Great News! More Payment Options Now Available In My Etsy Shop!

zoomyummy crochet patterns

If you are into handmade goods and art, you might have already heard about Etsy – a wonderful marketplace for independent artisans.

I’ve had a crochet pattern store on Etsy for almost five years now (wooow, how time flies!) and I have to say that I have always felt so great for having that opportunity. It became clear to me from the very beginning that the people behind Etsy were fully dedicated to their job/mission and that their main priority was to bring the best services possible to both sellers and customers. They definitely strive for continues improvement.

And these days the Etsy folks have achieved one of their big goals which I think I should definitely let you know about (since many of you, dear readers and crocheters, asked me about this). To be more specific, up till now, if you wanted to purchase a pattern in my shop, the only way to pay was by using PayPal. But things have changed for better! Since Etsy has recently widened the group of countries where Direct Checkout is possible, my shop now offers all kinds of payment options including credit cards, debit/bank cards, iDEAL (Netherlands only), Sofort (Austria and Germany), Google Wallet, Apple Pay, even Etsy Gift Cards.

I know this might mean that some of you who were not able to obtain one of my patterns in the past will be able to do so now. And that makes me really happy.

Happy crocheting!

Love,
Petra

20-Minute Creamy Tomato Soup

creamy tomato soup recipe

Right now, in the middle of winter, you might have possibly found yourself in a situation where you crave a good hearty homemade soup packed full of vitamins to nourish your body and your soul. If so, then I am more than happy to recommend this wonderful Creamy Tomato Soup to you. It will comfort you with its silky, sophisticated and amazing taste and will be be ready in almost no time.

Enjoy!

With lots of love,

Petra

 

20-Minute Creamy Tomato Soup
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Serves: 6 servings
 
Ingredients
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 medium shallot, chopped
  • 2 - 14 oz. cans (800 grams) crushed tomatoes
  • 1 - 14 oz. can (400 grams) whole tomatoes
  • 2 cups (500 ml) chicken stock
  • 1 tsp salt
  • 1 tbsp sugar
  • ¼ tsp white ground pepper
  • ¼ tsp black ground pepper
  • ⅓ cup (80 ml) heavy cream
  • 4 tbsp fresh basil, chopped
  • Parmesan
Instructions
  1. Place a medium to large saucepan over medium heat, add olive oil, garlic and shallots and sauté for 3 minutes or until shallots are translucent.
  2. Stir in the crushed tomatoes. Add in the whole tomatoes one at a time, breaking them up as you put them into the pan. Make sure to also stir in the juice for from the tomatoes.
  3. Stir in chicken stock, salt, sugar and pepper until combined then allow it to cook over medium for 10 minutes, stirring occasionally.
  4. Reduce heat to low and stir in heavy cream and chopped basil. Simmer for a couple of minutes, then serve.
  5. Optional toppings: Parmesan cheese, heavy cream, grilled cheese, toasted bread and chopped basil.

 

This amazing recipe was inspired by ADashOfSanity.com.

One Pot Creamy Garlic Parmesan Pasta

one pot garlic parmesan pasta recipe

This meal falls right into the ‘quick to make yet so very delicious’ category of dishes.

With only a few ingredients to use and one pot to put them in to be cooked all at the same time, this recipe is the perfect choice for a weeknight dinner.

To imagine the taste, just think of Fettuccine Alfredo, but without the heavy cream or cream cheese.

And as the garlic and Parmesan combination in the title already promises, this pasta is incredibly yummy and truly impossible to resist. We loved it!

Enjoy!

With lots of love,
Petra

 

One Pot Garlic Parmesan Pasta
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Serves: 3 servings
 
Ingredients
  • 8 oz (230 grams) pasta (I used linguine)
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 cups (500 ml) chicken broth
  • 1½ cups (350 ml) milk (or more if needed)
  • 2 tbsp (30 grams) unsalted butter
  • salt and pepper to taste
  • ¼ cup (50 grams) freshly grated Parmesan
  • 2 tbsp chopped fresh parsley
Instructions
  1. Heat olive oil in a large skillet over medium high heat.
  2. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  3. Stir in chicken broth, milk, butter and pasta.
  4. Season with salt and pepper, to taste (I added ½ tsp salt and ¼ tsp ground black pepper).
  5. Bring to a boil. Reduce heat and simmer, stirring frequently, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed.
  6. Serve immediately. Garnish with parsley, if desired.

 

This recipe was adapted from YellowBlissRoad.com.

Lemon Spaghetti

lemon spaghetti recipe

When I stumbled upon a Lemon Pasta recipe a few days ago, the whole concept seemed so unusual and intriguing to me that I just knew I had to try it.

And the result?

Absolutely gorgeous!

This simple dish is full of nicely balanced bright flavors. The combination of lemon and garlic is a match made in heaven. And the addition of Parmesan cheese brings just about anything to a whole different level of the greatest kind.

Simple, refreshing, satisfying. I wholeheartedly recommend this meal to you.

You can find all the necessary details below.

Enjoy!

Love,
Petra

Lemon Spaghetti
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Serves: 3 servings
 
Ingredients
  • ½ pound (250 grams) spaghetti
  • ⅓ cup (80 ml) olive oil
  • ½ cup (50 grams) grated Parmesan cheese
  • ¼ cup (60 ml) fresh lemon juice
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ cup chopped fresh basil
  • ½ tbsp lemon zest
Instructions
  1. In a large bowl, whisk oil, Parmesan cheese, lemon juice, garlic powder, salt and pepper to blend. Set the lemon sauce aside.
  2. Cook spaghetti according to package directions. Drain reserving ½ cup (120 ml) of the cooking liquid.
  3. Add spaghetti to the lemon sauce; toss with basil and lemon zest.
  4. Toss pasta with enough reserved cooking liquid to moisten.
  5. Season with salt and pepper to taste.

 

This lovely recipe was adapted from CookingOnTheSide.com.

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