Spooky Chocolate & Meringue Ghost Cupcakes

A spooky Halloween recipe – chocolate & meringue ghost cupcakes! Learn how to make these easy and fun decorated cupcakes with a meringue topping and make the spookiest treat of the season.

A spooky Halloween recipe - chocolate & meringue ghost cupcakes! Learn how to make these easy and fun decorated cupcakes with a meringue topping and make the spookiest treat of the season.

Super excited to be sharing this recipe with you, guys. I got a ton of requests last year when I posted them on Instagram in collaboration with Kenwood Slovenija. Back then, the recipe was posted in Slovene.

And now I get to share it in English, and I can’t wait to see you make it!

I’m always fascinated by beautiful Halloween designs, so I thought I’d try making meringue ghost cupcakes. We’re big fans of meringue in my family. Yeah, I know it’s too sweet, but to be honest, we don’t have it all that often!

We get to splurge every now and then, right?

You know I’m all about simple recipes, and this one is no exception. The sponge is made in one bowl, so you have minimal cleaning. You’re only left with a bowl where you beat the meringue and a few extras, and that’s it. I’ve been very lazy with my cleaning lately, so I’m trying to make recipes that require less cleaning.

A spooky Halloween recipe - chocolate & meringue ghost cupcakes! Learn how to make these easy and fun decorated cupcakes with a meringue topping and make the spookiest treat of the season.
A spooky Halloween recipe - chocolate & meringue ghost cupcakes! Learn how to make these easy and fun decorated cupcakes with a meringue topping and make the spookiest treat of the season.

The recipe makes 12 middle-sized ghost cupcakes, but I assure you they will be gone fast. So if you’re making it for a party, I suggest doubling or tripling the recipe.

Spooky Chocolate & Meringue Ghost Cupcakes

Course Dessert
Keyword cake, chocolate cake, halloween, muffins
Prep Time 25 minutes
Cook Time 18 minutes
Rest Time 1 hour
Total Time 1 hour 43 minutes
Servings 12 cupcakes
Author Anja Burgar

Ingredients

Chocolate Sponge

  • 150 g all-purpose flour
  • 50 g ground hazelnuts
  • 50 g unsweetened cocoa
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 150 g sugar
  • 1/2 cup + 5 TBSP milk
  • cup vegetable oil
  • 2 eggs
  • 60 g chocolate chips

Meringue Ghost Topping

  • 3 egg whites
  • 140 g white sugar
  • ½ tsp cream of tartar

Decoration

  • chocolate chips

Instructions

Chocolate Sponge

  1. Preheat the oven to 180 °C (350 °F)

  2. Mix flour, hazelnuts, cocoa, cinnamon, and baking powder in a bowl.

  3. Beat the eggs and sugar with a stand mixer for 1-2 minutes to get a fluffy batter.

  4. Add milk and oil and mix again to get a uniform mixture.

  5. Add the dry flour mixture and fold it with a spatula, just enough for the ingredients to combine.

  6. Add chocolate chips and gently fold in.

  7. Pour the batter into 12 muffin molds ¾ high and bake for 15-18 minutes or until the toothpick comes out clean.

  8. Leave to cool entirely before decorating.

Meringue Ghost Topping

  1. Pour egg whites, sugar, and cream of tartar into a heatproof bowl and place it over a pot with simmering water (a double boiler).

  2. Whisk for 5 minutes until the mixture becomes frothy, and all sugar is dissolved.

  3. Add the egg whites mixture to a clean and dry bowl of a stand mixer and whisk for 5-7 minutes to get stiff peaks, the mixture is silky, and all the sugar has dissolved.

  4. Use a round piping nozzle to decorate cooled-down cupcakes in ghost shapes.

  5. Use chocolate chips to create eyes.

Looking for other delicious chocolate recipes?

Take a look at these:

A spooky Halloween recipe - chocolate & meringue ghost cupcakes! Learn how to make these easy and fun decorated cupcakes with a meringue topping and make the spookiest treat of the season.

Clementine Aperol Spritz

I can’t get over this delicious clementine Aperol spritz. It’s mixed with two parts Aperol, clementine juice, Prosecco and soda water.

I can't get over this delicious clementine aperol spritz. It's mixed with two parts Aperol, clementine juice, Prosecco and soda water.
I can't get over this delicious clementine Aperol spritz. It's mixed with two parts Aperol, clementine juice, Prosecco and soda water.

Are you up for an amazing Winter cocktail?

I’m catching the last days of some fresh clementines, that are super delicious in cocktails. I’m a huge fan of citruses like grapefruit or oranges in cocktails. And I just realized I haven’t posted a cocktail recipe with clementines yet. So let’s do that!

Ready?

All you need is some Aperol, which is a bright orange, bittersweet low-alcohol liqueur. I’m changing the original recipe a bit and trust me, it’s worth it, even though I love the original as well. The original is just Aperol liqueur, Processo wine and sparkling water. The citrus flavor adds so much to this drink.

Can you make this clementine aperol spritz less alcoholic?

Yes, absolutely. Simply change a part of Prosecco with clementine juice or apple juice and your cocktail will be less boozy.

I don’t suggest replacing Prosecco with sparkling water, because the taste will be too diluted.

I can't get over this delicious clementine aperol spritz. It's mixed with two parts Aperol, clementine juice, Prosecco and soda water.
I can't get over this delicious clementine aperol spritz. It's mixed with two parts Aperol, clementine juice, Prosecco and soda water.
I can't get over this delicious clementine aperol spritz. It's mixed with two parts Aperol, clementine juice, Prosecco and soda water.

Are you ready to have a drink?

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 ♥

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Author Anja Burgar

Ingredients

  • 2 parts Aperol (6 cl or 2 oz)
  • 2 parts freshly squeezed clementine juice (6 cl or 2 oz)
  • 1 part Prosecco (3 cl or 1 oz)
  • 1 part soda water (3 cl or 1 oz)
  • ice
  • clementine slices for garnish

Instructions

  1. Fill a large glass with ice.

  2. Pour Aperol over the ice followed by freshly squeezed clementine juice.

  3. Add soda water and garnish with a clementine slice.

I can't get over this delicious clementine aperol spritz. It's mixed with two parts Aperol, clementine juice, Prosecco and soda water.
I can't get over this delicious clementine aperol spritz. It's mixed with two parts Aperol, clementine juice, Prosecco and soda water.

The best no-bake lemon cheesecake

This no-bake lemon cheesecake has the softest fluffiest cream cheese filling and the most delicious lemon curd on top.

This no-bake lemon cheesecake has the softest fluffiest cream cheese filling and the most delicious lemon curd on top.

Less than two weeks from Valentine’s day!!! Whoa! I feel like I’m saying this in every single post, but man does the time fly these days! Am I right?

Are you already planning your Valentine’s day dinner? We don’t really celebrate Valentine’s day, but a dessert is always welcome. There’s nothing like a sweet but delicate dessert to share with someone you love. OR just eat on your own. That’s perfectly fine too 🙂

I can’t think of any better dessert but this fluffy cheesecake with lemon curd. I guarantee it’s gonna be a hit!

So how does the lemon pie look like?

The filling for this cheesecake was modified from Sally of Sally’s Baking Addiction blog. She’s a goddess when it comes to dessert and this filling is truly one of the best – if not the best – cheesecake filling I’ve ever tasted. IT’s the softest and creamies, I can’t stress this enough 🙂

I’ve topped the filling with some homemade lemon curd, which is just a fantastic way to brighten up the filling. Actually, I love it so much, I can easily eat it on it’s own 😉

You might think it’s hard to make lemon curd. I feel like people are scared of it. But it’s super simple. I promise! Just make sure you cook it long enough, to make sure the yolk is done. I prefer to err on the side of overcooking here.

As for the crust, I like to use butter cookies, but you can easily swap this for any kind of cookies you like or graham crackers. It’s really a very forgiving crust. You can even add some spices to it! The sky is the limit.

This no-bake lemon cheesecake has the softest fluffiest cream cheese filling and the most delicious lemon curd on top.
This no-bake lemon cheesecake has the softest fluffiest cream cheese filling and the most delicious lemon curd on top.
This no-bake lemon cheesecake has the softest fluffiest cream cheese filling and the most delicious lemon curd on top.

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 ♥

The best no-bake lemon cheesecake

Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 servings
Author Anja Burgar

Ingredients

Cookie Crust

  • 150 g plain cookies
  • 1/3 stick unsalted butter (40 g)

Cream Cheese Filling

  • 12 oz cream cheese (350 g)
  • 1/4 cup sugar (50 g)
  • 2 TBSP creme fraiche (30 g)
  • 1 tsp lemon juice
  • 1/2 cup whipping cream (115 ml)

Lemon Curd

  • 2 TBSP sugar (25 g)
  • 2 TBSP lemőn juice (25 ml)
  • 1 egg yolk
  • zest of half of a lemon
  • 1/4 stick unsalted butter (25 g)

Instructions

Cookie Crust

  1. Add cookies to a food processor and pulse a few times until you get a chunky sand texture. Move to a small bowl.

  2. Melt butter in a saucepan and add it to the bowl with cookies. Mix with a spoon.

  3. Line a cake tin with baking paper and add the cookie mixture.

  4. Use a spoon to distribute it around the bottom evenly and firmly press.

  5. Place into the fridge while you are preparing the fillings.

Cream Cheese Filling

  1. Using a stand mixer with a pedal attachment mix together the cream cheese and sugar until well combined.

  2. Add creme fraiche and lemon juice and beat for a few minutes, until the cream becomes smooth.

  3. Using a hand mixer whip the whipping cream separately until you get stiff peaks.

  4. Add the whipped cream to the cream cheese mixture and fold it in gently with a rubber spatula.

  5. Spread evenly over the firmed crust and place in the fridge while you make the lemon curd.

Lemon Curd

  1. Place sugar, egg yolk, lemon juice and lemon zest in a heat-proof bowl and place over a pot with simmering water to create a double boiler.

  2. Cook while whisking for about 10 minutes or until the mixture gets thick resembling a homemade mayonnaise consistency (not extremely thick).

  3. Remove from the heat and add butter. Whisk until the butter completely melts and incorporates.

  4. Cover with plastic wrap, making sure the wrap is touching the surface of the curd. Keep at room temperature to cool down.

  5. Once cooled, pour over the cheesecake and decorate with toppings of your liking (I used candied lemons here).

Loving the no-bake pies? I have a few other options:

This no-bake lemon cheesecake has the softest fluffiest cream cheese filling and the most delicious lemon curd on top.
This no-bake lemon cheesecake has the softest fluffiest cream cheese filling and the most delicious lemon curd on top.

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.

Vegan Speculaas Cake with Candied Oranges and Caramel Sauce

Make your home smell like Christmas with this flavorful vegan speculaas cake with candied oranges and caramel sauce.

Make your home smell like Christmas with this flavorful vegan speculaas cake with candied oranges and caramel sauce.

I’m so excited to share this recipe today. I made it together with my dear friend Vita from Little Kitchen Vibes !!!

Vita and I have met at one of my workshops and we’ve been friends since then, sharing our love of food and photography. She’s been helping me with some of my projects and so I figured why not make a personal project together. And we came up with this delicious vegan speculaas cake that literally smells like Christmas.

If I had my smell completely back from Covid, it would be even more Christmasy, but even with that, it’s just incredible. So I invite you to try the recipe, even if you’re not vegan. The cake is absolutely soft and moist and most of all have that nice crumb a good cake should have.

If you’ve been here reading my posts before, you know how much I love simple recipes. Even though it seems like a lot of ingredients the process is in fact super simple and straightforward. Like with every other butter cake, you whip butter and sugar together, then mix apples, oat milk and coconut milk in a blender and mix it in the butter together with the rest of the ingredients.

Caramel is just as simple. Simply combine everything in a bowl and you’re good to go. This caramel, though!!! Best vegan caramel I’ve ever tried. It’s super sweet just like caramel should be (right?) and had a very deep rich flavor. So good!

Make your home smell like Christmas with this flavorful vegan speculaas cake with candied oranges and caramel sauce.
Make your home smell like Christmas with this flavorful vegan speculaas cake with candied oranges and caramel sauce.
Make your home smell like Christmas with this flavorful vegan speculaas cake with candied oranges and caramel sauce.
Make your home smell like Christmas with this flavorful vegan speculaas cake with candied oranges and caramel 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 ♥

Vegan Speculaas Cake with Candied Oranges and Caramel Sauce

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Anja Burgar

Ingredients

Vegan Speculaas Cake

  • 100 g vegan butter
  • 120 g brown sugar
  • 450 g all-purpose flour
  • 1 pack baking powder (4g)
  • 3 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground corriander
  • ½ tsp ground allspice
  • tsp ground cloves
  • tsp ground nutmeg
  • pinch of salt
  • 250 g candied orange peel
  • 250 g apples
  • 200 ml oat milk
  • 200 ml full-fat coconut milk (from a can, cream and water combined)

Vegan Caramel

  • 2 TBSP whole almond butter
  • 1 tsp gingerbread spice mix (or 1/2 tsp cinnamon, 1/6 tsp ginger, pinch coriander, pinch allspice, pinch cardamom, pinch cloves, pinch nutmeg)
  • 4 TBSP agave syrup
  • ½ TBSP coconut milk (or more if the caramel is too thick)

Topping

  • 200 ml vegan whipping cream (coconut is the best) 

Instructions

Vegan Speculaas Cake

  1. Add vegan butter and sugar to a large bowl and whip it with an electric mixer until you get a fluffy and even cream.

  2. To another large bowl, add all the dry ingredients – flour, salt, and spices. Mix well with a whisk.

  3. Cut apples into pieces and blend them along with oat milk and coconut milk.

  4. Now combine all the ingredients into an even batter. Fold in candied oranges.

  5. Bake in a buttered long rectangular baking pan (usually used for bread loaves) and bake in a preheated oven at 180°C for 45 minutes.

  6. Once your cake is baked well, let it cool down completely.

Vegan Caramel

  1. While your cake is baking, make caramel sauce. Add all the ingredients for caramel sauce to a blender and blend well or add them to a bowl and mix with an electric mixer.

Finishing the cake

  1. Whip your whipping cream in a tall bowl until it's firm and holds its shape.

  2. Before you serve it, spread whipped cream on top and pour some caramel sauce over it. You can decorate it with fresh oranges, too.

If you feel like baking something else for Christmas, I have a few other delicious recipes, such as Almond Butter Cookies and Chocolate Hazelnut Bundt Cake.

Make your home smell like Christmas with this flavorful vegan speculaas cake with candied oranges and caramel sauce.

Holiday Cabin (Savory Gingerbread House)

Prepare to dazzle your guests with this savory gingerbread house shaped as a holiday cabin. Add it to your charcuterie board and it will be a perfect match!

Prepare to dazzle your guests with this savory gingerbread house shaped as a holiday cabin. Add it to your charcuterie board and it will be a perfect match!

The holidays are almost here! Can you believe it?

Every year, I’m dreaming about making a gingerbread house, but then there’s always so much candy and I don’t want to end up with waste. Because there’s no way we can eat all of it. And that’s why I decided that this year I’m gonna make a savory gingerbread house. Something small, that we can eat immediately.

Making a savory house is a bit different because creating savory icing that doesn’t contain water is very hard. When the icing has water it’s going to make the cookie (or in this case cracker) become soft after a while. That’s why this is a house that needs to be eaten within an hour of making it.

Prepare to dazzle your guests with this savory gingerbread house shaped as a holiday cabin. Add it to your charcuterie board and it will be a perfect match!

Why two differet kinds of crackers in the savory gingerbread house?

I made the house with two different types of crackers, simply for variety when people eat it. If you don’t feel like making two different crackers, don’t worry. You can make just one. Each of the two cracker recipes in this article is enough to make a house. This means that if you make two, you have enough crackers to make two houses!

I imagined a cabin made of stone with a wooden roof and that’s why I baked crackers with lots of seeds to mimic that stone appearance. And I used the regular rye crackers to make the door and the roof.

Prepare to dazzle your guests with this savory gingerbread house shaped as a holiday cabin. Add it to your charcuterie board and it will be a perfect match!

To make the house stand I used processed cheese and I used cream cheese to frost the roof to make the salty sticks adhere to the roof. I also used cream cheese to decorate the house. The same way as I would if I used royal icing – with a piping bag.

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 ♥

Holiday Cabin (Savory Gingerbread House)

Prep Time 30 minutes
Cook Time 20 hours
Author Anja Burgar

Ingredients

Wholegrain Rye Crackers

  • cups wholegrain rye flour
  • 1 tsp salt
  • 1 cup water
  • 5 TBSP olive oil

Wholegrain seed crackers

  • 80 g wholegrain rye flour
  • 250 ml water
  • 50 g flax seeds
  • 40 g sunflower seeds
  • 40 g sesame seeds
  • 40 g black sesame seeds
  • 1 tsp salt
  • 1 TBSP olive oil

Icing and decorations

  • processed cheese for gluing the crackers together
  • cream cheese for frosting the roof and decorating the house
  • salty sticks
  • peanuts
  • olives
  • rosemary
  • transparent jelly

Instructions

Wholegrain Rye Crackers

  1. Place all ingredients in a bowl and gently bring together. Do not knead too much or else the crackers won't be as crunchy.

  2. Add more water if necessary. The dough should be pretty firm and not overly stiky.

  3. Place the dough onto baking paper and roll out 3-4 mm thick.

  4. Cut out the house using paper template (you can get the template below the recipe)

  5. Make sure the cuts are pretty significant, but don't move any parts of the house. Everything should be close together to prevent the shapes to change.

  6. Transfer the paper gently onto a baking tray and bake in a preheated oven at 180°C (350°F) for 20 minutes.

  7. When the crackers are baked remove them from the oven but leave them on the baking tray to cool down completely, before transfering them off the tray. They will harden as they cook.

Wholegrain seed crackers

  1. Mix flax seeds with water and leave them to soak for 30 minutes.

  2. Add the rest of the ingredients and bring them together in a dough. Don't overmix.

  3. Place the dough onto baking paper and roll out 3-4 mm thick.

  4. Cut out the house using a paper template (you can get the template below the recipe)

  5. Make sure the cuts are pretty significant but don't move any parts of the house. Everything should be close together to prevent the shapes to change.

  6. Transfer the paper gently onto a baking tray and bake in a preheated oven at 180°C (350°F) for 20 minutes.

  7. When the crackers are baked remove them from the oven but leave them on the baking tray to cool down completely, before transfering them off the tray. They will harden as they cook.

Decorating the house

  1. Use cream cheese to frost the roof and add salty sticks on top, to create a wooden look.

  2. Once the roof is done use processed cheese to glue all the pieces of the house together.

  3. Place the chimney on top.

  4. Use cream cheese to pipe snow on the house and to decorate as you like.

  5. You can use peanut halves to create a stone path, make firm jelly using water and gelatine to create icecubes, halve olives and add rosemary inside to create flower pots or use rosemary as decorations. Imagination is the limit. Be creative!

Prepare to dazzle your guests with this savory gingerbread house shaped as a holiday cabin. Add it to your charcuterie board and it will be a perfect match!
Prepare to dazzle your guests with this savory gingerbread house shaped as a holiday cabin. Add it to your charcuterie board and it will be a perfect match!

Persimmon Panna Cotta

Feeling all cozy with a persimmon panna cotta – spiced panna cotta with a delicious a surprising persimmon jelly.

Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.

Time for a cozy and comforting dessert.

I find panna cotta to be such an easy dessert for whenever you have guests coming over and you don’t have much time to do some proper baking. Plus I don’t know anyone who doesn’t like panna cotta.

This one today is inspired by the cool autumn weather we are having these days. I added a bit of cinnamon and vanilla into panna cotta. And then topped the panna cotta with homemade persimmon jelly, which basically requires only two ingredients.

Did you know that persimmons contain very high amounts of pectin? This means that they can be used as a hardening agent for homemade jams and you can use this knowledge to create a persimmon jam. And you don’t need any gelatine or agar. The persimmon pulp will harden on its own. I have used this in one of my very old recipes for persimmon coffee pudding.

So I just added a bit of sugar to make the process of solidifying even more pronounced. And that’s it, a very simple homemade persimmon jelly.

One word of caution though. Make sure that the persimmons you are using are ripe otherwise the tannins in the fruit will make your mouth dry. And that’s not a pleasant thing to feel.

Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.
Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.
Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.
Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.
Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.

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 ♥

Persimmon Panna Cotta

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Resting time 3 hours
Servings 6 servings
Author Anja Burgar

Ingredients

Panna Cotta

  • cups heavy cream (600 ml)
  • 2 TBSP caster suagr (30 g)
  • ¼ tsp ground cinnamon
  • ½ tsp vanilla seeds or vanilla extract
  • 3 gelatine leaves (5 g)

Persimmon Jelly

  • 2 hachiya persimmons
  • 2 TBSP caster sugar (30 g)

Instructions

Panna Cotta

  1. Place gelatine leaves into a bowl with cold water to soften.

  2. Place heavy cream, caster sugar, ground cinnamon and vanilla beans (or vanilla extract) into a saucepan and bring to a simmer. The mixture should not boil.

  3. Remove from heat immediately and stir in the softened gelatine leaves and whisk to combine.

  4. Pour the mixture into serving cups and keep refrigerated until it sets. This should take an hour or two.

Persimmon Jelly

  1. Scoop out the flesh of the persimmon and discard the skin. Remove seeds, if any.

  2. Place it in a food processor and add caster sugar.

  3. Mix until smooth.

  4. Pour over the chilled panna cotta.

  5. Place into the fridge for an hour, which will let the pectin do its magic and create a jelly.

Feeling all cozy with a persimmon panna cotta - spiced panna cotta with a delicious a surprising persimmon jelly.

Pumpkin Dalgona Coffee

Pumpkin dalgona coffee – a seasonal twist to the oh-so-delicious dalgona coffee. With pumpkin purée and pumpkin spice this will become your favorite drink of the month!

Pumpkin dalgona coffee - a seasonal twist to the oh-so-delicious dalgona coffee. With pumpkin purée and pumpkin spice this will become your favorite drink of the month!

If there’s anything that says Autumn it’s pumpkins! Do you agree?

I find pumpkins so very versatile. You can make savory dishes such as soup, gnocchi, or risotto, or even something sweet such as cupcakes. But today we’re making a drink with pumpkins. Yes, you heard me, pumpkins inside a drink and not just any drink. We’re using them in dalgona coffee.

Even if it sounds strange, trust me it tastes so delicious.

This is the drink you make for your friends to give them a special coffee experience.

Pumpkin dalgona coffee - a seasonal twist to the oh-so-delicious dalgona coffee. With pumpkin purée and pumpkin spice this will become your favorite drink of the month!
Pumpkin dalgona coffee - a seasonal twist to the oh-so-delicious dalgona coffee. With pumpkin purée and pumpkin spice this will become your favorite drink of the month!

How do you make pumpkin dalgona coffee aka whipped coffee with pumpkin?

Making dalgona is extremely simple. All you need to do is mix equal parts instant coffee, sugar and boiling water (and in the case of this pumpkin dalgona coffee, also a bit of pumpkin spice). Then whip everything for a few minutes until the cream becomes fluffy.

You can make it a smooth cream, like the one on these photos or whip a little bit longer and make the cream stiffer.

Then just pour a glass of milk over a tablespoon or two of pumpkin puree and add top that with the whipped coffee. And you’re done! Simple 🙂

I’m already imagining drinking this under a blanket next to a fireplace. Unbelievable, last week it felt like Summer and this week it’s cold and windy, just like true Autumn.

Pumpkin dalgona coffee - a seasonal twist to the oh-so-delicious dalgona coffee. With pumpkin purée and pumpkin spice this will become your favorite drink of the month!
Pumpkin dalgona coffee - a seasonal twist to the oh-so-delicious dalgona coffee. With pumpkin purée and pumpkin spice this will become your favorite drink of the month!

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 ♥

Pumpkin Dalgona Coffee

Prep Time 5 minutes
Servings 2 drinks
Author Anja Burgar

Ingredients

  • 2 TBSP instant coffee
  • 2 TBSP sugar
  • 1 tsp pumpkin spice (recipe for homemade pumpkin spice in the notes)
  • 2 TBSP boiling water
  • 3-4 TBSP pumpkin purée
  • 2 cups milk or plant milk

Instructions

  1. In a small mixing bowl add instant coffee, sugar, pumpkin spice and boiling water.

  2. Using an electric mixer whisk for two to three minutes or until you get a fluffy cream. The more you whisk the stiffer the dalgona.

  3. Onto the bottom of two coffee cups place pumpkin puree, pour over the milk (either hot or cold) and top with the whipped coffee / dalgona.

  4. Serve immediately and enjoy.

Notes

Homemade pumpkin spice:

  • 3 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
Pumpkin dalgona coffee - a seasonal twist to the oh-so-delicious dalgona coffee. With pumpkin purée and pumpkin spice this will become your favorite drink of the month!

Fudge Brownie Cake with Chocolate Ganache

I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all, make a simple and most delicious chocolate ganache.

I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.

Anyone else here dreaming about chocolate desserts now that it’s become moodier and cooler?

I’m not normally the one dreaming about anything chocolate (many desserts come before chocolate!) but this year I can’t help myself 🙂

So the other day I made a chocolate fudge brownie cake and it was utterly drool-worthy. It would be a shame not to share the recipe with you guys. And I actually added a simple chocolate ganache recipe to use on the cake. Because more chocolate is just better (again, I can’t believe I’m saying this, but I guess times are changing!).

Here I used a bunch of fruits from the garden (I shot these a while ago when we still had some blueberries and raspberries in the garden). You can add any fruit you like such as banana, figs, pears and similar or just keep it a simple chocolate cake. Be creative!

I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.
I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.
I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.
I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.

Like I’ve said here probably a million times, the best recipes are simple ones that don’t require a bunch of ingredients and equipment. This is a recipe just like that. And that’s why I’m such a huge fan of brownies. So simple and everyone always likes them. Win-win!

If you’re not into fudgy brownies and prefer a cakier one, I have another amazing recipe here.

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 ♥

Fudge Brownie Cake with Chocolate Ganache

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 2 hours
Total Time 3 hours
Author Anja Burgar

Ingredients

Fudge Brownie Cake

  • 200 g bitter-sweet chocolate finely chopped
  • 1/2 cup butter cubed
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

Chocolate ganache

  • 1/2 cup heavy cream (110 ml)
  • 150 g bitter-sweet chocolate very finely chopped

Instructions

Fudge Brownie Cake

  1. Preheat the oven to 180°C (350°F) and butter the sides and bottom of a 6-inch cake pan.

  2. Place chocolate and butter in a heat-proof bowl and place it over a pan of simmering water. Stir often until chocolate and butter have melted completely.

  3. Remove from the stove and add sugar and salt. Mix well.

  4. Once the mixture is not anymore, add eggs one at a time and use a whisk to mix them in well. The mixture should not be too slimy.

  5. Finally, add flour and mix it in to get a uniform batter.

  6. Pour the batter into the cake pan and bake for 40-45 minutes. You can do a toothpick test, however you will see it be brown and sticky even when the cake is done. Just make sure the toothpick shows the sticky inside and not a runny inside.

  7. Once the cake is baked, remove it from the oven and leave to rest for 10 minutes before removing it from the pan.

  8. Cool it to room temperature or keep in the fridge before decorating with chocolate ganache.

Chocolate ganache

  1. While the cake is cooling, prepare the chocolate ganache.

  2. Pour heavy cream into a pot and heat until steaming but DO NOT LET IT BOIL!

  3. Pour the steaming hot heavy cream over the finely chopped chocolate and let it sit for 5-10 minutes or until the chocolate has completely melted. Stir with a spatula to create a smooth cream.

  4. The cream will be pretty runny and it's okay to use it like this if you prefer.

  5. To create a cream like in the photos, wait until the cream cools down to room temperature to become thicker and spreadable. If it still feels too runny, place it in the fridge until it gets the right consistency.

  6. You can prepare the cream in advance and store it in the fridge, then take it out an hour before using it.

I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.
I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all make a simple and most delicious chocolate ganache.

White chocolate & matcha chia pudding with figs

This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.

This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.

Even though it has been around for a while, I’ve just recently discovered chia pudding. For whatever reason, I steered away from it for so long, even though I live chia seeds.

So during the lockdowns, we were making puddings in all shapes and sizes so I said why not try one with chia seeds. And it was amazing. The first one I made was with dark chocolate and peanut butter, which is also a recipe I need to share one day.

However this Summer I felt like making something just slightly brighter so I made a white chocolate and matcha chia pudding and some freshly made fig jam for that extra punch in flavor.

What I loved about pairing figs with chia pudding is the fact that they both have a crunch to them.

For me anything with small seeds paired with something very smooth is annoying (maybe that’s just me). But here both the pudding and the jam have actual seed in so it’s just a perfect combo texture-wise as well.

This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.
This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.
This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.
This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.

So we’re just enjoying the last days of Summer. It’s getting pretty cold here these days in the morning so I’m bringing my warm clothes out and dreaming about pumpkins and apple pies. Is this too soon?

Anyway, I hope you’ll enjoy this recipe. Let me know in the comments if you try it.

This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.

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 ♥

White chocolate & matcha chia pudding with figs

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 hours
Total Time 5 hours 20 minutes
Servings 2 servings
Author Anja Burgar

Ingredients

  • ½ cup chia seeds
  • 2 cups plant-based milk (animal milk works okay too if you're not vegan)
  • 100 g vegan white chocolate (regular white chocolate works too, if you're not vegan)
  • 1 TBSP matcha powder
  • chopped nuts

Fig jam

  • 200 g fresh ripe figs
  • 3 TBSP white sugar
  • 1 tsp vanilla seeds or vanilla extract
  • 2 TBSP water
  • 1 tsp lemon juice

Instructions

Chia Pudding

  1. Place a small pot over medium heat.

  2. Chop white chocolate in small chunks and place them in a heat-proof bowl.

  3. Place the bowl over the pot and stir the chocolate constantly and remove from heat as soon as it completely melts.

  4. In a medium-size bowl mix milk, matcha powder and chia seeds using a whisk.

  5. Pour in white chocolate slowly whisking quickly to incorporate it into the pudding mixture.

  6. Place in the fridge for at least 5 hours, but preferably overnight, to set.

Fig jam

  1. Remove hard parts of the fig stem and cut figs into small pieces.

  2. Place them in a small pot and add all other jam ingredients.

  3. Cook for five to ten minutes or until figs become really soft.

  4. Move to a food processor and mix until you get a smooth jam.

  5. Jam will become thicker when it sets.

Assembly

  1. Once the jam and the pudding have set place the pudding into two glasses halfway up. Then add the jam and finish with the rest of the pudding. If you wish, you can add some fresh figs into the glass and on top and top everything with chopped nuts.

If you’re into pudding recipes you might also like:

This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.
This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.

Refreshing Summer Watermelon Salad

When it comes to refreshing salads nothing beats a refreshing watermelon salad inspired by Greek salad.

When it comes to refreshing salads nothing beats a refreshing watermelon salad inspired by Greek salad.

If there’s a Summer fruit I can’t stop eating, it’s the watermelon. I just love the crunch and the sweetness. I’m always happy when I find a watermelon that’s just perfectly ripe. And so I got a local one from my veggie deliverer and it slipped my mind that I never tried watermelon in a salad. I’ve seen people use it in a salad, so I tried and used it in a salad that we normally make at home all the time, but replace tomatoes with watermelon.

Haaa, a new world opened. So delicious!

So I’m sharing the watermelon salad recipe I made with you to try and enjoy. It’s extremely simple and so incredibly delicious. And if you’re into salads that include summer fruit, check my cucumber and peach salad.

When it comes to refreshing salads nothing beats a refreshing watermelon salad inspired by Greek salad.

When it comes to refreshing salads nothing beats a refreshing watermelon salad inspired by Greek salad.

For this salad, you’ll need a perfectly ripe watermelon. I prefer to go a bit underripe than overripe because overly ripe watermelon is too sweet for my taste and it also doesn’t hold its shape as nicely. You’ll also need some cucumbers, black olives and Feta cheese. and to top it all off you’ll need some fresh basil leaves and a few simple ingredients to make the vinaigrette – olive oil, lime juice, lime zest, salt and crushed white or red pepper.

Very simple, y’all know I like simple foods 🙂

When it comes to refreshing salads nothing beats a refreshing watermelon salad inspired by Greek salad.
When it comes to refreshing salads nothing beats a refreshing watermelon salad inspired by Greek salad.
When it comes to refreshing salads nothing beats a refreshing watermelon salad inspired by Greek salad.

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 ♥

Refreshing Summer Watermelon Salad

Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Anja Burgar

Ingredients

  • 600 g watermelon, deseeded and cubed (1.3 lb)
  • 200 g cucumber, sliced (7 oz)
  • 200 g Feta cheese (7 oz)
  • 200 g black olives (7 oz)
  • 10-15 basil leaves

Lime Vinaigrette

  • 1/3 cup olive oil
  • juice of 1 lime
  • ¼ tsp salt
  • ¼ tsp white or red pepper, crushed
  • zest of 1 lime

Instructions

Lime Vinaigrette

  1. Whisk olive oil, lime juice, salt, pepper and lime zest in a small bowl to get an emulsified vinaigrette.

Salad

  1. Combine watermelon, cucumber, Feta cheese and olives, and mix.

  2. Pour over the vinaigrette and toss to coat the salad.

  3. Chill for at least 30 minutes

  4. Once chilled place fresh basil leaves on top and serve.

When it comes to refreshing salads nothing beats a refreshing watermelon salad inspired by Greek salad.
When it comes to refreshing salads nothing beats a refreshing watermelon salad inspired by Greek salad.

Honey Poached Apricots

A light Summer dessert with ton of flavor – honey poached apricots. This soft and tender desserts melts in your mouth.

A light Summer dessert with ton of flavor - honey poached apricots. This soft and tender desserts melts in your mouth.

Summer is perfect for light refreshing desserts, don’ you agree?

This year Summer came extremely late, we were already anxiously waiting for it. And it came with a ton of beautiful local apricots. It would be a shame not to make something sweet with them.

So for today I have a very simple recipe. It doesn’t require many ingredients, but when the flavors combine, the most delicious treat comes to life.

If you never tried poaching anything, then you are in luck because these are seriously amazing!

In order to poach these apricots, you need to find a quality dry wine. I like to cook the wine for 15 minutes to remove some of the alcohol before poaching the apricots. And after the apricots are done, I cook the sauce a little more to make it a bit more syrupy and sweet.

Once everything is nice and cooled down, you can serve it with some Greek-style yogurt or I sometimes add crème fraîche instead. And you can top everything with some chopped nuts, like pistachios.

And that’s it! Super easy, right? Not to mention how beautiful these poached apricots look!

A light Summer dessert with ton of flavor - honey poached apricots. This soft and tender desserts melts in your mouth.
A light Summer dessert with ton of flavor - honey poached apricots. This soft and tender desserts melts in your mouth.
A light Summer dessert with ton of flavor - honey poached apricots. This soft and tender desserts melts in your mouth.
A light Summer dessert with ton of flavor - honey poached apricots. This soft and tender desserts melts in your mouth.

If you are a fan of paoched fruits I have another delicious recipes – hibiscus poached pears.

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 ♥

Honey Poached Apricots

Course Dessert
Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings 5 people
Author Anja Burgar

Ingredients

  • 10 apricots halved and depitted
  • cup dry white wine (600ml)
  • ¼ cup honey (4 TBSP)
  • 6 thyme springs
  • 5 TBSP Greek-style yogurt
  • chopped pistachios

Instructions

  1. Combine wine, honey and thyme in a large pot and bring to simmer. Let simmer for 15 minutes (longer if you want more alcohol to evaporate).

  2. Add halved and depitted apricots and cook for about 5 minutes or until just tender. The apricots shouldn't be too soft, so remove them when they are still holding their shape. Once they get tender remove them from the pot immediately onto a cool plate and let cool.

  3. Cook the sauce for another 10-15 minutes until it slightly thickens.

  4. Let cool to room temperature.

  5. Serve the cooled apricots with some cooled sauce, a dollop of Greek-style yogurt and some chopped pistachios.

A light Summer dessert with ton of flavor - honey poached apricots. This soft and tender desserts melts in your mouth.
A light Summer dessert with ton of flavor - honey poached apricots. This soft and tender desserts melts in your mouth.

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.

Strawberry Gin and Tonic

Learn this easy recipe for a fruity strawberry gin and tonic with homemade strawberry simple syrup. Only a few simple ingredients but so much flavor!

Learn this easy recipe for a fruity strawberry gin and tonic with homemade strawberry simple syrup. Only a few simple ingredients but so much flavor!

When it comes to cocktails nothing beats a good gin and tonic if you ask me. If you’ve scrolled through this page a bit, you’ve noticed I have a thing for this lovely refreshing cocktail. For further ideas, you can check my Pink Grapefruit Gin and Tonic or Elderflower And Passion Fruit Gin And Tonic. This time I have a delicious Spring gin and tonic with a homemade strawberry simple syrup.

Before trying to make my first homemade syrup, I was a bit scared to try, but these are extremely simple to make. Hence the name ‘simple’. Literally, just bring everything to a boil, let simmer for fifteen to twenty minutes, and chill. That’s it! You can really go crazy with flavors here and invent your new flavor combos.

Once you have the syrup, you can use it for this cocktail, some other cocktail, dilute it with water and drink like that, use in desserts or pour over your favorite ice cream. So many choices!

If you’re going to make this gin and tonic, you can mix the syrup with gin and a regular tonic or you can make it a bit extra and choose pink tonic water. It will really enhance the flavor of your gin and tonic and add a little more color as well.

Before we go on with the recipe, I want to give you an update on one of the projects me and my hubby are working on lately. It’s fermenting our own ginger beer. We’ve had lots of success and now we’re experimenting with different flavors. We’re gonna do a bit more experimanting and testing and then I will also share some recipes and tips about fermenting your own drinks. How would you like that?

Anyhoo, let’s make the cocktail!

Learn this easy recipe for a fruity strawberry gin and tonic with homemade strawberry simple syrup. Only a few simple ingredients but so much flavor!
Learn this easy recipe for a fruity strawberry gin and tonic with homemade strawberry simple syrup. Only a few simple ingredients but so much flavor!
Learn this easy recipe for a fruity strawberry gin and tonic with homemade strawberry simple syrup. Only a few simple ingredients but so much flavor!

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 ♥

Strawberry Gin and Tonic

Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 2 hours
Total Time 2 hours 25 minutes
Servings 1 serving
Author Anja Burgar

Ingredients

Cocktail

  • 30 ml gin chilled
  • 90 ml tonic water (regular or pink) chilled
  • 30 ml strawberry simple syrup chilled

Strawberry Simple Syrup

  • 250 g strawberries (½ lb)
  • 1 cup water
  • 1 cup sugar

Instructions

Strawberry Simple Syrup

  1. Place all syrup ingredients into a saucepan. Bring to a boil then reduce to a simmer and let cook for 15-20 minutes until strawberries are very soft and the lliquid has become deep red.

  2. Strain the syrup through a mesh sieve making sure not to press down the strawberries.

  3. Leave the syrup to cool to room temperature then move to the fridge and wait at least an hour to chill. You can use the leftover strawberries as ice cream garnish.

Cocktail

  1. Place 30 ml of the strawberry simple syrup into the bottom of a cocktail glass. Add a handful of ice. Then pour over the gin and finish with regular or pink tonic water.

  2. Serve immediately.

Learn this easy recipe for a fruity strawberry gin and tonic with homemade strawberry simple syrup. Only a few simple ingredients but so much flavor!
Learn this easy recipe for a fruity strawberry gin and tonic with homemade strawberry simple syrup. Only a few simple ingredients but so much flavor!

Vegan Rainbow Tofu Spring Rolls

Enjoy these refreshing and delicious tofu spring rolls filled with crisp vegetables, creamy avocado, and flavorful marinated tofu.

When it comes to fresh veggies there’s nothing better than spring rolls. And what is more, I’m not focusing on anything too traditional here. And that’s the fun part because you can use whatever veggies you have on hand and whatever is in season.

For this recipe, I’ve joined forces with my dear friend Kristina from Story on a plate. I have provided the recipe and food and together we’ve created this beautiful scene and photos! So credit for those to her as well and if you’re not following her on IG yet, go ahead and do that right now.

Whenever I make spring rolls I make sure to use veggies of different colors because that’s how we get different vitamins, right? And it’s just so pretty to see a beautiful rainbow of colors.

We come to the best part of these tofu spring rolls and that’s the marinated tofu. This marinated tofu is gold and this is coming from not such a huge tofu fan. Once I tried tofu marinated like that, I was hooked. And from now on I’ll be experimenting with flavoring tofu heaps more. What about you? What’s your favorite tofu recipe? I really wanna know!

If you’re a fan of tofu, I have a recipe for a Vegan Asparagus Quiche with tofu as well or Vegan roasted pumpkin curry with tofu.

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 Rainbow Tofu Spring Rolls

Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes

Ingredients

Tofu Marinade

  • 3 TBSP thai sweet soy sauce
  • 1 TBSP fresh or dried lemongrass chopped very finelly
  • 1/2 TBSP chili flakes

Rainbow Tofu Spring Rolls

  • 350 g medium or firm tofu drained and thoroughly dried/pressed
  • 8-10 sheets of 22cm/8.5" round rice paper 
  • 8-10 small letuce leaves
  • 5-7 radishes
  • 1 large carrot
  • 1 small piece red cabbage
  • 1 ripe avocado
  • juice of 1 lime for preventing avocado to brown

Dipping Sauce

  • 2 TBSP low sodium soy sauce
  • 1 TBSP thai sweet soy sauce
  • 1 TBSP hoisin sauce
  • juice of 1 lime
  • 1 tsp sesame oil
  • ½ tsp sesame seeds

Instructions

Rainbow Tofu Spring Rolls

  1. In a rather large bowl mix all tofu marinade ingredients.

  2. After your tofu has beed drained and dried cut tofu into rectangles about 1 cm (0.5 inch wide).

  3. Place the tofu into the marinade and carefully toss to coat all sides.

  4. Heat a skillet over medium-high heat. Add a TBSP of cooking oil to the pan and cook tofu for 4-5 minutes or until all sides are golden.

Dipping Sauce

  1. Bring all the ingredients together mix well to combine.

Rainbow Tofu Spring Rolls

  1. Cut carrots into shin sticks (julienne) and red cabage into thin slices. Also thinly slice the radishes.

  2. Thinly slice avocado and as soon as you cut it squeeze some lime juice over the avocado to prevent it from oxidizing.

  3. Prepare your lettuce leaf and place some carrots, red cabbage and tofu inside and roll it into a tight roll.

  4. Prepare a large bowl with cold water for 2-3 seconds then drain for a second and place it on the counter smooth side down.

  5. Add the lettuce roll to the center of the soaked rice paper. Then add radishes in a row above the lettuce roll. This will be your outer side of the roll. Place some avocado on top of the radishes.

  6. Begin rolling your spring rolls. First, bring in the left and right sides. Then bring in the bottom side of the rice paper and begin rolling while maintaining some pressure. Be sure not to be too firm, otherwise, the rice papers might break.

  7. Serve immediately.