autumn Archives - Page 3 of 4

Iced Beetroot Chai Latte (+ Warm Verison)

October 10, 2019

Treat yourself with an iced beetroot chai latte – a perfectly refreshing and fragrant autumn drink!

Even though it’s getting quite cold here, I still love me some cold drinks. Let me tell you a little secret. This drink is actually delicious warm as well as cold. I can’t decide which one is better but I decided to go with the iced version for this post since I just love seeing some ice cubes in a drink. They are so photogenic 🙂

So what is it?

This iced beetroot chai latte is a perfect mixture of earthiness from beetroot juice, herbal flavor from rooibos tea, spiciness from chai spices, sweetness from honey, and creaminess from milk. I don’t drink a lot of milk, it doesn’t do me well, but I make exceptions once in a while. Or I use any nut milk, which works beautifully in this recipe.

I realized I don’t drink enough beetroot juice, although I love it. So I was messing around a while ago, mixing it with some spices and teas that I love in this cold cold weather and this came out. I’m a huge fan of rooibos tea. I didn’t know it went so well with beetroot, but it’s truly a brilliant combination.

I love using beetroot in both savory and sweet dishes in the cold months. I love it grated and fried with onions as a side dish and I also love the chocolate beetroot cupcakes. I can’t get enough of them! I wanna know what you love to make with beetroot? Let me know in the comments!

On a different note, I realized that it’s been a month since I posted a recipe. I have something special coming up and hopefully, I can reveal it to all ya in a week or two! If you don’t wanna miss the big new regarding food photography be sure to subscribe to my photography mailing list and you’ll get the info right in your mailbox.

5 from 1 vote

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Iced Beetroot Chai Latte

Warm version in the notes.

Course Drinks

Keyword beet iced latte, cold drink, iced latte

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Author Anja Burgar

Ingredients

3 cups beetroot juice
1 cup water
2 rooibos tea bags
1 cinnamon stick
5 cloves
5 peppercorns
5 ginger slices
2-3 TBSP honey
1 cup milk (or nut milk for vegan version)

Instructions

Boil the water. Remove from the heat and place two rooibos tea bags, cinnamon stick, cloves, peppercorns and ginger slices in the boiling water. Cover and let steep for 10 minutes. Strain the liquid, add honey and let cool.
Once the infusion is cooled, add it to the beetroot juice and mix well.
Pour into 4 glasses and add milk and ice cubes.

Notes

If you want to make a warm beetroot chai latte, cook the infusion as in the instructions above. Once you’ve strained the liquid add it to beetroot juice and cook just until it starts to simmer. Add honey, pour into cups and add milk.

Goat Cheese & Pear Chutney Burgers

September 12, 2019

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

I’m so happy to post this recipe. We’ve been making a ton of burgers this summer. We bought a badass extra mini grill that we can use on our tiny balcony and it doesn’t smoke. So we do lotsa grilling these days 🙂

I’m slowly accepting that the fall is actually here and it’s not going anywhere for a while. Hello, sweater weather! So with that in mind, our burgers have gone from summery fresh to delicious mouthwatering warming delights. Too poetic? Sorry ’bout that. I just love these so much!

One more thing! I’ve created this recipe in collaboration with Trauth Design Gastrowear. They provided me with the most beautiful apron, that you can see in the photos. I just love the sense of detail that they put into their aprons.

Anyhoo, wanna know what these burgers are all about?

If there are burgers that screams fall they’re these pear chutney burgers, for sure!

I mean homemade pear chutney and goat cheese? Paired with super simple avocado cream, pancetta, and arugula? Is there anything better?

And the good thing is that it’s a mixture of indulgence and healthy stuff. I don’t like burgers that are too heavy and overly greasy and just plain too much everything. So I’d like to think it’s well balanced and still super delicious. You should have seen our little guy nibbling on one of them 🙂

Do I need to make my own pear chutney?

Of course not! If you can get one somewhere, go for it. Nothing like that here, so I have to make my own. The recipe makes more than you need for four burgers, but you can easily store it for a week in a refrigerator or freeze it for later.

I won’t keep you away from the recipe for much longer. Let’s start cooking!

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Burger

Course Main Course

Keyword beef burger, burger, pear chutney

Servings 4 burgers

Author Anja Burgar

Ingredients

Brugers

4 burger buns
4 beef burger patties
1/2 cup goat cheese
4 pancetta slices
a handful arugula

Pear Chutney (makes more than needed for 4 burgers)

3 cups finely chopped pears (400g)
1/2 cup brown sugar (80g)
1 cup apple cider vinegar (200ml)
2 small onions finely chopped
2 cloves garlic minced
1/2 tsp crushed chipotle
1 tsp salt

Avocado Cream

2 avocados
3 TBSP lime juice
1-2 TBSP water
salt and pepper to taste

Instructions

Pear Chutney

Place all ingredients in a saucepan and bring to a boil. Reduce the heat to medium and cook for 40-50 minutes stirring every now and then.
Let the chutney cool for a few hours before use.

Avocado Cream

Make avocado cream right before cooking the patties.
Place all ingredients in a food processor and mix until smooth and creamy.

Burgers

Cut buns in half and place them in a grill pan and cook until char marks appear.
Place the bacon slices into the same grill pan and cook on medium heat for a few minutes, until they get golden. Turn around halfway through.
Use the same pan to cook burgers. Increase the heat and cook the burgers to your desired doneness. Cooking them 3-4 minutes a side will give medium-rare burgers.
Cover the bottom halves of the buns with avocado cream. Add some arugula. Place the burger patty on and top with crumbled goat cheese, pear chutney, pancetta, and some more arugula. Cover the top halves of the buns with avocado cream and place on top of the burgers. Serve immediately.

No-bake Blackberry-Plum Pie (Two Ways)

September 1, 2019

Two variations of one delicious Blackberry-Plum Pie that doesn’t require any baking and had the most delicious no-bake oreo cookie crust.

Happy Sunday everyone! It’s very unusual for me to post on Sundays but today’s a special occasion. I’m sharing a recipe that was made in collaboration with my two fellow bloggers Kristina and Mateja from Story On A Plate blog. The recipe is by the talented Mateja, Kristina took care of this amazing styling and I was happily hiding behind the camera.

We shot the whole thing at Kristina’s house. She’s got a beautiful garden and the most amazing little studio in the basement. Check the photo below. Isn’t it cute 🙂 And the light is absolutely stunning. I’m secretly jealous of that place.

We started our day with coffee (tea for me) and delicious breakfast that Kristina prepared one her tiny balcony. And then we spent hours in the studio. It’s so much fun working with other creative people, especially since I don’t do it often. Kristina and Mateja are the nicest, so creative and talented. We’re planning on making more collaborations in the future and I’m super excited about that!

We’re enjoying our last days of Summer…

The heat is supposed to end tomorrow and then we’ll be ready for Autumn. I can’t wait for long Autumn forest walks and all the colors of that season. I probably said it too many times, but early Autumn is the favorite time of year. Still, I’m enjoying the last day of Summery heat and I can’t think of a better way to celebrate that than with this delicious blackberry-plum pie.

Two ways to make this blackberry-plum pie

The procedure of making it is basically the same. The only difference is how you make the purée. The two ways are:

Making purée with fresh fruits
Cooking the fruits and then making the purée

So what’s the difference?

Cooked purée has a deeper flavor while the non-cooked one is more light and fresh. There’s also a difference in color. Cooked purée gives a more reddish color while the non-cooked gives a more purple color.

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No-bake Blackberry-Plum Pie (Two Ways)

Course Dessert

Keyword blackberry pie, no-bake pie, plum pie

Prep Time 20 minutes

Resting Time 4 hours

Total Time 4 hours 20 minutes

Servings 8 slices

Author Mateja Delakorda

Ingredients

Oreo crust

250 g oreo cookies
70 g unsalted butter

Fruit Purée

200 g blackberries
200 g plums
80 g icing sugar
juice of ½ lemon (only use if you're making the cooked version of the purée)

Other ingredients

100 g cream cheese
100 g heavy cream
10-15 ml rose water
10 g gelatine

Instructions

Oreo Crust

Melt the butter.
Use a food processor to very finely grind the oreo cookies. Add butter and pulse a few times. Transfer the crust to a pie tin with removable bottom. Press the crust evenly to cover the bottom and the sides. A glass with a straight bottom is very helpful for forming even and straight bottom of the crust. Chill before filling.

Pie Filling (First Option)

Cook blackberries, sliced plums, lemon juice, and icing sugar until soft. Purée them in a bender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.
Prepare the gelatine as per instructions.
Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.
Pour onto the chilled crust and leave in the fridge to set overnight.

Pie Filling (Second Option)

Purée blackberries, plums, and icing sugar in a blender. Pour the purée into a sieve and use a rubber spatula to press the purée through the sieve. Discard the solids that remained in the sieve.
Prepare the gelatine as per instructions.
Use a stand mixer to quickly (about 30s) whip cream cheese and heavy cream. Add 200g of fruit purée. Continue mixing with medium speed while adding prepared gelatine.
Pour onto the chilled crust and leave in the fridge to set overnight.

Decorating

When the pie is chilled top with some more blackberries and plums.

Notes

Why do we add gelatine while mixing? It is to avoid chunks of gelatine in the mixture. If we added galetine in cold puree without mixing we would get chunks that would look and taste unappetizing.
For a more purple color use a higher blackberry to plum ratio and the non-cooke version of the purée.
You can use amaretto instead of rose water. Amaretto and plums are a very classical combination

Creamy Chard And Fennel Soup

August 28, 2019

Super easy and quick recipe for delicious healthy chard and fennel soup. Creamy and sweet!

I hope you’re all feeling great and excited about slightly (but really just slightly) cooler late Summer days! These are my favorite. The weather is great and the produce this time of year is just perfect. We’ve been eating a lot of corn lately (mostly cooked, but I have plans of grilling it one of these days) and whenever we can, we make the cream cheese tart with tomatoes and other veggies that I posted last week.

Tomorrow I’m meeting my dear friends from Story On A Plate blog and we’ll prepare something sweet with plums. I love Kristina and Mateja, the girls behind the blog. Both so creative and the nicest people. But I’ll let you know more about what we’ll be making next week. Make sure you subscribe, so you don’t miss this!

Let’s focus on this beautiful soup…

We’re growing fennel for the first time this year and honestly, I can’t believe we haven’t tried it before. They are so easy to grow and do I need to mention how pretty they look in the garden?

I’m not a huge fan of raw fennel, but I love it when it’s either cooked or roasted. It loses its strong anise-like taste and becomes very sweet, perfect for a late Sumer soup.

We also grow lots of green leafy veggies including chard. I love how these match the sweet fennel with their earthy flavors. If you don’t have chard on hand, you can replace it with spinach or arugula.

A quick story…

After I made this soup, I gave it to my two-year-old son to try for dinner. He ate the whole bowl. I cooked fish and some potatoes to eat after the soup (which he absolutely loves). Instead of eating potatoes and fish, he asked me to pour him more soup. He ate three full bowls of this soup!

It’s either the soup or I’m lucky to have a kid who loves veggies. I’d like to think it’s both 🙂

Have a great Wednesday everyone!

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Creamy Chard And Fennel Soup

Course Appetizer, Side Dish, Soup

Keyword chard soup, fennel soup, soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Author Anja Burgar

Ingredients

1 medium-size fennel bulb
1 small onion
200 g chard (about 5 cups whole leaves)
1 medium-size potato
2 cups boiling water
1/4 cup heavy cream
salt and pepper to taste
seeds for garnish (pumpkin seeds, sesame seeds…)
olive oil for cooking and garnish

Instructions

Clean the fennel bulb to remove dirt and cut in quarters lengthwise. Thinly slice each quarter.
Peel and cut the onion in half and slice thinly.
Peel and wash the potatoes. Cut into 1 cm (1/2 inch) cubes and leave to rest in cold water.
Wash the chard. If there are any bigger leaves, cut away the stems. You'll be cooking those separately.
Add a tablespoon of olive oil to a hot pan and add sliced onions and fennel. Sauté for 10 minutes or until they turn golden. Make sure to stir now and then to prevent burning.
Drain the potatoes and add them to the fennel and onions. Add the separate stalks from the chard at his point too. Add boiling water and cover the pan. Reduce the heat to low and let cook for 10 minutes or until the potato is fork-tender.
Add the rest of the chard, cover and cook for two to three minutes. Remove from the heat and pour everything in a blender. Add heavy cream, salt, and pepper and blend until the soup is smooth and silky. Add more boiling water if necessary.
Garnish with some olive oil, heavy cream, and seeds. Serve warm.

Blackberry Almond Sponge Cake

August 15, 2019

This luscious blackberry almond sponge cake is easy to make for any family occasion. Very easy delicious almond sponge and fresh summer blackberries are a winner combo!

Are you enjoying the Summer berries? It feels like each week a new sort of berries is ripe and ready to be eaten or turned into delicious dishes and desserts. Right now, we’re drowning in blackberries.

The forests are full of those tiny sweet and tart berries. I love using blackberries in desserts because they add some tartness and therefore make the dessert taste fresh and not too sweet.

I realize I’ve never posted a berry sponge cake like this here yet, but I actually make this kind of cake all the time, probably more than any other. Why? Mostly because they are so easy and quick. If there are friends coming over and I have to bake in the last minute it’s either something like this or some brownies. And the simple desserts usually end up being the ones that people like the most.

So don’t get scared because there’s cake in the name of this recipe. It’s foolproof, I promise!

I just remembered I haven’t talked about what’s happening in my life for a while. Lots of photography work and some vacations in between 🙂 I had my first wedding photography gig this past Saturday and I really enjoyed it, especially because everyone was amazing and so nice. I found myself forgetting that I’m actually working sometimes.

And now I have 3000 photos to go through and find the best of the best. The worst part of being a photographer, in my opinion, is culling… omg, I hate it, but it needs to be done.

If you have any berries growing right now, not only blackberries, you can use them in this sponge cake. Please let me know if you do!

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Blackberry Almond Sponge Cake

Course Dessert

Keyword blackberries, cake, sponge cake, summer berry cake

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8 slices

Author Anja Burgar

Ingredients

1 cup all-purpose flour
3/4 cup almond flour
3 eggs
1 cup sugar
3/4 cup yogurt
1/2 cup sunflower oil
zest of one orange
3 tsp baking powder
150 g blackberries (about 1 1/2 cup)

Instructions

Preheat the oven to 175°C (350°F).
Mix all-purpose flour, almond flour and baking powder in a bowl.
Whip the eggs and sugar in a stand mixer on high speed for about 1 minute, then add yogurt and mix until well incorporated.
Add oil and orange zest and continue mixing until the oil is well incorporated.
Set the mixer to medium speed and add the flour mixture one tablespoon at a time until you have a uniform smooth batter.
Line a 23cm (9 inch) cake tin with baking paper or alternatively brush the inside of the tin with softened butter.
Pour the batter in the tin and top with blackberries.
Bake in the preheated oven for 35-40 minutes or until the toothpick comes out clean.
Leave to cool in the tin before taking the cake out.

Grapefruit-Elderflower Mocktail

June 7, 2019

Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy – the best kind!

After the elderflower cordial recipe from yesterday, I just had to make a delicious summery mocktail. Nothing beats the summer heat like a super refreshing drink. I made a non-alcoholic recipe, but I added a hint on how to make it boozy in the notes if you like that 🙂

We’re spending so much time outside now, that it’s finally hot and feels like summer is just around the corner. You know, no more long sleeves and socks… Grrr, I hate them, I truly do! The greatest time of year is when I can move my socks to the back of the closet. So yeah, we’re thinking about buying some kind of transportable cooker or grill, so that we can prepare dinners outside.

During the Winter it’s become such a nice habit to cook the dinner together with hubby and son. We really wanna continue doing this through the Summer, but we also want to be outside as much as possible.

Back to the recipe, this is another very simple recipe and it literally takes minutes to make. And if that is not enough, it’s packed with flowery elderflower flavor and has the citrusy zing of grapefruit and lime. What else could you ask for?

What if I don’t have elderflower cordial on hand?

You can use fresh or dried elderflowers just the same. Pour half a cup of boiling water over 2 elderflowers and add 1/4 cup sugar. Let steep for 10 minutes. Let cool down. Use it as the syrup in the mocktail.

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Grapefruit-Elderflower Mocktail

Course Cocktail, Drinks

Keyword elderflower mocktail, grapefruit mocktail

Servings 4 drinks

Author Anja Burgar

Ingredients

1/3 cup elderflower cordial (link to the recipe in notes)
3/4 cup grapefruit pink grapefruit juice
2 TBSP lime juice
1 1/2 cup sparkling water

Instructions

Mix elderflower cordial, grapefruit juice and lime juice in a jar.
Place ice cubes in 4 glasses.
Pour over the mocktail mixture and add sparkling water.
Serve immediately.

Notes

ELDERFLOWER CORDIAL RECIPE HERE
COCKTAIL VERSION: Add a shot of gin to each glass and enjoy!

Walnut Chocolate Star Bread (Egg-free)

May 30, 2019

Walnut chocolate star bread is a eye-catching yet easy treat that will definitely make you look like a baking star!

While this gloomy weather continues, I’ll be sharing a new comfort recipe with you guys! All I want during these cold days is some sweet bread, but not just any sweet bread. I want one with nuts and chocolate – my favorite!

The idea for this walnut chocolate star bread recipe actually came from making a traditional Slovenian potica. If you’ve been following me for a while, you know my son’s allergic to eggs and he’s a kid and loves chocolate. That’s why I created this super soft and fluffy egg-free dough with a the most delicious lemony flavor. And I added some yummy chocolate to the traditional walnut filling. I baked this first during Easter and we all loved it, so I had to share it with you.

Since I never made star bread before, I decided to make it a little mor einteresting than the traditional roll. In fact, you can roll it however you like, but take into consideration that you might need to adjust the baking time if you change it’s shape.

Also, when it comes to the filling. I tested it with hazelnuts as well and it is just as delicios. Think nutella! The reason why I included wallnuts in this recipe is the traditional aspact of this dish, but basically you can try other nuts too 🙂

So, how do you make the walnut chocolate star bread?

The dough recipe is super easy. It consists of standard ingredients like flour, yeast, sugar, vanilla, lemon zest, butter and milk.

For the filling you need finelly grated walnuts (or some other nuts), sugar (a part can be replaced with honey), heavy cream, butter and chocolate.

To create the beautiful star shape you need to divide the dough into three equal parts and roll each one to 26 cm (10 inch) diameter.

Cover two layers with the filling in a thin layer and not all the way to the edge. Cover with the top dough layer that’s not covered in filling.

Place a small glas or cup in the center and cut the dough radially into 16 identical strips like shown in the photo below.

Then take two strips by the ends, twist twice in the opposite directions and pinch the ends together quite firmly.

Here are some ideas to customize this chocolate star bread recipe:

swap walnuts for hazelnuts or pecans
swap lemon zest with orange zest
add a teaspoon of cinnamon to the filling
add 1/4 cup cranberries that have been soaked in warm water (or better – rum) for 10 minutes
swap dark chocolate with milk chocolate or nutella

5 from 1 vote

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Walnut Chocolate Star Bread

Course Dessert

Keyword star bread, sweet bread

Prep Time 30 minutes

Cook Time 25 minutes

Rising time 1 hour 40 minutes

Total Time 2 hours 35 minutes

Author Anja Burgar

Ingredients

Sweet Dough

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

Walnut Chocolate Filling

1 cup finely ground walnuts
35 g dark chocolate
35 g milk chocolate
2 TBSP unsalted butter
2 TBSP sugar
3 TBSP heavy cream

Other

1 TBSP milk or 1 egg whisked with 1 teaspoon water (for egg wash)

Instructions

Sweet Dough

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) 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.

Walnut filling

While the dough is rising, you can prepare the walnut chocolate filling. Melt butter and chocolate in heat proof bowl over the top of the saucepan with simmering water.
Add sugar to the butter and chocolate mixture and stir well.
In a small saucepan, bring heavy cream to a simmer (not to a boil!) and pour over ground walnuts. Add butter and chocolate mix to the walnuts and mix to get a uniform filling. Let cool to a room temperature.

Making the Walnut Chocolate Star Bread

Preheat the oven to 180°C (350°C).
On a clean and lightly floured working surface, divide the dough into three equal parts and shape into spheres. Roll each of them out on a piece of baking paper into roughly 26cm (10inch) circles.
Leaving the baking paper below, cover one layer with half of the filling leaving a cm (1/2inch) room at the edge. Cover with the second layer and add the rest of the filling. Cover with the last layer. Place a small glass or bowl in the center and cut 16 equally-sized slices, leaving the center connected. Twist the slices in pairs away from each other. Then pinch the ends of each pair together. Set the star aside to rise for 40 minutes at room temperature.
Lightly brush the star with milk (or egg wash). Bake in the oven until deeply golden and puffy, about 20 to 25 minutes.

Tahini Bundt Cake With Kiwi Glaze

March 14, 2019

Make this tahini bundt cake to wow everyone with a new exciting flavor! Plus a sweet kiwi glaze on top. What can be better?

It’s Saint Patrick’s Day on Sunday, so I have a little treat for you guys. A tahini budt cake with a very delicious kiwi glaze. It has to be something green, right?

I used the last of our homegrown kiwis for this glaze. I love having kiwis because they hold very well during the Winter. Leave it in a cold place and they’ll be good until Spring. Isn’t it great to have some homegrown fruits available during the Winter?

We don’t have a huge garden but it’s better than nothing. In fact, you don’t need a lot of space to grow your own food. Even a balcony works for a lot of produce. My mission this year is to expand the garden to my balconies. I have two, one facing East and one facing West, so I can have some produce on one and some on the other, depending on what each plant prefers.

Let’s get back to the tahini bundt cake.

I love any kind of bundt cake really. But tahini bundt cake is so special I’m wondering if it is my favorite so far? Probably yes! Every bite is so full of flavor. I made this cake with oil, not butter. We all know butter adds amazing taste but oil in cakes adds softness and keeps the cake moist for a longer time. This time I added olive oil, instead of plain vegetable oil, because it adds such a nice flavor and goes so well with tahini.

Even when I make my own tahini paste I use olive oil. It just makes it taste so much better! Trust me, it’ GOOD 🙂

Okay, I’m ready to share the recipe. Are you excited? I sure am! And Happy Saint Patrick’s Day everyone 😀

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Tahini Bundt Cake With Kiwi Glaze

Course Dessert

Keyword bundt cake, cake

Prep Time 20 minutes

Cook Time 50 minutes

Resting time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

Tahini Bundt Cake

2 large eggs room temperature
3/4 cup sugar
1/2 cup olive oil
1/2 cup tahini paste
3/4 cup milk room temperature
2 cups flour
2 tsp baking powder
1 tsp vanilla seeds

Kiwi Glaze

3 small ripe kiwis
3/4 cup icing sugar
1/4 cup heavy cream

Instructions

Tahini Bundt Cake

Preheat the oven to 170°C. Grease a 6 cup bundt cake pan with butter or cooking spray.
Place the eggs and sugar in a large mixing bowl. Beat together at high speed until the mixture gets fluffy.
Add oil, tahini paste, and milk and mix at medium speed just to combine.
Add baking powder and vanilla seeds and mix on medium speed again just to combine.
At the end add flour and mix on low speed to combine.
Bake for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove from the oven and leave the cake in the pan. Cover with a cloth and leave to rest for 10-15 minutes. This will make the cake come out easily.
Remove from the pan and leave to cool down before glazing.

Kiwi Glaze

Blend kiwis in a blender. Pour the pureé in a bowl and add icing sugar. Whisk until well combined. Add heavy cream and mix again.
Pour the glaze over the cooled tahini bundt cake

Rustic Apple Plum Galette

March 7, 2019

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

With Spring right around the corner, I’m dreaming of Spring produce and some new recipes to test and to share with you guys.

The pantry is slowly running out of Winter foods. I had these lovely apples from my aunt’s garden still in the basement and a few glasses of my mum’s plum jam so I decided to bake an apple plum galette with my son the other day. If you have kids or have been around them for any period of time, you know you need to work fast! Although my son loves to cook and can stand on his step stool for ages and not get bored for a very long time, he’ll eventually start having some creative ideas 🙂 Meaning, things will start flying around at a certain point. Working fast keeps the kitchen clean(er).

Making dough is always fun because I’m usually making them with my stand mixer. And he loves watching at the mixer and mimicking its sound.

I tried something new here. I tried grating cold butter into the flour instead of cutting it to cubes. It takes less time to incorporate into the flour. This way the butter won’t heat up as much and will create a very flaky crust. And honestly, I think it’s the best crust I’ve made. With a little sprinkle of sugar on top it is super delicate and crunchy at the same time. I love it so much!

One of my favorite ways to make a pie or a galette is to add some jam. This way you add some sweetness and an additional flavor, like in my dried fig and blood orange tart. I love plum jam and I think it goes really well with apples. Plus, my mum makes a super delicious one without adding sugar. Her trick is to bake plums in the oven instead of cooking on the stovetop. You didn’t hear that from me, wink wink 😉

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Rustic Apple Plum Galette

Prep Time 15 minutes

Cook Time 30 minutes

Resting time 30 minutes

Total Time 45 minutes

Ingredients

3 big sweet varienty apples
1/3 cup plum jam
2 cups all-purpose flour
3 TBPS unrefined cane sugar
115 g butter cold
6-7 TBSP milk chilled
1/2 TBSP ground cinnamon
1/2 tsp salt
unrefined cane sugar for sprinkling

Instructions

Add flour, sugar, and salt to a large bowl.
Use a coarse grater to grate cold butter in the bowl with flour.
Use a stand mixer with kneading attachment to mix the butter in the flour. Mix only for a minute so the butter doesn’t overheat. Then add cold milk and mix until you don’t see any more dry flour. The dough will still look a little dry but if it forms a ball when squeezed, it’s done. Wrap it in plastic wrap and place in the fridge for 30 minutes to set and cold down.
Meanwhile cut apples into thin slices and sprinkle with cinnamon.
Preheat the oven to 180 °C. Line a baking tray with baking paper.
When the dough is chilled roll it out to about 3-4 mm thick into a round shape. Spread the jam on the dough but leave 2-3 cm edge clean. Place apples over the jam. Again leave 2-3 cm crust edge and fold it over the apples to form a galette.
Sprinkle some more unrefined sugar over the galette.
Bake for 30 minutes or until the crust is golden brown.
Leave to cool until moving from the baking tray

Orange Dutch Baby

January 10, 2019

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It’s made in no time! My favorite Winter breakfast lately because it’s naturally sweet but also fresh at the same time.

One of my all time favorite dishes are crépes. Seriously, I used to make them at least once a week. Since little J has egg allergies we had to swith to egg-free. We usually make Amerikan-style pankakes made with banana and add all kinds of flavoring in the dough or on top of the pancakes. J’s favorite – CHOCOLATE 😀

You are wondering why am I blabbing about pancakes when this is a Dutch baby recipe. Dutch baby is also called a German pancake, so here’s where my thoughts come from. Also it basically uses the same ingredients.

I only recently tried dutch baby for the first time. I saw so many amazing photos of Dutch baby but never quite got to try them. And I must say I missed out BIG TIME. And they are sooo easy to make.

One of the reasons why I never tried them was because I didn’t have a cast iron pan. What?! I know, I know… I recently bought one so now I can try some new dishes, yay!!

Okay, back to the orange dutch baby. Oranges and Winter go hand in hand in my book. I couldn’t imagine cold days without some freshly squeezed orange juice or any dessert that includes oranges (or some other citrus). So making an orange Dutch baby is a no brainer. I think I’ll have to make them every Saturday morning. And some banana pancakes for my son 🙂 There’s no way he can watch me eat the Dutch baby and be okay with not having something just as delicious.

This orange Dutch baby has very little refined sugar. Actually, since it includes whipped honey even the light sprinkle of powdered sugar in not necessary. I love a tiny bit, though. The recipe also includes a super easy orange sauce that you can use in other desserts as well. It’s awesome on brownies 🙂

Have you ever heard of whipped honey? I love it! Whipped honey is nothing but… well, honey that is whipped. Nothing fancy or difficult but totally different to regular honey. Also, if you buy non-pasteurized honey (which I suggest you do) you know it crystalizes. Whipping it makes it runny again without heating it. Let me know if you try whipped honey or my orange Dutch baby in the comments below.

5 from 1 vote

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Orange Dutch Baby

Orange Dutch baby. Light and airy topped with orange sauce, whipped honey and fresh oranges. It’s made in no time! My favorite Winter breakfast lately because it’s naturally sweet but also fresh at the same time.

Course Appetizer, Breakfast, Dessert, Snack

Keyword dutch baby, easy recipe, german pancake

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 people

Author Anja Burgar

Ingredients

Dutch Baby

3 eggs
2/3 cup milk
1/2 cup flour mix (approx. 1/3 wholewheat flour and 2/3 plain white flour)
1/2 tsp ground cinnamon
pinch of salt
3 TBSP clariffied butter
1 orange cut in slices skin removed
powdered sugar to taste

Orange Sauce

1 cup freshly squeezed orange juice (approx. 3 oranges)

Whipped Honey

1 cup unpasteurized honey

Instructions

Preheat the oven to 220 °C (425 °F) placing a 25 cm (10 inch) iron pan in the oven to heat as well.

Orange Sauce

Pour freshly squeezed orange juice into a saucepan and bring it to a simmer. Let simmer until the volume is about 1/4 of the initial volume. Set aside.

Whipped Honey

Whip honey on medium-high speed for 10-15 minutes. The honey will become airy and pale white.

Dutch Baby

Mix eggs in a blender on high speed for a few seconds so they start to bubble.
Add flour mix, milk, cinnamon and salt and mix on medium-high speed for another few seconds or until the ingredients are well combined.
Take the pan out of the oven, place over high heat and add clarified butter. Wait until butter is bubbling then add the batter and return to the oven.
Bake for 13-15 minutes. Turn the oven off and leave sit in the oven for an additional 5 minutes. This will keep the Dutch baby bubbly structure.
Take out of the oven and sprinkle powdered sugar over (You can omit this step), top with orange sauce, 1 TBSP of whipped honey and fresh orange slices. Enjoy!

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

December 24, 2018

These shredded chicken enchiladas are my absolutely favorite enciladas. The recipe is super easy and it even includes a homemade enchilada sauce that’s made with little effort in only 15 minutes.

I can’t believe tomorrow’s Christmas already. Hasn’t December just begun??

I had plans to do some thorough house cleaning plus some more baking and decorating, but my son’s been home all week long with a cold and an ear infection. Although I can do some cleaning with him around and helping, there’s just no way I can do it in detail. Still, it was fun having him at home, we haven’t had the whole day to ourselves since he started kindergarten.

We’re making plans what to eat during holidays. Me and my husband are huge fans of Mexican food. So I’ve made a recipe for chicken enchiladas with a homemade enchilada sauce. The recipe is very easy! We usually end up making too many so we eat them again next day for breakfast. Okay, I admit, maybe we make too many on purpose 😛

We have a favorite Mexican restaurant and we used to only order beef enchiladas there. We’re crazy about beef! Then one evening we decided to try chicken enchiladas. I guess we always order them with chicken ever since. They use cabbage in the filling and it just goes so well with chicken and the tomato sauce. So that was the inspiration behind this recipe.

For the filling you can use leftover chicken, because we all know big Christmas dinners leave us with a ton of leftovers. I hate throwing food away and love recipes that transform those into something very delicious.

I hope you are having wonderful holidays and I wish you peaceful and loving moments with the ones you love!

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Shredded Chicken Enchiladas With Homemade Enchilada Sauce

The BEST chicken enchiladas, hearty but full of veggies!

Course Main Course

Cuisine Mexican

Keyword chicken enchiladas

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Ingredients

Chicken enchiladas

8 corn tortillas (20cm/8inch)
1 cooked and chopped chicken breast (leftovers can be used)
1/4 cabbage head
1 carrot
1 red bell pepper
1 onion
2 cloves garlic
400 g mozzarella (shredded)
1/3 cup pomegranate arils
1 lime
1 avocado (cut into thin slices)
chopped coriander

Homemade Enchilada Sauce

800 g canned tomatoes
1/2 cup pomegranate juice (or cranberry juice)
juice of half a lime
1 TBSP peanut butter
2 cloves garlic
2 bay leaves
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 fresh chilli
salt and pepper to taste

Instructions

Homemade Enchilada Sauce

Preheat the oven to 180°C.
Place all ingredients in a pot and bring to a boil. Let simmer for 10-15 minutes or until it thickens a bit.
Use a blender to make a smooth sauce.

Chicken enchiladas

Thinly slice cabbage and onions. Cut red bell pepper in small chunks and grate carrots.
In a skillet sauté onions, cabbage, carrots, and red bell peppers. When they soften add garlic and sauté for another minute.
Place the sauteed vegetables in a big bowl and add shredded chicken breast, half of the shredded mozzarella and 1/3 of enchilada sauce (or more if the mixture seems too dry). Mix well and divide into eight parts. Use each part to fill one tortilla and roll them o keep all ingredients inside.
Add 1/3 of enchilada sauce to the bottom of the baking pan. Place rolled tortillas on top and pour the remaining 1/3 of enchilada sauce over the tortillas. Add the other half of mozzarella on top and bake for 15 minutes or until the cheese is golden.
Use pomegranate arils, avocado, lime and coriander as garnish. Serve warm.

Mango Margarita Smoothie

February 22, 2018

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

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

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

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

I’d say cheers, but it’s long gone.

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

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

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

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Mango Margarita Smoothie

Total Time 5 minutes

Servings 2 servings

Author Anja Burgar

Ingredients

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

Instructions

Peel mango and juice oranges and limes and blend all until smooth.
Run a lime wedge around the outside of a glass and dip the rim in some salt for garnish and taste. Pour in the smoothie.

Welcome Baby Chocolate Buckwheat Cookies

May 4, 2017

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

Hi guys!

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

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

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

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

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

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

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

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

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

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

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Welcome Baby Chocolate Buckwheat Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 32 cookies

Ingredients

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

Instructions

Preheat the oven to 180 °C.
Add all ingredients into a food processor and pulse until they form a ball.
Divide the dough in half, half it again and so on, until you get 32 identical pieces. Form bals with your palms.
Place on a baking paper lined baking tray and bake for 15 minutes or until golden. Move them to a wire rack and leave to cool down for at least 10 minutes.
Melt chocolate over a saucepan of simmering water. Dip the bottom half of the cookies in the chocolate and coconut and place on a pre-cooled tray lined with baking paper. Leave in the fridge to set.

Roasted Broccoli & Cauliflower Mole Tacos

March 2, 2017

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

What have you been up to lately?

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

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

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

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

Mole Tacos

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

Quick pickling

Loving the pickles!

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

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

Making your own tortillas

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

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

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

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

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

5 from 1 vote

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Roasted Broccoli & Cauliflower Mole Tacos

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 16 tacos

Ingredients

Mole Spice Mix:

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

Mole Tacos:

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

Pickled Radishes:

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

Avocado Sauce:

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

Other:

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

Instructions

Preheat the oven to 200°C.

Mole Spice Mix:

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

Mole Broccoli And Cauliflower:

Chop broccoli and cauliflower into small florets and cut the harder stems into 1 cm sized chunks.
Add them to a big bowl and sprinkle with mole spice mix and olive oil. Toss around to coat them evenly with seasoning.
Move them to a lined baking tray and bake for about 10 minutes or until tender.

Pickled Radishes:

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

Avocado Sauce:

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

Serving;

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

Crunchy Mocha Frozen Yogurt with Date Caramel

February 23, 2017

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

Welcome to breakfast heaven!

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

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

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

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

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

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

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

And absolutely necessary on a heaped cup of this goodness.

So, baby update.

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

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

Okay, back to food…

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

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Crunchy Mocha Frozen Yogurt with Date Caramel

Total Time 6 hours

Servings 6 people

Ingredients

Frozen Yogurt:

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

Mocha Puffs:

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

Date Caramel:

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

Instructions

Mocha Puffs:

Preheat the oven to 180°C and line a baking tray with baking paper.
In a food processor mix all dry ingredients: almond flour, al-purpose flour, cocoa powder, instant coffee, baking soda and salt. Add honey and butter and pulse until a ball forms.
Make little balls with palms of your hands using three quarters of the dough. The remaining quarter of the dough and flatten it on the baking paper to about 5mm thick. Add the balls to the baking paper and use a spoon handle to make little dents in the middle of the balls and make them look like a coffee bean. You can leave them round as well.
Bake for 6-7 minutes, keeping a close eye to what’s happening in the oven. The puffs burn very easily. Take them out when they are still a little soft but firm. They will harden as they cool down.
Break apart the flattened baked dough when it has cooled down. You can leave some chunks. You’ll use that to mix in the frozen yogurt.
Keep the coffee shaped puffs in an airtight container.

Frozen Yogurt:

Mix yogurt and honey in a blender and transfer the mixture to an airtight container. Freeze for about 3-4 hours, mixing the yogurt with a fork every 30-45 minutes.
Add it back to the blender and mix well to get a smooth texture. At this point the mixture will get a bit runny again, but that is fine. At this point add the broken coffee puffs and fold in the frozen yogurt.
Transfer it back to the container and freeze until you like the consistancy, probably about 2 hours.

Date Caramel:

Soak dates in water for 10 minutes, then add a pinch of salt and mix them in a food processor. If you like your caramel more runny, add a little more water.
The caramel keeps in the fridge for at least 2 weeks.

Assembly:

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

[This post was kindly supported by Polonapolona. I was provided some mugs for this post. No other compensation was received.]

Tag Archive for: autumn

So what is it?

Iced Beetroot Chai Latte

Ingredients

Instructions

Notes

Anyhoo, wanna know what these burgers are all about?

Do I need to make my own pear chutney?

Burger

Ingredients

Brugers

Pear Chutney (makes more than needed for 4 burgers)

Avocado Cream

Instructions

Pear Chutney

Avocado Cream

Burgers

We’re enjoying our last days of Summer…

Two ways to make this blackberry-plum pie

No-bake Blackberry-Plum Pie (Two Ways)

Ingredients

Oreo crust

Fruit Purée

Other ingredients

Instructions

Oreo Crust

Pie Filling (First Option)

Pie Filling (Second Option)

Decorating

Notes

Let’s focus on this beautiful soup…

A quick story…

Creamy Chard And Fennel Soup

Ingredients

Instructions

Blackberry Almond Sponge Cake

Ingredients

Instructions

What if I don’t have elderflower cordial on hand?

Grapefruit-Elderflower Mocktail

Ingredients

Instructions

Notes

So, how do you make the walnut chocolate star bread?

Here are some ideas to customize this chocolate star bread recipe:

Walnut Chocolate Star Bread

Ingredients

Sweet Dough

Walnut Chocolate Filling

Other

Instructions

Sweet Dough

Walnut filling

Making the Walnut Chocolate Star Bread

Tahini Bundt Cake With Kiwi Glaze

Ingredients

Tahini Bundt Cake

Kiwi Glaze

Instructions

Tahini Bundt Cake

Kiwi Glaze

Rustic Apple Plum Galette

Ingredients

Instructions

Orange Dutch Baby

Ingredients

Dutch Baby

Orange Sauce

Whipped Honey

Instructions

Orange Sauce

Whipped Honey

Dutch Baby

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

Ingredients

Chicken enchiladas

Homemade Enchilada Sauce

Instructions

Homemade Enchilada Sauce

Chicken enchiladas