Brown Sugar Vanilla Baked Peaches

Brown Sugar Vanilla Baked Peaches

von | Juni 3, 2024 | BUTTERY, DATE NIGHT, DESSERT & SWEETS, FRUITS, FRUITY, PEACH, SWEET, UP TO 30 MINUTES, VEGETARIAN

Brown Sugar Vanilla Baked Peach

Brown Sugar Vanilla Baked Peaches

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June 3, 2024 by Kimberly

Experience the heavenly blend of caramelized brown sugar and vanilla on juicy peaches – a treat that’s perfect for a cozy night in. So simple, so delicious!

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

TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for a delightful dessert that’s both easy to make and absolutely scrumptious, this brown sugar vanilla baked peach recipe is for you. Picture this: juicy peaches caramelized with brown sugar and a hint of vanilla, making every bite a burst of heavenly flavor. It’s a perfect treat for cozy evenings or when you need a quick and satisfying dessert.

Serve these warm, tender baked peaches with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. For an extra crunch, sprinkle some granola or chopped nuts on top. They’re also fantastic on their own, letting the rich, caramelized flavors shine through. This dessert pairs wonderfully with a hot cup of coffee or a chilled glass of white wine.

If you have leftovers (which is rare because they’re so good!), store them in an airtight container in the refrigerator. They’ll stay delicious for up to two days. To reheat, simply pop them in the microwave for a few seconds until warm.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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

 

 

Brown Sugar Vanilla Baked Peach
Brown Sugar Vanilla Baked Peach

LET’S MAKE A PIECE OF HAPPINESS

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Brown Sugar Vanilla Baked Peach

Brown Sugar Vanilla Baked Peach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small baking dish
  • small bowl

 

Ingredients

PEACHES
  • 2 peaches
  • 1.5 tbsp brown sugar
  • 1 tbsp butter
  • 1/2 tsp vanilla extract
  • pinch of salt
TOPPINGS
  • 2 scoops vanilla ice cream
  • 2 tsp chopped pistacchios

Instructions

  1. Preheat the oven to 180°C/350°F. Meanwhile, wash the peaches and cut them in half. Carefully remove the pit and place the peaches, cut side up, in a small baking dish.
  2. In a small bowl, mix butter, sugar, vanilla extract, and a pinch of salt. Spread this mixture evenly over the peaches.
  3. Bake the peaches in the oven for 15 minutes. Take the ice cream out of the freezer. While the peaches are baking, shell and finely chop the pistachios.
  4. Place two peach halves on each plate, top with a scoop of vanilla ice cream and some chopped pistachios. Drizzle the remaining sauce from the baking dish over the top and enjoy.

Notes

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

  • Passive Time: 15 min
  • Cook Time: 10 min

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Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

von | Mai 30, 2024 | APPETIZER, BASIL, BREAD, DINNER PARTY, DOUGH, FLUFFY, HERBACEOUS, HERBS, OVER 120 MINUTES, VEGETARIAN

Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

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May 30, 2024 by Kimberly

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread.

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

TOTAL TIME

2 hrs + 50 min

SERVES

10 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread. This bread is not only delicious but also incredibly fun to eat, making it a hit at parties and family gatherings.

Serve this mouthwatering Garlic Herb Pull Apart Bread as an appetizer at your next party or alongside a big salad. It’s also perfect for dipping into soups and stews, or simply enjoy it on its own. The combination of herbs and garlic makes every bite a delightful experience.

To store your leftover Garlic Herb Pull Apart Bread, wrap it tightly in aluminum foil and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container and refrigerate for up to 4 days. Reheat in the oven to bring back its fresh-baked taste and texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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

 

 

Garlic Herb Pull Apart Bread
Garlic Herb Pull Apart Bread

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-45760a81 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-45760a81 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

5 from 1 review

  • Author: Kimberly
  • Total Time: 2 hours 50 min
  • Yield: 10
Print Recipe

Description

GOOD TO HAVE ON HAND

  • baking pan (I used a 28x8cm / 11”x3” loaf pan)
  • large bowl
  • measuring cup
  • plastic wrap (or kitchen towel)
  • small bowl
  • sharp knife
  • cutting board
  • garlic press
  • rolling pin

 

Ingredients

Units Scale
DOUGH
  • 600 grams all-purpose flour
  • 42 grams fresh yeast
  • 2 tsp sugar
  • 2 tsp salt
  • 50 milliliters oil of your choice (I used cold-pressed rapeseed oil)
  • 350 milliliters lukewarm water
FILLING
  • 5 garlic cloves
  • 30 grams fresh herbs (I used thyme, oregano, basil, rosemary & parsley)
  • 125 grams soft butter
  • salt & pepper

Instructions

  1. For the dough, mix flour, sugar, and salt in a large bowl. In a measuring cup, measure out the lukewarm water, crumble in the fresh yeast, and stir until the yeast dissolves. Add the yeast water and olive oil to the flour-sugar-salt mixture and mix until a sticky dough forms. Cover the bowl with plastic wrap or a damp towel and set aside for 10 minutes.
  2. With a wet hand, grab one side of the dough, lift it up, and fold it into the middle. Repeat with the other three sides. Let the dough rest for another 10 minutes, then repeat the folding process and let the dough rise, covered, for 1 hour.
  3. Meanwhile, prepare the filling. Finely chop the herbs and peel the garlic cloves, then either finely chop them or use a garlic press. In a small bowl, mix the softened butter, herbs, garlic, salt, and pepper into a paste and set aside (do not refrigerate, the butter should remain spreadable). Prepare the baking pan by either greasing it with a bit of butter or lining it with parchment paper, and set aside.
  4. After the dough has risen for an hour, perform one final round of folding and let it rise, covered, for another hour.
  5. Turn the dough out onto a clean, lightly floured surface and roll it out into a rectangle about 1/2” thick. Spread the butter-garlic-herb paste evenly over the dough. Cut the dough into strips about 8cm / 3” wide. Fold each strip like an accordion and place them upright in the baking pan with the buttered side facing up. Repeat with all the strips, pressing the dough snugly into the pan. Preheat the oven to 200°C / 392°F. Bake the dough for about 30 minutes. Serve warm or let cool. And now enjoy this piece of happiness 🙂

Notes

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

  • Passive Time: 2 hours 30 min
  • Cook Time: 20 min

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Vanilla Sauce

Vanilla Sauce

von | Mai 29, 2024 | CLASSICS, CREAMY, DESSERT & SWEETS, FRENCH, MARINADES & SAUCES, MICHELIN, SWEET, UP TO 30 MINUTES, VEGETARIAN

Vanilla Sauce

Vanilla Sauce

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May 29, 2024 by Kimberly

Discover the ultimate vanilla sauce that’s creamy, rich, and perfect for all your desserts. It adds a deliciously sweet touch to every bite!

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

TOTAL TIME

20 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Vanilla sauce is a classic dessert topping that transforms any dish into a gourmet treat. This creamy and rich sauce is perfect for drizzling over cakes, pies, and fresh fruit. Easy to make and absolutely delicious, it’s a must-have recipe in your dessert repertoire.

Serve this delightful vanilla sauce warm over a slice of apple pie, or drizzle it over a bowl of fresh berries for a simple yet elegant dessert. It’s also fantastic on bread pudding, pancakes, or even ice cream. The possibilities are endless, making it a versatile addition to your kitchen.

To store your vanilla sauce, let it cool completely before transferring it to an airtight container. Keep it refrigerated and it will stay fresh for up to 2 days. When ready to use, gently reheat it on the stove or in the microwave, stirring occasionally to maintain its smooth texture or serve it chilled straight from the fridge.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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

 

 

Vanilla Sauce
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

LET’S MAKE A PIECE OF HAPPINESS

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Vanilla Sauce

Vanilla Sauce

  • Author: Kimberly
  • Total Time: 20 minutes
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • 2 small pots
  • medium glass or aluminum bowl
  • whisk
  • spatula
  • sharp knife
  • cutting board

 

Ingredients

Units Scale
  • 150 milliliters heavy-cream
  • 150 milliliters whole-fat milk
  • 3 egg yolks
  • 50 grams brown sugar
  • 1 vanilla bean
  • pinch of salt

Instructions

  1. Pour the cream and milk into a pot. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean to the pot with the cream and milk. Bring to a simmer over medium heat, then set aside.
  2. Meanwhile, fill another pot halfway with water and bring it to a simmer.
  3. Separate the eggs and place the yolks in a medium glass or aluminum bowl. Add the brown sugar and salt, then whisk until smooth. The egg whites aren’t needed for this recipe, but you can use them to make delicious meringue.
  4. Remove the pot with the water from the heat and place the bowl with the egg-sugar mixture on top. The bottom of the bowl should not touch the water. Gradually add the hot cream to the egg-sugar mixture, whisking constantly. If you’re doing this alone, add a few tablespoons at a time and whisk quickly, repeating until about 3/4 of the cream is incorporated. This slow addition prevents the egg yolks from curdling by gently warming them. When most of the cream is added, pour in the rest and whisk.
  5. Place the pot with the bowl back on the stove over medium-high heat and switch from the whisk to a spatula. The spatula incorporates less air, preventing the sauce from becoming foamy. Stir the mixture with the spatula until it thickens, about 10 minutes, or until it reaches 75°-79°C (167°-174°F).
  6. To check if the sauce is ready, you can use a simple trick known as „coating the back of a spoon“ or as we say in Germany „pull off to the rose“. Dip a wooden spoon into the sauce and blow on the back of the spoon. If you see a pattern that resembles rose petals, the sauce is ready. A nice visual, right? So when you see this, remove the sauce from the heat. You can serve it now warm or let it cool. Enjoy this piece of happiness 🙂

Notes

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

  • Cook Time: 20 min

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Classic Scones

Classic Scones

von | Mai 26, 2024 | 30 TO 60 MINUTES, BREAD, BREAKFAST, BRUNCH, BUTTERY, ENGLISH, TEA TIME, VEGETARIAN

Classic Scones

Classic Scones

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May 26, 2024 by Kimberly

Indulge in the simple pleasure of classic scones – tender, buttery delights perfect for any tea time or breakfast. Bake a batch today and experience homemade comfort!

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

TOTAL TIME

40 min

SERVES

10 scones

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the delightful world of classic scones, a quintessential British treat beloved across the globe. These buttery, flaky delights are the perfect companion to your afternoon tea or a cozy morning breakfast. With just a few simple steps, you can bring the taste of authentic English tea time into your home, impressing guests and treating yourself to a timeless culinary tradition.

Serve these classic scones fresh and warm, straight from the oven. Split them open and slather with clotted cream and strawberry jam for a traditional experience. Alternatively, enjoy them plain with a hot cup of tea or coffee. These versatile treats can also be customized with add-ins like raisins or chocolate chips, making each batch uniquely delicious and perfectly suited to your taste preferences.

Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly and freeze for up to three months. Simply reheat to regain that freshly baked warmth and texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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

 

 

Classic Scones
Classic Scones

LET’S MAKE A PIECE OF HAPPINESS

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Classic Scones

Classic Scones

5 from 1 review

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 10
Print Recipe

Description

GOOD TO HAVE ON HAND

  • box grater
  • medium-sized bowl
  • glass or small bowl
  • dough scraper / spatula
  • round cutter
  • pastry brush

 

Ingredients

Units Scale
  • 300 grams all-purpose flour
  • 35 grams white sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 90 grams butter
  • 1 egg
  • 160 milliliters milk
  • 2 tbsp milk for brushing

Instructions

PREPARATIONS

  • Place the butter in the freezer for 15 minutes.
  • Line a baking sheet with parchment paper.
  • Preheat the oven to 200°C/392°F.

INSTRUCTIONS

  1. In a medium-sized bowl, mix flour, sugar, baking powder, and salt. Grate the cold butter into the dry ingredients using a box grater.
  2. In a glass, whisk together the milk and egg and add to the other ingredients. Stir with a spoon until the mixture just comes together. Then, place the dough onto a clean work surface and fold it a few times with a dough scraper or a spatula, so that the dough comes together. It’s important not to use your hands for this, as the butter will soften too much, causing the dough to spread out during baking.
  3. Roll the dough into a rectangle about 30×20 cm and cut as many scones as possible using a round cutter. Fold the dough again and continue cutting out scones until all the dough is used. If you don’t have a cutter, you can also cut the dough into triangles. This amount of dough makes about 10 scones.
  4. Place the scones on the prepared baking sheet, spaced a little apart. Pour 2 tablespoons of milk into the glass and use the brush to spread it over the scones.
  5. Bake the scones in the oven for about 12 minutes. Then remove from the oven and enjoy immediately or let cool.

Notes

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

  • Prep Time: 2 min
  • Passive Time: 27 min
  • Cook Time: 10 min

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Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

von | Mai 24, 2024 | 60 TO 120 MINUTES, APPETIZER, CRISPY & CRUNCHY, DATE NIGHT, DOUGH, JAPANESE, MARINADES & SAUCES, OMNIVORE, SALMON, SPICY

Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

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May 24, 2024 by Kimberly

Spicy salmon meets crispy, fried perfection in this delightful dish. With a kick of heat, rich flavors, and a comforting texture, every bite offers a cozy yet exciting sushi experience.

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

TOTAL TIME

1 hr + 15 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine if your favorite spicy tuna roll and a sizzling tempura dish had a delicious rendezvous. Sounds intriguing, right? Well, let me introduce you to Crispy Spicy Salmon Sushi Rolls. They’re bursting with the bold flavors of traditional sushi but transformed into a delightful fried sensation. Wrapped in a light, crispy coating with a kick of spicy salmon nestled inside, you’ve just discovered your new favorite dish. Perfect for any gathering or a tantalizing meal at home!

Serve these deep-fried spicy salmon rolls hot and crispy. Cut each roll into six even pieces for easy sharing. Drizzle them generously with the two sauces – a spicy mayo-Sriracha sauce and a sweet and savory soy-mirin sauce. For the final touch, sprinkle sesame seeds and thinly sliced spring onions over the top for a beautiful contrast in color and a burst of freshness. These rolls are packed with flavor, but if you enjoy a bit more heat, they also pair wonderfully with a dab of wasabi. This delightful combination of textures and tastes makes them a standout dish at any gathering.

Due to their crispy nature, it’s best to enjoy these spicy salmon rolls fresh. Once fried, they tend to lose their crunchiness if stored, so they are not recommended for later consumption. However, if you find yourself with leftovers, you can briefly re-fry them to bring back some of the crispiness. But really, these rolls are so delicious, consider it the perfect excuse to indulge and enjoy them all in one sitting!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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

 

 

Spicy Salmon Fried Sushi Rolls
Spicy Salmon Fried Sushi Rolls

LET’S MAKE A PIECE OF HAPPINESS

Print
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Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

5 from 1 review

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • rice cooker (or pot)
  • three small pots (or one that you wash twice)
  • two small bowls
  • squeeze bottles (or tablespoons)
  • two medium-sized bowls
  • bamboo rolling mat (called Makisu)
  • plastic wrap
  • large bowl
  • whisk
  • drinking glass
  • two flat dishes
  • two forks
  • foam spoon

 

Ingredients

Units Scale
SUSHI RICE
  • 150 grams sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/2 tsp salt
LIGHT SAUCE
  • 50 grams mayonnaise
  • 10 grams Sriracha (or any other hot sauce you like)
DARK SAUCE
  • 50 grams soy sauce
  • 50 grams Mirin
  • 50 grams white sugar
TEMPURA BATTER
  • 100 grams all-purpose flour
  • 100 grams corn starch
  • 1 egg
  • 100 milliliters ice-cold water
  • 1/2 tsp salt
FILLING
  • 150 grams salmon filet
  • 2 tbsp Sriracha (or any other hot sauce you like)
OTHER INGREDIENTS
  • 2 full-sized Nori sheets
  • 70 grams Panko (or regular bread crumbs)
  • 500 milliliters deep-frying oil
  • sesame seeds
  • spring onions

Instructions

  1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
  2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
  3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
  4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
  5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
  6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
  7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
  8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
  9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
  10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
  11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

Notes

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

  • Passive Time: 20 min
  • Cook Time: 55 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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Pink Hummus

Pink Hummus

von | Mai 20, 2024 | CHICKPEAS, CREAMY, DIPS & SPREADS, NUTTY, UP TO 30 MINUTES, VEGAN, VEGETARIAN

Pink Hummus

Pink Hummus

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May 20, 2024 by Kimberly

Get ready to wow your taste buds with this vibrant pink beetroot hummus! It’s creamy, delicious, and packed with nutrients – a perfect, colorful twist on a classic.

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TOTAL TIME

10 min

SERVES

6 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking to add a pop of color and a burst of flavor to your snack game, pink beetroot hummus is your go-to recipe! This delightful dip combines the earthy sweetness of beetroots with the creamy goodness of traditional hummus. Not only is it visually stunning, but it’s also packed with nutrients, making it a healthy choice for any occasion. Perfect for impressing guests or just treating yourself!

Pink beetroot hummus is incredibly versatile and can be served in numerous ways. Spread it on toast for a vibrant breakfast, pair it with fresh veggies for a healthy snack, or use it as a flavorful addition to your sandwich or wrap. It’s also a hit at parties when served with pita chips or crackers. The possibilities are endless, and each bite is as delightful as the last!

To keep your pink beetroot hummus fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to a week. Just give it a good stir before serving, and you’re ready to enjoy!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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

 

 

Pink Hummus
Pink Hummus

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Pink Hummus

Pink Hummus

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 6
  • Diet: Vegan
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • sieve
  • food processor

 

Ingredients

Units Scale
  • 265 grams chickpeas (drained)
  • 2 garlic cloves
  • juice of 1/2 lemon
  • 60 grams tahini
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp - 1/2 tsp cumin
  • 4 ice cubes
  • 200 grams beetroot (cooked)

Instructions

PREPARATIONS

  • Pour the canned chickpeas into a sieve and rinse with cold water until the Aquafaba stops foaming. You can save the Aquafaba for other recipes.
  • Peel the garlic cloves.
  • Halve the lemon.
  • Cut the beetroot into chunks. If using fresh beetroot, peel it first.

INSTRUCTIONS

  1. Pour the chickpeas into the food processor. Add the garlic cloves, tahini, salt, olive oil, and cumin. Blend on medium until you get a chunky but creamy consistency.
  2. While the machine is running, gradually add the ice cubes. Blend for about 1-3 minutes (depending on your machine) until smooth and creamy. Adjust the seasoning with salt and lemon juice if needed.
  3. Add the beetroot chunks and blend again until well combined.
  4. Transfer the hummus to a bowl and garnish with olive oil, chickpeas, herbs, and paprika as desired.

Notes

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

  • Prep Time: 5 min
  • Cook Time: 5 min
  • Category: DIP
  • Cuisine: ARABIC

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