These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.
I’m ending this wonderful week with these fluffy green pea fritters. It’s really been a great week. The baby gave us his first real smile. He’s smiled to everyone in the family at one point during the week. I couldn’t imagine how exciting that milestone was before it happened. The most wonderful thing 🙂 Now I’m looking forward for more and more of these cute teethless smiles and the sparks in his eyes.
He’s been letting us sleep during the night enough not to feel tired during the day, although I do take at least one short nap with him during th day. It’s just so cozy lying next to him and feeling him next to me while I’m sleeping 🙂
Okay, let’s head to the recipe. I’m very excited to share it with you. I’m a huge fan of pancakes, I make them at least once a week for breakfast, but they are usually sweet. I wanted to make a savoury recipe for easy and quick pancakes, that I’ll be able to prepare while taking care of a newborn. And it really is that simple.
The batter is made in a food processor or a blender and the pancakes take only a few minutes to cook. So perfect! There’s a little cottage cheese for extra creamines and flavor and rolled oats to bring it all together. Since so many herbs have started to grow, I’ve also added some from the garden and the forest. I used wild garlic and chives, but you can add whatever you can find in the garden, like mint, basil, thyme, oregano… So many yummy variations 🙂
And I realised that they are also super delicious cold, so they’re perfect for picnics 🙂 Hoping for lots of those these summer. ‘Cuz who doesn’t love picnics, right? We’re going on one today. Yay!!
I’ve been working on this recipe before the baby, when we’ve had a new roof window installed. I had to test the new light source for photography. I like it so far. A bit different than the straight side light, but just as interesting. What do you think?
1cuppeas(if using frozen, thaw and drain before making the fritters)
a handfulseasonal herbs(wild garlic, chives, basil, thyme...), coarsely chopped
zest of 1/2 lemon
Green Pea Fritters
Place all ingredients in a food processor or a blender and mix until the batter is uniform.
Fry spoonfulls of the mixture on preheated frying pan with a little oil for 2 minutes on each side or until golden.
Place all ingredients in a small bowl and whisk.
Serve with warm or cold fritters.
https://www.useyournoodles.eu/wp-content/uploads/flourless-pea-fritters-16.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-05-19 07:25:582018-12-13 07:38:58Flourless Green Pea Fritters
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!
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.
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 😉
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!
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 🙂
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!
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 🙂
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!
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!
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 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 🙂
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 🙂
500mlpomelo juice(juicing described in the instructions)
500mllager beer(alcoholic or non-alcoholic)
Simple ginger syrup:
Add all ingredients to a mortar and make a smooth paste.
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:
Mix together pomelo juice and simple ginger syrup, pour into glasses and add beer.
https://www.useyournoodles.eu/wp-content/uploads/pomelo-ginger-shandy-16.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-02-16 10:16:382018-12-13 07:39:00Sparkling Pomelo Ginger Shandy (Virgin And Not So Virgin)
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?
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!
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.
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!
Great, your all updated now, so let’s start cookin’!
1cupcooked red beansif you’re using canned, rinse well before cooking
3TBSPmixed seedssunflower seeds, sesame, black sesame…
1tspcrushed chilli flakes
a bunch of parsleychopped
LEMONY MUSTARD DRESSING
Steamed Broccoli Salad
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.
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.
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.
In a bowl mix together garlic and chilly flakes.
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
Beat all ingredients together with a fork.
Steamed Broccoli Salad
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.
https://www.useyournoodles.eu/wp-content/uploads/2017/01/popped-beans-steamed-broccoli-salad-6-1.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-01-19 07:36:282020-08-26 07:10:39Popped Beans and Steamed Broccoli Salad
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.
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 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.
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 😛
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 😀
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.
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?
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 🙂
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.
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 😉
3TBSPhazelnut pastecan easily be made at home by mixing hazelnuts in a food processor until you get a smooth paste
crispy chocolate balls or any other decoration
Preheat the oven to 150°C. Draw two 18cm circles on a baking paper and place it on a baking tray.
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.
Add cocoa powder and fold it in gently, keeping some streaks of dark brown.
Spread the meringue evenly into the two circles.
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.
Turn the oven off, open the door slightly, and leave in the oven to cool overnight.
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
Whip the cream until it's almost stiff, but not buttery, then add the hazelnut paste and gently whip just a little more.
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.
Continue with another layer of meringue, ganache (save a couple of tablespoons for decoration), whipped cream, and chopped hazelnuts.
Place whole hazelnuts, crispy chocolate balls and drizzle with the rest of the ganache.
Refrigerate before serving.
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.
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?! 🙂
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.
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.
a bunch of herbsI used parsley and chives, chopped
BACON WRAPPED PRUNES
Preheat the oven to 180°C.
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.
Cut bacon in half.
Fill the prunes with nuts and wrap them in bacon, securing ends with toothpicks.
Place them onto a baking paper-lined baking tray and bake for 12-15 minutes or until the bacon gets golden and crispy.
Best served hot.
HERBED FETA DIP
Combine all ingredients in a food processor, to get a smooth dip. Keep in the fridge before serving.
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.
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.
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.
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 😛
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?
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 🙂
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.
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!
Pumpkin Risotto with Goat Cheese, Pancetta & Cranberries
6 1/2cupvegetable or chicken stock
3/4cupspumpkin purée(find recipe in the notes of my Mini Pumpkin Pizza recipe)
1small onion, small cubes
4springs thyme + some for garnish
Preheat the oven to 175 °C.
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.
Wash rice under cold water and drain.
In a sauce pan boil the stock, remove from heat and leave covered.
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.
Serve immediately and top with the rest of the pancetta crumbles, goat cheese, dried cranberries and more thyme.
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.
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.
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.
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 🙂
1/2tspchilli flakes(add less if you prefer a less spicy version)
salt by taste
pepper by taste
Balsamic glased onions:
1medium sized red onion
salt by taste
pepper by taste
Other topping options:
pumpkin seed oil
Balsamic glased onions:
Cut the onion in half and remove the skins. Slice it into 3-5 mm thin slices.
Place a skillet over medium heat and add olive oil. Add the onions and sage and stir to cover them with oil.
Cook uncovered for about 10 minutes stirring occasionally, until the onions get translucent and a bit softer.
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.
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.
Place a pan over medium heat and add olive oil. Add garlic and cook until it gets golden.
Add pumpkin puree, water, chilli flakes, salt and pepper and continue cooking until the soup boils.
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.
https://www.useyournoodles.eu/wp-content/uploads/2016/10/pumpkin_soup_small-8.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2016-10-05 11:34:172018-12-13 07:39:07Pumpkin Soup with Balsamic Glazed Onions + A Big Announcement
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.
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 🙂
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.
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! 🙂
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.
Perfectly refreshnig comfort summer drinks red currant, orange and 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.
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!
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 🙂
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.
https://www.useyournoodles.eu/wp-content/uploads/2016/05/roasted_peac_strawberry_fizz_6-Custom.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2016-05-20 06:26:222020-08-26 10:44:17Roasted Peach and Strawberry Fizz
My name is Anja. I come from a very small country named Slovenia. There are only about two millions of us living over here in a very picturesque piece of land. The idea behind this blog is to share a mixture of everything because this is how I eat. The recipes here are versatile, there’s meat, but there’s also a lot of veggies and fruit. You can find a lot of vegetarian and vegan recipes here as well, so there’s something for everyone.
I believe great dishes can be made with basic pantry staples and some fresh seasonal produce.