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

Course Appetizer, Breakfast
Keyword dip, flatbread, yeasted bread
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3

Ingredients

CREAMY BEET DIP

  • 150 g cooked beets cut into chunks
  • 115 g cooked corn or tinned corn
  • 1/4 cup mayonnaise
  • 1 tsp honey
  • black pepper
  • cayenne pepper
  • salt

HERBED BUCKWHEAT FLATBREAD

  • 1 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 cup natural yoghurt
  • 1 tsp baking powder
  • 1/4 cup chopped herbes rosemary, oregano, thyme, basil or any other
  • 3 cloves garlic
  • 3/4 tsp salt
  • pinch of pepper

Instructions

Creamy Beet Dip

  1. Place all ingredients in a food processor and mix untill smooth. Add more seasoning if necessary.

Herbed Buckwheat Flatbread

  1. 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.

  2. Divide the dough into 6 balls and roll them out to about 2-3 mm thick.

  3. 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 g bubbles form. If one big bubble over the entire flatbread forms, press it down to release air.

  4. Serve hot or cold.

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.

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!


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SOBER FESTIVE SANGRIA

Course Cocktail
Keyword cocktail, mocktail
Prep Time 15 minutes
Servings 4

Ingredients

  • 3 cups pear juice
  • 2 cups sparkling water
  • 2 pears
  • 2 apples
  • 2 oranges
  • 1 pomegranate
  • 3 cinnamon sticks
  • 3 star anises
  • 6 slices of ginger
  • 1 tsp peppercorns
  • 5 cloves

Instructions

  1. Slice pears, apples, and oranges into 3mm slices or chunks as big as you like.
  2. Remove seeds from the 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 to add cold sparkling water.

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.

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

Course Dessert
Keyword ice cream
Prep Time 10 minutes
Freezing time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 1 ripe melon of any kind, spooned out into chunks, frozen for 1-2 hours
  • 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

If you have an ice cream maker, prepare the mixture without pre-freezing the melon. Cool it in the fridge for an hour and make it as per instructions.

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

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

Course Dessert
Keyword no-bake pie
Total Time 15 minutes

Ingredients

CRUST

  • 200 g cookies any kind you like
  • 30 g butter or more, depends on the type of cookies (2 TBSP)

FILLING

  • 50 g butter (3 1/2 TBSP )
  • 100 g cream cheese
  • 3 TBSP honey
  • 50 g Greek-style yogurt regular yogurt is also fine
  • 1/4 tsp vanilla seeds
  • zest of 1/4 lemon

TOPPING

  • 100 g / 1 cup fresh blueberries

Instructions

Crust

  1. 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.

Filling

  1. With an electric whisk beat butter to create a light and fluffy texture.

  2. Add cream cheese and honey and whisk until well combined.
  3. Add yogurt, vanilla seeds, and lemon zest and whisk a little more.

Assembly

  1. Fill the crust with the filling and top with fresh blueberries.

  2. Store in the fridge. Serve at room temperature.

Notes

You can easily replace blueberries with any other fruit.

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!

Red Currant, Orange & Mint Mojitos

Perfectly refreshnig comfort summer drinks red currant, orange and mint mojitos!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

Let’s have a drink!

I’m having one for sure. Hopefully, tomorrow my splint is coming off and that’s a big reason for celebration. It’s about time, I’m not really fond of walking on three legs 😛

So join me for a glass of delicious summer cocktail. One sip and you won’t be able to stop. 

Perfectly refreshnig comfort summer drinks - red currant, orange and mint mojitos!

We love hanging out on our balcony listening to the birds in the cherry tree, playing board games, eating scrumptious chocolate brownies and drinking refreshing fruity drinks. One of our favorite summer drinks is mojito. In any form. We usually drink a traditional lime and mint mojitos, but sometimes we make some changes. Like adding other seasonal fruit.

There’s a big bush of red currants behind the house, full of perfectly sweet and sour tiny fruits 🙂 So I replaced lime with red currant and got a super delicious and refreshing mojito. I added some freshly squeezed orange for some sweetness and the citrusy taste. The combo of red currant and orange is not something I’ve tried before, but I must admit they make a wonderful pair.

Mental note to self – make cookies!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

What I like about this cocktail recipe is the colour. If you’ve seen my other recipes, you’ve probably guessed that I like my food colourful 🙂 and seasonal 🙂

Use Your Noodles - Red Currant, Orange & Mint Mojitos

To make these lip-smacking red currant, orange and mint mojitos all you need is some fresh fruit, a bottle of rum, sparkling water and mint. And of course lots of ice!

The recipe calls for fresh red currants, that you blend into a puree, which means you keep all of the goodies from the fruit. If you don’t mind about the little seeds, you don’t need to strain the puree.

Now, let’s get the party started!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

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’d love to hear what your favorite summer drink is. Write it in the comments below 🙂

RED CURRANT, ORANGE & MINT MOJITO

Course Cocktail, Drinks, mocktail
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

MOJITOS

  • 2 cups red currants stems removed
  • 2 cups orange juice freshly squeezed
  • 1/2 – 3/4 cups white rum
  • 3 cups sparkling water
  • 2 tsp unrefined cane sugar Optional
  • handful of mint
  • abundance of crushed ice

GARNISH

  • 1/4 cup red currants
  • 4 mint springs

Instructions

  1. In a blender, blend red currants to get a pureé.
  2. Use a muddler to crush mint to release the mint oils. Add 2 TBSP orange juice and unrefined cane sugar and muddle a little more.
  3. Divide red currant pureé into 4 glasses, add ice, mint mixture, remaining orange juice, white rum, and sparkling water.
  4. Decorate and serve immediately.

Notes

Mocktail version: Replace rum with orange juice.

Also try these tasty summer drinks:

Grapefruit-Lime Cocktail With Rosemary And Ginger

Roasted Peach And Strawberry Fizz

Use Your Noodles - Red Currant, Orange & Mint Mojitos

Sardine Pâté + Wild Garlic Sandwiches

An excelent way to use leftover fish or you can make it from scratch – beautiful sardine pâté. It takes literally no time and it tastes very fancy!

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

Hi, there! It’s been a while and it felt even longer. I’ve been a busy busy bee. Among other daily work I’ve had the privilage to spend some time in my favorite place of ’em all – the forest.

Mmmm, the fresh smell of moss and spring flowers, and the birds singing in the trees. I could be there all day! Luckily the weather has been nice and warm so we went hiking to a nearby mountain. We love going there this time of the year, because the slopes are completely covered of wild garlic. We get all crazy and eat tons of wild garlic right there, freshly picked.

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

Today I’m sharing with you a recipe, that you are gonna love, because it will show you a wonderful way to use leftover fish.

I hate throwing food away, I’m sad when – very rarely – my food goes bad. This is the recipe I created for when I’m left with cold fish from lunch. Cold fish to me is … meh. Not very appetizing. I mix it up with spices and tomatoes and virgin olive oil and it turns into posh food 🙂 How about that!

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

For this recipe you can go two ways. Use leftovers or cook fresh fish. Both of those ways are super quick. 

I’ve even prepared a little idea for how to use sardine pâté. Sardines go really well with eggs and like all fish – with garlic. Since it is spring and I’ve been telling you about my wild garlic obsessions, I’m adding that too 🙂

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

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 ♥

Enjoy these sunny days, folks!

SARDINE PÂTÉ

Course Appetizer
Keyword dip, fish spread, spread
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 250 g leftover sardines deboned
  • 1/2 cup virgin olive oil
  • 1/4 cup tomato purée
  • 2 cloves garlic
  • 4 tsp dijon mustard
  • 10 g / 2 dried tomatoes
  • 1 TBSP dried or fresh oregano
  • 1 tsp sweet pepper powder
  • 1/4 tsp black pepper
  • 1/4 stp cayenne pepper
  • 2 tsp lemon juice
  • salt to taste

Instructions

  1. Add 1/4 cup virgin olive oil, garlic, tomato purée, dijon mustard, dried tomatoes, oregano, sweet pepper powder, black pepper, cayenne pepper, and lemon juice into a food processor and blend well. Add the rest of the oil if necessary to get a smooth paste. Salt to taste.
  2. Keep in the fridge, but take out half an hour before serving.

Notes

If you are using fresh sardines, dry them first. Fry them in a pan with a little oil 2 minutes on one side, 1 minute on the other. Transfer to a cold plate and wait for five minutes to cool down a little, debone and use like leftover sardines.

SARDINE PÂTÉ AND WILD GARLIC SANDWICHES

Course Appetizer, Side Dish, Snack
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 6 people

Ingredients

  • 4-5 eggs
  • 1 TBSP oil
  • sardine pâte room temperature
  • 2 baguettes
  • 10 wild garlic leaves chopped
  • chilly flakes to taste
  • pinch of salt
  • pinch of pepper

Instructions

  1. Crack the eggs in a jug, add a pinch of salt and pepper, and beat them together with a fork.
  2. Heat a pan over medium heat, add oil and eggs, and stir slowly with a wooden spatula until the eggs are soft and almost a little undercooked. Remove from heat. The eggs will continue cooking in the hot pan while you prepare the sandwich.
  3. Cut the baguette into 1 cm thick slices and spread the pâté over.
  4. Divide the scrambled eggs between the slices and top with chopped wild garlic leaves and chilly flakes.
Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

Immune-Boosting Elderflower Turmeric Tea

The cold weather can sometimes get to us. But not with this immune-boosting turmeric tea with elderlower and some other amazing healthy ingredients.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

We got a little snowy surprise yesterday, so I ran out to shoot my immune-boosting elderflower turmeric tea. I was soaking wet in a matter of minutes, but luckily I had this (already cold) tea right at my hand. 🙂

Let me tell you what’s in this tea. Only good stuff, I promise. 

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea
Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

There’s elderflower, one of my favourite kinds of tea. I pick it myself in spring and keep it airtight for whole year. It’s amazing for your immune system and for detoxifying your body. Another great ingredient – thyme. We usually use it in cooking, but it taste amazing in teas. Just be careful not to add too much or your tea might taste like soup. You can excange it for wild thyme, in that case you should double the amount, because it is milder. Thyme is one of the easiest herbs to grow at home, so I suggest you head to a gardening store this spring and get a thyme plant.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

This tea gets its colour mostly from turmeric. I used to hate the taste of turmeric, it kind of felt strange and too strong. But as I introduced it little by little it grew on me. Now, I love it! In cooking and in tea making. So turmeric tea in any form is amazing and super beneficial. And if you add some pepper to it, your body can absorb the good stuff much better. Ok, we got to honey. We all know honey is so much better than white sugar, because it contains lots of vitamins and minerals. But, buying just any honey at the supermarket is wasteful. It has probably been heated over 40 °C to remain liquid, but that also means it has lost a lot of its functions. Try to find a local producer that doesn’t heat honey. My favourite is linden honey.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

Like all other ingredients in this tea ginger is mindblowingly good for immune system and so much more covering from cancer to weight loss. And here’s our last ingredient – lemon. If you were like me, lemon was the first thing your parents gave when you were ill. And it was for a good reason.

There you have it, my immune-boosting elderflower turmeric tea. Helpful if you are ill, but also a good way to keep your health in check!

Head on to the recipe and let me know what kind of tea do you like to drink to boost your immunity system in the comment section.


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 ♥

IMMUNE-BOOSTING ELDERFLOWER TURMERIC TEA

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients

  • 2 cups boiling water
  • 2 cups room temperature water
  • 2 heap tsp dried elderflower
  • 1/2 tsp dried thyme
  • 1 tsp honey
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground ginger
  • pinch of black pepper
  • 1 TBSP lemon juice

Instructions

  1. Put dried elderflower and thyme in a tea infuser and steep it in boiling water for 5 minutes. Keep it covered.
  2. Remove the infuser and add room temperature water, honey, turmeric, ginger, black pepper, and lemon juice. Stir well and pour into cups.
Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

PRINT THIS IMMUNE-BOOSTING ELDERFLOWER TURMERIC TEA RECIPE AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

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Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

Hot Chocolate

This is a perfect gift for Christmas! Homemade hot chocolate powder in a beautiful jar and a personal tag. Don’t you just love homemade gifts?

Use Your Noodles - Hot Chocolate

Let’s get warm with some homemade hot chocolate! It’s so cold outside, even I have the heaters turned on. And I’m that person who sits in a cold room in only a T-shirt, while others are trembling in their sweaters. My husband is turning the heaters on all the time and I go after him turning them off. Well, not today. My hands are freezing and I’m having trouble typing. I need a hot chocolate!

Plus, it’s time to make gifts, and I love homemade gifts. Have you ever felt nervous, because you just didn’t know what to give people for Christmas? Well I have and a few years ago me and my husband made it a tradition to give our loved ones homemade gifts. No more fuss about buying  gifts at the last moment.

Hot Chocolate
Hot Chocolate

Last year I made homemade hot chocolate mix to give away as presents. I was experimenting with quite a few recipes. And dealing with all types of powders resulted in a dust cloud in my kitchen. I could hardly breathe and my lungs were burning for hours, but turns out it was worth it. I love it so much.

I’m not a huge fan of store bought hot chocolate mixes, because they are too sweet and too expensive. This recipe calls for way less sugar, then there is in the bought ones. But if you like it sweet, go for it. Add a little more sugar.

Use Your Noodles - 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 ♥

HOT CHOCOLATE

Course Drinks
Keyword hot chocolate powder
Prep Time 15 minutes
Total Time 15 minutes
Servings 8

Ingredients

POWDER MIX

  • 1 1/2 cup cocoa powder
  • 1 cup + 2 TBSP powdered milk
  • 1 1/2 cup potato or corn starch
  • 1 cup icing sugar
  • 2 tsp vanilla seeds
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper optional

COOKED HOT CHOCOLATE (FOR 1 PERSON)

  • 1 cup
  • 1/2 cup hot chocolate mix if you like it very dense add 1-2 TBSP of the mix

Instructions

HOT CHOCOLATE MIX

  1. Sift cocoa powder, powdered milk, corn starch, and icing sugar through a sieve into a big bowl and add vanilla, salt, and cayenne pepper.
  2. Combine it thoroughly with a whisk or move it to a blender and mix until it is well combined. That’s it!

COOKING

  1. Pour the milk into a small pot, add the hot chocolate mix and put it on medium heat.
  2. Stir well with a whisk. You need to stir at all times, or it will burn, especially at the end.
  3. Hot chocolate should be ready to serve in about 10 minutes.

Notes

If you are making a large batch, I suggest you use something to cover your nose and mouth. The dust can really get in your lungs. And you don’t want that
Stirring the hot chocolate while cooking is absolutely necessary. It might start sticking to the edges a little. Just don’t scrape that part off or your hot chocolate will get a burned flavor.
Try adding your favorite spices into the mix. Cinnamon, cloves, and nutmeg are perfect for this season.

Use Your Noodles - Hot Chocolate

Rainbow Cabbage Soup

The amazing colours come from squeezing lemon juice into the delicious red cabbage soup.

Use Your Noodles - Rainbow cababge soupI’m waiting for snow to fall again. Until that happens I have to settle with cold and sunshine, which I like almost as much as snow. In good weather like this we all deserve a healthy and colourful meal like I’m about to show you – a rainbow cabbage soup.

Rainbow cababge soup
Rainbow cababge soup

I’m so happy to be sharing this recipe with you. Red cabbage is in season right now, so there’s lots everywhere. It’s loaded with vitamins and minerals. And according to Science Daily it promotes heart and brain health and protects us from cancer. So yay for us cabbage lovers and the ones who will become cabbage lovers after tasting this soup. I feel like red cabbage is so underrated. Here in Slovenia we eat it mostly braised a side dish or in salads. But it is magnificent in a soup as well. The rainbow cabbage soup is quick and simple and sooo delicious. Squeezing in few drops of lemon juice gives it wonderful vibrant rainbow colour. When I first tried squeezing lemon on this soup I was pleasantly surprised by this amazing reaction. I realised that it is not just super tasty but also fun. And that’s the point of cooking. To have lot’s of fun!


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 ♥

RAINBOW CABBAGE SOUP

Course Soup
Total Time 15 minutes
Servings 4

Ingredients

  • 1 medium-size cabbage 400g
  • 1 big onion
  • 4 cups hot water
  • 1/4 cup milk
  • 1 TBSP lard
  • 1 tsp fresh citrus thyme leaves
  • salt
  • pepper
  • 4 lemon wedges

Instructions

  1. Chop the onion into small pieces. Melt lard in a medium-size pot and add the chopped onion. Fry the onion until it gets golden and translucent.
  2. Meanwhile cut the cabbage in half and then into thin slices. Add them in the pot. Add the hot water and thyme.
  3. Cook for about 10 minutes until the cabbage is soft.
  4. Remove from the stove. Put everything in a blender, add milk, salt, and pepper and mix well. Taste for seasoning before serving.
  5. Squeeze a few drops of lemon juice onto the soup for the wonderful color.

Also try this easy 5 minute soup:

Spicy Pea Soup

Use Your Noodles - Rainbow cababge soup