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Refreshing Vanilla Strawberry Iced Tea

A refreshing spring vanilla strawberry iced tea – perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

 A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days! 

I’ve made this delicious drink last week while baking the strawberry cake for my birthday. My birthday is on March 22nd and it just happens that that’s also World Water Day. I love that! I love water! Water is also my absolute favorite drink in the entire world, besides tea. I don’t actually know anyone who would drink as much tea as I do.

I’m gonna be honest with you – tea can get boring at times. Adding fruits and some ice will do the trick though. Makes it refreshing and adds a bunch of vitamins to your drink. Since I was already making the strawberry cake last week I figured why not make a strawberry iced tea. I had a ton of strawberries anyway.

Lately, I’ve been obsessing over rooibos tea, which I find so nice and sweet with a slight vanilla flavor. Besides my daily three cups of raspberry leaf tea this is the one tea I drink the most. Since it’s getting quite warm over here, I’m drinking it cold. And GUESS WHAT it’s a perfect match for strawberries. It really is! And since I’m loving the mild vanilla flavor in the rooibos, I added more vanilla, ‘cuz WHY NOT?

Yay, my favorite refreshing iced tea was born 😀

Let me know if you try it and think the same!

A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

Regarding the prego belly. It’s still here and the baby is still very and I mean VERY lively. Doesn’t seem to want to come out any time soon, but we never know. I’m hoping for April 1st!

Seems like the last month my sweet cravings have gone over the roof. I’m eating more junk than ever and feeling so so regretful about that. I should probably stop feeling like that, because it doesn’t really do much good. I still eat junk if I feel like it. Okay, I’ve kindda managed to keep myself away from nutella. Kindda… I make pancakes for breakfast just to have an excuse to eat Nutella. Otherwise I have like five slices of bread with butter and honey for breakfast. Okay, honey is now bad, but the amount of honey is. Trust me five slices full of dripping honey is too much. But I guess the cravings will go aways eventually 🙂

Did I mention there’s honey in the strawberry iced tea? Of course there is, duh 😛

I’ve also managed to do some gardening. I’ve tranfered my little tomato seedlings to bigger pots, so they’ll have enough room to grow. The truth is, we have to buy tomatoes by the middle of July, sometimes even more. It’s seems so unfair. I’m looking at the growing plants for months before the tomatoes go red. It always seems like the wait is way too long, although totally worth it. Okay, I’m babbling. I’ll stop now.

A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

That’s all for now! By the time I post another recipe I might be writing with one hand full of baby cuteness. If you don’t hear from me for a while, you know what happened 😉

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 ♥

A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!
5 from 1 vote
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Refreshing Vanilla Strawberry Iced Tea

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 250 g strawberries
  • 600 ml water
  • 4 tsp red rooibos tea
  • 2 TBSP honey
  • 1/4 tsp vanilla seeds (from one vanilla pod)

Instructions

  1. In a big saucepan boil water and add red rooibos tea and steep covered for 10 minutes. After the tea has finnished steeping strain it into a big jug.

  2. Uncover and leave to cool.

  3. Meanwhile, remove strawberry stems and discard. Place the strawberries in a blender and make a smooth purée. If you prefer your purée to be without the tiny pits, strain it through a fine strainer.

  4. When the tea has cooled down to almost room temperature add honey and mix well. Add strawberry purée and vanilla, mix well and pour into glasses filled with ice.

A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

Antioxidant Packed Blueberry Matcha Smoothie

This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It’s a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

I’m getting so excited about spring and can’t wait for everything to go green. We’re already able to waste our time outside in nothing else but a sweater. Remember my love of balcony life. Well, here it is! I can almost smell spring 😀 Winter this year sucked, almost no snow… I mean it was cold, which is okay by me, but no snow. Come on, that’s just unfair!

Yeah, yeah, I’ll stop complaining 😉

This spring will bring a new little cuddling creature to our life, so there’s really nothing to complain about. Only one more month to go, but I’m hoping sooner 🙂 Can’t wait to meet you little baby! These past 8 months went by really fast, I got very attached to my big belly and the very intesnse baby kicks. I’m begining to think this baby will be a kickboxer or something. I remember reading about having to count kicks if the baby is not moving enough and then I think is there also something like kicking too much?! Probably not 🙂

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.euAntioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

Back to the recipe!

With the spring knocking on the door, the season of some new green leaf veggies is starting and I’m able to add them to my green smoothies. I got hold of some really nice fresh spinach last week and I couldn’t resist to make a delicious smoothie for breakfast. There are still some frozen wild blueberries in the freezer, which I love for breakfast. In the winter I heat them up and pour over the pancakes with some yogurt. Yum!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.euAntioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

Ok, ok, back to the smoothie. So I named this drink matcha smoothie, because I added a little for some nice morning tea feeling. Mmm, cozy 🙂 I don’t know why exactly, but for me drinking matcha – in any form – is like a warm hug. Even if I drink it cold.

I couldn’t resist but adding some lime juice to this almost-spring-celebrating smoothie. Delicious! 🙂 It’s sweetened with honey, which you probably already know is my favorite sweetener 🙂

Now I’m anxiously waiting for strawberries, especially wild strawberries to make strawberry layer cakes and elderflower to make some cookies. With a little bit of luck, the baby and I will be well enough by the time those two are in season and we’ll be strolling through forests searching for these beauties 🙂

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

And now here’s the recipe, finally. This matcha smoothie is packed with antioxidants and contains a bunch of cashews and an avocado so it will leave you fed for a while. Cheers!

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 ♥

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu
5 from 1 vote
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Antioxidant Packed Blueberry Matcha Smoothie

Total Time 5 minutes
Servings 2 people

Ingredients

  • 1 cup cashews soaked overnight
  • 2 cups water
  • 1/2 avocado
  • 50 g spinach (or a big handful)
  • 4 tsp matcha powder
  • juice of 1 1/2 limes
  • 2 TBSP sunflower seeds
  • 3 TBSP honey (or other sweetener for vegan version)
  • 1 cup blueberries

Instructions

  1. Mix everything except blueberries in a blender until smooth. If the smoothie is to thick add more water.

  2. Place blueberries in two glasses and mash them gently with a spoon or a mortar.

  3. Pour the green smoothie over mashed blueberries and enjoy!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

Sparkling Pomelo Ginger Shandy (Virgin And Not So Virgin)

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

What do you do when you can’t have booze? Make something out of beer.

Yeah, yeah, I know many of you will say beer without alcohol is not beer at all and you might be right. Some of them taste…hmmm. How should I put it? Miserable.

But when you’re pregnant and can’t have alcohol, trust me, it’s much easier to like non-alcoholic beer. Some brands make very good ones, but I’ve also had one that tasted like a chewing gum. Uhm, not so good!

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days. This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

Well, it was about time to make another drink recipe, since it’s been a while now. I’m all about citruses during this winter. I don’t think I’ve eaten so many oranges and mandarins at any point in my life and a big squeeze of lemon in a glass of water is a total must. I haven’t had any pomelo, so I thought I’d put it in a sparkling beer drink with some spicy ginger and have a pomelo ginger shandy.

Pomelo is such an awesome fruit, it’s sweet like a grapefruit, but doesn’ have the bitterness, which is great for a beer drink, since beer is already bitter. 

On top of all the pomelo juice, the ginger gives the drink a little heat and warms you up 🙂 That’s why I love ginger!

And pretty much everything about this drink 😀

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days. This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

This pomelo ginger shandy is such a nice refreshing drink for the lazy days leading to spring, sitting in the sun on a balcony wrapped in a warm blanket. Listening to bird singing starting again, such a lovely time. I’m getting sentimental.

Our balcony life (yeah, this should totally be a title of a movie) is gone during the winter, but when the sun starts to become warmer and the days get longer, we start hanging out on the balcony again. During the spring and summer it’s where we eat, play board games, read and do pretty much everything. Like, who needs the indoors, anyway?!

So, I’m very happy with the longer not so freezing cold days 🙂

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

And I’m happy to have this non-alcoholic drink, which can also be alcoholic, whatever you prefer. It’s a great way to pimp up your favorite beer and add some fruitiness 🙂

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 ♥

Sparkling Pomelo Ginger Shandy

Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people
Author Anja Burgar

Ingredients

Simple ginger syrup

  • 4 TBSP cane sugar
  • 3 TBSP grated fresh ginger
  • 1 TBSP pomelo zest
  • 2 TBSP lemon juice

Pomelo Ginger Shandy

  • 500 ml pomelo juice (juicing described in the instructions)
  • 500 ml lager beer (alcoholic or non-alcoholic)

Instructions

Simple ginger syrup:

  1. Add all ingredients to a mortar and make a smooth paste.

Juicing pomelo:

  1. Pomelo is a big fruit and it's hard to juice it on a regular juicer. I peel the pomelo and remove the thin white skins, then blend it in a blender for a minute or two and use a nut milk bag or a tea towel to squeeze out the juice.

Pomelo ginger shandy:

  1. Mix together pomelo juice and simple ginger syrup, pour into glasses and add beer.

 This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days. Click to find the whole recipe or pin and save for later!

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!

Sober Festive Sangria

I love non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and Christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

Anyone up for a festive drink?

I know, I know, it’s not Christmas yet, but we’re slowly getting in the mood. I’m already making plans for Christmas baking and seeing some lovely Christmas market. Oh, I love those! I’m not a fan of crowded places, but Christmas markets are an exception. They don’t really make sense if you’re there all alone. The great thing about them is the smell. The smell of spices and sugar accompanied by Christmas lights and friends. 

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

I don’t know if you guys remember, but I’ve been angry about Christmas stuff being in the stores and on the streets way too early in one of the last years post. I’m over it this year… can’t really wait for December to come with all its perks. 

So super excited about the almost festive time I made this very simple festive sangria with pear juice. If you prefer apple juice, that’s fine, use it. Or make it half-half. It’s not really a stick-to-it-100% type of recipe, you can totally make it your own. I’m using pear juice because I love it and I don’t drink it that often. It’s kindda hard to get in the stores, so juicing fresh pears is often the only way to go. I cheated this time 😉

Alcohol lovers, there’s none in the recipe, but if you’re up for a boozy version, you can try adding wine or some fruit liqueur.

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

Now, obviously there are winter spices in here! OBVIOUSLY. You can’t go without 🙂

I added some cinnamon sticks, star anises and cloves for that Christmasy feel and some ginger and peppercorns for a nice spicy kick. I just realised there probably aren’t many thing I don’t put peppercorn in, some baked goods and some cocktails, otherwise it’s there. All the time. It’s getting worse with the pregnancy, I simply can’t eat anything witout it. And apparently, I can’t drink it either. Remember the Mulled Mandarin Juice. You can find those there, too 🙂

You might think I’m crazy, but they actually make a big difference, so please please don’t leave them out. Or at least don’t tell me 😛

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.
I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

The fun thing about this recipe is, you make it a day ahead and when you’re ready to party, take it out of the fridge, add some sparkling water and you’re on 😀

I love simple and quick recipes!


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 ♥

SOBER FESTIVE SANGRIA

Course Cocktail
Keyword cocktail, mocktail
Prep Time 15 minutes
Servings 4

Ingredients

  • 3 cups pear juice
  • 2 cups sparkling water
  • 2 pears
  • 2 apples
  • 2 oranges
  • 1 pomegranate
  • 3 cinnamon sticks
  • 3 star anises
  • 6 slices of ginger
  • 1 tsp peppercorns
  • 5 cloves

Instructions

  1. Slice pears, apples, and oranges into 3mm slices or chunks as big as you like.
  2. Remove seeds from the pomegranate.
  3. Place all fruit, cinnamon sticks, star anises, ginger, peppercorns, and cloves in a big bowl or a jar and pour over pear juice.
  4. Keep in the fridge for at least 5 hours or overnight.
  5. Before serving to add cold sparkling water.

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

Simple Birthday Chocolate Hazelnut Pavlova

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy whipped hazelnut cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog’s first birthday.

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

I can’t believe it’s been a year already 😀

You heard me… this blog is still a baby, but deserves a special cake with something sparkling on top! Nothing healthy at all in this recipe, only pure indulgence. Okay, I might be exagerating, this cake is actually not nearly as sweet as cakes can be, it’s just fluffly and crunchy and chocolatty and nutty all at the same time. What can be better?

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

Before showing you the recipe, there are some words I need to say about my first year of blogging. It’s been fantastic. It started as my own personal cookbook, but it soon turned out, I love doing it, bringing you new delicious recipes every week. Well, almost every week, I’ve had some ups and downs 🙂 Meeting lots of new friends who share the passion for food and photography was absolute fun and hopefully more are coming my way 🙂

Thanks to everyone supporting me, trying my recipes, sharing love and being the most incredible community. I love y’all 🙂

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.
Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

The second aspect of this blog in my oppinion is the photography. It’s my way of relaxing and connecting with the food I prepare. Can be stressful from time to time, but the results are what makes it all worth it.

If you check my earlier recipes the photos are not that great. But as soon as I started blogging I realised good photos are a must, not just for all of you, but also for my own good feeling. So I made sure to improve and I still am. I’ve always been a very visual person and tried my work to look the best it can at agiven time. I believe practicing and taking some lessons and sometimes being hard on myself have really helped my food photography. 

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.
Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

Well, I know you’re waiting for me to tell you something about this charming chocolate hazelnut pavlova and stop babbling about the sentimental crap 😛

I think the first birthday celebration needs a special cake, something I don’t make on a regular basis. In fact I’ve never made pavlova before, but always wanted to try. So there it was, the perfect opportunity. I’ve had some extra eggwhites in the fridge from making a traditional Slovenian dish called ‘mlinci’ and a full pantry of hazelnuts and crispy chocolade balls. 

First attempt in making the meringue was a total disaster. It looked great when I turned off the oven, but I forgot to carefully read the recipe, which happens to me way too often. You’re supposed to leave the meringue in the oven to cool down, not take it out like a sponge cake. Ups, what a failure, the meringue totally collased and despite being delicious it wasn’t very flattering. So I did it again and succeded 🙂

Don’t be affraid of making meringue, like I was for a long time. It is very easy to make. However, if you’re awful at following direction I suggest you keep it together this one time, because every little small detail matters. There are some recomendations and warning in the notes below the recipe. Please, read it before baking, you don’t want a collapsed soggy pavlova 😉


I’m stopping the babble now. Over and out!

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 ♥

LAYERED CHOCOLATE HAZELNUT PAVLOVA

Course Dessert
Keyword chocolate cake, chocolate pavlova, pavlova
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Cooling time 5 hours
Total Time 6 hours 55 minutes
Servings 8 pieces of 18 cm cake

Ingredients

CHOCOLATE MERNIGUE

  • 6 eggwhites room temperature
  • pinch of salt
  • 1 1/2 cup icing sugar
  • 1 tsp lemon juice or vinegar
  • 2 tsp cornstarch
  • 2 TBSP cocoa powder

CHOCOLATE GANACHE

  • 100 g semi-sweet or dark chocolate
  • 200 ml whipping cream
  • pinch of salt

WHIPPED HAZELNUT CREAM

  • 1/2 l whipping cream chilled
  • 3 TBSP hazelnut paste can easily be made at home by mixing hazelnuts in a food processor until you get a smooth paste

TOPPINGS

  • 50 g hazelnuts chopped
  • crispy chocolate balls or any other decoration
  • whole hazelnuts

Instructions

Chocolate meringue

  1. Preheat the oven to 150°C. Draw two 18cm circles on a baking paper and place it on a baking tray.
  2. Beat egg whites and a pinch of salt until stiff but not dry. Then add the icing sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy.
  3. Add cocoa powder and fold it in gently, keeping some streaks of dark brown.
  4. Spread the meringue evenly into the two circles.
  5. Move into the oven and reduce the temperature to 120°C. Bake for about 90 minutes. It should look crisp on top and feel dry, but when you press it you should feel soft in the center.
  6. Turn the oven off, open the door slightly, and leave in the oven to cool overnight.

Chocolate Ganache

  1. Heat the whipping cream over medium heat until it starts forming small bubbles on the side, but doesn't boil. Remove from heat and add chocolate and a pinch of salt. Whisk until you get a smooth cream. Let cool at room temperature, then keep in the fridge before assembling the cake.

Whipped Hazelnut Cream

  1. Whip the cream until it's almost stiff, but not buttery, then add the hazelnut paste and gently whip just a little more.

Assembly

  1. Place one meringue on a cake stand, gently add half of the ganache on top, add half of the whipped hazelnut cream, and half of the chopped hazelnuts.

  2. Continue with another layer of meringue, ganache (save a couple of tablespoons for decoration), whipped cream, and chopped hazelnuts.
  3. Place whole hazelnuts, crispy chocolate balls and drizzle with the rest of the ganache.
  4. Refrigerate before serving.

Notes

Some instructions for the perfect meringue:
Make sure your equipment is dry before making the meringue. Moisture stops eggwhite from aerating.
Make pavlova on a dry day. Moisture makes pavlova sticky.
Adding lemon juice and cornstarch will help pavlova keep its form.
Add sugar gradually to the eggwhites and be sure to beat the egg whites to the stiff point, but don’t overbeat them, just until the sugar has dissolved. Test if the sugar has dissolved by rubbing a little of the mixture between your fingers. You shouldn’t feel any grains. When you transfer it to the baking paper the mixture should hold its shape.
After baking keep in in the oven with dors ajar until it completely cools down to room temperature.
It’s better to overdry than under dry your meringue. If you are not sure if it is done, better dry it a little more. Soggy meringue is unusable, but a little bit too dry is not such a problem. Assemble the cake and after a day in the fridge, it will become crunchy.

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

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!

Mulled Mandarin Juice

Easy to make from scratch warm autumn mulled mandarin juice!

Easy to make from scratch warm autumn mulled mandarin juice!

I really hope y’all love mandarins as much as I do. They’ve been my main food these days. A nasty cold decided to haunt me, but I was prepared…

With tons of mandarins. I mean I probably ate a few kilos of them. And I’m not exaggerating at all! I’m feeling much better now and ready to bring you another awesome recipe.

Easy to make from scratch warm autumn mulled mandarin juice!

Inspired by mulled wine and apple cider, I decided to give warm drinks a little twist. I’ve added mandarins to those two drinks before, but never tried cooking mandarin juice on its own. And man, I’m sorry I didn’t!!

Don’t get me wrong, I love mulled apple cider, but it needs lots of lemon to reduce the sweetness. Well, not mandarins. Especially the sour ones. Which are my favorites, btw 🙂 There’s just a little honey or any other sweetness necessary in this recipe, or if you prefer sour drinks like me, you can omit that.

Easy to make from scratch warm autumn mulled mandarin juice!

Now that we got this straight, let’s talk spices.

Cinnamon, cloves, ginger, peppercorn and star anis. That’s what I used. It’s basically what I usually used in mulled drinks, sometimes I play with flavors and add someting new, but being ill and all, I wished for something very homey and familiar. Something to make me feel like a little baby 😀

And it made me so happy I just had to share this recipe with you. I have a feeling mulled mandarin juice is gonna be my everyday drink now. Since being pregnant means, I have to be careful with what kinds of teas I drink, I was also out of warm drink options. This will be perfect to spice things up.

Easy to make from scratch warm autumn mulled mandarin juice!

A little secret. I have a feeling rum would go awesomely with mulled mandarin juice, so if you can drink alcohol, try adding it after cooking. And let me know how it was 😛

Easy to make from scratch warm autumn mulled mandarin juice!

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 want to hear everything about your other favorite winter drinks in the comments below.

And if you want to boost your immunity, so you don’t get a cold like I did, try some Immune-Boosting Elderflower Turmeric Tea.

MULLED MANDARIN JUICE

Course Cocktail
Keyword non-alcoholic drink, warm drink
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 600 ml 3 cups freshly squeezed mandarin juice (from about 1 kg of mandarins)
  • 600 ml 3 cups water
  • 2 cinnamon sticks
  • 10 cloves
  • 4 slices of ginger
  • 10 peppercorns
  • 2 star anises
  • 1-2 TBSP honey or another sweetener optional

Instructions

  1. Add all ingredients to a pot and place over high heat. Bring to a boil, then cover and reduce to low heat. Cook for 20 minutes.
  2. Remove from heat and serve hot.

Easy to make from scratch warm autumn mulled mandarin juice!

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!

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!

No-Churn Melon Sorbet with Basil

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Super creamy and rich melon sorbet spiced with just a hint of basil.

I can’t believe something so good can come out of freezing a simple fruit like melon. Yup, that’s right, I just described the entire recipe.

But, really it is that simple.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

I was never a big fruit person. I mean, I loved the taste, but somehow I wasn’t very fond of biting into them.

Still am a little picky when it comes to that. Much less, but still…

Blending fruit into awesome new foods was a great alternative. One of the first memories of blended fruit dessert is a strawberry and cream blended drink. Which was super delicious and creamy. You should totally try that sometimes, if you haven’t already 🙂

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Freezing a blended fruit is the next stage of deliciousness 🙂

And most of all, you don’t really need all that much. Mostly just fruit, some water, if the fruit doesn’t have high water content, maybe some sweetener and that’s it.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Why I love this melon sorbet?

Because it’s made only with melon and basil. Melon is made mostly of water and you don’t need to add extra. If the melon is ripe enough it is so sweet, that it doesn’t require any extra sweetening.

And since I’m greatly obsessed with herbs, I just had to add some. Basil is the right way to go. Works so well and adds more summery flavors! 🙂

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Oh, how cool does it look when you serve it in a melon shell. Awesome for a garden party 🙂 You can freeze it in a shell directly if you are serving it immediately or transfer in to the shell right before showing it to your guests.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

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’m getting hungry! Are you?

NO-CHURN MELON SORBET WITH BASIL

Course Dessert
Keyword ice cream
Prep Time 10 minutes
Freezing time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 1 ripe melon of any kind, spooned out into chunks, frozen for 1-2 hours
  • 20-30 fresh basil leaves

Instructions

  1. Place the frozen melon chunks and fresh basil into a food processor and pulse until coarsely chopped. Keep beating until you get a smooth and creamy consistency.
  2. Transfer to an airtight container and freeze until firm, for about 3-4 hours.

Notes

If you have an ice cream maker, prepare the mixture without pre-freezing the melon. Cool it in the fridge for an hour and make it as per instructions.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

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

Red Currant, Orange & Mint Mojitos

Perfectly refreshnig comfort summer drinks red currant, orange and mint mojitos!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

Let’s have a drink!

I’m having one for sure. Hopefully, tomorrow my splint is coming off and that’s a big reason for celebration. It’s about time, I’m not really fond of walking on three legs 😛

So join me for a glass of delicious summer cocktail. One sip and you won’t be able to stop. 

Perfectly refreshnig comfort summer drinks - red currant, orange and mint mojitos!

We love hanging out on our balcony listening to the birds in the cherry tree, playing board games, eating scrumptious chocolate brownies and drinking refreshing fruity drinks. One of our favorite summer drinks is mojito. In any form. We usually drink a traditional lime and mint mojitos, but sometimes we make some changes. Like adding other seasonal fruit.

There’s a big bush of red currants behind the house, full of perfectly sweet and sour tiny fruits 🙂 So I replaced lime with red currant and got a super delicious and refreshing mojito. I added some freshly squeezed orange for some sweetness and the citrusy taste. The combo of red currant and orange is not something I’ve tried before, but I must admit they make a wonderful pair.

Mental note to self – make cookies!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

What I like about this cocktail recipe is the colour. If you’ve seen my other recipes, you’ve probably guessed that I like my food colourful 🙂 and seasonal 🙂

Use Your Noodles - Red Currant, Orange & Mint Mojitos

To make these lip-smacking red currant, orange and mint mojitos all you need is some fresh fruit, a bottle of rum, sparkling water and mint. And of course lots of ice!

The recipe calls for fresh red currants, that you blend into a puree, which means you keep all of the goodies from the fruit. If you don’t mind about the little seeds, you don’t need to strain the puree.

Now, let’s get the party started!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

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’d love to hear what your favorite summer drink is. Write it in the comments below 🙂

RED CURRANT, ORANGE & MINT MOJITO

Course Cocktail, Drinks, mocktail
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

MOJITOS

  • 2 cups red currants stems removed
  • 2 cups orange juice freshly squeezed
  • 1/2 – 3/4 cups white rum
  • 3 cups sparkling water
  • 2 tsp unrefined cane sugar Optional
  • handful of mint
  • abundance of crushed ice

GARNISH

  • 1/4 cup red currants
  • 4 mint springs

Instructions

  1. In a blender, blend red currants to get a pureé.
  2. Use a muddler to crush mint to release the mint oils. Add 2 TBSP orange juice and unrefined cane sugar and muddle a little more.
  3. Divide red currant pureé into 4 glasses, add ice, mint mixture, remaining orange juice, white rum, and sparkling water.
  4. Decorate and serve immediately.

Notes

Mocktail version: Replace rum with orange juice.

Also try these tasty summer drinks:

Grapefruit-Lime Cocktail With Rosemary And Ginger

Roasted Peach And Strawberry Fizz

Use Your Noodles - Red Currant, Orange & Mint Mojitos

Roasted Peach and Strawberry Fizz

Delightful spring mocktail – roasted peach and strawberry fizz!

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

Yey, so excited about this recipe!!!

This drink to me is like pie. You know the feeling, when you take out a pie and all the syrupy juices are sizzling around the fruit? And the smell… so good 🙂 This is like a pie in a glass 🙂 

And I love it!

Delightful spring mocktail - roasted peach and strawberry fizz!
Delightful spring mocktail - roasted peach and strawberry fizz!
Delightful spring mocktail - roasted peach and strawberry fizz!

This roasted peach and strawberry fizz is soooo simple. Sometimes, I can’t belive, how many great thing you can do, with so little. This is definitely one of them! 🙂

All you’ll need to do is cut peaches and strawberries in half, roast them and blend them. Then add a little apple juice, preferably homemade or organic, and some sprakling water. And there it is.

A perfect spring drink!

While we’re on the spring subject. Spring has been awfull this year in Slovenia. Ugh, my tomato, pepper and chilli plants are barely holding on in thir tiny cups, just waiting to be planted outside.

But its so COLD. I mean, I make drinks like this, just to feel like it’s spring. It’s a crime!

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

But good news… Today it is sunny and we’re having a big picnic party for my brother’s and friend’s 30th birthday.

Lots of people, lots of good food, beer, friends. That’s what I call spring. Hopefuly, the weather will hold and let us have the party we deserve 🙂

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

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, go on… try the the recipe 🙂

ROASTED PEACH AND STRAWBERRY FIZZ

Prep Time 10 minutes
Cook Time 25 minutes
Cooling time 10 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 3 peaches
  • 600 g strawberries
  • 1 1/2 cup apple juice
  • 1 1/2 sparkling water
  • abundance of crushed ice

Instructions

  1. Preheat the oven to 175 °C.
  2. Cut peaches in half and remove the pit. Cut strawberries in half. Place the fruit on a baking tray lined with baking paper and roast for 25 minutes.
  3. Take the tray out and leave to cool for 10 minutes or more.
  4. Remove the skins from peaches and blend the flesh together with apple juice in a blender to get a smooth pureé.
  5. Blend the strawberries separately.
  6. Divide the strawberry pureé into 6 glasses and add ice. Pour the peach and apple juice mixture over ice and add sparkling water.
  7. Serve immediately.

Also try this refreshing drink:

Grapefruit-Lime Cocktail with Ginger and Rosemary

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

Pizza Stuffed Sweet Potatoes

These sweet potatoes are filled with a cheezy pizza stuffing. A perfect way to make pizza without the crust!

Use Your Noodles - Pizza Stuffed Sweet Potatoes

Pizza is one of my favorite foods. I can eat it in any form, regular crust, cauliflower crust, loaded with cheese or only with a deliciously simple tomato sauce. You name it, I eat it! 

Sweet potatoes go into same category. I can eat it whenever, breakfast, lunch, dinner or midnight snack 😉

So this week I’m bringing those two together. In the shape of a decadent pizza stuffed sweet potatoes. Are you excited? I sure am!

These sweet potatoes are filled with a cheezy pizza stuffing

We’ve been working hard on our dance show, which will premiere in a month. If you are interested in how it looked the previous years, go see Tribal Bizzare site. As you would imagine, we’re spending a lot of time practicing, sewing costumes and making props for the show. It’s an exciting time! Stresfull, but fun at the same time. If you’ve got some interesting hobbies of your own, I’d love to hear about them in the comments 🙂 🙂 🙂

Use Your Noodles - Pizza Stuffed Sweet Potatoes

Ok, back to the sweet potatoes! This recipe is a little quicker that the usuall stuffed sweet potatoes. I cut the potatoes in half before baking, which shortenes the baking time and it makes the top of the sweet potato flesh even sweeter. After it is baked I mash the flesh and add A LOT of stuffing, then press it in the potato, so I can add some more on the top. Haha! These here, look almost roud, I pressed so much stuffing in. But that’s ok, right? 

Sweet potatoes are basically quilt-free comfort food. All sweet and yummy, but with a low IG and loads of vitamins and minerals. 

I love the fact that we can eat the skins. When I was a child, my mum would allways peel the potatoes (note: sweet potatoes were nowhere to be found in Slovenia at that time). We’d only eat the spring potatoes with the skin still on, otherwise it was chopped off! Later I realized that the skins are actually the best part of a potatoes. ♥ It goes the same with sweet potatoes.

Use Your Noodles - Pizza Stuffed Sweet Potatoes

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 ♥

And now…drumrolllllllllllll…the recipe –>

PIZZA STUFFED SWEET POTATOES

Course Appetizer, Main Course, Side Dish
Keyword stuffed potatoes
Total Time 45 minutes
Servings 3 people

Ingredients

  • 1 kg sweet potatoes
  • 100 g champignons or any other mushroom that you like sliced thinly
  • 200 g mozzarella cheese 1 cm cubes
  • 100 g cherry tomatoes deseeded and cut into small pieces
  • 30 g olives sliced thinly
  • a handful of basil chopped

Instructions

  1. Preheat the oven to 200 °C.
  2. Wash and dry your sweet potatoes. Cut them in half and oil it on both sides with olive oil. Add a little salt and pepper.
  3. Place potato halves cut side down on a baking tray lined with baking paper.
  4. Bake sweet potatoes for 30 minutes, or until they are soft when poked with a fork.
  5. 10 minutes before the sweet potatoes are done fry the mushrooms in a pan with a little oil, until they get golden. This will take a couple of minutes.
  6. In a bowl, prepare the stuffing. Mix mushrooms, mozzarella cheese, cherry tomatoes, olives, and basil.
  7. When sweet potatoes are done, take them out of the oven and turn them around.
  8. With a fork, mash the flesh and add seasoning if necessary. Stuff them with cheese mixture and press it down firmly. Add any left mixture on top.
  9. Return to the oven for 5 – 10 minutes, until cheese has melted and got a light golden color.

Use Your Noodles - Pizza Stuffed Sweet Potatoes