CHEESE Archive - Kimberly Zett

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Kimberly — Fri, 14 Mar 2025 16:53:52 +0000

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

March 14, 2025 by Kimberly

Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.

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TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.

This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.

Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.

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

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

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Author: Kimberly
Total Time: 25 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

small bowl
kitchen brush
large bowl
sharp knife
cutting board

Ingredients

Units

CORN ON THE COB

2 corn on the cob
50 grams butter
1 tbsp Cajun seasoning

SALAD

150 grams white cabbage
100 grams romaine lettuce
1 mango
1 yellow bell pepper
1 shallot
100 grams feta cheese
1/2 fresh yellow chili
handful fresh cilantro

DRESSING

3 tbsp olive oil
juice of 1 lime
1 passionfruit
salt & pepper to taste

Instructions

Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.

Cook Time: 25 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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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

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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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Blini Appetizers

Kimberly — Sun, 15 Dec 2024 16:54:51 +0000

Blini Appetizers

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December 15, 2024 by Kimberly

Tiny pillows of heaven! These fluffy blini with a creamy ricotta base and versatile toppings bring bold flavors and cozy vibes. Perfect for casual nights or fancy parties!

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

TOTAL TIME

40 min

SERVES

20 blini

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine a table full of vibrant, delicious little bites that disappear as soon as you serve them! These foolproof blini are soft, golden mini pancakes topped with a silky ricotta cream that goes with anything. Whether you’re hosting a cozy brunch or an elegant dinner party, these creative toppings take your appetizer game to the next level. From smoky and herby to sweet and nutty, there’s a flavor for everyone. It’s all about the balance of textures, flavors, and a little drizzle of oil magic!

Prepare the blini as mini pancakes, then spread a dollop of the ricotta cream on top and add your chosen toppings. You can serve them pre-assembled for easy grabbing or turn it into a fun DIY setup where everyone can mix and match their toppings. Perfect for any vibe – casual or fancy! You can also prepare the batter and ricotta cream in advance and keep it in the fridge for up to 24 hours. The blini pancakes can also be made ahead of time since they’re typically served cold.

Store the blini and ricotta cream separately in airtight containers. Keep the blini in the fridge for up to 2 days. The ricotta cream stays fresh in the fridge for 3-4 days.

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

Blini Appetizers

Author: Kimberly
Total Time: 40 min
Yield: 20 blini 1x

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Description

RECOMMENDED EQUIPMENT

mixing bowl
whisk
pan
spatula
cooling rack
piping bag (optional)
kitchen knife
cutting board

Ingredients

Units

BATTER

90 grams all-purpose flour
1 tsp baking powder
1 egg
125 milliliter buttermilk
1 tbsp olive oil
1/4 tsp salt
oil for frying

RICOTTA CREAM

250 grams ricotta
1 tbsp olive oil
1 tbsp lemon juice
salt & pepper to taste

BLINI TOPPING 1

walnuts
shallot
oil for frying
honey
chili oil
fresh thyme
red pepper flakes

BLINI TOPPING 2

fresh fig
gorgonzola
truffle oil
chives
black pepper

BLINI TOPPING 3

cooked salmon
red onion
capers
olive oil
fresh dill
black pepper

BLINI TOPPING 4

pastrami
cornichons
walnut oil
fresh parsley

BLINI TOPPING 5

radishes
cress
basil oil

Instructions

First, we’re making the blini batter. Mix all the ingredients together until smooth, then let it chill for like 5-10 minutes. Once the batter’s had its lil rest, heat up a pan with a bit of oil or butter and spoon in small circles of batter. I usually use 3/4 of a tablespoon. Here’s the pro tip: when you see those cute little holes popping up on the surface, it’s time to flip them. Cook each side for about 2-3 minutes until they’re golden and gorgeous. Boom, your blinis are born. Pop them on a cooling rack to chill out – no soggy bottoms here.
Grab a bowl and mix the ricotta cream. For this, stir together ricotta, olive oil, lemon juice, salt & pepper until it’s smooth and creamy. Then load it into a piping bag if you’re feeling fancy, or just keep a spoon handy for the easy aesthetic.
Once your blinis are cool, dollop or pipe some ricotta cream onto each one. Get creative – a little swirl, a casual blob, whatever your heart desires. Now they’re ready for toppings.
For Blini topping 1, toast the walnuts in a pan without adding additional fat. Take them out and let them cool. Thinly slice the shallots into delicate rings and fry them in a bit of oil until crispy. Set aside to cool. Add half a walnut onto the blini, as well as about 1 tsp of the crispy onions. Finish with a drizzle of honey and a sprinkle of pink peppercorns. Toss on a few fresh thyme leaves and finish with a few drops of chili oil for a spicy kick that ties it all together.
For Blini topping 2, slice fresh figs into eighths. Place one fig wedge on the ricotta cream, then crumble some blue cheese on the other side – as much or as little as your vibe calls for. Add a few drops of truffle oil, sprinkle with freshly ground pepper, and garnish with a touch of chopped chives to seal the deal.
For Blini topping 3, flake some cooked salmon into bite-sized pieces and nestle it onto the ricotta cream. Slice red onions into thin strips, then scatter a few pieces on top along with some capers. Add a few drops of olive oil, a grind of fresh black pepper, and finish with a couple of dill sprigs.
For Blini topping 4, tear thin slices of pastrami into strips, roll them into little spirals, and press them onto the ricotta. Diagonally halve some cornichons and place one half on the blini. Drizzle a few drops of walnut oil for a rich, nutty twist. Top it all off with a sprig of fresh parsley for a classy finishing touch.
For Blini topping 5, thinly slice radishes into delicate rounds and place two slices on one side of the blini. On the other side, gently press on a little bunch of radish cress for that pop of green. Finish with a few drops of basil oil for a fresh, herbaceous flair.
Serve these cute appetizers on a platter and watch them disappear in seconds.

Cook Time: 40 min

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French Onion Soup

Kimberly — Wed, 11 Dec 2024 16:13:50 +0000

French Onion Soup

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December 11, 2024 by Kimberly

Cozy up with this rich, caramelized onion soup topped with broiled gruyere and crispy baguette. It’s warm, indulgent, and feels like a hug in a bowl.

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

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

There’s something magical about a bowl of caramelized onion soup. The rich, slow-cooked onions melt into a deeply savory broth that feels like pure comfort. And when you top it with a slice of crispy baguette smothered in broiled gruyere? Game over. It’s everything you need on a chilly evening. This dish takes time to build flavor, but trust me, it’s worth every minute. Cozy, rustic, and oh-so-satisfying, it’s the perfect way to warm up your soul.

Serve this soup straight from the oven for the best experience. Ladle the rich broth into bowls, top with baguette slices, and load on the gruyere. Broil until the cheese bubbles and turns golden. Place the piping-hot bowls on a trivet or a wooden board, and serve with extra baguette for dipping. Pair it with a simple green salad or a crisp glass of white wine for a true French-inspired meal that hits all the cozy vibes.

Store leftover soup (without the bread) in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Broil baguette slices and cheese when ready to enjoy. The flavors deepen, making it even better the next day!

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

French Onion Soup

Author: Kimberly
Total Time: 75 min
Yield: 6 1x

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Description

Recommended Equipment

large, heavy pot with lid
garlic press
sharp knife
cutting board
grater
ovenproof soup bowls

Ingredients

Units

SOUP

800 grams onions, sliced
1 tbsp butter
2 tbsp avocado oil
1 tsp salt
3 garlic cloves
1.5 tbsp all-purpose flour
150 milliliter dry white wine
1 liter beef stock
some sprigs fresh thyme
2 bay leaves
salt & pepper to taste

BAGUETTE

12 slices of baguette
300 grams Gruyere cheese
butter
garlic powder

TOPPING

fresh thyme
freshly cracked pepper

Instructions

PREPARATIONS

Peel the onions, halve them, and slice into thin half-rings.
Peel the garlic cloves; they’ll be pressed into the onions later.

INSTRUCTIONS

Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.
Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.
Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.
While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.
Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.
Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!

Prep Time: 15 min
Passive Time: 15 min
Cook Time: 45 min

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Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

Kimberly — Mon, 25 Nov 2024 16:54:19 +0000

Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

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November 25, 2024 by Kimberly

Creamy, cheesy, and just the right touch of indulgence! This cozy dish feels like a warm hug, with bold Italian vibes and a satisfying crunch that’s absolutely unforgettable.

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

TOTAL TIME

50 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This dish is the ultimate comfort meal you didn’t know you needed! Think soft pillows of gnocchi wrapped in a velvety, cheesy sauce, with just enough spinach to feel balanced. The topping? A game-changing mix of savory sausage and crunchy walnuts that takes it to the next level. It’s one of those meals that feels fancy but is super easy to whip up. Perfect for impressing guests or treating yourself to a cozy night in!

Serve this dish straight from the pan, steaming and ready to impress. Sprinkle a touch of freshly grated Parmesan or a drizzle of olive oil on top for that extra flair. Pair it with a crisp arugula salad or some roasted veggies to balance the richness. Want to make it truly unforgettable? A glass of chilled white wine or sparkling water with a citrus twist will make the flavors pop.

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of milk or cream to revive that creamy magic. Avoid freezing – it’s best enjoyed 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

Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

Author: Kimberly
Total Time: 50 min
Yield: 4 1x

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Description

RECOMMENDED EQUIPMENT

large frying pan
medium frying pan
large pot
strainer
sharp knife
cutting board

Ingredients

Units

SPINACH GORGONZOLA SAUCE

200 grams gorgonzola
200 grams heavy cream
1 tbsp butter
250 milliliter chicken stock
50 milliliter dry white wine
4 garlic cloves
1 shallot
50 grams baby spinach
fresh oregano
fresh thyme
nutmeg, salt & pepper to taste

SALSICCIA WALNUT TOPPING

200 grams salsiccia with fennel
50 milliliter dry white wine
40 grams walnuts
2 tsp honey
fresh oregano
fresh thyme
cayenne pepper, salt & pepper to taste

OTHER INGREDIENTS

800 grams gnocchi
parmesan for topping

Instructions

PREPARATIONS

Chop the shallot and garlic cloves into small, fine pieces. Take the salsiccia sausage out of its casing—either tear it into chunky bits with your hands or crumble it up, whichever feels less chaotic. Slice the gorgonzola into chunks—don’t overthink it; it’ll melt anyway. Wash the baby spinach thoroughly and spin it dry. Set everything aside.

INSTRUCTIONS

Melt some butter in a large pan over medium heat. Toss in the shallots and cook until they’re glossy and translucent. Add the garlic and stir it until your kitchen smells incredible.
Deglaze with a splash of white wine. Let it simmer for 1-2 minutes to let the alcohol cook off. Pour in the chicken broth and bring it to a boil. Once it boils, lower the heat to a simmer and stir in the cream. Let this dreamy mix simmer gently for 10-15 minutes while you prepare the salsiccia.
Toss the sausage bits into a cold pan. Slowly heat it up so the fat renders out—no extra oil needed! Cook until the pieces are golden and crispy on the outside. Deglaze with another splash of white wine, simmering until most of the liquid evaporates and you’re left with a creamy coating. Toss in the walnuts, a pinch of cayenne pepper, salt, and a drizzle of honey. Stir everything and let it caramelize for 1-2 minutes. Add fresh oregano and thyme, mix, and let those flavors pop.
Keep your cream and broth mixture on low heat. Stir in the Gorgonzola until it’s completely melted into the sauce—smooth, rich, and irresistible. Grate in some fresh nutmeg, then stir in more oregano and thyme. Add the spinach and stir until it wilts down. Keep everything warm and cozy over low heat.
Fill a large pot with water, bring it to a boil, and add the gnocchi. Cook for 3-5 minutes, or until they float to the surface. Drain the gnocchi and toss them directly into the Gorgonzola-spinach sauce. Stir until every pillowy bite is coated in the sauce.
Plate the gnocchi in deep bowls. Spoon the crispy salsiccia-walnut mixture on top and finish with a shower of freshly grated Parmesan.

Prep Time: 10 min
Passive Time: 15 min
Cook Time: 25 min

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Classic Risotto

Kimberly — Sat, 09 Nov 2024 12:48:26 +0000

Classic Risotto

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November 9, 2024 by Kimberly

Creamy, dreamy, and cozy, this Parmesan and white wine risotto is pure comfort in a bowl. It’s that no-fuss, indulgent dish perfect for when you crave a warm, savory hug.

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

TOTAL TIME

45 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine a creamy, warm risotto made with Parmesan and white wine, bringing pure comfort to your plate. This easy recipe is approachable, yet delivers an indulgent result that feels like a special treat. With simple steps and bold flavors, it’s perfect for any night you want to relax with something delicious. Ideal as a base for endless variations, this risotto keeps things cozy and straightforward while packing in all the richness and creaminess you crave.

Serve your risotto steaming hot in a wide bowl to showcase that lovely creamy texture. Garnish with fresh herbs like parsley or basil and a generous shave of extra Parmesan for an extra touch of umami. You could also add a drizzle of truffle oil or crispy pancetta for a sophisticated twist. Pair with a light side salad or a crisp white wine to complement the dish’s creamy, savory flavors.

If there are leftovers, place the risotto in an airtight container and refrigerate for up to three days. To reheat, add a splash of broth or water, and warm on the stove, stirring to bring back the creamy consistency.

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

Classic Risotto

5 from 1 review

Author: Kimberly
Total Time: 45 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

sharp knife
cutting board
medium-sized pot
measuring cup
grater

Ingredients

Units

200 grams risotto rice
400 milliliter vegetable broth
200 milliliter dry white wine
300 milliliter water
100 grams parmesan
1 shallot
1 tbsp olive oil
1 tsp butter
salt & pepper to taste
parsley for garnish

Instructions

PREPARATIONS

Finely grate the Parmesan.
Cut the shallot into small pieces.

INSTRUCTIONS

Heat 1 tbsp of olive oil in a pot over medium heat. Sauté the shallot until translucent. Add the butter and risotto rice, stirring everything well, and sauté for 1-2 minutes.
Deglaze with the first 100ml (1/2 cup) of white wine, letting it reduce over medium heat until no liquid remains in the pot.
Next, add 100ml (1/2 cup) of stock and let it simmer, stirring occasionally, until the liquid has mostly evaporated. Continue adding stock 100ml (1/2 cup) at a time, letting it simmer and be absorbed by the rice before each addition, until the remaining 200ml (1 cup) of stock has been used.
Afterward, add 150ml (1/2 cup) of water, allowing the rice to absorb it as it cooks. Follow with another 100ml (1/2 cup) of white wine, then add the final 150ml (1/2 cup) of water, stirring as it cooks. The whole process should take around 40 minutes.
Remove the pot from the heat and stir in the Parmesan until it melts. Season with salt and white pepper to taste.
Divide the risotto between plates and top with additional grated Parmesan, freshly ground pepper, and parsley.

Prep Time: 5 min
Cook Time: 40 min

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Pasta al Pomodoro

Kimberly — Tue, 05 Nov 2024 12:26:31 +0000

Pasta al Pomodoro

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November 5, 2024 by Kimberly

Imagine al dente pasta coated in a fresh, rich garlic basil tomato sauce – each bite bursting with Mediterranean sunshine, cozy comfort, and pure bliss. This dish tastes like home, every single time.

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TOTAL TIME

20 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to taste sunshine on a plate! This recipe brings you straight to an Italian summer with every bite – simple, cozy, and irresistibly delicious. This dish is all about fresh tomatoes simmered into a rich, velvety sauce that clings to each pasta strand, making it the ultimate comfort food. Perfect for weeknight dinners or when you crave a warm, feel-good meal, it’s easy to make but feels like pure indulgence.

To make it unforgettable, serve this pasta with fresh basil and a dusting of Parmesan. A side of crusty garlic bread or a light salad with arugula and lemon vinaigrette balances the richness, adding that final touch. For a real treat, drizzle a bit of high-quality olive oil over the top just before serving. It’s simple but adds incredible depth and brings the dish to life, making it feel like a restaurant meal in the comfort of your home.

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil to keep the sauce creamy. This way, you can enjoy it as good as 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

Pasta al Pomodoro

Author: Kimberly
Total Time: 20 min
Yield: 4 1x

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Description

Recommended Equipment

large frying pan
sharp knife
cutting board
large pot

Ingredients

Units

4 tbsp olive oil
4 garlic cloves
1 fresh chili
500 grams strained tomatoes
10 grams fresh basil
500 grams pasta of your choice (I used Rigatoni)
Parmesan
Salt & pepper to taste

Instructions

Warm up 4 tbsp of olive oil over medium heat in a large frying pan. Meanwhile, peel the garlic cloves but leave them whole. Once the oil is warm, add the garlic cloves and let them roast until golden brown. It helps to tilt the pan so the oil pools in one spot, letting the garlic cloves fully submerge.
When the garlic is golden brown, remove it from the pan and set it aside on a cutting board to cool slightly. Meanwhile, get a large pot of water ready for cooking your pasta, place it on the stove, and bring it to a rolling boil.
Now mash the garlic into a paste with a bit of salt using the flat side of your knife on the cutting board – the salt helps break it down. Add this garlic paste back into the olive oil in the pan. Finely chop a fresh chili and add it to the pan as well. Warm everything over medium heat. Meanwhile, wash, dry, and thinly slice the basil leaves. Add the strained tomatoes and basil to the pan, stirring everything well, and let it simmer on low heat.
Add the pasta and a bit of salt to the boiling water, cooking it until al dente. Season the tomato sauce with salt and pepper to taste.
Transfer the pasta to the tomato sauce, add a bit of the pasta water, and stir until the noodles are fully coated in the sauce. Serve the pasta on deep plates, topped with freshly grated Parmesan and a sprinkle of pepper.

Cook Time: 20 min

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Baked Goat Cream Cheese & Hot Pepper Jelly

Kimberly — Sun, 20 Oct 2024 12:31:22 +0000

Baked Goat Cream Cheese & Hot Pepper Jelly

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October 20, 2024 by Kimberly

Imagine a warm, melty goat cream cheese, topped with a sweet-spicy hot pepper jelly as a dip for your favorite potato chips. It’s a burst of flavor that feels like a cozy, fiery hug.

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

TOTAL TIME

40 min

SERVES

1 small baking dish

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This baked goat cream cheese dish is the perfect combo of creamy, tangy, and sweet with a little kick. The warm, melty center and the hot pepper jelly on top brings the perfect balance of sweet and spicy. It’s one of those appetizers that makes everyone go “wow” after the first bite, but it’s surprisingly easy to make. Whether you’re hosting friends or just treating yourself to something special, this warm, cozy snack is the ultimate crowd-pleaser.

Serve this baked goat cheese dish with crispy crackers, warm slices of baguette, or even fresh veggies like cucumber or carrots for a light crunch. The sweet-spicy jelly on top works perfectly with some fresh herbs like thyme or chives. It’s an easy, yet impressive appetizer for dinner parties, game nights, or even a cozy night in. Trust me, people will be coming back for seconds – so maybe make a double batch!

If you have leftovers (which, let’s be real, you probably won’t), just pop the baked goat cheese in an airtight container in the fridge. It keeps for about 2 days and can be easily reheated in the oven.

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 Goat Cream Cheese & Hot Pepper Jelly

5 from 1 review

Author: Kimberly
Total Time: 20 min
Yield: 40 min 1x

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Description

Recommended Equipment

jar with a screw-on lid
sharp knife
cutting board
small pot
tongs
small plate
food processor

Ingredients

Units

HOT PEPPER JELLY

1/2 red bell pepper
1/4 green bell pepper
1/2 jalapeno
1/2 fresh chili pepper
75 grams preserving sugar
30 grams apple cider vinegar

CHEESE

150 grams cream cheese
100 grams goat cream cheese
1 garlic clove
1 tbsp fresh chives
salt to taste

OTHER INGREDIENTS

bread, cracker or veggie sticks for dipping

Instructions

For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.

Notes

If you don’t have preserving sugar on hand, use 60-65g of regular sugar with 1-1.5g of pectin and 5ml of lemon juice instead of 75g preserving sugar.

Cook Time: 20 min

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Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Kimberly — Tue, 08 Oct 2024 08:00:25 +0000

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

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October 8, 2024 by Kimberly

Get ready for a crunchy, savory explosion in every bite! This sandwich layers rich flavors like creamy egg salad, crispy bacon, and caramelized onions with a tangy twist, leaving you totally satisfied.

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TOTAL TIME

50 min

SERVES

2 sandwiches

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Looking for a sandwich that hits all the right notes? This crispy masterpiece combines rich egg salad, spicy bacon, and sweet caramelized onions with a punchy dill gremolata and creamy, tangy picklenaise (pickle-infused mayo). The balance of crunchy, creamy, spicy, and tangy in every bite will make this sandwich your new go-to for lunch or a snack. It’s a burst of flavor that’ll have you craving it again and again.

This sandwich is best served fresh and warm, right after toasting the bread to crispy perfection. Pair it with a side of fresh salad to make it a complete meal. The dill gremolata and picklenaise add an unexpected tangy touch, making it a great option for casual get-togethers or a solo lunch treat.

If you need to store this sandwich, keep the components separate – store the egg salad, bacon, and caramelized onions in airtight containers in the fridge for up to 2 days. Toast your bread fresh when ready to assemble for the best texture and taste!

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

Crispy Sandwich with Egg Salad Spicy Bacon & Caramalized Onions

Author: Kimberly
Total Time: 50 minutes
Yield: 2 1x

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Description

Recommended Equipment

small pot
medium bowl
deep dish
sharp knife
cutting board
small bowl
large pan
parchment paper

Ingredients

Units

EGG SALAD

4 eggs
1 tsp Dijon mustard
1 tsp white wine vinegar
1 tbsp picklenaise (or regular mayonnaise)
chives
salt & pepper to taste

GREMOLATA

10 grams fresh dill
5 grams fresh chives
3 tbsp pickle oil (or any other oil you like)
2 garlic cloves
juice of 1/2 lemon
salt & pepper to taste

CARAMALIZED ONIONS

6 small white onions
2 tbsp balsamic vinegar
1 tsp clarified butter
salt

CRISPY BACON

8 slices bacon
4 tsp brown sugar
4 tsp cayennepepper

OTHER INGREDIENTS

60 grams picklenaise (or regular mayonnaise)
8 slices white bread of choice
4 romaine lettuce leaves
60 grams gouda cheese

Instructions

PREPARATIONS

Here’s the recipe for the picklenaise. You’ll need about 6-8 tablespoons.
Here’s the recipe for the pickle oil. You’ll need about 3 tablespoons.

INSTRUCTIONS

For the egg salad, fill a pot with water and bring it to a boil. Carefully add the eggs and set a timer for 8 minutes. While they cook, prepare a bowl of ice water. After 8 minutes, transfer the eggs to the ice water to stop them from cooking further. Let them cool completely. Peel the eggs, separate the yolks from the whites, and place the yolks in a deep dish. Chop the egg whites into small pieces and set aside. To the yolks, add Dijon mustard, pickle-mayo, salt, pepper, white wine vinegar, and chopped chives. Mix everything together, mashing the yolks with a fork. Finally, fold in the chopped egg whites and mix again. Place the salad in the fridge until you’re ready to use it.
For the gremolata, finely chop the dill and slice the chives into small rings. Mix both in a small bowl with lemon juice and pickle oil. Peel the garlic cloves and grate them into the bowl. Stir everything well and season with salt and pepper. Set aside.
For the caramelized onions, peel the onions and slice them into thin half-rings. Heat a large pan over medium heat, melt 1 teaspoon of butter, then add the onions and a pinch of salt. Stir well and cook for 15-20 minutes, stirring occasionally, until the onions are golden and creamy. Add balsamic vinegar and stir again. Set the onions aside.
Meanwhile, prepare the crispy bacon. Lay the slices on parchment paper and sprinkle them evenly with brown sugar and cayenne pepper. Bake at 200°C / 392°F for about 15 minutes or until the sugar has melted and the bacon is a deep pink.
Butter the outside of the white bread slices and cut the Gouda into thin slices. Wash and dry the lettuce leaves, and get the picklenaise ready.
Heat a pan over low to medium heat and place the buttered bread slices, butter-side down, in the pan. Add Gouda to half of the slices. Cover the pan so the cheese can melt. Remove the bread once the cheese is soft and the bottoms are golden and crispy.
Spread mayo on the plain bread slices and gremolata on the cheesy ones.
Now layer the sandwich in this order: lettuce on the mayo side, followed by egg salad, bacon, and caramelized onions. Top it off with the cheese-gremolata slice. Cut the sandwich in half and enjoy!

Cook Time: 50 min

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