GERMAN Archive - Kimberly Zett

Vanilla Cream and Strawberry Jam Streusel Buns

Kimberly — Wed, 16 Apr 2025 15:09:13 +0000

Vanilla Cream & Strawberry Jam Streusel Buns

April 16, 2025 by Kimberly

Fluffy, golden buns filled with vanilla cream and strawberry jam, topped with buttery streusel. The kind of thing you’d bring out on Easter Sunday for coffee, cake, and quiet joy.

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TOTAL TIME

3 hrs + 30 min

SERVES

12 buns

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

These soft, pillowy buns are one of those things that somehow feel both nostalgic and wildly indulgent. We’re talking golden, fluffy dough, a silky vanilla filling, and a bright hit of strawberry jam, all topped with a delicate crumble of streusel. It’s giving cozy Sunday morning, messy counter, and a “just one more” situation. Whether you grew up with German-style sweet buns or not, this combo is the kind of thing that makes you pause mid-bite and just… smile.

These are lovely served warm, when the vanilla cream is still soft and the jam gently melts into the dough. But honestly? They’re just as dreamy cold. Straight from the fridge works, especially with a cup of coffee on a slow morning. Serve them stacked on a brunch platter or individually in cupcake liners for that little bakery moment. Optional, but highly recommended: a dusting of powdered sugar to make them feel extra special.

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4.

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 Cream and Strawberry Jam Streusel Buns

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Author: Kimberly
Total Time: 3 hrs + 30 min

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Description

RECOMMENDED EQUIPMENT

small saucepan
whisk
small bowl
stand mixer or electric hand mixer
plastic wrap
rectangular baking dish

Ingredients

Units

DOUGH

250 milliliters full-fat cow milk
7 grams dry active yeast
60 grams white sugar
525 grams all-purpose flour (in Germany 550er)
75 grams butter, soft
1 egg
pinch of salt

VANILLA CREAM

200 grams heavy cream
90 milliliters full-fat cow milk
1 tsp vanilla extract
60 grams white sugar
1 egg yolk
20 grams cornstarch

STREUSEL

100 grams all-purpose flour
70 grams butter, soft
70 grams white sugar
1 tsp vanilla extract
pinch of salt

OTHER INGREDIENTS

200 grams strawberry jam (homemade or store-bought)
confectioners sugar

Instructions

In a small saucepan, heat the cream with the sugar, vanilla extract, and half of the milk until it comes to a boil. In a separate bowl, whisk together the cornstarch, egg yolk, and remaining milk. Slowly pour the starch mixture into the boiling cream while whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely. Set aside for later.
Gently warm the milk to 38°C / 100°F and stir in the yeast and 1 tablespoon of the sugar. Let it sit for a few minutes until slightly foamy. In a large mixing bowl, combine the flour, remaining sugar, egg, soft butter, and salt. Add the yeast mixture and knead for about 10 minutes until you get a smooth, soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let rise in a warm spot for 90 minutes.
Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
Once the dough has risen, knead it briefly and divide into 12 equal balls, about 80g / 3oz each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes.
Use your thumbs and press in the middle of the dough ball to form kind of a bowl shape that is going to be filled each with 1 tablespoon of vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
Preheat the oven to 180°C / 350°Ft. Sprinkle the chilled streusel generously over the buns and bake for about 55 minutes, or until golden. Serve slightly warm or fully cooled—both are delicious. Finish with a dusting of powdered sugar before serving.

Passive Time: 3 hours
Cook Time: 30 min

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German Eggnog

Kimberly — Sat, 21 Dec 2024 16:47:37 +0000

German Eggnog

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December 21, 2024 by Kimberly

Creamy, spiced, and a hint of orange, this festive drink feels like a warm blanket with a zesty twist. Perfect for cozy nights, it’s sweet nostalgia with a touch of magic.

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

TOTAL TIME

10 min

SERVES

2 mugs

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This creamy, spiced drink is your ultimate holiday treat, blending warm vanilla notes with a zesty orange kick. It’s the perfect balance of cozy and refreshing, bringing all the festive feels to your cup. Whether you’re cuddled up on the couch or hosting a holiday party, this drink will steal the show. Whipped cream and a sprinkle of cinnamon take it to the next level. Trust me, you’re about to sip your way to holiday bliss.

Serve this festive drink warm for an extra cozy vibe or chilled for a refreshing twist. Top it with a generous dollop of whipped cream and a dash of cinnamon for that picture-perfect look. Pair it with a plate of Christmas cookies or a slice of fruitcake to complete the holiday mood. Pro tip: Add a splash of your favorite spirit if you want to elevate it for the grown-ups at your table.

Store the drink in an airtight container in the fridge for up to one day. Stir it well before reheating or serving cold. Keep the whipped cream and cinnamon topping separate and add them fresh just 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

German Eggnog

Author: Kimberly
Total Time: 10 min
Yield: 2 1x

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Description

Recommended Equipment

small saucepan
whisk
electric hand mixer
tall container
piping bag

Ingredients

Units

EGGNOG

250 milliliter full-fat cow milk
150 milliliter advocaat
100 milliliter orange juice
14 grams vanilla sugar
15 grams vanilla pudding instant powder
pinch of salt

WHIPPED CREAM

200 milliliter heavy cream
pinch of cinnamon

Instructions

In a small saucepan, whisk together milk, orange juice, eggnog, vanilla sugar, and vanilla pudding powder. Heat over medium heat until the mixture starts to thicken. Remove from heat and keep warm with a lid. Season with a pinch of salt.
Whip the cream until stiff using an electric mixer and transfer it into a piping bag.
Pour the eggnog mixture into a cup, top with whipped cream, and sprinkle with a bit of cinnamon for a finishing touch. Enjoy!
The vanilla pudding powder can be replaced with milk powder and cornstarch for an even creamier taste.

Cook Time: 10 min

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Cranberry Orange Glazed Pork Roast

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

Cranberry Orange Glazed Pork Roast

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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.

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

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

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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Potato Salad with Eggs Bacon Pickles & Caramalized Onions

Kimberly — Sun, 03 Nov 2024 16:02:41 +0000

Potato Salad with Eggs Bacon Pickles & Caramalized Onions

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November 24, 2024 by Kimberly

Dive into a delicious story with our creamy potato salad! Imagine boiled eggs, smoky bacon, tangy pickles, and sweet caramelized onions coming together for a magical taste in every bite.

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

TOTAL TIME

1 hr + 20 min

SERVES

8 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Step into a world of flavor with this Potato Salad featuring the perfect quartet of ingredients – eggs, bacon, pickles, and caramelized onions. This delightful twist on a classic dish promises a harmonious blend of creamy textures and mouthwatering tastes.

Present this Potato Salad on a festive platter, allowing the vibrant colors and aromas to captivate your guests. Garnish with fresh chives for a burst of color. Ideal as a side dish for barbecues or picnics, this salad also shines as a standalone star at family gatherings. Serve chilled and watch as each forkful becomes a symphony of flavors.

To maintain the salad’s freshness, store any leftovers in an airtight container in the refrigerator for up to three days. Gently toss before serving to restore its creamy consistency. While this salad is best enjoyed fresh, you can prepare it a day ahead and refrigerate, adding the bacon just before serving to retain its crispiness.

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 Salad with Eggs Bacon Pickles & Caramalized Onions

Author: Kimberly
Total Time: 80 min
Yield: 8 portions 1x

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Description

RECOMMENDED EQUIPMENT

sharp knife
chopping board
peeler
large pot
small pot
large pan
large salad bowl
medium bowl

Ingredients

Units

SALAD COMPONENTS

1 kilogramm potatoes
250 grams bacon
200 grams onion
1 tbsp butter
150 grams pickles
8 eggs

DRESSING

200 grams mayonnaise
4-6 tbsp white wine vinegar
3 tbsp chives
4 tsp Dijon mustard
salt & pepper to taste

Instructions

PREPARATIONS

Peel the potatoes and cut into medium-sized pieces.
Peel the onions and cut into small pieces.
Cut the pickles into small pieces.
Cut the chives into small rolls.

INSTRUCTIONS

Cook the potatoes in a large pot filled with salted water until done.
Meanwhile, fill a small pot with water and bring to the boil. As soon as the water boils, add the eggs and cook for 8 minutes until firm. Drain the potatoes and eggs and set both aside to cool. It’s best to let the eggs cool in an ice bath to prevent them from cooking further.
Caramelize the onions in 1 tbsp butter and a bit of salt in a pan for about 30 minutes. Remove the onions from the pan and fry the bacon until crispy. There may be a residue – the best way to deglaze this is with a dash of white wine or stock to release the wonderful aromas from the bottom of the pan.
Now peel the eggs and separate the yolks from the whites. Cut the egg whites into small pieces and set aside. Place the egg yolks in a medium-sized bowl. Add the fried bacon, caramelized onions, chives, pickles, dijon mustard, mayonnaise and white wine vinegar to the bowl. Stir everything together and season to taste with salt and pepper. Fold in the chopped egg white pieces. The mixture should taste very over-seasoned, as the potatoes will take away a lot of the flavor when they are mixed in later.
When the potatoes are cooled cut them in coarse pieces, add them to the salad cream and mix everything well. Season to taste and serve.

Prep Time: 20 min
Passive Time: 40 min
Cook Time: 20 min

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Blueberry Lemon Curd Dutch Baby

Kimberly — Tue, 16 Jul 2024 11:01:46 +0000

Blueberry Lemon Curd Dutch Baby

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July 16, 2024 by Kimberly

Indulge in a delightful Blueberry Lemon Curd Dutch Baby, bursting with fresh flavors and a fluffy, pancake-like texture. Perfect for a cozy brunch or special breakfast treat!

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

TOTAL TIME

45 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Have you ever tried a Dutch Baby? It’s like a giant, fluffy pancake that’s perfect for impressing guests or treating yourself to something special. This Blueberry Lemon Curd Dutch Baby is a game-changer, blending tart lemon curd with sweet blueberries for an irresistible flavor combo. Plus, it’s super easy to make, so you can whip it up anytime you want a delicious, crowd-pleasing breakfast.

Simply dust it with powdered sugar, drizzle a bit more lemon curd on top, and scatter fresh blueberries for a beautiful presentation. Pair it with a cup of coffee or a mimosa for the ultimate brunch experience. This dish is also versatile – add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert version. Whether it’s a lazy weekend or a special occasion, this Dutch Baby is sure to impress. And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.

Simply let it cool completely, then cover it with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 2 days, and reheat it in the oven to retain its fluffiness.

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

Blueberry Lemon Curd Dutch Baby

Author: Kimberly
Total Time: 45 min
Yield: 4 1x

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Description

GOOD TO HAVE ON HAND

grater
food processor
medium metal bowl
electric mixer
small pot
whisk
sealable container (e.g., jam jar)
cast iron skillet
medium bowl
sharp knife
cutting board
small sieve

Ingredients

Units

LEMON CURD

2 lemons (we use the zest, the juice and the remaining lemon as garnish)
150 grams white sugar
2 eggs
70 grams butter, room temperature
pinch of salt

DUTCH BABY BATTER

2 eggs
65 grams all-purpose flour
120 milliliters whole-fat milk
1 tbsp white sugar
1/2 tsp vanilla extract
1/8 tsp salt
1 tbsp butter, for greasing the pan

TOPPINGS

blueberries
mint leaves
powdered sugar
lemon slices

Instructions

First, make the lemon curd: Grate the zest of the two lemons and add them to a food processor with 150g / 3/4 cup of sugar. Mix for 1-1.5 minutes until the zest is finely chopped and blended with the sugar.
Transfer the sugar to a metal bowl and mix in the butter with an electric mixer. Next, add one egg at a time, mixing in between. Juice 3 of the 4 lemon halves and add the juice to the butter-sugar-egg mixture along with a pinch of salt. Mix well.
Fill a small pot halfway with water and bring to a simmer over medium heat. Place the metal bowl on top of the pot and whisk the mixture constantly until it thickens, about 10-15 minutes. The right consistency is reached when the mixture is around 80-85°C (175-185°F) or when it started to thicken.
Remove the bowl from the pot and pour the lemon curd into a clean, sealable container (I used an old jam jar) and set aside. The lemon curd will make exactly 300g / 10.5 oz. It will become more firm the longer it sits.
Now prepare the Dutch Baby. Preheat the oven to 210°C (410°F) and place a cast iron skillet inside to heat up.
In a medium bowl, whisk the eggs with salt and vanilla extract. Add the flour and mix until creamy. Gradually add the milk, whisking until you have a smooth batter.
Once the oven is preheated, use an oven mitt to remove the skillet and add 1 tbsp of butter. Coat the skillet with the melted butter and pour in the batter. Return the skillet to the oven and bake on the middle rack for 11-12 minutes.
Meanwhile, wash and dry the blueberries and mint leaves. Slice the remaining lemon quarter. Have powdered sugar and a small sieve ready.
Remove the skillet from the oven, spread the lemon curd over the Dutch Baby, and garnish with powdered sugar, blueberries, lemon slices, and mint leaves.
And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.

Passive Time: 15 min
Cook Time: 30 min

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Apple Sauce

Kimberly — Wed, 15 May 2024 07:44:12 +0000

Apple Sauce

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May 15, 2024 by Kimberly

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

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

TOTAL TIME

30 min

SERVES

10 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

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

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

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

Hi, I'm Kimberly.

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

Apple Sauce

Author: Kimberly
Total Time: 30 min
Yield: 10 1x

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Description

GOOD TO HAVE ON HAND

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

Ingredients

Units

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

Instructions

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

Notes

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

Passive Time: 20 min
Cook Time: 10 min

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German Bacon Pancake

Kimberly — Mon, 15 Apr 2024 06:11:56 +0000

German Bacon Pancake

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April 15, 2024 by Kimberly

Experience a German classic! A perfect blend of crispy bacon and fluffy pancake, it’s the dinner you’ve been dreaming of.

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

TOTAL TIME

30 min

SERVES

2 pancakes

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This savory twist on the classic pancake combines the crispiness of bacon with the soft, fluffy texture of pancakes to create a dinner that’s both satisfying and unique. It’s a traditional German dish that has stood the test of time, offering a perfect balance of flavors that will have everyone asking for seconds.

Serve these mouth-watering pancake fresh off the griddle, topped with some micro greens and chives. This dish is perfect for a lazy weeknight dinner or a brunch gathering with friends and family. Pair with a white wine or a side side salad to round out the meal and turn it into a feast fit for any appetite.

Store your Bacon Pancake in the refrigerator, tightly covered, for up to one day. Reheat in the oven or on the stovetop to bring back that fresh-from-the-griddle warmth and crispiness.

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

German Bacon Pancake

Author: Kimberly
Total Time: 30 min
Yield: 2 1x

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
medium-sized bowl
whisk
large frying pan
spatula

Ingredients

Units

BATTER

125 grams all-purpose flour
125 milliliters whole-fat milk
2 eggs
1/2 tsp salt

FRYING

70 grams bacon
2 tsp clarified butter

TOPPINGS

chives
cress
majoram
black pepper

Instructions

Cut the bacon strips in half or thirds – depending on your preference.
In a medium-sized bowl, whisk together milk and eggs. Now add the salt and flour and beat with the whisk until smooth. Let the batter sit for 10-15 minutes to thicken.
Place the bacon slices in a cold pan and cook over medium heat until they start to shrink and turn slightly brown. Then add a teaspoon of clarified butter and continue cooking the bacon for another 2-3 minutes—it should be dark pink but not too crispy.
Pour half of the batter over the bacon and let it cook for about 6-8 minutes. The batter should be fully cooked on one side, firm, and barely liquid before flipping.
Use a spatula to flip the pancake and cook for another minute on the other side, then transfer to a plate. Serve garnished with marjoram, freshly ground pepper, and microgreens.

Cook Time: 30 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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Sour Cream & Caramalized Onion Skillet Chicken

Kimberly — Tue, 27 Feb 2024 06:23:27 +0000

Sour Cream & Caramalized Onion Skillet Chicken

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February 27, 2024 by Kimberly

Dive into the creamy delight of Sour Cream & Caramelized Onion Skillet Chicken! Perfect for a cozy dinner, this dish combines rich flavors with tender chicken. Enjoy the taste of home!

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TOTAL TIME

70 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the comfort of Sour Cream & Caramelized Onion Skillet Chicken, your new favorite dinner solution! This one-pan wonder combines juicy chicken, rich sour cream, and sweet caramelized onions for a delightful meal. Perfect for busy weeknights or a comforting weekend treat, this easy-to-make dish brings gourmet flavors to your kitchen table without the fuss.

Serve this luscious Sour Cream & Caramelized Onion Skillet Chicken with fluffy mashed potatoes or steamed rice to soak up the creamy sauce. A side of green beans or a crisp salad adds freshness to your meal, creating a balanced and satisfying dinner. Don’t forget a slice of crusty bread for the ultimate comfort food experience, ideal for gathering family and friends around the table.

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan over low heat to preserve the creamy texture and rich flavors of your delicious skillet chicken.

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

Sour Cream & Caramalized Onion Skillet Chicken

Author: Kimberly
Total Time: 1 hr + 10 min
Yield: 4 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
small bowl
2 pans (one of them ovenproof)

Ingredients

Units

CHICKEN

400 grams chicken breasts
1 tsp clarified butter

SOUR CREAM & ONION SAUCE

1 tsp butter
3 big onions
4 garlic cloves
200 milliliters heavy cream
200 milliliters vegetable broth
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/2 tsp dried oregano
salt & pepper to taste

BEURRE MANIÉ

1 tsp butter
1 tsp all-purpose flour

Instructions

Peel, halve and cut the onions into thin semicircles.
Peel and finely chop or press the garlic.
Mix 1 teaspoon of butter and 1 teaspoon of flour in a small bowl until creamy. This is the beurre manié that you will use to bind the sauce later.
Preheat the oven to 200°C (400°F)
In a large pan, heat 1 tablespoon of butter and sauté the onions until they have gained a bit of color, for about 15 minutes. Then add the garlic. Stir everything well and sauté for 1-2 minutes.
Now add the vegetable broth and deglaze the pan. Let everything simmer for about 5 minutes on medium heat. Now add the heavy cream. Stir everything well. Add the beurre manié, stir well and bring to a boil until the sauce has thickened. Now add salt, pepper, thyme, oregano, and marjoram, stir to combine, let it come to a boil briefly, and set aside.
In an ovenproof skillet, heat 1 teaspoon of clarified butter and sear the chicken breasts on both sides. Do not fully cook the meat, as it will finish cooking in the oven and then become really tender.
Now spread the entire onion & cream sauce over and between the chicken in the skillet. Smooth out and bake in the oven uncovered for about 30 minutes until done.
Remove the skillet from the oven and enjoy the chicken and sour cream caramelized onions with rice, pasta, potatoes, mashed potatoes, or just simply bread.

Passive Time: 45 min
Cook Time: 25 min

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Classic Cucumber Salad

Kimberly — Sun, 28 Jan 2024 08:22:54 +0000

Classic Cucumber Salad

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January 28, 2024 by Kimberly

Relish in the fresh, crisp taste of Classic Cucumber Salad, an effortlessly light and healthy dish, perfect for any meal or as a refreshing snack!

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

TOTAL TIME

30 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Discover the timeless appeal of classic Cucumber Salad, a dish celebrated for its simplicity and freshness. This healthy salad, made with crisp cucumbers, is the epitome of a light side dish that complements any meal. Perfect for those seeking a nutritious vegetable salad that is both easy to prepare and delightfully satisfying.

Serving this classic Cucumber Salad is all about embracing its fresh and natural flavors. It’s an excellent addition to any table, be it for a casual lunch or a more formal dinner. This refreshing salad recipe pairs wonderfully with grilled meats, sandwiches, or as a standalone dish for a light meal. Its versatility also makes it a favorite in vegan salad ideas, appealing to various dietary preferences. For an enhanced experience, serve it chilled, allowing the flavors to meld together, creating a moreish, refreshing treat that’s sure to please any palate.

Keep it refrigerated in an airtight container to maintain its crispness and freshness. Ideally, it should be consumed within a day or two to enjoy its optimal taste and texture. This simple salad preparation ensures that you have a healthy, ready-to-eat option 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

Classic Cucumber Salad

Author: Kimberly
Total Time: 30 min
Yield: 4 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

Mandolin (or sharp knife)
sealable glass
salad bowl

Ingredients

SALAD

1 cucumber
1 small onion
chives

DRESSING

1 garlic clove
2 tbsp olive oil
2 tbsp white wine vinegar
1/2 tsp sugar
1 tsp salt
chives

Instructions

Wash the cucumber thoroughly.
Slice the cucumber into very thin slices. Finely chop the onion.
For the dressing, pour the vinegar, oil, salt, sugar and crushed garlic into a sealable jar and shake well. Flavour the dressing and season with salt and ground pepper to taste.
Mix the cucumber slices and onion pieces with the dressing in a bowl and leave to stand in the fridge for 20 minutes.

Passive Time: 20 min
Cook Time: 10 min

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