Ham & Cheese Croissant

von Kimberly | Juni 22, 2024 | ALL YEAR, BREAKFAST, BRUNCH, CHEESE, COMFORT FOOD, CRUNCHY, EASY, EVERYDAY, FRENCH, OMNIVORE, PORK, SNACKS, UP TO 30 MINUTES

Ham & Cheese Croissant

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November 27, 2023 by Kimberly

Imagine a buttery croissant hugging tasty ham and melted Gruyère cheese. It’s like a delicious duet of flavors that makes each bite a delight. Happy eating!



15 MINUTES



EASY



OMNIVORE



FRENCH



453 PER PORTION



CRUNCHY / COMFORT FOOD



EVERYDAY



BREAKFAST



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Enjoy a ham and Gruyère croissant featuring a special brown sugar butter glaze. Imagine a buttery treat with sweet brown sugar, poppy seeds, onion, and zesty Dijon mustard. Each bite delivers flaky pastry, tasty ham, creamy Gruyère, and a burst of unique flavors. It’s a simple, delicious snack that promises savory goodness.

How to serve
Whether enjoyed warm or cold, it’s an ideal take-away breakfast or a special morning treat. Paired with a side salad, it transforms into a quick and delightful lunch option, making for a deliciously convenient meal that’s perfect for both planned and spontaneous gatherings.

How to store
For optimal freshness, store the croissant in an airtight container or tightly wrapped in plastic. Refrigerate for short-term use, or freeze for extended freshness. Whether reheated in the oven or enjoyed cold, these croissants maintain their deliciousness.

Hi, I'm Kimberly.

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

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„Let’s make a piece of happiness“

Tomato Tarte Tatin

von Kimberly | Juni 15, 2024 | 30 TO 60 MINUTES, BASIL, DATE NIGHT, DINNER PARTY, DOUGH, FRENCH, INTERMEDIATE, SUMMER, TOMATO, UMAMI, VEGETARIAN

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.



45 MINUTES



INTERMEDIATE



VEGETARIAN



FRENCH



586 PER PORTION



UMAMI



EVERDAY
DINNER PARTY



DINNER



SUMMER

INTRODUCTION

ABOUT THE RECIPE

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.

How to serve
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.

How to store
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.

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„Let’s make a piece of happiness“

Tomato Tarte Tatin

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

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Description

RECOMMENDED EQUIPMENT

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

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

Vanilla Sauce

von Kimberly | Mai 29, 2024 | ALL YEAR, CLASSICS, CREAMY, DESSERT & SWEETS, FRENCH, INTERMEDIATE, MARINADES & SAUCES, MICHELIN, SWEET, UP TO 30 MINUTES, VEGETARIAN

Vanilla Sauce

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May 29, 2024 by Kimberly

Discover the ultimate vanilla sauce that’s creamy, rich, and perfect for all your desserts. It adds a deliciously sweet touch to every bite!



20 MINUTES



INTERMEDIATE



VEGETARIAN



FRENCH



236 PER PORTION



CREAMY
SWEET



CLASSICS



DESSERT



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Vanilla sauce is a classic dessert topping that transforms any dish into a gourmet treat. This creamy and rich sauce is perfect for drizzling over cakes, pies, and fresh fruit. Easy to make and absolutely delicious, it’s a must-have recipe in your dessert repertoire.

How to serve
Serve this delightful vanilla sauce warm over a slice of apple pie, or drizzle it over a bowl of fresh berries for a simple yet elegant dessert. It’s also fantastic on bread pudding, pancakes, or even ice cream. The possibilities are endless, making it a versatile addition to your kitchen.

How to store
To store your vanilla sauce, let it cool completely before transferring it to an airtight container. Keep it refrigerated and it will stay fresh for up to 2 days. When ready to use, gently reheat it on the stove or in the microwave, stirring occasionally to maintain its smooth texture or serve it chilled straight from the fridge.

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„Let’s make a piece of happiness“

Vanilla Sauce

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

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Description

RECOMMENDED EQUIPMENT

2 small pots
medium glass or aluminum bowl
whisk
spatula
sharp knife
cutting board

Instructions

Pour the cream and milk into a pot. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean to the pot with the cream and milk. Bring to a simmer over medium heat, then set aside.
Meanwhile, fill another pot halfway with water and bring it to a simmer.
Separate the eggs and place the yolks in a medium glass or aluminum bowl. Add the brown sugar and salt, then whisk until smooth. The egg whites aren’t needed for this recipe, but you can use them to make delicious meringue.
Remove the pot with the water from the heat and place the bowl with the egg-sugar mixture on top. The bottom of the bowl should not touch the water. Gradually add the hot cream to the egg-sugar mixture, whisking constantly. If you’re doing this alone, add a few tablespoons at a time and whisk quickly, repeating until about 3/4 of the cream is incorporated. This slow addition prevents the egg yolks from curdling by gently warming them. When most of the cream is added, pour in the rest and whisk.
Place the pot with the bowl back on the stove over medium-high heat and switch from the whisk to a spatula. The spatula incorporates less air, preventing the sauce from becoming foamy. Stir the mixture with the spatula until it thickens, about 10 minutes, or until it reaches 75°-79°C (167°-174°F).
To check if the sauce is ready, you can use a simple trick known as „coating the back of a spoon“ or as we say in Germany „pull off to the rose“. Dip a wooden spoon into the sauce and blow on the back of the spoon. If you see a pattern that resembles rose petals, the sauce is ready. A nice visual, right? So when you see this, remove the sauce from the heat. You can serve it now warm or let it cool. Enjoy this piece of happiness 🙂

Notes

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

Cook Time: 20 min

White Chocolate Mousse

von Kimberly | Mai 8, 2024 | ALL YEAR, CHOCOLATE, CREAMY, DATE NIGHT, DESSERT & SWEETS, DINNER PARTY, FRENCH, INTERMEDIATE, OVER 120 MINUTES, SWEET, VALENTINE'S DAY, VEGETARIAN

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.

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2 HOURS
20 MINUTES



INTERMEDIATE



VEGETARIAN



FRENCH



415 PER PORTION



SWEET
CREAMY



DINNER PARTY



DESSERT



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

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.

How to serve
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.

How to store
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.

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

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Description

RECOMMENDED EQUIPMENT

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

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

Infused Béchamel Sauce

von Kimberly | März 14, 2024 | 60 TO 120 MINUTES, ALL YEAR, CLASSICS, COMFORT FOOD, CREAMY, FRENCH, INTERMEDIATE, MARINADES & SAUCES, MILK & CREAM, VEGETARIAN

Infused Béchamel Sauce

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March 13, 2024 by Kimberly

Discover the magic of infused béchamel sauce! This recipe blends rich, creamy milk with fragrant herbs to elevate your favorite dishes. A symphony of flavor awaits!

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95 MINUTES



INTERMEDIATE



VEGETARIAN



FRENCH



213 PER PORTION



COMFORT FOOD / CREAMY



CLASSIC



SAUCE



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the heartwarming world of homemade sauces with my infused béchamel sauce! This isn’t just any sauce – it’s a creamy, dreamy blend that transforms ordinary meals into gourmet experiences. By infusing milk with a bouquet of herbs, the classic béchamel is taken to new heights. Perfect for those looking to add a touch of elegance to their culinary creations.

How to serve:
Serve this infused béchamel sauce over pasta or your favorite vegetables. It pairs beautifully with lasagna, turning a simple dish into a lavish feast. Drizzle it over roasted potatoes or steamed broccoli to add a creamy, herby twist. Whether it’s a family dinner or a special occasion, this sauce brings sophistication and depth to any meal.

How to store:
Keep your infused béchamel sauce fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 3 days.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 6-8 PORTIONS

INFUSED MILK

700ml full-fat cow milk (3 cups)
1 white onion
3-4 parsley stems
1 bay leaf
1 tsp black pepper corns

BÉCHAMEL SAUCE

70g butter (2.5 oz)
70g all-purpose flour (2.5 oz)
1 garlic clove
1/2 tsp salt
3/8 tsp white pepper
1/2 nutmeg

}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small pot
medium-sized pot
wooden spoon
whisk
grater
strainer
pouring jug

Peel the onion and cut it in half.
Peel the garlic clove and cut it into quarters.

}

ACTIVE: 35 min

PASSIVE: 60 min

COOKING

1. In a small pot, bring the milk to a simmer with the onion halves, parsley, bay leaf, and peppercorns over medium heat. Lower the temperature and let it simmer gently for 10 minutes.

2. After 10 minutes, remove the pot from the heat and let it sit, covered, for about 60-90 minutes to infuse.

3. Place a strainer over a measuring cup and pour the milk through it. Discard the solids. Set the strained milk aside.

4. In a medium-sized pot, melt the butter over medium heat. Add the quartered garlic clove and let it sizzle in the butter briefly, then remove it.

5. Add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The mixture should resemble a paste. Take the pot off the heat and whisk in the first 100ml (1/2 cup) of milk until smoothly combined. Return the pot to the stove and bring to a brief boil while stirring constantly – this will happen quickly. Remove from the heat again and add the next 100ml (1/2 cup) of milk. Stir well, return to the heat, and let it come to a boil again. Continue this process with the remaining milk, adding 100ml (1/2 cup) at a time: remove from heat, add milk, stir, return to heat, bring to boil, and repeat.

6. After about 25 minutes, the sauce should be similar in consistency to melted cheese and you shouldn’t taste the flour anymore. Now, take the sauce off the heat and season it. Grate in some fresh nutmeg and add 3/8 tsp of salt and 1/4 tsp of pepper.

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

Oeuf Cocotte with Cream & Herbs (Baked Eggs)

von Kimberly | März 2, 2024 | ALL YEAR, BREAKFAST, BRUNCH, CREAMY, EASY, EGGS, EVERYDAY, FRENCH, UP TO 30 MINUTES, VEGETARIAN

Oeuf Cocotte with Cream & Herbs (Baked Eggs)

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March 2, 2024 by Kimberly

Indulge in the heartwarming delight of Oeuf Cocotte! A simple, nutritious, and delicious start to your day. Embrace the taste of French elegance in every bite.



20 MINUTES



EASY



VEGETARIAN



FRENCH



365 PER PORTION



CREAMY



EVERYDAY



BREAKFAST / BRUNCH



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the joy of French cooking with my simple Oeuf Cocotte recipe! Perfect for a delightful breakfast or a cozy brunch, this dish is not only easy to make but also bursting with flavors. Dive into the elegance of French cuisine and impress your family with this gourmet yet straightforward recipe. Ideal for anyone looking to elevate their morning routine!

How to serve:
Serve your Oeuf Cocotte straight from the oven, nestled in their little pots for a touch of French elegance. Accompany them with slices of crusty bread or a fresh salad for a balanced meal. Perfect for a lazy weekend brunch or a special breakfast, these baked eggs will become your go-to. Garnish with fresh herbs or a sprinkle of cheese for that extra flair!

How to store:
I do not recommend to store the cooked dish. It’s better to enjoy your delicious breakfast creation even on busy mornings straight out of the oven!

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 PORTION

BAKED EGGS

2 eggs
1 tbsp cream
1.5 tsp herb cream cheese

TOPPINGS

30g baguette
chives
salt & pepper

}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small ovenproof dish

none

}

ACTIVE: 5 min

PASSIVE: 15 min

COOKING

1. Crack two eggs into a small ovenproof dish. Spread a tablespoon of cream on top, as well as 1.5 teaspoons of herb cream cheese. Place the dish in the oven at 180°C (350°F) for about 18 minutes.

2. Meanwhile, cut the chives into rolls and the baguette into slices.

3. When the eggs are ready, take them out of the oven and top with salt, pepper and chives. Chive oil also goes very well. Enjoy with fresh baguette for dipping.

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

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ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

Recommended Equipment

Ingredients

Instructions

ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Notes

ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Notes

ABOUT THE RECIPE

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Notes

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

INFUSED MILK

BÉCHAMEL SAUCE

PREPARATIONS

Recommended Equipment

COOKING

ABOUT THE RECIPE

Hi, I'm Kimberly.

INGREDIENTS

BAKED EGGS

TOPPINGS

PREPARATIONS

Recommended Equipment

COOKING