Healthier Almond Chocolate Truffles

Chocolate truffles are some of the best desserts out there and these ones are insanely good and a healthier replacement for many desserts.

I have to tell you a story about these truffles and the way I created this recipe.

I was supposed to go on a visit one day in December and that day I woke up at 5 am in the morning (crazy, I know! It wasn’t intentional). Anyhoo, I woke up while it was still dark and I didn’t want to wake the whole family up, so I used my phone torch to light up the kitchen counters and create a dessert or bring to that visit.

At that time, I still had no sense of smell after Covid. Basic tastes were okay but definitely not the smell. So I basically eyeballed ingredients and besides the sweetness, I had no idea how it tastes.

Apparently, people really liked them (I did as well, just couldn’t really enjoy all the goodness that’s inside). So I made them sooo sooo many times since then and I figured, this recipe is a must-share.

So here I am sharing it with you in hopes that you also get to enjoy its deliciousness.

The almond chocolate truffles recipe is pretty straightforward. Melt the chocolate in a double boiler (water below, chocolate above) and then mix in all the rest of the ingredients. Simple as that!

It might look like things are a bit too runny at the beginning, but once you start mixing, the chocolate will start to cool down and the mixture will get thick super quickly and you won’t even need to let it rest. You can start forming the truffles immediately.

Okay, let’s get to this amazing recipe as soon as possible!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Healthier Almond Chocolate Truffles

Course Dessert
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Author Anja Burgar

Ingredients

  • 1 cup dark chocolate chips (120 g)
  • ½ cup crunchy almond butter (can be substituted with smooth almond butter)
  • 3 TBSP maple syrup
  • ½ tsp ground cinnamon
  • zest of one clementine
  • pinch of salt
  • unsweetened cocoa powder for coating

Instructions

  1. Fill a saucepan with a little water and bring to a boil, then reduce the heat. Place a heat-proof bowl on top of the saucepan, but make sure it's not touching the water. Place chocolate in the top bowl and mix frequently until the chocolate melts.

  2. Once the chocolate is melted remove the bowl from the saucepan and add the salt. Mix well.

  3. Add the rest of the ingredients and mix well. The mixture will be very liquid in the begining, but once you start mixing it will become very thick and pliable.

  4. Once it is mixed you can start forming truffles. I like smaller ones (1 tsp of mixture) but you can make larger ones too! If the mixture is not thick enough to make truffles, place it in the fridge for 30 minutes.

  5. Once the truffles are shaped, place unsweetened cocoa powder in a bowl and coat the truffles from all sides.

Spicy Pineapple Roasted Chickpea Tacos (Vegan)

The best homemade chickpea tacos – filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.

The best homemade chickpea tacos - filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.

Tacos are something I could eat every day. They are so versatile and you can make them extremely healthy. While we love tacos with some meat, we also change it up a notch every now and then. And these spicy pineapple roasted chickpea tacos are just the perfect recipe for these kinds of days.

I like to make our own taco shells, just because they are so easy to make and much better than the ones I can find in the stores here. But you know, if you’re in a hurry or feeling lazy, those are completely fine 🙂 If you feel like making your own, I have a recipe for them here.

The best homemade chickpea tacos - filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.
The best homemade chickpea tacos - filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.

Summer is just around the corner, although it’s feeling more like the beginning of Spring over here with a ton of rain, wind and temperature much lower than I’d like right now. But, I’m looking forward to warmer weather and I’m keeping my fingers crossed they come sooner rather than later. When they do I’m ready with these recipes.

We like to make really easy and quick dinners in the Summer because we tend to hang out outside most of the day and want to stay out as long as possible. And this recipe is extremely quick. While you’re roasting the chickpeas in the oven you can prepare the avocado spread takes a minute or two and then a few minutes to chop up pineapple, peppers, and onions, and parsley for the salsa.

The best homemade chickpea tacos - filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.
The best homemade chickpea tacos - filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Spicy Pineapple Roasted Chickpea Tacos (Vegan)

Course Appetizer, Breakfast, brunch, Main Course
Keyword mexican, tortilla
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 tacos
Author Anja Burgar

Ingredients

  • 6 taco shells (recipe to homemade tortillas in the description)

Spicy Roasted Chickpeas

  • 1 can (400g or 14 oz) cooked chickpeas
  • 2 tsp sweet paprika
  • 1 tsp ground dried garlic
  • 1 tsp cayenne pepper
  • 1 TBSP olive oil

Avocado Spread

  • 1 large avocado
  • juice of one lime
  • ¼ tsp salt
  • pepper to taste

Pineapple salsa

  • 1 cup finelly diced pineapple
  • 1/2 cup finely diced red pepper
  • 1/4 cup finelly diced red onions
  • 1/4 cup finelly chopped parsley
  • juice of one lime

Instructions

Spicy Roasted Chickpeas

  1. Preheat the oven to 200°C (400°F).

  2. Drain the chickpeas and place them in a bowl, together with all other ingredients for the chickpea and mix well.

  3. Place the marinated chickpeas onto a baking tray and roast in the preheated oven for 20 minutes or until they get golden and crisp.

Avocado Spread

  1. While the chickpeas are roasting peel and deseed avocado and place it in a bowl together with the rest of the ingredients for the spread. Use a fork to make a lumpy spread. You can make it as smooth or lumpy as you like.

Pineapple salsa

  1. Dice pineapple, peppers and onions finely and chop the parsley nicely as well. Add the juice of one lime and mix well.

Serving

  1. Once the chickpeas are done, heat the taco shells in a clean pan.

  2. Fill the shells with avocado spread on the bottom, then add some roasted chickpeas and top with fresh pineapple salsa.

The best homemade chickpea tacos - filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.

Gingerbread Spiced Tiramisu

If you’re craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

We’ve got our first snowfall of the season. And it’s already more than the previous season all-together. So I’m feeling happy.

Me and snow are big buddies, I turn into a kid when I see it. What about you?

My dream is to have a big closed terrace in my home one day and observe snow falling outside while I sip on a warm drink under a blankie. All calm and peaceful.

If I had a piece of this gingerbread spiced tiramisu, I definitely wouldn’t mind. Or the whole tray, while I’m at it 🙂

So I thought since Christmas is approaching I’d try and make tiramisu and add some spices to make it more seasonal. And it turned out to be such a good idea. We ate it a snap and I had to make another one again immediately the next day.

And that’s why I’m sharing it with you today.

If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

What do you need to make this gingerbread spiced tiramisu?

Cookies

You need some ladyfinger cookies. I know some people make sponges for tiramisu, but I’ve never eaten one without the ladyfingers. Ladyfingers are the original cookies used in tiramisu and for a good reason. They turn into such delicious almost sponge-like goodness when you soak them. I used store-bought cookies since I’ve never tried making them at home (my mission for next time I make tiramisu!).

But I found a good recipe for ladyfingers from Kayley from The Kitchen McKabe in case you want to make your own or don’t have access to any in your store.

Coffee

You also need some coffee. Typically you’d use espresso. I used Turkish-style coffee and strained the coffee afterward. I also tried cold brewing, but I felt like the taste was a bit too mild and sour for my liking. If you like that, then that’s also an option.

I can’t have caffeine and if you have the same issues, decaf is perfectly fine.

Spices

You also need gingerbread spices. I have a recipe for the mix down below, but if you have your own, go for it.

Cream

Italians traditionally make the cream with raw eggs and mascarpone.

I’ve made this cream many many times and it’s amazing. However, since we have a kid and in the midst of a pandemic I certainly don’t want anyone, let alone a kid, to get food poisoning, I decided to do a pasteurized version.

For my cream, you need egg yolks, mascarpone, and whipping cream. The cream is going to substitute the egg whites from the traditional recipe. I included the recipe for pasteurizing the egg yolks in the recipe below.

Dusting

Traditionally that’s cocoa. But I mixed it with some gingerbread spices to add more of the Christmasy feel.

Jump to Recipe
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Gingerbread Spiced Tiramisu

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Total Time 3 hours
Author Anja Burgar

Ingredients

Gingerbread Spice Mix

  • 2 TBSP ground cinnamon
  • 2 TBSP ground ginger
  • TBSP ground allspice
  • ½ TBSP ground cloves
  • ½ TBSP ground nutmeg
  • TBSP a pinch of ground black pepper

Cream

  • 3 large egg yolks
  • ½ cup sugar
  • 1 cup mascarpone cheese (about 250 g or 8 oz)
  • ¾ cup whipping cream

Other

  • 20 ladyfinger cookies
  • 3 TBSP unsweetened cocoa powder
  • cup coffee room temperature
  • 1 TBSP rum

Instructions

Gingerbread Spice Mix

  1. Mix all spice mix ingredients together. Set aside.

Cream

  1. Place eggyolks in a heat-proof (non-metal) bowl and place it over a sausepan with simmering water.

  2. Use a whisk to constantly stir the eggs. They should heat very slowly, so they don't get cooked. They are done when they reach 60°C (138°F). If you don't have a termometer, you can either use raw eggs and skip this step or see how you can troubleshoot in the notes.

  3. Place the pasteurized eggs into a mixing bowl, add sugar and whip for 5 minutes, until slightly lighter (the pasteurized eggs don't get as fluffy as the raw eggs).

  4. Add mascarpone and mix on medium speed.

  5. In a separate bowl whip the whipping cream and fold it gently into the egg mixture.

Assembly

  1. Pour room temperature coffee onto a soup plate. Add rum and 3/4 of the spice mix.

  2. Soak ladyfinger cookies on both sides in the coffee and rum mix. Less if you want less soaked tiramisu and more if you want a more soaked tiramisu.

  3. Place ladyfinger cookies in a serving dish in one layer, covering the entire dish.

  4. Spread half of the cream over.

  5. Add a second layer of ladyfinger cookies on top and then spread the remaining cream over the cookies.

  6. In a small bowl mix the remaining 1/4 of the spice mix with cocoa and sprinkle it on top of the tiramisu.

  7. Place in the fridge to set for a few hours.

Notes

No termometer?

You can substitute the egg yolks with a chocolate spread like Nutella. You can add 2-3 TBSP, but omit the sugar.

This is also a nice kid-friendly version.

If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

Cheesy Asparagus Omelet

Perfect savory breakfast – soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?

Perfect savory breakfast - soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?

When it comes to Spring we can’t go past asparagus. So fresh and sweet! OMG, yum! Do you agree?

Lately, I’ve also made eggs a lot. Since my son overcame his egg allergy we’ve been preparing them in any shape and form. Although I must admit, he’s not too keen on eggs. He’ll eat them, but not very enthusiastically 🙂

One of the reasons why I love a good omelet is that it’s very easy to prepare, but most of all because the eggs are so creamy that they just melt in your mouth. And since it’s asparagus season, I added some together with parmesan cheese and chives to create a perfect breakfast.

Perfect savory breakfast - soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?
Perfect savory breakfast - soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?
Perfect savory breakfast - soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?

These last weeks we’ve been able to live a little bit more normal since everything is opening and we can actually meet friends. Looks like for now the situation is under control here (and I hope it stays this way!). Just having a conversation with friends that I haven’t seen for months makes my life so much better. I hope it’s getting better where you live and I hope you enjoy this cheesy asparagus omelet and these beautiful Spring days. Hopefully with people you love!

Stay safe wherever you are!

Perfect savory breakfast - soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?
Perfect savory breakfast - soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?
Perfect savory breakfast - soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?

If you’re searching for other asparagus recipes, I’ve created a very delicious Vegan Pea and asparagus quiche together with Tereza from Tereza’s Choice last year.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Cheesy Asparagus Omelet

Course Breakfast
Cuisine French
Keyword asparagus, omelet, omelette
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 serving
Author Anja Burgar

Ingredients

  • 1 TBSP water
  • 2 tsp butter
  • tsp salt
  • pinch of black pepper
  • 15 g parmesan cheese grated
  • 50 g asparagus cleaned, woody parts removed and dried
  • 1 TBSP chives chopped

Instructions

  1. Heat 1 tsp of butter in a frying pan and add asparagus. Fry for 10 minutes, turning every few minutes.

  2. Set aside while you prepare the omelet.

  3. Crack two eggs in a bowl and add water. Whisk with a fork until egg white and yolk are well combined.

  4. Heat 1 tsp of butter in a frying pan over medium heat and add the egg mixture. After 10-15 seconds start bringing outside edges toward the center with a heat resistant spatula. This will make the runny parts come in contact with the pan and cook. After you went around the entire pan leave the omelet to cook until the top is no longer raw (but can still be a little soft – like a soft boiled egg). This adds to the creaminess.

  5. Sprinkle half of the grated parmesan, chives, and three fried asparagus over the top of the omelet and use a spatula to fold half of the omelet over the other half.

  6. Transfer the omelet to a plate and sprinkle with the rest of the parmesan cheese and chives. If you have any extra asparagus, serve them with the omelet.

Perfect savory breakfast - soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?

Mediterranean Style Mussels In Wine Sauce

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

I’ve been scared of cooking mussels for a very very long time. In fact, I’ve just recently discovered how easy they are to make.

So how did I even get started?

We took our son out to eat some seafood and we ordered mussels after years of not eating them. He loved them so so much and we did as well. After that, I felt inspired and wanted to try them out. There’s one recipe that excites me the most and it’s this recipe. I’ve tested a few over a few months and wrote my own, like I make it.

The recipe is really a very popular way of cooking mussels in this part of the Mediterranean, where I’m from. This is just a variation and there’s also one with tomatoes, but I don’t think I’ve ever tried that one. Note to myself: make the tomato version!

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

Okay, so this Mediterranean style mussels recipe is literally the simplest dish you’ll ever make. And also one of the most delicious ones. Just imagine the flavors of the sea mixing with some good wine, garlic, and parsley. Doesn’t it already sound so delicious?

It only takes you a few minutes to prep and a few minutes to cook. The only thing that requires a bit more work is cleaning them, but it’s actually really easy.

So how do you clean the mussels?

First, make sure you buy fresh mussels. They should smell like the sea. I tried googling how long the mussels really last but the answers are so different. Since I don’t live next to the sea, I can’t get them straight from the water. This would be amazing and if you have that chance, I recommend buying them the same day they were harvested.

For the unfortunate ones: I tend to buy them if they are a day old and no more. Then I prepare them the same day or in the worst-case scenario the next day.

When it comes to cleaning the mussels, first you need to throw away dead or damaged mussels. Toss the mussels with a broken shell. If the shell is open tap it lightly against the counter and if the mussel starts to close after a few seconds, then it’s alive and you can keep it, if not, toss it. If the mussel is closed and the shell is not damaged it’s good to go.

After you’ve tossed away the bad ones, pour some water in a bowl and add a bit of salt. Place mussels in the salted water and wait for 30 minutes so they can release all the dirt which has accumulated inside the shells.

And that’s it. It’s very easy and so worth the extra few minutes of cleaning them.

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Mediterranean Style Mussels In Wine Sauce

Course Main Course
Cuisine Mediterranean
Keyword mussels, steamed mussels, wine sauce
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 50 minutes
Author Anja Burgar

Ingredients

  • 1 kg fresh mussels
  • 2 TBSP olive oil
  • 5-6 garlic cloves finelly chopped
  • 2 TBSP chopped fresh parsley
  • 1 cup white wine
  • 3 TBSP breadcrumbs

Instructions

Cleaning the mussels

  1. Before cleaning the mussels be sure to only keep the ones that are alive. If the mussel is closed and the shell is intact, keep it. If the shell is open tap the mussel lightly against the counter and wait a few seconds. If it starts closing, this means the mussel is alive. If nothing happens toss it.

  2. Scrub the mussels to remove any debris or mud. Remove the "beard" of a mussel, which is the thick cluster of hair on one side of the mussel.

  3. Place mussels in cold lightly salted water for thirty minutes. In this time they will release the grit and dirt from inside the shell.

  4. After thirty minutes remove the mussels from the water and give them a quick rinse.

Cooking the mussels

  1. In a large pot, fry chopped garlic in olive oil for about a minute stirring constantly.

  2. Add wine, chopped parsley and breadcrumbs to the pot and wait until it boils. Add cleaned mussels. Cover and lower the heat. Let steam for 10 minutes. Only eat the mussels that have opened. Toss the closed ones.

  3. Serve warm with some bread or pasta.

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

Vegan No-Bake Pomegranate Coconut Pie

A simple and easy Valentine’s day dessert – a rich pomegranate coconut pie that doesn’t require any baking.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Hello February!

In a blink of an eye, we’ve arrived in the second month of the year. Omg, time flies!

This month we have a bunch of celebrations in Slovenia. First, we have a national holiday, when we celebrate the life and work of our biggest poet. It’s this Saturday, so we’ll be heading to the city for the celebration.

Then there’s Valentine’s day. It’s not really a traditional Slovenian holiday, but it’s quite popular anyway 😀 We have our own ‘Valentine’s day’ in March.

And at the end of the month, there’s the carnival. I can’t wait for it and I also can’t wait to try making sourdough doughnuts. Oh yeah, I’ve made my first (non-failed) sourdough starter last week and baked one bread already. It didn’t turn out perfect but it was delicious anyway.

So yeah, my mission is to bake more things with sourdough. And hopefully also share some recipes here as well.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Enough of me blabbing about holidays 😀

Let’s talk about this amazing recipe for this lovely pomegranate coconut pie. I made it with Valentine’s day in mind. You know the reds, whites, and pink. They remind me of Valentine’s day. And it’s a dessert. Can there really be Valentine’s day without a dessert?

Uhm, no!

Let’s talk about failure first. I had this idea about taking some beautiful photos of a white pie on a blue backdrop. Then suddenly my recipe changes and the pie no longer was only white. It also had red aka pomegranate. So when I took the photos of this pie I was unhappy with the results. It was so blah. I can’t even explain.

So I took it on another backdrop – this beige one. And I loved those so much.

But this wasn’t the only failure with this pie. At first, I wanted to make the coconut layer with coconut milk and cashews and I hated the texture and the taste. Too much cashew taste and not enough coconut. So I decided to add some white chocolate and use coconut paste instead of milk, just to make it even thicker than the creamy white stuff that forms when you’ve placed a can of coconut milk in the fridge.

And OMG this cream turned out better than I imagined!

I need to try making a cake with this cream. I’m pretty sure it would be just as amazing as this pomegranate coconut pie.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

So how do you make this pomegranate coconut pie?

It’s fairly easy and straightforward.

First, you make the pie base with rolled oats, coconut flakes and ground almonds (or almond meal), coconut oil and dates. I just love the coconut and almond combination!

Then you make a pomegranate jelly using only pomegranate juice (bought or freshly squeezed) and agar-agar. You can use gelatine if you’re not vegan.

In the end, you make a coconut paste using creamed coconut and mix it with melted chocolate. Done! As simple as that.

The only thing you need to be aware of is that you’ll need to wait between each layer for it to set. So first you make the base and let it harden in the fridge. Then you make the jelly and wait again for it to set. In the end, make the coconut filling and wait again.

So not a lot of work, but a bit more waiting! You can watch your favorite series in the meantime or read a book 😀

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Okay, let’s just make the pie!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Vegan No-Bake Pomegranate Coconut Pie

Course Dessert
Keyword coconut pie, pie, pomegranate coconut pie, pomegranate pie
Prep Time 30 minutes
Resting time 3 hours
Total Time 3 hours 30 minutes
Servings 10 inch pie
Author Anja Burgar

Ingredients

Pie base

  • cup rolled oats
  • 1 cup shredded coconut
  • 1 cup ground almonds or almond meal
  • 9 Medjool dates soaked in warm water for 15 minutes
  • 5 TBSP coconut oil
  • ¼ tsp salt

Pomegranate jelly

  • cup pomegranate juice
  • 1 tsp agar-agar

Coconut filling

  • 150 g creamed coconut coconut oil removed
  • 200 g vegan white chocolate
  • ½ cup + 2 TBSP water

Instructions

Pie base

  1. In a food processor blend all pie base ingredients into a sand-like texture that's slightly sticky

  2. Press into a 10-inch pie pan and set in the fridge to chill.

Pomegranate jelly

  1. Once the pie base is set, mix pomegranate juice and agar-agar in a saucepan and mix well.

  2. Place over a medium-high heat and bring to a boil. Simmer for a minute or two then remove from the stove.

  3. Leave a few minutes to cool just a little bit then pour into the set pie base and leave to set to room temperature.

Coconut filling

  1. Once the pomegranate jelly is set make the coconut filling.

  2. First, crumble creamed coconut into a food processor and add water. Blend until smooth.

  3. Meld white chocolate in a heatproof bowl over a saucepan of boiling water.

  4. Once the chocolate is melted remove from the stove. Add coconut cream one tablespoon at a time, mixing well after each tablespoon.

  5. Pour the cream on top of the pie and place it into the fridge to set.

Serving

  1. Take from the fridge 30 minutes before serving.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Festive Ombré Blackberry Champagne

How to make an ombre blackberry champagne? Super easy! It’s perfect for festive celebrations and New Year’s Eve parties!

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

Christmas is over (omg, so fast!). Are you getting ready for the New Year’s Eve celebration already?

With a small kid, we’re gonna keep it low key, but that doesn’t mean we won’t have any festive drinks. What about you? Let me know in the comments… What do you love to drink on New Year’s Eve?

I’ve got a new cocktail recipe for you. Ugh, it’s been such a long time!

In the mood of this year ending and anticipation of what’s new to come, I have a recipe that’s very fancy and festive and easy to make. A delicious ombré blackberry champagne. I promise you’re gonna make an impression even though it’s so easy to make.

All you have to do is make a simple blackberry syrup with some fresh or frozen blackberries, rosemary, water, and sugar. All you have to do beforehand is cook it down to a syrupy consistency and cool down. Then you’re ready to serve at the last moment with some champagne.

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

How to make the ombre effect?

The trick is to make the syrup really thick and syrupy. Like any syrup. The weight of the syrup will make it sink to the bottom of the glass.

The other trick is in pouring the drink. First, you pour the champagne. Then you take a tablespoon, tilt the glass 45 degrees and slowly pour in the syrup so it slides on the sides and reaches the bottom.

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

How to decorate this festive blackberry champagne?

I used some flavored sugar that I made as Christmas gifts to decorate the rim. You can use regular sugar or demerara sugar if you like the gold color. You can use some water or melted butter to hold the sugar on the rim.

I also used a rosemary stem to hold some blackberries which I placed in the freezer and used to serve at the last moment. I love the condensation effect that happens when you take it out of the freezer 😀

All you need to do then is to enjoy.

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Course Drinks
Keyword celebration, champagne, cocktail, new year’s eve
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 ½ cup blackberries fresh or frozen
  • ½ cup sugar
  • ¼ cup water
  • 4 rosemary springs
  • 8 blackberries for decoration
  • 1 bottle of Champagne chilled

Instructions

  1. Prepare the decoration. Remove the leaves from the bottom half of the rosemary springs. Save the leaves for the syrup. Place two blackberries on each rosemary spring. and freeze.

  2. Place blackberries, sugar, water, and rosemary leaves in a saucepan. Cook for 15-20 minutes or until you get a syrupy consistency.

  3. Drain through a sieve to remove the pits and cool the syrup.

  4. Pour chilled champagne into champagne glasses, then tilt each glass 45 degrees and pour 2 TBSP syrup on the sides of the glass, so it slides to the bottom. Decorate with blackberries on rosemary springs.

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

Chewy Almond Butter Cookies

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

Hey hey!

Have you started your Christmas baking yet?

I did some Christmas baking already and I have some more planned in the next couple of weeks. I made some classic vanilla cookies, honey gingerbread cookies, and these delicious chewy almond butter cookies in collab with Rok’s Nut Butter.

I started with a recipe that I usually use to make peanut butter cookies and I need to share that one with you too, hopefully soon 🙂 I changed a few ingredients and made them with dates, unrefined cane sugar a little bit of flour, baking soda, almond butter, and a flax egg.

It’s a recipe that you can whip up in 5 minutes. All you need to do beforehand is make a flax egg and soak dates for 15 minutes.

You mix it all up, make small balls and squash them with a fork to get a beautiful texture on top.

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

So are you excited about December and the upcoming holidays?

I decided to do a more relaxed Christmas this year, because I don’t want to be stressing about Christmas gifts and shopping. I prefer to spend that time with family and friends, spent more time with my son and hopefully go to a cottage with my family. Let’s just hope there’ll be some snow. It doesn’t look very promising, but hey, at least we’ll be together, right?

So for Christmas gifts, I decided to make something homemade. Something small and with love, maybe some homemade hot chocolate mix! Tell me, are you into homemade gifts?

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

One more thing… there’s a giveaway going on on Instagram. See the latest photo in my feed to find out how to enter 🙂

Good luck!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Chewy Almond Butter Cookies

Course Dessert
Keyword almond butter, almond butter cookies, Christmas cookies
Prep Time 5 minutes
Cook Time 6 minutes
Wait time 15 minutes
Total Time 26 minutes
Servings 25 cookies
Author Anja Burgar

Ingredients

  • 1 cup almond butter
  • 6 TBSP all-purpose or wholewheat flower
  • 1 tsp baking soda
  • 1/4 cup unrefined cane sugar
  • 4 Medjool dates (pits removed, cut in quarters and soaked for 15 minutes)
  • 1 flax egg (1 TBSP crushed flax seeds + 2 1/2 TBSP hot water, leave to soak for at least 15 minutes or until sticky)

Instructions

  1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

  2. Use a food processor to mix soaked dates and flax egg until almost smooth. It doesn't need to be silky.

  3. In a big bowl mix flour and baking soda. Add all other ingredients and mix with a spoon until you get a uniform batter.

  4. Use approximately 1 TBSP of batter for one cookie. Use the palms of your hands to form balls and place them on a baking tray at least 10cm (4 inches) apart.

  5. Use a fork to smash them twice in a 90° angle, so you get a grid pattern on top.

  6. Bake in a preheated oven for 6-7 minutes. They look unbaked and very soft when you take them out, but they harden as they cool.

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

Vegan Roasted Pumpkin Curry

This vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Guys, I’m sharing one of my favorite autumn comfort foods – a pumpkin curry. And guess who also loves pumpkin curry? My friend Tereza from Tereza’s Choice. We created this recipe together and oh fun this was. Okay, it was also a bit stressful, since I accidentally erased ALL the images from the card on my camera!! We almost finished shooting and this happened. So I almost couldn’t share this recipe with you this week or at least not with photos. Luckily my dear brother found a way to get those files back.

And drrrrumroll! Me and Tereza have another recipe for you and we’ll share it soon 🙂

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Are you drowning in pumpkins? We are here, but I don’t mind that. I love pumpkins and I never get tired of eating them. They are so versatile. You can use them in savory or sweet dishes. They are super healthy and soooo easy to prepare and really quick too. Who doesn’t love that?

My preferred way to cook pumpkins is to roast them. I roast them, when I make pumpkin soup, I roast them when I make pumpkin cupcakes, I roast them when I make pumpkin risotto… You get the picture! I love how roasting brings extra sweetness and depth from the pumpkins.

Curries are such a great comfort food because they are quick and easy to make and because of all the spices and flavors. I usually make my own curry spice blend, but you can use your own or a bought one. I find using the curry blend that’s available in stores here in Slovenia is very strong and makes each dish taste the same. So I try to avoid it and usually make my own in a coffee grinder.

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Okay, I’m not going to bore you with the details. The recipe is pretty easy and straightforward. Basically foolproof 😉

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Vegan Roasted Pumpkin Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Anja Burgar & Tereza Poljanič

Ingredients

Curry

  • 2 TBSP coconut oil  (or grape seed oil)
  • 1 onion
  • 2 TBSP fresh ginger minced
  • 2 TBSP garlic minced
  • 2 TBSP curry spice blend (link to recipe in notes)
  • 1 pumpkin or butternut squash peeled and cubed
  • 1 can full fat coconut milk
  • 1 tsp salt
  • 2 TBSP lemon juice
  • 200 g firm tofu

Serve

  • coconut yogurt
  • 2/3 cup roasted cashews
  • chopped parsley
  • flatbread (link to recipe in notes)

Instructions

  1. First set your oven to 220 degrees Celsius.

  2. Peel and cube the pumpkin, transfer to a baking tray and lightly oil. Put in the oven for at least 20 minutes until soft.

  3. Meanwhile, heat a large pot over medium heat. Once hot, add coconut oil, onion, and ginger. Sauté for 2-3 minutes, stirring frequently.

  4. Add the curry spice blend and fry for another 2 minutes.

  5. Next up add the garlic and sauté for another minute.

  6. Then add the coconut milk, bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 5 minutes, stirring occasionally.

  7. At this time, check on your pumpkin, if it’s soft, transfer it to a blender and blend with a bit of water until smooth. Add to your pan and coconut milk and adjust the flavor with salt and lemon juice. Don't be shy with seasonings – this curry should be very flavorful.

  8. Leave aside and fry your cubed tofu on 3 Tbsp coconut oil until it gets a beautiful brown crust.

  9. Serve as is or with flatbread, over rice, quinoa, or buckwheat. This dish gets elevated with the addition of some coconut yogurt, cashews, and parsley for serving.

  10. Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days. Enjoy!

Notes

Recpe for Hot Curry Spice Blend here.

Recipe for Herbed Buckwheat Flatbread here.

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Hibiscus Poached Pears with Vanilla and Pink Peppercorns

An easy but really fancy dessert like this hibiscus poached pears is guaranteed to amaze at any party!

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

Hey you! Do you know what’s today?

It’s our anniversary! YEP, Me and my blog celebrate our 4th anniversary 🎉 Even though we spend a year and a half apart we got together last year and now we’re besties again!

I’ve got some cool stuff to share for this special occasion. First, we have this amazing fancy-schmancy recipe, but we’ll get to that in a minute.

And now to the news, I couldn’t wait to share it with you!!! I’ve been asked so many times lately if I teach 1-on-1? So no I officially opened 1-on-1 online coaching sessions for everyone who wants to learn food photography and food styling with me. Besides online coaching, I also offer in-person workshops for everyone close to Slovenia or willing to travel. So if you’re interested in any of these topics hop on to my workshops page.

Okay, now that we’ve got this out of the way let’s focus on these hibiscus poached pears. Who’s with me? 🙋

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

You know me, I love simple desserts. Okay, I love the complicated ones too, but I’m over the moon when a dessert (or any dish for that matter) is AMAZING but it takes like no effort at all. Well, this is this dessert. Sounds real posh, but trust me no skills are needed at all!

Lots of poached pears recipes require poaching in wine and that’s delicious too, but hey, nothing wrong with choosing a different path every once in a while. Especially if you’ve got kids!

What you’ll need for these hibiscus poached pears is:

  • firm pears
  • dried hibiscus (loose or in a teabag)
  • a vanilla pod
  • some pink peppercorns, and
  • honey

I served them on vanilla yogurt (you can have vegan too), but if you feel like making some homemade vanilla custard, that’s awesome too.

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

I’m not going to keep you from the recipes much longer, just a few quick tips and we’re on.

Tips to cook amazing poached pears

If possible use pears that are firm and not too ripe. If they are too ripe, they might fall apart and not look as pretty. They’ll still be good, though.

Turn the pear halves around every once in a while so they have an even color and they cook more evenly.

That’s it! So so simple!

Let’s cook!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Hibiscus Poached Pears with Vanilla and Pink Peppercorns

Course Dessert
Keyword poached pears
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Author Anja Burgar

Ingredients

  • 4 firm pears
  • 4 cups water
  • 4 hibiscus teabags (equals 4 teaspoons loose hibiscus flowers)
  • 2 TBSP honey
  • 1 vanilla pod
  • 8 pink peppercorns
  • 4 cups vanilla yogurt
  • chopped nuts for topping

Instructions

  1. Place all ingredients but pears in a pot large enough to fit 8 pear halves and bring it to a boil. Let simmer for 5 minutes, while you prepare the pears.

  2. Halve pears and remove skins and pits.

  3. Add pears to the pot cover and cook for 20-25 minutes turning them around every 5 minutes so they get cooked evenly.

  4. Remove the pears from the pan and cook the liquid for another 10-15 minutes, to reduce it to a desired consistency.

  5. Serve with vanilla yogurt, reduced sauce (or vegan vanilla yogurt) and some chopped nuts.

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

Easy Mongolian Beef with Broccoli

This 15-minute Mongolian beef recipe is all about flavor! It’s a definite winner since it’s really quick and so so easy to make.

This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.

I’ve got a thing for Asian foods lately. Honestly, I’ve had it for years. But lately, I’m making Asian food way more often than before. I just ordered a bunch of Asian spices, some of which I’ve never tried cooking with. I’m so excited to try them 🙂

What’s your favorite Asian dish? Tell me in the comments!

Traditional Mongolian beef is made with spring onions and you’re free to add them to the recipe as well. However, I added broccoli to this Mongolian beef recipe, since I’m a huuuuuge fan of the beef and broccoli combo! I find it so delicious and also, some green veggies never hurt anyone, right?

Even though the weather’s been messing with us lately and it’s not even close to as cold as it usually is this time of the year I’m wanting comfort food anyway. It’s been raining a lot these days and all I wanna do is eat foods that feel cozy but also not making it unhealthy. And that’s why I love this recipe. It’s basically a mixture of both! YAY!

This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.
This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.
This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.

You can actually do this Mongolian beef in two ways!

One is the 30-minute recipe while the other requires marinating meat overnight. It takes the same amount of time to cook, you’ll just have to wait overnight for the meat to be ready. Trust me it’s worth it 🙂

Most of the Mongolian beef recipes don’t require marinating since the meat is cooked really quickly and it’s gonna be soft anyway. However, I love how much flavor is added to the meat that way. Both are amazing, but if I’ve got time, I marinate!

This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.
This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.
This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Mongolian Beef with Broccoli

Course Main Course
Cuisine Mongolian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 250 g tenderloin, sirloin or flank steak (8 ounces)
  • 1/2 small broccoli cut into florets and steamed
  • 1 onion thinly sliced

Meat Coating

  • 1 1/2 TBSP corn starch
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • pinch of pepper

Gravy

  • 2 cloves garlic finely chopped
  • 1 thumb-size ginger peeled and finely chopped
  • 1 cup water
  • 1 TBSP oyster sauce
  • 4 TBSP low sodium soy sauce
  • 1/2 TBSP rice vinegar
  • 2 TBSP brown sugar
  • 1 TBSP corn starch
  • 2 TBSP extra water

Instructions

Preparing the meat

  1. Cut meat into 1/2 cm (1/4 inch) slices against the grain. Proceed to prep the meat with either version 1 (short) or version 2 (overnight)

Coating the meat (Version 1 – short)

  1. Add salt, pepper, sesame oil, and corn starch to a zip-lock bag. Add sliced beef, close and move the meat around so it gets evenly coated.

Marinating the meat (Version 2 – overnight)

  1. Add salt, pepper and sesame oil to a zip-lock bag. Add sliced beef and sliced onions, close and move the meat around so it gets evenly coated. Leave int he fridge overnight to marinate.

Cooking the meat

  1. After the meat is coated or marinated it's ready to cook. If you've used the marinating method, remove onions from the meat before cooking the meat, set onions aside, and cover the meat with corn starch.

  2. Heat just enough oil to cover the bottom of a wok or a pan over high heat just until it starts smoking. Add meat to the pan evenly, but don't overcrowd. If necessary fry in batches. Fry for a minute on one side, then turn around and fry for another 30 seconds. Remove from the pan and set aside.

Making the gravy

  1. In a bowl mix together 1 cup water, soy sauce, oyster sauce, and rice vinegar.

  2. Add garlic and ginger and fry for a minute or until golden.

  3. Add sliced onions. If you've used the marinating version, you can use the onions that you've used to marinate the meat or fresh onion. Fry just until golden.

  4. Add the soy sauce mixture and brown sugar and stir well.

  5. In a separate bowl mix together 2 TBSP water and 1 TBSP corn starch. Add to the sauce and stir frequently for about a minute or two. This will thicken the sauce.

  6. Add meat and broccoli and stir well.

  7. Serve with steamed rice.

This 30-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to makThis 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.e.

Goat Cheese & Pear Chutney Burgers

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

I’m so happy to post this recipe. We’ve been making a ton of burgers this summer. We bought a badass extra mini grill that we can use on our tiny balcony and it doesn’t smoke. So we do lotsa grilling these days 🙂

I’m slowly accepting that the fall is actually here and it’s not going anywhere for a while. Hello, sweater weather! So with that in mind, our burgers have gone from summery fresh to delicious mouthwatering warming delights. Too poetic? Sorry ’bout that. I just love these so much!

One more thing! I’ve created this recipe in collaboration with Trauth Design Gastrowear. They provided me with the most beautiful apron, that you can see in the photos. I just love the sense of detail that they put into their aprons.

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

Anyhoo, wanna know what these burgers are all about?

If there are burgers that screams fall they’re these pear chutney burgers, for sure!

I mean homemade pear chutney and goat cheese? Paired with super simple avocado cream, pancetta, and arugula? Is there anything better?

And the good thing is that it’s a mixture of indulgence and healthy stuff. I don’t like burgers that are too heavy and overly greasy and just plain too much everything. So I’d like to think it’s well balanced and still super delicious. You should have seen our little guy nibbling on one of them 🙂

Do I need to make my own pear chutney?

Of course not! If you can get one somewhere, go for it. Nothing like that here, so I have to make my own. The recipe makes more than you need for four burgers, but you can easily store it for a week in a refrigerator or freeze it for later.

I won’t keep you away from the recipe for much longer. Let’s start cooking!

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Burger

Course Main Course
Keyword beef burger, burger, pear chutney
Servings 4 burgers
Author Anja Burgar

Ingredients

Brugers

  • 4 burger buns
  • 4 beef burger patties
  • 1/2 cup goat cheese
  • 4 pancetta slices
  • a handful arugula

Pear Chutney (makes more than needed for 4 burgers)

  • 3 cups finely chopped pears (400g)
  • 1/2 cup brown sugar (80g)
  • 1 cup apple cider vinegar (200ml)
  • 2 small onions finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp crushed chipotle
  • 1 tsp salt

Avocado Cream

  • 2 avocados
  • 3 TBSP lime juice
  • 1-2 TBSP water
  • salt and pepper to taste

Instructions

Pear Chutney

  1. Place all ingredients in a saucepan and bring to a boil. Reduce the heat to medium and cook for 40-50 minutes stirring every now and then.

  2. Let the chutney cool for a few hours before use.

Avocado Cream

  1. Make avocado cream right before cooking the patties.

  2. Place all ingredients in a food processor and mix until smooth and creamy.

Burgers

  1. Cut buns in half and place them in a grill pan and cook until char marks appear.

  2. Place the bacon slices into the same grill pan and cook on medium heat for a few minutes, until they get golden. Turn around halfway through.

  3. Use the same pan to cook burgers. Increase the heat and cook the burgers to your desired doneness. Cooking them 3-4 minutes a side will give medium-rare burgers.

  4. Cover the bottom halves of the buns with avocado cream. Add some arugula. Place the burger patty on and top with crumbled goat cheese, pear chutney, pancetta, and some more arugula. Cover the top halves of the buns with avocado cream and place on top of the burgers. Serve immediately.

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

No-bake Blackberry-Plum Pie (Two Ways)

Two variations of one delicious Blackberry-Plum Pie that doesn’t require any baking and had the most delicious no-bake oreo cookie crust.

No-bake Blackberry-Plum Pie (Two Ways)

Happy Sunday everyone! It’s very unusual for me to post on Sundays but today’s a special occasion. I’m sharing a recipe that was made in collaboration with my two fellow bloggers Kristina and Mateja from Story On A Plate blog. The recipe is by the talented Mateja, Kristina took care of this amazing styling and I was happily hiding behind the camera.

We shot the whole thing at Kristina’s house. She’s got a beautiful garden and the most amazing little studio in the basement. Check the photo below. Isn’t it cute 🙂 And the light is absolutely stunning. I’m secretly jealous of that place.

No-bake Blackberry-Plum Pie (Two Ways)

We started our day with coffee (tea for me) and delicious breakfast that Kristina prepared one her tiny balcony. And then we spent hours in the studio. It’s so much fun working with other creative people, especially since I don’t do it often. Kristina and Mateja are the nicest, so creative and talented. We’re planning on making more collaborations in the future and I’m super excited about that!

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

We’re enjoying our last days of Summer…

The heat is supposed to end tomorrow and then we’ll be ready for Autumn. I can’t wait for long Autumn forest walks and all the colors of that season. I probably said it too many times, but early Autumn is the favorite time of year. Still, I’m enjoying the last day of Summery heat and I can’t think of a better way to celebrate that than with this delicious blackberry-plum pie.

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

Two ways to make this blackberry-plum pie

The procedure of making it is basically the same. The only difference is how you make the purée. The two ways are:

  1. Making purée with fresh fruits
  2. Cooking the fruits and then making the purée

So what’s the difference?

Cooked purée has a deeper flavor while the non-cooked one is more light and fresh. There’s also a difference in color. Cooked purée gives a more reddish color while the non-cooked gives a more purple color.

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

No-bake Blackberry-Plum Pie (Two Ways)

Course Dessert
Keyword blackberry pie, no-bake pie, plum pie
Prep Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 slices
Author Mateja Delakorda

Ingredients

Oreo crust

  • 250 g oreo cookies
  • 70 g unsalted butter

Fruit Purée

  • 200 g blackberries
  • 200 g plums
  • 80 g icing sugar
  • juice of ½ lemon (only use if you're making the cooked version of the purée)

Other ingredients

  • 100 g cream cheese
  • 100 g heavy cream
  • 10-15 ml rose water
  • 10 g gelatine

Instructions

Oreo Crust

  1. Melt the butter.

  2. Use a food processor to very finely grind the oreo cookies. Add butter and pulse a few times. Transfer the crust to a pie tin with removable bottom. Press the crust evenly to cover the bottom and the sides. A glass with a straight bottom is very helpful for forming even and straight bottom of the crust. Chill before filling.

Pie Filling (First Option)

  1. Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.

  2. Prepare the gelatine as per instructions.

  3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.

  4. Pour onto the chilled crust and leave in the fridge to set overnight.

Pie Filling (Second Option)

  1. Purée blackberries, plums, and icing sugar in a blender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.

  2. Prepare the gelatine as per instructions.

  3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.

  4. Pour onto the chilled crust and leave in the fridge to set overnight.

Decorating

  1. When the pie is chilled top with some more blackberries and plums.

Notes

  1. Why do we add gelatine while mixing? It is to avoid chunks of gelatine in the mixture. If we added galetine in cold puree without mixing we would get chunks that would look and taste unappetizing.
  2. For a more purple color use a higher blackberry to plum ratio and the non-cooke version of the purée.
  3. You can use amaretto instead of rose water. Amaretto and plums are a very classical combination
No-bake Blackberry-Plum Pie (Two Ways)

Creamy Chard And Fennel Soup

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

I hope you’re all feeling great and excited about slightly (but really just slightly) cooler late Summer days! These are my favorite. The weather is great and the produce this time of year is just perfect. We’ve been eating a lot of corn lately (mostly cooked, but I have plans of grilling it one of these days) and whenever we can, we make the cream cheese tart with tomatoes and other veggies that I posted last week.

Tomorrow I’m meeting my dear friends from Story On A Plate blog and we’ll prepare something sweet with plums. I love Kristina and Mateja, the girls behind the blog. Both so creative and the nicest people. But I’ll let you know more about what we’ll be making next week. Make sure you subscribe, so you don’t miss this!

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

Let’s focus on this beautiful soup…

We’re growing fennel for the first time this year and honestly, I can’t believe we haven’t tried it before. They are so easy to grow and do I need to mention how pretty they look in the garden?

I’m not a huge fan of raw fennel, but I love it when it’s either cooked or roasted. It loses its strong anise-like taste and becomes very sweet, perfect for a late Sumer soup.

We also grow lots of green leafy veggies including chard. I love how these match the sweet fennel with their earthy flavors. If you don’t have chard on hand, you can replace it with spinach or arugula.

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

A quick story…

After I made this soup, I gave it to my two-year-old son to try for dinner. He ate the whole bowl. I cooked fish and some potatoes to eat after the soup (which he absolutely loves). Instead of eating potatoes and fish, he asked me to pour him more soup. He ate three full bowls of this soup!

It’s either the soup or I’m lucky to have a kid who loves veggies. I’d like to think it’s both 🙂

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

Have a great Wednesday everyone!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Creamy Chard And Fennel Soup

Course Appetizer, Side Dish, Soup
Keyword chard soup, fennel soup, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Anja Burgar

Ingredients

  • 1 medium-size fennel bulb
  • 1 small onion
  • 200 g chard (about 5 cups whole leaves)
  • 1 medium-size potato
  • 2 cups boiling water
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • seeds for garnish (pumpkin seeds, sesame seeds…)
  • olive oil for cooking and garnish

Instructions

  1. Clean the fennel bulb to remove dirt and cut in quarters lengthwise. Thinly slice each quarter.

  2. Peel and cut the onion in half and slice thinly.

  3. Peel and wash the potatoes. Cut into 1 cm (1/2 inch) cubes and leave to rest in cold water.

  4. Wash the chard. If there are any bigger leaves, cut away the stems. You'll be cooking those separately.

  5. Add a tablespoon of olive oil to a hot pan and add sliced onions and fennel. Sauté for 10 minutes or until they turn golden. Make sure to stir now and then to prevent burning.

  6. Drain the potatoes and add them to the fennel and onions. Add the separate stalks from the chard at his point too. Add boiling water and cover the pan. Reduce the heat to low and let cook for 10 minutes or until the potato is fork-tender.

  7. Add the rest of the chard, cover and cook for two to three minutes. Remove from the heat and pour everything in a blender. Add heavy cream, salt, and pepper and blend until the soup is smooth and silky. Add more boiling water if necessary.

  8. Garnish with some olive oil, heavy cream, and seeds. Serve warm.

Creamy Chard And Fennel Soup
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

Mediterranean Garlic Ricotta Shrimp Pasta

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Even on the busiest and most stressful days, I want to eat a real meal. Something delicious and creamy with a character. It’s pasta I usually crave on these days. What do you crave in the busiest of days? Let me know in the comments below. Sometimes I make pasta salad and nibble on it during the day. Pssst… don’t tell anyone!

But for reals, the amount of pasta we eat. And it’s not only because we’re busy. It’s mostly because we love pasta. If you’re a pasta lover like me, then this is the recipe for you.

The flavors here are mild but so indulging and balanced. The lemony ricotta sauce with peas and shrimp is to die for on its own, but then you add some garlic and glasswort and you’ve got a treat that you can make in seconds.

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Have you ever tried glasswort?

It is apparently also called sea asparagus and grows in salt marshes. It is edible both raw and cooked and delicious either way!

I tried it for the first time last weekend when I randomly saw it in the store and I just had to try it.

What does it taste like? It’s like eating the sea and I mean that in a good way. It is very salty so you should be careful with how much you put in a dish. I especially love the crunch. It kinda reminds me of the exploding candy that I ate as a child. Remember, the ones that feel like there are bubbles popping in your mouth.

Not to worry. If you can’t get your hands on sea asparagus, you can still make a super delicious garlic ricotta shrimp pasta. You can add some pickled capers for the salty Mediterranean flavor. Works just as nicely.

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Mediteranean Garlic Ricotta Shrimp Pasta

Course Main Course
Cuisine Italian
Keyword shrimp pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 250 g dried pasta
  • 1/2 cup ricotta (100g)
  • 1 cup fresh or frozen peas (100g)
  • 300 g shrimps peeled and deveined
  • 15 g glasswort (sea asparagus) or alternatively, 2 TBSP pickled salted capers
  • 2 TBSP butter
  • 3 cloves garlic
  • a few springs of thyme
  • zest of 1 small organic lemon
  • juice of 1 small lemon
  • salt to taste
  • black pepper to taste
  • grated parmesan cheese for topping

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta as long as stated on the packaging stirring every two minutes. Once cooked, drain the pasta, but leave some pasta water to use for the sauce.

  2. While your pasta is cooking prepare the sauce. Place a large skillet on medium heat. Add butter and garlic and fry for a few minutes stirring occasionally. When the garlic turns lightly golden, add the shrimps, peas, glasswort, and thyme. If you are using capers instead of glasswort add them midway through cooking (when you turn the shrimps). Season with salt and black pepper. Cook for 4-5 minutes and turn the shrimps midway through. Shrimps are done when they turn pink. Remove the shrimp, peas, and glasswort (or capers) from the skillet.

  3. Add ricotta, lemon juice, lemon zest and a little pasta water to the skillet and whisk to make it creamy. Add just enough pasta water for the sauce to be creamy but not runny. Remove from the stove. Season with salt and black pepper.

  4. Save a few shrimp, peas and glasswort (or capers) for decoration. Return the rest of the to the skillet and mix.

  5. Add the cooked and drained pasta to the sauce and mix to coat the pasta with the sauce.

  6. Serve warm and top with the remaining shrimp, peas and glasswort and some grated parmesan cheese.

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).