I love it when you can make the most chocolaty fudge brownie cake with the simplest of ingredients. And to top it all, make a simple and most delicious chocolate ganache.
Anyone else here dreaming about chocolate desserts now that it’s become moodier and cooler?
I’m not normally the one dreaming about anything chocolate (many desserts come before chocolate!) but this year I can’t help myself 🙂
So the other day I made a chocolate fudge brownie cake and it was utterly drool-worthy. It would be a shame not to share the recipe with you guys. And I actually added a simple chocolate ganache recipe to use on the cake. Because more chocolate is just better (again, I can’t believe I’m saying this, but I guess times are changing!).
Here I used a bunch of fruits from the garden (I shot these a while ago when we still had some blueberries and raspberries in the garden). You can add any fruit you like such as banana, figs, pears and similar or just keep it a simple chocolate cake. Be creative!
Like I’ve said here probably a million times, the best recipes are simple ones that don’t require a bunch of ingredients and equipment. This is a recipe just like that. And that’s why I’m such a huge fan of brownies. So simple and everyone always likes them. Win-win!
If you’re not into fudgy brownies and prefer a cakier one, I have another amazing recipe here.
Preheat the oven to 180°C (350°F) and butter the sides and bottom of a 6-inch cake pan.
Place chocolate and butter in a heat-proof bowl and place it over a pan of simmering water. Stir often until chocolate and butter have melted completely.
Remove from the stove and add sugar and salt. Mix well.
Once the mixture is not anymore, add eggs one at a time and use a whisk to mix them in well. The mixture should not be too slimy.
Finally, add flour and mix it in to get a uniform batter.
Pour the batter into the cake pan and bake for 40-45 minutes. You can do a toothpick test, however you will see it be brown and sticky even when the cake is done. Just make sure the toothpick shows the sticky inside and not a runny inside.
Once the cake is baked, remove it from the oven and leave to rest for 10 minutes before removing it from the pan.
Cool it to room temperature or keep in the fridge before decorating with chocolate ganache.
While the cake is cooling, prepare the chocolate ganache.
Pour heavy cream into a pot and heat until steaming but DO NOT LET IT BOIL!
Pour the steaming hot heavy cream over the finely chopped chocolate and let it sit for 5-10 minutes or until the chocolate has completely melted. Stir with a spatula to create a smooth cream.
The cream will be pretty runny and it's okay to use it like this if you prefer.
To create a cream like in the photos, wait until the cream cools down to room temperature to become thicker and spreadable. If it still feels too runny, place it in the fridge until it gets the right consistency.
You can prepare the cream in advance and store it in the fridge, then take it out an hour before using it.
https://www.useyournoodles.eu/wp-content/uploads/Fudge_Brownie_Cake_Chocolate_Ganache-21.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2021-09-24 02:58:002021-10-07 13:47:41Fudge Brownie Cake with Chocolate Ganache
This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.
Even though it has been around for a while, I’ve just recently discovered chia pudding. For whatever reason, I steered away from it for so long, even though I live chia seeds.
So during the lockdowns, we were making puddings in all shapes and sizes so I said why not try one with chia seeds. And it was amazing. The first one I made was with dark chocolate and peanut butter, which is also a recipe I need to share one day.
However this Summer I felt like making something just slightly brighter so I made a white chocolate and matcha chia pudding and some freshly made fig jam for that extra punch in flavor.
What I loved about pairing figs with chia pudding is the fact that they both have a crunch to them.
For me anything with small seeds paired with something very smooth is annoying (maybe that’s just me). But here both the pudding and the jam have actual seed in so it’s just a perfect combo texture-wise as well.
So we’re just enjoying the last days of Summer. It’s getting pretty cold here these days in the morning so I’m bringing my warm clothes out and dreaming about pumpkins and apple pies. Is this too soon?
Anyway, I hope you’ll enjoy this recipe. Let me know in the comments if you try it.
2cupsplant-based milk (animal milk works okay too if you're not vegan)
100gvegan white chocolate(regular white chocolate works too, if you're not vegan)
200gfresh ripe figs
1tspvanilla seeds or vanilla extract
Place a small pot over medium heat.
Chop white chocolate in small chunks and place them in a heat-proof bowl.
Place the bowl over the pot and stir the chocolate constantly and remove from heat as soon as it completely melts.
In a medium-size bowl mix milk, matcha powder and chia seeds using a whisk.
Pour in white chocolate slowly whisking quickly to incorporate it into the pudding mixture.
Place in the fridge for at least 5 hours, but preferably overnight, to set.
Remove hard parts of the fig stem and cut figs into small pieces.
Place them in a small pot and add all other jam ingredients.
Cook for five to ten minutes or until figs become really soft.
Move to a food processor and mix until you get a smooth jam.
Jam will become thicker when it sets.
Once the jam and the pudding have set place the pudding into two glasses halfway up. Then add the jam and finish with the rest of the pudding. If you wish, you can add some fresh figs into the glass and on top and top everything with chopped nuts.
If you’re into pudding recipes you might also like:
Enjoy these refreshing and delicious tofu spring rolls filled with crisp vegetables, creamy avocado, and flavorful marinated tofu.
When it comes to fresh veggies there’s nothing better than spring rolls. And what is more, I’m not focusing on anything too traditional here. And that’s the fun part because you can use whatever veggies you have on hand and whatever is in season.
For this recipe, I’ve joined forces with my dear friend Kristina from Story on a plate. I have provided the recipe and food and together we’ve created this beautiful scene and photos! So credit for those to her as well and if you’re not following her on IG yet, go ahead and do that right now.
Whenever I make spring rolls I make sure to use veggies of different colors because that’s how we get different vitamins, right? And it’s just so pretty to see a beautiful rainbow of colors.
We come to the best part of these tofu spring rolls and that’s the marinated tofu. This marinated tofu is gold and this is coming from not such a huge tofu fan. Once I tried tofu marinated like that, I was hooked. And from now on I’ll be experimenting with flavoring tofu heaps more. What about you? What’s your favorite tofu recipe? I really wanna know!
1TBSPfresh or dried lemongrasschopped very finelly
Rainbow Tofu Spring Rolls
350gmedium or firm tofudrained and thoroughly dried/pressed
8-10sheets of 22cm/8.5" round rice paper
8-10small letuce leaves
1small piece red cabbage
juice of 1 lime for preventing avocado to brown
2TBSPlow sodium soy sauce
1TBSPthai sweet soy sauce
juice of 1 lime
Rainbow Tofu Spring Rolls
In a rather large bowl mix all tofu marinade ingredients.
After your tofu has beed drained and dried cut tofu into rectangles about 1 cm (0.5 inch wide).
Place the tofu into the marinade and carefully toss to coat all sides.
Heat a skillet over medium-high heat. Add a TBSP of cooking oil to the pan and cook tofu for 4-5 minutes or until all sides are golden.
Bring all the ingredients together mix well to combine.
Rainbow Tofu Spring Rolls
Cut carrots into shin sticks (julienne) and red cabage into thin slices. Also thinly slice the radishes.
Thinly slice avocado and as soon as you cut it squeeze some lime juice over the avocado to prevent it from oxidizing.
Prepare your lettuce leaf and place some carrots, red cabbage and tofu inside and roll it into a tight roll.
Prepare a large bowl with cold water for 2-3 seconds then drain for a second and place it on the counter smooth side down.
Add the lettuce roll to the center of the soaked rice paper. Then add radishes in a row above the lettuce roll. This will be your outer side of the roll. Place some avocado on top of the radishes.
Begin rolling your spring rolls. First, bring in the left and right sides. Then bring in the bottom side of the rice paper and begin rolling while maintaining some pressure. Be sure not to be too firm, otherwise, the rice papers might break.
https://www.useyournoodles.eu/wp-content/uploads/vegan_rainbow_tofu_spring_rolls-2.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2021-04-16 10:22:502021-04-16 10:37:49Vegan Rainbow Tofu Spring Rolls
These delicious layers of crispy phyllo dough and the soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on their own.
Today, I’m sharing a dish we’ve been making a lot this Winter. And it’s honoring the deliciousness of sauerkraut, which we have on the menu at least once a week during the cold months.
What is sauerkraut?
Sauerkraut is fermented cabbage, that is usually cut finely, but you can also get the whole cabbage heads. I’m not sure if these can be purchased everywhere, but they are quite common in the Balkans.
The name sauerkraut comes form German and means sour cabbage.
While sauerkraut is not a traditional filling for börek, we can’t stop making it after tasting the sauerkraut börek. It is created with very simple ingredients, and the process is straightforward.
This recipe also includes the recipe for homemade phyllo dough, although the storebought is just as fine. Whenever I use the storebought, I prefer finding phyllo dough that’s very thin. It creates a very crispy and flaky skin on the börek.
How do you make the homemade phyllo dough?
Although it might sound intimidating to make your own phyllo dough, it’s actually not that difficult. Take it from me, I’m by no means an expert. If you ever stop by YouTube and check the professionals, you might easily be discouraged, but it really only takes a gentle hand while stretching the dough.
The dough is basically just flour, water, and salt. Optionally you can a little oil for flavor. I used olive oil for this sauerkraut börek, however, I don’t even put oil every time I make phyllo dough. The dough is very soft and is very easy to knead by hand. It might stick a bit at first, but once you get the gluten going you’re good!
Then all it takes is to rest the dough in an oiled bowl, covered with some foil, so it doesn’t dry out. After you’ve left the dough to rest for at least 30 minutes, you roll the dough just a little bit, oil the surface, and let it rest covered for about 20 minutes. This lets the gluten relax. After that, the dough is ready to be stretched. Gently slide your fingers under the dough, right to the center, and gently stretch towards yourself. Move around the dough and stretch. Always make sure you stretch the thicker parts and not the parts that are already very thin.
While you can stretch the entire dough in one go and get one huge piece of dough, I find it easier to divide my dough into smaller doughs right before resting and then stretch each one separately.
Time to fill the börek
After you’ve stretched the dough you can fill it with the most delicious sauerkraut filling. I have to be honest with you. The person who actually created the filling recipe for this sauerkraut börek is my husband with a bit of help of my son. I’m usually responsible for making the dough and they get to do the fillings when we make any kind of börek.
I know, you’re probably waiting anxiously for the recipe, so let’s just dive in! If you’re interested in making another similar dish with phyllo dough, I also have a recipe for Chicken Spanakopita.
homemade ohyllo dough (recipe below)or 500g store bought phyllo dough
1kgthinly cut sauerkraut
crushed black pepper to taste
1/4tspground carraway seeds
cooking oil for frying the filling, brushing the pan and top the börek
1 small egg + 1 tsp water for egg wash(optional)
Finely slice shallots and red onions and fry them on a tablespoon of cooking oil for a few minutes until translucent.
Finely slice or crush the garlic. Add to the pan and fry for an extra two to three minutes.
Add all the spices and fry for another minute.
Drain the sauerkraut. Taste the sauerkraut to see how sour it is. If you find it too sour for your liking, you can wash it quickly under running water and then leave it to drain.
Add drained sauerkraut to the pan and fry on medium heat for about 20 minutes. It should become a bit dryer and softer.
Divide the filling phyllo dough into the same amount of parts as you have phyllo dough sheets.
Spread one part of the filling onto one sheet of phyllo dough, but cover only one third starting from the edge. Start rolling from the side, where he filling is, then roll it.
Shape it into a snail shape and continue filling another sheet of phyllo pastry. You can either add it to the snail, to ultimately create a large börek or create small separate böreks. If you create separate böreks, reduce baking time for 5-10 minutes.
Generously oil the pan you'll be using to bake and place the börek onto the pan.
Brush some oil on top of the börek. If you're doing an egg-wash, brush it over oiled börek.
Bake in a preheated oven at 180°C (350°F) for 30 minutes.
500ghigh protein white flour(all-purpose flour works as well)
2 TBSPolive oil(omit if you're using all-purpose flour)
Sift flour into a large bowl.
Make a well and pour in the water. Add salt and oil to the water.
Start mixing from the center with your fingers. It will be sticky, but once it all comes together it will go off your hands easily.
Mix until you can see the dough coming together a bit, then you can start kneading to incorporate the flour in. Every flour needs a different amount of water, so you might end up adding more flour or leaving some flour in the bowl at the end.
When the dough starts to become uniform transfer (this will usually take somewhere from 3-4 minutes) it to the bench and continue kneading for another 8 minutes. The dough should be soft and uniform. It will stick to your hands just a little bit, that's okay. If it sticks too much add a little more flour and knead it in.
You can either leave the dough whole and end up creating a large piece of phyllo. I prefer dividing it into three parts, to make it easier when I'm stretching.
Whatever method you use. Place the dough into an oiled bowl (or three oiled bowls) brush a little oil over the dough and cover with plastic wrap right on the dough. Leave to rest for at least 30 minutes. You can prepare the dough a day before, and store it in the fridge, then take it out and leave it at room temperature for at least an hour before proceeding.
After resting, place a large sheet onto the table and generously sprinkle it with flour. Place the dough onto the floured sheet and roll it out a little bit. If I'm making one large dough I like to roll it out to about 40 cm (15 inches) or 20 cm (8 inches) if I divide the dough into three parts. The precise measurements don't really matter, just to give you a rough idea. Generously pour oil over the rolled dough and brush all over the surface. Be sure to cover the edges too. This will prevent the dough from drying out. Cover with a tea towel and leave to rest for 20 minutes so the gluten relaxes.
After that, you can start stretching. Make sure you cover a large area of the sheet with flour, so the dough will not stick.
Place your hands under the dough and gently pull towards yourself. You will immediately see stretching happening. Move around the dough and to the same. Make sure, that you don't stretch the parts that are already very thin and continue stretching the thicker parts. In the end, you will end with edges that are a little bit thicker. You can continue stretching them for as long as the dough can handle it.
Leave the dough to dry for a minute or two then you can start adding the filling.
Once you’ve tasted these irresistibly soft and fluffy sourdough doughnuts, you’ll never try any other! This one-and-a-half-day recipe is well worth the time it takes.
Here in Slovenia, we’ve had our carnival festival these past few days. And there is no carnival without some soft and fluffy doughnuts. Just like last year, I’ve made my sourdough doughnuts. While the ones from last year were okay considering I made them just a month after making my first sourdough starter or ever baking anything sourdough. However, the ones that I made this year were to die for!
I’m not exaggerating. The perfect size, the perfect shape, the softerst texture and the sweetest flavor. So good!
Lessons I’ve learned about sourdough in a year have paid off.
So if this is the first time making sourdough doughnuts, my number one advice is to be patient. There’s a lot of waiting involved and it’s easy to get very excited and not leaving the dough to rest or rise long enough. You just wanna go in there and work, right? However, it is really important to just watch your dough and wait, without really looking at the clock. This is also the reason there’s no very specific time frame in my recipe. The fermentation works very differently at different temperatures.
I will share my times and temperatures just so you can have some ideas of how long you should really wait.
One more thing. Be gentle with your dough. The more gentle you’ll be the more air will stay inside your dough, creating the sof center.
And the second thing, make sure to create enough dough strength so it can hold its shape. This is especially important when you’re shaping doughnuts into small balls. Take your time!
Note: if you’re not the sourdough type, I also have a very delicious yeast doughnut recipe here.
Okay scroll down for my timetable 🙂
My sourdough doughnuts making timetable:
9 am – First Levain Feeding
9 am – 3 pm levain fermenting at a variable temperature from 23-25 °C until doubled in size
3 pm – Second Levain Feeding
3 pm – 8:30 pm levain fermenting at a variable temperature from 23-25 °C until doubled in size
8:30 pm – Making the dough (first mixing, resting, kneading, first coil fold)
9 pm – 10 pm – Bulk ferment at 23-25°C (I did a coil fold at 9:30 pm and 10 pm)
10 pm – Transfering the dough into the fridge (with around 8°C)
10 pm – 8 am – Bulk ferment in the fridge
8 am – Moving the dough back to room temperature
8 am – 11 am – Bulk ferment at 23-25°C (I waited for the dough to get to room temperature)
11 am – Shaping
11 am – 9 pm – Proofing at 23-26°C (I waited for the doughnuts to double in size!)
50gstrong white flour(all-purpose flour works as well)
10gsourdough starter (100% hydration)
Sweet Levain – Second Feeding
40gwater at room temperature
90gstrong white flour
400gstrong white flour
2larger eggsroom temperature
1tspvanilla seeds or vanilla extract
60gsoftened unsalted butterroom temperature
First Feeding: Mix all ingredients for the first levain feeding. Mix just enough for all ingredients to bind. No need for kneading.
Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 60-178°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.
Second Feeding: After the levain has doubled in size, it is time to feed it the second time. Add water to a bowl and shred in your levain. Mix a little to dissolve the levain. It won't dissolve entirely. Add all other feeding ingredients and knead just enough to make the levain come together in a dough.
Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 60-178°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.
For the times and temperatures I used for this recipe, check the article!
Making the dough: After the levain has doubled in size the second time, it's time to mix our dough.
Dissolve the levain in milk.
Add flour, sugar, eggs and vanilla seeds or vanilla extract.
Using a stand mixer, mix the dough just enough to bring the ingredients together. Leave covered for 10-15 minutes.
After resting, add salt and knead the dough in a stand mixer for 8 minutes.
Then add softened butter and knead until the dough can pass the windowpane test (link to see how the windowpane test works in the recipe notes). The dough will separate at first, but will come back together quickly.
Bulk ferment: Transfer the dough to your bulk ferment container and do a coil fold (link to the coil fold method in the recipe notes).
Cover the container and leave to ferment until doubled in size. This should take anywhere from 4-10 hours at room temperature. You can do a part of the bulk ferment in the fridge to slow the ferment. Do a coil fold every 30 minutes for the first two hours.
Shaping: After the dough has risen about 50% in size, transfer it to your counter, but be very gentle to not release too much air from the dough.
Divide the dough into 50g pieces and roll them into small balls. Make sure to create enough tension on the balls so they keep a nice shape.
Proofing: Leave the doughnuts to rise at room temperature until doubled in size. This stage will take anywhere from 8-12 hours depending on the temperature.
Frying: After the doughnuts have doubled in size, prepare the oil for frying.
Use about 1 inch or 2.5 cm of oil and fry at a temperature between 160-170°C (320-340°F). 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.
Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine’s day twist.
Did you notice that Valentine’s day is next week!!!??
Luckily I have a lovely cocktail ready for a romantic dinner. Even though most of the world is still in one or another form of lockdown, we still deserve some splurging, right?
A nice dinner with the best dessert ever. And of course this elderflower and passion fruit gin and tonic!
I love gin and tonic because it’s so easy to make. Basically, all you need to do is add some ice in your cocktail glass, add all the ingredients and enjoy 🙂
This time, I’ve given it a bit sweeter twist with fresh passion fruit, which I absolutely love, and homemade elderflower syrup. However, if you don’t have a homemade one, a storebought is just as fine.
This combination of flavors and sweetness with the biterness of gin and tonic is in my opinion the biggest selling point of this cocktail.
A good gin and tonic is made with quality gin and quality tonic as well. Keep in mind that your gin and tonic will only be as good as the ingredients put in. This doesn’t mean you need to go with the most expensive stuff. However, the cheapest plastic bottle drinks are probably lower quality than you want in a gin and tonic. So, I encourage you to explore, which flavors you like.
Most of simple gin and tonics include some amount of citrus flavor. For my Valentine’s day elderflower and passion fruit gin and tonic, I passed on adding citruses. I used my elderflower syrup that already included some lemons. Most elderflower syrups do.
Plus, I really wanted to create a more feminine floral/tropical cocktail. But, if you feel like adding a hint of citrus go ahead and squeeze in a bit of lemon juice!
https://www.useyournoodles.eu/wp-content/uploads/passion_fruit_gin_tonic_anja_burgar-2.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2021-02-04 11:36:412021-02-04 11:56:37Elderflower And Passion Fruit Gin And Tonic
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
Today I’m sharing one of my favorite risotto recipes. I’ve cooked and improved it over the years. Although it has some pretty basic ingredients it has so much flavor and attitude.
It’s the season of radicchio and we eat it almost every day. Mostly in salads, but now and then we love to cook this creamy delicious risotto.
And in case you’re wondering if risotto is hard to make, because it needs to be of a specific consistency, it’s not hard, you just need to keep an eye on your risotto.
A perfect risotto should have be a bit on the ofter side of al dente and have a little bit of a creamy, not too runny, sauce.
Does radicchio risotto taste bitter?
It does, a little. Certainly far less than the raw radicchio. With cooking it looses a lot of its bitterness and the flavor is enhanced.
All other flavors that are in this risotto help elevate the flavor of radicchio and they also tame the bitterness. So you shouldn’t worry about the risotto being bitter, you probably won’t even notice it.
I have been making this risotto using bacon for ages. The traditional Italian version doesn’t include any meats and if you’re not a fan of bacon, you can substitute it with pancetta. You would still get the meaty flavor without the smokiness. Or you can omit the meat and get a rather traditional risotto, which is also very delicious.
In case you love risottos as much as I do, I have some other amazing recipes:
150gradicchiocut into small pieces (2.5 cm / 1 inch)
1TBSPbutter or olive oil for finishing
Place bacon cubes into a frying pan and cook over medium-low heat until golden and crisp.
Continuing cooking over medium-high heat, add finely chopped onions and celery. Cook until translucent.
Add radicchio, pine nuts, and rice cook for a minute until the radicchio wilts a bit.
Add wine and wait until it evaporates. Season with some black pepper and continue cooking by adding one ladle of simmering broth at a time, waiting to completely absorb into rice before adding another ladle. When rice is on the soft side of al dente, the risotto is done.
Remove from the stove and add a tablespoon of butter or olive oil.
This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It’s the most delicious Christmas bundt cake!
I tried not to bake too much this year, since we’re in a lockdown and we have no one to share the sweets with. But I couldn’t resist baking another Christmas bundt cake. Do you remember the chocolate hazelnut bundt cake from last year?
I had the idea of making a bundt cake and then my son insisted on us baking a cake. He’s not very friendly with bundt cakes, since they don’t usually include any cream filling. So I tried to find a way to make him love it. And found the perfect solution.
Adding lots of chocolate and dried fruits did the job. He’s a big fan of both! And I love how they made the cake a bit juicier and creamier. We also added some orange zest, because it’s almost Christmas and you can’t have Christmas without some orange zest, right? For me, it’s one of the most distinct flavors of Christmas.
It’s super easy to make this dried fruits and chocolate chip bundt cake!
One of the reasons I love bundt cakes is how easy they are to make and how well they usually last in terms of freshness. Definitely not in terms of not-eating them, because we finished it in a day!
All you need to do to make a perfect bundt cake is beat sugar and butter together. There’s not so much butter in this recipe, so don’t get scared if the mixture is not as fluffy as for example a buttercream. It still needs to get airy and brighter, though. You add the eggs one at a time and finish with flour and milk. At the very end, you add chocolate chips and dried fruits and pour it all in a bundt pan.
It’s a very simple cake and you can eat it as is or make a simple glaze with icing sugar and milk.
Preheat the oven to 175°C (350°F) and grease a 6-cup bundt cake pan with butter.
In a bowl of an electric mixer, cream the butter and sugar for 3-4 minutes, until fluffy.
Add eggs one at a time, and make sure to incorporate the first fully, before adding the second.
Add vanilla and orange zest and mix quickly.
In a separate bowl combine flour, baking powder, salt, and cinnamon.
Add 1/3 of the flour mixture and mix on low speed until combined. Then add 1/2 of the milk and mix on low speed. Continue with 1/3 of the flour mixture, followed by 1/2 of the milk, and finishing with the remaining 1/3 of the flour mixture.
Add chocolate chips and dried fruits and use a spatula to gently incorporate them in the batter.
Pour the batter into a greased bundt cake pan and bake in the preheated oven for 35-40 minutes. If you're doubling the recipe add 10-15 minutes to the bake.
The bundt cake is done when the toothpick comes out clean.
Wait for 10-15 minutes before removing the bundt cake from the pan.
For the glaze mix together icing sugar and milk to get a smooth paste. First, start with 1 TBSP of milk and add more, little by little, until you get the consistency you like.
If you’re craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
We’ve got our first snowfall of the season. And it’s already more than the previous season all-together. So I’m feeling happy.
Me and snow are big buddies, I turn into a kid when I see it. What about you?
My dream is to have a big closed terrace in my home one day and observe snow falling outside while I sip on a warm drink under a blankie. All calm and peaceful.
If I had a piece of this gingerbread spiced tiramisu, I definitely wouldn’t mind. Or the whole tray, while I’m at it 🙂
So I thought since Christmas is approaching I’d try and make tiramisu and add some spices to make it more seasonal. And it turned out to be such a good idea. We ate it a snap and I had to make another one again immediately the next day.
And that’s why I’m sharing it with you today.
What do you need to make this gingerbread spiced tiramisu?
You need some ladyfinger cookies. I know some people make sponges for tiramisu, but I’ve never eaten one without the ladyfingers. Ladyfingers are the original cookies used in tiramisu and for a good reason. They turn into such delicious almost sponge-like goodness when you soak them. I used store-bought cookies since I’ve never tried making them at home (my mission for next time I make tiramisu!).
You also need some coffee. Typically you’d use espresso. I used Turkish-style coffee and strained the coffee afterward. I also tried cold brewing, but I felt like the taste was a bit too mild and sour for my liking. If you like that, then that’s also an option.
I can’t have caffeine and if you have the same issues, decaf is perfectly fine.
You also need gingerbread spices. I have a recipe for the mix down below, but if you have your own, go for it.
Italians traditionally make the cream with raw eggs and mascarpone.
I’ve made this cream many many times and it’s amazing. However, since we have a kid and in the midst of a pandemic I certainly don’t want anyone, let alone a kid, to get food poisoning, I decided to do a pasteurized version.
For my cream, you need egg yolks, mascarpone, and whipping cream. The cream is going to substitute the egg whites from the traditional recipe. I included the recipe for pasteurizing the egg yolks in the recipe below.
Traditionally that’s cocoa. But I mixed it with some gingerbread spices to add more of the Christmasy feel.
Mix all spice mix ingredients together. Set aside.
Place eggyolks in a heat-proof (non-metal) bowl and place it over a sausepan with simmering water.
Use a whisk to constantly stir the eggs. They should heat very slowly, so they don't get cooked. They are done when they reach 60°C (138°F). If you don't have a termometer, you can either use raw eggs and skip this step or see how you can troubleshoot in the notes.
Place the pasteurized eggs into a mixing bowl, add sugar and whip for 5 minutes, until slightly lighter (the pasteurized eggs don't get as fluffy as the raw eggs).
Add mascarpone and mix on medium speed.
In a separate bowl whip the whipping cream and fold it gently into the egg mixture.
Pour room temperature coffee onto a soup plate. Add rum and 3/4 of the spice mix.
Soak ladyfinger cookies on both sides in the coffee and rum mix. Less if you want less soaked tiramisu and more if you want a more soaked tiramisu.
Place ladyfinger cookies in a serving dish in one layer, covering the entire dish.
Spread half of the cream over.
Add a second layer of ladyfinger cookies on top and then spread the remaining cream over the cookies.
In a small bowl mix the remaining 1/4 of the spice mix with cocoa and sprinkle it on top of the tiramisu.
Place in the fridge to set for a few hours.
You can substitute the egg yolks with a chocolate spread like Nutella. You can add 2-3 TBSP, but omit the sugar.
When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.
Time for another hearty salad. I posted a recipe for a fruity winter salad in the winter and now I’m posting another recipe for a salad that uses delicious seasonal fruits. This time it is persimmons. One of my favorite fruits of the season. One other way I like preparing them is to make homemade pudding, with no starch whatsoever.
Okay, back to the salad. For this salad you can use any variety of persimmons that has a solid center when ripe, so you can cut it in slices or wedges. The varieties that are only ripe when gooey are not okay, since they won’t hold its shape and honestly the texture would probably feel awful in a salad. So let’s stick with a solid meat persimmon! But make sure they are ripe.
What other ingredients are in this persimmon salad?
Lots of green leafy lettuce. You can uuse any variety you like or have in your garden. I used endive in my salad. The other leafy lettuce I used is radicchio. I love it both for color and its flavor.
There’s also some thinly shaved carrots for bite and freshness. And I topped it all with some chopped almonds and goat cheese.
And now the best part…
The orange dressing. This persimmon salad wouldn’t be so delicious without the orange dressing. The orange adds a nice freshness to the salad and I also added a little turmeric, just because we all need to boost our immune systems right now, do you agree?
This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It’s super simple to make!
I just love the season of mandarins! They take me back to my childhood when we spent afternoons with my family eating them and having a good time. They come at the perfect time when the autumn is getting moodier and cooler. So we get to hang out together, talking and playing games over healthy snacks, and also add have some extra vitamins.
I feel like this is even more important this year than any other. An extra dose of vitamins is super important. I hope you’re doing well! Please take care of yourself and the people around you. One way to do that is also by baking this delicious mandarin upside-down cake.
This mandarin upside-down cake is super simple!
I know I say this with most of my recipes, but this is probably the simplest cake ever. You can make it in only one mixing bowl. This means less cleaning, and this is a big win for me already 🙂
It’s a little denser and moister than a regular sponge cake, which I find perfect for colder days. Together with some warm tea or mulled mandarin juice, it makes for a perfect afternoon dessert.
I used some yogurt, which I use a lot when I want to make a sponge a bit juicier and when I want to add that milky flavor. Because yogurt already makes it a bit denser and heavier, I used oil instead of butter. And the end result was amazing.
Imagine baked caramelized mandarins on top of a delightful cake. I can’t imagine anything better to have right now. I hope you try the recipe and enjoy it just as much as we did.
These soft nad pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
What would fall be if we didn’t enjoy in some enjoy in a nice pumpkin dish. Today were’ making homemade pumpkin gnocchi with a some delicious goodies. There’s butter, there’s prosciutto, there’s sage and then there’s also some grated pecorino on top.
Can you think of anything better?
If no, then keep reading.
How to make homemade pumpkin gnocchi?
It all starts with cooked pumpkin. This is super easy and quick. Even though pumpkins are very tough when raw and sometimes a pain to cut, they get cooked very quickly. And what is more a lot of the pumpkins (the sweet varieties at least) have a skin which also gets soft and they don’t need to be peeled at all.
For these gnochi, I did peel them, to keep that smooth color look, but if the skin is soft, you dont need to peel it.
So to make the gnocchi you need to purée the cooked pumpkin add in flour and an egg, some salt, and mix it all up. Be careful not to overmix, otherwise, you might end up with rubbery gnocchi. When it starts holding together this is when you can stop mixing.
Shape the dough into long strips and roll them out, and cut into nice bite-size pieces. This is super important! Place them on a lightly floured sourface or they’ll stick.
They cook very quickly as any other gnocchi, so this is a super fast meal, which you know I love!
What about the sauce?
This is the best and simplest sauce there is! I mean, we’re talking butter, prosciutto and sage.
All you need to do is melt butter and quickly fry sage and prosciutto. Throw in the cooked pumpkin gnocchi and add some grated pecorino and you have a perfect fall meal.
100ggrated pecorino cheese(a little less than 1/2 cup)
1TBSPsalt for cooking gnocchi
Puree cooked pumpkin in a food processor and add it into a mixing bowl.
Add flour, egg and salt and knead everything together, but don't over-knead or the gnocchi will be rubbery.
If the dough is too sticky to roll, add a litlle bit more flour. It also helps if you let it sit in the fridge for 30 minutes.
Divide dough into 8 pieces and roll each to about thumb width. then cut into thumb-size pieces.
Place shaped gnocchi on a lightly floured surface until cooking.
Bring a large amount of salted water to a boil and add gnocchi. When the gnocchi float to the surface they are done. This should take around two minutes. If they don't float it's possible that they stuck to the floor or to one another. Use a wooden spoon and gently stir the water.
Prepare the sauce before cooking the gnocchi.
Melt butter in a large skillet.
Add sage leaves and prosciutto strips. Roast for a few minutes until they get crisp.
Turn off the heat.
When the gnocchi are cooked drain them well and add to the skillet. Add grated pecorino and mix well.
Serve immediately with some extra pecorino and chopped pumpkin seeds on top.
Pumpkin gnocchi can be frozen. Place them on a lightly floured baking tray and freeze. When they are frozen transfer them to a container of choice.
https://www.useyournoodles.eu/wp-content/uploads/pumpkin_gnocchi-29.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-10-14 11:49:392020-10-27 09:05:28Pumpkin Gnocchi With Sage And Prosciutto
How to make a fall harvest cheese plate using seasonal ingredients that you can find at the local food market or local farms.
We don’t often put up a fancy cheese plate. At least not with that much detail, but with fall already here I feel like it’s time to invite some friends over and serve them a nice harvest cheese plate with some wine.
Fall harvest is perfect for that, because of all the sweet fruits that pair so nicely with the cheeses and meats (which you can, of course, omit if you’re making a veggetarian cheese plate).
Often times you’ll fins dried fuits on a cheeseplate, but I honestly think that with so many fresh fruits around this time of the year, you can just skip that!
So how do you prepare a fall harvest cheese plate?
All you need to make a stunning cheese plate is a few good kinds of cheese, some delicious meats, and a few extra nibbles, like nuts, seeds, preserves, spreads… the sky is the limit.
The trick in making a beautiful cheese plate is to lay everything out nicely. For the fall theme I like to include a wooden plate for that natural cozy feel.
I start with cheeses, spread them around the plate, so they are not all bundled in a pile. Then I add cured meat. Or in this case, I wrapped prosciutto around the grissini. Then add some small bowls with different little treats like preserves (such as artichokes, gherkins, olives…), nuts, seeds, spreads, and so on. You can add bread, grissini, crackers, or something else for the crunch and for spreading any kind of spreads.
At the end choose some autumn fruits like grapes, figs, pears or apples for the sweetness and freshness.
For extra fancy schmansy feel sprinkle some fresh herbs around the plate.
Add a bottle of wine or grape juice and you’re good to go!
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
Okay, so I’m this crazy pie lady and I know it. I just love them so much, and late Summer/Autumn is for sure my favorite pie season. All because I get to make a ton of plum pies. Probably much more than I should, if there even is such a thing.
Plum pie is my absolute favorite. It has that perfect amount of sweetness, acidity, and creaminess. So it’s surprising to me that I’ve never posted a baked plum pie here, yet. I have a no-bake recipe and an apple pie with plum jam (YUM!) but no cozy baked pie. Until now!
So here it is!
I’ve tried a new kind of pastry that includes some baking powder and I love it. It’s a bit different from the pastry I normally use. The baking powder makes it a bit softer and just a bit cake-like. It’s amazing straight from the oven (because warm pie is YUMMY) but it gets even better the second day. So if can manage to keep your hands off for a few hours, then you’re in for a treat. I know it’s hard, but trust me, you’ll thank me later.
The filling is really simple, no fancy stuff, just simple plums, and a tiny bit of sugar. But if you have very tasty and sweet plums, you don’t even need that! Just plum with nothing on is amazing. I love simple pies!
So if you are ready to ride into Autumn with this delicious plum pie, here’s the recipe.
½cupfine sugar(110g) You can use any kind (white, cane, coconut…) but make sure it's fine, not too coarse
pinch of nutmeg
1stick ofbutter(115g) cubed and chilled
1tspvanila extractor vanilla seeds
4-6TBSPcold milk or water(alternatively you can add two egg yolks and reduce the liquid)
some sugar for dusting
Add flour, sugar, baking powder, cinnamon, nutmeg, and salt to a food processor and mix shortly to combine all ingredients.
Add butter and pulse until the mixture resembles wet sand.
Add the liquid (water, milk, and/or egg yolks) one tablespoon at a time and vanilla extract (or seeds). Pulse until the pastry comes together.
Wrap the pastry in a plastic foil and place it in the fridge for 30 minutes.
In the meantime, cut plums in half (or into quarters for larger plums).
After 30 minutes divide the dough into 1/3 and 2/3. Use the bigger piece to roll out the bottom of the pie. I only cover the bottom, but you can cover the sides as well, only the crust will be a bit thinner.
Place plums on top so they cover the entire surface.
Use the remaining 1/3 of the pastry to decorate the top.
Sprinkle with a tablespoon or two of sugar.
Bake in a preheated oven at 180°C (355°F) for 55-60 minutes.
https://www.useyournoodles.eu/wp-content/uploads/rustic_plum_pie-9.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-09-14 14:30:242020-09-14 14:35:58Simple Rustic Plum Pie
This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.
Here we go with another burger recipe!
I love my beef burgers but today I have a special plant-based recipe for you.
When Nataša from The Amaze burgers wrote to me and asked if I wanna try their pea-protein burger patties I felt really excited to try them out. And I was excited to make an entirely plant-based burger.
My first thought was it needs to have a smoky taste and something that resembles bacon. So after a bit of testing, I decided on making my own mushroom bacon. And it tastes delicious. Why haven’t I tried this before? I’m pretty sure this is going to be my favorite topping form now on.
And to add some tang, I made quick-pickled radishes. Super easy and so so delicious. It adds some nice freshness and crunch to the burger.
As far as the patty goes I used the Amaze patty but you can use any patty you like such as bean or chickpea patty.
So what’s in this delicious plant-based cheeseburger?
Nothing but the best 😀 And it’s all about color, smoky flavor and freshness. Just like I love my burgers. So here’s what’s in these burgers:
a delicious soft burger bun,
some baby spinach or arugula,
plant-based burger patty,
vegan mushroom bacon,
homemade pickled radishes,
and smoky BBQ sauce.
Okay, I know you’re probably hungry by now, so let’s just head to the recipe.
Preheat the oven to 170°C and line a baking sheet with baking paper.
To prepare the marinade, place all mushroom bacon ingredients except mushrooms in a small bowl and mix until well combined.
Clean mushrooms with a brush and remove stems. Cut mushroom tops into thin slices, about 3-4 mm.
Place mushroom slices in the marinade and gently toss to cover all mushrooms from both sides.
Transfer mushroom slices to the lined baking sheet making sure there's not too much excess marinade on the mushrooms.
Roast in the preheated oven for ten minutes then flip the mushrooms and bake for another 10-15 minutes. The mushrooms should be a bit crunchy on the edges and they will firm more after they cool. If you see mushrooms burning, lower the heat and bake for a longer time.
Quick home-pickled radishes
Wash radishes and remove the greens.
Place all ingredients in a small saucepan, stir well and bring to a boil. Cook for 2-3 more minutes over medium heat, then let cool to room temperature.
Making the burgers
Cook your vegan burger patty as per instructions, adding two slices of vegan cheese two minutes before finishing, covering the skillet to help melt the cheese if necessary.
To assemble the burgers, cut burger buns in half. Spread a tablespoon of BBQ sauce on each half of the buns.
Place some spinach leaves on the bottom bun. Place burger patty with melted cheese on top. Add mushroom bacon, pickled radishes, and some more spinach. Top with the other half of the bun and serve immediately.
My name is Anja. I come from a very small country named Slovenia. There are only about two millions of us living over here in a very picturesque piece of land. The idea behind this blog is to share a mixture of everything because this is how I eat. The recipes here are versatile, there’s meat, but there’s also a lot of veggies and fruit. You can find a lot of vegetarian and vegan recipes here as well, so there’s something for everyone.
I believe great dishes can be made with basic pantry staples and some fresh seasonal produce.