This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.
Even though it has been around for a while, I’ve just recently discovered chia pudding. For whatever reason, I steered away from it for so long, even though I live chia seeds.
So during the lockdowns, we were making puddings in all shapes and sizes so I said why not try one with chia seeds. And it was amazing. The first one I made was with dark chocolate and peanut butter, which is also a recipe I need to share one day.
However this Summer I felt like making something just slightly brighter so I made a white chocolate and matcha chia pudding and some freshly made fig jam for that extra punch in flavor.
What I loved about pairing figs with chia pudding is the fact that they both have a crunch to them.
For me anything with small seeds paired with something very smooth is annoying (maybe that’s just me). But here both the pudding and the jam have actual seed in so it’s just a perfect combo texture-wise as well.
So we’re just enjoying the last days of Summer. It’s getting pretty cold here these days in the morning so I’m bringing my warm clothes out and dreaming about pumpkins and apple pies. Is this too soon?
Anyway, I hope you’ll enjoy this recipe. Let me know in the comments if you try it.
2cupsplant-based milk (animal milk works okay too if you're not vegan)
100gvegan white chocolate(regular white chocolate works too, if you're not vegan)
200gfresh ripe figs
1tspvanilla seeds or vanilla extract
Place a small pot over medium heat.
Chop white chocolate in small chunks and place them in a heat-proof bowl.
Place the bowl over the pot and stir the chocolate constantly and remove from heat as soon as it completely melts.
In a medium-size bowl mix milk, matcha powder and chia seeds using a whisk.
Pour in white chocolate slowly whisking quickly to incorporate it into the pudding mixture.
Place in the fridge for at least 5 hours, but preferably overnight, to set.
Remove hard parts of the fig stem and cut figs into small pieces.
Place them in a small pot and add all other jam ingredients.
Cook for five to ten minutes or until figs become really soft.
Move to a food processor and mix until you get a smooth jam.
Jam will become thicker when it sets.
Once the jam and the pudding have set place the pudding into two glasses halfway up. Then add the jam and finish with the rest of the pudding. If you wish, you can add some fresh figs into the glass and on top and top everything with chopped nuts.
If you’re into pudding recipes you might also like:
A light Summer dessert with ton of flavor – honey poached apricots. This soft and tender desserts melts in your mouth.
Summer is perfect for light refreshing desserts, don’ you agree?
This year Summer came extremely late, we were already anxiously waiting for it. And it came with a ton of beautiful local apricots. It would be a shame not to make something sweet with them.
So for today I have a very simple recipe. It doesn’t require many ingredients, but when the flavors combine, the most delicious treat comes to life.
If you never tried poaching anything, then you are in luck because these are seriously amazing!
In order to poach these apricots, you need to find a quality dry wine. I like to cook the wine for 15 minutes to remove some of the alcohol before poaching the apricots. And after the apricots are done, I cook the sauce a little more to make it a bit more syrupy and sweet.
Once everything is nice and cooled down, you can serve it with some Greek-style yogurt or I sometimes add crème fraîche instead. And you can top everything with some chopped nuts, like pistachios.
And that’s it! Super easy, right? Not to mention how beautiful these poached apricots look!
Combine wine, honey and thyme in a large pot and bring to simmer. Let simmer for 15 minutes (longer if you want more alcohol to evaporate).
Add halved and depitted apricots and cook for about 5 minutes or until just tender. The apricots shouldn't be too soft, so remove them when they are still holding their shape. Once they get tender remove them from the pot immediately onto a cool plate and let cool.
Cook the sauce for another 10-15 minutes until it slightly thickens.
Let cool to room temperature.
Serve the cooled apricots with some cooled sauce, a dollop of Greek-style yogurt and some chopped pistachios.
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?
Enjoy these refreshing and delicious tofu spring rolls filled with crisp vegetables, creamy avocado, and flavorful marinated tofu.
When it comes to fresh veggies there’s nothing better than spring rolls. And what is more, I’m not focusing on anything too traditional here. And that’s the fun part because you can use whatever veggies you have on hand and whatever is in season.
For this recipe, I’ve joined forces with my dear friend Kristina from Story on a plate. I have provided the recipe and food and together we’ve created this beautiful scene and photos! So credit for those to her as well and if you’re not following her on IG yet, go ahead and do that right now.
Whenever I make spring rolls I make sure to use veggies of different colors because that’s how we get different vitamins, right? And it’s just so pretty to see a beautiful rainbow of colors.
We come to the best part of these tofu spring rolls and that’s the marinated tofu. This marinated tofu is gold and this is coming from not such a huge tofu fan. Once I tried tofu marinated like that, I was hooked. And from now on I’ll be experimenting with flavoring tofu heaps more. What about you? What’s your favorite tofu recipe? I really wanna know!
1TBSPfresh or dried lemongrasschopped very finelly
Rainbow Tofu Spring Rolls
350gmedium or firm tofudrained and thoroughly dried/pressed
8-10sheets of 22cm/8.5" round rice paper
8-10small letuce leaves
1small piece red cabbage
juice of 1 lime for preventing avocado to brown
2TBSPlow sodium soy sauce
1TBSPthai sweet soy sauce
juice of 1 lime
Rainbow Tofu Spring Rolls
In a rather large bowl mix all tofu marinade ingredients.
After your tofu has beed drained and dried cut tofu into rectangles about 1 cm (0.5 inch wide).
Place the tofu into the marinade and carefully toss to coat all sides.
Heat a skillet over medium-high heat. Add a TBSP of cooking oil to the pan and cook tofu for 4-5 minutes or until all sides are golden.
Bring all the ingredients together mix well to combine.
Rainbow Tofu Spring Rolls
Cut carrots into shin sticks (julienne) and red cabage into thin slices. Also thinly slice the radishes.
Thinly slice avocado and as soon as you cut it squeeze some lime juice over the avocado to prevent it from oxidizing.
Prepare your lettuce leaf and place some carrots, red cabbage and tofu inside and roll it into a tight roll.
Prepare a large bowl with cold water for 2-3 seconds then drain for a second and place it on the counter smooth side down.
Add the lettuce roll to the center of the soaked rice paper. Then add radishes in a row above the lettuce roll. This will be your outer side of the roll. Place some avocado on top of the radishes.
Begin rolling your spring rolls. First, bring in the left and right sides. Then bring in the bottom side of the rice paper and begin rolling while maintaining some pressure. Be sure not to be too firm, otherwise, the rice papers might break.
https://www.useyournoodles.eu/wp-content/uploads/vegan_rainbow_tofu_spring_rolls-2.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2021-04-16 10:22:502021-04-16 10:37:49Vegan Rainbow Tofu Spring Rolls
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.
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.
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
Okay, so I’m this crazy pie lady and I know it. I just love them so much, and late Summer/Autumn is for sure my favorite pie season. All because I get to make a ton of plum pies. Probably much more than I should, if there even is such a thing.
Plum pie is my absolute favorite. It has that perfect amount of sweetness, acidity, and creaminess. So it’s surprising to me that I’ve never posted a baked plum pie here, yet. I have a no-bake recipe and an apple pie with plum jam (YUM!) but no cozy baked pie. Until now!
So here it is!
I’ve tried a new kind of pastry that includes some baking powder and I love it. It’s a bit different from the pastry I normally use. The baking powder makes it a bit softer and just a bit cake-like. It’s amazing straight from the oven (because warm pie is YUMMY) but it gets even better the second day. So if can manage to keep your hands off for a few hours, then you’re in for a treat. I know it’s hard, but trust me, you’ll thank me later.
The filling is really simple, no fancy stuff, just simple plums, and a tiny bit of sugar. But if you have very tasty and sweet plums, you don’t even need that! Just plum with nothing on is amazing. I love simple pies!
So if you are ready to ride into Autumn with this delicious plum pie, here’s the recipe.
½cupfine sugar(110g) You can use any kind (white, cane, coconut…) but make sure it's fine, not too coarse
pinch of nutmeg
1stick ofbutter(115g) cubed and chilled
1tspvanila extractor vanilla seeds
4-6TBSPcold milk or water(alternatively you can add two egg yolks and reduce the liquid)
some sugar for dusting
Add flour, sugar, baking powder, cinnamon, nutmeg, and salt to a food processor and mix shortly to combine all ingredients.
Add butter and pulse until the mixture resembles wet sand.
Add the liquid (water, milk, and/or egg yolks) one tablespoon at a time and vanilla extract (or seeds). Pulse until the pastry comes together.
Wrap the pastry in a plastic foil and place it in the fridge for 30 minutes.
In the meantime, cut plums in half (or into quarters for larger plums).
After 30 minutes divide the dough into 1/3 and 2/3. Use the bigger piece to roll out the bottom of the pie. I only cover the bottom, but you can cover the sides as well, only the crust will be a bit thinner.
Place plums on top so they cover the entire surface.
Use the remaining 1/3 of the pastry to decorate the top.
Sprinkle with a tablespoon or two of sugar.
Bake in a preheated oven at 180°C (355°F) for 55-60 minutes.
https://www.useyournoodles.eu/wp-content/uploads/rustic_plum_pie-9.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-09-14 14:30:242020-09-14 14:35:58Simple Rustic Plum Pie
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.
This refreshing Cucumber and peach salad is the perfect intro toSummer! With some prosciutto, feta cheese, and spicy basil dressing it’s a winner!
Yay! It’s officially Summer and that’s my favorite season for salads (and cocktails).
Eating fresh veggies and fruits topped with a bunch of goodies and a delicious dressing is my Summer jam. If it’s your too, keep reading!
The other day I had some cucumbers left from a photoshoot and then my husband brought some very ripe nectarines and I got the idea of putting those together since I love fruits in salads. So I tried this salad and it was so good. Okay, I called it a peach salad and that’s because I actually love peaches just a tad more than nectarines, but the fruits in the photos are nectarines. You can use both, of course 🙂
Peaches, cucumbers, prosciutto, feta cheese, fresh basil, and spicy basil dressing. I call this a perfect Summer salad. Fresh crunchy cucumbers go so well with soft and sweet peach and I loved it so much I even made a recipe video for the very first time! I’ll be sharing it soon…
I was hoping June would be a little better this in terms of weather, but I was so wrong. Yesterday was the first day of June when we could actually be in shorts the entire day. But otherwise, we had so much rain and wind it almost felt like Autumn. Not very Summery at all. So weird!
Anyway, I’m pretty sure this cucumber and peach salad will scare the bad weather away. And I also can’t wait for fresh tomatoes to grow in our garden, so I can make my spicy goat cheese pesto pizza.
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 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 delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It’s so cozy and homey. A perfect Christmas treat that everyone will love.
With just a few days left until Christmas, we’re still deciding who’s going to host this year’s Christmas dinner. It’s usually us or my parents, but we haven’t decided yet this year. In any case, I’m making my favorite holiday dessert.
When it comes to Christmas desserts I’m all about sweet bread. My favorites include Italian panettone, walnut chocolate star bread, our traditional walnut roll called ‘potica’ and this year I found a new one – almond butter chocolate babka. Do you see a pattern here? Sweet dough, nuts, and chocolate.
And I’m sharing the recipe with you today.
This almond butter chocolate bread is a product of another amazing collab with my friend Tereza from Tereza’s Choice. We had so much fun during our day together creating this babka and taking photos. Although I erased all of the images in the middle of the shoot, I managed to get them all back with the help of my brother. Cheers to him! I think I need to bake him a babka just to say thanks 😀
Back to the recipe!
We used the same dough recipe as in my walnut chocolate star bread recipe. I honestly think this is the best egg-free sweet dough I have ever made.
For the filling, we used Tereza’s almond butter with cinnamon and vanilla. Yes, she has her own line of products and I love them. But don’t worry, you can use regular almond butter and add spices yourself in case you don’t have access to her spiced almond butter. It’s all in the recipe.
The filling is actually pretty simple. Melted chocolate (mix of semi-sweet and milk), almond butter and spices. That’s all. And I can honestly say, using nut butters as a filling for sweet breads is one of the best things there is.
We made a version with chopped almonds on top and dried cranberries inside and a plain one without the almonds and cranberries and they both turned out super delicious!
OPTIONAL: dried cranberries(soaked in water for 15 minutes and drained)
chopped almonds for topping
1 TBSP milk or butteror 1 egg whisked with 1 teaspoon water (for egg wash)
In a small bowl mix 2 TBSP sugar, half of the milk and yeast. Cover and wait for it to activate and start foaming.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, vanilla seeds (or extract), ground cardamom and sugar at low speed to combine all the ingredients. Add the rest of the milk and melted butter and mix until the dough comes together. Lastly, add activated yeast. Continue mixing until a soft smooth dough forms. You can do this by hand, as well. Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 60 minutes or until double the size.
Almond Butter Chocolate filling
Melt both milk and semi-sweet chocolate in a bowl over a pot of simmering water.
Add almond butter, vanilla, and cinnamon and mix well.
Preheat the oven to 180°C (350°F).
Roll out the dough to about 20x50cm (4x10inch) or 2-3 mm thick.
Spread over the filling. Sprinkle cranberries on top if you wish. Roll along the ling edge and cut in half to get two rolls of the same length.
Cut each roll in half lengthwise and swirl one half over the other (see photos above).
Place the two babkas into two bread tins lined with baking paper and lightly brush with milk (or butter or egg wash). Bake in the preheated oven until deeply golden and puffy, about 20 to 25 minutes.
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.