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.
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.
A simple and easy Valentine’s day dessert – a rich pomegranate coconut pie that doesn’t require any baking.
In a blink of an eye, we’ve arrived in the second month of the year. Omg, time flies!
This month we have a bunch of celebrations in Slovenia. First, we have a national holiday, when we celebrate the life and work of our biggest poet. It’s this Saturday, so we’ll be heading to the city for the celebration.
Then there’s Valentine’s day. It’s not really a traditional Slovenian holiday, but it’s quite popular anyway 😀 We have our own ‘Valentine’s day’ in March.
And at the end of the month, there’s the carnival. I can’t wait for it and I also can’t wait to try making sourdough doughnuts. Oh yeah, I’ve made my first (non-failed) sourdough starter last week and baked one bread already. It didn’t turn out perfect but it was delicious anyway.
So yeah, my mission is to bake more things with sourdough. And hopefully also share some recipes here as well.
Enough of me blabbing about holidays 😀
Let’s talk about this amazing recipe for this lovely pomegranate coconut pie. I made it with Valentine’s day in mind. You know the reds, whites, and pink. They remind me of Valentine’s day. And it’s a dessert. Can there really be Valentine’s day without a dessert?
Let’s talk about failure first. I had this idea about taking some beautiful photos of a white pie on a blue backdrop. Then suddenly my recipe changes and the pie no longer was only white. It also had red aka pomegranate. So when I took the photos of this pie I was unhappy with the results. It was so blah. I can’t even explain.
So I took it on another backdrop – this beige one. And I loved those so much.
But this wasn’t the only failure with this pie. At first, I wanted to make the coconut layer with coconut milk and cashews and I hated the texture and the taste. Too much cashew taste and not enough coconut. So I decided to add some white chocolate and use coconut paste instead of milk, just to make it even thicker than the creamy white stuff that forms when you’ve placed a can of coconut milk in the fridge.
And OMG this cream turned out better than I imagined!
I need to try making a cake with this cream. I’m pretty sure it would be just as amazing as this pomegranate coconut pie.
So how do you make this pomegranate coconut pie?
It’s fairly easy and straightforward.
First, you make the pie base with rolled oats, coconut flakes and ground almonds (or almond meal), coconut oil and dates. I just love the coconut and almond combination!
Then you make a pomegranate jelly using only pomegranate juice (bought or freshly squeezed) and agar-agar. You can use gelatine if you’re not vegan.
In the end, you make a coconut paste using creamed coconut and mix it with melted chocolate. Done! As simple as that.
The only thing you need to be aware of is that you’ll need to wait between each layer for it to set. So first you make the base and let it harden in the fridge. Then you make the jelly and wait again for it to set. In the end, make the coconut filling and wait again.
So not a lot of work, but a bit more waiting! You can watch your favorite series in the meantime or read a book 😀
I started with a recipe that I usually use to make peanut butter cookies and I need to share that one with you too, hopefully soon 🙂 I changed a few ingredients and made them with dates, unrefined cane sugar a little bit of flour, baking soda, almond butter, and a flax egg.
It’s a recipe that you can whip up in 5 minutes. All you need to do beforehand is make a flax egg and soak dates for 15 minutes.
You mix it all up, make small balls and squash them with a fork to get a beautiful texture on top.
So are you excited about December and the upcoming holidays?
I decided to do a more relaxed Christmas this year, because I don’t want to be stressing about Christmas gifts and shopping. I prefer to spend that time with family and friends, spent more time with my son and hopefully go to a cottage with my family. Let’s just hope there’ll be some snow. It doesn’t look very promising, but hey, at least we’ll be together, right?
So for Christmas gifts, I decided to make something homemade. Something small and with love, maybe some homemade hot chocolate mix! Tell me, are you into homemade gifts?
One more thing… there’s a giveaway going on on Instagram. See the latest photo in my feed to find out how to enter 🙂
This vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
Guys, I’m sharing one of my favorite autumn comfort foods – a pumpkin curry. And guess who also loves pumpkin curry? My friend Tereza from Tereza’s Choice. We created this recipe together and oh fun this was. Okay, it was also a bit stressful, since I accidentally erased ALL the images from the card on my camera!! We almost finished shooting and this happened. So I almost couldn’t share this recipe with you this week or at least not with photos. Luckily my dear brother found a way to get those files back.
And drrrrumroll! Me and Tereza have another recipe for you and we’ll share it soon 🙂
Are you drowning in pumpkins? We are here, but I don’t mind that. I love pumpkins and I never get tired of eating them. They are so versatile. You can use them in savory or sweet dishes. They are super healthy and soooo easy to prepare and really quick too. Who doesn’t love that?
My preferred way to cook pumpkins is to roast them. I roast them, when I make pumpkin soup, I roast them when I make pumpkin cupcakes, I roast them when I make pumpkin risotto… You get the picture! I love how roasting brings extra sweetness and depth from the pumpkins.
Curries are such a great comfort food because they are quick and easy to make and because of all the spices and flavors. I usually make my own curry spice blend, but you can use your own or a bought one. I find using the curry blend that’s available in stores here in Slovenia is very strong and makes each dish taste the same. So I try to avoid it and usually make my own in a coffee grinder.
Okay, I’m not going to bore you with the details. The recipe is pretty easy and straightforward. Basically foolproof 😉
Peel and cube the pumpkin, transfer to a baking tray and lightly oil. Put in the oven for at least 20 minutes until soft.
Meanwhile, heat a large pot over medium heat. Once hot, add coconut oil, onion, and ginger. Sauté for 2-3 minutes, stirring frequently.
Add the curry spice blend and fry for another 2 minutes.
Next up add the garlic and sauté for another minute.
Then add the coconut milk, bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 5 minutes, stirring occasionally.
At this time, check on your pumpkin, if it’s soft, transfer it to a blender and blend with a bit of water until smooth. Add to your pan and coconut milk and adjust the flavor with salt and lemon juice. Don't be shy with seasonings – this curry should be very flavorful.
Leave aside and fry your cubed tofu on 3 Tbsp coconut oil until it gets a beautiful brown crust.
Serve as is or with flatbread, over rice, quinoa, or buckwheat. This dish gets elevated with the addition of some coconut yogurt, cashews, and parsley for serving.
Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days. Enjoy!
An easy but really fancy dessert like this hibiscus poached pears is guaranteed to amaze at any party!
Hey you! Do you know what’s today?
It’s our anniversary! YEP, Me and my blog celebrate our 4th anniversary 🎉 Even though we spend a year and a half apart we got together last year and now we’re besties again!
I’ve got some cool stuff to share for this special occasion. First, we have this amazing fancy-schmancy recipe, but we’ll get to that in a minute.
And now to the news, I couldn’t wait to share it with you!!! I’ve been asked so many times lately if I teach 1-on-1? So no I officially opened 1-on-1 online coaching sessions for everyone who wants to learn food photography and food styling with me. Besides online coaching, I also offer in-person workshops for everyone close to Slovenia or willing to travel. So if you’re interested in any of these topics hop on to my workshops page.
Okay, now that we’ve got this out of the way let’s focus on these hibiscus poached pears. Who’s with me? 🙋
You know me, I love simple desserts. Okay, I love the complicated ones too, but I’m over the moon when a dessert (or any dish for that matter) is AMAZING but it takes like no effort at all. Well, this is this dessert. Sounds real posh, but trust me no skills are needed at all!
Lots of poached pears recipes require poaching in wine and that’s delicious too, but hey, nothing wrong with choosing a different path every once in a while. Especially if you’ve got kids!
What you’ll need for these hibiscus poached pears is:
dried hibiscus (loose or in a teabag)
a vanilla pod
some pink peppercorns, and
I served them on vanilla yogurt (you can have vegan too), but if you feel like making some homemade vanilla custard, that’s awesome too.
I’m not going to keep you from the recipes much longer, just a few quick tips and we’re on.
Tips to cook amazing poached pears
If possible use pears that are firm and not too ripe. If they are too ripe, they might fall apart and not look as pretty. They’ll still be good, though.
Turn the pear halves around every once in a while so they have an even color and they cook more evenly.
Treat yourself with an iced beetroot chai latte – a perfectly refreshing and fragrant autumn drink!
Even though it’s getting quite cold here, I still love me some cold drinks. Let me tell you a little secret. This drink is actually delicious warm as well as cold. I can’t decide which one is better but I decided to go with the iced version for this post since I just love seeing some ice cubes in a drink. They are so photogenic 🙂
So what is it?
This iced beetroot chai latte is a perfect mixture of earthiness from beetroot juice, herbal flavor from rooibos tea, spiciness from chai spices, sweetness from honey, and creaminess from milk. I don’t drink a lot of milk, it doesn’t do me well, but I make exceptions once in a while. Or I use any nut milk, which works beautifully in this recipe.
I realized I don’t drink enough beetroot juice, although I love it. So I was messing around a while ago, mixing it with some spices and teas that I love in this cold cold weather and this came out. I’m a huge fan of rooibos tea. I didn’t know it went so well with beetroot, but it’s truly a brilliant combination.
I love using beetroot in both savory and sweet dishes in the cold months. I love it grated and fried with onions as a side dish and I also love the chocolate beetroot cupcakes. I can’t get enough of them! I wanna know what you love to make with beetroot? Let me know in the comments!
On a different note, I realized that it’s been a month since I posted a recipe. I have something special coming up and hopefully, I can reveal it to all ya in a week or two! If you don’t wanna miss the big new regarding food photography be sure to subscribe to my photography mailing list and you’ll get the info right in your mailbox.
Boil the water. Remove from the heat and place two rooibos tea bags, cinnamon stick, cloves, peppercorns and ginger slices in the boiling water. Cover and let steep for 10 minutes. Strain the liquid, add honey and let cool.
Once the infusion is cooled, add it to the beetroot juice and mix well.
Pour into 4 glasses and add milk and ice cubes.
If you want to make a warm beetroot chai latte, cook the infusion as in the instructions above. Once you’ve strained the liquid add it to beetroot juice and cook just until it starts to simmer. Add honey, pour into cups and add milk.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Can you imagine Summer without ice cream? Hmmm… I can’t, even though I wasn’t always a huge fan of ice cream. I think I talked about it in one of my old posts.
Now, I can’t imagine how I’d survive the Summer heat without ice cream at least once a week.
Since I don’t have an ice cream machine I always make a no-churn version and I even have a little trick to make a no-churn ice cream creamy with no lumps of ice.
How do I make my no-churn ice cream smooth?
I’ve come to the conclusion that the best way is to blend the mixture again after it has frozen halfway through. I mix with a spoon once after an hour. Then, after another hour I take the ice cream out and mix it again in my blender. This mixed the ice crystals that form at the edge of the container and make it nice and smooth again. Then I return it back to the freezer and leave to freeze until done. Honestly, I think the consistency is super similar to the machine made ice cream. I’m all about gadgets, but who’s got the place?!
We decided to use sweet cherries as the base for the recipe and start from there. Tereza is known for creating healthy dishes and a lot of them are vegan. So I was totally on board with trying to make vegan ice cream but my first thought was NO COCONUT. I love coconut, don’t get me wrong, but I hate to see sooooo many vegan ice cream recipes based on coconut milk. I was thinking there’s a way to make delicious ice cream without it, for sure. So cherries got me thinking. Almonds are the first thing that came to mind and man I’m glad I went that way!
Oh and btw, I have a coconut ice cream recipe in store for one of the next posts 😉 but that one is meant to have a coconut flavor!
This is basically a marzipan ice cream. I like marzipan and if you love it too, you are going to love this cherry almond ice cream sandwiches!
Tereza created the recipe for the cookies and guess what? She also used almond butter without us even discussing the recipe. Talk about soul sisters 🤣
You know what, I’m not gonna blab for much longer. Let’s just get to the recipe. Happy beginning of the Summer, everyone!
1/4cup almond butter, peanut butter or tahini(90ml)
3/4cupwalnuts (or any other nuts), blended into a flour(90g)
1 1/2cupcup buckwheat flour(150g)
In a bowl, mix up maple syrup and almond butter until fully combined. Mix in ground walnuts until fully combined. In another bowl, combine flour, baking soda and raw cacao. Add it to the almond mixture. The mixture will be thick and sticky so it’s best to use your hands.
Roll out the dough and use a cookie cutter to get the desired shape. Make small dents on the surface of the formed cookies for decoration if you wish.
Place the tray in the fridge for 30 min while you pre-heat the oven to 175°C.
Bake for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before assembling the sandwiches.
Cherry Almond Ice Cream
First, make the cherry jam. Place pitted cherries and cane sugar to a blender and mix until smooth. Pass the mixture through a sieve and discard the solids that remain on the sieve. Place the cherry juice in a small pot and bring to a simmer, then let simmer for 10 minutes. Let cool at room temperature.
Then prepare the ice cream base. Add dates and half of the almond milk to a blender and mix until smooth. Add the rest of the ingredients and mix until smooth.
Transfer the ice cream mixture to a loaf pan or small baking tray with high sides. Freeze for two hours, mixing once after an hour. After two hours scoop out the half-frozen mixture to a blender and mix until smooth. This way you get rid of big lumps of ice.
Transfer half of the mixture back to the same pan, then add half of the cherry jam and use the backside of a spoon to make some swirls. Place the rest of the ice cream mixture on top and add the rest of the cherry jam. Repeat the swirling and freeze until scoopable.
Assembling The Sandwiches
When the ice cream is frozen enough to form scoops make large scoops and place them over cookies. Cover with another cookie. Place ice cream sandwiches on a tray and save in the freezer.
Leave them at room temperature for 15-20 minutes before serving.
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
I can’t believe it’s already the middle of the year! I feel like the Winter has been way too long this year (although, I love it so much). Not even a month ago I was still wearing a winter coat and this past weekend I’ve been swimming in the sea. Crazy!
I’m so glad it’s summer already. Okay, late Spring, but it feels like Summer 🙂
If there’s one ingredient I love about this time of year it’s asparagus. I love it raw because it tastes kinda like peas and I love eating peas raw just as well. But both of those are also incredibly delicious cooked. So, today I’m sharing a recipe for a vegan pea and asparagus quiche that I created together with the lovely Tereza Poljanič from Teresamisu.
We were secretly admiring each other’s work for a long time, so we met a while ago and came up with the idea of creating a couple of recipes together. If you don’t know her yet, go check her out! Tereza is a multi-talented lady. She runs her blog, a TV cooking show, writes cookbooks and so much more. Such an inspiring lady!
Back to the recipe!
This was my first time trying out tofu filling. I don’t cook with tofu very often so I was pleasantly surprised by how flavorful the filling came out. It’s a very simple filling. All you need is some onions, garlic and some herbs like basil and mint. We used pumpkin seed tofu, but you can use any firm tofu. The almond milk makes it all very creamy and ties everything together.
Place some fresh asparagus and peas on top, bake and that’s it.
Oh yeah, and we included a delicious crust recipe. Here are some tips on how to make the crust flaky and how to prevent it from shrinking during baking.
How to make a flaky pie crust:
Use cold ingredients and use your hands as little as possible so you’re not warming up that dough.
Little chunks of butter (or coconut butter) should still be visible in the dough. The size of the chunks shouldn’t be larger than a pea.
How to prevent pie crust from shrinking?
Resting the pie crust is crucial. It should rest after making the dough and after you’ve rolled out the dough and placed it in the pie tin
Don’t overwork the dough. This way it gets too firm and shrinks.
Don’t stretch the dough when placing it in the tin.
Poke holes in the bottom.
Use pie weights or dry beans to weight down the crust while pre-baking.
140g coconut butter (or regular butter for a non-vegan quiche)chilled and cubed, (1 1/4 stick)
4-5TBSPice cold water
400gTereza’s Choice pumpkin tofu or any other firm tofu
100mlalmond milk(1/3 cup + 1 TBSP)
bunch of basil and mintchopped
handful of peas
Combine flour and salt, in a food processor. Pulse to mix. Add the butter and pulse a few times. You should still be able to see some small chunks of butter no bigger than peas.
Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water one tablespoon at a time.
After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.
Sprinkle a little flour on a flat, clean work surface and on top of the dough.
Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.
Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.
When the dough has reached the right size, gently roll it around the rolling pin and place it over the pie tin. Do not stretch the dough.
Use your hands to gently press the dough into the tin.
Use a rolling pin to roll over the edges to trim them.
Place the prepared crust into the refrigerator for another 30 minutes, then take it out and use a fork to create small holes on the bottom. Don't worry, once the dough is baked the wholes will disappear.
Place a piece of aluminum foil onto the crust and add dried beans or pie weights onto the crust and bake it for 15 minutes at 200 °C.
Take the baked pie out of the oven and leave to cool slightly.
Meanwhile prepare the tofu filling. Caramelize the onion and add garlic at the end. Then blend the tofu in a food processor with 100 ml of almond milk and the caramelized onion and garlic, blend until smooth consistency.
Finishing the Quiche
Add the filling on top of the pie crust, lastly add peas and asparagus on top. Brush with a little olive oil and bake another 20-30 minutes at 200 degrees Celsius.
https://www.useyournoodles.eu/wp-content/uploads/vegan-pea-asparagus-quiche-1.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2019-06-12 09:18:542019-07-12 10:36:00Vegan Pea And Asparagus Quiche
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 😀
A refreshing spring vanilla strawberry iced tea – perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!
I’ve made this delicious drink last week while baking the strawberry cake for my birthday. My birthday is on March 22nd and it just happens that that’s also World Water Day. I love that! I love water! Water is also my absolute favorite drink in the entire world, besides tea. I don’t actually know anyone who would drink as much tea as I do.
I’m gonna be honest with you – tea can get boring at times. Adding fruits and some ice will do the trick though. Makes it refreshing and adds a bunch of vitamins to your drink. Since I was already making the strawberry cake last week I figured why not make a strawberry iced tea. I had a ton of strawberries anyway.
Lately, I’ve been obsessing over rooibos tea, which I find so nice and sweet with a slight vanilla flavor. Besides my daily three cups of raspberry leaf tea this is the one tea I drink the most. Since it’s getting quite warm over here, I’m drinking it cold. And GUESS WHAT it’s a perfect match for strawberries. It really is! And since I’m loving the mild vanilla flavor in the rooibos, I added more vanilla, ‘cuz WHY NOT?
Yay, my favorite refreshing iced tea was born 😀
Let me know if you try it and think the same!
Regarding the prego belly. It’s still here and the baby is still very and I mean VERY lively. Doesn’t seem to want to come out any time soon, but we never know. I’m hoping for April 1st!
Seems like the last month my sweet cravings have gone over the roof. I’m eating more junk than ever and feeling so so regretful about that. I should probably stop feeling like that, because it doesn’t really do much good. I still eat junk if I feel like it. Okay, I’ve kindda managed to keep myself away from nutella. Kindda… I make pancakes for breakfast just to have an excuse to eat Nutella. Otherwise I have like five slices of bread with butter and honey for breakfast. Okay, honey is now bad, but the amount of honey is. Trust me five slices full of dripping honey is too much. But I guess the cravings will go aways eventually 🙂
Did I mention there’s honey in the strawberry iced tea? Of course there is, duh 😛
I’ve also managed to do some gardening. I’ve tranfered my little tomato seedlings to bigger pots, so they’ll have enough room to grow. The truth is, we have to buy tomatoes by the middle of July, sometimes even more. It’s seems so unfair. I’m looking at the growing plants for months before the tomatoes go red. It always seems like the wait is way too long, although totally worth it. Okay, I’m babbling. I’ll stop now.
That’s all for now! By the time I post another recipe I might be writing with one hand full of baby cuteness. If you don’t hear from me for a while, you know what happened 😉
This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It’s a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good!
I’m getting so excited about spring and can’t wait for everything to go green. We’re already able to waste our time outside in nothing else but a sweater. Remember my love of balcony life. Well, here it is! I can almost smell spring 😀 Winter this year sucked, almost no snow… I mean it was cold, which is okay by me, but no snow. Come on, that’s just unfair!
Yeah, yeah, I’ll stop complaining 😉
This spring will bring a new little cuddling creature to our life, so there’s really nothing to complain about. Only one more month to go, but I’m hoping sooner 🙂 Can’t wait to meet you little baby! These past 8 months went by really fast, I got very attached to my big belly and the very intesnse baby kicks. I’m begining to think this baby will be a kickboxer or something. I remember reading about having to count kicks if the baby is not moving enough and then I think is there also something like kicking too much?! Probably not 🙂
Back to the recipe!
With the spring knocking on the door, the season of some new green leaf veggies is starting and I’m able to add them to my green smoothies. I got hold of some really nice fresh spinach last week and I couldn’t resist to make a delicious smoothie for breakfast. There are still some frozen wild blueberries in the freezer, which I love for breakfast. In the winter I heat them up and pour over the pancakes with some yogurt. Yum!
Ok, ok, back to the smoothie. So I named this drink matcha smoothie, because I added a little for some nice morning tea feeling. Mmm, cozy 🙂 I don’t know why exactly, but for me drinking matcha – in any form – is like a warm hug. Even if I drink it cold.
I couldn’t resist but adding some lime juice to this almost-spring-celebrating smoothie. Delicious! 🙂 It’s sweetened with honey, which you probably already know is my favorite sweetener 🙂
Now I’m anxiously waiting for strawberries, especially wild strawberries to make strawberry layer cakes and elderflower to make some cookies. With a little bit of luck, the baby and I will be well enough by the time those two are in season and we’ll be strolling through forests searching for these beauties 🙂
And now here’s the recipe, finally. This matcha smoothie is packed with antioxidants and contains a bunch of cashews and an avocado so it will leave you fed for a while. Cheers!
This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.
What do you do when you can’t have booze? Make something out of beer.
Yeah, yeah, I know many of you will say beer without alcohol is not beer at all and you might be right. Some of them taste…hmmm. How should I put it? Miserable.
But when you’re pregnant and can’t have alcohol, trust me, it’s much easier to like non-alcoholic beer. Some brands make very good ones, but I’ve also had one that tasted like a chewing gum. Uhm, not so good!
Well, it was about time to make another drink recipe, since it’s been a while now. I’m all about citruses during this winter. I don’t think I’ve eaten so many oranges and mandarins at any point in my life and a big squeeze of lemon in a glass of water is a total must. I haven’t had any pomelo, so I thought I’d put it in a sparkling beer drink with some spicy ginger and have a pomelo ginger shandy.
Pomelo is such an awesome fruit, it’s sweet like a grapefruit, but doesn’ have the bitterness, which is great for a beer drink, since beer is already bitter.
On top of all the pomelo juice, the ginger gives the drink a little heat and warms you up 🙂 That’s why I love ginger!
And pretty much everything about this drink 😀
This pomelo ginger shandy is such a nice refreshing drink for the lazy days leading to spring, sitting in the sun on a balcony wrapped in a warm blanket. Listening to bird singing starting again, such a lovely time. I’m getting sentimental.
Our balcony life (yeah, this should totally be a title of a movie) is gone during the winter, but when the sun starts to become warmer and the days get longer, we start hanging out on the balcony again. During the spring and summer it’s where we eat, play board games, read and do pretty much everything. Like, who needs the indoors, anyway?!
So, I’m very happy with the longer not so freezing cold days 🙂
And I’m happy to have this non-alcoholic drink, which can also be alcoholic, whatever you prefer. It’s a great way to pimp up your favorite beer and add some fruitiness 🙂
500mlpomelo juice(juicing described in the instructions)
500mllager beer(alcoholic or non-alcoholic)
Simple ginger syrup:
Add all ingredients to a mortar and make a smooth paste.
Pomelo is a big fruit and it's hard to juice it on a regular juicer. I peel the pomelo and remove the thin white skins, then blend it in a blender for a minute or two and use a nut milk bag or a tea towel to squeeze out the juice.
Pomelo ginger shandy:
Mix together pomelo juice and simple ginger syrup, pour into glasses and add beer.
https://www.useyournoodles.eu/wp-content/uploads/pomelo-ginger-shandy-16.jpg1050700Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2017-02-16 10:16:382018-12-13 07:39:00Sparkling Pomelo Ginger Shandy (Virgin And Not So Virgin)
The softest low-fat black sesame covered chewy turmeric bagels that are ridiculously tasty and a great basis for a breakfast sandwich.
Guess what, it’s the first time we’re making bread together. A shocker!! Ok, we’ve made some flatbread, but not bread like this.
Bread making is definitely one of my biggest cooking/baking passion. Digging in the dough and getting your hands all sticky and messy is the best part of making bread at home. And if you think it’s hard, it’s actually not. Sometimes it requires a little time, but it’s mostly just waiting and admiring your beautiful work. How’s that for a change of perspective.
If you’re kneading the dough by hand it’s also a great exercise. Win-win 😀
I’ve just recently discovered the art of cooking the bread before it goes to the oven and that’s so lame, right? How could I be ignorant for so long! Cooking the dough before putting it in the oven makes for a nicely browned crust and a chewy middle. Like all bread, I like bagels best when they’re hot. I was always told that eating warm bread would hurt my stomach, but I’ve been doing that for all my life and my stomach is just fine. For now 😀 What can I do, it simply tastes better and its so soft. Who’s with me?
The awesomest chewy turmeric bagels
Okay, enough of my babbling…
We’re making bagels today. Not the typical New York style bagels, but similar – chewy turmeric bagels with some amazing black sesame seeds on top. I’ve added a bunch of turmeric in the dough, which gives it such a beautiful vivid golden color and a nice aroma along with a hint of bitterness. And the black sesame is just awesome. It has a stronger taste than the lightly colored sesame and it contains a whole bunch of necessary minerals.
I was eager to try it for a while, but it’s not that easy get in Slovenia. And if you do get it it’s very expensive. Finnaly I got my hand on a big bag of it and tried it in this recipe. A-M-A-Z-I-N-G! Besides the obvious, that they look great, they are now even tastier and healthier 🙂
One thing that makes bagels different from normal bread is that we’re using less yeast, which gives it some extra flavor and dense texure inside. We don’t want the bagels to be bready, but rather chewy and moist. Cooking them in water infused with baking soda will make the crust seal and prevent it from rising more in the oven, which will also help create the dense middle and will give the crust a nice darker color. Actually in this case, because we’ve added turmeric to the dough it will become sort of orange or red in some places, so don’t get scared, nothing’s wrong 😛 It’s just more fun!
I like to serve bagels with cream cheese or some creamy beet dip with smoked salmon and some leafy greens like spinach or arugula.
cornmealOptional. I like to use it, because it prevents the dough to stick on the paper and it gives the bagel a nice crunch
In a bowl of your stand mixer combine 3 cups of flour, all the water and yeast using a whisk. Cover with a cloth and let rise for 30 minutes.
After 30 minutes you will see bubbles on the surface of the dough mixture. Add the remaining flour, turmeric and salt and using a kneading attachment start kneading the dough. Knead for about 10 minutes, then cover the dough with plastic foil and leave to rise in a warm place for about 1 hour and 30 minutes or until it has doubled in size.
Punch the dough and give it a couple of kneads. Divide the dough into 90-110 g chunks. Flatten each piece with hands fold in the sides and roll so you get a cylinder (like a spring roll). Using the palms of your hands roll out the cylinder to about 20 cm long, then overlap one end over the other, pinch hard and use your palm to roll these two ends together.
Let rise covered with a cloth for an hour.
Bring water with baking soda to a boil in a wide skillet. Let it gently simmer while you cook the bagels 60-90 seconds each side. Drain and dip one side of the bagel while still a little wet in black sesame seeds and the other in cornmeal.
Place on a tray lined with baking paper and bake for 20-25 minutes at 220°C until you get a nice golden and red color.
NOTES Don’t overcrowd the bagels in water, because they will rise a bit and they may change the shape if they touch other bagels.
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.