No-bake Frozen Coconut Cakes

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you’re in it for a win!

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

Hi guys! We’re back from our summer vacations and I’m ready to go back to work. We went to the seaside, tried camping with our son for the first time, we went to a spa, hiking, biking and lots more. So pretty active as we like it. I must admit I missed cooking and shooting food a little bit, so I’m excited to start new projects next week.

But today, I’ll be sharing a recipe for these delicious mini no-bake frozen coconut cakes which many of you liked on Instagram. It wasn’t intended for the blog, but for the Eat Capture Share Summer challenge that was organized by Kimberly from The Little Plantation.

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

Lots of people have been asking me if I’ll share the recipe and it’s finally time. These really ended up not only beautiful but also very delicious and refreshing.

First, I wanted to use coconut yogurt, just try it out. I’ve never tried coconut yogurt, so I have no idea how it tastes. If I ever test it with this recipe, I’ll let you know and add that version if I find it tasty. All I had at home was Greek yogurt which I love and always have some in my fridge. I mixed it with some creamed coconut and icing sugar and… omg the taste! If you love coconut, you’re gonna love it.

I added some whipped cream and red currants on top, but you can add any seasonal fruits or something more exotic like mango or honey-roasted bananas.

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

What is creamed coconut?

Have you ever made anything with creamed coconut? It’s the solid version of ground-up coconut flesh. You’ve probably heard of coconut milk and coconut cream. Both of them are made using creamed coconut mixed with some amount of water. Coconut cream has lower water content than coconut milk. If you ever want to make something with coconut, but don’t want the liquid then creamed coconut is what you need.

It’s actually very simple to make at home as well. All you need is a good food processor or a coffee grinder and some desiccated coconut. By grinding the desiccated coconut as finely as possible, you’ll get a thick paste called creamed coconut. I assume that the bought version is somehow additionally dried or stripped of fat. I’m not sure. I assume since it’s harder and drier than the homemade version.

Both are delicious and both can be used in this recipe.

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

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

No-bake Frozen Coconut Cakes

These no-bake frozen coconut cakes with sweet creamed coconut and greek yogurt on top of a no-bake almond crust are a perfect summer dessert. Add some whipped cream and seasonal berries and you're in it for a win!

Course Dessert, Snack
Keyword bundt cake, coconut cake, frozen cake, no-bake cake, yogurt cake
Prep Time 10 minutes
Freezing time 3 hours
Total Time 3 hours 10 minutes
Servings 6 mini cakes
Author Anja Burgar

Ingredients

No-bake Crust

  • 60 g Medjool dates pitted (2-3 dates)
  • 2 TBSP desiccated coconut
  • 2 TBSP almond butter
  • 1 TBSP coconut butter

Coconut Cream

  • 2 cups Greek yogurt (about 400g)
  • 1/4 cup creamed coconut
  • 1/2 cup icing sugar

Toppings

  • 1/2 cup whipping cream
  • seasonal berries for topping

Instructions

No-bake Crust

  1. Add all ingredients to a food processor and mix until just sticking together.

  2. Divide the mixture into 6 silicone muffin moulds and press down with your fingers to cover the bottom.

Coconut Cream

  1. Add all ingredients to a food processor and mix until smooth.

  2. Top the no-bake crust with the cream.

  3. Place the cakes in the freezer for 2-3 hours or until frozen enough to take from the moulds. If you save them for later, take them from the freezer 30 minutes before serving.

Decoration

  1. Right before serving whip the whipping cream until stiff and top the cakes. Decorate with seasonal berries.

These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!
These no-bake frozen coconut cakes with sweet creamed coconut and Greek yogurt on top of a no-bake almond crust are the perfect summer desserts. Add some whipped cream and seasonal berries and you're in it for a win!

Roasted Peach Coconut Slushie

This roasted peach coconut slushie is so fresh and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

Oh, I love this Summer so much! It’s not as hot as last year but warm enough for it to feel like Summer. We’re chilling in the garden most a lot and we’re so lucky to have a lot of kids in the neighborhood so they all play together and all us parents have time to chat and refresh with cocktails and ice cream.

Today I’ll be sharing a recipe that’s sort of like a mix of a mocktail and ice cream. At least I think so 🙂

It’s a delicious roasted peach coconut slushie. A frozen drink is what it is! And if you’ve been reading my blog for some time, you know I love roasting fruit because roasting adds such a nice flavor and it caramelizes the sugar, therefore, it gets even sweeter. With this one I wanted to add a bit of creaminess and coconut cream seemed like the perfect food to complement sweet peaches.

Roasted peaches are seriously one of the best things there is. If you’ve ever tried my Roasted Peach And Strawberry Fizz you know what I’m talking about. This is the most popular recipe from my blog and I say it’s definitely amazingly delicious because the fruit is roasted.

This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

So the recipe…

It’s very simple. All it takes is for you to roast some peach wedges, peel them and freeze them. Add some coconut milk, cane sugar, bee pollen and lastly some ice cubes to make it really icy.

Then you simply blend these and you get the most refreshing creamy summer slushie.

This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

If you love slushies and you wanna try another really great one, here’s my Watermelon Slushie Recipe.


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 ♥

Roasted Peach Coconut Slushie

Course Dessert
Keyword ice cream, slushie
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 servings
Author Anja Burgar

Ingredients

  • 3 peaches
  • 1 cup coconut milk chilled
  • 3 TBSP cane sugar
  • 2 TBSP bee pollen optional
  • 1/2 cup ice cubes

Instructions

  1. Remove the pits from the peaches and cut them into eight wedges each.

  2. Place on a baking tray lined with baking paper and bake in a preheated oven at 175°C (350°F) for 25 minutes.

  3. Leave the peaches to cool for 10 minutes before peeling the skins off. Freeze the peaches without their skins overnight.

  4. In a blender, mix frozen peaches, coconut milk, sugar, and ice cubes until you break the ice into very small grains.

  5. Serve immediately.

This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.
This roasted peach coconut slushie is so fresh, and easy! This icy blend of sweet peaches and coconut cream is perfect summer treat.

Elderflower Coridal (Elderflower Syrup)

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.

 A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy!  Making elderflower syrup at home is super easy and requires so little work.

When I think of a refreshing Spring drink, the first thing that comes to mind is elderflower cordial. It is such an essential refreshment during this time of year.

I don’t make it often, though. My parents-in-law make a ton every year. They give another ton to us. Sorry for exaggeration but it’s really a huge amount! If I made more, I don’t think we’d drink anything else during the year.

If you’ve read my Guide to seasonal eating you know I’m all about preserving food that’s in abundance for other times of the year. If you haven’t picked the guide yet, you can get it here. Elderflowers are in full bloom over here in Slovenia. They are a bit late this year as most of the flowers and foods. If you have them too, go ahead and pick some and make some elderflower cordial. It’ll last you through Winter!

I was so excited to see the blossoms that I just had to go and make a batch of the cordial 🙂

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.
A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.
A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.
A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.

So, what makes the elderflower syrup so special, you ask?

I say it’s the flowery flavor and the added citrus zing. And it is so versatile. You can drink it diluted with water or sparkling water or make a cocktail or mocktail. But here’s the thing, you can use it in baking. I love elderflower desserts. I put elderflower in cookies and cakes all the time!

Let me know in the comments below, what is your favorite way to use elderflowers?

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.
A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.

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 ♥

Elderflower Cordial

Author Anja Burgar

Ingredients

  • 20 elderflower heads
  • 1 l water (4 1/4 cups)
  • 1 kg sugar (5 cups)
  • 2 organic lemons cut in slices
  • 1 tsp citric acid (optional)

Instructions

  1. Remove any insects from the elderflower blossoms. Do not wash them!

  2. Combine sugar and water in a saucepan over medium heat, stirring until the sugar has dissolved. Remove from heat and allow the syrup to cool to room temperature.

  3. Place the elderflowers and lemon slices into a large container (or a pot) and pour the syrup over the lderflowers and lemons. Cover and let steep for 24 hours at room temperature or in the frige.

  4. Strain the syrup through a fine-meshed sieve lined with a cheesecloth or a paper towel and add citric acid. Stir well then pour the syrup into sterilized bottles or jars.

  5. Once opened store the bottle in the fridge.

Notes

The citric acid adds flavor and acts as a preservative to make the syrup keep longer. You can find it in any grocery store. You can also omit it and simply add some lemon juice instead. 

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.

Kale and Radicchio Quinoa Salad

This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I’m sure it will be in yours too.

This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I'm sure it will be in yours too.

Today’s recipe is inspired by all the delicious Winter leafy produce that is still available although the long-awaited Spring has arrived. This salad is loaded with some of my favorites like kale and radicchio.

A lot of you have been asking me to share more quick lunch recipes. So here’s another one. And the great thing about it? It’s meant to be cold so it’s super easy to take with you to work! Yay 😀

This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I'm sure it will be in yours too.
This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I'm sure it will be in yours too.
This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I'm sure it will be in yours too.

Alight, so here’s the deal. I usually make quinoa warm and throw in some roasted veggies when I need to take lunch with me. So it occurred to me I should make it a dish that’s meant to be eaten cold in the first place. Like a salad. And whoa, was I right! You should see my husband’s reaction to this kale and radicchio quinoa salad. He was super excited. Who wouldn’t be, just look at these colors!

The best part of this salad is the quick spring onion pickle. It literally takes a few minutes and you can make a bigger batch so you can use it on other dishes as well. In this recipe, I use the pickling liquid as a vinaigrette. Since I cook chunks of beetroot with the spring onion the dressing has a beautiful vibrant pink color. And this salad is all about color.

This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I'm sure it will be in yours too.
This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I'm sure it will be in yours too.
This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I'm sure it will be in yours too.

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 ♥

Kale and Radicchio Quino Salad

Author Anja Burgar

Ingredients

  • 3 cups quinoa cooked
  • 5 big kale leaves chopped finely
  • 1/2 radicchio (I used Chioggia variety, but others can be used as well), chopped finely
  • 50 g feta cheese crumbled
  • 2 TBSP sunflower seeds
  • parsley for topping

Quick Pickled Spring Onions

  • 2 spring onions white parts, sliced into 5mm strips
  • 1/4 small beetroot chopped into 4 chuncks
  • 4 TBSP apple cider
  • 2 TBSP water
  • 4 TBSP caster sugar
  • salt to taste

Instructions

Quick Pickled Spring Onions

  1. Add all ingredients to a small saucepan and bring to a simmer. Let cook for about 5 minutes. Remove beet chunks and cool before using as a dressing.

Kale and Radicchio Quino Salad

  1. Mix cooked quinoa, chopped kale, chopped radicchio, feta and pickled spring onions with the pickling liquid. Mix well.

  2. Sprinkle sunflower seeds and chopped parsley on top.

This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I'm sure it will be in yours too.

Pink Grapefruit Gin and Tonic

Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.

Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.

Yay, it’s Spring! I’ve been waiting for it for such a long time. I say that’s a good enough reason to have a cocktail. Are you with me?

Today’s the day for a very refreshing and just a little fancy pink grapefruit gin and tonic. Secret ingredient – aquafaba. It adds such a delicate foam and also such a flavor. I just recently discovered aquafaba and I’m in love. If you never tried it, please do. It will rock your world. I made meringue a couple of weeks ago and it’s pretty fabulous. I might even prefer it to the egg white meringue. Still deciding, they are both so good!

Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.
Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.
Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.

How to make the beautiful foam?

The trick to getting the beautiful foam from aquafaba is to use a cocktail shaker. A mason jar works as well, although it requires a bit more shaking, but you can get the job done 🙂 Funny story. After the photoshoot, I saved the cocktail so me and my husband would drink it in the evening. The foam was almost gone by the evening so I wanted to shake the whole thing a bit. But totally forgot that the cocktail also includes tonic. Hello, bubbles! And hello, explosion! You can imagine the rest. Luckily I had enough so we could both have a sip or two. And a mess to clean up 😛

Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.
Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.
Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.

Guys, tomorrow I’m turning 31! In the morning I’ll be baking a cake for myself 🙂 Oh who am I kidding, I’ll probably bake more than one. Don’t judge 😀 We’ll have some friend and family over for the weekend so I need to equip myself with some goodies. I’ll probably also bake my plum apple galette. It is a big hit at my house.

Have a great weekend and cheers!

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 ♥

Pink Grapefruit Gin and Tonic

Course Cocktail, Drinks
Keyword cocktail, gin and tonic, pink grapefruit cocktail
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Anja Burgar

Ingredients

  • 1/2 cup gin
  • 1/2 cup tonic
  • 1/2 cup grapefruit juice freshly squeezed
  • 1/4 cup + 2 TBSP aquafaba
  • ice

Ginger syrup

  • 1/4 cup water boiled
  • 1/4 cup honey peeled and roughly chopped
  • thimbs size ginger

Instructions

Ginger syrup

  1. Pour boiling water over chopped ginger and cover. Let steep for 10 minutes, then uncover and leave to cool for five minutes.

  2. Once cooled a bit add honey and mix until honey dissolves. Leave to cool completely and refrigerate before making the cocktail.

Pink Grapefruit Gin and Tonic

  1. Pour gin, grapefruit juice, aquafaba and ginger syrup in a cocktail shaker and top with a handful of ice. Close the lid securely. Shake vigorously until you see foam on top.

  2. Pour into four glasses and serve immediately.

Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.

Whiskey-Spiked Mulled Ginger Beer

It’s drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.

It's drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.

Hi guys! It’s been too long since I’ve written here. I’m not gonna bore you with a ton of details. If you want to see what’s been keeping me away from my blog, you can check my personal IG. You’ll see my little elf growing up, keeping me busy and on the move. He’s such a nice little boy an I love how he enjoys helping us in the kitchen or anywhere else for that matter. He loved to pick veggies from the garden in the summer. His favorite veggie for picking: green beans. Current obsession: baking cookies, dancing and playing with puzzles. One particular puzzle ALL DAY LONG. We’ve had to fix it multiple times it’s in such bad condition. 

It's drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.
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This was just a really short version of our life right now. And I’m so excited about the upcoming holidays. We’ve got the tree up, lights are on, decorations are up, we just need a drink to keep us warm. We’re all about spicy. Even the kiddo doesn’t mind a little heat. 

This whiskey spiked mulled beer is not for kids, but be sure to check the recipe notes for a non-alcoholic version that’s safe for kids 🙂 I want my kid to be able to eat and drink with all the rest of the family, so I try and make dishes and drinks that he can enjoy too. We’ve almost entirely banned eggs since he’s allergic and you’ll probably see a lot more egg-free recipes in the future.

Okay, let’s head to the recipe. I’ve tried mulled beer when we stopped in Lithuania on our Eurotrip honeymoon. It blew my mind. Who’d have known cooked beer would be so good. After that, I tried bad ones too and I can tell you choice of beer matters a lot. I’m making mulled ginger beer, but you can use others as well. Just make sure the beer is not too hoppy and bitter because this will reflect in the mulled beer. 

It's drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.
It's drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.

If you need more drinks to keep you warm during the cold winter you may want to try my Mulled Mandarin Juice or homemade Hot Chocolate.

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 ♥

It's drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.
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Whiskey-Spiked Mulled Ginger Beer

It’s drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.

Course Cocktail, Drinks
Keyword beer cocktail, easy recipe
Cook Time 10 minutes
Total Time 10 minutes
Servings 6 people
Author Anja Burgar

Ingredients

  • 1 L ginger beer
  • juice of 2 oranges
  • peel of one orange
  • 4 cinnamon sticks
  • 6 slices ginger
  • 4 rosemary springs
  • honey to taste
  • whiskey to taste

Instructions

  1. Add ginger beer, orange juice cinnamon sticks, ginger slices and rosemary springs to a pot and bring to a simmer. Let simmer for 5-10 minutes then remove from heat and add honey.

  2. Pour in mugs or heat-proof glasses and add whiskey to taste.

Notes

Non-alcoholic version: omit whiskey and use non-alcoholic ginger beer

It's drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.

Sparkling Basil & Blueberry Float

A perfectly refreshing and comforting non-alcoholic summer drink – sparkling basil and blueberry float.

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

How’s summer been treating you so far?

So far, we’ve had increadible hot weather and we finaly managed to get some vacations. We love going to the lakeside. We spent a week at the amazing lake Bohinj. I dare say it’s one of the prettiest places in Slovenia. The lake lies right under the mountains in a national park. It’s amazing to see the slopes of the mountains end at the lake shore and see the most perfect sunset behind the peaks all while swimming in the cold (but no freezing) water.

Our friends with two kids joined us there. The kids had so much fun and us adults had a lot of beer. Omg, this sounds like we were neglecting our kids, but I asure you we weren’t. Beer was necesary to beat off the heat. And the uncountable wasp attacks. Anyway, it was a great vacation, minus wasps!

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float. A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

Coming back home, we stepped right into the blueberry season. Not the wild ones, those are gone for a while. But they would work just as well if not better in this recipe. 

Anyway, the frost completely damaged our blueberry flowers and there are barely any blueberries. My parents-in-law have a lot, though. Luckily their blueberries survived the frost 🙂

I was thinking about making another drink recipe. I haven’t done one in a while and it’s about time to have one for the summer heat. I remember seing a ton of float recipes on Pinterest. I’ve never really tried one, but I was sure vanilla ice cream and blueberries would make an awesome summer float. So I made a simple recipe, that’s both a refreshing drink and an awesome dessert. Who wouldn’t like that?!

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float. A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float. A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

Again my obsession with basil. I swear it’s in all my food these days. There’s just so much of it. And I like how delicious it tastes in sweet recipes. Blueberries and basil – a spot on combination. My new favorite! No really, it’s that great. You need to try the recipe ASAP.

Combine all of that with lime juice and a creamy bourbon vanilla icecream and you get the tasteiest, most delicious blueberry float. I actually saved some from the shoot in the fridge and they were just ass good the next day. Vanilla icecream turned into a creammy fluff and kept the bubbles from sparkling water right in the drink. It was just as yum the next day. Who would have thought 😀

 

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

I feel like my posts are getting shorter and shorter, but I really need to get some sleep. I’m writing this while baby is two hours in his night sleep, so I only have a few more hours to get some proper rest. He usually wakes up at half past one or around two and after that it’s a gamble. He might sleep well, or he’ll move in his bed (sleeping or not). I can’t really sleep while I hear him moving, so I’m looking forward to him getting his own room in about two or three months. He’s actaully quite a good boy as far as sleeping goes, but I wouldn’t mind a full eight our sleep. Haven’t had one in four months.

We’ll I’ve kept my babbling way too long.

Off to bed now!

Good night folks and happy Friday in a couple of hours!

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 ♥

Sparkling Basil & Blueberry Float

Servings 4 people

Ingredients

Blueberry Purée

  • 3 cups blueberries
  • 3/4 cup cane sugar
  • 3/4 cup water
  • juice of one lime
  • 10 big basil leaves

Sparkling Basil & Blueberry Float

  • blueberry purée
  • 400 ml sparkling water
  • juice of two limes
  • 8 scoops bourbon vanilla ice cream
  • frozen blueberries or crushed ice

Instructions

Blueberry Purée

  1. Place all ingredients into a skillet over medium heat and let simmer for 5 minutes.

  2. Purée cooked blueberries and the liquid in a food processor and let cool at room temperature. Refrigerate before serving if preffered.

Sparkling Basil & Blueberry Float

  1. Fill four small glasses with blueberry purée, place frozen blueberries or crushed ice over. Pour over lime juice and sparkling water and top each drink with two scoops of bourbon vanilla ice cream.

A perfectly refreshing and comforting non-alcoholic summer drink - sparkling basil and blueberry float.

Flourless Green Pea Fritters

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

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 🙂

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

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!!

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

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?

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

Have a great weekend you guys!

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 ♥

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.
5 from 1 vote
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Flourless Green Pea Fritters

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 15 fritters

Ingredients

Green Pea Fritters

  • 1 cup peas (if using frozen, thaw and drain before making the fritters)
  • 1/2 cup roled oats
  • 1 cup parmesan cheese grated
  • 1/2 cup cottage cheese
  • 2 eggs
  • 1/2 tsp baking powder
  • a handful seasonal herbs (wild garlic, chives, basil, thyme...), coarsely chopped
  • salt
  • black pepper

Sauce

  • 1/2 cup sour cream
  • 2 TBSP lemon juice
  • zest of 1/2 lemon

Instructions

Green Pea Fritters

  1. Place all ingredients in a food processor or a blender and mix until the batter is uniform.

  2. Fry spoonfulls of the mixture on preheated frying pan with a little oil for 2 minutes on each side or until golden.

Sauce

  1. Place all ingredients in a small bowl and whisk. 

  2. Serve with warm or cold fritters.

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

Roasted Broccoli & Cauliflower Mole Tacos

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.

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.

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.

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.

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.

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!

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.

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 🙂

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.

So, have a good day and hopefully get some sun!

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 ♥

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.
5 from 1 vote
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Roasted Broccoli & Cauliflower Mole Tacos

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 tacos

Ingredients

Mole Spice Mix:

  • 2 tsp chilli powder
  • 2 tsp dried oregano
  • 1 tsp unsweetened cocoa powder
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp pepper
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 2 tsp salt

Mole Tacos:

  • 1 broccoli
  • 1 cauliflower
  • mole spice mix
  • 1/4 cup olive oil

Pickled Radishes:

  • 200 g radishes
  • 1 1/2 tsp salt
  • 2 TBSP vinegar

Avocado Sauce:

  • 1 avocado
  • 1/2 cup natural yogurt (180 g)
  • 1/2 cup water
  • 2 cloves garlic
  • juice of 2 limes
  • a handful cilantro
  • pinch of pepper
  • pinch of salt

Other:

  • 16 small tortillas (find recipe in my Turmeric Falafel Wrap post and make it double)
  • pickled radishes
  • avocado sauce
  • peanuts
  • cilantro
  • chopped chillies

Instructions

  1. Preheat the oven to 200°C.

Mole Spice Mix:

  1. In a bowl mix all ingredients to get a uniform seasoning mix.

Mole Broccoli And Cauliflower:

  1. Chop broccoli and cauliflower into small florets and cut the harder stems into 1 cm sized chunks.

  2. Add them to a big bowl and sprinkle with mole spice mix and olive oil. Toss around to coat them evenly with seasoning.

  3. Move them to a lined baking tray and bake for about 10 minutes or until tender.

Pickled Radishes:

  1. 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:

  1. Mix all ingredients in a food processor until smooth. Add more water if necessary.

Serving;

  1. Fill the tortillas with broccoli and cauliflower, add pickled radishes, avocado sauce, peanuts, cilantro and chopped chillies.

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.

Popped Beans and Steamed Broccoli Salad

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?

Whoever says comfort food can't be healthy, had 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!

Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

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.

Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

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!

Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

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 ♥

Popped Beans and Steamed Broccoli Salad
Serves 4
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Steamed Broccoli Salad
  1. 1 big broccoli
  2. 1 cup cooked red beans (if you're using canned, rinse well before cooking)
  3. 3 TBSP mixed seeds (sunflower seeds, sesame, black sesame...)
  4. 1 tsp crushed chilli flakes
  5. 1 tsp ground garlic
  6. 1/2 cup pomegranate seeds
  7. a bunch of parsley, chopped
Lemony Mustard Dressing
  1. 5 TBSP olive oil
  2. 3 TBSP lemon juice
  3. 1 TBSP mustard
  4. pinch of salt
  5. pinch of pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. In a bowl mix together garlic and chilly flakes.
  5. 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.
  6. Lemony Mustard Dressing: Beat all ingredients together with a fork.
  7. 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.
Use Your Noodles https://www.useyournoodles.eu/
 Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

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. Such a perfect winter salad. Click to find the whole recipe or pin and save for later!

Creamy Beet Dip with Herbed Buckwheat Flatbread

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there’s a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

Happy 1st December 😀

You guys, I made the best beet dip in the world! A bold statement, I know…

It’s a dip we’ve been making for a while now. The idea was actually my husband’s. He ate a beet and corn spread in a sandwich once, so we thought to make our own version. Yes, there’s corn 🙂 and honey. Ok, you’re thinking it’s sweet, but no… It’s spicy, savory and of course sweet as well.

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

I’m like obsessed with beetroot lately. How can I not be, because I have like tons of it. My grandpa grows it every year, but can’t really eat all of it, so we get the rest.

Not complaining!

I’ve been using it in soooo many ways, some recipes are about to come. Can’t wait to share them with you 🙂

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

We all know it’s nice to have something awesome to dip into a creamy dip like this, so I made some herbed flatbreads, but since I LOVE buckwheat, I made them with buckwheat flour mixed with all-purpose flour.

It’s actually an awesome recipe for summer too, when there are many many fresh herbs in the garden. Now, we only have rosemary, oregano and thyme, but basil would also be nice. You can pick whatever you like or have at hand. I love recipes like these!

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

Let’s just dip into it!


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

Creamy Beet Dip with Herbed Buckwheat Flatbread
Serves 3
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Creamy Beet Dip
  1. 150g cooked beets, cut into chunks
  2. 115 g cooked corn or tinned corn
  3. 1/4 cup mayonnaise
  4. 1 tsp honey
  5. black pepper
  6. cayenne pepper
  7. salt
Herbed Buckwheat Flatbread
  1. 1 1/2 cup all-purpose flour
  2. 1/2 cup buckwheat flour
  3. 1 cup natural yoghurt
  4. 1 tsp baking powder
  5. 1/4 cup chopped herbes (rosemary, oregano, thyme, basil or any other)
  6. 3 cloves garlic
  7. 3/4 tsp salt
  8. pinch of pepper
Instructions
  1. Creamy Beet Dip: Place all ingredients in a food processor and mix untill smooth. Add more seasoning if necessary.
  2. Herbed Buckwheat Flatbread: Mix all ingredients by hand or in a food processor until it comes together. The dough should be soft, but not sticky. Add more flour if necessary.
  3. Divide the dough into 6 balls and roll them out to about 2-3 mm thick.
  4. Heat a grill pan until it is very hot. No need for oiling it. Grill each rolled fladbread for about 1-2 minute on each side. You should see big bubbles form. If one big bubble over the entire flatbread forms, press it down to release air.
  5. Serve hot or cold.
Use Your Noodles https://www.useyournoodles.eu/
Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there's a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs. Click to find the whole recipe or pin and save for later!

Sober Festive Sangria

I love non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and Christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

Anyone up for a festive drink?

I know, I know, it’s not Christmas yet, but we’re slowly getting in the mood. I’m already making plans for Christmas baking and seeing some lovely Christmas market. Oh, I love those! I’m not a fan of crowded places, but Christmas markets are an exception. They don’t really make sense if you’re there all alone. The great thing about them is the smell. The smell of spices and sugar accompanied by Christmas lights and friends. 

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

I don’t know if you guys remember, but I’ve been angry about Christmas stuff being in the stores and on the streets way too early in one of the last years post. I’m over it this year… can’t really wait for December to come with all its perks. 

So super excited about the almost festive time I made this very simple festive sangria with pear juice. If you prefer apple juice, that’s fine, use it. Or make it half-half. It’s not really a stick-to-it-100% type of recipe, you can totally make it your own. I’m using pear juice because I love it and I don’t drink it that often. It’s kindda hard to get in the stores, so juicing fresh pears is often the only way to go. I cheated this time 😉

Alcohol lovers, there’s none in the recipe, but if you’re up for a boozy version, you can try adding wine or some fruit liqueur.

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

Now, obviously there are winter spices in here! OBVIOUSLY. You can’t go without 🙂

I added some cinnamon sticks, star anises and cloves for that Christmasy feel and some ginger and peppercorns for a nice spicy kick. I just realised there probably aren’t many thing I don’t put peppercorn in, some baked goods and some cocktails, otherwise it’s there. All the time. It’s getting worse with the pregnancy, I simply can’t eat anything witout it. And apparently, I can’t drink it either. Remember the Mulled Mandarin Juice. You can find those there, too 🙂

You might think I’m crazy, but they actually make a big difference, so please please don’t leave them out. Or at least don’t tell me 😛

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time. I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

The fun thing about this recipe is, you make it a day ahead and when you’re ready to party, take it out of the fridge, add some sparkling water and you’re on 😀

I love simple and quick recipes!


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 ♥

Sober Festive Sangria
Serves 4
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 3 cups pear juice
  2. 2 cups sparkling water
  3. 2 pears
  4. 2 apples
  5. 2 oranges
  6. 1 pomegranate
  7. 3 cinnamon sticks
  8. 3 star anises
  9. 6 slices of ginger
  10. 1 tsp peppercorns
  11. 5 cloves
Instructions
  1. Slice pears, apples and oranges into 3mm slices or chunks as big as you like.
  2. Remove seeds from pomegranate.
  3. Place all fruit, cinnamon sticks, star anises, ginger, peppercorns and cloves in a big bowl or a jar and pour over pear juice.
  4. Keep in the fridge for at least 5 hours or overnight.
  5. Before serving add cold sparkling water.
Use Your Noodles https://www.useyournoodles.eu/
I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

I love non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and Christmas spices. It's the easiest thing in the world to do and you can prepare it ahead of time. Click to find the whole recipe or pin and save for later!

No-Churn Melon Sorbet with Basil

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Super creamy and rich melon sorbet spiced with just a hint of basil.

I can’t believe something so good can come out of freezing a simple fruit like melon. Yup, that’s right, I just described the entire recipe.

But, really it is that simple.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

I was never a big fruit person. I mean, I loved the taste, but somehow I wasn’t very fond of biting into them.

Still am a little picky when it comes to that. Much less, but still…

Blending fruit into awesome new foods was a great alternative. One of the first memories of blended fruit dessert is a strawberry and cream blended drink. Which was super delicious and creamy. You should totally try that sometimes, if you haven’t already 🙂

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Freezing a blended fruit is the next stage of deliciousness 🙂

And most of all, you don’t really need all that much. Mostly just fruit, some water, if the fruit doesn’t have high water content, maybe some sweetener and that’s it.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Why I love this melon sorbet?

Because it’s made only with melon and basil. Melon is made mostly of water and you don’t need to add extra. If the melon is ripe enough it is so sweet, that it doesn’t require any extra sweetening.

And since I’m greatly obsessed with herbs, I just had to add some. Basil is the right way to go. Works so well and adds more summery flavors! 🙂

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Oh, how cool does it look when you serve it in a melon shell. Awesome for a garden party 🙂 You can freeze it in a shell directly if you are serving it immediately or transfer in to the shell right before showing it to your guests.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

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 ♥

I’m getting hungry! Are you?

No-Churn Melon Sorbet with Basil
Print
Prep Time
10 min
Total Time
6 hr
Prep Time
10 min
Total Time
6 hr
Ingredients
  1. 1 ripe melon (of any kind), spooned out into chunks, frozen for 1-2 hours
  2. 20-30 fresh basil leaves
Instructions
  1. Place the frozen melon chunks and fresh basil into a food processor and pulse until coarsely chopped. Keep beating until you get a smooth and creamy consistency.
  2. Transfer to an airtight container and freeze until firm, for about 3-4 hours.
Notes
  1. If you have an icecream maker, prepare the mixture without pre-freezing the melon. Cool it in the fridge for an hour and make it as per instructions.
Use Your Noodles https://www.useyournoodles.eu/
No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Pesto Pasta Salad with Crispy Bacon

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

Omg, I can’t believe I haven’t made a pasta recipe yet!!!

Banging my head against a wall right now…

I’m like the hugest fan of pasta in any shape or form. Ok, I’d probably choose any pasta over fettuccine, not fan of those – except homemade!

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

Today we’re making a freaking pesto pasta salad with crispy bacon, folks! And we’re making homemade pesto. How exciting is that!

I never, never, never buy pesto. It’s the easiest thing you can make, why buy it. I even have a trick for winter, when there’s no fresh basil. Every year I try to keep some basil in a pot in the kitchen over winter, but it ALWAYS dyes. 🙁 Boo hoo!

SIMPLE LONG-KEEP PESTO

So here’s the quick tip. Make a simple oil and salt only pesto at the peak of the season. Combine basil leaves with some salt and oil in a food processor and chop it up. It keeps in the fridge for over a year, but you’ll really need to be generous on salt otherwise it can spoil quickly.

That’s also my prefered metod of preserving basil. The taste is much more genuine than the dried one.

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

So, I want my salads to be fresh with loads of veggies, but there always have to be a goodie. Without an exeption! You know, the piece of feta cheese that’s basically the only reason you’re even eating a Greek salad. Or the pickle you’re dying to fish out of a Russian salad. Or apples in my delicious Millet and Carrot Salad with Creamy Almond Dressing. You see, every salad needs a goodie.

And here it’s CRISPY BACON!

I’m pretty sure my husband loves me more on days when I serve him bacon 🙂

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

It’s a perfect salad to serve at a picnic. It’s got pasta, tomatoes, bell peppers, mozzarella, pesto and bacon.

Refreshing but filling…

Who wouldn’t love that?!

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

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 ♥


Not only is this pasta salad super simple and obviously SOOO delicious, but it’s also vibrant and beautiful!

How awesome is that, right?

Pesto Pasta Salad with Crispy Bacon
Serves 6
Print
Total Time
15 min
Total Time
15 min
PESTO (~3/4 cup)
  1. big handful basil
  2. 3 TBSP almonds
  3. 60g parmesan
  4. 2 cloves garlic
  5. olive oil
  6. pepper
  7. salt
PASTA SALAD
  1. 500 g wholegrain pasta
  2. basil pesto
  3. 500 g cherry tomatoes, halved
  4. 2 yellow or red bell peppers, chopped
  5. 150 g small mozzarella balls, halved
  6. 100 g bacon
  7. juice of 1/2 lemon
  8. olive oil
  9. salt
  10. pepper
  11. basil leaves for garnish
Instructions
  1. Pesto: Combine basil, almonds, parmesan and garlic in a food processor and pulse until coarsley chopped. Add olive oil one tablespoon at a time and mix until smooth. You'll probably need around 8 tablespoons. Season with salt and pepper.
  2. Pasta salad: Bring a large pan of salted water to a boil and add pasta. Cook until al dente and rinse under cold water.
  3. Place bacon stripes into a large skillet and cook over low heat. When the meat starts to get dark red turn the stripes around with tongs. If there's too much grease in the skilled, spoon it out. The bacon is done when it's dark red on both sides. Move the stripes onto a plate covered with paper towel and wait a couple of minutes until it crisps up. Then use your hands to break it apart into small pieces.
  4. Put the pasta in a bowl and add the pesto. Mix it well.
  5. Add tomatoes, peppers, mozarella, half of the bacon and lemon juice and mix well.
  6. Season with salt and pepper and add a drizzle of olive oil if necessary.
  7. Top with remaining bacon and basil leaves.
Use Your Noodles https://www.useyournoodles.eu/
There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

There is no summer without a pesto pasta salad topped with a dash of crispy bacon. Click to find the whole recipe or pin and save for later!

No-Bake Blueberry Cheesecake

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake!

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

First let me brag a little. My broken leg is getting much better. I’ve been cycling, swimming, dancing… It feels very liberating to be able to move normally. 

And to be able to hold stuff in my hands. What?

Yeah, when you’re using crutches it’s hard to even bring your meal to the table, go figure. Don’t get me wrong, I had my highly developed methods to do this, but I’m glad to be rid of them. 🙂 🙂

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

Now to the no-bake blueberry cheesecake…

Let’s admit it. Noone want’s to bake a cake in the crazy summer heat. But we still want cake, right?

A light fluffy refreshing cheesecake that melts in your mouth.

All you need is your favorite cookies. If you like chocolate chip, go for it! You could even use Graham crackers (don’t forget to add a little sugar or honey if you use those). I’m using butter cookies, yum!

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

I’m ashamed to admit, but the first time I’ve tried cream cheese frosting was three years ago in Norway, when I had their famous carrot cake. It was enough to become obsessed with it. This cream cheese filling is made similarly to that frosting.

Only it contains a secret ingredient. One that I shouldn’t really be eating, because my body doesn’t process it well. But once in a while it’s fine to sin. It’s not sin if it’s good, is it?

Yoghurt 🙂

I added it, because it gives the cheesecake a little freshness and sourness to the filling.

Oh yeah and did I mention the filling is freaking creamy and not overly sweet. The sweetnes actually depends more on the cookies and the fruit you use. 

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

As for the fruit, you could use any kind that you like. We are blueberry freaks over here, so we can’t resist them and their little blue faces.

Or the cheesecake filling for that matter. Or the no-baking part. 

Ah, all of it 😀

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

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 ♥

Go on, treat yourself!

No-Bake Blueberry Cheesecake
Print
Total Time
15 min
Total Time
15 min
CRUST
  1. 200 g cookies (any kind you like)
  2. 30 g /2 TBSP butter (or more, depends on the type of cookies)
FILLING
  1. 50 g / 3 1/2 TBSP butter
  2. 100 g cream cheese
  3. 3 TBSP honey
  4. 50 g Greek style yoghurt (regular yoghurt is also fine)
  5. 1/4 tsp vanilla seeds
  6. zest of 1/4 lemon
TOPPING
  1. 100g / 1 cup fresh blueberries
Instructions
  1. Crust: Use a food processor to grind up the cookies or crush them in a zip bag with a rolling pin.
  2. Melt the butter for the crust and mix it with cookie crumbs. The mixture should be sandy but feel a little grease when you pinch it. Add more melted butter if necessary.
  3. Press the mixture onto the bottom of the 18-20 cm (7-8 inch) pie or cake pan and let it cool in the fridge. If you are using a cake pan, you can carefully remove the sides of the pan before cooling the crust.
  4. Filling: With an electric whisk beat butter to create a light and fluffy texture.
  5. Add cream cheese and honey and whisk until well combine.
  6. Add yoghurt, vanilla seeds and lemon zest and whisk a little more.
  7. Assembly: Fill the crust with the filling and top with fresh blueberries.
  8. Store in the fridge. Serve at room temperature.
Notes
  1. You can easily replace blueberries with any other fruit.
Use Your Noodles https://www.useyournoodles.eu/
 Want another no-bake dessert? Here it is:

Spring Strawberry Layer Cake in a Glass

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake with a cookie crust. Click to find the whole recipe or pin and save for later!