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

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.

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

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, VEGETABLES

Roasted Eggplants with Parmesan Vinaigrette & Melted Anchovy Oil

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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, VEGETABLES, VEGETARIAN, WINTER

Roasted Eggplant with Tahini Yogurt Sauce

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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, VEGETABLES, VEGETARIAN

Lemon Broth with Pasta Broccoli & Peas

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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.

Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios

von Kimberly | Jan. 3, 2024 | AUTUMN, DINNER, EASY, EVERYDAY, INTERNATIONAL, LUNCH, MASHY, NUTS, PUMPKIN, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN, WINTER, YOGURT

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

JUMP TO RECIPE

JUMP TO VIDEO

January 3, 2024 by Kimberly

Indulge in this delectable Roasted Pumpkin, adorned with creamy Garlic Yogurt Sauce and crunchy Pistachios, offering a wholesome, flavorful, and aromatic delight with every savory, nutritious bite.



30 MINUTES



EASY



VEGETARIAN



INT.



375 PER PORTION



MASHY



EVERYDAY



LUNCH



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the delightful world of Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios. This dish is a perfect amalgamation of sweet, earthy pumpkin, enriched with a tangy and creamy garlic yogurt sauce, and finished with a sprinkle of crunchy pistachios. It’s an ideal recipe for those seeking a nutritious yet indulgent addition to their meal, blending the warmth of winter flavors with a touch of elegance.

How to serve:
Serve this exquisite dish as a stunning side or a main course. It pairs beautifully with grilled meats or can stand alone for a satisfying vegetarian option. The creamy garlic yogurt sauce complements the soft, caramelized pumpkin, while the pistachios add a delightful crunch. Garnish with fresh parsley for a pop of color and flavor. It’s best enjoyed warm, making it a comforting choice for chilly evenings or festive gatherings.

How to store:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. It’s recommended to store the pumpkin and garlic yogurt sauce separately to maintain the best texture and flavor when enjoying it later.

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 AS SIDE DISH

PUMPKIN

750g pumpkin – I used Hokkaido (1.5 lbs.)
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cilantro powder
1/4 tsp smoked paprika powder

GARLIC YOGURT SAUCE

250g yogurt (2 cups)
1 garlic clove
1/8 tsp salt
1/8 tsp black pepper

TOPPINGS

pistachios
parsley
olive oil

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium bowl
small bowl

Preheat the oven to 230°C (450°F)
Remove the seeds from the pumpkin and cut into bite-sized pieces. You do not need to peel the Hokkaido.
Remove the skin from the garlic.

}

ACTIVE: 15 min

PASSIVE: 5 min

COOKING

1. Place the pumpkin pieces in a medium-sized bowl. Now pour the olive oil and 1/4 tsp each of salt, pepper, dried coriander, smoked paprika, garlic and onion over the pumpkin pieces and mix so that the pieces are evenly coated with everything. Place the pumpkin pieces on a baking tray lined with baking paper.

2. Place the baking tray in the preheated oven and roast for 20 minutes.

3. While the pumpkin is in the oven, mix the yoghurt, fresh garlic, salt and pepper together in a small bowl and season to taste.

4. Remove the shells from the pistachios and chop them into small pieces. Pluck the parsley from the stalks and chop finely too.

5. Now remove the tray from the oven. Pour the yoghurt sauce over the pumpkin and then top with olive oil, parsley and pistachios.

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

Tarte Flambée

von Kimberly | Dez. 30, 2023 | 30 TO 60 MINUTES, ALL YEAR, CRISPY, DINNER, DOUGH, EASY, EVERYDAY, FRENCH, LUNCH, OMNIVORE, ONION, PORK, SALTY

Tarte Flambée

JUMP TO RECIPE

JUMP TO VIDEO

November 29, 2023 by Kimberly

A thin crust, full-bodied crème fraîche, spicy bacon and savory onions – the classic Alsatian tarte flambée.



60 MINUTES



EASY



OMNIVORE



FRENCH



718 PER BAKING TRAY



CRISPY / SALTY



EVERYDAY



LUNCH / DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Indulge in the delectable charm of Tarte Flambée, a French classic celebrated for its crispy thin crust, creamy allure, and the delightful interplay of savory bacon and onions. Hailing from the picturesque Alsace region, this dish is a culinary masterpiece that elevates the dining experience with its unique blend of flavors.

How to serve:
This culinary delight pairs perfectly with a light salad or stands alone for a satisfying meal, bringing the essence of French cuisine to your table.

How to store:
For later enjoyment, store any leftover Tarte Flambée in an airtight container in the refrigerator. Reheat slices in the oven. Avoid microwaving to maintain its crispy 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 1 BAKING TRAY

DOUGH

250g all-purpose flour (8.8 oz.)
125ml water (4.2 fl. oz.)
2 tbsp olive oil
2 tsp salt

TOPPINGS

100g crème fraîche (3.5 oz.)
125g bacon (4.5 oz.)
1 red onion
salt
pepper
chives

}

ACTIVE: 5 min

PASSIVE: 30 min

PREPARATIONS

Recommended Equipment

large mixing bowl
sieve
sharp knife
cutting board

Put the water, salt, olive oil and sifted flour in a bowl. Stir with a spoon until it is no longer sticky. Then remove everything from the bowl and work into a smooth dough with your hands for approx. 3 minutes. Do not add any more flour. Then wrap the dough in cling film and leave to rest at room temperature for approx. 30 minutes.

}

ACTIVE: 10 min

PASSIVE: 15 min

COOKING

1. Remove the skin from the onions and cut into thin stripes.

2. Sprinkle a little flour on a work surface. Place the dough piece on top and also sprinkle with a little flour. Then use a rolling pin to roll out the dough to the size of a baking tray, approx. 40×30 cm (16×12 inches).

3. Place the dough on a baking tray lined with baking paper and brush with crème fraîche. Season with salt. Then spread the onions and bacon evenly on top.

4. Bake the pastry at 250°C (480°F) using the grill function for approx. 15 minutes. Take out and top with freshly cracked pepper and chives.

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

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