Recipes Archives - Page 5 of 10

Vegan Cherry Almond Ice Cream Sandwiches

June 27, 2019

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

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

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

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

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

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

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

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

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

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

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

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

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Vegan Cherry Almond Ice Cream Sandwiches

Course Dessert

Keyword ice cream

Servings 5 ice cream sandwiches

Author Anja Burgar & Tereza Poljanič

Ingredients

Cherry Almond Ice Cream

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

Almond Cookie

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

Instructions

Almond Cookie

In a bowl, mix up maple syrup and almond butter until fully combined. Mix in ground walnuts until fully combined. In another bowl, combine flour, baking soda and raw cacao. Add it to the almond mixture. The mixture will be thick and sticky so it’s best to use your hands.
Roll out the dough and use a cookie cutter to get the desired shape. Make small dents on the surface of the formed cookies for decoration if you wish.
Place the tray in the fridge for 30 min while you pre-heat the oven to 175°C.
Bake for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before assembling the sandwiches.

Cherry Almond Ice Cream

First, make the cherry jam. Place pitted cherries and cane sugar to a blender and mix until smooth. Pass the mixture through a sieve and discard the solids that remain on the sieve. Place the cherry juice in a small pot and bring to a simmer, then let simmer for 10 minutes. Let cool at room temperature.
Then prepare the ice cream base. Add dates and half of the almond milk to a blender and mix until smooth. Add the rest of the ingredients and mix until smooth.
Transfer the ice cream mixture to a loaf pan or small baking tray with high sides. Freeze for two hours, mixing once after an hour. After two hours scoop out the half-frozen mixture to a blender and mix until smooth. This way you get rid of big lumps of ice.
Transfer half of the mixture back to the same pan, then add half of the cherry jam and use the
backside of a spoon to make some swirls. Place the rest of the ice cream mixture on top and add the rest of the cherry jam. Repeat the swirling and freeze until scoopable.

Assembling The Sandwiches

When the ice cream is frozen enough to form scoops make large scoops and place them over cookies. Cover with another cookie. Place ice cream sandwiches on a tray and save in the freezer.
Leave them at room temperature for 15-20 minutes before serving.

Strawberry Rhubarb Galette With A Twist

June 20, 2019

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

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

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

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

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

Here it goes…

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

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

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Strawberry Rhubarb Galette With A Twist

Course Dessert

Keyword galette, pie, rhubarb pie, strawberry pie

Prep Time 20 minutes

Cook Time 40 minutes

Resting Time 45 minutes

Total Time 1 hour 45 minutes

Servings 8 slices

Author Anja Burgar

Ingredients

Sweet Shortcrust Pastry

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

Strawberry Rhubarb Filling

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

Other

1 TBSP milk
1-2 TBSP cane sugar for dusting

Instructions

Sweet Shortcrust Pastry

Combine flour and sugar in a food processor. Pulse to mix. Add the butter and pulse a few more times. You should still be able to see some small chunks of butter no bigger than peas.
Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water onetablespoon at a time.
Strawberry Rhubarb Filling
In a large bowl, mix cut strawberries and rhubarb with sugar and elderflower cordial. Transfer to a large strainer and place over a bowl to catch the liquid. Leave for 30 minutes at room temperature.

Assembling the Galette

After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.
Sprinkle a little flour on a flat, clean work surface and on top of the dough.
Place a clean baking sheet onto a work surface and sprinkle it with some flor. Using a rolling pin, roll it out from the center of the dough to about 3-4 mm (1/8 inch). Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.
When the dough has reached the right size transfer the crust together with the baking paper onto a baking tray.
Place strained strawberry and rhubarb mixture over the pastry. Leave 2-3 cm edge and fold it over the fruit to form a galette.
Using a brush, cover the crust with milk and sprinkle with sugar.
Place the galette in the freezer while the oven is preheating to 200°C.
Bake the galette for 40 minutes and leave to cool before cutting.

Vegan Pea And Asparagus Quiche

June 12, 2019

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

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

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

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

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

Back to the recipe!

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

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

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

How to make a flaky pie crust:

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

How to prevent pie crust from shrinking?

Resting the pie crust is crucial. It should rest after making the dough and after you’ve rolled out the dough and placed it in the pie tin
Don’t overwork the dough. This way it gets too firm and shrinks.
Don’t stretch the dough when placing it in the tin.
Poke holes in the bottom.
Use pie weights or dry beans to weight down the crust while pre-baking.

5 from 1 vote

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Vegan Pea And Asparagus Quiche

Course Main Course, Side Dish

Keyword vegan quiche

Prep Time 20 minutes

Cook Time 45 minutes

Resting Time 1 hour 30 minutes

Total Time 2 hours 35 minutes

Author Anja Burgar & Tereza Poljanič

Ingredients

Dough

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

Filling

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

Instructions

Dough

Combine flour and salt, in a food processor. Pulse to mix. Add the butter and pulse a few times. You should still be able to see some small chunks of butter no bigger than peas.
Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water one
tablespoon at a time.
After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.
Sprinkle a little flour on a flat, clean work surface and on top of the dough.
Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.
Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.
When the dough has reached the right size, gently roll it around the rolling pin and place it over the pie tin. Do not stretch the dough.
Use your hands to gently press the dough into the tin.
Use a rolling pin to roll over the edges to trim them.
Place the prepared crust into the refrigerator for another 30 minutes, then take it out and use a fork to create small holes on the bottom. Don't worry, once the dough is baked the wholes will disappear.
Place a piece of aluminum foil onto the crust and add dried beans or pie weights onto the crust and bake it for 15 minutes at 200 °C.
Take the baked pie out of the oven and leave to cool slightly.

Fillling

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

Finishing the Quiche

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

Grapefruit-Elderflower Mocktail

June 7, 2019

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

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

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

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

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

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

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

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Grapefruit-Elderflower Mocktail

Course Cocktail, Drinks

Keyword elderflower mocktail, grapefruit mocktail

Servings 4 drinks

Author Anja Burgar

Ingredients

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

Instructions

Mix elderflower cordial, grapefruit juice and lime juice in a jar.
Place ice cubes in 4 glasses.
Pour over the mocktail mixture and add sparkling water.
Serve immediately.

Notes

ELDERFLOWER CORDIAL RECIPE HERE
COCKTAIL VERSION: Add a shot of gin to each glass and enjoy!

Elderflower Coridal (Elderflower Syrup)

June 6, 2019

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.

When I think of a refreshing Spring drink, the first thing that comes to mind is elderflower cordial. It is such an essential refreshment during this time of year.

I don’t make it often, though. My parents-in-law make a ton every year. They give another ton to us. Sorry for exaggeration but it’s really a huge amount! If I made more, I don’t think we’d drink anything else during the year.

If you’ve read my Guide to seasonal eating you know I’m all about preserving food that’s in abundance for other times of the year. If you haven’t picked the guide yet, you can get it here. Elderflowers are in full bloom over here in Slovenia. They are a bit late this year as most of the flowers and foods. If you have them too, go ahead and pick some and make some elderflower cordial. It’ll last you through Winter!

I was so excited to see the blossoms that I just had to go and make a batch of the cordial 🙂

So, what makes the elderflower syrup so special, you ask?

I say it’s the flowery flavor and the added citrus zing. And it is so versatile. You can drink it diluted with water or sparkling water or make a cocktail or mocktail. But here’s the thing, you can use it in baking. I love elderflower desserts. I put elderflower in cookies and cakes all the time!

Let me know in the comments below, what is your favorite way to use elderflowers?

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Elderflower Cordial

Author Anja Burgar

Ingredients

20 elderflower heads
1 l water (4 1/4 cups)
1 kg sugar (5 cups)
2 organic lemons cut in slices
1 tsp citric acid (optional)

Instructions

Remove any insects from the elderflower blossoms. Do not wash them!
Combine sugar and water in a saucepan over medium heat, stirring until the sugar has dissolved. Remove from heat and allow the syrup to cool to room temperature.
Place the elderflowers and lemon slices into a large container (or a pot) and pour the syrup over the lderflowers and lemons. Cover and let steep for 24 hours at room temperature or in the frige.
Strain the syrup through a fine-meshed sieve lined with a cheesecloth or a paper towel and add citric acid. Stir well then pour the syrup into sterilized bottles or jars.
Once opened store the bottle in the fridge.

Notes

The citric acid adds flavor and acts as a preservative to make the syrup keep longer. You can find it in any grocery store. You can also omit it and simply add some lemon juice instead.

Walnut Chocolate Star Bread (Egg-free)

May 30, 2019

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

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

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

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

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

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

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

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

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

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

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

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

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

swap walnuts for hazelnuts or pecans
swap lemon zest with orange zest
add a teaspoon of cinnamon to the filling
add 1/4 cup cranberries that have been soaked in warm water (or better – rum) for 10 minutes
swap dark chocolate with milk chocolate or nutella

5 from 1 vote

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Walnut Chocolate Star Bread

Course Dessert

Keyword star bread, sweet bread

Prep Time 30 minutes

Cook Time 25 minutes

Rising time 1 hour 40 minutes

Total Time 2 hours 35 minutes

Author Anja Burgar

Ingredients

Sweet Dough

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

Walnut Chocolate Filling

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

Other

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

Instructions

Sweet Dough

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

Walnut filling

While the dough is rising, you can prepare the walnut chocolate filling. Melt butter and chocolate in heat proof bowl over the top of the saucepan with simmering water.
Add sugar to the butter and chocolate mixture and stir well.
In a small saucepan, bring heavy cream to a simmer (not to a boil!) and pour over ground walnuts. Add butter and chocolate mix to the walnuts and mix to get a uniform filling. Let cool to a room temperature.

Making the Walnut Chocolate Star Bread

Preheat the oven to 180°C (350°C).
On a clean and lightly floured working surface, divide the dough into three equal parts and shape into spheres. Roll each of them out on a piece of baking paper into roughly 26cm (10inch) circles.
Leaving the baking paper below, cover one layer with half of the filling leaving a cm (1/2inch) room at the edge. Cover with the second layer and add the rest of the filling. Cover with the last layer. Place a small glass or bowl in the center and cut 16 equally-sized slices, leaving the center connected. Twist the slices in pairs away from each other. Then pinch the ends of each pair together. Set the star aside to rise for 40 minutes at room temperature.
Lightly brush the star with milk (or egg wash). Bake in the oven until deeply golden and puffy, about 20 to 25 minutes.

Balsamic Strawberry Yogurt Cupcakes

May 10, 2019

Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!

Hey guys! I’m ready. For strawberry season!

Okay, I’ve been ready for months, but it’s finally a week or two away. Do you already have strawberries where you live?

The ones in our garden are just starting to grow the little green strawberries so we won’t have them for a while, but there’s a plantation right out of town where they grow the most delicious strawberries. I’m stalking their Facebook page so I can go there immediately. I know, crazy!

I’ve created this recipe a while ago for a magazine I was featured in and I’m so happy that I’m sharing it with you today. These are strawberry yogurt cupcakes with whipped cream and balsamic strawberries on top. They have a delicious little surprise in the middles also. A yummy dollop of strawberry jam.

When it comes to cupcakes, I don’t like heavy frostings like buttercream. Whipped cream or cream cheese is what I love most. To be honest, I usually make them without frosting anyway, but strawberries need cream. These are the two thing I think go oh so great together.

So, why did I choose yogurt. When it comes to dessert, I like them fresh and just a tiny bit acidic. I think it adds to the flavor and makes it a lighter dessert in general. Yogurt is in my opinion one of the best ingredients that adds such nice flavor and freshness to desserts.

If you’ve been following me, you know I love recipes that are easy but look like million dollars. I mean, just look at how elegant this looks. And trust me, it doesn’t take any special skill to make them. These strawberry yogurt cupcakes are so simple and I’m pretty sure you won’t be able to stop eating them. Guilty! I ate A LOT 😀

If you haven’t tried it yet, I have another delicious strawberry recipe. They are my favorite Roasted Strawberry Rhubarb Crêpes.

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Balsamic Strawberry Yogurt Cupcakes

Course Dessert, Snack

Keyword cake, cupcakes, strawberry cupcakes

Prep Time 30 minutes

Cook Time 25 minutes

Decorating Time 5 minutes

Total Time 1 hour

Servings 8 cupcakes

Author Anja Burgar

Ingredients

Cupcakes

1 1/2 cup all-purpose flour
2/3 cup sugar
2 large eggs
1/4 cup sunflower oil
2/3 cup plain yogurt
zest of 1/2 lemon
1/4 tsp baking soda
1/4 tsp baking powder
3/4 tsp vanilla seeds
1 TBSP lemon juice

Balsamic Strawberries

4 strawberries greens removed and cut into quarters lengthwise
1/2 tsp white balsamic vinegar
1/2 tsp honey

Other Ingredients

1/2 cup whipping cream
1/2 tsp icing sugar
3 TBSP strawberry jam

Instructions

Balsamic Strawberries

Place strawberries in a small bowl. Drizzle with balsamic vinegar and honey. Mix well and leave to rest in the fridge for 30 minutes.

Cupcakes

Preheat the oven to 170°C (340°F) and prepare a muffin tin with liners
In a large bowl, whisk together the flour, baking soda, baking powder, and vanilla seeds. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sugar until light and fluffy. Add yogurt, sunflower oil, lemon juice, and lemon zest and mix on medium speed to combine all ingredients. Reduce the speed to low and add the flour mixture one spoon at a time.
Fill the muffin tins to ¾ volume and bake for 20-25 minutes or until a toothpick comes out clean.
Once the cupcakes are cooled to room temperature, use a knife or a round piping tip to cut a 2-3 cm deep hole in the middle of the cupcakes. Drizzle some of the liquid from the balsamic strawberries into the holes, then fill them with strawberry jam.
In a bowl, whisk whipping cream and icing sugar until firm.
Frost the cupcakes with whipped cream. Top them with 2 strawberry quarters each and drizzle with the remaining liquid from strawberries.

Roasted Strawberry Rhubarb Crêpes

April 26, 2019

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

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

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

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

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

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

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

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

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

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Roasted Strawberry Rhubarb Crêpes

Course Breakfast, Dessert, Snack

Cuisine French

Keyword crepes

Prep Time 10 minutes

Cook Time 30 minutes

Resting Time 30 minutes

Total Time 40 minutes

Author Anja Burgar

Ingredients

Vanilla Crêpes

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

Chocolate and Hazelnut Spread

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

Roasted Rhubarb and Strawberries

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

Instructions

Roasted Rhubarb and Strawberries

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

Chocolate and Hazelnut Spread

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

Vanilla Crêpes

Mixing by hand: In a bowl, mix flour, sugar, salt, and vanilla. In another bowl mix milk, oil, and eggs. Add half of the liquid mixture and mix well to get a paste. Add the rest of the liquid and mix well. You will get a quite watery batter. Perfect for making thin crêpes.
Using a blender: Place all ingredients into a blender, adding the flour last. Mix until you get a smooth batter.
Leave the batter to rest for 30 minutes. You can store it in the fridge and use later.
After the batter has rested, heat a pan over medium-high heat. Once it is hot use a paper napkin or a brush to cover the pan with oil as thinly as possible.
Add the batter to the pan according to the pan size.
20 cm pan – about 3 tbsp of batter
25 cm pan – about 1/4 cup of batter
30 cm pan – about 1/3 cup of batter
The first crêpe is usually a tester to see how hot is the pan and how much batter you need for one crêpe.
Pour the batter in the middle of the pan and quickly rotate it to cover the whole surface. Almost immediately the edges will start to brown. That’s when you take a spatula and go around the edges to release the crêpe. After the crêpe surface has set (meaning there’s no glossy uncooked batter) turn it around with a wide spatula or by tossing it in the air. Cooking the first side should take about 30-40 seconds. Leave the crêpe to cook for an additional 10 seconds on the other side.
Repeat for the rest of the batter.
Stack the crêpes on a plate.
Serve warm with chocolate and hazelnut spread and roasted strawberries and rhubarb including the liquid from the roasting.

Wild Garlic Risotto

April 16, 2019

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

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

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

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

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

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Wild Garlic Risotto

Course Main Course, Side Dish

Cuisine Italian

Keyword risotto

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 people

Author Anja Burgar

Ingredients

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

Instructions

Heat the stock to a simmer in a medium saucepan, then remove from the heat and cover so that the stock stays hot.
In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the chopped shallots. Sauté for 2 to 3 minutes or until slightly translucent.
Add the rice to the saucepan and stir it with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so.
Add a ladle of hot vegetable stock to the rice and stir until the liquid is fully absorbed. When the rice absorbs almost all the stock, add another ladle of stock and repeat the process.
Continue adding the stock, one ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite.
Stir in finely chopped wild garlic, 2 TBSP butter, and some black pepper. Remove from the stove, cover and leave to rest for a minute.
Meanwhile, heat the oil over medium heat in a medium saucepan. Add crushed garlic and sauté quickly until golden. Add cooked prawns and cook for 30 seconds, stirring occasionally, to cover them with garlic and butter.
After the risotto has rested for a minute, stir in the Parmesan cheese and mix to combine.
Serve immediately with garlic roasted prawns and some extra Parmesan cheese.

Notes

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

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

Pan-fried Brussels Sprout & Chicken Gyoza

April 4, 2019

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

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

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

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

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

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

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

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

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

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

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

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

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

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Pan-fried Brussels Sprout & Chicken Gyoza

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Japanese

Keyword dumplings, gyoza, potstickers

Author Anja Burgar

Ingredients

Gyoza Wrappers

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

Gyoza filling

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

Dipping sauce

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

Extras for decoration

chopped cilantro
chopped spring onion greens
sesame seeds

Instructions

Gyoza Wrappers

Add salt to the water and mix until it has dissolved.
Sift the flour into a large bowl.
Add water to the flour and mix with a rubber spatula. If necessary, add a tablespoon of water.
Transfer the dough to the work surface and knead the dough for 10 minutes. After 10 minutes the dough will be much softer. When it is done, cut it in two.
Shape each half into a long log, about 3 cm in diameter. Wrap each log with plastic wrap. Let it sit for 30 minutes.
After the dough has rested, cut each log into 20 pieces and cover with a damp cloth. Roll out each piece so you can cut out a circle with an 8 cm cookie cutter. If the dough rolls back, wait a few seconds, then cut out the circle. Sprinkle with some starch to prevent the wrappers from sticking. Save the scraps under the damp cloth and use them to make more wrappers.

Gyoza filling

Heat up a skillet and add 1 TBSP cooking oil. Saute the onion until golden, then add garlic, ginger and the white part of the spring onion. Saute for a minute or two. Remove from the pan and let cool for a few minutes.
Add this mixture to ground meat, chopped green parts of the spring onion, cilantro and soy sauce. Mix to combine.

Making Gyoza

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

Cooking Gyoza

Place dumplings in a heated skillet with 1 TBSP cooking oil. Fry for 2-3 minutes or until you get the nice deep brown sear on the bottom.
Add 1/3 cup water per 6 dumplings and cover. Cook for 7-8 minutes. If the water runs out, you can add more one TBSP at a time.

Dipping Sauce

Combine all ingredients to make the dipping sauce.
Sprinkle the dumplings with chopped cilantro, spring onion greens, and sesame seeds. Serve with the dipping sauce.

Kale and Radicchio Quinoa Salad

March 24, 2019

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

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

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

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

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

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Kale and Radicchio Quino Salad

Author Anja Burgar

Ingredients

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

Quick Pickled Spring Onions

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

Instructions

Quick Pickled Spring Onions

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

Kale and Radicchio Quino Salad

Mix cooked quinoa, chopped kale, chopped radicchio, feta and pickled spring onions with the pickling liquid. Mix well.
Sprinkle sunflower seeds and chopped parsley on top.

Pink Grapefruit Gin and Tonic

March 21, 2019

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

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

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

How to make the beautiful foam?

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

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

Have a great weekend and cheers!

5 from 1 vote

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Pink Grapefruit Gin and Tonic

Course Cocktail, Drinks

Keyword cocktail, gin and tonic, pink grapefruit cocktail

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Author Anja Burgar

Ingredients

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

Ginger syrup

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

Instructions

Ginger syrup

Pour boiling water over chopped ginger and cover. Let steep for 10 minutes, then uncover and leave to cool for five minutes.
Once cooled a bit add honey and mix until honey dissolves. Leave to cool completely and refrigerate before making the cocktail.

Pink Grapefruit Gin and Tonic

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

Tahini Bundt Cake With Kiwi Glaze

March 14, 2019

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

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

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

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

Let’s get back to the tahini bundt cake.

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

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

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

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Tahini Bundt Cake With Kiwi Glaze

Course Dessert

Keyword bundt cake, cake

Prep Time 20 minutes

Cook Time 50 minutes

Resting time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

Tahini Bundt Cake

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

Kiwi Glaze

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

Instructions

Tahini Bundt Cake

Preheat the oven to 170°C. Grease a 6 cup bundt cake pan with butter or cooking spray.
Place the eggs and sugar in a large mixing bowl. Beat together at high speed until the mixture gets fluffy.
Add oil, tahini paste, and milk and mix at medium speed just to combine.
Add baking powder and vanilla seeds and mix on medium speed again just to combine.
At the end add flour and mix on low speed to combine.
Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove from the oven and leave the cake in the pan. Cover with a cloth and leave to rest for 10-15 minutes. This will make the cake come out easily.
Remove from the pan and leave to cool down before glazing.

Kiwi Glaze

Blend kiwis in a blender. Pour the pureé in a bowl and add icing sugar. Whisk until well combined. Add heavy cream and mix again.
Pour the glaze over the cooled tahini bundt cake

Rustic Apple Plum Galette

March 7, 2019

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

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

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

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

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

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

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Rustic Apple Plum Galette

Prep Time 15 minutes

Cook Time 30 minutes

Resting time 30 minutes

Total Time 45 minutes

Ingredients

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

Instructions

Add flour, sugar, and salt to a large bowl.
Use a coarse grater to grate cold butter in the bowl with flour.
Use a stand mixer with kneading attachment to mix the butter in the flour. Mix only for a minute so the butter doesn’t overheat. Then add cold milk and mix until you don’t see any more dry flour. The dough will still look a little dry but if it forms a ball when squeezed, it’s done. Wrap it in plastic wrap and place in the fridge for 30 minutes to set and cold down.
Meanwhile cut apples into thin slices and sprinkle with cinnamon.
Preheat the oven to 180 °C. Line a baking tray with baking paper.
When the dough is chilled roll it out to about 3-4 mm thick into a round shape. Spread the jam on the dough but leave 2-3 cm edge clean. Place apples over the jam. Again leave 2-3 cm crust edge and fold it over the apples to form a galette.
Sprinkle some more unrefined sugar over the galette.
Bake for 30 minutes or until the crust is golden brown.
Leave to cool until moving from the baking tray

Eggless Doughnuts With Orange Cream

February 28, 2019

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

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

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

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

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

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

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

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Eggless Doughnuts With Orange Cream

Course Dessert

Keyword doughnuts

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 12 doughnuts

Author Anja Burgar

Ingredients

Eggless doughnuts

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

Orange Pudding Cream

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

Instructions

Eggless Doughnuts

In a small bowl mix dried yeast 1 dl of warm milk and 2 TBSP of sugar. Cover and let sit for 5-10 minutes so the foam starts to form.
Meanwhile, combine flour, sugar, salt, lemon zest and turmeric in a big stand mixer bowl.
After the yeast has started to foam add it to the flour. Add the remaining lukewarm milk and mix on medium speed for a minute.
Add oil and melted butter and mix for 10 more minutes od medium-high speed.
Cover the bowl with plastic wrap and leave to rise in a warm place for about an hour or until the dough doubles in size.
After the dough has risen roll it out on a lightly floured surface to about 2.5 cm thick (without kneading it whatsoever). Use doughnut cutters to cut out circles or use a knife to cut any desired shapes.
Leave the doughnuts to rise for about 15 minutes.
Meanwhile, heat the oil to 140°C. A good indicator the temperature is perfect is to check with a wooden spoon. If little bubbles start to form around the spoon handle the oil is ready to go.
Place doughnuts top side down in hot oil, but prior to that brush away the flour. A lot of flour will burn your oil and it will not be re-usable. Fry the doughnuts for about 3 minutes covered. When they turn golden, turn them around away from yourself, so you don’t burn yourself! Fry for about 3 more minutes on the other side uncovered.
Transfer the doughnuts to a plate covered with paper towels to drain the excess oil. Transfer to a wire rack and leave to cool.

Orange Pudding Cream

Mix corn starch with 50ml of milk to form a lump-free paste.
Bring the remaining 200ml of milk to a simmer and add the starch mixture. Whisk continuously until the pudding has thickened to a very think mixture. Cover and leave for 10 minutes to cool a bit.

Filling the doughnuts

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