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Simple Rustic Plum Pie

This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.

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!

This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.

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.

This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.

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 ♥

Rustic Plum Pie

Course Dessert
Keyword pie crust, pie pastry, plum pie
Prep Time 20 minutes
Cook Time 1 hour
Resting time 30 minutes
Total Time 1 hour 50 minutes
Servings 1 10 inch (25 cm) pie
Author Anja Burgar

Ingredients

  • 2 cups all-purpose flour (240g)
  • ½ cup fine sugar (110g) You can use any kind (white, cane, coconut…) but make sure it's fine, not too coarse
  • 2 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch of nutmeg
  • pinch of salt
  • 1 stick of butter (115g) cubed and chilled
  • 1 tsp vanila extract or vanilla seeds
  • 4-6 TBSP cold milk or water (alternatively you can add two egg yolks and reduce the liquid)
  • 500-600 g plums
  • some sugar for dusting

Instructions

  1. Add flour, sugar, baking powder, cinnamon, nutmeg, and salt to a food processor and mix shortly to combine all ingredients.

  2. Add butter and pulse until the mixture resembles wet sand.

  3. 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.

  4. Wrap the pastry in a plastic foil and place it in the fridge for 30 minutes.

  5. In the meantime, cut plums in half (or into quarters for larger plums).

  6. 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.

  7. Place plums on top so they cover the entire surface.

  8. Use the remaining 1/3 of the pastry to decorate the top.

  9. Sprinkle with a tablespoon or two of sugar.

  10. Bake in a preheated oven at 180°C (355°F) for 55-60 minutes.

This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.

Summer Berry Pavlova

The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.

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:

  1. 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)
  2. Humidity. Very humid weather can mess with your pavlova. If your pavlova fails, this could be the reason.
  3. 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 🙂
  4. 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.
Summer Berry Pavlova
Summer Berry Pavlova
Summer Berry Pavlova
Summer Berry Pavlova
The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.
The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.
The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.
The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.
The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.
Summer Berry Pavlova

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 ♥

Summer Berry Pavlova

Course Dessert
Keyword berry pavlova, meringues, pavlova, summer pavlova
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting time 5 hours
Total Time 6 hours 40 minutes
Servings 8 slices
Author Anja Burgar

Ingredients

Meringue

  • 3 large egg whites (100g)
  • 3/4 cup caster sugar (150g)
  • 1 tsp corn starch
  • 1 tsp lemon juice
  • pinch of salt

Berry Syrup

  • 2 cups strawberries cubed (250g)
  • ½ cup sugar (100g)
  • 2 TBSP lemon juice or white vinegar

Other ingredients

  • 1 cup whipping cream (250ml), use coconut cream for a non-dairy version
  • 2 cups fresh Summer berries

Instructions

Meringue

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Turn the oven off, open the door slightly and leave in the oven to cool overnight.

Berry Syrup

  1. 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

  1. 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).

  2. Top the cooled meringue with cream right before serving. Top with berries and pour over a little berry syrup.

  3. 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.

  4. Store a non-assembled pavlove covered on the counter (not air-tight) for 1-2 days before assembilng.

The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.
The best Summer berry pavlova is when fresh summer berries meet a crisp and chewy meringue and some fresh whipped cream.

Refreshing Cucumber and Peach Salad

This refreshing Cucumber and peach salad is the perfect intro to Summer! With some prosciutto, feta cheese, and spicy basil dressing it’s a winner!

This refreshing Cucumber and peach salad is the perfect intro to Summer! 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 🙂

This refreshing Cucumber and peach salad is the perfect intro to Summer! With some prosciutto, feta cheese, and spicy basil dressing it's a winner!
This refreshing Cucumber and peach salad is the perfect intro to Summer! With some prosciutto, feta cheese, and spicy basil dressing it's a winner!
This refreshing Cucumber and peach salad is the perfect intro to Summer! With some prosciutto, feta cheese, and spicy basil dressing it's a winner!

Peaches, cucumbers, prosciutto, feta cheese, fresh basil, and spicy basil dressing. I call this a perfect Summer salad. Fresh crunchy cucumbers go so well with soft and sweet peach and I loved it so much I even made a recipe video for the very first time! I’ll be sharing it soon…

I was hoping June would be a little better this in terms of weather, but I was so wrong. Yesterday was the first day of June when we could actually be in shorts the entire day. But otherwise, we had so much rain and wind it almost felt like Autumn. Not very Summery at all. So weird!

Anyway, I’m pretty sure this cucumber and peach salad will scare the bad weather away. And I also can’t wait for fresh tomatoes to grow in our garden, so I can make my spicy goat cheese pesto pizza.

This refreshing Cucumber and peach salad is the perfect intro to Summer! With some prosciutto, feta cheese, and spicy basil dressing it's a winner!
This refreshing Cucumber and peach salad is the perfect intro to Summer! With some prosciutto, feta cheese, and spicy basil dressing it's a winner!
This refreshing Cucumber and peach salad is the perfect intro to Summer! With some prosciutto, feta cheese, and spicy basil dressing it's a winner!

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 ♥

Refreshing Cucumber And Peach Salad

Course Salad
Keyword cucumber salad, peach salad,
Prep Time 10 minutes
Servings 2 servings (as a side)
Author Anja Burgar

Ingredients

  • 1 cucumber
  • 1 peach
  • 1/4 cup feta cheese crumbled
  • 2-3 slices prosciutto
  • 1 bunch of basil
  • 1/3 cup oilve oil
  • juice of 1 lime
  • ½ tsp chili flakes
  • pinch of salt

Instructions

Spicy Basil Dressing

  1. Set a few basil leaves aside and chop the rest.

  2. To make the dressing mx olive oil, lime juice, salt, chili flakes and chopped basil

Cucumber And Peach Salad

  1. Cut cucumbers and peaches into ½cm (1/4 inch) slices. Place them into a salad bowl.

  2. Add crumbled feta cheese, prosciutto torn into smaller slices and the basil leaves that you set aside.

  3. Drizzle with the dressing.

This refreshing Cucumber and peach salad is the perfect intro to Summer! With some prosciutto, feta cheese, and spicy basil dressing it's a winner!

Cherry Pistachio Pound Cake

Soft and fluffy pistachio pound cake with a sweet cherry glaze. Just what you need for the afternoon tea!

Hello sweet cherries!

While I still mourn our cherry tree that we had to cut last year, I got some very delicious ones from the farmers market and even though we ate almost the entire bunch in a day, I managed to save some to make a delicious pistachio pound cake with a cherry glaze and some fresh cherries on top.

Since most pound cakes I’ve made so far were buttery and a bit denser, I decided to try a fluffier and more delicate one. I switched a part of the butter for oil which creates a different texture since the oil doesn’t firm as it cools, while the butter provides a nice milky taste.

I don’t have pistachios on hand, can I use something else?

In this recipe, I’ve used ground pistachios, since I’m a huge fan of pistachios in sweets. You can replace them with some other nuts like almonds or hazelnuts with no problem.

I prefer grinding nuts myself, since the only storebought I can find, usually contain some larger particles and are not really very fine. These work great too, but I prefer no particles for this cake in particular. But if you can’t find a well ground nuts or you don’t have a grinder at home, that’s fine too 🙂

How to make cherry glaze?

The cherry glaze is very simple to make. Like any icing glaze, you need icing sugar and a tiny amount of liquid. With glaze, you really need just a teeny-tiny amount, less than you’d think.

For this recipe you need 2/3 cup icing sugar and only about 2 TBSP cherry juice.

You can make the juice two ways:

  • with a blender: Just pop deseeded cherries in and mix until you get a very fine purée and then run it through a mesh strainer to remove the particles.
  • with a juicer: pop cherries with seeds in the juicer and let it work its magic.

I have to sneak in the third option: You can use a store bought juice as well, but I prefer the taste of freshly squeezed juice 🙂

More cherry recipes:

Vegan Almond Cherry Ice Cream Sandwiches

Cherry Braised Beef Brisket With Creamy Mashed Potatoes

Cherry, Brie & Bacon Grilled Quesadilla

I hope you enjoy this cherry pistachio pound cake just as much as I (and my neighbours) did 🙂

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 ♥

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Cherry Pistachio Pound Cake

Course Dessert
Keyword cherry glaze, pistachio cake, pistachio pound cake, pound cake
Servings 1 4-cup pound cake tin
Author Anja Burgar

Ingredients

Pistachio Pound Cake

  • 1 ¼ cup all-purpose flour
  • 1 cup ground pistachios
  • 2 tsp baking powder
  • 2 eggs
  • seeds of 1 vanila pod
  • 1/2 cup butter softened
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2/3 cup milk room temperature

Cherry Glaze

  • 2/3 cup icing sugar
  • 2 TBSP cherry juice (instructions for making homemade cherry juice in notes)

Instructions

Pistachio Pound Cake

  1. Preheat the oven to 350°F (175°C). Line a 4-cup loaf pan with baking paper.

  2. In the bowl of a stand mixer fitted with the paddle attachment mix together softened butter and sugar for one minute then add oil and mix for a few minutes until fluffy.

  3. Add eggs one at a time and mix until combined before adding the next.

  4. In a separate bowl mix together the rest of the flour, ground pistachios, baking powder and vanilla seeds.

  5. Add flour and milk to the egg mixture, beginning and ending with the flour. 

  6. Pour the batter into a prepared baking tin and bake for 45-55 minutes. Check after 30-35 minutes and if you see the top browning too quickly, cover with alluminum foil or the rest of the bake.

  7. The cake is ready when the toothepick comes out clean.

  8. Let cool completely befor adding the glaze.

Cherry Glaze

  1. Mix icing sugar and half of the cherry juice and mix well. Add more juice ½ TBSP at a time to reach a desired consistency.

  2. For instructions on making homemade cherry juice check notes.

Notes

How to make cherry juice:

  • with a blender: Just pop deseeded cherries in and mix until you get a very fine purée and then run it through a mesh strainer to remove the particles.
  • with a juicer: pop cherries with seeds in the juicer and let it work its magic.

Homemade Wild Garlic Pasta Dough

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color, it’s going to freshen up these early Spring days!

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!

It’s that time of the year again. Yeah, it’s wild garlic time!

Despite what’s happening in the world right now, I can still go to the nearby forest and pick some wild garlic and for that, I’m so so grateful. If you’ve seen my wild garlic sandwiches or wild garlic risotto recipes, you know I’m obsessed with wild garlic. I can’t get enough.

So this year I’ve tried making wild garlic pasta. Although I love pasta that actually has herb particles inside, I wanted to make pasta that has a very uniform color, while still having that delicious wild garlic flavor.

And it turned out amazing. Mildly herbal and so incredibly tender.

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!

Since the wild garlic flavor is very mild and delicate I suggest a very mild sauce. We made rosemary butter and added some parmesan cheese and some chopped fresh wild garlic and that’s it. It makes a perfect light Spring lunch.

What if I can’t find wild garlic?

I hope you have access to forest and wild garlic these days. If not, this recipe would also work with spinach or some other baby greens.

The most important thing is to keep the flour to water ratio and you’ll be fine 😀

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!

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 ♥

Wild Garlic Pasta Dough

Course Main Course
Cuisine Italian, Mediterranean
Keyword homemade pasta, pasta, wild garlic, wild garlic pasta
Prep Time 30 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 4 people
Author Anja Burgar

Ingredients

  • 250 g all-purpose flour
  • 150 g wild garlic
  • pinch of salt

Instructions

  1. Cook wild garlic in boiling water for around 30 seconds until it gets soft. Drain the wild garlic, but keep some of the liquid.

  2. Use a food processor to mix wild garlic finely. If necessary add some leftover water from cooking one tablespoon at a time.

  3. Use a strainer to squeeze out the liquid from the wild garlic paste. You should be left with 120g of strained liquid. If you don't have enough you can add some leftover water from cooking wild garlic.

  4. Mix flour, salt and strained green liquid and mix with a fork. When it starts coming together start kneading. At first, the dough will feel very dry, but after about 10 minutes of kneading it will become softer.

  5. When the dough is soft wrap it in plastic wrap and leave at room temperature for 30 minutes.

  6. After resting it is ready to shape. You can use it for any kind of pasta.

If you're making noodles…

  1. Cut the dough in half or quarters.

  2. Use your hands or a rolling pin to just slightly flatten the dough, then use a pasta machine on the widest setting (usually marked as '1') to roll it out.

  3. Fold the dough into thirds lengthwise and run it through the machine two more times, doing the folding each time. Then continue rolling the pasta gradually through narrower settings, until you've come to the desired thickness. I like my pasta to be rolled to thickness number '5'.

  4. Use the same machine to cut the pasta into noodles. Alternatively, you can lightly flour the pasta, roll it and cut into strips with a knife.

  5. Once you have your pasta cut, lightly flour it and make noodle nests. Leave them to dry for 30 minutes or longer if you want to dry them completely.

This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color it's going to freshen up these early Spring days!

Juicy & Smoky Plant-Based Cheeseburger

This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.

This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.

Here we go with another burger recipe!

I love my beef burgers but today I have a special plant-based recipe for you.

When Nataša from The Amaze burgers wrote to me and asked if I wanna try their pea-protein burger patties I felt really excited to try them out. And I was excited to make an entirely plant-based burger.

My first thought was it needs to have a smoky taste and something that resembles bacon. So after a bit of testing, I decided on making my own mushroom bacon. And it tastes delicious. Why haven’t I tried this before? I’m pretty sure this is going to be my favorite topping form now on.

And to add some tang, I made quick-pickled radishes. Super easy and so so delicious. It adds some nice freshness and crunch to the burger.

As far as the patty goes I used the Amaze patty but you can use any patty you like such as bean or chickpea patty.

This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.
This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.
This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.
This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.

So what’s in this delicious plant-based cheeseburger?

Nothing but the best 😀 And it’s all about color, smoky flavor and freshness. Just like I love my burgers. So here’s what’s in these burgers:

  • a delicious soft burger bun,
  • some baby spinach or arugula,
  • plant-based burger patty,
  • vegan cheese,
  • vegan mushroom bacon,
  • homemade pickled radishes,
  • and smoky BBQ sauce.

Okay, I know you’re probably hungry by now, so let’s just head to the recipe.

This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.
This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.
This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.

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 ♥

Juicy & Smoky Plant-Based Cheeseburger

Course Main Course
Keyword mushroom bacon, plant-based burger, vegan burger
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 1 hour 20 minutes
Servings 4 burgers
Author Anja Burgar

Ingredients

Mushroom Bacon

  • 250 g mushrooms (button mushrooms, shitake…)
  • 2 ½ TBSP olive oil
  • 2 TBSP soy sauce
  • ½ TBSP maple syrup
  • ½ TBSP smoky BBQ sauce
  • ½ TBSP smoked paprika (or additional BBQ sauce)

Quick home-pickled radishes

  • 100 g radishes
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 3 TBSP unrefined cane sugar
  • 1/2 tsp salt

Other ingredients

  • 4 burger buns
  • 4 plant-based burger patties
  • 8 vegan cheese slices
  • ½ cup smoky BBQ sauce
  • a bunch of fresh baby spinach

Instructions

Mushroom Bacon

  1. Preheat the oven to 170°C and line a baking sheet with baking paper.

  2. To prepare the marinade, place all mushroom bacon ingredients except mushrooms in a small bowl and mix until well combined.

  3. Clean mushrooms with a brush and remove stems. Cut mushroom tops into thin slices, about 3-4 mm.

  4. Place mushroom slices in the marinade and gently toss to cover all mushrooms from both sides.

  5. Transfer mushroom slices to the lined baking sheet making sure there's not too much excess marinade on the mushrooms.

  6. Roast in the preheated oven for ten minutes then flip the mushrooms and bake for another 10-15 minutes. The mushrooms should be a bit crunchy on the edges and they will firm more after they cool. If you see mushrooms burning, lower the heat and bake for a longer time.

Quick home-pickled radishes

  1. Wash radishes and remove the greens.

  2. Place all ingredients in a small saucepan, stir well and bring to a boil. Cook for 2-3 more minutes over medium heat, then let cool to room temperature.

Making the burgers

  1. Cook your vegan burger patty as per instructions, adding two slices of vegan cheese two minutes before finishing, covering the skillet to help melt the cheese if necessary.

  2. To assemble the burgers, cut burger buns in half. Spread a tablespoon of BBQ sauce on each half of the buns.

  3. Place some spinach leaves on the bottom bun. Place burger patty with melted cheese on top. Add mushroom bacon, pickled radishes, and some more spinach. Top with the other half of the bun and serve immediately.

This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.
This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.
This Juicy & Smoky Plant-Based Cheeseburger recipe is all about smoky flavors and freshness. These vegan burgers include the most delicious vegan mushroom bacon and quick homemade pickled radishes.

Vegan No-Bake Pomegranate Coconut Pie

A simple and easy Valentine’s day dessert – a rich pomegranate coconut pie that doesn’t require any baking.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Hello February!

In a blink of an eye, we’ve arrived in the second month of the year. Omg, time flies!

This month we have a bunch of celebrations in Slovenia. First, we have a national holiday, when we celebrate the life and work of our biggest poet. It’s this Saturday, so we’ll be heading to the city for the celebration.

Then there’s Valentine’s day. It’s not really a traditional Slovenian holiday, but it’s quite popular anyway 😀 We have our own ‘Valentine’s day’ in March.

And at the end of the month, there’s the carnival. I can’t wait for it and I also can’t wait to try making sourdough doughnuts. Oh yeah, I’ve made my first (non-failed) sourdough starter last week and baked one bread already. It didn’t turn out perfect but it was delicious anyway.

So yeah, my mission is to bake more things with sourdough. And hopefully also share some recipes here as well.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Enough of me blabbing about holidays 😀

Let’s talk about this amazing recipe for this lovely pomegranate coconut pie. I made it with Valentine’s day in mind. You know the reds, whites, and pink. They remind me of Valentine’s day. And it’s a dessert. Can there really be Valentine’s day without a dessert?

Uhm, no!

Let’s talk about failure first. I had this idea about taking some beautiful photos of a white pie on a blue backdrop. Then suddenly my recipe changes and the pie no longer was only white. It also had red aka pomegranate. So when I took the photos of this pie I was unhappy with the results. It was so blah. I can’t even explain.

So I took it on another backdrop – this beige one. And I loved those so much.

But this wasn’t the only failure with this pie. At first, I wanted to make the coconut layer with coconut milk and cashews and I hated the texture and the taste. Too much cashew taste and not enough coconut. So I decided to add some white chocolate and use coconut paste instead of milk, just to make it even thicker than the creamy white stuff that forms when you’ve placed a can of coconut milk in the fridge.

And OMG this cream turned out better than I imagined!

I need to try making a cake with this cream. I’m pretty sure it would be just as amazing as this pomegranate coconut pie.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

So how do you make this pomegranate coconut pie?

It’s fairly easy and straightforward.

First, you make the pie base with rolled oats, coconut flakes and ground almonds (or almond meal), coconut oil and dates. I just love the coconut and almond combination!

Then you make a pomegranate jelly using only pomegranate juice (bought or freshly squeezed) and agar-agar. You can use gelatine if you’re not vegan.

In the end, you make a coconut paste using creamed coconut and mix it with melted chocolate. Done! As simple as that.

The only thing you need to be aware of is that you’ll need to wait between each layer for it to set. So first you make the base and let it harden in the fridge. Then you make the jelly and wait again for it to set. In the end, make the coconut filling and wait again.

So not a lot of work, but a bit more waiting! You can watch your favorite series in the meantime or read a book 😀

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.
A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Okay, let’s just make the pie!

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 ♥

Vegan No-Bake Pomegranate Coconut Pie

Course Dessert
Keyword coconut pie, pie, pomegranate coconut pie, pomegranate pie
Prep Time 30 minutes
Resting time 3 hours
Total Time 3 hours 30 minutes
Servings 10 inch pie
Author Anja Burgar

Ingredients

Pie base

  • cup rolled oats
  • 1 cup shredded coconut
  • 1 cup ground almonds or almond meal
  • 9 Medjool dates soaked in warm water for 15 minutes
  • 5 TBSP coconut oil
  • ¼ tsp salt

Pomegranate jelly

  • cup pomegranate juice
  • 1 tsp agar-agar

Coconut filling

  • 150 g creamed coconut coconut oil removed
  • 200 g vegan white chocolate
  • ½ cup + 2 TBSP water

Instructions

Pie base

  1. In a food processor blend all pie base ingredients into a sand-like texture that's slightly sticky

  2. Press into a 10-inch pie pan and set in the fridge to chill.

Pomegranate jelly

  1. Once the pie base is set, mix pomegranate juice and agar-agar in a saucepan and mix well.

  2. Place over a medium-high heat and bring to a boil. Simmer for a minute or two then remove from the stove.

  3. Leave a few minutes to cool just a little bit then pour into the set pie base and leave to set to room temperature.

Coconut filling

  1. Once the pomegranate jelly is set make the coconut filling.

  2. First, crumble creamed coconut into a food processor and add water. Blend until smooth.

  3. Meld white chocolate in a heatproof bowl over a saucepan of boiling water.

  4. Once the chocolate is melted remove from the stove. Add coconut cream one tablespoon at a time, mixing well after each tablespoon.

  5. Pour the cream on top of the pie and place it into the fridge to set.

Serving

  1. Take from the fridge 30 minutes before serving.

A simple and easy Valentine's day dessert - a rich pomegranate coconut pie that doesn't require any baking.

Fruity Winter Salad with Mustard Dressing

When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.

When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.

The temperatures are finally getting more wintery over here, but there’s no sight of snow whatsoever!

Either way, a hearty winter salad with some fruits, cheese, and nuts is making me feel like Winter is as it should be.

It’s the beginning of a new year and it’s the time when a lot of us (including me) look more closely at what we eat. The thing is, in my personal experience if we give ourselves a tough challenge of eating lots of veggies we tend to fail soon if we’re not used to it.

I think it’s because we go to boring veggie foods. And I don’t mean veggies are boring, but they may seem this way if we don’t lift them up with some delicious add-ons.

And that’s what I love this salad!

It has some amazing leafy greens, but what it gives it heart and soul (and a chance that we’re not going to fail the healthy eating habit!) is the fruitiness of apples and pomegranate, creaminess of avocado and almond mustard dressing, flavor kick from feta cheese and some crunch from hazelnuts and also pomegranate.

It’s really such a simple Winter dish (or side dish), but I honestly couldn’t stop eating it when I first made this.

I used kale and arugula as the leafy green part, but if you grow or have excess to any other leafy greens I’m sure they will work just as well. As for the apple part, you could also use pears or some red oranges. Or all of them.

When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.
When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.

I’ll be a little shorter today. My poor sick son is asleep so I’m just trying to write this post and recipe as quickly as I can before he wakes.

Anyway, have a lovely weekend friends!

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 ♥

Fruity Winter Salad with Mustard Dressing

Course Salad, Side Dish
Keyword winter salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 2 cups arugula
  • 1 cup kale sliced
  • 1 avocado
  • 1 apple
  • 1/2 cup pomegranate arils
  • 1/2 cup feta cheese crumbled
  • 1/4 cup hazelnuts chopped

Hazelnut Mustard Dressing

  • juice of ½ Meyer lemon
  • 4 TBSP olive oil
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 1 TBSP almond butter
  • salt to taste
  • black pepper to taste

Instructions

Hazelnut Mustard Dressing

  1. Whisk all ingredients until you get a uniform dressing.

Salad

  1. Remove pits from the apple and avocado. Remove avocado skin. Cut apple and avocado into thin slices.

  2. In a large bowl mix arugula and kale slices and dress them with the dressing.

  3. Add apple and avocado slices on top and sprinkle with crushed feta cheese, pomegranate arils, and crushed hazelnuts.

  4. Serve immediately.

When it comes to winter salad recipes, nothing beats arugula and kale salad with avocado, apples, feta, hazelnuts and some delicious mustard dressing.

Easy 15-minute Cheat Ramen

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

Hello and Happy New Year!

I’m very late wishing you this, but I’m here now and I’ve got an amazing recipe for a very simple ramen soup bowl that you can make in 15 minutes flat. It’s been the dish that we’ve cooked a lot the past month. We’re all fans of Japanese food here and a big bowl of soup with Japanese feel is our jam these days!

Before I get to the recipe, I’ll bore you a bit more with a big decision that we’ve made for the new year, but actually we want to stick with it for the long run. During the holidays I’ve had a long talk with my hubby about what’s making us nervous about being in the house. We felt like being indoors creates so much stress and it’s not only because being outside is just so much more fun. We’ve realized that it’s actually because of STUFF. To be more exact – too much stuff. So we made our mission to seriously declutter our house during the next few months and then keep the habits of decluttering regularly.

Ugh, it’s going to be a hard job, because we’ve accumulated so much stuff (and we’re not hoarders!). go through all my storage at least two times a year, but after watching some youtube decluttering videos I see that I just wasn’t strict enough.

Even though it’s a stressful and long procedure, I’m looking forward to having less clutter in my life.

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

Okay, I’ve talked about my New Year’s decisions long enough. Let’s talk about this DELICIOUS ramen recipe.

Traditionally ramen has different variations and it takes a long time, but I’ve shortened this for the occasions when you either don’t have all the ingredients or just simply don’t have the extra few hours to make it.

I used premade broth or broth cube for this recipe. Clearly, if you’ve got time you can make your own and that’s awesome, but if you’re short on time the other two options are still completely fine.

So what does a ramen soup consist of?

Ramen is a noodle soup that was brought to Japan from China.

There are a few different variations, but they all have a few components:

  • BROTH: Traditionally they are usually made with chicken or pork, but these days we can find lots of other variations.
  • FLAVORS: Those are flavors that are added to the broth to add some extra feel to the soup. Those can be anything like soy sauce, miso, salt, curry…
  • NOODLES: Traditionally noodles for ramen are made specifically for being served in a soup so they don’t drink in the soup and get soft and mushy. In my own personal opinion, I feel like I eat the soup pretty quickly, so I haven’t noticed the soaking of noodles.
  • TOPPINGS: So many options here. You can add meats, veggies, mushrooms, kelp, eggs… Whatever you feel like that day or just have in the fridge.

Since it’s winter I’ve topped my ramen with veggies that I can find right now. But depending on what the season is when you’re reading this, you can use some other seasonal ingredients. There’s no right or wrong here 🙂

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

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 ♥

Easy 15-minute Cheat Ramen

Course Main Course
Cuisine Japanese
Keyword ramen, vegan ramen, vegetarian ramen
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 servings
Author Anja Burgar

Ingredients

Broth

  • 4 cups vegetable broth (or 4 cups water + 2 stock cubes)
  • 2 TBSP miso paste
  • 2 cloves garlic peeled
  • 1 TBSP low sodium soy sauce
  • 1 thumb size ginger peeled
  • 1 TBSP sesame seed oil

Toppings

  • 4 shitake or champignon mushrooms
  • 1/2 carrot
  • 1/2 small leek only the white part
  • 1 spring onion greens

Other

  • two servings of ramen noodles
  • sesame seeds for sprinkling

Instructions

Broth

  1. Finely chop garlic and ginger.

  2. Heat a skillet over high heat. Add sesame seed oil and quickly fry garlic and ginger for about 30 seconds to a minute.

  3. Add miso paste and soy sauce and mix well.

  4. Add vegetable broth and bring to a boil. Cook for another 2-3 minutes.

Toppings

  1. Cut carrots and leeks into julienne strips.

  2. Slice the mushrooms and spring onion greens thinly.

  3. Optional: If you prefer you can quickly roast mushrooms over high heat for about a minute or two. Or you can eat them raw.

Noodles

  1. Cook as per instructions right before serving.

Assembling

  1. Place noodles into two bowls.

  2. Pour over the broth.

  3. Add the toppings: mushrooms, carrots, leek, spring onions.

  4. Sprinkle with some sesame seeds.

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

Spiced Almond Butter Chocolate Babka

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It’s so cozy and homey. A perfect Christmas treat that everyone will love.

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

With just a few days left until Christmas, we’re still deciding who’s going to host this year’s Christmas dinner. It’s usually us or my parents, but we haven’t decided yet this year. In any case, I’m making my favorite holiday dessert.

When it comes to Christmas desserts I’m all about sweet bread. My favorites include Italian panettone, walnut chocolate star bread, our traditional walnut roll called ‘potica’ and this year I found a new one – almond butter chocolate babka. Do you see a pattern here? Sweet dough, nuts, and chocolate.

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

And I’m sharing the recipe with you today.

This almond butter chocolate bread is a product of another amazing collab with my friend Tereza from Tereza’s Choice. We had so much fun during our day together creating this babka and taking photos. Although I erased all of the images in the middle of the shoot, I managed to get them all back with the help of my brother. Cheers to him! I think I need to bake him a babka just to say thanks 😀

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

Back to the recipe!

We used the same dough recipe as in my walnut chocolate star bread recipe. I honestly think this is the best egg-free sweet dough I have ever made.

For the filling, we used Tereza’s almond butter with cinnamon and vanilla. Yes, she has her own line of products and I love them. But don’t worry, you can use regular almond butter and add spices yourself in case you don’t have access to her spiced almond butter. It’s all in the recipe.

The filling is actually pretty simple. Melted chocolate (mix of semi-sweet and milk), almond butter and spices. That’s all. And I can honestly say, using nut butters as a filling for sweet breads is one of the best things there is.

We made a version with chopped almonds on top and dried cranberries inside and a plain one without the almonds and cranberries and they both turned out super delicious!

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

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 ♥

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
5 from 1 vote
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Spiced Almond Butter Chocolate Babka

Course Dessert
Keyword babka, Christmas bread, sweet bread
Prep Time 30 minutes
Cook Time 25 minutes
Rising time 1 hour 40 minutes
Total Time 2 hours 35 minutes
Author Anja Burgar & Tereza Poljanič

Ingredients

Sweet Dough

  • 2 ½ cup all-purpose flour
  • 3/4 cup + 2 TBSP milk
  • 1/2 cup sugar
  • 2 tsp dry yeast
  • 1 tsp vanilla seeds or vanilla extract
  • 1 tsp ground cardamom
  • 2 TBSP unsalted butter melted

Almond Butter Chocolate filling

  • 50 g milk chocolate
  • 50 g semi-sweet chocolate
  • 1/2 cup almond butter
  • 1 tsp vanilla seeds
  • 1 tsp ground cinnamon
  • OPTIONAL: dried cranberries (soaked in water for 15 minutes and drained)

Other

  • chopped almonds for topping
  • 1 TBSP milk or butter or 1 egg whisked with 1 teaspoon water (for egg wash)

Instructions

Sweet Dough

  1. In a small bowl mix 2 TBSP sugar, half of the milk and yeast. Cover and wait for it to activate and start foaming.

  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, vanilla seeds (or extract), ground cardamom and sugar at low speed to combine all the ingredients. Add the rest of the milk and melted butter and mix until the dough comes together. Lastly, add activated yeast. Continue mixing until a soft smooth dough forms. You can do this by hand, as well. Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 60 minutes or until double the size.

Almond Butter Chocolate filling

  1. Melt both milk and semi-sweet chocolate in a bowl over a pot of simmering water.

  2. Add almond butter, vanilla, and cinnamon and mix well.

Making Babka

  1. Preheat the oven to 180°C (350°F).

  2. Roll out the dough to about 20x50cm (4x10inch) or 2-3 mm thick.

  3. Spread over the filling. Sprinkle cranberries on top if you wish. Roll along the ling edge and cut in half to get two rolls of the same length.

  4. Cut each roll in half lengthwise and swirl one half over the other (see photos above).

  5. Place the two babkas into two bread tins lined with baking paper and lightly brush with milk (or butter or egg wash). Bake in the preheated oven until deeply golden and puffy, about 20 to 25 minutes.

Chocolate Hazelnut Bundt Cake

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

Omg guys, I can’t believe Christmas is less than two weeks away! I’ve already made a ton of cookies. Most of them are already gone, so there’s more baking ahead. One more thing I love to do at Christmas is a bundt cake. This year I’m making this chocolate hazelnut bundt cake again for sure.

It’s a super-rich dark chocolate cake as you can see from the dark almost black color 🙂 And I also added one of my favorite nuts – hazelnuts. You can use any other nuts, but let’s face it. Chocolate and hazelnuts are a classic for a reason. 

This cake is very easy to prepare. I feel like I say this for every recipe I post, but I really love sharing easy recipes, what can I say. This bundt cake is guaranteed to impress. I especially love it with a cup of tea now that it’s so cold.

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

Yesterday, it was snowing for the first time this season. Yay for that! It’s been a strange year and I was almost sure we wouldn’t get to see the snow for a while. So today we go sleigh-riding! I’m keeping my son at home all throughout December and while I still work a bit, I decided to take it easy and make more time for my family, enjoying the stress-free time. I feel like holidays often put us in a lot of stress even though it should be the most wonderful time of the year.

So like I promised last week, I made some edible Christmas gifts yesterday and still have more to make. I made some flavored sugars inspired by the recipe from Linda Lomelino.

And right now it’s snowing again so I’m going to put my winter gear on and go out with the kiddo. And I’ll leave you with the recipe…

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

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 ♥

Chocolate Hazelnut Bundt Cake

Course Dessert
Keyword bundt cake, cake, chocolate cake, Christmas
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 1/2 cup all-purpose flour (300g)
  • 1 1/2 cup ground hazelnuts (125g)
  • 3 tsp baking powder
  • 1 1/2 cup unsweetened cocoa powder (120g)
  • 2 2/3 cups sugar (500g)
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 1 cup melted butter
  • 4 eggs
  • extra butter and cocoa (or flour) for the pan

Instructions

  1. Preheat oven to 175°C (350°F). 

  2. Grease and dust a bundt cake pan with cocoa powder or flour.

  3. Combine melted butter, milk and cocoa powder until smooth.

  4. Beat eggs and sugar together until light and fluffy. About 2-3 minutes.

  5. Add the cocoa mixture to eggs and beat until thoroughly combined.

  6. In a separate bowl combine all dry ingredients. Add them to the chocolate mixture in thirds combining well before adding more. Use a low speed or mix by hand.

  7. Pour the batter into the bundt cake mold and bake in a preheated oven for 50-60 minutes or until a toothpick comes out clean. If the bundt cake starts to get too black at the top, cover with some aluminum foil, to prevent burning the top.

  8. Wait until the cake cools down completely before removing from the pan.

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

Chewy Almond Butter Cookies

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

Hey hey!

Have you started your Christmas baking yet?

I did some Christmas baking already and I have some more planned in the next couple of weeks. I made some classic vanilla cookies, honey gingerbread cookies, and these delicious chewy almond butter cookies in collab with Rok’s Nut Butter.

I started with a recipe that I usually use to make peanut butter cookies and I need to share that one with you too, hopefully soon 🙂 I changed a few ingredients and made them with dates, unrefined cane sugar a little bit of flour, baking soda, almond butter, and a flax egg.

It’s a recipe that you can whip up in 5 minutes. All you need to do beforehand is make a flax egg and soak dates for 15 minutes.

You mix it all up, make small balls and squash them with a fork to get a beautiful texture on top.

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

So are you excited about December and the upcoming holidays?

I decided to do a more relaxed Christmas this year, because I don’t want to be stressing about Christmas gifts and shopping. I prefer to spend that time with family and friends, spent more time with my son and hopefully go to a cottage with my family. Let’s just hope there’ll be some snow. It doesn’t look very promising, but hey, at least we’ll be together, right?

So for Christmas gifts, I decided to make something homemade. Something small and with love, maybe some homemade hot chocolate mix! Tell me, are you into homemade gifts?

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

One more thing… there’s a giveaway going on on Instagram. See the latest photo in my feed to find out how to enter 🙂

Good luck!

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 ♥

Chewy Almond Butter Cookies

Course Dessert
Keyword almond butter, almond butter cookies, Christmas cookies
Prep Time 5 minutes
Cook Time 6 minutes
Wait time 15 minutes
Total Time 26 minutes
Servings 25 cookies
Author Anja Burgar

Ingredients

  • 1 cup almond butter
  • 6 TBSP all-purpose or wholewheat flower
  • 1 tsp baking soda
  • 1/4 cup unrefined cane sugar
  • 4 Medjool dates (pits removed, cut in quarters and soaked for 15 minutes)
  • 1 flax egg (1 TBSP crushed flax seeds + 2 1/2 TBSP hot water, leave to soak for at least 15 minutes or until sticky)

Instructions

  1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

  2. Use a food processor to mix soaked dates and flax egg until almost smooth. It doesn't need to be silky.

  3. In a big bowl mix flour and baking soda. Add all other ingredients and mix with a spoon until you get a uniform batter.

  4. Use approximately 1 TBSP of batter for one cookie. Use the palms of your hands to form balls and place them on a baking tray at least 10cm (4 inches) apart.

  5. Use a fork to smash them twice in a 90° angle, so you get a grid pattern on top.

  6. Bake in a preheated oven for 6-7 minutes. They look unbaked and very soft when you take them out, but they harden as they cool.

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

Vegan Roasted Pumpkin Curry

This vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Guys, I’m sharing one of my favorite autumn comfort foods – a pumpkin curry. And guess who also loves pumpkin curry? My friend Tereza from Tereza’s Choice. We created this recipe together and oh fun this was. Okay, it was also a bit stressful, since I accidentally erased ALL the images from the card on my camera!! We almost finished shooting and this happened. So I almost couldn’t share this recipe with you this week or at least not with photos. Luckily my dear brother found a way to get those files back.

And drrrrumroll! Me and Tereza have another recipe for you and we’ll share it soon 🙂

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Are you drowning in pumpkins? We are here, but I don’t mind that. I love pumpkins and I never get tired of eating them. They are so versatile. You can use them in savory or sweet dishes. They are super healthy and soooo easy to prepare and really quick too. Who doesn’t love that?

My preferred way to cook pumpkins is to roast them. I roast them, when I make pumpkin soup, I roast them when I make pumpkin cupcakes, I roast them when I make pumpkin risotto… You get the picture! I love how roasting brings extra sweetness and depth from the pumpkins.

Curries are such a great comfort food because they are quick and easy to make and because of all the spices and flavors. I usually make my own curry spice blend, but you can use your own or a bought one. I find using the curry blend that’s available in stores here in Slovenia is very strong and makes each dish taste the same. So I try to avoid it and usually make my own in a coffee grinder.

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Okay, I’m not going to bore you with the details. The recipe is pretty easy and straightforward. Basically foolproof 😉

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 ♥

Vegan Roasted Pumpkin Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Anja Burgar & Tereza Poljanič

Ingredients

Curry

  • 2 TBSP coconut oil  (or grape seed oil)
  • 1 onion
  • 2 TBSP fresh ginger minced
  • 2 TBSP garlic minced
  • 2 TBSP curry spice blend (link to recipe in notes)
  • 1 pumpkin or butternut squash peeled and cubed
  • 1 can full fat coconut milk
  • 1 tsp salt
  • 2 TBSP lemon juice
  • 200 g firm tofu

Serve

  • coconut yogurt
  • 2/3 cup roasted cashews
  • chopped parsley
  • flatbread (link to recipe in notes)

Instructions

  1. First set your oven to 220 degrees Celsius.

  2. Peel and cube the pumpkin, transfer to a baking tray and lightly oil. Put in the oven for at least 20 minutes until soft.

  3. Meanwhile, heat a large pot over medium heat. Once hot, add coconut oil, onion, and ginger. Sauté for 2-3 minutes, stirring frequently.

  4. Add the curry spice blend and fry for another 2 minutes.

  5. Next up add the garlic and sauté for another minute.

  6. Then add the coconut milk, bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 5 minutes, stirring occasionally.

  7. At this time, check on your pumpkin, if it’s soft, transfer it to a blender and blend with a bit of water until smooth. Add to your pan and coconut milk and adjust the flavor with salt and lemon juice. Don't be shy with seasonings – this curry should be very flavorful.

  8. Leave aside and fry your cubed tofu on 3 Tbsp coconut oil until it gets a beautiful brown crust.

  9. Serve as is or with flatbread, over rice, quinoa, or buckwheat. This dish gets elevated with the addition of some coconut yogurt, cashews, and parsley for serving.

  10. Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days. Enjoy!

Notes

Recpe for Hot Curry Spice Blend here.

Recipe for Herbed Buckwheat Flatbread here.

s vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.

Hibiscus Poached Pears with Vanilla and Pink Peppercorns

An easy but really fancy dessert like this hibiscus poached pears is guaranteed to amaze at any party!

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

Hey you! Do you know what’s today?

It’s our anniversary! YEP, Me and my blog celebrate our 4th anniversary 🎉 Even though we spend a year and a half apart we got together last year and now we’re besties again!

I’ve got some cool stuff to share for this special occasion. First, we have this amazing fancy-schmancy recipe, but we’ll get to that in a minute.

And now to the news, I couldn’t wait to share it with you!!! I’ve been asked so many times lately if I teach 1-on-1? So no I officially opened 1-on-1 online coaching sessions for everyone who wants to learn food photography and food styling with me. Besides online coaching, I also offer in-person workshops for everyone close to Slovenia or willing to travel. So if you’re interested in any of these topics hop on to my workshops page.

Okay, now that we’ve got this out of the way let’s focus on these hibiscus poached pears. Who’s with me? 🙋

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

You know me, I love simple desserts. Okay, I love the complicated ones too, but I’m over the moon when a dessert (or any dish for that matter) is AMAZING but it takes like no effort at all. Well, this is this dessert. Sounds real posh, but trust me no skills are needed at all!

Lots of poached pears recipes require poaching in wine and that’s delicious too, but hey, nothing wrong with choosing a different path every once in a while. Especially if you’ve got kids!

What you’ll need for these hibiscus poached pears is:

  • firm pears
  • dried hibiscus (loose or in a teabag)
  • a vanilla pod
  • some pink peppercorns, and
  • honey

I served them on vanilla yogurt (you can have vegan too), but if you feel like making some homemade vanilla custard, that’s awesome too.

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!
An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

I’m not going to keep you from the recipes much longer, just a few quick tips and we’re on.

Tips to cook amazing poached pears

If possible use pears that are firm and not too ripe. If they are too ripe, they might fall apart and not look as pretty. They’ll still be good, though.

Turn the pear halves around every once in a while so they have an even color and they cook more evenly.

That’s it! So so simple!

Let’s cook!

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 ♥

Hibiscus Poached Pears with Vanilla and Pink Peppercorns

Course Dessert
Keyword poached pears
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Author Anja Burgar

Ingredients

  • 4 firm pears
  • 4 cups water
  • 4 hibiscus teabags (equals 4 teaspoons loose hibiscus flowers)
  • 2 TBSP honey
  • 1 vanilla pod
  • 8 pink peppercorns
  • 4 cups vanilla yogurt
  • chopped nuts for topping

Instructions

  1. Place all ingredients but pears in a pot large enough to fit 8 pear halves and bring it to a boil. Let simmer for 5 minutes, while you prepare the pears.

  2. Halve pears and remove skins and pits.

  3. Add pears to the pot cover and cook for 20-25 minutes turning them around every 5 minutes so they get cooked evenly.

  4. Remove the pears from the pan and cook the liquid for another 10-15 minutes, to reduce it to a desired consistency.

  5. Serve with vanilla yogurt, reduced sauce (or vegan vanilla yogurt) and some chopped nuts.

An easy but really fancy dessert like this hibiscus poached pears with vanilla and pink peppercorns is guaranteed to amaze at any party!

No-bake Chocolate Chestnut Pie

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

Ever since I was a child, I remember loving to pick chestnuts and boy, I loved eating them even more. I still do!

I remember the whole family sitting in our dining room peeling a whole bunch of cooked chestnuts. It was a time of gathering when the whole family bonded over this amazing nuts. Actually, my preferred method of eating them is squeezing out the flesh with my teeth. I’m not very skilled with getting them out of their skins with a knife…

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
Chestnuts

The inspiration

Although I love chestnuts, I never really liked chestnut desserts. They always seemed so heavy and not at all light and fluffy. But then I went hiking with my husband and they had the most delicious and fluffy homemade chestnut cake in the cabin on top of the mountain. So it left me inspired to try and make a light and creamy chestnut dessert. Somehow I ended up making a no-bake chestnut pie and it turned out better than I expected. Like seriously mouthwatering.

And from now on, I’m a fan of chestnut desserts. PERIOD!

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

How to make this creamy no-bake chocolate chestnut pie?

Easy peasy. Cuz it doesn’t involve any baking.

First, you wanna make the cookie crust. I used a mixture of Oreos and plain butter cookies, but you can go with whatever kind of cookies you prefer. Grind them finely and add melted butter and chocolate. Yes, I added chocolate in the cookie crust. Yum! After you press the cookie base in the pie tin, you need to let it cool in the fridge or the freezer.

What about the filling?

You start with cooking chestnuts as you would normally. Cooking them for about an hour after the water has boiled.

This is the hardest part – peeling. I’m not a fan, so I asked my mom to do it for me. I feel so spoiled right now 🙂 Did I mention I hate peeling chestnuts?

Okay, so you peel the chestnuts, but then you need to cook them again in heavy cream with some sugar. Just to thicken the whole thing and to cook those nuts some more. Done! Blend and pour over the cookie base and wait to set.

You can leave it here, or you can add chocolate icing on top. In that case, make it a day in advance, because it needs to chill in the fridge overnight. Recipe included below!

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

If you decide to make this no-bake chocolate chestnut pie, be sure to leave a comment and/or give this recipe a rating! If you do make this recipe, don’t forget to tag me on Instagram! I love hearing from you and seeing how you make my recipes!

No-bake Chocolate Chestnut Pie

This recipe makes one 20cm (8 inch) pie. Double the recipe to make a 28cm (11 inch).

Course Dessert
Keyword chestnut pie, chocolate pie, no-bake pie
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Author Anja Burgar

Ingredients

Cookie Base

  • 100 g Oreo cookies
  • 100 g butter cookies
  • 50 g ground hazelnuts
  • 80 g butter
  • 70 g semi-sweet chocolate

Chestnut cream

  • 180 ml heavy cream or whipping cream (¾ cup)
  • 150 g cooked and peeled chestnuts
  • 25 g sugar

Chocolate cream

  • 25 g chocolate
  • 50 ml whipping cream

Instructions

Chocolate cream

  1. Cut chocolate into small cubes.

  2. Add cream to a small pot and add chocolate. Over medium heat cook until chocolate has completely melted, about 5 minutes. Use a whisk to mix constantly.

  3. Remove from heat and let cool to room temperature. Move to the fridge and leave to rest overnight.

  4. After the mixture has chilled whip it using an electric mixer like you would whip cream. Transfer to a piping bag with the desired nozzle. If you whipped the chocolate cream before making the pie, leave it in the fridge to wait for decoration.

Cookie base

  1. Use a food processor to finely grind the cookies.

  2. Meld butter and chocolate in a small bowl over a pot with simmering water. Add to the ground cookies and mix well.

  3. Transfer the cookie mixture to the pie tin and press to the bottom and the sides to form a firm pie crust.

  4. Leave to set for at least two hours in the fridge or 30 minutes in the freezer.

Chestnut cream

  1. Add cooked chestnuts, sugar and cream to a small pot and bring to a boil. Then immediately lower the heat and let simmer for 15 minutes.

  2. Transfer to a blender and mix until smooth.

  3. Pour onto the chilled cookie base and let cool for at least 3 hours.

Decoration

  1. Pipe the chocolate cream around the edge of the pie.

  2. Store the pie in the fridge. Leave it at room temperature for 30 minutes before serving.

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.