Classic Scones

von Kimberly | Mai 26, 2024 | 30 TO 60 MINUTES, BREAD, BREAKFAST, BRUNCH, BUTTERY, EASY, ENGLISH, TEA TIME, UP TO 500, VEGETARIAN

Classic Scones

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May 26, 2024 by Kimberly

Indulge in the simple pleasure of classic scones – tender, buttery delights perfect for any tea time or breakfast. Bake a batch today and experience homemade comfort!



40 MINUTES



EASY



VEGETARIAN



ENGLISH



204 PER SCONE



BUTTERY



TEA TIME



BREAKFAST
BRUNCH



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of classic scones, a quintessential British treat beloved across the globe. These buttery, flaky delights are the perfect companion to your afternoon tea or a cozy morning breakfast. With just a few simple steps, you can bring the taste of authentic English tea time into your home, impressing guests and treating yourself to a timeless culinary tradition.

How to serve
Serve these classic scones fresh and warm, straight from the oven. Split them open and slather with clotted cream and strawberry jam for a traditional experience. Alternatively, enjoy them plain with a hot cup of tea or coffee. These versatile treats can also be customized with add-ins like raisins or chocolate chips, making each batch uniquely delicious and perfectly suited to your taste preferences.

How to store
Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly and freeze for up to three months. Simply reheat to regain that freshly baked warmth and texture.

Hi, I'm Kimberly.

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

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

Classic Scones

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Author: Kimberly
Total Time: 40 min
Yield: 10 1x

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Description

RECOMMENDED EQUIPMENT

box grater
medium-sized bowl
glass or small bowl
dough scraper / spatula
round cutter
pastry brush

Instructions

PREPARATIONS

Place the butter in the freezer for 15 minutes.
Line a baking sheet with parchment paper.
Preheat the oven to 200°C/392°F.

INSTRUCTIONS

In a medium-sized bowl, mix flour, sugar, baking powder, and salt. Grate the cold butter into the dry ingredients using a box grater.
In a glass, whisk together the milk and egg and add to the other ingredients. Stir with a spoon until the mixture just comes together. Then, place the dough onto a clean work surface and fold it a few times with a dough scraper or a spatula, so that the dough comes together. It’s important not to use your hands for this, as the butter will soften too much, causing the dough to spread out during baking.
Roll the dough into a rectangle about 30×20 cm and cut as many scones as possible using a round cutter. Fold the dough again and continue cutting out scones until all the dough is used. If you don’t have a cutter, you can also cut the dough into triangles. This amount of dough makes about 10 scones.
Place the scones on the prepared baking sheet, spaced a little apart. Pour 2 tablespoons of milk into the glass and use the brush to spread it over the scones.
Bake the scones in the oven for about 12 minutes. Then remove from the oven and enjoy immediately or let cool.

Notes

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

Prep Time: 2 min
Passive Time: 27 min
Cook Time: 10 min

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

von Kimberly | Apr. 12, 2024 | ALL YEAR, ASPARAGUS, BREAD, CRISPY, DINNER, DINNER PARTY, DOUGH, GARLIC, INTERMEDIATE, INTERNATIONAL, LEEKS, OVER 120 MINUTES, REFRESHING, UP TO 1000, VEGETABLES, VEGETARIAN

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

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JUMP TO VIDEO

April 12, 2024 by Kimberly

Elevate your pizza night with this Asparagus Caramelized Leeks Pizza – it’s a gourmet twist that’s simply irresistible.



3 HOURS



INTERMEDIATE



VEGETARIAN



INT.



855 PER PIZZA



CRISPY



DINNER PARTY



DINNER



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Ready to transform your pizza night? This Asparagus Caramelized Leeks Pizza with Parmesan & Ricotta is a game-changer! It combines the earthy sweetness of caramelized leeks with the fresh, green crunch of asparagus, all beautifully balanced with the richness of Ricotta and Parmesan. Perfect for those who love adding a sophisticated twist to their homemade pizzas, this recipe is sure to impress your taste buds and guests alike.

How to serve:
This pizza shines brightest when served fresh out of the oven. Slice it up for a cozy family dinner, or cut it into smaller pieces for a classy appetizer at your next gathering. Pair it with a crisp white wine or a light beer to complement its gourmet toppings. Don’t forget to garnish with some fresh micro greens or arugula for that extra pop of flavor and color!

How to store:
Leftover pizza can be stored in the refrigerator for up to three days. Reheat in a preheated oven at 375°F for about 10 minutes or until heated through. This method helps maintain the crust’s crispiness and the toppings‘ flavor.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PIZZAS

PIZZA DOUGH

600g flour type 00 (1.3 lbs)
400ml lukewarm water (1 + 2/3 cups)
2 tsp salt
7g instant dry yeast

BAKED GARLIC

1 garlic bulb
1/4 tsp chili flakes
1/4 tsp salt
3 tbsp olive oil

CARAMALIZED LEEKS

1 leek
2 tsp butter
pinch of salt

BAKED TOPPINGS

500g green asparagus (1.1 lbs)
80g parmesan (3 oz)
2 tsp fresh thyme

OTHER TOPPINGS

100g ricotta cheese (3.5 oz)
cress
black pepper
pine nuts
fresh lemon juice
olive oil

}

ACTIVE: 20 min

PASSIVE: 60 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
peeler
cheese grater
big bowl
oven-safe dish with a lid (or aluminum foil)
small pan
oven
cling film

To prepare the dough: mix 600g (1.3 lbs) of flour, 2 tsp of salt, and 7g of dry yeast in a big bowl. Then, make a well in the center of the flour mixture and pour in 400ml (1 + 2/3 cups) of lukewarm water. Now, for about 5-10 minutes, knead everything with your hands into a sticky dough until it all comes together. Stretch some cling film over the bowl and let the dough rest for 10 minutes. After the 10 minutes, remove the cling film and, one by one, from all four directions, grab the dough, lift and fold into the center. Wet your hand with lukewarm water for each side – this keeps the dough from sticking and makes it easier to pull. Cover the bowl again with the cling film, let the dough rest for another 10 minutes, and then give it another round of lifting and folding from the cardinal directions. Cover the bowl again with cling film stretched tight and let it rise for 1 hour at 20°-23°C (68°-73°F) room temperature. After this hour, remove the cling film for the last time, pull and fold the dough into the center from each direction again. Stretch the cling film over the bowl once more and let it rest for a final hour.
In the meantime, wash the asparagus, dry it, snap off the woody end, and shave thin slices below the head with a peeler. Set the shavings and asparagus heads aside.
Wash the leek and cut it into about 1.5 cm (1/2″) thick slices. Make sure the rings stay together. Set aside.
Grate the Parmesan into coarse pieces.
Wash and finely chop the thyme.
Halve the lemon.

}

ACTIVE: 40 min

PASSIVE: 60 min

COOKING

1. After the prep work, while the dough is rising, you can get started on making the baked garlic, toasted pine nuts, and caramelized leeks.

2. For the garlic, cut off about 1 cm (1/2″) from the top of the bulb to expose the individual cloves. Place the bulb in an oven-safe dish. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1/4 teaspoon of chili flakes and 1/4 teaspoon of salt. Cover with a lid and bake at 250°C (482°F) for about 45 minutes.

3. Heat a small frying pan over medium heat. Toast the pine nuts without adding any fat until they are golden brown, which should take a few minutes. Transfer the pine nuts to a small bowl and set aside. Wipe out the pan and place it back on the stove.

4. To caramelize the leeks, heat the small frying pan over low to medium heat and add 2 teaspoons of butter. Once melted, lay the leek rings in the pan and cook for 10-15 minutes until the bottom is golden brown and the leeks are soft. Then carefully flip each piece over, making sure the leek rings stay intact and don’t fall apart. Cook for another 5 minutes on the other side. Set the pan with the leeks aside.

5. Carefully remove the garlic from the oven and let it cool. Once it’s cool enough to handle, squeeze each clove out of its skin into the oil in the dish in which the bulb was baked. Mash the cloves well into the oil to create a garlic paste. Set aside. Now preheat the oven to 230°C (446°F) with fan.

6. Prepare a piece of parchment paper and lightly dust it with flour. Once the dough has risen, divide it into 4 equal pieces. Take one piece and place it on the floured parchment paper. Also, dust the top of the dough with a bit of flour. Gently press the dough outwards with your fingers until it can’t stretch any further, which you’ll notice when it starts to spring back quickly. The dough should be about 1.5 (1/2″) cm thick.

7. Next, spread some olive oil over the dough, followed by grated Parmesan, a bit of the garlic oil paste, then shaved asparagus slices and a few asparagus heads, and finally the leek rings. Sprinkle a little thyme over everything and bake for 20 minutes.

8. Get the pizza out of the oven and top with dollops of ricotta cheese, toasted pine nuts, microgreens, freshly ground pepper, freshly squeezed lemon juice, and optional a little more olive oil. Cut the pizza into pieces and serve.

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

Cilantro Lime Beef Quesadillas

von Kimberly | Apr. 10, 2024 | ALL YEAR, BEEF, BREAD, CHEESE, COMFORT FOOD, DINNER, EASY, EVERYDAY, MEAT, MEXICAN, OMNIVORE, UP TO 1000, UP TO 30 MINUTES

Cilantro Lime Beef Quesadillas

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April 10, 2024 by Kimberly

Indulge in the zesty flair of Cilantro Lime Beef Quesadillas! A mouthwatering fusion of juicy beef, tangy lime, and fresh cilantro, wrapped in a crispy tortilla.



30 MINUTES



EASY



OMNIVORE



MEXICAN



811 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delectable world of Cilantro Lime Beef Quesadillas, your next go-to recipe for a quick, flavorful meal that’s sure to delight your taste buds. Combining juicy beef, vibrant lime, and fresh cilantro, these quesadillas offer a tantalizing taste of Mexican cuisine right in your kitchen. Perfect for those busy weeknights or when you’re craving something deliciously different.

How to serve:
When it comes to serving, Cilantro Lime Beef Quesadillas shine brightest with a side of creamy guacamole, tangy salsa, and a dollop of sour cream. Whether you’re gathering around the table for a family dinner or entertaining friends, these quesadillas are a versatile dish that pairs wonderfully with a chilled margarita or a refreshing limeade. The fusion of flavors and textures makes every bite a delightful experience.

How to store:
To store, let your quesadillas cool down before wrapping them tightly in aluminum foil. They’ll keep nicely in the refrigerator for up to two days. Reheat in a skillet or oven to retain that irresistible crunch. Enjoy the ease of having a delicious meal just minutes away, any day of the week.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS (6 QUESADILLAS)

FILLING

400g lean minced beef (14 oz)
1 tbsp olive oil
1 tsp chili flakes
1/2 tsp oregano
1/2 cumin
1/2 garlic powder
1/2 onion powder
1/2 tsp salt
1/2 cayenne pepper
1/2 ground black pepper
1 tbsp tomato paste
250ml beef stock (1 cup)
125g shredded mozzarella (1 heaped cup)
125g shredded cheddar (1 heaped cup)

TORTILLAS

6 medium-sized tortillas
3 tsp olive oil

TOPPINGS

2 limes
cilantro
200g creme fraiche (7 oz)
200g salsa (7 oz)

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pan

Wash the cilantro, pluck the leaves from the stems, and roughly chop them.
Wash the limes and cut them into quarters.
Mix the grated mozzarella and grated cheddar in a bowl.

}

ACTIVE: 25 min

PASSIVE: –

COOKING

1. Heat a large pan over medium heat and add 1 tbsp olive oil. Put the ground beef into the pan and season it with 1 teaspoon of chili powder, and ½ teaspoon each of oregano, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cook the meat until it forms a dark crust at the bottom of the pan. Then add 1 heaping tablespoon of tomato paste to the meat, mix everything together, and let it cook for 1-2 minutes. Pour beef broth into the pan to deglaze it, scrape off the crust from the bottom, and let everything simmer for about 10 minutes until the broth forms a creamy sauce around the meat.

2. Meanwhile, lay out 6 tortilla wraps side by side and spread half of the cheese on one half of each tortilla, leaving the other half free.

3. Spread the meat directly from the pan onto the cheese on each tortilla. Wipe the pan clean and place it back on the stove.

4. Now, spread the second half of the cheese on top of the meat and use a spoon to distribute the filling to the edge of half of each tortilla. Fold the empty half of the tortilla over the filled half. Press down firmly.

5. Cook two of the filled quesadillas side by side in the pan with 1 teaspoon of olive oil on both sides over medium heat until the tortilla becomes crispy golden brown and the cheese inside is melted. Remove from the pan and cut in half.

6. Place three pieces of the quesadillas on each plate, along with two lime wedges, and sprinkle with cilantro. Serve with your favorite salsa and sour cream for dipping.

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

Honey Mustard Pretzel Bites

von Kimberly | Apr. 5, 2024 | ALL YEAR, BREAD, CRUNCHY, EASY, EVERYDAY, SNACKS, UP TO 30 MINUTES, UP TO 500, US AMERICAN, VEGETARIAN

Honey Mustard Pretzel Bites

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April 5, 2024 by Kimberly

Indulge in Honey Mustard Pretzel Bites – a sweet, tangy, and utterly addictive snack! Perfect for parties or snacking.



25 MINUTES



EASY



VEGETARIAN



US AMERICAN



151 PER PORTION



CRUNCHY



EVERYDAY



SNACK



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Welcome to the irresistible world of Honey Mustard Pretzel Bites, your new favorite snack. These bite-sized delights are the perfect combination of crunchy pretzel goodness and the sweet tang of honey mustard. They’re so easy to make and even easier to devour!

How to serve:
Serve them in a big bowl for a casual gathering. They’re the perfect companion to your favorite craft beer or a crisp, refreshing soda. Whether it’s game day, movie night, or just a regular Tuesday, these pretzel bites will be the star of the show.

How to store:
Keep any leftovers (if there are any!) in an airtight container at room temperature. They’ll stay fresh and crunchy for up to a week, ready to satisfy those snack cravings anytime.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

BITES

2 soft pretzels (9 oz)
1 tbsp butter
1 tbsp honey
1 onion
2 garlic cloves
1.5 tbsp dijon mustard
1 tbsp white wine vinegar
1/2 tsp turmeric
1 tsp salt

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized pot

Cut the pretzels into small pieces and set them aside.
Peel the garlic cloves.
Just cut off the „top“ of the onion and then peel it, so it stays whole.

}

ACTIVE: 5 min

PASSIVE: 15 min

COOKING

1. Now grate the onion and garlic cloves directly into the pot using a grater.

2. Also add the following ingredients to the pot: 1 tablespoon of butter, 1 tablespoon of honey, 1 tablespoon of white wine vinegar, 1.5 tablespoons of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of turmeric.

3. Stir everything together and heat on medium until the butter has melted and a yellow mixture has formed. Then add the pretzel pieces to the pot and stir until all the pieces are coated with the sauce.

4. Place the pretzel pieces on a baking sheet lined with parchment paper and bake at 180°C (360°F) for about 15-18 minutes until crispy.

5. Remove the baking sheet from the oven, let the pretzel pieces cool down, and enjoy.

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

Bacon Onion Cheese Rolls & Poppy Seed Glaze

von Kimberly | März 28, 2024 | 60 TO 120 MINUTES, ALL YEAR, BACON, BREAD, BRUNCH, CHEESE, DOUGH, EASTER, FLUFFY, INTERMEDIATE, INTERNATIONAL, OMNIVORE, ONION, UMAMI, UP TO 500

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.



2 HOURS



INTERMEDIATE



OMNIVORE



INT.



368 PER ROLL



UMAMI
FLUFFY



BRUNCH



BREAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

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.

How to serve
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.

How to store
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.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

Naan Bread

von Kimberly | Feb. 24, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, EASY, EVERYDAY, FLUFFY, INDIAN, UP TO 500, VEGETARIAN

Naan Bread

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February 24, 2024 by Kimberly

Discover the joy of homemade Naan Bread! Easy, fluffy, and delicious, it’s the perfect companion for any meal. Make it today and share the love!



80 MINUTES



EASY



VEGETARIAN



INDIAN



223 PER PORTION



FLUFFY



EVERYDAY



BREAD



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of Indian cuisine with this easy Naan Bread recipe! Perfect for beginners and seasoned chefs alike, my homemade Naan is fluffy and irresistibly delicious. Whether you’re pairing it with your favorite indian butter chicken or enjoying it as a snack, this versatile bread is a must-try. Get ready to impress your family and friends with your baking skills and bring a piece of India right to your dinner table.

How to serve:
Serve your freshly baked Naan Bread alongside a variety of dishes to elevate your dining experience. It pairs wonderfully with curries, soups, and stews, absorbing all the flavors beautifully. For a modern twist, use it as a base for pizza or as a wrap for sandwiches. Don’t forget to brush it with garlic butter and sprinkle some cilantro on top for that extra burst of flavor.

How to store:
To keep your Naan Bread fresh, wrap it in aluminum foil or store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze the Naan, ensuring it’s well-wrapped, for up to a month.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

250g all-purpose flour (8.8 oz)
1 tsp baking powder
1/2 tsp salt
30g full-fat yogurt (1 oz)
125ml lukewarm water (1/2 cup)

}

ACTIVE: 10 min

PASSIVE: 60 min

PREPARATIONS

Recommended Equipment

medium-sized bowl
cling film
frying pan

Mix the all-purpose flour, salt and baking powder in a medium-sized bowl. Add the yogurt and water and mix with a spatula or spoon to form a rough dough. Transfer the dough to a clean work surface and knead by hand to form a smooth dough. Wrap in cling film and leave to rest at room temperature for an hour.

}

ACTIVE: 10 min

PASSIVE: –

COOKING

1. Unwrap the dough, divide it into four equal pieces on a floured surface and roll out each piece into a 20cm (8 inch) flatbread.

2. Use a hot pan without fat to fry each side of the flatbread for about two to three minutes. Bubbles will form on the top side, which will fry until golden brown when turned over.

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

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ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Notes

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

PIZZA DOUGH

BAKED GARLIC

CARAMALIZED LEEKS

BAKED TOPPINGS

OTHER TOPPINGS

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

FILLING

TORTILLAS

TOPPINGS

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

BITES

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

Ingredients

Instructions

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

DOUGH

PREPARATIONS

Recommended Equipment

COOKING