Macerated Strawberry Chocolate Cake

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

So, guys, it’s my birthday!

I only have one more year before I enter a new decade.

My wishes for me:

  • Cook more delicious foods and try lots of new combination.
  • Be the best mum to my precious baby, that’s still hiding in my belly.
  • Love every moment with my husband and our little one.
  • Take time for my friends and also for myself.
  • Continue being happy and positive.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Enough about me, let’s talk CAKE!!!

I couldn’t resist but making something chocolaty with strawberries and cream. Anyone else anxiously waiting for fresh straberries from the garden? We have a few strawberry plants and I can’t wait for them to grow fresh little fruits.

I’m not a big fan of heavy cakes, with heavy buttery fillings. That’s why I love using whipping cream in cakes. Remember the chocolate hazelnut pavlova? I think it makes cakes light and fresh, especially if you add some fresh fruits. I used plain whipping cream without sugar or anything, but you can add a little icing sugar or some vanilla.

This sponge is rich and decadent on its own and doesn’t need a heavy filling anyway!

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

The sponge I used in this strawberry chocolate cake is one of the best if not the best chocolate sponge I’ve ever tried. The amazing recipe is by Add A Pinch. I changed it just a little, so I’m posting my version of her delicious recipe. The recipe contains a little less sugar and the layers are thinner so they can hold the light whipped cream filling. Seriously you need to try either my or her version, both are yummy!!

Now, about strawberries. Have you tried macerated strawberries, yet? They are simply the most delicious thing. Adding a little honey makes them obviously a little sweeter, but brings the juices and creates a lovely sauce. Imagine that over icecream.

Um, de-li-cious!!!

I was feeling a little playful with this cake, so I made some chocolate rhubarb truffles. Super simple, but so good! They are made of sponge and rhubarb jam only 😀 Last year we had loads of rhubarb so I tried making my own rhubarb jam and I’m telling you I’m making it again this year.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

I made this cake a day ahead, but it’s already half gone and it’s not even noon on my birthday 😛 Luckily I have my mum making me more sweets today!

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 strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.
5 from 1 vote
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Macerated Strawberry Chocolate Cake

Total time includes cooling time.

Sponge recipe adapted from The Best Chocolate Cake Recipe Ever recipe by Add A Pinch. Link in the text!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours

Ingredients

Chocolate Sponge

  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3/4 cups cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 tsp vanilla seeds or vanilla extract
  • 1 cup boiling water

Honey Macerated Strawberries

  • 200 g fresh strawberries
  • 2 1/2 TBSP honey

Chocolate Rhubarb Truffles

  • chocolate sponge from one of the 7 inch tins
  • rhubarb jam (or strawberry jam) (40g jam per 100g sponge)

Other

  • 300 ml cold whipping cream

Instructions

Chocolate Sponge

  1. Preheat the oven to 180 °C. Butter four 7 inch baking tins.

  2. Add flour, sugar, baking powder, baking soda and salt to a stand mixer bowl and whisk through to combine.

  3. Add milk, eggs, vegetable oil and vanilla seeds and mix on medium speed until well combined.

  4. Change mixer speed to low and slowly add boiling water to the mixture. It will get quite liquid, but that's what makes it moist and rich in the end.

  5. Pour the mixture into four baking tins and bake for about 25 minutes or until the toothpick comes out clean.

  6. Leave to cool in the baking tin for 10 minutes then remove form the tin and leave in a cool place to cool completely. Once it is room temperature, you can place it in the fridge to continue cooling.

Honey Macerated Strawberries

  1. Thinly cut strawberries and place them in a bowl. Add honey and mix well, so the honey coats all strawberries.

  2. Leave to macerate in the fridge until you are ready to assemble the cake, but at least an hour.

Chocolate Rhubarb Truffles

  1. Take one cooled chocolate sponge and use your fingers to turn it into crumbs. Add 40g rhubarb jam per 100g of sponge and incorporate it in the crumbs. Shape 1 cm balls using the palms of your hands. The mixture shouldn't be too sticky, but moist enough to hold the shape of a ball. 

  2. Place in the fridge until you are ready to assemble the cake.

Assembling The Strawberry Chocolate Cake

  1. Whip whipping cream until it forms stiff peaks. Place it in a piping bag with a round or a star nozzle.

  2. Place one sponge on a serving tray and pipe one layer of whipped cream in the middle, leaving one centimeter of uncovered sponge at the edge. Pipe small balls of cream one centimeters away from each other on the edge. Place chocolate rhubarb truffles between the cream balls.

  3. Top with one third of honey macerated strawberries.

  4. Continue in the same way for the remaining two layers.

  5. Refridgerate for at least an hour before serving.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Pull-Apart Chicken Spanakopita (Greek Spinach Pie)

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don’t think anything could make me more excited right now.

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

You all know by now, how excited I get when I see spring starting to blossom. If I’d have to choose I’d say winter is my favorite season, but there’s something magical about early spring. The thing I love the most is to go out in the forest and pick fresh new wild foods. By now I’ve already picked the earlies small fragrant leaves of wild garlic and I’m waiting for more spring goodies to start growing.

I didn’t use wild garlic in the recipe, although it would fit in just perfectly.

Since we’re talking about wild food, I’d love to know your spring wild food favorites? 😀

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

Chicken Spanakopita

I love anything wrapped in phyllo dough or even making my own phyllo dough. Okay, I cheated with this one, I bought it 😉 But whenever I have time I make my own. It makes a huge difference. If you have the chance to find freshly made phyllo dough in your local food market, buy it. Your dishes will go from great to awesome.

I mean it!

Spanakopita is originally made without meat and in layers of phyllo dough. I added chicken for some extra flavor and to make my hubby happy 😀 I figured why not make it easier to serve and make it more like individual böreks. Imagine if börek and pie would have a baby, it would look like that! Wrapped in mini rolls and served without cutting.

The ingredients are pretty basic but delicious each on it’s own. For sure, spinach is the hero of the dish. And you can get amazing fresh baby spinach in spring in any food market. I like combining it with leeks, since it makes the food so incredibly sweet and fragrant. The combo with feta, chicken and nutmeg is so good.

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now. This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

To hold it all together, I made a ricotta, egg and cream mixture and poured it over the rolls. This also makes the pie dense and creamy in the bottom, but the top stays crunchy. So make sure you dont pour the mixture all the way to the top. 

It might no be a traditional spanakopita, but it is just as delicious and the main ingredients remain feta and spinach.

With some extra foodies 😉

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

These would be awesome at a picnic party or any party for that matter. They take a little time to assemble, but the cooking process is sooo simple. Since it is quite rich, you can actually feed up to about 8 people with it, if they are not huge hungry men 😉 or me!

This is by far my favorite spring pie and I’d serve it with spring strawberry layer cake in a glass following as dessert.

Picnic menu, done!

A glass of roasted peach and strawberry fizz to go along and you’re good to go 🙂

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

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 ♥

Pull-Apart Chicken Spanakopita

Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 6 people

Ingredients

Chicken Spanakopita

  • 16 sheets phyllo dough
  • 300 g chicken breast 1cm cubes (or use leftover chicken)
  • 1 small leak cut into quarter lenghtwise and thinly sliced
  • 3 cloves garlic finely chopped
  • 500 g fresh spinach (or frozen and drained of excess water)
  • 200 g feta cheese crumbled
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground black pepper
  • 1/2 cup olive oil

Egg Mixture

  • 2 eggs
  • 60 g ricotta cheese
  • 60 ml whipping cream
  • a generous pinch of salt

Instructions

Egg mixture

  1. Mix all ingredients for egg mixture together with a fork or a whisk, to get a smooth creamy texture.

Filling

  1. In a preheated skillet roast chicken breast cubes with a tablespoon of olive oil for a minute or two until they get golden.

  2. Add leaks, garlic and spinach and cook uncovered for about a minute or until the spinach cooks down. I you're using baby spinach this will take a minute, older spinach takes two to three minutes. If there is any excess water in the skillet drain it before filling the pie otherwise it will get soggy.

  3. Remove from heat and add feta, nutmeg and black pepper. Mix well and set aside.

Assembly

  1. Preheat the oven to 180°C.

  2. Line a 23 cm (9 inch) cake mold with baking paper.

  3. Lightly coat one pyhloo sheet with olive oil, cover with another phyllo sheet and coat with olive oil again. Over the long edge of the dough spread one eight of the filling about 4 cm wide. Roll the dough to get a long roll. Now roll this into a snail shape and place it in the cake mold. Repeat until you've used all the sheets. I like to start placing the rolls on the sides first and add the last one in the middles, since the last one usually has less or more filling than the others. This makes the pie look more even.

  4. Coat the tops with more olive oil and bake for 20 minutes.

  5. Remove from the oven and pour the egg mixture over the baked rolls.

  6. Return to the oven and bake for 30-35 minutes.

  7. Remove form the oven and wait for 5 minutes before removing the rim. Be careful, it's still hot!

  8. Serve warm or cold.

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

Antioxidant Packed Blueberry Matcha Smoothie

This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It’s a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

I’m getting so excited about spring and can’t wait for everything to go green. We’re already able to waste our time outside in nothing else but a sweater. Remember my love of balcony life. Well, here it is! I can almost smell spring 😀 Winter this year sucked, almost no snow… I mean it was cold, which is okay by me, but no snow. Come on, that’s just unfair!

Yeah, yeah, I’ll stop complaining 😉

This spring will bring a new little cuddling creature to our life, so there’s really nothing to complain about. Only one more month to go, but I’m hoping sooner 🙂 Can’t wait to meet you little baby! These past 8 months went by really fast, I got very attached to my big belly and the very intesnse baby kicks. I’m begining to think this baby will be a kickboxer or something. I remember reading about having to count kicks if the baby is not moving enough and then I think is there also something like kicking too much?! Probably not 🙂

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.euAntioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

Back to the recipe!

With the spring knocking on the door, the season of some new green leaf veggies is starting and I’m able to add them to my green smoothies. I got hold of some really nice fresh spinach last week and I couldn’t resist to make a delicious smoothie for breakfast. There are still some frozen wild blueberries in the freezer, which I love for breakfast. In the winter I heat them up and pour over the pancakes with some yogurt. Yum!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.euAntioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

Ok, ok, back to the smoothie. So I named this drink matcha smoothie, because I added a little for some nice morning tea feeling. Mmm, cozy 🙂 I don’t know why exactly, but for me drinking matcha – in any form – is like a warm hug. Even if I drink it cold.

I couldn’t resist but adding some lime juice to this almost-spring-celebrating smoothie. Delicious! 🙂 It’s sweetened with honey, which you probably already know is my favorite sweetener 🙂

Now I’m anxiously waiting for strawberries, especially wild strawberries to make strawberry layer cakes and elderflower to make some cookies. With a little bit of luck, the baby and I will be well enough by the time those two are in season and we’ll be strolling through forests searching for these beauties 🙂

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

And now here’s the recipe, finally. This matcha smoothie is packed with antioxidants and contains a bunch of cashews and an avocado so it will leave you fed for a while. 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 ♥

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu
5 from 3 votes
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Antioxidant Packed Blueberry Matcha Smoothie

Total Time 5 minutes
Servings 2 people

Ingredients

  • 1 cup cashews soaked overnight
  • 2 cups water
  • 1/2 avocado
  • 50 g spinach (or a big handful)
  • 4 tsp matcha powder
  • juice of 1 1/2 limes
  • 2 TBSP sunflower seeds
  • 3 TBSP honey (or other sweetener for vegan version)
  • 1 cup blueberries

Instructions

  1. Mix everything except blueberries in a blender until smooth. If the smoothie is to thick add more water.

  2. Place blueberries in two glasses and mash them gently with a spoon or a mortar.

  3. Pour the green smoothie over mashed blueberries and enjoy!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

Crunchy Mocha Frozen Yogurt with Date Caramel

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it’s up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you!

Welcome to breakfast heaven!

If you thought a cup of coffee was necessary in the morning, wait until you try this. It’s freakin’ mocha frozen yogurt with some extra mocha puffs and date caramel on top. 

It’s so decadent and indulgent, but not unhealthy, which is what I love in a good breakfast. Don’t we all?

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you!

So, the whole thing started because I needed a refreshing cereal breakfast, that wasn’t the boring milk and cereals. I though icecream. That’s indulgent, but using yogurt is probably a smart decision. I thought mocha flavor would be an awesome addition to frozen yogurt, so I made these lovely coffee bean shaped mocha puffs. Yay, you can eat them with good old milk too, isn’t that a nice touch? Keep them in a dry place in your pantry and have them at hand for whenever you feel a coffee rush.

It totally became my personal morning coffee. You probably already know I don’t drink coffee and when I do it’s decaffeinated. So are these mocha puffs, but you can make them with caffeine, no problem!

I love serving the mocha frozen yogurt in these crazy cool mugs by Polonapolona. They are the cutest and they love their morning coffee served with a a bang 😀

Oh, did you notice the caramel drippings? This is the date caramel, the easiest thing to make in the entire world and so so delicious.

Like like lick-the-sides-of-the-cup awesome 😀 

And absolutely necessary on a heaped cup of this goodness.

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

So, baby update.

I’ve been doing some last shopping for the baby, which is very tiring, since I’m not much of a shopper. What I do is, write a paper with all the stores and what to buy where and then head out. I compare prices online to save time spent in the actual shop. Don’t get me wrong, I love market shopping, but fluorescent lit stores are horrible. If it’s a special foods, fabric or furniture store, then it’s fine, I get distracted. Everthying else is just a big pain in the you know what!

Okay, enough complaining. The good thing is, I think I’m actually well prepared for the arrival of the little one. Some minor thing are missing (like the crib – not minor :P), otherwise we’re good if the baby accidentally surprises us.

Okay, back to food…

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

What would I do to eat this every single day for the rest of my life. Um… I should totally do that!

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 ♥

Crunchy Mocha Frozen Yogurt with Date Caramel

Total Time 6 hours
Servings 6 people

Ingredients

Frozen Yogurt:

  • 1 kg Greek style yogurt (about 4 cups)
  • 5 TBSP honey

Mocha Puffs:

  • 3/4 cups almond flour
  • 1/2 cup all-purpose flour (or whole grain flour)
  • 1/4 cup cocoa powder
  • 4 tsp instant coffee
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/4 cup honey
  • 2 1/2 TBSP butter , melted

Date Caramel:

  • 1 cup dates , roughly chopped
  • 1 TBSP nut butter (I like almond or cashew butter)
  • 3/4 cup water
  • pinch of salt

Instructions

Mocha Puffs:

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

  2. In a food processor mix all dry ingredients: almond flour, al-purpose flour, cocoa powder, instant coffee, baking soda and salt. Add honey and butter and pulse until a ball forms.

  3. Make little balls with palms of your hands using three quarters of the dough. The remaining quarter of the dough and flatten it on the baking paper to about 5mm thick. Add the balls to the baking paper and use a spoon handle to make little dents in the middle of the balls and make them look like a coffee bean. You can leave them round as well.

  4. Bake for 6-7 minutes, keeping a close eye to what's happening in the oven. The puffs burn very easily. Take them out when they are still a little soft but firm. They will harden as they cool down.

  5. Break apart the flattened baked dough when it has cooled down. You can leave some chunks. You'll use that to mix in the frozen yogurt.

  6. Keep the coffee shaped puffs in an airtight container.

Frozen Yogurt:

  1. Mix yogurt and honey in a blender and transfer the mixture to an airtight container. Freeze for about 3-4 hours, mixing the yogurt with a fork every 30-45 minutes.

  2. Add it back to the blender and mix well to get a smooth texture. At this point the mixture will get a bit runny again, but that is fine. At this point add the broken coffee puffs and fold in the frozen yogurt.

  3. Transfer it back to the container and freeze until you like the consistancy, probably about 2 hours.

Date Caramel:

  1. Soak dates in water for 10 minutes, then add a pinch of salt and mix them in a food processor. If you like your caramel more runny, add a little more water. 

  2. The caramel keeps in the fridge for at least 2 weeks.

Assembly:

  1. Take frozen yogurt out of the freezer when it's the right consistency or 30 minutes before serving if it's fully frozen. Scoop up in serving bowls and top with mocha puffs and date caramel.

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.
[This post was kindly supported by Polonapolona. I was provided some mugs for this post. No other compensation was received.]

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! Click to find the whole recipe or pin and save for later!

Dried Fig & Blood Orange Tart

One of the best flavor pairings – dried figs and orange in a perfect Valentine’s day dessert – a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

It’s almost Valentine’s day. 

Me and my husband don’t really celebrate it, but this year we made plans to have dinner with two our friends, so we’re having a double date. They are cooking the main dish, we are making dessert. And I think this pie is perfect for the occasion. Only change I’ll have to make is the crust, because my friend is gluten free. I’ve never made a gluten free chocolate tart crust before, so any suggestions are welcome 🙂 If I manage to do a nice one, maybe I’ll even add the recipe here.

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

First of all, I’m in love with the dried fig and orange combo. Blood orange or regular orange, both is super delish! I tried it for the first time in a smoothie. I was combinig these two just because I had nothing else to put in and it sounded like a great combination. Yes, yes, you’re missing a lot if you’re never tried those two together. I mean it! Go ahead, make this blood orange tart or simply take an orange and eat it next to a fig. How is it? Are you loving me right now? 😉

  One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

Okay, so I was thinking about what to make for Valentine’s day. I’ve shared a brownie recipe last year, this year I wanted something more fruity. Yesterday we celebrated the death of our greatest poet, which is also the biggest cultural holiday in Slovenia. We had a big celebration in the town where he lived, just a couple of kilometres from my village. Wow, way too many people, I had to hug my belly to protect it from the accidental bumps.

This poet liked to give out dried figs to the children. One of his nicknames was also Dr. Fig, for that reason. So I used figs as an insiration and added the oranges, because AGAIN they are perfect for each other 🙂 Of course I couldn’t go without just a tinsy bit of chocolate, so I not-so-secretly added some cocoa powder to the crust.

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

I’m absolutely in love with the color of the curd. I know, you’d expect a red color, especially if you look at the red juice from the orange, but the eggs and butter make it a more pale yellow to orange color. So it might look like an orange, not blood orange tart. The oranges I got were not red all the way through, if you try with oranges that have a completely red flesh you might get a slightly different result. But the eggs and butter will still make it pale. I think it’s such a romantic color, but I’m probably under pregnancy hormones influence 😛

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

Now let’s make a blood orange tart with dried fig jam and have the best Valentine’s day ever!

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 ♥

Dried Fig & Blood Orange Tart
Makes one 22 or 25 cm (9 or 10 inch) tart.
Print
Chocolate crust
  1. 1 1/3 cup (190 g) all-purpose or wholegrain wheat flour
  2. 1/2 cup (55 g) icing sugar
  3. 1/4 cup (25 g) cocoa powder
  4. 1/4 tsp salt
  5. 140 g cold butter, cubed
  6. 1 egg, cold
Dried Fig Jam
  1. 2/3 cup dried figs, hard stem removed and quartered
  2. 1 cup 100% apple juice
Blood Orange Curd
  1. 3 large eggs + 2 egg yolks
  2. 3/4 cup freshly squeezed blood orange juice
  3. 1/2 cup (100g) granulated sugar
  4. zest of one big orange
  5. 150 g room temperature butter, cubed
Instructions
  1. Chocolate Crust: Preheat the oven to 190°C.
  2. In a food processor, mix toghether dry ingredients. Add butter and pulse about 10-15 times to get dry crumbs. Add the egg and pulse just unil the dough starts to come together, but does not form a ball. Gently form a ball with your hands, no kneading is needed. Wrap into plastic foil and leave to rest in the fridge for 30 minutes.
  3. After 30 minutes roll the dough into a circle of the diameter of your tart tin + two times the height of the sides. (My tin is 25 cm + 2,5 cm height, so I rolled it out to 30 cm). For easier rolling place a slightly wet teatowel on the counter, then baking paper over it, then the dough and another piece of baking paper. This way the dough doesn't stick to the rolling pin and the teatowel prevents the baking paper to slip. If you notice the dough is starting to stick to the baking paper, flour it lightly.
  4. Transfer the crust to a buttered tart tin, cut away the excess dough. Make a few holes in the bottom with a fork, cover with tin foil and place baking weights (I use old coins) over the foil.
  5. Bake for 20 minutes, then uncover and bake for 10 more minutes.
  6. Leave to cool in the tin, before taking out or you might break the crust.
  7. Dried Fig Jam:
  8. In a small sauce pan, soak dried figgs in apple juice for 15 minutes: After that bring to a boil, then simmer for 20 minutes. Transfer the mixture to a food processor or a blender and mix. I prefer the jam to still have a small pieces of figs, but you can mix it all the way to a smooth jam. At first, the jam will look a little too runny, but will thicken while it cools.
  9. Blood Orange Curd: Place eggs, egg yolks, orange juice, orange zest and granulated sugar in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. Leave water so simmer on medium while whisking the egg mixture for 15-20 minutes or until it starts to thicken and it reaches 75°C (170°F).
  10. Remove the bowl from the sauce pan and whisk in butter, a few cubes at a time.
  11. Cover the bowl and leave to cool.
  12. Assembly: Spread fig jam over the cooled crust and pour over cooled blood orange curd.
  13. Leave to set in the fridge for at least 6 hours or better overnight.
Notes
  1. The fig jam recipe is sightly adjusted from the Fig Butter recipe by Stephanie Cooks.
Use Your Noodles https://www.useyournoodles.eu/
One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! Click to find the whole recipe or pin and save for later!

Nutty Apple & Poppy Seed Strudel

This apple and poppy seed strudel has four delicious mouth watering layers – poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

Hi, guys!

It’s about time to make another kindda Slovenian recipe – another dessert inspired by our traditional Prekmurska gibanica. Remember the Spring Strawberry Layer Cake in a Glass, that is a very light and healthy version of the original recipe. Well, this time it’s also a little lighter, but just a little bit.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

The original Prekmurska gibanica is very heavy on the fat, not that this apple and poppy seed strudel recipe is not, but much much less 😀

Okay, I’m making it sound like a dissaster of a dessert. It’s actually not and it really is one of my favorite Slovenian desserts. With four different delicious layers you can’t go wrong, right?

I left the layers as are, but added honey in two of them (the poppy seed and the walnut layer), because you know I’m addicted to honey 😉 My breakfast today… honey on bread and butter. You see! ADDICTED!

I hope you don’t get scared by the four layers, because these fillings are literally the easiest you-can’t-do-it-wrong fillings. And if you don’t like an ingredient, change it. For example, you could use different fruit, or change walnuts for some other nuts. So many choices.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

This was actually one of those recipes, that I didn’t even plan to make. I was left with some phyllo dough that was about to go bad and was firstly thinking of making a simple, but yet delicious, apple strudel. But since that’s probably the most common type of strudel I make, I thought, I should do it differently this time and see if I can make a layered strudel like Prekmurska gibanica.

Guess what, yes! And it’s pretty freakin’ delish. At first I added too much poppy seeds and not enough apples, which made it a little dry, so I changed the recipe. Now it’s moist and sooo yummy.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

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 ♥

Nutty Apple & Poppy Seed Strudel
Print
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Poppy seed layer
  1. 100 g ground poppy seeds
  2. 100 ml boiling milk
  3. 1 TBSP honey
Curd layer
  1. 300g curd
  2. 2 eggs
  3. 1 TBSP icing sugar
  4. zest of 1 lemon
Walnut layer
  1. 200 g ground wallnuts
  2. 150 ml boiling milk
  3. 2 TBSP honey
Apple layer
  1. 6 medium-size apples (around 1kg), peeled and coarsely grated
  2. 2 tsp cinammon
  3. 120 g sultanas
  4. warm water
Strudel
  1. 500 g phyllo pastry (10 sheets of 35 x 45 cm)
  2. 150g butter, melted
  3. Icing sugar for sprinkling
Instructions
  1. Poppy seed layer: Pour boiling milk over ground poppy seeds and mix well with a spoon. Once the mixture has cooled a little, add honey and mix again.
  2. Curd layer: Split the eggs into egg whites and yolks. Mix curd, icing sugar, lemon zest and yolks with a spoon. In a separate bowl beat the egg whites until they form stiff peaks and fold it gently into the curd mixture.
  3. Walnut layer: Pour boiling milk over ground walnuts and mix well with a spoon. Once the mixture has cooled a little, add honey and mix again. If there's excess liquid on bottom, drain the mixture through a fine sieve.
  4. Apple layer: Put sultanas in a bowl and cover the with warm water. Leave them to soak for 15-20 minutes, then drain. Mix together grated apples, cinammon and sultanas.
  5. Assembly and baking: Preheat the oven to 200°C.
  6. Coat a big baking tray with melted butter. The trey should be big enough to hold five 35cm long rolls.
  7. Spread a generous amount of butter over one sheet of phyllo pastry with a brush, cover it with another sheet and spread butter over this one too.
  8. Visually divide the sheet into 5 parts (lenghtwise). Spread poppy seed mixture over the first, curd layer over the second, walnut layer over the third and apples over the fourth. The first will be a little thinner, the fourth a little thicker and the fifth will be empty. Start rolling from the poppy seed layer. Roll as wide or narrow as your baking tray allows. You are going to have 5 of these rolls.
  9. Place the rolls into baking tray and cover the tops with some more butter.
  10. Bake for about 40 minutes, until the crust looks golden.
  11. When you take it out the crust might look soggy, but it will get crisp once it cools.
  12. Sprinkle with some icing sugar before serving.
Use Your Noodles https://www.useyournoodles.eu/

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

Black Sesame Covered Chewy Turmeric Bagels

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

Hey, guys!

Guess what, it’s the first time we’re making bread together. A shocker!! Ok, we’ve made some flatbread, but not bread like this.

Bread making is definitely one of my biggest cooking/baking passion. Digging in the dough and getting your hands all sticky and messy is the best part of making bread at home. And if you think it’s hard, it’s actually not. Sometimes it requires a little time, but it’s mostly just waiting and admiring your beautiful work. How’s that for a change of perspective.

If you’re kneading the dough by hand it’s also a great exercise. Win-win 😀

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

I’ve just recently discovered the art of cooking the bread before it goes to the oven and that’s so lame, right? How could I be ignorant for so long! Cooking the dough before putting it in the oven makes for a nicely browned crust and a chewy middle. Like all bread, I like bagels best when they’re hot. I was always told that eating warm bread would hurt my stomach, but I’ve been doing that for all my life and my stomach is just fine. For now 😀 What can I do, it simply tastes better and its so soft. Who’s with me?

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich. The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

The awesomest chewy turmeric bagels

Okay, enough of my babbling…

We’re making bagels today. Not the typical New York style bagels, but similar – chewy turmeric bagels with some amazing black sesame seeds on top. I’ve added a bunch of turmeric in the dough, which gives it such a beautiful vivid golden color and a nice aroma along with a hint of bitterness. And the black sesame is just awesome. It has a stronger taste than the lightly colored sesame and it contains a whole bunch of necessary minerals.

I was eager to try it for a while, but it’s not that easy get in Slovenia. And if you do get it it’s very expensive. Finnaly I got my hand on a big bag of it and tried it in this recipe. A-M-A-Z-I-N-G! Besides the obvious, that they look great, they are now even tastier and healthier 🙂

One thing that makes bagels different from normal bread is that we’re using less yeast, which gives it some extra flavor and dense texure inside. We don’t want the bagels to be bready, but rather chewy and moist. Cooking them in water infused with baking soda will make the crust seal and prevent it from rising more in the oven, which will also help create the dense middle and will give the crust a nice darker color. Actually in this case, because we’ve added turmeric to the dough it will become sort of orange or red in some places, so don’t get scared, nothing’s wrong 😛 It’s just more fun!

I like to serve bagels with cream cheese or some creamy beet dip with smoked salmon and some leafy greens like spinach or arugula.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

Yum, yum…let’s go bake!

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 ♥

Black Sesame Covered Chewy Turmeric Bagels
Yields 14
Print
Total Time
4 hr
Total Time
4 hr
Chewy turmeric bagels
  1. 6 cups (900g) all-purpose flour
  2. 1 TBSP active dry yeast
  3. 2 1/2 cups lukewarm water
  4. 1 TBSP turmeric
  5. 1 TBSP salt
Cooking
  1. 1/2 TBSP baking soda per 2 litres of water
Toppings
  1. black sesame seeds
  2. cornmeal (Optional. I like to use it, because it prevents the dough to stick on the paper and it gives the bagel a nice crunch)
Instructions
  1. In a bowl of your stand mixer combine 3 cups of flour, all the water and yeast using a whisk. Cover with a cloth and let rise for 30 minutes.
  2. After 30 minutes you will see bubbles on the surface of the dough mixture. Add the remaining flour, turmeric and salt and using a kneading attachment start kneading the dough. Knead for about 10 minutes, then cover the dough with plastic foil and leave to rise in a warm place for about 1 hour and 30 minutes or until it has doubled in size.
  3. Punch the dough and give it a couple of kneads. Divide the dough into 90-110 g chunks. Flatten each piece with hands fold in the sides and roll so you get a cylinder (like a spring roll). Using the palms of your hands roll out the cylinder to about 20 cm long, then overlap one end over the other, pinch hard and use your palm to roll these two ends together.
  4. Let rise covered with a cloth for an hour.
  5. Bring water with baking soda to a boil in a wide skillet. Let it gently simmer while you cook the bagels 60-90 seconds each side. Drain and dip one side of the bagel while still a little wet in black sesame seeds and the other in cornmeal.
  6. Place on a tray lined with baking paper and bake for 20-25 minutes at 220°C until you get a nice golden and red color.
Notes
  1. Don't overcroud the bagels in water, because they will rise a bit and they may change the shape if they touch other bagels.
Use Your Noodles https://www.useyournoodles.eu/
The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.

The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich. Click to find the whole recipe or pin and save for later!

Kiwi Yogurt with Mini Simit Grissini

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

It’s official, you guys!

My favorite flavor combo of this winter is kiwi, yoghurt and honey. As simple as that.

Seems like these three foods have been on my breakfast menu almost every day for weeks now. We’ve still got some lovely homegrown kiwi, because they keep so well during winter and they get better with time, sweeter and richer in flavor. I don’t wanna loose words on yogurt and honey, ‘cuz we all know they’re awesome!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

I like my breakfasts simple and fresh. Okay, I don’t always make the effort to prepare a super healthy breakfast, but I try 🙂 This recipe for sweet kiwi yogurt is definitely one of them.

What makes it so great are the little cute simit grissini that I’m serving with the sweet kiwi yogurt. They were inspired by my all time favorite Turkish street food – the simit bagels. You can get them on literally every corner of Turkey. I ate tons of them during my stay in Turkey and I never got bored of them. 

They look very similar to bagels, but are prepared like regular bread, with lots of sesame on top. And who doesn’t like sesame?!

So why not make a tiny version of them that can keep for weeks, so we can have it on hand whenever we feel like a snack 😀

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

Turkish people just like me are crazy about yogurt. The style of yogurt they eat is very similar to Greek style yogurt with a nice crust on top. Yep, that’s how I’d describe it. It sort of looks like mold, but it’s actually the most delicious part of yogurt. I had four other girls living in the appartment, so we had to carefully divide the crust in five. That’s how important it was to get the crust.

Oh yeah, you’re probably wondering why five girls shared one yogurt. It’s because they are so crazy about it, that the normal packaging is way bigger than I’ve ever seen in any other place 🙂 Like, waaaay bigger!

The recipe calls for Greek style yogurt, but if you can get hold of turkish style yogurt, even better! I can’t get it in Slovenia, therefore I’m using Greek style, which is also delicious 🙂

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

You know what, the best part of this breakfast/dessert is licking the decorated rim of the glass. I decorated it with honey and sesame, but then realised that it’s such a nice finish to lick that at the end. Not when you’re in company, obviously 😀

Finally, if you wanna check another recipe inspired by my stay in Turkey, check the Turkish Chicken Feast.

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

Kiwi Yogurt with Mini Simit Grissini
Serves 4
Print
Prep Time
30 min
Cook Time
12 min
Total Time
2 hr
Prep Time
30 min
Cook Time
12 min
Total Time
2 hr
Mini Simit Grissini
  1. 1 cup (130 g) all-purpose flour
  2. 1 tsp dry active yeast
  3. 1/3 cup warm water
  4. 2 TBSP olive oil
  5. 1/2 tsp ground coriander seeds
  6. 1/2 tsp ground carraway seeds
  7. 1/2 tsp salt
  8. 1 egg + 1 TBSP water for eggwash
  9. sesame for sprinkling
Kiwi Yogurt
  1. 8 small (or 6 big) kiwis
  2. 3 cups Greek style yogurt
  3. 4 TBSP honey
Instructions
  1. Mini Simit Grissini: Sift flour in a bowl and make a well in the middle. Add warm water and yeast to the well and mix together with a spoon along with a small amount of flour taken from the sides. Leave to rest for a couple of minutes, then add olive oil, ground coriander seeds, ground carraway seeds and salt.
  2. Using a spoon start mixing everthing together from the center, adding flour little by little. Once it gets hard to use a spoon, start incorporating the rest of the flour with your hands, then knead for a few more minutes to get a smooth, soft, but non-sticky dough.
  3. Lightly oil an airtight container (or a regular bowl, that you are going to cover with plastic foil), place the dough in and make sure all the sides of the dough are lightly oiled as well. Cover and leave in a warm place to rest for an hour.
  4. Preheat the oven to 200°C.
  5. After the dough has rested, gently knead it a couple of times, then roll it out to about 7mm thick. Cut 7mm wide and 8 cm long strips then fold the ends together to form a ring, pinching hard so it doesn't open while baking.
  6. In a small cup whisk together an egg and 1 TBSP of water and use the mixture to lightly cover the tops of the rings.
  7. Sprinkle with sesame seeds and bake for about 12 minutes or until they get golden at the top and the crust is hard.
  8. Place on a wire rack to cool.
  9. Kiwi Yogurt: Purée the kiwis in a blender. In another bowl whisk together Greek style yogurt and honey for a minute, until the honey is evenly spread and the mixture is light and fluffy.
  10. For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame so it sticks to honey.
  11. Place kiwi purée on bottom of the serving glasses, add the yogurt mixture on top and serve with cooled mini simit grissini.
  12. For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame.
Use Your Noodles https://www.useyournoodles.eu/
 This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! Click to find the whole recipe or pin and save for later!
This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit! Click to find the whole recipe or pin and save for later!

Orange & Pecorino Ravioli with Rosemary Brown Butter

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

It’s so exciting making your own pasta. And it’s not even that difficult. Actually I’d say it’s one of the easiest doughs for a beginner. Some may not agree, but I’ve tried many different types of dough and pasta is the only one that was successful every time. Even if it wasn’t perfect, it was managable. Don’t get me wrong, there’s a whole science behind a perfect pasta dough, which I should probably cover in another post, but if you follow some basic rules, there shouldn’t be many problems.

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

Basic rules:

  • 1 egg per 100 g flour. Works every time.
  • The dough should rest at least 30 minutes. This makes the gluten form and the dough becomes elastic and easier to handle. You will notice a huuuge difference in dough before and after resting just by touch.
  • Lightly flour the dough before rolling it out, especially if you are using a pasta machine, otherwise it will start sticking and tearing when you get to a thinner setting.

Oh, and one more thing! When you start bringing the dough together it might look a little dry but after a couple of kneads it will hold together much nicely and after 10 minutes of kneading it will start forming tiny bubbles under the surface, which means it’s done. Wrap it up and wait. You’ve got the best pasta dough in th world ready and waiting!

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

So, we’re making ravioli. It’s a type of filled pasta that comes in many shapes and sizes. The filling can be whatever you like it to be. But since it’s almost New Year’s Eve I’m all about fancy shmancy 😀 So I used pecorino as the main focus of the dish, mixing it with some fresh ricotta cheese and freshly grated orange zest. The zest will give it a kind of richness and freshness. And to make it even more psh we’re adding brown butter with rosemary on top.

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

The pecorino ravioli are perfectly savory and flavorful on their own, so they shouldn’t be drowned in a strong flavored sauce. Brown butter is just delicate enugh to enhance the flavores but not overpower them.

I’ve never made brown butter before, but once I tried it on these pecorino ravioli, I’m sure it’ll become a regular at our house. The nutty taste of the brown butter is so delicious and very different from plain old melted butter. Plus, you can make it in advance and keep it in the fridge for when the opportunity comes.

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

Great, so we’ve got everything covered. Let’s get preparing for the New Year’s Eve party and making some delicious orange pecorino ravioli. Have a great party, 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 ♥

Orange & Pecorino Ravioli with Rosemary Brown Butter
Serves 4
Print
Prep Time
35 min
Cook Time
2 min
Total Time
1 hr 10 min
Prep Time
35 min
Cook Time
2 min
Total Time
1 hr 10 min
PASTA DOUGH
  1. 4 eggs
  2. 400 g all-purpose flour
FILLING
  1. 250 g pecorino, grated
  2. 250 g ricotta
  3. 1/4 tsp nutmeg
  4. 1/4 tsp black pepper
  5. zest of 1 orange
BROWN BUTTER SAUCE
  1. 120 g butter, cubed
  2. 3 stems of rosemary
GARNISH
  1. grated pecorino
  2. orange zest
  3. rosemary
Instructions
  1. Pasta: Sift flour into a bowl or onto the countertop, make a well in the middle and add in the eggs. start mixing the eggs adding in flour little by little, until the dough comes together. For this first step you can alternatively use a food processor. Knead the dough by hands for about 10 minutes, until you see tiny bubbles form under the surface. Wrap the dough in plastic foil and let it rest for at least half an hour. The dough will become much softer and strechier with resting, so don't skip it!
  2. Filling: Mix pecorino, ricotta, nutmeg, black pepper and orange zest in a bowl.
  3. Brown butter sauce: Heat a sauce pan over medium heat and add butter and rosemary. As the butter melts it will start bubbling and changing color from light yellow to golden and lastly brown. The mik solids will start to separate from the fat and will form a dark brown sediment. When this happens and the butter is brown with a nutty smell, pour the butter to a cold bowl. If you prefer to remove the sediment pour the butter in the bowl slowly, leaving the sediment in the sauce pan. Remove the rosemary.
  4. You can prepare the brown butter sauce while waiting for pasta dough to rest and reheat it over low to medium heat before serving.
  5. Rolling pasta: Cut pasta into 8 pieces and roll each one out as thinly as possible using a little flour to prevent sticking. You can use a rollin pin (the more labor intense method) or use a pasta machine (the easier method) and roll the dough starting at the thickest setting, continuing to the thinnest setting that the dough can still handle. If it starts tearing you should stop one setting thicker. I suggest running a test with a tiny portion of the dough before going full scale.
  6. When the dough is rolled out spread it over a flat lightly flouered surface and cover with a tea towel.
  7. Filling pasta: There are many shapes of raviol. The easiest is a simple square or rectangle. Spread a heap teaspoon of filling 4 cm apprart over the lenght of a rolled out pasta. Using a brush or a finger lightly wet one long edge of the dough and the part between the filling. Fold over one half of the dough lenghtwise and press around the filling to get all the air out. Using a pasta cutter or a sharp knife cut rigth in the middle between the filled parts and use a fork to press around each ravioli, so the dough really sticks together and doesn't open during cooking.
  8. Cooking pasta: Boil water and add salt like for any other pasta, then add the ravioli and cook for about two minutes.
  9. Meanwhile heat up the butter.
  10. Drain and serve onto plates adding brown butter on top and garnishing with some more pecorino, orange zest and rosemary.
  11. Serve immediately.
Use Your Noodles https://www.useyournoodles.eu/
These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level! Click to find the whole recipe or pin and save for later!
These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level! Click to find the whole recipe or pin and save for later!

Beet Chocolate Cupcakes with Honey Cream Cheese Frosting

Even if you hate beets you’re gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Ah, yes. The beet chocolate cupcakes… I love using fruit and veggies for a the liquid substite in muffins and cupcakes. Remember the Pumpkin Cupcakes with Cashew Cream Cheese Frosting? I used pumpkin there, but here I’m using beets 😀

Fruit and veggie purées make cupcakes so soft and moist and in my experience they last longer before going dry. So perfect for baking them in advance 🙂

I know they don’t look very Christmasy, but hey… chocolate… who doesn’t love anything with chocolate on Christmas 🙂 or at any other time for that matter 😛

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

This Christmas I’m off cooking duty. We’re invited to my mum and dad’s on Christmas Eve and to my husband’s relatives on Christmas Day. Although I obviously love cooking it feels nice not having to prepare tons of food. We’ll only be making the traditional nut roll, everything else is done already. And then I can rest and enjoy the holidays! 

I’ve been feeling very well these last couple of months, but pregnancy does a take some toll on my energy. Working hard these days before Christmas I think me and the little one deserve a little time off 😀 Thank god for mums!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Okay, back to the cupcakes!

You can actually make any other frosting if you prefer something else, but I’m a big fan of cream cheese frosting and honey. So I joined those two and I love how great the this sweet and sour frosting pairs with the earthy chocolaty taste of the beet chocolate cupcakes.

Yup, good life!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Let’s do some baking!

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 ♥

Beet Chocolate Cupcakes with Honey Cream Cheese Frosting
Yields 20
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
Beet Chocolate Cupcakes
  1. 2 cups all-purpose flour
  2. 1 tsp baking soda
  3. 2 tsp vanilla
  4. 3 TBSP cocoa powder
  5. 4 eggs
  6. 1 cup brown sugar
  7. 2 TBSP sunflower oil
  8. 2 cups beetroot purée
  9. 2 TBSP lemon juice
Honey Cream Cheese Frosting
  1. 200 g cream cheese, room temperature
  2. 150 g soft butter
  3. 2 tsp vanilla
  4. 5 TBSP icing sugar
  5. 3 TBSP honey
Instructions
  1. Beet Chocolate Cupcakes: Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, vanilla and cocoa powder.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, brown sugar and sunflower oil on a medium speed until well combined.
  4. Add beetroot purée and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until stiff.
  7. Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
  8. Divide the batter among 20 paper lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. Honey Cream Cheese Frosting: To make the frosting, take crwam cheese, soft butter and vanilla and beat until the mixuture becomes fluffy and has a much lighter color.
  12. Gradually add icing sugar and honey and mix until well combined.
  13. If the frosting looks too runny, rerigirate it until it has the right consistency.
  14. Assembly: When the cupcakes have cooled completely, spread the frosting over them and sift over some cocoa powder.
Notes
  1. To make homemade beetroot purée you can either purée cooked or roasted beetroot. For roasting I'm wrapping whole beetroot in foil and remove the skin afterwards.
Use Your Noodles https://www.useyournoodles.eu/

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top! Click to find the whole recipe or pin and save for later!
Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top! Click to find the whole recipe or pin and save for later!

Decorated Honey Gingerbread Cookies

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Hey, hey, we’re baking again!

The way we like it, is to include our family. I can’t wait for my little one to come out and grow enough to help me with Christmas baking. I remember baking with my mum when I was little (actually we still bake together sometimes). We’d turn on the radio, sing and make some delicious cookies. I was probably slowing the whole process and annoy my mum with that. She’s a cook and is used to do everything very quickly, but she let me work at my own pace and we had a blast together. 

I mostly use my husband to help me with Christmas baking these days. Aren’t I lucky to have found a man who likes to cook and bake with me?! Oh yes!

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Anyway these year we’re trying new recipes and probaby some old ones that we’ve done a thousand times. One of the new ones are these lovely honey gingerbread cookies decorated with homemade royal icing. I’m not supposed to have raw royal icing, since I’m pregnant, but apparently the eggs were good and survived. We alwalys buy eggs at the same farm and store them in the fridge, so we’re reducing the risk of anything bad happening.

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Okay, so I said it’s the first time I’ve made honey gingerbread cookies. Yup, I know, stupid!

Honey gingerbread cookies are actually quite traditional in Slovenia, but they are made a bit differently. They are called ‘medenjaki’, which means honey cookies in Slovene. They are spiced with similar spices, but are usually thicker and softer with a lemon and sugar glaze. I love those, they are amazing, but I’m kind of more into hard crunchy cookies right now.

I wanted to keep the honey theme though, so there’s honey in and I replaced white sugar with unrefined cane sugar, which is my absoulte favourite sweetener right after honey.

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Why I love this recipe? Because it’s so easy and can be done in a food processor and if you’re not a fan of royal icing you can just skip it. They are totally delicious without is too. You can put some food coloring in and let the kids make their own colorful cookies, or make the most delicious vanilla sauce form my Hot Baked Apples with Vanilla Sauce recipe and dip them in. So many possibilities 🙂 

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Let’s get bakin’.


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 ♥

Decorated Honey Gingerbread Cookies
Yields 60
Print
Prep Time
20 min
Cook Time
8 min
Total Time
3 hr
Prep Time
20 min
Cook Time
8 min
Total Time
3 hr
Honey Gingerbread Cookies
  1. 3 cups all-purpose flour
  2. 1/2 cup unrefined cane sugar
  3. 1/3 cup + 2 TBSP honey
  4. 1 egg
  5. 3/4 tsp baking soda
  6. 120 g melted butter
  7. 1 TBSP ground ginger
  8. 1 TBSP cinnamon
  9. 1 tsp vanilla
  10. 1/4 tsp ground cloves
  11. 1/4 tsp ground nutmeg
  12. 1/4 tsp salt
  13. big pinch of black pepper
Royal Icing
  1. 1 fresh egg white
  2. 1 cup icing sugar
  3. pinch of salt
Instructions
  1. Honey Gingerbread Cookies: Place all ingredients into a bowl and mix well with a spoon. Use your hands to knead at the end. Alternatively you can use a food processor to make the dough come together. In that case kneading won't be necessary.
  2. Refrigerate the dough for at least one hour.
  3. Preheat the oven to 180 °C.
  4. Leave the dough at room temperature for 10 minutes before making cookies.
  5. On a lightly floured surface roll the dough to about 3-4mm thick and cut out the cookies.
  6. Move them to a lined baking tray and bake for about 8 minutes (for smaller cookies. Mine were about 7,5 cm long). Adjust the time for bigger cookies.
  7. Move them to a wire rack to cool.
  8. Royal Icing: Beat egg white with a pinch of salt until stiff but not dry. Add icing sugar one tablespoon at a time and beat until it forms stiff peaks and you can't feel sugar grains when rubbing it between your fingers.
  9. It can be stored in the fridge for up to 3 days.
  10. Decorating: When the cookies have cooled down completely put royal icing into an piping bag with a thin tip or a very small hole and decorate the way you like it. It might take a little to get the grip of it, if yo've never done that, but you can do it!
  11. Leave the icing to dry completely.
Notes
  1. Try to use eggs that are fresh and kept in the refrigerator to minimze the risk of bacteria infection.
  2. Keep in mind that royal icing contains uncooked eggs, so be careful not to serve them to pregnant ladies, babies, small children or other high-risk people.
Use Your Noodles https://www.useyournoodles.eu/
What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor. Click to find the whole recipe or pin and save for later!
What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor. Click to find the whole recipe or pin and save for later!

Simple Birthday Chocolate Hazelnut Pavlova

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy whipped hazelnut cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog’s first birthday.

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

I can’t believe it’s been a year already 😀

You heard me… this blog is still a baby, but deserves a special cake with something sparkling on top! Nothing healthy at all in this recipe, only pure indulgence. Okay, I might be exagerating, this cake is actually not nearly as sweet as cakes can be, it’s just fluffly and crunchy and chocolatty and nutty all at the same time. What can be better?

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

Before showing you the recipe, there are some words I need to say about my first year of blogging. It’s been fantastic. It started as my own personal cookbook, but it soon turned out, I love doing it, bringing you new delicious recipes every week. Well, almost every week, I’ve had some ups and downs 🙂 Meeting lots of new friends who share the passion for food and photography was absolute fun and hopefully more are coming my way 🙂

Thanks to everyone supporting me, trying my recipes, sharing love and being the most incredible community. I love y’all 🙂

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday. Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

The second aspect of this blog in my oppinion is the photography. It’s my way of relaxing and connecting with the food I prepare. Can be stressful from time to time, but the results are what makes it all worth it.

If you check my earlier recipes the photos are not that great. But as soon as I started blogging I realised good photos are a must, not just for all of you, but also for my own good feeling. So I made sure to improve and I still am. I’ve always been a very visual person and tried my work to look the best it can at agiven time. I believe practicing and taking some lessons and sometimes being hard on myself have really helped my food photography. 

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday. Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

Well, I know you’re waiting for me to tell you something about this charming chocolate hazelnut pavlova and stop babbling about the sentimental crap 😛

I think the first birthday celebration needs a special cake, something I don’t make on a regular basis. In fact I’ve never made pavlova before, but always wanted to try. So there it was, the perfect opportunity. I’ve had some extra eggwhites in the fridge from making a traditional Slovenian dish called ‘mlinci’ and a full pantry of hazelnuts and crispy chocolade balls. 

First attempt in making the meringue was a total disaster. It looked great when I turned off the oven, but I forgot to carefully read the recipe, which happens to me way too often. You’re supposed to leave the meringue in the oven to cool down, not take it out like a sponge cake. Ups, what a failure, the meringue totally collased and despite being delicious it wasn’t very flattering. So I did it again and succeded 🙂

Don’t be affraid of making meringue, like I was for a long time. It is very easy to make. However, if you’re awful at following direction I suggest you keep it together this one time, because every little small detail matters. There are some recomendations and warning in the notes below the recipe. Please, read it before baking, you don’t want a collapsed soggy pavlova 😉


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

I’m stopping the babble now. Over and out!

Layered Chocolate Hazelnut Pavlova
Yields about 8 pieces of 18 cm cake.
Print
Prep Time
25 min
Cook Time
1 hr 30 min
Prep Time
25 min
Cook Time
1 hr 30 min
Chocolate mernigue
  1. 6 eggwhites, room temperature
  2. pinch of slat
  3. 1 1/2 cup icing sugar
  4. 1 tsp lemon juice or vinegar
  5. 2 tsp cornstarch
  6. 2 TBSP cocoa powder
Chocolate Ganache
  1. 100g semi-sweet or dark chocolate
  2. 200 ml whipping cream
  3. pinch of salt
Whipped Hazelnut Cream
  1. 1/2 L whipping cream, chilled
  2. 3 TBSP hazelnut paste (can easily be made at home by mixing hazelnuts in a food processor until you get a smooth paste)
Toppings
  1. 50 g hazelnuts, chopped
  2. crispy chocolate balls or any other decoration
  3. whole hazelnuts
Instructions
  1. Chocolate meringue:
  2. Preheat the oven to 150°C. Draw two 18cm circles on a baking paper and place it on a baking tray.
  3. Beat eggwhites and a pinch of salt until stiff but not dry. Then add icing sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy.
  4. Add cocoa powder and fold it in gently, keeping some streaks of dark brown.
  5. Spread the meringue evenly into the two circles.
  6. Move into the oven and reduce the temperature to 120°C. Bake for about 90 minutes. It should look crisp on top and feel dry, but when you press it you should feel soft in the centre.
  7. Turn the oven off, open the door slightly and leave in the oven to cool overnight.
  8. Chocolate Ganache: Heat the whipping cream over medium heat until it starts forming small bubbles on the side, but doesn't boil. Remove from heat and add chocolate and a pinch of salt. Whisk until you get a smooth cream. Let cool at room temperature, then keep in the fridge before assembling the cake.
  9. Whipped Hazelnut Cream: Whip the cream until it's almost stif, but not buttery, then add the hazelnut paste and gently whip just a little more.
  10. Assembly: Place one meringue on a cake stand, gently add half of the ganache on top, add half of the whiped hazelnut cream and half of the chopped hazelnuts.
  11. Continue with another layer of meringue, ganache (save a couple of tablespoons for decoration), whipped cream and chopped hazelnuts.
  12. Place whole hazelnuts, crispy chocolate balls and drizzle with the rest of the ganache.
  13. Refrigerate before serving.
Notes
  1. Some instrutions for the perfect meringue:
  2. Make sure your equipment is dry before making the meringue. Moisture stops eggwhite from aerating.
  3. Make pavlova on a dry day. Moisture makes pavlova sticky.
  4. Adding lemon juice and cornstarch will help pavlova keep its form.
  5. Add sugar gradually to the eggwhites and be sure to beat the eggwhites to the stiff point, but don't overbeat them, just until the sugar has dissolved. Test if the sugar has dissolved by rubbing a little of the mixture between your fingers. You shouldn't feel any grains. When you transfer it to the baking paper the mixture should hold its shape.
  6. After baking keep in in the oven with dors ajar until it completely cools down to room temperature.
  7. It's better to overdry than underdry your meringue. If you are not sure if it is done, better dry it a little more. Soggy meringue is unusable, but a little bit too dry is not such a problem. Assemble the cake and after a day in the fridge it will become crunchy.
Use Your Noodles https://www.useyournoodles.eu/
 Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy whipped hazelnut cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday. Click to find the whole recipe or pin and save for later!

Autumn Harvest Pulled Chicken Sandwich with Homemade Apple BBQ sauce

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

Anyone else stuck with a whole bunch of apples in the basement and doesn’t know how to use them all?

I’m not much of a fresh apple eater, I’m simply too picky about how I like them. So stacks of sweet semi-rotten apples in the basement donated by our relatives are amost sadly waiting to be eaten.

And oh my god, what to do with all of them?!

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

Like I mentioned several times, I hate throwing food out, so I created a delicious autumn BBQ sauce made with fresh apples. Perfect recipe for using those not-so-good-looking apples.

And hint hint… you can make more and preserve it for later 😉 This recipe yields about 2 cups and is simple to mulitply!

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

I’m practically obessed with pulled pork burger, but it takes time. After seeng how awesomely Jessica from How Sweet It Is used chicken and made pulled chicken sandwich, I was inspired and made my own version with my apple BBQ sauce.

And it is delicious, I’m telling you! Soooooo simple and soooooo good 🙂 The sauce takes some time, but no effort at all.

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

This is like the longest named recipe I’ve probably ever made, it could actually be even longer. But I’ve made myself stop. There’s so much going on here.

The juicy shreded chicken, topped with homemade apple BBQ sauce, freshly cut slaw with apples, carrots and cabbage dressed with hazelnut yoghurt dressing. 

And guess what… the sandwich is topped with some more of the delicious BBQ sauce and chillies. Heaven!

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

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 ♥

Okay, I’ll stop torturing you. Go ahead and start cooking! 🙂

Autumn Harvest Pulled Chicken Sandwich with Homemade Apple BBQ sauce
Serves 6
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Pulled Chicken
  1. 1 kg boneless chicken thighs
  2. 2 tsp smoked paprika
  3. 1 1/2 tsp salt
  4. 1 tsp ground mustard seeds
  5. 1/2 tsp ground ginger
  6. 1/2 tsp cinnamon
  7. 1/2 tsp black pepper
Apple BBQ Sauce
  1. 1 TBSP butter
  2. 1 small onion, thinly sliced
  3. 2 cloves garlic, chopped
  4. 4 middle sized apples, chopped into 1-2 cm chunks
  5. 1/4 cup water
  6. 1/4 cup apple cider vinegar
  7. 1/4 cup ketchup
  8. 2 TBSP honey
  9. 1 TBSP Worchestershire sauce
  10. 1 TBSP smoked paprika
  11. 1 tsp salt
  12. 1/2 tsp ground mustard seeds
  13. 1/2 tsp thyme
  14. 1/2 tsp cayenne pepper
  15. 1/4 tsp black pepper
  16. 1/4 tsp ground ginge
  17. 1/4 tsp cinnamon
Apple Slaw
  1. 1 big apple
  2. 1 big carrot
  3. 1/4 big cabbage head
Slaw Dressing
  1. 150 g Greek style yoghurt (about 3/4 cup)
  2. 3 TBSP ground hazelnuts
  3. 1 TBSP apple cider vinegar
  4. 1/4 tsp salt
  5. pinch of black pepper
Additional Ingredients
  1. 6 soft burger buns
  2. chopped parsley
  3. sliced chillies
Instructions
  1. Apple BBQ Sauce: Place a medium sized saucepan over medium-high heat and melt the butter. Add onions and wait for a few minutes to get golden, then add garlic and stir for about a minute. Then add apples, water and apple cider vinegar, cover and reduce to medium heat. Cook covered for about 10 minutes or until apples start getting softer.
  2. Uncover and add the rest of the ingredients, mix well and let gently simmer for about 30 minutes or until most of the apples have fallen apart.
  3. Mix in a blender to get the silky smooth texture.
  4. Pulled chicken: In a big bowl mix all spices together and add chicken thighs. Make sure to coat all the meat with the spice blend.
  5. Place a large pan over high heat and add a tablespoon of olive oil. Cook chicken for 4-5 minutes on each side (cook time will depend on the thickness of the thighs). Make sure the chicken is cooked through before taking it off the pan.
  6. Transfer it to a clean plate and shred it using forks.
  7. Return the shreded chicken to the same pan you used before and add 1/2 cup of apple BBQ sauce (or more if it seems dry) and cook for a minute.
  8. Apple Slaw: Cut the veggies into thin slices. Mix all ingredients for the dressing together.
  9. Toss the veggies with the dressing.
  10. Assembly: Cut burger buns into half and fill them with pulled chicken and apple slaw. Add more apple BBQ sauce on top and top with chopped parsley and chilly slices.
Notes
  1. This recipe was inspired by Saucy Chicken Sandwiches by How Sweet It Is.
Use Your Noodles https://www.useyournoodles.eu/
This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal! Click to find the whole recipe or pin and save for later!

Roasted Tomato Galette with Olive Tapende

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

This is one of my favorite dishes in the entire world and I’m not exaggerating.

I’ve been making it for a couple of years now and I’ve perfected the recipe in the meantime.

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

I’ve talked about my love of tomatoes a lot and roasting them like in the Simple Fish Slider with Roasted Garlic Sauce. The basic technique of roasting tomatoes is the same as in the slider recipe.

But for this beautiful galette we’re gonna roast them TWICE. Yep, that’s right. First roasting helps the tomatoes loose excess moiture and the second one brings all the components together and adds extra sweetness to the tomato galette.

Isn’t this awesome?

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

You could easily use big tomatoes as well, but make sure, they loose most of their moisture after the first roasting, otherwise you’ll get a soggy crust.

And we don’t want that!

The crust should be flacy and crunchy, hence the pre-roasting. Important step – don’t leave it out!

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

This tomato galette is filled with so many other ingredients that complement the tomato. 

Like olives, anchovies, fresh herbs like basil and olive oil.

All of those incredible ingredients in one dish 🙂 Perfection…

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

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 ♥

Let’s roast some tomatoes!!!

Roasted Tomato Galette with Olive Tapenade
Yields one 28-30 cm (11-12 inch) galette.
Print
Cook Time
50 min
Total Time
1 hr 45 min
Cook Time
50 min
Total Time
1 hr 45 min
CRUST
  1. 1 1/4 cup wholegrain spelt or wheat flour
  2. 60 ml ice cold water (refrigerated for a while)
  3. 1/2 tsp salt
  4. 110g ice cold butter, cubed
TAPENADE
  1. 1 cup green olives, pits removed
  2. 5 dried tomatoes
  3. 5 anchovies
  4. 1 TBSP pine nuts
  5. a handful parsley
  6. a handful chives
  7. a handful basil
  8. olive oil
FILLING
  1. 3 cups cherry tomatoes (600-800g)
  2. parmesan
  3. 3 TBSP olive oil
  4. salt
  5. pepper
  6. 1 egg
  7. 1TBSP cold water
Instructions
  1. Preheat the oven to 190 °C
  2. Crust: Combine butter and flour in a food processor to get a dry mixture. Add salt and water and pulse until the dough starts to form a ball, but not any longer to not overheat the dough. Wrap it in plastic foil and store in the fridge for an hour.
  3. Roasted cherry tomatoes: Halve the tomatoes, cover with olive oil, salt and pepper and toss to spread the seasoning. Place cut-side up on a baking tray covered with baking paper and bake for about 30 minutes or until the tomatoes get a nice golden color and have lost a lot of their moisture.
  4. Tapenade: Chop parsley, chives and basil into smaller chunks and place them in a food processor. Add olives, dried tomatoes, anchovies, pine nuts and 4-5 TBSP olive oil. Pulse to get an almost smooth texture. Add more olive oil if necessary.
  5. Turn the oven up to 220 °C.
  6. Galette: Roll the dough to about 3mm thick circle. Spread the tapenade over the dough, but leave a clean 2-3cm edge. Cover with roasted tomatoes and fold the edges in over the tomatoes.
  7. In a small bowl beat an egg with a TBSP of cold water and spread thinly over the crust edges.
  8. Sprinkle the galette with some grated parmesan and a little pepper.
  9. Bake for about 20 minutes or until the crust is golden and crunchy.
Notes
  1. Dough recipe adapted from Smitten Kitchen
Use Your Noodles https://www.useyournoodles.eu/
The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

A rich summer cherry tomato gallete with homemade olive tapenade and parmesan cheese. Crust recipe included. Click to find the whole recipe or pin and save for later!

No-Churn Melon Sorbet with Basil

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

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

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

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

But, really it is that simple.

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

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

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

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

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

Freezing a blended fruit is the next stage of deliciousness 🙂

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

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

Why I love this melon sorbet?

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

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

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

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

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

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

I’m getting hungry! Are you?

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

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