Basil Oil

Basil Oil

von | Apr. 16, 2024 | 60 TO 120 MINUTES, BASIL, HERBACEOUS, ITALIAN, MICHELIN, OILS, REFRESHING, VEGAN

Basil Oil

Basil Oil

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April 16, 2024 by Kimberly

Experience the vibrant, fresh flavors of homemade basil oil! Perfect for drizzling over pasta or enhancing salads and many more dished with its aromatic touch.

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

250 ml / 1 cup

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the simplicity and elegance of homemade basil oil. This delightful infusion captures the essence of fresh basil, offering a quick way to add gourmet flair to your meals. Its vibrant color and fragrance enhance any dish effortlessly.

Drizzle basil oil over fresh pasta, salads, or toasted bread for an instant flavor boost. It’s also perfect as a finishing oil for pizzas and soups, adding a touch of sophistication. For a refreshing twist, mix it into your favorite vinaigrettes.

Keep your basil oil refrigerated in an airtight container. It stays fresh for up to a week, ensuring you can savor its herbal freshness in various dishes.

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!

 

 

Basil Oil
Basil Oil

LET’S MAKE A PIECE OF HAPPINESS

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Basil Oil

Basil Oil

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  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 1 cup / 250 ml
Print Recipe

Description

GOOD TO HAVE ON HAND

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl into which the medium saucepan fits
  • 2 medium-sized bowls
  • fine sieve
  • sealable container
  • ice cubes
  • coffee filter

 

Ingredients

Units Scale
  • 75 grams fresh basil leaves
  • 250 milliliters neutral cooking oil

Instructions

  1. Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of basil 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 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. 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. Meanwhile, 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 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 no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
  5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
  6. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Passive Time: 60 min
  • Cook Time: 15 min

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Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

von | März 30, 2024 | 60 TO 120 MINUTES, BLUEBERRY, CAKE, EASTER, FRUITY, LEMON, REFRESHING, SPRING, SUMMER, SWEET, VEGETARIAN

Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

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March 30, 2024 by Kimberly

Indulge in the cozy comfort of this Lemon Blueberry Coffee Cake, where every slice is a celebration of flavors, love, and homemade happiness.

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

TOTAL TIME

1 hr + 20 min

SERVES

10 pieces

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the perfect blend of tangy and sweet with this Lemon Blueberry Coffee Cake! This easy-to-make recipe brings you the moistness of coffee cake, bursting with fresh blueberries and a zesty lemon flavor. Ideal for breakfast, brunch, or a delightful afternoon treat, it’s a guaranteed crowd-pleaser.

Serve this Lemon Blueberry Coffee Cake freshly baked, with a dusting of powdered sugar or a drizzle of my lemon glaze for an extra touch of sweetness. It pairs wonderfully with your morning coffee or a cold glass of milk. Planning a brunch or a garden party? This cake makes an elegant addition to your menu, offering a refreshing burst of flavors that perfectly complement the summer vibe.

Keep leftovers in an airtight container or wrapped up in cling film at room temperature for up to two days or refrigerate for longer freshness. Enjoy it chilled or briefly warmed up in the microwave for a just-baked experience any time!

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!

 

 

Lemon Blueberry Coffee Cake
Lemon Blueberry Coffee Cake

LET’S MAKE A PIECE OF HAPPINESS

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Lemon Blueberry Coffee Cake

Lemon Blueberry Coffee Cake

  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 10
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • baking dish (mine measures 25×11 cm (10”x4”))
  • grater
  • two small bowls
  • two medium-sized bowls
  • large bowl
  • spatula
  • whisk
  • microwave (or small pot)

 

Ingredients

Units Scale
CAKE BATTER
  • 240 grams all-purpose flour
  • 1 tsp backing powder
  • 1/2 tsp salt
  • 80 grams butter
  • 110 grams white sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon zest
  • juice of half a lemon
  • 120 grams yoghurt
  • 180 grams blueberries
  • 1 tbsp all-purpose flour
CRUMBLE
  • 100 grams all-purpose flour
  • 50 grams white sugar
  • 50 grams soft butter
GLAZE
  • 60 grams powdered sugar
  • juice of half a lemon
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 175°C (350°F)
  2. Line a rectangular baking dish with parchment paper.
  3. Melt 80g (1/3 cup) butter in the microwave or in a small saucepan.
  4. Toss the blueberries in a small bowl with 1 tablespoon of flour until all the blueberries are coated with flour.
  5. For the crumble, mix together in a medium-sized bowl 50g (1/4 cup) white sugar, 50g (1/4 cup)softened butter, and 100g (1/2 cup) flour until small crumbs and larger clumps form. Set aside.
  6. Zest the lemon and then halve the lemon.
  7. In a medium-sized bowl, mix together flour, baking powder, and salt and set it aside.
  8. In a large bowl, whisk together melted butter, 2 eggs, sugar, vanilla extract, juice from half a lemon, and 1 tablespoon of lemon zest.
  9. Add the flour mixture and yogurt to the butter-egg mixture and mix just until they start to come together. Now add the blueberries and stir only until no flour is visible.
  10. Pour the batter into the baking pan, sprinkle the crumble over the top, and bake for 55 minutes. You can check if it’s done by inserting a clean knife or a skewer into the cake – if it comes out clean, the cake is ready. Let the cake cool on a wire rack.
  11. Once the cake has cooled, in a small bowl, prepare the glaze. For this, mix 60g (0.5 cup) of powdered sugar, juice from the other half of the lemon, and 1/2 teaspoon of vanilla extract. The glaze should be creamy. You can thicken it by adding more powdered sugar or thin it by adding more lemon juice or milk. Spread the glaze over the cake and let it set for a few minutes.
  • Passive Time: 60 min
  • Cook Time: 20 min

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Bacon Onion Cheese Rolls & Poppy Seed Glaze

Bacon Onion Cheese Rolls & Poppy Seed Glaze

von | März 28, 2024 | 60 TO 120 MINUTES, BACON, BREAD, BRUNCH, CHEESE, DOUGH, EASTER, FLUFFY, OMNIVORE, ONION, UMAMI

Bacon Onion Cheese Rolls & Poppy Seed Glaze

Bacon Onion Cheese Rolls & Poppy Seed Glaze

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March 28, 2024 by Kimberly

Imagine soft, buttery rolls stuffed with crispy bacon, sweet caramelized onions, and gooey cheese, topped with a rich poppy seed glaze. It’s savory, satisfying, and pure comfort with every bite.

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

TOTAL TIME

2 hrs

SERVES

12 rolls

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Say hello to your new favorite snack! These savory rolls are the perfect combination of crispy bacon, caramelized onions, and melty cheese, all wrapped up in soft, buttery dough. Topped with a golden poppy seed glaze, they’re everything you didn’t know you needed for brunch, game day, or a cozy evening snack. Think warm, indulgent bites that feel like a little celebration in your kitchen. Simple to make and impossible to resist.

Serve these rolls fresh from the oven with a side of garlic herb butter or a tangy mustard dip for extra flavor. They’re perfect for brunch spreads, cozy dinner starters, or even as a party appetizer that everyone will rave about. Pair with a crisp salad or creamy soup for a balanced meal, or just enjoy them warm with your favorite drink for the ultimate comfort.

Keep any leftover rolls in an airtight container at room temperature for up to two days or refrigerate for up to four days. Reheat in the oven for 5-7 minutes at 180°C (350°F) to bring back their fresh, buttery goodness.

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!

 

 

Bacon Onion Cheese Rolls & Poppy Seed Glaze
Bacon Onion Cheese Rolls & Poppy Seed Glaze

LET’S MAKE A PIECE OF HAPPINESS

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Bacon Onion Cheese Rolls & Poppy Seed Glaze

Bacon Onion Cheese Rolls & Poppy Seed Glaze

  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 12
Print Recipe

Description

GOOD TO HAVE ON HAND

  • baking dish – my used measurements were 20x26cm (8×10 inch)
  • sharp knife
  • cutting board
  • medium-sized bowl
  • whisk
  • small bowl
  • pastry brush
  • spatula
  • large pan

 

Ingredients

Units Scale
DOUGH
  • 450 grams all-purpose flour
  • 180 milliliters full-fat cow milk
  • 2 tsp dry active yeast
  • 1 tbsp honey
  • 1 egg
  • 3 tbsp butter, room-temperature
  • 1/2 tsp salt
  • 1 tbsp olive oil for greasing the bowl
BACON
  • 250 grams bacon
  • 2 tsp dried thyme
  • 1 tbsp honey
  • 1/4 tsp cayenne pepper
  • 60 milliliter white wine (or any kind of stock)
CARAMALIZED ONIONS
  • 600 grams yellow onions
  • 1 tbsp butter
  • 1 tsp salt
  • 60 milliliter white wine (or any kind of stock)
POPPY SEED GLAZE
  • 2 tbsp butter, melted
  • 1 tsp Dijon mustard
  • 2 tsp brown sugar
  • 1 tsp poppy seeds
  • 1/2 tsp garlic powder
OTHER INGREDIENTS
  • 250 grams cheddar cheese
  • 1 tsp butter for greasing the baking dish

Instructions

  1. To make the dough, warm the milk slightly to 35–40°C (95–104°F) and mix it with the dry active yeast and honey in a small container. Let it sit for about 5 minutes until bubbles form, indicating the yeast is active. Meanwhile, in a medium-sized bowl, combine the egg, butter, and salt. Stir in the milk-yeast mixture until well incorporated. Gradually add the flour in four additions, mixing thoroughly after each one. Once the dough is firm enough, transfer it to a clean work surface and knead with the remaining flour until it becomes smooth, elastic, and soft. This should take about 10 minutes. Lightly oil a large bowl and place the dough ball inside. Coat the dough lightly with a bit more olive oil, then cover the bowl with cling film and a clean towel. Let it rest in a warm place for one hour.
  2. To make the caramelized onions, peel the onions, cut them into thin half-circles, and cook them in a large pan with a tablespoon of butter and a pinch of salt over low to medium heat. Stir occasionally, allowing them to caramelize slowly. This takes about 30 minutes, depending on the desired color. Finish by deglazing with a splash of white wine and letting it reduce briefly. Alternatively, you can use stock instead of wine. Remove the onions from the pan and set aside in a bowl.
  3. For the bacon, use the same pan you caramelized the onions in (no need for additional fat). Fry the bacon until crispy, then add fresh or dried thyme, a pinch of cayenne pepper, and a drizzle of honey. Let everything caramelize over medium heat before deglazing with a splash of white wine or stock. Allow the liquid to evaporate, then set the bacon aside.
  4. Grease a baking dish with butter and set aside. Preheat the oven to 190°C / 375°F. Grate the cheddar cheese and set it aside. Dust a clean work surface with flour and place the dough ball on it. It should have doubled in size by now. Sprinkle the dough lightly with more flour and roll it out into a rectangle about 30×40 cm (12×16 inches). Spread half of the grated cheddar cheese evenly over the dough, followed by the caramelized onions and bacon. Top with the remaining cheese. Roll the dough tightly from the bottom upward, then cut it into 12 equal pieces. Place the rolls in the greased baking dish, cut side up. Cover the dish with cling film and a towel, and let it rest for another 30 minutes in a warm place.
  5. Bake the rolls in the preheated oven for about 30 minutes, or until golden brown. While the rolls bake, prepare the poppy seed glaze. In a small bowl, mix together melted butter, garlic powder, poppy seeds, brown sugar, and Dijon mustard.
  6. After 30 minutes of baking, remove the rolls from the oven and brush them evenly with the glaze. Return them to the oven and bake for another 5 minutes, being careful not to let them get too dark. Let the rolls cool for 15 minutes before serving. Enjoy!

  • Passive Time: 90 min
  • Cook Time: 30 min

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Carrot Cake & Cream Cheese Frosting

Carrot Cake & Cream Cheese Frosting

von | März 26, 2024 | 60 TO 120 MINUTES, CAKE, CARROTS, CREAMY, EASTER, SPRING, SUMMER, SWEET, VEGETARIAN

Carrot Cake & Cream Cheese Frosting

Carrot Cake & Cream Cheese Frosting

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March 26, 2024 by Kimberly

Indulge in the joy of Easter with this divine Carrot Cake & Cream Cheese Frosting, a perfect blend of spices, sweetness, and celebration in every bite!

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

TOTAL TIME

1 hr + 50 min

SERVES

8 pieces

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the world of baking with this mouth-watering Carrot Cake Recipe, perfectly paired with Cream Cheese Frosting. Whether you’re a seasoned baker or a newbie, this Easy Carrot Cake will guide you to creating the most delectable dessert. It combines a moist, spice-infused cake layer with rich, creamy frosting for a taste that’s truly unforgettable. Get ready to impress at any gathering with this ultimate carrot cake delight.

Slice it up for a heartwarming dessert, afternoon tea treat, or a celebratory centerpiece. Its Cream Cheese Icing melts in your mouth, pairing beautifully with the cake’s textures and flavors. Elevate your presentation by garnishing with chopped nuts or these little cute carrots made of colored cream cheese frosting. For an extra touch of elegance, serve chilled on a decorative plate, letting each bite transport you to dessert heaven.

Store it in an airtight container in the fridge. Enjoy your delicious creation for up to a week, ensuring each slice is as moist and flavorful as the first.

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!

 

 

Carrot Cake & Cream Cheese Frosting
Carrot Cake & Cream Cheese Frosting

LET’S MAKE A PIECE OF HAPPINESS

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.tasty-recipe-responsive-iframe-container-0585823f { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-0585823f 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
Carrot Cake & Cream Cheese Frosting

Carrot Cake & Cream Cheese Frosting

  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 1
Print Recipe

Description

GOOD TO HAVE ON HAND

  • mortar and pestle
  • cake pan with a diameter of 24cm (9 inches)
  • peeler
  • grater
  • sieve
  • medium-sized bowl
  • large bowl
  • hand mixer
  • spatula
  • two small bowls
  • piping bag (or two small Ziplock bags)

 

Ingredients

Units Scale
CAKE BATTER
  • 150 grams all-purpose flour
  • 1/2 tsp orange zest
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 100 grams white sugar
  • 100 grams brown sugar
  • 80 grams canola oil
  • 1 tsp vanilla extract
  • 200 grams carrots
  • 1/8 tsp -1/4 tsp nutmeg
  • 1/2 tsp cloves
  • 1/8 tsp salt
  • 1.5 tsp cinnamon
FROSTING
  • 200 grams cream cheese
  • 3 tbsp butter
  • 200 grams powdered sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • green & orange food color

Instructions

  1. Preheat the oven to 176°C (350°F)
  2. Use a mortar and pestle to grind the cloves.
  3. Grease the cake pan with 1 teaspoon of butter.
  4. Peel the carrots and grate one half of the carrots coarsley and the other half into thin shreds.
  5. Sift flour, cinnamon, cloves, and baking soda through a sieve into a medium-sized bowl. Grate 1/4 teaspoon of fresh nutmeg into it. Set aside.
  6. In a large bowl, mix sugar, oil, and vanilla extract. Then add the eggs and beat everything together briefly.
  7. Next, gradually add the flour mixture and stir well. Finally, fold in the carrots.
  8. Pour the batter evenly into the cake pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a rack for about 60 minutes, then invert it onto a cake stand or plate.
  10. Meanwhile, prepare the frosting. Using a hand mixer, beat cream cheese and butter until fluffy and firm. Gradually add powdered sugar and vanilla extract, continuing to beat until it reaches a firm consistency. Take 1-2 tablespoons of the frosting and put them into two small separate bowls.
  11. Once the cake is cool, spread the frosting over the cake and smooth it out.
  12. Now color the remaining frosting in the two small bowls with green and orange food coloring to the desired intensity. Fill each colored frosting into a small plastic bag and cut a tiny opening in the corner of each bag. Then, with very light pressure, draw the carrot design on the white frosting. Keep the cake in the fridge until serving.
  • Passive Time: 80 min
  • Cook Time: 30 min

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Lemon Blueberry Coffee CakeLemon Blueberry Coffee Cake Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake FillingStrawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling Creamy Passionfruit Curd CheesecakeCreamy Passionfruit Curd Cheesecake Vanilla Lemon Cream Cheese RollsVanilla Lemon Cream Cheese Rolls

Green Vegetable Lasagna

Green Vegetable Lasagna

von | März 19, 2024 | 60 TO 120 MINUTES, BASIL, CHEESY, COMFORT FOOD, VEGETARIAN

Green Vegetable Lasagna

Green Vegetable Lasagna

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March 19, 2024 by Kimberly

Savor the burst of freshness with Green Vegetable Lasagna! Packed with everything green, it’s a delicious twist on the classic comfort food.

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

TOTAL TIME

1 hr + 50 min

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the vibrant layers of my green veggie lasagna, a wholesome twist on the traditional dish that’s as nourishing as it is delicious. This lasagna is a true celebration of green veggies, featuring broccoli, spinach, olives, basil, and leek, all coming together in perfect harmony for a meal that’s sure to impress.

Perfect for any occasion, from weeknight dinners to special gatherings, serve this lasagna hot, with a side of garlic bread or a crisp salad. Its rich, verdant flavors can be beautifully complemented by a light, zesty white wine, making every bite a delightful experience.

Keep leftovers fresh by storing them in an airtight container in the refrigerator, where they will remain perfect for up to three days. For longer storage, freeze individual portions for a quick and easy reheatable meal that retains all the flavors and textures of the freshly baked dish.

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!

 

 

Green Vegetable Lasagna
Green Vegetable Lasagna

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-fa1592aa { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-fa1592aa 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
Green Vegetable Lasagna

Green Vegetable Lasagna

  • Author: Kimberly
  • Total Time: 1 hr + 45 min
  • Yield: 6
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized pot
  • baking dish (my used measurements were 20x26cm (8×10 inch))
  • aluminum foil

 

Ingredients

Units Scale
  • 20 lasagna sheets
  • 100 grams parmesan, grated
  • 50 grams cheddar cheese, grated
  • 1 brokkoli
  • 200 grams baby spinach
  • 2 leeks
  • 180 grams green olives
  • 200 milliliters vegetable stock
  • 1 bunch basil
  • 2 shallots
  • 2 garlic cloves
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt & pepper to taste
BECHAMEL SAUCE
  • 70g butter
  • 70g flour
  • 1000 milliliters whole fat milk

Instructions

  1. Peel shallots, halve them, and slice thinly.
  2. Peel garlic cloves and either press or finely chop them.
  3. Halve the leek, wash, and cut into fine strips.
  4. Cut the broccoli florets, wash, and if necessary, chop into bite-sized pieces.
  5. Slice the olives.
  6. Cut the basil into fine strips.
  7. Grate the Parmesan and Cheddar cheese.
  8. Prepare the béchamel sauce. I used 70g (2.5 oz) butter, 70g (2.5 oz) flour, and 1 liter (4 cups)milk, since lasagna needs a more liquidy sauce to ensure the pasta sheets soften in the oven.
  9. Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Cook the shallots until soft. Then add the leek and garlic. Mix well and cook until soft for a few minutes.
  10. Add broccoli, olives, and basil, then pour in the vegetable broth. Cover and let it cook for 5-10 minutes, so the broccoli becomes tender but still has a bit of a bite.
  11. Remove the lid and add the spinach and lemon juice. Stir everything once and let the spinach wilt slightly. Season with salt and pepper.
  12. Preheat the oven to 200°C (400°F).
  13. Now it’s time to layer the lasagna. Start with two large ladles of sauce at the bottom of your baking dish. Spread the sauce evenly. Then add a layer of pasta sheets. Next, spread a portion of the vegetables evenly. Follow with a layer of finely grated Parmesan. Continue in the following order: pasta sheets, béchamel, vegetables, Parmesan until all the vegetables (including the liquid in the pot) are used up. Finish with a final layer of pasta sheets and spread the remaining béchamel sauce over them completely. Finally, sprinkle 50g of grated Cheddar on top.
  14. Here’s the entire sequence more efficiently: Sauce, pasta sheets, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, Cheddar.
  15. Cover the dish with a layer of aluminum foil and bake in the oven for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is crispy and golden brown. Let the lasagna rest for 10 minutes, then enjoy.
  • Passive Time: 45 min
  • Cook Time: 60 min

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MORE PIECES OF HAPPINESS

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Infused Béchamel Sauce

Infused Béchamel Sauce

von | März 14, 2024 | 60 TO 120 MINUTES, CLASSICS, COMFORT FOOD, CREAMY, FRENCH, MARINADES & SAUCES, MILK & CREAM, VEGETARIAN

Infused Béchamel Sauce

Infused Béchamel Sauce

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March 13, 2024 by Kimberly

Discover the magic of infused béchamel sauce! This recipe blends rich, creamy milk with fragrant herbs to elevate your favorite dishes. A symphony of flavor awaits!

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TOTAL TIME

1 hr + 35 min

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the heartwarming world of homemade sauces with my infused béchamel sauce! This isn’t just any sauce – it’s a creamy, dreamy blend that transforms ordinary meals into gourmet experiences. By infusing milk with a bouquet of herbs, the classic béchamel is taken to new heights. Perfect for those looking to add a touch of elegance to their culinary creations.

Serve this infused béchamel sauce over pasta or your favorite vegetables. It pairs beautifully with lasagna, turning a simple dish into a lavish feast. Drizzle it over roasted potatoes or steamed broccoli to add a creamy, herby twist. Whether it’s a family dinner or a special occasion, this sauce brings sophistication and depth to any meal.

Keep your infused béchamel sauce fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 3 days.

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

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Infused Béchamel Sauce
Infused Béchamel Sauce

LET’S MAKE A PIECE OF HAPPINESS

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Infused Béchamel Sauce

Infused Béchamel Sauce

  • Author: Kimberly
  • Total Time: 1 hr + 35 min
  • Yield: 6
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small pot
  • medium-sized pot
  • wooden spoon
  • whisk
  • grater
  • strainer
  • pouring jug

 

Ingredients

Units Scale
INFUSED MILK
  • 700 milliliters full-fat cow milk
  • 1 white onion
  • 3-4 parsley stems
  • 1 bay leaf
  • 1 tsp black pepper corns
BÉCHAMEL SAUCE
  • 70 grams butter
  • 70 grams all-purpose flour
  • 1 garlic clove
  • 1/2 tsp salt
  • 3/8 tsp white pepper
  • 1/2 nutmeg

Instructions

  1. Peel the onion and cut it in half.
  2. Peel the garlic clove and cut it into quarters.
  3. In a small pot, bring the milk to a simmer with the onion halves, parsley, bay leaf, and peppercorns over medium heat. Lower the temperature and let it simmer gently for 10 minutes.
  4. After 10 minutes, remove the pot from the heat and let it sit, covered, for about 60-90 minutes to infuse.
  5. Place a strainer over a measuring cup and pour the milk through it. Discard the solids. Set the strained milk aside.
  6. In a medium-sized pot, melt the butter over medium heat. Add the quartered garlic clove and let it sizzle in the butter briefly, then remove it.
  7. Add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The mixture should resemble a paste. Take the pot off the heat and whisk in the first 100ml (1/2 cup) of milk until smoothly combined. Return the pot to the stove and bring to a brief boil while stirring constantly – this will happen quickly. Remove from the heat again and add the next 100ml (1/2 cup) of milk. Stir well, return to the heat, and let it come to a boil again. Continue this process with the remaining milk, adding 100ml (1/2 cup) at a time: remove from heat, add milk, stir, return to heat, bring to boil, and repeat.
  8. After about 25 minutes, the sauce should be similar in consistency to melted cheese and you shouldn’t taste the flour anymore. Now, take the sauce off the heat and season it. Grate in some fresh nutmeg and add 3/8 tsp of salt and 1/4 tsp of pepper.
  • Passive Time: 60 min
  • Cook Time: 35 min

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