This refreshing Cucumber and peach salad is the perfect intro toSummer! With some prosciutto, feta cheese, and spicy basil dressing it’s a winner!
Yay! It’s officially Summer and that’s my favorite season for salads (and cocktails).
Eating fresh veggies and fruits topped with a bunch of goodies and a delicious dressing is my Summer jam. If it’s your too, keep reading!
The other day I had some cucumbers left from a photoshoot and then my husband brought some very ripe nectarines and I got the idea of putting those together since I love fruits in salads. So I tried this salad and it was so good. Okay, I called it a peach salad and that’s because I actually love peaches just a tad more than nectarines, but the fruits in the photos are nectarines. You can use both, of course 🙂
Peaches, cucumbers, prosciutto, feta cheese, fresh basil, and spicy basil dressing. I call this a perfect Summer salad. Fresh crunchy cucumbers go so well with soft and sweet peach and I loved it so much I even made a recipe video for the very first time! I’ll be sharing it soon…
I was hoping June would be a little better this in terms of weather, but I was so wrong. Yesterday was the first day of June when we could actually be in shorts the entire day. But otherwise, we had so much rain and wind it almost felt like Autumn. Not very Summery at all. So weird!
Anyway, I’m pretty sure this cucumber and peach salad will scare the bad weather away. And I also can’t wait for fresh tomatoes to grow in our garden, so I can make my spicy goat cheese pesto pizza.
Perfect savory breakfast – soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?
When it comes to Spring we can’t go past asparagus. So fresh and sweet! OMG, yum! Do you agree?
Lately, I’ve also made eggs a lot. Since my son overcame his egg allergy we’ve been preparing them in any shape and form. Although I must admit, he’s not too keen on eggs. He’ll eat them, but not very enthusiastically 🙂
One of the reasons why I love a good omelet is that it’s very easy to prepare, but most of all because the eggs are so creamy that they just melt in your mouth. And since it’s asparagus season, I added some together with parmesan cheese and chives to create a perfect breakfast.
These last weeks we’ve been able to live a little bit more normal since everything is opening and we can actually meet friends. Looks like for now the situation is under control here (and I hope it stays this way!). Just having a conversation with friends that I haven’t seen for months makes my life so much better. I hope it’s getting better where you live and I hope you enjoy this cheesy asparagus omelet and these beautiful Spring days. Hopefully with people you love!
50gasparaguscleaned, woody parts removed and dried
Heat 1 tsp of butter in a frying pan and add asparagus. Fry for 10 minutes, turning every few minutes.
Set aside while you prepare the omelet.
Crack two eggs in a bowl and add water. Whisk with a fork until egg white and yolk are well combined.
Heat 1 tsp of butter in a frying pan over medium heat and add the egg mixture. After 10-15 seconds start bringing outside edges toward the center with a heat resistant spatula. This will make the runny parts come in contact with the pan and cook. After you went around the entire pan leave the omelet to cook until the top is no longer raw (but can still be a little soft – like a soft boiled egg). This adds to the creaminess.
Sprinkle half of the grated parmesan, chives, and three fried asparagus over the top of the omelet and use a spatula to fold half of the omelet over the other half.
Transfer the omelet to a plate and sprinkle with the rest of the parmesan cheese and chives. If you have any extra asparagus, serve them with the omelet.
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color, it’s going to freshen up these early Spring days!
It’s that time of the year again. Yeah, it’s wild garlic time!
Despite what’s happening in the world right now, I can still go to the nearby forest and pick some wild garlic and for that, I’m so so grateful. If you’ve seen my wild garlic sandwiches or wild garlic risotto recipes, you know I’m obsessed with wild garlic. I can’t get enough.
So this year I’ve tried making wild garlic pasta. Although I love pasta that actually has herb particles inside, I wanted to make pasta that has a very uniform color, while still having that delicious wild garlic flavor.
And it turned out amazing. Mildly herbal and so incredibly tender.
Since the wild garlic flavor is very mild and delicate I suggest a very mild sauce. We made rosemary butter and added some parmesan cheese and some chopped fresh wild garlic and that’s it. It makes a perfect light Spring lunch.
What if I can’t find wild garlic?
I hope you have access to forest and wild garlic these days. If not, this recipe would also work with spinach or some other baby greens.
The most important thing is to keep the flour to water ratio and you’ll be fine 😀
homemade pasta, pasta, wild garlic, wild garlic pasta
pinch of salt
Cook wild garlic in boiling water for around 30 seconds until it gets soft. Drain the wild garlic, but keep some of the liquid.
Use a food processor to mix wild garlic finely. If necessary add some leftover water from cooking one tablespoon at a time.
Use a strainer to squeeze out the liquid from the wild garlic paste. You should be left with 120g of strained liquid. If you don't have enough you can add some leftover water from cooking wild garlic.
Mix flour, salt and strained green liquid and mix with a fork. When it starts coming together start kneading. At first, the dough will feel very dry, but after about 10 minutes of kneading it will become softer.
When the dough is soft wrap it in plastic wrap and leave at room temperature for 30 minutes.
After resting it is ready to shape. You can use it for any kind of pasta.
If you're making noodles…
Cut the dough in half or quarters.
Use your hands or a rolling pin to just slightly flatten the dough, then use a pasta machine on the widest setting (usually marked as '1') to roll it out.
Fold the dough into thirds lengthwise and run it through the machine two more times, doing the folding each time. Then continue rolling the pasta gradually through narrower settings, until you've come to the desired thickness. I like my pasta to be rolled to thickness number '5'.
Use the same machine to cut the pasta into noodles. Alternatively, you can lightly flour the pasta, roll it and cut into strips with a knife.
Once you have your pasta cut, lightly flour it and make noodle nests. Leave them to dry for 30 minutes or longer if you want to dry them completely.
https://www.useyournoodles.eu/wp-content/uploads/wild-garlic-pasta-dough-52.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-03-26 14:11:452020-03-26 14:16:25Homemade Wild Garlic Pasta Dough
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.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
I’ve been scared of cooking mussels for a very very long time. In fact, I’ve just recently discovered how easy they are to make.
So how did I even get started?
We took our son out to eat some seafood and we ordered mussels after years of not eating them. He loved them so so much and we did as well. After that, I felt inspired and wanted to try them out. There’s one recipe that excites me the most and it’s this recipe. I’ve tested a few over a few months and wrote my own, like I make it.
The recipe is really a very popular way of cooking mussels in this part of the Mediterranean, where I’m from. This is just a variation and there’s also one with tomatoes, but I don’t think I’ve ever tried that one. Note to myself: make the tomato version!
Okay, so this Mediterranean style mussels recipe is literally the simplest dish you’ll ever make. And also one of the most delicious ones. Just imagine the flavors of the sea mixing with some good wine, garlic, and parsley. Doesn’t it already sound so delicious?
It only takes you a few minutes to prep and a few minutes to cook. The only thing that requires a bit more work is cleaning them, but it’s actually really easy.
So how do you clean the mussels?
First, make sure you buy fresh mussels. They should smell like the sea. I tried googling how long the mussels really last but the answers are so different. Since I don’t live next to the sea, I can’t get them straight from the water. This would be amazing and if you have that chance, I recommend buying them the same day they were harvested.
For the unfortunate ones: I tend to buy them if they are a day old and no more. Then I prepare them the same day or in the worst-case scenario the next day.
When it comes to cleaning the mussels, first you need to throw away dead or damaged mussels. Toss the mussels with a broken shell. If the shell is open tap it lightly against the counter and if the mussel starts to close after a few seconds, then it’s alive and you can keep it, if not, toss it. If the mussel is closed and the shell is not damaged it’s good to go.
After you’ve tossed away the bad ones, pour some water in a bowl and add a bit of salt. Place mussels in the salted water and wait for 30 minutes so they can release all the dirt which has accumulated inside the shells.
And that’s it. It’s very easy and so worth the extra few minutes of cleaning them.
Before cleaning the mussels be sure to only keep the ones that are alive. If the mussel is closed and the shell is intact, keep it. If the shell is open tap the mussel lightly against the counter and wait a few seconds. If it starts closing, this means the mussel is alive. If nothing happens toss it.
Scrub the mussels to remove any debris or mud. Remove the "beard" of a mussel, which is the thick cluster of hair on one side of the mussel.
Place mussels in cold lightly salted water for thirty minutes. In this time they will release the grit and dirt from inside the shell.
After thirty minutes remove the mussels from the water and give them a quick rinse.
Cooking the mussels
In a large pot, fry chopped garlic in olive oil for about a minute stirring constantly.
Add wine, chopped parsley and breadcrumbs to the pot and wait until it boils. Add cleaned mussels. Cover and lower the heat. Let steam for 10 minutes. Only eat the mussels that have opened. Toss the closed ones.
Serve warm with some bread or pasta.
https://www.useyournoodles.eu/wp-content/uploads/mediterranian_style_mussels_wine-sauce-24.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-02-26 15:16:262020-02-26 15:16:28Mediterranean Style Mussels In Wine Sauce
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
The temperatures are finally getting more wintery over here, but there’s no sight of snow whatsoever!
Either way, a hearty winter salad with some fruits, cheese, and nuts is making me feel like Winter is as it should be.
It’s the beginning of a new year and it’s the time when a lot of us (including me) look more closely at what we eat. The thing is, in my personal experience if we give ourselves a tough challenge of eating lots of veggies we tend to fail soon if we’re not used to it.
I think it’s because we go to boring veggie foods. And I don’t mean veggies are boring, but they may seem this way if we don’t lift them up with some delicious add-ons.
And that’s what I love this salad!
It has some amazing leafy greens, but what it gives it heart and soul (and a chance that we’re not going to fail the healthy eating habit!) is the fruitiness of apples and pomegranate, creaminess of avocado and almond mustard dressing, flavor kick from feta cheese and some crunch from hazelnuts and also pomegranate.
It’s really such a simple Winter dish (or side dish), but I honestly couldn’t stop eating it when I first made this.
I used kale and arugula as the leafy green part, but if you grow or have excess to any other leafy greens I’m sure they will work just as well. As for the apple part, you could also use pears or some red oranges. Or all of them.
I’ll be a little shorter today. My poor sick son is asleep so I’m just trying to write this post and recipe as quickly as I can before he wakes.
This vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
Guys, I’m sharing one of my favorite autumn comfort foods – a pumpkin curry. And guess who also loves pumpkin curry? My friend Tereza from Tereza’s Choice. We created this recipe together and oh fun this was. Okay, it was also a bit stressful, since I accidentally erased ALL the images from the card on my camera!! We almost finished shooting and this happened. So I almost couldn’t share this recipe with you this week or at least not with photos. Luckily my dear brother found a way to get those files back.
And drrrrumroll! Me and Tereza have another recipe for you and we’ll share it soon 🙂
Are you drowning in pumpkins? We are here, but I don’t mind that. I love pumpkins and I never get tired of eating them. They are so versatile. You can use them in savory or sweet dishes. They are super healthy and soooo easy to prepare and really quick too. Who doesn’t love that?
My preferred way to cook pumpkins is to roast them. I roast them, when I make pumpkin soup, I roast them when I make pumpkin cupcakes, I roast them when I make pumpkin risotto… You get the picture! I love how roasting brings extra sweetness and depth from the pumpkins.
Curries are such a great comfort food because they are quick and easy to make and because of all the spices and flavors. I usually make my own curry spice blend, but you can use your own or a bought one. I find using the curry blend that’s available in stores here in Slovenia is very strong and makes each dish taste the same. So I try to avoid it and usually make my own in a coffee grinder.
Okay, I’m not going to bore you with the details. The recipe is pretty easy and straightforward. Basically foolproof 😉
Peel and cube the pumpkin, transfer to a baking tray and lightly oil. Put in the oven for at least 20 minutes until soft.
Meanwhile, heat a large pot over medium heat. Once hot, add coconut oil, onion, and ginger. Sauté for 2-3 minutes, stirring frequently.
Add the curry spice blend and fry for another 2 minutes.
Next up add the garlic and sauté for another minute.
Then add the coconut milk, bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 5 minutes, stirring occasionally.
At this time, check on your pumpkin, if it’s soft, transfer it to a blender and blend with a bit of water until smooth. Add to your pan and coconut milk and adjust the flavor with salt and lemon juice. Don't be shy with seasonings – this curry should be very flavorful.
Leave aside and fry your cubed tofu on 3 Tbsp coconut oil until it gets a beautiful brown crust.
Serve as is or with flatbread, over rice, quinoa, or buckwheat. This dish gets elevated with the addition of some coconut yogurt, cashews, and parsley for serving.
Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days. Enjoy!
This 15-minute Mongolian beef recipe is all about flavor! It’s a definite winner since it’s really quick and so so easy to make.
I’ve got a thing for Asian foods lately. Honestly, I’ve had it for years. But lately, I’m making Asian food way more often than before. I just ordered a bunch of Asian spices, some of which I’ve never tried cooking with. I’m so excited to try them 🙂
What’s your favorite Asian dish? Tell me in the comments!
Traditional Mongolian beef is made with spring onions and you’re free to add them to the recipe as well. However, I added broccoli to this Mongolian beef recipe, since I’m a huuuuuge fan of the beef and broccoli combo! I find it so delicious and also, some green veggies never hurt anyone, right?
Even though the weather’s been messing with us lately and it’s not even close to as cold as it usually is this time of the year I’m wanting comfort food anyway. It’s been raining a lot these days and all I wanna do is eat foods that feel cozy but also not making it unhealthy. And that’s why I love this recipe. It’s basically a mixture of both! YAY!
You can actually do this Mongolian beef in two ways!
One is the 30-minute recipe while the other requires marinating meat overnight. It takes the same amount of time to cook, you’ll just have to wait overnight for the meat to be ready. Trust me it’s worth it 🙂
Most of the Mongolian beef recipes don’t require marinating since the meat is cooked really quickly and it’s gonna be soft anyway. However, I love how much flavor is added to the meat that way. Both are amazing, but if I’ve got time, I marinate!
Cut meat into 1/2 cm (1/4 inch) slices against the grain. Proceed to prep the meat with either version 1 (short) or version 2 (overnight)
Coating the meat (Version 1 – short)
Add salt, pepper, sesame oil, and corn starch to a zip-lock bag. Add sliced beef, close and move the meat around so it gets evenly coated.
Marinating the meat (Version 2 – overnight)
Add salt, pepper and sesame oil to a zip-lock bag. Add sliced beef and sliced onions, close and move the meat around so it gets evenly coated. Leave int he fridge overnight to marinate.
Cooking the meat
After the meat is coated or marinated it's ready to cook. If you've used the marinating method, remove onions from the meat before cooking the meat, set onions aside, and cover the meat with corn starch.
Heat just enough oil to cover the bottom of a wok or a pan over high heat just until it starts smoking. Add meat to the pan evenly, but don't overcrowd. If necessary fry in batches. Fry for a minute on one side, then turn around and fry for another 30 seconds. Remove from the pan and set aside.
Making the gravy
In a bowl mix together 1 cup water, soy sauce, oyster sauce, and rice vinegar.
Add garlic and ginger and fry for a minute or until golden.
Add sliced onions. If you've used the marinating version, you can use the onions that you've used to marinate the meat or fresh onion. Fry just until golden.
Add the soy sauce mixture and brown sugar and stir well.
In a separate bowl mix together 2 TBSP water and 1 TBSP corn starch. Add to the sauce and stir frequently for about a minute or two. This will thicken the sauce.
Add meat and broccoli and stir well.
Serve with steamed rice.
https://www.useyournoodles.eu/wp-content/uploads/mongolian_beef_broccoli-7.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2019-11-08 11:04:152019-11-08 11:04:17Easy Mongolian Beef with Broccoli
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
I’m so happy to post this recipe. We’ve been making a ton of burgers this summer. We bought a badass extra mini grill that we can use on our tiny balcony and it doesn’t smoke. So we do lotsa grilling these days 🙂
I’m slowly accepting that the fall is actually here and it’s not going anywhere for a while. Hello, sweater weather! So with that in mind, our burgers have gone from summery fresh to delicious mouthwatering warming delights. Too poetic? Sorry ’bout that. I just love these so much!
One more thing! I’ve created this recipe in collaboration with Trauth Design Gastrowear. They provided me with the most beautiful apron, that you can see in the photos. I just love the sense of detail that they put into their aprons.
Anyhoo, wanna know what these burgers are all about?
If there are burgers that screams fall they’re these pear chutney burgers, for sure!
I mean homemade pear chutney and goat cheese? Paired with super simple avocado cream, pancetta, and arugula? Is there anything better?
And the good thing is that it’s a mixture of indulgence and healthy stuff. I don’t like burgers that are too heavy and overly greasy and just plain too much everything. So I’d like to think it’s well balanced and still super delicious. You should have seen our little guy nibbling on one of them 🙂
Do I need to make my own pear chutney?
Of course not! If you can get one somewhere, go for it. Nothing like that here, so I have to make my own. The recipe makes more than you need for four burgers, but you can easily store it for a week in a refrigerator or freeze it for later.
I won’t keep you away from the recipe for much longer. Let’s start cooking!
Pear Chutney (makes more than needed for 4 burgers)
3cupsfinely chopped pears(400g)
1cupapple cider vinegar(200ml)
2small onionsfinely chopped
1/2tsp crushed chipotle
salt and pepper to taste
Place all ingredients in a saucepan and bring to a boil. Reduce the heat to medium and cook for 40-50 minutes stirring every now and then.
Let the chutney cool for a few hours before use.
Make avocado cream right before cooking the patties.
Place all ingredients in a food processor and mix until smooth and creamy.
Cut buns in half and place them in a grill pan and cook until char marks appear.
Place the bacon slices into the same grill pan and cook on medium heat for a few minutes, until they get golden. Turn around halfway through.
Use the same pan to cook burgers. Increase the heat and cook the burgers to your desired doneness. Cooking them 3-4 minutes a side will give medium-rare burgers.
Cover the bottom halves of the buns with avocado cream. Add some arugula. Place the burger patty on and top with crumbled goat cheese, pear chutney, pancetta, and some more arugula. Cover the top halves of the buns with avocado cream and place on top of the burgers. Serve immediately.
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
I hope you’re all feeling great and excited about slightly (but really just slightly) cooler late Summer days! These are my favorite. The weather is great and the produce this time of year is just perfect. We’ve been eating a lot of corn lately (mostly cooked, but I have plans of grilling it one of these days) and whenever we can, we make the cream cheese tart with tomatoes and other veggies that I posted last week.
Tomorrow I’m meeting my dear friends from Story On A Plate blog and we’ll prepare something sweet with plums. I love Kristina and Mateja, the girls behind the blog. Both so creative and the nicest people. But I’ll let you know more about what we’ll be making next week. Make sure you subscribe, so you don’t miss this!
Let’s focus on this beautiful soup…
We’re growing fennel for the first time this year and honestly, I can’t believe we haven’t tried it before. They are so easy to grow and do I need to mention how pretty they look in the garden?
I’m not a huge fan of raw fennel, but I love it when it’s either cooked or roasted. It loses its strong anise-like taste and becomes very sweet, perfect for a late Sumer soup.
We also grow lots of green leafy veggies including chard. I love how these match the sweet fennel with their earthy flavors. If you don’t have chard on hand, you can replace it with spinach or arugula.
A quick story…
After I made this soup, I gave it to my two-year-old son to try for dinner. He ate the whole bowl. I cooked fish and some potatoes to eat after the soup (which he absolutely loves). Instead of eating potatoes and fish, he asked me to pour him more soup. He ate three full bowls of this soup!
It’s either the soup or I’m lucky to have a kid who loves veggies. I’d like to think it’s both 🙂
Clean the fennel bulb to remove dirt and cut in quarters lengthwise. Thinly slice each quarter.
Peel and cut the onion in half and slice thinly.
Peel and wash the potatoes. Cut into 1 cm (1/2 inch) cubes and leave to rest in cold water.
Wash the chard. If there are any bigger leaves, cut away the stems. You'll be cooking those separately.
Add a tablespoon of olive oil to a hot pan and add sliced onions and fennel. Sauté for 10 minutes or until they turn golden. Make sure to stir now and then to prevent burning.
Drain the potatoes and add them to the fennel and onions. Add the separate stalks from the chard at his point too. Add boiling water and cover the pan. Reduce the heat to low and let cook for 10 minutes or until the potato is fork-tender.
Add the rest of the chard, cover and cook for two to three minutes. Remove from the heat and pour everything in a blender. Add heavy cream, salt, and pepper and blend until the soup is smooth and silky. Add more boiling water if necessary.
Garnish with some olive oil, heavy cream, and seeds. Serve warm.
https://www.useyournoodles.eu/wp-content/uploads/creamy_chard_fennel_soup-8.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2019-08-28 09:57:082019-10-10 11:35:54Creamy Chard And Fennel Soup
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Can you believe it that it’s almost the end of August? Before the Summer begins I always have lots of plans and prep for all the activities like it’s going to last for a year. And then it goes by so so quickly. I don’t usually mind because I love Autumn, but this year the Summer was super short here. I would love for it to last for at least a couple more months.
Anyway, tomatoes are here. And peppers! I found these perfect colorful tomatoes at a local farm before we had our own. Well, we had a few and I mixed those in. Aren’t they pretty? I mean the color is amazing but they taste even better.
They are getting more abundant now so I’m planning on making this summer harvest cream cheese tart again sometime soon along with the roasted tomato galette that I’ve been making for years.
After finding these beautiful tomatoes and peppers I really felt like making something similar to pizza but with less work. I love how easy it is to make it. A puff pastry crust, a garlicky cream cheese spread and fresh summer harvest veggies like tomatoes, peppers, and onions. It’s a perfect late Summer dish! You can add other veggies that you find in the garden right now.
How to make a perfect puff pastry crust?
This crust doesn’t need any pre-baking, but I do have a few tips that make this crust beautiful and delicious.
Score a cm (1/2 inch) edge around the crust. This is going to separate the edge from the middle where the filling will be.
Make some holes with a fork in the center part of the crust where the filling will go. This will prevent the crust from puffing up and give a nice crunchy crust.
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
Even on the busiest and most stressful days, I want to eat a real meal. Something delicious and creamy with a character. It’s pasta I usually crave on these days. What do you crave in the busiest of days? Let me know in the comments below. Sometimes I make pasta salad and nibble on it during the day. Pssst… don’t tell anyone!
But for reals, the amount of pasta we eat. And it’s not only because we’re busy. It’s mostly because we love pasta. If you’re a pasta lover like me, then this is the recipe for you.
The flavors here are mild but so indulging and balanced. The lemony ricotta sauce with peas and shrimp is to die for on its own, but then you add some garlic and glasswort and you’ve got a treat that you can make in seconds.
Have you ever tried glasswort?
It is apparently also called sea asparagus and grows in salt marshes. It is edible both raw and cooked and delicious either way!
I tried it for the first time last weekend when I randomly saw it in the store and I just had to try it.
What does it taste like? It’s like eating the sea and I mean that in a good way. It is very salty so you should be careful with how much you put in a dish. I especially love the crunch. It kinda reminds me of the exploding candy that I ate as a child. Remember, the ones that feel like there are bubbles popping in your mouth.
Not to worry. If you can’t get your hands on sea asparagus, you can still make a super delicious garlic ricotta shrimp pasta. You can add some pickled capers for the salty Mediterranean flavor. Works just as nicely.
Bring a large pot of salted water to a boil. Cook pasta as long as stated on the packaging stirring every two minutes. Once cooked, drain the pasta, but leave some pasta water to use for the sauce.
While your pasta is cooking prepare the sauce. Place a large skillet on medium heat. Add butter and garlic and fry for a few minutes stirring occasionally. When the garlic turns lightly golden, add the shrimps, peas, glasswort, and thyme. If you are using capers instead of glasswort add them midway through cooking (when you turn the shrimps). Season with salt and black pepper. Cook for 4-5 minutes and turn the shrimps midway through. Shrimps are done when they turn pink. Remove the shrimp, peas, and glasswort (or capers) from the skillet.
Add ricotta, lemon juice, lemon zest and a little pasta water to the skillet and whisk to make it creamy. Add just enough pasta water for the sauce to be creamy but not runny. Remove from the stove. Season with salt and black pepper.
Save a few shrimp, peas and glasswort (or capers) for decoration. Return the rest of the to the skillet and mix.
Add the cooked and drained pasta to the sauce and mix to coat the pasta with the sauce.
Serve warm and top with the remaining shrimp, peas and glasswort and some grated parmesan cheese.
https://www.useyournoodles.eu/wp-content/uploads/IMG_9036-Custom.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2019-07-12 10:32:372019-07-17 10:01:19Mediterranean Garlic Ricotta Shrimp Pasta
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.
140g coconut butter (or regular butter for a non-vegan quiche)chilled and cubed, (1 1/4 stick)
4-5TBSPice cold water
400gTereza’s Choice pumpkin tofu or any other firm tofu
100mlalmond milk(1/3 cup + 1 TBSP)
bunch of basil and mintchopped
handful of peas
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.
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.
https://www.useyournoodles.eu/wp-content/uploads/vegan-pea-asparagus-quiche-1.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2019-06-12 09:18:542019-07-12 10:36:00Vegan Pea And Asparagus Quiche
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 🙂
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.
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!
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.
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!
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.
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.
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.
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.
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.
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.