Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

von | Mai 24, 2024 | DILL, FETA, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGETARIAN, ZUCCHINI

Roasted Honey Garlic Zucchini with Feta & Dill

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!

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

TOTAL TIME

15 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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!

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

Kimberly the Zett Signature

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

 

 

Roasted Honey Garlic Zucchini with Feta & Dill
Roasted Honey Garlic Zucchini with Feta & Dill

LET’S MAKE A PIECE OF HAPPINESS

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Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kimberly
  • Total Time: 13 minutes
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • 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

Instructions

PREPARATIONS

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

INSTRUCTIONS

  1. Wash the zucchini and trim the ends. Then, halve the zucchini lengthwise and cut them into large chunks.
  2. 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.
  3. 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

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Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

von | Mai 24, 2024 | 60 TO 120 MINUTES, APPETIZER, CRISPY & CRUNCHY, DATE NIGHT, DOUGH, JAPANESE, MARINADES & SAUCES, OMNIVORE, SALMON, SPICY

Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

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May 24, 2024 by Kimberly

Spicy salmon meets crispy, fried perfection in this delightful dish. With a kick of heat, rich flavors, and a comforting texture, every bite offers a cozy yet exciting sushi experience.

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

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine if your favorite spicy tuna roll and a sizzling tempura dish had a delicious rendezvous. Sounds intriguing, right? Well, let me introduce you to Crispy Spicy Salmon Sushi Rolls. They’re bursting with the bold flavors of traditional sushi but transformed into a delightful fried sensation. Wrapped in a light, crispy coating with a kick of spicy salmon nestled inside, you’ve just discovered your new favorite dish. Perfect for any gathering or a tantalizing meal at home!

Serve these deep-fried spicy salmon rolls hot and crispy. Cut each roll into six even pieces for easy sharing. Drizzle them generously with the two sauces – a spicy mayo-Sriracha sauce and a sweet and savory soy-mirin sauce. For the final touch, sprinkle sesame seeds and thinly sliced spring onions over the top for a beautiful contrast in color and a burst of freshness. These rolls are packed with flavor, but if you enjoy a bit more heat, they also pair wonderfully with a dab of wasabi. This delightful combination of textures and tastes makes them a standout dish at any gathering.

Due to their crispy nature, it’s best to enjoy these spicy salmon rolls fresh. Once fried, they tend to lose their crunchiness if stored, so they are not recommended for later consumption. However, if you find yourself with leftovers, you can briefly re-fry them to bring back some of the crispiness. But really, these rolls are so delicious, consider it the perfect excuse to indulge and enjoy them all in one sitting!

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Spicy Salmon Fried Sushi Rolls
Spicy Salmon Fried Sushi Rolls

LET’S MAKE A PIECE OF HAPPINESS

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Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

5 from 1 review

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • rice cooker (or pot)
  • three small pots (or one that you wash twice)
  • two small bowls
  • squeeze bottles (or tablespoons)
  • two medium-sized bowls
  • bamboo rolling mat (called Makisu)
  • plastic wrap
  • large bowl
  • whisk
  • drinking glass
  • two flat dishes
  • two forks
  • foam spoon

 

Ingredients

Units Scale
SUSHI RICE
  • 150 grams sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/2 tsp salt
LIGHT SAUCE
  • 50 grams mayonnaise
  • 10 grams Sriracha (or any other hot sauce you like)
DARK SAUCE
  • 50 grams soy sauce
  • 50 grams Mirin
  • 50 grams white sugar
TEMPURA BATTER
  • 100 grams all-purpose flour
  • 100 grams corn starch
  • 1 egg
  • 100 milliliters ice-cold water
  • 1/2 tsp salt
FILLING
  • 150 grams salmon filet
  • 2 tbsp Sriracha (or any other hot sauce you like)
OTHER INGREDIENTS
  • 2 full-sized Nori sheets
  • 70 grams Panko (or regular bread crumbs)
  • 500 milliliters deep-frying oil
  • sesame seeds
  • spring onions

Instructions

  1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
  2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
  3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
  4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
  5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
  6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
  7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
  8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
  9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
  10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
  11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

Notes

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

  • Passive Time: 20 min
  • Cook Time: 55 min

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Juicy Pan-Fried Pork DumplingsJuicy Pan-Fried Pork Dumplings Crispy Pork Gyoza, Miso Ginger Oil Glaze & Fried SeaweedCrispy Pork Gyoza, Miso Ginger Oil Glaze & Fried Seaweed Chicken Shawarma MarinadeChicken Shawarma Marinade Chicken Katsudon with Napa CabbageChicken Katsudon with Napa Cabbage

Carrot Oil

Carrot Oil

von | Mai 21, 2024 | 60 TO 120 MINUTES, CARROTS, MICHELIN, NUTTY, OILS, REFRESHING, VEGAN

Carrot Oil

Carrot Oil

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May 21, 2024 by Kimberly

You’ve got to try this Carrot Oil! Made with rapeseed oil and fresh carrots, it adds an amazing burst of flavor to salads and cheese.

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

TOTAL TIME

1 hr + 35 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Take your culinary creations to the next level with homemade Carrot Oil! This easy recipe blends the sweet earthiness of carrots with the light, nutty flavor of rapeseed oil. Perfect for drizzling over salads or adding a gourmet touch to your favorite cheeses, this carrot oil is a must-try for any foodie.

Drizzle this vibrant carrot oil over fresh salads for an extra burst of flavor. It’s also fantastic for adding a gourmet touch to cheese platters. Just a few drops can transform simple dishes into something truly special. Experiment by using it as a finishing oil on roasted vegetables or as a dip for artisan bread.

Store your carrot oil in a dark, airtight bottle to maintain its freshness. Keep it in a cool, dry place away from direct sunlight. Properly stored, your carrot oil will stay delicious and vibrant for up to a few weeks.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Carrot Oil
Carrot Oil
Carrot Oil
Carrot Oil

LET’S MAKE A PIECE OF HAPPINESS

Print
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Carrot Oil

Carrot Oil

  • Author: Kimberly
  • Total Time: 105 min
  • Yield: 250 ml / 1 cup
  • Diet: Vegan
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
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams carrot
  • 250 milliliters unrefined/cold-pressed rapeseed oil

Instructions

  1. Peel the carrots, roughly chop them and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the carrots left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°-106°C (219°-222°F), and maintain this temperature for the next 40 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 pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

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

  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 40 min
  • Category: OILS
  • Method: COOKING
  • Cuisine: INTERNATIONAL

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Chive OilChive Oil Basil OilBasil Oil Cilantro OilCilantro Oil Lime Coconut OilLime Coconut Oil

Pink Hummus

Pink Hummus

von | Mai 20, 2024 | CHICKPEAS, CREAMY, DIPS & SPREADS, NUTTY, UP TO 30 MINUTES, VEGAN, VEGETARIAN

Pink Hummus

Pink Hummus

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May 20, 2024 by Kimberly

Get ready to wow your taste buds with this vibrant pink beetroot hummus! It’s creamy, delicious, and packed with nutrients – a perfect, colorful twist on a classic.

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

TOTAL TIME

10 min

SERVES

6 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking to add a pop of color and a burst of flavor to your snack game, pink beetroot hummus is your go-to recipe! This delightful dip combines the earthy sweetness of beetroots with the creamy goodness of traditional hummus. Not only is it visually stunning, but it’s also packed with nutrients, making it a healthy choice for any occasion. Perfect for impressing guests or just treating yourself!

Pink beetroot hummus is incredibly versatile and can be served in numerous ways. Spread it on toast for a vibrant breakfast, pair it with fresh veggies for a healthy snack, or use it as a flavorful addition to your sandwich or wrap. It’s also a hit at parties when served with pita chips or crackers. The possibilities are endless, and each bite is as delightful as the last!

To keep your pink beetroot hummus fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to a week. Just give it a good stir before serving, and you’re ready to enjoy!

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Pink Hummus
Pink Hummus

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-53dd70e0 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-53dd70e0 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pink Hummus

Pink Hummus

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 6
  • Diet: Vegan
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • sieve
  • food processor

 

Ingredients

Units Scale
  • 265 grams chickpeas (drained)
  • 2 garlic cloves
  • juice of 1/2 lemon
  • 60 grams tahini
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp - 1/2 tsp cumin
  • 4 ice cubes
  • 200 grams beetroot (cooked)

Instructions

PREPARATIONS

  • Pour the canned chickpeas into a sieve and rinse with cold water until the Aquafaba stops foaming. You can save the Aquafaba for other recipes.
  • Peel the garlic cloves.
  • Halve the lemon.
  • Cut the beetroot into chunks. If using fresh beetroot, peel it first.

INSTRUCTIONS

  1. Pour the chickpeas into the food processor. Add the garlic cloves, tahini, salt, olive oil, and cumin. Blend on medium until you get a chunky but creamy consistency.
  2. While the machine is running, gradually add the ice cubes. Blend for about 1-3 minutes (depending on your machine) until smooth and creamy. Adjust the seasoning with salt and lemon juice if needed.
  3. Add the beetroot chunks and blend again until well combined.
  4. Transfer the hummus to a bowl and garnish with olive oil, chickpeas, herbs, and paprika as desired.

Notes

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

  • Prep Time: 5 min
  • Cook Time: 5 min
  • Category: DIP
  • Cuisine: ARABIC

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Basic HummusBasic Hummus Roasted Eggplant with Tahini Yogurt SauceRoasted Eggplant with Tahini Yogurt Sauce Blue Cheese DipLemon Blue Cheese Dip Whipped Feta & Rainbow VeggiesWhipped Feta & Rainbow Veggies

Chocolate Chip Cookie Dough

Chocolate Chip Cookie Dough

von | Mai 18, 2024 | BUTTERY, CHOCOLATE, COMFORT FOOD, COOKIES, DESSERT & SWEETS, SWEET, UP TO 30 MINUTES, US AMERICAN, VEGETARIAN

Chocolate Chip Cookie Dough

Chocolate Chip Cookie Dough

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May 18, 2024 by Kimberly

Obsessed with cookie dough? This easy, edible chocolate chip version is your new go-to treat! Safe to eat and super delicious – perfect for any sweet craving!

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

TOTAL TIME

5 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This edible chocolate chip cookie dough is a game-changer! It’s safe to eat, incredibly easy to make, and ridiculously tasty. Whether you’re snacking straight from the bowl or adding it to your favorite desserts, this no-bake cookie dough will quickly become your new favorite treat. Ready to dive in? Let’s whip up this sweet, satisfying delight!

Enjoy it straight from the bowl with a spoon, or roll it into bite-sized balls for a fun, shareable treat. For an extra indulgent experience, pair it with ice cream or spread it on a warm brownie. You can even use it as a topping for your favorite desserts, like cupcakes or cheesecakes, to add a delightful cookie dough twist.

Store your edible chocolate chip cookie dough in an airtight container in the refrigerator for up to a week. For longer storage, freeze it for up to three months. Simply thaw in the fridge before enjoying your sweet, ready-to-eat treat.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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

 

 

Chocolate Chip Cookie Dough
Chocolate Chip Cookie Dough

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-7345ae1f { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-7345ae1f iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Chip Cookie Dough

Chocolate Chip Cookie Dough

  • Author: Kimberly
  • Total Time: 5 minutes
  • Yield: 4
  • Diet: Vegetarian
Print Recipe

Description

GOOD TO HAVE ON HAND

  • two small bowls
  • spoon
  • microwave or oven

 

Ingredients

Units Scale
  • 40 grams soft butter
  • 40 grams white sugar
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 75 grams all-purpose flour
  • 2 tbsp milk
  • 35 grams semi-sweet chocolate

Instructions

  1. Microwave the flour in one of the bowls on high for 45 seconds. The flour should reach about 75°C/165°F to kill any bacteria and make it safe to eat raw. If you don’t have a microwave, you can bake the flour in the oven at 170°C/338°F for about 10 minutes.
  2. Meanwhile, mix the softened butter, sugar, vanilla extract, and salt until creamy. Add the milk and mix again.
  3. Now, add the flour and mix everything into a cookie dough.
  4. Fold in the chocolate chips and either snack on it right away or chill the bowl in the fridge for 10-15 minutes for a firmer texture.

Notes

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

  • Cook Time: 5 min
  • Category: DESSERT
  • Method: NO BAKE
  • Cuisine: US AMERICAN

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Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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MORE PIECES OF HAPPINESS

Chocolate Chip CookiesChocolate Chip Cookies White Chocolate Coconut Lime CookiesWhite Chocolate Coconut Lime Cookies Double Chocolate Cookies with Strawberry FrostingDouble Chocolate Cookies with Strawberry Frosting Honeycomb Apricot Marshmallow Fluff CookiesHoneycomb Apricot Marshmallow Fluff Cookies

Apple Sauce

Apple Sauce

von | Mai 15, 2024 | APPLES, DIPS & SPREADS, FRUITY, GERMAN, SWEET, UP TO 30 MINUTES, VEGAN

Apple Sauce

Apple Sauce

JUMP TO RECIPE
JUMP TO VIDEO

May 15, 2024 by Kimberly

Indulge in homemade apple sauce—sweet, comforting, and perfect for pairing with a variety of dishes. A simple treat that’s both nutritious and delicious!

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

TOTAL TIME

30 min

SERVES

10 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the joys of making your own apple sauce at home with my easy recipe. This delightful condiment is not only tasty but also packs a nutritious punch, perfect for any season.

Enjoy apple sauce as a snack, a dessert topping, or a side with potato pancakes . It’s especially delicious when warmed and sprinkled with a dash of cinnamon or mixed into your morning yogurt.

Store your apple sauce in an airtight container in the refrigerator. It keeps well for up to two weeks, making it a handy addition to your daily meals.

Hi, I'm Kimberly!

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

Kimberly the Zett Signature

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Apple Sauce
Apple Sauce

LET’S MAKE A PIECE OF HAPPINESS

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Apple Sauce

Apple Sauce

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 10
Print Recipe

Description

GOOD TO HAVE ON HAND

  • peeler
  • sharp knife
  • cutting board
  • medium-sized pot
  • immersion blender
  • sealable jars

 

Ingredients

Units Scale
  • 1 kilograms red apples
  • 100 milliliters water
  • juice of half a lemon
  • 50 grams white sugar

Instructions

  1. Peel the apples and cut them into large chunks.
  2. In a medium-sized pot, combine the apple pieces with water, lemon juice, and sugar. Cover and simmer over medium heat for about 20 minutes.
  3. Remove the pot from the heat and puree the mixture until smooth using an immersion blender.
  4. Transfer the applesauce into sterilized jars with screw tops or serve immediately.

Notes

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

  • Passive Time: 20 min
  • Cook Time: 10 min

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