vegetarian Archives - Page 5 of 7

Kiwi Yogurt with Mini Simit Grissini

January 12, 2017

This honey sweetened kiwi yogurt served with homemade mini simit grissini is probably the most delicious breakfast of this winter and it is inspired by some of the most popular foods in Turkey and some homegrown seasonal fruit!

It’s official, you guys!

My favorite flavor combo of this winter is kiwi, yoghurt and honey. As simple as that.

Seems like these three foods have been on my breakfast menu almost every day for weeks now. We’ve still got some lovely homegrown kiwi, because they keep so well during winter and they get better with time, sweeter and richer in flavor. I don’t wanna loose words on yogurt and honey, ‘cuz we all know they’re awesome!

I like my breakfasts simple and fresh. Okay, I don’t always make the effort to prepare a super healthy breakfast, but I try 🙂 This recipe for sweet kiwi yogurt is definitely one of them.

What makes it so great are the little cute simit grissini that I’m serving with the sweet kiwi yogurt. They were inspired by my all time favorite Turkish street food – the simit bagels. You can get them on literally every corner of Turkey. I ate tons of them during my stay in Turkey and I never got bored of them.

They look very similar to bagels, but are prepared like regular bread, with lots of sesame on top. And who doesn’t like sesame?!

So why not make a tiny version of them that can keep for weeks, so we can have it on hand whenever we feel like a snack 😀

Turkish people just like me are crazy about yogurt. The style of yogurt they eat is very similar to Greek style yogurt with a nice crust on top. Yep, that’s how I’d describe it. It sort of looks like mold, but it’s actually the most delicious part of yogurt. I had four other girls living in the appartment, so we had to carefully divide the crust in five. That’s how important it was to get the crust.

Oh yeah, you’re probably wondering why five girls shared one yogurt. It’s because they are so crazy about it, that the normal packaging is way bigger than I’ve ever seen in any other place 🙂 Like, waaaay bigger!

The recipe calls for Greek style yogurt, but if you can get hold of turkish style yogurt, even better! I can’t get it in Slovenia, therefore I’m using Greek style, which is also delicious 🙂

You know what, the best part of this breakfast/dessert is licking the decorated rim of the glass. I decorated it with honey and sesame, but then realised that it’s such a nice finish to lick that at the end. Not when you’re in company, obviously 😀

Finally, if you wanna check another recipe inspired by my stay in Turkey, check the Turkish Chicken Feast.

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KIWI YOGURT WITH MINI SIMIT GRISSINI

Course Appetizer, Breakfast, Snack

Keyword grissini, kiwi, simit, yogurt cake

Prep Time 30 minutes

Cook Time 12 minutes

Resting time 1 hour

Total Time 1 hour 42 minutes

Servings 4

Ingredients

MINI SIMIT GRISSINI

1 cup all-purpose flour (130 g)
1 tsp dry active yeast
1/3 cup warm water
2 TBSP olive oil
1/2 tsp ground coriander seeds
1/2 tsp ground carraway seeds
1/2 tsp salt
1 egg + 1 TBSP water for eggwash
sesame for sprinkling

KIWI YOGURT

8 small or 6 big kiwis
3 cups Greek style yogurt
4 TBSP honey

Instructions

Mini Simit Grissini:

Sift flour in a bowl and make a well in the middle. Add warm water and yeast to the well and mix together with a spoon along with a small amount of flour taken from the sides. Leave to rest for a couple of minutes, then add olive oil, ground coriander seeds, ground carraway seeds and salt.
Using a spoon start mixing everthing together from the center, adding flour little by little. Once it gets hard to use a spoon, start incorporating the rest of the flour with your hands, then knead for a few more minutes to get a smooth, soft, but non-sticky dough.
Lightly oil an airtight container (or a regular bowl, that you are going to cover with plastic foil), place the dough in and make sure all the sides of the dough are lightly oiled as well. Cover and leave in a warm place to rest for an hour.
Preheat the oven to 200°C.
After the dough has rested, gently knead it a couple of times, then roll it out to about 7mm thick. Cut 7mm wide and 8 cm long strips then fold the ends together to form a ring, pinching hard so it doesn’t open while baking.
In a small cup whisk together an egg and 1 TBSP of water and use the mixture to lightly cover the tops of the rings.
Sprinkle with sesame seeds and bake for about 12 minutes or until they get golden at the top and the crust is hard.
Place on a wire rack to cool.

Kiwi Yogurt

Purée the kiwis in a blender. In another bowl whisk together Greek style yogurt and honey for a minute, until the honey is evenly spread and the mixture is light and fluffy.
For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame so it sticks to honey.
Place kiwi purée on bottom of the serving glasses, add the yogurt mixture on top and serve with cooled mini simit grissini.
For decorating the rim of the glass you are going to need a little extra honey and some sesame seeds. First dip the rim into honey then into sesame.

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Orange & Pecorino Ravioli with Rosemary Brown Butter

December 29, 2016

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level!

It’s so exciting making your own pasta. And it’s not even that difficult. Actually I’d say it’s one of the easiest doughs for a beginner. Some may not agree, but I’ve tried many different types of dough and pasta is the only one that was successful every time. Even if it wasn’t perfect, it was managable. Don’t get me wrong, there’s a whole science behind a perfect pasta dough, which I should probably cover in another post, but if you follow some basic rules, there shouldn’t be many problems.

Basic rules:

1 egg per 100 g flour. Works every time.
The dough should rest at least 30 minutes. This makes the gluten form and the dough becomes elastic and easier to handle. You will notice a huuuge difference in dough before and after resting just by touch.
Lightly flour the dough before rolling it out, especially if you are using a pasta machine, otherwise it will start sticking and tearing when you get to a thinner setting.

Oh, and one more thing! When you start bringing the dough together it might look a little dry but after a couple of kneads it will hold together much nicely and after 10 minutes of kneading it will start forming tiny bubbles under the surface, which means it’s done. Wrap it up and wait. You’ve got the best pasta dough in th world ready and waiting!

So, we’re making ravioli. It’s a type of filled pasta that comes in many shapes and sizes. The filling can be whatever you like it to be. But since it’s almost New Year’s Eve I’m all about fancy shmancy 😀 So I used pecorino as the main focus of the dish, mixing it with some fresh ricotta cheese and freshly grated orange zest. The zest will give it a kind of richness and freshness. And to make it even more psh we’re adding brown butter with rosemary on top.

The pecorino ravioli are perfectly savory and flavorful on their own, so they shouldn’t be drowned in a strong flavored sauce. Brown butter is just delicate enugh to enhance the flavores but not overpower them.

I’ve never made brown butter before, but once I tried it on these pecorino ravioli, I’m sure it’ll become a regular at our house. The nutty taste of the brown butter is so delicious and very different from plain old melted butter. Plus, you can make it in advance and keep it in the fridge for when the opportunity comes.

Great, so we’ve got everything covered. Let’s get preparing for the New Year’s Eve party and making some delicious orange pecorino ravioli. Have a great party, folks!

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ORANGE & PECORINO RAVIOLI WITH ROSEMARY BROWN BUTTER

Course Appetizer, Main Course

Cuisine Italian

Keyword brown butter

Prep Time 35 minutes

Cook Time 2 minutes

Resting time 30 minutes

Total Time 37 minutes

Servings 4

Ingredients

PASTA DOUGH

4 eggs
400 g all-purpose flour

FILLING

250 g pecorino grated
250 g ricotta
1/4 tsp nutmeg
1/4 tsp black pepper
zest of 1 orange

BROWN BUTTER SAUCE

120 g butter cubed
3 stems of rosemary

GARNISH

grated pecorino
orange zest
rosemary

Instructions

Pasta

Sift flour into a bowl or onto the countertop, make a well in the middle and add in the eggs. start mixing the eggs adding in flour little by little, until the dough comes together. For this first step you can alternatively use a food processor. Knead the dough by hands for about 10 minutes, until you see tiny bubbles form under the surface. Wrap the dough in plastic foil and let it rest for at least half an hour. The dough will become much softer and strechier with resting, so don’t skip it!

Filling

Mix pecorino, ricotta, nutmeg, black pepper and orange zest in a bowl.

Brown butter sauce

Heat a sauce pan over medium heat and add butter and rosemary. As the butter melts it will start bubbling and changing color from light yellow to golden and lastly brown. The mik solids will start to separate from the fat and will form a dark brown sediment. When this happens and the butter is brown with a nutty smell, pour the butter to a cold bowl. If you prefer to remove the sediment pour the butter in the bowl slowly, leaving the sediment in the sauce pan. Remove the rosemary.
You can prepare the brown butter sauce while waiting for pasta dough to rest and reheat it over low to medium heat before serving.

Rolling pasta

Cut pasta into 8 pieces and roll each one out as thinly as possible using a little flour to prevent sticking. You can use a rollin pin (the more labor intense method) or use a pasta machine (the easier method) and roll the dough starting at the thickest setting, continuing to the thinnest setting that the dough can still handle. If it starts tearing you should stop one setting thicker. I suggest running a test with a tiny portion of the dough before going full scale.
When the dough is rolled out spread it over a flat lightly flouered surface and cover with a tea towel.

Filling pasta

There are many shapes of raviol. The easiest is a simple square or rectangle. Spread a heap teaspoon of filling 4 cm apprart over the lenght of a rolled out pasta. Using a brush or a finger lightly wet one long edge of the dough and the part between the filling. Fold over one half of the dough lenghtwise and press around the filling to get all the air out. Using a pasta cutter or a sharp knife cut rigth in the middle between the filled parts and use a fork to press around each ravioli, so the dough really sticks together and doesn't open during cooking.

Cooking pasta

Boil water and add salt like for any other pasta, then add the ravioli and cook for about two minutes.
Meanwhile heat up the butter.
Drain and serve onto plates adding brown butter on top and garnishing with some more pecorino, orange zest and rosemary.
Serve immediately.

These humble but exciting pecorino ravioli with orange zest and brown butter flavored with rosemary will bring any dinner to a new level! Click to find the whole recipe or pin and save for later!

Beet Chocolate Cupcakes with Honey Cream Cheese Frosting

December 22, 2016

Even if you hate beets you’re gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Ah, yes. The beet chocolate cupcakes… I love using fruit and veggies for a the liquid substite in muffins and cupcakes. Remember the Pumpkin Cupcakes with Cashew Cream Cheese Frosting? I used pumpkin there, but here I’m using beets 😀

Fruit and veggie purées make cupcakes so soft and moist and in my experience they last longer before going dry. So perfect for baking them in advance 🙂

I know they don’t look very Christmasy, but hey… chocolate… who doesn’t love anything with chocolate on Christmas 🙂 or at any other time for that matter 😛

This Christmas I’m off cooking duty. We’re invited to my mum and dad’s on Christmas Eve and to my husband’s relatives on Christmas Day. Although I obviously love cooking it feels nice not having to prepare tons of food. We’ll only be making the traditional nut roll, everything else is done already. And then I can rest and enjoy the holidays!

I’ve been feeling very well these last couple of months, but pregnancy does a take some toll on my energy. Working hard these days before Christmas I think me and the little one deserve a little time off 😀 Thank god for mums!

Okay, back to the cupcakes!

You can actually make any other frosting if you prefer something else, but I’m a big fan of cream cheese frosting and honey. So I joined those two and I love how great the this sweet and sour frosting pairs with the earthy chocolaty taste of the beet chocolate cupcakes.

Yup, good life!

Let’s do some baking!

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BEET CHOCOLATE CUPCAKES WITH HONEY CREAM CHEESE FROSTING

Course Dessert

Keyword chocolate cake, frosting cupcakes, muffins

Total Time 1 hour 30 minutes

Servings 20 cupcakes

Ingredients

BEET CHOCOLATE CUPCAKES

2 cups all-purpose flour
1 tsp baking soda
2 tsp vanilla
3 TBSP cocoa powder
4 eggs
1 cup brown sugar
2 TBSP sunflower oil
2 cups beetroot purée
2 TBSP lemon juice

HONEY CREAM CHEESE FROSTING

200 g cream cheese room temperature
150 g soft butter
2 tsp vanilla
5 TBSP icing sugar
3 TBSP honey

Instructions

Beet Chocolate Cupcakes

Preheat the oven to 170 °C.
In a large mixing bowl combine flour, baking soda, vanilla and cocoa powder.
In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, brown sugar and sunflower oil on a medium speed until well combined.
Add beetroot purée and lemon juice and blend again.
Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until stiff.
Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
Divide the batter among 20 paper lined muffin cups, filling about 3/4 full.
Bake in the preheated oven for about 20 – 25 minutes, until the toothpick comes out clean.
Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.

Honey Cream Cheese Frosting

To make the frosting, take crwam cheese, soft butter and vanilla and beat until the mixuture becomes fluffy and has a much lighter color.
Gradually add icing sugar and honey and mix until well combined.
If the frosting looks too runny, rerigirate it until it has the right consistency.

Assembly

When the cupcakes have cooled completely, spread the frosting over them and sift over some cocoa powder.

Notes

To make homemade beetroot purée you can either purée cooked or roasted beetroot. For roasting, I’m wrapping the whole beetroot in foil and remove the skin afterward.

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top! Click to find the whole recipe or pin and save for later!

Decorated Honey Gingerbread Cookies

December 8, 2016

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Hey, hey, we’re baking again!

The way we like it, is to include our family. I can’t wait for my little one to come out and grow enough to help me with Christmas baking. I remember baking with my mum when I was little (actually we still bake together sometimes). We’d turn on the radio, sing and make some delicious cookies. I was probably slowing the whole process and annoy my mum with that. She’s a cook and is used to do everything very quickly, but she let me work at my own pace and we had a blast together.

I mostly use my husband to help me with Christmas baking these days. Aren’t I lucky to have found a man who likes to cook and bake with me?! Oh yes!

Anyway these year we’re trying new recipes and probaby some old ones that we’ve done a thousand times. One of the new ones are these lovely honey gingerbread cookies decorated with homemade royal icing. I’m not supposed to have raw royal icing, since I’m pregnant, but apparently the eggs were good and survived. We alwalys buy eggs at the same farm and store them in the fridge, so we’re reducing the risk of anything bad happening.

Okay, so I said it’s the first time I’ve made honey gingerbread cookies. Yup, I know, stupid!

Honey gingerbread cookies are actually quite traditional in Slovenia, but they are made a bit differently. They are called ‘medenjaki’, which means honey cookies in Slovene. They are spiced with similar spices, but are usually thicker and softer with a lemon and sugar glaze. I love those, they are amazing, but I’m kind of more into hard crunchy cookies right now.

I wanted to keep the honey theme though, so there’s honey in and I replaced white sugar with unrefined cane sugar, which is my absoulte favourite sweetener right after honey.

Why I love this recipe? Because it’s so easy and can be done in a food processor and if you’re not a fan of royal icing you can just skip it. They are totally delicious without is too. You can put some food coloring in and let the kids make their own colorful cookies, or make the most delicious vanilla sauce form my Hot Baked Apples with Vanilla Sauce recipe and dip them in. So many possibilities 🙂

Let’s get bakin’.

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DECORATED HONEY GINGERBREAD COOKIES

Course Dessert

Keyword christmas baking, Christmas cookies, gingerbread cookies

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 3 hours

Servings 60 cookies

Ingredients

HONEY GINGERBREAD COOKIES

3 cups all-purpose flour
1/2 cup unrefined cane sugar
1/3 cup + 2 TBSP honey
1 egg
3/4 tsp baking soda
120 g melted butter
1 TBSP ground ginger
1 TBSP cinnamon
1 tsp vanilla
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
big pinch of black pepper

ROYAL ICING

1 fresh egg white
1 cup icing sugar
pinch of salt

Instructions

Honey Gingerbread Cookies

Place all ingredients into a bowl and mix well with a spoon. Use your hands to knead at the end. Alternatively, you can use a food processor to make the dough come together. In that case, kneading won’t be necessary.
Refrigerate the dough for at least one hour.
Preheat the oven to 180 °C.
Leave the dough at room temperature for 10 minutes before making cookies.
On a lightly floured surface roll the dough to about 3-4mm thick and cut out the cookies.
Move them to a lined baking tray and bake for about 8 minutes (for smaller cookies. Mine were about 7,5 cm long). Adjust the time for bigger cookies.
Move them to a wire rack to cool.
Royal Icing: Beat egg white with a pinch of salt until stiff but not dry. Add icing sugar one tablespoon at a time and beat until it forms stiff peaks and you can’t feel sugar grains when rubbing it between your fingers.
It can be stored in the fridge for up to 3 days.

Decorating

When the cookies have cooled down completely put royal icing into a piping bag with a thin tip or a very small hole and decorate the way you like it. It might take a little to get the grip of it, if you've never done that, but you can do it!
Leave the icing to dry completely.

Notes

Try to use eggs that are fresh and kept in the refrigerator to minimize the risk of bacterial infection.
Keep in mind that royal icing contains uncooked eggs, so be careful not to serve them to pregnant ladies, babies, small children, or other high-risk people.

Creamy Beet Dip with Herbed Buckwheat Flatbread

December 1, 2016

Unsurprisingly, the hero of this luscious creamy beet dip is beetroot, but there’s a little something else in that makes it even sweeter and tastier. And above all a very simple buckwheat fladbread with herbs.

Happy 1st December 😀

You guys, I made the best beet dip in the world! A bold statement, I know…

It’s a dip we’ve been making for a while now. The idea was actually my husband’s. He ate a beet and corn spread in a sandwich once, so we thought to make our own version. Yes, there’s corn 🙂 and honey. Ok, you’re thinking it’s sweet, but no… It’s spicy, savory and of course sweet as well.

I’m like obsessed with beetroot lately. How can I not be, because I have like tons of it. My grandpa grows it every year, but can’t really eat all of it, so we get the rest.

Not complaining!

I’ve been using it in soooo many ways, some recipes are about to come. Can’t wait to share them with you 🙂

We all know it’s nice to have something awesome to dip into a creamy dip like this, so I made some herbed flatbreads, but since I LOVE buckwheat, I made them with buckwheat flour mixed with all-purpose flour.

It’s actually an awesome recipe for summer too, when there are many many fresh herbs in the garden. Now, we only have rosemary, oregano and thyme, but basil would also be nice. You can pick whatever you like or have at hand. I love recipes like these!

Let’s just dip into it!

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CREAMY BEET DIP WITH HERBED BUCKWHEAT FLATBREAD

Course Appetizer, Breakfast

Keyword dip, flatbread, yeasted bread

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 3

Ingredients

CREAMY BEET DIP

150 g cooked beets cut into chunks
115 g cooked corn or tinned corn
1/4 cup mayonnaise
1 tsp honey
black pepper
cayenne pepper
salt

HERBED BUCKWHEAT FLATBREAD

1 1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 cup natural yoghurt
1 tsp baking powder
1/4 cup chopped herbes rosemary, oregano, thyme, basil or any other
3 cloves garlic
3/4 tsp salt
pinch of pepper

Instructions

Creamy Beet Dip

Place all ingredients in a food processor and mix untill smooth. Add more seasoning if necessary.

Herbed Buckwheat Flatbread

Mix all ingredients by hand or in a food processor until it comes together. The dough should be soft, but not sticky. Add more flour if necessary.
Divide the dough into 6 balls and roll them out to about 2-3 mm thick.
Heat a grill pan until it is very hot. No need for oiling it. Grill each rolled fladbread for about 1-2 minute on each side. You should see g bubbles form. If one big bubble over the entire flatbread forms, press it down to release air.
Serve hot or cold.

Sober Festive Sangria

November 24, 2016

I love non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and Christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

I love a non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

Anyone up for a festive drink?

I know, I know, it’s not Christmas yet, but we’re slowly getting in the mood. I’m already making plans for Christmas baking and seeing some lovely Christmas market. Oh, I love those! I’m not a fan of crowded places, but Christmas markets are an exception. They don’t really make sense if you’re there all alone. The great thing about them is the smell. The smell of spices and sugar accompanied by Christmas lights and friends.

I don’t know if you guys remember, but I’ve been angry about Christmas stuff being in the stores and on the streets way too early in one of the last years post. I’m over it this year… can’t really wait for December to come with all its perks.

So super excited about the almost festive time I made this very simple festive sangria with pear juice. If you prefer apple juice, that’s fine, use it. Or make it half-half. It’s not really a stick-to-it-100% type of recipe, you can totally make it your own. I’m using pear juice because I love it and I don’t drink it that often. It’s kindda hard to get in the stores, so juicing fresh pears is often the only way to go. I cheated this time 😉

Alcohol lovers, there’s none in the recipe, but if you’re up for a boozy version, you can try adding wine or some fruit liqueur.

Now, obviously there are winter spices in here! OBVIOUSLY. You can’t go without 🙂

I added some cinnamon sticks, star anises and cloves for that Christmasy feel and some ginger and peppercorns for a nice spicy kick. I just realised there probably aren’t many thing I don’t put peppercorn in, some baked goods and some cocktails, otherwise it’s there. All the time. It’s getting worse with the pregnancy, I simply can’t eat anything witout it. And apparently, I can’t drink it either. Remember the Mulled Mandarin Juice. You can find those there, too 🙂

You might think I’m crazy, but they actually make a big difference, so please please don’t leave them out. Or at least don’t tell me 😛

The fun thing about this recipe is, you make it a day ahead and when you’re ready to party, take it out of the fridge, add some sparkling water and you’re on 😀

I love simple and quick recipes!

I love non-alcoholic festive sangria, especially when it tastes like winter with all its beautiful mixed fruits and christmas spices. It’s the easiest thing in the world to do and you can prepare it ahead of time.

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SOBER FESTIVE SANGRIA

Course Cocktail

Keyword cocktail, mocktail

Prep Time 15 minutes

Servings 4

Ingredients

3 cups pear juice
2 cups sparkling water
2 pears
2 apples
2 oranges
1 pomegranate
3 cinnamon sticks
3 star anises
6 slices of ginger
1 tsp peppercorns
5 cloves

Instructions

Slice pears, apples, and oranges into 3mm slices or chunks as big as you like.
Remove seeds from the pomegranate.
Place all fruit, cinnamon sticks, star anises, ginger, peppercorns, and cloves in a big bowl or a jar and pour over pear juice.
Keep in the fridge for at least 5 hours or overnight.
Before serving to add cold sparkling water.

Simple Birthday Chocolate Hazelnut Pavlova

November 15, 2016

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy whipped hazelnut cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog’s first birthday.

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy hazelnut whipped cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

I can’t believe it’s been a year already 😀

You heard me… this blog is still a baby, but deserves a special cake with something sparkling on top! Nothing healthy at all in this recipe, only pure indulgence. Okay, I might be exagerating, this cake is actually not nearly as sweet as cakes can be, it’s just fluffly and crunchy and chocolatty and nutty all at the same time. What can be better?

Before showing you the recipe, there are some words I need to say about my first year of blogging. It’s been fantastic. It started as my own personal cookbook, but it soon turned out, I love doing it, bringing you new delicious recipes every week. Well, almost every week, I’ve had some ups and downs 🙂 Meeting lots of new friends who share the passion for food and photography was absolute fun and hopefully more are coming my way 🙂

Thanks to everyone supporting me, trying my recipes, sharing love and being the most incredible community. I love y’all 🙂

The second aspect of this blog in my oppinion is the photography. It’s my way of relaxing and connecting with the food I prepare. Can be stressful from time to time, but the results are what makes it all worth it.

If you check my earlier recipes the photos are not that great. But as soon as I started blogging I realised good photos are a must, not just for all of you, but also for my own good feeling. So I made sure to improve and I still am. I’ve always been a very visual person and tried my work to look the best it can at agiven time. I believe practicing and taking some lessons and sometimes being hard on myself have really helped my food photography.

Well, I know you’re waiting for me to tell you something about this charming chocolate hazelnut pavlova and stop babbling about the sentimental crap 😛

I think the first birthday celebration needs a special cake, something I don’t make on a regular basis. In fact I’ve never made pavlova before, but always wanted to try. So there it was, the perfect opportunity. I’ve had some extra eggwhites in the fridge from making a traditional Slovenian dish called ‘mlinci’ and a full pantry of hazelnuts and crispy chocolade balls.

First attempt in making the meringue was a total disaster. It looked great when I turned off the oven, but I forgot to carefully read the recipe, which happens to me way too often. You’re supposed to leave the meringue in the oven to cool down, not take it out like a sponge cake. Ups, what a failure, the meringue totally collased and despite being delicious it wasn’t very flattering. So I did it again and succeded 🙂

Don’t be affraid of making meringue, like I was for a long time. It is very easy to make. However, if you’re awful at following direction I suggest you keep it together this one time, because every little small detail matters. There are some recomendations and warning in the notes below the recipe. Please, read it before baking, you don’t want a collapsed soggy pavlova 😉

I’m stopping the babble now. Over and out!

Beautiful layers of crispy and chewy meringue, decadent chocolate ganache and fluffy whipped hazelnut cream are what make this delicious chocolate hazelnut pavlova cake worth celebrating this blog's first birthday.

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LAYERED CHOCOLATE HAZELNUT PAVLOVA

Course Dessert

Keyword chocolate cake, chocolate pavlova, pavlova

Prep Time 25 minutes

Cook Time 1 hour 30 minutes

Cooling time 5 hours

Total Time 6 hours 55 minutes

Servings 8 pieces of 18 cm cake

Ingredients

CHOCOLATE MERNIGUE

6 eggwhites room temperature
pinch of salt
1 1/2 cup icing sugar
1 tsp lemon juice or vinegar
2 tsp cornstarch
2 TBSP cocoa powder

CHOCOLATE GANACHE

100 g semi-sweet or dark chocolate
200 ml whipping cream
pinch of salt

WHIPPED HAZELNUT CREAM

1/2 l whipping cream chilled
3 TBSP hazelnut paste can easily be made at home by mixing hazelnuts in a food processor until you get a smooth paste

TOPPINGS

50 g hazelnuts chopped
crispy chocolate balls or any other decoration
whole hazelnuts

Instructions

Chocolate meringue

Preheat the oven to 150°C. Draw two 18cm circles on a baking paper and place it on a baking tray.
Beat egg whites and a pinch of salt until stiff but not dry. Then add the icing sugar a tablespoon at a time. At the end add the lemon juice or vinegar and cornstarch. Beat gently until thick and glossy.
Add cocoa powder and fold it in gently, keeping some streaks of dark brown.
Spread the meringue evenly into the two circles.
Move into the oven and reduce the temperature to 120°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 center.
Turn the oven off, open the door slightly, and leave in the oven to cool overnight.

Chocolate Ganache

Heat the whipping cream over medium heat until it starts forming small bubbles on the side, but doesn't boil. Remove from heat and add chocolate and a pinch of salt. Whisk until you get a smooth cream. Let cool at room temperature, then keep in the fridge before assembling the cake.

Whipped Hazelnut Cream

Whip the cream until it's almost stiff, but not buttery, then add the hazelnut paste and gently whip just a little more.

Assembly

Place one meringue on a cake stand, gently add half of the ganache on top, add half of the whipped hazelnut cream, and half of the chopped hazelnuts.
Continue with another layer of meringue, ganache (save a couple of tablespoons for decoration), whipped cream, and chopped hazelnuts.
Place whole hazelnuts, crispy chocolate balls and drizzle with the rest of the ganache.
Refrigerate before serving.

Notes

Some instructions for the perfect meringue:
Make sure your equipment is dry before making the meringue. Moisture stops eggwhite from aerating.
Make pavlova on a dry day. Moisture makes pavlova sticky.
Adding lemon juice and cornstarch will help pavlova keep its form.
Add sugar gradually to the eggwhites and be sure to beat the egg whites to the stiff point, but don’t overbeat them, just until the sugar has dissolved. Test if the sugar has dissolved by rubbing a little of the mixture between your fingers. You shouldn’t feel any grains. When you transfer it to the baking paper the mixture should hold its shape.
After baking keep in in the oven with dors ajar until it completely cools down to room temperature.
It’s better to overdry than under dry your meringue. If you are not sure if it is done, better dry it a little more. Soggy meringue is unusable, but a little bit too dry is not such a problem. Assemble the cake and after a day in the fridge, it will become crunchy.

Mulled Mandarin Juice

October 27, 2016

Easy to make from scratch warm autumn mulled mandarin juice!

I really hope y’all love mandarins as much as I do. They’ve been my main food these days. A nasty cold decided to haunt me, but I was prepared…

With tons of mandarins. I mean I probably ate a few kilos of them. And I’m not exaggerating at all! I’m feeling much better now and ready to bring you another awesome recipe.

Inspired by mulled wine and apple cider, I decided to give warm drinks a little twist. I’ve added mandarins to those two drinks before, but never tried cooking mandarin juice on its own. And man, I’m sorry I didn’t!!

Don’t get me wrong, I love mulled apple cider, but it needs lots of lemon to reduce the sweetness. Well, not mandarins. Especially the sour ones. Which are my favorites, btw 🙂 There’s just a little honey or any other sweetness necessary in this recipe, or if you prefer sour drinks like me, you can omit that.

Now that we got this straight, let’s talk spices.

Cinnamon, cloves, ginger, peppercorn and star anis. That’s what I used. It’s basically what I usually used in mulled drinks, sometimes I play with flavors and add someting new, but being ill and all, I wished for something very homey and familiar. Something to make me feel like a little baby 😀

And it made me so happy I just had to share this recipe with you. I have a feeling mulled mandarin juice is gonna be my everyday drink now. Since being pregnant means, I have to be careful with what kinds of teas I drink, I was also out of warm drink options. This will be perfect to spice things up.

A little secret. I have a feeling rum would go awesomely with mulled mandarin juice, so if you can drink alcohol, try adding it after cooking. And let me know how it was 😛

I want to hear everything about your other favorite winter drinks in the comments below.

And if you want to boost your immunity, so you don’t get a cold like I did, try some Immune-Boosting Elderflower Turmeric Tea.

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MULLED MANDARIN JUICE

Course Cocktail

Keyword non-alcoholic drink, warm drink

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Ingredients

600 ml 3 cups freshly squeezed mandarin juice (from about 1 kg of mandarins)
600 ml 3 cups water
2 cinnamon sticks
10 cloves
4 slices of ginger
10 peppercorns
2 star anises
1-2 TBSP honey or another sweetener optional

Instructions

Add all ingredients to a pot and place over high heat. Bring to a boil, then cover and reduce to low heat. Cook for 20 minutes.
Remove from heat and serve hot.

Pumpkin Soup with Balsamic Glazed Onions + A Big Announcement

October 5, 2016

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

Omg, it’s been so long since my last post.

So sorry for that, but I’ve had a perfectly good reason. Actually the best reason in the world. We’re having our first little baby in April! 🙂 ♥ How awesome is that! I still can’t believe it’s happening, but we’re happy and excited and can’t wait to meet our tiny bundle.

I haven’t had any major pregnancy discomforts, but one that affected my blogging: I wasn’t able to cook for a month or smell any strong smelling food. Or look at food photos. I’m still struggling with fresh veggies (which I would normally love so much!), but most of the troubles went away now that I’m in my second trimester.

I’ve been craving sweet food a lot. Not sweets, but sweet savoury food like root veggies and pumpkins. So they’re on the menu a lot these days. One of my all time autumn favorites is definitely pumpkin soup.

What makes pumpkin soup so amazing is its natural sweetness in combination with chillies. Remember how chillies go perfectly with chocolate… well, it’s the same with pumpkin. So don’t skip on it. Seriously! Add less if you’re not into spicy stuff, adding at least a little will make all the difference.

I don’t like adding much to my simple pumpkin soup recipe. No stock or herbs. Water, garlic, chilli flakes, salt and pepper are enough. I’m using pumpkin purée as my base. If you’d like to make your own check the notes in the Mini Pumpkin Pizzas recipe. A good variety of pumpkin or squash is crucial, so pick one that you absolutely love.

For me that’s hokkaido or any other with simmilar sweetness.

A very sweet pumpkin soup like this need a counterbalance, so I added balsamic glased onions with sage on top. I could eat these onions on their own, they are sooooooo good.

I’m letting you in on a little secret. I’m dreaming about autumn all year round. I love all seasons, especially when they’re just starting. All the fresh new produce and the feel of change.

But autumn is my favourite. There’s nothing like the magical feel of cold and warmth at the same time. And all the sweet produce it comes with. Yup, best season ever! I’m one of those strange people who love cold and rain 🙂

Now I’m off to warm myself with a bowl of this delicious pumpkin soup!

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

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Pumpkin Soup with Balsamic Glazed Onions

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 4 people

Ingredients

Pumpkin soup:

4 cups pumpkin purée
3 cups water (depending on desired consistency)
1 TBSP olive oil
3 cloves garlic chopped
1/2 tsp chilli flakes (add less if you prefer a less spicy version)
salt by taste
pepper by taste

Balsamic glased onions:

1 medium sized red onion
1 TBSP olive oil
6 sage leaves
1/2 cup water
2 TBSP balsamic vinegar
salt by taste
pepper by taste

Other topping options:

crème fraîche
pumpkin seeds
pumpkin seed oil
chives

Instructions

Balsamic glased onions:

Cut the onion in half and remove the skins. Slice it into 3-5 mm thin slices.
Place a skillet over medium heat and add olive oil. Add the onions and sage and stir to cover them with oil.
Cook uncovered for about 10 minutes stirring occasionally, until the onions get translucent and a bit softer.
Add water, balsamic vinegar, salt and pepper and cover the skillet. Continue cooking over low-medium heat for 20 minutes or until the onions get soft.
Uncover and cook over medium-high heat for additional 5-10 minutes to lose the excess moiture and caramelise the onions. Stir occasionally to check they are not burning.

Pumpkin soup:

Place a pan over medium heat and add olive oil. Add garlic and cook until it gets golden.
Add pumpkin puree, water, chilli flakes, salt and pepper and continue cooking until the soup boils.

Decorating:

Pour hot soup into bowls and decorate with balsamic glased onions. You can add crème fraîche, pumpkin seeds, pumpkin seed oil and chives if you like.

Warm, sweet and spicy pumpkin soup with balsamic glased onions will be your new favorite autumn comfort food! Click to find the whole recipe or pin and save for later!

No-Churn Melon Sorbet with Basil

August 11, 2016

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

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

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

But, really it is that simple.

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

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

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

Freezing a blended fruit is the next stage of deliciousness 🙂

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

Why I love this melon sorbet?

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

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

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

I’m getting hungry! Are you?

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NO-CHURN MELON SORBET WITH BASIL

Course Dessert

Keyword ice cream

Prep Time 10 minutes

Freezing time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 ripe melon of any kind, spooned out into chunks, frozen for 1-2 hours
20-30 fresh basil leaves

Instructions

Place the frozen melon chunks and fresh basil into a food processor and pulse until coarsely chopped. Keep beating until you get a smooth and creamy consistency.
Transfer to an airtight container and freeze until firm, for about 3-4 hours.

Notes

If you have an ice cream maker, prepare the mixture without pre-freezing the melon. Cool it in the fridge for an hour and make it as per instructions.

No-Bake Blueberry Cheesecake

July 21, 2016

What better way to enjoy summer but with this melt in your mouth no-bake blueberry cheesecake!

First let me brag a little. My broken leg is getting much better. I’ve been cycling, swimming, dancing… It feels very liberating to be able to move normally.

And to be able to hold stuff in my hands. What?

Yeah, when you’re using crutches it’s hard to even bring your meal to the table, go figure. Don’t get me wrong, I had my highly developed methods to do this, but I’m glad to be rid of them. 🙂 🙂

Now to the no-bake blueberry cheesecake…

Let’s admit it. Noone want’s to bake a cake in the crazy summer heat. But we still want cake, right?

A light fluffy refreshing cheesecake that melts in your mouth.

All you need is your favorite cookies. If you like chocolate chip, go for it! You could even use Graham crackers (don’t forget to add a little sugar or honey if you use those). I’m using butter cookies, yum!

I’m ashamed to admit, but the first time I’ve tried cream cheese frosting was three years ago in Norway, when I had their famous carrot cake. It was enough to become obsessed with it. This cream cheese filling is made similarly to that frosting.

Only it contains a secret ingredient. One that I shouldn’t really be eating, because my body doesn’t process it well. But once in a while it’s fine to sin. It’s not sin if it’s good, is it?

…

Yoghurt 🙂

I added it, because it gives the cheesecake a little freshness and sourness to the filling.

Oh yeah and did I mention the filling is freaking creamy and not overly sweet. The sweetnes actually depends more on the cookies and the fruit you use.

As for the fruit, you could use any kind that you like. We are blueberry freaks over here, so we can’t resist them and their little blue faces.

Or the cheesecake filling for that matter. Or the no-baking part.

Ah, all of it 😀

Go on, treat yourself!

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NO-BAKE BLUEBERRY CHEESECAKE

Course Dessert

Keyword no-bake pie

Total Time 15 minutes

Ingredients

CRUST

200 g cookies any kind you like
30 g butter or more, depends on the type of cookies (2 TBSP)

FILLING

50 g butter (3 1/2 TBSP )
100 g cream cheese
3 TBSP honey
50 g Greek-style yogurt regular yogurt is also fine
1/4 tsp vanilla seeds
zest of 1/4 lemon

TOPPING

100 g / 1 cup fresh blueberries

Instructions

Crust

Use a food processor to grind up the cookies or crush them in a zip bag with a rolling pin.
Melt the butter for the crust and mix it with cookie crumbs. The mixture should be sandy but feel a little grease when you pinch it. Add more melted butter if necessary.
Press the mixture onto the bottom of the 18-20 cm (7-8 inch) pie or cake pan and let it cool in the fridge. If you are using a cake pan, you can carefully remove the sides of the pan before cooling the crust.

Filling

With an electric whisk beat butter to create a light and fluffy texture.
Add cream cheese and honey and whisk until well combined.
Add yogurt, vanilla seeds, and lemon zest and whisk a little more.

Assembly

Fill the crust with the filling and top with fresh blueberries.
Store in the fridge. Serve at room temperature.

Notes

You can easily replace blueberries with any other fruit.

Want another no-bake dessert? Here it is:

Spring Strawberry Layer Cake in a Glass

Lemony Tomato Gazpacho

July 13, 2016

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

Use Your Noodles - Lemony Tomato Gazpacho

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

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

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

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

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

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

Which means I was in heaven 🙂

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

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

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

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

Hungry yet?

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LEMONY TOMATO GAZPACHO

Course Appetizer, Soup

Keyword fresh soup, gazpacho, tomato gazpacho

Total Time 5 minutes

Servings 8

Ingredients

8 tomatoes
1 cucumber peel if you are looking for nice red color
1 red or yellow pepper seeds and stem removed
1 medium-sized onion peeled
3 cloves garlic peeled
1 TBSP olive oil
1 TBSP lemon juice
zest of 1 lemon
black pepper
salt

Instructions

Chop the vegetables into chunks.
In a blender, mix together all ingredients, until you get a smooth soup.
Pour into cups or bowl and serve cold.

Notes

Keep the vegetables in the fridge for a couple of hours before making the soup.

Also try this refreshing summer treats:

Minty Watermelon Slushie Drink

Roasted Peach and Strawberry Fizz

Peach and Celery Ice Lolly

Red Currant, Orange & Mint Mojitos

June 16, 2016

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

Use Your Noodles - Red Currant, Orange & Mint Mojitos

Let’s have a drink!

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

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

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

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

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

Mental note to self – make cookies!

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

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

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

Now, let’s get the party started!

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

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RED CURRANT, ORANGE & MINT MOJITO

Course Cocktail, Drinks, mocktail

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Ingredients

MOJITOS

2 cups red currants stems removed
2 cups orange juice freshly squeezed
1/2 – 3/4 cups white rum
3 cups sparkling water
2 tsp unrefined cane sugar Optional
handful of mint
abundance of crushed ice

GARNISH

1/4 cup red currants
4 mint springs

Instructions

In a blender, blend red currants to get a pureé.
Use a muddler to crush mint to release the mint oils. Add 2 TBSP orange juice and unrefined cane sugar and muddle a little more.
Divide red currant pureé into 4 glasses, add ice, mint mixture, remaining orange juice, white rum, and sparkling water.
Decorate and serve immediately.

Notes

Mocktail version: Replace rum with orange juice.

Also try these tasty summer drinks:

Grapefruit-Lime Cocktail With Rosemary And Ginger

Roasted Peach And Strawberry Fizz

Roasted Peach and Strawberry Fizz

May 20, 2016

Delightful spring mocktail – roasted peach and strawberry fizz!

Yey, so excited about this recipe!!!

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

And I love it!

Delightful spring mocktail - roasted peach and strawberry fizz!

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

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

A perfect spring drink!

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

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

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

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

Now, go on… try the the recipe 🙂

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ROASTED PEACH AND STRAWBERRY FIZZ

Prep Time 10 minutes

Cook Time 25 minutes

Cooling time 10 minutes

Total Time 35 minutes

Servings 6 people

Ingredients

3 peaches
600 g strawberries
1 1/2 cup apple juice
1 1/2 sparkling water
abundance of crushed ice

Instructions

Preheat the oven to 175 °C.
Cut peaches in half and remove the pit. Cut strawberries in half. Place the fruit on a baking tray lined with baking paper and roast for 25 minutes.
Take the tray out and leave to cool for 10 minutes or more.
Remove the skins from peaches and blend the flesh together with apple juice in a blender to get a smooth pureé.
Blend the strawberries separately.
Divide the strawberry pureé into 6 glasses and add ice. Pour the peach and apple juice mixture over ice and add sparkling water.
Serve immediately.

Also try this refreshing drink:

Grapefruit-Lime Cocktail with Ginger and Rosemary

Pizza Stuffed Sweet Potatoes

April 20, 2016

These sweet potatoes are filled with a cheezy pizza stuffing. A perfect way to make pizza without the crust!

Use Your Noodles - Pizza Stuffed Sweet Potatoes

Pizza is one of my favorite foods. I can eat it in any form, regular crust, cauliflower crust, loaded with cheese or only with a deliciously simple tomato sauce. You name it, I eat it!

Sweet potatoes go into same category. I can eat it whenever, breakfast, lunch, dinner or midnight snack 😉

So this week I’m bringing those two together. In the shape of a decadent pizza stuffed sweet potatoes. Are you excited? I sure am!

These sweet potatoes are filled with a cheezy pizza stuffing

We’ve been working hard on our dance show, which will premiere in a month. If you are interested in how it looked the previous years, go see Tribal Bizzare site. As you would imagine, we’re spending a lot of time practicing, sewing costumes and making props for the show. It’s an exciting time! Stresfull, but fun at the same time. If you’ve got some interesting hobbies of your own, I’d love to hear about them in the comments 🙂 🙂 🙂

Ok, back to the sweet potatoes! This recipe is a little quicker that the usuall stuffed sweet potatoes. I cut the potatoes in half before baking, which shortenes the baking time and it makes the top of the sweet potato flesh even sweeter. After it is baked I mash the flesh and add A LOT of stuffing, then press it in the potato, so I can add some more on the top. Haha! These here, look almost roud, I pressed so much stuffing in. But that’s ok, right?

Sweet potatoes are basically quilt-free comfort food. All sweet and yummy, but with a low IG and loads of vitamins and minerals.

I love the fact that we can eat the skins. When I was a child, my mum would allways peel the potatoes (note: sweet potatoes were nowhere to be found in Slovenia at that time). We’d only eat the spring potatoes with the skin still on, otherwise it was chopped off! Later I realized that the skins are actually the best part of a potatoes. ♥ It goes the same with sweet potatoes.

And now…drumrolllllllllllll…the recipe –>

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PIZZA STUFFED SWEET POTATOES

Course Appetizer, Main Course, Side Dish

Keyword stuffed potatoes

Total Time 45 minutes

Servings 3 people

Ingredients

1 kg sweet potatoes
100 g champignons or any other mushroom that you like sliced thinly
200 g mozzarella cheese 1 cm cubes
100 g cherry tomatoes deseeded and cut into small pieces
30 g olives sliced thinly
a handful of basil chopped

Instructions

Preheat the oven to 200 °C.
Wash and dry your sweet potatoes. Cut them in half and oil it on both sides with olive oil. Add a little salt and pepper.
Place potato halves cut side down on a baking tray lined with baking paper.
Bake sweet potatoes for 30 minutes, or until they are soft when poked with a fork.
10 minutes before the sweet potatoes are done fry the mushrooms in a pan with a little oil, until they get golden. This will take a couple of minutes.
In a bowl, prepare the stuffing. Mix mushrooms, mozzarella cheese, cherry tomatoes, olives, and basil.
When sweet potatoes are done, take them out of the oven and turn them around.
With a fork, mash the flesh and add seasoning if necessary. Stuff them with cheese mixture and press it down firmly. Add any left mixture on top.
Return to the oven for 5 – 10 minutes, until cheese has melted and got a light golden color.

Tag Archive for: vegetarian

KIWI YOGURT WITH MINI SIMIT GRISSINI

Ingredients

MINI SIMIT GRISSINI

KIWI YOGURT

Instructions

Mini Simit Grissini:

Kiwi Yogurt

ORANGE & PECORINO RAVIOLI WITH ROSEMARY BROWN BUTTER

Ingredients

PASTA DOUGH

FILLING

BROWN BUTTER SAUCE

GARNISH

Instructions

Pasta

Filling

Brown butter sauce

Rolling pasta

Filling pasta

Cooking pasta

BEET CHOCOLATE CUPCAKES WITH HONEY CREAM CHEESE FROSTING

Ingredients

BEET CHOCOLATE CUPCAKES

HONEY CREAM CHEESE FROSTING

Instructions

Beet Chocolate Cupcakes

Honey Cream Cheese Frosting

Assembly

Notes

DECORATED HONEY GINGERBREAD COOKIES

Ingredients

HONEY GINGERBREAD COOKIES

ROYAL ICING

Instructions

Honey Gingerbread Cookies

Decorating

Notes

CREAMY BEET DIP WITH HERBED BUCKWHEAT FLATBREAD

Ingredients

CREAMY BEET DIP

HERBED BUCKWHEAT FLATBREAD

Instructions

Creamy Beet Dip

Herbed Buckwheat Flatbread

SOBER FESTIVE SANGRIA

Ingredients

Instructions

LAYERED CHOCOLATE HAZELNUT PAVLOVA

Ingredients

CHOCOLATE MERNIGUE

CHOCOLATE GANACHE

WHIPPED HAZELNUT CREAM

TOPPINGS

Instructions

Chocolate meringue

Chocolate Ganache

Whipped Hazelnut Cream

Assembly

Notes

MULLED MANDARIN JUICE

Ingredients

Instructions

Pumpkin Soup with Balsamic Glazed Onions

Ingredients

Pumpkin soup:

Balsamic glased onions:

Other topping options:

Instructions

Balsamic glased onions:

Pumpkin soup:

Decorating:

Why I love this melon sorbet?

NO-CHURN MELON SORBET WITH BASIL

Ingredients

Instructions

Notes

Now to the no-bake blueberry cheesecake…

NO-BAKE BLUEBERRY CHEESECAKE

Ingredients