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Bacon & Radicchio Risotto

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

Hi guys!

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.

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

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.

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

In case you love risottos as much as I do, I have some other amazing recipes:

Pumpkin Risotto with Goat Cheese

Wild Garlic Risotto

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

Bacon & Radicchio Risotto

Course Main Course, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings as a side dish

Ingredients

  • 1 cup rice (200 g)
  • 1 small onion finely chopped
  • 1 celery stick finely chopped
  • 50 g bacon cubed into 0,5cm (1/4 inch) cubes
  • 150 g radicchio cut into small pieces (2.5 cm / 1 inch)
  • 2 TBSP pine nuts
  • 1/2 cup red wine
  • 4 cups vegetable broth simmering
  • ground pepper
  • 1 TBSP butter or olive oil for finishing

Instructions

  1. Place bacon cubes into a frying pan and cook over medium-low heat until golden and crisp.

  2. Continuing cooking over medium-high heat, add finely chopped onions and celery. Cook until translucent.

  3. Add radicchio, pine nuts, and rice cook for a minute until the radicchio wilts a bit.

  4. 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.

  5. Remove from the stove and add a tablespoon of butter or olive oil.

  6. Serve immediately.

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

Dried Fruits And Chocolate Chip Bundt Cake

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!

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.

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!
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!
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!

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.

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!
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!

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

Dried Fruits And Chocolate Chip Bundt Cake

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Anja Burgar

Ingredients

  • cup all-purpose flour (180 g)
  • ¾ cup sugar (150 g)
  • 1 stick unsalted butter (110 g)
  • 2 large eggs
  • ¼ cup milk
  • 1 tsp baking powder
  • 1 tsp vanilla seeds (or vanilla extract)
  • zest of half an orange
  • pinch of salt
  • ¼ tsp ground cinnammon
  • ½ cup chocolate chips (80 g)
  • ¼ cup raisins (35 g)
  • ¼ cup dried cranberries (35 g)

Simple glaze

  • 1 cup icing sugar
  • 1-2 TBSP milk

Instructions

  1. Preheat the oven to 175°C (350°F) and grease a 6-cup bundt cake pan with butter.

  2. In a bowl of an electric mixer, cream the butter and sugar for 3-4 minutes, until fluffy.

  3. Add eggs one at a time, and make sure to incorporate the first fully, before adding the second.

  4. Add vanilla and orange zest and mix quickly.

  5. In a separate bowl combine flour, baking powder, salt, and cinnamon.

  6. 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.

  7. Add chocolate chips and dried fruits and use a spatula to gently incorporate them in the batter.

  8. 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.

  9. The bundt cake is done when the toothpick comes out clean.

  10. Wait for 10-15 minutes before removing the bundt cake from the pan.

Simple glaze

  1. 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.

You can find the recipe in Slovene here.

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!
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!

Persimmon Salad With Orange Dressing

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.

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.

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.
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.

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?

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.
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.
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.

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

Persimmon Salad With Orange Dressing

Prep Time 10 minutes
Servings 4 servings
Author Anja Burgar

Ingredients

Persimmon Salad

  • half of a green leafy lettuce chpped into bite sizes
  • half of a radicchio chopped into bite sizes
  • 1 small carrot sliced with a peeler
  • 2 small persimons cut into thin slices or small wedges
  • 1/2 cup goat cheese (100g)
  • 2 TBPS almonds chopped

Orange Dressing

  • 2 TBSP freshy squeezed orange juice
  • 1/4 cup olive oil
  • 1 TBSP apple cider vinegar
  • 1/4 tsp salt
  • pinch of turmeric
  • pinch of black pepper

Instructions

  1. Add all dressing ingredients in a mason jar, close the lid and shake util well blended.

  2. Place all salad ingredients in a large salad bowl, pour over the dressing and toss to coat all the ingredients.

You can find the recipe in Slovene here.

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.
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.

Pumpkin Gnocchi With Sage And Prosciutto

These soft nad pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!

These soft and 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!

These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!

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.

These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!

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

Need some extra pumpkin recipe ideas. Here are some of my favorites:

Pumpkin Gnocchi With Sage And Prosciutto

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 400 g cooked pumpkin
  • 250 g all-purpose flour
  • 1 egg
  • 1 tsp fine salt
  • TBSP butter
  • 2 slices prosciutto cut into thin strips
  • 100 g grated pecorino cheese (a little less than 1/2 cup)
  • 8 sage leaves
  • 1 TBSP salt for cooking gnocchi
  • pumpkin seeds

Instructions

Pumpkin Gnocchi

  1. Puree cooked pumpkin in a food processor and add it into a mixing bowl.

  2. Add flour, egg and salt and knead everything together, but don't over-knead or the gnocchi will be rubbery.

  3. 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.

  4. Divide dough into 8 pieces and roll each to about thumb width. then cut into thumb-size pieces.

  5. Place shaped gnocchi on a lightly floured surface until cooking.

Cooking Gnocchi

  1. 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.

Butter Sauce

  1. Prepare the sauce before cooking the gnocchi.

  2. Melt butter in a large skillet.

  3. Add sage leaves and prosciutto strips. Roast for a few minutes until they get crisp.

  4. Turn off the heat.

  5. When the gnocchi are cooked drain them well and add to the skillet. Add grated pecorino and mix well.

  6. Serve immediately with some extra pecorino and chopped pumpkin seeds on top.

Notes

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.

These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!

Juicy & Smoky Plant-Based Cheeseburger

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.

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.

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.
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.
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.
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.

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 cheese,
  • 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.

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.
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.
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.

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

Juicy & Smoky Plant-Based Cheeseburger

Course Main Course
Keyword mushroom bacon, plant-based burger, vegan burger
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 1 hour 20 minutes
Servings 4 burgers
Author Anja Burgar

Ingredients

Mushroom Bacon

  • 250 g mushrooms (button mushrooms, shitake…)
  • 2 ½ TBSP olive oil
  • 2 TBSP soy sauce
  • ½ TBSP maple syrup
  • ½ TBSP smoky BBQ sauce
  • ½ TBSP smoked paprika (or additional BBQ sauce)

Quick home-pickled radishes

  • 100 g radishes
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 3 TBSP unrefined cane sugar
  • 1/2 tsp salt

Other ingredients

  • 4 burger buns
  • 4 plant-based burger patties
  • 8 vegan cheese slices
  • ½ cup smoky BBQ sauce
  • a bunch of fresh baby spinach

Instructions

Mushroom Bacon

  1. Preheat the oven to 170°C and line a baking sheet with baking paper.

  2. To prepare the marinade, place all mushroom bacon ingredients except mushrooms in a small bowl and mix until well combined.

  3. Clean mushrooms with a brush and remove stems. Cut mushroom tops into thin slices, about 3-4 mm.

  4. Place mushroom slices in the marinade and gently toss to cover all mushrooms from both sides.

  5. Transfer mushroom slices to the lined baking sheet making sure there's not too much excess marinade on the mushrooms.

  6. 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

  1. Wash radishes and remove the greens.

  2. 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

  1. 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.

  2. To assemble the burgers, cut burger buns in half. Spread a tablespoon of BBQ sauce on each half of the buns.

  3. 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 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.
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.
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.

Mediterranean Style Mussels In Wine Sauce

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.

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!

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.
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.

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.

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.
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.
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.
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.

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

Mediterranean Style Mussels In Wine Sauce

Course Main Course
Cuisine Mediterranean
Keyword mussels, steamed mussels, wine sauce
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 50 minutes
Author Anja Burgar

Ingredients

  • 1 kg fresh mussels
  • 2 TBSP olive oil
  • 5-6 garlic cloves finelly chopped
  • 2 TBSP chopped fresh parsley
  • 1 cup white wine
  • 3 TBSP breadcrumbs

Instructions

Cleaning the mussels

  1. 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.

  2. 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.

  3. Place mussels in cold lightly salted water for thirty minutes. In this time they will release the grit and dirt from inside the shell.

  4. After thirty minutes remove the mussels from the water and give them a quick rinse.

Cooking the mussels

  1. In a large pot, fry chopped garlic in olive oil for about a minute stirring constantly.

  2. 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.

  3. Serve warm with some bread or pasta.

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.
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.

Fruity Winter Salad with Mustard Dressing

When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.

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.

When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.

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.

Anyway, have a lovely weekend friends!

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

Fruity Winter Salad with Mustard Dressing

Course Salad, Side Dish
Keyword winter salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 2 cups arugula
  • 1 cup kale sliced
  • 1 avocado
  • 1 apple
  • 1/2 cup pomegranate arils
  • 1/2 cup feta cheese crumbled
  • 1/4 cup hazelnuts chopped

Hazelnut Mustard Dressing

  • juice of ½ Meyer lemon
  • 4 TBSP olive oil
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1 TBSP almond butter
  • salt to taste
  • black pepper to taste

Instructions

Hazelnut Mustard Dressing

  1. Whisk all ingredients until you get a uniform dressing.

Salad

  1. Remove pits from the apple and avocado. Remove avocado skin. Cut apple and avocado into thin slices.

  2. In a large bowl mix arugula and kale slices and dress them with the dressing.

  3. Add apple and avocado slices on top and sprinkle with crushed feta cheese, pomegranate arils, and crushed hazelnuts.

  4. Serve immediately.

When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.

Vegan Roasted Pumpkin Curry

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.

s 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 🙂

s 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.
s 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.

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.

s 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.
s 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.
s 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.

Okay, I’m not going to bore you with the details. The recipe is pretty easy and straightforward. Basically foolproof 😉

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

Vegan Roasted Pumpkin Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Anja Burgar & Tereza Poljanič

Ingredients

Curry

  • 2 TBSP coconut oil  (or grape seed oil)
  • 1 onion
  • 2 TBSP fresh ginger minced
  • 2 TBSP garlic minced
  • 2 TBSP curry spice blend (link to recipe in notes)
  • 1 pumpkin or butternut squash peeled and cubed
  • 1 can full fat coconut milk
  • 1 tsp salt
  • 2 TBSP lemon juice
  • 200 g firm tofu

Serve

  • coconut yogurt
  • 2/3 cup roasted cashews
  • chopped parsley
  • flatbread (link to recipe in notes)

Instructions

  1. First set your oven to 220 degrees Celsius.

  2. Peel and cube the pumpkin, transfer to a baking tray and lightly oil. Put in the oven for at least 20 minutes until soft.

  3. Meanwhile, heat a large pot over medium heat. Once hot, add coconut oil, onion, and ginger. Sauté for 2-3 minutes, stirring frequently.

  4. Add the curry spice blend and fry for another 2 minutes.

  5. Next up add the garlic and sauté for another minute.

  6. 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.

  7. 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.

  8. Leave aside and fry your cubed tofu on 3 Tbsp coconut oil until it gets a beautiful brown crust.

  9. 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.

  10. Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days. Enjoy!

Notes

Recpe for Hot Curry Spice Blend here.

Recipe for Herbed Buckwheat Flatbread here.

s 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.

Goat Cheese & Pear Chutney Burgers

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!

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.

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!
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!
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!
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!
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!
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!

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!

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!
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!
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!
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!
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!
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!

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

Burger

Course Main Course
Keyword beef burger, burger, pear chutney
Servings 4 burgers
Author Anja Burgar

Ingredients

Brugers

  • 4 burger buns
  • 4 beef burger patties
  • 1/2 cup goat cheese
  • 4 pancetta slices
  • a handful arugula

Pear Chutney (makes more than needed for 4 burgers)

  • 3 cups finely chopped pears (400g)
  • 1/2 cup brown sugar (80g)
  • 1 cup apple cider vinegar (200ml)
  • 2 small onions finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp crushed chipotle
  • 1 tsp salt

Avocado Cream

  • 2 avocados
  • 3 TBSP lime juice
  • 1-2 TBSP water
  • salt and pepper to taste

Instructions

Pear Chutney

  1. 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.

  2. Let the chutney cool for a few hours before use.

Avocado Cream

  1. Make avocado cream right before cooking the patties.

  2. Place all ingredients in a food processor and mix until smooth and creamy.

Burgers

  1. Cut buns in half and place them in a grill pan and cook until char marks appear.

  2. 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.

  3. 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.

  4. 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.

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!

Creamy Chard And Fennel Soup

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

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!

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

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.

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

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 🙂

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

Have a great Wednesday everyone!

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

Creamy Chard And Fennel Soup

Course Appetizer, Side Dish, Soup
Keyword chard soup, fennel soup, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Anja Burgar

Ingredients

  • 1 medium-size fennel bulb
  • 1 small onion
  • 200 g chard (about 5 cups whole leaves)
  • 1 medium-size potato
  • 2 cups boiling water
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • seeds for garnish (pumpkin seeds, sesame seeds…)
  • olive oil for cooking and garnish

Instructions

  1. Clean the fennel bulb to remove dirt and cut in quarters lengthwise. Thinly slice each quarter.

  2. Peel and cut the onion in half and slice thinly.

  3. Peel and wash the potatoes. Cut into 1 cm (1/2 inch) cubes and leave to rest in cold water.

  4. Wash the chard. If there are any bigger leaves, cut away the stems. You'll be cooking those separately.

  5. 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.

  6. 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.

  7. 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.

  8. Garnish with some olive oil, heavy cream, and seeds. Serve warm.

Creamy Chard And Fennel Soup
Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

Summer Harvest Cream Cheese Tart

Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

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.

Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

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.

Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

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.

  1. 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.
  2. 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.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

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

Sumer Harvest Cream Cheese Tart

Course Appetizer, Main Course, Side Dish, Snack
Cuisine Mediterranean
Keyword puff pastry tart, summer tart, tomato tart
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 1 sheet of puff pastry
  • 4-5 big tomatoes
  • 1 bell pepper or any other pepper

Cream cheese Spread

  • 1/2 cup cream cheese (100g)
  • 1 TBSP honey
  • 1/2 tsp salt
  • 1 garlic clove
  • a few basil leaves

Garnish

  • basil
  • pine nuts
  • sesame seeds
  • 1 egg for egg wash

Instructions

  1. Preheat the oven to 200°C/390°F.

Cream cheese spread

  1. Finely chop basil and garlic.

  2. Add garlic, basil, salt, and honey to cream cheese and mix with a spoon to get a silky consistency.

Tart

  1. Place the puff pastry onto a sheet pan lined with baking paper. You can make a rectangular tart or make them any other shape.

  2. Score a 1cm (1/2 inch) edge around the puff pastry like shown in the images above.

  3. Using a fork make holes in the center part of the pastry.

  4. Spread the cream cheese filling onto the center of the tart.

  5. Cut onions, tomatoes, and peppers into thin slices and place them on top of the tart.

  6. Using a fork, whisk one egg and spread a thin layer over the edge of the tart. Sprinkle with some sesame seeds.

  7. Bake in a preheated oven for about 25 minutes or until the puff pastry is golden and crunchy.

  8. Serve warm or cold. Garnish with fresh basil and pine nuts.

Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

Mediterranean Garlic Ricotta Shrimp Pasta

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).

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.

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).
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).
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).

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.

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).
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).
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).
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).

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

Mediteranean Garlic Ricotta Shrimp Pasta

Course Main Course
Cuisine Italian
Keyword shrimp pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 250 g dried pasta
  • 1/2 cup ricotta (100g)
  • 1 cup fresh or frozen peas (100g)
  • 300 g shrimps peeled and deveined
  • 15 g glasswort (sea asparagus) or alternatively, 2 TBSP pickled salted capers
  • 2 TBSP butter
  • 3 cloves garlic
  • a few springs of thyme
  • zest of 1 small organic lemon
  • juice of 1 small lemon
  • salt to taste
  • black pepper to taste
  • grated parmesan cheese for topping

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Save a few shrimp, peas and glasswort (or capers) for decoration. Return the rest of the to the skillet and mix.

  5. Add the cooked and drained pasta to the sauce and mix to coat the pasta with the sauce.

  6. Serve warm and top with the remaining shrimp, peas and glasswort and some grated parmesan cheese.

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).
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).

Vegan Pea And Asparagus Quiche

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

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!

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

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.

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

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

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

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

Course Main Course, Side Dish
Keyword vegan quiche
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Author Anja Burgar & Tereza Poljanič

Ingredients

Dough

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

Filling

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

Instructions

Dough

  1. 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.

  2. 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.

  3. 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.

  4. Sprinkle a little flour on a flat, clean work surface and on top of the dough. 

  5. 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.

  6. 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.

  7. 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.

  8. Use your hands to gently press the dough into the tin.

  9. Use a rolling pin to roll over the edges to trim them.

  10. 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.

  11. 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.

  12. Take the baked pie out of the oven and leave to cool slightly.

Fillling

  1. 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

  1. 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.

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

Wild Garlic Risotto

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

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.

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

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 🙂

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

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

Wild Garlic Risotto

Course Main Course, Side Dish
Cuisine Italian
Keyword risotto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Anja Burgar

Ingredients

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

Instructions

  1. Heat the stock to a simmer in a medium saucepan, then remove from the heat and cover so that the stock stays hot.

  2. 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.

  3. 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.

  4. 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. 

  5. 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.

  6. 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.

  7. 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.

  8. After the risotto has rested for a minute, stir in the Parmesan cheese and mix to combine.

  9. Serve immediately with garlic roasted prawns and some extra Parmesan cheese.

Notes

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

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

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

Kale and Radicchio Quinoa Salad

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

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

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

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

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

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

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

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

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

Kale and Radicchio Quino Salad

Author Anja Burgar

Ingredients

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

Quick Pickled Spring Onions

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

Instructions

Quick Pickled Spring Onions

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

Kale and Radicchio Quino Salad

  1. Mix cooked quinoa, chopped kale, chopped radicchio, feta and pickled spring onions with the pickling liquid. Mix well.

  2. Sprinkle sunflower seeds and chopped parsley on top.

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