Strawberry Rhubarb Galette With A Twist

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

Here’s another pie second week in a row. Okay, it’s a galette, but technically that’s a pie, right? I’m obsessed with pies lately. The shortcrust pastry and fresh seasonal ingredients are a perfect combo. Plus there’s so little work with pies and galettes. Although they look like you put a ton of work into making it. Remember, I love this kind of recipes 🙂

It’s getting pretty hot in our neck of woods but I’m baking all the time anyway even though we don’t have air-conditioning. All of a sudden there’s a ton of fruit and we can’t eat it all raw. So making pie is a perfect way to fix it.

Btw, if you still don’t have my guide to eating seasonally, you can get one here. I also address the issue of using the abundance of a certain season to make foods for later when it’s not available.

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

So I took the classic combo of sweet red strawberries and juicy tart rhubarb and make it into a delicious strawberry rhubarb galette. But I added a little twist to it. DA DA DAM…

Here it goes…

It’s ELDERFLOWER. I added a few tablespoons of elderflower cordial to marinate the strawberries and rhubarb. It’s very subtle but adds a nice kick. If you like, you can also add some elderflower blossoms right into the filling! Or sprinkle some on top before serving. Gotta love elderflowers <3

As for the pastry, it’s a very simple sweet shortcrust pastry. It’s a prooved recipe, that I use almost every time I make a sweet pie. To find out how you can make the pastry extra flaky check my previous post. So how ’bout we start cookin’?

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

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

Strawberry Rhubarb Galette With A Twist

Course Dessert
Keyword galette, pie, rhubarb pie, strawberry pie
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 slices
Author Anja Burgar

Ingredients

Sweet Shortcrust Pastry

  • 280 g flour (1 1/3 cup)
  • 140 g butter chilled and cubed, (1 1/4 stick)
  • 3 TBSP cane sugar
  • 5-6 TBSP ice cold water

Strawberry Rhubarb Filling

  • 400 g strawberries greens removed and cut in quarters
  • 300 g rhubarb stems cut into 1 cm (1/2 inch) chunks
  • 1/4 cup cane sugar
  • 3 TBSP elderflower cordial

Other

  • 1 TBSP milk
  • 1-2 TBSP cane sugar for dusting

Instructions

Sweet Shortcrust Pastry

  1. Combine flour and sugar in a food processor. Pulse to mix. Add the butter and pulse a few more times. You should still be able to see some small chunks of butter no bigger than peas.

  2. Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water onetablespoon at a time.

  3. Strawberry Rhubarb Filling

  4. In a large bowl, mix cut strawberries and rhubarb with sugar and elderflower cordial. Transfer to a large strainer and place over a bowl to catch the liquid. Leave for 30 minutes at room temperature.

Assembling the Galette

  1. After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.

  2. Sprinkle a little flour on a flat, clean work surface and on top of the dough. 

  3. Place a clean baking sheet onto a work surface and sprinkle it with some flor. Using a rolling pin, roll it out from the center of the dough to about 3-4 mm (1/8 inch). Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  4. When the dough has reached the right size transfer the crust together with the baking paper onto a baking tray.

  5. Place strained strawberry and rhubarb mixture over the pastry. Leave 2-3 cm edge and fold it over the fruit to form a galette.

  6. Using a brush, cover the crust with milk and sprinkle with sugar.

  7. Place the galette in the freezer while the oven is preheating to 200°C.

  8. Bake the galette for 40 minutes and leave to cool before cutting.

Vegan Pea And Asparagus Quiche

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests! 

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

I can’t believe it’s already the middle of the year! I feel like the Winter has been way too long this year (although, I love it so much). Not even a month ago I was still wearing a winter coat and this past weekend I’ve been swimming in the sea. Crazy!

I’m so glad it’s summer already. Okay, late Spring, but it feels like Summer 🙂

If there’s one ingredient I love about this time of year it’s asparagus. I love it raw because it tastes kinda like peas and I love eating peas raw just as well. But both of those are also incredibly delicious cooked. So, today I’m sharing a recipe for a vegan pea and asparagus quiche that I created together with the lovely Tereza Poljanič from Teresamisu.

We were secretly admiring each other’s work for a long time, so we met a while ago and came up with the idea of creating a couple of recipes together. If you don’t know her yet, go check her out! Tereza is a multi-talented lady. She runs her blog, a TV cooking show, writes cookbooks and so much more. Such an inspiring lady!

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

Back to the recipe!

This was my first time trying out tofu filling. I don’t cook with tofu very often so I was pleasantly surprised by how flavorful the filling came out. It’s a very simple filling. All you need is some onions, garlic and some herbs like basil and mint. We used pumpkin seed tofu, but you can use any firm tofu. The almond milk makes it all very creamy and ties everything together.

Place some fresh asparagus and peas on top, bake and that’s it.

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

Oh yeah, and we included a delicious crust recipe. Here are some tips on how to make the crust flaky and how to prevent it from shrinking during baking.

How to make a flaky pie crust:

  • Use cold ingredients and use your hands as little as possible so you’re not warming up that dough.
  • Little chunks of butter (or coconut butter) should still be visible in the dough. The size of the chunks shouldn’t be larger than a pea.

How to prevent pie crust from shrinking?

  • Resting the pie crust is crucial. It should rest after making the dough and after you’ve rolled out the dough and placed it in the pie tin
  • Don’t overwork the dough. This way it gets too firm and shrinks.
  • Don’t stretch the dough when placing it in the tin.
  • Poke holes in the bottom.
  • Use pie weights or dry beans to weight down the crust while pre-baking.
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

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 Pea And Asparagus Quiche

Course Main Course, Side Dish
Keyword vegan quiche
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Author Anja Burgar & Tereza Poljanič

Ingredients

Dough

  • 280 g all-purpose flour (1 1/3 cup)
  • 140 g coconut butter (or regular butter for a non-vegan quiche) chilled and cubed, (1 1/4 stick)
  • 4-5 TBSP ice cold water
  • 2 tsp salt

Filling

  • 400 g Tereza’s Choice pumpkin tofu or any other firm tofu
  • 100 ml almond milk (1/3 cup + 1 TBSP)
  • 1 onion
  • 2 cloves garlic
  • bunch of basil and mint chopped
  • handful of peas
  • handful asparagus

Instructions

Dough

  1. Combine flour and salt, in a food processor. Pulse to mix. Add the butter and pulse a few times. You should still be able to see some small chunks of butter no bigger than peas.

  2. Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water one
    tablespoon at a time.

  3. After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.

  4. Sprinkle a little flour on a flat, clean work surface and on top of the dough. 

  5. Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  6. Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  7. When the dough has reached the right size, gently roll it around the rolling pin and place it over the pie tin. Do not stretch the dough.

  8. Use your hands to gently press the dough into the tin.

  9. Use a rolling pin to roll over the edges to trim them.

  10. Place the prepared crust into the refrigerator for another 30 minutes, then take it out and use a fork to create small holes on the bottom. Don't worry, once the dough is baked the wholes will disappear.

  11. Place a piece of aluminum foil onto the crust and add dried beans or pie weights onto the crust and bake it for 15 minutes at 200 °C.

  12. Take the baked pie out of the oven and leave to cool slightly.

Fillling

  1. Meanwhile prepare the tofu filling. Caramelize the onion and add garlic at the end. Then blend the tofu in a food processor with 100 ml of almond milk and the caramelized onion and garlic, blend until smooth consistency. 

Finishing the Quiche

  1. Add the filling on top of the pie crust, lastly add peas and asparagus on top. Brush with a little olive oil and bake another 20-30 minutes at 200 degrees Celsius.

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

Grapefruit-Elderflower Mocktail

Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy – the best kind!

Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!

After the elderflower cordial recipe from yesterday, I just had to make a delicious summery mocktail. Nothing beats the summer heat like a super refreshing drink. I made a non-alcoholic recipe, but I added a hint on how to make it boozy in the notes if you like that 🙂

We’re spending so much time outside now, that it’s finally hot and feels like summer is just around the corner. You know, no more long sleeves and socks… Grrr, I hate them, I truly do! The greatest time of year is when I can move my socks to the back of the closet. So yeah, we’re thinking about buying some kind of transportable cooker or grill, so that we can prepare dinners outside.

During the Winter it’s become such a nice habit to cook the dinner together with hubby and son. We really wanna continue doing this through the Summer, but we also want to be outside as much as possible.

Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!
Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!
Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!
Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!

Back to the recipe, this is another very simple recipe and it literally takes minutes to make. And if that is not enough, it’s packed with flowery elderflower flavor and has the citrusy zing of grapefruit and lime. What else could you ask for?

What if I don’t have elderflower cordial on hand?

You can use fresh or dried elderflowers just the same. Pour half a cup of boiling water over 2 elderflowers and add 1/4 cup sugar. Let steep for 10 minutes. Let cool down. Use it as the syrup in the mocktail.

Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!
Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!
Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!
Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!
Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!

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 ♥

Grapefruit-Elderflower Mocktail

Course Cocktail, Drinks
Keyword elderflower mocktail, grapefruit mocktail
Servings 4 drinks
Author Anja Burgar

Ingredients

  • 1/3 cup elderflower cordial (link to the recipe in notes)
  • 3/4 cup grapefruit pink grapefruit juice
  • 2 TBSP lime juice
  • 1 1/2 cup sparkling water

Instructions

  1. Mix elderflower cordial, grapefruit juice and lime juice in a jar.

  2. Place ice cubes in 4 glasses.

  3. Pour over the mocktail mixture and add sparkling water.

  4. Serve immediately.

Notes

  1. ELDERFLOWER CORDIAL RECIPE HERE
  2. COCKTAIL VERSION: Add a shot of gin to each glass and enjoy!
Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!

Walnut Chocolate Star Bread (Egg-free)

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!
Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

While this gloomy weather continues, I’ll be sharing a new comfort recipe with you guys! All I want during these cold days is some sweet bread, but not just any sweet bread. I want one with nuts and chocolate – my favorite!

The idea for this walnut chocolate star bread recipe actually came from making a traditional Slovenian potica. If you’ve been following me for a while, you know my son’s allergic to eggs and he’s a kid and loves chocolate. That’s why I created this super soft and fluffy egg-free dough with a the most delicious lemony flavor. And I added some yummy chocolate to the traditional walnut filling. I baked this first during Easter and we all loved it, so I had to share it with you.

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!
Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

Since I never made star bread before, I decided to make it a little mor einteresting than the traditional roll. In fact, you can roll it however you like, but take into consideration that you might need to adjust the baking time if you change it’s shape.

Also, when it comes to the filling. I tested it with hazelnuts as well and it is just as delicios. Think nutella! The reason why I included wallnuts in this recipe is the traditional aspact of this dish, but basically you can try other nuts too 🙂

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

So, how do you make the walnut chocolate star bread?

The dough recipe is super easy. It consists of standard ingredients like flour, yeast, sugar, vanilla, lemon zest, butter and milk.

For the filling you need finelly grated walnuts (or some other nuts), sugar (a part can be replaced with honey), heavy cream, butter and chocolate.

To create the beautiful star shape you need to divide the dough into three equal parts and roll each one to 26 cm (10 inch) diameter.

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

Cover two layers with the filling in a thin layer and not all the way to the edge. Cover with the top dough layer that’s not covered in filling.

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!
Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

Place a small glas or cup in the center and cut the dough radially into 16 identical strips like shown in the photo below.

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

Then take two strips by the ends, twist twice in the opposite directions and pinch the ends together quite firmly.

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

Here are some ideas to customize this chocolate star bread recipe:

  • swap walnuts for hazelnuts or pecans
  • swap lemon zest with orange zest
  • add a teaspoon of cinnamon to the filling
  • add 1/4 cup cranberries that have been soaked in warm water (or better – rum) for 10 minutes
  • swap dark chocolate with milk chocolate or nutella
Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

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 ♥

Walnut Chocolate Star Bread

Course Dessert
Keyword star bread, sweet bread
Prep Time 30 minutes
Cook Time 25 minutes
Rising time 1 hour 40 minutes
Total Time 2 hours 35 minutes
Author Anja Burgar

Ingredients

Sweet Dough

  • 2.5 cup all-purpose flour
  • 3/4 cup + 2 TBSP milk
  • 1/2 cup sugar
  • 2 tsp dry yeast
  • 1 tsp vanilla seeds or vanilla extract
  • 2 TBSP unsalted butter melted

Walnut Chocolate Filling

  • 1 cup finely ground walnuts
  • 35 g dark chocolate
  • 35 g milk chocolate
  • 2 TBSP unsalted butter
  • 2 TBSP sugar
  • 3 TBSP heavy cream

Other

  • 1 TBSP milk or 1 egg whisked with 1 teaspoon water (for egg wash)

Instructions

Sweet Dough

  1. In a small bowl mix 2 TBSP sugar, half of the milk and yeast. Cover and wait for it to activate and start foaming.

  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, vanilla seeds (or extract) and sugar at low speed to combine all the ingredients. Add the rest of the milk and melted butter and mix until the dough comes together. Lastly, add activated yeast. Continue mixing until a soft smooth dough forms. You can do this by hand, as well. Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 60 minutes or until double the size.

Walnut filling

  1. While the dough is rising, you can prepare the walnut chocolate filling. Melt butter and chocolate in heat proof bowl over the top of the saucepan with simmering water.

  2. Add sugar to the butter and chocolate mixture and stir well.

  3. In a small saucepan, bring heavy cream to a simmer (not to a boil!) and pour over ground walnuts. Add butter and chocolate mix to the walnuts and mix to get a uniform filling. Let cool to a room temperature.

Making the Walnut Chocolate Star Bread

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

  2. On a clean and lightly floured working surface, divide the dough into three equal parts and shape into spheres. Roll each of them out on a piece of baking paper into roughly 26cm (10inch) circles.

  3. Leaving the baking paper below, cover one layer with half of the filling leaving a cm (1/2inch) room at the edge. Cover with the second layer and add the rest of the filling. Cover with the last layer. Place a small glass or bowl in the center and cut 16 equally-sized slices, leaving the center connected. Twist the slices in pairs away from each other. Then pinch the ends of each pair together. Set the star aside to rise for 40 minutes at room temperature.

  4. Lightly brush the star with milk (or egg wash). Bake in the oven until deeply golden and puffy, about 20 to 25 minutes.

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!
Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

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.

Pan-fried Brussels Sprout & Chicken Gyoza

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won’t be able to stop eating!

Happy Thursday guys! Hope you are all having a great week. It’s been wild here this week. I was a busy week for me. Besides being sick I have a ton of projects and my son is turning 2 tomorrow so I have to think of a delicious egg-free cake and make it tomorrow.

I’ll make just a teeny tiny cake for him and maybe a bigger cake for Sunday when all the family comes 🙂 Or maybe my mother-in-law will make one. She makes great cakes! So plans for the weekend. Birthday party, obviously, and a photoshoot with some amazing burlesque dancers on Saturday. It’s gonna be fun, I’m sure!

No matter how busy, I always like to make some dumplings. I love all kinds… veggie, meat, fish, you name it, I’ll eat it 🙂

So today I’m making a combo thta I love very much – pan-fried Brussels sprout and chicken gyoza dumplings with a yummy dipping sauce.

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!

Okay, I’m always intrigued by the origins of the dish. Since I ate similar dumplings in a Chinese restaurnt before, I was wondering what’s the story behind gyoza. Here it goes…

Gyoza originated in China as dumplings called Jiaozi. Those became very popular in Japan after the WWII when soldiers brought back the story about Jiaozi and wanted to recreate it. Gyoza was born and it can be filled with all kinds of fillings.

In general there are three types of gyoza – pan-fried, cooked and deep-fried. My favorite – pan-fried called yaki-gyōza.

If you are wondering what’s in these wonderful satchets, let me explain. Besides chicken and Brussels sprouts, there’s also spring onion, garlic, ginger, cilantro and soy sauce. The filling is very easy to make and if you have no time you can always go and buy the wrappers.

But trust me when I say, the wrappers are not difficult to make at all. It does take some time, but you can take it as a meditation. For me working with dough is always a great way to relax and be alone with my thoughts.

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!

Did I tell you about the dipping sauce. I love soy sauce based dipping sauces. The first time I ever tried it, was when I made some spring rolls a long time ago and wondered where I should dip them. They needed some sauce. And I love dipping sushi in soy sauce (probably too much) so the idea was born because of that. I added some lemon juice and freshly chopped chives and to this day I love the sauce so much! Of course, later, I found out that soy sauce based dipping sauces are very common. And for a good reason.

I’m pretty sure you’re all waiting to get to the recipe by now. So here it is!

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 ♥

Pan-fried Brussels Sprout & Chicken Gyoza

Course Appetizer, Main Course, Side Dish, Snack
Cuisine Japanese
Keyword dumplings, gyoza, potstickers
Author Anja Burgar

Ingredients

Gyoza Wrappers

  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1 tsp salt
  • potato or corn starch to prevent sticking

Gyoza filling

  • 200 g ground chicken
  • 100 g shredded Brussels sprouts
  • 1 small onion chopped
  • 1 spring onion chopped
  • 2 cloves garlic chopped
  • 1 thumb size ginger peeled and chopped
  • 1 TBSP cilantro chopped
  • 2 TBSP soy sauce
  • 2 TBSP cooking oil

Dipping sauce

  • 2 TBSP soy sauce
  • 1 TBSP lemon juice
  • 1 TBSP sesame oil

Extras for decoration

  • chopped cilantro
  • chopped spring onion greens
  • sesame seeds

Instructions

Gyoza Wrappers

  1. Add salt to the water and mix until it has dissolved.

  2. Sift the flour into a large bowl. 

  3. Add water to the flour and mix with a rubber spatula. If necessary, add a tablespoon of water. 

  4. Transfer the dough to the work surface and knead the dough for 10 minutes. After 10 minutes the dough will be much softer. When it is done, cut it in two.

  5. Shape each half into a long log, about 3 cm in diameter. Wrap each log with plastic wrap. Let it sit for 30 minutes.

  6. After the dough has rested, cut each log into 20 pieces and cover with a damp cloth. Roll out each piece so you can cut out a circle with an 8 cm cookie cutter. If the dough rolls back, wait a few seconds, then cut out the circle. Sprinkle with some starch to prevent the wrappers from sticking. Save the scraps under the damp cloth and use them to make more wrappers.

Gyoza filling

  1. Heat up a skillet and add 1 TBSP cooking oil. Saute the onion until golden, then add garlic, ginger and the white part of the spring onion. Saute for a minute or two. Remove from the pan and let cool for a few minutes.

  2. Add this mixture to ground meat, chopped green parts of the spring onion, cilantro and soy sauce. Mix to combine.

Making Gyoza

  1. Run a wet finger around the edge of the gyoza wrappers. Place a teaspoon of filling in the center and Fold the wrapper in half and seal the edges by pressing with fingers. This will create a simple dumpling. If you want the edges to look more artistic, there are a lot of good youtube videos to show you how to do it.

Cooking Gyoza

  1. Place dumplings in a heated skillet with 1 TBSP cooking oil. Fry for 2-3 minutes or until you get the nice deep brown sear on the bottom. 

  2. Add 1/3 cup water per 6 dumplings and cover. Cook for 7-8 minutes. If the water runs out, you can add more one TBSP at a time.

Dipping Sauce

  1. Combine all ingredients to make the dipping sauce. 

  2. Sprinkle the dumplings with chopped cilantro, spring onion greens, and sesame seeds. Serve with the dipping sauce.

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!

Kale and Radicchio Quinoa Salad

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

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

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

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

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

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

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

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

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

Kale and Radicchio Quino Salad

Author Anja Burgar

Ingredients

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

Quick Pickled Spring Onions

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

Instructions

Quick Pickled Spring Onions

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

Kale and Radicchio Quino Salad

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

  2. Sprinkle sunflower seeds and chopped parsley on top.

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

Pink Grapefruit Gin and Tonic

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

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

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

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

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

How to make the beautiful foam?

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

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

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

Have a great weekend and cheers!

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

Pink Grapefruit Gin and Tonic

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

Ingredients

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

Ginger syrup

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

Instructions

Ginger syrup

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

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

Pink Grapefruit Gin and Tonic

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

  2. Pour into four glasses and serve immediately.

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

Tahini Bundt Cake With Kiwi Glaze

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

It’s Saint Patrick’s Day on Sunday, so I have a little treat for you guys. A tahini budt cake with a very delicious kiwi glaze. It has to be something green, right?

I used the last of our homegrown kiwis for this glaze. I love having kiwis because they hold very well during the Winter. Leave it in a cold place and they’ll be good until Spring. Isn’t it great to have some homegrown fruits available during the Winter?

We don’t have a huge garden but it’s better than nothing. In fact, you don’t need a lot of space to grow your own food. Even a balcony works for a lot of produce. My mission this year is to expand the garden to my balconies. I have two, one facing East and one facing West, so I can have some produce on one and some on the other, depending on what each plant prefers.

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

Let’s get back to the tahini bundt cake.

I love any kind of bundt cake really. But tahini bundt cake is so special I’m wondering if it is my favorite so far? Probably yes! Every bite is so full of flavor. I made this cake with oil, not butter. We all know butter adds amazing taste but oil in cakes adds softness and keeps the cake moist for a longer time. This time I added olive oil, instead of plain vegetable oil, because it adds such a nice flavor and goes so well with tahini.

Even when I make my own tahini paste I use olive oil. It just makes it taste so much better! Trust me, it’ GOOD 🙂

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

Okay, I’m ready to share the recipe. Are you excited? I sure am! And Happy Saint Patrick’s Day everyone 😀

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 ♥

Tahini Bundt Cake With Kiwi Glaze

Course Dessert
Keyword bundt cake, cake
Prep Time 20 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 10 minutes

Ingredients

Tahini Bundt Cake

  • 2 large eggs room temperature
  • 3/4 cup sugar
  • 1/2 cup olive oil
  • 1/2 cup tahini paste
  • 3/4 cup milk room temperature
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp vanilla seeds

Kiwi Glaze

  • 3 small ripe kiwis
  • 3/4 cup icing sugar
  • 1/4 cup heavy cream

Instructions

Tahini Bundt Cake

  1. Preheat the oven to 170°C. Grease a 6 cup bundt cake pan with butter or cooking spray.

  2. Place the eggs and sugar in a large mixing bowl. Beat together at high speed until the mixture gets fluffy.

  3. Add oil, tahini paste, and milk and mix at medium speed just to combine.

  4. Add baking powder and vanilla seeds and mix on medium speed again just to combine.

  5. At the end add flour and mix on low speed to combine.

  6. Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

  7. Remove from the oven and leave the cake in the pan. Cover with a cloth and leave to rest for 10-15 minutes. This will make the cake come out easily.

  8. Remove from the pan and leave to cool down before glazing.

Kiwi Glaze

  1. Blend kiwis in a blender. Pour the pureé in a bowl and add icing sugar. Whisk until well combined. Add heavy cream and mix again. 

  2. Pour the glaze over the cooled tahini bundt cake

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?
Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

Eggless Doughnuts With Orange Cream

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

Only 5 days to Carnival. The fun starts today with ‘Fat Thursday’ as we call it. Like in other places, it gets really festive during these five days. People dress up, they go out and celebrate at processions, and of course they eat. A LOT!

Not sure about other places, but doughnuts are a big part of the Carnival in Slovenia. Each family has its own secret recipe and its favorite fillings. My mom is the one in charge of making doughnuts every year. She’s the true doughnut Yoda of the family. For years I was eating her doughnuts and never tried to make my own. This year, I decided it’s time to change that.

As you know, if you’ve been following me for a while, my son’s allergic to eggs so I’m always on search to find good eggless solutions for common foods. So why not make eggless doughnuts?

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

Recipes like these rarely turn out great in the first attempt but this one was spot on after the first try. It was fluffy and so incredibly soft. An stayed that way even the second day. We ate them all in a day but I always leave a bit to test how something tastes and looks the next day. These held really well which can sometimes be a problem with eggless pastry.

Since it’s still citrus season I also made an eggless pudding cream with some mandarine and orange zest to fill those delicious doughnuts. I made vanilla pudding cream, but you can play a bit here and add some cocoa powder in as well. Hmmm, I might try this as well! 😀

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.
What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

Do you have a ton of oranges on spare? Trust me, you’re not the only one 🙂 Why not make a delicious Dried fig and blood orange 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 ♥

Eggless Doughnuts With Orange Cream

Course Dessert
Keyword doughnuts
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 doughnuts
Author Anja Burgar

Ingredients

Eggless doughnuts

  • 500 g plain flour
  • 6 TBSP sugar
  • 3 dl milk lukewarm
  • 1/4 cup butter melted
  • 1/4 cup vegetable oil
  • 1 pack dried yeast
  • 1/4 tsp salt
  • pinch of turmeric
  • zest of 1/2 lemon

Orange Pudding Cream

  • 250 ml milk
  • 15 g corn starch
  • zest of 1/2 orange
  • zest of 1/2 mandarine
  • 1/2 tsp vanilla seeds or vanilla extract

Instructions

Eggless Doughnuts

  1. In a small bowl mix dried yeast 1 dl of warm milk and 2 TBSP of sugar. Cover and let sit for 5-10 minutes so the foam starts to form.

  2. Meanwhile, combine flour, sugar, salt, lemon zest and turmeric in a big stand mixer bowl. 

  3. After the yeast has started to foam add it to the flour. Add the remaining lukewarm milk and mix on medium speed for a minute.

  4. Add oil and melted butter and mix for 10 more minutes od medium-high speed.

  5. Cover the bowl with plastic wrap and leave to rise in a warm place for about an hour or until the dough doubles in size.

  6. After the dough has risen roll it out on a lightly floured surface to about 2.5 cm thick (without kneading it whatsoever). Use doughnut cutters to cut out circles or use a knife to cut any desired shapes.

  7. Leave the doughnuts to rise for about 15 minutes.

  8. Meanwhile, heat the oil to 140°C. A good indicator the temperature is perfect is to check with a wooden spoon. If little bubbles start to form around the spoon handle the oil is ready to go.

  9. Place doughnuts top side down in hot oil, but prior to that brush away the flour. A lot of flour will burn your oil and it will not be re-usable. Fry the doughnuts for about 3 minutes covered. When they turn golden, turn them around away from yourself, so you don’t burn yourself! Fry for about 3 more minutes on the other side uncovered.

  10. Transfer the doughnuts to a plate covered with paper towels to drain the excess oil. Transfer to a wire rack and leave to cool.

Orange Pudding Cream

  1. Mix corn starch with 50ml of milk to form a lump-free paste.

  2. Bring the remaining 200ml of milk to a simmer and add the starch mixture. Whisk continuously until the pudding has thickened to a very think mixture. Cover and leave for 10 minutes to cool a bit.

Filling the doughnuts

  1. Pierce the crust of each cooled doughnut with the piping tube and pipe a little pudding into each doughnut. Do not whisk or stir the pudding when transferring it to the piping bag or it will go runny.

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

Roasted Orange Chicken

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Hello guys! I have an exciting new recipe

A lot of people have told me lately that they look for quick lunch and dinner recipes that are healthy as well. I always loved anything roasted, more so lately with my son keeping me busy. Anything that can be prepared in advance and doesn’t take a lot of my time is super handy.

I made this roasted orange chicken last week and I love how it turned out. I need to make something quickly with a few ingredients I had in the fridge. You really don’t need a lot of fancy ingredients to make a fancy meal. Doesn’t this look fancy? Trust me, no fancy ingredients were added. Oranges are the not-so-secret ingredients that add such a nice color and make it looks like you worked your but for the meal 🙂

The marinade ends up making the most delicious sauce and adds so much flavor to he chicken. Wanna know the best part? I took me less than 10 minutes to prepare before tossing into the oven and relaxing!

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

The whole family was sick the past month and a half. It’s been only a few days since we’re actually all okay and we’re hoping it ended. There’s nothing less fun but being home with a sick kid or being sick yourself or even worst both of you sick. We weren’t able to go out for more than a few minutes a day and we were FREAKING OUT!

We were drinking lots of elderflower turmeric tea and eating a ton of soup! And finally got better… fingers crossed.

To be honest, a lot of the time I wasn’t even able to cook anything even slightly decent. Thank god for my mum, we were crashing her lunches a lot. Parents rock, right? I hope my son says that about me some day!

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

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 Orange Chicken

Course Main Course
Keyword chicken, roasted chicken, roasted potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people
Author Anja Burgar

Ingredients

  • 500 g chicken thighs (approx. 2 chicken thighs)
  • 400 g young potatoes
  • 1 orange cut in slices
  • 1 whole garlic bulb
  • 1/2 TBSP soy sauce
  • 2 TBSP freshely squeezed orange juice
  • 1 tsp ground garlic
  • 1/4 tsp crushed black pepper
  • 1/4 tsp cayenne pepper
  • 2 TBSP olive oil
  • salt to taste
  • 10 thyme springs

Instructions

  1. Preheat the oven to 190 °C.

  2. Combine together soy sauce, orange juice, ground garlic, crushed black pepper, cayenne pepper, and 1 TBSP olive oil. Pour over the chicken thighs and let sit until you prepare the potatoes.

  3. Cut potatoes in 2 cm chunks and drizzle with 1 TBSP olive oil and add salt to taste. Mix well.

  4. Place potatoes in a baking tray and add chicken thighs skin side up. Add orange slices and thyme springs.

  5. Roast in the preheated oven for 50 minutes.

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Double Chocolate Blackberry Ice Cream Sandwiches

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

Finally back to blogging. I took a little time of to go to the seaside and spend more quality time with the little one. He was sick a lot this past month and we’re all trying to beat a cold right now. A cold in the summer, that’s new! And awful :/

Since I’ve posted the last recipe my baby has started eating solids. I couldn’t stand looking at his big sad eyes watching us munch over whatever was on the table and the poor thing didn’t get anything. Well, turns out he’s a natural. He never once spits out food and although he doesn’t eat much, he likes everything we give him. Gotta love a good eater 🙂

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days! Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days! Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

I could talk baby stuff all day long. You know when people can’t shut up about what their baby has acomplished lately, what she’s eating, how she’s the best in every single way. Well, I’m one of those people right now. I get them now. My old self would hate me so much, but yeah once you’re a parent you can’t do differently 😛
I’m gonna shut up now and go to the good stuf – the blackberry ice cream sandwiches.

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days! Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

It was kindda hard to get some blackberries. Apparently it’s not a good season this year. But anyways I had this reciipe in my mind for a while now and I did find some, so I could try it. Actually the recipe would work with any berries for that matter. But blackberries are in season now and they are freakin’ delicious! And so are the blackberry ice cream sandwiches.

The cookies are chocolate shortbread, so they might seem too crumbly, but once they are chilled in the freezer, they absorb some moisture and they become softer. Just as I remember ice cream sandwiches from my childhood. I had them often, but they don’t seem to be very popular over here these days. Strange.

I’m gonna be quick today and finish while I still have some peace and quiet 🙂

If you want another simple ice cream recipe check out no churn melon sorbet with basil, it’s one of my favorite summer refreshments!

Have a good one folks!

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 ♥

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!
5 from 1 vote
Print

Double Chocolate Blackberry Ice Cream Sandwiches

Servings 20 sandwiches

Ingredients

Blackberry Ice Cream

  • 600 g blackberries fresh or frozen
  • 1 1/2 cup unrefined cane sugar
  • 1 tsp vanilla seeds
  • 2 eggs
  • 1 cup whipping cream
  • pinch of salt

Chocolate Cookies

  • 225 g unsalted butter
  • 1/2 cup icing sugar
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp vanilla seeds
  • pinch of salt

Decoration

  • 150 g semi-dark chocolate
  • bee pollen

Instructions

Blackberry Ice Cream

  1. Heat blackberries, sugar, salt and vanilla seeds in a big sauce pan. Bring it to a gentle boil and cook until the volume has reduced to half. Pass the blackberry mixture through a fine mesh to remove the pits. Leave at room temperature to cool. Then transfer to the fridge until you do the rest of the recipe.

  2. Place eggs in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. The water should simmer and not touch the top bowl. Leave water to simmer on medium while whisking the eggs for 15-20 minutes or until it starts to thicken and get pale yellow. Place the eggs in the fridge for 15 minutes to cool.

  3. Whip the cream to stiff peaks.

  4. Once everything had cooled use a spatula to mix eggs into blackberry mixture. Carefully incorporate whipped cream. Place in an airtight container and freeze for about four hours or until the ice cream is firm, but not completely frozen. 

Chocolate Cookies

  1. Preheat the oven to 180°C and line a baking sheet with baking paper.

  2. Whip butter and icing sugar until fluffy and pale yellow. Add flour, cocoa powder, vanilla seeds and salt and slowly incorporate it in the whipped butter.

  3. Roll the dough 5mm thick and cut out 5cm circles. Move them to the baking sheet and bake for 10-12 minutes. Remove from the oven and transfer to a wire rack too cool.

Assembly

  1. Once the cookies have cooled and the ice cream is firm enough to scoop. Use an ice cream scoop to fill ice cream between two cookies. Other option is to use the cookie cutter. This way place the cookie to the bottom of the cookie cutter then fill it with icecream and cover with another cookie. Plase in the freezer while melting the chocolate.

  2. Place chocolate in a heat proof bowl. Boil water in a sauce pan and place the bowl over it.  The water should simmer and not touch the top bowl.

  3. Dip assembled ice cream sandwiches into chocolate and sprinkle with bee pollen.

  4. Freeze until firm.

Double chocolate blackberry ice cream sandwiches are a perfect ice cold refreshment for the hot late summer days!

Spicy Goat Cheese Pesto Pizza

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Wow, the summer this year. I can’t complain. Sunny weather, nice breeze and Aperol spritz in the evenings – what else could I wish for? The baby is sleeping very well so far, during the night as well as the day and his playtimes are getting longer. Finally! I absolutely love singing to him with his curious eyes on me all the time 🙂

In a couple of days we’re heading for some much needed vacations beside a beautiful lake under the mountains. Even though we love the seaside, we’re more of a lake and river type of swimmers. We love the sunny beaches and the waves by the sea, but hate the salt. The place we’re going to is quite isolated with just a couple of vacation houses nearby. So hopefully we’ll get some peace and quiet.

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!
Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day! Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Okay back to the recipe. I have a ton of basil in the garden. A couple of years ago I sowed an entire bag of seeds in one small pot and it turned out the best idea ever. Why? Because you can start picking basil as soon as it starts growing leaves. Of course it’s way too crowded and I pick the whole plants in the begining to decrowd the pot. I leave some to grow into big bushy plants.

Basil was the whole inspiration for this recipe. I love pesto esecially with basil. I tried making it with goat cheese and it is seriously delicious. Add some mozzarela, tomatoes and olives and put all of them on the best pizza dough and you’ve got a treat. I included an amazing and very easy pizza dough recipe, but you can use your own. My whole-grain spelt dough would work just as well.

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

This pizza dough rises slowly in the fridge for a day and it is the best pizza dough I’ve made to this date. In fact most pizza places will make the dough in advance as well. Slow rise at low temperatures makes the dough nice and elastic, so you can strech it out very thinly. I didn’t do this with this pizza, but I love making it super thin for my tomato sauce pizza only. Which reminds me… I should totally share the recipe. 

Second thing with making your pizza dough perfect is high temperature. Although I sometimes bake it at 230°C only, to make it more bready. Again look at the photos, the dough turns out looking something like that. If you crank up the temperature you’ll get an even crunchier crust. One thing I always do is place the baking tray in the oven when I turn it on, so it heats uo nicely. A pizza stone would be an even better option, but I don’t have one (yet) 🙂

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

I’ll stop babbling and get to the recipe. Have a lovely day you guys!

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

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozarella and black olives. I could eat this pizza every day!
5 from 1 vote
Print

Spicy Goat Cheese Pesto Pizza

Servings 4 people

Ingredients

Pizza Dough

  • 4 cups bread flour
  • 1 1/2 cup lukewarm water
  • 1 sachet of yeast (7g)
  • 1 tsp sugar
  • 2 tsp salt

Goat Cheese Pesto

  • 1 cup chopped basil
  • 30 g mild goat cheese
  • 20 g parmesan
  • 3 TBSP pine nuts
  • 2 cloves garlic
  • 1 tsp chilli flakes
  • 3 TBSP olive oil (or more if necessary)

Spicy Goat Cheese Pesto Pizza

  • pizza dough
  • goat cheese pesto
  • 400 g mozzarella
  • 500 g cherry tomatoes
  • 100 g black olives
  • 2 tsp chilli flakes
  • basil for decoration

Instructions

Pizza Dough

  1. Mix all ingredients in a stand mixer or by hand. Knead for about 10 minutes or until the dough is smooth and soft, but not sticky.

  2. Slightly oil a big bowl with at least double the volume of the dough. Leave the dough rest in the bowl covered with plastic wrap for about an hour or until double the size.

  3. Knead again and return to the bowl. Cover with plastic wrap and save in the fridge for 24 hours. Be sure to use a large bowl, because the dough will continue rising in the fridge!

  4. Remove from the fridge, divide the dough into four an knead again to for four balls. Cover with a cloth and leave at room temperature at least an hour before using the dough. 

Goat Cheese Pesto

  1. Place all ingredients except basil into a food processor and pulse until finely chopped. Add basil and pulse for a few more seconds.

Spicy Goat Cheese Pesto Pizza

  1. Preheat the oven to 230°C or preferably as hugh as your oven goes leaving the baking tray or pizza stone in the oven. If using pizza stone make sure you leave it in the oven long enough to be extremely hot.

  2. Uncover the dough, but don't knead again from this point on. Use a small amount of flour to spread the dough into a desired shape. In this recipe form a 20 cm circle with a thick edge.

  3. Spread basil pesto over the thin center of the dough and cover with sliced or pulled-appart mozzarella. Top with cherry tomatoes, black olives and chilli flakes.

  4. Bake in the preheated oven for 10-15 minutes depending on the thickness of the crust.

  5. Decorate with more basil leaves before serving.

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Lime Poppy Seed Elderflower Cake Roll

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

It’s finally here and almost over – the season of elderflowers. I’m in heaven! The smell of those amazing flowers everywhere I go..uhm, so good!

I was thinking about making a cake with elderflowers, but then I changed my mind and challenged myself to make a elderflower cake roll. Weird, but I’ve never made a cake roll. My mum makes amazing cake rolls, so why even bother 🙂 She gave me her cake roll sponge recipe and I tweaked it a little and make a delicious elderflower mascarpone filling. I added lime and poppy seeds to the sponge to make the basic recipe even more yummy 😀

Thanks mom for this super simple recipe!

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.This poppy seed elderflower cake roll is a delicately light spring tea-time treat. This poppy seed elderflower cake roll is a delicately light spring tea-time treat. This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

There are actually (at least) two ways you can scent your filling with elderflowers.

  1. Cooking the cream: That’s a faster way, but it involves cooking. You place elderflowers in a pot and cover it with cream. It needs to cook for about 10 minutes, but the cream should not boil.
  2. Infusing the elderflowers in cream. This method takes longer, but you infuse the eldeflowers in cream and leave it in the fridge for one day and the cream will get a nice scent of elderflowers. So no work at all.

Both of this methods are simple and basically give the same delicious result 🙂

I made elderflower panna cotta a while ago and used the first method, because you’re cooking cream anyway. Panna cotta was sooo good, you should definitely try it! Use a basic recipe and cook the eldeflowers in the cream for ten minutes. Together with some fresh strawberries it’s an amazing no bake dessert for the hot days 🙂

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

I hope you all have a lovely weekend!

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 ♥

Lime Poppy Seed Elderflower Cake Roll

Ingredients

Lime Poppy Seed Sponge

  • 1/2 cup sugar (100g)
  • 1/2 cup all-purpose flour (80g)
  • 4 TBSP ground poppy seeds (20g)
  • 6 eggs
  • zest of one lime
  • juice of 2-3 limes

Elderflower Cream Filling

  • 500 ml whipping cream chilled
  • 250 g mascarpone cheese
  • 1/2 cup honey
  • 2 TBSP lime juice

Instructions

Lime Poppy Seed Sponge

  1. Separate eggwhites from the yolks and beat them until they form a firm peak (When you turn the whisk upside down eggwhites should hold, but the tips should fold back.)

  2. Add sugar and beat for a minute or two.

  3. Add egg yolks and beat them in.

  4. Add flour, poppy seeds and lime zest and use the lowest setting of the mixer to fold it in or use a spatula and do it manually.

  5. Transfer the mixture to the baking tray and bake for 10 minutes.

  6. Remove from the oven. Place a clean tablecloth on a flat surface and place the baked sponge on the tablecloth top side down, leaving the baking paper on. Roll in the cloth.

Elderflower Cream Filling

  1. Cold method: In a big bowl cover elderflower heads with whipping cream and leave to infuse for 24 hours in the fridge. After 24 hours run the cream through a fine sieve to remove the elderflower heads.

  2. Warm method: Place elderflower and cream into a pot and cook on low heat for ten minutes. Don't let the cream boil! Leave to cool to room temperature, then remove the elderflower heads and leave in the fridge overnight.

  3. Both methods:

  4. Whip the cream just befor entirely firm.

  5. Use a fork to cream the mascarope cheese.

  6. Add mascarpone and honey to the whipped cream and use the lowest settng to incorporate it in the whipping cream.

  7. Add lime juice and use a spatula to mix it in.

Assembly

  1. Once the sponge is cool unroll and carefully remove the baking paper.

  2. Juice 2 -3 limes and use the juice to soak the sponge.

  3. Frost with elderflower mascarpone cream and tighly roll.

  4. Leave in the fridge for an hour for easier cutting.

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

Cherry Braised Beef Brisket With Creamy Mashed Potatoes

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

We are actually having very hot days for days now. It almost feels like summer, so I’m only wishing for rainy days. Don’t get me wrong, I love summer and sunny days, but the heat came way too quickly, I’m not prepared! Well, at least I get to wear some nice summer dresses and I get to diss the socks, which I hate 🙂

Okay, our cherry tree is again full of cherries, we can’t eat them all, they ripe so fast. We’re making juice for the winter and save some in the freezer. Besides we eat tons of them every day and I’m not complainig. Who doesn’t love fresh cherries?

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

Even though I L.O.V.E. cherries in desserts and drinks, I’m also loving how wonderfully they complement savory dishes. Remember the Cherry, brie and bacon grilled quesadillas? So yummy!!

Me and my husband absolutely love braised beef and when we got hold of a nice piece of brisket with ribs we couldn’t resist but adding some cherries and some lovely herbs from the garden to some classical braising veggies, like carrots, onions and celery. Result… AMAZING!

Seriously. It’s not like you can tell there are cherries in the dish besides the pieces of cherries, obviously. But they add such a nice sweet flavour. I can’t get over it, I’m doing this dish again for the whole family this weekend.

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

Since this recipe takes 6 to 7 hours to make, we started cooking at five in the morning. Luckily we wake up at that time anyway to feed the baby 🙂 I’m guessing we’ll be braising more now that we’re waking up at night 😉

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

One more thing that’s completely unrelated. I’ve been on the best treasure hunt since I’ve started shooting food. My friend is cleaning her grandma’s old apartment so she invited me to go and take a look if there’s anything I’d need for my photography. Well, I found a huuuuge bag of goodies 🙂 I’ve even used some of them in this photoshoot. I know I’m bragging, but I can’t help it 😉

Have a great day you guys!

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

Cherry Braised Beef Brisket With Creamy Mashed Potatoes

Prep Time 30 minutes
Cook Time 7 hours
Total Time 8 hours
Servings 4 people

Ingredients

Cherry Braised Beef Brisket

  • 1 kg beef brisket
  • 400 g cherries depitted
  • 2 big carrots
  • 2 onions
  • 2 celery sticks
  • 5 cloves garlic
  • 3 rosemary springs
  • a handful of basil
  • 5 thyme springs
  • 1 l chicken stock
  • salt
  • black pepper
  • cayenne pepper

Creamy Mashed Potatoes

  • 8 medium sized potatoes
  • 200 g butter room temperature

Instructions

  1. Preheat the oven to 140°C.

Cherry Braised Beef Brisket

  1. Season the brisket generously with salt, black pepper and cayenne pepper.

  2. Sear all sides of the brisket on a hot skillet with a splash of oil for about a minute or two.

  3. Move the brisket to a plate.

  4. Cut carrots, onions and cellery into 1 cm chunks.

  5. In the same skillet sweat the carrots, onions and cellery for about 10 minutes.

  6. Move the brisket and the vegetables to a baking tray and add cherries, garlic, rosemary, basil and thyme and add the stock.

  7. Bake in the preheated oven for 6 to 7 hour or until the meat gets very tender and almost falls apart. when sliced.

  8. Remove from the oven and move the meat to a plate. Cover it with tin foil. Meanwhile use a hand mixer to thicken the liquid. You can mix all of the liquid with vegetables, or you can keep some vegetables to be seen in the sauce.

Creamy Mashed Potatoes

  1. Cook potatoes in salted water until tender. Start with cold water! Cooking time depends on the size of potatoes.

  2. Remove the skins and add butter. Mash with a masher until creamy.

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.