Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

von | Dez. 16, 2024 | 60 TO 120 MINUTES, BREAD, FLUFFY, INTERMEDIATE, INTERNATIONAL, UP TO 500, VEGETARIAN

Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

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December 16, 2024 by Kimberly

Soft, fluffy buns filled with a creamy spiced mascarpone chocolate magic that tastes like a cozy holiday hug. Perfectly baked for that melt-in-your-mouth festive treat you didn’t know you needed.

2 HOURS

INTERMEDIATE

VEGETARIAN

INT.

348 PER BUN

FLUFFY

BRUNCH

DESSERS & SWEETS

WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine biting into a soft, cloud-like bun filled with a creamy mix of spiced mascarpone, chocolate, and gingerbread vibes. That’s this recipe – an edible holiday dream! These buns are everything cozy wrapped up in one delicious bite. Whether you’re serving them at a festive brunch or enjoying one with your afternoon coffee, they’re the ultimate way to make your kitchen smell like Christmas and your taste buds very, very happy.

How to serve
Serve these buns warm for the best experience! They’re perfect as they are, but you can glaze them with a spiced sugar syrup or a light gingerbread oil drizzle for an extra festive touch. Pair them with a steaming cup of hot chocolate, a chai latte, or even mulled wine for maximum holiday vibes. Pro tip: Sprinkle a little powdered sugar on top for that snow-dusted look – it’s giving cozy holiday bakery.

How to store
Keep your buns soft and fresh by storing them in an airtight container at room temperature for up to 2 days. To enjoy them later, reheat gently in the oven or microwave for that just-baked taste. You can also freeze them and defrost as needed!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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

 

 

Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
„Let’s make a piece of happiness“
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Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

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  • Author: Kimberly
  • Total Time: 2 hours
  • Yield: 10-12 1x
Print Recipe

Description

Recommended Equipment

  • large mixing bowl
  • medium bowl
  • plastic wrap
  • rolling pin

Ingredients

Units Scale

MILK BUNS

  • 500 grams all-purpose flour (type 550 in Germany)
  • 1 tsp salt
  • 1 egg
  • 50 grams white sugar
  • 7 grams dry active yeast
  • 200 milliliter full-fat cow milk
  • 100 grams butter

GINGERBREAD FILLING

  • 125 grams mascarpone
  • 50 grams milk chocolate
  • 15 grams powdered sugar
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp clove, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp allspice, ground
  • 1/8 tsp cardamom, ground
  • 1/8 tsp nutmeg, ground
  • 25 grams candied oranges
  • 25 grams hazelnuts, chopped & roasted

GLAZE

  • 2 tbsp butter
  • 2 tbsp heavy cream

Instructions

  1. For the yeast dough, heat milk, butter until melted in a small saucepan to 35°C (95°F). Add 1 tsp of the sugar and the yeast and stir until dissolved. Let sit for about 3-4 minutes until bubbles form.
  2. Meanwhile, in a large mixing bowl, whisk together the egg, sugar, and salt. Add the yeast-butter-milk mixture and the flour, then knead into a smooth dough. Cover the bowl with plastic wrap and let it rest for about 40 minutes, until the dough has doubled in size.
  3. In the meantime, prepare the gingerbread cream. In a bowl, mix mascarpone, powdered sugar, cinnamon, cardamom, cloves, allspice, nutmeg, and ginger. Melt the chocolate and stir it into the mascarpone mixture. Finally, fold in chopped hazelnuts and candied orange pieces, mix well, and set aside.
  4. Once the dough has doubled in size, transfer it to a lightly floured surface. Knead it briefly and shape it into a long roll. Divide the roll into 10-12 equal pieces. Flatten each piece and spread 1 tablespoon of gingerbread cream on top, leaving a 1 cm border. Roll them up from the bottom. Pinch the ends tightly to prevent the filling from leaking while baking.
  5. Place the rolls into a baking dish, cover again with plastic wrap, and let them rise for another 40 minutes.
  6. Preheat the oven to 190°C (375°F) during the second rise.
  7. Just before baking, brush the rolls with a mixture of cream and melted butter.
  8. Bake the rolls for about 20-25 minutes until golden brown.
  • Passive Time: 100 min
  • Cook Time: 20 min

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

von | Dez. 14, 2024 | 60 TO 120 MINUTES, APPLES, COMFORT FOOD, DESSERT & SWEETS, DINNER PARTY, INTERMEDIATE, INTERNATIONAL, UP TO 500, VEGETARIAN, WARM DESSERTS, WINTER

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

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December 14, 2024 by Kimberly

Golden rolls packed with spiced apples, drizzled with caramel, and topped with crunchy milk crumble – this dessert is a little masterpiece that’ll make your kitchen smell like pure magic.

75 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

340 PER PORTION

COMFORT FOOD

DINNER PARTY

DESSERT

WINTER

INTRODUCTION

ABOUT THE RECIPE

These crispy golden rolls, filled with spiced apples and topped with caramel & vanilla sauce and milk crumble, are everything you love about desserts. They’re the perfect blend of sweet, buttery, and crunchy, delivering big seasonal vibes in every bite. Whether you’re making them for a dinner party or just for yourself, this dessert promises to steal the show and leave everyone asking for seconds.

How to serve
Lay the rolls on a warm puddle of vanilla sauce, drizzle generously with caramel, and finish with a sprinkle of milk crumble for that perfect texture. Serve them while they’re still warm to keep the filo dough crisp and the apple filling gooey.

How to store
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes to bring back their crisp texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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

 

 

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
„Let’s make a piece of happiness“
Print
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Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4-6 1x
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Description

Recommended Equipment

  • sharp knife
  • cutting board
  • two small pots
  • two small bowls
  • oven

Ingredients

Units Scale

APPLE PIE ROLLS

  • 8 filo pastry sheets
  • 1 apple
  • 150 milliliter apple juice
  • 2 tsp cornstarch
  • 15 grams white sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of salt

CARAMEL CINNAMON SAUCE

  • 75g white sugar
  • 2 tbsp water
  • 20 grams butter
  • 75 grams heavy cream
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • pinch of salt

VANILLA SAUCE

  • 150 grams heavy cream
  • 150 milliliter full-fat milk
  • 3 egg yolks
  • 1 vanilla bean
  • 50 grams brown sugar
  • pinch of salt

MILK CRUMBLE

  • 30 grams full-fat milk powder
  • 50 grams all-purpose flour
  • 30 grams powdered sugar
  • 1/8 tsp salt
  • 25 grams butter
  • 45 grams white chocolate

Instructions

  1. For the apple filling, dice the apples and add them to a pot with apple juice, sugar, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Simmer over medium heat for about 10 minutes until the apples are soft. Mix cornstarch with 2 tbsp of cold water, then stir it into the apple mixture. Bring to a quick boil until it thickens, then remove from heat and let cool.
  2. For the caramel-cinnamon sauce, heat sugar and water in a pot until it reaches 170°C (340°F) and turns a light golden caramel (about 10–15 minutes). Remove from heat and carefully stir in butter and cream – it may clump, but just keep stirring. Add a pinch of salt, vanilla extract, and cinnamon, mix well, and let it cool.
  3. For the milk crumble, combine milk powder, flour, powdered sugar, and salt in a bowl. Add melted butter and mix with your hands until crumbly. Spread the mixture onto a baking sheet and bake at 140°C (285°F) for about 10 minutes. While it bakes, melt the white chocolate. Once the crumble is baked, transfer it to a bowl, drizzle the melted chocolate over it, and stir until it forms larger clusters. Set aside.
  4. Next, prepare the vanilla sauce. You can find the recipe here.
  5. For the filo rolls, place a heaping tablespoon of the apple filling on each sheet of filo dough. Fold in the sides, roll them up, and seal the ends with a bit of water. Arrange the rolls on a baking sheet lined with parchment paper, brush them with melted butter, and bake at 180°C (355°F) for about 15 minutes until golden brown.
  6. To serve, pour the vanilla sauce onto plates or bowls, cut the filo rolls into three pieces each, and arrange them on top of the sauce. Drizzle with the caramel-cinnamon sauce and finish with milk crumbles. Enjoy!
  • Passive Time: 15 min
  • Cook Time: 60 min

French Onion Soup

French Onion Soup

von | Dez. 11, 2024 | 60 TO 120 MINUTES, BEEF, BREAD, CHEESE, DINNER, EASY, EVERYDAY, FRENCH, GRUYERE, OMNIVORE, ONION, UMAMI, UP TO 500, WINTER

French Onion Soup

French Onion Soup

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December 11, 2024 by Kimberly

Cozy up with this rich, caramelized onion soup topped with broiled gruyere and crispy baguette. It’s warm, indulgent, and feels like a hug in a bowl.

75 MINUTES

EASY

OMNIVORE

FRENCH

455 PER PORTION

UMAMI

EVERYDAY

DINNER

WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s something magical about a bowl of caramelized onion soup. The rich, slow-cooked onions melt into a deeply savory broth that feels like pure comfort. And when you top it with a slice of crispy baguette smothered in broiled gruyere? Game over. It’s everything you need on a chilly evening. This dish takes time to build flavor, but trust me, it’s worth every minute. Cozy, rustic, and oh-so-satisfying, it’s the perfect way to warm up your soul.

How to serve
Serve this soup straight from the oven for the best experience. Ladle the rich broth into bowls, top with baguette slices, and load on the gruyere. Broil until the cheese bubbles and turns golden. Place the piping-hot bowls on a trivet or a wooden board, and serve with extra baguette for dipping. Pair it with a simple green salad or a crisp glass of white wine for a true French-inspired meal that hits all the cozy vibes.

How to store
Store leftover soup (without the bread) in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Broil baguette slices and cheese when ready to enjoy. The flavors deepen, making it even better the next day!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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

 

 

French Onion Soup
French Onion Soup
French Onion Soup
„Let’s make a piece of happiness“
Print
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French Onion Soup

French Onion Soup

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 6 1x
Print Recipe

Description

Recommended Equipment

  • large, heavy pot with lid
  • garlic press
  • sharp knife
  • cutting board
  • grater
  • ovenproof soup bowls

Ingredients

Units Scale

SOUP

  • 800 grams onions, sliced
  • 1 tbsp butter
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 3 garlic cloves
  • 1.5 tbsp all-purpose flour
  • 150 milliliter dry white wine
  • 1 liter beef stock
  • some sprigs fresh thyme
  • 2 bay leaves
  • salt & pepper to taste

BAGUETTE

  • 12 slices of baguette
  • 300 grams Gruyere cheese
  • butter
  • garlic powder

TOPPING

  • fresh thyme
  • freshly cracked pepper

Instructions

PREPARATIONS

  • Peel the onions, halve them, and slice into thin half-rings.
  • Peel the garlic cloves; they’ll be pressed into the onions later.

INSTRUCTIONS

  1. Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.
  2. Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.
  3. Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.
  4. While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.
  5. Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.
  6. Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!
  • Prep Time: 15 min
  • Passive Time: 15 min
  • Cook Time: 45 min

Pecan Caramel Pie Cobbler

Pecan Caramel Pie Cobbler

von | Dez. 1, 2024 | 60 TO 120 MINUTES, AUTUMN, CHRISTMAS, COMFORT FOOD, DESSERT & SWEETS, DOUGH, EASY, GOOEY, ICE CREAM, NUTTY, UP TO 500, US AMERICAN, VEGETARIAN, WARM DESSERTS, WINTER

Pecan Caramel Pie Cobbler

Pecan Caramel Pie Cobbler

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November 27, 2024 by Kimberly

This warm, gooey cobbler is the ultimate comfort dessert – melty caramel candies, crunchy pecans, and buttery dough baked into golden perfection. A cozy, sweet treat for every dessert lover out there!

75 MINUTES

EASY

VEGETARIAN

US AMERICAN

505 PER PORTION

COMFORT FOOD

CHRISTMAS

DESSERT

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s something magical about desserts that feel like a warm hug, and this cobbler delivers just that. Melty caramel candies and crunchy pecans create a gooey filling, while the buttery dough bakes into a golden, rustic crust. It’s the perfect dessert for chilly evenings or holiday gatherings, combining the cozy flavors of caramel and pecans into one irresistible dish. Trust me, once you try this cobbler, it’ll quickly become a go-to comfort dessert for every season.

How to serve
This cobbler is best served warm, straight out of the oven, with a scoop of vanilla ice cream or a dollop of whipped cream on top. The cold creaminess of the topping perfectly balances the gooey caramel and crunchy pecans. Sprinkle a few extra pecans over the top for added texture. It’s perfect for family gatherings, dinner parties, or just a cozy night in.

How to store
Store any leftovers in an airtight container at room temperature for up to one day, or in the fridge for up to four days. Reheat individual portions in the microwave for 20-30 seconds to bring back the gooey, warm goodness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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

 

 

Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
„Let’s make a piece of happiness“
Print
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Pecan Caramel Pie Cobbler

Pecan Caramel Pie Cobbler

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 8 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • baking dish (approx. 20×30 cm or similar)
  • mixing bowl
  • whisk or hand mixer
  • kettle (for boiling water)

Ingredients

Units Scale
  • 120 grams butter
  • 125 grams all-purpose flour
  • 125 grams white sugar
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 170 milliliter full-fat cow milk
  • 1 tsp vanilla extract
  • 100 grams pecans
  • 50 grams brown sugar
  • 125 grams caramel candies
  • 250 milliliter boiling water
  • vanilla ice cream

Instructions

  1. Preheat the oven to 175°C / 350°F. Grab a baking dish, drop in the butter, and pop it into the oven for a few minutes and let it melt.
  2. In a bowl, combine flour, sugar, baking powder, and a pinch of salt. Stir in milk and a splash of vanilla extract until it’s all smooth, creamy, and totally lump-free.
  3. Carefully pull the now-buttery baking dish out of the oven. Pour the batter right over that melted butter. Trust the process – it looks weird now, but it’s all part of trust the process. Sprinkle pecans on top and follow up with a layer of brown sugar. Finally, add the caramel candies. Whole or crushed? Dealer’s choice.
  4. Next, get that kettle boiling and slowly pour the hot water over everything in the dish. Yes, everything. No stirring allowed! Just trust me on this one.
  5. Bake uncovered for 30–35 minutes or until the top is golden brown and smells like a caramel dream.
  6. Take it out and let it cool for about 30 minutes. Patience is key – the caramel sauce underneath thickens and gets all creamy during this time.
  7. Scoop it into bowls, drizzle with that caramel sauce hiding underneath, and top with a big ol’ scoop of vanilla ice cream.

  • Passive Time: 60 min
  • Cook Time: 15 min

Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

von | Nov. 25, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CHILI, GARLIC, INTERNATIONAL, MICHELIN, OILS, SPICY, TOMATO, UMAMI, UP TO 500, VEGAN

Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

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November 25, 2024 by Kimberly

Transform your meals with this rich, spicy oil infused with, bold tomatoes, roasted garlic and fiery chili. A drizzle adds warmth, depth, and a kick to anything from pasta to bread.

65 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY
UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to elevate your meals with a fiery twist? This rich, aromatic oil infused with bold tomatoes, roasted garlic and spicy chili brings an irresistible warmth and depth to every bite. Perfect for drizzling over pasta or pizza, dipping crusty bread, or adding a spicy edge to your pizza. It’s not just a topping – it’s a mood. Think cozy, flavorful dinners with that extra kick of spice – effortless but unforgettable. Warning: one drizzle, and you’ll be hooked.

How to serve
This oil shines when drizzled over freshly cooked pasta, adding an instant depth of flavor. It’s also the perfect pairing for warm, crusty bread – just pour it into a small dish and dip away! Try it on pizza to give each slice a bold kick, or even as a finishing touch on roasted vegetables for a gourmet vibe. Honestly, it’s your go-to for making any meal feel a little extra without the extra effort.

How to store
Store your infused oil in a clean, airtight glass jar or bottle. Keep it in a cool, dark spot, like a pantry or cupboard, for up to one week.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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

 

 

Tomato Chili Garlic Oil
Tomato Chili Garlic Oil
Tomato Chili Garlic Oil
„Let’s make a piece of happiness“
Print
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Tomato Chili Garlic Oil

Tomato Chili Garlic Oil

  • Author: Kimberly
  • Total Time: 65 min
  • Yield: 1 cup / 250 ml 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 200 grams tomato
  • 6 garlic cloves
  • 1 fresh chili pepper
  • 250 milliliter avocado oil

Instructions

  1. Wash the tomatoes and chili, peel the garlic, and trim the green stem off the chili. Toss everything into the blender.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 30 min

Swedish Meatball Stew

Swedish Meatball Stew

von | Nov. 11, 2024 | 60 TO 120 MINUTES, AUTUMN, BEEF, COMFORT FOOD, DINNER, EASY, EVERYDAY, OMNIVORE, PORK, POTATO, SWEDISH, UP TO 1000, WINTER

Swedish Meatball Stew

Swedish Meatball Stew

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November 11, 2024 by Kimberly

A hearty stew with tender meatballs, soft potatoes, and a hint of fresh herbs. It’s the perfect blend of warmth and flavor, topped with a dollop of lingonberries – pure comfort in a bowl.

80 MINUTES

EASY

OMNIVORE

SWEDISH

891 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine coming home to a cozy bowl of Swedish-inspired stew, where golden-brown meatballs meet tender potatoes in a creamy, herb-filled sauce. This dish combines everything we love about comfort food with a fresh, Nordic twist! With a touch of dill, parsley, and a spoonful of tangy lingonberries, it’s like a warm hug in every bite. Perfect for chilly evenings or family dinners, this stew is all about bold, cozy flavors that make you feel at home.

How to serve
To serve, ladle this creamy stew into bowls and top with a sprinkle of fresh parsley and dill for color and flavor. Adding a spoonful of lingonberries and creme fraiche gives a sweet, tangy pop that balances the savory richness of the stew. It’s amazing with crusty bread on the side for dipping or alongside a simple salad. Whether you’re serving it to family or friends, this stew is a guaranteed crowd-pleaser that’ll have everyone coming back for seconds!

How to store
Store the stew in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove, adding a splash of broth or cream if it needs a little extra moisture. The flavors actually get even better after a day or two!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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

 

 

Swedish Meatball Stew
Swedish Meatball Stew
Swedish Meatball Stew
Swedish Meatball Stew
„Let’s make a piece of happiness“
Print
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Swedish Meatball Stew

Swedish Meatball Stew

  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 3-4 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • grater
  • medium bowl
  • large pan with lid
  • whisk
  • measuring cup

Ingredients

Units Scale

MEATBALLS

  • 250 grams minced beef
  • 250 grams minced pork
  • 1 big white onion
  • 2 garlic cloves
  • 20 grams bread crumbs
  • 1 egg
  • 5 grams fresh parsley
  • 5 grams fresh dill
  • 1/2 tsp Dijon mustard
  • nutmeg, salt & pepper to taste
  • 2 tsp clarified butter for frying

SAUCE

  • 20 grams butter
  • 20 grams flour
  • 500 milliliters beef stock
  • 100 milliliters heavy cream
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • nutmeg, salt & pepper to taste

OTHER INGREDIENTS

  • 150 grams frozen peas
  • 500 grams baby potatoes

TOPPINGS

  • 3 tbsp lingonberry jam
  • 3 tbsp creme fraiche

Instructions

  1. First, peel the onion and garlic cloves and set them aside. Finely chop the parsley and dill, placing them in a medium bowl. Add the ground meat, breadcrumbs, egg, Dijon mustard, nutmeg, salt, and pepper. Grate the onion and garlic finely and add them to the mixture as well. Mix everything thoroughly and form the mixture into small balls, about 40g each, roughly the size of a ping-pong ball.
  2. Heat a large pan over medium-high heat with a bit of clarified butter, and sear the meatballs on all sides until they are nicely browned. They don’t need to be fully cooked through yet, as they’ll finish cooking in the sauce. Be careful not to let them get too dark, as this can cause bitterness in the final dish.
  3. While the meatballs are cooking, wash the potatoes, dry them well, and cut them in halves or quarters, depending on their size. Set them aside.
  4. Once the meatballs are seared, remove them from the pan and set them aside on a plate. Return the pan to the stove and deglaze with white wine, scraping up any browned bits with a wooden spoon. Let it reduce for about 5 minutes. Strain the liquid through a sieve to remove any larger bits, then set this liquid aside.
  5. Now, place the pan over low heat, melt the butter, and whisk in the flour to create a roux, stirring constantly until you have a smooth, creamy paste. Let it cook for a few minutes, stirring continuously to remove any raw flour taste. Gradually add the beef broth in several stages, whisking each time until the sauce is smooth and comes to a light boil before adding the next portion. Finally, pour in the reserved liquid and the cream, stirring well. Season the sauce with Dijon mustard, Worcestershire sauce, salt, and pepper.
  6. Add the prepared potatoes to the sauce, cover, and let them simmer over medium heat for about 20 minutes, or until they are tender.
  7. While the potatoes are cooking, place the frozen peas in a small bowl, cover with hot water, and let them sit for about 5 minutes. Drain the peas and set them aside. Finely chop a bit more parsley and dill for garnish, and prepare the lingonberries and crème fraîche.
  8. Once the potatoes are soft, return the meatballs to the sauce, stir everything together, and let it simmer for an additional 10 minutes, or until the meatballs are fully cooked through and heated.
  9. To serve, divide the potatoes, meatballs, and sauce among deep plates. Top with peas, a dollop of crème fraîche, a spoonful of lingonberry jam, and fresh herbs. Enjoy!
  • Passive Time: 30 min
  • Cook Time: 50 min