perfect Cajun seasoning, are best paired with fluffy, light rice, enhancing the rich flavors of the fish. This pairing makes for an irresistible combination and lands this dish among the top quick salmon dishes. Whether you’re hosting a dinner party or looking for a simple yet flavorful seafood recipe for your family, these Cajun Salmon Bites will not disappoint. Their versatility also makes them a great option for a healthy salmon idea, fitting into various meal plans.

How to store:
Keep any leftovers in an airtight container in the refrigerator, ensuring they stay fresh. Make sure to store each ingredient in a separate container. They can be easily reheated for a quick meal, maintaining their delicious taste and 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 2 PORTIONS

SALMON

300g salmon fillet
1 tbsp cajun seasoning
2 tbsp olive oil

SAUCE

50g mayonnaise (1/4 cup)
50g sweet & sour sauce (1/4 cup)
1 tbsp sriracha sauce
1 tbsp lemon juice
1 tsp crispy chili oil
1 garlic clove

RICE

300g jasmine rice (1.5 cups)
400ml water (1 + 3/4 cups)

TOPPING

spring onions

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium bowl
small bowl
rice cooker (or pot with lid)

Preheat the oven to 180°C (350°F)
Cut the spring onions into thin strips.
Cut the lemon in half.
Peel the garlic clove.
Pat the salmon dry and cut into large pieces.

}

ACTIVE: 15 min

PASSIVE: –

COOKING

1. Wash the rice until the water runs clear. Then cook the rice with 400ml (1 3/4 cups) of fresh water in the rice cooker. If you don’t have a rice cooker, you can cook the rice in a pot with a lid. To do so bring to a boil and then finish cooking on the lowest setting with the lid on.

2. In a medium-sized bowl, mix together the marinade for the salmon. Stir together the olive oil and Cajun seasoning and add the salmon bites. Stir everything well and then place the salmon pieces on a baking tray lined with baking paper.

3. Meanwhile, prepare the sauce. In a small bowl, mix together the mayonnaise, sweet and sour sauce, Sriracha, lemon juice, crispy chili oil and crushed garlic.

4. Remove the salmon from the oven after 5-7 minutes. Now divide the rice into two bowls, place the salmon bites on top and spread the sauce over them. Finally, top with spring onions.

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

Parmesan Risotto with Mixed Mushrooms & Herbs

von Kimberly | Feb. 5, 2024 | 60 TO 120 MINUTES, AUTUMN, CHEESE, COMFORT FOOD, CREAMY, DINNER, EASY, EVERYDAY, ITALIAN, MUSHROOMS, UMAMI, UP TO 750, VEGETARIAN, WINTER

Parmesan Risotto with Mixed Mushrooms & Herbs

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February 5, 2024 by Kimberly

Enjoy a delicious parmesan risotto with mixed mushrooms & herbs, perfect for a cozy, savory meal. It’s a simple, mouthwatering meal that everyone will love!



80 MINUTES



EASY



VEGETARIAN



ITALIAN



617 PER PORTION



COMFORT FOOD / CREAMY / UMAMI



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the comforting flavors of our Parmesan Risotto with Mixed Mushrooms & Herbs, a gourmet Italian Risotto that’s both easy to cook and irresistibly delicious. This creamy mushroom risotto, infused with the richness of Parmesan and the freshness of herbs, is a perfect representation of homemade risotto ideas. It’s a vegetarian risotto dish that combines health and taste in every spoonful.

How to serve:
To serve, present this risotto hot, garnished with extra Parmesan and a sprinkle of fresh herbs for a delightful aroma and taste. It pairs wonderfully with a crisp, green salad or a glass of white wine, making it ideal for a cozy family dinner or a sophisticated gathering. Remember, risotto is best enjoyed immediately to savor its creamy texture and rich flavors.

How to store:
For storing, keep any leftovers of this healthy mushroom meal in an airtight container in the refrigerator. It will stay fresh for up to two days. When ready to enjoy again, gently reheat it on the stove, adding a little water or broth to maintain its creamy consistency.

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 3 PORTIONS

RISOTTO

200g risotto rice (7 oz)
400ml broth, vegetable or chicken (1 + 1/2 cups)
200ml dry white wine (7 fl oz)
300ml water (1 + 1/4 cups)
100g parmesan (3.5 oz)
1 white onion
2 tbsp olive oil
1 tsp butter
salt & pepper to taste

MUSHROOMS

250g mushrooms of your choice (9 oz) – I used brown champignons, oyster mushrooms & shimeji mushrooms
50ml dry white wine (1/4 cup)
1 stem rosemary
1 stem sage
1 stem thyme
2 tbsp olive oil
1 tsp butter
salt & pepper to taste

}

ACTIVE: 20 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized pot
medium sized pan

Finely grate the Parmesan.
Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
Cut the onion into small pieces.
Pluck the herb leaves from the stalks and chop finely.

}

ACTIVE: 60 min

PASSIVE: –

COOKING

1. Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.

2. Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.

3. Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.

4. Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.

5. Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.

6. Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.

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

Truffle Mushroom Mascarpone Pasta

von Kimberly | Feb. 2, 2024 | ALL YEAR, CREAMY, DATE NIGHT, DINNER, DINNER PARTY, EASY, ITALIAN, MUSHROOMS, PASTA, TRUFFLE, UMAMI, UP TO 750, VEGETABLES, VEGETARIAN

Truffle Mushroom Mascarpone Pasta

JUMP TO RECIPE

JUMP TO VIDEO

February 2, 2024 by Kimberly

Experience the luxurious taste of Truffle Mushroom Mascarpone Pasta, a creamy delight that’s simple to prepare and perfect for an unforgettable gourmet experience.



55 MINUTES



EASY



VEGETARIAN



ITALIAN



644 PER PORTION



CREAMY / UMAMI



DATE NIGHT



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of gourmet cooking with my Truffle Mushroom Mascarpone Pasta, a dish that promises a luxurious taste experience. Perfect for those who adore the rich, earthy flavors of truffles and the creamy texture of mascarpone, this easy Truffle Pasta is a delightful twist on traditional Italian cuisine. Its decadent mushroom blend is sure to impress, offering a quick yet elegant meal option for any occasion.

You can use broth or stock for this dish. Just note that if you use stock, you will need to season the whole dish more strongly. As always, homemade broth or stock will make the dish taste a thousand times better than store-bought.

Chopped truffle pieces in oil and truffle oil are a much cheaper and very tasty alternative to fresh truffles. You can order the products online or in a supermarket.

How to serve:
To elevate your dining experience, serve it hot, garnished with freshly grated Parmesan and a sprinkle of herbs. Pair it with a light, crisp white wine to complement the richness of the truffles and mascarpone. It’s a Luxury Pasta Dish that’s perfect for intimate dinners or as a sophisticated centerpiece for your gatherings.

How to store:
If you have leftovers, let the pasta cool down and then store it in an airtight container. It can be refrigerated for up to 2 days. When ready to enjoy again, gently reheat it on the stove or in the microwave, adding a splash of stock or a dollop of mascarpone to retain its creamy texture. This Truffle Pasta delight remains a tantalizing treat, even as leftovers!

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 4 PORTIONS

PASTA

500g spaghettoni (1 lbs)

SAUCE

500ml vegetable or chicken broth (2 cups)
100ml white wine (1/2 cup)
100g mascarpone (3.5 oz)
200g mushrooms (7 oz)
70g parmesan (2.5 oz)
2 tsp minced truffle in oil
2 tbsp butter
1 shallot
2 garlic cloves
1-2 stems thyme

TOPPING

truffle oil

}

ACTIVE: 10 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pan
large pot

Cut the shallot into very small pieces.
Cut the mushrooms into very small pieces.
Finely grate the parmesan.
Peel the garlic cloves.

}

ACTIVE: 20 min

PASSIVE: 25 min

COOKING

1. Heat the butter with the truffle oil in a large pan. Sauté the finely chopped shallots over a medium heat for approx. 3 minutes until translucent.

2. Now add the chopped mushrooms. Allow to brown for a few minutes so that the mushrooms turn golden brown. Add the peeled garlic cloves as whole and one to two stalks of fresh thyme and sauté for 1-2 minutes. Then deglaze with white wine and let it boil for about five minutes on a medium heat, then stir.

3. Now add the hot chicken stock and cook over a medium heat until only 1/3 is left. This will take about 15 minutes.

4. In the meantime, cook the pasta in a pan in boiling salted water until al dente.

5. Now add the mascarpone to the sauce, stir and heat gently. Remove the garlic clove and thyme from the pan. Now add the chopped truffle. Stir well and remove the pan from the heat. Add 1 tbsp of butter to the sauce. Truffle butter is best for this, but normal butter will also work. Season to taste with salt and pepper.

6. Add the pasta to the sauce in the pan. Stir well. Now add the grated Parmesan and approx. 150 ml of the pasta cooking water to the pan and stir everything until creamy using tongs. This may take a few minutes. Now serve on deep plates. Top with truffle oil and a few mushrooms.

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

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