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Zinnie’s Kitchen
Zinnie’s Kitchen
A collection of food styling photography and recipes that have been conducted and tested in my kitchen.
zinnieskitchen
Zinnie’s Kitchen
Instructions:
1. Preheat oven to 200°C. Season the potatoes with salt, pepper, garlic, thyme and olive oil. Toss until everything is coated evenly. Bake in 25-30 minutes.
2. Sautée onion in a frying pan with 1-2 teaspoon of olive oil until soft and golden brown.
3. In a mixing bowl, mix all the ingredients: sautéed onion, wild garlic, parmesan, breadcrumbs, beef boullion, egg, and beef. Mix well with hands or a mixer (not more than 3 minutes)
4. Shape the patties with hands. Oil your hands a little to avoid the stickiness. You should be able to make 6 big patties or 7 medium ones.
zinnieskitchen
Zinnie’s Kitchen
5. Fry the patties on a frying pan on medium heat or with an airfryer. If using an air fryer, set 200°C in 8 minutes for each side of the patties.
6. For the sauce, mix honey (optional), Greek yoghurt, wild garlic, salt and pepper until combined. Add grated cucumber if you want, to make another version of tzaziki. Add any salad of your choice to make the dish more balanced and nutrious!
Wild garlic soup with Nordic taste
Ingredients
150g fresh finely chopped wild garlic
800-1000ml water
2 chicken bouillon cubes
1 finely chopped yellow onion
250ml cooking/whipping cream
2 table spoons butter
1,5 table spoon corn/potato flour
Soft-boiled eggs & wild salmon roe (red caviar), for garnishing.
zinnieskitchen
Zinnie’s Kitchen
zinnieskitchen
Zinnie’s Kitchen
Instructions
1. Heat butter in a saucepan and fry the onion until soft.
2. Add chicken bouillon, water and cream. Allow to boil for 6-8 min.
3. Add wild garlic, and cook for 8 more minutes in low heat.
4. Use a blender or hand mixer to blend until you get a nice green color and the soup is completely smooth. Season with salt and freshly ground black pepper.
Mix the corn flour in some cold water until dissolved, then pour in the pot while stirring the soup slowly. The soup should be thickened now.
zinnieskitchen
Zinnie’s Kitchen
EASY CHINESE-KOREAN FUSION NOODLES WITH MINCED PORK
Ingredients:
250g dried egg noodles
300g minced pork (or chicken)
3 tbsp korean black bean paste (chunjang)
2 tbsp dark soya sauce
1 tbsp tahini
3 cloves garlic (finely chopped or grated)
1/2 onion (finely chopped)
1/2 cup Scallions
2 tbsp ginger (finely chopped or grated)
2-3 star anises
2 chicken bullion cubes (for the broth) or 1 liter chicken stock
300g pakchoy/Kai-lan (Chinese broccoli)
150g king oyster mushroom
2-3 soft boiled eggs
Salt and pepper to taste
zinnieskitchen
Zinnie’s Kitchen
Instructions:
Start by frying garlic, ginger and onion with some oil in a frying pan. Then add the minced meat, black bean paste, tahini, dark soya and little salt and pepper. Stir fry the meat until the water from the meat has been evaporated almost completely. Discard the meat in a separate bowl.
In the same frying pan, start stir-frying the mushroom for a few minutes, add some soya sauce or salt if needed. Discard the mushrooms in a different bowl.
Add a little more oil in the frying pan to stir-fry the veggies. As soon as they have become a little softer, turn off the heat and discard them in another bowl.
Add a bout 1 liter of water to the frying pan (if the pan is too small/shallow, transfer to a cooking pot) and turn on the heat. Add the chicken bullion, black bean paste, dark soya, garlic, ginger and star anises and bring to a boil until everything has been dissolved. Simmer for a few more minutes.
In the mean time, cook the egg noodles until “al dente” and boil some eggs to medium soft (optional). Drain and rinse under cold water.
Now put some noodles in the middle of your bowl, add the cooked toppings: veggies, meat, mushroom, eggs and garnish with some scallions. Lastly, pour the broth in the noodles bowl, and enjoy your dinner
zinnieskitchen
Zinnie’s Kitchen
CRISPY WAFFLES FOR BREAKFAST ON A SUNNY DAY
Ingredients: (for 9-10 waffes)
300g whole wheat flour
100g butter, melted
650 ml whole milk/vegan milk
1 tsp baking powder
1/2 tsp matcha salt (my SECRET ingredient!! ☺ If you don’t have it, make your own by mixing matcha powder and sea salt with 1:1 ratio)
Instructions:
Preheat the waffle iron.
Melt the butter in a cooking pot, then gradually add the milk and stir well.
Sift the flour a little at a time to the butter-milk mixture. Add the baking powder and matcha salt. Stir to mix all ingredients until well incorporated.
Pour the batter to the waffle iron, about 1/2 cup at a time. Close the lid and wait until the light signals that the waffles are ready. Serve with whipped cream, fresh berries and berry jam.
zinnié
© 2026 zinnie. Curated with intent.
zinnié
© 2026 zinnie. Curated with intent.