DATE NIGHT Archive - Kimberly Zett

Vanilla Parfait with Chocolate Soil

Kimberly — Fri, 20 Dec 2024 16:40:35 +0000

Vanilla Parfait with Chocolate Soil

December 20, 2024 by Kimberly

This creamy vanilla parfait melts like a dream, paired with crunchy, bittersweet chocolate soil for a texture and flavor explosion. Dessert vibes: fancy enough to impress, cozy enough to devour solo.

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

TOTAL TIME

4 hrs + 40 min

SERVES

10 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for a dessert that feels both luxurious and approachable, this vanilla parfait with chocolate soil is it. The creamy, rich vanilla base perfectly contrasts the crunchy, bittersweet chocolate soil, creating a balance of flavors and textures. It’s the kind of dessert that wows at a dinner party but is easy enough to whip up for yourself when you need a little indulgence. Bonus: it’s no-bake and totally make-ahead friendly!

Serve your parfait chilled in elegant bowls or plates for the ultimate dessert presentation. Spoon the creamy vanilla layer first and top with a generous sprinkle of chocolate soil for that perfect crunch. Want to elevate it even more? Add fresh berries, a drizzle of caramel or even a few drops of this Mint Oil.

Keep the parfait in an airtight container in the freezer for up to one week. Store the chocolate soil separately in a dry container to maintain its crunch. Assemble right 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

Vanilla Parfait with Chocolate Soil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Kimberly
Total Time: 4 hrs + 40 min
Yield: 10-12 1x

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Description

Recommended Equipment

two glass or metal mixing bowls
two small bowls
baking tray
small pot
whisk
silicone spatula
fine mesh strainer
molds for the parfait

Ingredients

Units

PARFAIT

4 egg yolks
100 grams powdered sugar
400 grams heavy cream
1 vanilla pod

CHOCOLATE SOIL

60 grams powdered sugar
100 grams all-purpose flour
15 grams unsweetened cocoa powder
1/4 tsp salt
50 grams butter
1 tsp ground coffee

Instructions

Whip the cream until stiff peaks form, then place it in the fridge to keep cold.
Separate the eggs, placing the yolks in a glass or metal bowl. Scrape the vanilla pod and add the seeds to the yolks.
Sift the powdered sugar through a fine mesh strainer into the yolks. Mix well with the vanilla seeds.
Place the bowl over a pot of simmering water (double boiler setup), ensuring only the steam touches the bowl. Whisk the mixture until it reaches 80 °C (176 °F).
Prepare an ice bath (a bowl with cold water and ice cubes). Once the yolk mixture reaches 80 °C, place the bowl in the ice bath and whisk until the mixture cools and becomes thick, sticky, and creamy.
Gently fold the chilled whipped cream into the cooled yolk mixture using a silicone spatula until fully combined.
Pour the parfait mixture into molds and freeze for about 4 hours.
For the chocolate soil, preheat the oven to 160 °C (320 °F).
Combine sugar, flour, cocoa powder, salt, and ground coffee in a bowl.
Melt the butter and add it to the dry ingredients. Mix with your hands until a crumbly texture forms.
Spread the mixture evenly on a small baking tray and bake for about 10 minutes.
Remove the tray from the oven, let the mixture cool, then crumble it into pieces. Store in an airtight container.
To serve, unmold the parfaits, arrange them on plates, and decorate with the chocolate soil around them.
Optional: Garnish with mint oil, berry compote, marzipan sauce, or chocolate sauce.

Passive Time: 4 hours
Cook Time: 40 min

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Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

Kimberly — Thu, 29 Aug 2024 12:14:59 +0000

Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

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August 29, 2024 by Kimberly

Indulge in a silky, luscious delight that melts in your mouth, combining rich chocolate bliss with fluffy cream and a satisfying crunchy surprise. Pure dessert heaven!

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

TOTAL TIME

35 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Get ready to dive into a world of creamy chocolate bliss with this decadent sweet treat that’s sure to satisfy your sweet tooth. This velvety chocolate delight is the perfect combination of smooth indulgence and a delightful crunch, making it an elegant dessert that’s unbelievably easy to whip up at home. Whether you’re hosting a festive gathering or simply craving some classic comfort food, this homemade pudding will surely become your new favorite dessert inspiration.

To elevate this gourmet treat, serve it chilled in elegant glassware topped with a dollop of fluffy whipped cream (chantilly) and a sprinkle of crunchy goodness for that extra touch of texture. You can also get creative by adding fresh berries or a drizzle of caramel sauce to enhance the rich chocolate flavor. This crowd-pleasing treat pairs wonderfully with a hot cup of coffee or a glass of dessert wine, making every bite a true sweet culinary adventure.

Keep any leftovers of this indulgent dessert refrigerated in an airtight container to maintain its creamy texture and fresh taste. It stays delicious for up to three days, ensuring you can enjoy this simple homemade sweet whenever the craving strikes. Just remember to add the crunchy topping right before serving to keep it perfectly crisp!

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

Milk Chocolate Pudding with Chantilly Cream & Hazelnut Brittle

Author: Kimberly
Total Time: 35 min
Yield: 4 1x

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Description

Recommended Equipment

sharp knife
cutting board
small pan
parchment paper
rolling pin
tall container
electric mixer
small pot
small glass
medium-sized bowl

Ingredients

Units

HAZELNUT BRITTLE

75 grams hazelnuts
50 grams white sugar
1 tbsp butter
pinch of salt

CHANTILLY CREAM

100 milliliters heavy cream, cold
25 grams powdered sugar

CHOCOLADE PUDDING

300 milliliters whole-fat milk
200 grams milk chocolate
100 milliliters heavy cream
30 grams white sugar
15 grams cornstarch
1 tsp vanilla extract

Instructions

Hazelnut Brittle: First, finely chop the hazelnuts and set them aside. Next, prepare two sheets of parchment paper. Then, add the sugar and a pinch of salt to a small pan and heat it over medium heat until the sugar starts to become transparent. Once most of the sugar has melted, slowly stir with a spoon until the sugar turns amber. Quickly add 1 tablespoon of butter and stir well. Then, mix in the chopped hazelnuts and pour the entire mixture onto one of the sheets of parchment paper. Place the other sheet of parchment paper on top and roll it flat with a rolling pin. Set it aside to cool. Once the brittle has cooled, you can chop it into small crumbs with a knife or break it down in a food processor. Store it in a bag until ready to use.
Chantilly Cream: In a tall container, whip the cold cream at low speed while gradually adding the powdered sugar. Once the cream starts to thicken, increase the speed to medium and continue whipping until the cream is creamy and stiff. Keep it in the fridge until ready to use.
Chocolate Pudding: In a small pot, combine 2/3 of the milk, cream, sugar (you can skip the sugar if you don’t like it too sweet), and vanilla extract, and heat over medium heat. Meanwhile, finely grate the chocolate. Remove the pot from the heat and stir in the chocolate until it melts. In a small glass, mix the remaining 1/3 of the milk with the cornstarch until smooth, then pour it into the chocolate pudding and bring it to a boil while stirring. The pudding will thicken as it cooks. You can either serve the pudding warm or pour it into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let the bowl cool to room temperature, then refrigerate until ready to serve.
To serve, spoon the pudding into glasses or bowls, top with 1-1.5 tablespoons of the Chantilly cream, and finish with a tablespoon of the hazelnut brittle.

Cook Time: 35 min

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Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Kimberly — Sun, 11 Aug 2024 08:00:33 +0000

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

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August 11, 2024 by Kimberly

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

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

TOTAL TIME

2 hrs + 30 min

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

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

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

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

Hi, I'm Kimberly.

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

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

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

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Description

Recommended Equipment

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

Ingredients

Units

BATTER

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

LEMON PASTRY CREAM

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

BLUEBERRY MERINGUE

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

BLUEBERRY SAUCE

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

TOPPINGS

fresh blueberries
honey

Instructions

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

Passive Time: 1 hr 30 min
Cook Time: 60 min

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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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Dark Chocolate Mousse

Kimberly — Sat, 03 Aug 2024 08:00:24 +0000

Dark Chocolate Mousse

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August 3, 2024 by Kimberly

Indulge in a silky, rich dessert that melts in your mouth, delivering an intense cocoa experience. It’s like a cozy, chocolatey hug that’s perfect for any occasion!

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

TOTAL TIME

20 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Let’s dive into something irresistibly decadent: a rich, dark chocolate mousse that’s pure indulgence. With at least 70% cocoa, this mousse is a dessert dream come true, offering an intense chocolate experience that’s both luxurious and simple to make. Perfect for a cozy night in or a fancy dinner party, this recipe is all about enjoying the finer things in life without spending hours in the kitchen.

Spoon the silky mousse into elegant dessert glasses or ramekins, and let it chill until perfectly set. For a touch of elegance, top it with a dollop of whipped cream, a sprinkle of cocoa powder, or some fresh berries. This dessert is best served chilled, making it a refreshing yet indulgent end to any meal. Whether it’s a casual family dinner or a sophisticated soirée, this mousse always steals the show.

Store any leftover mousse in the refrigerator, covered with plastic wrap or in airtight containers. It will stay fresh and delicious for up to two days.

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

Dark Chocolate Mousse

Author: Kimberly
Total Time: 20 min
Yield: 4 1x

Print Recipe

Description

Recommended Equipment

sharp knife
cutting board
medium-sized bowl
small pot
electric mixer
small bowl
tall container
spatula

Ingredients

Units

WHIPPED CREAM

250 grams heavy cream
75 grams powdered sugar

GANACHE

100 grams heavy cream
100 grams dark chocolate at least 70% cocoa

Instructions

For the ganache, finely grate or chop the chocolate and place it in a medium-sized bowl. Set aside. Heat the cream in a small pot until it starts to steam slightly, but do not let it boil. Pour the cream over the grated chocolate and let it sit for 1-2 minutes. Then, start stirring slowly until the chocolate is fully combined with the cream and the mixture becomes noticeably thicker. Set aside and let it cool a bit.
Meanwhile, prepare the whipped cream. Measure the powdered sugar into a small bowl. In a tall container, whip the cream until stiff peaks form, gradually adding the powdered sugar as you go. Set the whipped cream aside.
Add the ganache to the whipped cream and gently fold everything together with a spatula until you have a medium-brown mousse.
Spoon the mousse into dessert glasses and chill until ready to serve or enjoy immediately 🙂

Cook Time: 20 min

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Pollo Tonnato

Kimberly — Sat, 22 Jun 2024 08:15:34 +0000

Pollo Tonnato

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June 22, 2024 by Kimberly

Unleash the flavors with this delightful twist on the classic Vitello Tonnato! Tender chicken meets a creamy, tangy sauce for a dish that’s both satisfying and refreshingly different.

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

TOTAL TIME

10 min

SERVES

1 plate

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Bring a slice of Italian flair to your table with Pollo Tonnato, a dish where simplicity and sophistication meet. This unique combination of tender chicken and a creamy tuna-based sauce offers a refreshing change from the usual veal recipe.

Slice the chicken and drizzle with the rich tuna sauce, garnish with capers or lemon slices, and serve alongside a crisp green salad or fresh bread for a complete meal.

Store leftovers in an airtight container in the refrigerator. Enjoy within one day for the best freshness and taste.

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

Pollo Tonnato

Author: Kimberly
Total Time: 10 minutes
Yield: 2 as main 1x

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Description

Recommended Equipment

glass jar
measuring spoons
immersion blender
large plate

Ingredients

Units

150 grams grilled chicken breast
1 tsp capers
a hand full of arugula salad

SAUCE

125 grams canned tuna in water, drained
1 tbsp capers
2 anchovies
3 tbsp mayonnaise
juice of half a lemon
4 tbsp extra-virgin olive oil
1 tsp dijon mustard
salt to taste

Instructions

In a tall glass jar, add drained tuna and the following ingredients: 1 tbsp capers, 2 anchovies, 3 tbsp mayonnaise, the juice of half a lemon, 4 tbsp olive oil, and 1 tsp Dijon mustard. Then, use an immersion blender to puree everything into a creamy mixture. Season with salt to taste.
On a large plate, arrange the grilled chicken breast slices overlapping. Spread the tuna cream over the chicken slices, making sure some of the meat is still visible at the edges. Top with 1 tsp capers, grind fresh pepper over it, and place a handful of washed arugula in the center. Best served immediately or stored in the refrigerator until ready to eat.

Notes

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

Cook Time: 10 min

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Tomato Tarte Tatin

Kimberly — Sat, 15 Jun 2024 09:28:01 +0000

Tomato Tarte Tatin

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June 15, 2024 by Kimberly

Flip your mealtime with a stunning Tomato Tarte Tatin! Sweet, savory, and beautifully caramelized, it’s a showstopper that turns any meal into a special occasion.

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

TOTAL TIME

45 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Transform your table with the vibrant colors and lush flavors of a Tomato Tarte Tatin. This dish offers a delightful twist on the classic French dessert, turning tomatoes into the star of the show.

Serve this exquisite tart fresh out of the oven to enjoy its optimal flavor and texture. It pairs beautifully with a simple arugula salad dressed with balsamic vinegar and olive oil or a side of creamy goat cheese. Perfect for impressing guests at dinner parties or enjoying a luxurious weekend meal.

Cool any leftovers to room temperature before storing them in an airtight container in the refrigerator. This dish is best enjoyed within a couple of days to maintain its crisp pastry and juicy topping.

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

Tomato Tarte Tatin

Author: Kimberly
Total Time: 45 min
Yield: 2 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
garlic press
oven-safe pan
large plate

Ingredients

Units

1 puff pastry dough
4 big tomatoes
2 garlic cloves
1/2 tsp dried thyme
3 tbsp olive oil
1 tbsp honey
salt & pepper to taste
1 tsp fresh thyme
30 grams parmesan

Instructions

Take the puff pastry out of the fridge. Set aside.
Preheat the oven to 220°C (428°F).
Wash the tomatoes and slice them finely from the bottom. Peel and finely chop or press the garlic and mix it into a small bowl with 1-2 tablespoons of olive oil. Set everything aside.
Roll out the puff pastry and place the oven-safe pan on top. Trace a circle around the pan and cut out the puff pastry accordingly. Set the pastry circle aside. Don’t discard the remaining pastry. You can either make a second layer of pastry for the Tarte Tatin or cut it into squares, place a cube of feta in the middle, wrap it up, and bake until golden brown in the oven. Topped with a bit of honey, thyme, and salt, you quickly create a simple snack 🙂
Heat the pan and briefly sauté honey, olive oil, dried thyme, and salt until bubbles form. Then distribute the tomato slices in the pan, brush them with the garlic oil, and let them caramelize for about 1-2 minutes. Remove from the heat, top with freshly ground pepper, and lay the puff pastry circle on top. Tuck the edges slightly inward and press firmly. Prick a few holes in the pastry with a fork.
Bake the pan in the oven on the bottom rack uncovered for about 25 minutes.
In the meantime, coarsely grate or slice the Parmesan and pluck the fresh thyme leaves from their stems. Set aside.
Remove the pan from the oven and let it cool for a few minutes. Then place a plate larger than the pan over the pan and quickly invert to turn out the Tarte Tatin onto the plate.
Top the Tarte Tatin with Parmesan, fresh thyme, and pepper, and serve immediately. Enjoy your piece of happiness!

Notes

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

Passive Time: 25 min
Cook Time: 20 min

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Brown Sugar Vanilla Baked Peaches

Kimberly — Mon, 03 Jun 2024 06:22:33 +0000

Brown Sugar Vanilla Baked Peaches

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June 3, 2024 by Kimberly

Experience the heavenly blend of caramelized brown sugar and vanilla on juicy peaches – a treat that’s perfect for a cozy night in. So simple, so delicious!

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

TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for a delightful dessert that’s both easy to make and absolutely scrumptious, this brown sugar vanilla baked peach recipe is for you. Picture this: juicy peaches caramelized with brown sugar and a hint of vanilla, making every bite a burst of heavenly flavor. It’s a perfect treat for cozy evenings or when you need a quick and satisfying dessert.

Serve these warm, tender baked peaches with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. For an extra crunch, sprinkle some granola or chopped nuts on top. They’re also fantastic on their own, letting the rich, caramelized flavors shine through. This dessert pairs wonderfully with a hot cup of coffee or a chilled glass of white wine.

If you have leftovers (which is rare because they’re so good!), store them in an airtight container in the refrigerator. They’ll stay delicious for up to two days. To reheat, simply pop them in the microwave for a few seconds until warm.

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

Brown Sugar Vanilla Baked Peach

Author: Kimberly
Total Time: 25 min
Yield: 2 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
small baking dish
small bowl

Ingredients

PEACHES

2 peaches
1.5 tbsp brown sugar
1 tbsp butter
1/2 tsp vanilla extract
pinch of salt

TOPPINGS

2 scoops vanilla ice cream
2 tsp chopped pistacchios

Instructions

Preheat the oven to 180°C/350°F. Meanwhile, wash the peaches and cut them in half. Carefully remove the pit and place the peaches, cut side up, in a small baking dish.
In a small bowl, mix butter, sugar, vanilla extract, and a pinch of salt. Spread this mixture evenly over the peaches.
Bake the peaches in the oven for 15 minutes. Take the ice cream out of the freezer. While the peaches are baking, shell and finely chop the pistachios.
Place two peach halves on each plate, top with a scoop of vanilla ice cream and some chopped pistachios. Drizzle the remaining sauce from the baking dish over the top and enjoy.

Notes

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

Passive Time: 15 min
Cook Time: 10 min

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Spicy Salmon Fried Sushi Rolls

Kimberly — Fri, 24 May 2024 06:21:44 +0000

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.

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

Spicy Salmon Fried Sushi Rolls

5 from 1 review

Author: Kimberly
Total Time: 75 min
Yield: 4 1x

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

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

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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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White Chocolate Mousse

Kimberly — Wed, 08 May 2024 06:44:05 +0000

White Chocolate Mousse

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May 8, 2024 by Kimberly

Indulge in a heavenly white chocolate mousse, the ultimate creamy delight! Luxurious, velvety, and decadently sweet – perfect for any dessert lover.

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

TOTAL TIME

2 hrs + 20 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Experience the sheer decadence of this white chocolate mousse, a dessert that promises to elevate your dining experience. Its smooth, creamy texture and rich chocolate flavor make it a favorite among sweet tooth fans.

This white chocolate mousse is best served chilled, making it a refreshing end to any meal. Present it in elegant glasses topped with a sprinkle of chocolate flakes or fresh strawberries for a touch of sophistication. It’s ideal for dinner parties or a romantic evening, offering a light yet indulgent dessert option that’s sure to impress.

Store it in the refrigerator covered with plastic wrap. It will stay fresh for up to two days, ensuring you can enjoy its luxurious taste at its best.

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

White Chocolate Mousse

Author: Kimberly
Total Time: 20 min + 2 hrs
Yield: 4 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

2 medium-sized bowls
whisk
electric mixer
small pot
small metal or glass bowl

Ingredients

Units

45 grams butter
15g powdered sugar
2 egg yolks
100 grams white chocolate
200 grams heavy whipping cream

Instructions

Cream the butter and powdered sugar together in a medium-sized bowl with a whisk. Separate the eggs and add the yolks to the butter and sugar. Beat the mixture with an electric mixer until creamy and stiff, about 5 minutes. The egg whites won’t be used further, but to avoid waste, you could make a meringue with them.
Melt the white chocolate in a double boiler, let it cool slightly, then stir it into the mixture.
Whip the cold cream until it forms peaks and gently fold it into the mixture until everything is well combined.
Divide the mixture into 4 dessert bowls and refrigerate for at least 2 hours.

Notes

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

Passive Time: 2 hrs
Cook Time: 20 min

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