Mochi Matcha Brownies

Mochi Matcha Brownies

von | Juli 13, 2024 | CAKE, CHOCOLATE, DESSERT & SWEETS, GOOEY, JAPANESE, MATCHA, OVER 120 MINUTES, SUMMER, SWEET, VEGAN

Mochi Matcha Brownies

Mochi Matcha Brownies

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July 13, 2024 by Kimberly

Whip up these irresistibly gooey mochi matcha brownies topped with creamy white chocolate! Simple, decadent, and perfect for any sweet tooth.

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

TOTAL TIME

3 hrs + 20 min

SERVES

9 pieces

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the world of baking with these mochi matcha brownies! These delights blend the chewy texture of mochi with the rich taste of matcha, topped with luscious white chocolate.

Serve these brownies chilled to fully enjoy their gooey texture. They pair beautifully with a cup of coffee or matcha latte, making them perfect for dessert or a special afternoon treat. Cut into small squares for an elegant presentation.

Keep leftover brownies in an airtight container at room temperature to maintain their moisture. They stay fresh and delicious for up to three 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

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

 

 

Mochi Matcha Brownies
Mochi Matcha Brownies

LET’S MAKE A PIECE OF HAPPINESS

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Mochi Matcha Brownies

Mochi Matcha Brownies

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  • Author: Kimberly
  • Total Time: 3 hrs + 20 min
  • Yield: 9 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • oven
  • baking pan dish (20x20cm / 8×8″)
  • 2 medium-sized bowls
  • whisk
  • small pot
  • small metal (or glass) bowl
  • sharp knife

 

Ingredients

Units Scale
BATTER
  • 230 grams rice flour
  • 100 grams white sugar
  • 1/4 tsp backing powder
  • 1 tsp matcha powder
  • 120 milliliters oat milk (or any other milk you prefer)
  • 90 milliliters coconut milk
  • 1/4 tsp vanilla extract
  • 1 tsp butter, for greasing
TOPPING
  • 100 grams white chocolate
  • 1 tsp coconut oil

Instructions

  1. Preheat your oven to 135°C / 275°F.
  2. Grease your baking pan with a teaspoon of butter and set it aside.
  3. In a medium bowl, whisk together all the dry ingredients: rice flour, sugar, matcha powder, and baking powder.
  4. In another medium bowl, combine the wet ingredients: oat milk, coconut milk, and vanilla extract. Whisk these together well.
  5. Slowly add the wet ingredients to the dry, mixing until you have a smooth, creamy batter.
  6. Pour the batter into the greased pan, smoothing it out to an even layer, and bake for about 70 minutes.
  7. Once done, take the brownie out of the oven and let it cool completely. As it cools, it will sink slightly and the surface will dry out, but it will become deliciously gooey.
  8. For the topping, fill a small pot with water and bring it to a simmer, then take it off the heat. Break the white chocolate into small pieces and place them in a small metal bowl. Set this bowl over the simmering water pot to melt the chocolate, stirring until smooth. Add a teaspoon of coconut oil, mix well, then pour the melted chocolate over the cooled brownie. Let this cool down again.
  9. I got a bit impatient and cut into the brownies too soon while the chocolate was still soft – it was a bit messy, but I wasn’t mad about it! Once everything is fully set, cut the brownie into 9 even squares and enjoy.
  • Passive Time: 3 hrs
  • Cook Time: 20 min

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American Flag Pie

American Flag Pie

von | Juli 4, 2024 | BLUEBERRY, CHERRY, DESSERT & SWEETS, DOUGH, FRUITY, OVER 120 MINUTES, PIE, SWEET, US AMERICAN, VEGETARIAN

American Flag Pie

American Flag Pie

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July 4, 2024 by Kimberly

Diving into the 4th of July with a sweet tribute to America! This patriotic cherry and blueberry pie captures the festive spirit in every delicious, colorful slice.

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

TOTAL TIME

4 hrs + 45 min

SERVES

8 pieces

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Nothing screams 4th of July like an American Flag Pie! This vibrant cherry and blueberry pie isn’t just a treat for your taste buds—it’s a festive homage to the USA, perfect for any patriotic celebration.

Best served chilled or at room temperature, this pie stands out at your holiday table. Top it off with a scoop of vanilla ice cream or a drizzle of fresh cream to complement the tangy berries. Gather around for fireworks and a slice of Americana!

Keep any leftover pie covered in the refrigerator. It stays fresh and tasty for up to three days, ensuring you can enjoy the flavors of the holiday a little longer.

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!

 

 

American Flag Pie
American Flag Pie
American Flag Pie
American Flag Pie

LET’S MAKE A PIECE OF HAPPINESS

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American Flag Pie

American Flag Pie

  • Author: Kimberly
  • Total Time: 4 hrs + 45 min
  • Yield: 8-10 pieces 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • 2 medium-sized bowls
  • plastic wrap
  • medium-sized pot
  • strainer + small bowl
  • whisk
  • oven
  • rolling pin
  • pie dish (28 cm / 11″)
  • sharp knife
  • star-shaped cutter
  • aluminum foil
  • pastry brush

 

Ingredients

Units Scale
PIE CRUST
  • 350 grams all-purpose flour
  • 50 grams white sugar
  • 130 grams unsalted butter, cold
  • 120 milliliters buttermilk, cold
  • pinch of salt
CHERRY FILLING
  • 700 grams morello cherries
  • 100 grams white sugar
  • 30 grams cornstarch
  • 1 tbsp butter
  • pinch of salt
BLUEBERRY FILLING
  • 250 grams blueberries
  • 50 grams white sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
TOPPING
  • 1 tbsp full-fat milk
  • 1 tbsp brown sugar

Instructions

  1. Start by preparing the dough in a medium-sized bowl. Mix flour, sugar, and salt together. Then add cold butter, cut into small pieces, and crumble everything by hand until the butter is flaky. Add all the buttermilk and mix by hand until you have a somehow crumbly but firm dough. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.
  2. Meanwhile, make the cherry filling in a medium-sized pot. Mix sugar, cornstarch, and salt together. Drain the cherries using a strainer, saving 1/2 cup of the juice, and add it to the pot. Cook over medium heat, letting it simmer until the mixture becomes creamy and the cloudiness disappears. Then add the cherries and a tablespoon of butter. Stir until the butter has melted. Set aside to cool.
  3. Next, prepare the blueberry filling. Wash the blueberries and place them in a medium-sized bowl. Add lemon juice, sugar, and cornstarch and mix well until all the blueberries are well coated.
  4. Preheat the oven to 215°C / 420°F and place the rack on the lowest shelf.
  5. Take the dough out of the fridge and shape it into a round ball. Place the dough on a heavily floured, clean work surface. Sprinkle more flour on the dough, then roll it out from the center using a rolling pin. The dough should be about 12 cm / 5″ larger in diameter than the pie dish. The dough itself should be 1cm / 1/3″ thick. Roll the dough around the rolling pin, then unroll it over the pie dish. Carefully fit the dough into the dish, then trim the excess edges. Tuck the edge inward to create a thicker top edge. From the remaining dough, cut out 4 long strips and 6 stars for the Stars & Stripes decoration. Set these aside.
  6. Take a piece of aluminum foil, fold it lengthwise, and then shape it into a right angle so it fits into the upper left quarter of the pie dish, acting as a divider between the fillings. Fill the 1/4 area with the blueberry mixture and the 3/4 area with the cherry filling. Remove and discard the foil.
  7. Distribute the cut-out stars over the blueberry filling and arrange the strips over the cherry filling. Trim the strips at the edges and fold them in. Brush the Stars & Stripes and the edges of the crust with a little milk and sprinkle with brown sugar.
  8. Bake the pie in the oven for 20 minutes. Then reduce the temperature to 175°C / 350°F and bake for another 25 minutes. Let the pie cool completely, which can take 3-4 hours as the filling sets upon cooling. Happy 4th of July!

Notes

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

  • Prep Time: 60 min
  • Passive Time: 3 hrs
  • Cook Time: 45 min

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Cannelloni

Cannelloni

von | Juni 27, 2024 | BEEF, CLASSICS, COMFORT FOOD, DINNER, ITALIAN, OMNIVORE, OVER 120 MINUTES, PASTA, PORK

Cannelloni

Cannelloni

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June 27, 2024 by Kimberly

Imagine biting into perfectly baked Cannelloni, stuffed with rich, savory beef filling, all wrapped in a golden, crispy bechamel parmesan top. It’s comfort food heaven in every bite!

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

TOTAL TIME

2 hrs + 55 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Cannelloni, the classic Italian comfort dish, is a true crowd-pleaser with its hearty fillings and rich, creamy sauce. Perfect for gatherings, it promises to be the star of your dining table.

Serve your Cannelloni fresh out of the oven, topped with parmesan for that irresistible cheese pull. Accompany it with a simple green salad and a glass of delicious red wine for an authentic Italian dining experience. Whether it’s a cozy family dinner or a more festive occasion, cannelloni adapts to both, pleasing everyone who takes a bite.

Leftover Cannelloni can be refrigerated in an airtight container for up to three days, making it a fantastic make-ahead dish. Simply reheat in the oven until thoroughly warm and 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!

 

 

Cannelloni
Cannelloni

LET’S MAKE A PIECE OF HAPPINESS

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Cannelloni

Cannelloni

  • Author: Kimberly
  • Total Time: 2 hrs 55 min
  • Yield: 6 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • vegetable peeler
  • large pot
  • baking dish
  • medium-sized pot
  • whisk
  • medium-sized bowl
  • piping bag

 

Ingredients

Units Scale
  • 24 cannelloni roles
  • 40 grams parmesan
  • 125 grams mozzarella
  • fresh basil
BEEF SAUCE
  • 500 grams minced beef
  • 500 grams minced pork
  • 700 milliliters beef stock
  • 1 tbsp butter
  • 1 tbsp clarified butter
  • 1 white onion
  • 1/2 celery stick
  • 1 carrot
  • 4 garlic cloves
  • 100 milliliters dry white wine
  • 800 grams canned tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp oregano
  • 1/4 tsp cinnamon
  • 1/4 tsp chili flakes
  • 1 tsp salt
  • 1/4 tsp black pepper
BECHAMEL SAUCE
  • 500 milliliters full-fat cow milk
  • 50 grams butter
  • 50 grams all-purpose flour
  • 1/8 tsp white pepper
  • 3/8 tsp salt
  • freshly grated nutmeg to taste

Instructions

  1. Peel the carrots, onion, and garlic, and chop them along with the celery into very small pieces. Set aside.
  2. Melt the clarified butter in a large pot and thoroughly brown the minced meat until a nice crust forms on the bottom. Then remove the meat from the pot and set it aside in a bowl.
  3. Now add the carrots, onion, garlic, and celery to the pot with 1 tbsp butter and sauté for about 5 minutes until soft. Deglaze with white wine and scrape up the crusty from the bottom. Return the ground meat to the pot along with tomato paste and a pinch of salt. Sauté for 1-2 minutes.
  4. Add beef broth and canned tomatoes and simmer over medium heat for about 1 hour without a lid. The consistency should be creamy-thick, neither too liquid nor too solid, just firm enough so that it doesn’t run out of the cannelloni when filling them. Now add oregano, salt, pepper, chili, and cinnamon, and season well. Set the filling aside to cool slightly.
  5. Meanwhile, prepare the béchamel sauce. The recipe can be found here: Béchamel Sauce. Once prepared, set it aside. Preheat the oven to 200°C / 392°F.
  6. Set up your cannelloni filling station. You’ll need the meat filling in the pot, a piping bag, a baking dish, and a spoon. Place about 4 tablespoons of the meat filling at the bottom of the baking dish. Fill your piping bag with a few tablespoons of the filling and pipe it into the cannelloni. I recommend not overfilling the piping bag to maintain control. Fill all the cannelloni one by one and arrange them in a single layer over the sauce in your baking dish. Spread the remaining sauce over the cannelloni.
  7. Next, pour the béchamel over the cannelloni, ensuring all gaps are filled with sauce. Top with grated mozzarella and Parmesan.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil, increase the oven temperature to 220°C / 428°F, and bake for an additional 15 minutes until the cheese is crispy. Optionally, you can slice fresh basil into fine strips and sprinkle over the cannelloni.

Notes

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

  • Passive Time: 1 hour 45 min
  • Cook Time: 60 min

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Shortbread Ganache Brownies

Shortbread Ganache Brownies

von | Juni 10, 2024 | CAKE, CHOCOLATE, CREAMY, DESSERT & SWEETS, OVER 120 MINUTES, SWEET, TEA TIME, VEGETARIAN

Shortbread Ganache Brownies

Shortbread Ganache Brownies

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June 10, 2024 by Kimberly

Dive into the irresistible charm of these rich brownies layered with smooth ganache on a buttery shortbread base. Perfect for a cozy treat or a fancy gathering!

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

TOTAL TIME

4 hrs + 35 min

SERVES

9 pieces

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine biting into a multi-layered dessert that combines the crunchy texture of shortbread with the rich silkiness of chocolate ganache. These gourmet brownies are a true delight for any dessert lover.

Serve these decadent desserts slightly warmed to accentuate the chocolate’s depth and the shortbread’s comforting, buttery crispness. They pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Ideal for dinner parties or a special family dessert night!

Keep these ganache brownies fresh by storing them in an airtight container. They stay delicious at room temperature for a couple of days or can be refrigerated for extended freshness.

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!

 

 

Almond Milk
Shortbread Ganache Brownies

LET’S MAKE A PIECE OF HAPPINESS

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Shortbread Ganache Brownies

Shortbread Ganache Brownies

  • Author: Kimberly
  • Total Time: 4 hrs 35 min
  • Yield: 9-12 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • 20×20 cm baking dish (8×8 inch)
  • large bowl
  • electric mixer
  • spatula
  • 2 small pots (or microwave)
  • sharp knife
  • cutting board
  • medium-sized bowl

 

Ingredients

Units Scale
SHORTBREAD LAYER
  • 115 grams butter
  • 65 grams white sugar
  • 120 grams all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
BROWNIE LAYER
  • 2 eggs
  • 200 grams brown sugar
  • 115 grams butter
  • 50 grams baking cocoa powder
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 60 grams all-purpose flour
GANACHE
  • 200 milliliters heavy cream
  • 200 grams semi-sweet chocolate

Instructions

PREPARATIONS

  • Prepare your baking dish by lining it with parchment paper or lightly greasing it. Set aside.
  • Preheat the oven to 175°C (350°F).

INSTRUCTIONS

  • For the shortbread layer: Whip butter and sugar on high until light and fluffy. Then add flour and salt and mix with a spatula to form a dough. Press the dough into your prepared baking dish and distribute evenly. Prick the dough with a fork to keep it flat while baking. Bake for about 12 minutes, until just lightly golden.
  • Meanwhile, prepare the brownie batter. In the microwave or a small pot, melt the butter and set aside to cool. In a bowl, whip eggs and sugar until light and fluffy. Add the cooled butter, cocoa powder, and vanilla extract to the egg-sugar mixture. Mix everything into a creamy batter. Then add flour and salt, mixing only until no flour streaks are visible.
  • Remove the shortbread base from the oven and spread the brownie batter over it. Bake for an additional 15 minutes.
  • While that bakes, prepare the ganache. Finely chop the chocolate and place it in a medium-sized bowl. Then, in a small pot, heat the cream until it starts to steam or simmer lightly. Pour the hot cream over the chocolate and let it sit for a few minutes, then stir slowly until all the chocolate has melted. Place the ganache in the refrigerator.
  • Remove the brownies from the oven and let them cool completely.
  • Once the shortbread brownies are completely cool, pour all the ganache over them and refrigerate again until the ganache sets, about 4-5 hours. I used milk chocolate in equal parts with cream, so it takes a bit longer than usual. You can speed up the process by doubling the amount of milk chocolate or substituting milk chocolate with dark chocolate.
  • Once the ganache is firm, cut the brownies into 9-12 equal pieces and optionally garnish with grated chocolate. Enjoy your piece of happiness.

Notes

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

  • Prep Time: 2 min
  • Passive Time: 4 hrs
  • Cook Time: 30 min

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MORE PIECES OF HAPPINESS

Chocolate Chip CookiesChocolate Chip Cookies White Chocolate MousseWhite Chocolate Mousse Mochi Matcha BrowniesMochi Matcha Brownies Double Chocolate Cookies with Strawberry FrostingDouble Chocolate Cookies with Strawberry Frosting

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

JUMP TO RECIPE
JUMP TO VIDEO

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

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Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

5 from 1 review

  • Author: Kimberly
  • Total Time: 2 hours 50 min
  • Yield: 10 1x
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

DID YOU MAKE THIS RECIPE?

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Garlic Oil

Garlic Oil

von | Mai 14, 2024 | GARLIC, MICHELIN, OILS, OVER 120 MINUTES, SPICY, VEGAN

Garlic Oil

Garlic Oil

JUMP TO RECIPE
JUMP TO VIDEO

May 14, 2024 by Kimberly

Unleash the aromatic power of homemade Garlic Oil! Perfect for drizzling over dishes to add a burst of flavor. Simple, versatile, and absolutely irresistible.

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

TOTAL TIME

1 hour

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the magic of homemade Garlic Oil, an easy addition to your culinary arsenal that brings a robust flavor to any dish. It’s simple to make and wonderfully versatile.

Garlic Oil is a fantastic way to elevate your cooking. Drizzle it over pizza, stir into pasta, or use it as a flavorful dressing for salads. It adds a delicious garlic punch to bread, steaks, and even roasted vegetables, making it a must-have in your kitchen for an instant flavor upgrade.

Store your Garlic Oil in an oil bottle in the fridge. It keeps well for up to two to three weeks, ensuring you have this flavorful enhancer ready whenever needed.

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 Oil
Garlic Oil
Garlic Oil
Garlic Oil

LET’S MAKE A PIECE OF HAPPINESS

Print
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Garlic Oil

Garlic Oil

  • Author: Kimberly
  • Total Time: 2 hrs
  • 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
  • 3 garlic bulbs
  • 250 milliliters extra virgin olive oil

Instructions

  1. Peel all garlic cloves and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the garlic left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 108°-110°C (226°-230°F), and maintain this temperature for the next 15 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 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to a few days.

Notes

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

  • Passive Time: 90 min
  • Cook Time: 25 min

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