Gingerbread Oil

von Kimberly | Dez. 16, 2024 | MICHELIN, OILS, SPICY, UP TO 30 MINUTES, VEGAN, WINTER

Gingerbread Oil

December 16, 2024 by Kimberly

Cozy up your cooking with this aromatic oil infused with warm spices like cinnamon and cardamom. It’s like bottling the holidays – perfect for drizzling, baking, or elevating savory dishes.

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TOTAL TIME

5 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Step into holiday magic with this incredible spiced oil. Infused with cinnamon, cardamom, cloves, and more, it’s the ultimate flavor hack to elevate your cooking. Whether drizzled over roasted veggies, swirled into yogurt, or used for baking, it brings cozy gingerbread vibes to everything. Perfect for adding that warm, nostalgic touch to your festive meals, and hey, it also makes a pretty epic edible gift. Get ready to impress yourself and everyone you share it with!

For sweet treats, drizzle it over pancakes, waffles, or even vanilla ice cream. Feeling savory? Use it to dress roasted carrots, drizzle on warm bread, or even toss it into a simple salad dressing. Pro tip: Swirl a little into your hot chocolate or latte for the coziest vibes ever. It’s your new go-to secret weapon for holiday magic in every dish. I used this oil to glaze my milk buns with gingerbread filling – give it a try, you’re gonna love it!

Keep your spiced oil in a tightly sealed glass bottle in a cool, dark spot. It stays fresh and aromatic for up to a week. Shake gently before using.

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

Gingerbread Oil

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Author: Kimberly
Total Time: 5 min
Yield: 1 cup / 250 ml

Print Recipe

Description

RECOMMENDED EQUIPMENT

medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
medium-sized bowl
fine sieve
sealable container (oil bottle)
ice cubes

Instructions

Toss everything into the blender.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 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.
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 pour the oil into the prepared fine sieve to catch the coarse particles.
Once all the oil has passed through the fine mesh strainer, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Passive Time:
Cook Time: 5 min

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Red Bell Pepper Oil

von Kimberly | Aug. 8, 2024 | 60 TO 120 MINUTES, MICHELIN, OILS, TANGY & ZESTY, UMAMI, VEGAN

Red Bell Pepper Oil

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August 8, 2024 by Kimberly

Feel the warmth and zest of Mediterranean cuisine with this aromatic red pepper oil. Perfect for drizzling on salads, pastas, or grilled veggies, it’s pure culinary bliss!

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

TOTAL TIME

70 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Ready to spice up your kitchen game? This aromatic red pepper oil is your new go-to for adding a touch of Mediterranean magic to any dish. This infused oil is bursting with flavor, perfect for drizzling over your favorite salads, pastas, or even grilled veggies. Trust me, once you try this, you’ll be hooked on its zesty and rich taste. Plus, it’s super easy to make at home!

This vibrant red pepper oil is incredibly versatile. Drizzle it over fresh greens for a flavorful salad dressing, or toss it with pasta for an instant gourmet touch. It’s also fantastic for marinating meats or veggies before grilling, adding a delicious depth of flavor. Try brushing it over warm, crusty bread for a simple yet sensational appetizer. No matter how you use it, this oil elevates every meal to new heights. I like to serve it with these Turkish Beef Manti in Yogurt Sauce.

Keep it in a clean oil bottle or jar, and store it in a cool, dark place. It should stay fresh for up to 1-2 weeks.

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

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Red Bell Pepper Oil

Author: Kimberly
Total Time: 70 min
Yield: 1 cup / 250 ml

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 Scale

1 red bell pepper
250 milliliters cold-pressed rapeseed oil

Instructions

Chop the bell pepper in coarse pieces and remove all seeds. Put the bell pepper pieces into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of bell pepper are longer visible.
Pour the mixture from the blender into a medium-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 35 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: 35 min

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