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Sauerkraut Börek

These delicious layers of crispy phyllo dough and the soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on their own.

These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.

Today, I’m sharing a dish we’ve been making a lot this Winter. And it’s honoring the deliciousness of sauerkraut, which we have on the menu at least once a week during the cold months.

What is sauerkraut?

Sauerkraut is fermented cabbage, that is usually cut finely, but you can also get the whole cabbage heads. I’m not sure if these can be purchased everywhere, but they are quite common in the Balkans.

The name sauerkraut comes form German and means sour cabbage.

While sauerkraut is not a traditional filling for börek, we can’t stop making it after tasting the sauerkraut börek. It is created with very simple ingredients, and the process is straightforward.

This recipe also includes the recipe for homemade phyllo dough, although the storebought is just as fine. Whenever I use the storebought, I prefer finding phyllo dough that’s very thin. It creates a very crispy and flaky skin on the börek.

These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.
These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.
These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.

How do you make the homemade phyllo dough?

Although it might sound intimidating to make your own phyllo dough, it’s actually not that difficult. Take it from me, I’m by no means an expert. If you ever stop by YouTube and check the professionals, you might easily be discouraged, but it really only takes a gentle hand while stretching the dough.

The dough is basically just flour, water, and salt. Optionally you can a little oil for flavor. I used olive oil for this sauerkraut börek, however, I don’t even put oil every time I make phyllo dough. The dough is very soft and is very easy to knead by hand. It might stick a bit at first, but once you get the gluten going you’re good!

Then all it takes is to rest the dough in an oiled bowl, covered with some foil, so it doesn’t dry out. After you’ve left the dough to rest for at least 30 minutes, you roll the dough just a little bit, oil the surface, and let it rest covered for about 20 minutes. This lets the gluten relax. After that, the dough is ready to be stretched. Gently slide your fingers under the dough, right to the center, and gently stretch towards yourself. Move around the dough and stretch. Always make sure you stretch the thicker parts and not the parts that are already very thin.

Some people also use the rolling method, however, I don’t own a long thin rolling pin, so I use this method, which is very common for the Balkans anyway. Here’s a nice video to show you how this method works.

While you can stretch the entire dough in one go and get one huge piece of dough, I find it easier to divide my dough into smaller doughs right before resting and then stretch each one separately.

Time to fill the börek

After you’ve stretched the dough you can fill it with the most delicious sauerkraut filling. I have to be honest with you. The person who actually created the filling recipe for this sauerkraut börek is my husband with a bit of help of my son. I’m usually responsible for making the dough and they get to do the fillings when we make any kind of börek.

These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.
These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.
These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.
These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.
These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.

I know, you’re probably waiting anxiously for the recipe, so let’s just dive in! If you’re interested in making another similar dish with phyllo dough, I also have a recipe for Chicken Spanakopita.

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 ♥

Sauerkraut Börek

Course Appetizer, brunch, Main Course, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Baking Time 30 minutes
Servings 6 people

Ingredients

  • homemade ohyllo dough (recipe below) or 500g store bought phyllo dough
  • 1 kg thinly cut sauerkraut
  • 4 bay leaves
  • 1 TBSP paprika
  • 1 TBSP turmeric
  • crushed black pepper to taste
  • 1/4 tsp anis seeds
  • 1/4 tsp ground carraway seeds
  • 1 shallot
  • 2 red onion
  • 5 garlic cloves
  • cooking oil for frying the filling, brushing the pan and top the börek
  • 1 small egg + 1 tsp water for egg wash (optional)

Instructions

  1. Finely slice shallots and red onions and fry them on a tablespoon of cooking oil for a few minutes until translucent.

  2. Finely slice or crush the garlic. Add to the pan and fry for an extra two to three minutes.

  3. Add all the spices and fry for another minute.

  4. Drain the sauerkraut. Taste the sauerkraut to see how sour it is. If you find it too sour for your liking, you can wash it quickly under running water and then leave it to drain.

  5. Add drained sauerkraut to the pan and fry on medium heat for about 20 minutes. It should become a bit dryer and softer.

  6. Divide the filling phyllo dough into the same amount of parts as you have phyllo dough sheets.

  7. Spread one part of the filling onto one sheet of phyllo dough, but cover only one third starting from the edge. Start rolling from the side, where he filling is, then roll it.

  8. Shape it into a snail shape and continue filling another sheet of phyllo pastry. You can either add it to the snail, to ultimately create a large börek or create small separate böreks. If you create separate böreks, reduce baking time for 5-10 minutes.

  9. Generously oil the pan you'll be using to bake and place the börek onto the pan.

  10. Brush some oil on top of the börek. If you're doing an egg-wash, brush it over oiled börek.

  11. Bake in a preheated oven at 180°C (350°F) for 30 minutes.

Homemade Phyllo Dough

Prep Time 15 minutes
Resting + Stereching Time 1 hour 30 minutes

Ingredients

  • 500 g high protein white flour (all-purpose flour works as well)
  • 300 g water
  • 1 tsp salt
  • 2 TBSP olive oil (omit if you're using all-purpose flour)

Instructions

  1. Sift flour into a large bowl.

  2. Make a well and pour in the water. Add salt and oil to the water.

  3. Start mixing from the center with your fingers. It will be sticky, but once it all comes together it will go off your hands easily.

  4. Mix until you can see the dough coming together a bit, then you can start kneading to incorporate the flour in. Every flour needs a different amount of water, so you might end up adding more flour or leaving some flour in the bowl at the end.

  5. When the dough starts to become uniform transfer (this will usually take somewhere from 3-4 minutes) it to the bench and continue kneading for another 8 minutes. The dough should be soft and uniform. It will stick to your hands just a little bit, that's okay. If it sticks too much add a little more flour and knead it in.

  6. You can either leave the dough whole and end up creating a large piece of phyllo. I prefer dividing it into three parts, to make it easier when I'm stretching.

  7. Whatever method you use. Place the dough into an oiled bowl (or three oiled bowls) brush a little oil over the dough and cover with plastic wrap right on the dough. Leave to rest for at least 30 minutes. You can prepare the dough a day before, and store it in the fridge, then take it out and leave it at room temperature for at least an hour before proceeding.

  8. After resting, place a large sheet onto the table and generously sprinkle it with flour. Place the dough onto the floured sheet and roll it out a little bit. If I'm making one large dough I like to roll it out to about 40 cm (15 inches) or 20 cm (8 inches) if I divide the dough into three parts. The precise measurements don't really matter, just to give you a rough idea. Generously pour oil over the rolled dough and brush all over the surface. Be sure to cover the edges too. This will prevent the dough from drying out. Cover with a tea towel and leave to rest for 20 minutes so the gluten relaxes.

  9. After that, you can start stretching. Make sure you cover a large area of the sheet with flour, so the dough will not stick.

  10. Place your hands under the dough and gently pull towards yourself. You will immediately see stretching happening. Move around the dough and to the same. Make sure, that you don't stretch the parts that are already very thin and continue stretching the thicker parts. In the end, you will end with edges that are a little bit thicker. You can continue stretching them for as long as the dough can handle it.

  11. Leave the dough to dry for a minute or two then you can start adding the filling.

These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.
These delicious layers of crispy phyllo dough and soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on its own.

The Softest Sourdough Doughnuts

Once you’ve tasted these irresistibly soft and fluffy sourdough doughnuts, you’ll never try any other! This one-and-a-half-day recipe is well worth the time it takes.

Once you've tasted these irresistibly soft and fluffy sourdough doughnuts, you'll never try any other! This one and a half day recipe is well worth the time it takes.

Here in Slovenia, we’ve had our carnival festival these past few days. And there is no carnival without some soft and fluffy doughnuts. Just like last year, I’ve made my sourdough doughnuts. While the ones from last year were okay considering I made them just a month after making my first sourdough starter or ever baking anything sourdough. However, the ones that I made this year were to die for!

I’m not exaggerating. The perfect size, the perfect shape, the softerst texture and the sweetest flavor. So good!

Lessons I’ve learned about sourdough in a year have paid off.

So if this is the first time making sourdough doughnuts, my number one advice is to be patient. There’s a lot of waiting involved and it’s easy to get very excited and not leaving the dough to rest or rise long enough. You just wanna go in there and work, right? However, it is really important to just watch your dough and wait, without really looking at the clock. This is also the reason there’s no very specific time frame in my recipe. The fermentation works very differently at different temperatures.

I will share my times and temperatures just so you can have some ideas of how long you should really wait.

One more thing. Be gentle with your dough. The more gentle you’ll be the more air will stay inside your dough, creating the sof center.

And the second thing, make sure to create enough dough strength so it can hold its shape. This is especially important when you’re shaping doughnuts into small balls. Take your time!

Note: if you’re not the sourdough type, I also have a very delicious yeast doughnut recipe here.

Okay scroll down for my timetable 🙂

Once you've tasted these irresistibly soft and fluffy sourdough doughnuts, you'll never try any other! This one and a half day recipe is well worth the time it takes.
Once you've tasted these irresistibly soft and fluffy sourdough doughnuts, you'll never try any other! This one and a half day recipe is well worth the time it takes.
Once you've tasted these irresistibly soft and fluffy sourdough doughnuts, you'll never try any other! This one and a half day recipe is well worth the time it takes.

My sourdough doughnuts making timetable:

9 am – First Levain Feeding

9 am – 3 pm levain fermenting at a variable temperature from 23-25 °C until doubled in size

3 pm – Second Levain Feeding

3 pm – 8:30 pm levain fermenting at a variable temperature from 23-25 °C until doubled in size

8:30 pm – Making the dough (first mixing, resting, kneading, first coil fold)

9 pm – 10 pm – Bulk ferment at 23-25°C (I did a coil fold at 9:30 pm and 10 pm)

10 pm – Transfering the dough into the fridge (with around 8°C)

10 pm – 8 am – Bulk ferment in the fridge

8 am – Moving the dough back to room temperature

8 am – 11 am – Bulk ferment at 23-25°C (I waited for the dough to get to room temperature)

11 am – Shaping

11 am – 9 pm – Proofing at 23-26°C (I waited for the doughnuts to double in size!)

9pm – Frying and eating two hot doughnuts 🙂

Once you've tasted these irresistibly soft and fluffy sourdough doughnuts, you'll never try any other! This one and a half day recipe is well worth the time it takes.
Once you've tasted these irresistibly soft and fluffy sourdough doughnuts, you'll never try any other! This one and a half day recipe is well worth the time it takes.
Once you've tasted these irresistibly soft and fluffy sourdough doughnuts, you'll never try any other! This one and a half day recipe is well worth the time it takes.

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 ♥

The Softest Sourdough Doughnuts

Adapted from sourdoughmania.com

Servings 20 small doughnuts
Author Anja Burgar

Ingredients

Sweet Levain – First Feeding

  • 20 g water at room temperature
  • 50 g strong white flour (all-purpose flour works as well)
  • 10 g sourdough starter (100% hydration)
  • 10 g white sugar

Sweet Levain – Second Feeding

  • 40 g water at room temperature
  • 90 g strong white flour
  • 20 g white sugar

Dough

  • 400 g strong white flour
  • 120 g milk room temperature
  • 2 larger eggs room temperature
  • 70 g white sugar
  • 4 g salt
  • 1 tsp vanilla seeds or vanilla extract
  • 60 g softened unsalted butter room temperature

Instructions

Levain Feedings

  1. First Feeding: Mix all ingredients for the first levain feeding. Mix just enough for all ingredients to bind. No need for kneading.

  2. Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 60-178°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.

  3. Second Feeding: After the levain has doubled in size, it is time to feed it the second time. Add water to a bowl and shred in your levain. Mix a little to dissolve the levain. It won't dissolve entirely. Add all other feeding ingredients and knead just enough to make the levain come together in a dough.

  4. Let sit at room temperature until the levain doubles in size. Anywhere from 21-28°C or 60-178°F is okay, but keep in mind that the levain will mature quicker at higher temperatures. This stage should take anywhere from 3-10 hours.

Dough

  1. For the times and temperatures I used for this recipe, check the article!

  2. Making the dough: After the levain has doubled in size the second time, it's time to mix our dough.

  3. Dissolve the levain in milk.

  4. Add flour, sugar, eggs and vanilla seeds or vanilla extract.

  5. Using a stand mixer, mix the dough just enough to bring the ingredients together. Leave covered for 10-15 minutes.

  6. After resting, add salt and knead the dough in a stand mixer for 8 minutes.

  7. Then add softened butter and knead until the dough can pass the windowpane test (link to see how the windowpane test works in the recipe notes). The dough will separate at first, but will come back together quickly.

  8. Bulk ferment: Transfer the dough to your bulk ferment container and do a coil fold (link to the coil fold method in the recipe notes).

  9. Cover the container and leave to ferment until doubled in size. This should take anywhere from 4-10 hours at room temperature. You can do a part of the bulk ferment in the fridge to slow the ferment. Do a coil fold every 30 minutes for the first two hours.

  10. Shaping: After the dough has risen about 50% in size, transfer it to your counter, but be very gentle to not release too much air from the dough.

  11. Divide the dough into 50g pieces and roll them into small balls. Make sure to create enough tension on the balls so they keep a nice shape.

  12. Proofing: Leave the doughnuts to rise at room temperature until doubled in size. This stage will take anywhere from 8-12 hours depending on the temperature.

  13. Frying: After the doughnuts have doubled in size, prepare the oil for frying.

  14. Use about 1 inch or 2.5 cm of oil and fry at a temperature between 160-170°C (320-340°F). A good indicator the temperature is perfect is to check with a wooden spoon. If little bubbles start to form around the spoon handle the oil is ready to go.

  15. Place doughnuts top side down in hot oil, but prior to that brush away the flour. A lot of flour will burn your oil and it will not be re-usable. Fry the doughnuts for about 3 minutes covered. When they turn golden, turn them around away from yourself, so you don’t burn yourself! Fry for about 3 more minutes on the other side uncovered.

  16. Transfer the doughnuts to a plate covered with paper towels to drain the excess oil. Transfer to a wire rack and leave to cool.

  17. Fill and decorate to your liking. Enjoy!

Notes

Link to the windowpane test here.

Link to the coil fold method here.

Once you've tasted these irresistibly soft and fluffy sourdough doughnuts, you'll never try any other! This one and a half day recipe is well worth the time it takes.

Elderflower And Passion Fruit Gin And Tonic

Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine’s day twist.

Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine's day twist.

Did you notice that Valentine’s day is next week!!!??

Luckily I have a lovely cocktail ready for a romantic dinner. Even though most of the world is still in one or another form of lockdown, we still deserve some splurging, right?

A nice dinner with the best dessert ever. And of course this elderflower and passion fruit gin and tonic!

I love gin and tonic because it’s so easy to make. Basically, all you need to do is add some ice in your cocktail glass, add all the ingredients and enjoy 🙂

This time, I’ve given it a bit sweeter twist with fresh passion fruit, which I absolutely love, and homemade elderflower syrup. However, if you don’t have a homemade one, a storebought is just as fine.

This combination of flavors and sweetness with the biterness of gin and tonic is in my opinion the biggest selling point of this cocktail.

If this floral flavor is not your jam, I have a more citrusy grapefruit gin and tonic recipe as well.

Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine's day twist.
Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine's day twist.

A good gin and tonic is made with quality gin and quality tonic as well. Keep in mind that your gin and tonic will only be as good as the ingredients put in. This doesn’t mean you need to go with the most expensive stuff. However, the cheapest plastic bottle drinks are probably lower quality than you want in a gin and tonic. So, I encourage you to explore, which flavors you like.

Most of simple gin and tonics include some amount of citrus flavor. For my Valentine’s day elderflower and passion fruit gin and tonic, I passed on adding citruses. I used my elderflower syrup that already included some lemons. Most elderflower syrups do.

Plus, I really wanted to create a more feminine floral/tropical cocktail. But, if you feel like adding a hint of citrus go ahead and squeeze in a bit of lemon juice!

Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine's day twist.
Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine's day twist.
Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine's day twist.

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 ♥

Elderflower And Passion Fruit Gin And Tonic

Course Cocktail, Drinks
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cocktail

Ingredients

  • ice
  • 2 ounces quality gin (1/4 cup / 60ml)
  • 4 ounces quality tonic water (1/2 cup / 120ml)
  • 1 fresh passion fruit
  • 1-2 tsp elderflower syrup

Instructions

  1. Fill the cocktail glass with ice.

  2. Add the flesh of fresh passion fruit and elderflower syrup to the glass.

  3. Pour over gin and finish with pouring over the tonic.

  4. Gently stir to combine.

Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine's day twist.
Fresh passion fruit and delicious floral elderflower syrup give this refreshing elderflower and passion fruit gin and tonic recipe a sweet valentine's day twist.

Bacon & Radicchio Risotto

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

Hi guys!

Today I’m sharing one of my favorite risotto recipes. I’ve cooked and improved it over the years. Although it has some pretty basic ingredients it has so much flavor and attitude.

It’s the season of radicchio and we eat it almost every day. Mostly in salads, but now and then we love to cook this creamy delicious risotto.

And in case you’re wondering if risotto is hard to make, because it needs to be of a specific consistency, it’s not hard, you just need to keep an eye on your risotto.

A perfect risotto should have be a bit on the ofter side of al dente and have a little bit of a creamy, not too runny, sauce.

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

Does radicchio risotto taste bitter?

It does, a little. Certainly far less than the raw radicchio. With cooking it looses a lot of its bitterness and the flavor is enhanced.

All other flavors that are in this risotto help elevate the flavor of radicchio and they also tame the bitterness. So you shouldn’t worry about the risotto being bitter, you probably won’t even notice it.

I have been making this risotto using bacon for ages. The traditional Italian version doesn’t include any meats and if you’re not a fan of bacon, you can substitute it with pancetta. You would still get the meaty flavor without the smokiness. Or you can omit the meat and get a rather traditional risotto, which is also very delicious.

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

In case you love risottos as much as I do, I have some other amazing recipes:

Pumpkin Risotto with Goat Cheese

Wild Garlic Risotto

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 ♥

Bacon & Radicchio Risotto

Course Main Course, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings as a side dish

Ingredients

  • 1 cup rice (200 g)
  • 1 small onion finely chopped
  • 1 celery stick finely chopped
  • 50 g bacon cubed into 0,5cm (1/4 inch) cubes
  • 150 g radicchio cut into small pieces (2.5 cm / 1 inch)
  • 2 TBSP pine nuts
  • 1/2 cup red wine
  • 4 cups vegetable broth simmering
  • ground pepper
  • 1 TBSP butter or olive oil for finishing

Instructions

  1. Place bacon cubes into a frying pan and cook over medium-low heat until golden and crisp.

  2. Continuing cooking over medium-high heat, add finely chopped onions and celery. Cook until translucent.

  3. Add radicchio, pine nuts, and rice cook for a minute until the radicchio wilts a bit.

  4. Add wine and wait until it evaporates. Season with some black pepper and continue cooking by adding one ladle of simmering broth at a time, waiting to completely absorb into rice before adding another ladle. When rice is on the soft side of al dente, the risotto is done.

  5. Remove from the stove and add a tablespoon of butter or olive oil.

  6. Serve immediately.

A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!

Dried Fruits And Chocolate Chip Bundt Cake

This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It’s the most delicious Christmas bundt cake!

This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It's the most delicious Christmas bundt cake!

I tried not to bake too much this year, since we’re in a lockdown and we have no one to share the sweets with. But I couldn’t resist baking another Christmas bundt cake. Do you remember the chocolate hazelnut bundt cake from last year?

I had the idea of making a bundt cake and then my son insisted on us baking a cake. He’s not very friendly with bundt cakes, since they don’t usually include any cream filling. So I tried to find a way to make him love it. And found the perfect solution.

Adding lots of chocolate and dried fruits did the job. He’s a big fan of both! And I love how they made the cake a bit juicier and creamier. We also added some orange zest, because it’s almost Christmas and you can’t have Christmas without some orange zest, right? For me, it’s one of the most distinct flavors of Christmas.

This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It's the most delicious Christmas bundt cake!
This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It's the most delicious Christmas bundt cake!
This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It's the most delicious Christmas bundt cake!

It’s super easy to make this dried fruits and chocolate chip bundt cake!

One of the reasons I love bundt cakes is how easy they are to make and how well they usually last in terms of freshness. Definitely not in terms of not-eating them, because we finished it in a day!

All you need to do to make a perfect bundt cake is beat sugar and butter together. There’s not so much butter in this recipe, so don’t get scared if the mixture is not as fluffy as for example a buttercream. It still needs to get airy and brighter, though. You add the eggs one at a time and finish with flour and milk. At the very end, you add chocolate chips and dried fruits and pour it all in a bundt pan.

It’s a very simple cake and you can eat it as is or make a simple glaze with icing sugar and milk.

This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It's the most delicious Christmas bundt cake!
This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It's the most delicious Christmas bundt cake!

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 Fruits And Chocolate Chip Bundt Cake

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Anja Burgar

Ingredients

  • cup all-purpose flour (180 g)
  • ¾ cup sugar (150 g)
  • 1 stick unsalted butter (110 g)
  • 2 large eggs
  • ¼ cup milk
  • 1 tsp baking powder
  • 1 tsp vanilla seeds (or vanilla extract)
  • zest of half an orange
  • pinch of salt
  • ¼ tsp ground cinnammon
  • ½ cup chocolate chips (80 g)
  • ¼ cup raisins (35 g)
  • ¼ cup dried cranberries (35 g)

Simple glaze

  • 1 cup icing sugar
  • 1-2 TBSP milk

Instructions

  1. Preheat the oven to 175°C (350°F) and grease a 6-cup bundt cake pan with butter.

  2. In a bowl of an electric mixer, cream the butter and sugar for 3-4 minutes, until fluffy.

  3. Add eggs one at a time, and make sure to incorporate the first fully, before adding the second.

  4. Add vanilla and orange zest and mix quickly.

  5. In a separate bowl combine flour, baking powder, salt, and cinnamon.

  6. Add 1/3 of the flour mixture and mix on low speed until combined. Then add 1/2 of the milk and mix on low speed. Continue with 1/3 of the flour mixture, followed by 1/2 of the milk, and finishing with the remaining 1/3 of the flour mixture.

  7. Add chocolate chips and dried fruits and use a spatula to gently incorporate them in the batter.

  8. Pour the batter into a greased bundt cake pan and bake in the preheated oven for 35-40 minutes. If you're doubling the recipe add 10-15 minutes to the bake.

  9. The bundt cake is done when the toothpick comes out clean.

  10. Wait for 10-15 minutes before removing the bundt cake from the pan.

Simple glaze

  1. For the glaze mix together icing sugar and milk to get a smooth paste. First, start with 1 TBSP of milk and add more, little by little, until you get the consistency you like.

You can find the recipe in Slovene here.

This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It's the most delicious Christmas bundt cake!
This dried fruits and chocolate chip bundt cake is packed with Winter flavors and rich chocolate, topped with a quick and simple glaze. It's the most delicious Christmas bundt cake!

Gingerbread Spiced Tiramisu

If you’re craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

We’ve got our first snowfall of the season. And it’s already more than the previous season all-together. So I’m feeling happy.

Me and snow are big buddies, I turn into a kid when I see it. What about you?

My dream is to have a big closed terrace in my home one day and observe snow falling outside while I sip on a warm drink under a blankie. All calm and peaceful.

If I had a piece of this gingerbread spiced tiramisu, I definitely wouldn’t mind. Or the whole tray, while I’m at it 🙂

So I thought since Christmas is approaching I’d try and make tiramisu and add some spices to make it more seasonal. And it turned out to be such a good idea. We ate it a snap and I had to make another one again immediately the next day.

And that’s why I’m sharing it with you today.

If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

What do you need to make this gingerbread spiced tiramisu?

Cookies

You need some ladyfinger cookies. I know some people make sponges for tiramisu, but I’ve never eaten one without the ladyfingers. Ladyfingers are the original cookies used in tiramisu and for a good reason. They turn into such delicious almost sponge-like goodness when you soak them. I used store-bought cookies since I’ve never tried making them at home (my mission for next time I make tiramisu!).

But I found a good recipe for ladyfingers from Kayley from The Kitchen McKabe in case you want to make your own or don’t have access to any in your store.

Coffee

You also need some coffee. Typically you’d use espresso. I used Turkish-style coffee and strained the coffee afterward. I also tried cold brewing, but I felt like the taste was a bit too mild and sour for my liking. If you like that, then that’s also an option.

I can’t have caffeine and if you have the same issues, decaf is perfectly fine.

Spices

You also need gingerbread spices. I have a recipe for the mix down below, but if you have your own, go for it.

Cream

Italians traditionally make the cream with raw eggs and mascarpone.

I’ve made this cream many many times and it’s amazing. However, since we have a kid and in the midst of a pandemic I certainly don’t want anyone, let alone a kid, to get food poisoning, I decided to do a pasteurized version.

For my cream, you need egg yolks, mascarpone, and whipping cream. The cream is going to substitute the egg whites from the traditional recipe. I included the recipe for pasteurizing the egg yolks in the recipe below.

Dusting

Traditionally that’s cocoa. But I mixed it with some gingerbread spices to add more of the Christmasy feel.

Jump to Recipe
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

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 ♥

Gingerbread Spiced Tiramisu

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Total Time 3 hours
Author Anja Burgar

Ingredients

Gingerbread Spice Mix

  • 2 TBSP ground cinnamon
  • 2 TBSP ground ginger
  • TBSP ground allspice
  • ½ TBSP ground cloves
  • ½ TBSP ground nutmeg
  • TBSP a pinch of ground black pepper

Cream

  • 3 large egg yolks
  • ½ cup sugar
  • 1 cup mascarpone cheese (about 250 g or 8 oz)
  • ¾ cup whipping cream

Other

  • 20 ladyfinger cookies
  • 3 TBSP unsweetened cocoa powder
  • cup coffee room temperature
  • 1 TBSP rum

Instructions

Gingerbread Spice Mix

  1. Mix all spice mix ingredients together. Set aside.

Cream

  1. Place eggyolks in a heat-proof (non-metal) bowl and place it over a sausepan with simmering water.

  2. Use a whisk to constantly stir the eggs. They should heat very slowly, so they don't get cooked. They are done when they reach 60°C (138°F). If you don't have a termometer, you can either use raw eggs and skip this step or see how you can troubleshoot in the notes.

  3. Place the pasteurized eggs into a mixing bowl, add sugar and whip for 5 minutes, until slightly lighter (the pasteurized eggs don't get as fluffy as the raw eggs).

  4. Add mascarpone and mix on medium speed.

  5. In a separate bowl whip the whipping cream and fold it gently into the egg mixture.

Assembly

  1. Pour room temperature coffee onto a soup plate. Add rum and 3/4 of the spice mix.

  2. Soak ladyfinger cookies on both sides in the coffee and rum mix. Less if you want less soaked tiramisu and more if you want a more soaked tiramisu.

  3. Place ladyfinger cookies in a serving dish in one layer, covering the entire dish.

  4. Spread half of the cream over.

  5. Add a second layer of ladyfinger cookies on top and then spread the remaining cream over the cookies.

  6. In a small bowl mix the remaining 1/4 of the spice mix with cocoa and sprinkle it on top of the tiramisu.

  7. Place in the fridge to set for a few hours.

Notes

No termometer?

You can substitute the egg yolks with a chocolate spread like Nutella. You can add 2-3 TBSP, but omit the sugar.

This is also a nice kid-friendly version.

If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.
If you're craving a non-traditional Christmas dessert this gingerbread spiced tiramisu will be the perfect treat.

Persimmon Salad With Orange Dressing

When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.

When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.

Time for another hearty salad. I posted a recipe for a fruity winter salad in the winter and now I’m posting another recipe for a salad that uses delicious seasonal fruits. This time it is persimmons. One of my favorite fruits of the season. One other way I like preparing them is to make homemade pudding, with no starch whatsoever.

Okay, back to the salad. For this salad you can use any variety of persimmons that has a solid center when ripe, so you can cut it in slices or wedges. The varieties that are only ripe when gooey are not okay, since they won’t hold its shape and honestly the texture would probably feel awful in a salad. So let’s stick with a solid meat persimmon! But make sure they are ripe.

When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.
When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.

What other ingredients are in this persimmon salad?

Lots of green leafy lettuce. You can uuse any variety you like or have in your garden. I used endive in my salad. The other leafy lettuce I used is radicchio. I love it both for color and its flavor.

There’s also some thinly shaved carrots for bite and freshness. And I topped it all with some chopped almonds and goat cheese.

And now the best part…

The orange dressing. This persimmon salad wouldn’t be so delicious without the orange dressing. The orange adds a nice freshness to the salad and I also added a little turmeric, just because we all need to boost our immune systems right now, do you agree?

When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.
When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.
When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.

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 ♥

Persimmon Salad With Orange Dressing

Prep Time 10 minutes
Servings 4 servings
Author Anja Burgar

Ingredients

Persimmon Salad

  • half of a green leafy lettuce chpped into bite sizes
  • half of a radicchio chopped into bite sizes
  • 1 small carrot sliced with a peeler
  • 2 small persimons cut into thin slices or small wedges
  • 1/2 cup goat cheese (100g)
  • 2 TBPS almonds chopped

Orange Dressing

  • 2 TBSP freshy squeezed orange juice
  • 1/4 cup olive oil
  • 1 TBSP apple cider vinegar
  • 1/4 tsp salt
  • pinch of turmeric
  • pinch of black pepper

Instructions

  1. Add all dressing ingredients in a mason jar, close the lid and shake util well blended.

  2. Place all salad ingredients in a large salad bowl, pour over the dressing and toss to coat all the ingredients.

You can find the recipe in Slovene here.

When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.
When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.

Spiced Mandarin Upside-Down Cake

This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It’s super simple to make!

This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It's super simple to make!

I just love the season of mandarins! They take me back to my childhood when we spent afternoons with my family eating them and having a good time. They come at the perfect time when the autumn is getting moodier and cooler. So we get to hang out together, talking and playing games over healthy snacks, and also add have some extra vitamins.

I feel like this is even more important this year than any other. An extra dose of vitamins is super important. I hope you’re doing well! Please take care of yourself and the people around you. One way to do that is also by baking this delicious mandarin upside-down cake.

This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It's super simple to make!
This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It's super simple to make!
This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It's super simple to make!

This mandarin upside-down cake is super simple!

I know I say this with most of my recipes, but this is probably the simplest cake ever. You can make it in only one mixing bowl. This means less cleaning, and this is a big win for me already 🙂

It’s a little denser and moister than a regular sponge cake, which I find perfect for colder days. Together with some warm tea or mulled mandarin juice, it makes for a perfect afternoon dessert.

I used some yogurt, which I use a lot when I want to make a sponge a bit juicier and when I want to add that milky flavor. Because yogurt already makes it a bit denser and heavier, I used oil instead of butter. And the end result was amazing.

Imagine baked caramelized mandarins on top of a delightful cake. I can’t imagine anything better to have right now. I hope you try the recipe and enjoy it just as much as we did.

This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It's super simple to make!
This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It's super simple to make!

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 ♥

Mandarin Upside-Down Cake

Course Dessert
Keyword cardamom, mandarins, spiced cake, sponge cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 7-inch cake
Author Anja Burgar

Ingredients

  • ½ cup + 2 TBSP sugar
  • ¼ cup sunflower oil (olive oil is great too)
  • ½ cup Greek-style yogurt or crème fraîche
  • ¼ cup mandarin juice (you can cut slices first and use the ends to squeeze out the juice)
  • 2 medium-size eggs
  • 1 tsp vanilla seeds or vanilla extract
  • 1 cup all-purpose flour
  • cup hazelnut flour (or finely gorund hazelnuts)
  • 1 tsp baking powder
  • ½ tsp powdered cardamom
  • pinch of salt
  • 3-4 mandarins
  • 2 TBSP sugar for sprinkling
  • butter for greasing the cake tin

Instructions

  1. Preheat the oven to 170°C.

  2. Cut mandarins into 0,5cm (1/5 inch slices). Save the ends and use them to sqeeze out the juice. Save it for later.

  3. Butter a 7-inch cake tin and place mandarin slices on the bottom in one layer.

  4. Mix sugar, oil, yogurt, and eggs at a high speed until well combined.

  5. Add mandarin juice and vanilla (if using vanilla extract) and mix again.

  6. In a separate bowl mix together flour, hazelnut flour, baking soda, cardammon, vanilla (if using vanilla seeds) and salt.

  7. Add flour mixture in two increments and mix on a low speed.

  8. Sprinkle the mandarins in the cake tin with sugar and add the cake batter.

  9. Bake in the preheated oven for 35-40 minutes or until the toothpick comes out clean.

  10. Wait to cool completely, before removing the cake from the tin. If the cake has a big dome, cut it away, before turning the cake around.

You can find the recipe in Slovene here.

This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It's super simple to make!
This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It's super simple to make!

Pumpkin Gnocchi With Sage And Prosciutto

These soft nad pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!

These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!

What would fall be if we didn’t enjoy in some enjoy in a nice pumpkin dish. Today were’ making homemade pumpkin gnocchi with a some delicious goodies. There’s butter, there’s prosciutto, there’s sage and then there’s also some grated pecorino on top.

Can you think of anything better?

If no, then keep reading.

How to make homemade pumpkin gnocchi?

It all starts with cooked pumpkin. This is super easy and quick. Even though pumpkins are very tough when raw and sometimes a pain to cut, they get cooked very quickly. And what is more a lot of the pumpkins (the sweet varieties at least) have a skin which also gets soft and they don’t need to be peeled at all.

For these gnochi, I did peel them, to keep that smooth color look, but if the skin is soft, you dont need to peel it.

So to make the gnocchi you need to purée the cooked pumpkin add in flour and an egg, some salt, and mix it all up. Be careful not to overmix, otherwise, you might end up with rubbery gnocchi. When it starts holding together this is when you can stop mixing.

Shape the dough into long strips and roll them out, and cut into nice bite-size pieces. This is super important! Place them on a lightly floured sourface or they’ll stick.

They cook very quickly as any other gnocchi, so this is a super fast meal, which you know I love!

These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!

What about the sauce?

This is the best and simplest sauce there is! I mean, we’re talking butter, prosciutto and sage.

All you need to do is melt butter and quickly fry sage and prosciutto. Throw in the cooked pumpkin gnocchi and add some grated pecorino and you have a perfect fall meal.

These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!

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 ♥

Need some extra pumpkin recipe ideas. Here are some of my favorites:

Pumpkin Gnocchi With Sage And Prosciutto

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 400 g cooked pumpkin
  • 250 g all-purpose flour
  • 1 egg
  • 1 tsp fine salt
  • TBSP butter
  • 2 slices prosciutto cut into thin strips
  • 100 g grated pecorino cheese (a little less than 1/2 cup)
  • 8 sage leaves
  • 1 TBSP salt for cooking gnocchi
  • pumpkin seeds

Instructions

Pumpkin Gnocchi

  1. Puree cooked pumpkin in a food processor and add it into a mixing bowl.

  2. Add flour, egg and salt and knead everything together, but don't over-knead or the gnocchi will be rubbery.

  3. If the dough is too sticky to roll, add a litlle bit more flour. It also helps if you let it sit in the fridge for 30 minutes.

  4. Divide dough into 8 pieces and roll each to about thumb width. then cut into thumb-size pieces.

  5. Place shaped gnocchi on a lightly floured surface until cooking.

Cooking Gnocchi

  1. Bring a large amount of salted water to a boil and add gnocchi. When the gnocchi float to the surface they are done. This should take around two minutes. If they don't float it's possible that they stuck to the floor or to one another. Use a wooden spoon and gently stir the water.

Butter Sauce

  1. Prepare the sauce before cooking the gnocchi.

  2. Melt butter in a large skillet.

  3. Add sage leaves and prosciutto strips. Roast for a few minutes until they get crisp.

  4. Turn off the heat.

  5. When the gnocchi are cooked drain them well and add to the skillet. Add grated pecorino and mix well.

  6. Serve immediately with some extra pecorino and chopped pumpkin seeds on top.

Notes

Pumpkin gnocchi can be frozen. Place them on a lightly floured baking tray and freeze. When they are frozen transfer them to a container of choice.

These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!
These soft and pillowy pumpkin gnocchi are one of my favorite fall comfort foods. And they are super easy and quick to make!

Simple Rustic Plum Pie

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

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

Okay, so I’m this crazy pie lady and I know it. I just love them so much, and late Summer/Autumn is for sure my favorite pie season. All because I get to make a ton of plum pies. Probably much more than I should, if there even is such a thing.

Plum pie is my absolute favorite. It has that perfect amount of sweetness, acidity, and creaminess. So it’s surprising to me that I’ve never posted a baked plum pie here, yet. I have a no-bake recipe and an apple pie with plum jam (YUM!) but no cozy baked pie. Until now!

So here it is!

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

I’ve tried a new kind of pastry that includes some baking powder and I love it. It’s a bit different from the pastry I normally use. The baking powder makes it a bit softer and just a bit cake-like. It’s amazing straight from the oven (because warm pie is YUMMY) but it gets even better the second day. So if can manage to keep your hands off for a few hours, then you’re in for a treat. I know it’s hard, but trust me, you’ll thank me later.

The filling is really simple, no fancy stuff, just simple plums, and a tiny bit of sugar. But if you have very tasty and sweet plums, you don’t even need that! Just plum with nothing on is amazing. I love simple pies!

So if you are ready to ride into Autumn with this delicious plum pie, here’s the recipe.

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

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

Rustic Plum Pie

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

Ingredients

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

Instructions

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

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

  3. Add the liquid (water, milk, and/or egg yolks) one tablespoon at a time and vanilla extract (or seeds). Pulse until the pastry comes together.

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

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

  6. After 30 minutes divide the dough into 1/3 and 2/3. Use the bigger piece to roll out the bottom of the pie. I only cover the bottom, but you can cover the sides as well, only the crust will be a bit thinner.

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

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

  9. Sprinkle with a tablespoon or two of sugar.

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

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

Juicy & Smoky Plant-Based Cheeseburger

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

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

Here we go with another burger recipe!

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

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

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

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

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

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

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

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

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

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

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

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

Juicy & Smoky Plant-Based Cheeseburger

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

Ingredients

Mushroom Bacon

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

Quick home-pickled radishes

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

Other ingredients

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

Instructions

Mushroom Bacon

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

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

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

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

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

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

Quick home-pickled radishes

  1. Wash radishes and remove the greens.

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

Making the burgers

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

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

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

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

Mediterranean Style Mussels In Wine Sauce

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

I’ve been scared of cooking mussels for a very very long time. In fact, I’ve just recently discovered how easy they are to make.

So how did I even get started?

We took our son out to eat some seafood and we ordered mussels after years of not eating them. He loved them so so much and we did as well. After that, I felt inspired and wanted to try them out. There’s one recipe that excites me the most and it’s this recipe. I’ve tested a few over a few months and wrote my own, like I make it.

The recipe is really a very popular way of cooking mussels in this part of the Mediterranean, where I’m from. This is just a variation and there’s also one with tomatoes, but I don’t think I’ve ever tried that one. Note to myself: make the tomato version!

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

Okay, so this Mediterranean style mussels recipe is literally the simplest dish you’ll ever make. And also one of the most delicious ones. Just imagine the flavors of the sea mixing with some good wine, garlic, and parsley. Doesn’t it already sound so delicious?

It only takes you a few minutes to prep and a few minutes to cook. The only thing that requires a bit more work is cleaning them, but it’s actually really easy.

So how do you clean the mussels?

First, make sure you buy fresh mussels. They should smell like the sea. I tried googling how long the mussels really last but the answers are so different. Since I don’t live next to the sea, I can’t get them straight from the water. This would be amazing and if you have that chance, I recommend buying them the same day they were harvested.

For the unfortunate ones: I tend to buy them if they are a day old and no more. Then I prepare them the same day or in the worst-case scenario the next day.

When it comes to cleaning the mussels, first you need to throw away dead or damaged mussels. Toss the mussels with a broken shell. If the shell is open tap it lightly against the counter and if the mussel starts to close after a few seconds, then it’s alive and you can keep it, if not, toss it. If the mussel is closed and the shell is not damaged it’s good to go.

After you’ve tossed away the bad ones, pour some water in a bowl and add a bit of salt. Place mussels in the salted water and wait for 30 minutes so they can release all the dirt which has accumulated inside the shells.

And that’s it. It’s very easy and so worth the extra few minutes of cleaning them.

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

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 ♥

Mediterranean Style Mussels In Wine Sauce

Course Main Course
Cuisine Mediterranean
Keyword mussels, steamed mussels, wine sauce
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 50 minutes
Author Anja Burgar

Ingredients

  • 1 kg fresh mussels
  • 2 TBSP olive oil
  • 5-6 garlic cloves finelly chopped
  • 2 TBSP chopped fresh parsley
  • 1 cup white wine
  • 3 TBSP breadcrumbs

Instructions

Cleaning the mussels

  1. Before cleaning the mussels be sure to only keep the ones that are alive. If the mussel is closed and the shell is intact, keep it. If the shell is open tap the mussel lightly against the counter and wait a few seconds. If it starts closing, this means the mussel is alive. If nothing happens toss it.

  2. Scrub the mussels to remove any debris or mud. Remove the "beard" of a mussel, which is the thick cluster of hair on one side of the mussel.

  3. Place mussels in cold lightly salted water for thirty minutes. In this time they will release the grit and dirt from inside the shell.

  4. After thirty minutes remove the mussels from the water and give them a quick rinse.

Cooking the mussels

  1. In a large pot, fry chopped garlic in olive oil for about a minute stirring constantly.

  2. Add wine, chopped parsley and breadcrumbs to the pot and wait until it boils. Add cleaned mussels. Cover and lower the heat. Let steam for 10 minutes. Only eat the mussels that have opened. Toss the closed ones.

  3. Serve warm with some bread or pasta.

This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.
This Mediterranean style mussels recipe is the easiest and super delicious! With just a few simple ingredients you get maximum flavors. Wine, garlic, and parsley make the most delicious sauce.

Vegan No-Bake Pomegranate Coconut Pie

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

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

Hello February!

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

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

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

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

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

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

Enough of me blabbing about holidays 😀

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

Uhm, no!

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

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

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

And OMG this cream turned out better than I imagined!

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

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

So how do you make this pomegranate coconut pie?

It’s fairly easy and straightforward.

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

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

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

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

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

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

Okay, let’s just make the pie!

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

Vegan No-Bake Pomegranate Coconut Pie

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

Ingredients

Pie base

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

Pomegranate jelly

  • cup pomegranate juice
  • 1 tsp agar-agar

Coconut filling

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

Instructions

Pie base

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

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

Pomegranate jelly

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

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

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

Coconut filling

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

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

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

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

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

Serving

  1. Take from the fridge 30 minutes before serving.

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

Fruity Winter Salad with Mustard Dressing

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

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

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

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

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

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

And that’s what I love this salad!

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

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

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

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

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

Anyway, have a lovely weekend friends!

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

Fruity Winter Salad with Mustard Dressing

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

Ingredients

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

Hazelnut Mustard Dressing

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

Instructions

Hazelnut Mustard Dressing

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

Salad

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

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

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

  4. Serve immediately.

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

Easy 15-minute Cheat Ramen

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

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

Hello and Happy New Year!

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

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

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

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

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

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

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

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

So what does a ramen soup consist of?

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

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

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

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

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

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

Easy 15-minute Cheat Ramen

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

Ingredients

Broth

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

Toppings

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

Other

  • two servings of ramen noodles
  • sesame seeds for sprinkling

Instructions

Broth

  1. Finely chop garlic and ginger.

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

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

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

Toppings

  1. Cut carrots and leeks into julienne strips.

  2. Slice the mushrooms and spring onion greens thinly.

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

Noodles

  1. Cook as per instructions right before serving.

Assembling

  1. Place noodles into two bowls.

  2. Pour over the broth.

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

  4. Sprinkle with some sesame seeds.

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