Culinary oil Archive - Kimberly Zett

Passionfruit Oil

Kimberly — Mon, 31 Mar 2025 10:18:02 +0000

Passionfruit Oil

March 30, 2025 by Kimberly

Sweet, tangy, golden, and just a little bit extra. This fruity oil turns every dish into a vacation. Drizzle it, dip it, or just admire how good it smells.

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TOTAL TIME

60 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If sunshine had a flavor, this would be it. It’s simple, it’s luxurious. This tropical infused oil is one of those things you didn’t know you needed until your salad, pasta, or even dessert suddenly tasted… better. Whether you’re into easy infused oils, experimenting with maracuja recipes, or just on a fruity kitchen adventure, this oil hits that perfect balance of tangy, sweet, and slightly floral.

Drizzle it over roasted veggies or even vanilla ice cream, or give your salad dressing a wild upgrade. It pairs beautifully with seafood, creamy cheeses, and anything that needs a zesty lift. Oh, and if you’re into cocktails or mocktails? One drop will make people think you hired a mixologist.

Keep it in a sealed glass bottle in the fridge, and it’ll stay fresh for up to one week. Shake it gently before each use to bring all that passionfruit goodness back to life.

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

Passionfruit Oil

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Author: Kimberly
Total Time: 60 min
Yield: 1 cup / 250ml 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
oil bottle
ice cubes
coffee filter

Ingredients

Units

2 passionfruits
250 milliliters neutral cooking oil

Instructions

Cut the passionfruits in half and scrape the seeds into the blender. Pour in the oil. Blend until everything is mixed.
Pour the mixture from the blender into a small-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 15-20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 20 min

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Rosemary Oil

Kimberly — Fri, 02 Aug 2024 13:10:29 +0000

Rosemary Oil

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August 2, 2024 by Kimberly

Imagine a drizzle of fragrant, herb-infused oil that turns any dish into a gourmet experience. It’s like adding a touch of sunshine and nature’s best to your meals!

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

TOTAL TIME

1 hr + 15 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Let’s talk about a game-changer in the kitchen: rosemary-infused oil. This aromatic delight is perfect for adding a burst of flavor to just about anything. With its fragrant, herbal notes, this homemade infused oil can elevate your cooking to new heights. Plus, it’s super easy to make and adds a gourmet touch to your everyday meals.

Drizzle it over roasted vegetables for an instant flavor boost or mix it into your salad dressings for a herby twist. It’s also fantastic as a dipping oil with fresh bread, bringing out the best in both simple and complex dishes. I love this oil in my Green Veggies on Whipped Ricotta with Fried Capers & Shallots.

Keep it in a clean, airtight bottle in a cool, dark place. It’s best to use it within 2 weeks to enjoy the freshest flavor.

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

Rosemary Oil

Author: Kimberly
Total Time: 1 hour + 15 min
Yield: 250 ml / 1 cup 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
oil bottle
ice cubes
coffee filter

Ingredients

Units

20 grams fresh rosemary
250 milliliters extra-virgin cold-pressed olive oil

Instructions

Plug the rosemary leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the rosemary are visible.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101° (213°F/214°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

Prep Time: 5 min
Passive Time: 1 hour
Cook Time: 10 min

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Der Beitrag Rosemary Oil erschien zuerst auf Kimberly Zett.