Who doesn’t love a simple refreshing margarita smoothie with mangos? I sure do!
Hey, it’s been a LOOOOOONG time. Way to long.
I’ve missed posting here so much. I’ve kicked myself in the rear end this week and made a plan for a few future recipes. Hopefully, I can see them through! Baby Jernej is not so little anymore. He’s standing on his own now, crawling all around the place, exploring the world and filling our hearts with all kinds of joy. If you wanna see what’s going on in our personal life head on to my personal Instagram account.
And now to the recipe. Today is National Margarita Day and I made a non-alcoholic mango margarita smoothie.
I’d say cheers, but it’s long gone.
There’s something about mangos in smoothies. Puréed mangos give such a nice smooth texture to drinks. They are one of my favorite fruits to put in smoothies, besides avocados. All due to the texture. Okay, and flavor too 😀 What are yours?
Since becoming a mom, maintaining a healthy diet has been so hard. The biggest problem for me is forgetting to eat, which I find super weird and annoying. And that’s why recipes like this are super important… Simple, easy and done in no time. I’m planning on sharing a few other recipes suitable for mom’s with little time to prep and also for little kids to enjoy. Btw, baby J tried the mango margarita smoothie and he approves 😀
Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.
Folks, it’s officially summer! We’ve been having unbelievably sunny and hot weather for weeks so it feels like it’s already mid-summer. I’m keeping myself cool with loads of strawberry drinks like roasted peach and strawberry fizz and strawberry vanilla iced tea. Thank god for our garden, producing all those delicious fruits. And thank god for the mini rhubarb bundt cakes. They make these hot June days so much easier!
I’m spending so much time outside in the shade with my little baby. I love dressing him in the cute summer clothes and seing his bare feet. I could eat them up! He’s growing so fast, I can hardly keep up. He’s becoming more aware of the world and things around him, giving us the most precios smiles and giggles. I could watch those all day long.
Okay, back to the recipe.
I swear guys, these mini bundt cakes are incredibly tender and light. Rhubarb gives them such a nice sour note and the lemon balm makes them deliciously citrusy. I added a lemon drizzle to make those flavors stand out even more and make it super light and refreshing. They are my new summer crush. Sorry hubby, you’ll just have to deal 😛
The recipe is not a dense sponge recipe like for a regular bundt cake. It is more of a cupcake type of sponge. I should maybe call them cupcakes, but I love my new mini bundt cake molds which my mum gave me, that I just had to use those for the shoot. Call them cupcakes if you want 🙂
I feel like I’m being real brief these past few posts. I’m still ajusting to the fact that my free time is pretty scarce these days.
This poppy seed elderflower cake roll is a delicately light spring tea-time treat.
It’s finally here and almost over – the season of elderflowers. I’m in heaven! The smell of those amazing flowers everywhere I go..uhm, so good!
I was thinking about making a cake with elderflowers, but then I changed my mind and challenged myself to make a elderflower cake roll. Weird, but I’ve never made a cake roll. My mum makes amazing cake rolls, so why even bother 🙂 She gave me her cake roll sponge recipe and I tweaked it a little and make a delicious elderflower mascarpone filling. I added lime and poppy seeds to the sponge to make the basic recipe even more yummy 😀
Thanks mom for this super simple recipe!
There are actually (at least) two ways you can scent your filling with elderflowers.
Cooking the cream: That’s a faster way, but it involves cooking. You place elderflowers in a pot and cover it with cream. It needs to cook for about 10 minutes, but the cream should not boil.
Infusing the elderflowers in cream. This method takes longer, but you infuse the eldeflowers in cream and leave it in the fridge for one day and the cream will get a nice scent of elderflowers. So no work at all.
Both of this methods are simple and basically give the same delicious result 🙂
I made elderflower panna cotta a while ago and used the first method, because you’re cooking cream anyway. Panna cotta was sooo good, you should definitely try it! Use a basic recipe and cook the eldeflowers in the cream for ten minutes. Together with some fresh strawberries it’s an amazing no bake dessert for the hot days 🙂
Separate eggwhites from the yolks and beat them until they form a firm peak (When you turn the whisk upside down eggwhites should hold, but the tips should fold back.)
Add sugar and beat for a minute or two.
Add egg yolks and beat them in.
Add flour, poppy seeds and lime zest and use the lowest setting of the mixer to fold it in or use a spatula and do it manually.
Transfer the mixture to the baking tray and bake for 10 minutes.
Remove from the oven. Place a clean tablecloth on a flat surface and place the baked sponge on the tablecloth top side down, leaving the baking paper on. Roll in the cloth.
Elderflower Cream Filling
Cold method: In a big bowl cover elderflower heads with whipping cream and leave to infuse for 24 hours in the fridge. After 24 hours run the cream through a fine sieve to remove the elderflower heads.
Warm method: Place elderflower and cream into a pot and cook on low heat for ten minutes. Don't let the cream boil! Leave to cool to room temperature, then remove the elderflower heads and leave in the fridge overnight.
Whip the cream just befor entirely firm.
Use a fork to cream the mascarope cheese.
Add mascarpone and honey to the whipped cream and use the lowest settng to incorporate it in the whipping cream.
Add lime juice and use a spatula to mix it in.
Once the sponge is cool unroll and carefully remove the baking paper.
Juice 2 -3 limes and use the juice to soak the sponge.
Frost with elderflower mascarpone cream and tighly roll.
Leave in the fridge for an hour for easier cutting.
https://www.useyournoodles.eu/wp-content/uploads/lime_poppy_seed_elderflower_cake_roll-10-1.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-06-09 08:18:172018-12-13 07:38:57Lime Poppy Seed Elderflower Cake Roll
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?
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.
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 😉
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 😉
Cherry Braised Beef Brisket With Creamy Mashed Potatoes
Cherry Braised Beef Brisket
a handful of basil
Creamy Mashed Potatoes
8medium sized potatoes
Preheat the oven to 140°C.
Cherry Braised Beef Brisket
Season the brisket generously with salt, black pepper and cayenne pepper.
Sear all sides of the brisket on a hot skillet with a splash of oil for about a minute or two.
Move the brisket to a plate.
Cut carrots, onions and cellery into 1 cm chunks.
In the same skillet sweat the carrots, onions and cellery for about 10 minutes.
Move the brisket and the vegetables to a baking tray and add cherries, garlic, rosemary, basil and thyme and add the stock.
Bake in the preheated oven for 6 to 7 hour or until the meat gets very tender and almost falls apart. when sliced.
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
Cook potatoes in salted water until tender. Start with cold water! Cooking time depends on the size of potatoes.
Remove the skins and add butter. Mash with a masher until creamy.
These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.
I’m ending this wonderful week with these fluffy green pea fritters. It’s really been a great week. The baby gave us his first real smile. He’s smiled to everyone in the family at one point during the week. I couldn’t imagine how exciting that milestone was before it happened. The most wonderful thing 🙂 Now I’m looking forward for more and more of these cute teethless smiles and the sparks in his eyes.
He’s been letting us sleep during the night enough not to feel tired during the day, although I do take at least one short nap with him during th day. It’s just so cozy lying next to him and feeling him next to me while I’m sleeping 🙂
Okay, let’s head to the recipe. I’m very excited to share it with you. I’m a huge fan of pancakes, I make them at least once a week for breakfast, but they are usually sweet. I wanted to make a savoury recipe for easy and quick pancakes, that I’ll be able to prepare while taking care of a newborn. And it really is that simple.
The batter is made in a food processor or a blender and the pancakes take only a few minutes to cook. So perfect! There’s a little cottage cheese for extra creamines and flavor and rolled oats to bring it all together. Since so many herbs have started to grow, I’ve also added some from the garden and the forest. I used wild garlic and chives, but you can add whatever you can find in the garden, like mint, basil, thyme, oregano… So many yummy variations 🙂
And I realised that they are also super delicious cold, so they’re perfect for picnics 🙂 Hoping for lots of those these summer. ‘Cuz who doesn’t love picnics, right? We’re going on one today. Yay!!
I’ve been working on this recipe before the baby, when we’ve had a new roof window installed. I had to test the new light source for photography. I like it so far. A bit different than the straight side light, but just as interesting. What do you think?
1cuppeas(if using frozen, thaw and drain before making the fritters)
a handfulseasonal herbs(wild garlic, chives, basil, thyme...), coarsely chopped
zest of 1/2 lemon
Green Pea Fritters
Place all ingredients in a food processor or a blender and mix until the batter is uniform.
Fry spoonfulls of the mixture on preheated frying pan with a little oil for 2 minutes on each side or until golden.
Place all ingredients in a small bowl and whisk.
Serve with warm or cold fritters.
https://www.useyournoodles.eu/wp-content/uploads/flourless-pea-fritters-16.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-05-19 07:25:582018-12-13 07:38:58Flourless Green Pea Fritters
The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.
I’ve been away for a month occupied by he hardest but the most rewarding job. On April 5th a little baby boy Jernej came to this world and turned our lives upside down. I never knew I could ever love someone as much as I love my baby. Kissing his forehead, massaging his super tiny feet, loving every unconscious smile when he’s sleeping and caressing his soft cheeks…
Although I’m loving every moment spent with him, I never imagined how exhausing and rewarding caring for a newborn is. After a month, I can easily say it was the toughest month of my life, although full of tears of happines and love, it was also filled with frustrations and self-distrust. Total respect to all the moms that have survived this introduction period keeping a clear mind! Saying that, my baby is sleeping well and is not fussy at all, I can’t imagine that being different…
When I came home from the hospital I was missing moving and doing whatever around the house. Lying in bed all day is totally not my MO, so I baked some cookies while Jernej was sleeping and took some photos. I named them Welcome baby chocolate buckwheat cookies 🙂 To welcome the cutest baby boy to this world <3
I love having a batch of cookies ready for the sweettooth moments of mine and my husband’s. We LOVE cookies! I’m surprised I don’t have more cookie recipes on the blog. I’ll have to change that, right?
What I love about butter cookies is, that they are super simple and you can make them in a food processor. They take no time whatsoever, but they taste sooo good! And if you make them with wholegrain flours you add so much nutritional value. In this recipe I used wholegrain spelt and wholegrain buckwheat flour, but you can easily use plain flours.
Lately I became a huge fan of unrefined cane sugar. It’s not a sugar we usually use in baking, so when I first tried it I became obsessed immediately. If you want caramelly taste without making caramel, cane sugar is the solution. I’m telling you, it makes a big difference.
Although plain buckwheat cookies are incredible, they are even tastier with some chocolate and coconut. Plus they look so pretty, don’t they?
Having a lot of work and being exhausted by the continuous feeding and diaper chaninging, I can’t promise I’ll be posting as often as I did before the baby, so bare with me. I’ll get the hang of it and will start posting weekly as soon as I can.
A refreshing spring vanilla strawberry iced tea – perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!
I’ve made this delicious drink last week while baking the strawberry cake for my birthday. My birthday is on March 22nd and it just happens that that’s also World Water Day. I love that! I love water! Water is also my absolute favorite drink in the entire world, besides tea. I don’t actually know anyone who would drink as much tea as I do.
I’m gonna be honest with you – tea can get boring at times. Adding fruits and some ice will do the trick though. Makes it refreshing and adds a bunch of vitamins to your drink. Since I was already making the strawberry cake last week I figured why not make a strawberry iced tea. I had a ton of strawberries anyway.
Lately, I’ve been obsessing over rooibos tea, which I find so nice and sweet with a slight vanilla flavor. Besides my daily three cups of raspberry leaf tea this is the one tea I drink the most. Since it’s getting quite warm over here, I’m drinking it cold. And GUESS WHAT it’s a perfect match for strawberries. It really is! And since I’m loving the mild vanilla flavor in the rooibos, I added more vanilla, ‘cuz WHY NOT?
Yay, my favorite refreshing iced tea was born 😀
Let me know if you try it and think the same!
Regarding the prego belly. It’s still here and the baby is still very and I mean VERY lively. Doesn’t seem to want to come out any time soon, but we never know. I’m hoping for April 1st!
Seems like the last month my sweet cravings have gone over the roof. I’m eating more junk than ever and feeling so so regretful about that. I should probably stop feeling like that, because it doesn’t really do much good. I still eat junk if I feel like it. Okay, I’ve kindda managed to keep myself away from nutella. Kindda… I make pancakes for breakfast just to have an excuse to eat Nutella. Otherwise I have like five slices of bread with butter and honey for breakfast. Okay, honey is now bad, but the amount of honey is. Trust me five slices full of dripping honey is too much. But I guess the cravings will go aways eventually 🙂
Did I mention there’s honey in the strawberry iced tea? Of course there is, duh 😛
I’ve also managed to do some gardening. I’ve tranfered my little tomato seedlings to bigger pots, so they’ll have enough room to grow. The truth is, we have to buy tomatoes by the middle of July, sometimes even more. It’s seems so unfair. I’m looking at the growing plants for months before the tomatoes go red. It always seems like the wait is way too long, although totally worth it. Okay, I’m babbling. I’ll stop now.
That’s all for now! By the time I post another recipe I might be writing with one hand full of baby cuteness. If you don’t hear from me for a while, you know what happened 😉
This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.
So, guys, it’s my birthday!
I only have one more year before I enter a new decade.
My wishes for me:
Cook more delicious foods and try lots of new combination.
Be the best mum to my precious baby, that’s still hiding in my belly.
Love every moment with my husband and our little one.
Take time for my friends and also for myself.
Continue being happy and positive.
Enough about me, let’s talk CAKE!!!
I couldn’t resist but making something chocolaty with strawberries and cream. Anyone else anxiously waiting for fresh straberries from the garden? We have a few strawberry plants and I can’t wait for them to grow fresh little fruits.
I’m not a big fan of heavy cakes, with heavy buttery fillings. That’s why I love using whipping cream in cakes. Remember the chocolate hazelnut pavlova? I think it makes cakes light and fresh, especially if you add some fresh fruits. I used plain whipping cream without sugar or anything, but you can add a little icing sugar or some vanilla.
This sponge is rich and decadent on its own and doesn’t need a heavy filling anyway!
The sponge I used in this strawberry chocolate cake is one of the best if not the best chocolate sponge I’ve ever tried. The amazing recipe is by Add A Pinch. I changed it just a little, so I’m posting my version of her delicious recipe. The recipe contains a little less sugar and the layers are thinner so they can hold the light whipped cream filling. Seriously you need to try either my or her version, both are yummy!!
Now, about strawberries. Have you tried macerated strawberries, yet? They are simply the most delicious thing. Adding a little honey makes them obviously a little sweeter, but brings the juices and creates a lovely sauce. Imagine that over icecream.
I was feeling a little playful with this cake, so I made some chocolate rhubarb truffles. Super simple, but so good! They are made of sponge and rhubarb jam only 😀 Last year we had loads of rhubarb so I tried making my own rhubarb jam and I’m telling you I’m making it again this year.
I made this cake a day ahead, but it’s already half gone and it’s not even noon on my birthday 😛 Luckily I have my mum making me more sweets today!
Sponge recipe adapted from The Best Chocolate Cake Recipe Ever recipe by Add A Pinch. Link in the text!
1 1/2tspbaking powder
2tspvanilla seeds or vanilla extract
Honey Macerated Strawberries
Chocolate Rhubarb Truffles
chocolate sponge from one of the 7 inch tins
rhubarb jam (or strawberry jam)(40g jam per 100g sponge)
300mlcold whipping cream
Preheat the oven to 180 °C. Butter four 7 inch baking tins.
Add flour, sugar, baking powder, baking soda and salt to a stand mixer bowl and whisk through to combine.
Add milk, eggs, vegetable oil and vanilla seeds and mix on medium speed until well combined.
Change mixer speed to low and slowly add boiling water to the mixture. It will get quite liquid, but that's what makes it moist and rich in the end.
Pour the mixture into four baking tins and bake for about 25 minutes or until the toothpick comes out clean.
Leave to cool in the baking tin for 10 minutes then remove form the tin and leave in a cool place to cool completely. Once it is room temperature, you can place it in the fridge to continue cooling.
Honey Macerated Strawberries
Thinly cut strawberries and place them in a bowl. Add honey and mix well, so the honey coats all strawberries.
Leave to macerate in the fridge until you are ready to assemble the cake, but at least an hour.
Chocolate Rhubarb Truffles
Take one cooled chocolate sponge and use your fingers to turn it into crumbs. Add 40g rhubarb jam per 100g of sponge and incorporate it in the crumbs. Shape 1 cm balls using the palms of your hands. The mixture shouldn't be too sticky, but moist enough to hold the shape of a ball.
Place in the fridge until you are ready to assemble the cake.
Assembling The Strawberry Chocolate Cake
Whip whipping cream until it forms stiff peaks. Place it in a piping bag with a round or a star nozzle.
Place one sponge on a serving tray and pipe one layer of whipped cream in the middle, leaving one centimeter of uncovered sponge at the edge. Pipe small balls of cream one centimeters away from each other on the edge. Place chocolate rhubarb truffles between the cream balls.
Top with one third of honey macerated strawberries.
Continue in the same way for the remaining two layers.
This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don’t think anything could make me more excited right now.
You all know by now, how excited I get when I see spring starting to blossom. If I’d have to choose I’d say winter is my favorite season, but there’s something magical about early spring. The thing I love the most is to go out in the forest and pick fresh new wild foods. By now I’ve already picked the earlies small fragrant leaves of wild garlic and I’m waiting for more spring goodies to start growing.
I didn’t use wild garlic in the recipe, although it would fit in just perfectly.
Since we’re talking about wild food, I’d love to know your spring wild food favorites? 😀
I love anything wrapped in phyllo dough or even making my own phyllo dough. Okay, I cheated with this one, I bought it 😉 But whenever I have time I make my own. It makes a huge difference. If you have the chance to find freshly made phyllo dough in your local food market, buy it. Your dishes will go from great to awesome.
I mean it!
Spanakopita is originally made without meat and in layers of phyllo dough. I added chicken for some extra flavor and to make my hubby happy 😀 I figured why not make it easier to serve and make it more like individual böreks. Imagine if börek and pie would have a baby, it would look like that! Wrapped in mini rolls and served without cutting.
The ingredients are pretty basic but delicious each on it’s own. For sure, spinach is the hero of the dish. And you can get amazing fresh baby spinach in spring in any food market. I like combining it with leeks, since it makes the food so incredibly sweet and fragrant. The combo with feta, chicken and nutmeg is so good.
To hold it all together, I made a ricotta, egg and cream mixture and poured it over the rolls. This also makes the pie dense and creamy in the bottom, but the top stays crunchy. So make sure you dont pour the mixture all the way to the top.
It might no be a traditional spanakopita, but it is just as delicious and the main ingredients remain feta and spinach.
With some extra foodies 😉
These would be awesome at a picnic party or any party for that matter. They take a little time to assemble, but the cooking process is sooo simple. Since it is quite rich, you can actually feed up to about 8 people with it, if they are not huge hungry men 😉 or me!
300gchicken breast1cm cubes (or use leftover chicken)
1small leakcut into quarter lenghtwise and thinly sliced
500gfresh spinach(or frozen and drained of excess water)
1/4tspground black pepper
a generous pinch of salt
Mix all ingredients for egg mixture together with a fork or a whisk, to get a smooth creamy texture.
In a preheated skillet roast chicken breast cubes with a tablespoon of olive oil for a minute or two until they get golden.
Add leaks, garlic and spinach and cook uncovered for about a minute or until the spinach cooks down. I you're using baby spinach this will take a minute, older spinach takes two to three minutes. If there is any excess water in the skillet drain it before filling the pie otherwise it will get soggy.
Remove from heat and add feta, nutmeg and black pepper. Mix well and set aside.
Preheat the oven to 180°C.
Line a 23 cm (9 inch) cake mold with baking paper.
Lightly coat one pyhloo sheet with olive oil, cover with another phyllo sheet and coat with olive oil again. Over the long edge of the dough spread one eight of the filling about 4 cm wide. Roll the dough to get a long roll. Now roll this into a snail shape and place it in the cake mold. Repeat until you've used all the sheets. I like to start placing the rolls on the sides first and add the last one in the middles, since the last one usually has less or more filling than the others. This makes the pie look more even.
Coat the tops with more olive oil and bake for 20 minutes.
Remove from the oven and pour the egg mixture over the baked rolls.
Return to the oven and bake for 30-35 minutes.
Remove form the oven and wait for 5 minutes before removing the rim. Be careful, it's still hot!
This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It’s a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good!
I’m getting so excited about spring and can’t wait for everything to go green. We’re already able to waste our time outside in nothing else but a sweater. Remember my love of balcony life. Well, here it is! I can almost smell spring 😀 Winter this year sucked, almost no snow… I mean it was cold, which is okay by me, but no snow. Come on, that’s just unfair!
Yeah, yeah, I’ll stop complaining 😉
This spring will bring a new little cuddling creature to our life, so there’s really nothing to complain about. Only one more month to go, but I’m hoping sooner 🙂 Can’t wait to meet you little baby! These past 8 months went by really fast, I got very attached to my big belly and the very intesnse baby kicks. I’m begining to think this baby will be a kickboxer or something. I remember reading about having to count kicks if the baby is not moving enough and then I think is there also something like kicking too much?! Probably not 🙂
Back to the recipe!
With the spring knocking on the door, the season of some new green leaf veggies is starting and I’m able to add them to my green smoothies. I got hold of some really nice fresh spinach last week and I couldn’t resist to make a delicious smoothie for breakfast. There are still some frozen wild blueberries in the freezer, which I love for breakfast. In the winter I heat them up and pour over the pancakes with some yogurt. Yum!
Ok, ok, back to the smoothie. So I named this drink matcha smoothie, because I added a little for some nice morning tea feeling. Mmm, cozy 🙂 I don’t know why exactly, but for me drinking matcha – in any form – is like a warm hug. Even if I drink it cold.
I couldn’t resist but adding some lime juice to this almost-spring-celebrating smoothie. Delicious! 🙂 It’s sweetened with honey, which you probably already know is my favorite sweetener 🙂
Now I’m anxiously waiting for strawberries, especially wild strawberries to make strawberry layer cakes and elderflower to make some cookies. With a little bit of luck, the baby and I will be well enough by the time those two are in season and we’ll be strolling through forests searching for these beauties 🙂
And now here’s the recipe, finally. This matcha smoothie is packed with antioxidants and contains a bunch of cashews and an avocado so it will leave you fed for a while. Cheers!
These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.
What have you been up to lately?
I’m all about mexican food these days and I’m enjoying spicy food while I still can. Apparently when you have a baby, you’re stuck with bland and boring unseasoned food for a month or so. I’m dreading that!
If there’s anything I love about cooking is that there’s always a way to make super fast lunch or dinner and still make it incredibly delicious. Most of the time I’m enjoying spending hours and hours in the kitchen. It’s my absolute favorite spot in the house. But sometimes it happens I have to whip up something in five minutes or so, but still want it to be super delicious and healthy if possible. I love how tacos make this possible every time. You can use whatever’s in your fridge and add some nice spices, some yogurt or nut sauce and you’ve got a five minute meal right there.
One of the simplest versions I make is, I just quickly sauté some red peppers, add some fresh avocado and a glug of yogurt in a tortilla and I’m good to go. Other times I have a couple more minutes to spare and I play around with food.
That’s kindda how these mole tacos with broccoli and califlower came to be. I love broccoli, it’s probably one of my favorite green veggies and I could eat it every single day. Cauliflower is great too, so I added it to make it a more fun recipe. In this recipe you can actually use either one of these or both.
Moles are actually a variety of sauces and dishes that include these sauces. We’re not making a mole sauce today, though. This recipe is an interpretation of a mole sauce, my style. Some hot chillies, cocoa powder and lots of other spices. It’s basically a rub or a spice mix for the broccoli and cauliflower that we’re gonna roast. And it’s a spice mix that you can make in advance and keep in your pantry.
Loving the pickles!
They usually take time to make, but there’s a quicker cheaty way to make them. And it takes literally 5 minutes or less. The main ingredients in pickling are vinegar and salt, sometimes water. Besides the veggies of course 🙂
What we’re going to do is cut the veggies real thinnly, which will make them pickle faster. Then add some salt, which will bring out the water from the radishes. And of course add some vinegar to make it sour. And that’s it. So simple!
Making your own tortillas
You can also try making your own tortillas and find the recipe here. But double it if you’re making this whole recipe.
I’m making my own tortillas all the time and I make the dough in the morning. I divide it into balls and cover in plastic foil and leave it on the counter or in the fridge until I’m ready to make them. Sometimes I even make a big batch and keep it in the fridge for a couple of days and have a taco marathon week 🙂
A new awesome flavor combo each day. Yay! Try that, if you haven’t already 🙂
16small tortillas(find recipe in my Turmeric Falafel Wrap post and make it double)
Preheat the oven to 200°C.
Mole Spice Mix:
In a bowl mix all ingredients to get a uniform seasoning mix.
Mole Broccoli And Cauliflower:
Chop broccoli and cauliflower into small florets and cut the harder stems into 1 cm sized chunks.
Add them to a big bowl and sprinkle with mole spice mix and olive oil. Toss around to coat them evenly with seasoning.
Move them to a lined baking tray and bake for about 10 minutes or until tender.
Slice radishes thinly. Add them to a bowl and sprinkle with salt. Massage them vigorously for a minute or two, so they start releasing water. Leave them to rest for another minute, then pour away the excess water. Add vinegar to the radishes and set aside.
Mix all ingredients in a food processor until smooth. Add more water if necessary.
Fill the tortillas with broccoli and cauliflower, add pickled radishes, avocado sauce, peanuts, cilantro and chopped chillies.
This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it’s up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.
Welcome to breakfast heaven!
If you thought a cup of coffee was necessary in the morning, wait until you try this. It’s freakin’ mocha frozen yogurt with some extra mocha puffs and date caramel on top.
It’s so decadent and indulgent, but not unhealthy, which is what I love in a good breakfast. Don’t we all?
So, the whole thing started because I needed a refreshing cereal breakfast, that wasn’t the boring milk and cereals. I though icecream. That’s indulgent, but using yogurt is probably a smart decision. I thought mocha flavor would be an awesome addition to frozen yogurt, so I made these lovely coffee bean shaped mocha puffs. Yay, you can eat them with good old milk too, isn’t that a nice touch? Keep them in a dry place in your pantry and have them at hand for whenever you feel a coffee rush.
It totally became my personal morning coffee. You probably already know I don’t drink coffee and when I do it’s decaffeinated. So are these mocha puffs, but you can make them with caffeine, no problem!
I love serving the mocha frozen yogurt in these crazy cool mugs by Polonapolona. They are the cutest and they love their morning coffee served with a a bang 😀
Oh, did you notice the caramel drippings? This is the date caramel, the easiest thing to make in the entire world and so so delicious.
Like like lick-the-sides-of-the-cup awesome 😀
And absolutely necessary on a heaped cup of this goodness.
So, baby update.
I’ve been doing some last shopping for the baby, which is very tiring, since I’m not much of a shopper. What I do is, write a paper with all the stores and what to buy where and then head out. I compare prices online to save time spent in the actual shop. Don’t get me wrong, I love market shopping, but fluorescent lit stores are horrible. If it’s a special foods, fabric or furniture store, then it’s fine, I get distracted. Everthying else is just a big pain in the you know what!
Okay, enough complaining. The good thing is, I think I’m actually well prepared for the arrival of the little one. Some minor thing are missing (like the crib – not minor :P), otherwise we’re good if the baby accidentally surprises us.
Okay, back to food…
What would I do to eat this every single day for the rest of my life. Um… I should totally do that!
Preheat the oven to 180°C and line a baking tray with baking paper.
In a food processor mix all dry ingredients: almond flour, al-purpose flour, cocoa powder, instant coffee, baking soda and salt. Add honey and butter and pulse until a ball forms.
Make little balls with palms of your hands using three quarters of the dough. The remaining quarter of the dough and flatten it on the baking paper to about 5mm thick. Add the balls to the baking paper and use a spoon handle to make little dents in the middle of the balls and make them look like a coffee bean. You can leave them round as well.
Bake for 6-7 minutes, keeping a close eye to what’s happening in the oven. The puffs burn very easily. Take them out when they are still a little soft but firm. They will harden as they cool down.
Break apart the flattened baked dough when it has cooled down. You can leave some chunks. You’ll use that to mix in the frozen yogurt.
Keep the coffee shaped puffs in an airtight container.
Mix yogurt and honey in a blender and transfer the mixture to an airtight container. Freeze for about 3-4 hours, mixing the yogurt with a fork every 30-45 minutes.
Add it back to the blender and mix well to get a smooth texture. At this point the mixture will get a bit runny again, but that is fine. At this point add the broken coffee puffs and fold in the frozen yogurt.
Transfer it back to the container and freeze until you like the consistancy, probably about 2 hours.
Soak dates in water for 10 minutes, then add a pinch of salt and mix them in a food processor. If you like your caramel more runny, add a little more water.
The caramel keeps in the fridge for at least 2 weeks.
Take frozen yogurt out of the freezer when it’s the right consistency or 30 minutes before serving if it’s fully frozen. Scoop up in serving bowls and top with mocha puffs and date caramel.
[This post was kindly supported by Polonapolona. I was provided some mugs for this post. No other compensation was received.]
https://www.useyournoodles.eu/wp-content/uploads/mocha-frozen-yogurt-date-caramel-3.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-02-23 06:46:252020-08-25 10:46:12Crunchy Mocha Frozen Yogurt with Date Caramel
This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.
What do you do when you can’t have booze? Make something out of beer.
Yeah, yeah, I know many of you will say beer without alcohol is not beer at all and you might be right. Some of them taste…hmmm. How should I put it? Miserable.
But when you’re pregnant and can’t have alcohol, trust me, it’s much easier to like non-alcoholic beer. Some brands make very good ones, but I’ve also had one that tasted like a chewing gum. Uhm, not so good!
Well, it was about time to make another drink recipe, since it’s been a while now. I’m all about citruses during this winter. I don’t think I’ve eaten so many oranges and mandarins at any point in my life and a big squeeze of lemon in a glass of water is a total must. I haven’t had any pomelo, so I thought I’d put it in a sparkling beer drink with some spicy ginger and have a pomelo ginger shandy.
Pomelo is such an awesome fruit, it’s sweet like a grapefruit, but doesn’ have the bitterness, which is great for a beer drink, since beer is already bitter.
On top of all the pomelo juice, the ginger gives the drink a little heat and warms you up 🙂 That’s why I love ginger!
And pretty much everything about this drink 😀
This pomelo ginger shandy is such a nice refreshing drink for the lazy days leading to spring, sitting in the sun on a balcony wrapped in a warm blanket. Listening to bird singing starting again, such a lovely time. I’m getting sentimental.
Our balcony life (yeah, this should totally be a title of a movie) is gone during the winter, but when the sun starts to become warmer and the days get longer, we start hanging out on the balcony again. During the spring and summer it’s where we eat, play board games, read and do pretty much everything. Like, who needs the indoors, anyway?!
So, I’m very happy with the longer not so freezing cold days 🙂
And I’m happy to have this non-alcoholic drink, which can also be alcoholic, whatever you prefer. It’s a great way to pimp up your favorite beer and add some fruitiness 🙂
500mlpomelo juice(juicing described in the instructions)
500mllager beer(alcoholic or non-alcoholic)
Simple ginger syrup:
Add all ingredients to a mortar and make a smooth paste.
Pomelo is a big fruit and it's hard to juice it on a regular juicer. I peel the pomelo and remove the thin white skins, then blend it in a blender for a minute or two and use a nut milk bag or a tea towel to squeeze out the juice.
Pomelo ginger shandy:
Mix together pomelo juice and simple ginger syrup, pour into glasses and add beer.
https://www.useyournoodles.eu/wp-content/uploads/pomelo-ginger-shandy-16.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-02-16 10:16:382018-12-13 07:39:00Sparkling Pomelo Ginger Shandy (Virgin And Not So Virgin)
Are you ready for a seriously delicioius sweet and salty grilled quesadilla?
Spending time outside was a big part of my childhood. It was the time, when we didn’t have computers. And even when we got a second hand computer, it only had two games – Prehistorik and Prince of Persia.
Instead of playing those two (totally awesome) games, I prefered hanging out the kids from my street. I lived (and still do) in a street with almost no traffic, which meant the parents let us run around like crazy all over the place.
Our favourite game was hide-and-seek. We’d wait until it got dark and then played it. Much harder, much more exciting!!! 🙂
During the day, we played cards. We even invented our own games or even make our own board games 🙂 I still have some stacked somewhere in my closet!
A big part of spring/summer days on the street was hanging ut in our cherry tree. No treehouse necessary, just an old wood board placed between two branches and we got our fun.
The cherry tree is still majestically standing in front of the house. No kids hanging on it, but it still produces the best cherries around.
Sorry neighbours… 🙂
Grilled quesadilla with cherries anyone?
Today’s recipe is dedicated to the delicious sweet red cherries from that very tree. And they are in season now 🙂
I stuffed them in a quesadilla!
I never order quesadilla in a restaurant. Why? Because it is always too small (I eat a lot!) and overpriced. But I love it so much. So I made these cherry quesadilla with brie, bacon and arugula. I added some crushed chilli for spiciness and balsamic vinegar for acidity. And that’s it!
It is gooey, smokey and sweet. Can it even get better? Oh, yeah. It is spicy too 🙂
You can pop it on the grill, while you’re having a barbaque party. I assure you, everyone will thank you 🙂
These cute elderflower cookie bites are what elderflower season is all about. Flowers and girliness!
It’s finally here!
I probably can’t express how anxiously I’m waiting for it every year. Elderflower is my definite favorite spring thing, apart from the sun 🙂 Why? Firstly, it smells heavenly. Second, the possiblities to use it are endless. Thirdly, it’s so girly.
First of all, I need to tell you a crazy story…
The last time I posted here, was the day of my brother’s birthday picnic party. Before it even began, me and my husband went to the picnic place and started throwing frisbee. After the second throw I tripped and fractured a bone in my foot. How lame! And to make matters worse, our dance show premiered the next day. So instead of partying, I spend three hours at the emergency and instead of doing the whole show the next day, I danced with cruches in only a few parts.
Lesson learned. I’m never playing any sport the day before the show ever again! I promise!
Anyway, a fractured bone can’t stop me to go picking elderflower.
These cute elderflower cookie bites are made of three layers:
buttery cookie with elderflowers
white chocolate cream with rose water
The recipe is insanely easy. The cookies are done in 25 minutes from start to finish. All it takes is to decorate them and they are ready to be served 🙂 And even if you don’t feel like putting anyhing on, they are delicious also without the cream and raspberries.
If you do decorate them, make sure to make a deep enough hole before baking, because they will expand in the oven and the hole will be shallower after they are baked.
8eldeflower headsthick stalks removed (use 8 TBSP dried elderflower if not in season)
160gall purpose flour
50gunrefined cane sugar
Preheat the oven to 180 °C.
Chop elderflower heads and add them to a food processor. Add flour, sugar, vanilla seeds, and baking soda. Pulse a couple of times to get an even mixture.
Add butter and pulse until you get a dry cookie mixture.
Add milk and mix well, until a ball of dough starts to form. Scrape the sides if necessary.
Divide the dough in half, half it again, and so on, until you get 32 identical pieces. Form balls with your palms and make a deep hole in the center with your finger.
Place on a baking paper-lined baking tray and bake for 15 minutes or until light golden color. Move them to a wire rack and leave to cool down for at least 10 minutes.
While the cookies are baking put whipping cream and white chocolate in a small bowl and place it over a small saucepan of simmering water. Stir occasionally, until the cream and the chocolate form a smooth cream.
Remove from heat and add rose water. Mix well and place in the fridge to cool for 10 minutes, then bring to room temperature.
Using a teaspoon or a piping bag, place about 1/2 tsp of cream into the hole in each cookie and top with freeze-dried raspberries.
Make sure you make deep holes in the cookies before baking, because the cookies will expand and the holes will get shallower.
https://www.useyournoodles.eu/wp-content/uploads/2016/06/elderflower_raspberry_cookies_13aCustom.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2016-06-01 09:14:482020-08-26 10:42:02Elderflower Cookie Bites With Raspberries
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.