Vegan Roasted Pumpkin Curry

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

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

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

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

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

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

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

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

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

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

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

Vegan Roasted Pumpkin Curry

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

Ingredients

Curry

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

Serve

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

Instructions

  1. First set your oven to 220 degrees Celsius.

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

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

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

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

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

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

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

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

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

Notes

Recpe for Hot Curry Spice Blend here.

Recipe for Herbed Buckwheat Flatbread here.

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

No-bake Chocolate Chestnut Pie

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

Ever since I was a child, I remember loving to pick chestnuts and boy, I loved eating them even more. I still do!

I remember the whole family sitting in our dining room peeling a whole bunch of cooked chestnuts. It was a time of gathering when the whole family bonded over this amazing nuts. Actually, my preferred method of eating them is squeezing out the flesh with my teeth. I’m not very skilled with getting them out of their skins with a knife…

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
Chestnuts

The inspiration

Although I love chestnuts, I never really liked chestnut desserts. They always seemed so heavy and not at all light and fluffy. But then I went hiking with my husband and they had the most delicious and fluffy homemade chestnut cake in the cabin on top of the mountain. So it left me inspired to try and make a light and creamy chestnut dessert. Somehow I ended up making a no-bake chestnut pie and it turned out better than I expected. Like seriously mouthwatering.

And from now on, I’m a fan of chestnut desserts. PERIOD!

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

How to make this creamy no-bake chocolate chestnut pie?

Easy peasy. Cuz it doesn’t involve any baking.

First, you wanna make the cookie crust. I used a mixture of Oreos and plain butter cookies, but you can go with whatever kind of cookies you prefer. Grind them finely and add melted butter and chocolate. Yes, I added chocolate in the cookie crust. Yum! After you press the cookie base in the pie tin, you need to let it cool in the fridge or the freezer.

What about the filling?

You start with cooking chestnuts as you would normally. Cooking them for about an hour after the water has boiled.

This is the hardest part – peeling. I’m not a fan, so I asked my mom to do it for me. I feel so spoiled right now 🙂 Did I mention I hate peeling chestnuts?

Okay, so you peel the chestnuts, but then you need to cook them again in heavy cream with some sugar. Just to thicken the whole thing and to cook those nuts some more. Done! Blend and pour over the cookie base and wait to set.

You can leave it here, or you can add chocolate icing on top. In that case, make it a day in advance, because it needs to chill in the fridge overnight. Recipe included below!

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

If you decide to make this no-bake chocolate chestnut pie, be sure to leave a comment and/or give this recipe a rating! If you do make this recipe, don’t forget to tag me on Instagram! I love hearing from you and seeing how you make my recipes!

No-bake Chocolate Chestnut Pie

This recipe makes one 20cm (8 inch) pie. Double the recipe to make a 28cm (11 inch).

Course Dessert
Keyword chestnut pie, chocolate pie, no-bake pie
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Author Anja Burgar

Ingredients

Cookie Base

  • 100 g Oreo cookies
  • 100 g butter cookies
  • 50 g ground hazelnuts
  • 80 g butter
  • 70 g semi-sweet chocolate

Chestnut cream

  • 180 ml heavy cream or whipping cream (¾ cup)
  • 150 g cooked and peeled chestnuts
  • 25 g sugar

Chocolate cream

  • 25 g chocolate
  • 50 ml whipping cream

Instructions

Chocolate cream

  1. Cut chocolate into small cubes.

  2. Add cream to a small pot and add chocolate. Over medium heat cook until chocolate has completely melted, about 5 minutes. Use a whisk to mix constantly.

  3. Remove from heat and let cool to room temperature. Move to the fridge and leave to rest overnight.

  4. After the mixture has chilled whip it using an electric mixer like you would whip cream. Transfer to a piping bag with the desired nozzle. If you whipped the chocolate cream before making the pie, leave it in the fridge to wait for decoration.

Cookie base

  1. Use a food processor to finely grind the cookies.

  2. Meld butter and chocolate in a small bowl over a pot with simmering water. Add to the ground cookies and mix well.

  3. Transfer the cookie mixture to the pie tin and press to the bottom and the sides to form a firm pie crust.

  4. Leave to set for at least two hours in the fridge or 30 minutes in the freezer.

Chestnut cream

  1. Add cooked chestnuts, sugar and cream to a small pot and bring to a boil. Then immediately lower the heat and let simmer for 15 minutes.

  2. Transfer to a blender and mix until smooth.

  3. Pour onto the chilled cookie base and let cool for at least 3 hours.

Decoration

  1. Pipe the chocolate cream around the edge of the pie.

  2. Store the pie in the fridge. Leave it at room temperature for 30 minutes before serving.

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

Summer Harvest Cream Cheese Tart

Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

Can you believe it that it’s almost the end of August? Before the Summer begins I always have lots of plans and prep for all the activities like it’s going to last for a year. And then it goes by so so quickly. I don’t usually mind because I love Autumn, but this year the Summer was super short here. I would love for it to last for at least a couple more months.

Anyway, tomatoes are here. And peppers! I found these perfect colorful tomatoes at a local farm before we had our own. Well, we had a few and I mixed those in. Aren’t they pretty? I mean the color is amazing but they taste even better.

They are getting more abundant now so I’m planning on making this summer harvest cream cheese tart again sometime soon along with the roasted tomato galette that I’ve been making for years.

Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

After finding these beautiful tomatoes and peppers I really felt like making something similar to pizza but with less work. I love how easy it is to make it. A puff pastry crust, a garlicky cream cheese spread and fresh summer harvest veggies like tomatoes, peppers, and onions. It’s a perfect late Summer dish! You can add other veggies that you find in the garden right now.

Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

How to make a perfect puff pastry crust?

This crust doesn’t need any pre-baking, but I do have a few tips that make this crust beautiful and delicious.

  1. Score a cm (1/2 inch) edge around the crust. This is going to separate the edge from the middle where the filling will be.
  2. Make some holes with a fork in the center part of the crust where the filling will go. This will prevent the crust from puffing up and give a nice crunchy crust.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

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 ♥

Sumer Harvest Cream Cheese Tart

Course Appetizer, Main Course, Side Dish, Snack
Cuisine Mediterranean
Keyword puff pastry tart, summer tart, tomato tart
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 1 sheet of puff pastry
  • 4-5 big tomatoes
  • 1 bell pepper or any other pepper

Cream cheese Spread

  • 1/2 cup cream cheese (100g)
  • 1 TBSP honey
  • 1/2 tsp salt
  • 1 garlic clove
  • a few basil leaves

Garnish

  • basil
  • pine nuts
  • sesame seeds
  • 1 egg for egg wash

Instructions

  1. Preheat the oven to 200°C/390°F.

Cream cheese spread

  1. Finely chop basil and garlic.

  2. Add garlic, basil, salt, and honey to cream cheese and mix with a spoon to get a silky consistency.

Tart

  1. Place the puff pastry onto a sheet pan lined with baking paper. You can make a rectangular tart or make them any other shape.

  2. Score a 1cm (1/2 inch) edge around the puff pastry like shown in the images above.

  3. Using a fork make holes in the center part of the pastry.

  4. Spread the cream cheese filling onto the center of the tart.

  5. Cut onions, tomatoes, and peppers into thin slices and place them on top of the tart.

  6. Using a fork, whisk one egg and spread a thin layer over the edge of the tart. Sprinkle with some sesame seeds.

  7. Bake in a preheated oven for about 25 minutes or until the puff pastry is golden and crunchy.

  8. Serve warm or cold. Garnish with fresh basil and pine nuts.

Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

Roasted Strawberry Rhubarb Crêpes

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

When it comes to breakfast, I can’t stay away from crêpes. I love how delicate they are, but also offer so many options to eat them. One thing I have yet to try with crêpes is a crêpe cake. Have you ever made one? How was it? I can imagine it being AMAZING!

This recipe is not a cake, but it is just as delicious.

It is already rhubarb season, how about that? I’m super excited and need to figure out new ways to use the rhubarb from the garden. I’m also anxiously waiting for the first strawberries to show up. It’s going to be a while for the ones in our garden to grow, but I expect some locally grown strawberries in the next couple of weeks. Can’t wait! I wanna make more of these strawberry rhubarb crêpes 🙂

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

My favorite crepe filling is definitely chocolate! I’m generally not a very chocolatey person, but I definitely become one when it comes to crêpes.

Because of that, I’m adding a very simple and super quick recipe for a hazelnut and chocolate spread, so basically homemade Nutella. YAY! You can easily substitute it with any chocolate spread you like or simply melted chocolate.

So why roasting rhubarb and strawberries? First, not a fan of raw rhubarb. I don’t mind the taste but I’m not a fan of the crunch. And also, I don’t like it in combination with chocolate. Second, have you ever tried roasted strawberries? Or roasted rhubarb for that matter? When they get roasted the sugars caramelize and give them a flavor kick! I also add a bit of honey before roasting, mostly because rhubarb needs some extra love.

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.
These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

So there you have it. Delicious tender vanilla crêpes, homemade chocolate and hazelnut spread and delicious caramelized roasted rhubarb and strawberries.

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 Strawberry Rhubarb Crêpes

Course Breakfast, Dessert, Snack
Cuisine French
Keyword crepes
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 40 minutes
Author Anja Burgar

Ingredients

Vanilla Crêpes

  • 1 cup all-purpose flour
  • 2 large eggs
  • 3 tsp sugar
  • 1 1/4 cup milk
  • 3 tbsp cooking oil
  • 1 tsp vanilla seeds
  • extra cooking oil for greasing the pan

Chocolate and Hazelnut Spread

  • 1/2 cup ground hazelnuts
  • 50 g dark chocolate
  • 3 TBSP cooking oil
  • 1 TBSP honey
  • pinch of salt

Roasted Rhubarb and Strawberries

  • 100 g rhubarb stems
  • 100 g strawberries
  • 2 TBSP honey
  • 1/2 tsp vanilla seeds

Instructions

Roasted Rhubarb and Strawberries

  1. Cut strawberries in quarters lengthwise. Cut rhubarb into chunks approx. the size of strawberry quarters. Drizzle with honey and sprinkle with vanilla seeds. Mix well and roast in a preheated oven at 180°C for 10 minutes.

  2. Remove from the oven and let cool.

Chocolate and Hazelnut Spread

  1. Place all ingredients in a food processor and mix to get a smooth spread.

Vanilla Crêpes

  1. Mixing by hand: In a bowl, mix flour, sugar, salt, and vanilla. In another bowl mix milk, oil, and eggs. Add half of the liquid mixture and mix well to get a paste. Add the rest of the liquid and mix well. You will get a quite watery batter. Perfect for making thin crêpes.

  2. Using a blender: Place all ingredients into a blender, adding the flour last. Mix until you get a smooth batter.

  3. Leave the batter to rest for 30 minutes. You can store it in the fridge and use later.

  4. After the batter has rested, heat a pan over medium-high heat. Once it is hot use a paper napkin or a brush to cover the pan with oil as thinly as possible.

  5. Add the batter to the pan according to the pan size.

    20 cm pan – about 3 tbsp of batter

    25 cm pan – about 1/4 cup of batter

    30 cm pan – about 1/3 cup of batter

    The first crêpe is usually a tester to see how hot is the pan and how much batter you need for one crêpe. 

  6. Pour the batter in the middle of the pan and quickly rotate it to cover the whole surface. Almost immediately the edges will start to brown. That’s when you take a spatula and go around the edges to release the crêpe. After the crêpe surface has set (meaning there’s no glossy uncooked batter) turn it around with a wide spatula or by tossing it in the air. Cooking the first side should take about 30-40 seconds. Leave the crêpe to cook for an additional 10 seconds on the other side.

  7. Repeat for the rest of the batter.

  8. Stack the crêpes on a plate.

  9. Serve warm with chocolate and hazelnut spread and roasted strawberries and rhubarb including the liquid from the roasting.

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

Wild Garlic Risotto

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

One of my favorite things to forage this time of year is definitely wild garlic. I love the green patches of this aromatic herb and I love how delicate it is.

Lately, there’s been a lot talk about picking other poisonous plants instead of wild garlic. The reality is, if you pick carefully and smell and feel every leaf, there’s no reason to worry, as long as you know how it should look and smell. So if it’s your first time picking, I suggest you go with someone that knows wild garlic. I always pick one leaf at a time, so I’m sure I don’t pick anything else.

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!
A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!
A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

Did you know the wild garlic blossoms are also edible? And very pretty, too 🙂 You can see some buds in these photos, but they weren’t open yet when I shot this. I haven’t’ been in the forest this past week, but I’m planning on going today and see if I can find some wild garlic blossoms 🙂

If you follow me on social media, you probably know I’ve been featured in Odprta kuhinja magazine two weeks ago. I created this wild garlic risotto recipe for the magazine together with two other delicious recipes, that I’ll also be sharing on the blog sometime soon. You can find Slovenian versions of the wild garlic risotto recipe here. The other two recipes (I’ll be just a little mean and not tell you what they are), also in Slovenian, are here 🙂 and here 🙂

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!
A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!
A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

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 ♥

Wild Garlic Risotto

Course Main Course, Side Dish
Cuisine Italian
Keyword risotto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 350 g short-grain rice
  • 5 cups vegetable stock
  • 2 shallots peeled and finely chopped
  • 3 TBSP butter
  • 60 g Parmesan cheese finely grated
  • 80 g wild garlic finely chopped
  • 200 g cooked prawns
  • 2 cloves garlic peeled and crushed
  • 1 TBSP cooking oil
  • black pepper
  • salt by taste

Instructions

  1. Heat the stock to a simmer in a medium saucepan, then remove from the heat and cover so that the stock stays hot.

  2. In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the chopped shallots. Sauté for 2 to 3 minutes or until slightly translucent.

  3. Add the rice to the saucepan and stir it with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so.

  4. Add a ladle of hot vegetable stock to the rice and stir until the liquid is fully absorbed. When the rice absorbs almost all the stock, add another ladle of stock and repeat the process. 

  5. Continue adding the stock, one ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite.

  6. Stir in finely chopped wild garlic, 2 TBSP butter, and some black pepper. Remove from the stove, cover and leave to rest for a minute.

  7. Meanwhile, heat the oil over medium heat in a medium saucepan. Add crushed garlic and sauté quickly until golden. Add cooked prawns and cook for 30 seconds, stirring occasionally, to cover them with garlic and butter.

  8. After the risotto has rested for a minute, stir in the Parmesan cheese and mix to combine.

  9. Serve immediately with garlic roasted prawns and some extra Parmesan cheese.

Notes

Be careful seasoning the risotto with salt. If your stock is already salty, you probably won’t need to add salt at all. Remember, you are adding Parmesan cheese at the end, so this will also season the risotto!

Wanna try something else with wild garlic? Try these sardine pâté and wild garlic sandwiches.

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

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.

Rustic Apple Plum Galette

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

With Spring right around the corner, I’m dreaming of Spring produce and some new recipes to test and to share with you guys.

The pantry is slowly running out of Winter foods. I had these lovely apples from my aunt’s garden still in the basement and a few glasses of my mum’s plum jam so I decided to bake an apple plum galette with my son the other day. If you have kids or have been around them for any period of time, you know you need to work fast! Although my son loves to cook and can stand on his step stool for ages and not get bored for a very long time, he’ll eventually start having some creative ideas 🙂 Meaning, things will start flying around at a certain point. Working fast keeps the kitchen clean(er).

Making dough is always fun because I’m usually making them with my stand mixer. And he loves watching at the mixer and mimicking its sound.

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

I tried something new here. I tried grating cold butter into the flour instead of cutting it to cubes. It takes less time to incorporate into the flour. This way the butter won’t heat up as much and will create a very flaky crust. And honestly, I think it’s the best crust I’ve made. With a little sprinkle of sugar on top it is super delicate and crunchy at the same time. I love it so much!

One of my favorite ways to make a pie or a galette is to add some jam. This way you add some sweetness and an additional flavor, like in my dried fig and blood orange tart. I love plum jam and I think it goes really well with apples. Plus, my mum makes a super delicious one without adding sugar. Her trick is to bake plums in the oven instead of cooking on the stovetop. You didn’t hear that from me, wink wink 😉

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.
The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

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 ♥

Rustic Apple Plum Galette

Prep Time 15 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 big sweet varienty apples
  • 1/3 cup plum jam
  • 2 cups all-purpose flour
  • 3 TBPS unrefined cane sugar
  • 115 g butter cold
  • 6-7 TBSP milk chilled
  • 1/2 TBSP ground cinnamon
  • 1/2 tsp salt
  • unrefined cane sugar for sprinkling

Instructions

  1. Add flour, sugar, and salt to a large bowl.

  2. Use a coarse grater to grate cold butter in the bowl with flour.

  3. Use a stand mixer with kneading attachment to mix the butter in the flour. Mix only for a minute so the butter doesn’t overheat. Then add cold milk and mix until you don’t see any more dry flour. The dough will still look a little dry but if it forms a ball when squeezed, it’s done. Wrap it in plastic wrap and place in the fridge for 30 minutes to set and cold down.

  4. Meanwhile cut apples into thin slices and sprinkle with cinnamon.

  5. Preheat the oven to 180 °C. Line a baking tray with baking paper.

  6. When the dough is chilled roll it out to about 3-4 mm thick into a round shape. Spread the jam on the dough but leave 2-3 cm edge clean. Place apples over the jam. Again leave 2-3 cm crust edge and fold it over the apples to form a galette.

  7. Sprinkle some more unrefined sugar over the galette.

  8. Bake for 30 minutes or until the crust is golden brown.

  9. Leave to cool until moving from the baking tray

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

Orange Dutch Baby

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It’s made in no time! My favorite Winter breakfast lately because it’s naturally sweet but also fresh at the same time.

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

One of my all time favorite dishes are crépes. Seriously, I used to make them at least once a week. Since little J has egg allergies we had to swith to egg-free. We usually make Amerikan-style pankakes made with banana and add all kinds of flavoring in the dough or on top of the pancakes. J’s favorite – CHOCOLATE 😀

You are wondering why am I blabbing about pancakes when this is a Dutch baby recipe. Dutch baby is also called a German pancake, so here’s where my thoughts come from. Also it basically uses the same ingredients.

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

I only recently tried dutch baby for the first time. I saw so many amazing photos of Dutch baby but never quite got to try them. And I must say I missed out BIG TIME. And they are sooo easy to make.

One of the reasons why I never tried them was because I didn’t have a cast iron pan. What?! I know, I know… I recently bought one so now I can try some new dishes, yay!!

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

Okay, back to the orange dutch baby. Oranges and Winter go hand in hand in my book. I couldn’t imagine cold days without some freshly squeezed orange juice or any dessert that includes oranges (or some other citrus). So making an orange Dutch baby is a no brainer. I think I’ll have to make them every Saturday morning. And some banana pancakes for my son 🙂 There’s no way he can watch me eat the Dutch baby and be okay with not having something just as delicious.

This orange Dutch baby has very little refined sugar. Actually, since it includes whipped honey even the light sprinkle of powdered sugar in not necessary. I love a tiny bit, though. The recipe also includes a super easy orange sauce that you can use in other desserts as well. It’s awesome on brownies 🙂

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

Have you ever heard of whipped honey? I love it! Whipped honey is nothing but… well, honey that is whipped. Nothing fancy or difficult but totally different to regular honey. Also, if you buy non-pasteurized honey (which I suggest you do) you know it crystalizes. Whipping it makes it runny again without heating it. Let me know if you try whipped honey or my orange Dutch baby in the comments below.

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 ♥

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.
5 from 1 vote
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Orange Dutch Baby

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It’s made in no time! My favorite Winter breakfast lately because it’s naturally sweet but also fresh at the same time.

Course Appetizer, Breakfast, Dessert, Snack
Keyword dutch baby, easy recipe, german pancake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Anja Burgar

Ingredients

Dutch Baby

  • 3 eggs
  • 2/3 cup milk
  • 1/2 cup flour mix (approx. 1/3 wholewheat flour and 2/3 plain white flour)
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 3 TBSP clariffied butter
  • 1 orange cut in slices skin removed
  • powdered sugar to taste

Orange Sauce

  • 1 cup freshly squeezed orange juice (approx. 3 oranges)

Whipped Honey

  • 1 cup unpasteurized honey

Instructions

  1. Preheat the oven to 220 °C (425 °F) placing a 25 cm (10 inch) iron pan in the oven to heat as well.

Orange Sauce

  1. Pour freshly squeezed orange juice into a saucepan and bring it to a simmer. Let simmer until the volume is about 1/4 of the initial volume. Set aside.

Whipped Honey

  1. Whip honey on medium-high speed for 10-15 minutes. The honey will become airy and pale white.

Dutch Baby

  1. Mix eggs in a blender on high speed for a few seconds so they start to bubble.

  2. Add flour mix, milk, cinnamon and salt and mix on medium-high speed for another few seconds or until the ingredients are well combined.

  3. Take the pan out of the oven, place over high heat and add clarified butter. Wait until butter is bubbling then add the batter and return to the oven.

  4. Bake for 13-15 minutes. Turn the oven off and leave sit in the oven for an additional 5 minutes. This will keep the Dutch baby bubbly structure.

  5. Take out of the oven and sprinkle powdered sugar over (You can omit this step), top with orange sauce, 1 TBSP of whipped honey and fresh orange slices. Enjoy!

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It's made in no time! My favorite Winter breakfast lately because it's naturally sweet but also fresh at the same time.

Mulled Wine Christmas Cheeseburger

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

Mulled wine in a burger… Say what?

Yes, well, if I can’t drink I’m at least eating mulled wine, although it sounds weird 🙂 But seriously, this is the most Christmas flavored burger I’ve ever had. And I can’t tell how beautifully the house smells after simmering the mulled wine for half an hour. It’s like a potpourri, but you can eat it afterwards 🙂

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

I’m all about Christmas this year, which you’ve probably guessed from my previous recipes. I’m like seriously anxiously waiting for the C day. Not sure why, it’s probably the hormones 😛 Anyway, tree is decorated and more cookies will be baked. All I needed is an awesome savory dish that would match the season. First think that came to my mind was mulled wine. I wasn’t sure if I could acually make it into a thick sauce, so I tried. And it was crazy good. It’s like a mulled wine jam.

Which gives me an idea. I should try it with peanut butter. Yeah, I’m gonna try that, you should, too 😀 And tell me if you love it!

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

So, let’s get into details. By now you know mulled wine sauce is the most important ingredient of this Christmas cheeseburger. But it wouldn’t be a cheeseburger without some cheese!! 

I’m using matured cheddar to contrast the sweet sauce. It has just the right saltiness and spiciness to go perfectly with mulled wine. Plus, who doesn’t love cheddar. When I was cutting the slices, I ate one and left one for the burger… my husband is probably wondering, where all the cheddar went 🙂

And of course, we shouldn’t forget the ORANGE. This cheeseburger is simply not so awesome without it, so don’t leave it out. Seriously! Besides the amazing Christmasy flavor it also gives some freshness and juice. Yum!

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

Ok, final thing, then I’m leaving you all alone with the recipe. Which is very simple, I might add.

The buns! For the first time in my life I made pretzel buns. Crazy! I make my own bread all the time, but never really went for pretzels. I found a very easy recipe for pretzel buns by Eat in my kitchen and I love it. Really simple and incredibly tender, so if you feel confident enough to make your own buns, I strongly recommend you to try them.

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

I know your dying to try the Christmas burgers with mulled wine sauce, so go for 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 ♥

Mulled Wine Christmas Cheeseburger
Serves 4
Print
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Mulled Wine Sauce
  1. 1 1/2 cup dry or semidry red wine
  2. 1/2 cup dried cranberries
  3. 1/4 cup dried sultanas
  4. 1 TBSP honey
  5. 1 tsp salt
  6. 1/2 tsp cinnamon
  7. 1/2 tsp ground ginger
  8. 9 cloves
  9. 1/2 medium-hot chilli, deseeded
  10. orange zest of one orange
Christmas Cheeseburger
  1. 500 g minced beef
  2. 4 pretzel or burger buns
  3. 1 big orange, sliced to 5mm slices, peel removed
  4. 120 g matured cheddar, thinly sliced
  5. big bunch of arugula
  6. salt
  7. pepper
Instructions
  1. Mulled Wine Sauce: Put all ingredients for mulled wine sauce in a small saucepan. Bring it to a boil, then reduce heat and let it simmer for 30 minutes.
  2. Use an immerse blender or a regular blender to thicken the sauce. You don't need to make it completely smooth.
  3. Christmas Cheeseburger: Divide minced beef into 4 and make patties that are slightly larger than the bun.
  4. Heat a pan and add a tablespoon of oil. Fry the patties for about 4 minutes on one side. Turn around, season with salt and pepper and cover with slices of cheddar. Cook for another 4 minutes for a medium burger or for 5-6 minutes for a well done. Cover with lid if the cheese needs some help with melting.
  5. Assembly: Cut the buns in half, spread the mulled wine sauce on the bottom part, add the burger patty, top with arugula and slices of oranges. Cover the burgers and enjoy!
Use Your Noodles https://www.useyournoodles.eu/
 

Use Yor Noodles - Mulled Wine Christmas Cheeseburger

 

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast? Click to find the whole recipe or pin and save for later!
All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast? Click to find the whole recipe or pin and save for later!

Pumpkin Risotto with Goat Cheese, Pancetta & Cranberries

I’m totally in love with each single bite of this delicious pumpkin risotto!

I'm totally in love with each single bite of this delicious pumpkin risotto!

So true… Comforting and warm like a hug. Ok, I’m getting sentimental, but that’s what rainy days are all about, right? Squeezing under a soft wool blanket, watching TV or playing board games. Watching Breaking Bad and eating tons of cooked chestnut is basically all we do these evenings. I know, I know we’re so lazy! That’s what cold and rain does to us. Um, yeah, autumn is awesome. Anyone else so psyched about that?

I'm totally in love with each single bite of this delicious pumpkin risotto!

And peeps, my weird pregnancy smell and taste is gone and I can cook as much as I want now 🙂 Happy me! My weight is probably gonna start going up more quickly now, but well, that’s supposed to happen eventually 😛 My bump is already visible and I can’t stop caressing it 🙂

I'm totally in love with each single bite of this delicious pumpkin risotto!

Ok, enough on my prego belly. I’ve moved on from eating pasta almost every day to cooking normally, so I prepared a creamy pumpkin risotto with some delicious goodies on top. 

Risotto is really a very simple dish. That’s what’s so great about it. Easy and quick to make, but add some good seasonal ingredients to it and it gets so sophisticated.

I'm totally in love with each single bite of this delicious pumpkin risotto! 

Never had a pumpkin risotto? It’s about time to start, because pumpkin adds such a nice flavor and creaminess to the risotto. What autumn recipes are all about is combining sweet with savory, so I’ve done that again. Pumpkin by itself is sweet, but I’ve added some dried cranberries on top for some sweet crunch. And who doesn’t love a little crispy panchetta and goat cheese with all of that. 

This is the fanciest cozy meal I’ve had this autumn, for real!

I'm totally in love with each single bite of this delicious pumpkin risotto!

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 promise people are gonna love you for cooking them pumpkin risotto, whatever goodies you choose to put in 🙂

 

Pumpkin Risotto with Goat Cheese, Pancetta & Cranberries

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 2 cups rice
  • 6 1/2 cup vegetable or chicken stock
  • 3/4 cups pumpkin purée (find recipe in the notes of my Mini Pumpkin Pizza recipe)
  • 1 small onion , small cubes
  • 8 pancetta slices
  • 60 g goat cheese crumbled
  • 4 springs thyme + some for garnish
  • 1/3 cup dried cranberries
  • black pepper

Instructions

  1. Preheat the oven to 175 °C.
  2. Place pancetta slices on a baking tray lined with baking paper and bake them for 10 minutes or until they get golden and crunchy. Transfer them to a paper towel lined plate, to remove the excess fat. When it cools crumble it. Keep the fat that is left in the baking tray for later.
  3. Wash rice under cold water and drain.
  4. In a sauce pan boil the stock, remove from heat and leave covered.
  5. Place a large skillet over medium heat and add the remaining pancetta fat and if necessary add a tablespoon of olive oil. Add onions and cook for 2 minutes until they get soft. Add the drained rice and fry for additional 3-5 minutes stirring constantly. When the rice gets translucent add pumpkin purée, thyme, pinch of black pepper and 1 laddle of stock (or more). You want the rice to just be covered with liquid. Cook stirring occasionally until the liquid has dissapeared into the rice. Then add another laddle of stock. Continue doing that for about 20-25 minutes or until the rice is al dente. With the last laddle of stock add half of the pancetta crumbles.
  6. Serve immediately and top with the rest of the pancetta crumbles, goat cheese, dried cranberries and more thyme.

 

I'm totally in love with each single bite of this delicious pumpkin risotto!

Simple comfort food for the family. Seasonal sweet and savory ingredients in a delicious creamy pumpkin risotto. Click to find the whole recipe or pin and save for later!

Pumpkin Soup with Balsamic Glazed Onions + A Big Announcement

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

Omg, it’s been so long since my last post. 

So sorry for that, but I’ve had a perfectly good reason. Actually the best reason in the world. We’re having our first little baby in April! 🙂 ♥ How awesome is that! I still can’t believe it’s happening, but we’re happy and excited and can’t wait to meet our tiny bundle.

I haven’t had any major pregnancy discomforts, but one that affected my blogging: I wasn’t able to cook for a month or smell any strong smelling food. Or look at food photos. I’m still struggling with fresh veggies (which I would normally love so much!), but most of the troubles went away now that I’m in my second trimester.

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

I’ve been craving sweet food a lot. Not sweets, but sweet savoury food like root veggies and pumpkins. So they’re on the menu a lot these days. One of my all time autumn favorites is definitely pumpkin soup.

What makes pumpkin soup so amazing is its natural sweetness in combination with chillies. Remember how chillies go perfectly with chocolate… well, it’s the same with pumpkin. So don’t skip on it. Seriously! Add less if you’re not into spicy stuff, adding at least a little will make all the difference.

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

I don’t like adding much to my simple pumpkin soup recipe. No stock or herbs. Water, garlic, chilli flakes, salt and pepper are enough. I’m using pumpkin purée as my base. If you’d like to make your own check the notes in the Mini Pumpkin Pizzas recipe. A good variety of pumpkin or squash is crucial, so pick one that you absolutely love. 

For me that’s hokkaido or any other with simmilar sweetness. 

A very sweet pumpkin soup like this need a counterbalance, so I added balsamic glased onions with sage on top. I could eat these onions on their own, they are sooooooo good. 

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

I’m letting you in on a little secret. I’m dreaming about autumn all year round. I love all seasons, especially when they’re just starting. All the fresh new produce and the feel of change.

But autumn is my favourite. There’s nothing like the magical feel of cold and warmth at the same time. And all the sweet produce it comes with. Yup, best season ever! I’m one of those strange people who love cold and rain 🙂

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

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 ♥

Now I’m off to warm myself with a bowl of this delicious pumpkin soup!

Pumpkin Soup with Balsamic Glazed Onions

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

Pumpkin soup:

  • 4 cups pumpkin purée
  • 3 cups water (depending on desired consistency)
  • 1 TBSP olive oil
  • 3 cloves garlic chopped
  • 1/2 tsp chilli flakes (add less if you prefer a less spicy version)
  • salt by taste
  • pepper by taste

Balsamic glased onions:

  • 1 medium sized red onion
  • 1 TBSP olive oil
  • 6 sage leaves
  • 1/2 cup water
  • 2 TBSP balsamic vinegar
  • salt by taste
  • pepper by taste

Other topping options:

  • crème fraîche
  • pumpkin seeds
  • pumpkin seed oil
  • chives

Instructions

Balsamic glased onions:

  1. Cut the onion in half and remove the skins. Slice it into 3-5 mm thin slices.

  2. Place a skillet over medium heat and add olive oil. Add the onions and sage and stir to cover them with oil.
  3. Cook uncovered for about 10 minutes stirring occasionally, until the onions get translucent and a bit softer.
  4. Add water, balsamic vinegar, salt and pepper and cover the skillet. Continue cooking over low-medium heat for 20 minutes or until the onions get soft.
  5. Uncover and cook over medium-high heat for additional 5-10 minutes to lose the excess moiture and caramelise the onions. Stir occasionally to check they are not burning.

Pumpkin soup:

  1. Place a pan over medium heat and add olive oil. Add garlic and cook until it gets golden.

  2. Add pumpkin puree, water, chilli flakes, salt and pepper and continue cooking until the soup boils.

Decorating:

  1. Pour hot soup into bowls and decorate with balsamic glased onions. You can add crème fraîche, pumpkin seeds, pumpkin seed oil and chives if you like.

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

Warm, sweet and spicy pumpkin soup with balsamic glased onions will be your new favorite autumn comfort food! Click to find the whole recipe or pin and save for later!

Elderflower Cookie Bites With Raspberries

These cute elderflower cookie bites are what elderflower season is all about. Flowers and girliness!

Use Your Noodles - Elderflower Cookie Bites With Raspberries

It’s finally here!

Elderflower season.

I probably can’t express how anxiously I’m waiting for it every year. Elderflower is my definite favorite spring thing, apart from the sun 🙂 Why? Firstly, it smells heavenly. Second, the possiblities to use it are endless. Thirdly, it’s so girly. 

These cute elderflower cookie bites are what elderflower season is all about. Flowers and girliness! These cute elderflower cookie bites are what elderflower season is all about. Flowers and girliness!

First of all, I need to tell you a crazy story…

The last time I posted here, was the day of my brother’s birthday picnic party. Before it even began, me and my husband went to the picnic place and started throwing frisbee. After the second throw I tripped and fractured a bone in my foot. How lame! And to make matters worse, our dance show premiered the next day. So instead of partying, I spend three hours at the emergency and instead of doing the whole show the next day, I danced with cruches in only a few parts. 

Lesson learned. I’m never playing any sport the day before the show ever again! I promise!

Use Your Noodles - Elderflower Cookie Bites With Raspberries

Anyway, a fractured bone can’t stop me to go picking elderflower.

Check out the proof on my Instagram

Use Your Noodles - Elderflower Cookie Bites With Raspberries

These cute elderflower cookie bites are made of three layers:

  • buttery cookie with elderflowers
  • white chocolate cream with rose water
  • freeze-dried raspberries.

The recipe is insanely easy. The cookies are done in 25 minutes from start to finish. All it takes is to decorate them and they are ready to be served 🙂 And even if you don’t feel like putting anyhing on, they are delicious also without the cream and raspberries. 

If you do decorate them, make sure to make a deep enough hole before baking, because they will expand in the oven and the hole will be shallower after they are baked.

These cute elderflower cookie bites are what elderflower season is all about. Flowers and girliness!

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 ♥

Now, let’s go bake some elderflower cookie bites!

Elderflower Cookie Bites With Raspberries
Yields 32
Print
Prep Time
15 min
Cook Time
15 min
Total Time
45 min
Prep Time
15 min
Cook Time
15 min
Total Time
45 min
Cookie base
  1. 8 eldeflower heads, thick stalks removed (use 8 TBSP dried ederflower if not in season)
  2. 160 g all puprose flour
  3. 50 g unrefined cane sugar
  4. 1/4 tsp vanilla seeds
  5. 1/4 tsp baking soda
  6. 80 g cold butter, cubed
  7. 4-5 TBSP milk
Chocolate cream
  1. 50 g white chocolate
  2. 2 TBSP whipping cream
  3. 1 tsp rose water
Topping
  1. 32 freeze-dried raspberries
Instructions
  1. Preheat the oven to 180 °C.
  2. Cookie base: Chop elderflower heads and add them to a food processor. Add flour, sugar, vanilla seeds and baking soda. Pulse a couple of times to get an even mixture.
  3. Add butter and pulse until you get a dry cookie mixture.
  4. Add milk and mix well, until a ball of dough starts to form. Scrape the sides if necessary.
  5. Divide the dough in half, half it again and so on, until you get 32 identical pieces. Form bals with your palms and make a deep hole in the center with your finger.
  6. Place on a baking paper lined baking tray and bake for 15 minutes or until light golden color. Move them to a wire rack and leave to cool down for at least 10 minutes.
  7. Chocolate cream: While the cookies are baking put whipping cream and white chocolate in a small bowl and place it over a small saucepan of simmering water. Stir occasionaly, until the cream and the chocolate form a smooth cream.
  8. Remove from heat and add rose water. Mix well and place in the fridge to cool for 10 minutes, then bring to room temperature.
  9. Decorating: Using a teaspoon or a piping bag, place about 1/2 tsp of cream into the hole in each cookie and top with freeze-dried raspberries.
Notes
  1. Make sure you make deep holes in the cookies before baking, because the cookies will expand and the holes will get shallower.
Use Your Noodles https://www.useyournoodles.eu/
Also try these delicious spring desserts:

Spring Strawberry Layer Cake in a Glass

Peach And Celery Ice Lollies

Use Your Noodles - Elderflower Cookie Bites With Raspberries

Roasted Peach and Strawberry Fizz

Delightful spring mocktail – roasted peach and strawberry fizz!

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

Yey, so excited about this recipe!!!

This drink to me is like pie. You know the feeling, when you take out a pie and all the syrupy juices are sizzling around the fruit? And the smell… so good 🙂 This is like a pie in a glass 🙂 

And I love it!

Delightful spring mocktail - roasted peach and strawberry fizz!

Delightful spring mocktail - roasted peach and strawberry fizz! Delightful spring mocktail - roasted peach and strawberry fizz!

This roasted peach and strawberry fizz is soooo simple. Sometimes, I can’t belive, how many great thing you can do, with so little. This is definitely one of them! 🙂

All you’ll need to do is cut peaches and strawberries in half, roast them and blend them. Then add a little apple juice, preferably homemade or organic, and some sprakling water. And there it is.

A perfect spring drink!

While we’re on the spring subject. Spring has been awfull this year in Slovenia. Ugh, my tomato, pepper and chilli plants are barely holding on in thir tiny cups, just waiting to be planted outside.

But its so COLD. I mean, I make drinks like this, just to feel like it’s spring. It’s a crime!

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

But good news… Today it is sunny and we’re having a big picnic party for my brother’s and friend’s 30th birthday.

Lots of people, lots of good food, beer, friends. That’s what I call spring. Hopefuly, the weather will hold and let us have the party we deserve 🙂

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. 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 ♥

Now, go on… try the the recipe 🙂

Roasted Peach And Strawberry Fizz
Serves 6
Print
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 3 peaches
  2. 600 g strawberries
  3. 1 1/2 cup apple juice
  4. 1 1/2 sparkling water
  5. abundance of crushed ice
Instructions
  1. Preheat the oven to 175 °C.
  2. Cut peaches in half and remove the pit. Cut strawberries in half. Place the fruit on a baking tray lined with baking paper and roast for 25 minutes.
  3. Take the tray out and leave to cool for 10 minutes or more.
  4. Remove the skins from peaches and blend the flesh together with apple juice in a blender to get a smooth pureé.
  5. Blend the strawberries separately.
  6. Divide the strawberry pureé into 6 glasses and add ice. Pour the peach and apple juice mixture over ice and add sparkling water.
  7. Serve immediately.
Use Your Noodles https://www.useyournoodles.eu/
Also try this refreshing drink:

Grapefruit-Lime Cocktail with Ginger and Rosemary

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

Pizza Stuffed Sweet Potatoes

These sweet potatoes are filled with a cheezy pizza stuffing. A perfect way to make pizza without the crust!

Use Your Noodles - Pizza Stuffed Sweet Potatoes

Pizza is one of my favorite foods. I can eat it in any form, regular crust, cauliflower crust, loaded with cheese or only with a deliciously simple tomato sauce. You name it, I eat it! 

Sweet potatoes go into same category. I can eat it whenever, breakfast, lunch, dinner or midnight snack 😉

So this week I’m bringing those two together. In the shape of a decadent pizza stuffed sweet potatoes. Are you excited? I sure am!

These sweet potatoes are filled with a cheezy pizza stuffing

We’ve been working hard on our dance show, which will premiere in a month. If you are interested in how it looked the previous years, go see Tribal Bizzare site. As you would imagine, we’re spending a lot of time practicing, sewing costumes and making props for the show. It’s an exciting time! Stresfull, but fun at the same time. If you’ve got some interesting hobbies of your own, I’d love to hear about them in the comments 🙂 🙂 🙂

Use Your Noodles - Pizza Stuffed Sweet Potatoes

Ok, back to the sweet potatoes! This recipe is a little quicker that the usuall stuffed sweet potatoes. I cut the potatoes in half before baking, which shortenes the baking time and it makes the top of the sweet potato flesh even sweeter. After it is baked I mash the flesh and add A LOT of stuffing, then press it in the potato, so I can add some more on the top. Haha! These here, look almost roud, I pressed so much stuffing in. But that’s ok, right? 

Sweet potatoes are basically quilt-free comfort food. All sweet and yummy, but with a low IG and loads of vitamins and minerals. 

I love the fact that we can eat the skins. When I was a child, my mum would allways peel the potatoes (note: sweet potatoes were nowhere to be found in Slovenia at that time). We’d only eat the spring potatoes with the skin still on, otherwise it was chopped off! Later I realized that the skins are actually the best part of a potatoes. ♥ It goes the same with sweet potatoes.

Use Your Noodles - Pizza Stuffed Sweet Potatoes

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 ♥

And now…drumrolllllllllllll…the recipe –>

Pizza Stuffed Sweet Potatoes
Serves 3
Print
Total Time
45 min
Total Time
45 min
Ingredients
  1. 1 kg sweet potatoes
  2. 100 g champignons or any other mushroom that you like, sliced thinly
  3. 200 g mozzarella cheese, 1 cm cubes
  4. 100 g cherry tomatoes, deseeded and cut into small pieces
  5. 30 g olives, sliced thinly
  6. a handful of basil, chopped
Instructions
  1. Preheat the oven to 200 °C.
  2. Wash and dry your sweet potatoes. Cut them in half and oil it on both sides with olive oil. Add a little salt and pepper.
  3. Place potato halves cut side down on a baking tray lined with baking paper.
  4. Bake sweet potatoes for 30 minutes, or until the are soft when poked with a fork.
  5. 10 minutes before the sweet potatoes are done fry the mushrooms in a pan with a little oil, until they get golden. This will take a couple of minutes.
  6. In a bowl, prepare stuffing. Mix mushrooms, mozarella cheese, cherry tomatoes, olives and basil.
  7. When sweet potatoes are done, take them out of the oven and turn them around.
  8. With a fork, mash the flesh and add seasoning if necessary. Stuff them with cheese mixture and press it down firmly. Add any left mixture on top.
  9. Return to the oven for 5 - 10 minutes, until cheese has melted and got a light golden color.
Use Your Noodles https://www.useyournoodles.eu/
Use Your Noodles - Pizza Stuffed Sweet Potatoes

Spring Strawberry Layer Cake in a Glass

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days!

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!

First thing that comes to my mind when I think of spring is fresh fruit. Strawberries and cherries to be exact. Red is one of my favourite colours. So passionate and warm. So for this spring dessert the choise was quite obvious – strawberries. 

A few weeks ago first slovenian culinary & lifestyle magazine Redegunda asked me to make a reinterpretation of a traditional Slovenian dessert. Now, if you recall me mentioning that Slovenian cuisine is mostly heavy with lots of carbs and fats, you’ll imagine it’s not easy making a light dish. I took traditional Slovenian dessert prekmurska gibanica (which is delicios by the way!) and made it into a lighter fresher and healthier dessert that you can make very quickly with almost no cooking.

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later! This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!

Prekmurska gibanica is a layer cake has 4 layers, with phyllo pastry between them:

  • poppy seed layer
  • cottage cheese layer
  • wallnut layes
  • apple layer 

I kept the four layers, but changed the ingredients quite a bit. Instead of cottage cheese I used honey and greek style yoghurt. I replaced wallnuts with hazelnuts and almonds and roasted them to make a crumble. Since it is almost spring I ditched the apples and added some fresh strawberries. That’s it. Soooo simple, but even more delicious 😀 Plus, you can showcase your lovely glassware!

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!

Now let’s enjoy the Easter holidays, get the dishes dirty and have a strawberry layer cake!


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 ♥

Spring Strawberry Layer Cake in a Glass
Serves 6
Print
Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Hazelnut layer
  1. 75 g hazelnuts
  2. 45 g ground almonds
  3. 20 g butter
  4. 50 g / 3 TBSP honey
  5. 1 tsp dried thyme
Poppy seed layer
  1. 145 g ground poppy seeds
  2. 100 g / 6 TBSP honey
  3. 180 ml milk
Strawberry layer
  1. 300 g strawberries
Yoghurt layer
  1. 400 g Greek style yoghurt
  2. 65 g / 4 TBSP honey
Instructions
  1. Hazelnut layer: Chop the hazelnuts coarely. In a skillet fry chopped hazelnuts, ground wallnuts, butter, honey and thyme for a couple of minutes, until they become golden. Stir every 10 seconds. Remove from the heat and stir for another minute, then transfer the mixture to a big plate and lay it out evenly. Wait until it cools down.
  2. Poppy seed layer: Boil milk and pour it over poppy seeds. Add honey and mix well.
  3. Strawberry layer: Cut strawberries into very small pieces of aprox. 0,5 cm.
  4. Yoghurt layer: Add honey to yoghurt and mix well. If you are using crystallized honey, melt it over a saucepan of simmering water.
  5. Assembly: Take six 2 dl glasses and divide half of the poppy seed mixture on the bottom. Continue with half of the strawberries, yoghurt and hazelnuts mixture. Continue with the other half of the mixutres.
  6. Serve immediately or cool in the fridge and serve later.
Use Your Noodles https://www.useyournoodles.eu/
 This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!

This light and fresh strawberry layer cake is a perfect healthy indulgence for the sunny spring days! This no-bake dessert is inspired by traditional Slovenian dessert prekmurska gibanica. Click to find the whole recipe or pin and save for later!