Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

von | Aug. 13, 2024 | BACON, COMFORT FOOD, CUCUMBER, DINNER, EASY, EVERYDAY, GOAT CHEESE, INTERNATIONAL, LUNCH, OMNIVORE, PEAR, SALADS, SPRING, SUMMER, UP TO 30 MINUTES

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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August 13, 2024 by Kimberly

Indulge in this irresistibly crunchy, savory-sweet salad that’s bursting with flavor. Each bite is a vibrant mix of textures and tastes, making it the ultimate comfort food meets gourmet delight.

30 MINUTES

EASY

OMNIVORE

INT.

714 PER PORTION

COMFORT FOOD

EVERYDAY

LUNCH
DINNER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Imagine sitting down to a salad that feels like a hug on a plate – some warm components, some crispy ones, and bursting with flavors that dance together perfectly. The savory crunch of caramelized bacon paired with the creamy, tangy goat cheese is an experience in itself. Add in the fresh burst of blackberries, crisp cucumber, and the subtle sweetness of pear, and you’ve got a dish that’s not just a salad but a full-on flavor journey.

How to serve
This salad is perfect as a main dish or a side, but honestly, it’s so good you’ll want to make it the star of the meal. Serve it on a large platter, allowing all those gorgeous colors to pop. Drizzle the blackberry balsamic vinaigrette just before serving for that fresh, tangy finish. Pair it with a light white wine or sparkling water with a splash of lemon, and you’ve got yourself a meal that feels like a treat.

How to store
If you’ve got leftovers, store the salad and dressing separately to keep everything crisp and fresh. Place the salad in an airtight container in the fridge, and it should stay good for about 1-2 days. The vinaigrette can be stored in a jar for up to three days.

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!

 

 

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette
„Let’s make a piece of happiness“
Print
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Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

Caramelized Bacon Fried Goat Cheese Salad with Blackberry Balsamic Vinaigrette

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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

Recommended Equipment

  • tall container
  • hand blender
  • sharp knife
  • cutting board
  • three deep plates
  • small frying pan
  • oven
  • salad bowl

Ingredients

Units Scale

VINAIGRETTE

  • 50 grams blackberries
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 garlic clove
  • salt, pepper & cayennepepper to taste

GOAT CHEESE

  • 100 grams goat cheese
  • 2 tbsp all purpose flour
  • 1 egg
  • 2 tbsp breadcrumbs
  • 2 tbsp panko
  • 1 tsp dried thyme
  • clarified butter for frying

BACON

  • 50 grams bacon
  • brown sugar

SALAD

  • 150 grams mixed green salad
  • 50 grams blackberries
  • 1 small red onion
  • 2 tbsp pecan nuts
  • 1/4 cucumber
  • 1/2 pear
  • 2 radishes
  • chives

Instructions

  1. In a tall container, add all the ingredients for the vinaigrette and blend with a hand blender until you get a smooth dressing. If it seems too thick, you can add 1-2 tablespoons of cold water. Place it in the fridge until ready to use.
  2. Next, cut the salad into bite-sized pieces, wash thoroughly, and place in a salad bowl. Wash the chives thoroughly as well, and cut them into fine rings.
  3. Wash and dry the radishes, cucumber, and pear. Peel the red onion. Slice everything thinly and distribute over the salad, along with the blackberries.
  4. Preheat the oven to 180°C / 350°F. Lay the bacon strips on a sheet of baking paper and sprinkle each strip with about 1/2 teaspoon of brown sugar and a pinch of cayenne pepper. Bake for about 10 minutes or until the sugar has melted and caramelized.
  5. Now prepare three small deep plates. Fill the first one with wheat flour, beat an egg with salt in the second, and mix breadcrumbs, panko, and thyme in the third. Cut the goat cheese into thick slices, then coat each slice first in flour, then in the egg, and finally in the breadcrumb-panko mixture. Press everything down firmly.
  6. Take the bacon out of the oven and let it cool. Once cooled, tear it into pieces and sprinkle over the salad.
  7. Heat some clarified butter in a pan and fry the goat cheese rounds until crispy on all sides. Place them on the salad.
  8. Finally, sprinkle a bit of chives on top as a garnish. Drizzle the vinaigrette over the salad just before serving.
  • Cook Time: 30 min

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

von | Aug. 11, 2024 | BLUEBERRY, CREAMY, DATE NIGHT, DESSERT & SWEETS, DINNER PARTY, DOUGH, EVERYDAY, FRUITY, INTERMEDIATE, INTERNATIONAL, LEMON, OVER 120 MINUTES, SPRING, SUMMER, VEGETARIAN

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

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August 11, 2024 by Kimberly

Delight in every bite with these poppyseed crepes! Filled with zesty lemon cream and topped with crunchy blueberry meringue, it’s like a sunny day wrapped up just for you.

2 HOURS
30 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

329 PER PORTION

CREAMY
FRUITY

EVERYDAY

DESSERT

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Get ready to elevate your dessert game with these fabulous poppyseed crepes. Imagine the nutty crunch of poppyseeds paired with a tangy soft lemon pastry cream and a crunchy blueberry meringue on top. It’s a treat that’s perfect for a special Sunday dessert or impressing friends at brunch. Each bite is a delightful mix of flavors and textures that will make you feel like you’re dining at a chic café.

How to serve
For a picture-perfect breakfast, fold the crepes elegantly and fill them with a generous dollop of lemon pastry cream and a swirl of blueberry sauce. Sprinkle some crunched blueberry meringue on top. A drizzle of honey and a few fresh blueberries will add the final touch.

How to store
To keep your poppyseed crepes fresh, store any leftovers in an airtight container in the fridge. They’ll stay good for about a day. You can also prepare everything in advance and enjoy them when you’re ready.

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!

 

 

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
„Let’s make a piece of happiness“
Print
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Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

  • Author: Kimberly
  • Total Time: 2 hr + 30 min
  • Yield: 6 1x
Print Recipe

Description

Recommended Equipment

  • two small pots
  • vegetable peeler
  • medium-sized bowl
  • whisk
  • two mixing bowls
  • electric mixer
  • mortar & pestle
  • spatula
  • small frying pan
  • spatula

Ingredients

Units Scale

BATTER

  • 90 milliliters full-fat milk
  • 60 milliliters water
  • 1 egg
  • 1 tbsp melted butter
  • 1 tbsp poppyseeds
  • zest of 1/2 lemon
  • 60 grams all-purpose flour
  • 1/8 tsp salz

LEMON PASTRY CREAM

  • 90 milliliters full-fat milk
  • 90 milliliters heavy cream
  • 2 egg yolks
  • 50 grams white sugar
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • zest of 1 lemon

BLUEBERRY MERINGUE

  • 2 egg whites
  • 100 grams white sugar
  • pinch of salt
  • 1/8 tsp cream of tartar
  • 1.5 tbsp freeze-dried blueberries

BLUEBERRY SAUCE

  • 100 grams frozen blueberries
  • juice of 1/2 lemon
  • 1 tsp white sugar
  • pinch of salt

TOPPINGS

  • fresh blueberries
  • honey

Instructions

  1. Start by preparing the blueberry meringue. Preheat the oven to 100°C (212°F) with the fan on. Separate two eggs and place the egg whites into a bowl. Save the yolks for later, as you’ll use them to make the lemon pastry cream. Add a pinch of salt and the cream of tartar to the egg whites. Measure out the sugar and set it aside in a small bowl. Using an electric hand mixer, beat the egg whites on medium to high speed until they start to stiffen. Gradually add the sugar while continuing to beat the mixture until the egg whites are creamy, firm, glossy, and snow-white.
  2. Prepare the blueberry powder. Use a mortar and pestle to grind the freeze-dried blueberries into a fine powder. Gently fold the powder into the egg white mixture using a spatula until the mixture turns a light lavender color.
  3. Shape the meringues. Line a baking sheet with parchment paper. Using two tablespoons, spoon the egg white mixture onto the parchment, forming six individual mounds. Place the baking sheet in the oven for about 2 hours.
  4. Make the crepe batter. In a mixing bowl, combine flour, salt, milk, water, egg, melted butter, lemon zest, and poppy seeds. Stir until smooth, then refrigerate the batter for about 30 minutes.
  5. Prepare the lemon cream. In a small pot, combine milk and cream. Use a peeler to remove large strips of zest from a lemon, ensuring they are big enough to remove later. Heat the pot over medium heat, stirring occasionally to prevent a skin from forming. Heat until it begins to steam. Remove from the heat and set aside.
  6. Mix the lemon pastry cream. In a heatproof glass or metal bowl, combine the reserved egg yolks with flour, sugar, and vanilla extract. Stir until you have a smooth, creamy mixture.
  7. Combine and cook the cream. Gradually pour the warm milk and cream mixture into the egg yolk mixture, stirring constantly. Rinse the pot and fill it halfway with water. Bring the water to a simmer over medium heat, then place the bowl with the cream mixture over the pot, creating a double boiler. Heat the mixture to about 78°C (172°F) while stirring continuously, until it thickens to a creamy consistency. Once thickened, remove the bowl from the heat. Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate.
  8. Prepare the blueberry sauce. In a small pot, combine the frozen blueberries with lemon juice, sugar, and a pinch of salt. Simmer over medium heat until the blueberries release their juices. Set aside.
  9. Cool the meringues. Once the meringues have finished baking, remove them from the oven and allow them to cool slightly.
  10. Cook the crepes. Heat a 20cm (8-inch) frying pan over medium heat. Add a small amount of butter, then wipe out the excess with a paper towel, leaving only a thin film. Pour about 4 tablespoons of batter into the pan, swirling quickly to spread it evenly. Cook for 1-2 minutes on one side, then flip and cook for another 30 seconds to 1 minute. Repeat with the remaining batter.
  11. Assemble the dish. Spread lemon pastry cream over each crepe, fold in half, then fold again to form a triangle. Drizzle the blueberry sauce over the crepes, crumble one meringue over each serving, and garnish with fresh blueberries and a drizzle of honey. Enjoy immediately!
  • Passive Time: 1 hr 30 min
  • Cook Time: 60 min

Double Chocolate Cookies with Strawberry Frosting

Double Chocolate Cookies with Strawberry Frosting

von | Aug. 6, 2024 | CHOCOLATE, COMFORT FOOD, COOKIES, DESSERT & SWEETS, EASY, INTERNATIONAL, OVER 120 MINUTES, PICNIC, STRAWBERRY, SUMMER, SWEET, TEA TIME, VEGETARIAN

Double Chocolate Cookies with Strawberry Frosting

Double Chocolate Cookies with Strawberry Frosting

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August 6, 2024 by Kimberly

Indulge in these rich, chocolaty cookies topped with a sweet, creamy & fruity frosting. Every bite is a heavenly mix of chocolate bliss and strawberry freshness, perfect for satisfying your sweet tooth!

2 HOURS
35 MINUTES

EASY

VEGETARIAN

INT.

434 PER COOKIE

COMFORT FOOD
SWEET

TEA TIME

DESSERT
COOKIES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Today, I’m thrilled to share a recipe that’s bound to become your new favorite: rich, double chocolate cookies topped with a luscious strawberry frosting. These cookies are the ultimate treat for any chocolate lover, with a fruity twist that makes them extra special. They’re perfect for any occasion, whether you’re hosting a party or just indulging in a cozy night at home. Let’s dive into the delicious details!

How to serve
Arrange them on a cute platter, and don’t be shy with the strawberry frosting – a generous dollop on each cookie makes them look and taste irresistible. These cookies are great for dessert tables, afternoon tea, or a sweet snack anytime. Pair them with a cold glass of milk or a hot cup of coffee for the ultimate treat.

How to store
If you have any leftovers (though that’s unlikely!), store the cookies in an airtight container. They’ll stay fresh at room temperature for up to three days. For longer storage, you can keep them in the fridge for up to a week. Just bring them to room temperature before enjoying them again to get that perfect, soft 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!

 

 

Double Chocolate Cookies with Strawberry Frosting
Double Chocolate Cookies with Strawberry Frosting
„Let’s make a piece of happiness“
Print
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Double Chocolate Cookies with Strawberry Frosting

Double Chocolate Cookies with Strawberry Frosting

  • Author: Kimberly
  • Total Time: 2 hrs + 35 min
  • Yield: 8 cookies 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small bowl
  • small pot (or microwave)
  • three medium bowls
  • whisk
  • spatula
  • mortar & pestle

Ingredients

Units Scale

COOKIE DOUGH

  • 120 grams all-purpose flour
  • 80 grams cocoa powder
  • 35 grams cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 140 grams butter
  • 150 grams brown sugar
  • 50 grams white sugar
  • 100 grams milk chocolate
  • 1 egg
  • 1 egg yolk

STRAWBERRY FROSTING

  • 20 grams freeze-dried strawberries
  • 75 grams butter
  • 75 grams cream cheese
  • 175 grams powdered sugar

TOPPINGS

  • milk chocolate
  • freeze-dried strawberries

 

Instructions

PREPARATIONS

  • Chop the chocolate into coarse pieces.
  • Melt the butter for the cookie dough in a pot or microwave.
  • Bring the butter for the frosting to room temperature.

INSTRUCTIONS

  1. In a medium bowl, mix together flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.
  2. In another medium bowl, combine the brown and white sugar. Add the melted butter and whisk until creamy.
  3. Add one whole egg and one egg yolk, whisking until the mixture becomes thick.
  4. Next, add the dry ingredients from the other bowl and mix slightly, then add the chocolate and combine until no flour is visible. Be careful not to overmix.
  5. Form the dough into 8 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours. If you want to prepare the dough ahead, you can refrigerate it for up to 48 hours.
  6. Preheat the oven to 220°C / 425°F (top/bottom heat). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8 minutes.
  7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
  8. Meanwhile, prepare the strawberry frosting: Beat room-temperature butter with an electric mixer in a medium bowl until pale yellow and fluffy. Add cream cheese and mix again. Then, add powdered sugar and mix for another 1-2 minutes until creamy.
  9. Grind the freeze-dried strawberries into a fine powder using a mortar and pestle or a powerful food processor. Add the strawberry powder to the frosting and mix until it turns a lovely pink color.
  10. Once the cookies have cooled and are no longer warm, spread 1 tablespoon of strawberry frosting evenly on each cookie.
  11. Optionally, sprinkle with some melted chocolate and crushed freeze-dried strawberries.
  • Prep Time: 5 min
  • Passive Time: 2 hrs
  • Cook Time: 30 min

Orange Oil

Orange Oil

von | Aug. 1, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, MICHELIN, OILS, ORANGE, REFRESHING, SUMMER, VEGAN, ZESTY

Orange Oil

Orange Oil

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August 1, 2024 by Kimberly

Add a burst of citrusy freshness to your dishes with orange oil! Perfect for salads, marinades, or desserts, it’s a must-have for any kitchen enthusiast.

1 HOUR

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Orange oil is your new kitchen secret weapon. It brings a vibrant citrusy punch to any dish, whether you’re drizzling it over a fresh salad, mixing it into a marinade, or adding a zesty twist to your favorite desserts. This versatile ingredient will elevate your cooking game, making every meal feel gourmet. Plus, it’s super easy to use and store, so let’s dive into the details!

How to serve
For salads, add a few drops to your vinaigrette for an unexpected burst of flavor. When marinating meats or vegetables, mix in a bit of orange oil to enhance the taste. For desserts, a light drizzle over cakes or fruit salads can make a big difference. Just remember, a little goes a long way – start with a small amount and adjust to taste. I like to combine this oil with these Smoky Boiled Ham Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil.

How to store
Store your orange oil in a cool, dark place, preferably in an oil bottle, to keep it fresh and flavorful for up to 1-2 weeks. Avoid direct sunlight and heat to preserve its quality.

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!

 

 

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

Orange Oil

  • Author: Kimberly
  • Total Time: 1 hr
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

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

Ingredients

Units Scale
  • 1 orange
  • 250 milliliters cold-pressed rapeseed oil

Instructions

  1. Chop the orange in half and put them into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the orange 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: 5 min
  • Passive Time: 30 min
  • Cook Time: 30 min

Smoky Boiled Ham Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil

Smoky Boiled Ham Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil

von | Aug. 1, 2024 | 30 TO 60 MINUTES, ALL YEAR, APPETIZER, COMFORT FOOD, DINNER PARTY, INTERMEDIATE, INTERNATIONAL, OMNIVORE, PEAR, PORK, SWEET POTATO

Smoky Pork Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil

Smoky Boiled Ham Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil

JUMP TO RECIPE
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August 1, 2024 by Kimberly

Dive into the smoky boiled ham rolls paired with creamy sweet potato mash, vibrant pear compote, beetroot raspberry coulis, and a zesty touch of orange oil. Deliciously gourmet!

40 MINUTES

INTERMEDIATE

OMNIVORE

INT.

450 PER PORTION

COMFORT FOOD

DINNER PARTY

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Ready to elevate your home cooking game? These smoky boiled ham rolls with sweet potato mash, pear compote, beetroot raspberry coulis, and orange oil are the perfect way to impress your taste buds and your guests. This dish is all about balancing rich flavors with sweet and tangy notes. It’s easy enough for a weeknight dinner but fancy enough to wow at a dinner party or just for a special lunch just for yourself.

How to serve
Serve this dish like a pro: start with a generous scoop of sweet potato mash in the center of each plate. Place the smoky pork rolls lean on the mash, then add a dollop of pear compote on the side. Place small dollops of the beetroot raspberry coulis around the plate for a beautiful splash of color, and finish with a drizzle of orange oil for a citrusy, fresh zing. Garnish with fresh herbs and enjoy!

How to store
Store any leftovers in airtight containers in the fridge for up to three days. Reheat the mash in the microwave or oven, and enjoy the compote and coulis cold or at room temperature for a quick, delicious meal.

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!

 

 

Smoky Pork Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil
Smoky Pork Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil
„Let’s make a piece of happiness“
Print
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Smoky Pork Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil

Smoky Boiled Ham Rolls Sweet Potato Mash Pear Compote Beetroot Raspberry Coulis & Orange Oil

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2-3 1x
Print Recipe

Description

Recommended Equipment

  • small pot
  • sharp knife
  • cutting board
  • tall container
  • hand blender
  • sieve
  • squeeze bottle
  • two small bowls
  • potato masher

Ingredients

Units Scale
  • 200 grams smoked, boiled ham

PEAR COMPOTE

  • 1 ripe pear
  • 50 milliliters water
  • 25 grams white sugar
  • 1 lemon

BEETROOT RASPBERRY COULIS

  • 100 grams cooked beetroot
  • 50 grams raspberries
  • 1/2 tbsp honey
  • 1/2 tsp – 1 tsp balsamic vinegar
  • salt & pepper to taste

SALAD & DRESSING

  • 25 grams mixed salad
  • 2 tbsp orange oil
  • 1 tsp lemon juice
  • half a fresh chili
  • 2 tsp dried cilantro
  • 1 tsp fresh chives

SWEET POTATO MASH

  • 300 grams sweet potato
  • 1 tsp butter
  • 1 tbsp full-fat milk
  • salt, pepper & cayenne pepper to taste

TOPPINGS

  • hazelnuts
  • orange oil

Instructions

PREPARATIONS

  • Here is the recipe for the Orange Oil. You’ll need about 3 tablespoons for this recipe.

INSTRUCTIONS

  • For the pear compote, mix water and sugar in a small pot and simmer over medium heat until the sugar is completely dissolved. Meanwhile, peel, core, and dice the pear. Cut zest strips from half a lemon. Add the pear pieces and lemon zest to the pot and simmer for about 10 minutes until the pear is soft but still holds its shape and has a bit of bite.
  • While the compote is cooking, prepare the coulis. In a tall container, finely puree the cooked beetroot and fresh raspberries. Strain the puree through a sieve to catch the raspberry seeds. Season the smooth mixture with honey, balsamic vinegar, salt, and pepper, and pour it into a squeeze bottle. Refrigerate until needed.
  • Remove the pot with the pear compote from the heat, take out the lemon zest, and add 1 tablespoon of freshly squeezed lemon juice. Stir and set aside to cool.
  • For the sweet potato puree, fill a small pot halfway with water and set aside. Peel and cut the sweet potato into medium pieces and add them to the pot. Cook until soft, about 20 minutes.
  • Meanwhile, prepare the salad dressing in a small bowl. Mix together orange oil, lemon juice, salt, pepper, fresh chili, and dried coriander. Set aside. Wash and dry the salad thoroughly and set aside separately.
  • Roughly chop the hazelnuts and cut the chives into small rings. Set aside.
  • In a small bowl, warm the milk and butter in the microwave or a small pot until the butter melts. Set aside.
  • Drain the sweet potatoes and mash them with a potato masher until coarse. Add the warm milk and butter mixture and stir well. Season with salt, pepper & cayenne pepper.
  • To plate, place a dollop of the puree on a plate and spread it slightly. Next, add a few drops of coulis beside it. Thickly slice the smoked boiled ham and roll it up, placing it on the puree. Arrange the pear compote lengthwise next to the coulis. Add some salad between the puree and coulis. Top the plate with the remaining dressing, hazelnut pieces, chive rings, and a drizzle of orange oil.
  • Cook Time: 40 min

Lime Coconut Oil

Lime Coconut Oil

von | Juli 30, 2024 | 60 TO 120 MINUTES, ADVANCED, COCONUT, INTERNATIONAL, LIME, MICHELIN, OILS, REFRESHING, SUMMER, VEGAN, ZESTY

Lime Coconut Oil

Lime Coconut Oil

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July 30, 2024 by Kimberly

Brighten your dishes with lime coconut oil! This zesty, tropical blend adds a burst of flavor to any meal, making cooking an absolute joy.

105 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Transform your cooking with the vibrant flavor of lime coconut oil! This tropical-infused oil combines the rich, creamy taste of coconut with the refreshing zest of lime, creating a versatile ingredient that enhances any dish. Whether you’re drizzling it over salads, using it in marinades, or adding it to desserts, lime coconut oil brings a delightful twist that will make your culinary creations unforgettable.

How to serve
Lime coconut oil is perfect for a variety of dishes. It’s fantastic in baking, adding a unique twist to cakes, cookies, and muffins. For a quick and tasty snack, try it on popcorn with a sprinkle of sea salt or in a smoothie. But you have to try it with this White Chocolate Mousse. Just replace half of the butter with the lime coconut oil and you have the most refreshing dessert of all times.

How to store
Store your lime coconut oil in a cool, dark place in an oil bottle. This will keep the flavors fresh and vibrant for up to 1-2 weeks. Fill a glass with warm water and place your oil bottle in it to melt the coconut oil to make it easy to use.

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

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Lime Coconut Oil
Lime Coconut Oil
Lime Coconut Oil
„Let’s make a piece of happiness“
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Lime Coconut Oil

Lime Coconut Oil

  • Author: Kimberly
  • Total Time: 105 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT
  • blender
  • medium-sized saucepan
  • whisk
  • a bowl into which the medium saucepan fits
  • 2 medium-sized bowls
  • fine sieve
  • sealable container
  • coffee filter

Ingredients

Units Scale
  • 2 limes
  • 250 milliliters cold-pressed coconut oil

Instructions

  1. Wash and dry the limes thoroughly. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you need to warm it up briefly so it can be poured over the limes in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel green and only small pieces of the limes 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 mixture cook for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the fine sieve to catch the coarse particles.
  4. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
  5. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week. If you want to use it, fill a glass with hot water and place the oil bottle in it for a few minutes so it can liquefy again.
  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 20 min