The best homemade chickpea tacos – filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.
Tacos are something I could eat every day. They are so versatile and you can make them extremely healthy. While we love tacos with some meat, we also change it up a notch every now and then. And these spicy pineapple roasted chickpea tacos are just the perfect recipe for these kinds of days.
I like to make our own taco shells, just because they are so easy to make and much better than the ones I can find in the stores here. But you know, if you’re in a hurry or feeling lazy, those are completely fine 🙂 If you feel like making your own, I have a recipe for them here.
Summer is just around the corner, although it’s feeling more like the beginning of Spring over here with a ton of rain, wind and temperature much lower than I’d like right now. But, I’m looking forward to warmer weather and I’m keeping my fingers crossed they come sooner rather than later. When they do I’m ready with these recipes.
We like to make really easy and quick dinners in the Summer because we tend to hang out outside most of the day and want to stay out as long as possible. And this recipe is extremely quick. While you’re roasting the chickpeas in the oven you can prepare the avocado spread takes a minute or two and then a few minutes to chop up pineapple, peppers, and onions, and parsley for the salsa.
6taco shells(recipe to homemade tortillas in the description)
Spicy Roasted Chickpeas
1can(400g or 14 oz) cooked chickpeas
1tspground dried garlic
juice of one lime
pepper to taste
1cupfinelly diced pineapple
1/2cup finely diced red pepper
1/4cupfinelly diced red onions
1/4cupfinelly chopped parsley
juice of one lime
Spicy Roasted Chickpeas
Preheat the oven to 200°C (400°F).
Drain the chickpeas and place them in a bowl, together with all other ingredients for the chickpea and mix well.
Place the marinated chickpeas onto a baking tray and roast in the preheated oven for 20 minutes or until they get golden and crisp.
While the chickpeas are roasting peel and deseed avocado and place it in a bowl together with the rest of the ingredients for the spread. Use a fork to make a lumpy spread. You can make it as smooth or lumpy as you like.
Dice pineapple, peppers and onions finely and chop the parsley nicely as well. Add the juice of one lime and mix well.
Once the chickpeas are done, heat the taco shells in a clean pan.
Fill the shells with avocado spread on the bottom, then add some roasted chickpeas and top with fresh pineapple salsa.
Learn this easy recipe for a fruity strawberry gin and tonic with homemade strawberry simple syrup. Only a few simple ingredients but so much flavor!
When it comes to cocktails nothing beats a good gin and tonic if you ask me. If you’ve scrolled through this page a bit, you’ve noticed I have a thing for this lovely refreshing cocktail. For further ideas, you can check my Pink Grapefruit Gin and Tonic or Elderflower And Passion Fruit Gin And Tonic. This time I have a delicious Spring gin and tonic with a homemade strawberry simple syrup.
Before trying to make my first homemade syrup, I was a bit scared to try, but these are extremely simple to make. Hence the name ‘simple’. Literally, just bring everything to a boil, let simmer for fifteen to twenty minutes, and chill. That’s it! You can really go crazy with flavors here and invent your new flavor combos.
Once you have the syrup, you can use it for this cocktail, some other cocktail, dilute it with water and drink like that, use in desserts or pour over your favorite ice cream. So many choices!
If you’re going to make this gin and tonic, you can mix the syrup with gin and a regular tonic or you can make it a bit extra and choose pink tonic water. It will really enhance the flavor of your gin and tonic and add a little more color as well.
Before we go on with the recipe, I want to give you an update on one of the projects me and my hubby are working on lately. It’s fermenting our own ginger beer. We’ve had lots of success and now we’re experimenting with different flavors. We’re gonna do a bit more experimanting and testing and then I will also share some recipes and tips about fermenting your own drinks. How would you like that?
A refreshing salad like this shaved asparagus salad with a simple lemon vinaigrette is a healthy delicious early Spring treat!
I love my salads to be very flavorful and exciting. There I said it!
Slovenia is a country where green leafy salad is eaten at every lunch. There’s no way any Slovenian will make lunch and not serve it! But it can get boring after eating a plain old green salad that for years. So I like to add my little twists to make a green salad a little extra.
For this shaved asparagus salad, I’ve added, well… obviously some asparagus. Asparagus is extremely delicious and nutritious. It is loaded with fibers, folate, and vitamins. And if you didn’t know you can eat them raw, you now know! They are amazing raw, just as they are cooked.
For this recipe we are going to shave them with a vegetable peeler, so we get very thin strips of asparagus that are very delicate and still incredibly flavorful. You are going to end up with some leftover asparagus parts, and you can easily use them to make a delicious soup or use it to make vegetable broth.
I’ve added some extra stuff in there as well, to add some more flavor and crunch. We’ve got some pancetta, radishes, pine nuts and optionally you can add a hard-boiled egg on top. What a delicious combo.
For the vinaigrette, we only need a few simple ingredients and I can’t stress enough how only a couple of simple ingredients can make an explosion of flavor. So for this vinaigrette, you only need extra virgin olive oil, fresh lemons, garlic, salt, and pepper. This is such a versatile dressing. Very simple and it goes with almost any salad!
Brining Spring vibes with these delicious creamy peanut butter and strawberry ice pops. Super easy and super flavourful!
Are you just as excited about warmer weather as I am? Although I’m a big Winter person, I’m already dreaming about green meadows and walks across blooming fields. Being able to walk barefoot and eat a ton of strawberries!
With my mind already heading towards these warm days, I’m bringing this very simple strawberry ice pops recipe. I can’t wait for fresh homegrown strawberries. And I start craving them every March.
This ice pops are completely vegan and extremely easy to make. Plus, who doesn’t love ice pops. My son thinks they are the most fun form of ice cream there is.
What do you need for these peanut butter and strawberry ice pops?
All you need is some fresh strawberries, although frozen ones work too. I just prefer to use fresh ones if I can get them to be sweet and flavorful enough. Right now, they’re not in season so not all of them will be good. If you can’t get good fresh ones, then frozen are a better option. Frozen strawberries are frozen in their ripe state so they have plenty of flavor!
Next you need some quality peanut butter. I always make sure I get a 100% peanut butter and avoid using peanut butters with added palm oil, sugar or atrificial ingredients.
You will also need some form of a plant-based milk. I like my creamy oat milk, but you can use any that you like. Just keep in mind that if you use any milk that has very strong flavor, such as coconut milk, you will probably end up tasting it in the final ice pops.
You also need some Medjool dates to sweeten the ice pops and make them nice and creamy. I like to soak them in hot water before I blend them together with milk and peanut butter, because I find it a bit easier for a blender (especially a not-so-powerful one) to make a smooth purée.
If you feel like decorating your ice pops, you can add some melted vegan chocolate and a sprinkle of freeze-dried strawberries once they firm up in the freezer.
Clean the strawberries and remove the greens. Cut into small chunks and place in a saucepan. add sugar and cook on medium heat for 15-20 minutes. Remove from the stove and leave to cool to room temperature.
Meanwhile, soak de-pitted Medjool dates in hot water for 10-15 minutes, then drain and place in a blender. Add plant-based milk of choice and peanut butter and blend into a fine paste. Leave in the blender until the strawberries are cooled.
Add cooled strawberries to the blender and blend until smooth.
Divide into ice pop molds and pop a stick into each.
Place in the freezer until solid.
Once they are firm, take them out of the molds and sprinkle with melted chocolate and freeze-dried strawberries.
These delicious layers of crispy phyllo dough and the soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on their own.
Today, I’m sharing a dish we’ve been making a lot this Winter. And it’s honoring the deliciousness of sauerkraut, which we have on the menu at least once a week during the cold months.
What is sauerkraut?
Sauerkraut is fermented cabbage, that is usually cut finely, but you can also get the whole cabbage heads. I’m not sure if these can be purchased everywhere, but they are quite common in the Balkans.
The name sauerkraut comes form German and means sour cabbage.
While sauerkraut is not a traditional filling for börek, we can’t stop making it after tasting the sauerkraut börek. It is created with very simple ingredients, and the process is straightforward.
This recipe also includes the recipe for homemade phyllo dough, although the storebought is just as fine. Whenever I use the storebought, I prefer finding phyllo dough that’s very thin. It creates a very crispy and flaky skin on the börek.
How do you make the homemade phyllo dough?
Although it might sound intimidating to make your own phyllo dough, it’s actually not that difficult. Take it from me, I’m by no means an expert. If you ever stop by YouTube and check the professionals, you might easily be discouraged, but it really only takes a gentle hand while stretching the dough.
The dough is basically just flour, water, and salt. Optionally you can a little oil for flavor. I used olive oil for this sauerkraut börek, however, I don’t even put oil every time I make phyllo dough. The dough is very soft and is very easy to knead by hand. It might stick a bit at first, but once you get the gluten going you’re good!
Then all it takes is to rest the dough in an oiled bowl, covered with some foil, so it doesn’t dry out. After you’ve left the dough to rest for at least 30 minutes, you roll the dough just a little bit, oil the surface, and let it rest covered for about 20 minutes. This lets the gluten relax. After that, the dough is ready to be stretched. Gently slide your fingers under the dough, right to the center, and gently stretch towards yourself. Move around the dough and stretch. Always make sure you stretch the thicker parts and not the parts that are already very thin.
While you can stretch the entire dough in one go and get one huge piece of dough, I find it easier to divide my dough into smaller doughs right before resting and then stretch each one separately.
Time to fill the börek
After you’ve stretched the dough you can fill it with the most delicious sauerkraut filling. I have to be honest with you. The person who actually created the filling recipe for this sauerkraut börek is my husband with a bit of help of my son. I’m usually responsible for making the dough and they get to do the fillings when we make any kind of börek.
I know, you’re probably waiting anxiously for the recipe, so let’s just dive in! If you’re interested in making another similar dish with phyllo dough, I also have a recipe for Chicken Spanakopita.
homemade ohyllo dough (recipe below)or 500g store bought phyllo dough
1kgthinly cut sauerkraut
crushed black pepper to taste
1/4tspground carraway seeds
cooking oil for frying the filling, brushing the pan and top the börek
1 small egg + 1 tsp water for egg wash(optional)
Finely slice shallots and red onions and fry them on a tablespoon of cooking oil for a few minutes until translucent.
Finely slice or crush the garlic. Add to the pan and fry for an extra two to three minutes.
Add all the spices and fry for another minute.
Drain the sauerkraut. Taste the sauerkraut to see how sour it is. If you find it too sour for your liking, you can wash it quickly under running water and then leave it to drain.
Add drained sauerkraut to the pan and fry on medium heat for about 20 minutes. It should become a bit dryer and softer.
Divide the filling phyllo dough into the same amount of parts as you have phyllo dough sheets.
Spread one part of the filling onto one sheet of phyllo dough, but cover only one third starting from the edge. Start rolling from the side, where he filling is, then roll it.
Shape it into a snail shape and continue filling another sheet of phyllo pastry. You can either add it to the snail, to ultimately create a large börek or create small separate böreks. If you create separate böreks, reduce baking time for 5-10 minutes.
Generously oil the pan you'll be using to bake and place the börek onto the pan.
Brush some oil on top of the börek. If you're doing an egg-wash, brush it over oiled börek.
Bake in a preheated oven at 180°C (350°F) for 30 minutes.
500ghigh protein white flour(all-purpose flour works as well)
2 TBSPolive oil(omit if you're using all-purpose flour)
Sift flour into a large bowl.
Make a well and pour in the water. Add salt and oil to the water.
Start mixing from the center with your fingers. It will be sticky, but once it all comes together it will go off your hands easily.
Mix until you can see the dough coming together a bit, then you can start kneading to incorporate the flour in. Every flour needs a different amount of water, so you might end up adding more flour or leaving some flour in the bowl at the end.
When the dough starts to become uniform transfer (this will usually take somewhere from 3-4 minutes) it to the bench and continue kneading for another 8 minutes. The dough should be soft and uniform. It will stick to your hands just a little bit, that's okay. If it sticks too much add a little more flour and knead it in.
You can either leave the dough whole and end up creating a large piece of phyllo. I prefer dividing it into three parts, to make it easier when I'm stretching.
Whatever method you use. Place the dough into an oiled bowl (or three oiled bowls) brush a little oil over the dough and cover with plastic wrap right on the dough. Leave to rest for at least 30 minutes. You can prepare the dough a day before, and store it in the fridge, then take it out and leave it at room temperature for at least an hour before proceeding.
After resting, place a large sheet onto the table and generously sprinkle it with flour. Place the dough onto the floured sheet and roll it out a little bit. If I'm making one large dough I like to roll it out to about 40 cm (15 inches) or 20 cm (8 inches) if I divide the dough into three parts. The precise measurements don't really matter, just to give you a rough idea. Generously pour oil over the rolled dough and brush all over the surface. Be sure to cover the edges too. This will prevent the dough from drying out. Cover with a tea towel and leave to rest for 20 minutes so the gluten relaxes.
After that, you can start stretching. Make sure you cover a large area of the sheet with flour, so the dough will not stick.
Place your hands under the dough and gently pull towards yourself. You will immediately see stretching happening. Move around the dough and to the same. Make sure, that you don't stretch the parts that are already very thin and continue stretching the thicker parts. In the end, you will end with edges that are a little bit thicker. You can continue stretching them for as long as the dough can handle it.
Leave the dough to dry for a minute or two then you can start adding the filling.
Once you’ve tasted these irresistibly soft and fluffy sourdough doughnuts, you’ll never try any other! This one-and-a-half-day recipe is well worth the time it takes.
Here in Slovenia, we’ve had our carnival festival these past few days. And there is no carnival without some soft and fluffy doughnuts. Just like last year, I’ve made my sourdough doughnuts. While the ones from last year were okay considering I made them just a month after making my first sourdough starter or ever baking anything sourdough. However, the ones that I made this year were to die for!
I’m not exaggerating. The perfect size, the perfect shape, the softerst texture and the sweetest flavor. So good!
Lessons I’ve learned about sourdough in a year have paid off.
So if this is the first time making sourdough doughnuts, my number one advice is to be patient. There’s a lot of waiting involved and it’s easy to get very excited and not leaving the dough to rest or rise long enough. You just wanna go in there and work, right? However, it is really important to just watch your dough and wait, without really looking at the clock. This is also the reason there’s no very specific time frame in my recipe. The fermentation works very differently at different temperatures.
I will share my times and temperatures just so you can have some ideas of how long you should really wait.
One more thing. Be gentle with your dough. The more gentle you’ll be the more air will stay inside your dough, creating the sof center.
And the second thing, make sure to create enough dough strength so it can hold its shape. This is especially important when you’re shaping doughnuts into small balls. Take your time!
Note: if you’re not the sourdough type, I also have a very delicious yeast doughnut recipe here.
Okay scroll down for my timetable 🙂
My sourdough doughnuts making timetable:
9 am – First Levain Feeding
9 am – 3 pm levain fermenting at a variable temperature from 23-25 °C until doubled in size
3 pm – Second Levain Feeding
3 pm – 8:30 pm levain fermenting at a variable temperature from 23-25 °C until doubled in size
8:30 pm – Making the dough (first mixing, resting, kneading, first coil fold)
9 pm – 10 pm – Bulk ferment at 23-25°C (I did a coil fold at 9:30 pm and 10 pm)
10 pm – Transfering the dough into the fridge (with around 8°C)
10 pm – 8 am – Bulk ferment in the fridge
8 am – Moving the dough back to room temperature
8 am – 11 am – Bulk ferment at 23-25°C (I waited for the dough to get to room temperature)
11 am – Shaping
11 am – 9 pm – Proofing at 23-26°C (I waited for the doughnuts to double in size!)
50gstrong white flour(all-purpose flour works as well)
10gsourdough starter (100% hydration)
Sweet Levain – Second Feeding
40gwater at room temperature
90gstrong white flour
400gstrong white flour
2larger eggsroom temperature
1tspvanilla seeds or vanilla extract
60gsoftened unsalted butterroom temperature
First Feeding: Mix all ingredients for the first levain feeding. Mix just enough for all ingredients to bind. No need for kneading.
Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 60-178°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.
Second Feeding: After the levain has doubled in size, it is time to feed it the second time. Add water to a bowl and shred in your levain. Mix a little to dissolve the levain. It won't dissolve entirely. Add all other feeding ingredients and knead just enough to make the levain come together in a dough.
Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 60-178°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.
For the times and temperatures I used for this recipe, check the article!
Making the dough: After the levain has doubled in size the second time, it's time to mix our dough.
Dissolve the levain in milk.
Add flour, sugar, eggs and vanilla seeds or vanilla extract.
Using a stand mixer, mix the dough just enough to bring the ingredients together. Leave covered for 10-15 minutes.
After resting, add salt and knead the dough in a stand mixer for 8 minutes.
Then add softened butter and knead until the dough can pass the windowpane test (link to see how the windowpane test works in the recipe notes). The dough will separate at first, but will come back together quickly.
Bulk ferment: Transfer the dough to your bulk ferment container and do a coil fold (link to the coil fold method in the recipe notes).
Cover the container and leave to ferment until doubled in size. This should take anywhere from 4-10 hours at room temperature. You can do a part of the bulk ferment in the fridge to slow the ferment. Do a coil fold every 30 minutes for the first two hours.
Shaping: After the dough has risen about 50% in size, transfer it to your counter, but be very gentle to not release too much air from the dough.
Divide the dough into 50g pieces and roll them into small balls. Make sure to create enough tension on the balls so they keep a nice shape.
Proofing: Leave the doughnuts to rise at room temperature until doubled in size. This stage will take anywhere from 8-12 hours depending on the temperature.
Frying: After the doughnuts have doubled in size, prepare the oil for frying.
Use about 1 inch or 2.5 cm of oil and fry at a temperature between 160-170°C (320-340°F). A good indicator the temperature is perfect is to check with a wooden spoon. If little bubbles start to form around the spoon handle the oil is ready to go.
Place doughnuts top side down in hot oil, but prior to that brush away the flour. A lot of flour will burn your oil and it will not be re-usable. Fry the doughnuts for about 3 minutes covered. When they turn golden, turn them around away from yourself, so you don’t burn yourself! Fry for about 3 more minutes on the other side uncovered.
Transfer the doughnuts to a plate covered with paper towels to drain the excess oil. Transfer to a wire rack and leave to cool.
Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine’s day twist.
Did you notice that Valentine’s day is next week!!!??
Luckily I have a lovely cocktail ready for a romantic dinner. Even though most of the world is still in one or another form of lockdown, we still deserve some splurging, right?
A nice dinner with the best dessert ever. And of course this elderflower and passion fruit gin and tonic!
I love gin and tonic because it’s so easy to make. Basically, all you need to do is add some ice in your cocktail glass, add all the ingredients and enjoy 🙂
This time, I’ve given it a bit sweeter twist with fresh passion fruit, which I absolutely love, and homemade elderflower syrup. However, if you don’t have a homemade one, a storebought is just as fine.
This combination of flavors and sweetness with the biterness of gin and tonic is in my opinion the biggest selling point of this cocktail.
A good gin and tonic is made with quality gin and quality tonic as well. Keep in mind that your gin and tonic will only be as good as the ingredients put in. This doesn’t mean you need to go with the most expensive stuff. However, the cheapest plastic bottle drinks are probably lower quality than you want in a gin and tonic. So, I encourage you to explore, which flavors you like.
Most of simple gin and tonics include some amount of citrus flavor. For my Valentine’s day elderflower and passion fruit gin and tonic, I passed on adding citruses. I used my elderflower syrup that already included some lemons. Most elderflower syrups do.
Plus, I really wanted to create a more feminine floral/tropical cocktail. But, if you feel like adding a hint of citrus go ahead and squeeze in a bit of lemon juice!
https://www.useyournoodles.eu/wp-content/uploads/passion_fruit_gin_tonic_anja_burgar-2.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2021-02-04 11:36:412021-02-04 11:56:37Elderflower And Passion Fruit Gin And Tonic
This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It’s the most delicious Christmas bundt cake!
I tried not to bake too much this year, since we’re in a lockdown and we have no one to share the sweets with. But I couldn’t resist baking another Christmas bundt cake. Do you remember the chocolate hazelnut bundt cake from last year?
I had the idea of making a bundt cake and then my son insisted on us baking a cake. He’s not very friendly with bundt cakes, since they don’t usually include any cream filling. So I tried to find a way to make him love it. And found the perfect solution.
Adding lots of chocolate and dried fruits did the job. He’s a big fan of both! And I love how they made the cake a bit juicier and creamier. We also added some orange zest, because it’s almost Christmas and you can’t have Christmas without some orange zest, right? For me, it’s one of the most distinct flavors of Christmas.
It’s super easy to make this dried fruits and chocolate chip bundt cake!
One of the reasons I love bundt cakes is how easy they are to make and how well they usually last in terms of freshness. Definitely not in terms of not-eating them, because we finished it in a day!
All you need to do to make a perfect bundt cake is beat sugar and butter together. There’s not so much butter in this recipe, so don’t get scared if the mixture is not as fluffy as for example a buttercream. It still needs to get airy and brighter, though. You add the eggs one at a time and finish with flour and milk. At the very end, you add chocolate chips and dried fruits and pour it all in a bundt pan.
It’s a very simple cake and you can eat it as is or make a simple glaze with icing sugar and milk.
Preheat the oven to 175°C (350°F) and grease a 6-cup bundt cake pan with butter.
In a bowl of an electric mixer, cream the butter and sugar for 3-4 minutes, until fluffy.
Add eggs one at a time, and make sure to incorporate the first fully, before adding the second.
Add vanilla and orange zest and mix quickly.
In a separate bowl combine flour, baking powder, salt, and cinnamon.
Add 1/3 of the flour mixture and mix on low speed until combined. Then add 1/2 of the milk and mix on low speed. Continue with 1/3 of the flour mixture, followed by 1/2 of the milk, and finishing with the remaining 1/3 of the flour mixture.
Add chocolate chips and dried fruits and use a spatula to gently incorporate them in the batter.
Pour the batter into a greased bundt cake pan and bake in the preheated oven for 35-40 minutes. If you're doubling the recipe add 10-15 minutes to the bake.
The bundt cake is done when the toothpick comes out clean.
Wait for 10-15 minutes before removing the bundt cake from the pan.
For the glaze mix together icing sugar and milk to get a smooth paste. First, start with 1 TBSP of milk and add more, little by little, until you get the consistency you like.
The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.
We’re super excited here because of all the Summer berries. We only grow strawberries, blueberries, and red currants at home, but our family, friends, and neighbors have others as well, so we go pick them up almost on a daily basis. This year is a very good year for all kinds of berries. There are so so many of them everywhere and I’m not complaining 🙂
So last week I had this huge amount of all the colorful berries so I made pavlova. Because there’s no dessert that screams summer like a pavlova. Don’t you agree?
Although I really love a chocolate pavlova, Summer screams for a more refreshing version like this berry pavlova. Just a little bit of cream, fresh summer berries, and quick homemade berry syrup. I mean, aren’t berries and cream the best flavors of Summer?
This recipe makes more syrup than is necessary, because it’ very hard to make syrup from a very small amount of berries. But you can store it in the fridge and use on ice creams, fruit salads, coctails or simly make a refreshing drink by diluting it in some cold water 🙂
So is this berry pavlova hard to make?
The good thing about Pavlova is that it’s actually pretty easy to make, once you know a few basics:
Know your oven. I was baking it in my mom’s oven (since my oven is dying and the temps are all over the place). I almost never bake in her oven so I’m not used to it and the first pavlova came out too baked on the outside (brown). Nothing wrong with that actually, it still tastes good, but I wanted a nice snow-white pavlova (we ate the brown one too, of course)
Humidity. Very humid weather can mess with your pavlova. If your pavlova fails, this could be the reason.
Timing. Timing really depends on how thick your pavlova is and also the temperature you’re baking at. Since you shouldn’t open the oven while baking, you should do some research on timing or follow the recipe 🙂
Really beat in the sugar. The sugar needs to completely dissolve otherwise the eggwhites will turn liquid and you’ll end up with a weeping pavlova.
1cupwhipping cream(250ml), use coconut cream for a non-dairy version
2cupsfresh Summer berries
Preheat the oven to 130°C. If you're using a fan oven, shut off the fan. Draw a 18cm circle on a baking paper and place it on a baking tray.
Beat eggwhites and a pinch of salt until stiff but not dry. Then add caster sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy. You can make a test if the meringue is done: place a bit of the meringue between two fingers and see if you can feel the sugar. If you can still feel some sugar, then you need to beat them a little longer until you can't feel the sugar no more.
Spread the meringue evenly into a circle, making the edge a little higher that the center. Alternatively, you can pipe the meringue onto the paper for a different look.
Move into the oven and reduce the temperature to 100°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 centre.
Turn the oven off, open the door slightly and leave in the oven to cool overnight.
Place all ingredients in a saucepan and cook for 15-20 minutes until the syrup starts to thinken. Leave to cool completely, befor pouring it over pavlova. The syrup will thicken more as it cools down.
Assembling the cake
In the bowl of a stand mixer fitted with the whisk attachment add the heavy whipping cream and whip until soft or stiff peaks form (depending on your taste).
Top the cooled meringue with cream right before serving. Top with berries and pour over a little berry syrup.
If you're not eating the entire pavlova at once, it's better to pour syrup on cut pieces separately, otherwise the pavlova will get soggy. If you store an assebled pavlova, take into consideration that it will get softer.
Store a non-assembled pavlove covered on the counter (not air-tight) for 1-2 days before assembilng.
Soft and fluffy pistachio pound cake with a sweet cherry glaze. Just what you need for the afternoon tea!
Hello sweet cherries!
While I still mourn our cherry tree that we had to cut last year, I got some very delicious ones from the farmers market and even though we ate almost the entire bunch in a day, I managed to save some to make a delicious pistachio pound cake with a cherry glaze and some fresh cherries on top.
Since most pound cakes I’ve made so far were buttery and a bit denser, I decided to try a fluffier and more delicate one. I switched a part of the butter for oil which creates a different texture since the oil doesn’t firm as it cools, while the butter provides a nice milky taste.
I don’t have pistachios on hand, can I use something else?
In this recipe, I’ve used ground pistachios, since I’m a huge fan of pistachios in sweets. You can replace them with some other nuts like almonds or hazelnuts with no problem.
I prefer grinding nuts myself, since the only storebought I can find, usually contain some larger particles and are not really very fine. These work great too, but I prefer no particles for this cake in particular. But if you can’t find a well ground nuts or you don’t have a grinder at home, that’s fine too 🙂
How to make cherry glaze?
The cherry glaze is very simple to make. Like any icing glaze, you need icing sugar and a tiny amount of liquid. With glaze, you really need just a teeny-tiny amount, less than you’d think.
For this recipe you need 2/3 cup icing sugar and only about 2 TBSP cherry juice.
You can make the juice two ways:
with a blender: Just pop deseeded cherries in and mix until you get a very fine purée and then run it through a mesh strainer to remove the particles.
with a juicer: pop cherries with seeds in the juicer and let it work its magic.
I have to sneak in the third option: You can use a store bought juice as well, but I prefer the taste of freshly squeezed juice 🙂
Perfect savory breakfast – soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?
When it comes to Spring we can’t go past asparagus. So fresh and sweet! OMG, yum! Do you agree?
Lately, I’ve also made eggs a lot. Since my son overcame his egg allergy we’ve been preparing them in any shape and form. Although I must admit, he’s not too keen on eggs. He’ll eat them, but not very enthusiastically 🙂
One of the reasons why I love a good omelet is that it’s very easy to prepare, but most of all because the eggs are so creamy that they just melt in your mouth. And since it’s asparagus season, I added some together with parmesan cheese and chives to create a perfect breakfast.
These last weeks we’ve been able to live a little bit more normal since everything is opening and we can actually meet friends. Looks like for now the situation is under control here (and I hope it stays this way!). Just having a conversation with friends that I haven’t seen for months makes my life so much better. I hope it’s getting better where you live and I hope you enjoy this cheesy asparagus omelet and these beautiful Spring days. Hopefully with people you love!
50gasparaguscleaned, woody parts removed and dried
Heat 1 tsp of butter in a frying pan and add asparagus. Fry for 10 minutes, turning every few minutes.
Set aside while you prepare the omelet.
Crack two eggs in a bowl and add water. Whisk with a fork until egg white and yolk are well combined.
Heat 1 tsp of butter in a frying pan over medium heat and add the egg mixture. After 10-15 seconds start bringing outside edges toward the center with a heat resistant spatula. This will make the runny parts come in contact with the pan and cook. After you went around the entire pan leave the omelet to cook until the top is no longer raw (but can still be a little soft – like a soft boiled egg). This adds to the creaminess.
Sprinkle half of the grated parmesan, chives, and three fried asparagus over the top of the omelet and use a spatula to fold half of the omelet over the other half.
Transfer the omelet to a plate and sprinkle with the rest of the parmesan cheese and chives. If you have any extra asparagus, serve them with the omelet.
The best refreshing drink, featuring blackberries, lime, and rosewater, is called virgin blackberry rosewater smash.
I know Spring is in its full blow but I’m already dreaming about refreshing Summer drink.
So I’m getting ready for Summer with one of the best Summer staple fruits – blackberries.
When they are in season, I freeze them, so I can use them for baking or for drinks throughout the year. If you have access to some delicious frozen blackberries or they happen to be in season, you need to make this mocktail. It’s made with smashed blackberries, some sugar, rosewater, and lime juice and topped with either water or sparkling water – whatever you prefer.
Of course, if you’re making a party and you wanna add some booze, that’s totally fine. A splash of gin or vodka would also make a great drink.
But these days, mocktails are my jam! Especially drinks with flowers. Luckily I still have some elderflower cordial from last year, although elderflowers are starting to bloom again so soon I’ll be making a fresh one 🙂
So this blackberry rosewater smash is a really easy drink to make.
After making some simple rose water syrup, just mix it with some smashed blackberries, lime juice, and water or sparkling water and you’ve got yourself the most delicious refreshing treat!
How to make simple syrup?
It’s actually very easy. All you need to do is combine the same amounts of water and sugar and cook until the sugar just dissolves. You don’t need to cook past that, it’s done. After the syrup has cooled down, add the rose water. I like to add it after the syrup has cooled so all the essential oils (and flavors!!) stay intact.
What if you don’t have rose water?
So you have no rose water, I get it it’s not something everyone has in their kitchen. That’s not a problem at all. I like rosewater because it adds such a nice flowery flavor.
So if you happen to have some elderflower or lilac syrup, you can use those too!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color, it’s going to freshen up these early Spring days!
It’s that time of the year again. Yeah, it’s wild garlic time!
Despite what’s happening in the world right now, I can still go to the nearby forest and pick some wild garlic and for that, I’m so so grateful. If you’ve seen my wild garlic sandwiches or wild garlic risotto recipes, you know I’m obsessed with wild garlic. I can’t get enough.
So this year I’ve tried making wild garlic pasta. Although I love pasta that actually has herb particles inside, I wanted to make pasta that has a very uniform color, while still having that delicious wild garlic flavor.
And it turned out amazing. Mildly herbal and so incredibly tender.
Since the wild garlic flavor is very mild and delicate I suggest a very mild sauce. We made rosemary butter and added some parmesan cheese and some chopped fresh wild garlic and that’s it. It makes a perfect light Spring lunch.
What if I can’t find wild garlic?
I hope you have access to forest and wild garlic these days. If not, this recipe would also work with spinach or some other baby greens.
The most important thing is to keep the flour to water ratio and you’ll be fine 😀
homemade pasta, pasta, wild garlic, wild garlic pasta
pinch of salt
Cook wild garlic in boiling water for around 30 seconds until it gets soft. Drain the wild garlic, but keep some of the liquid.
Use a food processor to mix wild garlic finely. If necessary add some leftover water from cooking one tablespoon at a time.
Use a strainer to squeeze out the liquid from the wild garlic paste. You should be left with 120g of strained liquid. If you don't have enough you can add some leftover water from cooking wild garlic.
Mix flour, salt and strained green liquid and mix with a fork. When it starts coming together start kneading. At first, the dough will feel very dry, but after about 10 minutes of kneading it will become softer.
When the dough is soft wrap it in plastic wrap and leave at room temperature for 30 minutes.
After resting it is ready to shape. You can use it for any kind of pasta.
If you're making noodles…
Cut the dough in half or quarters.
Use your hands or a rolling pin to just slightly flatten the dough, then use a pasta machine on the widest setting (usually marked as '1') to roll it out.
Fold the dough into thirds lengthwise and run it through the machine two more times, doing the folding each time. Then continue rolling the pasta gradually through narrower settings, until you've come to the desired thickness. I like my pasta to be rolled to thickness number '5'.
Use the same machine to cut the pasta into noodles. Alternatively, you can lightly flour the pasta, roll it and cut into strips with a knife.
Once you have your pasta cut, lightly flour it and make noodle nests. Leave them to dry for 30 minutes or longer if you want to dry them completely.
https://www.useyournoodles.eu/wp-content/uploads/wild-garlic-pasta-dough-52.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-03-26 14:11:452020-03-26 14:16:25Homemade Wild Garlic Pasta Dough
This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.
Here we go with another burger recipe!
I love my beef burgers but today I have a special plant-based recipe for you.
When Nataša from The Amaze burgers wrote to me and asked if I wanna try their pea-protein burger patties I felt really excited to try them out. And I was excited to make an entirely plant-based burger.
My first thought was it needs to have a smoky taste and something that resembles bacon. So after a bit of testing, I decided on making my own mushroom bacon. And it tastes delicious. Why haven’t I tried this before? I’m pretty sure this is going to be my favorite topping form now on.
And to add some tang, I made quick-pickled radishes. Super easy and so so delicious. It adds some nice freshness and crunch to the burger.
As far as the patty goes I used the Amaze patty but you can use any patty you like such as bean or chickpea patty.
So what’s in this delicious plant-based cheeseburger?
Nothing but the best 😀 And it’s all about color, smoky flavor and freshness. Just like I love my burgers. So here’s what’s in these burgers:
a delicious soft burger bun,
some baby spinach or arugula,
plant-based burger patty,
vegan mushroom bacon,
homemade pickled radishes,
and smoky BBQ sauce.
Okay, I know you’re probably hungry by now, so let’s just head to the recipe.
Preheat the oven to 170°C and line a baking sheet with baking paper.
To prepare the marinade, place all mushroom bacon ingredients except mushrooms in a small bowl and mix until well combined.
Clean mushrooms with a brush and remove stems. Cut mushroom tops into thin slices, about 3-4 mm.
Place mushroom slices in the marinade and gently toss to cover all mushrooms from both sides.
Transfer mushroom slices to the lined baking sheet making sure there's not too much excess marinade on the mushrooms.
Roast in the preheated oven for ten minutes then flip the mushrooms and bake for another 10-15 minutes. The mushrooms should be a bit crunchy on the edges and they will firm more after they cool. If you see mushrooms burning, lower the heat and bake for a longer time.
Quick home-pickled radishes
Wash radishes and remove the greens.
Place all ingredients in a small saucepan, stir well and bring to a boil. Cook for 2-3 more minutes over medium heat, then let cool to room temperature.
Making the burgers
Cook your vegan burger patty as per instructions, adding two slices of vegan cheese two minutes before finishing, covering the skillet to help melt the cheese if necessary.
To assemble the burgers, cut burger buns in half. Spread a tablespoon of BBQ sauce on each half of the buns.
Place some spinach leaves on the bottom bun. Place burger patty with melted cheese on top. Add mushroom bacon, pickled radishes, and some more spinach. Top with the other half of the bun and serve immediately.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
I’ve been scared of cooking mussels for a very very long time. In fact, I’ve just recently discovered how easy they are to make.
So how did I even get started?
We took our son out to eat some seafood and we ordered mussels after years of not eating them. He loved them so so much and we did as well. After that, I felt inspired and wanted to try them out. There’s one recipe that excites me the most and it’s this recipe. I’ve tested a few over a few months and wrote my own, like I make it.
The recipe is really a very popular way of cooking mussels in this part of the Mediterranean, where I’m from. This is just a variation and there’s also one with tomatoes, but I don’t think I’ve ever tried that one. Note to myself: make the tomato version!
Okay, so this Mediterranean style mussels recipe is literally the simplest dish you’ll ever make. And also one of the most delicious ones. Just imagine the flavors of the sea mixing with some good wine, garlic, and parsley. Doesn’t it already sound so delicious?
It only takes you a few minutes to prep and a few minutes to cook. The only thing that requires a bit more work is cleaning them, but it’s actually really easy.
So how do you clean the mussels?
First, make sure you buy fresh mussels. They should smell like the sea. I tried googling how long the mussels really last but the answers are so different. Since I don’t live next to the sea, I can’t get them straight from the water. This would be amazing and if you have that chance, I recommend buying them the same day they were harvested.
For the unfortunate ones: I tend to buy them if they are a day old and no more. Then I prepare them the same day or in the worst-case scenario the next day.
When it comes to cleaning the mussels, first you need to throw away dead or damaged mussels. Toss the mussels with a broken shell. If the shell is open tap it lightly against the counter and if the mussel starts to close after a few seconds, then it’s alive and you can keep it, if not, toss it. If the mussel is closed and the shell is not damaged it’s good to go.
After you’ve tossed away the bad ones, pour some water in a bowl and add a bit of salt. Place mussels in the salted water and wait for 30 minutes so they can release all the dirt which has accumulated inside the shells.
And that’s it. It’s very easy and so worth the extra few minutes of cleaning them.
Before cleaning the mussels be sure to only keep the ones that are alive. If the mussel is closed and the shell is intact, keep it. If the shell is open tap the mussel lightly against the counter and wait a few seconds. If it starts closing, this means the mussel is alive. If nothing happens toss it.
Scrub the mussels to remove any debris or mud. Remove the "beard" of a mussel, which is the thick cluster of hair on one side of the mussel.
Place mussels in cold lightly salted water for thirty minutes. In this time they will release the grit and dirt from inside the shell.
After thirty minutes remove the mussels from the water and give them a quick rinse.
Cooking the mussels
In a large pot, fry chopped garlic in olive oil for about a minute stirring constantly.
Add wine, chopped parsley and breadcrumbs to the pot and wait until it boils. Add cleaned mussels. Cover and lower the heat. Let steam for 10 minutes. Only eat the mussels that have opened. Toss the closed ones.
Serve warm with some bread or pasta.
https://www.useyournoodles.eu/wp-content/uploads/mediterranian_style_mussels_wine-sauce-24.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-02-26 15:16:262020-02-26 15:16:28Mediterranean Style Mussels In Wine Sauce
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.