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Strawberry Rhubarb Galette With A Twist

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

Here’s another pie second week in a row. Okay, it’s a galette, but technically that’s a pie, right? I’m obsessed with pies lately. The shortcrust pastry and fresh seasonal ingredients are a perfect combo. Plus there’s so little work with pies and galettes. Although they look like you put a ton of work into making it. Remember, I love this kind of recipes 🙂

It’s getting pretty hot in our neck of woods but I’m baking all the time anyway even though we don’t have air-conditioning. All of a sudden there’s a ton of fruit and we can’t eat it all raw. So making pie is a perfect way to fix it.

Btw, if you still don’t have my guide to eating seasonally, you can get one here. I also address the issue of using the abundance of a certain season to make foods for later when it’s not available.

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

So I took the classic combo of sweet red strawberries and juicy tart rhubarb and make it into a delicious strawberry rhubarb galette. But I added a little twist to it. DA DA DAM…

Here it goes…

It’s ELDERFLOWER. I added a few tablespoons of elderflower cordial to marinate the strawberries and rhubarb. It’s very subtle but adds a nice kick. If you like, you can also add some elderflower blossoms right into the filling! Or sprinkle some on top before serving. Gotta love elderflowers <3

As for the pastry, it’s a very simple sweet shortcrust pastry. It’s a prooved recipe, that I use almost every time I make a sweet pie. To find out how you can make the pastry extra flaky check my previous post. So how ’bout we start cookin’?

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

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 ♥

Strawberry Rhubarb Galette With A Twist

Course Dessert
Keyword galette, pie, rhubarb pie, strawberry pie
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 slices
Author Anja Burgar

Ingredients

Sweet Shortcrust Pastry

  • 280 g flour (1 1/3 cup)
  • 140 g butter chilled and cubed, (1 1/4 stick)
  • 3 TBSP cane sugar
  • 5-6 TBSP ice cold water

Strawberry Rhubarb Filling

  • 400 g strawberries greens removed and cut in quarters
  • 300 g rhubarb stems cut into 1 cm (1/2 inch) chunks
  • 1/4 cup cane sugar
  • 3 TBSP elderflower cordial

Other

  • 1 TBSP milk
  • 1-2 TBSP cane sugar for dusting

Instructions

Sweet Shortcrust Pastry

  1. Combine flour and sugar in a food processor. Pulse to mix. Add the butter and pulse a few more times. You should still be able to see some small chunks of butter no bigger than peas.

  2. Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water onetablespoon at a time.

  3. Strawberry Rhubarb Filling

  4. In a large bowl, mix cut strawberries and rhubarb with sugar and elderflower cordial. Transfer to a large strainer and place over a bowl to catch the liquid. Leave for 30 minutes at room temperature.

Assembling the Galette

  1. After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.

  2. Sprinkle a little flour on a flat, clean work surface and on top of the dough. 

  3. Place a clean baking sheet onto a work surface and sprinkle it with some flor. Using a rolling pin, roll it out from the center of the dough to about 3-4 mm (1/8 inch). Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  4. When the dough has reached the right size transfer the crust together with the baking paper onto a baking tray.

  5. Place strained strawberry and rhubarb mixture over the pastry. Leave 2-3 cm edge and fold it over the fruit to form a galette.

  6. Using a brush, cover the crust with milk and sprinkle with sugar.

  7. Place the galette in the freezer while the oven is preheating to 200°C.

  8. Bake the galette for 40 minutes and leave to cool before cutting.

Vegan Pea And Asparagus Quiche

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests! 

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

I can’t believe it’s already the middle of the year! I feel like the Winter has been way too long this year (although, I love it so much). Not even a month ago I was still wearing a winter coat and this past weekend I’ve been swimming in the sea. Crazy!

I’m so glad it’s summer already. Okay, late Spring, but it feels like Summer 🙂

If there’s one ingredient I love about this time of year it’s asparagus. I love it raw because it tastes kinda like peas and I love eating peas raw just as well. But both of those are also incredibly delicious cooked. So, today I’m sharing a recipe for a vegan pea and asparagus quiche that I created together with the lovely Tereza Poljanič from Teresamisu.

We were secretly admiring each other’s work for a long time, so we met a while ago and came up with the idea of creating a couple of recipes together. If you don’t know her yet, go check her out! Tereza is a multi-talented lady. She runs her blog, a TV cooking show, writes cookbooks and so much more. Such an inspiring lady!

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

Back to the recipe!

This was my first time trying out tofu filling. I don’t cook with tofu very often so I was pleasantly surprised by how flavorful the filling came out. It’s a very simple filling. All you need is some onions, garlic and some herbs like basil and mint. We used pumpkin seed tofu, but you can use any firm tofu. The almond milk makes it all very creamy and ties everything together.

Place some fresh asparagus and peas on top, bake and that’s it.

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

Oh yeah, and we included a delicious crust recipe. Here are some tips on how to make the crust flaky and how to prevent it from shrinking during baking.

How to make a flaky pie crust:

  • Use cold ingredients and use your hands as little as possible so you’re not warming up that dough.
  • Little chunks of butter (or coconut butter) should still be visible in the dough. The size of the chunks shouldn’t be larger than a pea.

How to prevent pie crust from shrinking?

  • Resting the pie crust is crucial. It should rest after making the dough and after you’ve rolled out the dough and placed it in the pie tin
  • Don’t overwork the dough. This way it gets too firm and shrinks.
  • Don’t stretch the dough when placing it in the tin.
  • Poke holes in the bottom.
  • Use pie weights or dry beans to weight down the crust while pre-baking.
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

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 Pea And Asparagus Quiche

Course Main Course, Side Dish
Keyword vegan quiche
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Author Anja Burgar & Tereza Poljanič

Ingredients

Dough

  • 280 g all-purpose flour (1 1/3 cup)
  • 140 g coconut butter (or regular butter for a non-vegan quiche) chilled and cubed, (1 1/4 stick)
  • 4-5 TBSP ice cold water
  • 2 tsp salt

Filling

  • 400 g Tereza’s Choice pumpkin tofu or any other firm tofu
  • 100 ml almond milk (1/3 cup + 1 TBSP)
  • 1 onion
  • 2 cloves garlic
  • bunch of basil and mint chopped
  • handful of peas
  • handful asparagus

Instructions

Dough

  1. Combine flour and salt, in a food processor. Pulse to mix. Add the butter and pulse a few times. You should still be able to see some small chunks of butter no bigger than peas.

  2. Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water one
    tablespoon at a time.

  3. After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.

  4. Sprinkle a little flour on a flat, clean work surface and on top of the dough. 

  5. Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  6. Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  7. When the dough has reached the right size, gently roll it around the rolling pin and place it over the pie tin. Do not stretch the dough.

  8. Use your hands to gently press the dough into the tin.

  9. Use a rolling pin to roll over the edges to trim them.

  10. Place the prepared crust into the refrigerator for another 30 minutes, then take it out and use a fork to create small holes on the bottom. Don't worry, once the dough is baked the wholes will disappear.

  11. Place a piece of aluminum foil onto the crust and add dried beans or pie weights onto the crust and bake it for 15 minutes at 200 °C.

  12. Take the baked pie out of the oven and leave to cool slightly.

Fillling

  1. Meanwhile prepare the tofu filling. Caramelize the onion and add garlic at the end. Then blend the tofu in a food processor with 100 ml of almond milk and the caramelized onion and garlic, blend until smooth consistency. 

Finishing the Quiche

  1. Add the filling on top of the pie crust, lastly add peas and asparagus on top. Brush with a little olive oil and bake another 20-30 minutes at 200 degrees Celsius.

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

Mango Margarita Smoothie

Who doesn’t love a simple refreshing margarita smoothie with mangos? I sure do!

Who doesn't love a simple refreshing margarita smoothie with mangos. I sure do!

Hey, it’s been a LOOOOOONG time. Way to long. 

I’ve missed posting here so much. I’ve kicked myself in the rear end this week and made a plan for a few future recipes. Hopefully, I can see them through! Baby Jernej is not so little anymore. He’s standing on his own now, crawling all around the place, exploring the world and filling our hearts with all kinds of joy. If you wanna see what’s going on in our personal life head on to my personal Instagram account

Who doesn't love a simple refreshing margarita smoothie with mangos. I sure do! Who doesn't love a simple refreshing margarita smoothie with mangos. I sure do!

And now to the recipe. Today is National Margarita Day and I made a non-alcoholic mango margarita smoothie.

I’d say cheers, but it’s long gone.

There’s something about mangos in smoothies. Puréed mangos give such a nice smooth texture to drinks. They are one of my favorite fruits to put in smoothies, besides avocados. All due to the texture. Okay, and flavor too 😀 What are yours?

Since becoming a mom, maintaining a healthy diet has been so hard. The biggest problem for me is forgetting to eat, which I find super weird and annoying. And that’s why recipes like this are super important… Simple, easy and done in no time. I’m planning on sharing a few other recipes suitable for mom’s with little time to prep and also for little kids to enjoy. Btw, baby J tried the mango margarita smoothie and he approves 😀

Who doesn't love a simple refreshing margarita smoothie with mangos. I sure do! Who doesn't love a simple refreshing margarita smoothie with mangos. I sure do!

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 ♥

Mango Margarita Smoothie

Total Time 5 minutes
Servings 2 servings
Author Anja Burgar

Ingredients

  • 1/2 mango (chilled)
  • 3 oranges (chilled)
  • 2 limes (chilled)
  • salt for garnish

Instructions

  1. Peel mango and juice oranges and limes and blend all until smooth.

  2. Run a lime wedge around the outside of a glass and dip the rim in some salt for garnish and taste. Pour in the smoothie.

Who doesn't love a simple refreshing margarita smoothie with mangos. I sure do!

Spicy Goat Cheese Pesto Pizza

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Wow, the summer this year. I can’t complain. Sunny weather, nice breeze and Aperol spritz in the evenings – what else could I wish for? The baby is sleeping very well so far, during the night as well as the day and his playtimes are getting longer. Finally! I absolutely love singing to him with his curious eyes on me all the time 🙂

In a couple of days we’re heading for some much needed vacations beside a beautiful lake under the mountains. Even though we love the seaside, we’re more of a lake and river type of swimmers. We love the sunny beaches and the waves by the sea, but hate the salt. The place we’re going to is quite isolated with just a couple of vacation houses nearby. So hopefully we’ll get some peace and quiet.

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!
Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day! Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Okay back to the recipe. I have a ton of basil in the garden. A couple of years ago I sowed an entire bag of seeds in one small pot and it turned out the best idea ever. Why? Because you can start picking basil as soon as it starts growing leaves. Of course it’s way too crowded and I pick the whole plants in the begining to decrowd the pot. I leave some to grow into big bushy plants.

Basil was the whole inspiration for this recipe. I love pesto esecially with basil. I tried making it with goat cheese and it is seriously delicious. Add some mozzarela, tomatoes and olives and put all of them on the best pizza dough and you’ve got a treat. I included an amazing and very easy pizza dough recipe, but you can use your own. My whole-grain spelt dough would work just as well.

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

This pizza dough rises slowly in the fridge for a day and it is the best pizza dough I’ve made to this date. In fact most pizza places will make the dough in advance as well. Slow rise at low temperatures makes the dough nice and elastic, so you can strech it out very thinly. I didn’t do this with this pizza, but I love making it super thin for my tomato sauce pizza only. Which reminds me… I should totally share the recipe. 

Second thing with making your pizza dough perfect is high temperature. Although I sometimes bake it at 230°C only, to make it more bready. Again look at the photos, the dough turns out looking something like that. If you crank up the temperature you’ll get an even crunchier crust. One thing I always do is place the baking tray in the oven when I turn it on, so it heats uo nicely. A pizza stone would be an even better option, but I don’t have one (yet) 🙂

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

I’ll stop babbling and get to the recipe. Have a lovely day you guys!

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 ♥

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozarella and black olives. I could eat this pizza every day!
5 from 1 vote
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Spicy Goat Cheese Pesto Pizza

Servings 4 people

Ingredients

Pizza Dough

  • 4 cups bread flour
  • 1 1/2 cup lukewarm water
  • 1 sachet of yeast (7g)
  • 1 tsp sugar
  • 2 tsp salt

Goat Cheese Pesto

  • 1 cup chopped basil
  • 30 g mild goat cheese
  • 20 g parmesan
  • 3 TBSP pine nuts
  • 2 cloves garlic
  • 1 tsp chilli flakes
  • 3 TBSP olive oil (or more if necessary)

Spicy Goat Cheese Pesto Pizza

  • pizza dough
  • goat cheese pesto
  • 400 g mozzarella
  • 500 g cherry tomatoes
  • 100 g black olives
  • 2 tsp chilli flakes
  • basil for decoration

Instructions

Pizza Dough

  1. Mix all ingredients in a stand mixer or by hand. Knead for about 10 minutes or until the dough is smooth and soft, but not sticky.

  2. Slightly oil a big bowl with at least double the volume of the dough. Leave the dough rest in the bowl covered with plastic wrap for about an hour or until double the size.

  3. Knead again and return to the bowl. Cover with plastic wrap and save in the fridge for 24 hours. Be sure to use a large bowl, because the dough will continue rising in the fridge!

  4. Remove from the fridge, divide the dough into four an knead again to for four balls. Cover with a cloth and leave at room temperature at least an hour before using the dough. 

Goat Cheese Pesto

  1. Place all ingredients except basil into a food processor and pulse until finely chopped. Add basil and pulse for a few more seconds.

Spicy Goat Cheese Pesto Pizza

  1. Preheat the oven to 230°C or preferably as hugh as your oven goes leaving the baking tray or pizza stone in the oven. If using pizza stone make sure you leave it in the oven long enough to be extremely hot.

  2. Uncover the dough, but don't knead again from this point on. Use a small amount of flour to spread the dough into a desired shape. In this recipe form a 20 cm circle with a thick edge.

  3. Spread basil pesto over the thin center of the dough and cover with sliced or pulled-appart mozzarella. Top with cherry tomatoes, black olives and chilli flakes.

  4. Bake in the preheated oven for 10-15 minutes depending on the thickness of the crust.

  5. Decorate with more basil leaves before serving.

Italian flavors with a twist in one delicious spicy goat cheese pesto pizza loaded with fresh cherry tomatoes, mozzarella and black olives. I could eat this pizza every day!

Mini Lemon Balm Rhubarb Bundt Cakes

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Folks, it’s officially summer! We’ve been having unbelievably sunny and hot weather for weeks so it feels like it’s already mid-summer. I’m keeping myself cool with loads of strawberry drinks like roasted peach and strawberry fizz and strawberry vanilla iced tea. Thank god for our garden, producing all those delicious fruits. And thank god for the mini rhubarb bundt cakes. They make these hot June days so much easier!

I’m spending so much time outside in the shade with my little baby. I love dressing him in the cute summer clothes and seing his bare feet. I could eat them up! He’s growing so fast, I can hardly keep up. He’s becoming more aware of the world and things around him, giving us the most precios smiles and giggles. I could watch those all day long.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats. Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats. Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Okay, back to the recipe.

I swear guys, these mini bundt cakes are incredibly tender and light. Rhubarb gives them such a nice sour note and the lemon balm makes them deliciously citrusy. I added a lemon drizzle to make those flavors stand out even more and make it super light and refreshing. They are my new summer crush. Sorry hubby, you’ll just have to deal 😛 

The recipe is not a dense sponge recipe like for a regular bundt cake. It is more of a cupcake type of sponge. I should maybe call them cupcakes, but I love my new mini bundt cake molds which my mum gave me, that I just had to use those for the shoot. Call them cupcakes if you want 🙂

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

I feel like I’m being real brief these past few posts. I’m still ajusting to the fact that my free time is pretty scarce these days. 

I hope you all have the best start of the summer!

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 ♥

Mini Lemon Balm Rhubarb Bundt Cakes

Servings 12 cakes

Ingredients

Sponge

  • 2 cups all-purpose flour (250g)
  • 1 cup sugar (120g)
  • 2 eggs
  • 1/4 cup sunflour seed oil
  • 200 ml plain yogurt
  • 1 tsp vanilla seeds
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 sachet baking powder (12g)
  • 1/2 cup lemon balm finely chopped
  • 150 g rhubarb finely chopped

Lemon Drizzle

  • 1 1/2 cup icing sugar
  • 2 TBSP lemon juice
  • 1/2 cup lemon balm roughly chopped

Instructions

Sponge

  1. Preheat the oven to 170°C. Lightly grease mini bundt cake molds. I used 12 80ml bundt cake molds.

  2. In a stand mixer beat together sugar, eggs and oil.

  3. In a bowl mix flour, vanilla seeds, ground ginger, ground cinnamon and baking powder.

  4. Add flour mix to the egg mixture spoon by spoon.

  5. Add yogurt, chopped lemon balm and mix until the mixture is smooth and even.

  6. Add rhubarb and use a spatula or a big spoon to mix it in.

  7. Use an ice cream scoop to fill the molds to about 3/4 full.

  8. Bake in the preheated oven for about 25 minutes, until the toothpick comes out clean. Let cool in the molds

Lemon Drizzle

  1. In a mortar bash the lemon balm with 1 TBSP of lemon juice to get out as much lemon balm juice as you can. Use a fine sieve or gauze to squeeze out the liquid. Discard the solids.

  2. Add 1 TBSP lemon juice and the lemon balm liquid to the icing sugar and whisk until smooth.

Decoration

  1. When bundt cakes are cooled to room temperature, remove them from molds and decorate with lemon drizzle.

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Flourless Green Pea Fritters

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

I’m ending this wonderful week with these fluffy green pea fritters. It’s really been a great week. The baby gave us his first real smile. He’s smiled to everyone in the family at one point during the week. I couldn’t imagine how exciting that milestone was before it happened. The most wonderful thing 🙂 Now I’m looking forward for more and more of these cute teethless smiles and the sparks in his eyes.

He’s been letting us sleep during the night enough not to feel tired during the day, although I do take at least one short nap with him during th day. It’s just so cozy lying next to him and feeling him next to me while I’m sleeping 🙂

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

Okay, let’s head to the recipe. I’m very excited to share it with you. I’m a huge fan of pancakes, I make them at least once a week for breakfast, but they are usually sweet. I wanted to make a savoury recipe for easy and quick pancakes, that I’ll be able to prepare while taking care of a newborn. And it really is that simple.

The batter is made in a food processor or a blender and the pancakes take only a few minutes to cook. So perfect! There’s a little cottage cheese for extra creamines and flavor and rolled oats to bring it all together. Since so many herbs have started to grow, I’ve also added some from the garden and the forest. I used wild garlic and chives, but you can add whatever you can find in the garden, like mint, basil, thyme, oregano… So many yummy variations 🙂

And I realised that they are also super delicious cold, so they’re perfect for picnics 🙂 Hoping for lots of those these summer. ‘Cuz who doesn’t love picnics, right? We’re going on one today. Yay!!

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

I’ve been working on this recipe before the baby, when we’ve had a new roof window installed. I had to test the new light source for photography. I like it so far. A bit different than the straight side light, but just as interesting. What do you think?

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

Have a great weekend you guys!

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 ♥

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.
5 from 1 vote
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Flourless Green Pea Fritters

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 15 fritters

Ingredients

Green Pea Fritters

  • 1 cup peas (if using frozen, thaw and drain before making the fritters)
  • 1/2 cup roled oats
  • 1 cup parmesan cheese grated
  • 1/2 cup cottage cheese
  • 2 eggs
  • 1/2 tsp baking powder
  • a handful seasonal herbs (wild garlic, chives, basil, thyme...), coarsely chopped
  • salt
  • black pepper

Sauce

  • 1/2 cup sour cream
  • 2 TBSP lemon juice
  • zest of 1/2 lemon

Instructions

Green Pea Fritters

  1. Place all ingredients in a food processor or a blender and mix until the batter is uniform.

  2. Fry spoonfulls of the mixture on preheated frying pan with a little oil for 2 minutes on each side or until golden.

Sauce

  1. Place all ingredients in a small bowl and whisk. 

  2. Serve with warm or cold fritters.

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

Welcome Baby Chocolate Buckwheat Cookies

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

Hi guys!

I’ve been away for a month occupied by he hardest but the most rewarding job. On April 5th a little baby boy Jernej came to this world and turned our lives upside down. I never knew I could ever love someone as much as I love my baby. Kissing his forehead, massaging his super tiny feet, loving every unconscious smile when he’s sleeping and caressing his soft cheeks…

Although I’m loving every moment spent with him, I never imagined how exhausing and rewarding caring for a newborn is. After a month, I can easily say it was the toughest month of my life, although full of tears of happines and love, it was also filled with frustrations and self-distrust. Total respect to all the moms that have survived this introduction period keeping a clear mind! Saying that, my baby is sleeping well and is not fussy at all, I can’t imagine that being different…

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

When I came home from the hospital I was missing moving and doing whatever around the house. Lying in bed all day is totally not my MO, so I baked some cookies while Jernej was sleeping and took some photos. I named them Welcome baby chocolate buckwheat cookies 🙂 To welcome the cutest baby boy to this world <3

I love having a batch of cookies ready for the sweettooth moments of mine and my husband’s. We LOVE cookies! I’m surprised I don’t have more cookie recipes on the blog. I’ll have to change that, right?

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist. The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

What I love about butter cookies is, that they are super simple and you can make them in a food processor. They take no time whatsoever, but they taste sooo good! And if you make them with wholegrain flours you add so much nutritional value. In this recipe I used wholegrain spelt and wholegrain buckwheat flour, but you can easily use plain flours.

Lately I became a huge fan of unrefined cane sugar. It’s not a sugar we usually use in baking, so when I first tried it I became obsessed immediately. If you want caramelly taste without making caramel, cane sugar is the solution. I’m telling you, it makes a big difference.

Although plain buckwheat cookies are incredible, they are even tastier with some chocolate and coconut. Plus they look so pretty, don’t they?

I’m out of these cookies and now I’m waiting for elderflowers to bloom to make some Elderflower Cookie Bites with Raspberries.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist. The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

Having a lot of work and being exhausted by the continuous feeding and diaper chaninging, I can’t promise I’ll be posting as often as I did before the baby, so bare with me. I’ll get the hang of it and will start posting weekly as soon as I can.

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 ♥

Welcome Baby Chocolate Buckwheat Cookies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 32 cookies

Ingredients

  • 2/3 cup wholegrain spelt flour
  • 2/3 cup wholegrain buckwheat flour
  • 50 g unrefined cane sugar
  • 1/4 tsp vanilla seeds
  • 1/4 tsp baking soda
  • 80 g butter
  • 4 TBSP water
  • dark chocolate
  • coconut flakes

Instructions

  1. Preheat the oven to 180 °C.


  2. Add all ingredients into a food processor and pulse until they form a ball.

  3. Divide the dough in half, half it again and so on, until you get 32 identical pieces. Form bals with your palms.

  4. Place on a baking paper lined baking tray and bake for 15 minutes or until golden. Move them to a wire rack and leave to cool down for at least 10 minutes.

  5. Melt chocolate over a saucepan of simmering water. Dip the bottom half of the cookies in the chocolate and coconut and place on a pre-cooled tray lined with baking paper. Leave in the fridge to set.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

Refreshing Vanilla Strawberry Iced Tea

A refreshing spring vanilla strawberry iced tea – perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

 A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days! 

I’ve made this delicious drink last week while baking the strawberry cake for my birthday. My birthday is on March 22nd and it just happens that that’s also World Water Day. I love that! I love water! Water is also my absolute favorite drink in the entire world, besides tea. I don’t actually know anyone who would drink as much tea as I do.

I’m gonna be honest with you – tea can get boring at times. Adding fruits and some ice will do the trick though. Makes it refreshing and adds a bunch of vitamins to your drink. Since I was already making the strawberry cake last week I figured why not make a strawberry iced tea. I had a ton of strawberries anyway.

Lately, I’ve been obsessing over rooibos tea, which I find so nice and sweet with a slight vanilla flavor. Besides my daily three cups of raspberry leaf tea this is the one tea I drink the most. Since it’s getting quite warm over here, I’m drinking it cold. And GUESS WHAT it’s a perfect match for strawberries. It really is! And since I’m loving the mild vanilla flavor in the rooibos, I added more vanilla, ‘cuz WHY NOT?

Yay, my favorite refreshing iced tea was born 😀

Let me know if you try it and think the same!

A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

Regarding the prego belly. It’s still here and the baby is still very and I mean VERY lively. Doesn’t seem to want to come out any time soon, but we never know. I’m hoping for April 1st!

Seems like the last month my sweet cravings have gone over the roof. I’m eating more junk than ever and feeling so so regretful about that. I should probably stop feeling like that, because it doesn’t really do much good. I still eat junk if I feel like it. Okay, I’ve kindda managed to keep myself away from nutella. Kindda… I make pancakes for breakfast just to have an excuse to eat Nutella. Otherwise I have like five slices of bread with butter and honey for breakfast. Okay, honey is now bad, but the amount of honey is. Trust me five slices full of dripping honey is too much. But I guess the cravings will go aways eventually 🙂

Did I mention there’s honey in the strawberry iced tea? Of course there is, duh 😛

I’ve also managed to do some gardening. I’ve tranfered my little tomato seedlings to bigger pots, so they’ll have enough room to grow. The truth is, we have to buy tomatoes by the middle of July, sometimes even more. It’s seems so unfair. I’m looking at the growing plants for months before the tomatoes go red. It always seems like the wait is way too long, although totally worth it. Okay, I’m babbling. I’ll stop now.

A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

That’s all for now! By the time I post another recipe I might be writing with one hand full of baby cuteness. If you don’t hear from me for a while, you know what happened 😉

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 ♥

A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!
5 from 1 vote
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Refreshing Vanilla Strawberry Iced Tea

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 250 g strawberries
  • 600 ml water
  • 4 tsp red rooibos tea
  • 2 TBSP honey
  • 1/4 tsp vanilla seeds (from one vanilla pod)

Instructions

  1. In a big saucepan boil water and add red rooibos tea and steep covered for 10 minutes. After the tea has finnished steeping strain it into a big jug.

  2. Uncover and leave to cool.

  3. Meanwhile, remove strawberry stems and discard. Place the strawberries in a blender and make a smooth purée. If you prefer your purée to be without the tiny pits, strain it through a fine strainer.

  4. When the tea has cooled down to almost room temperature add honey and mix well. Add strawberry purée and vanilla, mix well and pour into glasses filled with ice.

A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

Macerated Strawberry Chocolate Cake

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

So, guys, it’s my birthday!

I only have one more year before I enter a new decade.

My wishes for me:

  • Cook more delicious foods and try lots of new combination.
  • Be the best mum to my precious baby, that’s still hiding in my belly.
  • Love every moment with my husband and our little one.
  • Take time for my friends and also for myself.
  • Continue being happy and positive.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Enough about me, let’s talk CAKE!!!

I couldn’t resist but making something chocolaty with strawberries and cream. Anyone else anxiously waiting for fresh straberries from the garden? We have a few strawberry plants and I can’t wait for them to grow fresh little fruits.

I’m not a big fan of heavy cakes, with heavy buttery fillings. That’s why I love using whipping cream in cakes. Remember the chocolate hazelnut pavlova? I think it makes cakes light and fresh, especially if you add some fresh fruits. I used plain whipping cream without sugar or anything, but you can add a little icing sugar or some vanilla.

This sponge is rich and decadent on its own and doesn’t need a heavy filling anyway!

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

The sponge I used in this strawberry chocolate cake is one of the best if not the best chocolate sponge I’ve ever tried. The amazing recipe is by Add A Pinch. I changed it just a little, so I’m posting my version of her delicious recipe. The recipe contains a little less sugar and the layers are thinner so they can hold the light whipped cream filling. Seriously you need to try either my or her version, both are yummy!!

Now, about strawberries. Have you tried macerated strawberries, yet? They are simply the most delicious thing. Adding a little honey makes them obviously a little sweeter, but brings the juices and creates a lovely sauce. Imagine that over icecream.

Um, de-li-cious!!!

I was feeling a little playful with this cake, so I made some chocolate rhubarb truffles. Super simple, but so good! They are made of sponge and rhubarb jam only 😀 Last year we had loads of rhubarb so I tried making my own rhubarb jam and I’m telling you I’m making it again this year.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy. This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

I made this cake a day ahead, but it’s already half gone and it’s not even noon on my birthday 😛 Luckily I have my mum making me more sweets today!

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 strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.
5 from 1 vote
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Macerated Strawberry Chocolate Cake

Total time includes cooling time.

Sponge recipe adapted from The Best Chocolate Cake Recipe Ever recipe by Add A Pinch. Link in the text!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours

Ingredients

Chocolate Sponge

  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3/4 cups cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 tsp vanilla seeds or vanilla extract
  • 1 cup boiling water

Honey Macerated Strawberries

  • 200 g fresh strawberries
  • 2 1/2 TBSP honey

Chocolate Rhubarb Truffles

  • chocolate sponge from one of the 7 inch tins
  • rhubarb jam (or strawberry jam) (40g jam per 100g sponge)

Other

  • 300 ml cold whipping cream

Instructions

Chocolate Sponge

  1. Preheat the oven to 180 °C. Butter four 7 inch baking tins.

  2. Add flour, sugar, baking powder, baking soda and salt to a stand mixer bowl and whisk through to combine.

  3. Add milk, eggs, vegetable oil and vanilla seeds and mix on medium speed until well combined.

  4. Change mixer speed to low and slowly add boiling water to the mixture. It will get quite liquid, but that's what makes it moist and rich in the end.

  5. Pour the mixture into four baking tins and bake for about 25 minutes or until the toothpick comes out clean.

  6. Leave to cool in the baking tin for 10 minutes then remove form the tin and leave in a cool place to cool completely. Once it is room temperature, you can place it in the fridge to continue cooling.

Honey Macerated Strawberries

  1. Thinly cut strawberries and place them in a bowl. Add honey and mix well, so the honey coats all strawberries.

  2. Leave to macerate in the fridge until you are ready to assemble the cake, but at least an hour.

Chocolate Rhubarb Truffles

  1. Take one cooled chocolate sponge and use your fingers to turn it into crumbs. Add 40g rhubarb jam per 100g of sponge and incorporate it in the crumbs. Shape 1 cm balls using the palms of your hands. The mixture shouldn't be too sticky, but moist enough to hold the shape of a ball. 

  2. Place in the fridge until you are ready to assemble the cake.

Assembling The Strawberry Chocolate Cake

  1. Whip whipping cream until it forms stiff peaks. Place it in a piping bag with a round or a star nozzle.

  2. Place one sponge on a serving tray and pipe one layer of whipped cream in the middle, leaving one centimeter of uncovered sponge at the edge. Pipe small balls of cream one centimeters away from each other on the edge. Place chocolate rhubarb truffles between the cream balls.

  3. Top with one third of honey macerated strawberries.

  4. Continue in the same way for the remaining two layers.

  5. Refridgerate for at least an hour before serving.

This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.This strawberry chocolate cake with honey macerated strawberries and chocolate rhubarb truffles is perfect for any celebration and is super easy to make and so yummy.

Antioxidant Packed Blueberry Matcha Smoothie

This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It’s a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

I’m getting so excited about spring and can’t wait for everything to go green. We’re already able to waste our time outside in nothing else but a sweater. Remember my love of balcony life. Well, here it is! I can almost smell spring 😀 Winter this year sucked, almost no snow… I mean it was cold, which is okay by me, but no snow. Come on, that’s just unfair!

Yeah, yeah, I’ll stop complaining 😉

This spring will bring a new little cuddling creature to our life, so there’s really nothing to complain about. Only one more month to go, but I’m hoping sooner 🙂 Can’t wait to meet you little baby! These past 8 months went by really fast, I got very attached to my big belly and the very intesnse baby kicks. I’m begining to think this baby will be a kickboxer or something. I remember reading about having to count kicks if the baby is not moving enough and then I think is there also something like kicking too much?! Probably not 🙂

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.euAntioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

Back to the recipe!

With the spring knocking on the door, the season of some new green leaf veggies is starting and I’m able to add them to my green smoothies. I got hold of some really nice fresh spinach last week and I couldn’t resist to make a delicious smoothie for breakfast. There are still some frozen wild blueberries in the freezer, which I love for breakfast. In the winter I heat them up and pour over the pancakes with some yogurt. Yum!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.euAntioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

Ok, ok, back to the smoothie. So I named this drink matcha smoothie, because I added a little for some nice morning tea feeling. Mmm, cozy 🙂 I don’t know why exactly, but for me drinking matcha – in any form – is like a warm hug. Even if I drink it cold.

I couldn’t resist but adding some lime juice to this almost-spring-celebrating smoothie. Delicious! 🙂 It’s sweetened with honey, which you probably already know is my favorite sweetener 🙂

Now I’m anxiously waiting for strawberries, especially wild strawberries to make strawberry layer cakes and elderflower to make some cookies. With a little bit of luck, the baby and I will be well enough by the time those two are in season and we’ll be strolling through forests searching for these beauties 🙂

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

And now here’s the recipe, finally. This matcha smoothie is packed with antioxidants and contains a bunch of cashews and an avocado so it will leave you fed for a while. Cheers!

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 ♥

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu
5 from 3 votes
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Antioxidant Packed Blueberry Matcha Smoothie

Total Time 5 minutes
Servings 2 people

Ingredients

  • 1 cup cashews soaked overnight
  • 2 cups water
  • 1/2 avocado
  • 50 g spinach (or a big handful)
  • 4 tsp matcha powder
  • juice of 1 1/2 limes
  • 2 TBSP sunflower seeds
  • 3 TBSP honey (or other sweetener for vegan version)
  • 1 cup blueberries

Instructions

  1. Mix everything except blueberries in a blender until smooth. If the smoothie is to thick add more water.

  2. Place blueberries in two glasses and mash them gently with a spoon or a mortar.

  3. Pour the green smoothie over mashed blueberries and enjoy!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

Roasted Broccoli & Cauliflower Mole Tacos

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.

What have you been up to lately?

I’m all about mexican food these days and I’m enjoying spicy food while I still can. Apparently when you have a baby, you’re stuck with bland and boring unseasoned food for a month or so. I’m dreading that!

If there’s anything I love about cooking is that there’s always a way to make super fast lunch or dinner and still make it incredibly delicious. Most of the time I’m enjoying spending hours and hours in the kitchen. It’s my absolute favorite spot in the house. But sometimes it happens I have to whip up something in five minutes or so, but still want it to be super delicious and healthy if possible. I love how tacos make this possible every time. You can use whatever’s in your fridge and add some nice spices, some yogurt or nut sauce and you’ve got a five minute meal right there.

One of the simplest versions I make is, I just quickly sauté some red peppers, add some fresh avocado and a glug of yogurt in a tortilla and I’m good to go. Other times I have a couple more minutes to spare and I play around with food.

That’s kindda how these mole tacos with broccoli and califlower came to be. I love broccoli, it’s probably one of my favorite green veggies and I could eat it every single day. Cauliflower is great too, so I added it to make it a more fun recipe. In this recipe you can actually use either one of these or both.

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.

Mole Tacos

Moles are actually a variety of sauces and dishes that include these sauces. We’re not making a mole sauce today, though. This recipe is an interpretation of a mole sauce, my style. Some hot chillies, cocoa powder and lots of other spices. It’s basically a rub or a spice mix for the broccoli and cauliflower that we’re gonna roast. And it’s a spice mix that you can make in advance and keep in your pantry.

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.

Quick pickling

Loving the pickles!

They usually take time to make, but there’s a quicker cheaty way to make them. And it takes literally 5 minutes or less. The main ingredients in pickling are vinegar and salt, sometimes water. Besides the veggies of course 🙂

What we’re going to do is cut the veggies real thinnly, which will make them pickle faster. Then add some salt, which will bring out the water from the radishes. And of course add some vinegar to make it sour. And that’s it. So simple!

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.

Making your own tortillas

You can also try making your own tortillas and find the recipe here. But double it if you’re making this whole recipe.

I’m making my own tortillas all the time and I make the dough in the morning. I divide it into balls and cover in plastic foil and leave it on the counter or in the fridge until I’m ready to make them. Sometimes I even make a big batch and keep it in the fridge for a couple of days and have a taco marathon week 🙂

A new awesome flavor combo each day. Yay! Try that, if you haven’t already 🙂

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.

So, have a good day and hopefully get some sun!

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 ♥

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.
5 from 1 vote
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Roasted Broccoli & Cauliflower Mole Tacos

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 tacos

Ingredients

Mole Spice Mix:

  • 2 tsp chilli powder
  • 2 tsp dried oregano
  • 1 tsp unsweetened cocoa powder
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp pepper
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 2 tsp salt

Mole Tacos:

  • 1 broccoli
  • 1 cauliflower
  • mole spice mix
  • 1/4 cup olive oil

Pickled Radishes:

  • 200 g radishes
  • 1 1/2 tsp salt
  • 2 TBSP vinegar

Avocado Sauce:

  • 1 avocado
  • 1/2 cup natural yogurt (180 g)
  • 1/2 cup water
  • 2 cloves garlic
  • juice of 2 limes
  • a handful cilantro
  • pinch of pepper
  • pinch of salt

Other:

  • 16 small tortillas (find recipe in my Turmeric Falafel Wrap post and make it double)
  • pickled radishes
  • avocado sauce
  • peanuts
  • cilantro
  • chopped chillies

Instructions

  1. Preheat the oven to 200°C.

Mole Spice Mix:

  1. In a bowl mix all ingredients to get a uniform seasoning mix.

Mole Broccoli And Cauliflower:

  1. Chop broccoli and cauliflower into small florets and cut the harder stems into 1 cm sized chunks.

  2. Add them to a big bowl and sprinkle with mole spice mix and olive oil. Toss around to coat them evenly with seasoning.

  3. Move them to a lined baking tray and bake for about 10 minutes or until tender.

Pickled Radishes:

  1. Slice radishes thinly. Add them to a bowl and sprinkle with salt. Massage them vigorously for a minute or two, so they start releasing water. Leave them to rest for another minute, then pour away the excess water. Add vinegar to the radishes and set aside.

Avocado Sauce:

  1. Mix all ingredients in a food processor until smooth. Add more water if necessary.

Serving;

  1. Fill the tortillas with broccoli and cauliflower, add pickled radishes, avocado sauce, peanuts, cilantro and chopped chillies.

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.

Crunchy Mocha Frozen Yogurt with Date Caramel

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it’s up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you!

Welcome to breakfast heaven!

If you thought a cup of coffee was necessary in the morning, wait until you try this. It’s freakin’ mocha frozen yogurt with some extra mocha puffs and date caramel on top. 

It’s so decadent and indulgent, but not unhealthy, which is what I love in a good breakfast. Don’t we all?

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you!

So, the whole thing started because I needed a refreshing cereal breakfast, that wasn’t the boring milk and cereals. I though icecream. That’s indulgent, but using yogurt is probably a smart decision. I thought mocha flavor would be an awesome addition to frozen yogurt, so I made these lovely coffee bean shaped mocha puffs. Yay, you can eat them with good old milk too, isn’t that a nice touch? Keep them in a dry place in your pantry and have them at hand for whenever you feel a coffee rush.

It totally became my personal morning coffee. You probably already know I don’t drink coffee and when I do it’s decaffeinated. So are these mocha puffs, but you can make them with caffeine, no problem!

I love serving the mocha frozen yogurt in these crazy cool mugs by Polonapolona. They are the cutest and they love their morning coffee served with a a bang 😀

Oh, did you notice the caramel drippings? This is the date caramel, the easiest thing to make in the entire world and so so delicious.

Like like lick-the-sides-of-the-cup awesome 😀 

And absolutely necessary on a heaped cup of this goodness.

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

So, baby update.

I’ve been doing some last shopping for the baby, which is very tiring, since I’m not much of a shopper. What I do is, write a paper with all the stores and what to buy where and then head out. I compare prices online to save time spent in the actual shop. Don’t get me wrong, I love market shopping, but fluorescent lit stores are horrible. If it’s a special foods, fabric or furniture store, then it’s fine, I get distracted. Everthying else is just a big pain in the you know what!

Okay, enough complaining. The good thing is, I think I’m actually well prepared for the arrival of the little one. Some minor thing are missing (like the crib – not minor :P), otherwise we’re good if the baby accidentally surprises us.

Okay, back to food…

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

What would I do to eat this every single day for the rest of my life. Um… I should totally do that!

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 ♥

Crunchy Mocha Frozen Yogurt with Date Caramel

Total Time 6 hours
Servings 6 people

Ingredients

Frozen Yogurt:

  • 1 kg Greek style yogurt (about 4 cups)
  • 5 TBSP honey

Mocha Puffs:

  • 3/4 cups almond flour
  • 1/2 cup all-purpose flour (or whole grain flour)
  • 1/4 cup cocoa powder
  • 4 tsp instant coffee
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/4 cup honey
  • 2 1/2 TBSP butter , melted

Date Caramel:

  • 1 cup dates , roughly chopped
  • 1 TBSP nut butter (I like almond or cashew butter)
  • 3/4 cup water
  • pinch of salt

Instructions

Mocha Puffs:

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

  2. In a food processor mix all dry ingredients: almond flour, al-purpose flour, cocoa powder, instant coffee, baking soda and salt. Add honey and butter and pulse until a ball forms.

  3. Make little balls with palms of your hands using three quarters of the dough. The remaining quarter of the dough and flatten it on the baking paper to about 5mm thick. Add the balls to the baking paper and use a spoon handle to make little dents in the middle of the balls and make them look like a coffee bean. You can leave them round as well.

  4. Bake for 6-7 minutes, keeping a close eye to what's happening in the oven. The puffs burn very easily. Take them out when they are still a little soft but firm. They will harden as they cool down.

  5. Break apart the flattened baked dough when it has cooled down. You can leave some chunks. You'll use that to mix in the frozen yogurt.

  6. Keep the coffee shaped puffs in an airtight container.

Frozen Yogurt:

  1. Mix yogurt and honey in a blender and transfer the mixture to an airtight container. Freeze for about 3-4 hours, mixing the yogurt with a fork every 30-45 minutes.

  2. Add it back to the blender and mix well to get a smooth texture. At this point the mixture will get a bit runny again, but that is fine. At this point add the broken coffee puffs and fold in the frozen yogurt.

  3. Transfer it back to the container and freeze until you like the consistancy, probably about 2 hours.

Date Caramel:

  1. Soak dates in water for 10 minutes, then add a pinch of salt and mix them in a food processor. If you like your caramel more runny, add a little more water. 

  2. The caramel keeps in the fridge for at least 2 weeks.

Assembly:

  1. Take frozen yogurt out of the freezer when it's the right consistency or 30 minutes before serving if it's fully frozen. Scoop up in serving bowls and top with mocha puffs and date caramel.

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.
[This post was kindly supported by Polonapolona. I was provided some mugs for this post. No other compensation was received.]

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it's up to you! Click to find the whole recipe or pin and save for later!

Sparkling Pomelo Ginger Shandy (Virgin And Not So Virgin)

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

What do you do when you can’t have booze? Make something out of beer.

Yeah, yeah, I know many of you will say beer without alcohol is not beer at all and you might be right. Some of them taste…hmmm. How should I put it? Miserable.

But when you’re pregnant and can’t have alcohol, trust me, it’s much easier to like non-alcoholic beer. Some brands make very good ones, but I’ve also had one that tasted like a chewing gum. Uhm, not so good!

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days. This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

Well, it was about time to make another drink recipe, since it’s been a while now. I’m all about citruses during this winter. I don’t think I’ve eaten so many oranges and mandarins at any point in my life and a big squeeze of lemon in a glass of water is a total must. I haven’t had any pomelo, so I thought I’d put it in a sparkling beer drink with some spicy ginger and have a pomelo ginger shandy.

Pomelo is such an awesome fruit, it’s sweet like a grapefruit, but doesn’ have the bitterness, which is great for a beer drink, since beer is already bitter. 

On top of all the pomelo juice, the ginger gives the drink a little heat and warms you up 🙂 That’s why I love ginger!

And pretty much everything about this drink 😀

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days. This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

This pomelo ginger shandy is such a nice refreshing drink for the lazy days leading to spring, sitting in the sun on a balcony wrapped in a warm blanket. Listening to bird singing starting again, such a lovely time. I’m getting sentimental.

Our balcony life (yeah, this should totally be a title of a movie) is gone during the winter, but when the sun starts to become warmer and the days get longer, we start hanging out on the balcony again. During the spring and summer it’s where we eat, play board games, read and do pretty much everything. Like, who needs the indoors, anyway?!

So, I’m very happy with the longer not so freezing cold days 🙂

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

And I’m happy to have this non-alcoholic drink, which can also be alcoholic, whatever you prefer. It’s a great way to pimp up your favorite beer and add some fruitiness 🙂

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 ♥

Sparkling Pomelo Ginger Shandy

Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people
Author Anja Burgar

Ingredients

Simple ginger syrup

  • 4 TBSP cane sugar
  • 3 TBSP grated fresh ginger
  • 1 TBSP pomelo zest
  • 2 TBSP lemon juice

Pomelo Ginger Shandy

  • 500 ml pomelo juice (juicing described in the instructions)
  • 500 ml lager beer (alcoholic or non-alcoholic)

Instructions

Simple ginger syrup:

  1. Add all ingredients to a mortar and make a smooth paste.

Juicing pomelo:

  1. Pomelo is a big fruit and it's hard to juice it on a regular juicer. I peel the pomelo and remove the thin white skins, then blend it in a blender for a minute or two and use a nut milk bag or a tea towel to squeeze out the juice.

Pomelo ginger shandy:

  1. Mix together pomelo juice and simple ginger syrup, pour into glasses and add beer.

 This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days. Click to find the whole recipe or pin and save for later!

Dried Fig & Blood Orange Tart

One of the best flavor pairings – dried figs and orange in a perfect Valentine’s day dessert – a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

It’s almost Valentine’s day. 

Me and my husband don’t really celebrate it, but this year we made plans to have dinner with two our friends, so we’re having a double date. They are cooking the main dish, we are making dessert. And I think this pie is perfect for the occasion. Only change I’ll have to make is the crust, because my friend is gluten free. I’ve never made a gluten free chocolate tart crust before, so any suggestions are welcome 🙂 If I manage to do a nice one, maybe I’ll even add the recipe here.

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

First of all, I’m in love with the dried fig and orange combo. Blood orange or regular orange, both is super delish! I tried it for the first time in a smoothie. I was combinig these two just because I had nothing else to put in and it sounded like a great combination. Yes, yes, you’re missing a lot if you’re never tried those two together. I mean it! Go ahead, make this blood orange tart or simply take an orange and eat it next to a fig. How is it? Are you loving me right now? 😉

  One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

Okay, so I was thinking about what to make for Valentine’s day. I’ve shared a brownie recipe last year, this year I wanted something more fruity. Yesterday we celebrated the death of our greatest poet, which is also the biggest cultural holiday in Slovenia. We had a big celebration in the town where he lived, just a couple of kilometres from my village. Wow, way too many people, I had to hug my belly to protect it from the accidental bumps.

This poet liked to give out dried figs to the children. One of his nicknames was also Dr. Fig, for that reason. So I used figs as an insiration and added the oranges, because AGAIN they are perfect for each other 🙂 Of course I couldn’t go without just a tinsy bit of chocolate, so I not-so-secretly added some cocoa powder to the crust.

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

I’m absolutely in love with the color of the curd. I know, you’d expect a red color, especially if you look at the red juice from the orange, but the eggs and butter make it a more pale yellow to orange color. So it might look like an orange, not blood orange tart. The oranges I got were not red all the way through, if you try with oranges that have a completely red flesh you might get a slightly different result. But the eggs and butter will still make it pale. I think it’s such a romantic color, but I’m probably under pregnancy hormones influence 😛

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

Now let’s make a blood orange tart with dried fig jam and have the best Valentine’s day ever!

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 ♥

Dried Fig & Blood Orange Tart
Makes one 22 or 25 cm (9 or 10 inch) tart.
Print
Chocolate crust
  1. 1 1/3 cup (190 g) all-purpose or wholegrain wheat flour
  2. 1/2 cup (55 g) icing sugar
  3. 1/4 cup (25 g) cocoa powder
  4. 1/4 tsp salt
  5. 140 g cold butter, cubed
  6. 1 egg, cold
Dried Fig Jam
  1. 2/3 cup dried figs, hard stem removed and quartered
  2. 1 cup 100% apple juice
Blood Orange Curd
  1. 3 large eggs + 2 egg yolks
  2. 3/4 cup freshly squeezed blood orange juice
  3. 1/2 cup (100g) granulated sugar
  4. zest of one big orange
  5. 150 g room temperature butter, cubed
Instructions
  1. Chocolate Crust: Preheat the oven to 190°C.
  2. In a food processor, mix toghether dry ingredients. Add butter and pulse about 10-15 times to get dry crumbs. Add the egg and pulse just unil the dough starts to come together, but does not form a ball. Gently form a ball with your hands, no kneading is needed. Wrap into plastic foil and leave to rest in the fridge for 30 minutes.
  3. After 30 minutes roll the dough into a circle of the diameter of your tart tin + two times the height of the sides. (My tin is 25 cm + 2,5 cm height, so I rolled it out to 30 cm). For easier rolling place a slightly wet teatowel on the counter, then baking paper over it, then the dough and another piece of baking paper. This way the dough doesn't stick to the rolling pin and the teatowel prevents the baking paper to slip. If you notice the dough is starting to stick to the baking paper, flour it lightly.
  4. Transfer the crust to a buttered tart tin, cut away the excess dough. Make a few holes in the bottom with a fork, cover with tin foil and place baking weights (I use old coins) over the foil.
  5. Bake for 20 minutes, then uncover and bake for 10 more minutes.
  6. Leave to cool in the tin, before taking out or you might break the crust.
  7. Dried Fig Jam:
  8. In a small sauce pan, soak dried figgs in apple juice for 15 minutes: After that bring to a boil, then simmer for 20 minutes. Transfer the mixture to a food processor or a blender and mix. I prefer the jam to still have a small pieces of figs, but you can mix it all the way to a smooth jam. At first, the jam will look a little too runny, but will thicken while it cools.
  9. Blood Orange Curd: Place eggs, egg yolks, orange juice, orange zest and granulated sugar in a heat proof bowl. Boil water in a sauce pan and place the bowl over it. Leave water so simmer on medium while whisking the egg mixture for 15-20 minutes or until it starts to thicken and it reaches 75°C (170°F).
  10. Remove the bowl from the sauce pan and whisk in butter, a few cubes at a time.
  11. Cover the bowl and leave to cool.
  12. Assembly: Spread fig jam over the cooled crust and pour over cooled blood orange curd.
  13. Leave to set in the fridge for at least 6 hours or better overnight.
Notes
  1. The fig jam recipe is sightly adjusted from the Fig Butter recipe by Stephanie Cooks.
Use Your Noodles https://www.useyournoodles.eu/
One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat!

One of the best flavor pairings - dried figs and orange in a perfect Valentine's day dessert - a decadent dried fig and blood orange tart. Simple chocolate tart crust is holding a dried fig jam and a zesty blood orange curd, which is decorated with tiny orange hearts. What a treat! Click to find the whole recipe or pin and save for later!

Nutty Apple & Poppy Seed Strudel

This apple and poppy seed strudel has four delicious mouth watering layers – poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

Hi, guys!

It’s about time to make another kindda Slovenian recipe – another dessert inspired by our traditional Prekmurska gibanica. Remember the Spring Strawberry Layer Cake in a Glass, that is a very light and healthy version of the original recipe. Well, this time it’s also a little lighter, but just a little bit.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

The original Prekmurska gibanica is very heavy on the fat, not that this apple and poppy seed strudel recipe is not, but much much less 😀

Okay, I’m making it sound like a dissaster of a dessert. It’s actually not and it really is one of my favorite Slovenian desserts. With four different delicious layers you can’t go wrong, right?

I left the layers as are, but added honey in two of them (the poppy seed and the walnut layer), because you know I’m addicted to honey 😉 My breakfast today… honey on bread and butter. You see! ADDICTED!

I hope you don’t get scared by the four layers, because these fillings are literally the easiest you-can’t-do-it-wrong fillings. And if you don’t like an ingredient, change it. For example, you could use different fruit, or change walnuts for some other nuts. So many choices.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

This was actually one of those recipes, that I didn’t even plan to make. I was left with some phyllo dough that was about to go bad and was firstly thinking of making a simple, but yet delicious, apple strudel. But since that’s probably the most common type of strudel I make, I thought, I should do it differently this time and see if I can make a layered strudel like Prekmurska gibanica.

Guess what, yes! And it’s pretty freakin’ delish. At first I added too much poppy seeds and not enough apples, which made it a little dry, so I changed the recipe. Now it’s moist and sooo yummy.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

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 ♥

Nutty Apple & Poppy Seed Strudel
Print
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Poppy seed layer
  1. 100 g ground poppy seeds
  2. 100 ml boiling milk
  3. 1 TBSP honey
Curd layer
  1. 300g curd
  2. 2 eggs
  3. 1 TBSP icing sugar
  4. zest of 1 lemon
Walnut layer
  1. 200 g ground wallnuts
  2. 150 ml boiling milk
  3. 2 TBSP honey
Apple layer
  1. 6 medium-size apples (around 1kg), peeled and coarsely grated
  2. 2 tsp cinammon
  3. 120 g sultanas
  4. warm water
Strudel
  1. 500 g phyllo pastry (10 sheets of 35 x 45 cm)
  2. 150g butter, melted
  3. Icing sugar for sprinkling
Instructions
  1. Poppy seed layer: Pour boiling milk over ground poppy seeds and mix well with a spoon. Once the mixture has cooled a little, add honey and mix again.
  2. Curd layer: Split the eggs into egg whites and yolks. Mix curd, icing sugar, lemon zest and yolks with a spoon. In a separate bowl beat the egg whites until they form stiff peaks and fold it gently into the curd mixture.
  3. Walnut layer: Pour boiling milk over ground walnuts and mix well with a spoon. Once the mixture has cooled a little, add honey and mix again. If there's excess liquid on bottom, drain the mixture through a fine sieve.
  4. Apple layer: Put sultanas in a bowl and cover the with warm water. Leave them to soak for 15-20 minutes, then drain. Mix together grated apples, cinammon and sultanas.
  5. Assembly and baking: Preheat the oven to 200°C.
  6. Coat a big baking tray with melted butter. The trey should be big enough to hold five 35cm long rolls.
  7. Spread a generous amount of butter over one sheet of phyllo pastry with a brush, cover it with another sheet and spread butter over this one too.
  8. Visually divide the sheet into 5 parts (lenghtwise). Spread poppy seed mixture over the first, curd layer over the second, walnut layer over the third and apples over the fourth. The first will be a little thinner, the fourth a little thicker and the fifth will be empty. Start rolling from the poppy seed layer. Roll as wide or narrow as your baking tray allows. You are going to have 5 of these rolls.
  9. Place the rolls into baking tray and cover the tops with some more butter.
  10. Bake for about 40 minutes, until the crust looks golden.
  11. When you take it out the crust might look soggy, but it will get crisp once it cools.
  12. Sprinkle with some icing sugar before serving.
Use Your Noodles https://www.useyournoodles.eu/

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.

This apple and poppy seed strudel has four delicious mouth watering layers - poppy seed, curd, walnut and apple layer with sultanas. In many ways it is reminiscent of one of the best Slovenian dessert Prekmurska gibanica.