Roasted Parmesan Carrots

von Kimberly | März 29, 2024 | 30 TO 60 MINUTES, CARROTS, CHEESY, COMFORT FOOD, EASTER, EASY, EVERYDAY, INTERNATIONAL, LUNCH, SPRING, SUMMER, UP TO 500, VEGETARIAN

Roasted Parmesan Carrots

JUMP TO RECIPE

JUMP TO VIDEO

March 29, 2024 by Kimberly

Get ready for Roasted Parmesan Carrots: a game-changer in the kitchen! These cheesy, golden beauties will steal the show at any meal, guaranteed to delight.



40 MINUTES



EASY



VEGETARIAN



INT.



228 PER PORTION



COMFORT FOODEVERYDAY



LUNCH



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the world of flavors with this roasted Parmesan carrots! A simple yet sophisticated dish that combines the natural sweetness of carrots with the rich, savory taste of Parmesan cheese. It’s a side dish that promises to elevate any meal, from your weeknight dinners to special holiday feasts. Quick to prepare and packed with flavor, these carrots are a surefire way to impress your guests and family alike.

How to serve:
Serve these golden, cheese-crisped carrots straight from the oven to capture their best texture and warmth. They pair beautifully with grilled meats, roasted chicken, or as a vibrant addition to your vegetarian feast. For an extra touch, sprinkle fresh herbs like parsley or dill over the top before serving.

How to store:
Leftover roasted Parmesan carrots can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or in a skillet over medium heat to revive their crispy exterior and warm center.

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 AS SIDE

CARROTS

500g mixed carrots (1 lbs)
1-2 tbsp olive oil
1 tsp garlic powder
40g parmesan (1/2 cup)
salt & pepper to taste
parsley

DIP

150g creme fraiche (5 oz)
2 garlic cloves
salt & pepper to taste

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

peeler
sharp knife
cutting board
oven
small bowl
grater

Preheat the oven to 220°C (430°F)
Grate the Parmesan cheese into coarse shavings. Set aside.
Line a baking sheet with parchment paper.

}

ACTIVE: 10 min

PASSIVE: 25 min

COOKING

1. Peel the carrots and cut them into long sticks. Don’t throw the peels in the trash – instead put them in a plastic bag to your other veggie scraps in the freezer to cook vegetable stock from scratch. Place the sticks on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and mix well.

2. Spread the carrot sticks in a single layer on the sheet, making sure they don’t overlap or stack on top of each other. Then, distribute the grated Parmesan over the carrots and put the sheet in the oven to roast for 25-30 minutes.

3. In the meantime, prepare the dip. Peel and finely chop the garlic or press it with a garlic press. In a small bowl, mix crème fraîche with salt, pepper, and the garlic. Next, chop the parsley and set it aside.

4. The carrots are done when the Parmesan has spread among them and become crispy. The carrots should have some brown spots but still be firm to the bite. Now, remove the carrots from the oven. Serve them on plates, garnished with parsley and the dip.

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

Juicy Pan-Fried Pork Dumplings

von Kimberly | März 12, 2024 | 60 TO 120 MINUTES, ALL YEAR, APPETIZER, ASIAN, CHINESE, COMFORT FOOD, DINNER, DOUGH, EVERYDAY, INTERMEDIATE, LUNCH, OMNIVORE, PORK, SPICY, UMAMI, UP TO 500

Juicy Pan-Fried Pork Dumplings

JUMP TO RECIPE

JUMP TO VIDEO

March 12, 2024 by Kimberly

Dive into the world of flavors with these pan-fried pork Dumplings! Perfectly golden, irresistibly tasty, and just the right crunch to satisfy your cravings.



75 MINUTES



INTERMEDIATE



OMNIVORE



ASIAN



50 PER DUMPLING



COMFORT FOOD / UMAMI



EVERYDAY



DINNER / APPETIZER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the joy of making juicy pan-fried pork Dumplings at home! A staple in Asian cuisine, these dumplings are a perfect blend of juicy filling and crispy skin. Easy to make and incredibly delicious, they’re sure to become a family favorite. Whether you’re a dumpling enthusiast or a first-timer, follow this simple guide to bring a taste of tradition into your kitchen.

How to serve:
Serve these golden delights with a side of dumpling dipping sauce. These juicy pan-fried pork Dumplings are best enjoyed hot, allowing the flavors to truly shine. They make a fantastic appetizer, a satisfying main, or a delightful side dish. Pair with a fresh cucumber salad or a steaming bowl of soup to complete a mouthwatering meal that’s sure to impress.

How to store:
Store leftover dumplings in an airtight container in the refrigerator for up to three days. Reheat in a pan to retain their crispiness or microwave if in a hurry. You can also freeze them immediately after filling, so you always have fresh dumplings on hand.

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 40 Dumplings

DUMPLINGS

40 dumpling wrappers
400g minced pork (14 oz)
1 tbsp minced ginger
4 garlic cloves
3 spring onions
1 egg
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper

ADDITIONAL

all-purpose flour
neutral cooking oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large bowl
small bowl
large pan with lid

Defrost the dumpling wrappers if necessary.
Peel the ginger, finely chop or grate and add to a large bowl.
Peel and finely chop or crush the garlic cloves and add to the ginger in the large bowl.
Separate the spring onions into whites and greens. Cut the white part into fine rings and add to the bowl with the ginger and garlic. Cut the green part into fine strips. Set aside.

}

ACTIVE: 40 min

PASSIVE: 30 min

COOKING

1. Also add the ground meat into the large bowl. Additionally, add: 1/4 tsp salt, 1/4 tsp ground pepper, one egg, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix the entire mixture with two chopsticks and set aside.

2. As preparation for your dumplings, sprinkle a work surface or serving plate with a little flour, so you can place your filled dumplings there before frying them. Without flour, the dough would stick to the surface after a while.

3. Now, it’s time to fill the dumplings. For this, you will need the bowl with your filling, a small bowl with fresh, cold water, a teaspoon, and the dumpling wrappers.

4. For the filling and folding feel free to watch my video on this (located at the bottom of this page) as visuals always help 😉

Fill each dumpling wrapper with about 1 tsp of filling. Place the filling in the center of the wrapper. Dab a bit of the cold water on one half of the edges of the wrapper along the edge with a finger. Fold the wrapper in half so that the filling is enclosed by the edges. Press the edges tightly together. Once you have enclosed the filling in the dough, take the two rear corners, moisten one corner from one side and fold the corners onto each other from behind. Press tightly and place the dumpling on the floured work surface. Continue this process until for the remaining dumpling wrappers. For 40 dumplings, this can take about 15 to 30 minutes, depending on your speed.

5. If you want to freeze the dumplings, I recommend doing it now and not after the dumplings have been fried.

6. Once you have finished all the dumplings, heat a large pan over medium heat. Add 1 tbsp of oil to the pan and place as many dumplings as you can fit on the flat side in the pan. Let them fry for a few minutes until the bottom has become crispy. Then reduce the heat to low and pour a little water into the pan. Immediately cover the pan with the lid. Be careful that the oil in the pan is not too hot, otherwise there is a risk of burning. The dumplings will now be steamed with the water in the pan. Keep the lid closed until the dumpling skins have become translucent. This can take about 10-15 minutes. If they are not yet translucent and there is no more water in the pan, simply add some more. Now you can remove the lid and turn the heat back up to medium. Let them fry for about 5 more minutes without the lid, so that the bottom of the dumplings can become crispy again. Remove the dumplings from the pan and process the next batch in the same way.

7. When all the dumplings are done, serve them in a bowl with this dumpling dipping sauce and the green parts of the spring onion. You can also top them with roasted sesame seeds if you like.

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

JUMP TO RECIPE

JUMP TO VIDEO

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.

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

von Kimberly | Jan. 24, 2024 | ALL YEAR, EASY, EVERYDAY, FISH, INTERNATIONAL, LUNCH, OMNIVORE, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGETABLES

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

JUMP TO RECIPE

JUMP TO VIDEO

January 24, 2024 by Kimberly

Discover the delight of Roasted Eggplants, enhanced with savory Parmesan Vinaigrette and rich Melted Anchovy Oil – a simple yet exquisite culinary experience!



25 MINUTES



EASY



OMNIVORE



INT.



262 PER PORTION



UMAMI



EVERYDAY



SIDE / DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with this roasted eggplants, a dish that transforms simple ingredients into a symphony of flavors. This gourmet dish, featuring the subtle smokiness of perfectly roasted eggplants, is elevated with a luxurious Parmesan Vinaigrette and a unique melted Anchovy Oil. Ideal for both intimate dinners and special gatherings, it showcases the versatility and richness of eggplant in a new, exciting way.

How to serve:
Present the Roasted Eggplants warm, drizzled generously with the homemade Parmesan Vinaigrette. The Melted Anchovy Oil adds an unexpected depth, creating a savory experience that’s both heartwarming and sophisticated. Pair it with a light salad or crusty bread to absorb the exquisite flavors. It’s a flavorful vegetable dish that stands out, whether as a main course or a luxurious side.

How to store:
Keep any leftovers in an airtight container, refrigerated. It maintains its deliciousness for up to one day, making it a convenient and healthy eggplant entree option. The flavors even deepen over time, offering a rich, savory experience with each bite. Reheat gently to preserve the delicate balance of flavors, and enjoy the convenience of a gourmet meal at any time.

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

EGGPLANT

2 eggplants
4 tbsp olive oil
1 tsp oregano
1/4 tsp chili flakes
1/8 tsp salt
1/8 tsp pepper

PARMESAN VINAIGRETTE

2 tbsp olive oil
1 tsp white wine vinegar
50ml vegetable stock (5 tbsp)
1 tsp honey
1 tsp dijon mustard
1 garlic clove
2 tbsp creme fraiche
2 tbsp grated parmesan
1/8 tsp salt
1/8 tsp pepper

ACHNOVY OIL

2 tbsp olive oil
4 anchovis filets

TOPPINGS

parsley
freshly grated pepper

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
sealable jar
cheese grater
small pot

Wash the eggplants thoroughly and cut into chunks.
Peel the garlic clove.
Finely grate the Parmesan.

}

ACTIVE: 20 min

PASSIVE: –

COOKING

1. Place the eggplant chunks in a medium bowl and mix with 4 tbsp olive oil, 1 tsp dried oregano, 1/4 tsp chili flakes, 1/8 tsp salt and 1/8 tsp ground pepper. Place the eggplant pieces on baking paper, spread evenly and bake in the oven at 230°C (450°F) for 15-20 minutes until crispy.

2. In the meantime, stir together the Parmesan vinaigrette. To do this, place the following ingredients in a sealable jar and shake well: 1 crushed garlic clove, 1 tsp white wine vinegar, 1 tsp Dijon mustard, 2 tbsp creme fraiche, 50 ml vegetable stock, 2 tbsp olive oil, 2 tbsp grated Parmesan, 1 tsp honey, 1/8 tsp salt and 1/8 tsp ground pepper. Set aside.

3. Heat 2 tbsp olive oil in a small pan over a medium heat. Add the anchovy fillets and stir until the anchovies have dissolved in the oil.

4. Remove the eggplants from the oven and arrange on plates. Spread the vinaigrette over the eggplants and top with anchovy oil, parsley and freshly ground pepper.

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

Roasted Eggplant with Tahini Yogurt Sauce

von Kimberly | Jan. 18, 2024 | ARABIC, AUTUMN, CREAMY, DINNER, EASY, EVERYDAY, LUNCH, NUTTY, UP TO 30 MINUTES, UP TO 500, VEGETABLES, VEGETARIAN, WINTER

Roasted Eggplant with Tahini Yogurt Sauce

JUMP TO RECIPE

JUMP TO VIDEO

January 18, 2024 by Kimberly

Indulge in Roasted Eggplant with Tahini Yogurt Sauce, a tantalizing, easy-to-prepare dish that promises a burst of exquisite flavors in every bite!



25 MINUTES



EASY



VEGETARIAN



ARABIC



372 PER PORTION



NUTTY / CREAMY



EVERYDAY



LUNCH / DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with this Roasted Eggplant with Tahini Yogurt Sauce, a dish that masterfully combines simplicity with exotic flavors. Perfect for those who adore vegetarian recipes, this easy-to-prepare entrée is a gourmet treat. Made with succulent roasted eggplant and draped in a homemade tahini yogurt sauce, it’s a delicious addition to any meal or a highlight on its own.

How to serve:
Serving this dish is a breeze and it’s incredibly versatile. Present it as a stunning centerpiece for a family-friendly vegetarian meal or as a side dish that complements a variety of mains. The creamy tahini yogurt sauce adds a savory richness, making it an instant hit. To elevate the experience, garnish with fresh herbs or a sprinkle of toasted sesame seeds. Pair with crusty bread or a light salad for a complete, flavorful eggplant dinner idea.

How to store:
Refrigerate any leftovers in an airtight container, ensuring it stays fresh and delicious. Enjoy it within the next 2 days. The flavors often deepen, making the reheated dish even more delicious.

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

EGGPLANT

1 eggplant
4 tbsp olive oil
1/4 tsp salt
1/8 tsp ground pepper
1/8 tsp dried coriander powder
1/8 tsp cinnamon
1/8 tsp oregano
1/8 tsp garlic powder
1/8 tsp chili flakes
2 cardamom capsules

TAHINI YOGURT SAUCE

2 tbsp tahini
4 tbsp cold water
2 tbsp yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
1/8 tsp salt

TOPPINGS

dates
chives
mint
lemon juice
olive oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
medium bowl
mortar

Preheat the oven to 230°C (450°F)
Wash the eggplant and cut into 1 cm (1/2 inch) thick slices.
Peel the garlic clove.
Cut the chives into fine rolls.
Roughly chop the mint.
Cut the dates into small pieces.
Crush the contents of the cardamom pods with a mortar.

}

ACTIVE: 10 min

PASSIVE: 10 min

COOKING

1. Mix spices together in a small bowl: 1/4 tsp salt and 1/8 tsp each of the ground pepper, coriander, cinnamon, oregano, garlic, chilli and the contents of two cardamom pods. Stir everything together and set aside.

2. Place the eggplant slices on a baking tray lined with baking paper, spread 4 tablespoons of olive oil and the spice mixture over them. Rub all the slices with your hands and spread the oil and spices evenly. Now place the tray in the oven and bake the eggplant for 20 minutes.

3. In the meantime, mix the tahini-yoghurt sauce in a medium-sized bowl. Mix 2 tbsp tahini with 4 tbsp water until smooth. Then add 2 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of garlic and 1/8 tsp salt and mix well.

4. Remove the eggplant slices from the oven and arrange them on a large plate. Pour over the tahini-yoghurt sauce and serve with freshly ground pepper, the date pieces, chives, mint and a few sprinkles of olive oil and lemon juice.

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

Lemon Broth with Pasta, Broccoli & Peas

von Kimberly | Jan. 10, 2024 | ALL YEAR, COMFORT FOOD, DINNER, EASY, EVERYDAY, INTERNATIONAL, LUNCH, PASTA, UP TO 30 MINUTES, UP TO 750, VEGETABLES, VEGETARIAN

Lemon Broth with Pasta Broccoli & Peas

JUMP TO RECIPE

JUMP TO VIDEO

January 10, 2024 by Kimberly

Savor the tangy burst of Lemon Broth, mingled with tender Pasta, Broccoli, and Peas. Sprinkle Parmesan on top for a creamy finish. A delicious, nourishing delight!



25 MINUTES



EASY



VEGETARIAN



INT.



595 PER PORTION



COMFORT FOOD



EVERYDAY



LUNCH / DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with this Lemon Broth with Pasta, Broccoli, and Peas, topped with Parmesan. This dish is a symphony of flavors, blending lemon juice with the wholesomeness of vegetables and pasta. Perfect for those seeking a meal that’s both nutritious and bursting with flavor, it’s an ideal comfort food for family dinners or a cozy night in.

How to serve:
Serve this vibrant dish hot, allowing the aromatic lemon broth to enhance the tender pasta, broccoli, and peas. The Parmesan cheese adds a creamy, indulgent touch, melting beautifully into the broth. For a perfect presentation, garnish with a sprinkle of lemon zest and fresh herbs. Pair it with a crisp white wine or a refreshing lemonade to complement the zesty flavors.

How to store:
I don’t recommend making too much of the dish and keeping it in the fridge as the noodles will swell in the soup and it will become too thick.

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

200g Orecchiette pasta (2 cups)
1 tbsp olive oil
1 shallot
2 garlic cloves
chili flakes
700ml chicken broth (3 1/2 cups)
200g broccoli (fresh or frozen) (7 oz.)
200g frozen peas (7 oz.)
2 tbsp parmigiano reggiano
juice of 1/2 to 1 lemon to taste
salt & pepper to taste

}

ACTIVE: 5 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium sized pot
cheese grater

Peel the shallot and cut into small pieces.
Remove the skin from the garlic.
Finely grate the Parmesan.

}

ACTIVE: 5 min

PASSIVE: 15 min

COOKING

1. Heat the olive oil in a medium saucepan and fry the shallot until translucent. Then add the garlic and chilli peppers and fry briefly until fragrant.

2. Now add the dry pasta to the pan, stir briefly and then pour in the chicken broth. Allow to cook until the pasta is still firm to the bite.

3. Then add the broccoli and peas and cook everything until the pasta is al dente and the vegetables are cooked soft, but not too soft, they should still have a little bite. The total cooking time is approx. 15 minutes.

4. Remove the pan from the heat and season with lemon juice, salt and pepper. Now add the Parmesan. Serve the pasta and soup in two bowls and garnish with some extra Parmesan cheese and freshly ground pepper.

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

« Ältere Einträge

Nächste Einträge »