Chinese Holy Trinity Oil – Scallion Ginger & Garlic

Chinese Holy Trinity Oil – Scallion Ginger & Garlic

von | Aug. 27, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, ASIAN, CHINESE, MICHELIN, OILS, SPICY, UMAMI, VEGAN

Chinese Holy Trinity Oil - Scallion Ginger & Garlic

Chinese Holy Trinity Oil – Scallion Ginger & Garlic

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August 27, 2024 by Kimberly

Elevate your dishes with a burst of bold flavors from this aromatic oil, infused with the warm, comforting essence of scallion, ginger, and garlic – perfect for any dish craving a flavor boost.

75 MINUTES

ADVANCED

VEGAN

CHINESE

40 PER TSP

SPICY
UMAMI

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to level up your cooking game? This aromatic infused oil brings together the bold and comforting flavors of scallion, ginger, and garlic in one versatile powerhouse. It’s like having a secret weapon in your kitchen, instantly adding a rich, savory depth to any dish. Whether you’re stirring it into a stir-fry, drizzling it over noodles, or using it as a base for soups, this oil is your go-to for making every meal a little more special.

How to serve
This versatile kitchen oil shines brightest when used as a finishing touch on your favorite dishes. Drizzle it over freshly steamed rice, toss it with stir-fried veggies, or mix it into your dipping sauces for an extra punch of flavor. It’s also fantastic as a marinade base or brushed onto grilled meats for a savory, aromatic crust. The possibilities are endless—this oil is perfect for any dish that could use a little warmth and depth. Try it with this Chicken Katsudon and massage 1-2 tbsp into the napa cabbage. It’s heavenly.

How to store
To keep this flavorful cooking oil at its best, store it in a clean, airtight container in a cool, dark place. It’ll stay fresh and aromatic for up to 1-2 weeks, so you can reach for it whenever your dishes need a quick and easy flavor boost.

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!

 

 

Chinese Holy Trinity Oil - Scallion Ginger & Garlic
Chinese Holy Trinity Oil - Scallion Ginger & Garlic
Chinese Holy Trinity Oil - Scallion Ginger & Garlic
„Let’s make a piece of happiness“
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Chinese Holy Trinity Oil - Scallion Ginger & Garlic

Chinese Holy Trinity Oil – Scallion Ginger & Garlic

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No reviews

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 250 ml / 1 cup 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
  • 5 garlic cloves
  • 20 grams ginger
  • 1 scallion
  • 250 milliliters rapeseed oil

Instructions

  1. Cut the ginger and scallion into coarse pieces and peel the garlic clove. Put all pieces into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C (217°F), and maintain this temperature for the next 40 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 30 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: 40 min

Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

von | Aug. 26, 2024 | 60 TO 120 MINUTES, ALL YEAR, CHICKEN, COMFORT FOOD, DINNER, EASY, EVERYDAY, JAPANESE, NAPA CABBAGE, OMNIVORE, RICE

Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

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August 27, 2024 by Kimberly

Savor a golden bite of crispy chicken wrapped in rich, savory sauces, fluffy rice and tender napa cabbage – this dish is a warm hug for your taste buds, perfect for a cozy night in and better than take out.

80 MINUTES

EASY

OMNIVORE

JAPANESE

928 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Get ready to dive into a bowl of pure comfort with this deliciously crispy chicken paired with rich, savory sauces and tender cabbage. This dish is like a cozy night in a bowl, combining the crunch of perfectly fried chicken with the deep, satisfying flavors of homemade, roasted sesame, tonkatsu and tsuyu sauces. Whether you’re new to Japanese cooking or a seasoned pro, this recipe will quickly become your go-to for a quick and comforting dinner idea that never disappoints.

How to serve
Serve this flavorful chicken dish over a bed of steaming hot rice. Add a generous portion of tender cabbage on the side for a bit of freshness that perfectly balances the crispy, savory chicken. For an extra crunch, sprinkle some toasted sesame seeds and scallions on top. This dish is ideal for a cozy dinner at home, but it’s also a fantastic option for impressing guests with something both comforting and deliciously unique. For that extra fancy touch massage the napa cabbage with 1-2 tbsp of this Chinese Holy Trinity Oil.

How to store
If you have leftovers (which is rare because it’s so good!), store the chicken, cabbage and rice separately in airtight containers in the fridge. The chicken will stay crispy for up to two days, and you can reheat it in the oven to keep that satisfying crunch. The sauces can be stored in the fridge for up to a week, ready to drizzle over fresh rice or veggies whenever you crave a quick, tasty meal.

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!

 

 

Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
Chicken Katsudon with Napa Cabbage
„Let’s make a piece of happiness“
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Chicken Katsudon with Napa Cabbage

Chicken Katsudon with Napa Cabbage

5 from 1 review

  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 4 1x
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Description

Recommended Equipment

  • small pan
  • mortar & pestle
  • medium-sized bowl
  • two squeeze bottles
  • small pot
  • sharp knife
  • cutting board
  • hand blender
  • fine mesh strainer
  • plastic wrap
  • meat tenderizer
  • three shallow bowls for breading
  • medium-sized pot
  • large pan
  • paper towels
  • salad spinner

Ingredients

Units Scale

SESAME SAUCE

  • 2 tbsp tahini
  • 1 tbsp rice vinegar
  • 1.5 tbsp soy sauce
  • 1 tbsp mirin
  • 1/8 tsp salt
  • 1 tbsp white sesame seeds
  • 2 tbsp mayonnaise
  • 1 tsp sesame oil
  • 1 tbsp water
  • 1 garlic clove

TONKATSU SAUCE

  • 1 tbsp tomato paste
  • 1 tsp honey
  • 1 tsp white sugar
  • 1 tbsp apple cider vinegar
  • 100 milliliter cold water
  • pinch of salt
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Hoisin sauce
  • 1 tbsp brown sugar
  • 4 dried plums
  • 1/4 of 1 apple
  • 1 tbsp mirin
  • 1 centimeter fresh ginger
  • 1 garlic cloves

CHICKEN SCHNITZEL

  • 400 grams chicken breast
  • 1–2 eggs
  • 4 tbsp all-purpose flour
  • 8 tbsp bread crumbs
  • 8 tbsp panko
  • clarified butter for frying

RICE & CABBAGE

TSUYU SAUCE

  • 6 tbsp soy sauce
  • 6 tbsp mirin
  • 1 tbsp white sugar
  • 1/2 tsp dashi powder
  • 6 tbsp water
  • 4 small yellow onions

TOPPING

  • green part of 2 scallions

Instructions

  1. Sesame Sauce: First, toast the white sesame seeds in a small pan until they turn golden brown, without adding any oil. Transfer the toasted sesame seeds to a mortar and grind them to a semi-coarse consistency. Then, place the sesame in a medium-sized bowl and mix it with tahini, rice vinegar, soy sauce, mirin, salt, mayonnaise, sesame oil, water, and a grated clove of garlic to create a creamy sauce. Pour the sauce into a squeeze bottle and refrigerate.
  2. Tonkatsu Sauce: In a small pot, mix together tomato paste, honey, sugar, apple cider vinegar, water, and salt, and gently heat the mixture. Meanwhile, cut the dried plums into small pieces and add them to the pot. Peel the apple, cut a quarter of it into small pieces, and add it to the pot along with the other ingredients. Peel the ginger and garlic clove, grate them into the pot, and stir well. Finally, add soy sauce, Worcestershire sauce, hoisin sauce, brown sugar, and mirin. Heat the mixture for a few minutes and bring it to a brief boil until the sugar dissolves and the apple softens. If your sauce it still too thick, add gradually more water until it reaches your desired consistency. Use a hand blender to puree the sauce until smooth, and if needed, strain it through a fine mesh strainer. Pour the sauce into a squeeze bottle and refrigerate.
  3. Chicken Schnitzel: If you bought whole chicken breasts, cut them horizontally using a butterfly cut so that you end up with two teardrop-shaped pieces. Place each piece between two layers of plastic wrap and gently and evenly flatten them with a meat tenderizer. Repeat this process with each piece of chicken and set them aside on a plate. Prepare the breading station using three shallow bowls. In the first bowl, place the flour; in the second bowl, beat the eggs; and in the third bowl, mix the breadcrumbs with panko. Dredge each chicken piece in flour, making sure it’s fully coated, then shake off the excess and dip it in the beaten egg, coating both sides. Finally, press the chicken into the breadcrumb-panko mixture, ensuring it’s well-covered on all sides. Set the breaded chicken pieces aside on a plate.
  4. Rice: Cook the rice according to the package instructions. If you don’t have the instructions, rinse the rice in a medium-sized pot until the water runs clear. Drain the water, then add fresh water in a 1.5:1 ratio to the rice (so, for this recipe, use 420g of water for 280g of rice after rinsing). Place the pot on the stove over high heat and cover with a lid. Once the water comes to a boil, reduce the heat to the lowest setting. Let the rice cook with the lid on for about 15 minutes. The rice is done when you see small, even holes forming between the grains. Leave the pot on the turned-off stove with the lid on.
  5. While the rice is cooking, heat a large pan for the schnitzel. Add clarified butter or another high-heat oil to the pan and fry the chicken on both sides over medium heat until golden brown. Place the fried schnitzel on paper towels to drain.
  6. While the chicken is frying, slice the onions for the Tsuyu sauce. Halve the onions and then cut them into thin strips.
  7. Napa Cabbage: While the chicken is frying, quarter the napa cabbage and slice two quarters into thin strips. Wash them under cold water and spin them dry. Set the cabbage aside. If you’d like to add a special touch, you can drizzle 1-2 tablespoons of my Chinese Holy Trinity Oil over the cabbage and massage it in.
  8. Tsuyu Sauce: Once the chicken is done frying, remove the remaining fat from the pan and place it back on the stove. Add soy sauce, mirin, sugar, dashi powder, and water to the pan and bring it to a quick boil. Then, add the onions and let it simmer for 5-7 minutes until the onions are soft but still slightly firm.
  9. Once the Tsuyu sauce is ready, you can start plating. Take four bowls. First, add the rice, then drizzle 1-2 tablespoons of Tsuyu sauce and some onions over the rice. Next, add a handful of napa cabbage on top, and drizzle the sesame sauce over it in a zigzag pattern. Slice the schnitzel into thin strips and place it on top of the cabbage. Finally, drizzle the remaining Tsuyu sauce and onions over the chicken, and finish with a zigzag of Tonkatsu sauce. Optional: garnish with fresh scallions.
  • Cook Time: 80 min

Turkish Flatbread (Bazlama)

Turkish Flatbread (Bazlama)

von | Aug. 20, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BUTTERY, DOUGH, EASY, EVERYDAY, TURKISH, VEGETARIAN

Flatbread serving ideas

Turkish Flatbread (Bazlama)

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August 20, 2024 by Kimberly

Imagine the warmth of freshly made Turkish flatbread, delightfully fluffy and perfect for any meal. This cozy, homemade treat brings a touch of comfort and joy to your table.

90 MINUTES

EASY

VEGETARIAN

TURKISH

254 PER PORTION

BUTTERY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something warm, fluffy, and straight out of your cozy food dreams, you’re in for a treat. This traditional Turkish flatbread, known as Bazlama, is super easy to whip up and is perfect for any meal. Imagine the delight of pulling apart a piece of this soft, pillowy bread, fresh from the pan. This recipe will become your go-to favorite. Let’s dive into the comforting world of Turkish cuisine with this delightful bread.

How to serve
Pair it with a spread of hummus, baba ganoush, or tzatziki. It’s also fantastic as a side with soups, stews, or your favorite salads. For a quick and satisfying snack, enjoy it warm with a generous pat of butter or your preferred cheese. I like to serve it with this Spicy Turkish Vegetable Spread (Ezme) and Mint Yogurt & Cucumber Dill Salad (Cacik inspired) as a Meze variation.

How to store
Simply let it cool completely, then wrap it tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to two days. For longer storage, pop it in the freezer for up to a month. When you’re ready to enjoy it again, just reheat it in a warm oven or toaster, and it’ll be as good as new.

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!

 

 

Flatbread serving ideas
Flatbread serving ideas
„Let’s make a piece of happiness“
Print
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Flatbread serving ideas

Turkish Flatbread (Bazlama)

  • Author: Kimberly
  • Total Time: 90 min
  • Yield: 4-8 1x
Print Recipe

Description

Recommended Equipment

  • measuring cup
  • large bowl
  • plastic wrap
  • pan
  • rolling pin
  • small bowl
  • kitchen brush
  • sharp knife
  • cutting board

Ingredients

Units Scale

DOUGH

  • 250 grams all-purpose flour
  • 80 milliliters warm water
  • 80 milliliters warm full-fat milk
  • 3/4 tsp active dry yeast
  • 1/2 tbsp white sugar
  • 1/2 tsp salt

TOPPING

  • 1 tbsp butter
  • 1 tbsp chopped parsley

Instructions

  1. In a measuring cup, mix warm water and warm milk with sugar and dry yeast, and let it sit for 10 minutes. Meanwhile, combine flour and salt in a bowl.
  2. Add the yeast mixture to the flour and stir with a spoon until it becomes crumbly.
  3. Place the dough on a clean surface and knead by hand until it is smooth and no longer sticky. Shape the dough into a ball, place it back in the bowl, cover well with plastic wrap, and let it rise for at least 1 hour.
  4. Divide the dough into 4 pieces (for larger flatbreads) or 8 pieces (for smaller flatbreads). Keep the individual pieces in the bowl and loosely cover with plastic wrap.
  5. Heat a pan over medium heat without adding any fat.
  6. Roll each piece of dough into a very thin, round flatbread using a rolling pin. If the dough is too sticky, sprinkle a little flour on the surface.
  7. Cook the flatbreads one at a time in the pan without adding any fat. Once you see several bubbles, flip the flatbread to the other side. Remove from the pan and keep warm under a cloth.
  8. While the first flatbread is cooking, melt the butter and chop the parsley. Mix the parsley with the melted butter and brush each flatbread with the butter mixture.
  9. Serve the bread immediately for the best taste.
  • Passive Time: 60 min
  • Cook Time: 30 min

Homemade Bagels

Homemade Bagels

von | Aug. 14, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BREAKFAST, BRUNCH, CHEDDAR, CHEWY, DOUGH, INTERMEDIATE, JALAPEÑO, US AMERICAN, VEGETARIAN

Homemade Bagels

Homemade Bagels

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August 15, 2024 by Kimberly

Indulge in these cozy, chewy homemade bagels with irresistible toppings! Perfect for breakfast or brunch, they bring a warm, homemade touch to your mornings. Once you try these, you’ll never buy bagels again!

2 HOURS

INTERMEDIATE

VEGETARIAN

US AMERICAN

274 PER BAGEL

CHEWY

BRUNCH

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine starting your day with the warm, comforting aroma of freshly baked bagels wafting through your kitchen. These delightful homemade bagels are not only easy to make but also offer a chewy, satisfying bite that pairs perfectly with your favorite toppings. Whether you prefer the nutty flavor of sesame seeds, the subtle crunch of poppyseeds, the spicy kick of cheddar and jalapeno, or the classic mix of everything bagel seasoning, there’s a bagel for everyone to love.

How to serve
Slice them in half and spread on some creamy butter, tangy cream cheese, or your favorite jam. They also make fantastic bases for sandwiches – think smoked salmon with capers and red onion on a sesame bagel, or a turkey and avocado combo on a poppyseed bagel. For a real treat, try a cheddar and jalapeno bagel with a smear of guacamole. These bagels are versatile enough to be enjoyed any time of day, making them a must-have in your kitchen.

How to store
To keep your bagels fresh, store them in an airtight container at room temperature for up to two days. For longer storage, slice them in half and freeze them. When you’re ready to enjoy, simply pop them in the toaster straight from the freezer. This way, you’ll always have a delicious bagel ready whenever the craving strikes.

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!

 

 

Homemade Bagels
Homemade Bagels
Homemade Bagels
„Let’s make a piece of happiness“
Print
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Homemade Bagels

Homemade Bagels

  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 8-12 1x
Print Recipe

Description

Recommended Equipment

  • tall container
  • large bowl
  • damp cloth
  • oven
  • large pot

Ingredients

Units Scale

DOUGH – YEAST MIXTURE

  • 500 milliliters lukewarm water
  • 7 grams active dry yeast
  • 1 tbsp sugar

DOUGH – DRY INGREDIENTS

  • 900 grams bread flour (in Germany flour type 550)
  • 2 tsp salt
  • 30 grams white sugar

WATER BATH

  • 2 liters simmering water
  • 1/4 cup brown sugar

TOPPINGS

  • white sesame seeds
  • poppy seeds
  • everything but the bagel seasoning
  • cheddar & jalapeño

Instructions

  1. In a tall container, briefly stir together the yeast mixture ingredients: lukewarm water, yeast, and sugar, then let it sit for 10 minutes.
  2. Meanwhile, in a large bowl, mix the dry ingredients: flour, salt, and sugar. Add the yeast-water-sugar mixture and stir until just combined.
  3. Transfer the dough to a clean work surface and knead by hand until it barely sticks anymore.
  4. Shape the dough into 8 balls of 180g / 6oz each for large bagels or 12 balls of 120g / 4oz each for smaller bagels. Let them rest under a damp cloth for about 20 minutes.
  5. Poke a hole in the center of each dough ball with your finger and form a bagel by stretching the dough evenly.
  6. Place the bagels on parchment paper and let them rise for another 30 minutes.
  7. Preheat the oven to 175°C / 350°F. Bring water to a simmer in a large pot and dissolve the brown sugar in it. Simmer each bagel for 1 minute on each side.
  8. Remove the bagels from the water and dip them in your favorite toppings or leave them plain. I like using poppy seeds, sesame seeds, everything but the bagel seasoning, or jalapenos and cheddar cheese.
  9. Once all bagels are topped, place them on a parchment-lined baking sheet and bake in the oven for about 25-30 minutes depending on their size.
  10. Remove the baking sheet and enjoy the bagels 🙂
  • Passive Time: 1 hr 30 min
  • Cook Time: 30 min

Red Bell Pepper Oil

Red Bell Pepper Oil

von | Aug. 8, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, TANGY, UMAMI, VEGAN

Red Bell Pepper Oil

Red Bell Pepper Oil

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August 8, 2024 by Kimberly

Feel the warmth and zest of Mediterranean cuisine with this aromatic red pepper oil. Perfect for drizzling on salads, pastas, or grilled veggies, it’s pure culinary bliss!

70 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

UMAMI
TANGY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to spice up your kitchen game? This aromatic red pepper oil is your new go-to for adding a touch of Mediterranean magic to any dish. This infused oil is bursting with flavor, perfect for drizzling over your favorite salads, pastas, or even grilled veggies. Trust me, once you try this, you’ll be hooked on its zesty and rich taste. Plus, it’s super easy to make at home!

How to serve
This vibrant red pepper oil is incredibly versatile. Drizzle it over fresh greens for a flavorful salad dressing, or toss it with pasta for an instant gourmet touch. It’s also fantastic for marinating meats or veggies before grilling, adding a delicious depth of flavor. Try brushing it over warm, crusty bread for a simple yet sensational appetizer. No matter how you use it, this oil elevates every meal to new heights. I like to serve it with these Turkish Beef Manti in Yogurt Sauce.

How to store
Keep it in a clean oil bottle or jar, and store it in a cool, dark place. It should stay fresh for up to 1-2 weeks.

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!

 

 

Red Bell Pepper Oil
Red Bell Pepper Oil
Red Bell Pepper Oil
„Let’s make a piece of happiness“
Print
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Red Bell Pepper Oil

Red Bell Pepper Oil

  • Author: Kimberly
  • Total Time: 70 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
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 1 red bell pepper
  • 250 milliliters cold-pressed rapeseed oil

Instructions

  1. Chop the bell pepper in coarse pieces and remove all seeds. Put the bell pepper pieces into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of bell pepper are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 35 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe more 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 an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 35 min

Rosemary Oil

Rosemary Oil

von | Aug. 2, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, HERBACEOUS, INTERNATIONAL, MICHELIN, OILS, ROSEMARY, VEGAN

Rosemary Oil

Rosemary Oil

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August 2, 2024 by Kimberly

Imagine a drizzle of fragrant, herb-infused oil that turns any dish into a gourmet experience. It’s like adding a touch of sunshine and nature’s best to your meals!

1 HOUR
15 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

HERBACEOUS

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Let’s talk about a game-changer in the kitchen: rosemary-infused oil. This aromatic delight is perfect for adding a burst of flavor to just about anything. With its fragrant, herbal notes, this homemade infused oil can elevate your cooking to new heights. Plus, it’s super easy to make and adds a gourmet touch to your everyday meals.

How to serve
Drizzle it over roasted vegetables for an instant flavor boost or mix it into your salad dressings for a herby twist. It’s also fantastic as a dipping oil with fresh bread, bringing out the best in both simple and complex dishes. I love this oil in my Green Veggies on Whipped Ricotta with Fried Capers & Shallots.

How to store
Keep it in a clean, airtight bottle in a cool, dark place. It’s best to use it within 2 weeks to enjoy the freshest flavor.

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!

 

 

Rosemary Oil
Rosemary Oil
Rosemary Oil
„Let’s make a piece of happiness“
Print
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Rosemary Oil

Rosemary Oil

  • Author: Kimberly
  • Total Time: 1 hour + 15 min
  • Yield: 250 ml / 1 cup 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
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 20 grams fresh rosemary
  • 250 milliliters extra-virgin cold-pressed olive oil

Instructions

  1. Plug the rosemary leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the rosemary are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101° (213°F/214°F), and maintain this temperature for the next 10 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 let it sit for about 20 minutes so that the oil gets more infused.
  5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about 1 hour 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 an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 1 hour
  • Cook Time: 10 min