Garlic Herb Pull Apart Bread

von Kimberly | Mai 30, 2024 | ALL YEAR, APPETIZER, BASIL, BREAD, DINNER PARTY, DOUGH, FLUFFY, HERBACEOUS, HERBS, INTERMEDIATE, INTERNATIONAL, OVER 120 MINUTES, UP TO 500, VEGETARIAN

Garlic Herb Pull Apart Bread

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May 30, 2024 by Kimberly

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread.



2 HOURS
50 MINUTES



INTERMEDIATE



VEGETARIAN



INT.



352 PER PORTION



FLUFFY
HERBACEOUS



DINNER PARTY



BREAD
SIDE



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread. This bread is not only delicious but also incredibly fun to eat, making it a hit at parties and family gatherings.

How to serve
Serve this mouthwatering Garlic Herb Pull Apart Bread as an appetizer at your next party or alongside a big salad. It’s also perfect for dipping into soups and stews, or simply enjoy it on its own. The combination of herbs and garlic makes every bite a delightful experience.

How to store
To store your leftover Garlic Herb Pull Apart Bread, wrap it tightly in aluminum foil and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container and refrigerate for up to 4 days. Reheat in the oven to bring back its fresh-baked taste and texture.

Hi, I'm Kimberly.

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

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

Roasted Honey Garlic Zucchini with Feta & Dill

von Kimberly | Mai 24, 2024 | DILL, EASY, EVERYDAY, FETA, INTERNATIONAL, REFRESHING, SUMMER, UP TO 30 MINUTES, UP TO 500, VEGETARIAN, ZUCCHINI

Roasted Honey Garlic Zucchini with Feta & Dill

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May 27, 2024 by Kimberly

Discover the perfect summer side dish with roasted zucchini, garlic, honey, feta, and dill. It’s tender, crispy, and irresistibly flavorful. Your taste buds will thank you!



15 MINUTES



EASY



VEGETARIAN



INT.



274 PER PORTION



REFRESHINGEVERYDAY



LUNCH



SUMMER

INTRODUCTION

ABOUT THE RECIPE

Roasted Honey Garlic Zucchini with Feta & Dill is a summer favorite that’s sure to impress. This dish combines tender zucchini, sweet honey, and savory garlic, all topped with tangy feta and fresh dill. It’s easy to prepare and packed with flavor, making it a go-to for any meal.

How to serve
Serve this Roasted Honey Garlic Zucchini as a delightful side dish at your next BBQ or family dinner. It pairs wonderfully with grilled meats or can be enjoyed on its own as a light, healthy meal. The combination of sweet, savory, and tangy flavors will leave everyone wanting more.

How to store
To store, place any leftover zucchini in an airtight container and refrigerate. It will stay fresh for up to 2 days. Reheat in the oven to maintain its crispy texture, or enjoy it cold for a quick and tasty snack.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

Roasted Honey Garlic Zucchini with Feta & Dill

Author: Kimberly
Total Time: 13 minutes
Yield: 2 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

large pan
sharp knife
cutting board
garlic press

Ingredients

Units Scale

ZUCCHINIS

2 zucchinis
2 tbsp olive oil
3 garlic cloves
1/4 tsp to 1/2 tsp chili flakes (depending on your preferences)

TOPPINGS

2 tsp honey
100 grams feta cheese
2 tbsp fresh dill
salt & pepper to taste

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Instructions

PREPARATIONS

Peel the garlic cloves and finely chop them or use a garlic press.
Roughly chop the dill set aside.

INSTRUCTIONS

Wash the zucchini and trim the ends. Then, halve the zucchini lengthwise and cut them into large chunks.
Heat some olive oil in a pan over medium heat. Place the zucchini pieces cut side down in the pan and sauté for a few minutes until they are crispy and golden brown. Once they’re ready, add the garlic and chili flakes. Stir everything together and let it roast for 1-2 minutes.
Transfer the zucchini to a bowl and drizzle with honey, then season with salt, pepper, dill, and sprinkle feta cheese on top. Serve immediately and enjoy this piece of happiness 🙂

Notes

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

Prep Time: 3 min
Cook Time: 10 min
Category: VEGETABLES

Basil Oil

von Kimberly | Apr. 16, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, BASIL, GLUTEN-FREE, HERBACEOUS, ITALIAN, MICHELIN, OILS, REFRESHING, UP TO 500, VEGAN

Basil Oil

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April 16, 2024 by Kimberly

Experience the vibrant, fresh flavors of homemade basil oil! Perfect for drizzling over pasta or enhancing salads and many more dished with its aromatic touch.



75 MINUTES



ADVANCED



VEGAN



ITALIAN



40 PER TSP



HERBACEOUS



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the simplicity and elegance of homemade basil oil. This delightful infusion captures the essence of fresh basil, offering a quick way to add gourmet flair to your meals. Its vibrant color and fragrance enhance any dish effortlessly.

How to serve:
Drizzle basil oil over fresh pasta, salads, or toasted bread for an instant flavor boost. It’s also perfect as a finishing oil for pizzas and soups, adding a touch of sophistication. For a refreshing twist, mix it into your favorite vinaigrettes.

How to store:
Keep your basil oil refrigerated in an airtight container. It stays fresh for up to a week, ensuring you can savor its herbal freshness in various dishes.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 250ml (1 CUP)

BASIL OIL

75g fresh basil leaves (1.7 oz)
250ml neutral cooking oil (1 cup)

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ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

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

none

}

ACTIVE: 15 min

PASSIVE: 60 min

COOKING

1. Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of basil 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. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green 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. Meanwhile, 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 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 no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.

5. 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.

6. Allow the oil to drip through for about 1 hour or maybe more 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.

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

Green Vegetable Lasagna

von Kimberly | März 19, 2024 | 60 TO 120 MINUTES, BASIL, CHEESY, COMFORT FOOD, EASY, INTERNATIONAL, UP TO 750, VEGETARIAN

Green Vegetable Lasagna

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March 19, 2024 by Kimberly

Savor the burst of freshness with Green Vegetable Lasagna! Packed with everything green, it’s a delicious twist on the classic comfort food.



110 MINUTES



EASY



VEGETARIAN



INT.



691 PER PORTION



COMFORT FOODEVERYDAY



DINNER



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the vibrant layers of my green veggie lasagna, a wholesome twist on the traditional dish that’s as nourishing as it is delicious. This lasagna is a true celebration of green veggies, featuring broccoli, spinach, olives, basil, and leek, all coming together in perfect harmony for a meal that’s sure to impress.

How to serve:
Perfect for any occasion, from weeknight dinners to special gatherings, serve this lasagna hot, with a side of garlic bread or a crisp salad. Its rich, verdant flavors can be beautifully complemented by a light, zesty white wine, making every bite a delightful experience.

How to store:
Keep leftovers fresh by storing them in an airtight container in the refrigerator, where they will remain perfect for up to three days. For longer storage, freeze individual portions for a quick and easy reheatable meal that retains all the flavors and textures of the freshly baked dish.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6 PORTIONS

LASAGNA

1 liter Béchamel sauce
(but use 70g butter (2.5 oz), 70g flour (2.5 oz) & 1 liter (4 cups) milk)
20 lasagna sheets
100g parmesan, grated (1 cup)
50g cheddar cheese, grated (1/2 cup)

VEGETABLES

1 brokkoli (230g / 8 oz)
200g baby spinach (7 oz)
2 leeks (250g / 8 oz)
180g green olives (6 oz)
200ml vegetable stock (1 cup)
1 bunch basil
2 shallots
2 garlic cloves
2 tbsp olive oil
juice of 1 lemon
salt & pepper to taste

}

ACTIVE: 45 min.

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium-sized pot
baking dish (my used measurements were 20x26cm (8×10 inch))
aluminum foil

Peel shallots, halve them, and slice thinly.
Peel garlic cloves and either press or finely chop them.
Halve the leek, wash, and cut into fine strips.
Cut the broccoli florets, wash, and if necessary, chop into bite-sized pieces.
Slice the olives.
Cut the basil into fine strips.
Grate the Parmesan and Cheddar cheese.
Prepare the béchamel sauce. I used 70g (2.5 oz) butter, 70g (2.5 oz) flour, and 1 liter (4 cups) milk, since lasagna needs a more liquidy sauce to ensure the pasta sheets soften in the oven.

}

ACTIVE: 20 min

PASSIVE: 45 min

COOKING

1. Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Cook the shallots until soft. Then add the leek and garlic. Mix well and cook until soft for a few minutes.

2. Add broccoli, olives, and basil, then pour in the vegetable broth. Cover and let it cook for 5-10 minutes, so the broccoli becomes tender but still has a bit of a bite.

3. Remove the lid and add the spinach and lemon juice. Stir everything once and let the spinach wilt slightly. Season with salt and pepper.

4. Preheat the oven to 200°C (400°F).

5. Now it’s time to layer the lasagna. Start with two large ladles of sauce at the bottom of your baking dish. Spread the sauce evenly. Then add a layer of pasta sheets. Next, spread a portion of the vegetables evenly. Follow with a layer of finely grated Parmesan. Continue in the following order: pasta sheets, béchamel, vegetables, Parmesan until all the vegetables (including the liquid in the pot) are used up. Finish with a final layer of pasta sheets and spread the remaining béchamel sauce over them completely. Finally, sprinkle 50g of grated Cheddar on top.

Here’s the entire sequence more efficiently: Sauce, pasta sheets, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, Cheddar.

6. Cover the dish with a layer of aluminum foil and bake in the oven for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is crispy and golden brown.

7. Let the lasagna rest for 10 minutes, then enjoy.

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

Pineapple Mint Juice

von Kimberly | Jan. 26, 2024 | BEVERAGES, EASY, EVERYDAY, FRUITS, FRUITY, INTERNATIONAL, MINT, REFRESHING, SPRING, SUMMER, UP TO 30 MINUTES, UP TO 500, VEGAN

Pineapple Mint Juice

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January 26, 2024 by Kimberly

Refresh your day with Pineapple Mint Juice, a tropical blend of sweet pineapple and cool mint – the perfect thirst-quencher for any time!



10 MINUTES



EASY



VEGAN



INT.



192 PER DRINK



REFRESHING



EVERYDAY



BEVERAGES



SPRING / SUMMER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the refreshing world of Pineapple Mint Juice, a delightful tropical beverage that’s both energizing and soothing. This natural thirst quencher combines the sweet tang of pineapple with the cool, refreshing zing of mint, creating a perfect balance. Ideal for hot summer days or as a healthful pick-me-up, this homemade fruit juice is not only delicious but also packed with natural goodness, making it a favorite among health-conscious individuals and juice lovers alike.

How to serve:
Serving this Pineapple Mint Juice is all about capturing the essence of freshness. Serve it chilled or over ice for an instant cooling effect. The vibrant, sweet and minty flavor makes it a great companion for breakfast, a relaxing afternoon, or as a welcome drink for your guests. You can also add a splash of sparkling water for a fizzy twist or garnish with fresh mint leaves and pineapple slices for an extra touch of tropical elegance.

How to store:
Keep it in an airtight bottle in the refrigerator, where it can stay fresh for up to 3-4 days. The flavors meld beautifully over time, ensuring that each sip is as delightful as the first. Remember, this natural beverage contains no preservatives, so enjoy it while it’s fresh and brimming with its unique mint-infused drink magic.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 DRINK (400ml or 1.5 cups)

JUICE

½ pineapple
4 apples
15g mint (1/2 oz)

}

ACTIVE: 3 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
chopping board
juicer (or blender & fine sieve)

Wash the apples and mint thoroughly.

}

ACTIVE: 5 min

PASSIVE: –

COOKING

PREPARATION WITH A JUICER

1. Cut the skin off the pineapple and cut the flesh into sticks. Place half of the pineapple in the juicer. This corresponds to approx. 400g (14 oz) of pineapple without the peel.
2. Put the 4 apples into the juicer next.
3. Add the fresh mint to the juicer last.
4. Now pour all the juices obtained into a glass.

PREPARATION WITH A BLENDER & A FINE SIEVE

1. We need about half of the pineapple. This corresponds to approx. 400 g (14 oz) pineapple without the peel. Cut the skin off the pineapple and apples. Place the peeled pineapple and apples in the blender.
2. Pluck the mint leaves and add to the blender.
3. Puree everything for 30 seconds on the highest setting. Now pass the whole mixture through a fine sieve. If you like the pulp, you can of course skip this step.
4. Pour the juice into a glass bottle.

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

Mint Garlic Dip

von Kimberly | Dez. 8, 2023 | ALL YEAR, ARABIC, CREAMY, DIPS & SPREADS, EASY, EVERYDAY, GARLIC, MINT, UP TO 30 MINUTES, UP TO 500, VEGETARIAN, YOGURT

Mint Garlic Dip

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November 28, 2023 by Kimberly

Savor the goodness of a minty garlic dip with creamy yogurt. It’s a tasty twist that adds extra flavor to your snacks and meals. Dip in and enjoy!



5 MINUTES



EASY



VEGETARIAN



ARABIC



67 PER PORTION



CREAMY



EVERYDAY



DIPS & SPREADS



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This dip is a creamy mix of yogurt, fresh mint, and zesty garlic. The refreshing mint adds a burst of flavor, while the garlic gives it a zing. Whether you’re snacking or serving at a party, this dip is sure to be a hit. Easy to make and even easier to enjoy—transform your meals with the delightful taste of mint garlic goodness!

How to serve:
Serve up the delightful Mint Garlic Dip to elevate your meals! Ideal for dipping veggies and chips, it also makes a tasty spread for sandwiches. You can also use the salad as a wonderful component for a whole meal, take a look at my Chicken Shawarma Plate. The cool and zesty blend of mint and garlic adds a burst of flavor to any dish.

How to store:
Keep your yogurt mint garlic dip fresh by storing it in an airtight container in the refrigerator. This ensures its creamy texture and delicious flavor stay intact. For a longer shelf life, avoid leaving it at room temperature.

Hi, I'm Kimberly.

Kimberly the Zett Signature

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PEOPLE

DIP

200g yogurt (7 oz.)
12 leaves fresh mint
1 garlic clove
1/4 tsp salt
1/8 tsp pepper

}

ACTIVE: 3 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
small cutting board
small bowl

Remove the peel from the garlic clove.
Stack the mint leaves on top of each other and roll them up. Then cut into fine rings and chop finely.

}

ACTIVE: 2 min

PASSIVE: 0 min

COOKING

1. Add 200g (7 oz.) yogurt to the bowl. Add the garlic clove with a press. Finally, add 1/4 tsp salt and 1/8 tsp finely ground pepper, as well as the finely chopped mint, and stir everything into a creamy dip.

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

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