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Vegan Roasted Pumpkin Curry

This vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Guys, I’m sharing one of my favorite autumn comfort foods – a pumpkin curry. And guess who also loves pumpkin curry? My friend Tereza from Tereza’s Choice. We created this recipe together and oh fun this was. Okay, it was also a bit stressful, since I accidentally erased ALL the images from the card on my camera!! We almost finished shooting and this happened. So I almost couldn’t share this recipe with you this week or at least not with photos. Luckily my dear brother found a way to get those files back.

And drrrrumroll! Me and Tereza have another recipe for you and we’ll share it soon 🙂

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Are you drowning in pumpkins? We are here, but I don’t mind that. I love pumpkins and I never get tired of eating them. They are so versatile. You can use them in savory or sweet dishes. They are super healthy and soooo easy to prepare and really quick too. Who doesn’t love that?

My preferred way to cook pumpkins is to roast them. I roast them, when I make pumpkin soup, I roast them when I make pumpkin cupcakes, I roast them when I make pumpkin risotto… You get the picture! I love how roasting brings extra sweetness and depth from the pumpkins.

Curries are such a great comfort food because they are quick and easy to make and because of all the spices and flavors. I usually make my own curry spice blend, but you can use your own or a bought one. I find using the curry blend that’s available in stores here in Slovenia is very strong and makes each dish taste the same. So I try to avoid it and usually make my own in a coffee grinder.

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

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

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

Vegan Roasted Pumpkin Curry

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

Ingredients

Curry

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

Serve

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

Instructions

  1. First set your oven to 220 degrees Celsius.

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

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

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

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

  6. Then add the coconut milk, bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 5 minutes, stirring occasionally.

  7. At this time, check on your pumpkin, if it’s soft, transfer it to a blender and blend with a bit of water until smooth. Add to your pan and coconut milk and adjust the flavor with salt and lemon juice. Don't be shy with seasonings – this curry should be very flavorful.

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

  9. Serve as is or with flatbread, over rice, quinoa, or buckwheat. This dish gets elevated with the addition of some coconut yogurt, cashews, and parsley for serving.

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

Notes

Recpe for Hot Curry Spice Blend here.

Recipe for Herbed Buckwheat Flatbread here.

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Easy Mongolian Beef with Broccoli

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

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

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

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

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

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

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

You can actually do this Mongolian beef in two ways!

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

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

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

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

Mongolian Beef with Broccoli

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

Ingredients

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

Meat Coating

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

Gravy

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

Instructions

Preparing the meat

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

Coating the meat (Version 1 – short)

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

Marinating the meat (Version 2 – overnight)

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

Cooking the meat

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

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

Making the gravy

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

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

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

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

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

  6. Add meat and broccoli and stir well.

  7. Serve with steamed rice.

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

Goat Cheese & Pear Chutney Burgers

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

I’m so happy to post this recipe. We’ve been making a ton of burgers this summer. We bought a badass extra mini grill that we can use on our tiny balcony and it doesn’t smoke. So we do lotsa grilling these days 🙂

I’m slowly accepting that the fall is actually here and it’s not going anywhere for a while. Hello, sweater weather! So with that in mind, our burgers have gone from summery fresh to delicious mouthwatering warming delights. Too poetic? Sorry ’bout that. I just love these so much!

One more thing! I’ve created this recipe in collaboration with Trauth Design Gastrowear. They provided me with the most beautiful apron, that you can see in the photos. I just love the sense of detail that they put into their aprons.

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

Anyhoo, wanna know what these burgers are all about?

If there are burgers that screams fall they’re these pear chutney burgers, for sure!

I mean homemade pear chutney and goat cheese? Paired with super simple avocado cream, pancetta, and arugula? Is there anything better?

And the good thing is that it’s a mixture of indulgence and healthy stuff. I don’t like burgers that are too heavy and overly greasy and just plain too much everything. So I’d like to think it’s well balanced and still super delicious. You should have seen our little guy nibbling on one of them 🙂

Do I need to make my own pear chutney?

Of course not! If you can get one somewhere, go for it. Nothing like that here, so I have to make my own. The recipe makes more than you need for four burgers, but you can easily store it for a week in a refrigerator or freeze it for later.

I won’t keep you away from the recipe for much longer. Let’s start cooking!

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!
The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

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

Burger

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

Ingredients

Brugers

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

Pear Chutney (makes more than needed for 4 burgers)

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

Avocado Cream

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

Instructions

Pear Chutney

  1. Place all ingredients in a saucepan and bring to a boil. Reduce the heat to medium and cook for 40-50 minutes stirring every now and then.

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

Avocado Cream

  1. Make avocado cream right before cooking the patties.

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

Burgers

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

  2. Place the bacon slices into the same grill pan and cook on medium heat for a few minutes, until they get golden. Turn around halfway through.

  3. Use the same pan to cook burgers. Increase the heat and cook the burgers to your desired doneness. Cooking them 3-4 minutes a side will give medium-rare burgers.

  4. Cover the bottom halves of the buns with avocado cream. Add some arugula. Place the burger patty on and top with crumbled goat cheese, pear chutney, pancetta, and some more arugula. Cover the top halves of the buns with avocado cream and place on top of the burgers. Serve immediately.

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

Creamy Chard And Fennel Soup

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

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

I hope you’re all feeling great and excited about slightly (but really just slightly) cooler late Summer days! These are my favorite. The weather is great and the produce this time of year is just perfect. We’ve been eating a lot of corn lately (mostly cooked, but I have plans of grilling it one of these days) and whenever we can, we make the cream cheese tart with tomatoes and other veggies that I posted last week.

Tomorrow I’m meeting my dear friends from Story On A Plate blog and we’ll prepare something sweet with plums. I love Kristina and Mateja, the girls behind the blog. Both so creative and the nicest people. But I’ll let you know more about what we’ll be making next week. Make sure you subscribe, so you don’t miss this!

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

Let’s focus on this beautiful soup…

We’re growing fennel for the first time this year and honestly, I can’t believe we haven’t tried it before. They are so easy to grow and do I need to mention how pretty they look in the garden?

I’m not a huge fan of raw fennel, but I love it when it’s either cooked or roasted. It loses its strong anise-like taste and becomes very sweet, perfect for a late Sumer soup.

We also grow lots of green leafy veggies including chard. I love how these match the sweet fennel with their earthy flavors. If you don’t have chard on hand, you can replace it with spinach or arugula.

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

A quick story…

After I made this soup, I gave it to my two-year-old son to try for dinner. He ate the whole bowl. I cooked fish and some potatoes to eat after the soup (which he absolutely loves). Instead of eating potatoes and fish, he asked me to pour him more soup. He ate three full bowls of this soup!

It’s either the soup or I’m lucky to have a kid who loves veggies. I’d like to think it’s both 🙂

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

Have a great Wednesday everyone!

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

Creamy Chard And Fennel Soup

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

Ingredients

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

Instructions

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

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

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

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

  5. Add a tablespoon of olive oil to a hot pan and add sliced onions and fennel. Sauté for 10 minutes or until they turn golden. Make sure to stir now and then to prevent burning.

  6. Drain the potatoes and add them to the fennel and onions. Add the separate stalks from the chard at his point too. Add boiling water and cover the pan. Reduce the heat to low and let cook for 10 minutes or until the potato is fork-tender.

  7. Add the rest of the chard, cover and cook for two to three minutes. Remove from the heat and pour everything in a blender. Add heavy cream, salt, and pepper and blend until the soup is smooth and silky. Add more boiling water if necessary.

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

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

Summer Harvest Cream Cheese Tart

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

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

Can you believe it that it’s almost the end of August? Before the Summer begins I always have lots of plans and prep for all the activities like it’s going to last for a year. And then it goes by so so quickly. I don’t usually mind because I love Autumn, but this year the Summer was super short here. I would love for it to last for at least a couple more months.

Anyway, tomatoes are here. And peppers! I found these perfect colorful tomatoes at a local farm before we had our own. Well, we had a few and I mixed those in. Aren’t they pretty? I mean the color is amazing but they taste even better.

They are getting more abundant now so I’m planning on making this summer harvest cream cheese tart again sometime soon along with the roasted tomato galette that I’ve been making for years.

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

After finding these beautiful tomatoes and peppers I really felt like making something similar to pizza but with less work. I love how easy it is to make it. A puff pastry crust, a garlicky cream cheese spread and fresh summer harvest veggies like tomatoes, peppers, and onions. It’s a perfect late Summer dish! You can add other veggies that you find in the garden right now.

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

How to make a perfect puff pastry crust?

This crust doesn’t need any pre-baking, but I do have a few tips that make this crust beautiful and delicious.

  1. Score a cm (1/2 inch) edge around the crust. This is going to separate the edge from the middle where the filling will be.
  2. Make some holes with a fork in the center part of the crust where the filling will go. This will prevent the crust from puffing up and give a nice crunchy crust.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.
Celebrate the late Summer produce with this delicious summer harvest cream cheese tart.

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

Sumer Harvest Cream Cheese Tart

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

Ingredients

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

Cream cheese Spread

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

Garnish

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

Instructions

  1. Preheat the oven to 200°C/390°F.

Cream cheese spread

  1. Finely chop basil and garlic.

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

Tart

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

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

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

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

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

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

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

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

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

Mediterranean Garlic Ricotta Shrimp Pasta

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Even on the busiest and most stressful days, I want to eat a real meal. Something delicious and creamy with a character. It’s pasta I usually crave on these days. What do you crave in the busiest of days? Let me know in the comments below. Sometimes I make pasta salad and nibble on it during the day. Pssst… don’t tell anyone!

But for reals, the amount of pasta we eat. And it’s not only because we’re busy. It’s mostly because we love pasta. If you’re a pasta lover like me, then this is the recipe for you.

The flavors here are mild but so indulging and balanced. The lemony ricotta sauce with peas and shrimp is to die for on its own, but then you add some garlic and glasswort and you’ve got a treat that you can make in seconds.

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Have you ever tried glasswort?

It is apparently also called sea asparagus and grows in salt marshes. It is edible both raw and cooked and delicious either way!

I tried it for the first time last weekend when I randomly saw it in the store and I just had to try it.

What does it taste like? It’s like eating the sea and I mean that in a good way. It is very salty so you should be careful with how much you put in a dish. I especially love the crunch. It kinda reminds me of the exploding candy that I ate as a child. Remember, the ones that feel like there are bubbles popping in your mouth.

Not to worry. If you can’t get your hands on sea asparagus, you can still make a super delicious garlic ricotta shrimp pasta. You can add some pickled capers for the salty Mediterranean flavor. Works just as nicely.

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

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

Mediteranean Garlic Ricotta Shrimp Pasta

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

Ingredients

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

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta as long as stated on the packaging stirring every two minutes. Once cooked, drain the pasta, but leave some pasta water to use for the sauce.

  2. While your pasta is cooking prepare the sauce. Place a large skillet on medium heat. Add butter and garlic and fry for a few minutes stirring occasionally. When the garlic turns lightly golden, add the shrimps, peas, glasswort, and thyme. If you are using capers instead of glasswort add them midway through cooking (when you turn the shrimps). Season with salt and black pepper. Cook for 4-5 minutes and turn the shrimps midway through. Shrimps are done when they turn pink. Remove the shrimp, peas, and glasswort (or capers) from the skillet.

  3. Add ricotta, lemon juice, lemon zest and a little pasta water to the skillet and whisk to make it creamy. Add just enough pasta water for the sauce to be creamy but not runny. Remove from the stove. Season with salt and black pepper.

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

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

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

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Vegan Pea And Asparagus Quiche

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

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

I can’t believe it’s already the middle of the year! I feel like the Winter has been way too long this year (although, I love it so much). Not even a month ago I was still wearing a winter coat and this past weekend I’ve been swimming in the sea. Crazy!

I’m so glad it’s summer already. Okay, late Spring, but it feels like Summer 🙂

If there’s one ingredient I love about this time of year it’s asparagus. I love it raw because it tastes kinda like peas and I love eating peas raw just as well. But both of those are also incredibly delicious cooked. So, today I’m sharing a recipe for a vegan pea and asparagus quiche that I created together with the lovely Tereza Poljanič from Teresamisu.

We were secretly admiring each other’s work for a long time, so we met a while ago and came up with the idea of creating a couple of recipes together. If you don’t know her yet, go check her out! Tereza is a multi-talented lady. She runs her blog, a TV cooking show, writes cookbooks and so much more. Such an inspiring lady!

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

Back to the recipe!

This was my first time trying out tofu filling. I don’t cook with tofu very often so I was pleasantly surprised by how flavorful the filling came out. It’s a very simple filling. All you need is some onions, garlic and some herbs like basil and mint. We used pumpkin seed tofu, but you can use any firm tofu. The almond milk makes it all very creamy and ties everything together.

Place some fresh asparagus and peas on top, bake and that’s it.

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

Oh yeah, and we included a delicious crust recipe. Here are some tips on how to make the crust flaky and how to prevent it from shrinking during baking.

How to make a flaky pie crust:

  • Use cold ingredients and use your hands as little as possible so you’re not warming up that dough.
  • Little chunks of butter (or coconut butter) should still be visible in the dough. The size of the chunks shouldn’t be larger than a pea.

How to prevent pie crust from shrinking?

  • Resting the pie crust is crucial. It should rest after making the dough and after you’ve rolled out the dough and placed it in the pie tin
  • Don’t overwork the dough. This way it gets too firm and shrinks.
  • Don’t stretch the dough when placing it in the tin.
  • Poke holes in the bottom.
  • Use pie weights or dry beans to weight down the crust while pre-baking.
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

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

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

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

Ingredients

Dough

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

Filling

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

Instructions

Dough

  1. Combine flour and salt, in a food processor. Pulse to mix. Add the butter and pulse a few times. You should still be able to see some small chunks of butter no bigger than peas.

  2. Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water one
    tablespoon at a time.

  3. After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.

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

  5. Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  6. Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  7. When the dough has reached the right size, gently roll it around the rolling pin and place it over the pie tin. Do not stretch the dough.

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

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

  10. Place the prepared crust into the refrigerator for another 30 minutes, then take it out and use a fork to create small holes on the bottom. Don't worry, once the dough is baked the wholes will disappear.

  11. Place a piece of aluminum foil onto the crust and add dried beans or pie weights onto the crust and bake it for 15 minutes at 200 °C.

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

Fillling

  1. Meanwhile prepare the tofu filling. Caramelize the onion and add garlic at the end. Then blend the tofu in a food processor with 100 ml of almond milk and the caramelized onion and garlic, blend until smooth consistency. 

Finishing the Quiche

  1. Add the filling on top of the pie crust, lastly add peas and asparagus on top. Brush with a little olive oil and bake another 20-30 minutes at 200 degrees Celsius.

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

Wild Garlic Risotto

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

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

One of my favorite things to forage this time of year is definitely wild garlic. I love the green patches of this aromatic herb and I love how delicate it is.

Lately, there’s been a lot talk about picking other poisonous plants instead of wild garlic. The reality is, if you pick carefully and smell and feel every leaf, there’s no reason to worry, as long as you know how it should look and smell. So if it’s your first time picking, I suggest you go with someone that knows wild garlic. I always pick one leaf at a time, so I’m sure I don’t pick anything else.

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

Did you know the wild garlic blossoms are also edible? And very pretty, too 🙂 You can see some buds in these photos, but they weren’t open yet when I shot this. I haven’t’ been in the forest this past week, but I’m planning on going today and see if I can find some wild garlic blossoms 🙂

If you follow me on social media, you probably know I’ve been featured in Odprta kuhinja magazine two weeks ago. I created this wild garlic risotto recipe for the magazine together with two other delicious recipes, that I’ll also be sharing on the blog sometime soon. You can find Slovenian versions of the wild garlic risotto recipe here. The other two recipes (I’ll be just a little mean and not tell you what they are), also in Slovenian, are here 🙂 and here 🙂

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

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

Wild Garlic Risotto

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

Ingredients

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

Instructions

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

  2. In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the chopped shallots. Sauté for 2 to 3 minutes or until slightly translucent.

  3. Add the rice to the saucepan and stir it with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so.

  4. Add a ladle of hot vegetable stock to the rice and stir until the liquid is fully absorbed. When the rice absorbs almost all the stock, add another ladle of stock and repeat the process. 

  5. Continue adding the stock, one ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite.

  6. Stir in finely chopped wild garlic, 2 TBSP butter, and some black pepper. Remove from the stove, cover and leave to rest for a minute.

  7. Meanwhile, heat the oil over medium heat in a medium saucepan. Add crushed garlic and sauté quickly until golden. Add cooked prawns and cook for 30 seconds, stirring occasionally, to cover them with garlic and butter.

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

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

Notes

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

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

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

Pan-fried Brussels Sprout & Chicken Gyoza

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won’t be able to stop eating!

Happy Thursday guys! Hope you are all having a great week. It’s been wild here this week. I was a busy week for me. Besides being sick I have a ton of projects and my son is turning 2 tomorrow so I have to think of a delicious egg-free cake and make it tomorrow.

I’ll make just a teeny tiny cake for him and maybe a bigger cake for Sunday when all the family comes 🙂 Or maybe my mother-in-law will make one. She makes great cakes! So plans for the weekend. Birthday party, obviously, and a photoshoot with some amazing burlesque dancers on Saturday. It’s gonna be fun, I’m sure!

No matter how busy, I always like to make some dumplings. I love all kinds… veggie, meat, fish, you name it, I’ll eat it 🙂

So today I’m making a combo thta I love very much – pan-fried Brussels sprout and chicken gyoza dumplings with a yummy dipping sauce.

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!

Okay, I’m always intrigued by the origins of the dish. Since I ate similar dumplings in a Chinese restaurnt before, I was wondering what’s the story behind gyoza. Here it goes…

Gyoza originated in China as dumplings called Jiaozi. Those became very popular in Japan after the WWII when soldiers brought back the story about Jiaozi and wanted to recreate it. Gyoza was born and it can be filled with all kinds of fillings.

In general there are three types of gyoza – pan-fried, cooked and deep-fried. My favorite – pan-fried called yaki-gyōza.

If you are wondering what’s in these wonderful satchets, let me explain. Besides chicken and Brussels sprouts, there’s also spring onion, garlic, ginger, cilantro and soy sauce. The filling is very easy to make and if you have no time you can always go and buy the wrappers.

But trust me when I say, the wrappers are not difficult to make at all. It does take some time, but you can take it as a meditation. For me working with dough is always a great way to relax and be alone with my thoughts.

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!
These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!

Did I tell you about the dipping sauce. I love soy sauce based dipping sauces. The first time I ever tried it, was when I made some spring rolls a long time ago and wondered where I should dip them. They needed some sauce. And I love dipping sushi in soy sauce (probably too much) so the idea was born because of that. I added some lemon juice and freshly chopped chives and to this day I love the sauce so much! Of course, later, I found out that soy sauce based dipping sauces are very common. And for a good reason.

I’m pretty sure you’re all waiting to get to the recipe by now. So here it is!

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 ♥

Pan-fried Brussels Sprout & Chicken Gyoza

Course Appetizer, Main Course, Side Dish, Snack
Cuisine Japanese
Keyword dumplings, gyoza, potstickers
Author Anja Burgar

Ingredients

Gyoza Wrappers

  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1 tsp salt
  • potato or corn starch to prevent sticking

Gyoza filling

  • 200 g ground chicken
  • 100 g shredded Brussels sprouts
  • 1 small onion chopped
  • 1 spring onion chopped
  • 2 cloves garlic chopped
  • 1 thumb size ginger peeled and chopped
  • 1 TBSP cilantro chopped
  • 2 TBSP soy sauce
  • 2 TBSP cooking oil

Dipping sauce

  • 2 TBSP soy sauce
  • 1 TBSP lemon juice
  • 1 TBSP sesame oil

Extras for decoration

  • chopped cilantro
  • chopped spring onion greens
  • sesame seeds

Instructions

Gyoza Wrappers

  1. Add salt to the water and mix until it has dissolved.

  2. Sift the flour into a large bowl. 

  3. Add water to the flour and mix with a rubber spatula. If necessary, add a tablespoon of water. 

  4. Transfer the dough to the work surface and knead the dough for 10 minutes. After 10 minutes the dough will be much softer. When it is done, cut it in two.

  5. Shape each half into a long log, about 3 cm in diameter. Wrap each log with plastic wrap. Let it sit for 30 minutes.

  6. After the dough has rested, cut each log into 20 pieces and cover with a damp cloth. Roll out each piece so you can cut out a circle with an 8 cm cookie cutter. If the dough rolls back, wait a few seconds, then cut out the circle. Sprinkle with some starch to prevent the wrappers from sticking. Save the scraps under the damp cloth and use them to make more wrappers.

Gyoza filling

  1. Heat up a skillet and add 1 TBSP cooking oil. Saute the onion until golden, then add garlic, ginger and the white part of the spring onion. Saute for a minute or two. Remove from the pan and let cool for a few minutes.

  2. Add this mixture to ground meat, chopped green parts of the spring onion, cilantro and soy sauce. Mix to combine.

Making Gyoza

  1. Run a wet finger around the edge of the gyoza wrappers. Place a teaspoon of filling in the center and Fold the wrapper in half and seal the edges by pressing with fingers. This will create a simple dumpling. If you want the edges to look more artistic, there are a lot of good youtube videos to show you how to do it.

Cooking Gyoza

  1. Place dumplings in a heated skillet with 1 TBSP cooking oil. Fry for 2-3 minutes or until you get the nice deep brown sear on the bottom. 

  2. Add 1/3 cup water per 6 dumplings and cover. Cook for 7-8 minutes. If the water runs out, you can add more one TBSP at a time.

Dipping Sauce

  1. Combine all ingredients to make the dipping sauce. 

  2. Sprinkle the dumplings with chopped cilantro, spring onion greens, and sesame seeds. Serve with the dipping sauce.

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!

Kale and Radicchio Quinoa Salad

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

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

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

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

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

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

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

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

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

Kale and Radicchio Quino Salad

Author Anja Burgar

Ingredients

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

Quick Pickled Spring Onions

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

Instructions

Quick Pickled Spring Onions

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

Kale and Radicchio Quino Salad

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

  2. Sprinkle sunflower seeds and chopped parsley on top.

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

Roasted Orange Chicken

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Hello guys! I have an exciting new recipe

A lot of people have told me lately that they look for quick lunch and dinner recipes that are healthy as well. I always loved anything roasted, more so lately with my son keeping me busy. Anything that can be prepared in advance and doesn’t take a lot of my time is super handy.

I made this roasted orange chicken last week and I love how it turned out. I need to make something quickly with a few ingredients I had in the fridge. You really don’t need a lot of fancy ingredients to make a fancy meal. Doesn’t this look fancy? Trust me, no fancy ingredients were added. Oranges are the not-so-secret ingredients that add such a nice color and make it looks like you worked your but for the meal 🙂

The marinade ends up making the most delicious sauce and adds so much flavor to he chicken. Wanna know the best part? I took me less than 10 minutes to prepare before tossing into the oven and relaxing!

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

The whole family was sick the past month and a half. It’s been only a few days since we’re actually all okay and we’re hoping it ended. There’s nothing less fun but being home with a sick kid or being sick yourself or even worst both of you sick. We weren’t able to go out for more than a few minutes a day and we were FREAKING OUT!

We were drinking lots of elderflower turmeric tea and eating a ton of soup! And finally got better… fingers crossed.

To be honest, a lot of the time I wasn’t even able to cook anything even slightly decent. Thank god for my mum, we were crashing her lunches a lot. Parents rock, right? I hope my son says that about me some day!

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.
Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

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

Roasted Orange Chicken

Course Main Course
Keyword chicken, roasted chicken, roasted potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people
Author Anja Burgar

Ingredients

  • 500 g chicken thighs (approx. 2 chicken thighs)
  • 400 g young potatoes
  • 1 orange cut in slices
  • 1 whole garlic bulb
  • 1/2 TBSP soy sauce
  • 2 TBSP freshely squeezed orange juice
  • 1 tsp ground garlic
  • 1/4 tsp crushed black pepper
  • 1/4 tsp cayenne pepper
  • 2 TBSP olive oil
  • salt to taste
  • 10 thyme springs

Instructions

  1. Preheat the oven to 190 °C.

  2. Combine together soy sauce, orange juice, ground garlic, crushed black pepper, cayenne pepper, and 1 TBSP olive oil. Pour over the chicken thighs and let sit until you prepare the potatoes.

  3. Cut potatoes in 2 cm chunks and drizzle with 1 TBSP olive oil and add salt to taste. Mix well.

  4. Place potatoes in a baking tray and add chicken thighs skin side up. Add orange slices and thyme springs.

  5. Roast in the preheated oven for 50 minutes.

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that’s made with little effort in only 15 minutes.

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.

I can’t believe tomorrow’s Christmas already. Hasn’t December just begun??

I had plans to do some thorough house cleaning plus some more baking and decorating, but my son’s been home all week long with a cold and an ear infection. Although I can do some cleaning with him around and helping, there’s just no way I can do it in detail. Still, it was fun having him at home, we haven’t had the whole day to ourselves since he started kindergarten.

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.
These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.

We’re making plans what to eat during holidays. Me and my husband are huge fans of Mexican food. So I’ve made a recipe for chicken enchiladas with a homemade enchilada sauce. The recipe is very easy! We usually end up making too many so we eat them again next day for breakfast. Okay, I admit, maybe we make too many on purpose 😛

We have a favorite Mexican restaurant and we used to only order beef enchiladas there. We’re crazy about beef! Then one evening we decided to try chicken enchiladas. I guess we always order them with chicken ever since. They use cabbage in the filling and it just goes so well with chicken and the tomato sauce. So that was the inspiration behind this recipe.

For the filling you can use leftover chicken, because we all know big Christmas dinners leave us with a ton of leftovers. I hate throwing food away and love recipes that transform those into something very delicious.

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.
These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.

I hope you are having wonderful holidays and I wish you peaceful and loving moments with the ones you love!

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

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

The BEST chicken enchiladas, hearty but full of veggies!

Course Main Course
Cuisine Mexican
Keyword chicken enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

Chicken enchiladas

  • 8 corn tortillas (20cm/8inch)
  • 1 cooked and chopped chicken breast (leftovers can be used)
  • 1/4 cabbage head
  • 1 carrot
  • 1 red bell pepper
  • 1 onion
  • 2 cloves garlic
  • 400 g mozzarella (shredded)
  • 1/3 cup pomegranate arils
  • 1 lime
  • 1 avocado (cut into thin slices)
  • chopped coriander

Homemade Enchilada Sauce

  • 800 g canned tomatoes
  • 1/2 cup pomegranate juice (or cranberry juice)
  • juice of half a lime
  • 1 TBSP peanut butter
  • 2 cloves garlic
  • 2 bay leaves
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 fresh chilli
  • salt and pepper to taste

Instructions

Homemade Enchilada Sauce

  1. Preheat the oven to 180°C.

  2. Place all ingredients in a pot and bring to a boil. Let simmer for 10-15 minutes or until it thickens a bit.

  3. Use a blender to make a smooth sauce.

Chicken enchiladas

  1. Thinly slice cabbage and onions. Cut red bell pepper in small chunks and grate carrots. 

  2. In a skillet sauté onions, cabbage, carrots, and red bell peppers. When they soften add garlic and sauté for another minute.

  3. Place the sauteed vegetables in a big bowl and add shredded chicken breast, half of the shredded mozzarella and 1/3 of enchilada sauce (or more if the mixture seems too dry). Mix well and divide into eight parts. Use each part to fill one tortilla and roll them o keep all ingredients inside.

  4. Add 1/3 of enchilada sauce to the bottom of the baking pan. Place rolled tortillas on top and pour the remaining 1/3 of enchilada sauce over the tortillas. Add the other half of mozzarella on top and bake for 15 minutes or until the cheese is golden.

  5. Use pomegranate arils, avocado, lime and coriander as garnish. Serve warm.

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that's made with little effort in only 15 minutes.

Spicy Goat Cheese Pesto Pizza

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Wow, the summer this year. I can’t complain. Sunny weather, nice breeze and Aperol spritz in the evenings – what else could I wish for? The baby is sleeping very well so far, during the night as well as the day and his playtimes are getting longer. Finally! I absolutely love singing to him with his curious eyes on me all the time 🙂

In a couple of days we’re heading for some much needed vacations beside a beautiful lake under the mountains. Even though we love the seaside, we’re more of a lake and river type of swimmers. We love the sunny beaches and the waves by the sea, but hate the salt. The place we’re going to is quite isolated with just a couple of vacation houses nearby. So hopefully we’ll get some peace and quiet.

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!
Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day! Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Okay back to the recipe. I have a ton of basil in the garden. A couple of years ago I sowed an entire bag of seeds in one small pot and it turned out the best idea ever. Why? Because you can start picking basil as soon as it starts growing leaves. Of course it’s way too crowded and I pick the whole plants in the begining to decrowd the pot. I leave some to grow into big bushy plants.

Basil was the whole inspiration for this recipe. I love pesto esecially with basil. I tried making it with goat cheese and it is seriously delicious. Add some mozzarela, tomatoes and olives and put all of them on the best pizza dough and you’ve got a treat. I included an amazing and very easy pizza dough recipe, but you can use your own. My whole-grain spelt dough would work just as well.

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

This pizza dough rises slowly in the fridge for a day and it is the best pizza dough I’ve made to this date. In fact most pizza places will make the dough in advance as well. Slow rise at low temperatures makes the dough nice and elastic, so you can strech it out very thinly. I didn’t do this with this pizza, but I love making it super thin for my tomato sauce pizza only. Which reminds me… I should totally share the recipe. 

Second thing with making your pizza dough perfect is high temperature. Although I sometimes bake it at 230°C only, to make it more bready. Again look at the photos, the dough turns out looking something like that. If you crank up the temperature you’ll get an even crunchier crust. One thing I always do is place the baking tray in the oven when I turn it on, so it heats uo nicely. A pizza stone would be an even better option, but I don’t have one (yet) 🙂

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

I’ll stop babbling and get to the recipe. Have a lovely day you guys!

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

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozarella and black olives. I could eat this pizza every day!
5 from 1 vote
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Spicy Goat Cheese Pesto Pizza

Servings 4 people

Ingredients

Pizza Dough

  • 4 cups bread flour
  • 1 1/2 cup lukewarm water
  • 1 sachet of yeast (7g)
  • 1 tsp sugar
  • 2 tsp salt

Goat Cheese Pesto

  • 1 cup chopped basil
  • 30 g mild goat cheese
  • 20 g parmesan
  • 3 TBSP pine nuts
  • 2 cloves garlic
  • 1 tsp chilli flakes
  • 3 TBSP olive oil (or more if necessary)

Spicy Goat Cheese Pesto Pizza

  • pizza dough
  • goat cheese pesto
  • 400 g mozzarella
  • 500 g cherry tomatoes
  • 100 g black olives
  • 2 tsp chilli flakes
  • basil for decoration

Instructions

Pizza Dough

  1. Mix all ingredients in a stand mixer or by hand. Knead for about 10 minutes or until the dough is smooth and soft, but not sticky.

  2. Slightly oil a big bowl with at least double the volume of the dough. Leave the dough rest in the bowl covered with plastic wrap for about an hour or until double the size.

  3. Knead again and return to the bowl. Cover with plastic wrap and save in the fridge for 24 hours. Be sure to use a large bowl, because the dough will continue rising in the fridge!

  4. Remove from the fridge, divide the dough into four an knead again to for four balls. Cover with a cloth and leave at room temperature at least an hour before using the dough. 

Goat Cheese Pesto

  1. Place all ingredients except basil into a food processor and pulse until finely chopped. Add basil and pulse for a few more seconds.

Spicy Goat Cheese Pesto Pizza

  1. Preheat the oven to 230°C or preferably as hugh as your oven goes leaving the baking tray or pizza stone in the oven. If using pizza stone make sure you leave it in the oven long enough to be extremely hot.

  2. Uncover the dough, but don't knead again from this point on. Use a small amount of flour to spread the dough into a desired shape. In this recipe form a 20 cm circle with a thick edge.

  3. Spread basil pesto over the thin center of the dough and cover with sliced or pulled-appart mozzarella. Top with cherry tomatoes, black olives and chilli flakes.

  4. Bake in the preheated oven for 10-15 minutes depending on the thickness of the crust.

  5. Decorate with more basil leaves before serving.

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Cherry Braised Beef Brisket With Creamy Mashed Potatoes

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

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

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

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

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

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

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

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

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

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

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

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

Have a great day you guys!

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

Cherry Braised Beef Brisket With Creamy Mashed Potatoes

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

Ingredients

Cherry Braised Beef Brisket

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

Creamy Mashed Potatoes

  • 8 medium sized potatoes
  • 200 g butter room temperature

Instructions

  1. Preheat the oven to 140°C.

Cherry Braised Beef Brisket

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

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

  3. Move the brisket to a plate.

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

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

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

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

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

Creamy Mashed Potatoes

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

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

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

Flourless Green Pea Fritters

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

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

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

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

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

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

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

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

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

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

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

Have a great weekend you guys!

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

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

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

Ingredients

Green Pea Fritters

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

Sauce

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

Instructions

Green Pea Fritters

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

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

Sauce

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

  2. Serve with warm or cold fritters.

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