Pink Deviled Eggs

Pink Deviled Eggs

von | Apr. 17, 2025 | APPETIZER, CREAMY, EASTER, EASY, EGGS, INTERNATIONAL, OVER 120 MINUTES, SPRING, SUMMER

Pink Deviled Eggs

Pink Deviled Eggs

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April 17, 2025 by Kimberly

Tangy, creamy, a little crunchy. This snack turns heads and taste buds. Bold color, punchy flavor, and that one friend who says “Wait, what’s in these?” every single time.

2 HOURS
20 MINUTES

EASY

OMNIVORE

 

INT.

 

12 PORTIONS

CREAMY

EASTER

APPETIZER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

They might look fancy, but these little guys are secretly the easiest crowd-pleaser ever. You know those recipes that make people pause mid-bite and go, “Wait—what is this?” Yeah, it’s one of those. The vibrant color comes from a quick beet juice bath (don’t worry, they’re not beety, just beautiful), and the filling is creamy, tangy, and somehow nostalgic and elevated at the same time. Perfect for Easter brunches or as appetizers for dinner parties.

How to serve
These pop right off the plate, so serve them cold on a pretty platter with a sprinkle of herbs and a little crispy bacon on top. A dusting of everything bagel seasoning makes them feel extra fun and just a little cheeky. Ideal for Easter brunch, a spring picnic, or as that one unexpected hit at your dinner party.

How to store
Store leftovers in an airtight container in the fridge for up to 2 days. The color stays vibrant, and the texture holds up surprisingly well.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

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

 

 

Pink Deviled Eggs
Pink Deviled Eggs
Pink Deviled Eggs
„Let’s make a piece of happiness“
Print
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Pink Deviled Eggs

Pink Deviled Eggs

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  • Author: Kimberly
  • Total Time: 2 hrs + 2 min
  • Yield: 12 1x
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Description

RECOMMENDED EQUIPMENT

  • small pot
  • two small bowls
  • immersion blender (or regular one)
  • piping bag & star tip (optional)
  • sharp knife
  • cutting board

Ingredients

Units Scale
  • 6 eggs
  • 400 milliliters beetroot juice

FILLING

  • (the yolks from the 6 eggs)
  • 4 tbsp mayonnaise
  • 1 tsp dijon mustard
  • 2 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • salt & pepper to taste

TOPPINGS

  • 2 bacon slices
  • fresh dill
  • fresh chives
  • everything but the bagel seasoning

Instructions

  1. Boil the eggs for 8 minutes. Then transfer them to a bowl of cold water and let them sit for about 5 minutes. After that, pour out the water and add the beet juice to the same bowl. While the eggs are still warm, peel them completely and let them soak in the beet juice for about 2 hours.
  2. Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
  3. After marinating, carefully slice the eggs in half lengthwise using a sharp knife. Be sure to wipe the knife after each egg to keep the next one looking clean and neat.
  4. Gently scoop out the yolks from the 6 eggs and place them in a separate bowl. Mix with mayo, lemon juice, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend everything until smooth using an immersion blender. You can either fill the egg halves using a piping bag with a star tip (looks extra cute) or just use two spoons. It works either way. Pipe or spoon the filling into each egg half until all the mix is used up.
  5. For the topping, I used crispy bacon, fresh chives, fresh dill, and a generous sprinkle of Everything Bagel Seasoning. But honestly? You can top them with whatever makes your heart happy.
  • Passive Time: 2 hrs
  • Cook Time: 20 min

Shichimi Togarashi (Japanese 7 Spice Blend)

Shichimi Togarashi (Japanese 7 Spice Blend)

von | Apr. 10, 2025 | ALL YEAR, EASY, EVERYDAY, JAPANESE, SPICE BLEND, SPICY, TOPPINGS, UP TO 30 MINUTES, VEGAN

Shichimi Togarashi (Japanese 7 Spice Blend)

Shichimi Togarashi (Japanese 7 Spice Blend)

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April 10, 2025 by Kimberly

A bold, citrusy-spicy sprinkle that lowkey makes everything taste like you actually know what you’re doing in the kitchen. Think chili flakes with a personality: fiery, zesty, and kinda addictive.

10 MINUTES

EASY

VEGAN

JAPANESE

3 TBSP

SPICY

EVERYDAY

SPICE BLEND

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This fiery little flavor bomb is that one ingredient you didn’t know your kitchen needed. It’s a spicy-salty-citrusy mix with toasted sesame, chili, and just a whisper of orange zest that makes your food taste like Tokyo street food meets lazy Sunday vibes. Whether you’re into leveling up your noodles, eggs, or avocado toast, this blend’s got your back. It’s that kind of spice mix you end up putting on everything.

How to serve
Sprinkle it on steaming hot ramen, avocado toast, or soft-boiled eggs to instantly feel like a chef. It’s basically the secret handshake of people who know flavor. A pinch on grilled salmon? Chef’s kiss. Mixed into your mayo or yogurt for a spicy dip? Game changer. Just don’t be surprised when your friends ask what your “secret ingredient” is. This little jar is the shortcut to making everything taste 10x more interesting.

How to store
Keep it in a small airtight jar in a cool, dry place. No fridge needed, just make sure it’s away from heat and light so the sesame stays toasty and the citrus keeps its zing. Best used within 2–3 months for max flavor.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

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

 

 

Turkish-Style Eggs on Lemon Yogurt with Chili Butter
Shichimi Togarashi (Japanese 7 Spice Blend)
„Let’s make a piece of happiness“
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Shichimi Togarashi (Japanese 7 Spice Blend)

Shichimi Togarashi (Japanese 7 Spice Blend)

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 3 tbsp 1x
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Description

RECOMMENDED EQUIPMENT

  • mortar & pestle
  • sealable jar

Ingredients

Scale
  • 1 tbsp chili flakes
  • 1 tsp orange zest
  • 1/2 tsp Szechuan pepper corns
  • 1/2 tsp white sesame
  • 1/2 tsp black sesame
  • 1/2 tsp nori
  • 1/4 tsp ginger powder

Instructions

  1. Toast the white and black sesame seeds in a dry pan over medium heat until golden and fragrant.
  2. Add the pepper and torn nori pieces to a mortar and grind them finely or use a spice grinder if you prefer.
  3. Combine everything in a sealable jar and give it a good shake to mix.
  • Cook Time: 10 min

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

von | Apr. 5, 2025 | ALL YEAR, BREAD, CREAMY, EASY, EGGS, EVERYDAY, LUNCH, TURKISH, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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April 5, 2025 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

15 MINUTES

EASY

VEGETARIAN

TURKISH

2 PORTIONS

CREAMY

EVERYDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

How to serve
Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

How to store
You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

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

 

 

Turkish-Style Eggs on Lemon Yogurt with Chili Butter
Turkish-Style Eggs on Lemon Yogurt with Chili Butter
„Let’s make a piece of happiness“
Print
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Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • small pan
  • toaster
  • small pot
  • sharp knife
  • cutting board

Ingredients

Units Scale

LEMON YOGURT

  • 300 grams yogurt
  • 2 garlic cloves
  • zest of 1 lemon
  • salt & pepper to taste

CHILI BUTTER

  • 40 grams butter
  • 1 tsp chili flakes (or store-bought crispy chili oil)

OTHER INGREDIENTS

  • 2 slices sourdough bread
  • 4 eggs
  • parsley
  • sumach, optional

Instructions

  • Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
  • While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
  • In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
  • Toast the bread and finely chop the herbs.
  • Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.
  • Cook Time: 15 min

Homemade Kimchi

Homemade Kimchi

von | Apr. 2, 2025 | ALL YEAR, EASY, KOREAN, NAPA CABBAGE, OILS & CONDIMENTS, OVER 120 MINUTES, SPICY, TANGY, UMAMI, VEGAN, WEEKNIGHT

Homemade Kimchi

Homemade Kimchi

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April 2, 2025 by Kimberly

Slightly chaotic, deeply flavorful, and kind of addictive. This spicy little side dish doesn’t ask for attention, it demands it. Make it once and suddenly you’re that person who ferments things.

45 MINUTES
+ 2 DAYS

EASY

VEGAN

KOREAN

1 JAR

UMAMI

WEEKNIGHT

CONDIMENTS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This is one of those recipes that feels a little chaotic while you’re making it. You’re chopping cabbage, blending weird things together, your kitchen smells slightly suspicious, and then magic. A few days later, you have the tangy, spicy, crunchy goodness that is homemade kimchi. It’s bold, a little wild, and honestly kind of addictive. If you’ve never made fermented food before, this is your sign. It’s easier than it looks and way more fun.

How to serve
Kimchi is one of the most iconic Korean staples for a reason. It’s a powerhouse of flavor and a probiotic dream that happens to be absolutely delicious with basically anything. My favorite way to eat this? Straight from the jar, if I’m being honest. But if we’re being civilized: layer it into rice bowls, stir into fried rice, top a savory pancake, or tuck it into sandwiches. Kimchi also loves melted cheese…trust me on this one. It’s the punchy, spicy friend that turns boring meals into actual moments. And once you start adding it to things, you won’t want to stop.

How to store
Store your kimchi in a clean, airtight container in the fridge once it’s done fermenting (after about 2–3 days). It’ll keep for weeks, actually, it gets more flavorful the longer it sits. Just make sure to use a clean fork every time, and you’re golden.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

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

 

 

Homemade Kimchi
Homemade Kimchi
„Let’s make a piece of happiness“
Print
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Homemade Kimchi

Homemade Kimchi

  • Author: Kimberly
  • Total Time: 2 days + 45 min
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Description

RECOMMENDED EQUIPMENT

  • two large mixing bowls
  • a sharp knife
  • cutting board
  • blender
  • small saucepan
  • airtight container for storage

Ingredients

Units Scale

VEGGIES

  • 1 napa cabbage
  • 2 carrots
  • 6 green onions
  • 4 liter cold water
  • 100 grams sea salt

CHILI PASTE

  • 2 yellow onions
  • 1 apple or nashi pear
  • 1 garlic bulb
  • 1 thumb-sized piece of ginger
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp mini shrimp
  • 4 tbsp water
  • 8 tbsp gochugaru (Korean chili flakes)

RICE FLOUR SLURRY

  • 3 tbsp rice flour
  • 200 milliliter water

Instructions

  1. Quarter the napa cabbage lengthwise, then chop it into bite-sized pieces. Place it in one of the large bowls and cover completely with cold water. Add a generous amount of sea salt and mix well with your hands or a spoon. To keep the cabbage submerged, weigh it down with a plate and something heavy. Let it soak for 30–45 minutes.
  2. While the cabbage is soaking, peel and julienne the carrots. Thinly slice the green part of the scallions. Set both aside, they’ll be folded into the paste later.
  3. Peel the apple, onion, garlic, and ginger. Toss everything into a blender with a splash of water. If you’re using mini shrimp, add those now. Pour in the fish sauce and soy sauce, then blend until smooth and pulpy.
  4. Transfer the paste to your second large bowl. Stir in the gochugaru (Korean chili flakes) until the mixture is a vibrant, rich red and has a spreadable texture.
  5. In a small saucepan, combine water and rice flour to make the slurry. Heat gently, stirring constantly, until it thickens into a sticky, glue-like consistency. Let it cool for a few minutes, then stir it into the chili paste mixture.
  6. Add the sliced carrots and scallions to the paste. Stir well until everything is evenly coated and combined.
  7. Drain the soaked cabbage, rinse it under cold water, and gently squeeze out the excess liquid. Add it to the bowl with the red paste and (with gloves, highly recommended!) mix everything thoroughly until all the cabbage is coated.
  8. Spoon the kimchi mixture into a clean, airtight container. Press it down firmly to eliminate air pockets. Wipe the edges, cover with plastic wrap, and seal tightly. Leave it at room temperature for about two days to ferment.
  9. After two days, your kimchi will be lightly fermented and ready to taste. If you like it funkier and more sour, give it another day on the counter. After that, pop it in the fridge, it’ll keep for several weeks and just keeps getting better.
  • Passive Time: 2 days
  • Cook Time: 45 min

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

von | März 28, 2025 | 30 TO 60 MINUTES, ALL YEAR, ASIAN, CABBAGE, CHICKEN, CHILI, DINNER, EASY, OMNIVORE, RICE, UMAMI, WEEKNIGHT

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

40 MINUTES

EASY

OMNIVORE

ASIAN

2 PORTIONS

UMAMI

WEEKNIGHT

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

How to serve
This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

How to store
Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

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

 

 

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata
„Let’s make a piece of happiness“
Print
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Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium pot with lid (or rice cooker)
  • two small bowls
  • shallow dish
  • sharp knife
  • cutting board
  • large pan
  • oven
  • kitchen thermometer

Ingredients

Units Scale

RICE

  • 150 grams jasmine rice
  • 100 grams coconut milk
  • 200 milliliters water

SATAY SAUCE

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp honey
  • juice of 1/2 lime
  • 100 grams coconut milk
  • 1/2 tsp dried chili flakes
  • 1 garlic clove
  • 2 tbsp water

CHICKEN

  • 300 grams chicken breast filet
  • 2 tbsp avocado oil
  • salt
  • 1 tbsp butter

CHICKEN GLAZE

  • 3 tbsp soy sauce
  • 3 tbsp passionfruit purée
  • 1 tbsp brown sugar
  • 1 garlic clove
  • 1 tsp ginger, grated
  • 1/2 fresh chili

PASSIONFRUIT GREMOLATA

  • 1 passionfruit
  • 10 grams fresh parsley
  • 5 grams fresh cilantro
  • juice of 1 lime
  • 1 garlic clove
  • 1/2 fresh chili
  • 4 tbsp olive oil
  • salt & pepper to taste

VEGGIES & TOPPINGS

  • cucumber
  • white cabbage
  • red onion
  • fresh cilantro
  • fresh chili
  • peanuts

Instructions

  1. Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
  2. In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
  3. In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
  4. Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
  5. Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
  6. Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
  7. Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
  8. Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.
  • Cook Time: 40 min

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

von | März 27, 2025 | 30 TO 60 MINUTES, BEEF, CORN, CRUNCHY, DINNER, EASY, EVERYDAY, INTERNATIONAL, OMNIVORE, PASSIONFRUIT, SALADS, SPRING, SUMMER, WEEKNIGHT

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

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March 27, 2025 by Kimberly

Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.

40 MINUTES

EASY

OMNIVORE

INT.

2 PORTIONS

CRUNCHY

WEEKNIGHT

DINNER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.

How to serve
Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.

How to store
If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.

Hi, I'm Kimberly!

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!

Kimberly the Zett Signature

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

 

 

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
„Let’s make a piece of happiness“
Print
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Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • oven
  • large pan
  • sharp knife
  • cutting board
  • salad bowl
  • small bowl
  • kitchen brush
  • immersion blender

Ingredients

Units Scale

SALAD

  • 2 romaine lettuce
  • 250 grams tomatoes
  • 2 corns on the cob
  • 1 avocado
  • 1 red onion

DRESSING

  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 5 grams fresh basil
  • 2 garlic cloves
  • 2 tbsp passionfruit purée
  • 1 jalapeno
  • salt & pepper to taste

STEAK

  • 2 beef filet steaks
  • 2 tbsp avocado oil
  • salt

CAFE DE PARIS BUTTER

  • 150 grams butter, soft
  • 1 tbsp dried parsley
  • 1/2 tsp curry powder
  • 1/2 tsp dried garlic powder
  • 1/4 tsp salt
  • 1/4 tsp dried majoram
  • 1/4 tsp paprika powder
  • 1/4 tsp dried dill
  • 1/8 tsp dried thyme
  • 1/8 tsp dried rosemary
  • 1/8 tsp white pepper

Instructions

  1. Preheat the oven to 200°C / 400°F.
  2. Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
  3. Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
  4. Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
  5. In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
  6. Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
  7. Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
  8. Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.
  • Cook Time: 40 min