30 TO 60 MINUTES Archive - Kimberly Zett

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

Kimberly — Sun, 19 Apr 2026 08:00:05 +0000

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

April 16, 2026 by Kimberly

Since you unfortunately can’t eat fried chicken every single day, here is my favorite everyday alternative: a chicken salad with flavorful, completely fat-free cooked chicken, crisp romaine lettuce, fresh vegetables, creamy ranch dressing, and crunchy tortilla pieces. Quick to make, perfect for meal prep, and anything but boring, this salad is exactly what you need if you are looking for an easy chicken salad recipe that is packed with flavor.

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TOTAL TIME

30 min

SERVES

2 people

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

I’m probably the biggest fan of crispy chicken in every form. Preferably with a really thick, crunchy, fried coating. But in everyday life, it unfortunately can’t be fried chicken every single day, so I had to come up with a version that uses no extra fat at all and still tastes just as good. It may not have that crispy coating, but it makes up for it with the most flavorful, delicious spice coating you could imagine.

And this recipe gets a huge bonus point from me because it fits so effortlessly into everyday life in our home. I make this chicken almost every week anyway and often keep it sliced in the fridge, because we also love using it as homemade deli-style chicken for sandwiches like this Apple Cucumber Brie Turkey Sandwich. That means this salad usually comes together in no time, and that is exactly what I love most about it.

And then you have everything that makes a really good salad: crisp romaine lettuce, fresh vegetables, sweet corn, thinly sliced onion, a creamy dressing, and those golden pan-fried tortilla pieces. Add the flavorful chicken, a little lime juice, and a few flakes of salt, and suddenly it is not just a salad anymore, but a really good example of how delicious a quick meal can be even without fried chicken.

So if you are looking for a salad that is easy, full of flavor, and perfect for prepping ahead, this is one of those recipes you will probably end up making just as often as I do.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Crunchy Tortilla Blackened Chicken Bowl with Ranch Dressing

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Author: Kimberly
Total Time: 30 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

plate for marinating the chicken
oven
sharp knife
cutting board
large salad bowl
small bowl for the dressing
small pan for the tortilla pieces

Ingredients

Units

BLACKENED CHICKEN

400 grams chicken breast filet
2 1/4 tsp paprika powder
1 1/4 tsp salt
3/4 tsp oregano, dried
1/2 tsp garam masala
1/2 tsp curry powder
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp black pepper

RANCH DRESSING

100 grams full-fat yogurt
splash of milk
3 tsp chives, dried
1 tsp onion powder
1 tsp parsley, dried
1/2 tsp dill, dried
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp salt

SALAD

romaine salad
1 small cucumber
1 green bell pepper
120 grams corn
1 small red onion
2 tortilla wraps
1 tbsp olive oil
1/2 tsp smoked paprika powder
1/2 tsp garlic powder
1 lime

Instructions

Preheat your oven to 175°C / 345°F.
On a plate, mix together all the spices for the blackened chicken until well combined: salt, oregano, garam masala, garlic, cayenne pepper, curry powder, black pepper, and paprika.
Coat the chicken breast all over in the spice mixture so it is evenly covered. Place it on a baking tray and bake for 45 minutes.
Once baked, remove the chicken from the oven and let it cool completely. Then slice it into thin strips. You can also make it a day ahead and keep it in the fridge overnight.
While the chicken is in the oven, make the dressing. Mix the yogurt with onion powder, dried parsley, dried chives, dried dill, garlic powder, salt, and pepper. Set aside until ready to use.
Chop the romaine lettuce and wash it well. Slice the cucumber, cut the bell pepper into small pieces, and slice the onion into thin strips. Drain the corn well.
Cut the tortilla wraps into small squares and toss them with a little olive oil, smoked paprika powder, and garlic powder. Fry them in a pan until golden and crispy.
Add the romaine lettuce, cucumber, bell pepper, corn, and onion to a large salad bowl. Pour over the ranch dressing and toss everything together well. Add the crispy tortilla chips and gently mix again.
Slice the cooled chicken breast into thin strips and spread it over the salad. Finish with flaky salt and a squeeze of fresh lime juice.

Cook Time: 30 min

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Ham & Cheese Scones with Ranch Compound Butter

Kimberly — Wed, 16 Apr 2025 14:03:22 +0000

Ham & Cheese Scones with Ranch Compound Butter

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April 14, 2025 by Kimberly

Flaky, buttery, and loaded with cheddar, ham, and chives. These savory scones are what your brunch dreams are made of. Especially with that ranch butter. Comfort food, but make it interesting.

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

TOTAL TIME

35 min

SERVES

10 scones

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

There’s something about warm, cheesy pastries that just hits differently. Especially when they’re packed with melty cheddar, smoky ham, and fresh chives. These golden, flaky scones aren’t your typical dainty teatime snack, they’re the brunch version of it. The kind of thing you bake once and instantly regret ever offering to share.

Serve these warm from the oven with a generous slather of the ranch butter melting into every crevice. Add a fried egg on the side if you’re feeling extra, or go classic with a cup of black coffee and your favorite playlist on repeat. They’re great for lazy Sundays, fancy brunch tables, or mid-week I-deserve-this moments. Pro tip: break them in half and turn them into a breakfast sandwich with scrambled eggs or crispy bacon. Zero judgment.

Store leftovers (if you’re lucky enough to have any) in an airtight container for up to 2 days at room temp. Reheat in the oven for that just-baked vibe.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Ham & Cheese Scones with Ranch Compound Butter

Author: Kimberly
Total Time: 35 min
Yield: 10 1x

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Description

RECOMMENDED EQUIPMENT

box grater
mixing bowl
sharp knife
cutting board
round cookie cutter
spatula

Ingredients

Units

SCONES

300 grams all-purpose flour
1/2 tsp salt
1/4 tsp pepper
4 tsp backing powder
2 tbsp brown sugar (optional)
90 grams butter, cold
1 egg
160 milliliters full-fat cow milk
150 grams cheddar cheese
150 grams ham
20 grams fresh chives

RANCH COMPOUND BUTTER

125 grams butter, soft
3 tsp dried chives
1 tsp dried parsley
1 tsp dried onion powder
1/2 tsp dried dill
1/2 tsp dried garlic powder
1/8-1/4 tsp salt
1/8 tsp white pepper

Instructions

Place the butter for the scones in the freezer for 15 minutes. Let the butter for the ranch compound butter soften at room temperature. Line a baking sheet with parchment paper and preheat the oven to 200°C/390°F. Dice the ham into small squares, grate the cheese, and finely slice the chives. Set aside about 1/3 of each to top the scones later.
In a medium bowl, combine the flour, brown sugar, baking powder, salt, and pepper. Grate the cold butter directly into the dry ingredients using a box grater.
In a small glass or bowl, whisk together the milk and egg, then pour into the dry mixture. Mix with a spoon just until the dough comes together. You should still see streaks of flour. Add the ham, cheese, and chives and gently fold in. Transfer the dough to a clean work surface and shape it into a rectangle (about 20x30cm) using a spatula. Avoid using your hands because keeping the butter cold is key to flaky scones. Sprinkle the remaining ham, cheese, and chives over the top.
Use a round cutter to cut out as many scones as possible. Gather and gently reshape the scraps to cut more until all the dough is used. If you don’t have a cutter, simply slice the dough into triangles. This recipe yields about 10 scones.
Arrange the scones on the baking sheet with a bit of space in between and bake for about 15 minutes until golden. Let cool slightly and serve fresh.

Passive Time: 15 min
Cook Time: 20 min

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Passionfruit Oil

Kimberly — Mon, 31 Mar 2025 10:18:02 +0000

Passionfruit Oil

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March 30, 2025 by Kimberly

Sweet, tangy, golden, and just a little bit extra. This fruity oil turns every dish into a vacation. Drizzle it, dip it, or just admire how good it smells.

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

TOTAL TIME

60 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If sunshine had a flavor, this would be it. It’s simple, it’s luxurious. This tropical infused oil is one of those things you didn’t know you needed until your salad, pasta, or even dessert suddenly tasted… better. Whether you’re into easy infused oils, experimenting with maracuja recipes, or just on a fruity kitchen adventure, this oil hits that perfect balance of tangy, sweet, and slightly floral.

Drizzle it over roasted veggies or even vanilla ice cream, or give your salad dressing a wild upgrade. It pairs beautifully with seafood, creamy cheeses, and anything that needs a zesty lift. Oh, and if you’re into cocktails or mocktails? One drop will make people think you hired a mixologist.

Keep it in a sealed glass bottle in the fridge, and it’ll stay fresh for up to one week. Shake it gently before each use to bring all that passionfruit goodness back to life.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Passionfruit Oil

Author: Kimberly
Total Time: 60 min
Yield: 1 cup / 250ml 1x

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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

2 passionfruits
250 milliliters neutral cooking oil

Instructions

Cut the passionfruits in half and scrape the seeds into the blender. Pour in the oil. Blend until everything is mixed.
Pour the mixture from the blender into a small-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 15-20 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.
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.
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.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
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: 20 min

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Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Kimberly — Fri, 28 Mar 2025 15:14:45 +0000

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

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

TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Author: Kimberly
Total Time: 40 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

medium pot with lid (or rice cooker)
two small bowls
shallow dish
sharp knife
cutting board
large pan
oven
kitchen thermometer

Ingredients

Units

RICE

150 grams jasmine rice
100 grams coconut milk
200 milliliters water

SATAY SAUCE

3 tbsp peanut butter
1 tbsp soy sauce
1/2 tsp sesame oil
1 tbsp honey
juice of 1/2 lime
100 grams coconut milk
1/2 tsp dried chili flakes
1 garlic clove
2 tbsp water

CHICKEN

300 grams chicken breast filet
2 tbsp avocado oil
salt
1 tbsp butter

CHICKEN GLAZE

3 tbsp soy sauce
3 tbsp passionfruit purée
1 tbsp brown sugar
1 garlic clove
1 tsp ginger, grated
1/2 fresh chili

PASSIONFRUIT GREMOLATA

1 passionfruit
10 grams fresh parsley
5 grams fresh cilantro
juice of 1 lime
1 garlic clove
1/2 fresh chili
4 tbsp olive oil
salt & pepper to taste

VEGGIES & TOPPINGS

cucumber
white cabbage
red onion
fresh cilantro
fresh chili
peanuts

Instructions

Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.

Cook Time: 40 min

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Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Kimberly — Thu, 27 Mar 2025 17:53:22 +0000

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

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March 27, 2025 by Kimberly

Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.

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

TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.

Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.

If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Author: Kimberly
Total Time: 40 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

oven
large pan
sharp knife
cutting board
salad bowl
small bowl
kitchen brush
immersion blender

Ingredients

Units

SALAD

2 romaine lettuce
250 grams tomatoes
2 corns on the cob
1 avocado
1 red onion

DRESSING

4 tbsp olive oil
1 tbsp white wine vinegar
5 grams fresh basil
2 garlic cloves
2 tbsp passionfruit purée
1 jalapeno
salt & pepper to taste

STEAK

2 beef filet steaks
2 tbsp avocado oil
salt

CAFE DE PARIS BUTTER

150 grams butter, soft
1 tbsp dried parsley
1/2 tsp curry powder
1/2 tsp dried garlic powder
1/4 tsp salt
1/4 tsp dried majoram
1/4 tsp paprika powder
1/4 tsp dried dill
1/8 tsp dried thyme
1/8 tsp dried rosemary
1/8 tsp white pepper

Instructions

Preheat the oven to 200°C / 400°F.
Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.

Cook Time: 40 min

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Baked Falafel

Kimberly — Fri, 07 Feb 2025 15:38:40 +0000

Baked Falafel

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February 2, 2024 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.

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

TOTAL TIME

40 min

SERVES

24 balls

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

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

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

LET’S MAKE A PIECE OF HAPPINESS

Baked Falafel

Author: Kimberly
Total Time: 12-24 hrs + 40 min
Yield: 24 falafel balls 1x

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Description

Recommended Equipment

medium mixing bowl
food processor
small cookie scoop (or tablespoon)

Ingredients

Units

250 grams dry chickpeas
2 tbsp olive oil
2 tsp baking powder
5 grams fresh parsley
5 grams fresh cilantro
5 leaves fresh mint
1 yellow onion
4 garlic cloves
1 tsp salt
1 tsp paprika
1 tsp cumin
1 tsp za'atar
1/2 tsp white pepper

Instructions

Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.

Passive Time: 12-24 hrs
Cook Time: 40 min

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Cheese Fondue Oil

Kimberly — Mon, 23 Dec 2024 17:43:48 +0000

Cheese Fondue Oil

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December 23, 2024 by Kimberly

Velvety and savory, this infused oil captures the essence of garlic and cheese, delivering pure fondue vibes. Drizzle it, dip with it, or savor it – it’s a total flavor bomb.

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

TOTAL TIME

40 min

SERVES

1 cup / 250 ml

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This oil was a fun experiment that turned into a total win! Infused with Gruyere, Parmesan, and garlic, it packs a cheesy, savory punch that’s perfect for dipping or drizzling. While the salt didn’t quite come through, the rich flavors of garlic and cheese infused beautifully into the oil, creating a gourmet touch for any meal. Whether you’re hosting friends or elevating a simple dinner, this oil is a little bottle of magic.

Drizzle this flavorful oil over fresh bread, roasted vegetables, or pasta to take your meal to the next level. Use it as a dip for crusty baguettes or even as a topping for grilled meats. It’s also a game-changer when swirled into soups for an extra burst of richness. For cheese lovers, this oil is the ultimate gourmet hack for effortless flavor in seconds. By the way it pairs perfectly with my Cottage Pie!

Store the oil in an airtight glass container in the fridge for up to one week. Keep it away from direct sunlight to preserve the flavor. If you notice any changes in smell or texture, it’s time to make a fresh batch!

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

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

LET’S MAKE A PIECE OF HAPPINESS

Cheese Fondue Oil

Author: Kimberly
Total Time: 40 min
Yield: 1 cup / 250ml 1x

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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

50 grams parmesan
30 grams gruyere
4 garlic cloves
1 tbsp sea salt
250 milliliter oil

Instructions

Cut the cheese into coarse pieces and peel the garlic cloves. Add everything to the blender along with the salt and oil.
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 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
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.
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.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
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: 20 min
Cook Time: 15 min

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Chocolate Mint Oil

Kimberly — Fri, 20 Dec 2024 16:40:23 +0000

Chocolate Mint Oil

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December 20, 2024 by Kimberly

This infused oil is minty-fresh and oh-so-delicious, even if the chocolate vibes didn’t show up. Perfect for drizzling on salads or desserts – it’s a happy accident you’ll love.

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

TOTAL TIME

40 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Not every recipe turns out as expected, but sometimes the result is even better! This Chocolate Mint Oil was supposed to capture both chocolate and mint flavors, but only the fresh, vibrant mint transferred – and honestly? It’s absolutely delicious. The cocoa nibs didn’t quite make the impact I hoped for, but the minty finish is so versatile and refreshing. Perfect for sweet and savory dishes, this oil still deserves a spot in your kitchen.

Drizzle this minty oil over fresh salads for a herby twist or use it to finish a dessert like brownies, ice cream, or fruit salads. It also works as a light drizzle over roasted vegetables, adding a subtle mint freshness to balance the flavors. For an unexpected yet delicious pairing, try it with lamb or feta cheese for a Mediterranean-inspired vibe. Versatile and fresh, it’s a little experiment gone right. For an extravagant dessert with a wow factor, you absolutely have to try this oil on my Vanilla Parfait with Chocolate Soil!

Store this infused oil in a clean, airtight bottle in the fridge for up to one week.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Chocolate Mint Oil

Author: Kimberly
Total Time: 40 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 mesh strainers
oil bottle
ice cubes
coffee filter

Ingredients

Units

15 grams cocoa nibs
15 grams fresh mint
250 milliliter rapeseed oil

Instructions

Put cocoa nibs and leaves of the mint into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
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 and nothing gets burned.
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.
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.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
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 an oil bottle. Store in the refrigerator for up to 1 week.

Passive Time: 30 min
Cook Time: 10 min

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Mulled Wine Oil

Kimberly — Wed, 18 Dec 2024 08:42:53 +0000

Mulled Wine Oil

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December 17, 2024 by Kimberly

This spiced oil is like a hug in a drizzle. Think rich, warm, and aromatic vibes that make every dish feel festive and fancy. Perfect for cozy dinners and holiday magic.

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

TOTAL TIME

45 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

This cozy spiced oil brings holiday magic to your plate. Infused with citrusy orange, cinnamon, cloves, star anise, and cardamom, it’s a flavorful hug in every drizzle. Perfect for elevating roasted veggies, hearty salads, or even as a bread dip, this oil is simple yet sophisticated. Whether you’re hosting or gifting, it’s a warm, festive twist that feels like Christmas in a bottle. Easy to make and impossible not to love!

Drizzle this aromatic oil over roasted vegetables for a cozy finish, or mix it into salad dressings for a warm, festive twist. Pair it with fresh, crusty bread as a dip, or spoon it over warm risottos and soups to add a layer of spiced goodness. Feeling adventurous? Try it over roasted sweet potatoes or even desserts like baked pears for a gourmet touch. This oil fits wherever cozy, holiday vibes are needed. You absolutely have to try the oil with this Brussels Sprout Salad!

Store your infused oil in a sealed glass jar at room temperature for up to one week. Keep it in a cool, dark place to preserve its aromatic magic.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Mulled Wine Oil

Author: Kimberly
Total Time: 45 min

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine mesh strainers
oil bottle
ice cubes
coffee filter

Ingredients

Units

1 orange
1/4 tsp cinnamon
8 cloves
1 star anise
1/4 tsp ground cardamom
250 milliliter rapeseed oil

Instructions

Zest the orange and put it along with the cloves, cinnamon, cardamom and star anise into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
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 and nothing gets burned.
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.
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.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
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 an oil bottle. Store in the refrigerator for up to 1 week.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 10 min

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Der Beitrag Mulled Wine Oil erschien zuerst auf Kimberly Zett.

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Kimberly — Tue, 17 Dec 2024 15:12:44 +0000

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

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December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

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

TOTAL TIME

40 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.

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

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

LET’S MAKE A PIECE OF HAPPINESS

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Author: Kimberly
Total Time: 40 min
Yield: 2 as main / 4 as starter 1x

Print Recipe

Description

Recommended Equipment

sharp knife
cutting board
small pan
small bowl

Ingredients

Units

SALAD

200 grams brussels sprout
150 grams red radicchio
1 shallot
1 tsp butter
2 mandarins
2 fresh figs
8 bacon strips
50 grams gorgonzola
50 grams walnuts

CROUTONS

6 slices baguette
1/2 tsp chili flakes
1/2 tsp cinnamon
1 tbsp butter

DRESSING

4 tbsp mulled wine oil
1-2 tbsp red wine vinegar
1 tsp date syrup
1 tsp dijon mustard
salt & pepper to taste

TOPPINGS

fresh thyme
fresh chives

Instructions

PREPARATIONS

Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.

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Der Beitrag Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons erschien zuerst auf Kimberly Zett.