Mulled Wine Oil

Mulled Wine Oil

von | Dez. 18, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MICHELIN, OILS, ORANGE, SPICY, VEGAN, WINTER

Mulled Wine Oil

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.

45 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

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!

How to serve
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!

How to store
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!

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!

 

 

Mulled Wine Oil
Mulled Wine Oil
Mulled Wine Oil
„Let’s make a piece of happiness“
Print
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Mulled Wine Oil

Mulled Wine Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

Instructions

  1. 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.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
  3. 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.
  4. 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.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. 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

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

von | Dez. 14, 2024 | 60 TO 120 MINUTES, APPLES, COMFORT FOOD, DESSERT & SWEETS, DINNER PARTY, INTERMEDIATE, INTERNATIONAL, VEGETARIAN, WARM DESSERTS, WINTER

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

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December 14, 2024 by Kimberly

Golden rolls packed with spiced apples, drizzled with caramel, and topped with crunchy milk crumble – this dessert is a little masterpiece that’ll make your kitchen smell like pure magic.

75 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

340 PER PORTION

COMFORT FOOD

DINNER PARTY

DESSERT

WINTER

INTRODUCTION

ABOUT THE RECIPE

These crispy golden rolls, filled with spiced apples and topped with caramel & vanilla sauce and milk crumble, are everything you love about desserts. They’re the perfect blend of sweet, buttery, and crunchy, delivering big seasonal vibes in every bite. Whether you’re making them for a dinner party or just for yourself, this dessert promises to steal the show and leave everyone asking for seconds.

How to serve
Lay the rolls on a warm puddle of vanilla sauce, drizzle generously with caramel, and finish with a sprinkle of milk crumble for that perfect texture. Serve them while they’re still warm to keep the filo dough crisp and the apple filling gooey.

How to store
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes to bring back their crisp texture.

Hi, I'm Kimberly!

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!

 

 

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
„Let’s make a piece of happiness“
Print
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Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4-6 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • two small pots
  • two small bowls
  • oven

Ingredients

Units Scale

APPLE PIE ROLLS

  • 8 filo pastry sheets
  • 1 apple
  • 150 milliliter apple juice
  • 2 tsp cornstarch
  • 15 grams white sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of salt

CARAMEL CINNAMON SAUCE

  • 75g white sugar
  • 2 tbsp water
  • 20 grams butter
  • 75 grams heavy cream
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • pinch of salt

VANILLA SAUCE

  • 150 grams heavy cream
  • 150 milliliter full-fat milk
  • 3 egg yolks
  • 1 vanilla bean
  • 50 grams brown sugar
  • pinch of salt

MILK CRUMBLE

  • 30 grams full-fat milk powder
  • 50 grams all-purpose flour
  • 30 grams powdered sugar
  • 1/8 tsp salt
  • 25 grams butter
  • 45 grams white chocolate

Instructions

  1. For the apple filling, dice the apples and add them to a pot with apple juice, sugar, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Simmer over medium heat for about 10 minutes until the apples are soft. Mix cornstarch with 2 tbsp of cold water, then stir it into the apple mixture. Bring to a quick boil until it thickens, then remove from heat and let cool.
  2. For the caramel-cinnamon sauce, heat sugar and water in a pot until it reaches 170°C (340°F) and turns a light golden caramel (about 10–15 minutes). Remove from heat and carefully stir in butter and cream – it may clump, but just keep stirring. Add a pinch of salt, vanilla extract, and cinnamon, mix well, and let it cool.
  3. For the milk crumble, combine milk powder, flour, powdered sugar, and salt in a bowl. Add melted butter and mix with your hands until crumbly. Spread the mixture onto a baking sheet and bake at 140°C (285°F) for about 10 minutes. While it bakes, melt the white chocolate. Once the crumble is baked, transfer it to a bowl, drizzle the melted chocolate over it, and stir until it forms larger clusters. Set aside.
  4. Next, prepare the vanilla sauce. You can find the recipe here.
  5. For the filo rolls, place a heaping tablespoon of the apple filling on each sheet of filo dough. Fold in the sides, roll them up, and seal the ends with a bit of water. Arrange the rolls on a baking sheet lined with parchment paper, brush them with melted butter, and bake at 180°C (355°F) for about 15 minutes until golden brown.
  6. To serve, pour the vanilla sauce onto plates or bowls, cut the filo rolls into three pieces each, and arrange them on top of the sauce. Drizzle with the caramel-cinnamon sauce and finish with milk crumbles. Enjoy!
  • Passive Time: 15 min
  • Cook Time: 60 min

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

von | Dez. 9, 2024 | 30 TO 60 MINUTES, CRANBERRY, EASY, EVERYDAY, ITALIAN, SNACKS, SWEET, VEGETARIAN, WINTER

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

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December 9, 2024 by Kimberly

These crispy, nutty biscotti are bursting with tart cranberries and crunchy pistachios, dipped in a silky layer of white chocolate. They’re festive, cozy, and perfect for coffee-dunking or gifting.

60 MINUTES

EASY

VEGETARIAN

ITALIAN

107 PER BISCOTTI

SWEET

EVERYDAY

SNACK

WINTER

INTRODUCTION

ABOUT THE RECIPE

These biscotti are everything you want in a cozy snack. Crunchy, nutty, and perfectly sweet, they combine tart cranberries, rich pistachios, and a touch of indulgence with a white chocolate coating. They’re ideal for holiday gifting, pairing with your coffee, or treating yourself to something a little special. The mix of textures and flavors makes them irresistible, and they look as beautiful as they taste.

How to serve
Serve these biscotti alongside a hot cup of coffee, tea, or even hot cocoa for the ultimate cozy vibe. They’re also fantastic as part of a dessert spread, paired with fresh fruit or a creamy mousse. And don’t forget – they make the perfect holiday gift, wrapped up in cute little bags or boxes.

How to store
Store the biscotti in an airtight container at room temperature for up to three weeks. If they’re coated in chocolate, keep them in a cool place to avoid melting. Perfect for make-ahead treats!

Hi, I'm Kimberly!

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!

 

 

Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
Cranberry Pistachio Biscotti
„Let’s make a piece of happiness“
Print
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Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 14-18 pieces 1x
Print Recipe

Description

Recommended Equipment

  • 2 bowls
  • electric mixer
  • whisk
  • baking tray
  • parchment paper
  • sharp knife
  • spoon or spatula
  • food processor (optional, for chopping cranberries)

Ingredients

Units Scale
  • 125 grams all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 30 grams butter, room-temperature
  • 75 grams white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 50 grams pistachios
  • 50 grams fresh cranberries
  • 100 grams white chocolate

Instructions

  1. Roughly chop the cranberries and pistachios with a knife or a food processor, then set aside. Preheat the oven to 175°C/347°F.
  2. In one bowl, thoroughly mix the flour, baking powder, and salt.
  3. In another bowl, use an electric mixer to cream the soft butter and sugar until fluffy.
  4. Add the egg and vanilla extract to the butter-sugar mixture and mix well.
  5. Add the dry ingredients to the butter-egg mixture, along with the chopped pistachios and cranberries. Mix everything until you get a smooth dough. Only stir until no flour streaks remain.
  6. Place the dough onto a baking tray lined with parchment paper. Lightly dust your hands with flour and shape the dough into a flat, long rectangle (about 20-25 cm long and 6 cm wide).
  7. Bake the dough piece for about 30 minutes. Remove it from the oven and let it cool slightly.
  8. Use a bread knife or sharp knife to slice the baked dough into pieces (about 1.5–2 cm thick).
  9. Place the biscotti slices cut side down back onto the baking tray.
    • For a softer version: Bake each side for 5 minutes.
    • For a crunchier version: Bake each side for 10 minutes.
  10. Dip half of the biscotti in melted white chocolate and sprinkle with chopped pistachios. Let them cool on a wire rack until the chocolate hardens.
  • Passive Time: 40 min
  • Cook Time: 20 min

Biscoff Cinnamon Banoffee Pie

Biscoff Cinnamon Banoffee Pie

von | Nov. 19, 2024 | 30 TO 60 MINUTES, AUTUMN, BANANA, CREAMY, DESSERT & SWEETS, EASY, ENGLISH, PIE, THANKSGIVING, VEGETARIAN, WINTER

Biscoff Cinnamon Banoffee Pie

Biscoff Cinnamon Banoffee Pie

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November 19, 2024 by Kimberly

Dreamy layers of creamy dulce de leche, fresh banana slices, and cinnamon whipped cream, all on a buttery Biscoff cookie crust. This no-bake treat is pure, cozy dessert bliss in every bite!

40 MINUTES

EASY

VEGETARIAN

ENGLISH

311 PER SLICE

CREAMY

THANKSGIVING

DESSERT & SWEETS

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This no-bake delight layers all the cozy flavors: a buttery Biscoff cookie crust, homemade dulce de leche, fresh banana slices, and a whipped cinnamon topping. It’s creamy, sweet, and has that dreamy, melt-in-your-mouth quality that’ll make you reach for seconds. No baking needed – just a quick assembly for a dessert that’s equally impressive and easy. It’s the perfect treat when you want a little something special without turning on the oven.

How to serve
Serve this pie chilled and straight from the fridge to get the best creamy texture and hold. For a little extra flair, sprinkle the top with crushed Biscoff cookies or some shavings of your favorite chocolate. Pair it with a warm coffee or your favorite cozy drink – the caramel-like dulce de leche and cinnamon cream make this pie the ultimate comfort dessert. It’s also a crowd-pleaser, so bring it along to your next gathering!

How to store
Store any leftovers in the fridge, covered, for up to 3 days. The whipped cream topping stays nicely set, and the crust holds well. This pie is best served cold, straight from the fridge, for that perfect creamy bite.

Hi, I'm Kimberly!

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!

 

 

Biscoff Cinnamon Banoffee Pie
Biscoff Cinnamon Banoffee Pie
Biscoff Cinnamon Banoffee Pie
Biscoff Cinnamon Banoffee Pie
Biscoff Cinnamon Banoffee Pie
Biscoff Cinnamon Banoffee Pie

„Let’s make a piece of happiness“

Print
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Biscoff Cinnamon Banoffee Pie

Biscoff Cinnamon Banoffee Pie

5 from 1 review

  • Author: Kimberly
  • Total Time: 3 hrs + 15 min
  • Yield: 8-16 1x
Print Recipe

Description

Recommended Equipment

  • small pot with lid
  • food processor
  • pie dish
  • sharp knife
  • cutting board
  • electric mixer
  • tall container
  • vegetable peeler
  • can opener

Ingredients

Units Scale
  • 300 grams biscoff cookies
  • 140 grams butter, room temperature
  • 400 grams sweetened condensed milk
  • 2 bananas
  • 1 tbsp lemon juice
  • 250 grams heavy cream
  • 30 grams powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon

Instructions

PREPARATIONS

  • You can buy ready-made dulce de leche or order it online, but it’s also easy to make at home ahead of time. Just grab a 400g can of sweetened condensed milk, remove the label, and place the can in a pot. Fill with enough water to completely cover the can, then bring the water to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours and 30 minutes. Be sure to keep the can covered with water the entire time – if the water evaporates, just add more. After the 2.5 hours, pour off the water and let the can cool completely before using the dulce de leche inside.

INSTRUCTIONS

  1. Use a food processor to blend the Biscoff cookies and softened butter until they’re crumbly. Press the mixture evenly into a pie dish, covering the bottom and sides completely. Chill the crust in the fridge for 20 minutes.
  2. Meanwhile, slice the bananas evenly and sprinkle with a little lemon juice to keep them from browning. Place the banana slices in the fridge until you’re ready to use them. Next, pour the cold cream into a tall container, add powdered sugar, vanilla extract, and cinnamon, and whip until stiff peaks form. Chill the whipped cream in the fridge until needed. Prepare the chocolate shavings by running a vegetable peeler along the narrow edge of a chocolate bar. Set the shavings aside.
  3. Open the can of dulce de leche and take the crust out of the fridge. Spread the entire can of dulce de leche evenly over the crust.
  4. Take the banana slices out of the fridge and arrange them over the dulce de leche so that the entire surface is covered.
  5. Now, take the whipped cream and spread it evenly over the bananas. Finally, sprinkle the chocolate shavings on top for decoration.
  6. Serve the pie immediately or keep it in the fridge until you’re ready to serve.
  • Passive Time: 2 hrs + 35 min
  • Cook Time: 40 min

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Pink Grapefruit Cardamom Chutney

Pink Grapefruit Cardamom Chutney

von | Okt. 30, 2024 | 60 TO 120 MINUTES, ALL YEAR, DIPS & SPREADS, EASY, EVERYDAY, INTERNATIONAL, PINK GRAPEFRUIT, SPICY, SWEET, VEGAN

Pink Grapefruit Cardamom Chutney

Pink Grapefruit Cardamom Chutney

JUMP TO RECIPE
JUMP TO VIDEO

October 30, 2024 by Kimberly

A chutney that brings out the best in so many dishes – sweet, tangy, and spiced with cardamom, this pink grapefruit version adds a unique twist to meals from brunch spreads to savory dinners!

80 MINUTES

EASY

VEGAN

INT.

77 PER PORTION

SWEET
SPICY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine a chutney that surprises you with every bite – a unique mix of pink grapefruit, cardamom, ginger & cinnamon balancing sweetness and spice in the freshest way. It’s a versatile addition that shines on breakfast toast, pairs perfectly with your favorite cheese board, and even makes savory dishes like grilled meats and veggies pop with vibrant flavor. With a quick prep and simple ingredients, it’s a recipe you’ll love making again and again for that extra zing.

How to serve
This chutney works wonders as a dipping sauce, spread, or finishing touch. Try it with cheeses like brie or goat cheese for a dreamy pairing that feels just a bit gourmet. It’s delicious alongside roasted chicken or even mixed into a salad dressing for a twist. If you’re in the mood for brunch vibes, layer it on toast with cream cheese or as a sandwich spread – honestly, it’s so versatile, you’ll find yourself using it with everything! For an extra flavor boost, try swapping regular oil with my Grapefruit Oil!

How to store
Keep this chutney fresh by storing it in an airtight container in the fridge for up to two weeks. The flavors deepen over time, so it only gets better with each passing day. Just give it a stir before serving to rediscover that zingy brightness!

Hi, I'm Kimberly!

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!

 

 

Pink Grapefruit Cardamom Chutney
Pink Grapefruit Cardamom Chutney
„Let’s make a piece of happiness“
Print
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Pink Grapefruit Cardamom Chutney

Pink Grapefruit Cardamom Chutney

  • Author: Kimberly
  • Total Time: 80 min
  • Yield: 8 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small pot
  • jar with a screw-top lid

Ingredients

Units Scale
  • 2 pink grapefruits
  • 1–2 tbsp oil
  • 1 red onion
  • 1 tsp ginger, grated
  • 1 tsp cardamon, ground
  • 1 cinnamon stick
  • 100 grams brown sugar
  • 50 milliliters apple cider vinegar
  • 1 fresh chili pepper
  • pinch of salt

Instructions

PREPARATIONS

  • Rinse a screw-top jar with boiling water and let it drain. Set aside until the chutney is ready to be poured in. The jar should be large enough to hold about 200g.

INSTRUCTIONS

  1. Peel the grapefruits and remove the flesh, making sure to get rid of all the bitter white skin. Cut the fruit segments into small pieces, separating as much of the transparent skin as possible. Set aside.
  2. Peel the onion and ginger. Dice the onion into small pieces and finely chop or grate the ginger. Sauté both with a cinnamon stick and 1 tsp ground cardamom in a pot with 1-2 tbsp of oil over medium heat until the onion softens and the spices become fragrant. Meanwhile, chop the fresh chili pepper into small pieces and add it to the pot.
  3. Next, add the brown sugar to the pot and bring it to a low boil until the sugar melts.
  4. Now, add the grapefruit pieces, apple cider vinegar, and salt to the pot, stirring well. Let everything simmer on low heat for about 20 minutes until it starts to thicken. Adjust seasoning to taste, remove the cinnamon stick, and transfer the chutney to the jar. Seal and allow it to cool completely.
  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 15 min

Pink Grapefruit Oil

Pink Grapefruit Oil

von | Okt. 30, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, MICHELIN, OILS, PINK GRAPEFRUIT, SWEET, TANGY, VEGAN

Pink Grapefruit Oil

Pink Grapefruit Oil

JUMP TO RECIPE
JUMP TO VIDEO

October 30, 2024 by Kimberly

This bright, zesty oil brings a burst of citrusy sunshine to any dish! Imagine the fresh, tangy flavor that instantly lifts salads, dressings, or seafood with a unique, refreshing twist.

60 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SWEET
TANGY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

There’s something so fun and fresh about adding a homemade twist to your meals, and this grapefruit-infused oil is all that and more. Imagine splashing this bright, citrusy oil over salads, seafood, or roasted veggies – it’s an instant flavor boost that’s both refreshing and light. It’s one of those recipes that feels fancy without the fuss. You’ll want to keep this one handy in the kitchen!

How to serve
This citrus-infused oil is super versatile! Drizzle it over a crisp salad for a fresh, tangy kick, or use it as a base for marinades that need a fruity pop. It’s fantastic over grilled fish or shrimp, adding a lively twist to each bite. Try mixing it with a bit of vinegar and herbs to make a standout dressing that’s as vibrant as it is delicious. It’s perfect for those dishes where you need a little something to bring it all together! But if you really want to bring it to the next level, you’ve got to try it in this Pink Grapefruit Cardamom Chutney!

How to store
Store this oil in a sealed glass jar or oil bottle in the fridge, where it’ll keep for about one week. Give it a good shake before each use to keep the flavor fresh.

Hi, I'm Kimberly!

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!

 

 

Pink Grapefruit Oil
Pink Grapefruit Oil
Pink Grapefruit Oil
„Let’s make a piece of happiness“
Print
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Pink Grapefruit Oil

Pink Grapefruit Oil

  • Author: Kimberly
  • Total Time: 60 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 sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 1 pink grapefruit
  • 250 milliliters avocado oil

Instructions

  1. Zest the grapefruit, making sure no white pith is attached. Separate the grapefruit flesh from the white skin. Discard the white skin, and add the zest and flesh to the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the grapefruit are visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
  5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about 1 hour or maybe 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 1-2 weeks.
  • Prep Time: 10 min
  • Passive Time: 20 min
  • Cook Time: 30 min