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Homemade Tomato Ketchup

After you see how easy it is to make tomato ketchup at home, you’ll never want to buy it in the store again. It takes so little time and almost no effort. 

Use Your Noodles - Homemade Tomato Ketchup

I used to be a ketchup addict and I mean every word. I could eat it on bread without anything else until my mouth was burning from all the sugar and acid. Then one day I realised that it is actually junk food, so I stopped eating it. But of course, pretty soon I was craving it again, so I decided to make my own using whatever was in my pantry.

Use Your Noodles - Homemade Tomato KetchupUse Your Noodles - Homemade Tomato Ketchup

There are a lot of different ketchup recipes out there, from the ones that only use garlic and onion, to the ones that use a variety of spices. There are some that use fresh tomatoes, to the ones that use canned and dried tomatoes. This recipe is using lots of spices and tomato purée, because I want ketchup to be done in mintues. When I need my ketchup, I need it immediately! 🙂

For me the key ingredient in homemade tomato ketchup is clove. It adds a deep, sweet aroma. But, you really need to be careful, because too much of it can make your ketchup tarty. 

The trick here is to leave the tomato purée uncovered while it is cooking, so it can thicken quickly. And you’ll want to stir it constantly, otherwise you’ll have a messy kitchen and you can get burned.


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Homemade Tomato Ketchup
Print
Prep Time
5 min
Cook Time
25 min
Total Time
20 min
Prep Time
5 min
Cook Time
25 min
Total Time
20 min
Ingredients
  1. 700 g tomato purée
  2. 2 TBSP lemon juice
  3. 1 TBSP balsamic vinegar
  4. 2 bay leaves
  5. 1 tsp salt
  6. 2 tsp onion powder
  7. 1/2 tsp garlic powder
  8. 1/4 tsp ground cloves
  9. 1/2 tsp ground cinnamon
  10. pinch of nutmeg to taste
  11. pinch of black pepper to taste
  12. 3-4 TBSP honey
Instructions
  1. Put the tomato purée in a pan and add the rest of the ingredients except honey.
  2. Stirring constantly, cook over medium heat for about 25 minutes or until the ketchup has thickened to about two thirds.
  3. Remove from the heat and leave to cool for about 5 minutes, then add honey and stir well.
Notes
  1. Keep in mind that ketchup will thicken a little when it cools down and it will taste sweeter.
Use Your Noodles https://www.useyournoodles.eu/
Use Your Noodles - Homemade Tomato Ketchup


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Use Your Noodles - Homemade Tomato Ketchup

Immune-Boosting Elderflower Turmeric Tea

The cold weather can sometimes get to us. But not with this immune-boosting turmeric tea with elderlower and some other amazing healthy ingredients.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

We got a little snowy surprise yesterday, so I ran out to shoot my immune-boosting elderflower turmeric tea. I was soaking wet in a matter of minutes, but luckily I had this (already cold) tea right at my hand. 🙂

Let me tell you what’s in this tea. Only good stuff, I promise. 

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

There’s elderflower, one of my favourite kinds of tea. I pick it myself in spring and keep it airtight for whole year. It’s amazing for your immune system and for detoxifying your body. Another great ingredient – thyme. We usually use it in cooking, but it taste amazing in teas. Just be careful not to add too much or your tea might taste like soup. You can excange it for wild thyme, in that case you should double the amount, because it is milder. Thyme is one of the easiest herbs to grow at home, so I suggest you head to a gardening store this spring and get a thyme plant.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

This tea gets its colour mostly from turmeric. I used to hate the taste of turmeric, it kind of felt strange and too strong. But as I introduced it little by little it grew on me. Now, I love it! In cooking and in tea making. So turmeric tea in any form is amazing and super beneficial. And if you add some pepper to it, your body can absorb the good stuff much better. Ok, we got to honey. We all know honey is so much better than white sugar, because it contains lots of vitamins and minerals. But, buying just any honey at the supermarket is wasteful. It has probably been heated over 40 °C to remain liquid, but that also means it has lost a lot of its functions. Try to find a local producer that doesn’t heat honey. My favourite is linden honey.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

Like all other ingredients in this tea ginger is mindblowingly good for immune system and so much more covering from cancer to weight loss. And here’s our last ingredient – lemon. If you were like me, lemon was the first thing your parents gave when you were ill. And it was for a good reason.

There you have it, my immune-boosting elderflower turmeric tea. Helpful if you are ill, but also a good way to keep your health in check!

Head on to the recipe and let me know what kind of tea do you like to drink to boost your immunity system in the comment section.


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Immune-Boosting Elderflower Turmeric Tea
Serves 2
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups boiling water
  2. 2 cups room temerature water
  3. 2 heap tsp dried elderflower
  4. 1/2 tsp dried thyme
  5. 1 tsp honey
  6. 1/4 tsp ground turmeric
  7. 1/4 tsp ground ginger
  8. pinch of black pepper
  9. 1 TBSP lemon juice
Instructions
  1. Put dried elderflower and thyme in a tea infuser and steep it in boiling water for 5 minutes. Keep it covered.
  2. Remove the infuser and add room temperature water, honey, turmeric, ginger, black pepper and lemon juice. Stir well and pour into cups.
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Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea


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Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

Pumpkin Cupcakes with Cashew Cream Cheese Frosting

Looking forward to spring but also looking back to autumn with these moist pumpkin cupcakes topped with cream cheese frosting made of cashews. 

Pumpkin Cupcakes With Cashew Cream Cheese Frosting

Aaaah cupcakes!

And pumpkin!

And frosting!

… And crumbs!

I’m doing a second pumpkin recipe in a row. That’s because I had a big pumpkin waiting for me in the basement. My relatives from Croatia gave it to me to try it out. It is a big pumpkin with a blue-ish skin and a deep yellow-orange sweet meat. They call it Turkinja in Croatia. I’m a sucker for pumpkins with very sweet meat, so this one is going to the top of my list, right next to hokkaido pumpkin.

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

We’re having pretty depressing days here. Like, really depressing. And these pretty pumpkin cupcakes are all gone. So I’ll be testing some new dessert recipes today, to cheer myself up. If you’re feeling down I suggest you start baking immediately!

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

You’ll notice that I’m separating eggs, whipping eggwhites and adding them at the end. I’ve been using this technique for a long time now. The basic cupcake recipe has been handed down to me by my mother in law. An it has never failed me.

I’m a mess sometimes. I forget key ingredients so often. Unsalted bread is a constant at our house. Not to mention the cupcakes! I’ve made them without oil and even without baking soda. But since I’m whisking the eggwhites separately, this doesn’t really seem to be such a big a problem. They rise a bit more with the baking soda, but it’s not a drastic change.

If you prefer the easier version (wet ingredients together, dry ingredients together, no eggwhite whisking), do it! I haven’t done it, but I’m pretty sure it will turn out just fine. Let me know if you try that.

Use Your Noodles - Pumpkin Cupcakes With Cashew Cream Cheese Frostin

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Pumpkin Cupcakes with Cashew Cream Cheese Frosting
Yields 12
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
PUMPKIN CUPCAKES
  1. 2 cups whole grain spelt flour
  2. 1 tsp baking soda
  3. 4 tsp ground cinnamon
  4. 1 tsp ground ginger
  5. 1 tsp allspice
  6. 1 tsp ground cloves
  7. 1/2 tsp ground nutmeg
  8. 4 eggs
  9. 2/3 cups sugar
  10. 1/2 cup sunflower oil
  11. 2 cups pumpkin puree
  12. 2 TBSP lemon juice
  13. pinch of salt
FROSTING
  1. 2 cups pre-soaked cashews (at least 5 hours)
  2. juice of 2 lemons
  3. 1/2 tsp salt
  4. 6 TBSP honey
  5. 1-2 TBSP water
TOPPINGS
  1. pumpkin seeds
  2. lemon zest
Instructions
  1. Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and nutmeg using a whisk.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, sugar and sunflower oil on a medium speed until well combined.
  4. Add pumpkin puree and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until it is stiff.
  7. Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
  8. Divide the batter among 12 paper lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. To make the frosting, take cashews, lemon juice, salt and honey and blend in a blender until it has a smooth cream like texture. If necessary add 1 or 2 tablespoons of water.
  12. When the cupcakes have cooled completely frost them with the cashew cream cheese frosting and top with pumpkin seeds and lemon zest.
Notes
  1. The smoothness of the frosting will actually depend on the quality of the blender you have. My blender is not top quality, so it's quite difficult getting a perfect smooth frosting
Use Your Noodles https://www.useyournoodles.eu/
Also try this delicious pumpkin recipe:

Mini Pumpkin Pizzas

Pumpkin Cupcakes With Cashew Cream Cheese Frostin


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Pumpkin Cupcakes With Cashew Cream Cheese Frostin

 

Mini Pumpkin Pizzas

This are seriously delicious pizzas. Even though they don’t have any tomato sauce they are creamy and crunchy. And I’m loving the colours here. Colour means nutrients, right?

Use Your Noodles - Mini Pumpkin Pizzas

Last year I was vacationing in Italy a few times and I must say I fell in love with its people, food and beautiful sights. I was there before, duh (it’s our neighbouring country)! It’s just that my way of visiting a country has changed over the years. I used to travel in a rush, I had to see everything. I even felt a little dissapointed if I missed something out. During my travels I’ve realised that being a tourist shouldn’t mean, you’ve seen all the sights and been to all the places listed in your travel guide. It’s slowing down to have time to observe how people of other cultures interact, what they do, how they talk, what they eat, what they wear. It’s talking to locals and relaxing over a cold beer or a hot cup of coffee. It’s also seeing the nice places, but those that you really appreciate and will stick in your memory.

If I think of Italy and my travels there, I immediately think of pizza and pasta. I know, a cliche. But the fact is that although Italians have a lot of other thing to offer culinary-wise, pizza and pasta are the ones that stick out! You can’t miss those.

Mini Pumpkin Pizzas

Here in Slovenia, the pizzas in restaurants are full of different ingredients. They are totally different than in Italy. Good, but different. If I’m honest, I prefered the ones from Italy. They can make a simple pizza with tomato sauce only feel like you are in heaven. This pizza by the way is now my favourite kind of pizza!

Mini Pumpkin Pizzas

But enough about the Italian pizzas. I’m here to make a totally different pizza with all but the usual ingredients. This pizza does not have tomato or cheese. Think of it more like a winter comfort pizza. Instead of tomato sauce I’m using pumpkin puree flavoured with smoked paprika and oregano. The toppings are chard, chickpeas, capers, sesame, chilli pepper and lemon juice. I assure you these mini pumpkin pizzas are yummy.


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Mini Pumpkin Pizzas
Serves 4
24 pieces of 10 cm pizzas
Print
Total Time
3 hr
Total Time
3 hr
PIZZA DOUGH (~400 grams)
  1. 3 cups wholegrain spelt flour
  2. 1 1/3 cup hot water (about 40 °C)
  3. 1/2 tsp honey or sugar
  4. 1 1/2 tsp instant yeast
  5. 1 tsp salt
  6. 2 TBSP olive oil
PUMPKIN SAUCE
  1. 2 cups pumpkin puree
  2. 2 tsp smoked paprika
  3. 2 TBSP dried or fresh oregano
  4. salt
  5. black pepper
TOPPINGS
  1. 12 chard leaves (only greens not stalks)
  2. 3/4 cup cooked chickpeas
  3. 1/4 cup salted capers
  4. 3 TBSP sesame seeds
  5. 1/2 big medium-hot chilli, sliced thinly
  6. 1 or 2 lemons, cut into wedges
Instructions for the dough
  1. Put the flour in a bowl and make a well in the middle. Pour hot water in the well, add honey and dissolve it in the water. Add yeast to the water and dissolve it.
  2. Then start incorporating flour little by little, until the mixture has the consistency of a soft yoghurt (note: not all the flour, just a few tablespoons). Cover the bowl with a cloth and leave in a warm place for 15 minutes, or until the mixture starts bubbling and rising.
  3. Then add salt and oil and start stiring with a wooden spoon from the center and slowly incorporating the rest of the flour.
  4. When the dough stops sticking to the spoon, start kneading in the bowl with your hands.
  5. As soon as your dough starts coming together and you've use almost all the flour, you can transfer the dough to a smooth surface. Knead the dough for 10 minutes. If the dough sticks to the surface add a little remaining flour from the bowl. If it does not stick, it is not necessary to add more flour. Because all flours are a little different you might end up with a bit flour left, or you have to add a bit more (but not more than 1/4 cup).
  6. Take another bowl and coat it with oil, then transfer the dough into this bowl and turn it around, so all the sides of the dough are oiled. Cover the bowl with a plastic seal or a plate. Leave it to rise in a warm place for about 1 - 2 hours until it has it is double the size.
  7. When it has doubled, punch it to push the excess air out and knead quickly (only a few kneads). Cut the dough first into four, then into two, then into three. You should end up with 24 tiny dough balls.
Instructions for the pizzas
  1. Roll every ball of dough into circles about 10 cm wide. You can use a rolling pin or the palm of your hand.
  2. Lightly flour the surface and place the pizza circles on it. Cover with a cloth or plastic foil and leave to rise for 30 minutes.
  3. Preheat the oven to 220 °C. Leave the baking tray in the oven, so it also gets heated.
  4. Meanwhile combine the pumpkin puree, smoked paprika, oregano and salt and black pepper by taste.
  5. In a pan boil the water, add the chard leaves and cook for 1-2 minutes. Take out of the water and cut into smaler pieces.
  6. After 30 minutes take out the tray, cover it with baking paper and place pizzas on the paper.
  7. Spread the pumpkin puree over the pizza (about 1 TBSP per pizza), top with chard, chickpeas and capers.
  8. Return the tray to the oven and bake for 10-12 minutes. The dough should be soft on the inside, but crispy on the outside.
  9. When it is baked, take out of the oven and top with slices of chilly and sesame seeds.
  10. Serve with wedges of lemon, so everyone can add as much lemon juice to the top as they want.
Notes
  1. If you can't get all 24 pizzas in the oven at once, don't worry, bake it in two or three bathces. The remaining flattened dough will wait until the pizzas are done, nothing wrong with that. When the first batch is done, remove the baked pizzas from the tray and repeat from number 6 (Instructions for the pizzas).
  2. Simple way to make your own pumpkin puree is to cut the pumpkin in half. Season with a little oil, salt an black pepper and bake at 180 °C until the pumpkin is tender (30 minutes to 1 hour depending on the size of the pumpkin). Then blend.
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Mini Pumpkin Pizzas


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Mini Pumpkin Pizzas

Use Your Noodles - Mini Pumpkin Pizzas

Morning Raspberry Oats

I’m feeling summer-ish with this vibrant morning oats bowl. It is filled with raspberries and bananas and topped with tahini and yummy crunchy nuts, seeds and fruit.

Use Your Noodles - Morning Raspberry Oats

We’ve had such a beautiful week full of sunshine. It called for a morning oats recipe and take some shots in the warm morning sun. This recipe is so simple and perfect for a busy day. You know, how a lot of times you skip breakfast because you are in a hurry or you don’t feel like preparing anything. Well, it can’t get more simple than this! Plus, banana and rasberries – you can’t miss with that combination. I added a little maca for some extra nutrients and vanilla for your brain.

Last week I made a brand new photo backdrop. You can see it on these photos. Since I just started this blog, I don’t have a lot of props to work with. But I do have parts of my old bed in the basement, so I used these for making my new prop. I did a double-sided wooden backdrop, white on one side and black on the other. I was affraid to mess it up but it is acually very easy and there is practically no way to mess it up. Especially if you are aiming for distressed look. If you want to make your own backdropyour own backdrop here are simple instructions. I did it similarly, with some extra details. I might post instructions for it in the future.

Morning Raspberry Oats

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Morning Raspberry Oats
Serves 1
Print
Total Time
5 min
Total Time
5 min
Oats
  1. 1/3 cup rolled oats (soaked overnight in 2/3 cups water)
  2. 1/2 cup raspberries (fresh or frozen)
  3. 1 banana
  4. 1/2 tsp vanilla seeds
  5. 1 tsp maca powder
Toppings
  1. tahini paste
  2. sesame seeds
  3. pumpkin seeds
  4. coconut shavings
  5. almonds
  6. chunks or slices of persimmon
  7. raspberries
Instructions
  1. Put soaked oats and the remaining water in a blender. Add raspberries, banana, vanilla seeds and maca powder.
  2. Blend until smooth. If it doesn't blend well add a little more water.
  3. Top with tahini and other toppings that you like.
Notes
  1. You can use milk or nut milk for soaking instead of water.
  2. The listed toppings are a suggestion. These are the ones that I think go well with the recipe.
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Morning Raspberry Oats


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Morning Raspberry Oats

Coffee Pudding – Not a typical one!

This creamy and wobbly coffee pudding is seriously the best pudding I’ve ever had. It’s made only with bananas, persimmon, cocoa powder and coffee. It’s like having your morning shot of coffee together with a dose of fruit. Not that I know how morning coffee looks like. I don’t even drink coffee!

Vegan Coffee Pudding

I can’t have caffeine. Seriously! As I’m writing this I’m shaking, because my body got an unusal amount of caffeine. I’ve been testing this recipe and you can imagine how much coffee I’ve had. You’ll probably be surprised to hear I’ve had decaffeinated coffee and I’m shaking anyway. Then why am I making coffee pudding you ask? Because I love the smell and taste of coffee. Very rarely I treat myself with a warm cup of decaffeinated cappuccino and it’s enough for a while.

It used to be better, when I drank coffee more often, but even then it happened sometimes. The fast heartbeat. So I stopped and now I have it only when I really really feel like it. And this week I had coffee pudding. A lot!

Vegan Coffee Pudding

My coffee pudding is actually a very thick smoothie. It contains bananas, persimmons, cocoa powder and coffee. Nothing else. Super simple and quick.  No fancy tricks, but very yummy. I’m almost sad that I can’t have it every day. I hope you’ll love it as much as I do.

Vegan Coffee Pudding

I’d love to hear from you. What is your favourite coffee recipe and how do you handle caffeine intake? 

Now let’s get down to business!


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Coffee Pudding
Serves 2
It takes 60 min for the refrigerated version, that gives a real puddin consistency.
Print
Total Time
5 min
Total Time
5 min
Pudding
  1. 1/2 cups water (cold or room temperature)
  2. 3-4 tsp instant coffee
  3. 1 persimmon (keep in the fridge for an hour or two before making coffee pudding)
  4. 2 bananas (keep in the fridge for an hour or two before making coffee pudding)
  5. 3 TBSP unsweetened cocoa powder
Toppings
  1. persimmon slices or chunks
  2. cocoa nibs
  3. coconut shavings
  4. pomegranate seeds
Instructions
  1. Dissolve the coffee in the water. Don't worry if it doesn't dissolve completely.
  2. Chop persimons and bananas into chunks and put them in the blender.
  3. Add cocoa powder and coffee and mix until it is smooth.
  4. Serve in a bowl and top with your favourite toppings.
  5. Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the yelly-like consistency.
Notes
  1. The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That's also super delicious.
  2. The dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people.
  3. You can use any kind of persimmon. I'm using a firm vanilla persimmon, but you can use the gooey hachiya too, just make sure it's ripe enough.
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Use Your Noodles - Coffee Pudding

Millet and Carrot Salad with Creamy Almond Dressing

Millet, carrots, beets, apples and some greens. What else would you need in a salad? Oh yeah, a creamy almond dressing with some fresh chillies. Enjoy my millet and carrot salad!

Use Your Noodles - Millet and Carrot Salad with Creamy Almond Dressing

Happy New Year! I took a short break from my blog during the holidays, but now I’m back.

We abandoned our pretty decorated home to spend some crazy holidays with our friends in a mountain cottage near Velika planina. For my non-Slovenian readers: If you ever come to Slovenia it is absolutely necessary to go see Velika planina. In the late spring I like to rent a cottage up there together with my friends and spend a few days off in the stunning nature. This year we were lucky to be there when the shepherds were bringing cows up to the mountain. It’s a very ineresting day. You can see cows walking on their own from the valley and shepherds bring cows up on their trailers. It’s a very lively sight! Plus I love this place for picking wild herbs.

Millet and Carrot Salad with Creamy Almond Dressing

Me and my husband absolutely love millet. And by love I mean can’t go without it. So I created this beautiful millet and carrot salad with a nice and creamy spicy almond dressing. For an additional kick and sweetnes I added beetroot and apples and fresh baby salad leaves for some freshness. It’s a quite filling salad, perfect in this winter weather.

Note that the beetroot in this recipe is raw. I know many people don’t like raw beetroot, but if you slice it very thinly it doesn’t have such a powerful earthy taste. I happen to love the earthy taste, but if you are sure you can stand it, you can roast the beetroot before adding it to the salad. Just wrap it in foil and bake for an hour at 200 °C (400 °F). See more instructions on The Kitchn.


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Millet and Carrot Salad with Creamy Cashew Dressing
Serves 4
Print
Total Time
25 min
Total Time
25 min
Millet and Carrot Salad
  1. 1 cup millet
  2. 2 cups water
  3. 1/4 tsp salt
  4. 1 big carrot
  5. 1 medium size beetroot
  6. 2 medium size green apples (Choose a juicy and sour type. I'm using Granny Smith.)
  7. 4 handfuls baby leaf salad (like lettuce, chard, rocket or any other)
CREAMY ALMOND DRESSING
  1. 1 cup almonds soaked overnight
  2. 1/2 cup lemon juice
  3. 1/2 cup water
  4. 1 tsp chopped chilli pepper (I'm using a bigger medium-hot chilli pepper)
  5. 1 1/2 tsp salt
  6. 1/2 tsp black pepper
Instructions for the salad
  1. Boil 2 cups of water and pour it to a small pot. Add millet and salt and stir. Set your stove to low heat and cover the pot. Leave to cook for about 15 minutes, checking every now and then, but not stirring. If the millet is still not tender add a little more boiling water and cook a few more minutes. When it is soft remove from the heat, transfer it to the serving plate or bowl and leave to cool a little.
  2. Meanwhile prepare the dressing (Instructions below) and cut the carrot and beetroot into very thin slices. Cut apples into 1 cm cubes.
  3. When the millet has cooled a little, mix in carrot, beetroot and apples. Top with fresh baby salad and dressing.
Instructions for the dressing
  1. Rinse the almonds.
  2. Put lemon juice, water, chilli pepper, salt and black pepper into a blender and mix until the dressing is smooth and creamy.
Notes
  1. You can do the same dressing with any other nuts. I like almonds and cashews, because they are sweet and go really well with millet.
  2. If the millet is hot when you add the baby salad leaves, they will wilt, so make sure it is warm or even cool.
Use Your Noodles https://www.useyournoodles.eu/
Use Your Noodles - Millet and Carrot Salad with Creamy Almond Dressing

Holiday Detox Smoothie

Holidays are knocking on the door and so are the overfilled dinner tables. We’ll definitely be in need for this detox smoothie after. Plus it has two layer, two colours, two flavours!

Lime and raspberry smoothie

My thirty year old oven is broken. I figured it out last night, when I was baking potica nut roll. I guess I should have figured it out a month ago when I was baking bread for 3 hours and it way barely done. First two poticas turned out baked, but not exactly like they should be. Luckily my mom lives right below, so I managed to bake the last one perfectly! I had a perfect evening with my husband, baking, singing Christmas songs and finishing our Christmas presents.

Most of us are probably burried in Christmas baking and preparing for the holiday meals with our families. And forget a little, that we’d need a proper vitamin boost. What we need is a detox smoothie. I’m not a huge fan of green smoothies. If I need a dose of vitamins I usually make a salad. But here’s a green smoothie in combination with a pink one, that I really love.

Lime and raspberry smoothie Lime and raspberry smoothie Lime and raspberry smoothie

The green layer is lime and banana smoothie with spinach and the pink one is raspberry and beetroot smoothie. First one is sweet and the second one a bit sour and fresh. Lovely combination for the overeating days that are coming. This one is filled with vitamins, minerals and antioxidants. It will make your stomach happy after eating all the heavy food. And it will keep your immune system in check!

This recipe calls for nut milk. I make nut milk like this lovely lady here. Sometimes I want a even creamier milk, so I use less water. You can use any nut milk you like, regular milk or water.

Lime and raspberry smoothie

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Holiday Detox Smoothie
Serves 4
Yield: 4 cups (2 cups red and 2 cups green smoothie)
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Total Time
20 min
Total Time
20 min
Red layer
  1. 1/2 cup beet juice
  2. 1/2 cup nut milk (I'm using almond)
  3. 300 g fresh or frozen raspebrries
  4. 4 tsp coarsely chopped ginger
  5. 1/2 tsp turmeric
Green layer
  1. 1 1/2 cup nut milk
  2. juice of 4 limes
  3. 200g frozen or 4 cups fresh spinach
  4. 4 TBSP avocado
  5. 1 banana
  6. 4 dates
Toppings
  1. raspberries
  2. chia seeds
  3. sunflower seeds
  4. lime peel or grated lie zest
Instructions
  1. Put all the ingredients for the red smoothie in blender and mix untill it is smooth.
  2. Pour the smoothie into glasses.
  3. Repeat the same with the green smoothie. If you are using fresh spinch, you might need to add extra milk or water.
  4. Pour the green smoothie over the red and add the toppings.
Notes
  1. There is no need to clean the blender beetween the two smoothies, just scrape it out thoroughly.
  2. If you don't own a juicer, peel one big beetroot and slice it into chunks. Put it in a blender, add enough water for the blender to mix it. Add the water gradually so you don't get over thinned juice. Filter it the same way as the nut milk.
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Lime and raspberry smoothie

Pear Smoothie with Tapioca

This morning bowl is a combination of pear smoothie with ginger, tapioca pearls in coconut milk, fresh pears and pumpkin seed oil.

Use Your Noodles - Pear Smoothie With Tapioca

I remember the first time I tried tapioca. It was in a Chinese restaurant. They served chilled coconut milk with tiny jelly pearls in the bottom. Everyone else was disgusted by this, but I was in heaven. For a long time I didn’t know what that was. Then, one day, I found a bag of tapioca in our shopping mall, still not knowing what that was. It looked interesting, so I bought it and at home I googled tapioca. Well, that was a revelation. It was the same jelly thing I tried in the Chinese restaurant. Imagine me glowing like a Christmas tree over a bag of tiny bubbles.

And the good thing about tapioca is, you can do it in a lot of different ways. In this recipe, I cook tapioca in a small amount of coconut milk, so I get a quite sticky but very sweet pudding. I’m serving it on the side of a pear smoothie with coconut milk and ginger. Its freshness and spiciness goes woderfully with the sweetness of the tapioca pudding.

Pear Smoothie With Tapioca Pear Smoothie With Tapioca Pear Smoothie With Tapioca

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Pear Smoothie with Tapioca
Serves 4
Print
Total Time
20 min
Total Time
20 min
PEAR SMOOTHIE
  1. 12 small pears
  2. 2 cups coconut milk
  3. 2 tsp maca powder
  4. 2 tsp vanilla seeds
  5. 4 tsp grated ginger
TAPIOCA PUDDING
  1. 6 TBSP tapioca pearls
  2. 2 cups coconut milk
TOPPINGS
  1. 4 small pears
  2. 2 tsp sunflower seeds
  3. 2 tsp crushed flax seeds
  4. 2 tsp coconut flour
  5. 2 tsp pumpkin seed oil
Instructions
  1. Boil the coconut milk on medium heat, add tapioca pearls and continue cooking and stirring on medium heat for 15 minutes or until the pearls become translucent.
  2. Meanwhile mix all ingredients for the pear smoothie in a blender. Add ginger gandually, so the smothie won't be too spicy and blend it. When it is done put it in the serving bowl.
  3. Cut the 4 pears for topping in 1/2 cm slices.
  4. When tapioca pudding is cooked, place it over the smoothie, add slices of pear and sprinkle with sunflower seeds, flax seeds, coconut flour and pumpkin seed oil.
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Use Your Noodles - Pear Smoothie With Tapioca

Curried Squash Kebabs

These squash kebabs are great for a light asian inspired lunch or dinner. There’s a coconut milk sauce with fish sauce and cilantro to top it off.

IMG_6420 (Custom)

Squash or pumpkin? I was a a bit confused on how to name this tasty orange fruit. I did some research and apparently botanically squash is the right term. However in different countries pumkin is used for certain types of squash. I decided this is too confusiong for me. So I’m going to use the term squash for this recipe. Probably if I make a squash pie one day, I’ll name it pumpkin pie since we hear this more often. Luckily Slovenians only have one word for squash and pumpkin – buča.

Why not make squash more fun. And what’s more fun than kebabs? Add a little asian spices and a fishy coconut milk sauce and you’re on fire! I am using my Hot Curry Spice Blend in this recipe. You can find the recipe here.

Curried Squash KebabsCurried Squash Kebabs

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Curried Squash Kebabs
Serves 4
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Total Time
50 min
Total Time
50 min
KEBABS
  1. 2 kg squash (any kind you like)
  2. 4 TBSP olive oil
  3. 2 tsp salt
  4. 8 tsp Hot Spicy Curry Blend
  5. 2 TBSP coarsely chopped cilantro
FISHY COCONUT SAUCE
  1. 1/4 cup coconut milk
  2. 2 TBSP fish sauce
  3. 1 tsp finely chopped cilantro
Instructions
  1. Preheat the oven to 220°C (430 °F).
  2. Peal the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
  3. Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to realy get that spice in every corner.
  4. Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
  5. Meanwhile prepare the sauce. Mix all ingredients together in a small bowl.
  6. When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.
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IMG_6399 (Custom)

Hot Curry Spice Blend

This is spice blend for your curry dishes that you can make in only 5 minutes and keep in dark for a long time.

Hot Curry Spice
I can’t emphasize enough how much I love spices. Just a little pinch can transform any blend meal into a mouthwatering feast. My mum never used a lot of spices. However I’ve managed to get her to at least use pepper and chilly flakes. I can say, that made me very happy and if you’re not a spice lover, I guarantee this one is going to change you mind.

There are many curry spice blend recipes out there. Many of them use turmeric. I don’t use it in this recipe, because it has a quite powerful flavour. So I add it to the dish separately only if I know everyone will like it. If you prefer to have it in this blend, just add a teaspoon to the mixture. It is also delicious. This blend is quite spicy, so keep that in mind when making it. If you can’t stand the heat add only half a teaspoon or just a pinch of chilly.

Hot Curry Spice

Hot Curry Spice

This curry spice can be used in any kind of recipe – soup, vegetable, meat or fish dish. I will be posting some recipes using this blend in the future so keep in touch!


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Hot Curry Spice Blend
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 4 tsp coriander seeds
  2. 2 tsp cumin seeds
  3. 2 tsp fenugreek seeds
  4. 1 tsp pepercorns
  5. 1 tsp chilli flakes
  6. 4 curry leaves
  7. 2 tsp dried lemon grass
  8. 2 tsp powdered garlic
  9. 2 tsp ground ginger
Instructions
  1. Roast coriander, cumin, fenugreek and peppercorns in a hot pan without any oil for about a minute.
  2. Grind the roasted seeds and the rest of the ingredients in a coffe grinder or a mortar.
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IMG_6192-2 – kopija (Custom)

Spicy Pea Soup

This is an easy one. All you need is 5 minutes and a few simple ingredients. Enjoy your spicy pea soup!

5 minute spicy pea soup

Autumn is in it’s fullest beauty here in my neck of the woods, colourful but cool and damp. Cold just makes me wanna snuggle under a warm blanket and do nothing at all. I don’t feel like cooking for hours and then spend more time cleaning the dishes. This bone chilling cold is perfect for a warm bowl of soup. Spicy pea soup comes to my mind. It is loaded with vitamins and anti-oxidants, which we all need in this autumnish weather.

5 minute spicy pea soup

I love eating fresh peas, it’s sweet and crunchy. A perfect healthy snack! But cooking it and spicing it up gives peas an extra dimension. If you are a soup lover like me than this recipe meant to feed your whole family, will probably be serving just one. Let’s get started!

Here’s a super easy spicy pea soup, that takes only a few minutes to prepare. Then you can curl up in your blanket and eat your four bowls of soup.

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Spicy Pea Soup
Serves 4
Print
Total Time
5 min
Total Time
5 min
Ingredients
  1. 560g fresh or frozen peas
  2. 2 cups water
  3. 1 tsp grated ginger
  4. 2 tsp wasabi paste
  5. pepper by taste
  6. salt by taste
  7. 1 TBSP coarsely chopped parsley
  8. 1/2 thinly sliced large chilli
Instructions
  1. Boil the water and add the peas. If you are using fresh peas, cook it only for 2 minutes and if you use frozen peas cook it for 4 minutes or until tender.
  2. Move it to the blender, add ginger, wasabi paste, salt and pepper. Blend it well until the soup is creamy and light. If it is to thick for your likinig just pour in additional hot water and check the seasoning.
  3. Place in a bowl and garinish with chilli slices and parsley.
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More simple soup ideas:

Ranbow Cabbage Soup

5 minute spicy pea soup