PORK Archive - Kimberly Zett

Cranberry Orange Glazed Pork Roast

Kimberly — Wed, 18 Dec 2024 16:58:15 +0000

Cranberry Orange Glazed Pork Roast

December 18, 2024 by Kimberly

This juicy, tender pork roast with a sweet-tangy cranberry orange glaze tastes like the holidays on a plate. Perfectly crispy on the outside and bursting with bold, festive flavors inside.

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TOTAL TIME

2 hrs + 40 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This roast is what holiday dreams are made of crispy crackling, juicy pork, and a sweet-tangy cranberry orange glaze that brings all the festive vibes. The glaze is inspired by a classic Cumberland sauce, with tart cranberries, bright orange zest, and a splash of Port wine for richness. Whether it’s for a holiday feast or a special family dinner, this roast is guaranteed to steal the show and have everyone asking for seconds.

Pair this roast with creamy mashed potatoes, roasted Brussels sprouts, or a crisp green salad to balance the richness. The cranberry orange glaze adds just the right amount of tang, so it shines with simple sides. For an extra festive touch, drizzle a bit of the warm glaze over the carved slices. The best part? This roast is just as amazing the next day! Slice it paper-thin and enjoy it as a snack, or layer it into a sandwich with some extra glaze for a seriously delicious leftover treat.

Wrap leftover pork in foil or store it in an airtight container in the fridge for up to three days. Enjoy it cold in a sandwich with a dollop of leftover glaze.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Cranberry Orange Glazed Pork Roast

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Author: Kimberly
Total Time: 2 hrs + 40 min
Yield: 6 - 8 1x

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Description

RECOMMENDED EQUIPMENT

deep baking dish or roasting pan
aluminum foil
sharp knife
cutting board
kitchen brush for glazing
meat thermometer
vegetable peeler
small pot

Ingredients

Units

PORK HAM

1.8 kilogramm cured pork ham with rind
2 tsp dijon mustard
salt & pepper

COOKING LIQUID

750 milliliter vegetable stock
1.5 white onions
3 garlic cloves
2 carrots
2 bay leaves
1 tbsp black pepper corns

CRANBERRY ORANGE GLAZE

1 lemon
1 orange
200 milliliter port wine
1 shallot
3/4 tsp fresh ginger, grated
1 tsp dijon mustard
100 grams fresh cranberries
200 grams redcurrant jelly
salt & black pepper

Instructions

Take the meat out of the fridge and let it rest at room temperature for about 30 minutes to ensure even cooking later.
In the meantime, prepare the glaze. You can find the recipe for the cranberry-orange sauce here, which we’ll use both as a glaze and a sauce later.
Preheat the oven to 150°C/300°F (fan).
Peel the onions, garlic, and carrots, then cut them into large chunks.
Pour vegetable broth into a deep baking dish or roasting pan and place the meat in it, rind side down. Distribute the chopped vegetables, pepper, and bay leaves around it.
Cover the dish with aluminum foil and place it in the oven for 40 minutes.
Remove the dish from the oven and transfer the meat to a cutting board, placing it rind side up. You now have two options: either remove the rind completely, leaving the fat layer intact, and score the fat closely with a sharp knife without cutting into the meat. Or, leave the rind on and score it diagonally in a tight pattern, again without cutting into the meat. Return the meat to the oven uncovered and roast for an additional hour.
After 30 minutes, brush the rind with the first layer of glaze. Repeat this every 10 minutes (a total of 3 times). Be sure to save some of the glaze, as it will be used as a sauce later. Once the meat reaches an internal temperature of 65°C/149°F, switch the oven to grill mode and roast the rind for about 10 minutes until it becomes perfectly crispy. The roast should now have an internal temperature of around 68-69°C/154-156°F.
Remove the meat from the oven, cover it with aluminum foil, and let it rest for 10-15 minutes. During this time, the internal temperature will rise to about 72°C/162°F, and the juices will redistribute within the meat.
Slice the meat against the grain into thick slices for serving as a main course or into thin slices for making sandwiches. Enjoy!

Passive Time: 2 hrs + 10 min
Cook Time: 30 min

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Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

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

Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

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November 25, 2024 by Kimberly

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

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TOTAL TIME

50 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

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

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

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

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Gorgonzola Spinach Gnocchi with Salsiccia Walnut Topping

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

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Description

RECOMMENDED EQUIPMENT

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

Ingredients

Units

SPINACH GORGONZOLA SAUCE

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

SALSICCIA WALNUT TOPPING

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

OTHER INGREDIENTS

800 grams gnocchi
parmesan for topping

Instructions

PREPARATIONS

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

INSTRUCTIONS

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

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

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Swedish Meatball Stew

Kimberly — Mon, 11 Nov 2024 17:01:43 +0000

Swedish Meatball Stew

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November 11, 2024 by Kimberly

A hearty stew with tender meatballs, soft potatoes, and a hint of fresh herbs. It’s the perfect blend of warmth and flavor, topped with a dollop of lingonberries – pure comfort in a bowl.

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TOTAL TIME

1 hr + 20 min

SERVES

3 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Imagine coming home to a cozy bowl of Swedish-inspired stew, where golden-brown meatballs meet tender potatoes in a creamy, herb-filled sauce. This dish combines everything we love about comfort food with a fresh, Nordic twist! With a touch of dill, parsley, and a spoonful of tangy lingonberries, it’s like a warm hug in every bite. Perfect for chilly evenings or family dinners, this stew is all about bold, cozy flavors that make you feel at home.

To serve, ladle this creamy stew into bowls and top with a sprinkle of fresh parsley and dill for color and flavor. Adding a spoonful of lingonberries and creme fraiche gives a sweet, tangy pop that balances the savory richness of the stew. It’s amazing with crusty bread on the side for dipping or alongside a simple salad. Whether you’re serving it to family or friends, this stew is a guaranteed crowd-pleaser that’ll have everyone coming back for seconds!

Store the stew in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove, adding a splash of broth or cream if it needs a little extra moisture. The flavors actually get even better after a day or two!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Swedish Meatball Stew

Author: Kimberly
Total Time: 80 min
Yield: 3-4 1x

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Description

Recommended Equipment

sharp knife
cutting board
grater
medium bowl
large pan with lid
whisk
measuring cup

Ingredients

Units

MEATBALLS

250 grams minced beef
250 grams minced pork
1 big white onion
2 garlic cloves
20 grams bread crumbs
1 egg
5 grams fresh parsley
5 grams fresh dill
1/2 tsp Dijon mustard
nutmeg, salt & pepper to taste
2 tsp clarified butter for frying

SAUCE

20 grams butter
20 grams flour
500 milliliters beef stock
100 milliliters heavy cream
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard
nutmeg, salt & pepper to taste

OTHER INGREDIENTS

150 grams frozen peas
500 grams baby potatoes

TOPPINGS

3 tbsp lingonberry jam
3 tbsp creme fraiche

Instructions

First, peel the onion and garlic cloves and set them aside. Finely chop the parsley and dill, placing them in a medium bowl. Add the ground meat, breadcrumbs, egg, Dijon mustard, nutmeg, salt, and pepper. Grate the onion and garlic finely and add them to the mixture as well. Mix everything thoroughly and form the mixture into small balls, about 40g each, roughly the size of a ping-pong ball.
Heat a large pan over medium-high heat with a bit of clarified butter, and sear the meatballs on all sides until they are nicely browned. They don’t need to be fully cooked through yet, as they’ll finish cooking in the sauce. Be careful not to let them get too dark, as this can cause bitterness in the final dish.
While the meatballs are cooking, wash the potatoes, dry them well, and cut them in halves or quarters, depending on their size. Set them aside.
Once the meatballs are seared, remove them from the pan and set them aside on a plate. Return the pan to the stove and deglaze with white wine, scraping up any browned bits with a wooden spoon. Let it reduce for about 5 minutes. Strain the liquid through a sieve to remove any larger bits, then set this liquid aside.
Now, place the pan over low heat, melt the butter, and whisk in the flour to create a roux, stirring constantly until you have a smooth, creamy paste. Let it cook for a few minutes, stirring continuously to remove any raw flour taste. Gradually add the beef broth in several stages, whisking each time until the sauce is smooth and comes to a light boil before adding the next portion. Finally, pour in the reserved liquid and the cream, stirring well. Season the sauce with Dijon mustard, Worcestershire sauce, salt, and pepper.
Add the prepared potatoes to the sauce, cover, and let them simmer over medium heat for about 20 minutes, or until they are tender.
While the potatoes are cooking, place the frozen peas in a small bowl, cover with hot water, and let them sit for about 5 minutes. Drain the peas and set them aside. Finely chop a bit more parsley and dill for garnish, and prepare the lingonberries and crème fraîche.
Once the potatoes are soft, return the meatballs to the sauce, stir everything together, and let it simmer for an additional 10 minutes, or until the meatballs are fully cooked through and heated.
To serve, divide the potatoes, meatballs, and sauce among deep plates. Top with peas, a dollop of crème fraîche, a spoonful of lingonberry jam, and fresh herbs. Enjoy!

Passive Time: 30 min
Cook Time: 50 min

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Pork Tenderloin with Parmesan Herb Crust Potato Puree & Gremolata

Kimberly — Sun, 04 Aug 2024 08:00:09 +0000

Pork Tenderloin with Parmesan Herb Crust Potato Puree & Gremolata

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August 4, 2024 by Kimberly

Imagine savoring tender pork fillet with a crispy, cheesy herb crust, paired with velvety potato puree and a zesty gremolata. It’s comfort food with a gourmet twist, perfect for any occasion!

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

TOTAL TIME

60 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Today, I’m sharing one of my all-time favorite recipes: tender pork fillet with a crispy Parmesan herb crust, served alongside a silky potato puree and topped with a vibrant gremolata. This dish is a delightful blend of comforting flavors and elegant presentation, perfect for impressing guests or treating yourself to something special. Let’s dive into this tasty adventure!

Start by slicing the pork tenderloin into medallions, ensuring each piece showcases that beautiful herb crust. Arrange them neatly on a bed of creamy potato puree, then generously sprinkle the gremolata on top for a burst of fresh flavor. Pair it with a side of roasted vegetables or a simple green salad to complete this gourmet experience. Trust me, your dinner table has never looked this good!

If you have leftovers (which is rare because it’s so delicious!), store the pork and potato puree separately in airtight containers. They’ll stay fresh in the fridge for up to three days. When you’re ready to enjoy them again, reheat gently in the oven or microwave, and don’t forget to add a fresh sprinkle of gremolata before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Pork Fillet with Parmesan Herb Crust Potato Puree & Gremolata

Author: Kimberly
Total Time: 1 hour
Yield: 4 1x

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Description

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
small bowl
grater
medium-sized pot
oven
large pan
thermometer
small pot (or microwave)
potato masher
fine sieve

Ingredients

Units

PORK TENDERLOIN

500 grams pork tenderloin
1 tbsp clarified butter
salt

PARMESAN HERB CRUST

10 grams fresh parsley
5 grams fresh chives
2.5 grams fresh rosemary
2.5 grams fresh thyme
20 grams parmesan
20 grams panko bread crumbs
1/2 tsp Dijon mustard
1 tbsp butter
10 grams walnuts

POTATO PUREE

1 kilogramm potatoes
150 milliliters full-fat milk
30 grams butter
salt, pepper & nutmeg to taste

GREMOLATA

10 grams fresh parsley
1 garlic clove
4 tbsp Green Apple Oil
juice of half a lemon
salt & pepper to taste

Instructions

PREPARATIONS

The pork tenderloin should be at room temperature, so take it out of the fridge about 1 hour before cooking.
Here is the recipe for the Green Apple Oil. You’ll need about 4-5 tablespoons of it.

INSTRUCTIONS

First, prepare the Parmesan herb crust. Finely chop parsley, chives, rosemary, thyme, and walnuts. Grate the Parmesan finely. Mix everything together with panko, Dijon mustard, and melted butter in a medium-sized bowl until you get a crumbly mixture. Set aside.
Finely chop the parsley and place it in a small bowl. Peel the garlic clove, grate it finely, and add it to the parsley. Halve the lemon and add the juice of one half. Now add the Green Apple Oil and mix everything well. Season with salt and pepper. Set aside.
Next, fill a medium-sized pot with cold water. Peel the potatoes, cut them into large pieces, and place them in the water. Boil the potatoes for about 20 minutes.
Meanwhile, preheat the oven to 150°C / 300°F. Wash the pork tenderloin and dry it well. Trim the meat, removing the silver skin and any white fat with a sharp knife. Rub a little salt all over the meat and set aside.
Heat some clarified butter in a pan and sear the meat on all sides. Remove the meat from the pan and place it on a baking sheet. Spread the herb crust evenly over the entire meat and press it down well. Place the meat in the oven and cook for about 20 minutes until the internal temperature reaches about 55°C / 131°F.
In a small pot or microwave, warm the milk and butter until the butter has melted. Set aside. Once the potatoes are soft, drain the water and pour the warm milk and melted butter over the potatoes. Mash the mixture with a potato masher. Season with salt, white pepper, and grated nutmeg. If you want the mash to be even finer, you can push the potato mixture through a fine sieve. Keep the mashed potatoes warm.
When the meat has reached its internal temperature, take it out of the oven and let it rest for 3-5 minutes. During this time, the internal temperature will rise to about 60/61°C /140/142°F, making it tender and slightly pink inside.
While the meat is resting, divide the mashed potatoes among the plates. After the resting time, cut the meat into thick slices with a sharp knife and place them upright next to the mashed potatoes. Spread the gremolata over the mashed potatoes. Finally, drizzle a little Green Apple Oil on the plate for garnish.

Cook Time: 60 min

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

Kimberly — Thu, 01 Aug 2024 08:00:05 +0000

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

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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!

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

TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

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.

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!

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.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

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

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

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Description

Recommended Equipment

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

Ingredients

Units

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

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Crispy Pork Gyoza, Miso Ginger Oil Glaze & Fried Seaweed

Kimberly — Mon, 29 Jul 2024 08:00:22 +0000

Crispy Pork Gyoza, Miso Ginger Oil Glaze & Fried Seaweed

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July 29, 2024 by Kimberly

Dive into crispy pork gyoza with miso ginger oil glaze and fried seaweed – a flavor explosion that’s crunchy, savory, and totally irresistible. Perfect for any foodie adventure!

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

TOTAL TIME

40 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Ready to elevate your appetizer game? Try these crispy pork gyoza drizzled with a mouth-watering miso ginger oil glaze, paired with crunchy fried seaweed. This dish is a fusion of amazing textures and flavors that will take your taste buds on an unforgettable journey. Perfect for impressing guests or enjoying a gourmet snack at home, these gyoza are a must-have for any cooking enthusiast.

Serve these crispy pork gyoza hot from the pan, generously drizzled with the miso ginger oil glaze for a savory kick. Pair them with the fried seaweed for an added crunch that perfectly complements the soft, flavorful gyoza. Garnish with sesame seeds and green onions for extra flavor and visual appeal. These gyoza make a fantastic appetizer, party snack, or light meal.

Store leftover gyoza in an airtight container in the fridge for up to three days. Reheat them in a hot pan to keep their crispiness. The miso ginger oil glaze can be stored separately in a sealed jar.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Crispy Pork Gyoza, Miso Ginger Oil Glaze & Fried Seaweed

Author: Kimberly
Total Time: 40 min
Yield: 4 1x

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Description

Recommended Equipment

sharp knife
cutting board
medium bowl
large plate
three small bowls
measuring spoons
large pan with lid
scissors
small pan or pot

Ingredients

Units

20 Gyoza wrapper, homemade or store-bought
1 tbsp high heat oil
80 milliliters cold water
400 grams seaweed salad (optional)

FILLING

250 grams ground pork
4 garlic cloves
1 tsp sesame oil
1 tsp ginger oil
1 spring onion
1.5 tbsp Hoisin sauce
1 tsp soy sauce
1/4 tsp Chinese Five Spice
1 small egg

MISO GLAZE

2 tbsp miso paste
1 tbsp mirin
1 tsp honey
2 tsp soy sauce
2 tsp ginger oil
3 tbsp warm water

TOPPINGS

1 Nori sheet
1 tsp cornstarch
2 tsp cold water
fresh cilantro
ginger oil

Instructions

PREPARATIONS

Here’s the recipe for Gyoza dough. You’ll need about 20 sheets, cut them into squares rather than rounds. Or, just get ready-made Gyoza wrappers from the Asian market.
Here’s the recipe for ginger oil. You’ll need about 2-3 tablespoons.
Here’s the recipe for Chinese Five Spice. You’ll need 1/4 teaspoon.

INSTRUCTIONS

First, prepare the Gyoza filling. Peel and finely grate the garlic cloves into a medium bowl. Then, slice the spring onion into thin rings and add to the garlic. Next, add the ground pork, ginger oil, sesame oil, hoisin sauce, Chinese Five Spice, and the egg. Mix everything well.
Take a large plate and sprinkle some flour on it. This will be the resting place for the filled Gyoza so they don’t stick to the plate. Also, prepare a small bowl with some cold water and have your Gyoza dough ready.
Fill each Gyoza wrapper with 1 teaspoon of the pork filling. Dab a little water around the edge of the wrapper, fold it diagonally to seal, and press out all the air so the filling is well enclosed. Wet one side of the long edge, fold it over, and press firmly. Place on the floured plate. Repeat until all the filling is used up.
Heat 1 tbsp of high-heat oil in a large pan over medium heat and add the Gyoza. Fry for a few minutes until the bottoms are crispy. Lower the heat and add about 100ml / 1/3 cup of cold water to the pan (be careful, it may splatter if the oil is too hot). Cover the pan with a lid and let the Gyoza steam.
Meanwhile, fold the Nori sheet three times in the middle and cut it into thin strips with scissors. Mix the Nori strips with cornstarch in a small bowl. Add a bit of water and stir well. Heat about 1 cm of high-heat oil in a small pan or pot to around 180°C / 356°F. Fry the Nori strips for 2-3 minutes, then remove and drain on paper towels.
The Gyoza should now be a bit translucent and the filling cooked through. Remove the lid and turn the heat back to medium to crisp up the Gyoza again.
Meanwhile, make the Miso Glaze. In a small bowl, mix Mirin, honey, soy sauce, and ginger oil. Heat for a few seconds in the microwave (or in a small pan) until it simmers. Stir in the Miso paste well, add 3 tbsp warm water to thin it a bit and set aside.
Finely chop the fresh coriander and set aside.
Optionally, place seaweed salad in the center of the plate, arrange 5 Gyoza on top. Drizzle with Miso Glaze and top with fried Nori strips, chopped coriander, and toasted sesame seeds. Finish with a splash of ginger oil and serve immediately.

Cook Time: 40 min

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Cannelloni

Kimberly — Thu, 27 Jun 2024 11:54:25 +0000

Cannelloni

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June 27, 2024 by Kimberly

Imagine biting into perfectly baked Cannelloni, stuffed with rich, savory beef filling, all wrapped in a golden, crispy bechamel parmesan top. It’s comfort food heaven in every bite!

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

TOTAL TIME

2 hrs + 55 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Cannelloni, the classic Italian comfort dish, is a true crowd-pleaser with its hearty fillings and rich, creamy sauce. Perfect for gatherings, it promises to be the star of your dining table.

Serve your Cannelloni fresh out of the oven, topped with parmesan for that irresistible cheese pull. Accompany it with a simple green salad and a glass of delicious red wine for an authentic Italian dining experience. Whether it’s a cozy family dinner or a more festive occasion, cannelloni adapts to both, pleasing everyone who takes a bite.

Leftover Cannelloni can be refrigerated in an airtight container for up to three days, making it a fantastic make-ahead dish. Simply reheat in the oven until thoroughly warm and enjoy!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Cannelloni

Author: Kimberly
Total Time: 2 hrs 55 min
Yield: 6 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
vegetable peeler
large pot
baking dish
medium-sized pot
whisk
medium-sized bowl
piping bag

Ingredients

Units

24 cannelloni roles
40 grams parmesan
125 grams mozzarella
fresh basil

BEEF SAUCE

500 grams minced beef
500 grams minced pork
700 milliliters beef stock
1 tbsp butter
1 tbsp clarified butter
1 white onion
1/2 celery stick
1 carrot
4 garlic cloves
100 milliliters dry white wine
800 grams canned tomatoes
2 tbsp tomato paste
1/2 tsp oregano
1/4 tsp cinnamon
1/4 tsp chili flakes
1 tsp salt
1/4 tsp black pepper

BECHAMEL SAUCE

500 milliliters full-fat cow milk
50 grams butter
50 grams all-purpose flour
1/8 tsp white pepper
3/8 tsp salt
freshly grated nutmeg to taste

Instructions

Peel the carrots, onion, and garlic, and chop them along with the celery into very small pieces. Set aside.
Melt the clarified butter in a large pot and thoroughly brown the minced meat until a nice crust forms on the bottom. Then remove the meat from the pot and set it aside in a bowl.
Now add the carrots, onion, garlic, and celery to the pot with 1 tbsp butter and sauté for about 5 minutes until soft. Deglaze with white wine and scrape up the crusty from the bottom. Return the ground meat to the pot along with tomato paste and a pinch of salt. Sauté for 1-2 minutes.
Add beef broth and canned tomatoes and simmer over medium heat for about 1 hour without a lid. The consistency should be creamy-thick, neither too liquid nor too solid, just firm enough so that it doesn’t run out of the cannelloni when filling them. Now add oregano, salt, pepper, chili, and cinnamon, and season well. Set the filling aside to cool slightly.
Meanwhile, prepare the béchamel sauce. The recipe can be found here: Béchamel Sauce. Once prepared, set it aside. Preheat the oven to 200°C / 392°F.
Set up your cannelloni filling station. You’ll need the meat filling in the pot, a piping bag, a baking dish, and a spoon. Place about 4 tablespoons of the meat filling at the bottom of the baking dish. Fill your piping bag with a few tablespoons of the filling and pipe it into the cannelloni. I recommend not overfilling the piping bag to maintain control. Fill all the cannelloni one by one and arrange them in a single layer over the sauce in your baking dish. Spread the remaining sauce over the cannelloni.
Next, pour the béchamel over the cannelloni, ensuring all gaps are filled with sauce. Top with grated mozzarella and Parmesan.
Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil, increase the oven temperature to 220°C / 428°F, and bake for an additional 15 minutes until the cheese is crispy. Optionally, you can slice fresh basil into fine strips and sprinkle over the cannelloni.

Notes

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

Passive Time: 1 hour 45 min
Cook Time: 60 min

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Ham & Cheese Croissant

Kimberly — Sat, 22 Jun 2024 14:07:41 +0000

Ham & Cheese Croissant

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December 6, 2023 by Kimberly

This Ham & Cheese Croissant brings together buttery crispness, melted cheese, and a flavorful cream that adds sweetness, savoriness, and depth. Perfect as a quick breakfast, a hearty snack, or warm finger food for guests. These croissants come together in minutes and taste irresistible straight from the oven. If you’re looking for an easy, impressive comfort recipe everyone will love, this ham and cheese croissant is about to become your new favorite.

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

TOTAL TIME

15 min

SERVES

4 croissants

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

There are recipes that stay with you for so long, they eventually feel like part of your own biography. My Ham & Cheese Croissant is one of those. Maybe because, at its core, it has always been there, long before I knew cooking even had rules.

As a kid, all I ever wanted was to invent something. And in my mind, I was absolutely convinced: I did. My “invention” was a slice of ham folded in half, a slice of cheese tucked inside, and the whole thing pan-fried on both sides. I swear, I felt like the greatest chef alive. Today, that childhood creation has gotten a little upgrade: a crisp, buttery croissant filled with good ham, melted cheese, and a creamy topping that ties everything together. Sweetness, savoriness, a little depth, that balance is what makes this so unbelievably good. It’s comfort food without feeling heavy. Quick to make, yet it still feels like a tiny moment of luxury.

I serve it in the morning when I want to treat myself. At lunch, when hunger suddenly hits harder than expected. And most of all when friends are coming over. Slice the croissants, add ham and cheese, sprinkle in some chives, close them, spread the cream on top, pop them in the oven and a few minutes later, the whole kitchen smells like warm, buttery happiness. It’s the perfect “I thought of you” kind of recipe. Maybe that’s the real magic of this recipe: That a childhood fantasy turned into a snack that makes people happy and just a little bit in love.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Ham & Cheese Croissant

5 from 1 review

Author: Kimberly
Total Time: 15 min
Yield: 4 1x

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Description

GOOD TO HAVE ON HAND

small bowl
bread knife
cheese grater
kitchen basting brush

Ingredients

Units

4 croissants
60 grams cheese of your choice (I used Gruyére)
100 grams deli ham
1 tsp chives

GLAZE

1 tbsp butter
1 tsp poppy seeds
1/2 tsp brown sugar
1/2 tsp dijon mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt

Instructions

PREPARATIONS

Grate Gruyère cheese.
Cut the chives into thin rolls.
Melt 1 tbsp butter in a small bowl in the microwave or in a saucepan.
Preheat the oven to 150°C / 302°F

INSTRUCTIONS

Add the following ingredients to the melted butter: onion powder, garlic powder, salt, brown sugar, poppy seeds and Dijon mustard. Mix well and set aside.
Slice the croissants lengthwise, but not all the way through. Now place the ham inside and top with the grated Gruyère. Sprinkle with chives. Fold the croissants closed and brush the tops with the glaze. Place them in a baking dish or directly on a baking tray.
Bake the croissants for 7 minutes until the cheese has melted then turn on the broiler for 2-3 minutes until golden brown and crispy.

@kimberlyzett
I'd do anything for a ham and cheese croissant 🥐 recipe is on my website thezett.com #croissant #hamcheesecroissant #breakfastgoals
♬ sonido original - Vibes by Ley

Passive Time: 5 min
Cook Time: 10 min

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Potato Soup with Bacon & Sausage

Kimberly — Sat, 16 Mar 2024 09:54:42 +0000

Potato Soup with Bacon & Sausage

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March 16, 2024 by Kimberly

Indulge in the ultimate comfort food: Potato Soup with Bacon & Sausage! This hearty, flavorful dish is perfect for cozy nights and brings everyone to the table.

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

TOTAL TIME

55 min

SERVES

3 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to cozy up with this delicious Potato Soup with Bacon & Sausage! Perfect for chilly evenings, this hearty soup brings the ultimate comfort food to your table. Easy to make and bursting with flavor, it’s sure to become a family favorite. Dive into a bowl of warmth and enjoy the rich, savory taste of home-cooked goodness.

Serve this mouthwatering soup hot, topped with shredded cheese, a dollop of sour cream, and extra bacon bits for an added crunch. It pairs wonderfully with a slice of crusty bread or a warm dinner roll to soak up all the flavorful broth. Perfect for a satisfying family dinner or a comforting weekend meal, this Potato Soup with Bacon & Sausage will fill your home with joy and your belly with warmth.

Leftovers? No problem! Store this savory soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally, until hot throughout.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Potato Soup with Bacon & Sausage

Author: Kimberly
Total Time: 55 min
Yield: 3 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
big pot with lid

Ingredients

Units

1 kilograms potatoes
125 grams bacon
300 grams german wiener sausage
4 carrots
1 leek
1 big onion
4 garlic cloves
1200 milliliter vegetable broth
100 milliliter heavy cream
1 tbsp butter
1/2 tsp marjoram
1 bay leaf
pinch of freshly grated nutmeg
salt & pepper to taste
parsley for topping

Instructions

Peel the potatoes and carrots and chop them into bite-sized pieces. Set aside.
Wash the leek and cut it into thin strips.
Peel the onion and garlic cloves and dice them. Set aside.
Finely chop the parsley.
Slice the sausages. Set aside.
Dice the bacon.
Put the bacon in the cold pot and heat it over medium heat. This way, the bacon fat renders out nicely. Then remove the bacon and set it aside for later and leave the fat in the pot.
Now add the onions, garlic and leeks to the pot and sauté for 2-3 minutes, then add the potato and carrot pieces. Sauté everything for about 5 minutes.
Then add the vegetable broth and simmer with the lid on for 15 minutes. Now, add marjoram, bay leaf and nutmeg, season with salt and pepper, and simmer for another 15 minutes with the lid on.
Now add the bacon, sausage slices, and cream to the soup and simmer for another 5 minutes without the lid, until the sausages are heated through. Finally, season with salt and pepper.
Serve the soup in deep plates and garnish with a bit of freshly chopped parsley and optional baguette.

Passive Time: 30 min
Cook Time: 25 min

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Juicy Pan-Fried Pork Dumplings

Kimberly — Tue, 12 Mar 2024 07:48:50 +0000

Juicy Pan-Fried Pork Dumplings

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March 12, 2024 by Kimberly

Dive into the world of flavors with these pan-fried pork Dumplings! Perfectly golden, irresistibly tasty, and just the right crunch to satisfy your cravings.

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

40 dumplings

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Discover the joy of making juicy pan-fried pork Dumplings at home! A staple in Asian cuisine, these dumplings are a perfect blend of juicy filling and crispy skin. Easy to make and incredibly delicious, they’re sure to become a family favorite. Whether you’re a dumpling enthusiast or a first-timer, follow this simple guide to bring a taste of tradition into your kitchen.

Serve these golden delights with a side of dumpling dipping sauce. These juicy pan-fried pork Dumplings are best enjoyed hot, allowing the flavors to truly shine. They make a fantastic appetizer, a satisfying main, or a delightful side dish. Pair with a fresh cucumber salad or a steaming bowl of soup to complete a mouthwatering meal that’s sure to impress.

Store leftover dumplings in an airtight container in the refrigerator for up to three days. Reheat in a pan to retain their crispiness or microwave if in a hurry. You can also freeze them immediately after filling, so you always have fresh dumplings on hand.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Juicy Pan-Fried Pork Dumplings

Author: Kimberly
Total Time: 75 min
Yield: 40 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
large bowl
small bowl
large pan with lid

Ingredients

Units

40 dumpling wrappers
400 grams minced pork
1 tbsp minced ginger
4 garlic cloves
3 spring onions
1 egg
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper
all-purpose flour
neutral cooking oil

Instructions

Defrost the dumpling wrappers if necessary.
Peel the ginger, finely chop or grate and add to a large bowl.
Peel and finely chop or crush the garlic cloves and add to the ginger in the large bowl.
Separate the spring onions into whites and greens. Cut the white part into fine rings and add to the bowl with the ginger and garlic. Cut the green part into fine strips. Set aside.
Also add the ground meat into the large bowl. Additionally, add: 1/4 tsp salt, 1/4 tsp ground pepper, one egg, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix the entire mixture with two chopsticks and set aside.
As preparation for your dumplings, sprinkle a work surface or serving plate with a little flour, so you can place your filled dumplings there before frying them. Without flour, the dough would stick to the surface after a while.
Now, it’s time to fill the dumplings. For this, you will need the bowl with your filling, a small bowl with fresh, cold water, a teaspoon, and the dumpling wrappers.
For the filling and folding feel free to watch my video on this (located at the bottom of this page) as visuals always help 😉 Fill each dumpling wrapper with about 1 tsp of filling. Place the filling in the center of the wrapper. Dab a bit of the cold water on one half of the edges of the wrapper along the edge with a finger. Fold the wrapper in half so that the filling is enclosed by the edges. Press the edges tightly together. Once you have enclosed the filling in the dough, take the two rear corners, moisten one corner from one side and fold the corners onto each other from behind. Press tightly and place the dumpling on the floured work surface. Continue this process until for the remaining dumpling wrappers. For 40 dumplings, this can take about 15 to 30 minutes, depending on your speed.
If you want to freeze the dumplings, I recommend doing it now and not after the dumplings have been fried.
Once you have finished all the dumplings, heat a large pan over medium heat. Add 1 tbsp of oil to the pan and place as many dumplings as you can fit on the flat side in the pan. Let them fry for a few minutes until the bottom has become crispy. Then reduce the heat to low and pour a little water into the pan. Immediately cover the pan with the lid. Be careful that the oil in the pan is not too hot, otherwise there is a risk of burning. The dumplings will now be steamed with the water in the pan. Keep the lid closed until the dumpling skins have become translucent. This can take about 10-15 minutes. If they are not yet translucent and there is no more water in the pan, simply add some more. Now you can remove the lid and turn the heat back up to medium. Let them fry for about 5 more minutes without the lid, so that the bottom of the dumplings can become crispy again. Remove the dumplings from the pan and process the next batch in the same way.
When all the dumplings are done, serve them in a bowl with this dumpling dipping sauce and the green parts of the spring onion. You can also top them with roasted sesame seeds if you like.

Passive Time: 30 min
Cook Time: 45 min

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