A light Summer dessert with ton of flavor – honey poached apricots. This soft and tender desserts melts in your mouth.
Summer is perfect for light refreshing desserts, don’ you agree?
This year Summer came extremely late, we were already anxiously waiting for it. And it came with a ton of beautiful local apricots. It would be a shame not to make something sweet with them.
So for today I have a very simple recipe. It doesn’t require many ingredients, but when the flavors combine, the most delicious treat comes to life.
If you never tried poaching anything, then you are in luck because these are seriously amazing!
In order to poach these apricots, you need to find a quality dry wine. I like to cook the wine for 15 minutes to remove some of the alcohol before poaching the apricots. And after the apricots are done, I cook the sauce a little more to make it a bit more syrupy and sweet.
Once everything is nice and cooled down, you can serve it with some Greek-style yogurt or I sometimes add crème fraîche instead. And you can top everything with some chopped nuts, like pistachios.
And that’s it! Super easy, right? Not to mention how beautiful these poached apricots look!
Combine wine, honey and thyme in a large pot and bring to simmer. Let simmer for 15 minutes (longer if you want more alcohol to evaporate).
Add halved and depitted apricots and cook for about 5 minutes or until just tender. The apricots shouldn't be too soft, so remove them when they are still holding their shape. Once they get tender remove them from the pot immediately onto a cool plate and let cool.
Cook the sauce for another 10-15 minutes until it slightly thickens.
Let cool to room temperature.
Serve the cooled apricots with some cooled sauce, a dollop of Greek-style yogurt and some chopped pistachios.
The best homemade chickpea tacos – filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.
Tacos are something I could eat every day. They are so versatile and you can make them extremely healthy. While we love tacos with some meat, we also change it up a notch every now and then. And these spicy pineapple roasted chickpea tacos are just the perfect recipe for these kinds of days.
I like to make our own taco shells, just because they are so easy to make and much better than the ones I can find in the stores here. But you know, if you’re in a hurry or feeling lazy, those are completely fine 🙂 If you feel like making your own, I have a recipe for them here.
Summer is just around the corner, although it’s feeling more like the beginning of Spring over here with a ton of rain, wind and temperature much lower than I’d like right now. But, I’m looking forward to warmer weather and I’m keeping my fingers crossed they come sooner rather than later. When they do I’m ready with these recipes.
We like to make really easy and quick dinners in the Summer because we tend to hang out outside most of the day and want to stay out as long as possible. And this recipe is extremely quick. While you’re roasting the chickpeas in the oven you can prepare the avocado spread takes a minute or two and then a few minutes to chop up pineapple, peppers, and onions, and parsley for the salsa.
6taco shells(recipe to homemade tortillas in the description)
Spicy Roasted Chickpeas
1can(400g or 14 oz) cooked chickpeas
1tspground dried garlic
juice of one lime
pepper to taste
1cupfinelly diced pineapple
1/2cup finely diced red pepper
1/4cupfinelly diced red onions
1/4cupfinelly chopped parsley
juice of one lime
Spicy Roasted Chickpeas
Preheat the oven to 200°C (400°F).
Drain the chickpeas and place them in a bowl, together with all other ingredients for the chickpea and mix well.
Place the marinated chickpeas onto a baking tray and roast in the preheated oven for 20 minutes or until they get golden and crisp.
While the chickpeas are roasting peel and deseed avocado and place it in a bowl together with the rest of the ingredients for the spread. Use a fork to make a lumpy spread. You can make it as smooth or lumpy as you like.
Dice pineapple, peppers and onions finely and chop the parsley nicely as well. Add the juice of one lime and mix well.
Once the chickpeas are done, heat the taco shells in a clean pan.
Fill the shells with avocado spread on the bottom, then add some roasted chickpeas and top with fresh pineapple salsa.
Learn this easy recipe for a fruity strawberry gin and tonic with homemade strawberry simple syrup. Only a few simple ingredients but so much flavor!
When it comes to cocktails nothing beats a good gin and tonic if you ask me. If you’ve scrolled through this page a bit, you’ve noticed I have a thing for this lovely refreshing cocktail. For further ideas, you can check my Pink Grapefruit Gin and Tonic or Elderflower And Passion Fruit Gin And Tonic. This time I have a delicious Spring gin and tonic with a homemade strawberry simple syrup.
Before trying to make my first homemade syrup, I was a bit scared to try, but these are extremely simple to make. Hence the name ‘simple’. Literally, just bring everything to a boil, let simmer for fifteen to twenty minutes, and chill. That’s it! You can really go crazy with flavors here and invent your new flavor combos.
Once you have the syrup, you can use it for this cocktail, some other cocktail, dilute it with water and drink like that, use in desserts or pour over your favorite ice cream. So many choices!
If you’re going to make this gin and tonic, you can mix the syrup with gin and a regular tonic or you can make it a bit extra and choose pink tonic water. It will really enhance the flavor of your gin and tonic and add a little more color as well.
Before we go on with the recipe, I want to give you an update on one of the projects me and my hubby are working on lately. It’s fermenting our own ginger beer. We’ve had lots of success and now we’re experimenting with different flavors. We’re gonna do a bit more experimanting and testing and then I will also share some recipes and tips about fermenting your own drinks. How would you like that?
Enjoy these refreshing and delicious tofu spring rolls filled with crisp vegetables, creamy avocado, and flavorful marinated tofu.
When it comes to fresh veggies there’s nothing better than spring rolls. And what is more, I’m not focusing on anything too traditional here. And that’s the fun part because you can use whatever veggies you have on hand and whatever is in season.
For this recipe, I’ve joined forces with my dear friend Kristina from Story on a plate. I have provided the recipe and food and together we’ve created this beautiful scene and photos! So credit for those to her as well and if you’re not following her on IG yet, go ahead and do that right now.
Whenever I make spring rolls I make sure to use veggies of different colors because that’s how we get different vitamins, right? And it’s just so pretty to see a beautiful rainbow of colors.
We come to the best part of these tofu spring rolls and that’s the marinated tofu. This marinated tofu is gold and this is coming from not such a huge tofu fan. Once I tried tofu marinated like that, I was hooked. And from now on I’ll be experimenting with flavoring tofu heaps more. What about you? What’s your favorite tofu recipe? I really wanna know!
1TBSPfresh or dried lemongrasschopped very finelly
Rainbow Tofu Spring Rolls
350gmedium or firm tofudrained and thoroughly dried/pressed
8-10sheets of 22cm/8.5" round rice paper
8-10small letuce leaves
1small piece red cabbage
juice of 1 lime for preventing avocado to brown
2TBSPlow sodium soy sauce
1TBSPthai sweet soy sauce
juice of 1 lime
Rainbow Tofu Spring Rolls
In a rather large bowl mix all tofu marinade ingredients.
After your tofu has beed drained and dried cut tofu into rectangles about 1 cm (0.5 inch wide).
Place the tofu into the marinade and carefully toss to coat all sides.
Heat a skillet over medium-high heat. Add a TBSP of cooking oil to the pan and cook tofu for 4-5 minutes or until all sides are golden.
Bring all the ingredients together mix well to combine.
Rainbow Tofu Spring Rolls
Cut carrots into shin sticks (julienne) and red cabage into thin slices. Also thinly slice the radishes.
Thinly slice avocado and as soon as you cut it squeeze some lime juice over the avocado to prevent it from oxidizing.
Prepare your lettuce leaf and place some carrots, red cabbage and tofu inside and roll it into a tight roll.
Prepare a large bowl with cold water for 2-3 seconds then drain for a second and place it on the counter smooth side down.
Add the lettuce roll to the center of the soaked rice paper. Then add radishes in a row above the lettuce roll. This will be your outer side of the roll. Place some avocado on top of the radishes.
Begin rolling your spring rolls. First, bring in the left and right sides. Then bring in the bottom side of the rice paper and begin rolling while maintaining some pressure. Be sure not to be too firm, otherwise, the rice papers might break.
https://www.useyournoodles.eu/wp-content/uploads/vegan_rainbow_tofu_spring_rolls-2.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2021-04-16 10:22:502021-04-16 10:37:49Vegan Rainbow Tofu Spring Rolls
Brining Spring vibes with these delicious creamy peanut butter and strawberry ice pops. Super easy and super flavourful!
Are you just as excited about warmer weather as I am? Although I’m a big Winter person, I’m already dreaming about green meadows and walks across blooming fields. Being able to walk barefoot and eat a ton of strawberries!
With my mind already heading towards these warm days, I’m bringing this very simple strawberry ice pops recipe. I can’t wait for fresh homegrown strawberries. And I start craving them every March.
This ice pops are completely vegan and extremely easy to make. Plus, who doesn’t love ice pops. My son thinks they are the most fun form of ice cream there is.
What do you need for these peanut butter and strawberry ice pops?
All you need is some fresh strawberries, although frozen ones work too. I just prefer to use fresh ones if I can get them to be sweet and flavorful enough. Right now, they’re not in season so not all of them will be good. If you can’t get good fresh ones, then frozen are a better option. Frozen strawberries are frozen in their ripe state so they have plenty of flavor!
Next you need some quality peanut butter. I always make sure I get a 100% peanut butter and avoid using peanut butters with added palm oil, sugar or atrificial ingredients.
You will also need some form of a plant-based milk. I like my creamy oat milk, but you can use any that you like. Just keep in mind that if you use any milk that has very strong flavor, such as coconut milk, you will probably end up tasting it in the final ice pops.
You also need some Medjool dates to sweeten the ice pops and make them nice and creamy. I like to soak them in hot water before I blend them together with milk and peanut butter, because I find it a bit easier for a blender (especially a not-so-powerful one) to make a smooth purée.
If you feel like decorating your ice pops, you can add some melted vegan chocolate and a sprinkle of freeze-dried strawberries once they firm up in the freezer.
Clean the strawberries and remove the greens. Cut into small chunks and place in a saucepan. add sugar and cook on medium heat for 15-20 minutes. Remove from the stove and leave to cool to room temperature.
Meanwhile, soak de-pitted Medjool dates in hot water for 10-15 minutes, then drain and place in a blender. Add plant-based milk of choice and peanut butter and blend into a fine paste. Leave in the blender until the strawberries are cooled.
Add cooled strawberries to the blender and blend until smooth.
Divide into ice pop molds and pop a stick into each.
Place in the freezer until solid.
Once they are firm, take them out of the molds and sprinkle with melted chocolate and freeze-dried strawberries.
These delicious layers of crispy phyllo dough and the soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on their own.
Today, I’m sharing a dish we’ve been making a lot this Winter. And it’s honoring the deliciousness of sauerkraut, which we have on the menu at least once a week during the cold months.
What is sauerkraut?
Sauerkraut is fermented cabbage, that is usually cut finely, but you can also get the whole cabbage heads. I’m not sure if these can be purchased everywhere, but they are quite common in the Balkans.
The name sauerkraut comes form German and means sour cabbage.
While sauerkraut is not a traditional filling for börek, we can’t stop making it after tasting the sauerkraut börek. It is created with very simple ingredients, and the process is straightforward.
This recipe also includes the recipe for homemade phyllo dough, although the storebought is just as fine. Whenever I use the storebought, I prefer finding phyllo dough that’s very thin. It creates a very crispy and flaky skin on the börek.
How do you make the homemade phyllo dough?
Although it might sound intimidating to make your own phyllo dough, it’s actually not that difficult. Take it from me, I’m by no means an expert. If you ever stop by YouTube and check the professionals, you might easily be discouraged, but it really only takes a gentle hand while stretching the dough.
The dough is basically just flour, water, and salt. Optionally you can a little oil for flavor. I used olive oil for this sauerkraut börek, however, I don’t even put oil every time I make phyllo dough. The dough is very soft and is very easy to knead by hand. It might stick a bit at first, but once you get the gluten going you’re good!
Then all it takes is to rest the dough in an oiled bowl, covered with some foil, so it doesn’t dry out. After you’ve left the dough to rest for at least 30 minutes, you roll the dough just a little bit, oil the surface, and let it rest covered for about 20 minutes. This lets the gluten relax. After that, the dough is ready to be stretched. Gently slide your fingers under the dough, right to the center, and gently stretch towards yourself. Move around the dough and stretch. Always make sure you stretch the thicker parts and not the parts that are already very thin.
While you can stretch the entire dough in one go and get one huge piece of dough, I find it easier to divide my dough into smaller doughs right before resting and then stretch each one separately.
Time to fill the börek
After you’ve stretched the dough you can fill it with the most delicious sauerkraut filling. I have to be honest with you. The person who actually created the filling recipe for this sauerkraut börek is my husband with a bit of help of my son. I’m usually responsible for making the dough and they get to do the fillings when we make any kind of börek.
I know, you’re probably waiting anxiously for the recipe, so let’s just dive in! If you’re interested in making another similar dish with phyllo dough, I also have a recipe for Chicken Spanakopita.
homemade ohyllo dough (recipe below)or 500g store bought phyllo dough
1kgthinly cut sauerkraut
crushed black pepper to taste
1/4tspground carraway seeds
cooking oil for frying the filling, brushing the pan and top the börek
1 small egg + 1 tsp water for egg wash(optional)
Finely slice shallots and red onions and fry them on a tablespoon of cooking oil for a few minutes until translucent.
Finely slice or crush the garlic. Add to the pan and fry for an extra two to three minutes.
Add all the spices and fry for another minute.
Drain the sauerkraut. Taste the sauerkraut to see how sour it is. If you find it too sour for your liking, you can wash it quickly under running water and then leave it to drain.
Add drained sauerkraut to the pan and fry on medium heat for about 20 minutes. It should become a bit dryer and softer.
Divide the filling phyllo dough into the same amount of parts as you have phyllo dough sheets.
Spread one part of the filling onto one sheet of phyllo dough, but cover only one third starting from the edge. Start rolling from the side, where he filling is, then roll it.
Shape it into a snail shape and continue filling another sheet of phyllo pastry. You can either add it to the snail, to ultimately create a large börek or create small separate böreks. If you create separate böreks, reduce baking time for 5-10 minutes.
Generously oil the pan you'll be using to bake and place the börek onto the pan.
Brush some oil on top of the börek. If you're doing an egg-wash, brush it over oiled börek.
Bake in a preheated oven at 180°C (350°F) for 30 minutes.
500ghigh protein white flour(all-purpose flour works as well)
2 TBSPolive oil(omit if you're using all-purpose flour)
Sift flour into a large bowl.
Make a well and pour in the water. Add salt and oil to the water.
Start mixing from the center with your fingers. It will be sticky, but once it all comes together it will go off your hands easily.
Mix until you can see the dough coming together a bit, then you can start kneading to incorporate the flour in. Every flour needs a different amount of water, so you might end up adding more flour or leaving some flour in the bowl at the end.
When the dough starts to become uniform transfer (this will usually take somewhere from 3-4 minutes) it to the bench and continue kneading for another 8 minutes. The dough should be soft and uniform. It will stick to your hands just a little bit, that's okay. If it sticks too much add a little more flour and knead it in.
You can either leave the dough whole and end up creating a large piece of phyllo. I prefer dividing it into three parts, to make it easier when I'm stretching.
Whatever method you use. Place the dough into an oiled bowl (or three oiled bowls) brush a little oil over the dough and cover with plastic wrap right on the dough. Leave to rest for at least 30 minutes. You can prepare the dough a day before, and store it in the fridge, then take it out and leave it at room temperature for at least an hour before proceeding.
After resting, place a large sheet onto the table and generously sprinkle it with flour. Place the dough onto the floured sheet and roll it out a little bit. If I'm making one large dough I like to roll it out to about 40 cm (15 inches) or 20 cm (8 inches) if I divide the dough into three parts. The precise measurements don't really matter, just to give you a rough idea. Generously pour oil over the rolled dough and brush all over the surface. Be sure to cover the edges too. This will prevent the dough from drying out. Cover with a tea towel and leave to rest for 20 minutes so the gluten relaxes.
After that, you can start stretching. Make sure you cover a large area of the sheet with flour, so the dough will not stick.
Place your hands under the dough and gently pull towards yourself. You will immediately see stretching happening. Move around the dough and to the same. Make sure, that you don't stretch the parts that are already very thin and continue stretching the thicker parts. In the end, you will end with edges that are a little bit thicker. You can continue stretching them for as long as the dough can handle it.
Leave the dough to dry for a minute or two then you can start adding the filling.
Once you’ve tasted these irresistibly soft and fluffy sourdough doughnuts, you’ll never try any other! This one-and-a-half-day recipe is well worth the time it takes.
Here in Slovenia, we’ve had our carnival festival these past few days. And there is no carnival without some soft and fluffy doughnuts. Just like last year, I’ve made my sourdough doughnuts. While the ones from last year were okay considering I made them just a month after making my first sourdough starter or ever baking anything sourdough. However, the ones that I made this year were to die for!
I’m not exaggerating. The perfect size, the perfect shape, the softerst texture and the sweetest flavor. So good!
Lessons I’ve learned about sourdough in a year have paid off.
So if this is the first time making sourdough doughnuts, my number one advice is to be patient. There’s a lot of waiting involved and it’s easy to get very excited and not leaving the dough to rest or rise long enough. You just wanna go in there and work, right? However, it is really important to just watch your dough and wait, without really looking at the clock. This is also the reason there’s no very specific time frame in my recipe. The fermentation works very differently at different temperatures.
I will share my times and temperatures just so you can have some ideas of how long you should really wait.
One more thing. Be gentle with your dough. The more gentle you’ll be the more air will stay inside your dough, creating the sof center.
And the second thing, make sure to create enough dough strength so it can hold its shape. This is especially important when you’re shaping doughnuts into small balls. Take your time!
Note: if you’re not the sourdough type, I also have a very delicious yeast doughnut recipe here.
Okay scroll down for my timetable 🙂
My sourdough doughnuts making timetable:
9 am – First Levain Feeding
9 am – 3 pm levain fermenting at a variable temperature from 23-25 °C until doubled in size
3 pm – Second Levain Feeding
3 pm – 8:30 pm levain fermenting at a variable temperature from 23-25 °C until doubled in size
8:30 pm – Making the dough (first mixing, resting, kneading, first coil fold)
9 pm – 10 pm – Bulk ferment at 23-25°C (I did a coil fold at 9:30 pm and 10 pm)
10 pm – Transfering the dough into the fridge (with around 8°C)
10 pm – 8 am – Bulk ferment in the fridge
8 am – Moving the dough back to room temperature
8 am – 11 am – Bulk ferment at 23-25°C (I waited for the dough to get to room temperature)
11 am – Shaping
11 am – 9 pm – Proofing at 23-26°C (I waited for the doughnuts to double in size!)
50gstrong white flour(all-purpose flour works as well)
10gsourdough starter (100% hydration)
Sweet Levain – Second Feeding
40gwater at room temperature
90gstrong white flour
400gstrong white flour
2larger eggsroom temperature
1tspvanilla seeds or vanilla extract
60gsoftened unsalted butterroom temperature
First Feeding: Mix all ingredients for the first levain feeding. Mix just enough for all ingredients to bind. No need for kneading.
Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 60-178°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.
Second Feeding: After the levain has doubled in size, it is time to feed it the second time. Add water to a bowl and shred in your levain. Mix a little to dissolve the levain. It won't dissolve entirely. Add all other feeding ingredients and knead just enough to make the levain come together in a dough.
Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 60-178°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.
For the times and temperatures I used for this recipe, check the article!
Making the dough: After the levain has doubled in size the second time, it's time to mix our dough.
Dissolve the levain in milk.
Add flour, sugar, eggs and vanilla seeds or vanilla extract.
Using a stand mixer, mix the dough just enough to bring the ingredients together. Leave covered for 10-15 minutes.
After resting, add salt and knead the dough in a stand mixer for 8 minutes.
Then add softened butter and knead until the dough can pass the windowpane test (link to see how the windowpane test works in the recipe notes). The dough will separate at first, but will come back together quickly.
Bulk ferment: Transfer the dough to your bulk ferment container and do a coil fold (link to the coil fold method in the recipe notes).
Cover the container and leave to ferment until doubled in size. This should take anywhere from 4-10 hours at room temperature. You can do a part of the bulk ferment in the fridge to slow the ferment. Do a coil fold every 30 minutes for the first two hours.
Shaping: After the dough has risen about 50% in size, transfer it to your counter, but be very gentle to not release too much air from the dough.
Divide the dough into 50g pieces and roll them into small balls. Make sure to create enough tension on the balls so they keep a nice shape.
Proofing: Leave the doughnuts to rise at room temperature until doubled in size. This stage will take anywhere from 8-12 hours depending on the temperature.
Frying: After the doughnuts have doubled in size, prepare the oil for frying.
Use about 1 inch or 2.5 cm of oil and fry at a temperature between 160-170°C (320-340°F). A good indicator the temperature is perfect is to check with a wooden spoon. If little bubbles start to form around the spoon handle the oil is ready to go.
Place doughnuts top side down in hot oil, but prior to that brush away the flour. A lot of flour will burn your oil and it will not be re-usable. Fry the doughnuts for about 3 minutes covered. When they turn golden, turn them around away from yourself, so you don’t burn yourself! Fry for about 3 more minutes on the other side uncovered.
Transfer the doughnuts to a plate covered with paper towels to drain the excess oil. Transfer to a wire rack and leave to cool.
Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine’s day twist.
Did you notice that Valentine’s day is next week!!!??
Luckily I have a lovely cocktail ready for a romantic dinner. Even though most of the world is still in one or another form of lockdown, we still deserve some splurging, right?
A nice dinner with the best dessert ever. And of course this elderflower and passion fruit gin and tonic!
I love gin and tonic because it’s so easy to make. Basically, all you need to do is add some ice in your cocktail glass, add all the ingredients and enjoy 🙂
This time, I’ve given it a bit sweeter twist with fresh passion fruit, which I absolutely love, and homemade elderflower syrup. However, if you don’t have a homemade one, a storebought is just as fine.
This combination of flavors and sweetness with the biterness of gin and tonic is in my opinion the biggest selling point of this cocktail.
A good gin and tonic is made with quality gin and quality tonic as well. Keep in mind that your gin and tonic will only be as good as the ingredients put in. This doesn’t mean you need to go with the most expensive stuff. However, the cheapest plastic bottle drinks are probably lower quality than you want in a gin and tonic. So, I encourage you to explore, which flavors you like.
Most of simple gin and tonics include some amount of citrus flavor. For my Valentine’s day elderflower and passion fruit gin and tonic, I passed on adding citruses. I used my elderflower syrup that already included some lemons. Most elderflower syrups do.
Plus, I really wanted to create a more feminine floral/tropical cocktail. But, if you feel like adding a hint of citrus go ahead and squeeze in a bit of lemon juice!
https://www.useyournoodles.eu/wp-content/uploads/passion_fruit_gin_tonic_anja_burgar-2.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2021-02-04 11:36:412021-02-04 11:56:37Elderflower And Passion Fruit Gin And Tonic
This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It’s the most delicious Christmas bundt cake!
I tried not to bake too much this year, since we’re in a lockdown and we have no one to share the sweets with. But I couldn’t resist baking another Christmas bundt cake. Do you remember the chocolate hazelnut bundt cake from last year?
I had the idea of making a bundt cake and then my son insisted on us baking a cake. He’s not very friendly with bundt cakes, since they don’t usually include any cream filling. So I tried to find a way to make him love it. And found the perfect solution.
Adding lots of chocolate and dried fruits did the job. He’s a big fan of both! And I love how they made the cake a bit juicier and creamier. We also added some orange zest, because it’s almost Christmas and you can’t have Christmas without some orange zest, right? For me, it’s one of the most distinct flavors of Christmas.
It’s super easy to make this dried fruits and chocolate chip bundt cake!
One of the reasons I love bundt cakes is how easy they are to make and how well they usually last in terms of freshness. Definitely not in terms of not-eating them, because we finished it in a day!
All you need to do to make a perfect bundt cake is beat sugar and butter together. There’s not so much butter in this recipe, so don’t get scared if the mixture is not as fluffy as for example a buttercream. It still needs to get airy and brighter, though. You add the eggs one at a time and finish with flour and milk. At the very end, you add chocolate chips and dried fruits and pour it all in a bundt pan.
It’s a very simple cake and you can eat it as is or make a simple glaze with icing sugar and milk.
Preheat the oven to 175°C (350°F) and grease a 6-cup bundt cake pan with butter.
In a bowl of an electric mixer, cream the butter and sugar for 3-4 minutes, until fluffy.
Add eggs one at a time, and make sure to incorporate the first fully, before adding the second.
Add vanilla and orange zest and mix quickly.
In a separate bowl combine flour, baking powder, salt, and cinnamon.
Add 1/3 of the flour mixture and mix on low speed until combined. Then add 1/2 of the milk and mix on low speed. Continue with 1/3 of the flour mixture, followed by 1/2 of the milk, and finishing with the remaining 1/3 of the flour mixture.
Add chocolate chips and dried fruits and use a spatula to gently incorporate them in the batter.
Pour the batter into a greased bundt cake pan and bake in the preheated oven for 35-40 minutes. If you're doubling the recipe add 10-15 minutes to the bake.
The bundt cake is done when the toothpick comes out clean.
Wait for 10-15 minutes before removing the bundt cake from the pan.
For the glaze mix together icing sugar and milk to get a smooth paste. First, start with 1 TBSP of milk and add more, little by little, until you get the consistency you like.
If you’re craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
We’ve got our first snowfall of the season. And it’s already more than the previous season all-together. So I’m feeling happy.
Me and snow are big buddies, I turn into a kid when I see it. What about you?
My dream is to have a big closed terrace in my home one day and observe snow falling outside while I sip on a warm drink under a blankie. All calm and peaceful.
If I had a piece of this gingerbread spiced tiramisu, I definitely wouldn’t mind. Or the whole tray, while I’m at it 🙂
So I thought since Christmas is approaching I’d try and make tiramisu and add some spices to make it more seasonal. And it turned out to be such a good idea. We ate it a snap and I had to make another one again immediately the next day.
And that’s why I’m sharing it with you today.
What do you need to make this gingerbread spiced tiramisu?
You need some ladyfinger cookies. I know some people make sponges for tiramisu, but I’ve never eaten one without the ladyfingers. Ladyfingers are the original cookies used in tiramisu and for a good reason. They turn into such delicious almost sponge-like goodness when you soak them. I used store-bought cookies since I’ve never tried making them at home (my mission for next time I make tiramisu!).
You also need some coffee. Typically you’d use espresso. I used Turkish-style coffee and strained the coffee afterward. I also tried cold brewing, but I felt like the taste was a bit too mild and sour for my liking. If you like that, then that’s also an option.
I can’t have caffeine and if you have the same issues, decaf is perfectly fine.
You also need gingerbread spices. I have a recipe for the mix down below, but if you have your own, go for it.
Italians traditionally make the cream with raw eggs and mascarpone.
I’ve made this cream many many times and it’s amazing. However, since we have a kid and in the midst of a pandemic I certainly don’t want anyone, let alone a kid, to get food poisoning, I decided to do a pasteurized version.
For my cream, you need egg yolks, mascarpone, and whipping cream. The cream is going to substitute the egg whites from the traditional recipe. I included the recipe for pasteurizing the egg yolks in the recipe below.
Traditionally that’s cocoa. But I mixed it with some gingerbread spices to add more of the Christmasy feel.
Mix all spice mix ingredients together. Set aside.
Place eggyolks in a heat-proof (non-metal) bowl and place it over a sausepan with simmering water.
Use a whisk to constantly stir the eggs. They should heat very slowly, so they don't get cooked. They are done when they reach 60°C (138°F). If you don't have a termometer, you can either use raw eggs and skip this step or see how you can troubleshoot in the notes.
Place the pasteurized eggs into a mixing bowl, add sugar and whip for 5 minutes, until slightly lighter (the pasteurized eggs don't get as fluffy as the raw eggs).
Add mascarpone and mix on medium speed.
In a separate bowl whip the whipping cream and fold it gently into the egg mixture.
Pour room temperature coffee onto a soup plate. Add rum and 3/4 of the spice mix.
Soak ladyfinger cookies on both sides in the coffee and rum mix. Less if you want less soaked tiramisu and more if you want a more soaked tiramisu.
Place ladyfinger cookies in a serving dish in one layer, covering the entire dish.
Spread half of the cream over.
Add a second layer of ladyfinger cookies on top and then spread the remaining cream over the cookies.
In a small bowl mix the remaining 1/4 of the spice mix with cocoa and sprinkle it on top of the tiramisu.
Place in the fridge to set for a few hours.
You can substitute the egg yolks with a chocolate spread like Nutella. You can add 2-3 TBSP, but omit the sugar.
When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.
Time for another hearty salad. I posted a recipe for a fruity winter salad in the winter and now I’m posting another recipe for a salad that uses delicious seasonal fruits. This time it is persimmons. One of my favorite fruits of the season. One other way I like preparing them is to make homemade pudding, with no starch whatsoever.
Okay, back to the salad. For this salad you can use any variety of persimmons that has a solid center when ripe, so you can cut it in slices or wedges. The varieties that are only ripe when gooey are not okay, since they won’t hold its shape and honestly the texture would probably feel awful in a salad. So let’s stick with a solid meat persimmon! But make sure they are ripe.
What other ingredients are in this persimmon salad?
Lots of green leafy lettuce. You can uuse any variety you like or have in your garden. I used endive in my salad. The other leafy lettuce I used is radicchio. I love it both for color and its flavor.
There’s also some thinly shaved carrots for bite and freshness. And I topped it all with some chopped almonds and goat cheese.
And now the best part…
The orange dressing. This persimmon salad wouldn’t be so delicious without the orange dressing. The orange adds a nice freshness to the salad and I also added a little turmeric, just because we all need to boost our immune systems right now, do you agree?
This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It’s super simple to make!
I just love the season of mandarins! They take me back to my childhood when we spent afternoons with my family eating them and having a good time. They come at the perfect time when the autumn is getting moodier and cooler. So we get to hang out together, talking and playing games over healthy snacks, and also add have some extra vitamins.
I feel like this is even more important this year than any other. An extra dose of vitamins is super important. I hope you’re doing well! Please take care of yourself and the people around you. One way to do that is also by baking this delicious mandarin upside-down cake.
This mandarin upside-down cake is super simple!
I know I say this with most of my recipes, but this is probably the simplest cake ever. You can make it in only one mixing bowl. This means less cleaning, and this is a big win for me already 🙂
It’s a little denser and moister than a regular sponge cake, which I find perfect for colder days. Together with some warm tea or mulled mandarin juice, it makes for a perfect afternoon dessert.
I used some yogurt, which I use a lot when I want to make a sponge a bit juicier and when I want to add that milky flavor. Because yogurt already makes it a bit denser and heavier, I used oil instead of butter. And the end result was amazing.
Imagine baked caramelized mandarins on top of a delightful cake. I can’t imagine anything better to have right now. I hope you try the recipe and enjoy it just as much as we did.
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
Okay, so I’m this crazy pie lady and I know it. I just love them so much, and late Summer/Autumn is for sure my favorite pie season. All because I get to make a ton of plum pies. Probably much more than I should, if there even is such a thing.
Plum pie is my absolute favorite. It has that perfect amount of sweetness, acidity, and creaminess. So it’s surprising to me that I’ve never posted a baked plum pie here, yet. I have a no-bake recipe and an apple pie with plum jam (YUM!) but no cozy baked pie. Until now!
So here it is!
I’ve tried a new kind of pastry that includes some baking powder and I love it. It’s a bit different from the pastry I normally use. The baking powder makes it a bit softer and just a bit cake-like. It’s amazing straight from the oven (because warm pie is YUMMY) but it gets even better the second day. So if can manage to keep your hands off for a few hours, then you’re in for a treat. I know it’s hard, but trust me, you’ll thank me later.
The filling is really simple, no fancy stuff, just simple plums, and a tiny bit of sugar. But if you have very tasty and sweet plums, you don’t even need that! Just plum with nothing on is amazing. I love simple pies!
So if you are ready to ride into Autumn with this delicious plum pie, here’s the recipe.
½cupfine sugar(110g) You can use any kind (white, cane, coconut…) but make sure it's fine, not too coarse
pinch of nutmeg
1stick ofbutter(115g) cubed and chilled
1tspvanila extractor vanilla seeds
4-6TBSPcold milk or water(alternatively you can add two egg yolks and reduce the liquid)
some sugar for dusting
Add flour, sugar, baking powder, cinnamon, nutmeg, and salt to a food processor and mix shortly to combine all ingredients.
Add butter and pulse until the mixture resembles wet sand.
Add the liquid (water, milk, and/or egg yolks) one tablespoon at a time and vanilla extract (or seeds). Pulse until the pastry comes together.
Wrap the pastry in a plastic foil and place it in the fridge for 30 minutes.
In the meantime, cut plums in half (or into quarters for larger plums).
After 30 minutes divide the dough into 1/3 and 2/3. Use the bigger piece to roll out the bottom of the pie. I only cover the bottom, but you can cover the sides as well, only the crust will be a bit thinner.
Place plums on top so they cover the entire surface.
Use the remaining 1/3 of the pastry to decorate the top.
Sprinkle with a tablespoon or two of sugar.
Bake in a preheated oven at 180°C (355°F) for 55-60 minutes.
https://www.useyournoodles.eu/wp-content/uploads/rustic_plum_pie-9.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-09-14 14:30:242020-09-14 14:35:58Simple Rustic Plum Pie
The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.
We’re super excited here because of all the Summer berries. We only grow strawberries, blueberries, and red currants at home, but our family, friends, and neighbors have others as well, so we go pick them up almost on a daily basis. This year is a very good year for all kinds of berries. There are so so many of them everywhere and I’m not complaining 🙂
So last week I had this huge amount of all the colorful berries so I made pavlova. Because there’s no dessert that screams summer like a pavlova. Don’t you agree?
Although I really love a chocolate pavlova, Summer screams for a more refreshing version like this berry pavlova. Just a little bit of cream, fresh summer berries, and quick homemade berry syrup. I mean, aren’t berries and cream the best flavors of Summer?
This recipe makes more syrup than is necessary, because it’ very hard to make syrup from a very small amount of berries. But you can store it in the fridge and use on ice creams, fruit salads, coctails or simly make a refreshing drink by diluting it in some cold water 🙂
So is this berry pavlova hard to make?
The good thing about Pavlova is that it’s actually pretty easy to make, once you know a few basics:
Know your oven. I was baking it in my mom’s oven (since my oven is dying and the temps are all over the place). I almost never bake in her oven so I’m not used to it and the first pavlova came out too baked on the outside (brown). Nothing wrong with that actually, it still tastes good, but I wanted a nice snow-white pavlova (we ate the brown one too, of course)
Humidity. Very humid weather can mess with your pavlova. If your pavlova fails, this could be the reason.
Timing. Timing really depends on how thick your pavlova is and also the temperature you’re baking at. Since you shouldn’t open the oven while baking, you should do some research on timing or follow the recipe 🙂
Really beat in the sugar. The sugar needs to completely dissolve otherwise the eggwhites will turn liquid and you’ll end up with a weeping pavlova.
1cupwhipping cream(250ml), use coconut cream for a non-dairy version
2cupsfresh Summer berries
Preheat the oven to 130°C. If you're using a fan oven, shut off the fan. Draw a 18cm circle on a baking paper and place it on a baking tray.
Beat eggwhites and a pinch of salt until stiff but not dry. Then add caster sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy. You can make a test if the meringue is done: place a bit of the meringue between two fingers and see if you can feel the sugar. If you can still feel some sugar, then you need to beat them a little longer until you can't feel the sugar no more.
Spread the meringue evenly into a circle, making the edge a little higher that the center. Alternatively, you can pipe the meringue onto the paper for a different look.
Move into the oven and reduce the temperature to 100°C. Bake for about 90 minutes. It should look crisp on top and feel dry, but when you press it you should feel soft in the centre.
Turn the oven off, open the door slightly and leave in the oven to cool overnight.
Place all ingredients in a saucepan and cook for 15-20 minutes until the syrup starts to thinken. Leave to cool completely, befor pouring it over pavlova. The syrup will thicken more as it cools down.
Assembling the cake
In the bowl of a stand mixer fitted with the whisk attachment add the heavy whipping cream and whip until soft or stiff peaks form (depending on your taste).
Top the cooled meringue with cream right before serving. Top with berries and pour over a little berry syrup.
If you're not eating the entire pavlova at once, it's better to pour syrup on cut pieces separately, otherwise the pavlova will get soggy. If you store an assebled pavlova, take into consideration that it will get softer.
Store a non-assembled pavlove covered on the counter (not air-tight) for 1-2 days before assembilng.
This refreshing Cucumber and peach salad is the perfect intro toSummer! With some prosciutto, feta cheese, and spicy basil dressing it’s a winner!
Yay! It’s officially Summer and that’s my favorite season for salads (and cocktails).
Eating fresh veggies and fruits topped with a bunch of goodies and a delicious dressing is my Summer jam. If it’s your too, keep reading!
The other day I had some cucumbers left from a photoshoot and then my husband brought some very ripe nectarines and I got the idea of putting those together since I love fruits in salads. So I tried this salad and it was so good. Okay, I called it a peach salad and that’s because I actually love peaches just a tad more than nectarines, but the fruits in the photos are nectarines. You can use both, of course 🙂
Peaches, cucumbers, prosciutto, feta cheese, fresh basil, and spicy basil dressing. I call this a perfect Summer salad. Fresh crunchy cucumbers go so well with soft and sweet peach and I loved it so much I even made a recipe video for the very first time! I’ll be sharing it soon…
I was hoping June would be a little better this in terms of weather, but I was so wrong. Yesterday was the first day of June when we could actually be in shorts the entire day. But otherwise, we had so much rain and wind it almost felt like Autumn. Not very Summery at all. So weird!
Anyway, I’m pretty sure this cucumber and peach salad will scare the bad weather away. And I also can’t wait for fresh tomatoes to grow in our garden, so I can make my spicy goat cheese pesto pizza.
To make the dressing mx olive oil, lime juice, salt, chili flakes and chopped basil
Cucumber And Peach Salad
Cut cucumbers and peaches into ½cm (1/4 inch) slices. Place them into a salad bowl.
Add crumbled feta cheese, prosciutto torn into smaller slices and the basil leaves that you set aside.
Drizzle with the dressing.
https://www.useyournoodles.eu/wp-content/uploads/cucumber_peach_salad-18.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-06-23 10:53:462020-07-07 12:16:30Refreshing Cucumber and Peach Salad
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.