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Cherry Braised Beef Brisket With Creamy Mashed Potatoes

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

We are actually having very hot days for days now. It almost feels like summer, so I’m only wishing for rainy days. Don’t get me wrong, I love summer and sunny days, but the heat came way too quickly, I’m not prepared! Well, at least I get to wear some nice summer dresses and I get to diss the socks, which I hate 🙂

Okay, our cherry tree is again full of cherries, we can’t eat them all, they ripe so fast. We’re making juice for the winter and save some in the freezer. Besides we eat tons of them every day and I’m not complainig. Who doesn’t love fresh cherries?

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

Even though I L.O.V.E. cherries in desserts and drinks, I’m also loving how wonderfully they complement savory dishes. Remember the Cherry, brie and bacon grilled quesadillas? So yummy!!

Me and my husband absolutely love braised beef and when we got hold of a nice piece of brisket with ribs we couldn’t resist but adding some cherries and some lovely herbs from the garden to some classical braising veggies, like carrots, onions and celery. Result… AMAZING!

Seriously. It’s not like you can tell there are cherries in the dish besides the pieces of cherries, obviously. But they add such a nice sweet flavour. I can’t get over it, I’m doing this dish again for the whole family this weekend.

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

Since this recipe takes 6 to 7 hours to make, we started cooking at five in the morning. Luckily we wake up at that time anyway to feed the baby 🙂 I’m guessing we’ll be braising more now that we’re waking up at night 😉

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

One more thing that’s completely unrelated. I’ve been on the best treasure hunt since I’ve started shooting food. My friend is cleaning her grandma’s old apartment so she invited me to go and take a look if there’s anything I’d need for my photography. Well, I found a huuuuge bag of goodies 🙂 I’ve even used some of them in this photoshoot. I know I’m bragging, but I can’t help it 😉

Have a great day you guys!

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 ♥

Cherry Braised Beef Brisket With Creamy Mashed Potatoes

Prep Time 30 minutes
Cook Time 7 hours
Total Time 8 hours
Servings 4 people

Ingredients

Cherry Braised Beef Brisket

  • 1 kg beef brisket
  • 400 g cherries depitted
  • 2 big carrots
  • 2 onions
  • 2 celery sticks
  • 5 cloves garlic
  • 3 rosemary springs
  • a handful of basil
  • 5 thyme springs
  • 1 l chicken stock
  • salt
  • black pepper
  • cayenne pepper

Creamy Mashed Potatoes

  • 8 medium sized potatoes
  • 200 g butter room temperature

Instructions

  1. Preheat the oven to 140°C.

Cherry Braised Beef Brisket

  1. Season the brisket generously with salt, black pepper and cayenne pepper.

  2. Sear all sides of the brisket on a hot skillet with a splash of oil for about a minute or two.

  3. Move the brisket to a plate.

  4. Cut carrots, onions and cellery into 1 cm chunks.

  5. In the same skillet sweat the carrots, onions and cellery for about 10 minutes.

  6. Move the brisket and the vegetables to a baking tray and add cherries, garlic, rosemary, basil and thyme and add the stock.

  7. Bake in the preheated oven for 6 to 7 hour or until the meat gets very tender and almost falls apart. when sliced.

  8. Remove from the oven and move the meat to a plate. Cover it with tin foil. Meanwhile use a hand mixer to thicken the liquid. You can mix all of the liquid with vegetables, or you can keep some vegetables to be seen in the sauce.

Creamy Mashed Potatoes

  1. Cook potatoes in salted water until tender. Start with cold water! Cooking time depends on the size of potatoes.

  2. Remove the skins and add butter. Mash with a masher until creamy.

This cherry braised beef brisket is incredibly tender and comforting. When served with some creamy mashed potatoes it makes a perfect dish for the rainy spring days.

Flourless Green Pea Fritters

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

I’m ending this wonderful week with these fluffy green pea fritters. It’s really been a great week. The baby gave us his first real smile. He’s smiled to everyone in the family at one point during the week. I couldn’t imagine how exciting that milestone was before it happened. The most wonderful thing 🙂 Now I’m looking forward for more and more of these cute teethless smiles and the sparks in his eyes.

He’s been letting us sleep during the night enough not to feel tired during the day, although I do take at least one short nap with him during th day. It’s just so cozy lying next to him and feeling him next to me while I’m sleeping 🙂

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

Okay, let’s head to the recipe. I’m very excited to share it with you. I’m a huge fan of pancakes, I make them at least once a week for breakfast, but they are usually sweet. I wanted to make a savoury recipe for easy and quick pancakes, that I’ll be able to prepare while taking care of a newborn. And it really is that simple.

The batter is made in a food processor or a blender and the pancakes take only a few minutes to cook. So perfect! There’s a little cottage cheese for extra creamines and flavor and rolled oats to bring it all together. Since so many herbs have started to grow, I’ve also added some from the garden and the forest. I used wild garlic and chives, but you can add whatever you can find in the garden, like mint, basil, thyme, oregano… So many yummy variations 🙂

And I realised that they are also super delicious cold, so they’re perfect for picnics 🙂 Hoping for lots of those these summer. ‘Cuz who doesn’t love picnics, right? We’re going on one today. Yay!!

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

I’ve been working on this recipe before the baby, when we’ve had a new roof window installed. I had to test the new light source for photography. I like it so far. A bit different than the straight side light, but just as interesting. What do you think?

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

Have a great weekend you guys!

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 ♥

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.
5 from 1 vote
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Flourless Green Pea Fritters

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 15 fritters

Ingredients

Green Pea Fritters

  • 1 cup peas (if using frozen, thaw and drain before making the fritters)
  • 1/2 cup roled oats
  • 1 cup parmesan cheese grated
  • 1/2 cup cottage cheese
  • 2 eggs
  • 1/2 tsp baking powder
  • a handful seasonal herbs (wild garlic, chives, basil, thyme...), coarsely chopped
  • salt
  • black pepper

Sauce

  • 1/2 cup sour cream
  • 2 TBSP lemon juice
  • zest of 1/2 lemon

Instructions

Green Pea Fritters

  1. Place all ingredients in a food processor or a blender and mix until the batter is uniform.

  2. Fry spoonfulls of the mixture on preheated frying pan with a little oil for 2 minutes on each side or until golden.

Sauce

  1. Place all ingredients in a small bowl and whisk. 

  2. Serve with warm or cold fritters.

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

Pull-Apart Chicken Spanakopita (Greek Spinach Pie)

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don’t think anything could make me more excited right now.

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

You all know by now, how excited I get when I see spring starting to blossom. If I’d have to choose I’d say winter is my favorite season, but there’s something magical about early spring. The thing I love the most is to go out in the forest and pick fresh new wild foods. By now I’ve already picked the earlies small fragrant leaves of wild garlic and I’m waiting for more spring goodies to start growing.

I didn’t use wild garlic in the recipe, although it would fit in just perfectly.

Since we’re talking about wild food, I’d love to know your spring wild food favorites? 😀

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

Chicken Spanakopita

I love anything wrapped in phyllo dough or even making my own phyllo dough. Okay, I cheated with this one, I bought it 😉 But whenever I have time I make my own. It makes a huge difference. If you have the chance to find freshly made phyllo dough in your local food market, buy it. Your dishes will go from great to awesome.

I mean it!

Spanakopita is originally made without meat and in layers of phyllo dough. I added chicken for some extra flavor and to make my hubby happy 😀 I figured why not make it easier to serve and make it more like individual böreks. Imagine if börek and pie would have a baby, it would look like that! Wrapped in mini rolls and served without cutting.

The ingredients are pretty basic but delicious each on it’s own. For sure, spinach is the hero of the dish. And you can get amazing fresh baby spinach in spring in any food market. I like combining it with leeks, since it makes the food so incredibly sweet and fragrant. The combo with feta, chicken and nutmeg is so good.

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now. This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

To hold it all together, I made a ricotta, egg and cream mixture and poured it over the rolls. This also makes the pie dense and creamy in the bottom, but the top stays crunchy. So make sure you dont pour the mixture all the way to the top. 

It might no be a traditional spanakopita, but it is just as delicious and the main ingredients remain feta and spinach.

With some extra foodies 😉

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

These would be awesome at a picnic party or any party for that matter. They take a little time to assemble, but the cooking process is sooo simple. Since it is quite rich, you can actually feed up to about 8 people with it, if they are not huge hungry men 😉 or me!

This is by far my favorite spring pie and I’d serve it with spring strawberry layer cake in a glass following as dessert.

Picnic menu, done!

A glass of roasted peach and strawberry fizz to go along and you’re good to go 🙂

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

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 ♥

Pull-Apart Chicken Spanakopita

Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 6 people

Ingredients

Chicken Spanakopita

  • 16 sheets phyllo dough
  • 300 g chicken breast 1cm cubes (or use leftover chicken)
  • 1 small leak cut into quarter lenghtwise and thinly sliced
  • 3 cloves garlic finely chopped
  • 500 g fresh spinach (or frozen and drained of excess water)
  • 200 g feta cheese crumbled
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground black pepper
  • 1/2 cup olive oil

Egg Mixture

  • 2 eggs
  • 60 g ricotta cheese
  • 60 ml whipping cream
  • a generous pinch of salt

Instructions

Egg mixture

  1. Mix all ingredients for egg mixture together with a fork or a whisk, to get a smooth creamy texture.

Filling

  1. In a preheated skillet roast chicken breast cubes with a tablespoon of olive oil for a minute or two until they get golden.

  2. Add leaks, garlic and spinach and cook uncovered for about a minute or until the spinach cooks down. I you're using baby spinach this will take a minute, older spinach takes two to three minutes. If there is any excess water in the skillet drain it before filling the pie otherwise it will get soggy.

  3. Remove from heat and add feta, nutmeg and black pepper. Mix well and set aside.

Assembly

  1. Preheat the oven to 180°C.

  2. Line a 23 cm (9 inch) cake mold with baking paper.

  3. Lightly coat one pyhloo sheet with olive oil, cover with another phyllo sheet and coat with olive oil again. Over the long edge of the dough spread one eight of the filling about 4 cm wide. Roll the dough to get a long roll. Now roll this into a snail shape and place it in the cake mold. Repeat until you've used all the sheets. I like to start placing the rolls on the sides first and add the last one in the middles, since the last one usually has less or more filling than the others. This makes the pie look more even.

  4. Coat the tops with more olive oil and bake for 20 minutes.

  5. Remove from the oven and pour the egg mixture over the baked rolls.

  6. Return to the oven and bake for 30-35 minutes.

  7. Remove form the oven and wait for 5 minutes before removing the rim. Be careful, it's still hot!

  8. Serve warm or cold.

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

Popped Beans and Steamed Broccoli Salad

Whoever says comfort food can’t be healthy, has obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

Hey, hey! We’re having broccoli today. 

Hmmm, the rhyme was unitntentional, I guess I’m feeling poetic 😛

I have a habit of steaming broccoli instead of roasting them. I dunno, I think it’s because of the vivid green color it keeps. Plus, it’s quicker 🙂 I was thinking what would go well in a steamed broccoli salad and then I remembered a Jamie Oliver show from a while ago. Can’t even remember the recipe, but I know he roasted the beans on a pan until they started popping. I tried those before and they were great. So, it sounded like an awesome idea to add them to the broccoli. Turnes out it was the right decision and with some added chopped parsey, pomegranate seeds and spicy nuts this makes a perfect winter salad.

The best thing about this salad is, it can be both a warm or a cold salad. For a warm salad, you dress it while everything is hot, for a cold salad, you rinse the broccoli with cold water after steaming and then decide if you want the beans and nuts to be warm or not. It’s up to you!

Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?
Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?
Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

I’m seriously obsessed with mustard dressing. Although I’m normally not a fan of mustard as a condiment, it’s so amazing if you use it as seasoning.

This dressing is probably the one I use most on daily basis, because it’s super simple and mustard gives it an extra depth and richness. It works really well with bitter winter salads like radicchio.

Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

So, some updates on what’s been going on in my life lately. We’re starting to prep more seriously for the baby. Yep, barely starting. I mean we have bought some things, made some and we’re getting lots of second hand stuff from friends, but we still have sooo many chores until I can really say, now we’re ready. We still have 10 weeks, but you never now, when the baby might surprise us. Oh, I have to tell you about the cutest little pants I’ve sewn. They are the cutest, but I’m affraid the fabric is not strechy enough and they’ll probably be to small to fit even a newborn. Luckily, I’m stacked with fabric and I’m making new ones 🙂

Ok, enough baby talk!

Besides all the baby preparations, we’re also starting to prep for the new dance show that we moved from Spring to Autumn, because of… well, baby. Yesterday, I started making my part of the coreography. You can imagine a big belly and a fast dance + some floorwork. It was fun, but also very chalenging!

Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?
Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?

Great, your all updated now, so let’s start cookin’!

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 ♥

POPPED BEANS AND STEAMED BROCCOLI SALAD

Course Salad
Keyword bean salad, broccoli salad, healthy, quick
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Anja Burgar

Ingredients

STEAMED BROCCOLI SALAD

  • 1 big broccoli
  • 1 cup cooked red beans if you’re using canned, rinse well before cooking
  • 3 TBSP mixed seeds sunflower seeds, sesame, black sesame…
  • 1 tsp crushed chilli flakes
  • 1 tsp ground garlic
  • 1/2 cup pomegranate seeds
  • a bunch of parsley chopped

LEMONY MUSTARD DRESSING

  • 5 TBSP olive oil
  • 3 TBSP lemon juice
  • 1 TBSP mustard
  • pinch of salt
  • pinch of pepper

Instructions

Steamed Broccoli Salad

  1. Cut the florets away from stems and cut them into bite size chunks. Cut the thinner stems into 1 cm chunks. Peel the thick main stem and cut it into 1 cm cubes.

  2. Boil a little water (about a finger’s width) in a steaming pan and add the steming basket. Place the stem parts of broccoli into the steaming basket and the florets on top. If there are any leaves from broccoli place them right at the top. Cover with a lid, reduce heat to low and cook for about 5 minutes or until you can easily pierce the broccoli with a fork, but it’s still vibrant green. Be careful, because broccoli can go from vibrant to brownish color quickly.
  3. If you prefer your broccoli to be cold, rinse immediately under cold water to stop it from further cooking. If you’re serving it warm, just remove from steamer and let it drain.
  4. In a bowl mix together garlic and chilly flakes.
  5. Heat a big skillet over medium-high heat and add beand and half of the garlic and chlli mixture. Cook them for about 4-5 minutes, tossing every now and then. Once you see most of the beans open, add the nuts and toss every now and then for a minute. Remove from heat and add the remaining garlic and chilli mixture.

Lemony Mustard Dressing

  1. Beat all ingredients together with a fork.

Steamed Broccoli Salad

  1. In a salad bowl, mix together broccoli, parsley, 2/3 of beans and seed mixture, 2/3 of pomegranate seeds and dressing. Top wih the remaining 1/3 of beeans and seeds and the rest of pomegranate seeds.

Whoever says comfort food can't be healthy, had obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Hungry anyone?
Whoever says comfort food can't be healthy, has obviously never tried popped beans and steamed broccoli salad with toasted spicy nuts and lemony mustard dressing. Such a perfect winter salad. Click to find the whole recipe or pin and save for later!

Orange & Pecorino Ravioli with Rosemary Brown Butter

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

It’s so exciting making your own pasta. And it’s not even that difficult. Actually I’d say it’s one of the easiest doughs for a beginner. Some may not agree, but I’ve tried many different types of dough and pasta is the only one that was successful every time. Even if it wasn’t perfect, it was managable. Don’t get me wrong, there’s a whole science behind a perfect pasta dough, which I should probably cover in another post, but if you follow some basic rules, there shouldn’t be many problems.

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

Basic rules:

  • 1 egg per 100 g flour. Works every time.
  • The dough should rest at least 30 minutes. This makes the gluten form and the dough becomes elastic and easier to handle. You will notice a huuuge difference in dough before and after resting just by touch.
  • Lightly flour the dough before rolling it out, especially if you are using a pasta machine, otherwise it will start sticking and tearing when you get to a thinner setting.

Oh, and one more thing! When you start bringing the dough together it might look a little dry but after a couple of kneads it will hold together much nicely and after 10 minutes of kneading it will start forming tiny bubbles under the surface, which means it’s done. Wrap it up and wait. You’ve got the best pasta dough in th world ready and waiting!

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

So, we’re making ravioli. It’s a type of filled pasta that comes in many shapes and sizes. The filling can be whatever you like it to be. But since it’s almost New Year’s Eve I’m all about fancy shmancy 😀 So I used pecorino as the main focus of the dish, mixing it with some fresh ricotta cheese and freshly grated orange zest. The zest will give it a kind of richness and freshness. And to make it even more psh we’re adding brown butter with rosemary on top.

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

The pecorino ravioli are perfectly savory and flavorful on their own, so they shouldn’t be drowned in a strong flavored sauce. Brown butter is just delicate enugh to enhance the flavores but not overpower them.

I’ve never made brown butter before, but once I tried it on these pecorino ravioli, I’m sure it’ll become a regular at our house. The nutty taste of the brown butter is so delicious and very different from plain old melted butter. Plus, you can make it in advance and keep it in the fridge for when the opportunity comes.

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!
These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

Great, so we’ve got everything covered. Let’s get preparing for the New Year’s Eve party and making some delicious orange pecorino ravioli. Have a great party, folks!

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 ♥

ORANGE & PECORINO RAVIOLI WITH ROSEMARY BROWN BUTTER

Course Appetizer, Main Course
Cuisine Italian
Keyword brown butter
Prep Time 35 minutes
Cook Time 2 minutes
Resting time 30 minutes
Total Time 37 minutes
Servings 4

Ingredients

PASTA DOUGH

  • 4 eggs
  • 400 g all-purpose flour

FILLING

  • 250 g pecorino grated
  • 250 g ricotta
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • zest of 1 orange

BROWN BUTTER SAUCE

  • 120 g butter cubed
  • 3 stems of rosemary

GARNISH

  • grated pecorino
  • orange zest
  • rosemary

Instructions

Pasta

  1. Sift flour into a bowl or onto the countertop, make a well in the middle and add in the eggs. start mixing the eggs adding in flour little by little, until the dough comes together. For this first step you can alternatively use a food processor. Knead the dough by hands for about 10 minutes, until you see tiny bubbles form under the surface. Wrap the dough in plastic foil and let it rest for at least half an hour. The dough will become much softer and strechier with resting, so don’t skip it!

Filling

  1. Mix pecorino, ricotta, nutmeg, black pepper and orange zest in a bowl.

Brown butter sauce

  1. Heat a sauce pan over medium heat and add butter and rosemary. As the butter melts it will start bubbling and changing color from light yellow to golden and lastly brown. The mik solids will start to separate from the fat and will form a dark brown sediment. When this happens and the butter is brown with a nutty smell, pour the butter to a cold bowl. If you prefer to remove the sediment pour the butter in the bowl slowly, leaving the sediment in the sauce pan. Remove the rosemary.

  2. You can prepare the brown butter sauce while waiting for pasta dough to rest and reheat it over low to medium heat before serving.

Rolling pasta

  1. Cut pasta into 8 pieces and roll each one out as thinly as possible using a little flour to prevent sticking. You can use a rollin pin (the more labor intense method) or use a pasta machine (the easier method) and roll the dough starting at the thickest setting, continuing to the thinnest setting that the dough can still handle. If it starts tearing you should stop one setting thicker. I suggest running a test with a tiny portion of the dough before going full scale.

  2. When the dough is rolled out spread it over a flat lightly flouered surface and cover with a tea towel.

Filling pasta

  1. There are many shapes of raviol. The easiest is a simple square or rectangle. Spread a heap teaspoon of filling 4 cm apprart over the lenght of a rolled out pasta. Using a brush or a finger lightly wet one long edge of the dough and the part between the filling. Fold over one half of the dough lenghtwise and press around the filling to get all the air out. Using a pasta cutter or a sharp knife cut rigth in the middle between the filled parts and use a fork to press around each ravioli, so the dough really sticks together and doesn't open during cooking.

Cooking pasta

  1. Boil water and add salt like for any other pasta, then add the ravioli and cook for about two minutes.

  2. Meanwhile heat up the butter.
  3. Drain and serve onto plates adding brown butter on top and garnishing with some more pecorino, orange zest and rosemary.
  4. Serve immediately.

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level! Click to find the whole recipe or pin and save for later!

Mulled Wine Christmas Cheeseburger

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

Mulled wine in a burger… Say what?

Yes, well, if I can’t drink I’m at least eating mulled wine, although it sounds weird 🙂 But seriously, this is the most Christmas flavored burger I’ve ever had. And I can’t tell how beautifully the house smells after simmering the mulled wine for half an hour. It’s like a potpourri, but you can eat it afterwards 🙂

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

I’m all about Christmas this year, which you’ve probably guessed from my previous recipes. I’m like seriously anxiously waiting for the C day. Not sure why, it’s probably the hormones 😛 Anyway, tree is decorated and more cookies will be baked. All I needed is an awesome savory dish that would match the season. First think that came to my mind was mulled wine. I wasn’t sure if I could acually make it into a thick sauce, so I tried. And it was crazy good. It’s like a mulled wine jam.

Which gives me an idea. I should try it with peanut butter. Yeah, I’m gonna try that, you should, too 😀 And tell me if you love it!

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

So, let’s get into details. By now you know mulled wine sauce is the most important ingredient of this Christmas cheeseburger. But it wouldn’t be a cheeseburger without some cheese!! 

I’m using matured cheddar to contrast the sweet sauce. It has just the right saltiness and spiciness to go perfectly with mulled wine. Plus, who doesn’t love cheddar. When I was cutting the slices, I ate one and left one for the burger… my husband is probably wondering, where all the cheddar went 🙂

And of course, we shouldn’t forget the ORANGE. This cheeseburger is simply not so awesome without it, so don’t leave it out. Seriously! Besides the amazing Christmasy flavor it also gives some freshness and juice. Yum!

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

Ok, final thing, then I’m leaving you all alone with the recipe. Which is very simple, I might add.

The buns! For the first time in my life I made pretzel buns. Crazy! I make my own bread all the time, but never really went for pretzels. I found a very easy recipe for pretzel buns by Eat in my kitchen and I love it. Really simple and incredibly tender, so if you feel confident enough to make your own buns, I strongly recommend you to try them.

All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?
All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast?

I know your dying to try the Christmas burgers with mulled wine sauce, so go for it!

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 ♥

MULLED WINE CHRISTMAS CHEESEBURGER

Course Main Course
Keyword beef burger, festive burger
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

MULLED WINE SAUCE

  • 1 1/2 cup dry or semidry red wine
  • 1/2 cup dried cranberries
  • 1/4 cup dried sultanas
  • 1 TBSP honey
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 9 cloves
  • 1/2 medium-hot chilli deseeded
  • orange zest of one orange

CHRISTMAS CHEESEBURGER

  • 500 g minced beef
  • 4 pretzel or burger buns
  • 1 big orange sliced to 5mm slices, peel removed
  • 120 g matured cheddar thinly sliced
  • big bunch of arugula
  • salt
  • pepper

Instructions

Mulled Wine Sauce

  1. Put all ingredients for mulled wine sauce in a small saucepan. Bring it to a boil, then reduce heat and let it simmer for 30 minutes.

  2. Use an immerse blender or a regular blender to thicken the sauce. You don't need to make it completely smooth.

Christmas Cheeseburger

  1. Divide minced beef into 4 and make patties that are slightly larger than the bun.

  2. Heat a pan and add a tablespoon of oil. Fry the patties for about 4 minutes on one side. Turn around, season with salt and pepper and cover with slices of cheddar. Cook for another 4 minutes for a medium burger or for 5-6 minutes for a well done. Cover with lid if the cheese needs some help with melting.

Assembly

  1. Cut the buns in half, spread the mulled wine sauce on the bottom part, add the burger patty, top with arugula and slices of oranges. Cover the burgers and enjoy!

Use Yor Noodles - Mulled Wine Christmas Cheeseburger
All the amazing tastes of Christmas in one mulled wine Christmas cheeseburger. Who says Christmas should be celebrated with a roast? Click to find the whole recipe or pin and save for later!

Bacon Wrapped Prunes With Herbed Feta Dip

Indulgent finger food  for the best party you’ll ever throw, but not without these crispy bacon wrapped prunes and a decadent herbed feta dip!

Indulgent finger food for the best party you'll ever throw, but not without these crispy bacon wrapped prunes and a decadent herbed feta dip!

Yay, finally sharing this recipe with you!

I’ve been making it for a while now, but never got around photographing and posting it. But with the holiday season slowly arriving, I felt like, I owe you this recipe, because – yes, I’m gonna say it – it’s amazing. It’s dried fruit wrapped in bacon. Who wouldn’t love that?! 🙂

Indulgent finger food for the best party you'll ever throw, but not without these crispy bacon wrapped prunes and a decadent herbed feta dip!

There’s a little story about how I got to this deliciousness. It happened on our honeymoon a little over two years ago.  I know many people decide to go to some perfect tropical beach for their honeymoon, but we decided to make a road trip through Europe. We made over 2500 km in 16 days and saw soooo many things and sights. One of them was the lovely town of Kaunas in Lithuania. It gave out the vibe of still being stuck in the old time with all the old communist monuments and decaying facades, but that actually gave the town a really special character. 

Anyway, convinced that the nightlife would be pretty much non existant we headed to the center of town. Well, we were dead wrong. It was vibrant and lively with all the people siting in the restaurants and pubs, drinking, eating and having a blast. Looked so fun that we had to join. For the first time ever we tried mulled beer. Delicious, btw! We also tried some finger food. Among other we had tiny packets of prunes wrapped in bacon that were filled with some kind of nuts. That was such a clever and incredibly delicious appetizer! Soft and chewy, but crispy on the outside and in the middle. Clever, I’m saying. I’ve been making my own version ever since.

Indulgent finger food for the best party you'll ever throw, but not without these crispy bacon wrapped prunes and a decadent herbed feta dip!

I’m in love with this presentation, with the tree springs, holding together the bacon wrapped prunes. There’s another story behind that. 

I usually spend New Year’s Eve with friends in a cabin somewhere in the wild (sometimes not so wild). One year we decided to throw a fancy dress-yo’self-very-pretty kind of New Year’s Eve party. These pretty bacon wrapped prunes were a must! Of course, we were not at home and we didn’t have toothpicks that would hold the whole thing together so we headed to the garden and cut some tree springs and solved the problem. Easy 😀 They looked so much better than with good old toothpicks. Don’t you think they look festive?

In case you are like me – always in need of some dip, here’s a recipe for a simple feta dip with fresh herbs. I used parsley and chives, because that’s what still growing in the garden, but you can add whatever you’ve got on hand. 

Indulgent finger food for the best party you'll ever throw, but not without these crispy bacon wrapped prunes and a decadent herbed feta dip!

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 ♥

Go ahead, try them out on the side of some mulled mandarin juice! I sure will 🙂

BACON WRAPPED PRUNES WITH HERBED FETA DIP

Course Appetizer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30

Ingredients

BACON WRAPPED PRUNES

  • 30 prunes pitted
  • 15 thin bacon slices
  • 25 g almonds chopped finely
  • 1 tsp olive oil
  • 2 tsp ground sweet red pepper

HERBED FETA DIP

  • 100 g Feta Cheese
  • 60 g Greek-style yogurt
  • a bunch of herbs I used parsley and chives, chopped
  • pinch of pepper

Instructions

BACON WRAPPED PRUNES

  1. Preheat the oven to 180°C.
  2. Heat a pan over medium-high heat, then add chopped almonds. Roast for a minute, until they start smelling sweet. Remove from heat and add olive oil and ground sweet red pepper. Toss around to coat the nuts and set aside too cool a little.
  3. Cut bacon in half.
  4. Fill the prunes with nuts and wrap them in bacon, securing ends with toothpicks.
  5. Place them onto a baking paper-lined baking tray and bake for 12-15 minutes or until the bacon gets golden and crispy.
  6. Best served hot.

HERBED FETA DIP

  1. Combine all ingredients in a food processor, to get a smooth dip. Keep in the fridge before serving.
Indulgent finger food for the best party you'll ever throw, but not without these crispy bacon wrapped prunes and a decadent herbed feta dip!

Pumpkin Risotto with Goat Cheese, Pancetta & Cranberries

I’m totally in love with each single bite of this delicious pumpkin risotto!

I'm totally in love with each single bite of this delicious pumpkin risotto!

So true… Comforting and warm like a hug. Ok, I’m getting sentimental, but that’s what rainy days are all about, right? Squeezing under a soft wool blanket, watching TV or playing board games. Watching Breaking Bad and eating tons of cooked chestnut is basically all we do these evenings. I know, I know we’re so lazy! That’s what cold and rain does to us. Um, yeah, autumn is awesome. Anyone else so psyched about that?

I'm totally in love with each single bite of this delicious pumpkin risotto!

And peeps, my weird pregnancy smell and taste is gone and I can cook as much as I want now 🙂 Happy me! My weight is probably gonna start going up more quickly now, but well, that’s supposed to happen eventually 😛 My bump is already visible and I can’t stop caressing it 🙂

I'm totally in love with each single bite of this delicious pumpkin risotto!

Ok, enough on my prego belly. I’ve moved on from eating pasta almost every day to cooking normally, so I prepared a creamy pumpkin risotto with some delicious goodies on top. 

Risotto is really a very simple dish. That’s what’s so great about it. Easy and quick to make, but add some good seasonal ingredients to it and it gets so sophisticated.

I'm totally in love with each single bite of this delicious pumpkin risotto!

Never had a pumpkin risotto? It’s about time to start, because pumpkin adds such a nice flavor and creaminess to the risotto. What autumn recipes are all about is combining sweet with savory, so I’ve done that again. Pumpkin by itself is sweet, but I’ve added some dried cranberries on top for some sweet crunch. And who doesn’t love a little crispy panchetta and goat cheese with all of that. 

This is the fanciest cozy meal I’ve had this autumn, for real!

I'm totally in love with each single bite of this delicious pumpkin 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 ♥

I promise people are gonna love you for cooking them pumpkin risotto, whatever goodies you choose to put in 🙂

Pumpkin Risotto with Goat Cheese, Pancetta & Cranberries

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 2 cups rice
  • 6 1/2 cup vegetable or chicken stock
  • 3/4 cups pumpkin purée (find recipe in the notes of my Mini Pumpkin Pizza recipe)
  • 1 small onion , small cubes
  • 8 pancetta slices
  • 60 g goat cheese crumbled
  • 4 springs thyme + some for garnish
  • 1/3 cup dried cranberries
  • black pepper

Instructions

  1. Preheat the oven to 175 °C.
  2. Place pancetta slices on a baking tray lined with baking paper and bake them for 10 minutes or until they get golden and crunchy. Transfer them to a paper towel lined plate, to remove the excess fat. When it cools crumble it. Keep the fat that is left in the baking tray for later.
  3. Wash rice under cold water and drain.
  4. In a sauce pan boil the stock, remove from heat and leave covered.
  5. Place a large skillet over medium heat and add the remaining pancetta fat and if necessary add a tablespoon of olive oil. Add onions and cook for 2 minutes until they get soft. Add the drained rice and fry for additional 3-5 minutes stirring constantly. When the rice gets translucent add pumpkin purée, thyme, pinch of black pepper and 1 laddle of stock (or more). You want the rice to just be covered with liquid. Cook stirring occasionally until the liquid has dissapeared into the rice. Then add another laddle of stock. Continue doing that for about 20-25 minutes or until the rice is al dente. With the last laddle of stock add half of the pancetta crumbles.
  6. Serve immediately and top with the rest of the pancetta crumbles, goat cheese, dried cranberries and more thyme.
I'm totally in love with each single bite of this delicious pumpkin risotto!

Autumn Harvest Pulled Chicken Sandwich with Homemade Apple BBQ sauce

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

Anyone else stuck with a whole bunch of apples in the basement and doesn’t know how to use them all?

I’m not much of a fresh apple eater, I’m simply too picky about how I like them. So stacks of sweet semi-rotten apples in the basement donated by our relatives are amost sadly waiting to be eaten.

And oh my god, what to do with all of them?!

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

Like I mentioned several times, I hate throwing food out, so I created a delicious autumn BBQ sauce made with fresh apples. Perfect recipe for using those not-so-good-looking apples.

And hint hint… you can make more and preserve it for later 😉 This recipe yields about 2 cups and is simple to mulitply!

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

I’m practically obessed with pulled pork burger, but it takes time. After seeng how awesomely Jessica from How Sweet It Is used chicken and made pulled chicken sandwich, I was inspired and made my own version with my apple BBQ sauce.

And it is delicious, I’m telling you! Soooooo simple and soooooo good 🙂 The sauce takes some time, but no effort at all.

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

This is like the longest named recipe I’ve probably ever made, it could actually be even longer. But I’ve made myself stop. There’s so much going on here.

The juicy shreded chicken, topped with homemade apple BBQ sauce, freshly cut slaw with apples, carrots and cabbage dressed with hazelnut yoghurt dressing. 

And guess what… the sandwich is topped with some more of the delicious BBQ sauce and chillies. Heaven!

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

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 ♥

Okay, I’ll stop torturing you. Go ahead and start cooking! 🙂

AUTUMN HARVEST PULLED CHICKEN SANDWICH WITH HOMEMADE APPLE BBQ SAUCE

Course Main Course
Keyword beef burger, sandwich
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients

PULLED CHICKEN

  • 1 kg boneless chicken thighs
  • 2 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1 tsp ground mustard seeds
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper

APPLE BBQ SAUCE

  • 1 TBSP butter
  • 1 small onion thinly sliced
  • 2 cloves garlic chopped
  • 4 middle-sized apples chopped into 1-2 cm chunks
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup ketchup
  • 2 TBSP honey
  • 1 TBSP Worchestershire sauce
  • 1 TBSP smoked paprika
  • 1 tsp salt
  • 1/2 tsp ground mustard seeds
  • 1/2 tsp thyme
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp ground ginger
  • 1/4 tsp cinnamon

APPLE SLAW

  • 1 big apple
  • 1 big carrot
  • 1/4 big cabbage head

SLAW DRESSING

  • 150 g Greek-style yogurt about 3/4 cup
  • 3 TBSP ground hazelnuts
  • 1 TBSP apple cider vinegar
  • 1/4 tsp salt
  • pinch of black pepper

ADDITIONAL INGREDIENTS

  • 6 soft burger buns
  • chopped parsley
  • sliced chilies

Instructions

Apple BBQ Sauce

  1. Place a medium-sized saucepan over medium-high heat and melt the butter. Add onions and wait for a few minutes to get golden, then add garlic and stir for about a minute. Then add apples, water, and apple cider vinegar, cover, and reduce to medium heat. Cook covered for about 10 minutes or until apples start getting softer.
  2. Uncover and add the rest of the ingredients, mix well, and let gently simmer for about 30 minutes or until most of the apples have fallen apart.
  3. Mix in a blender to get the silky smooth texture.

Pulled chicken

  1. In a big bowl mix all spices together and add chicken thighs. Make sure to coat all the meat with the spice blend.

  2. Place a large pan over high heat and add a tablespoon of olive oil. Cook chicken for 4-5 minutes on each side (cook time will depend on the thickness of the thighs). Make sure the chicken is cooked through before taking it off the pan.
  3. Transfer it to a clean plate and shred it using forks.
  4. Return the shredded chicken to the same pan you used before and add 1/2 cup of apple BBQ sauce (or more if it seems dry) and cook for a minute.

Apple Slaw

  1. Cut the veggies into thin slices. Mix all ingredients for the dressing together.

  2. Toss the veggies with the dressing.

Assembly

  1. Cut burger buns into half and fill them with pulled chicken and apple slaw. Add more apple BBQ sauce on top and top with chopped parsley and chilly slices.

Notes

This recipe was inspired by Saucy Chicken Sandwiches by How Sweet It Is.

This apple BBQ sauce flavored pulled chicken sandwich topped with crazy delicious apple slaw and hazelnut yoghurt dressing is da deal!

Pumpkin Soup with Balsamic Glazed Onions + A Big Announcement

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

Omg, it’s been so long since my last post. 

So sorry for that, but I’ve had a perfectly good reason. Actually the best reason in the world. We’re having our first little baby in April! 🙂 ♥ How awesome is that! I still can’t believe it’s happening, but we’re happy and excited and can’t wait to meet our tiny bundle.

I haven’t had any major pregnancy discomforts, but one that affected my blogging: I wasn’t able to cook for a month or smell any strong smelling food. Or look at food photos. I’m still struggling with fresh veggies (which I would normally love so much!), but most of the troubles went away now that I’m in my second trimester.

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

I’ve been craving sweet food a lot. Not sweets, but sweet savoury food like root veggies and pumpkins. So they’re on the menu a lot these days. One of my all time autumn favorites is definitely pumpkin soup.

What makes pumpkin soup so amazing is its natural sweetness in combination with chillies. Remember how chillies go perfectly with chocolate… well, it’s the same with pumpkin. So don’t skip on it. Seriously! Add less if you’re not into spicy stuff, adding at least a little will make all the difference.

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

I don’t like adding much to my simple pumpkin soup recipe. No stock or herbs. Water, garlic, chilli flakes, salt and pepper are enough. I’m using pumpkin purée as my base. If you’d like to make your own check the notes in the Mini Pumpkin Pizzas recipe. A good variety of pumpkin or squash is crucial, so pick one that you absolutely love. 

For me that’s hokkaido or any other with simmilar sweetness. 

A very sweet pumpkin soup like this need a counterbalance, so I added balsamic glased onions with sage on top. I could eat these onions on their own, they are sooooooo good. 

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

I’m letting you in on a little secret. I’m dreaming about autumn all year round. I love all seasons, especially when they’re just starting. All the fresh new produce and the feel of change.

But autumn is my favourite. There’s nothing like the magical feel of cold and warmth at the same time. And all the sweet produce it comes with. Yup, best season ever! I’m one of those strange people who love cold and rain 🙂

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

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 ♥

Now I’m off to warm myself with a bowl of this delicious pumpkin soup!

Pumpkin Soup with Balsamic Glazed Onions

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

Pumpkin soup:

  • 4 cups pumpkin purée
  • 3 cups water (depending on desired consistency)
  • 1 TBSP olive oil
  • 3 cloves garlic chopped
  • 1/2 tsp chilli flakes (add less if you prefer a less spicy version)
  • salt by taste
  • pepper by taste

Balsamic glased onions:

  • 1 medium sized red onion
  • 1 TBSP olive oil
  • 6 sage leaves
  • 1/2 cup water
  • 2 TBSP balsamic vinegar
  • salt by taste
  • pepper by taste

Other topping options:

  • crème fraîche
  • pumpkin seeds
  • pumpkin seed oil
  • chives

Instructions

Balsamic glased onions:

  1. Cut the onion in half and remove the skins. Slice it into 3-5 mm thin slices.

  2. Place a skillet over medium heat and add olive oil. Add the onions and sage and stir to cover them with oil.
  3. Cook uncovered for about 10 minutes stirring occasionally, until the onions get translucent and a bit softer.
  4. Add water, balsamic vinegar, salt and pepper and cover the skillet. Continue cooking over low-medium heat for 20 minutes or until the onions get soft.
  5. Uncover and cook over medium-high heat for additional 5-10 minutes to lose the excess moiture and caramelise the onions. Stir occasionally to check they are not burning.

Pumpkin soup:

  1. Place a pan over medium heat and add olive oil. Add garlic and cook until it gets golden.

  2. Add pumpkin puree, water, chilli flakes, salt and pepper and continue cooking until the soup boils.

Decorating:

  1. Pour hot soup into bowls and decorate with balsamic glased onions. You can add crème fraîche, pumpkin seeds, pumpkin seed oil and chives if you like.

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

Warm, sweet and spicy pumpkin soup with balsamic glased onions will be your new favorite autumn comfort food! Click to find the whole recipe or pin and save for later!

Roasted Tomato Galette with Olive Tapende

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

This is one of my favorite dishes in the entire world and I’m not exaggerating.

I’ve been making it for a couple of years now and I’ve perfected the recipe in the meantime.

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

I’ve talked about my love of tomatoes a lot and roasting them like in the Simple Fish Slider with Roasted Garlic Sauce. The basic technique of roasting tomatoes is the same as in the slider recipe.

But for this beautiful galette we’re gonna roast them TWICE. Yep, that’s right. First roasting helps the tomatoes loose excess moiture and the second one brings all the components together and adds extra sweetness to the tomato galette.

Isn’t this awesome?

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

You could easily use big tomatoes as well, but make sure, they loose most of their moisture after the first roasting, otherwise you’ll get a soggy crust.

And we don’t want that!

The crust should be flacy and crunchy, hence the pre-roasting. Important step – don’t leave it out!

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

This tomato galette is filled with so many other ingredients that complement the tomato. 

Like olives, anchovies, fresh herbs like basil and olive oil.

All of those incredible ingredients in one dish 🙂 Perfection…

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

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 ♥

Let’s roast some tomatoes!!!

ROASTED TOMATO GALETTE WITH OLIVE TAPENADE

Yields one 28-30 cm (11-12 inch) galette.
Course Appetizer, Main Course
Keyword blackberry pie, blood orange tart, tomato pie, tomato tart
Total Time 1 hour 45 minutes

Ingredients

CRUST

  • 1 1/4 cup wholegrain spelt or wheat flour
  • 60 ml ice-cold water refrigerated for a while
  • 1/2 tsp salt
  • 110 g ice-cold butter cubed

TAPENADE

  • 1 cup green olives pits removed
  • 5 dried tomatoes
  • 5 anchovies
  • 1 TBSP pine nuts
  • a handful parsley
  • a handful chives
  • a handful basil
  • olive oil

FILLING

  • 3 cups cherry tomatoes 600-800g
  • parmesan
  • 3 TBSP olive oil
  • salt
  • pepper
  • 1 egg
  • 1 TBSP cold water

Instructions

  1. Preheat the oven to 190 °C

Crust

  1. Combine butter and flour in a food processor to get a dry mixture. Add salt and water and pulse until the dough starts to form a ball, but not any longer to not overheat the dough. Wrap it in plastic foil and store it in the fridge for an hour.

Roasted cherry tomatoes

  1. Halve the tomatoes, cover with olive oil, salt, and pepper and toss to spread the seasoning. Place cut-side up on a baking tray covered with baking paper and bake for about 30 minutes or until the tomatoes get a nice golden color and have lost a lot of their moisture.

Tapenade

  1. Chop parsley, chives, and basil into smaller chunks and place them in a food processor. Add olives, dried tomatoes, anchovies, pine nuts, and 4-5 TBSP olive oil. Pulse to get an almost smooth texture. Add more olive oil if necessary.

  2. Turn the oven up to 220 °C.

Galette

  1. Roll the dough to about 3mm thick circle. Spread the tapenade over the dough, but leave a clean 2-3cm edge. Cover with roasted tomatoes and fold the edges in over the tomatoes.

  2. In a small bowl beat an egg with a TBSP of cold water and spread thinly over the crust edges.
  3. Sprinkle the galette with some grated parmesan and a little pepper.
  4. Bake for about 20 minutes or until the crust is golden and crunchy.

Notes

Dough recipe adapted from Smitten Kitchen

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

Pesto Pasta Salad with Crispy Bacon

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

Omg, I can’t believe I haven’t made a pasta recipe yet!!!

Banging my head against a wall right now…

I’m like the hugest fan of pasta in any shape or form. Ok, I’d probably choose any pasta over fettuccine, not fan of those – except homemade!

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

Today we’re making a freaking pesto pasta salad with crispy bacon, folks! And we’re making homemade pesto. How exciting is that!

I never, never, never buy pesto. It’s the easiest thing you can make, why buy it. I even have a trick for winter, when there’s no fresh basil. Every year I try to keep some basil in a pot in the kitchen over winter, but it ALWAYS dyes. 🙁 Boo hoo!

SIMPLE LONG-KEEP PESTO

So here’s the quick tip. Make a simple oil and salt only pesto at the peak of the season. Combine basil leaves with some salt and oil in a food processor and chop it up. It keeps in the fridge for over a year, but you’ll really need to be generous on salt otherwise it can spoil quickly.

That’s also my prefered metod of preserving basil. The taste is much more genuine than the dried one.

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

So, I want my salads to be fresh with loads of veggies, but there always have to be a goodie. Without an exeption! You know, the piece of feta cheese that’s basically the only reason you’re even eating a Greek salad. Or the pickle you’re dying to fish out of a Russian salad. Or apples in my delicious Millet and Carrot Salad with Creamy Almond Dressing. You see, every salad needs a goodie.

And here it’s CRISPY BACON!

I’m pretty sure my husband loves me more on days when I serve him bacon 🙂

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

It’s a perfect salad to serve at a picnic. It’s got pasta, tomatoes, bell peppers, mozzarella, pesto and bacon.

Refreshing but filling…

Who wouldn’t love that?!

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

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 ♥


Not only is this pasta salad super simple and obviously SOOO delicious, but it’s also vibrant and beautiful!

How awesome is that, right?

PESTO PASTA SALAD WITH CRISPY BACON

Course Salad
Total Time 20 minutes
Servings 6

Ingredients

PESTO (~3/4 CUP)

  • big handful basil
  • 3 TBSP almonds
  • 60 g parmesan
  • 2 cloves garlic
  • olive oil
  • pepper
  • salt

PASTA SALAD

  • 500 g whole grain pasta
  • basil pesto
  • 500 g cherry tomatoes halved
  • 2 yellow or red bell peppers chopped
  • 150 g small mozzarella balls halved
  • 100 g bacon
  • juice of 1/2 lemon
  • olive oil
  • salt
  • pepper
  • basil leaves for garnish

Instructions

Pesto

  1. Combine basil, almonds, parmesan, and garlic in a food processor and pulse until coarsely chopped. Add olive oil one tablespoon at a time and mix until smooth. You'll probably need around 8 tablespoons. Season with salt and pepper.

Pasta salad

  1. Bring a large pan of salted water to a boil and add pasta. Cook until al dente and rinse under cold water.

  2. Place bacon strips into a large skillet and cook over low heat. When the meat starts to get dark red turn the stripes around with tongs. If there’s too much grease in the skilled, spoon it out. The bacon is done when it’s dark red on both sides. Move the stripes onto a plate covered with a paper towel and wait a couple of minutes until it crisps up. Then use your hands to break it apart into small pieces.
  3. Put the pasta in a bowl and add the pesto. Mix it well.
  4. Add tomatoes, peppers, mozzarella, half of the bacon, and lemon juice and mix well.
  5. Season with salt and pepper and add a drizzle of olive oil if necessary.
  6. Top with remaining bacon and basil leaves.

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

Lemony Tomato Gazpacho

This easy lemony tomato gazpacho recipe will save the hot days, when you don’t feel like cooking.

Use Your Noodles - Lemony Tomato Gazpacho

I love watching my tomatoes grow. It’s an obsession.

Some people go for a morning walk in the forest, I take a stroll in the garden to check what’s grown overnight.

So now I’m anxiously waiting for my tomatoes to ripen and then I can eat them like apples. That’s my favorite way!

I even have a photo from when I was little, sitting in the garden and eating a whole tomato. Good times 🙂

This easy lemony tomato gazpacho recipe will save the hot days, when you don't feel like cooking.

A while ago I attended an awesome workshop organized by the culinary & lifestyle magazine Radegunda and guess what… all the dishes we were making were based on tomatoes. 

Which means I was in heaven 🙂

We were making all kinds of stuff… and eating them, which was the best part, for sure!

Use Your Noodles - Lemony Tomato Gazpacho

Inspired by the workshop and the anticipation of homegrown tomatoes I created this simple 5-minute tomato gazpacho.

Head on to the fridge or the garden, whatever’s closer, and get some fresh vegetables. Chop them up, blend for a minute or two and you’ll get the most refreshing lunch you’ll have this summer.

Best part of this recipe is the lemon zest. It makes all the difference. Don’t skip on it, but be sure to buy organic lemons.

Use Your Noodles - Lemony Tomato Gazpacho

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 ♥

Hungry yet?

LEMONY TOMATO GAZPACHO

Course Appetizer, Soup
Keyword fresh soup, gazpacho, tomato gazpacho
Total Time 5 minutes
Servings 8

Ingredients

  • 8 tomatoes
  • 1 cucumber peel if you are looking for nice red color
  • 1 red or yellow pepper seeds and stem removed
  • 1 medium-sized onion peeled
  • 3 cloves garlic peeled
  • 1 TBSP olive oil
  • 1 TBSP lemon juice
  • zest of 1 lemon
  • black pepper
  • salt

Instructions

  1. Chop the vegetables into chunks.
  2. In a blender, mix together all ingredients, until you get a smooth soup.
  3. Pour into cups or bowl and serve cold.

Notes

Keep the vegetables in the fridge for a couple of hours before making the soup.

Also try this refreshing summer treats:

Minty Watermelon Slushie Drink

Roasted Peach and Strawberry Fizz

Peach and Celery Ice Lolly

Use Your Noodles - Lemony Tomato Gazpacho

Cherry, Brie & Bacon Grilled Quesadilla

Are you ready for a seriously delicioius sweet and salty grilled quesadilla?

Use Your Noodles - Cherry, Brie & Bacon Grilled Quesadilla

Spending time outside was a big part of my childhood. It was the time, when we didn’t have computers. And even  when we got a second hand computer, it only had two games – Prehistorik and Prince of Persia. 

Instead of playing those two (totally awesome) games, I prefered hanging out the kids from my street. I lived (and still do) in a street with almost no traffic, which meant the parents let us run around like crazy all over the place.

Our favourite game was hide-and-seek. We’d wait until it got dark and then played it. Much harder, much more exciting!!! 🙂

A simple recipe for the perfect grilled quesadilla with cherries, gooey brie and bacon for a summer barbaque party.

During the day, we played cards. We even invented our own games or even make our own board games 🙂 I still have some stacked somewhere in my closet!

A big part of spring/summer days on the street was hanging ut in our cherry tree. No treehouse necessary, just an old wood board placed between two branches and we got our fun.

The cherry tree is still majestically standing in front of the house. No kids hanging on it, but it still produces the best cherries around.

Sorry neighbours… 🙂

Use Your Noodles - Cherry, Brie & Bacon Grilled Quesadilla

Grilled quesadilla with cherries anyone?

Today’s recipe is dedicated to the delicious sweet red cherries from that very tree. And they are in season now 🙂

I stuffed them in a quesadilla!

I never order quesadilla in a restaurant. Why? Because it is always too small (I eat a lot!) and overpriced. But I love it so much. So I made these cherry quesadilla with brie, bacon and arugula. I added some crushed chilli for spiciness and balsamic vinegar for acidity. And that’s it! 

It is gooey, smokey and sweet. Can it even get better? Oh, yeah. It is spicy too 🙂 

You can pop it on the grill, while you’re having a barbaque party. I assure you, everyone will thank you 🙂

Use Your Noodles - Cherry, Brie & Bacon Grilled Quesadilla

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 ♥

Let’s get this bbq party started!

CHERRY, BRIE & BACON GRILLED QUESADILLA

Course Appetizer, Main Course
Keyword tortilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 8 small tortillas
  • 200 g cherries
  • 200 g brie
  • 60 g /12 slices bacon
  • a handful arugula
  • chili flakes to taste
  • balsamic vinegar to taste

Instructions

  1. Preheat the oven to 175 °C and line a baking tray with baking paper.
  2. Deseed the cherries.
  3. Place deseeded cherries on one half of the tray and bacon on the other. Make sure there’s a little space in the middle.
  4. Roast for 10 minutes or until the bacon gets golden and crunchy.
  5. Place brie, bacon, cherries, arugula, and chilly flakes on a tortilla and drizzle with balsamic vinegar. Top with another tortilla and press down.
  6. On a grill or in a grill pan, grill for 2 minutes each side, until they get golden and grill marks are visible.

Also try these recipes at your next bbq:

Simple Fish Sliders With Roasted Garlic Sauce

Homemade Tomato Ketchup

Use Your Noodles - Cherry, Brie & Bacon Grilled Quesadilla

Simple Fish Sliders With Roasted Garlic Sauce

Humble fish sliders with a little twist are the best way to treat your family!

Humble fish sliders with a little twist are the best way to treat your family!

Oh, who am I kidding. They are actually a treat for you. Others can watch and be jealous 😉  And if they behave, they get a bite!

I’m declaring my love to fish. 

I’d choose fish over meat in almost any given situation. They are so tender and delicious. One thing I hate, though, is dry overcooked rubbery fish. Yuck, bring me a glass of water, please!

Humble fish sliders with a little twist are the best way to treat your family!

The beautiful thing about these fish sliders is that you can use any fish you like. This one in the photos is perch, but any white fish or other type would work perfectly.

Ask for a filet and make sure all the bones are out, before cooking it. You don’t want to bite into one. I don’t own a fish bone tweezers, so I use regular tweezers and they work just fine.

Use Your Noodles - Simple Fish Sliders with Roasted Garlic

This is a dish, that takes some time, but basically no effort or special cooking skills… read a book or dance around the house, and in the meantime it’s all cooking. At the end quickly blend the sauce and cook the fish and you’re done. Suuuuper easy! I promise 🙂

I used to be so scared about preparing fish, what if they get stuck on the pan or are undercooked or even soggy. So I avoided making them. But after a few tries, I realised, that they are so easy to work with. Also so much faster to check if they are done or not, than meat. The flaky flesh allows that. 

If you want it to be crispy on the outside, sprinkle with some flour or starch. It will pull out a little moisture from fish and form a really thin layer of batter, which will fry crisp in the pan.

Use Your Noodles - Simple Fish Sliders with Roasted Garlic

Have you ever tried roasted garlic? Before trying these fish sliders, I added separate unpeeled garlic cloves to my roaseted veggies and they turned out o be the most delicios part of the meal.

So I decided to use garlic in a different way. Roast it and make it in a yummy sauce!

I noticed how people are roating whole garlic heads. So, I tried that. Just cut of the top of the garlic head, sprinkle a little oil over, wrap entirely into aluminium foil and roast until it’s soft and fragrant. One of the garlic heads fell apart while I was removing the top, but it roasted as well as the others. 

So, that’s it. The final fun part is squeezing the soft garlic out of the peel.

You can use roasted garlic in many ways. I promise, I’ll do more recipes with it, because it’s awesome!

Use Your Noodles - Simple Fish Sliders with Roasted Garlic

I topped the fish sliders with roasted tomatoes. Again – a little oil, salt and pepper. Throw in the oven and forget about it for half an hour. They add sweetness to the sliders. Top with some mint – I used peppermint, but any would do.

I’m usually the one to complain about lack of crunchiness in burgers, but I’m so into this delicate fish, that I actually prefer not biting into anything hard and spoil the enjoyment 🙂 You can add some chopped nuts or seeds, of course.

Let’s go eat!

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 ♥

SIMPLE FISH SLIDERS WITH ROASTED GARLIC SAUCE

Course Appetizer, Main Course
Keyword burger, burgers, fish burgers
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8 sliders

Ingredients

ROASTED GARLIC SAUCE

  • 2 heads of garlic
  • 1/2 cup crème fraîche or Greek-style yogurt
  • 1 1/2 TBSP lemon juice
  • 2 tsp olive oil
  • salt by taste
  • black pepper by taste

ROASTED TOMATOES

  • 120 g cherry tomatoes ~2 cherry tomatoes per slider
  • 2 tsp olive oil
  • salt by taste
  • black pepper by taste

FISH

  • 400 g white fish filet cut into 8 square pieces
  • 3 TBSP any flour
  • 1 tsp salt
  • black pepper to taste

FISH SLIDERS

  • 8 slider buns
  • fried fish
  • roasted garlic sauce
  • roasted tomatoes
  • handful mint

Instructions

  1. Preheat the oven to 200 °C.

Roasted garlic sauce

  1. Peel away the outer skin of the heads of garlic. Trim away about 0.5 cm of the top, so all cloves are exposed. Place the two heads on separate aluminum foils, sprinkle the exposed parts with olive oil, and wrap in the foil entirely. Roast for 30 – 40 minutes until they are golden and soft.

Roasted tomatoes

  1. Cut cherry tomatoes in half, place them on a baking tray. Sprinkle with olive oil, salt, and pepper. Toss around, to coat them entirely with seasoning. Reduce the oven temperature to 190 °C and roast for about 30 minutes, until they are fragrant and have shrunk a little.

Roasted garlic sauce

  1. Squeeze out the soft parts of garlic into a food processor. Add crème fraîche or Greek yogurt, lemon juice, salt, and pepper. Blend until the sauce is smooth.

Fish

  1. On a big plate sprinkle the fish with flour, salt, and pepper. Move them around the plate, so they get coated on all sides evenly.

  2. Over medium-high heat fry the fish on a tablespoon of oil, 3-4 minutes each side, depending on the thickness.

Assembly

  1. Cut the buns in half, spread on the sauce, add one fish piece per bun, top with mint leaves, and roasted tomatoes. Serve immediately.

More delicious lunch ideas:

Pizza Stuffed Sweet potatoes

Sardine Pate + Wild Garlic Sandwiches

Turmeric Falafel Wraps

Teriyaki Eggplant With Plum Wine

Humble fish sliders with a little twist are the best way to treat your family!