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No-Churn Melon Sorbet with Basil

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Super creamy and rich melon sorbet spiced with just a hint of basil.

I can’t believe something so good can come out of freezing a simple fruit like melon. Yup, that’s right, I just described the entire recipe.

But, really it is that simple.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

I was never a big fruit person. I mean, I loved the taste, but somehow I wasn’t very fond of biting into them.

Still am a little picky when it comes to that. Much less, but still…

Blending fruit into awesome new foods was a great alternative. One of the first memories of blended fruit dessert is a strawberry and cream blended drink. Which was super delicious and creamy. You should totally try that sometimes, if you haven’t already 🙂

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Freezing a blended fruit is the next stage of deliciousness 🙂

And most of all, you don’t really need all that much. Mostly just fruit, some water, if the fruit doesn’t have high water content, maybe some sweetener and that’s it.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Why I love this melon sorbet?

Because it’s made only with melon and basil. Melon is made mostly of water and you don’t need to add extra. If the melon is ripe enough it is so sweet, that it doesn’t require any extra sweetening.

And since I’m greatly obsessed with herbs, I just had to add some. Basil is the right way to go. Works so well and adds more summery flavors! 🙂

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Oh, how cool does it look when you serve it in a melon shell. Awesome for a garden party 🙂 You can freeze it in a shell directly if you are serving it immediately or transfer in to the shell right before showing it to your guests.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

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

I’m getting hungry! Are you?

No-Churn Melon Sorbet with Basil
Print
Prep Time
10 min
Total Time
6 hr
Prep Time
10 min
Total Time
6 hr
Ingredients
  1. 1 ripe melon (of any kind), spooned out into chunks, frozen for 1-2 hours
  2. 20-30 fresh basil leaves
Instructions
  1. Place the frozen melon chunks and fresh basil into a food processor and pulse until coarsely chopped. Keep beating until you get a smooth and creamy consistency.
  2. Transfer to an airtight container and freeze until firm, for about 3-4 hours.
Notes
  1. If you have an icecream maker, prepare the mixture without pre-freezing the melon. Cool it in the fridge for an hour and make it as per instructions.
Use Your Noodles https://www.useyournoodles.eu/
No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Lemony Tomato Gazpacho

This easy lemony tomato gazpacho recipe will save the hot days, when you don’t feel like cooking.

Use Your Noodles - Lemony Tomato Gazpacho

I love watching my tomatoes grow. It’s an obsession.

Some people go for a morning walk in the forest, I take a stroll in the garden to check what’s grown overnight.

So now I’m anxiously waiting for my tomatoes to ripen and then I can eat them like apples. That’s my favorite way!

I even have a photo from when I was little, sitting in the garden and eating a whole tomato. Good times 🙂

This easy lemony tomato gazpacho recipe will save the hot days, when you don't feel like cooking.

A while ago I attended an awesome workshop organized by the culinary & lifestyle magazine Radegunda and guess what… all the dishes we were making were based on tomatoes. 

Which means I was in heaven 🙂

We were making all kinds of stuff… and eating them, which was the best part, for sure!

Use Your Noodles - Lemony Tomato Gazpacho

Inspired by the workshop and the anticipation of homegrown tomatoes I created this simple 5-minute tomato gazpacho.

Head on to the fridge or the garden, whatever’s closer, and get some fresh vegetables. Chop them up, blend for a minute or two and you’ll get the most refreshing lunch you’ll have this summer.

Best part of this recipe is the lemon zest. It makes all the difference. Don’t skip on it, but be sure to buy organic lemons.

Use Your Noodles - Lemony Tomato Gazpacho

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

Hungry yet?

Lemony Tomato Gazpacho
Serves 8
Print
Total Time
5 min
Total Time
5 min
Ingredients
  1. 8 tomatoes
  2. 1 cucumber (peel if you are looking for nice red color)
  3. 1 red or yellow pepper, seeds and stem removed
  4. 1 medium-sized onion, peeled
  5. 3 cloves garlic, peeled
  6. 1 TBSP olive oil
  7. 1 TBSP lemon juice
  8. zest of 1 lemon
  9. black pepper
  10. salt
Instructions
  1. Chop the vegetables into chunks.
  2. In a blender, mix together all ingredients, until you get a smooth soup.
  3. Pour into cups or bowl and serve cold.
Notes
  1. Keep the vegetables in the fridge for a couple of hours before making the soup.
Use Your Noodles https://www.useyournoodles.eu/

Also try this refreshing summer treats:

Minty Watermelon Slushie Drink

Roasted Peach and Strawberry Fizz

Peach and Celery Ice Lolly

Use Your Noodles - Lemony Tomato Gazpacho

Red Currant, Orange & Mint Mojitos

Perfectly refreshnig comfort summer drinks red currant, orange and mint mojitos!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

Let’s have a drink!

I’m having one for sure. Hopefully, tomorrow my splint is coming off and that’s a big reason for celebration. It’s about time, I’m not really fond of walking on three legs 😛

So join me for a glass of delicious summer cocktail. One sip and you won’t be able to stop. 

Perfectly refreshnig comfort summer drinks - red currant, orange and mint mojitos!

We love hanging out on our balcony listening to the birds in the cherry tree, playing board games, eating scrumptious chocolate brownies and drinking refreshing fruity drinks. One of our favorite summer drinks is mojito. In any form. We usually drink a traditional lime and mint mojitos, but sometimes we make some changes. Like adding other seasonal fruit.

There’s a big bush of red currants behind the house, full of perfectly sweet and sour tiny fruits 🙂 So I replaced lime with red currant and got a super delicious and refreshing mojito. I added some freshly squeezed orange for some sweetness and the citrusy taste. The combo of red currant and orange is not something I’ve tried before, but I must admit they make a wonderful pair.

Mental note to self – make cookies!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

What I like about this cocktail recipe is the colour. If you’ve seen my other recipes, you’ve probably guessed that I like my food colourful 🙂 and seasonal 🙂

Use Your Noodles - Red Currant, Orange & Mint Mojitos

To make these lip-smacking red currant, orange and mint mojitos all you need is some fresh fruit, a bottle of rum, sparkling water and mint. And of course lots of ice!

The recipe calls for fresh red currants, that you blend into a puree, which means you keep all of the goodies from the fruit. If you don’t mind about the little seeds, you don’t need to strain the puree.

Now, let’s get the party started!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

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

I’d love to hear what your favorite summer drink is. Write it in the comments below 🙂

Red Currant, Orange & Mint Mojito
Serves 4
Print
Total Time
10 min
Total Time
10 min
Mojitos
  1. 2 cups red currants, stems removed
  2. 2 cups orange juice, freshly squeezed
  3. 1/2 - 3/4 cups white rum
  4. 3 cups sparkling water
  5. 2 tsp unrefined cane sugar (Optional)
  6. handful of mint
  7. abundance of crushed ice
Garnish
  1. 1/4 cup red currants
  2. 4 mint springs
Instructions
  1. In a blender, blend red currants to get a pureé.
  2. Use a muddler to crush mint to release the mint oils. Add 2 TBSP orange juice and unrefined cane sugar and muddle a little more.
  3. Divide red currant pureé into 4 glasses, add ice, mint mixture, remaining orange juice, white rum and sparkling water.
  4. Decorate and serve immediately.
Notes
  1. Mocktail version: Replace rum with orange juice.
Use Your Noodles https://www.useyournoodles.eu/
Also try these tasty summer drinks:

Grapefruit-Lime Cocktail With Rosemary And Ginger

Roasted Peach And Strawberry Fizz

Use Your Noodles - Red Currant, Orange & Mint Mojitos

Use Your Noodles - Red Currant, Orange & Mint Mojitos

Roasted Peach and Strawberry Fizz

Delightful spring mocktail – roasted peach and strawberry fizz!

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

Yey, so excited about this recipe!!!

This drink to me is like pie. You know the feeling, when you take out a pie and all the syrupy juices are sizzling around the fruit? And the smell… so good 🙂 This is like a pie in a glass 🙂 

And I love it!

Delightful spring mocktail - roasted peach and strawberry fizz!

Delightful spring mocktail - roasted peach and strawberry fizz! Delightful spring mocktail - roasted peach and strawberry fizz!

This roasted peach and strawberry fizz is soooo simple. Sometimes, I can’t belive, how many great thing you can do, with so little. This is definitely one of them! 🙂

All you’ll need to do is cut peaches and strawberries in half, roast them and blend them. Then add a little apple juice, preferably homemade or organic, and some sprakling water. And there it is.

A perfect spring drink!

While we’re on the spring subject. Spring has been awfull this year in Slovenia. Ugh, my tomato, pepper and chilli plants are barely holding on in thir tiny cups, just waiting to be planted outside.

But its so COLD. I mean, I make drinks like this, just to feel like it’s spring. It’s a crime!

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

But good news… Today it is sunny and we’re having a big picnic party for my brother’s and friend’s 30th birthday.

Lots of people, lots of good food, beer, friends. That’s what I call spring. Hopefuly, the weather will hold and let us have the party we deserve 🙂

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

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

Now, go on… try the the recipe 🙂

Roasted Peach And Strawberry Fizz
Serves 6
Print
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 3 peaches
  2. 600 g strawberries
  3. 1 1/2 cup apple juice
  4. 1 1/2 sparkling water
  5. abundance of crushed ice
Instructions
  1. Preheat the oven to 175 °C.
  2. Cut peaches in half and remove the pit. Cut strawberries in half. Place the fruit on a baking tray lined with baking paper and roast for 25 minutes.
  3. Take the tray out and leave to cool for 10 minutes or more.
  4. Remove the skins from peaches and blend the flesh together with apple juice in a blender to get a smooth pureé.
  5. Blend the strawberries separately.
  6. Divide the strawberry pureé into 6 glasses and add ice. Pour the peach and apple juice mixture over ice and add sparkling water.
  7. Serve immediately.
Use Your Noodles https://www.useyournoodles.eu/
Also try this refreshing drink:

Grapefruit-Lime Cocktail with Ginger and Rosemary

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

Delightful spring mocktail - roasted peach and strawberry fizz with no added sugar. Click to find the whole recipe or pin and save for later!

Grapefruit-Lime Cocktail with Ginger and Rosemary

A cold grapefruit-lime cocktail with ginger and rosemary to take you to your favourite beach!

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Have you ever sat down in a nice cozy chair on a sandy beach somewhere far far away, having a waiter bringing you a cocktail whenever you ran out of the previous one. If your answer is YES – you’ve got my admiration and a bit of jealousy 😉 . I haven’t done that yet, but it is on my THINGS-TO-DO-BEFORE-I-DIE LIST. Until then, I’m making my own coctails, or if I’m feeling extra adventurous, I’ll go out and order a mojito!

This cocktail I’m showing you today is not a mojito, but it also contains white rum. Yum, right?

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Well, being a fan of sunny days and cold drinks, it’s kinda hard to watch out of my window. You guessed it right – it’s raining. Blah…

Luckily, I have a whole fridge of these delicious grapefruit-lime coctails in my fridge. 

Let me tell you, where the hidden trick is. It’s all in the ginger and rosemery syrup. It’s a syrup that you can prepare in advance and keep in the fridge for a week, so you’ll have it on hand, whenever you feel like having a drink. It’s a pretty simple syrup. You boil the water with ginger and rosemary let steep and add some honey. 

I’m not a fan of super sweet cocktails, unless that’s because of the actual sweetness of the fruit. I normally use honey or unrefined cane sugar, because I love how they make everything taste caramely.

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Why do I love this recipe so much? Because it is as delicious in a mocktail version as in the one shown in the recipe. Simply omit white rum or replace it with sparkling water and you got yourself an everyday treat!

Are you thirsty already? I sure am! 🙂

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

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

Grapefruit-Lime Coctail with Ginger and Rosemary
Serves 4
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Total Time
30 min
Total Time
30 min
Ginger and rosemary syrup
  1. big chunk of ginger (~30g)
  2. 10 small rosemary stems (~10g)
  3. 4 TBSP honey
Grapefruit-lime cocktail
  1. 2 cups freshly squeezed pink grapefruit juice
  2. 1 cup lime juice
  3. 1 cup ginger and rosemary syrup
  4. 1/2 - 3/4 cup white rum
  5. abundance of crushed ice
Decoration
  1. 4 stems of rosemary
  2. a slice of pink grapefruit, cut in quarters
Instructions
  1. Ginger and rosemary syrup: Cut ginger in thin slices and vigorously roll rosemary between your hands. Place them in a smal saucepan and add 1 cup of water. Cover and bring to a boil, then remove from heat and leave to steep for 20 minutes.
  2. After 20 minutes add honey.
  3. Grapefruit-Lime Coctail: Pour grapefruit and lime juices in 4 glasses. Add ice, almost to the top of the glass. Pour over the ginger and rosemary syrup, and white rum.
  4. Decorate with stems of rosemary and slices of grapefruit.
Notes
  1. The recipe for the syrup is for 4 glasses. If you are making a batch, you can multiply it.
  2. Mocktail version: Omit the white rum or replace it with sparkling water.
Use Your Noodles https://www.useyournoodles.eu/
Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

Fresh and healthy lunch with lots of colours to fill our daily rainbow – turmeric falafel wraps! And my favourite recipe for homemade wholegrain spelt tortillas!

Use Your Noodles - Turmeric Falafel Wraps

It’s March!!! Hmmm, it’s been March for more than a week, but my brain just grasped that.

Ah, I love March. Why? Because I start growing my veggies from seeds. I first tried it three years ago and  I produced some tomatoes, but the plants were looking a little sad and small. Last year, though, it’s been incredible. I’ve produced tooooo many tomato plants (not enough space in the garden) and added bell peppers and chillies. The summer was unbelievably sunny and warm and we had a gazillion of homemade tomatoes and chillies. No complaints here. I’ve grown bell pepepers in a container on my balcony near a lice infected parsley and cilantro, so imagine the dissapointment. Hopefully, this year the bell peppers will join the growing madness 🙂

Okay, now. Let’s get to the recipe!

Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

I’m going double recipe today. Wholegrain spelt tortillas that you can use like regular white flour tortillas and a beautiful bright yelllow turmeric falafel.

What I love about these wraps – besides the obvious deliciousness 🙂 – are the colours. Colourful food makes me smile. If you like them use the sides that I used in this recipe or choose whatever coloured veggies you like. But choose a variety. Reds, greens, purples, yellows… Whatever you find, toss them in!

Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

We’re making a tahini sauce to go with falafels. If you’re a dish washing maniac like me, stop right now! By dishwashing maniac I mean insanely washing every dirty dish that I see while I’m cooking. I hate washing dishes after the meal, I’m not crazy 🙂 My point was, there’s no need to wash the food processor after making falafels. Just add the ingredients for the sauce and the liquid will clean it up. Yep, we saved  a little time right there 🙂

 


Turmeric Falafel Wraps
Serves 4
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
For the falafel balls
  1. 2 cups cooked chickpeas
  2. 1 handful parsley
  3. 6 cloves garlic
  4. 1 small onion
  5. 2 tsp ground coriander seeds
  6. 1 tsp ground caraway seeds
  7. 1 tsp ground turmeric
  8. 1/4 cup olive oil
  9. salt to taste
For the sauce
  1. 1 handful parsley
  2. 4 TBSP tahini paste
  3. 4 cloves garlic
  4. 1/4 big medium-hot chilli
  5. 1/2 cup olive oil
  6. 2 TBSP lemon juice
  7. black pepper to taste
  8. salt to taste
To serve
  1. 1/4 medium-size red cabbage
  2. 1 big carrot
  3. big handful parsley
  4. 1 TBSP lemon juice
  5. 1/4 cup salted pistacchios
  6. medium-hot chilli slices to taste
  7. 8 wholegrain spelt tortillas (aprox. 15 cm)
Instructions
  1. If you are making homemde tortilla wraps (recipe below), make the dough beforehand and leave it to rest while you make the falafels.
  2. Falafel balls: Preheat the oven to 200 °C and line a baking tray with baking paper.
  3. Pulse all ingredients in a food processor untill well combined. It should have an almost creamy texture with some small crumbs.
  4. Divide the mixture in quarters. With slightly wet hands, form six balls from each quarter. Wash your hands if they get too messy, otherwise the mixture will start sticking to them.
  5. Place the falafel balls on the baking tray and bake them for 20-25 minutes or until just slightly golden. These falafels are very delicate, so treat them carefully.
  6. Sauce: In a food processor or a blender combine all ingredients and pulse until the mixture is smooth.
  7. Sides: Chop red cabbage and carrot into thin slices and drizzle them with lemon juice. Chop pistacchios and parsley coarsley.
  8. Wraps: Divide the dough into 8, roll them and cook them 30 seconds each side.
  9. Serve falafel balls with sides and tortillas while they are hot.
Use Your Noodles https://www.useyournoodles.eu/

Wholegrain Spelt Tortillas
Yields 8
Print
Prep Time
15 min
Cook Time
10 min
Total Time
55 min
Prep Time
15 min
Cook Time
10 min
Total Time
55 min
Ingredients
  1. 1 1/4 cup wholegrain spelt flour
  2. 1/4 + 1/8 cup lukewarm water
  3. 2 1/2 TBSP olive oil
  4. 1/4 tsp salt
  5. 1/4 tsp baking soda
Instructions
  1. Combine all ingredients in a bowl, then trasfer it to a flat surface and knead it for 5 minutes.
  2. Cover with plastic foil and leave it to rest for 30 minutes at room temperature.
  3. Divide the dough into 8 balls, flatten them with the palm of your hand and roll them out on lightly floured surface to 15-20 cm in diameter.
  4. Don't stack the rolled tortillas or they will get soggy.
  5. Brush off excess flour. Cook on a griddle or big pan over medium-high heat for about 30 second easch side. If flour starts to accumulate in the pan, wipe it off with a paper towel.
Use Your Noodles https://www.useyournoodles.eu/
 Need more ideas for colorful lunch recipes? Here they are:

Rainbow Cabbage Soup

Spicy Pea Soup

Millet And Carrot Salad with Creamy Almond Dressing

Turkish Chicken Feast

Use Your Noodles - Turmeric Falafel Wraps


PRINT THIS TURMERIC FALAFEL WRAP AND WHOLEGRAIN SPELT TORTILLA RECIPES AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

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Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

Teriyaki Eggplant With Plum Wine

This scrumptious, flavor-filled teriyaki eggplant is going to wake up your taste buds. 

Use Your Noodles - Teriyaki Eggplant With Plum Wine

Teriyaki Eggplant. We are going Japanese today. Well, not exactly. I’m not gonna lie. This recipe is not a super authentic teriyaki recipe. After all the star of the dish is eggplant instead of meat of fish.

But it is A-M-A-Z-I-N-G! I could eat it for breakfast, lunch and dinner. And the next day for breakfast, lunch… I think you get the point 😀

Use Your Noodles - Teriyaki Eggplant With Plum Wine

Teriyaki is actually a method of cooking in Japan, but here we know it more as a type of sauce mainly made with soy sauce, sake, mirin and sugar. Teriyaki is made by marinating or basted meat or fish wit teriyaki sauce and then grilled, roasted or broiled. This gives the dish a nice shine, which we all like, right?

You could basically use whatever veggie you like. To me eggplant is one of the most meat-like vegetable there is. If you’ve never grilled it outside in the summer, please try it, you won’t regret it. 

One of my favourite thing about this recipe is adding plum wine. Aaaah, the smell 🙂 I’m giggling, from the alcohol in the air. No, really, I’ve tried making eggplant with soy sauce and teriyaki sauce, but adding plum wine was a winner for me.

Use Your Noodles - Teriyaki Eggplant With Plum Wine

On the more personal note, I’m busy making promo material for the new dance show we’re making with my lovely fellow ladies from Tribal Bizzare Dance Troupe. It’s gonna premiere in May. We had our photoshoot more than two weeks ago and now I finnaly have some time to work on those photos. Happy me.

Now, let’s roll up our sleeves and get to work!


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

Teriyaki Eggplant With Plum Wine
Serves 6
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 big eggplants
  2. 1 big onion
  3. 4 TBSP coconut oil + extra if necessary
  4. 3 TBSP sesame oil
  5. 3 TBSP plum wine
  6. 3 TBSP teriyaki sauce
  7. chopped parsley to taste
  8. chopped chilli to taste
  9. salt to taste
Instructions
  1. Chop onion and eggplant into 1 cm cubes.
  2. In a big pan fry onion on the coconut oil until it gets traslucent.
  3. Add sesame oil and eggplant. Fry for 5 minutes or until the eggplant is soft. Add extra coconut oil if necessary.
  4. Add teriyaki sauce. Stirring all the time, fry the eggplants for 2-3 minutes until they get a nice golden color.
  5. Add plum wine and cook untill the liquid has evaporated. Remove from the stove and add salt if necessary.
  6. Top with chopped parsley and sesame seeds and serve hot with cooked rice.
Use Your Noodles https://www.useyournoodles.eu/

Use Your Noodles - Teriyaki Eggplant With Plum Wine


PRINT THIS TERIYAKI EGGPLANT WITH PLUM WINE RECIPE AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

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Use Your Noodles - Teriyaki Eggplant With Plum Wine

Immune-Boosting Elderflower Turmeric Tea

The cold weather can sometimes get to us. But not with this immune-boosting turmeric tea with elderlower and some other amazing healthy ingredients.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

We got a little snowy surprise yesterday, so I ran out to shoot my immune-boosting elderflower turmeric tea. I was soaking wet in a matter of minutes, but luckily I had this (already cold) tea right at my hand. 🙂

Let me tell you what’s in this tea. Only good stuff, I promise. 

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

There’s elderflower, one of my favourite kinds of tea. I pick it myself in spring and keep it airtight for whole year. It’s amazing for your immune system and for detoxifying your body. Another great ingredient – thyme. We usually use it in cooking, but it taste amazing in teas. Just be careful not to add too much or your tea might taste like soup. You can excange it for wild thyme, in that case you should double the amount, because it is milder. Thyme is one of the easiest herbs to grow at home, so I suggest you head to a gardening store this spring and get a thyme plant.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

This tea gets its colour mostly from turmeric. I used to hate the taste of turmeric, it kind of felt strange and too strong. But as I introduced it little by little it grew on me. Now, I love it! In cooking and in tea making. So turmeric tea in any form is amazing and super beneficial. And if you add some pepper to it, your body can absorb the good stuff much better. Ok, we got to honey. We all know honey is so much better than white sugar, because it contains lots of vitamins and minerals. But, buying just any honey at the supermarket is wasteful. It has probably been heated over 40 °C to remain liquid, but that also means it has lost a lot of its functions. Try to find a local producer that doesn’t heat honey. My favourite is linden honey.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

Like all other ingredients in this tea ginger is mindblowingly good for immune system and so much more covering from cancer to weight loss. And here’s our last ingredient – lemon. If you were like me, lemon was the first thing your parents gave when you were ill. And it was for a good reason.

There you have it, my immune-boosting elderflower turmeric tea. Helpful if you are ill, but also a good way to keep your health in check!

Head on to the recipe and let me know what kind of tea do you like to drink to boost your immunity system in the comment section.


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

Immune-Boosting Elderflower Turmeric Tea
Serves 2
Print
Total Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups boiling water
  2. 2 cups room temerature water
  3. 2 heap tsp dried elderflower
  4. 1/2 tsp dried thyme
  5. 1 tsp honey
  6. 1/4 tsp ground turmeric
  7. 1/4 tsp ground ginger
  8. pinch of black pepper
  9. 1 TBSP lemon juice
Instructions
  1. Put dried elderflower and thyme in a tea infuser and steep it in boiling water for 5 minutes. Keep it covered.
  2. Remove the infuser and add room temperature water, honey, turmeric, ginger, black pepper and lemon juice. Stir well and pour into cups.
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Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea


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Mini Pumpkin Pizzas

This are seriously delicious pizzas. Even though they don’t have any tomato sauce they are creamy and crunchy. And I’m loving the colours here. Colour means nutrients, right?

Use Your Noodles - Mini Pumpkin Pizzas

Last year I was vacationing in Italy a few times and I must say I fell in love with its people, food and beautiful sights. I was there before, duh (it’s our neighbouring country)! It’s just that my way of visiting a country has changed over the years. I used to travel in a rush, I had to see everything. I even felt a little dissapointed if I missed something out. During my travels I’ve realised that being a tourist shouldn’t mean, you’ve seen all the sights and been to all the places listed in your travel guide. It’s slowing down to have time to observe how people of other cultures interact, what they do, how they talk, what they eat, what they wear. It’s talking to locals and relaxing over a cold beer or a hot cup of coffee. It’s also seeing the nice places, but those that you really appreciate and will stick in your memory.

If I think of Italy and my travels there, I immediately think of pizza and pasta. I know, a cliche. But the fact is that although Italians have a lot of other thing to offer culinary-wise, pizza and pasta are the ones that stick out! You can’t miss those.

Mini Pumpkin Pizzas

Here in Slovenia, the pizzas in restaurants are full of different ingredients. They are totally different than in Italy. Good, but different. If I’m honest, I prefered the ones from Italy. They can make a simple pizza with tomato sauce only feel like you are in heaven. This pizza by the way is now my favourite kind of pizza!

Mini Pumpkin Pizzas

But enough about the Italian pizzas. I’m here to make a totally different pizza with all but the usual ingredients. This pizza does not have tomato or cheese. Think of it more like a winter comfort pizza. Instead of tomato sauce I’m using pumpkin puree flavoured with smoked paprika and oregano. The toppings are chard, chickpeas, capers, sesame, chilli pepper and lemon juice. I assure you these mini pumpkin pizzas are yummy.


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Mini Pumpkin Pizzas
Serves 4
24 pieces of 10 cm pizzas
Print
Total Time
3 hr
Total Time
3 hr
PIZZA DOUGH (~400 grams)
  1. 3 cups wholegrain spelt flour
  2. 1 1/3 cup hot water (about 40 °C)
  3. 1/2 tsp honey or sugar
  4. 1 1/2 tsp instant yeast
  5. 1 tsp salt
  6. 2 TBSP olive oil
PUMPKIN SAUCE
  1. 2 cups pumpkin puree
  2. 2 tsp smoked paprika
  3. 2 TBSP dried or fresh oregano
  4. salt
  5. black pepper
TOPPINGS
  1. 12 chard leaves (only greens not stalks)
  2. 3/4 cup cooked chickpeas
  3. 1/4 cup salted capers
  4. 3 TBSP sesame seeds
  5. 1/2 big medium-hot chilli, sliced thinly
  6. 1 or 2 lemons, cut into wedges
Instructions for the dough
  1. Put the flour in a bowl and make a well in the middle. Pour hot water in the well, add honey and dissolve it in the water. Add yeast to the water and dissolve it.
  2. Then start incorporating flour little by little, until the mixture has the consistency of a soft yoghurt (note: not all the flour, just a few tablespoons). Cover the bowl with a cloth and leave in a warm place for 15 minutes, or until the mixture starts bubbling and rising.
  3. Then add salt and oil and start stiring with a wooden spoon from the center and slowly incorporating the rest of the flour.
  4. When the dough stops sticking to the spoon, start kneading in the bowl with your hands.
  5. As soon as your dough starts coming together and you've use almost all the flour, you can transfer the dough to a smooth surface. Knead the dough for 10 minutes. If the dough sticks to the surface add a little remaining flour from the bowl. If it does not stick, it is not necessary to add more flour. Because all flours are a little different you might end up with a bit flour left, or you have to add a bit more (but not more than 1/4 cup).
  6. Take another bowl and coat it with oil, then transfer the dough into this bowl and turn it around, so all the sides of the dough are oiled. Cover the bowl with a plastic seal or a plate. Leave it to rise in a warm place for about 1 - 2 hours until it has it is double the size.
  7. When it has doubled, punch it to push the excess air out and knead quickly (only a few kneads). Cut the dough first into four, then into two, then into three. You should end up with 24 tiny dough balls.
Instructions for the pizzas
  1. Roll every ball of dough into circles about 10 cm wide. You can use a rolling pin or the palm of your hand.
  2. Lightly flour the surface and place the pizza circles on it. Cover with a cloth or plastic foil and leave to rise for 30 minutes.
  3. Preheat the oven to 220 °C. Leave the baking tray in the oven, so it also gets heated.
  4. Meanwhile combine the pumpkin puree, smoked paprika, oregano and salt and black pepper by taste.
  5. In a pan boil the water, add the chard leaves and cook for 1-2 minutes. Take out of the water and cut into smaler pieces.
  6. After 30 minutes take out the tray, cover it with baking paper and place pizzas on the paper.
  7. Spread the pumpkin puree over the pizza (about 1 TBSP per pizza), top with chard, chickpeas and capers.
  8. Return the tray to the oven and bake for 10-12 minutes. The dough should be soft on the inside, but crispy on the outside.
  9. When it is baked, take out of the oven and top with slices of chilly and sesame seeds.
  10. Serve with wedges of lemon, so everyone can add as much lemon juice to the top as they want.
Notes
  1. If you can't get all 24 pizzas in the oven at once, don't worry, bake it in two or three bathces. The remaining flattened dough will wait until the pizzas are done, nothing wrong with that. When the first batch is done, remove the baked pizzas from the tray and repeat from number 6 (Instructions for the pizzas).
  2. Simple way to make your own pumpkin puree is to cut the pumpkin in half. Season with a little oil, salt an black pepper and bake at 180 °C until the pumpkin is tender (30 minutes to 1 hour depending on the size of the pumpkin). Then blend.
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Mini Pumpkin Pizzas


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Mini Pumpkin Pizzas

Use Your Noodles - Mini Pumpkin Pizzas

Morning Raspberry Oats

I’m feeling summer-ish with this vibrant morning oats bowl. It is filled with raspberries and bananas and topped with tahini and yummy crunchy nuts, seeds and fruit.

Use Your Noodles - Morning Raspberry Oats

We’ve had such a beautiful week full of sunshine. It called for a morning oats recipe and take some shots in the warm morning sun. This recipe is so simple and perfect for a busy day. You know, how a lot of times you skip breakfast because you are in a hurry or you don’t feel like preparing anything. Well, it can’t get more simple than this! Plus, banana and rasberries – you can’t miss with that combination. I added a little maca for some extra nutrients and vanilla for your brain.

Last week I made a brand new photo backdrop. You can see it on these photos. Since I just started this blog, I don’t have a lot of props to work with. But I do have parts of my old bed in the basement, so I used these for making my new prop. I did a double-sided wooden backdrop, white on one side and black on the other. I was affraid to mess it up but it is acually very easy and there is practically no way to mess it up. Especially if you are aiming for distressed look. If you want to make your own backdropyour own backdrop here are simple instructions. I did it similarly, with some extra details. I might post instructions for it in the future.

Morning Raspberry Oats

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Morning Raspberry Oats
Serves 1
Print
Total Time
5 min
Total Time
5 min
Oats
  1. 1/3 cup rolled oats (soaked overnight in 2/3 cups water)
  2. 1/2 cup raspberries (fresh or frozen)
  3. 1 banana
  4. 1/2 tsp vanilla seeds
  5. 1 tsp maca powder
Toppings
  1. tahini paste
  2. sesame seeds
  3. pumpkin seeds
  4. coconut shavings
  5. almonds
  6. chunks or slices of persimmon
  7. raspberries
Instructions
  1. Put soaked oats and the remaining water in a blender. Add raspberries, banana, vanilla seeds and maca powder.
  2. Blend until smooth. If it doesn't blend well add a little more water.
  3. Top with tahini and other toppings that you like.
Notes
  1. You can use milk or nut milk for soaking instead of water.
  2. The listed toppings are a suggestion. These are the ones that I think go well with the recipe.
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Morning Raspberry Oats


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Morning Raspberry Oats

Coffee Pudding – Not a typical one!

This creamy and wobbly coffee pudding is seriously the best pudding I’ve ever had. It’s made only with bananas, persimmon, cocoa powder and coffee. It’s like having your morning shot of coffee together with a dose of fruit. Not that I know how morning coffee looks like. I don’t even drink coffee!

Vegan Coffee Pudding

I can’t have caffeine. Seriously! As I’m writing this I’m shaking, because my body got an unusal amount of caffeine. I’ve been testing this recipe and you can imagine how much coffee I’ve had. You’ll probably be surprised to hear I’ve had decaffeinated coffee and I’m shaking anyway. Then why am I making coffee pudding you ask? Because I love the smell and taste of coffee. Very rarely I treat myself with a warm cup of decaffeinated cappuccino and it’s enough for a while.

It used to be better, when I drank coffee more often, but even then it happened sometimes. The fast heartbeat. So I stopped and now I have it only when I really really feel like it. And this week I had coffee pudding. A lot!

Vegan Coffee Pudding

My coffee pudding is actually a very thick smoothie. It contains bananas, persimmons, cocoa powder and coffee. Nothing else. Super simple and quick.  No fancy tricks, but very yummy. I’m almost sad that I can’t have it every day. I hope you’ll love it as much as I do.

Vegan Coffee Pudding

I’d love to hear from you. What is your favourite coffee recipe and how do you handle caffeine intake? 

Now let’s get down to business!


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Coffee Pudding
Serves 2
It takes 60 min for the refrigerated version, that gives a real puddin consistency.
Print
Total Time
5 min
Total Time
5 min
Pudding
  1. 1/2 cups water (cold or room temperature)
  2. 3-4 tsp instant coffee
  3. 1 persimmon (keep in the fridge for an hour or two before making coffee pudding)
  4. 2 bananas (keep in the fridge for an hour or two before making coffee pudding)
  5. 3 TBSP unsweetened cocoa powder
Toppings
  1. persimmon slices or chunks
  2. cocoa nibs
  3. coconut shavings
  4. pomegranate seeds
Instructions
  1. Dissolve the coffee in the water. Don't worry if it doesn't dissolve completely.
  2. Chop persimons and bananas into chunks and put them in the blender.
  3. Add cocoa powder and coffee and mix until it is smooth.
  4. Serve in a bowl and top with your favourite toppings.
  5. Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the yelly-like consistency.
Notes
  1. The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That's also super delicious.
  2. The dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people.
  3. You can use any kind of persimmon. I'm using a firm vanilla persimmon, but you can use the gooey hachiya too, just make sure it's ripe enough.
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Use Your Noodles - Coffee Pudding

Millet and Carrot Salad with Creamy Almond Dressing

Millet, carrots, beets, apples and some greens. What else would you need in a salad? Oh yeah, a creamy almond dressing with some fresh chillies. Enjoy my millet and carrot salad!

Use Your Noodles - Millet and Carrot Salad with Creamy Almond Dressing

Happy New Year! I took a short break from my blog during the holidays, but now I’m back.

We abandoned our pretty decorated home to spend some crazy holidays with our friends in a mountain cottage near Velika planina. For my non-Slovenian readers: If you ever come to Slovenia it is absolutely necessary to go see Velika planina. In the late spring I like to rent a cottage up there together with my friends and spend a few days off in the stunning nature. This year we were lucky to be there when the shepherds were bringing cows up to the mountain. It’s a very ineresting day. You can see cows walking on their own from the valley and shepherds bring cows up on their trailers. It’s a very lively sight! Plus I love this place for picking wild herbs.

Millet and Carrot Salad with Creamy Almond Dressing

Me and my husband absolutely love millet. And by love I mean can’t go without it. So I created this beautiful millet and carrot salad with a nice and creamy spicy almond dressing. For an additional kick and sweetnes I added beetroot and apples and fresh baby salad leaves for some freshness. It’s a quite filling salad, perfect in this winter weather.

Note that the beetroot in this recipe is raw. I know many people don’t like raw beetroot, but if you slice it very thinly it doesn’t have such a powerful earthy taste. I happen to love the earthy taste, but if you are sure you can stand it, you can roast the beetroot before adding it to the salad. Just wrap it in foil and bake for an hour at 200 °C (400 °F). See more instructions on The Kitchn.


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Millet and Carrot Salad with Creamy Cashew Dressing
Serves 4
Print
Total Time
25 min
Total Time
25 min
Millet and Carrot Salad
  1. 1 cup millet
  2. 2 cups water
  3. 1/4 tsp salt
  4. 1 big carrot
  5. 1 medium size beetroot
  6. 2 medium size green apples (Choose a juicy and sour type. I'm using Granny Smith.)
  7. 4 handfuls baby leaf salad (like lettuce, chard, rocket or any other)
CREAMY ALMOND DRESSING
  1. 1 cup almonds soaked overnight
  2. 1/2 cup lemon juice
  3. 1/2 cup water
  4. 1 tsp chopped chilli pepper (I'm using a bigger medium-hot chilli pepper)
  5. 1 1/2 tsp salt
  6. 1/2 tsp black pepper
Instructions for the salad
  1. Boil 2 cups of water and pour it to a small pot. Add millet and salt and stir. Set your stove to low heat and cover the pot. Leave to cook for about 15 minutes, checking every now and then, but not stirring. If the millet is still not tender add a little more boiling water and cook a few more minutes. When it is soft remove from the heat, transfer it to the serving plate or bowl and leave to cool a little.
  2. Meanwhile prepare the dressing (Instructions below) and cut the carrot and beetroot into very thin slices. Cut apples into 1 cm cubes.
  3. When the millet has cooled a little, mix in carrot, beetroot and apples. Top with fresh baby salad and dressing.
Instructions for the dressing
  1. Rinse the almonds.
  2. Put lemon juice, water, chilli pepper, salt and black pepper into a blender and mix until the dressing is smooth and creamy.
Notes
  1. You can do the same dressing with any other nuts. I like almonds and cashews, because they are sweet and go really well with millet.
  2. If the millet is hot when you add the baby salad leaves, they will wilt, so make sure it is warm or even cool.
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Use Your Noodles - Millet and Carrot Salad with Creamy Almond Dressing

Holiday Detox Smoothie

Holidays are knocking on the door and so are the overfilled dinner tables. We’ll definitely be in need for this detox smoothie after. Plus it has two layer, two colours, two flavours!

Lime and raspberry smoothie

My thirty year old oven is broken. I figured it out last night, when I was baking potica nut roll. I guess I should have figured it out a month ago when I was baking bread for 3 hours and it way barely done. First two poticas turned out baked, but not exactly like they should be. Luckily my mom lives right below, so I managed to bake the last one perfectly! I had a perfect evening with my husband, baking, singing Christmas songs and finishing our Christmas presents.

Most of us are probably burried in Christmas baking and preparing for the holiday meals with our families. And forget a little, that we’d need a proper vitamin boost. What we need is a detox smoothie. I’m not a huge fan of green smoothies. If I need a dose of vitamins I usually make a salad. But here’s a green smoothie in combination with a pink one, that I really love.

Lime and raspberry smoothie Lime and raspberry smoothie Lime and raspberry smoothie

The green layer is lime and banana smoothie with spinach and the pink one is raspberry and beetroot smoothie. First one is sweet and the second one a bit sour and fresh. Lovely combination for the overeating days that are coming. This one is filled with vitamins, minerals and antioxidants. It will make your stomach happy after eating all the heavy food. And it will keep your immune system in check!

This recipe calls for nut milk. I make nut milk like this lovely lady here. Sometimes I want a even creamier milk, so I use less water. You can use any nut milk you like, regular milk or water.

Lime and raspberry smoothie

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Holiday Detox Smoothie
Serves 4
Yield: 4 cups (2 cups red and 2 cups green smoothie)
Print
Total Time
20 min
Total Time
20 min
Red layer
  1. 1/2 cup beet juice
  2. 1/2 cup nut milk (I'm using almond)
  3. 300 g fresh or frozen raspebrries
  4. 4 tsp coarsely chopped ginger
  5. 1/2 tsp turmeric
Green layer
  1. 1 1/2 cup nut milk
  2. juice of 4 limes
  3. 200g frozen or 4 cups fresh spinach
  4. 4 TBSP avocado
  5. 1 banana
  6. 4 dates
Toppings
  1. raspberries
  2. chia seeds
  3. sunflower seeds
  4. lime peel or grated lie zest
Instructions
  1. Put all the ingredients for the red smoothie in blender and mix untill it is smooth.
  2. Pour the smoothie into glasses.
  3. Repeat the same with the green smoothie. If you are using fresh spinch, you might need to add extra milk or water.
  4. Pour the green smoothie over the red and add the toppings.
Notes
  1. There is no need to clean the blender beetween the two smoothies, just scrape it out thoroughly.
  2. If you don't own a juicer, peel one big beetroot and slice it into chunks. Put it in a blender, add enough water for the blender to mix it. Add the water gradually so you don't get over thinned juice. Filter it the same way as the nut milk.
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Lime and raspberry smoothie

Pear Smoothie with Tapioca

This morning bowl is a combination of pear smoothie with ginger, tapioca pearls in coconut milk, fresh pears and pumpkin seed oil.

Use Your Noodles - Pear Smoothie With Tapioca

I remember the first time I tried tapioca. It was in a Chinese restaurant. They served chilled coconut milk with tiny jelly pearls in the bottom. Everyone else was disgusted by this, but I was in heaven. For a long time I didn’t know what that was. Then, one day, I found a bag of tapioca in our shopping mall, still not knowing what that was. It looked interesting, so I bought it and at home I googled tapioca. Well, that was a revelation. It was the same jelly thing I tried in the Chinese restaurant. Imagine me glowing like a Christmas tree over a bag of tiny bubbles.

And the good thing about tapioca is, you can do it in a lot of different ways. In this recipe, I cook tapioca in a small amount of coconut milk, so I get a quite sticky but very sweet pudding. I’m serving it on the side of a pear smoothie with coconut milk and ginger. Its freshness and spiciness goes woderfully with the sweetness of the tapioca pudding.

Pear Smoothie With Tapioca Pear Smoothie With Tapioca Pear Smoothie With Tapioca

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Pear Smoothie with Tapioca
Serves 4
Print
Total Time
20 min
Total Time
20 min
PEAR SMOOTHIE
  1. 12 small pears
  2. 2 cups coconut milk
  3. 2 tsp maca powder
  4. 2 tsp vanilla seeds
  5. 4 tsp grated ginger
TAPIOCA PUDDING
  1. 6 TBSP tapioca pearls
  2. 2 cups coconut milk
TOPPINGS
  1. 4 small pears
  2. 2 tsp sunflower seeds
  3. 2 tsp crushed flax seeds
  4. 2 tsp coconut flour
  5. 2 tsp pumpkin seed oil
Instructions
  1. Boil the coconut milk on medium heat, add tapioca pearls and continue cooking and stirring on medium heat for 15 minutes or until the pearls become translucent.
  2. Meanwhile mix all ingredients for the pear smoothie in a blender. Add ginger gandually, so the smothie won't be too spicy and blend it. When it is done put it in the serving bowl.
  3. Cut the 4 pears for topping in 1/2 cm slices.
  4. When tapioca pudding is cooked, place it over the smoothie, add slices of pear and sprinkle with sunflower seeds, flax seeds, coconut flour and pumpkin seed oil.
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Use Your Noodles - Pear Smoothie With Tapioca

Curried Squash Kebabs

These squash kebabs are great for a light asian inspired lunch or dinner. There’s a coconut milk sauce with fish sauce and cilantro to top it off.

IMG_6420 (Custom)

Squash or pumpkin? I was a a bit confused on how to name this tasty orange fruit. I did some research and apparently botanically squash is the right term. However in different countries pumkin is used for certain types of squash. I decided this is too confusiong for me. So I’m going to use the term squash for this recipe. Probably if I make a squash pie one day, I’ll name it pumpkin pie since we hear this more often. Luckily Slovenians only have one word for squash and pumpkin – buča.

Why not make squash more fun. And what’s more fun than kebabs? Add a little asian spices and a fishy coconut milk sauce and you’re on fire! I am using my Hot Curry Spice Blend in this recipe. You can find the recipe here.

Curried Squash KebabsCurried Squash Kebabs

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Curried Squash Kebabs
Serves 4
Print
Total Time
50 min
Total Time
50 min
KEBABS
  1. 2 kg squash (any kind you like)
  2. 4 TBSP olive oil
  3. 2 tsp salt
  4. 8 tsp Hot Spicy Curry Blend
  5. 2 TBSP coarsely chopped cilantro
FISHY COCONUT SAUCE
  1. 1/4 cup coconut milk
  2. 2 TBSP fish sauce
  3. 1 tsp finely chopped cilantro
Instructions
  1. Preheat the oven to 220°C (430 °F).
  2. Peal the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
  3. Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to realy get that spice in every corner.
  4. Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
  5. Meanwhile prepare the sauce. Mix all ingredients together in a small bowl.
  6. When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.
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IMG_6399 (Custom)