Who doesn’t love a simple refreshing margarita smoothie with mangos? I sure do!
Hey, it’s been a LOOOOOONG time. Way to long.
I’ve missed posting here so much. I’ve kicked myself in the rear end this week and made a plan for a few future recipes. Hopefully, I can see them through! Baby Jernej is not so little anymore. He’s standing on his own now, crawling all around the place, exploring the world and filling our hearts with all kinds of joy. If you wanna see what’s going on in our personal life head on to my personal Instagram account.
And now to the recipe. Today is National Margarita Day and I made a non-alcoholic mango margarita smoothie.
I’d say cheers, but it’s long gone.
There’s something about mangos in smoothies. Puréed mangos give such a nice smooth texture to drinks. They are one of my favorite fruits to put in smoothies, besides avocados. All due to the texture. Okay, and flavor too 😀 What are yours?
Since becoming a mom, maintaining a healthy diet has been so hard. The biggest problem for me is forgetting to eat, which I find super weird and annoying. And that’s why recipes like this are super important… Simple, easy and done in no time. I’m planning on sharing a few other recipes suitable for mom’s with little time to prep and also for little kids to enjoy. Btw, baby J tried the mango margarita smoothie and he approves 😀
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Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!
Wow, the summer this year. I can’t complain. Sunny weather, nice breeze and Aperol spritz in the evenings – what else could I wish for? The baby is sleeping very well so far, during the night as well as the day and his playtimes are getting longer. Finally! I absolutely love singing to him with his curious eyes on me all the time 🙂
In a couple of days we’re heading for some much needed vacations beside a beautiful lake under the mountains. Even though we love the seaside, we’re more of a lake and river type of swimmers. We love the sunny beaches and the waves by the sea, but hate the salt. The place we’re going to is quite isolated with just a couple of vacation houses nearby. So hopefully we’ll get some peace and quiet.
Okay back to the recipe. I have a ton of basil in the garden. A couple of years ago I sowed an entire bag of seeds in one small pot and it turned out the best idea ever. Why? Because you can start picking basil as soon as it starts growing leaves. Of course it’s way too crowded and I pick the whole plants in the begining to decrowd the pot. I leave some to grow into big bushy plants.
Basil was the whole inspiration for this recipe. I love pesto esecially with basil. I tried making it with goat cheese and it is seriously delicious. Add some mozzarela, tomatoes and olives and put all of them on the best pizza dough and you’ve got a treat. I included an amazing and very easy pizza dough recipe, but you can use your own. My whole-grain spelt dough would work just as well.
This pizza dough rises slowly in the fridge for a day and it is the best pizza dough I’ve made to this date. In fact most pizza places will make the dough in advance as well. Slow rise at low temperatures makes the dough nice and elastic, so you can strech it out very thinly. I didn’t do this with this pizza, but I love making it super thin for my tomato sauce pizza only. Which reminds me… I should totally share the recipe.
Second thing with making your pizza dough perfect is high temperature. Although I sometimes bake it at 230°C only, to make it more bready. Again look at the photos, the dough turns out looking something like that. If you crank up the temperature you’ll get an even crunchier crust. One thing I always do is place the baking tray in the oven when I turn it on, so it heats uo nicely. A pizza stone would be an even better option, but I don’t have one (yet) 🙂
I’ll stop babbling and get to the recipe. Have a lovely day you guys!
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Mix all ingredients in a stand mixer or by hand. Knead for about 10 minutes or until the dough is smooth and soft, but not sticky.
Slightly oil a big bowl with at least double the volume of the dough. Leave the dough rest in the bowl covered with plastic wrap for about an hour or until double the size.
Knead again and return to the bowl. Cover with plastic wrap and save in the fridge for 24 hours. Be sure to use a large bowl, because the dough will continue rising in the fridge!
Remove from the fridge, divide the dough into four an knead again to for four balls. Cover with a cloth and leave at room temperature at least an hour before using the dough.
Goat Cheese Pesto
Place all ingredients except basil into a food processor and pulse until finely chopped. Add basil and pulse for a few more seconds.
Spicy Goat Cheese Pesto Pizza
Preheat the oven to 230°C or preferably as hugh as your oven goes leaving the baking tray or pizza stone in the oven. If using pizza stone make sure you leave it in the oven long enough to be extremely hot.
Uncover the dough, but don't knead again from this point on. Use a small amount of flour to spread the dough into a desired shape. In this recipe form a 20 cm circle with a thick edge.
Spread basil pesto over the thin center of the dough and cover with sliced or pulled-appart mozzarella. Top with cherry tomatoes, black olives and chilli flakes.
Bake in the preheated oven for 10-15 minutes depending on the thickness of the crust.
Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.
Folks, it’s officially summer! We’ve been having unbelievably sunny and hot weather for weeks so it feels like it’s already mid-summer. I’m keeping myself cool with loads of strawberry drinks like roasted peach and strawberry fizz and strawberry vanilla iced tea. Thank god for our garden, producing all those delicious fruits. And thank god for the mini rhubarb bundt cakes. They make these hot June days so much easier!
I’m spending so much time outside in the shade with my little baby. I love dressing him in the cute summer clothes and seing his bare feet. I could eat them up! He’s growing so fast, I can hardly keep up. He’s becoming more aware of the world and things around him, giving us the most precios smiles and giggles. I could watch those all day long.
Okay, back to the recipe.
I swear guys, these mini bundt cakes are incredibly tender and light. Rhubarb gives them such a nice sour note and the lemon balm makes them deliciously citrusy. I added a lemon drizzle to make those flavors stand out even more and make it super light and refreshing. They are my new summer crush. Sorry hubby, you’ll just have to deal 😛
The recipe is not a dense sponge recipe like for a regular bundt cake. It is more of a cupcake type of sponge. I should maybe call them cupcakes, but I love my new mini bundt cake molds which my mum gave me, that I just had to use those for the shoot. Call them cupcakes if you want 🙂
I feel like I’m being real brief these past few posts. I’m still ajusting to the fact that my free time is pretty scarce these days.
I hope you all have the best start of the summer!
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Preheat the oven to 170°C. Lightly grease mini bundt cake molds. I used 12 80ml bundt cake molds.
In a stand mixer beat together sugar, eggs and oil.
In a bowl mix flour, vanilla seeds, ground ginger, ground cinnamon and baking powder.
Add flour mix to the egg mixture spoon by spoon.
Add yogurt, chopped lemon balm and mix until the mixture is smooth and even.
Add rhubarb and use a spatula or a big spoon to mix it in.
Use an ice cream scoop to fill the molds to about 3/4 full.
Bake in the preheated oven for about 25 minutes, until the toothpick comes out clean. Let cool in the molds
Lemon Drizzle
In a mortar bash the lemon balm with 1 TBSP of lemon juice to get out as much lemon balm juice as you can. Use a fine sieve or gauze to squeeze out the liquid. Discard the solids.
Add 1 TBSP lemon juice and the lemon balm liquid to the icing sugar and whisk until smooth.
Decoration
When bundt cakes are cooled to room temperature, remove them from molds and decorate with lemon drizzle.
These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.
I’m ending this wonderful week with these fluffy green pea fritters. It’s really been a great week. The baby gave us his first real smile. He’s smiled to everyone in the family at one point during the week. I couldn’t imagine how exciting that milestone was before it happened. The most wonderful thing 🙂 Now I’m looking forward for more and more of these cute teethless smiles and the sparks in his eyes.
He’s been letting us sleep during the night enough not to feel tired during the day, although I do take at least one short nap with him during th day. It’s just so cozy lying next to him and feeling him next to me while I’m sleeping 🙂
Okay, let’s head to the recipe. I’m very excited to share it with you. I’m a huge fan of pancakes, I make them at least once a week for breakfast, but they are usually sweet. I wanted to make a savoury recipe for easy and quick pancakes, that I’ll be able to prepare while taking care of a newborn. And it really is that simple.
The batter is made in a food processor or a blender and the pancakes take only a few minutes to cook. So perfect! There’s a little cottage cheese for extra creamines and flavor and rolled oats to bring it all together. Since so many herbs have started to grow, I’ve also added some from the garden and the forest. I used wild garlic and chives, but you can add whatever you can find in the garden, like mint, basil, thyme, oregano… So many yummy variations 🙂
And I realised that they are also super delicious cold, so they’re perfect for picnics 🙂 Hoping for lots of those these summer. ‘Cuz who doesn’t love picnics, right? We’re going on one today. Yay!!
I’ve been working on this recipe before the baby, when we’ve had a new roof window installed. I had to test the new light source for photography. I like it so far. A bit different than the straight side light, but just as interesting. What do you think?
Have a great weekend you guys!
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1cuppeas(if using frozen, thaw and drain before making the fritters)
1/2cuproled oats
1cupparmesan cheesegrated
1/2cupcottage cheese
2eggs
1/2tspbaking powder
a handfulseasonal herbs(wild garlic, chives, basil, thyme...), coarsely chopped
salt
black pepper
Sauce
1/2cupsour cream
2TBSPlemon juice
zest of 1/2 lemon
Instructions
Green Pea Fritters
Place all ingredients in a food processor or a blender and mix until the batter is uniform.
Fry spoonfulls of the mixture on preheated frying pan with a little oil for 2 minutes on each side or until golden.
Sauce
Place all ingredients in a small bowl and whisk.
Serve with warm or cold fritters.
https://www.useyournoodles.eu/wp-content/uploads/flourless-pea-fritters-16.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-05-19 07:25:582018-12-13 07:38:58Flourless Green Pea Fritters
The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.
Hi guys!
I’ve been away for a month occupied by he hardest but the most rewarding job. On April 5th a little baby boy Jernej came to this world and turned our lives upside down. I never knew I could ever love someone as much as I love my baby. Kissing his forehead, massaging his super tiny feet, loving every unconscious smile when he’s sleeping and caressing his soft cheeks…
Although I’m loving every moment spent with him, I never imagined how exhausing and rewarding caring for a newborn is. After a month, I can easily say it was the toughest month of my life, although full of tears of happines and love, it was also filled with frustrations and self-distrust. Total respect to all the moms that have survived this introduction period keeping a clear mind! Saying that, my baby is sleeping well and is not fussy at all, I can’t imagine that being different…
When I came home from the hospital I was missing moving and doing whatever around the house. Lying in bed all day is totally not my MO, so I baked some cookies while Jernej was sleeping and took some photos. I named them Welcome baby chocolate buckwheat cookies 🙂 To welcome the cutest baby boy to this world <3
I love having a batch of cookies ready for the sweettooth moments of mine and my husband’s. We LOVE cookies! I’m surprised I don’t have more cookie recipes on the blog. I’ll have to change that, right?
What I love about butter cookies is, that they are super simple and you can make them in a food processor. They take no time whatsoever, but they taste sooo good! And if you make them with wholegrain flours you add so much nutritional value. In this recipe I used wholegrain spelt and wholegrain buckwheat flour, but you can easily use plain flours.
Lately I became a huge fan of unrefined cane sugar. It’s not a sugar we usually use in baking, so when I first tried it I became obsessed immediately. If you want caramelly taste without making caramel, cane sugar is the solution. I’m telling you, it makes a big difference.
Although plain buckwheat cookies are incredible, they are even tastier with some chocolate and coconut. Plus they look so pretty, don’t they?
Having a lot of work and being exhausted by the continuous feeding and diaper chaninging, I can’t promise I’ll be posting as often as I did before the baby, so bare with me. I’ll get the hang of it and will start posting weekly as soon as I can.
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Add all ingredients into a food processor and pulse until they form a ball.
Divide the dough in half, half it again and so on, until you get 32 identical pieces. Form bals with your palms.
Place on a baking paper lined baking tray and bake for 15 minutes or until golden. Move them to a wire rack and leave to cool down for at least 10 minutes.
Melt chocolate over a saucepan of simmering water. Dip the bottom half of the cookies in the chocolate and coconut and place on a pre-cooled tray lined with baking paper. Leave in the fridge to set.
https://www.useyournoodles.eu/wp-content/uploads/chocolate-buckwheat-cookies-12.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-05-04 07:24:372018-12-13 07:38:58Welcome Baby Chocolate Buckwheat Cookies
A refreshing spring vanilla strawberry iced tea – perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!
I’ve made this delicious drink last week while baking the strawberry cake for my birthday. My birthday is on March 22nd and it just happens that that’s also World Water Day. I love that! I love water! Water is also my absolute favorite drink in the entire world, besides tea. I don’t actually know anyone who would drink as much tea as I do.
I’m gonna be honest with you – tea can get boring at times. Adding fruits and some ice will do the trick though. Makes it refreshing and adds a bunch of vitamins to your drink. Since I was already making the strawberry cake last week I figured why not make a strawberry iced tea. I had a ton of strawberries anyway.
Lately, I’ve been obsessing over rooibos tea, which I find so nice and sweet with a slight vanilla flavor. Besides my daily three cups of raspberry leaf tea this is the one tea I drink the most. Since it’s getting quite warm over here, I’m drinking it cold. And GUESS WHAT it’s a perfect match for strawberries. It really is! And since I’m loving the mild vanilla flavor in the rooibos, I added more vanilla, ‘cuz WHY NOT?
Yay, my favorite refreshing iced tea was born 😀
Let me know if you try it and think the same!
Regarding the prego belly. It’s still here and the baby is still very and I mean VERY lively. Doesn’t seem to want to come out any time soon, but we never know. I’m hoping for April 1st!
Seems like the last month my sweet cravings have gone over the roof. I’m eating more junk than ever and feeling so so regretful about that. I should probably stop feeling like that, because it doesn’t really do much good. I still eat junk if I feel like it. Okay, I’ve kindda managed to keep myself away from nutella. Kindda… I make pancakes for breakfast just to have an excuse to eat Nutella. Otherwise I have like five slices of bread with butter and honey for breakfast. Okay, honey is now bad, but the amount of honey is. Trust me five slices full of dripping honey is too much. But I guess the cravings will go aways eventually 🙂
Did I mention there’s honey in the strawberry iced tea? Of course there is, duh 😛
I’ve also managed to do some gardening. I’ve tranfered my little tomato seedlings to bigger pots, so they’ll have enough room to grow. The truth is, we have to buy tomatoes by the middle of July, sometimes even more. It’s seems so unfair. I’m looking at the growing plants for months before the tomatoes go red. It always seems like the wait is way too long, although totally worth it. Okay, I’m babbling. I’ll stop now.
That’s all for now! By the time I post another recipe I might be writing with one hand full of baby cuteness. If you don’t hear from me for a while, you know what happened 😉
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In a big saucepan boil water and add red rooibos tea and steep covered for 10 minutes. After the tea has finnished steeping strain it into a big jug.
Uncover and leave to cool.
Meanwhile, remove strawberry stems and discard. Place the strawberries in a blender and make a smooth purée. If you prefer your purée to be without the tiny pits, strain it through a fine strainer.
When the tea has cooled down to almost room temperature add honey and mix well. Add strawberry purée and vanilla, mix well and pour into glasses filled with ice.
This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.
So, guys, it’s my birthday!
I only have one more year before I enter a new decade.
My wishes for me:
Cook more delicious foods and try lots of new combination.
Be the best mum to my precious baby, that’s still hiding in my belly.
Love every moment with my husband and our little one.
Take time for my friends and also for myself.
Continue being happy and positive.
Enough about me, let’s talk CAKE!!!
I couldn’t resist but making something chocolaty with strawberries and cream. Anyone else anxiously waiting for fresh straberries from the garden? We have a few strawberry plants and I can’t wait for them to grow fresh little fruits.
I’m not a big fan of heavy cakes, with heavy buttery fillings. That’s why I love using whipping cream in cakes. Remember the chocolate hazelnut pavlova? I think it makes cakes light and fresh, especially if you add some fresh fruits. I used plain whipping cream without sugar or anything, but you can add a little icing sugar or some vanilla.
This sponge is rich and decadent on its own and doesn’t need a heavy filling anyway!
The sponge I used in this strawberry chocolate cake is one of the best if not the best chocolate sponge I’ve ever tried. The amazing recipe is by Add A Pinch. I changed it just a little, so I’m posting my version of her delicious recipe. The recipe contains a little less sugar and the layers are thinner so they can hold the light whipped cream filling. Seriously you need to try either my or her version, both are yummy!!
Now, about strawberries. Have you tried macerated strawberries, yet? They are simply the most delicious thing. Adding a little honey makes them obviously a little sweeter, but brings the juices and creates a lovely sauce. Imagine that over icecream.
Um, de-li-cious!!!
I was feeling a little playful with this cake, so I made some chocolate rhubarb truffles. Super simple, but so good! They are made of sponge and rhubarb jam only 😀 Last year we had loads of rhubarb so I tried making my own rhubarb jam and I’m telling you I’m making it again this year.
I made this cake a day ahead, but it’s already half gone and it’s not even noon on my birthday 😛 Luckily I have my mum making me more sweets today!
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Sponge recipe adapted from The Best Chocolate Cake Recipe Ever recipe by Add A Pinch. Link in the text!
Prep Time15minutes
Cook Time25minutes
Total Time2hours
Ingredients
Chocolate Sponge
2cupsall-purpose flour
1 1/4cupssugar
3/4cupscocoa powder
1 1/2tspbaking powder
1tspbaking soda
1tspsalt
1cupmilk
2eggs
1/2cupvegetable oil
2tspvanilla seeds or vanilla extract
1cupboiling water
Honey Macerated Strawberries
200gfresh strawberries
2 1/2TBSPhoney
Chocolate Rhubarb Truffles
chocolate sponge from one of the 7 inch tins
rhubarb jam (or strawberry jam)(40g jam per 100g sponge)
Other
300mlcold whipping cream
Instructions
Chocolate Sponge
Preheat the oven to 180 °C. Butter four 7 inch baking tins.
Add flour, sugar, baking powder, baking soda and salt to a stand mixer bowl and whisk through to combine.
Add milk, eggs, vegetable oil and vanilla seeds and mix on medium speed until well combined.
Change mixer speed to low and slowly add boiling water to the mixture. It will get quite liquid, but that's what makes it moist and rich in the end.
Pour the mixture into four baking tins and bake for about 25 minutes or until the toothpick comes out clean.
Leave to cool in the baking tin for 10 minutes then remove form the tin and leave in a cool place to cool completely. Once it is room temperature, you can place it in the fridge to continue cooling.
Honey Macerated Strawberries
Thinly cut strawberries and place them in a bowl. Add honey and mix well, so the honey coats all strawberries.
Leave to macerate in the fridge until you are ready to assemble the cake, but at least an hour.
Chocolate Rhubarb Truffles
Take one cooled chocolate sponge and use your fingers to turn it into crumbs. Add 40g rhubarb jam per 100g of sponge and incorporate it in the crumbs. Shape 1 cm balls using the palms of your hands. The mixture shouldn't be too sticky, but moist enough to hold the shape of a ball.
Place in the fridge until you are ready to assemble the cake.
Assembling The Strawberry Chocolate Cake
Whip whipping cream until it forms stiff peaks. Place it in a piping bag with a round or a star nozzle.
Place one sponge on a serving tray and pipe one layer of whipped cream in the middle, leaving one centimeter of uncovered sponge at the edge. Pipe small balls of cream one centimeters away from each other on the edge. Place chocolate rhubarb truffles between the cream balls.
Top with one third of honey macerated strawberries.
Continue in the same way for the remaining two layers.
This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It’s a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good!
I’m getting so excited about spring and can’t wait for everything to go green. We’re already able to waste our time outside in nothing else but a sweater. Remember my love of balcony life. Well, here it is! I can almost smell spring 😀 Winter this year sucked, almost no snow… I mean it was cold, which is okay by me, but no snow. Come on, that’s just unfair!
Yeah, yeah, I’ll stop complaining 😉
This spring will bring a new little cuddling creature to our life, so there’s really nothing to complain about. Only one more month to go, but I’m hoping sooner 🙂 Can’t wait to meet you little baby! These past 8 months went by really fast, I got very attached to my big belly and the very intesnse baby kicks. I’m begining to think this baby will be a kickboxer or something. I remember reading about having to count kicks if the baby is not moving enough and then I think is there also something like kicking too much?! Probably not 🙂
Back to the recipe!
With the spring knocking on the door, the season of some new green leaf veggies is starting and I’m able to add them to my green smoothies. I got hold of some really nice fresh spinach last week and I couldn’t resist to make a delicious smoothie for breakfast. There are still some frozen wild blueberries in the freezer, which I love for breakfast. In the winter I heat them up and pour over the pancakes with some yogurt. Yum!
Ok, ok, back to the smoothie. So I named this drink matcha smoothie, because I added a little for some nice morning tea feeling. Mmm, cozy 🙂 I don’t know why exactly, but for me drinking matcha – in any form – is like a warm hug. Even if I drink it cold.
I couldn’t resist but adding some lime juice to this almost-spring-celebrating smoothie. Delicious! 🙂 It’s sweetened with honey, which you probably already know is my favorite sweetener 🙂
Now I’m anxiously waiting for strawberries, especially wild strawberries to make strawberry layer cakes and elderflower to make some cookies. With a little bit of luck, the baby and I will be well enough by the time those two are in season and we’ll be strolling through forests searching for these beauties 🙂
And now here’s the recipe, finally. This matcha smoothie is packed with antioxidants and contains a bunch of cashews and an avocado so it will leave you fed for a while. Cheers!
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These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.
What have you been up to lately?
I’m all about mexican food these days and I’m enjoying spicy food while I still can. Apparently when you have a baby, you’re stuck with bland and boring unseasoned food for a month or so. I’m dreading that!
If there’s anything I love about cooking is that there’s always a way to make super fast lunch or dinner and still make it incredibly delicious. Most of the time I’m enjoying spending hours and hours in the kitchen. It’s my absolute favorite spot in the house. But sometimes it happens I have to whip up something in five minutes or so, but still want it to be super delicious and healthy if possible. I love how tacos make this possible every time. You can use whatever’s in your fridge and add some nice spices, some yogurt or nut sauce and you’ve got a five minute meal right there.
One of the simplest versions I make is, I just quickly sauté some red peppers, add some fresh avocado and a glug of yogurt in a tortilla and I’m good to go. Other times I have a couple more minutes to spare and I play around with food.
That’s kindda how these mole tacos with broccoli and califlower came to be. I love broccoli, it’s probably one of my favorite green veggies and I could eat it every single day. Cauliflower is great too, so I added it to make it a more fun recipe. In this recipe you can actually use either one of these or both.
Mole Tacos
Moles are actually a variety of sauces and dishes that include these sauces. We’re not making a mole sauce today, though. This recipe is an interpretation of a mole sauce, my style. Some hot chillies, cocoa powder and lots of other spices. It’s basically a rub or a spice mix for the broccoli and cauliflower that we’re gonna roast. And it’s a spice mix that you can make in advance and keep in your pantry.
Quick pickling
Loving the pickles!
They usually take time to make, but there’s a quicker cheaty way to make them. And it takes literally 5 minutes or less. The main ingredients in pickling are vinegar and salt, sometimes water. Besides the veggies of course 🙂
What we’re going to do is cut the veggies real thinnly, which will make them pickle faster. Then add some salt, which will bring out the water from the radishes. And of course add some vinegar to make it sour. And that’s it. So simple!
Making your own tortillas
You can also try making your own tortillas and find the recipe here. But double it if you’re making this whole recipe.
I’m making my own tortillas all the time and I make the dough in the morning. I divide it into balls and cover in plastic foil and leave it on the counter or in the fridge until I’m ready to make them. Sometimes I even make a big batch and keep it in the fridge for a couple of days and have a taco marathon week 🙂
A new awesome flavor combo each day. Yay! Try that, if you haven’t already 🙂
So, have a good day and hopefully get some sun!
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16small tortillas(find recipe in my Turmeric Falafel Wrap post and make it double)
pickled radishes
avocado sauce
peanuts
cilantro
chopped chillies
Instructions
Preheat the oven to 200°C.
Mole Spice Mix:
In a bowl mix all ingredients to get a uniform seasoning mix.
Mole Broccoli And Cauliflower:
Chop broccoli and cauliflower into small florets and cut the harder stems into 1 cm sized chunks.
Add them to a big bowl and sprinkle with mole spice mix and olive oil. Toss around to coat them evenly with seasoning.
Move them to a lined baking tray and bake for about 10 minutes or until tender.
Pickled Radishes:
Slice radishes thinly. Add them to a bowl and sprinkle with salt. Massage them vigorously for a minute or two, so they start releasing water. Leave them to rest for another minute, then pour away the excess water. Add vinegar to the radishes and set aside.
Avocado Sauce:
Mix all ingredients in a food processor until smooth. Add more water if necessary.
Serving;
Fill the tortillas with broccoli and cauliflower, add pickled radishes, avocado sauce, peanuts, cilantro and chopped chillies.
This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it’s up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.
Welcome to breakfast heaven!
If you thought a cup of coffee was necessary in the morning, wait until you try this. It’s freakin’ mocha frozen yogurt with some extra mocha puffs and date caramel on top.
It’s so decadent and indulgent, but not unhealthy, which is what I love in a good breakfast. Don’t we all?
So, the whole thing started because I needed a refreshing cereal breakfast, that wasn’t the boring milk and cereals. I though icecream. That’s indulgent, but using yogurt is probably a smart decision. I thought mocha flavor would be an awesome addition to frozen yogurt, so I made these lovely coffee bean shaped mocha puffs. Yay, you can eat them with good old milk too, isn’t that a nice touch? Keep them in a dry place in your pantry and have them at hand for whenever you feel a coffee rush.
It totally became my personal morning coffee. You probably already know I don’t drink coffee and when I do it’s decaffeinated. So are these mocha puffs, but you can make them with caffeine, no problem!
I love serving the mocha frozen yogurt in these crazy cool mugs by Polonapolona. They are the cutest and they love their morning coffee served with a a bang 😀
Oh, did you notice the caramel drippings? This is the date caramel, the easiest thing to make in the entire world and so so delicious.
Like like lick-the-sides-of-the-cup awesome 😀
And absolutely necessary on a heaped cup of this goodness.
So, baby update.
I’ve been doing some last shopping for the baby, which is very tiring, since I’m not much of a shopper. What I do is, write a paper with all the stores and what to buy where and then head out. I compare prices online to save time spent in the actual shop. Don’t get me wrong, I love market shopping, but fluorescent lit stores are horrible. If it’s a special foods, fabric or furniture store, then it’s fine, I get distracted. Everthying else is just a big pain in the you know what!
Okay, enough complaining. The good thing is, I think I’m actually well prepared for the arrival of the little one. Some minor thing are missing (like the crib – not minor :P), otherwise we’re good if the baby accidentally surprises us.
Okay, back to food…
What would I do to eat this every single day for the rest of my life. Um… I should totally do that!
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Preheat the oven to 180°C and line a baking tray with baking paper.
In a food processor mix all dry ingredients: almond flour, al-purpose flour, cocoa powder, instant coffee, baking soda and salt. Add honey and butter and pulse until a ball forms.
Make little balls with palms of your hands using three quarters of the dough. The remaining quarter of the dough and flatten it on the baking paper to about 5mm thick. Add the balls to the baking paper and use a spoon handle to make little dents in the middle of the balls and make them look like a coffee bean. You can leave them round as well.
Bake for 6-7 minutes, keeping a close eye to what’s happening in the oven. The puffs burn very easily. Take them out when they are still a little soft but firm. They will harden as they cool down.
Break apart the flattened baked dough when it has cooled down. You can leave some chunks. You’ll use that to mix in the frozen yogurt.
Keep the coffee shaped puffs in an airtight container.
Frozen Yogurt:
Mix yogurt and honey in a blender and transfer the mixture to an airtight container. Freeze for about 3-4 hours, mixing the yogurt with a fork every 30-45 minutes.
Add it back to the blender and mix well to get a smooth texture. At this point the mixture will get a bit runny again, but that is fine. At this point add the broken coffee puffs and fold in the frozen yogurt.
Transfer it back to the container and freeze until you like the consistancy, probably about 2 hours.
Date Caramel:
Soak dates in water for 10 minutes, then add a pinch of salt and mix them in a food processor. If you like your caramel more runny, add a little more water.
The caramel keeps in the fridge for at least 2 weeks.
Assembly:
Take frozen yogurt out of the freezer when it’s the right consistency or 30 minutes before serving if it’s fully frozen. Scoop up in serving bowls and top with mocha puffs and date caramel.
[This post was kindly supported by Polonapolona. I was provided some mugs for this post. No other compensation was received.]
https://www.useyournoodles.eu/wp-content/uploads/mocha-frozen-yogurt-date-caramel-3.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-02-23 06:46:252020-08-25 10:46:12Crunchy Mocha Frozen Yogurt with Date Caramel
This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.
What do you do when you can’t have booze? Make something out of beer.
Yeah, yeah, I know many of you will say beer without alcohol is not beer at all and you might be right. Some of them taste…hmmm. How should I put it? Miserable.
But when you’re pregnant and can’t have alcohol, trust me, it’s much easier to like non-alcoholic beer. Some brands make very good ones, but I’ve also had one that tasted like a chewing gum. Uhm, not so good!
Well, it was about time to make another drink recipe, since it’s been a while now. I’m all about citruses during this winter. I don’t think I’ve eaten so many oranges and mandarins at any point in my life and a big squeeze of lemon in a glass of water is a total must. I haven’t had any pomelo, so I thought I’d put it in a sparkling beer drink with some spicy ginger and have a pomelo ginger shandy.
Pomelo is such an awesome fruit, it’s sweet like a grapefruit, but doesn’ have the bitterness, which is great for a beer drink, since beer is already bitter.
On top of all the pomelo juice, the ginger gives the drink a little heat and warms you up 🙂 That’s why I love ginger!
And pretty much everything about this drink 😀
This pomelo ginger shandy is such a nice refreshing drink for the lazy days leading to spring, sitting in the sun on a balcony wrapped in a warm blanket. Listening to bird singing starting again, such a lovely time. I’m getting sentimental.
Our balcony life (yeah, this should totally be a title of a movie) is gone during the winter, but when the sun starts to become warmer and the days get longer, we start hanging out on the balcony again. During the spring and summer it’s where we eat, play board games, read and do pretty much everything. Like, who needs the indoors, anyway?!
So, I’m very happy with the longer not so freezing cold days 🙂
And I’m happy to have this non-alcoholic drink, which can also be alcoholic, whatever you prefer. It’s a great way to pimp up your favorite beer and add some fruitiness 🙂
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500mlpomelo juice(juicing described in the instructions)
500mllager beer(alcoholic or non-alcoholic)
Instructions
Simple ginger syrup:
Add all ingredients to a mortar and make a smooth paste.
Juicing pomelo:
Pomelo is a big fruit and it's hard to juice it on a regular juicer. I peel the pomelo and remove the thin white skins, then blend it in a blender for a minute or two and use a nut milk bag or a tea towel to squeeze out the juice.
Pomelo ginger shandy:
Mix together pomelo juice and simple ginger syrup, pour into glasses and add beer.
https://www.useyournoodles.eu/wp-content/uploads/pomelo-ginger-shandy-16.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-02-16 10:16:382018-12-13 07:39:00Sparkling Pomelo Ginger Shandy (Virgin And Not So Virgin)
One of the best flavor pairings – dried figs and orange in a perfect Valentine’s day dessert – a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!
It’s almost Valentine’s day.
Me and my husband don’t really celebrate it, but this year we made plans to have dinner with two our friends, so we’re having a double date. They are cooking the main dish, we are making dessert. And I think this pie is perfect for the occasion. Only change I’ll have to make is the crust, because my friend is gluten free. I’ve never made a gluten free chocolate tart crust before, so any suggestions are welcome 🙂 If I manage to do a nice one, maybe I’ll even add the recipe here.
First of all, I’m in love with the dried fig and orange combo. Blood orange or regular orange, both is super delish! I tried it for the first time in a smoothie. I was combinig these two just because I had nothing else to put in and it sounded like a great combination. Yes, yes, you’re missing a lot if you’re never tried those two together. I mean it! Go ahead, make this blood orange tart or simply take an orange and eat it next to a fig. How is it? Are you loving me right now? 😉
Okay, so I was thinking about what to make for Valentine’s day. I’ve shared a brownie recipe last year, this year I wanted something more fruity. Yesterday we celebrated the death of our greatest poet, which is also the biggest cultural holiday in Slovenia. We had a big celebration in the town where he lived, just a couple of kilometres from my village. Wow, way too many people, I had to hug my belly to protect it from the accidental bumps.
This poet liked to give out dried figs to the children. One of his nicknames was also Dr. Fig, for that reason. So I used figs as an insiration and added the oranges, because AGAIN they are perfect for each other 🙂 Of course I couldn’t go without just a tinsy bit of chocolate, so I not-so-secretly added some cocoa powder to the crust.
I’m absolutely in love with the color of the curd. I know, you’d expect a red color, especially if you look at the red juice from the orange, but the eggs and butter make it a more pale yellow to orange color. So it might look like an orange, not blood orange tart. The oranges I got were not red all the way through, if you try with oranges that have a completely red flesh you might get a slightly different result. But the eggs and butter will still make it pale. I think it’s such a romantic color, but I’m probably under pregnancy hormones influence 😛
Now let’s make a blood orange tart with dried fig jam and have the best Valentine’s day ever!
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 ♥
Keyword
blackberry pie, blood orange tart, fig tart, puff pastry tart
AuthorAnja Burgar
Ingredients
Chocolate Crust
1⅓cupall-purpose or wholegrain wheat flour(190g)
½cupicing sugar(55g)
¼cupcocoa powder(25g)
¼tspsalt
140gcold buttercubed
Dried Fig Jam
⅔cupdried figshard stem removed and quartered
1cup100% apple juice
Blood Ornage Curd
3large eggs
2egg yolks
¾cupblood orange juicefreshly squeezed
½cupgranulated sugar(100g)
zest of one big orange
150groom temperature buttercubed
Instructions
Chocolate Crust:
Preheat the oven to 190°C
In a food processor, mix toghether dry ingredients. Add butter and pulse about 10-15 times to get dry crumbs. Add the egg and pulse just unil the dough starts to come together, but does not form a ball. Gently form a ball with your hands, no kneading is needed. Wrap into plastic foil and leave to rest in the fridge for 30 minutes.
After 30 minutes roll the dough into a circle of the diameter of your tart tin + two times the height of the sides. (My tin is 25 cm + 2,5 cm height, so I rolled it out to 30 cm). For easier rolling place a slightly wet teatowel on the counter, then baking paper over it, then the dough and another piece of baking paper. This way the dough doesn't stick to the rolling pin and the teatowel prevents the baking paper to slip. If you notice the dough is starting to stick to the baking paper, flour it lightly.
Transfer the crust to a buttered tart tin, cut away the excess dough. Make a few holes in the bottom with a fork, cover with tin foil and place baking weights (I use old coins) over the foil.
Bake for 20 minutes, then uncover and bake for 10 more minutes.
Leave to cool in the tin, before taking out or you might break the crust.
Dried Fig Jam
In a small sauce pan, soak dried figgs in apple juice for 15 minutes: After that bring to a boil, then simmer for 20 minutes. Transfer the mixture to a food processor or a blender and mix. I prefer the jam to still have small pieces of figs, but you can mix it all the way to a smooth jam. At first, the jam will look a little too runny, but will thicken while it cools.
Blood Orange Curd
Place eggs, egg yolks, orange juice, orange zest and granulated sugar in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. Leave water so simmer on medium while whisking the egg mixture for 15-20 minutes or until it starts to thicken and it reaches 75°C (170°F).
Remove the bowl from the sauce pan and whisk in butter, a few cubes at a time.
Cover the bowl and leave to cool.
Assembly
Spread fig jam over the cooled crust and pour over cooled blood orange curd.
Leave to set in the fridge for at least 6 hours or better overnight.
Notes
The fig jam recipe is sightly adjusted from the Fig Butter recipe by Stephanie Cooks.
https://www.useyournoodles.eu/wp-content/uploads/dried-fig-blood-orange-tart-14.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-02-09 06:55:492020-08-26 07:05:33Dried Fig Blood Orange Tart
This apple and poppy seed strudel has four delicious mouth-watering layers – poppy seed, curd, walnut, and apple layer with sultanas. In many ways, it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.
Hi, guys!
It’s about time to make another kindda Slovenian recipe – another dessert inspired by our traditional Prekmurska gibanica. Remember the Spring Strawberry Layer Cake in a Glass, that is a very light and healthy version of the original recipe. Well, this time it’s also a little lighter, but just a little bit.
The original Prekmurska gibanica is very heavy on the fat, not that this apple and poppy seed strudel recipe is not, but much much less 😀
Okay, I’m making it sound like a dissaster of a dessert. It’s actually not and it really is one of my favorite Slovenian desserts. With four different delicious layers you can’t go wrong, right?
I left the layers as are, but added honey in two of them (the poppy seed and the walnut layer), because you know I’m addicted to honey 😉 My breakfast today… honey on bread and butter. You see! ADDICTED!
I hope you don’t get scared by the four layers, because these fillings are literally the easiest you-can’t-do-it-wrong fillings. And if you don’t like an ingredient, change it. For example, you could use different fruit, or change walnuts for some other nuts. So many choices.
This was actually one of those recipes, that I didn’t even plan to make. I was left with some phyllo dough that was about to go bad and was firstly thinking of making a simple, but yet delicious, apple strudel. But since that’s probably the most common type of strudel I make, I thought, I should do it differently this time and see if I can make a layered strudel like Prekmurska gibanica.
Guess what, yes! And it’s pretty freakin’ delish. At first I added too much poppy seeds and not enough apples, which made it a little dry, so I changed the recipe. Now it’s moist and sooo yummy.
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 ♥
6medium-size applesaround 1kg, peeled and coarsely grated
2tspcinammon
120gsultanas
warm water
STRUDEL
500gphyllo pastry10 sheets of 35 x 45 cm
150gbuttermelted
Icing sugar for sprinkling
Instructions
Poppy seed layer
Pour boiling milk over ground poppy seeds and mix well with a spoon. Once the mixture has cooled a little, add honey and mix again.
Curd layer
Split the eggs into egg whites and yolks. Mix curd, icing sugar, lemon zest and yolks with a spoon. In a separate bowl beat the egg whites until they form stiff peaks and fold it gently into the curd mixture.
Walnut layer
Pour boiling milk over ground walnuts and mix well with a spoon. Once the mixture has cooled a little, add honey and mix again. If there's excess liquid on bottom, drain the mixture through a fine sieve.
Apple layer
Put sultanas in a bowl and cover the with warm water. Leave them to soak for 15-20 minutes, then drain. Mix together grated apples, cinammon and sultanas.
Assembly and baking: Preheat the oven to 200°C.
Coat a big baking tray with melted butter. The trey should be big enough to hold five 35cm long rolls.
Spread a generous amount of butter over one sheet of phyllo pastry with a brush, cover it with another sheet and spread butter over this one too.
Visually divide the sheet into 5 parts (lenghtwise). Spread poppy seed mixture over the first, curd layer over the second, walnut layer over the third and apples over the fourth. The first will be a little thinner, the fourth a little thicker and the fifth will be empty. Start rolling from the poppy seed layer. Roll as wide or narrow as your baking tray allows. You are going to have 5 of these rolls.
Place the rolls into baking tray and cover the tops with some more butter.
Bake for about 40 minutes, until the crust looks golden.
When you take it out the crust might look soggy, but it will get crisp once it cools.
Sprinkle with some icing sugar before serving.
https://www.useyournoodles.eu/wp-content/uploads/apple-poppy-seed-strudel-7.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-02-02 09:38:422020-08-26 07:05:16Nutty Apple & Poppy Seed Strudel
The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.
Hey, guys!
Guess what, it’s the first time we’re making bread together. A shocker!! Ok, we’ve made some flatbread, but not bread like this.
Bread making is definitely one of my biggest cooking/baking passion. Digging in the dough and getting your hands all sticky and messy is the best part of making bread at home. And if you think it’s hard, it’s actually not. Sometimes it requires a little time, but it’s mostly just waiting and admiring your beautiful work. How’s that for a change of perspective.
If you’re kneading the dough by hand it’s also a great exercise. Win-win 😀
I’ve just recently discovered the art of cooking the bread before it goes to the oven and that’s so lame, right? How could I be ignorant for so long! Cooking the dough before putting it in the oven makes for a nicely browned crust and a chewy middle. Like all bread, I like bagels best when they’re hot. I was always told that eating warm bread would hurt my stomach, but I’ve been doing that for all my life and my stomach is just fine. For now 😀 What can I do, it simply tastes better and its so soft. Who’s with me?
The awesomest chewy turmeric bagels
Okay, enough of my babbling…
We’re making bagels today. Not the typical New York style bagels, but similar – chewy turmeric bagels with some amazing black sesame seeds on top. I’ve added a bunch of turmeric in the dough, which gives it such a beautiful vivid golden color and a nice aroma along with a hint of bitterness. And the black sesame is just awesome. It has a stronger taste than the lightly colored sesame and it contains a whole bunch of necessary minerals.
I was eager to try it for a while, but it’s not that easy get in Slovenia. And if you do get it it’s very expensive. Finnaly I got my hand on a big bag of it and tried it in this recipe. A-M-A-Z-I-N-G! Besides the obvious, that they look great, they are now even tastier and healthier 🙂
One thing that makes bagels different from normal bread is that we’re using less yeast, which gives it some extra flavor and dense texure inside. We don’t want the bagels to be bready, but rather chewy and moist. Cooking them in water infused with baking soda will make the crust seal and prevent it from rising more in the oven, which will also help create the dense middle and will give the crust a nice darker color. Actually in this case, because we’ve added turmeric to the dough it will become sort of orange or red in some places, so don’t get scared, nothing’s wrong 😛 It’s just more fun!
I like to serve bagels with cream cheese or some creamy beet dip with smoked salmon and some leafy greens like spinach or arugula.
Yum, yum…let’s go bake!
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 ♥
cornmealOptional. I like to use it, because it prevents the dough to stick on the paper and it gives the bagel a nice crunch
Instructions
In a bowl of your stand mixer combine 3 cups of flour, all the water and yeast using a whisk. Cover with a cloth and let rise for 30 minutes.
After 30 minutes you will see bubbles on the surface of the dough mixture. Add the remaining flour, turmeric and salt and using a kneading attachment start kneading the dough. Knead for about 10 minutes, then cover the dough with plastic foil and leave to rise in a warm place for about 1 hour and 30 minutes or until it has doubled in size.
Punch the dough and give it a couple of kneads. Divide the dough into 90-110 g chunks. Flatten each piece with hands fold in the sides and roll so you get a cylinder (like a spring roll). Using the palms of your hands roll out the cylinder to about 20 cm long, then overlap one end over the other, pinch hard and use your palm to roll these two ends together.
Let rise covered with a cloth for an hour.
Bring water with baking soda to a boil in a wide skillet. Let it gently simmer while you cook the bagels 60-90 seconds each side. Drain and dip one side of the bagel while still a little wet in black sesame seeds and the other in cornmeal.
Place on a tray lined with baking paper and bake for 20-25 minutes at 220°C until you get a nice golden and red color.
Notes
NOTES Don’t overcrowd the bagels in water, because they will rise a bit and they may change the shape if they touch other bagels.
Whoever says comfort food can’t be healthy, has obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?
Hey, hey! We’re having broccoli today.
Hmmm, the rhyme was unitntentional, I guess I’m feeling poetic 😛
I have a habit of steaming broccoli instead of roasting them. I dunno, I think it’s because of the vivid green color it keeps. Plus, it’s quicker 🙂 I was thinking what would go well in a steamed broccoli salad and then I remembered a Jamie Oliver show from a while ago. Can’t even remember the recipe, but I know he roasted the beans on a pan until they started popping. I tried those before and they were great. So, it sounded like an awesome idea to add them to the broccoli. Turnes out it was the right decision and with some added chopped parsey, pomegranate seeds and spicy nuts this makes a perfect winter salad.
The best thing about this salad is, it can be both a warm or a cold salad. For a warm salad, you dress it while everything is hot, for a cold salad, you rinse the broccoli with cold water after steaming and then decide if you want the beans and nuts to be warm or not. It’s up to you!
I’m seriously obsessed with mustard dressing. Although I’m normally not a fan of mustard as a condiment, it’s so amazing if you use it as seasoning.
This dressing is probably the one I use most on daily basis, because it’s super simple and mustard gives it an extra depth and richness. It works really well with bitter winter salads like radicchio.
So, some updates on what’s been going on in my life lately. We’re starting to prep more seriously for the baby. Yep, barely starting. I mean we have bought some things, made some and we’re getting lots of second hand stuff from friends, but we still have sooo many chores until I can really say, now we’re ready. We still have 10 weeks, but you never now, when the baby might surprise us. Oh, I have to tell you about the cutest little pants I’ve sewn. They are the cutest, but I’m affraid the fabric is not strechy enough and they’ll probably be to small to fit even a newborn. Luckily, I’m stacked with fabric and I’m making new ones 🙂
Ok, enough baby talk!
Besides all the baby preparations, we’re also starting to prep for the new dance show that we moved from Spring to Autumn, because of… well, baby. Yesterday, I started making my part of the coreography. You can imagine a big belly and a fast dance + some floorwork. It was fun, but also very chalenging!
Great, your all updated now, so let’s start cookin’!
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 ♥
1cupcooked red beansif you’re using canned, rinse well before cooking
3TBSPmixed seedssunflower seeds, sesame, black sesame…
1tspcrushed chilli flakes
1tspground garlic
1/2cuppomegranate seeds
a bunch of parsleychopped
LEMONY MUSTARD DRESSING
5TBSPolive oil
3TBSPlemon juice
1TBSPmustard
pinchof salt
pinchof pepper
Instructions
Steamed Broccoli Salad
Cut the florets away from stems and cut them into bite size chunks. Cut the thinner stems into 1 cm chunks. Peel the thick main stem and cut it into 1 cm cubes.
Boil a little water (about a finger’s width) in a steaming pan and add the steming basket. Place the stem parts of broccoli into the steaming basket and the florets on top. If there are any leaves from broccoli place them right at the top. Cover with a lid, reduce heat to low and cook for about 5 minutes or until you can easily pierce the broccoli with a fork, but it’s still vibrant green. Be careful, because broccoli can go from vibrant to brownish color quickly.
If you prefer your broccoli to be cold, rinse immediately under cold water to stop it from further cooking. If you’re serving it warm, just remove from steamer and let it drain.
In a bowl mix together garlic and chilly flakes.
Heat a big skillet over medium-high heat and add beand and half of the garlic and chlli mixture. Cook them for about 4-5 minutes, tossing every now and then. Once you see most of the beans open, add the nuts and toss every now and then for a minute. Remove from heat and add the remaining garlic and chilli mixture.
Lemony Mustard Dressing
Beat all ingredients together with a fork.
Steamed Broccoli Salad
In a salad bowl, mix together broccoli, parsley, 2/3 of beans and seed mixture, 2/3 of pomegranate seeds and dressing. Top wih the remaining 1/3 of beeans and seeds and the rest of pomegranate seeds.
https://www.useyournoodles.eu/wp-content/uploads/2017/01/popped-beans-steamed-broccoli-salad-6-1.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-01-19 07:36:282020-08-26 07:10:39Popped Beans and Steamed Broccoli Salad
