Goat Cheese & Pear Chutney Burgers

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

I’m so happy to post this recipe. We’ve been making a ton of burgers this summer. We bought a badass extra mini grill that we can use on our tiny balcony and it doesn’t smoke. So we do lotsa grilling these days 🙂

I’m slowly accepting that the fall is actually here and it’s not going anywhere for a while. Hello, sweater weather! So with that in mind, our burgers have gone from summery fresh to delicious mouthwatering warming delights. Too poetic? Sorry ’bout that. I just love these so much!

One more thing! I’ve created this recipe in collaboration with Trauth Design Gastrowear. They provided me with the most beautiful apron, that you can see in the photos. I just love the sense of detail that they put into their aprons.

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

Anyhoo, wanna know what these burgers are all about?

If there are burgers that screams fall they’re these pear chutney burgers, for sure!

I mean homemade pear chutney and goat cheese? Paired with super simple avocado cream, pancetta, and arugula? Is there anything better?

And the good thing is that it’s a mixture of indulgence and healthy stuff. I don’t like burgers that are too heavy and overly greasy and just plain too much everything. So I’d like to think it’s well balanced and still super delicious. You should have seen our little guy nibbling on one of them 🙂

Do I need to make my own pear chutney?

Of course not! If you can get one somewhere, go for it. Nothing like that here, so I have to make my own. The recipe makes more than you need for four burgers, but you can easily store it for a week in a refrigerator or freeze it for later.

I won’t keep you away from the recipe for much longer. Let’s start cooking!

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

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 ♥

Burger

Course Main Course
Keyword beef burger, burger, pear chutney
Servings 4 burgers
Author Anja Burgar

Ingredients

Brugers

  • 4 burger buns
  • 4 beef burger patties
  • 1/2 cup goat cheese
  • 4 pancetta slices
  • a handful arugula

Pear Chutney (makes more than needed for 4 burgers)

  • 3 cups finely chopped pears (400g)
  • 1/2 cup brown sugar (80g)
  • 1 cup apple cider vinegar (200ml)
  • 2 small onions finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp crushed chipotle
  • 1 tsp salt

Avocado Cream

  • 2 avocados
  • 3 TBSP lime juice
  • 1-2 TBSP water
  • salt and pepper to taste

Instructions

Pear Chutney

  1. Place all ingredients in a saucepan and bring to a boil. Reduce the heat to medium and cook for 40-50 minutes stirring every now and then.

  2. Let the chutney cool for a few hours before use.

Avocado Cream

  1. Make avocado cream right before cooking the patties.

  2. Place all ingredients in a food processor and mix until smooth and creamy.

Burgers

  1. Cut buns in half and place them in a grill pan and cook until char marks appear.

  2. Place the bacon slices into the same grill pan and cook on medium heat for a few minutes, until they get golden. Turn around halfway through.

  3. Use the same pan to cook burgers. Increase the heat and cook the burgers to your desired doneness. Cooking them 3-4 minutes a side will give medium-rare burgers.

  4. Cover the bottom halves of the buns with avocado cream. Add some arugula. Place the burger patty on and top with crumbled goat cheese, pear chutney, pancetta, and some more arugula. Cover the top halves of the buns with avocado cream and place on top of the burgers. Serve immediately.

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

No-bake Blackberry-Plum Pie (Two Ways)

Two variations of one delicious Blackberry-Plum Pie that doesn’t require any baking and had the most delicious no-bake oreo cookie crust.

No-bake Blackberry-Plum Pie (Two Ways)

Happy Sunday everyone! It’s very unusual for me to post on Sundays but today’s a special occasion. I’m sharing a recipe that was made in collaboration with my two fellow bloggers Kristina and Mateja from Story On A Plate blog. The recipe is by the talented Mateja, Kristina took care of this amazing styling and I was happily hiding behind the camera.

We shot the whole thing at Kristina’s house. She’s got a beautiful garden and the most amazing little studio in the basement. Check the photo below. Isn’t it cute 🙂 And the light is absolutely stunning. I’m secretly jealous of that place.

No-bake Blackberry-Plum Pie (Two Ways)

We started our day with coffee (tea for me) and delicious breakfast that Kristina prepared one her tiny balcony. And then we spent hours in the studio. It’s so much fun working with other creative people, especially since I don’t do it often. Kristina and Mateja are the nicest, so creative and talented. We’re planning on making more collaborations in the future and I’m super excited about that!

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

We’re enjoying our last days of Summer…

The heat is supposed to end tomorrow and then we’ll be ready for Autumn. I can’t wait for long Autumn forest walks and all the colors of that season. I probably said it too many times, but early Autumn is the favorite time of year. Still, I’m enjoying the last day of Summery heat and I can’t think of a better way to celebrate that than with this delicious blackberry-plum pie.

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

Two ways to make this blackberry-plum pie

The procedure of making it is basically the same. The only difference is how you make the purée. The two ways are:

  1. Making purée with fresh fruits
  2. Cooking the fruits and then making the purée

So what’s the difference?

Cooked purée has a deeper flavor while the non-cooked one is more light and fresh. There’s also a difference in color. Cooked purée gives a more reddish color while the non-cooked gives a more purple color.

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

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

No-bake Blackberry-Plum Pie (Two Ways)

Course Dessert
Keyword blackberry pie, no-bake pie, plum pie
Prep Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 slices
Author Mateja Delakorda

Ingredients

Oreo crust

  • 250 g oreo cookies
  • 70 g unsalted butter

Fruit Purée

  • 200 g blackberries
  • 200 g plums
  • 80 g icing sugar
  • juice of ½ lemon (only use if you're making the cooked version of the purée)

Other ingredients

  • 100 g cream cheese
  • 100 g heavy cream
  • 10-15 ml rose water
  • 10 g gelatine

Instructions

Oreo Crust

  1. Melt the butter.

  2. Use a food processor to very finely grind the oreo cookies. Add butter and pulse a few times. Transfer the crust to a pie tin with removable bottom. Press the crust evenly to cover the bottom and the sides. A glass with a straight bottom is very helpful for forming even and straight bottom of the crust. Chill before filling.

Pie Filling (First Option)

  1. Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.

  2. Prepare the gelatine as per instructions.

  3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.

  4. Pour onto the chilled crust and leave in the fridge to set overnight.

Pie Filling (Second Option)

  1. Purée blackberries, plums, and icing sugar in a blender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.

  2. Prepare the gelatine as per instructions.

  3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.

  4. Pour onto the chilled crust and leave in the fridge to set overnight.

Decorating

  1. When the pie is chilled top with some more blackberries and plums.

Notes

  1. Why do we add gelatine while mixing? It is to avoid chunks of gelatine in the mixture. If we added galetine in cold puree without mixing we would get chunks that would look and taste unappetizing.
  2. For a more purple color use a higher blackberry to plum ratio and the non-cooke version of the purée.
  3. You can use amaretto instead of rose water. Amaretto and plums are a very classical combination
No-bake Blackberry-Plum Pie (Two Ways)

No-bake Frozen Coconut Cakes

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

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

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

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

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

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

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

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

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

What is creamed coconut?

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

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

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

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

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

No-bake Frozen Coconut Cakes

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

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

Ingredients

No-bake Crust

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

Coconut Cream

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

Toppings

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

Instructions

No-bake Crust

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

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

Coconut Cream

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

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

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

Decoration

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

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

Roasted Peach Coconut Slushie

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

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

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

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

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

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

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

So the recipe…

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

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

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

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


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

Roasted Peach Coconut Slushie

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

Ingredients

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

Instructions

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

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

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

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

  5. Serve immediately.

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

Vegan Cherry Almond Ice Cream Sandwiches

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

Can you imagine Summer without ice cream? Hmmm… I can’t, even though I wasn’t always a huge fan of ice cream. I think I talked about it in one of my old posts. 

Now,  I can’t imagine how I’d survive the Summer heat without ice cream at least once a week. 

Since I don’t have an ice cream machine I always make a no-churn version and I even have a little trick to make a no-churn ice cream creamy with no lumps of ice. 

How do I make my no-churn ice cream smooth?

I’ve come to the conclusion that the best way is to blend the mixture again after it has frozen halfway through. I mix with a spoon once after an hour. Then,  after another hour I take the ice cream out and mix it again in my blender. This mixed the ice crystals that form at the edge of the container and make it nice and smooth again. Then I return it back to the freezer and leave to freeze until done. Honestly, I think the consistency is super similar to the machine made ice cream. I’m all about gadgets, but who’s got the place?! 

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

I created this recipe in collaboration with Tereza from Teresamisu. If you missed the last recipe we created together,  here is our delicious Vegan Pea And Asparagus Pie

We decided to use sweet cherries as the base for the recipe and start from there. Tereza is known for creating healthy dishes and a lot of them are vegan. So I was totally on board with trying to make vegan ice cream but my first thought was NO COCONUT. I love coconut,  don’t get me wrong,  but I hate to see sooooo many vegan ice cream recipes based on coconut milk. I was thinking there’s a way to make delicious ice cream without it,  for sure. So cherries got me thinking. Almonds are the first thing that came to mind and man I’m glad I went that way! 

Oh and btw, I have a coconut ice cream recipe in store for one of the next posts 😉 but that one is meant to have a coconut flavor!

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

This is basically a marzipan ice cream. I like marzipan and if you love it too,  you are going to love this cherry almond ice cream sandwiches!

Tereza created the recipe for the cookies and guess what? She also used almond butter without us even discussing the recipe. Talk about soul sisters 🤣

You know what,  I’m not gonna blab for much longer. Let’s just get to the recipe. Happy beginning of the Summer,  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 ♥

Vegan Cherry Almond Ice Cream Sandwiches

Course Dessert
Keyword ice cream
Servings 5 ice cream sandwiches
Author Anja Burgar & Tereza Poljanič

Ingredients

Cherry Almond Ice Cream

  • 1 cup medjool dates (about 10 medjool dates), pitted
  • 2 cups almond milk (500ml)
  • 1 cup almond butter (250ml)
  • 2 cups cherries (350g), pitted
  • 2 1/2 TBSP cane sugar

Almond Cookie

  • 1/2 cup maple syrup or honey for non-vegan version
  • 1/4 cup almond butter, peanut butter or tahini (90ml)
  • 3/4 cup walnuts (or any other nuts), blended into a flour (90g)
  • 1 1/2 cup cup buckwheat flour (150g)
  • 1/2 tsp baking soda
  • 3 TBSP cocoa powder

Instructions

Almond Cookie

  1. In a bowl, mix up maple syrup and almond butter until fully combined. Mix in ground walnuts until fully combined. In another bowl, combine flour, baking soda and raw cacao. Add it to the almond mixture. The mixture will be thick and sticky so it’s best to use your hands.

  2. Roll out the dough and use a cookie cutter to get the desired shape. Make small dents on the surface of the formed cookies for decoration if you wish.

  3. Place the tray in the fridge for 30 min while you pre-heat the oven to 175°C.

  4. Bake for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before assembling the sandwiches.

Cherry Almond Ice Cream

  1. First, make the cherry jam. Place pitted cherries and cane sugar to a blender and mix until smooth. Pass the mixture through a sieve and discard the solids that remain on the sieve. Place the cherry juice in a small pot and bring to a simmer, then let simmer for 10 minutes. Let cool at room temperature.

  2. Then prepare the ice cream base. Add dates and half of the almond milk to a blender and mix until smooth. Add the rest of the ingredients and mix until smooth.

  3. Transfer the ice cream mixture to a loaf pan or small baking tray with high sides. Freeze for two hours, mixing once after an hour. After two hours scoop out the half-frozen mixture to a blender and mix until smooth. This way you get rid of big lumps of ice.

  4. Transfer half of the mixture back to the same pan, then add half of the cherry jam and use the
    backside of a spoon to make some swirls. Place the rest of the ice cream mixture on top and add the rest of the cherry jam. Repeat the swirling and freeze until scoopable.

Assembling The Sandwiches

  1. When the ice cream is frozen enough to form scoops make large scoops and place them over cookies. Cover with another cookie. Place ice cream sandwiches on a tray and save in the freezer.

  2. Leave them at room temperature for 15-20 minutes before serving.

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

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 ♥

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

Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.
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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
  • thimbs size ginger peeled and roughly chopped

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.