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Homemade Wild Garlic Pasta Dough

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color, it’s going to freshen up these early Spring days!

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!

It’s that time of the year again. Yeah, it’s wild garlic time!

Despite what’s happening in the world right now, I can still go to the nearby forest and pick some wild garlic and for that, I’m so so grateful. If you’ve seen my wild garlic sandwiches or wild garlic risotto recipes, you know I’m obsessed with wild garlic. I can’t get enough.

So this year I’ve tried making wild garlic pasta. Although I love pasta that actually has herb particles inside, I wanted to make pasta that has a very uniform color, while still having that delicious wild garlic flavor.

And it turned out amazing. Mildly herbal and so incredibly tender.

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!

Since the wild garlic flavor is very mild and delicate I suggest a very mild sauce. We made rosemary butter and added some parmesan cheese and some chopped fresh wild garlic and that’s it. It makes a perfect light Spring lunch.

What if I can’t find wild garlic?

I hope you have access to forest and wild garlic these days. If not, this recipe would also work with spinach or some other baby greens.

The most important thing is to keep the flour to water ratio and you’ll be fine 😀

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!

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 Pasta Dough

Course Main Course
Cuisine Italian, Mediterranean
Keyword homemade pasta, pasta, wild garlic, wild garlic pasta
Prep Time 30 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 4 people
Author Anja Burgar

Ingredients

  • 250 g all-purpose flour
  • 150 g wild garlic
  • pinch of salt

Instructions

  1. Cook wild garlic in boiling water for around 30 seconds until it gets soft. Drain the wild garlic, but keep some of the liquid.

  2. Use a food processor to mix wild garlic finely. If necessary add some leftover water from cooking one tablespoon at a time.

  3. Use a strainer to squeeze out the liquid from the wild garlic paste. You should be left with 120g of strained liquid. If you don't have enough you can add some leftover water from cooking wild garlic.

  4. Mix flour, salt and strained green liquid and mix with a fork. When it starts coming together start kneading. At first, the dough will feel very dry, but after about 10 minutes of kneading it will become softer.

  5. When the dough is soft wrap it in plastic wrap and leave at room temperature for 30 minutes.

  6. After resting it is ready to shape. You can use it for any kind of pasta.

If you're making noodles…

  1. Cut the dough in half or quarters.

  2. Use your hands or a rolling pin to just slightly flatten the dough, then use a pasta machine on the widest setting (usually marked as '1') to roll it out.

  3. Fold the dough into thirds lengthwise and run it through the machine two more times, doing the folding each time. Then continue rolling the pasta gradually through narrower settings, until you've come to the desired thickness. I like my pasta to be rolled to thickness number '5'.

  4. Use the same machine to cut the pasta into noodles. Alternatively, you can lightly flour the pasta, roll it and cut into strips with a knife.

  5. Once you have your pasta cut, lightly flour it and make noodle nests. Leave them to dry for 30 minutes or longer if you want to dry them completely.

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!

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.

Vegan No-Bake Pomegranate Coconut Pie

A simple and easy Valentine’s day dessert – a rich pomegranate coconut pie that doesn’t require any baking.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Hello February!

In a blink of an eye, we’ve arrived in the second month of the year. Omg, time flies!

This month we have a bunch of celebrations in Slovenia. First, we have a national holiday, when we celebrate the life and work of our biggest poet. It’s this Saturday, so we’ll be heading to the city for the celebration.

Then there’s Valentine’s day. It’s not really a traditional Slovenian holiday, but it’s quite popular anyway 😀 We have our own ‘Valentine’s day’ in March.

And at the end of the month, there’s the carnival. I can’t wait for it and I also can’t wait to try making sourdough doughnuts. Oh yeah, I’ve made my first (non-failed) sourdough starter last week and baked one bread already. It didn’t turn out perfect but it was delicious anyway.

So yeah, my mission is to bake more things with sourdough. And hopefully also share some recipes here as well.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Enough of me blabbing about holidays 😀

Let’s talk about this amazing recipe for this lovely pomegranate coconut pie. I made it with Valentine’s day in mind. You know the reds, whites, and pink. They remind me of Valentine’s day. And it’s a dessert. Can there really be Valentine’s day without a dessert?

Uhm, no!

Let’s talk about failure first. I had this idea about taking some beautiful photos of a white pie on a blue backdrop. Then suddenly my recipe changes and the pie no longer was only white. It also had red aka pomegranate. So when I took the photos of this pie I was unhappy with the results. It was so blah. I can’t even explain.

So I took it on another backdrop – this beige one. And I loved those so much.

But this wasn’t the only failure with this pie. At first, I wanted to make the coconut layer with coconut milk and cashews and I hated the texture and the taste. Too much cashew taste and not enough coconut. So I decided to add some white chocolate and use coconut paste instead of milk, just to make it even thicker than the creamy white stuff that forms when you’ve placed a can of coconut milk in the fridge.

And OMG this cream turned out better than I imagined!

I need to try making a cake with this cream. I’m pretty sure it would be just as amazing as this pomegranate coconut pie.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

So how do you make this pomegranate coconut pie?

It’s fairly easy and straightforward.

First, you make the pie base with rolled oats, coconut flakes and ground almonds (or almond meal), coconut oil and dates. I just love the coconut and almond combination!

Then you make a pomegranate jelly using only pomegranate juice (bought or freshly squeezed) and agar-agar. You can use gelatine if you’re not vegan.

In the end, you make a coconut paste using creamed coconut and mix it with melted chocolate. Done! As simple as that.

The only thing you need to be aware of is that you’ll need to wait between each layer for it to set. So first you make the base and let it harden in the fridge. Then you make the jelly and wait again for it to set. In the end, make the coconut filling and wait again.

So not a lot of work, but a bit more waiting! You can watch your favorite series in the meantime or read a book 😀

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Okay, let’s just make the pie!

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 No-Bake Pomegranate Coconut Pie

Course Dessert
Keyword coconut pie, pie, pomegranate coconut pie, pomegranate pie
Prep Time 30 minutes
Resting time 3 hours
Total Time 3 hours 30 minutes
Servings 10 inch pie
Author Anja Burgar

Ingredients

Pie base

  • cup rolled oats
  • 1 cup shredded coconut
  • 1 cup ground almonds or almond meal
  • 9 Medjool dates soaked in warm water for 15 minutes
  • 5 TBSP coconut oil
  • ¼ tsp salt

Pomegranate jelly

  • cup pomegranate juice
  • 1 tsp agar-agar

Coconut filling

  • 150 g creamed coconut coconut oil removed
  • 200 g vegan white chocolate
  • ½ cup + 2 TBSP water

Instructions

Pie base

  1. In a food processor blend all pie base ingredients into a sand-like texture that's slightly sticky

  2. Press into a 10-inch pie pan and set in the fridge to chill.

Pomegranate jelly

  1. Once the pie base is set, mix pomegranate juice and agar-agar in a saucepan and mix well.

  2. Place over a medium-high heat and bring to a boil. Simmer for a minute or two then remove from the stove.

  3. Leave a few minutes to cool just a little bit then pour into the set pie base and leave to set to room temperature.

Coconut filling

  1. Once the pomegranate jelly is set make the coconut filling.

  2. First, crumble creamed coconut into a food processor and add water. Blend until smooth.

  3. Meld white chocolate in a heatproof bowl over a saucepan of boiling water.

  4. Once the chocolate is melted remove from the stove. Add coconut cream one tablespoon at a time, mixing well after each tablespoon.

  5. Pour the cream on top of the pie and place it into the fridge to set.

Serving

  1. Take from the fridge 30 minutes before serving.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

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.

Festive Ombré Blackberry Champagne

How to make an ombre blackberry champagne? Super easy! It’s perfect for festive celebrations and New Year’s Eve parties!

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

Christmas is over (omg, so fast!). Are you getting ready for the New Year’s Eve celebration already?

With a small kid, we’re gonna keep it low key, but that doesn’t mean we won’t have any festive drinks. What about you? Let me know in the comments… What do you love to drink on New Year’s Eve?

I’ve got a new cocktail recipe for you. Ugh, it’s been such a long time!

In the mood of this year ending and anticipation of what’s new to come, I have a recipe that’s very fancy and festive and easy to make. A delicious ombré blackberry champagne. I promise you’re gonna make an impression even though it’s so easy to make.

All you have to do is make a simple blackberry syrup with some fresh or frozen blackberries, rosemary, water, and sugar. All you have to do beforehand is cook it down to a syrupy consistency and cool down. Then you’re ready to serve at the last moment with some champagne.

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

How to make the ombre effect?

The trick is to make the syrup really thick and syrupy. Like any syrup. The weight of the syrup will make it sink to the bottom of the glass.

The other trick is in pouring the drink. First, you pour the champagne. Then you take a tablespoon, tilt the glass 45 degrees and slowly pour in the syrup so it slides on the sides and reaches the bottom.

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

How to decorate this festive blackberry champagne?

I used some flavored sugar that I made as Christmas gifts to decorate the rim. You can use regular sugar or demerara sugar if you like the gold color. You can use some water or melted butter to hold the sugar on the rim.

I also used a rosemary stem to hold some blackberries which I placed in the freezer and used to serve at the last moment. I love the condensation effect that happens when you take it out of the freezer 😀

All you need to do then is to enjoy.

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

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 ♥

Course Drinks
Keyword celebration, champagne, cocktail, new year’s eve
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 ½ cup blackberries fresh or frozen
  • ½ cup sugar
  • ¼ cup water
  • 4 rosemary springs
  • 8 blackberries for decoration
  • 1 bottle of Champagne chilled

Instructions

  1. Prepare the decoration. Remove the leaves from the bottom half of the rosemary springs. Save the leaves for the syrup. Place two blackberries on each rosemary spring. and freeze.

  2. Place blackberries, sugar, water, and rosemary leaves in a saucepan. Cook for 15-20 minutes or until you get a syrupy consistency.

  3. Drain through a sieve to remove the pits and cool the syrup.

  4. Pour chilled champagne into champagne glasses, then tilt each glass 45 degrees and pour 2 TBSP syrup on the sides of the glass, so it slides to the bottom. Decorate with blackberries on rosemary springs.

How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!
How to make an ombre blackberry champagne? Super easy! It's perfect for festive celebrations and New Year's Eve parties!

Spiced Almond Butter Chocolate Babka

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It’s so cozy and homey. A perfect Christmas treat that everyone will love.

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

With just a few days left until Christmas, we’re still deciding who’s going to host this year’s Christmas dinner. It’s usually us or my parents, but we haven’t decided yet this year. In any case, I’m making my favorite holiday dessert.

When it comes to Christmas desserts I’m all about sweet bread. My favorites include Italian panettone, walnut chocolate star bread, our traditional walnut roll called ‘potica’ and this year I found a new one – almond butter chocolate babka. Do you see a pattern here? Sweet dough, nuts, and chocolate.

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

And I’m sharing the recipe with you today.

This almond butter chocolate bread is a product of another amazing collab with my friend Tereza from Tereza’s Choice. We had so much fun during our day together creating this babka and taking photos. Although I erased all of the images in the middle of the shoot, I managed to get them all back with the help of my brother. Cheers to him! I think I need to bake him a babka just to say thanks 😀

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

Back to the recipe!

We used the same dough recipe as in my walnut chocolate star bread recipe. I honestly think this is the best egg-free sweet dough I have ever made.

For the filling, we used Tereza’s almond butter with cinnamon and vanilla. Yes, she has her own line of products and I love them. But don’t worry, you can use regular almond butter and add spices yourself in case you don’t have access to her spiced almond butter. It’s all in the recipe.

The filling is actually pretty simple. Melted chocolate (mix of semi-sweet and milk), almond butter and spices. That’s all. And I can honestly say, using nut butters as a filling for sweet breads is one of the best things there is.

We made a version with chopped almonds on top and dried cranberries inside and a plain one without the almonds and cranberries and they both turned out super delicious!

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

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 delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
5 from 1 vote
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Spiced Almond Butter Chocolate Babka

Course Dessert
Keyword babka, Christmas bread, sweet bread
Prep Time 30 minutes
Cook Time 25 minutes
Rising time 1 hour 40 minutes
Total Time 2 hours 35 minutes
Author Anja Burgar & Tereza Poljanič

Ingredients

Sweet Dough

  • 2 ½ cup all-purpose flour
  • 3/4 cup + 2 TBSP milk
  • 1/2 cup sugar
  • 2 tsp dry yeast
  • 1 tsp vanilla seeds or vanilla extract
  • 1 tsp ground cardamom
  • 2 TBSP unsalted butter melted

Almond Butter Chocolate filling

  • 50 g milk chocolate
  • 50 g semi-sweet chocolate
  • 1/2 cup almond butter
  • 1 tsp vanilla seeds
  • 1 tsp ground cinnamon
  • OPTIONAL: dried cranberries (soaked in water for 15 minutes and drained)

Other

  • chopped almonds for topping
  • 1 TBSP milk or butter or 1 egg whisked with 1 teaspoon water (for egg wash)

Instructions

Sweet Dough

  1. In a small bowl mix 2 TBSP sugar, half of the milk and yeast. Cover and wait for it to activate and start foaming.

  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, vanilla seeds (or extract), ground cardamom and sugar at low speed to combine all the ingredients. Add the rest of the milk and melted butter and mix until the dough comes together. Lastly, add activated yeast. Continue mixing until a soft smooth dough forms. You can do this by hand, as well. Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 60 minutes or until double the size.

Almond Butter Chocolate filling

  1. Melt both milk and semi-sweet chocolate in a bowl over a pot of simmering water.

  2. Add almond butter, vanilla, and cinnamon and mix well.

Making Babka

  1. Preheat the oven to 180°C (350°F).

  2. Roll out the dough to about 20x50cm (4x10inch) or 2-3 mm thick.

  3. Spread over the filling. Sprinkle cranberries on top if you wish. Roll along the ling edge and cut in half to get two rolls of the same length.

  4. Cut each roll in half lengthwise and swirl one half over the other (see photos above).

  5. Place the two babkas into two bread tins lined with baking paper and lightly brush with milk (or butter or egg wash). Bake in the preheated oven until deeply golden and puffy, about 20 to 25 minutes.

Chewy Almond Butter Cookies

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

Hey hey!

Have you started your Christmas baking yet?

I did some Christmas baking already and I have some more planned in the next couple of weeks. I made some classic vanilla cookies, honey gingerbread cookies, and these delicious chewy almond butter cookies in collab with Rok’s Nut Butter.

I started with a recipe that I usually use to make peanut butter cookies and I need to share that one with you too, hopefully soon 🙂 I changed a few ingredients and made them with dates, unrefined cane sugar a little bit of flour, baking soda, almond butter, and a flax egg.

It’s a recipe that you can whip up in 5 minutes. All you need to do beforehand is make a flax egg and soak dates for 15 minutes.

You mix it all up, make small balls and squash them with a fork to get a beautiful texture on top.

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

So are you excited about December and the upcoming holidays?

I decided to do a more relaxed Christmas this year, because I don’t want to be stressing about Christmas gifts and shopping. I prefer to spend that time with family and friends, spent more time with my son and hopefully go to a cottage with my family. Let’s just hope there’ll be some snow. It doesn’t look very promising, but hey, at least we’ll be together, right?

So for Christmas gifts, I decided to make something homemade. Something small and with love, maybe some homemade hot chocolate mix! Tell me, are you into homemade gifts?

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

One more thing… there’s a giveaway going on on Instagram. See the latest photo in my feed to find out how to enter 🙂

Good luck!

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 ♥

Chewy Almond Butter Cookies

Course Dessert
Keyword almond butter, almond butter cookies, Christmas cookies
Prep Time 5 minutes
Cook Time 6 minutes
Wait time 15 minutes
Total Time 26 minutes
Servings 25 cookies
Author Anja Burgar

Ingredients

  • 1 cup almond butter
  • 6 TBSP all-purpose or wholewheat flower
  • 1 tsp baking soda
  • 1/4 cup unrefined cane sugar
  • 4 Medjool dates (pits removed, cut in quarters and soaked for 15 minutes)
  • 1 flax egg (1 TBSP crushed flax seeds + 2 1/2 TBSP hot water, leave to soak for at least 15 minutes or until sticky)

Instructions

  1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

  2. Use a food processor to mix soaked dates and flax egg until almost smooth. It doesn't need to be silky.

  3. In a big bowl mix flour and baking soda. Add all other ingredients and mix with a spoon until you get a uniform batter.

  4. Use approximately 1 TBSP of batter for one cookie. Use the palms of your hands to form balls and place them on a baking tray at least 10cm (4 inches) apart.

  5. Use a fork to smash them twice in a 90° angle, so you get a grid pattern on top.

  6. Bake in a preheated oven for 6-7 minutes. They look unbaked and very soft when you take them out, but they harden as they cool.

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

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.

Hibiscus Poached Pears with Vanilla and Pink Peppercorns

An easy but really fancy dessert like this hibiscus poached pears is guaranteed to amaze at any party!

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

Hey you! Do you know what’s today?

It’s our anniversary! YEP, Me and my blog celebrate our 4th anniversary 🎉 Even though we spend a year and a half apart we got together last year and now we’re besties again!

I’ve got some cool stuff to share for this special occasion. First, we have this amazing fancy-schmancy recipe, but we’ll get to that in a minute.

And now to the news, I couldn’t wait to share it with you!!! I’ve been asked so many times lately if I teach 1-on-1? So no I officially opened 1-on-1 online coaching sessions for everyone who wants to learn food photography and food styling with me. Besides online coaching, I also offer in-person workshops for everyone close to Slovenia or willing to travel. So if you’re interested in any of these topics hop on to my workshops page.

Okay, now that we’ve got this out of the way let’s focus on these hibiscus poached pears. Who’s with me? 🙋

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

You know me, I love simple desserts. Okay, I love the complicated ones too, but I’m over the moon when a dessert (or any dish for that matter) is AMAZING but it takes like no effort at all. Well, this is this dessert. Sounds real posh, but trust me no skills are needed at all!

Lots of poached pears recipes require poaching in wine and that’s delicious too, but hey, nothing wrong with choosing a different path every once in a while. Especially if you’ve got kids!

What you’ll need for these hibiscus poached pears is:

  • firm pears
  • dried hibiscus (loose or in a teabag)
  • a vanilla pod
  • some pink peppercorns, and
  • honey

I served them on vanilla yogurt (you can have vegan too), but if you feel like making some homemade vanilla custard, that’s awesome too.

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

I’m not going to keep you from the recipes much longer, just a few quick tips and we’re on.

Tips to cook amazing poached pears

If possible use pears that are firm and not too ripe. If they are too ripe, they might fall apart and not look as pretty. They’ll still be good, though.

Turn the pear halves around every once in a while so they have an even color and they cook more evenly.

That’s it! So so simple!

Let’s cook!

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 ♥

Hibiscus Poached Pears with Vanilla and Pink Peppercorns

Course Dessert
Keyword poached pears
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Author Anja Burgar

Ingredients

  • 4 firm pears
  • 4 cups water
  • 4 hibiscus teabags (equals 4 teaspoons loose hibiscus flowers)
  • 2 TBSP honey
  • 1 vanilla pod
  • 8 pink peppercorns
  • 4 cups vanilla yogurt
  • chopped nuts for topping

Instructions

  1. Place all ingredients but pears in a pot large enough to fit 8 pear halves and bring it to a boil. Let simmer for 5 minutes, while you prepare the pears.

  2. Halve pears and remove skins and pits.

  3. Add pears to the pot cover and cook for 20-25 minutes turning them around every 5 minutes so they get cooked evenly.

  4. Remove the pears from the pan and cook the liquid for another 10-15 minutes, to reduce it to a desired consistency.

  5. Serve with vanilla yogurt, reduced sauce (or vegan vanilla yogurt) and some chopped nuts.

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

Easy Mongolian Beef with Broccoli

This 15-minute Mongolian beef recipe is all about flavor! It’s a definite winner since it’s really quick and so so easy to make.

This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.

I’ve got a thing for Asian foods lately. Honestly, I’ve had it for years. But lately, I’m making Asian food way more often than before. I just ordered a bunch of Asian spices, some of which I’ve never tried cooking with. I’m so excited to try them 🙂

What’s your favorite Asian dish? Tell me in the comments!

Traditional Mongolian beef is made with spring onions and you’re free to add them to the recipe as well. However, I added broccoli to this Mongolian beef recipe, since I’m a huuuuuge fan of the beef and broccoli combo! I find it so delicious and also, some green veggies never hurt anyone, right?

Even though the weather’s been messing with us lately and it’s not even close to as cold as it usually is this time of the year I’m wanting comfort food anyway. It’s been raining a lot these days and all I wanna do is eat foods that feel cozy but also not making it unhealthy. And that’s why I love this recipe. It’s basically a mixture of both! YAY!

This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.
This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.
This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.

You can actually do this Mongolian beef in two ways!

One is the 30-minute recipe while the other requires marinating meat overnight. It takes the same amount of time to cook, you’ll just have to wait overnight for the meat to be ready. Trust me it’s worth it 🙂

Most of the Mongolian beef recipes don’t require marinating since the meat is cooked really quickly and it’s gonna be soft anyway. However, I love how much flavor is added to the meat that way. Both are amazing, but if I’ve got time, I marinate!

This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.
This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.
This 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.

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 ♥

Mongolian Beef with Broccoli

Course Main Course
Cuisine Mongolian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 250 g tenderloin, sirloin or flank steak (8 ounces)
  • 1/2 small broccoli cut into florets and steamed
  • 1 onion thinly sliced

Meat Coating

  • 1 1/2 TBSP corn starch
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • pinch of pepper

Gravy

  • 2 cloves garlic finely chopped
  • 1 thumb-size ginger peeled and finely chopped
  • 1 cup water
  • 1 TBSP oyster sauce
  • 4 TBSP low sodium soy sauce
  • 1/2 TBSP rice vinegar
  • 2 TBSP brown sugar
  • 1 TBSP corn starch
  • 2 TBSP extra water

Instructions

Preparing the meat

  1. Cut meat into 1/2 cm (1/4 inch) slices against the grain. Proceed to prep the meat with either version 1 (short) or version 2 (overnight)

Coating the meat (Version 1 – short)

  1. Add salt, pepper, sesame oil, and corn starch to a zip-lock bag. Add sliced beef, close and move the meat around so it gets evenly coated.

Marinating the meat (Version 2 – overnight)

  1. Add salt, pepper and sesame oil to a zip-lock bag. Add sliced beef and sliced onions, close and move the meat around so it gets evenly coated. Leave int he fridge overnight to marinate.

Cooking the meat

  1. After the meat is coated or marinated it's ready to cook. If you've used the marinating method, remove onions from the meat before cooking the meat, set onions aside, and cover the meat with corn starch.

  2. Heat just enough oil to cover the bottom of a wok or a pan over high heat just until it starts smoking. Add meat to the pan evenly, but don't overcrowd. If necessary fry in batches. Fry for a minute on one side, then turn around and fry for another 30 seconds. Remove from the pan and set aside.

Making the gravy

  1. In a bowl mix together 1 cup water, soy sauce, oyster sauce, and rice vinegar.

  2. Add garlic and ginger and fry for a minute or until golden.

  3. Add sliced onions. If you've used the marinating version, you can use the onions that you've used to marinate the meat or fresh onion. Fry just until golden.

  4. Add the soy sauce mixture and brown sugar and stir well.

  5. In a separate bowl mix together 2 TBSP water and 1 TBSP corn starch. Add to the sauce and stir frequently for about a minute or two. This will thicken the sauce.

  6. Add meat and broccoli and stir well.

  7. Serve with steamed rice.

This 30-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to makThis 15-minute Mongolian beef recipe is all about flavor! It's a definite winner since it's really quick and so so easy to make.e.

No-bake Chocolate Chestnut Pie

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

Ever since I was a child, I remember loving to pick chestnuts and boy, I loved eating them even more. I still do!

I remember the whole family sitting in our dining room peeling a whole bunch of cooked chestnuts. It was a time of gathering when the whole family bonded over this amazing nuts. Actually, my preferred method of eating them is squeezing out the flesh with my teeth. I’m not very skilled with getting them out of their skins with a knife…

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
Chestnuts

The inspiration

Although I love chestnuts, I never really liked chestnut desserts. They always seemed so heavy and not at all light and fluffy. But then I went hiking with my husband and they had the most delicious and fluffy homemade chestnut cake in the cabin on top of the mountain. So it left me inspired to try and make a light and creamy chestnut dessert. Somehow I ended up making a no-bake chestnut pie and it turned out better than I expected. Like seriously mouthwatering.

And from now on, I’m a fan of chestnut desserts. PERIOD!

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

How to make this creamy no-bake chocolate chestnut pie?

Easy peasy. Cuz it doesn’t involve any baking.

First, you wanna make the cookie crust. I used a mixture of Oreos and plain butter cookies, but you can go with whatever kind of cookies you prefer. Grind them finely and add melted butter and chocolate. Yes, I added chocolate in the cookie crust. Yum! After you press the cookie base in the pie tin, you need to let it cool in the fridge or the freezer.

What about the filling?

You start with cooking chestnuts as you would normally. Cooking them for about an hour after the water has boiled.

This is the hardest part – peeling. I’m not a fan, so I asked my mom to do it for me. I feel so spoiled right now 🙂 Did I mention I hate peeling chestnuts?

Okay, so you peel the chestnuts, but then you need to cook them again in heavy cream with some sugar. Just to thicken the whole thing and to cook those nuts some more. Done! Blend and pour over the cookie base and wait to set.

You can leave it here, or you can add chocolate icing on top. In that case, make it a day in advance, because it needs to chill in the fridge overnight. Recipe included below!

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

If you decide to make this no-bake chocolate chestnut pie, be sure to leave a comment and/or give this recipe a rating! If you do make this recipe, don’t forget to tag me on Instagram! I love hearing from you and seeing how you make my recipes!

No-bake Chocolate Chestnut Pie

This recipe makes one 20cm (8 inch) pie. Double the recipe to make a 28cm (11 inch).

Course Dessert
Keyword chestnut pie, chocolate pie, no-bake pie
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Author Anja Burgar

Ingredients

Cookie Base

  • 100 g Oreo cookies
  • 100 g butter cookies
  • 50 g ground hazelnuts
  • 80 g butter
  • 70 g semi-sweet chocolate

Chestnut cream

  • 180 ml heavy cream or whipping cream (¾ cup)
  • 150 g cooked and peeled chestnuts
  • 25 g sugar

Chocolate cream

  • 25 g chocolate
  • 50 ml whipping cream

Instructions

Chocolate cream

  1. Cut chocolate into small cubes.

  2. Add cream to a small pot and add chocolate. Over medium heat cook until chocolate has completely melted, about 5 minutes. Use a whisk to mix constantly.

  3. Remove from heat and let cool to room temperature. Move to the fridge and leave to rest overnight.

  4. After the mixture has chilled whip it using an electric mixer like you would whip cream. Transfer to a piping bag with the desired nozzle. If you whipped the chocolate cream before making the pie, leave it in the fridge to wait for decoration.

Cookie base

  1. Use a food processor to finely grind the cookies.

  2. Meld butter and chocolate in a small bowl over a pot with simmering water. Add to the ground cookies and mix well.

  3. Transfer the cookie mixture to the pie tin and press to the bottom and the sides to form a firm pie crust.

  4. Leave to set for at least two hours in the fridge or 30 minutes in the freezer.

Chestnut cream

  1. Add cooked chestnuts, sugar and cream to a small pot and bring to a boil. Then immediately lower the heat and let simmer for 15 minutes.

  2. Transfer to a blender and mix until smooth.

  3. Pour onto the chilled cookie base and let cool for at least 3 hours.

Decoration

  1. Pipe the chocolate cream around the edge of the pie.

  2. Store the pie in the fridge. Leave it at room temperature for 30 minutes before serving.

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

Iced Beetroot Chai Latte (+ Warm Verison)

Treat yourself with an iced beetroot chai latte – a perfectly refreshing and fragrant autumn drink!

Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!

Even though it’s getting quite cold here, I still love me some cold drinks. Let me tell you a little secret. This drink is actually delicious warm as well as cold. I can’t decide which one is better but I decided to go with the iced version for this post since I just love seeing some ice cubes in a drink. They are so photogenic 🙂

So what is it?

This iced beetroot chai latte is a perfect mixture of earthiness from beetroot juice, herbal flavor from rooibos tea, spiciness from chai spices, sweetness from honey, and creaminess from milk. I don’t drink a lot of milk, it doesn’t do me well, but I make exceptions once in a while. Or I use any nut milk, which works beautifully in this recipe.

Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!
Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!
Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!
Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!

I realized I don’t drink enough beetroot juice, although I love it. So I was messing around a while ago, mixing it with some spices and teas that I love in this cold cold weather and this came out. I’m a huge fan of rooibos tea. I didn’t know it went so well with beetroot, but it’s truly a brilliant combination.

I love using beetroot in both savory and sweet dishes in the cold months. I love it grated and fried with onions as a side dish and I also love the chocolate beetroot cupcakes. I can’t get enough of them! I wanna know what you love to make with beetroot? Let me know in the comments!

On a different note, I realized that it’s been a month since I posted a recipe. I have something special coming up and hopefully, I can reveal it to all ya in a week or two! If you don’t wanna miss the big new regarding food photography be sure to subscribe to my photography mailing list and you’ll get the info right in your mailbox.

Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!
Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!
Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!
Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!
Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!

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 ♥

Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!
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Iced Beetroot Chai Latte

Warm version in the notes.

Course Drinks
Keyword beet iced latte, cold drink, iced latte
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Anja Burgar

Ingredients

  • 3 cups beetroot juice
  • 1 cup water
  • 2 rooibos tea bags
  • 1 cinnamon stick
  • 5 cloves
  • 5 peppercorns
  • 5 ginger slices
  • 2-3 TBSP honey
  • 1 cup milk (or nut milk for vegan version)

Instructions

  1. Boil the water. Remove from the heat and place two rooibos tea bags, cinnamon stick, cloves, peppercorns and ginger slices in the boiling water. Cover and let steep for 10 minutes. Strain the liquid, add honey and let cool.

  2. Once the infusion is cooled, add it to the beetroot juice and mix well.

  3. Pour into 4 glasses and add milk and ice cubes.

Notes

If you want to make a warm beetroot chai latte, cook the infusion as in the instructions above. Once you’ve strained the liquid add it to beetroot juice and cook just until it starts to simmer. Add honey, pour into cups and add milk.

Treat yourself with an iced beetroot chai latte - a perfectly refreshing and fragrant autumn drink!

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!

No-bake Blackberry-Plum Pie (Two Ways)

Two variations of one delicious Blackberry-Plum Pie that doesn’t require any baking and had the most delicious no-bake oreo cookie crust.

No-bake Blackberry-Plum Pie (Two Ways)

Happy Sunday everyone! It’s very unusual for me to post on Sundays but today’s a special occasion. I’m sharing a recipe that was made in collaboration with my two fellow bloggers Kristina and Mateja from Story On A Plate blog. The recipe is by the talented Mateja, Kristina took care of this amazing styling and I was happily hiding behind the camera.

We shot the whole thing at Kristina’s house. She’s got a beautiful garden and the most amazing little studio in the basement. Check the photo below. Isn’t it cute 🙂 And the light is absolutely stunning. I’m secretly jealous of that place.

No-bake Blackberry-Plum Pie (Two Ways)

We started our day with coffee (tea for me) and delicious breakfast that Kristina prepared one her tiny balcony. And then we spent hours in the studio. It’s so much fun working with other creative people, especially since I don’t do it often. Kristina and Mateja are the nicest, so creative and talented. We’re planning on making more collaborations in the future and I’m super excited about that!

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

We’re enjoying our last days of Summer…

The heat is supposed to end tomorrow and then we’ll be ready for Autumn. I can’t wait for long Autumn forest walks and all the colors of that season. I probably said it too many times, but early Autumn is the favorite time of year. Still, I’m enjoying the last day of Summery heat and I can’t think of a better way to celebrate that than with this delicious blackberry-plum pie.

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

Two ways to make this blackberry-plum pie

The procedure of making it is basically the same. The only difference is how you make the purée. The two ways are:

  1. Making purée with fresh fruits
  2. Cooking the fruits and then making the purée

So what’s the difference?

Cooked purée has a deeper flavor while the non-cooked one is more light and fresh. There’s also a difference in color. Cooked purée gives a more reddish color while the non-cooked gives a more purple color.

No-bake Blackberry-Plum Pie (Two Ways)
No-bake Blackberry-Plum Pie (Two Ways)

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 ♥

No-bake Blackberry-Plum Pie (Two Ways)

Course Dessert
Keyword blackberry pie, no-bake pie, plum pie
Prep Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 slices
Author Mateja Delakorda

Ingredients

Oreo crust

  • 250 g oreo cookies
  • 70 g unsalted butter

Fruit Purée

  • 200 g blackberries
  • 200 g plums
  • 80 g icing sugar
  • juice of ½ lemon (only use if you're making the cooked version of the purée)

Other ingredients

  • 100 g cream cheese
  • 100 g heavy cream
  • 10-15 ml rose water
  • 10 g gelatine

Instructions

Oreo Crust

  1. Melt the butter.

  2. Use a food processor to very finely grind the oreo cookies. Add butter and pulse a few times. Transfer the crust to a pie tin with removable bottom. Press the crust evenly to cover the bottom and the sides. A glass with a straight bottom is very helpful for forming even and straight bottom of the crust. Chill before filling.

Pie Filling (First Option)

  1. Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.

  2. Prepare the gelatine as per instructions.

  3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.

  4. Pour onto the chilled crust and leave in the fridge to set overnight.

Pie Filling (Second Option)

  1. Purée blackberries, plums, and icing sugar in a blender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.

  2. Prepare the gelatine as per instructions.

  3. Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.

  4. Pour onto the chilled crust and leave in the fridge to set overnight.

Decorating

  1. When the pie is chilled top with some more blackberries and plums.

Notes

  1. Why do we add gelatine while mixing? It is to avoid chunks of gelatine in the mixture. If we added galetine in cold puree without mixing we would get chunks that would look and taste unappetizing.
  2. For a more purple color use a higher blackberry to plum ratio and the non-cooke version of the purée.
  3. You can use amaretto instead of rose water. Amaretto and plums are a very classical combination
No-bake Blackberry-Plum Pie (Two Ways)