Roasted Eggplant with Tahini Yogurt Sauce

von Kimberly | Jan. 18, 2024 | AUTUMN, CREAMY, DINNER, LUNCH, MIDDLE EAST, NUTTY, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN, WINTER

Roasted Eggplant with Tahini Yogurt Sauce

JUMP TO RECIPE

JUMP TO VIDEO

January 18, 2024 by Kimberly

Indulge in Roasted Eggplant with Tahini Yogurt Sauce, a tantalizing, easy-to-prepare dish that promises a burst of exquisite flavors in every bite!



25 MINUTES



EASY



VEGETARIAN



ARABIC



372 PER PORTION



NUTTY / CREAMY



EVERYDAY



LUNCH / DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Embark on a culinary journey with this Roasted Eggplant with Tahini Yogurt Sauce, a dish that masterfully combines simplicity with exotic flavors. Perfect for those who adore vegetarian recipes, this easy-to-prepare entrée is a gourmet treat. Made with succulent roasted eggplant and draped in a homemade tahini yogurt sauce, it’s a delicious addition to any meal or a highlight on its own.

How to serve:
Serving this dish is a breeze and it’s incredibly versatile. Present it as a stunning centerpiece for a family-friendly vegetarian meal or as a side dish that complements a variety of mains. The creamy tahini yogurt sauce adds a savory richness, making it an instant hit. To elevate the experience, garnish with fresh herbs or a sprinkle of toasted sesame seeds. Pair with crusty bread or a light salad for a complete, flavorful eggplant dinner idea.

How to store:
Refrigerate any leftovers in an airtight container, ensuring it stays fresh and delicious. Enjoy it within the next 2 days. The flavors often deepen, making the reheated dish even more delicious.

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!

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

EGGPLANT

1 eggplant
4 tbsp olive oil
1/4 tsp salt
1/8 tsp ground pepper
1/8 tsp dried coriander powder
1/8 tsp cinnamon
1/8 tsp oregano
1/8 tsp garlic powder
1/8 tsp chili flakes
2 cardamom capsules

TAHINI YOGURT SAUCE

2 tbsp tahini
4 tbsp cold water
2 tbsp yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove
1/8 tsp salt

TOPPINGS

dates
chives
mint
lemon juice
olive oil

}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
small bowl
medium bowl
mortar

Preheat the oven to 230°C (450°F)
Wash the eggplant and cut into 1 cm (1/2 inch) thick slices.
Peel the garlic clove.
Cut the chives into fine rolls.
Roughly chop the mint.
Cut the dates into small pieces.
Crush the contents of the cardamom pods with a mortar.

}

ACTIVE: 10 min

PASSIVE: 10 min

COOKING

1. Mix spices together in a small bowl: 1/4 tsp salt and 1/8 tsp each of the ground pepper, coriander, cinnamon, oregano, garlic, chilli and the contents of two cardamom pods. Stir everything together and set aside.

2. Place the eggplant slices on a baking tray lined with baking paper, spread 4 tablespoons of olive oil and the spice mixture over them. Rub all the slices with your hands and spread the oil and spices evenly. Now place the tray in the oven and bake the eggplant for 20 minutes.

3. In the meantime, mix the tahini-yoghurt sauce in a medium-sized bowl. Mix 2 tbsp tahini with 4 tbsp water until smooth. Then add 2 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of garlic and 1/8 tsp salt and mix well.

4. Remove the eggplant slices from the oven and arrange them on a large plate. Pour over the tahini-yoghurt sauce and serve with freshly ground pepper, the date pieces, chives, mint and a few sprinkles of olive oil and lemon juice.

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

Spicy Red Cabbage Soup

von Kimberly | Jan. 15, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, CREAMY, GERMAN, OMNIVORE, SOUPS, VEGETABLES, WINTER

Spicy Red Cabbage Soup & Garlic Croûtons

JUMP TO RECIPE

JUMP TO VIDEO

January 15, 2024 by Kimberly

Dive into a bowl of Spicy Red Cabbage Soup, where bold spices meet the deep, rich hues of red cabbage, creating a colorful and flavorful feast for your senses!



50 MINUTES



EASY



OMNIVORE



GERMAN



388 PER PORTION



COMFORT FOOD /
CREAMY



EVERYDAY



SOUP



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Unleash a burst of color and flavor in your kitchen with Spicy Red Cabbage Soup, accompanied by crispy Garlic Croutons. This vibrant soup combines the hearty warmth of red cabbage with a tantalizing spice blend, creating a dish that’s not only visually stunning but also a delight to the taste buds. Ideal for those who love a bit of heat, it’s a perfect way to brighten up chilly days.

How to serve:
Serve this Spicy Red Cabbage Soup piping hot, allowing its vivid colors and aromatic spices to come alive. Top each bowl with homemade Garlic Croutons, adding a delightful crunch and garlicky contrast to the soup’s texture. Garnish with fresh herbs or a dollop of sour cream to balance the spiciness. This soup pairs wonderfully with a light salad or a slice of rustic bread, creating a satisfying and wholesome meal.

How to store:
To store, let the soup cool to room temperature before transferring it into airtight containers. It can be refrigerated for up to 2 days, making it a great make-ahead dish.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

SOUP

800g red cabbage (1.7 lbs.)
2 red onions
2 potatoes
1 apple
3 tbsp balsamic vinegar
900ml chicken broth
1 bay leaf
2 tbsp creme fraiche (or sour cream)
2 garlic cloves
a small piece of ginger
1/8 tsp of chili flakes
2 tbsp lemon juice
1 tbsp butter
1 tbsp worcestershire sauce
1/8 tsp cinnamon
salt & pepper to taste

Croûtons

100g baguette (3.5 oz.)
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp salt

TOPPINGS

1 tbsp creme fraiche
1 tbsp chili or olive oil
parsley
freshly cracked pepper

}

ACTIVE: 15 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pot
hand blender (or blender)

Peel and roughly chop onions, potatoes and the apple into large pieces.
Peel the ginger and cut into small pieces.
Cut or slice the red cabbage into fine strips.
Remove the skin from the garlic and cut in half.

}

ACTIVE: 20 min

PASSIVE: 15 min

COOKING

1. Heat the butter in the pan and fry the onions until translucent. Now add the garlic and ginger to the onions in the pot and fry until fragrant.

2. Now add the potato and apple pieces and the red cabbage. Stir everything and sauté for about 5 minutes. Now deglaze with the balsamic vinegar, stir briefly and then pour in the chicken broth. Bring to boil and then simmer on low heat with the lid closed for 20-30 minutes until the red cabbage has softened.

3. In the meantime, prepare the croutons. To do this, cut the baguette into cubes and place on a baking tray lined with baking paper. Sprinkle with olive oil, salt and garlic powder and mix well so that the bread cubes are covered on all sides. Roast at 180°C (350° F) for approx. 5-8 minutes until golden brown. The time may vary depending on your oven. Remove the croutons from the oven and leave to cool.

4. Once the red cabbage is soft, remove the pot from the heat and puree with a hand blender to the desired consistency.

5. Now add 50g creme fraiche, lemon juice, Worcestershire sauce, cinnamon, pepper and chilli to taste.

6. Pour the soup into deep plates and top with creme fraiche, chilli oil, parsley and croutons.

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

Pumpkin Coconut Soup

von Kimberly | Jan. 8, 2024 | 30 TO 60 MINUTES, AUTUMN, COMFORT FOOD, CREAMY, SOUPS, VEGAN, WINTER

Pumpkin Coconut Soup

JUMP TO RECIPE

JUMP TO VIDEO

January 8, 2024 by Kimberly

Pumpkin coconut soup is a delightful and nourishing treat! Its rich, creamy texture and the perfect blend of sweet pumpkin and exotic coconut milk is absolutely irresistible.



55 MINUTES



EASY



VEGAN



INT.



454 PER PORTION



CREAMY/
COMFORT FOOD



EVERYDAY



SOUP



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the world of flavors with my Pumpkin Coconut Soup! This dish is a perfect blend of the sweetness of pumpkin and the creamy richness of coconut milk, creating a comfort food that is both nutritious and delicious. Ideal for chilly days or when you’re in the mood for something soothing, this soup promises to warm your heart.

How to serve:
Serve this Pumpkin Coconut Soup hot, garnished with a sprinkle of fresh herbs like cilantro or parsley for an added burst of flavor. A swirl of cream or a few pumpkin seeds on top can add a delightful texture and look. Pair it with crusty bread or a light salad for a complete meal. Its vibrant color and enticing aroma make it a great starter for dinners or a stand-alone dish for a cozy night in.

How to store:
To store the leftover soup, let it cool to room temperature and then transfer it into an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze the soup in suitable portions. When ready to enjoy again, simply thaw and reheat, adjusting the consistency with a little water or broth if necessary. This soup retains its flavor well, making it a great make-ahead dish for busy 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 4 PORTIONS

SOUP BASE

1 hokkaido pumpkin (approx. 1 kg/800g net)
2 carrots
2 potatoes
a small thumb-sized piece of ginger
1 onion
2 garlic cloves
1 tbsp clarified butter
400ml coconut milk (1 2/3 cups)
700ml vegetable broth (3 cups)

SPICES

1/2 tsp salt
1/2 tsp pepper
1/2 grated nutmeg
5 tbsp soy sauce
juice of half a lemon

TOPPINGS

parsley
a splash of coconutmilk
a splash of soy sauce
freshly cracked black pepper
pumpkinseeds

}

ACTIVE: 15 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pot
hand blender (or blender)

Remove the seeds from the pumpkin and cut it into large pieces. If you use a Hokkaido pumpkin, you don’t need to peel it.
Peel and roughly chop the carrots, potatoes, onions, ginger and garlic.
Cut the lemon in half.

}

ACTIVE: 10 min

PASSIVE: 30 min

COOKING

1. Heat the clarified butter in a large pot and sauté the onions until translucent. Then add the pumpkin, carrot, potatoes, ginger and garlic. Sauté everything for about 5 minutes until the vegetables have taken on a little color and smell aromatic.

2. Pour in the vegetable broth and cook for about 30 minutes until soft. Then finely puree the mixture as desired.

3. Then stir in the coconut milk and season to taste with salt, pepper, soy sauce, lemon juice and nutmeg. Garnish with parsley, coconut milk, soy sauce and pumpkin seeds.

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

Banana Bliss Smoothie with Poppy Seeds Marzipan & Almond Butter

von Kimberly | Jan. 4, 2024 | AUTUMN, BEVERAGES, CREAMY, UP TO 30 MINUTES, VEGAN, WINTER

Banana Bliss Smoothie with Poppy Seeds Marzipan & Almond Butter

JUMP TO RECIPE

JUMP TO VIDEO

January 4, 2024 by Kimberly

Savor this delightful smoothie, blending sweet bananas and almond butter with a hint of marzipan. It’s a creamy, refreshing treat that’s both nutritious and delicious!



5 MINUTES



EASY



VEGAN



INT.



322 PER DRINK



CREAMY



EVERYDAY



BEVERAGES



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the unique blend of flavors with our special smoothie, perfect for any time of the day. This recipe combines the creaminess of bananas and almond butter with subtle, sweet hints, creating a truly delightful beverage. Whether you need a morning pick-me-up or a refreshing afternoon treat, this smoothie offers a delicious way to energize and satisfy your taste buds.

How to serve:
Serve this smoothie chilled for the best experience. Pour it into a glass and garnish with a slice of lemon on the rim for an elegant touch. If you’re feeling creative, sprinkle a few extra poppy seeds on top for a beautiful presentation. It’s ideal for breakfast, a quick snack, or even as a light dessert.

How to store:
To keep this smoothie fresh, store it in an airtight glas jar for up to 2 days. Give it a good stir or a quick blend before serving, as the ingredients may separate over time.

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 DRINK 350ml (12 fl. oz.)

DRINK

1 banana
2 tsp almond butter (1.5 lbs.)
1 tsp lemon juice
1 tsp agave syrup
1 tbsp marzipan
1 tsp poppy seeds
1/8 tsp cinnamon
2ooml water (7 fl. oz.)

}

ACTIVE: 0 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

blender

none

}

ACTIVE: 5 min

PASSIVE: 0 min

COOKING

Peel the banana and put it into the blender in large chunks. Pluck the marzipan into small pieces and add to the blender. Then add the almond butter, lemon juice, agave syrup, poppy seeds, cinnamon and water. Puree everything on the highest setting for 1-2 minutes. Pour into a jar or bottle.

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

Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios

von Kimberly | Jan. 3, 2024 | AUTUMN, DINNER, LUNCH, MASHY, NUTS, PUMPKIN, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN, WINTER, YOGURT

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

JUMP TO RECIPE

JUMP TO VIDEO

January 3, 2024 by Kimberly

Indulge in this delectable Roasted Pumpkin, adorned with creamy Garlic Yogurt Sauce and crunchy Pistachios, offering a wholesome, flavorful, and aromatic delight with every savory, nutritious bite.



30 MINUTES



EASY



VEGETARIAN



INT.



375 PER PORTION



MASHY



EVERYDAY



LUNCH



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the delightful world of Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios. This dish is a perfect amalgamation of sweet, earthy pumpkin, enriched with a tangy and creamy garlic yogurt sauce, and finished with a sprinkle of crunchy pistachios. It’s an ideal recipe for those seeking a nutritious yet indulgent addition to their meal, blending the warmth of winter flavors with a touch of elegance.

How to serve:
Serve this exquisite dish as a stunning side or a main course. It pairs beautifully with grilled meats or can stand alone for a satisfying vegetarian option. The creamy garlic yogurt sauce complements the soft, caramelized pumpkin, while the pistachios add a delightful crunch. Garnish with fresh parsley for a pop of color and flavor. It’s best enjoyed warm, making it a comforting choice for chilly evenings or festive gatherings.

How to store:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. It’s recommended to store the pumpkin and garlic yogurt sauce separately to maintain the best texture and flavor when enjoying it later.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS AS SIDE DISH

PUMPKIN

750g pumpkin – I used Hokkaido (1.5 lbs.)
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cilantro powder
1/4 tsp smoked paprika powder

GARLIC YOGURT SAUCE

250g yogurt (2 cups)
1 garlic clove
1/8 tsp salt
1/8 tsp black pepper

TOPPINGS

pistachios
parsley
olive oil

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium bowl
small bowl

Preheat the oven to 230°C (450°F)
Remove the seeds from the pumpkin and cut into bite-sized pieces. You do not need to peel the Hokkaido.
Remove the skin from the garlic.

}

ACTIVE: 15 min

PASSIVE: 5 min

COOKING

1. Place the pumpkin pieces in a medium-sized bowl. Now pour the olive oil and 1/4 tsp each of salt, pepper, dried coriander, smoked paprika, garlic and onion over the pumpkin pieces and mix so that the pieces are evenly coated with everything. Place the pumpkin pieces on a baking tray lined with baking paper.

2. Place the baking tray in the preheated oven and roast for 20 minutes.

3. While the pumpkin is in the oven, mix the yoghurt, fresh garlic, salt and pepper together in a small bowl and season to taste.

4. Remove the shells from the pistachios and chop them into small pieces. Pluck the parsley from the stalks and chop finely too.

5. Now remove the tray from the oven. Pour the yoghurt sauce over the pumpkin and then top with olive oil, parsley and pistachios.

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

Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise

von Kimberly | Dez. 29, 2023 | 30 TO 60 MINUTES, AUTUMN, CHICKEN, COMFORT FOOD, DINNER, GERMAN, OMNIVORE, ONION, WINTER

Chicken Schnitzel with Caramalized Onions & Sauce Hollandaise

JUMP TO RECIPE

JUMP TO VIDEO

November 24, 2023 by Kimberly

Delicious Chicken Schnitzel topped with caramelized onions and drizzled with creamy Hollandaise sauce. A mouthwatering combination of flavors for a satisfying and comforting meal.



55 MINUTES



INTERMEDIATE



OMNIVORE



GERMAN



631 PER PORTION



COMFORT FOOD



EVERYDAY



DINNER



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Treat yourself to some real comfort food with my chicken schnitzel topped with sweet caramelized onions and drizzled with a delicious hollandaise sauce. This recipe promises a symphony of flavors that will enhance your dining experience.

How to serve:
Serve this delectable Chicken Schnitzel on its own or alongside your favorite sides, such as my potato salad with eggs, bacon and pickles or a crisp cucumber salad. The crispy texture of the schnitzel, the sweetness of caramelized onions, and the richness of the Hollandaise sauce create a harmonious combination.

How to store:
For optimal freshness, store any leftover Chicken Schnitzel in an airtight container in the refrigerator for up to two days. To reheat, use an oven or toaster oven to maintain its crispy texture. Avoid microwaving to preserve the schnitzel’s delightful crunch.

Hi, I'm Kimberly.

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

„Let’s make a piece of happiness“

INGREDIENTS

For 4 PORTIONS

CHICKEN SCHNITZEL

160g bread crumbs (1 cup)
120g all-purpose flour (1 cup)
2 eggs
600g chicken breasts (1.5 lbs.)
1 tbsp clarified butter
1/4 tsp salt
1/4 tsp pepper

CARAMELIZED ONIONS

600g onions (1.5 lbs.)
1/2 tsp salt
1 tsp clarified butter

TOPPINGS

1 lemon
parsley

}

ACTIVE: 15 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
two large pans
small pot

Peel the onions and cut into thin stripes.
Prepare three shallow plates of the same size. Pour flour into the first plate, break 2 eggs into the second plate and whisk with a fork. Season the egg with salt and pepper. Pour breadcrumbs into the third plate.

}

ACTIVE: 40 min

PASSIVE: 0 min

COOKING

1. Melt 1 teaspoon of clarified butter in a large frying pan. Add the onions and sprinkle with 1/2 teaspoon of salt. Now caramelize slowly over a medium heat until they are almost dark brown. This can take a good 30-40 minutes.

2. Meanwhile, bread the chicken breast. To do this, cut the meat in a butterfly cut. Place the chicken breast fillets between two layers of cling film and pound with a little force and a meat mallet to a thickness of about 5-8 mm.

3. Now dredge each piece of meat in the flour first and press down well on all sides. Next, pull through the egg so that the piece of meat is well coated on all sides and finally pull through the breadcrumbs and press down well.

4. Heat 1 tbsp clarified butter in a large frying pan over a medium heat and allow to melt. Now fry the breaded chicken breast fillets in the fat until golden brown. Fry for about 4 minutes on each side, depending on how thick the meat is.

5. While the meat is cooking, slowly heat the hollandaise sauce in a small pan over a low heat.

6. Arrange the meat on plates, pour over the hollandaise sauce and top with the caramelized onions and freshly chopped parsley.

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

« Ältere Einträge

Nächste Einträge »