The best homemade chickpea tacos – filled with a creamy avocado spread, spicy roasted chickpeas and a vibrant fresh pineapple salsa.
Tacos are something I could eat every day. They are so versatile and you can make them extremely healthy. While we love tacos with some meat, we also change it up a notch every now and then. And these spicy pineapple roasted chickpea tacos are just the perfect recipe for these kinds of days.
I like to make our own taco shells, just because they are so easy to make and much better than the ones I can find in the stores here. But you know, if you’re in a hurry or feeling lazy, those are completely fine 🙂 If you feel like making your own, I have a recipe for them here.
Summer is just around the corner, although it’s feeling more like the beginning of Spring over here with a ton of rain, wind and temperature much lower than I’d like right now. But, I’m looking forward to warmer weather and I’m keeping my fingers crossed they come sooner rather than later. When they do I’m ready with these recipes.
We like to make really easy and quick dinners in the Summer because we tend to hang out outside most of the day and want to stay out as long as possible. And this recipe is extremely quick. While you’re roasting the chickpeas in the oven you can prepare the avocado spread takes a minute or two and then a few minutes to chop up pineapple, peppers, and onions, and parsley for the salsa.
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6taco shells(recipe to homemade tortillas in the description)
Spicy Roasted Chickpeas
1can(400g or 14 oz) cooked chickpeas
2tspsweet paprika
1tspground dried garlic
1tspcayenne pepper
1TBSPolive oil
Avocado Spread
1large avocado
juice of one lime
¼tspsalt
pepper to taste
Pineapple salsa
1cupfinelly diced pineapple
1/2cup finely diced red pepper
1/4cupfinelly diced red onions
1/4cupfinelly chopped parsley
juice of one lime
Instructions
Spicy Roasted Chickpeas
Preheat the oven to 200°C (400°F).
Drain the chickpeas and place them in a bowl, together with all other ingredients for the chickpea and mix well.
Place the marinated chickpeas onto a baking tray and roast in the preheated oven for 20 minutes or until they get golden and crisp.
Avocado Spread
While the chickpeas are roasting peel and deseed avocado and place it in a bowl together with the rest of the ingredients for the spread. Use a fork to make a lumpy spread. You can make it as smooth or lumpy as you like.
Pineapple salsa
Dice pineapple, peppers and onions finely and chop the parsley nicely as well. Add the juice of one lime and mix well.
Serving
Once the chickpeas are done, heat the taco shells in a clean pan.
Fill the shells with avocado spread on the bottom, then add some roasted chickpeas and top with fresh pineapple salsa.
Enjoy these refreshing and delicious tofu spring rolls filled with crisp vegetables, creamy avocado, and flavorful marinated tofu.
When it comes to fresh veggies there’s nothing better than spring rolls. And what is more, I’m not focusing on anything too traditional here. And that’s the fun part because you can use whatever veggies you have on hand and whatever is in season.
For this recipe, I’ve joined forces with my dear friend Kristina from Story on a plate. I have provided the recipe and food and together we’ve created this beautiful scene and photos! So credit for those to her as well and if you’re not following her on IG yet, go ahead and do that right now.
Whenever I make spring rolls I make sure to use veggies of different colors because that’s how we get different vitamins, right? And it’s just so pretty to see a beautiful rainbow of colors.
We come to the best part of these tofu spring rolls and that’s the marinated tofu. This marinated tofu is gold and this is coming from not such a huge tofu fan. Once I tried tofu marinated like that, I was hooked. And from now on I’ll be experimenting with flavoring tofu heaps more. What about you? What’s your favorite tofu recipe? I really wanna know!
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1TBSPfresh or dried lemongrasschopped very finelly
1/2TBSPchili flakes
Rainbow Tofu Spring Rolls
350gmedium or firm tofudrained and thoroughly dried/pressed
8-10sheets of 22cm/8.5" round rice paper
8-10small letuce leaves
5-7radishes
1large carrot
1small piece red cabbage
1ripe avocado
juice of 1 lime for preventing avocado to brown
Dipping Sauce
2TBSPlow sodium soy sauce
1TBSPthai sweet soy sauce
1TBSPhoisin sauce
juice of 1 lime
1tspsesame oil
½tspsesame seeds
Instructions
Rainbow Tofu Spring Rolls
In a rather large bowl mix all tofu marinade ingredients.
After your tofu has beed drained and dried cut tofu into rectangles about 1 cm (0.5 inch wide).
Place the tofu into the marinade and carefully toss to coat all sides.
Heat a skillet over medium-high heat. Add a TBSP of cooking oil to the pan and cook tofu for 4-5 minutes or until all sides are golden.
Dipping Sauce
Bring all the ingredients together mix well to combine.
Rainbow Tofu Spring Rolls
Cut carrots into shin sticks (julienne) and red cabage into thin slices. Also thinly slice the radishes.
Thinly slice avocado and as soon as you cut it squeeze some lime juice over the avocado to prevent it from oxidizing.
Prepare your lettuce leaf and place some carrots, red cabbage and tofu inside and roll it into a tight roll.
Prepare a large bowl with cold water for 2-3 seconds then drain for a second and place it on the counter smooth side down.
Add the lettuce roll to the center of the soaked rice paper. Then add radishes in a row above the lettuce roll. This will be your outer side of the roll. Place some avocado on top of the radishes.
Begin rolling your spring rolls. First, bring in the left and right sides. Then bring in the bottom side of the rice paper and begin rolling while maintaining some pressure. Be sure not to be too firm, otherwise, the rice papers might break.
Serve immediately.
https://www.useyournoodles.eu/wp-content/uploads/vegan_rainbow_tofu_spring_rolls-2.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2021-04-16 10:22:502021-04-16 10:37:49Vegan Rainbow Tofu Spring Rolls
A refreshing salad like this shaved asparagus salad with a simple lemon vinaigrette is a healthy delicious early Spring treat!
I love my salads to be very flavorful and exciting. There I said it!
Slovenia is a country where green leafy salad is eaten at every lunch. There’s no way any Slovenian will make lunch and not serve it! But it can get boring after eating a plain old green salad that for years. So I like to add my little twists to make a green salad a little extra.
For this shaved asparagus salad, I’ve added, well… obviously some asparagus. Asparagus is extremely delicious and nutritious. It is loaded with fibers, folate, and vitamins. And if you didn’t know you can eat them raw, you now know! They are amazing raw, just as they are cooked.
For this recipe we are going to shave them with a vegetable peeler, so we get very thin strips of asparagus that are very delicate and still incredibly flavorful. You are going to end up with some leftover asparagus parts, and you can easily use them to make a delicious soup or use it to make vegetable broth.
I’ve added some extra stuff in there as well, to add some more flavor and crunch. We’ve got some pancetta, radishes, pine nuts and optionally you can add a hard-boiled egg on top. What a delicious combo.
For the vinaigrette, we only need a few simple ingredients and I can’t stress enough how only a couple of simple ingredients can make an explosion of flavor. So for this vinaigrette, you only need extra virgin olive oil, fresh lemons, garlic, salt, and pepper. This is such a versatile dressing. Very simple and it goes with almost any salad!
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100gfresh baby leaf salad(any kind you like or a mix of salads)
4radishes
70gpancettacubed finelly
2TBSPpine nuts
Lemon Vinaigrette
⅓cupextra virgin olive oil
3TBSPfreshly squeezed lemon juice
1clovegarlic
1/4tspsalt
a generous pinch of crushed black pepper
Extra topping (optional)
2hard-boiled eggs
Instructions
First, prepare the vinaigrette. Finely chop or crush garlic in a bowl and add the rest of the ingredients. Mix well.
Use a vegetable peeler to make thin slices of fresh asparagus. There will be some leftover asparagus, which you can't shave. You can set those aside and use them for soup or some other recipe.
Finely slice radishes.
Chop pancetta into small cubes. Place them in a skillet and cook over low-medium heat until the fat has rendered out and the pancetta has crispen and got some color.
Transfer to a plate lined with paper towels.
Place shaved asparagus, fresh baby leaf salad, and sliced radishes into a big salad bowl. Pour over the vinaigrette and mix well. Add crisp pancetta, pine nuts, and sliced eggs on top.
These delicious layers of crispy phyllo dough and the soft fragrant sauerkraut flavor of this sauerkraut börek are a perfect side dish or a meal on their own.
Today, I’m sharing a dish we’ve been making a lot this Winter. And it’s honoring the deliciousness of sauerkraut, which we have on the menu at least once a week during the cold months.
What is sauerkraut?
Sauerkraut is fermented cabbage, that is usually cut finely, but you can also get the whole cabbage heads. I’m not sure if these can be purchased everywhere, but they are quite common in the Balkans.
The name sauerkraut comes form German and means sour cabbage.
While sauerkraut is not a traditional filling for börek, we can’t stop making it after tasting the sauerkraut börek. It is created with very simple ingredients, and the process is straightforward.
This recipe also includes the recipe for homemade phyllo dough, although the storebought is just as fine. Whenever I use the storebought, I prefer finding phyllo dough that’s very thin. It creates a very crispy and flaky skin on the börek.
How do you make the homemade phyllo dough?
Although it might sound intimidating to make your own phyllo dough, it’s actually not that difficult. Take it from me, I’m by no means an expert. If you ever stop by YouTube and check the professionals, you might easily be discouraged, but it really only takes a gentle hand while stretching the dough.
The dough is basically just flour, water, and salt. Optionally you can a little oil for flavor. I used olive oil for this sauerkraut börek, however, I don’t even put oil every time I make phyllo dough. The dough is very soft and is very easy to knead by hand. It might stick a bit at first, but once you get the gluten going you’re good!
Then all it takes is to rest the dough in an oiled bowl, covered with some foil, so it doesn’t dry out. After you’ve left the dough to rest for at least 30 minutes, you roll the dough just a little bit, oil the surface, and let it rest covered for about 20 minutes. This lets the gluten relax. After that, the dough is ready to be stretched. Gently slide your fingers under the dough, right to the center, and gently stretch towards yourself. Move around the dough and stretch. Always make sure you stretch the thicker parts and not the parts that are already very thin.
Some people also use the rolling method, however, I don’t own a long thin rolling pin, so I use this method, which is very common for the Balkans anyway. Here’s a nice video to show you how this method works.
While you can stretch the entire dough in one go and get one huge piece of dough, I find it easier to divide my dough into smaller doughs right before resting and then stretch each one separately.
Time to fill the börek
After you’ve stretched the dough you can fill it with the most delicious sauerkraut filling. I have to be honest with you. The person who actually created the filling recipe for this sauerkraut börek is my husband with a bit of help of my son. I’m usually responsible for making the dough and they get to do the fillings when we make any kind of börek.
I know, you’re probably waiting anxiously for the recipe, so let’s just dive in! If you’re interested in making another similar dish with phyllo dough, I also have a recipe for Chicken Spanakopita.
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homemade phyllo dough (recipe below)or 500g store bought phyllo dough
1kgthinly cut sauerkraut
4bay leaves
1TBSPpaprika
1TBSPturmeric
crushed black pepper to taste
1/4tspanis seeds
1/4tspground carraway seeds
1shallot
2red onion
5garlic cloves
cooking oil for frying the filling, brushing the pan and top the börek
1 small egg + 1 tsp water for egg wash(optional)
Instructions
Finely slice shallots and red onions and fry them on a tablespoon of cooking oil for a few minutes until translucent.
Finely slice or crush the garlic. Add to the pan and fry for an extra two to three minutes.
Add all the spices and fry for another minute.
Drain the sauerkraut. Taste the sauerkraut to see how sour it is. If you find it too sour for your liking, you can wash it quickly under running water and then leave it to drain.
Add drained sauerkraut to the pan and fry on medium heat for about 20 minutes. It should become a bit dryer and softer.
Divide the filling phyllo dough into the same amount of parts as you have phyllo dough sheets.
Spread one part of the filling onto one sheet of phyllo dough, but cover only one third starting from the edge. Start rolling from the side, where he filling is, then roll it.
Shape it into a snail shape and continue filling another sheet of phyllo pastry. You can either add it to the snail, to ultimately create a large börek or create small separate böreks. If you create separate böreks, reduce baking time for 5-10 minutes.
Generously oil the pan you'll be using to bake and place the börek onto the pan.
Brush some oil on top of the börek. If you're doing an egg-wash, brush it over oiled börek.
Bake in a preheated oven at 180°C (350°F) for 30 minutes.
500ghigh protein white flour(all-purpose flour works as well)
300gwater
1tspsalt
2 TBSPolive oil(omit if you're using all-purpose flour)
Instructions
Sift flour into a large bowl.
Make a well and pour in the water. Add salt and oil to the water.
Start mixing from the center with your fingers. It will be sticky, but once it all comes together it will go off your hands easily.
Mix until you can see the dough coming together a bit, then you can start kneading to incorporate the flour in. Every flour needs a different amount of water, so you might end up adding more flour or leaving some flour in the bowl at the end.
When the dough starts to become uniform transfer (this will usually take somewhere from 3-4 minutes) it to the bench and continue kneading for another 8 minutes. The dough should be soft and uniform. It will stick to your hands just a little bit, that's okay. If it sticks too much add a little more flour and knead it in.
You can either leave the dough whole and end up creating a large piece of phyllo. I prefer dividing it into three parts, to make it easier when I'm stretching.
Whatever method you use. Place the dough into an oiled bowl (or three oiled bowls) brush a little oil over the dough and cover with plastic wrap right on the dough. Leave to rest for at least 30 minutes. You can prepare the dough a day before, and store it in the fridge, then take it out and leave it at room temperature for at least an hour before proceeding.
After resting, place a large sheet onto the table and generously sprinkle it with flour. Place the dough onto the floured sheet and roll it out a little bit. If I'm making one large dough I like to roll it out to about 40 cm (15 inches) or 20 cm (8 inches) if I divide the dough into three parts. The precise measurements don't really matter, just to give you a rough idea. Generously pour oil over the rolled dough and brush all over the surface. Be sure to cover the edges too. This will prevent the dough from drying out. Cover with a tea towel and leave to rest for 20 minutes so the gluten relaxes.
After that, you can start stretching. Make sure you cover a large area of the sheet with flour, so the dough will not stick.
Place your hands under the dough and gently pull towards yourself. You will immediately see stretching happening. Move around the dough and to the same. Make sure, that you don't stretch the parts that are already very thin and continue stretching the thicker parts. In the end, you will end with edges that are a little bit thicker. You can continue stretching them for as long as the dough can handle it.
Leave the dough to dry for a minute or two then you can start adding the filling.
A creamy and smokey radicchio risotto with bacon is a cozy winter dish that everyone will love! A traidtional Italian recipe with a twist!
Hi guys!
Today I’m sharing one of my favorite risotto recipes. I’ve cooked and improved it over the years. Although it has some pretty basic ingredients it has so much flavor and attitude.
It’s the season of radicchio and we eat it almost every day. Mostly in salads, but now and then we love to cook this creamy delicious risotto.
And in case you’re wondering if risotto is hard to make, because it needs to be of a specific consistency, it’s not hard, you just need to keep an eye on your risotto.
A perfect risotto should have be a bit on the ofter side of al dente and have a little bit of a creamy, not too runny, sauce.
Does radicchio risotto taste bitter?
It does, a little. Certainly far less than the raw radicchio. With cooking it looses a lot of its bitterness and the flavor is enhanced.
All other flavors that are in this risotto help elevate the flavor of radicchio and they also tame the bitterness. So you shouldn’t worry about the risotto being bitter, you probably won’t even notice it.
I have been making this risotto using bacon for ages. The traditional Italian version doesn’t include any meats and if you’re not a fan of bacon, you can substitute it with pancetta. You would still get the meaty flavor without the smokiness. Or you can omit the meat and get a rather traditional risotto, which is also very delicious.
In case you love risottos as much as I do, I have some other amazing recipes:
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150gradicchiocut into small pieces (2.5 cm / 1 inch)
2TBSPpine nuts
1/2cupred wine
4cupsvegetable brothsimmering
ground pepper
1TBSPbutter or olive oil for finishing
Instructions
Place bacon cubes into a frying pan and cook over medium-low heat until golden and crisp.
Continuing cooking over medium-high heat, add finely chopped onions and celery. Cook until translucent.
Add radicchio, pine nuts, and rice cook for a minute until the radicchio wilts a bit.
Add wine and wait until it evaporates. Season with some black pepper and continue cooking by adding one ladle of simmering broth at a time, waiting to completely absorb into rice before adding another ladle. When rice is on the soft side of al dente, the risotto is done.
Remove from the stove and add a tablespoon of butter or olive oil.
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?
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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.
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Need some extra pumpkin recipe ideas. Here are some of my favorites:
100ggrated pecorino cheese(a little less than 1/2 cup)
8sage leaves
1TBSPsalt for cooking gnocchi
pumpkin seeds
Instructions
Pumpkin 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.
Cooking Gnocchi
Bring a large amount of salted water to a boil and add gnocchi. When the gnocchi float to the surface they are done. This should take around two minutes. If they don't float it's possible that they stuck to the floor or to one another. Use a wooden spoon and gently stir the water.
Butter Sauce
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.
Notes
Pumpkin gnocchi can be frozen. Place them on a lightly floured baking tray and freeze. When they are frozen transfer them to a container of choice.
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
How to make a fall harvest cheese plate using seasonal ingredients that you can find at the local food market or local farms.
We don’t often put up a fancy cheese plate. At least not with that much detail, but with fall already here I feel like it’s time to invite some friends over and serve them a nice harvest cheese plate with some wine.
Fall harvest is perfect for that, because of all the sweet fruits that pair so nicely with the cheeses and meats (which you can, of course, omit if you’re making a veggetarian cheese plate).
Often times you’ll fins dried fuits on a cheeseplate, but I honestly think that with so many fresh fruits around this time of the year, you can just skip that!
So how do you prepare a fall harvest cheese plate?
All you need to make a stunning cheese plate is a few good kinds of cheese, some delicious meats, and a few extra nibbles, like nuts, seeds, preserves, spreads… the sky is the limit.
The trick in making a beautiful cheese plate is to lay everything out nicely. For the fall theme I like to include a wooden plate for that natural cozy feel.
I start with cheeses, spread them around the plate, so they are not all bundled in a pile. Then I add cured meat. Or in this case, I wrapped prosciutto around the grissini. Then add some small bowls with different little treats like preserves (such as artichokes, gherkins, olives…), nuts, seeds, spreads, and so on. You can add bread, grissini, crackers, or something else for the crunch and for spreading any kind of spreads.
At the end choose some autumn fruits like grapes, figs, pears or apples for the sweetness and freshness.
For extra fancy schmansy feel sprinkle some fresh herbs around the plate.
Add a bottle of wine or grape juice and you’re good to go!
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This refreshing Cucumber and peach salad is the perfect intro toSummer! With some prosciutto, feta cheese, and spicy basil dressing it’s a winner!
Yay! It’s officially Summer and that’s my favorite season for salads (and cocktails).
Eating fresh veggies and fruits topped with a bunch of goodies and a delicious dressing is my Summer jam. If it’s your too, keep reading!
The other day I had some cucumbers left from a photoshoot and then my husband brought some very ripe nectarines and I got the idea of putting those together since I love fruits in salads. So I tried this salad and it was so good. Okay, I called it a peach salad and that’s because I actually love peaches just a tad more than nectarines, but the fruits in the photos are nectarines. You can use both, of course 🙂
Peaches, cucumbers, prosciutto, feta cheese, fresh basil, and spicy basil dressing. I call this a perfect Summer salad. Fresh crunchy cucumbers go so well with soft and sweet peach and I loved it so much I even made a recipe video for the very first time! I’ll be sharing it soon…
I was hoping June would be a little better this in terms of weather, but I was so wrong. Yesterday was the first day of June when we could actually be in shorts the entire day. But otherwise, we had so much rain and wind it almost felt like Autumn. Not very Summery at all. So weird!
Anyway, I’m pretty sure this cucumber and peach salad will scare the bad weather away. And I also can’t wait for fresh tomatoes to grow in our garden, so I can make my spicy goat cheese pesto pizza.
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Perfect savory breakfast – soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?
When it comes to Spring we can’t go past asparagus. So fresh and sweet! OMG, yum! Do you agree?
Lately, I’ve also made eggs a lot. Since my son overcame his egg allergy we’ve been preparing them in any shape and form. Although I must admit, he’s not too keen on eggs. He’ll eat them, but not very enthusiastically 🙂
One of the reasons why I love a good omelet is that it’s very easy to prepare, but most of all because the eggs are so creamy that they just melt in your mouth. And since it’s asparagus season, I added some together with parmesan cheese and chives to create a perfect breakfast.
These last weeks we’ve been able to live a little bit more normal since everything is opening and we can actually meet friends. Looks like for now the situation is under control here (and I hope it stays this way!). Just having a conversation with friends that I haven’t seen for months makes my life so much better. I hope it’s getting better where you live and I hope you enjoy this cheesy asparagus omelet and these beautiful Spring days. Hopefully with people you love!
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50gasparaguscleaned, woody parts removed and dried
1TBSPchiveschopped
Instructions
Heat 1 tsp of butter in a frying pan and add asparagus. Fry for 10 minutes, turning every few minutes.
Set aside while you prepare the omelet.
Crack two eggs in a bowl and add water. Whisk with a fork until egg white and yolk are well combined.
Heat 1 tsp of butter in a frying pan over medium heat and add the egg mixture. After 10-15 seconds start bringing outside edges toward the center with a heat resistant spatula. This will make the runny parts come in contact with the pan and cook. After you went around the entire pan leave the omelet to cook until the top is no longer raw (but can still be a little soft – like a soft boiled egg). This adds to the creaminess.
Sprinkle half of the grated parmesan, chives, and three fried asparagus over the top of the omelet and use a spatula to fold half of the omelet over the other half.
Transfer the omelet to a plate and sprinkle with the rest of the parmesan cheese and chives. If you have any extra asparagus, serve them with the omelet.
This homemade wild garlic pasta dough recipe is easy to follow and tastes incredible. With a gentle herbal flavor and the most amazing color, it’s going to freshen up these early Spring days!
It’s that time of the year again. Yeah, it’s wild garlic time!
Despite what’s happening in the world right now, I can still go to the nearby forest and pick some wild garlic and for that, I’m so so grateful. If you’ve seen my wild garlic sandwiches or wild garlic risotto recipes, you know I’m obsessed with wild garlic. I can’t get enough.
So this year I’ve tried making wild garlic pasta. Although I love pasta that actually has herb particles inside, I wanted to make pasta that has a very uniform color, while still having that delicious wild garlic flavor.
And it turned out amazing. Mildly herbal and so incredibly tender.
Since the wild garlic flavor is very mild and delicate I suggest a very mild sauce. We made rosemary butter and added some parmesan cheese and some chopped fresh wild garlic and that’s it. It makes a perfect light Spring lunch.
What if I can’t find wild garlic?
I hope you have access to forest and wild garlic these days. If not, this recipe would also work with spinach or some other baby greens.
The most important thing is to keep the flour to water ratio and you’ll be fine 😀
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Keyword
homemade pasta, pasta, wild garlic, wild garlic pasta
Prep Time30minutes
Resting time30minutes
Total Time1hour
Servings4people
AuthorAnja Burgar
Ingredients
250gall-purpose flour
150gwild garlic
pinch of salt
Instructions
Cook wild garlic in boiling water for around 30 seconds until it gets soft. Drain the wild garlic, but keep some of the liquid.
Use a food processor to mix wild garlic finely. If necessary add some leftover water from cooking one tablespoon at a time.
Use a strainer to squeeze out the liquid from the wild garlic paste. You should be left with 120g of strained liquid. If you don't have enough you can add some leftover water from cooking wild garlic.
Mix flour, salt and strained green liquid and mix with a fork. When it starts coming together start kneading. At first, the dough will feel very dry, but after about 10 minutes of kneading it will become softer.
When the dough is soft wrap it in plastic wrap and leave at room temperature for 30 minutes.
After resting it is ready to shape. You can use it for any kind of pasta.
If you're making noodles…
Cut the dough in half or quarters.
Use your hands or a rolling pin to just slightly flatten the dough, then use a pasta machine on the widest setting (usually marked as '1') to roll it out.
Fold the dough into thirds lengthwise and run it through the machine two more times, doing the folding each time. Then continue rolling the pasta gradually through narrower settings, until you've come to the desired thickness. I like my pasta to be rolled to thickness number '5'.
Use the same machine to cut the pasta into noodles. Alternatively, you can lightly flour the pasta, roll it and cut into strips with a knife.
Once you have your pasta cut, lightly flour it and make noodle nests. Leave them to dry for 30 minutes or longer if you want to dry them completely.
https://www.useyournoodles.eu/wp-content/uploads/wild-garlic-pasta-dough-52.jpg15001000Anja Burgarhttps://www.useyournoodles.eu/wp-content/uploads/logo_NEWW.pngAnja Burgar2020-03-26 14:11:452020-03-26 14:16:25Homemade Wild Garlic Pasta Dough
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 cheese,
vegan mushroom bacon,
homemade pickled radishes,
and smoky BBQ sauce.
Okay, I know you’re probably hungry by now, so let’s just head to the recipe.
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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.
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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
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.
Anyway, have a lovely weekend friends!
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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 😉
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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!
