When it comes to fall salads this persimmon salad is a winner. With the smoothest dressing made with olive oil and fresh orange juice this is a perfect fall lunch.
Time for another hearty salad. I posted a recipe for a fruity winter salad in the winter and now I’m posting another recipe for a salad that uses delicious seasonal fruits. This time it is persimmons. One of my favorite fruits of the season. One other way I like preparing them is to make homemade pudding, with no starch whatsoever.
Okay, back to the salad. For this salad you can use any variety of persimmons that has a solid center when ripe, so you can cut it in slices or wedges. The varieties that are only ripe when gooey are not okay, since they won’t hold its shape and honestly the texture would probably feel awful in a salad. So let’s stick with a solid meat persimmon! But make sure they are ripe.
What other ingredients are in this persimmon salad?
Lots of green leafy lettuce. You can uuse any variety you like or have in your garden. I used endive in my salad. The other leafy lettuce I used is radicchio. I love it both for color and its flavor.
There’s also some thinly shaved carrots for bite and freshness. And I topped it all with some chopped almonds and goat cheese.
And now the best part…
The orange dressing. This persimmon salad wouldn’t be so delicious without the orange dressing. The orange adds a nice freshness to the salad and I also added a little turmeric, just because we all need to boost our immune systems right now, do you agree?
This mandarin upside-down cake with vanilla and cardamom will bring joy and coziness to these gloomy fall days. It’s super simple to make!
I just love the season of mandarins! They take me back to my childhood when we spent afternoons with my family eating them and having a good time. They come at the perfect time when the autumn is getting moodier and cooler. So we get to hang out together, talking and playing games over healthy snacks, and also add have some extra vitamins.
I feel like this is even more important this year than any other. An extra dose of vitamins is super important. I hope you’re doing well! Please take care of yourself and the people around you. One way to do that is also by baking this delicious mandarin upside-down cake.
This mandarin upside-down cake is super simple!
I know I say this with most of my recipes, but this is probably the simplest cake ever. You can make it in only one mixing bowl. This means less cleaning, and this is a big win for me already 🙂
It’s a little denser and moister than a regular sponge cake, which I find perfect for colder days. Together with some warm tea or mulled mandarin juice, it makes for a perfect afternoon dessert.
I used some yogurt, which I use a lot when I want to make a sponge a bit juicier and when I want to add that milky flavor. Because yogurt already makes it a bit denser and heavier, I used oil instead of butter. And the end result was amazing.
Imagine baked caramelized mandarins on top of a delightful cake. I can’t imagine anything better to have right now. I hope you try the recipe and enjoy it just as much as we did.
These soft nad 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!
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.
100ggrated pecorino cheese(a little less than 1/2 cup)
1TBSPsalt for cooking gnocchi
Puree cooked pumpkin in a food processor and add it into a mixing bowl.
Add flour, egg and salt and knead everything together, but don't over-knead or the gnocchi will be rubbery.
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.
Divide dough into 8 pieces and roll each to about thumb width. then cut into thumb-size pieces.
Place shaped gnocchi on a lightly floured surface until cooking.
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.
Prepare the sauce before cooking the gnocchi.
Melt butter in a large skillet.
Add sage leaves and prosciutto strips. Roast for a few minutes until they get crisp.
Turn off the heat.
When the gnocchi are cooked drain them well and add to the skillet. Add grated pecorino and mix well.
Serve immediately with some extra pecorino and chopped pumpkin seeds on top.
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.
https://www.useyournoodles.eu/wp-content/uploads/pumpkin_gnocchi-29.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-10-14 11:49:392020-10-27 09:05:28Pumpkin Gnocchi With Sage And Prosciutto
This delicious plum pie is made with fresh plums, a flaky pie pastry, and optional some spices for the cozy cooler days.
Okay, so I’m this crazy pie lady and I know it. I just love them so much, and late Summer/Autumn is for sure my favorite pie season. All because I get to make a ton of plum pies. Probably much more than I should, if there even is such a thing.
Plum pie is my absolute favorite. It has that perfect amount of sweetness, acidity, and creaminess. So it’s surprising to me that I’ve never posted a baked plum pie here, yet. I have a no-bake recipe and an apple pie with plum jam (YUM!) but no cozy baked pie. Until now!
So here it is!
I’ve tried a new kind of pastry that includes some baking powder and I love it. It’s a bit different from the pastry I normally use. The baking powder makes it a bit softer and just a bit cake-like. It’s amazing straight from the oven (because warm pie is YUMMY) but it gets even better the second day. So if can manage to keep your hands off for a few hours, then you’re in for a treat. I know it’s hard, but trust me, you’ll thank me later.
The filling is really simple, no fancy stuff, just simple plums, and a tiny bit of sugar. But if you have very tasty and sweet plums, you don’t even need that! Just plum with nothing on is amazing. I love simple pies!
So if you are ready to ride into Autumn with this delicious plum pie, here’s the recipe.
½cupfine sugar(110g) You can use any kind (white, cane, coconut…) but make sure it's fine, not too coarse
pinch of nutmeg
1stick ofbutter(115g) cubed and chilled
1tspvanila extractor vanilla seeds
4-6TBSPcold milk or water(alternatively you can add two egg yolks and reduce the liquid)
some sugar for dusting
Add flour, sugar, baking powder, cinnamon, nutmeg, and salt to a food processor and mix shortly to combine all ingredients.
Add butter and pulse until the mixture resembles wet sand.
Add the liquid (water, milk, and/or egg yolks) one tablespoon at a time and vanilla extract (or seeds). Pulse until the pastry comes together.
Wrap the pastry in a plastic foil and place it in the fridge for 30 minutes.
In the meantime, cut plums in half (or into quarters for larger plums).
After 30 minutes divide the dough into 1/3 and 2/3. Use the bigger piece to roll out the bottom of the pie. I only cover the bottom, but you can cover the sides as well, only the crust will be a bit thinner.
Place plums on top so they cover the entire surface.
Use the remaining 1/3 of the pastry to decorate the top.
Sprinkle with a tablespoon or two of sugar.
Bake in a preheated oven at 180°C (355°F) for 55-60 minutes.
https://www.useyournoodles.eu/wp-content/uploads/rustic_plum_pie-9.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-09-14 14:30:242020-09-14 14:35:58Simple Rustic Plum Pie
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.
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 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.
Preheat the oven to 170°C and line a baking sheet with baking paper.
To prepare the marinade, place all mushroom bacon ingredients except mushrooms in a small bowl and mix until well combined.
Clean mushrooms with a brush and remove stems. Cut mushroom tops into thin slices, about 3-4 mm.
Place mushroom slices in the marinade and gently toss to cover all mushrooms from both sides.
Transfer mushroom slices to the lined baking sheet making sure there's not too much excess marinade on the mushrooms.
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
Wash radishes and remove the greens.
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
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.
To assemble the burgers, cut burger buns in half. Spread a tablespoon of BBQ sauce on each half of the buns.
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 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!
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.
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.
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.
Place mussels in cold lightly salted water for thirty minutes. In this time they will release the grit and dirt from inside the shell.
After thirty minutes remove the mussels from the water and give them a quick rinse.
Cooking the mussels
In a large pot, fry chopped garlic in olive oil for about a minute stirring constantly.
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.
Serve warm with some bread or pasta.
https://www.useyournoodles.eu/wp-content/uploads/mediterranian_style_mussels_wine-sauce-24.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-02-26 15:16:262020-02-26 15:16:28Mediterranean Style Mussels In Wine Sauce
A simple and easy Valentine’s day dessert – a rich pomegranate coconut pie that doesn’t require any baking.
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.
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?
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.
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 😀
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.
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.
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.
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 🙂
How to make an ombre blackberry champagne? Super easy! It’s perfect for festive celebrations and New Year’s Eve parties!
Christmas is over (omg, so fast!). Are you getting ready for the New Year’s Eve celebration already?
With a small kid, we’re gonna keep it low key, but that doesn’t mean we won’t have any festive drinks. What about you? Let me know in the comments… What do you love to drink on New Year’s Eve?
I’ve got a new cocktail recipe for you. Ugh, it’s been such a long time!
In the mood of this year ending and anticipation of what’s new to come, I have a recipe that’s very fancy and festive and easy to make. A delicious ombré blackberry champagne. I promise you’re gonna make an impression even though it’s so easy to make.
All you have to do is make a simple blackberry syrup with some fresh or frozen blackberries, rosemary, water, and sugar. All you have to do beforehand is cook it down to a syrupy consistency and cool down. Then you’re ready to serve at the last moment with some champagne.
How to make the ombre effect?
The trick is to make the syrup really thick and syrupy. Like any syrup. The weight of the syrup will make it sink to the bottom of the glass.
The other trick is in pouring the drink. First, you pour the champagne. Then you take a tablespoon, tilt the glass 45 degrees and slowly pour in the syrup so it slides on the sides and reaches the bottom.
How to decorate this festive blackberry champagne?
I used some flavored sugar that I made as Christmas gifts to decorate the rim. You can use regular sugar or demerara sugar if you like the gold color. You can use some water or melted butter to hold the sugar on the rim.
I also used a rosemary stem to hold some blackberries which I placed in the freezer and used to serve at the last moment. I love the condensation effect that happens when you take it out of the freezer 😀
celebration, champagne, cocktail, new year’s eve
1 ½cupblackberriesfresh or frozen
8blackberries for decoration
1bottle of Champagnechilled
Prepare the decoration. Remove the leaves from the bottom half of the rosemary springs. Save the leaves for the syrup. Place two blackberries on each rosemary spring. and freeze.
Place blackberries, sugar, water, and rosemary leaves in a saucepan. Cook for 15-20 minutes or until you get a syrupy consistency.
Drain through a sieve to remove the pits and cool the syrup.
Pour chilled champagne into champagne glasses, then tilt each glass 45 degrees and pour 2 TBSP syrup on the sides of the glass, so it slides to the bottom. Decorate with blackberries on rosemary springs.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It’s so cozy and homey. A perfect Christmas treat that everyone will love.
With just a few days left until Christmas, we’re still deciding who’s going to host this year’s Christmas dinner. It’s usually us or my parents, but we haven’t decided yet this year. In any case, I’m making my favorite holiday dessert.
When it comes to Christmas desserts I’m all about sweet bread. My favorites include Italian panettone, walnut chocolate star bread, our traditional walnut roll called ‘potica’ and this year I found a new one – almond butter chocolate babka. Do you see a pattern here? Sweet dough, nuts, and chocolate.
And I’m sharing the recipe with you today.
This almond butter chocolate bread is a product of another amazing collab with my friend Tereza from Tereza’s Choice. We had so much fun during our day together creating this babka and taking photos. Although I erased all of the images in the middle of the shoot, I managed to get them all back with the help of my brother. Cheers to him! I think I need to bake him a babka just to say thanks 😀
Back to the recipe!
We used the same dough recipe as in my walnut chocolate star bread recipe. I honestly think this is the best egg-free sweet dough I have ever made.
For the filling, we used Tereza’s almond butter with cinnamon and vanilla. Yes, she has her own line of products and I love them. But don’t worry, you can use regular almond butter and add spices yourself in case you don’t have access to her spiced almond butter. It’s all in the recipe.
The filling is actually pretty simple. Melted chocolate (mix of semi-sweet and milk), almond butter and spices. That’s all. And I can honestly say, using nut butters as a filling for sweet breads is one of the best things there is.
We made a version with chopped almonds on top and dried cranberries inside and a plain one without the almonds and cranberries and they both turned out super delicious!
OPTIONAL: dried cranberries(soaked in water for 15 minutes and drained)
chopped almonds for topping
1 TBSP milk or butteror 1 egg whisked with 1 teaspoon water (for egg wash)
In a small bowl mix 2 TBSP sugar, half of the milk and yeast. Cover and wait for it to activate and start foaming.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, vanilla seeds (or extract), ground cardamom and sugar at low speed to combine all the ingredients. Add the rest of the milk and melted butter and mix until the dough comes together. Lastly, add activated yeast. Continue mixing until a soft smooth dough forms. You can do this by hand, as well. Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 60 minutes or until double the size.
Almond Butter Chocolate filling
Melt both milk and semi-sweet chocolate in a bowl over a pot of simmering water.
Add almond butter, vanilla, and cinnamon and mix well.
Preheat the oven to 180°C (350°F).
Roll out the dough to about 20x50cm (4x10inch) or 2-3 mm thick.
Spread over the filling. Sprinkle cranberries on top if you wish. Roll along the ling edge and cut in half to get two rolls of the same length.
Cut each roll in half lengthwise and swirl one half over the other (see photos above).
Place the two babkas into two bread tins lined with baking paper and lightly brush with milk (or butter or egg wash). Bake in the preheated oven until deeply golden and puffy, about 20 to 25 minutes.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
Omg guys, I can’t believe Christmas is less than two weeks away! I’ve already made a ton of cookies. Most of them are already gone, so there’s more baking ahead. One more thing I love to do at Christmas is a bundt cake. This year I’m making this chocolate hazelnut bundt cake again for sure.
It’s a super-rich dark chocolate cake as you can see from the dark almost black color 🙂 And I also added one of my favorite nuts – hazelnuts. You can use any other nuts, but let’s face it. Chocolate and hazelnuts are a classic for a reason.
This cake is very easy to prepare. I feel like I say this for every recipe I post, but I really love sharing easy recipes, what can I say. This bundt cake is guaranteed to impress. I especially love it with a cup of tea now that it’s so cold.
Yesterday, it was snowing for the first time this season. Yay for that! It’s been a strange year and I was almost sure we wouldn’t get to see the snow for a while. So today we go sleigh-riding! I’m keeping my son at home all throughout December and while I still work a bit, I decided to take it easy and make more time for my family, enjoying the stress-free time. I feel like holidays often put us in a lot of stress even though it should be the most wonderful time of the year.
So like I promised last week, I made some edible Christmas gifts yesterday and still have more to make. I made some flavored sugars inspired by the recipe from Linda Lomelino.
And right now it’s snowing again so I’m going to put my winter gear on and go out with the kiddo. And I’ll leave you with the recipe…
Grease and dust a bundt cake pan with cocoa powder or flour.
Combine melted butter, milk and cocoa powder until smooth.
Beat eggs and sugar together until light and fluffy. About 2-3 minutes.
Add the cocoa mixture to eggs and beat until thoroughly combined.
In a separate bowl combine all dry ingredients. Add them to the chocolate mixture in thirds combining well before adding more. Use a low speed or mix by hand.
Pour the batter into the bundt cake mold and bake in a preheated oven for 50-60 minutes or until a toothpick comes out clean. If the bundt cake starts to get too black at the top, cover with some aluminum foil, to prevent burning the top.
Wait until the cake cools down completely before removing from the pan.
I started with a recipe that I usually use to make peanut butter cookies and I need to share that one with you too, hopefully soon 🙂 I changed a few ingredients and made them with dates, unrefined cane sugar a little bit of flour, baking soda, almond butter, and a flax egg.
It’s a recipe that you can whip up in 5 minutes. All you need to do beforehand is make a flax egg and soak dates for 15 minutes.
You mix it all up, make small balls and squash them with a fork to get a beautiful texture on top.
So are you excited about December and the upcoming holidays?
I decided to do a more relaxed Christmas this year, because I don’t want to be stressing about Christmas gifts and shopping. I prefer to spend that time with family and friends, spent more time with my son and hopefully go to a cottage with my family. Let’s just hope there’ll be some snow. It doesn’t look very promising, but hey, at least we’ll be together, right?
So for Christmas gifts, I decided to make something homemade. Something small and with love, maybe some homemade hot chocolate mix! Tell me, are you into homemade gifts?
One more thing… there’s a giveaway going on on Instagram. See the latest photo in my feed to find out how to enter 🙂
This vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
Guys, I’m sharing one of my favorite autumn comfort foods – a pumpkin curry. And guess who also loves pumpkin curry? My friend Tereza from Tereza’s Choice. We created this recipe together and oh fun this was. Okay, it was also a bit stressful, since I accidentally erased ALL the images from the card on my camera!! We almost finished shooting and this happened. So I almost couldn’t share this recipe with you this week or at least not with photos. Luckily my dear brother found a way to get those files back.
And drrrrumroll! Me and Tereza have another recipe for you and we’ll share it soon 🙂
Are you drowning in pumpkins? We are here, but I don’t mind that. I love pumpkins and I never get tired of eating them. They are so versatile. You can use them in savory or sweet dishes. They are super healthy and soooo easy to prepare and really quick too. Who doesn’t love that?
My preferred way to cook pumpkins is to roast them. I roast them, when I make pumpkin soup, I roast them when I make pumpkin cupcakes, I roast them when I make pumpkin risotto… You get the picture! I love how roasting brings extra sweetness and depth from the pumpkins.
Curries are such a great comfort food because they are quick and easy to make and because of all the spices and flavors. I usually make my own curry spice blend, but you can use your own or a bought one. I find using the curry blend that’s available in stores here in Slovenia is very strong and makes each dish taste the same. So I try to avoid it and usually make my own in a coffee grinder.
Okay, I’m not going to bore you with the details. The recipe is pretty easy and straightforward. Basically foolproof 😉
Peel and cube the pumpkin, transfer to a baking tray and lightly oil. Put in the oven for at least 20 minutes until soft.
Meanwhile, heat a large pot over medium heat. Once hot, add coconut oil, onion, and ginger. Sauté for 2-3 minutes, stirring frequently.
Add the curry spice blend and fry for another 2 minutes.
Next up add the garlic and sauté for another minute.
Then add the coconut milk, bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 5 minutes, stirring occasionally.
At this time, check on your pumpkin, if it’s soft, transfer it to a blender and blend with a bit of water until smooth. Add to your pan and coconut milk and adjust the flavor with salt and lemon juice. Don't be shy with seasonings – this curry should be very flavorful.
Leave aside and fry your cubed tofu on 3 Tbsp coconut oil until it gets a beautiful brown crust.
Serve as is or with flatbread, over rice, quinoa, or buckwheat. This dish gets elevated with the addition of some coconut yogurt, cashews, and parsley for serving.
Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days. Enjoy!
An easy but really fancy dessert like this hibiscus poached pears is guaranteed to amaze at any party!
Hey you! Do you know what’s today?
It’s our anniversary! YEP, Me and my blog celebrate our 4th anniversary 🎉 Even though we spend a year and a half apart we got together last year and now we’re besties again!
I’ve got some cool stuff to share for this special occasion. First, we have this amazing fancy-schmancy recipe, but we’ll get to that in a minute.
And now to the news, I couldn’t wait to share it with you!!! I’ve been asked so many times lately if I teach 1-on-1? So no I officially opened 1-on-1 online coaching sessions for everyone who wants to learn food photography and food styling with me. Besides online coaching, I also offer in-person workshops for everyone close to Slovenia or willing to travel. So if you’re interested in any of these topics hop on to my workshops page.
Okay, now that we’ve got this out of the way let’s focus on these hibiscus poached pears. Who’s with me? 🙋
You know me, I love simple desserts. Okay, I love the complicated ones too, but I’m over the moon when a dessert (or any dish for that matter) is AMAZING but it takes like no effort at all. Well, this is this dessert. Sounds real posh, but trust me no skills are needed at all!
Lots of poached pears recipes require poaching in wine and that’s delicious too, but hey, nothing wrong with choosing a different path every once in a while. Especially if you’ve got kids!
What you’ll need for these hibiscus poached pears is:
dried hibiscus (loose or in a teabag)
a vanilla pod
some pink peppercorns, and
I served them on vanilla yogurt (you can have vegan too), but if you feel like making some homemade vanilla custard, that’s awesome too.
I’m not going to keep you from the recipes much longer, just a few quick tips and we’re on.
Tips to cook amazing poached pears
If possible use pears that are firm and not too ripe. If they are too ripe, they might fall apart and not look as pretty. They’ll still be good, though.
Turn the pear halves around every once in a while so they have an even color and they cook more evenly.
Place all ingredients but pears in a pot large enough to fit 8 pear halves and bring it to a boil. Let simmer for 5 minutes, while you prepare the pears.
Halve pears and remove skins and pits.
Add pears to the pot cover and cook for 20-25 minutes turning them around every 5 minutes so they get cooked evenly.
Remove the pears from the pan and cook the liquid for another 10-15 minutes, to reduce it to a desired consistency.
Serve with vanilla yogurt, reduced sauce (or vegan vanilla yogurt) and some chopped nuts.
https://www.useyournoodles.eu/wp-content/uploads/hibiscus-poached-pears-9.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2019-11-15 13:27:202019-11-18 19:55:36Hibiscus Poached Pears with Vanilla and Pink Peppercorns
My name is Anja. I come from a very small country named Slovenia. There are only about two millions of us living over here in a very picturesque piece of land. The idea behind this blog is to share a mixture of everything because this is how I eat. The recipes here are versatile, there’s meat, but there’s also a lot of veggies and fruit. You can find a lot of vegetarian and vegan recipes here as well, so there’s something for everyone.
I believe great dishes can be made with basic pantry staples and some fresh seasonal produce.