I can’t get over this delicious clementine Aperol spritz. It’s mixed with two parts Aperol, clementine juice, Prosecco and soda water.
Are you up for an amazing Winter cocktail?
I’m catching the last days of some fresh clementines, that are super delicious in cocktails. I’m a huge fan of citruses like grapefruit or oranges in cocktails. And I just realized I haven’t posted a cocktail recipe with clementines yet. So let’s do that!
Ready?
All you need is some Aperol, which is a bright orange, bittersweet low-alcohol liqueur. I’m changing the original recipe a bit and trust me, it’s worth it, even though I love the original as well. The original is just Aperol liqueur, Processo wine and sparkling water. The citrus flavor adds so much to this drink.
Can you make this clementine aperol spritz less alcoholic?
Yes, absolutely. Simply change a part of Prosecco with clementine juice or apple juice and your cocktail will be less boozy.
I don’t suggest replacing Prosecco with sparkling water, because the taste will be too diluted.
Are you ready to have a drink?
Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥
Chocolate truffles are some of the best desserts out there and these ones are insanely good and a healthier replacement for many desserts.
I have to tell you a story about these truffles and the way I created this recipe.
I was supposed to go on a visit one day in December and that day I woke up at 5 am in the morning (crazy, I know! It wasn’t intentional). Anyhoo, I woke up while it was still dark and I didn’t want to wake the whole family up, so I used my phone torch to light up the kitchen counters and create a dessert or bring to that visit.
At that time, I still had no sense of smell after Covid. Basic tastes were okay but definitely not the smell. So I basically eyeballed ingredients and besides the sweetness, I had no idea how it tastes.
Apparently, people really liked them (I did as well, just couldn’t really enjoy all the goodness that’s inside). So I made them sooo sooo many times since then and I figured, this recipe is a must-share.
So here I am sharing it with you in hopes that you also get to enjoy its deliciousness.
The almond chocolate truffles recipe is pretty straightforward. Melt the chocolate in a double boiler (water below, chocolate above) and then mix in all the rest of the ingredients. Simple as that!
It might look like things are a bit too runny at the beginning, but once you start mixing, the chocolate will start to cool down and the mixture will get thick super quickly and you won’t even need to let it rest. You can start forming the truffles immediately.
Okay, let’s get to this amazing recipe as soon as possible!
Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥
½cupcrunchy almond butter (can be substituted with smooth almond butter)
3TBSPmaple syrup
½tspground cinnamon
zest of one clementine
pinch of salt
unsweetened cocoa powder for coating
Instructions
Fill a saucepan with a little water and bring to a boil, then reduce the heat. Place a heat-proof bowl on top of the saucepan, but make sure it's not touching the water. Place chocolate in the top bowl and mix frequently until the chocolate melts.
Once the chocolate is melted remove the bowl from the saucepan and add the salt. Mix well.
Add the rest of the ingredients and mix well. The mixture will be very liquid in the begining, but once you start mixing it will become very thick and pliable.
Once it is mixed you can start forming truffles. I like smaller ones (1 tsp of mixture) but you can make larger ones too! If the mixture is not thick enough to make truffles, place it in the fridge for 30 minutes.
Once the truffles are shaped, place unsweetened cocoa powder in a bowl and coat the truffles from all sides.
Make your home smell like Christmas with this flavorful vegan speculaas cake with candied oranges and caramel sauce.
I’m so excited to share this recipe today. I made it together with my dear friend Vita from Little Kitchen Vibes !!!
Vita and I have met at one of my workshops and we’ve been friends since then, sharing our love of food and photography. She’s been helping me with some of my projects and so I figured why not make a personal project together. And we came up with this delicious vegan speculaas cake that literally smells like Christmas.
If I had my smell completely back from Covid, it would be even more Christmasy, but even with that, it’s just incredible. So I invite you to try the recipe, even if you’re not vegan. The cake is absolutely soft and moist and most of all have that nice crumb a good cake should have.
If you’ve been here reading my posts before, you know how much I love simple recipes. Even though it seems like a lot of ingredients the process is in fact super simple and straightforward. Like with every other butter cake, you whip butter and sugar together, then mix apples, oat milk and coconut milk in a blender and mix it in the butter together with the rest of the ingredients.
Caramel is just as simple. Simply combine everything in a bowl and you’re good to go. This caramel, though!!! Best vegan caramel I’ve ever tried. It’s super sweet just like caramel should be (right?) and had a very deep rich flavor. So good!
Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥
½TBSPcoconut milk (or more if the caramel is too thick)
Topping
200mlvegan whipping cream(coconut is the best)
Instructions
Vegan Speculaas Cake
Add vegan butter and sugar to a large bowl and whip it with an electric mixer until you get a fluffy and even cream.
To another large bowl, add all the dry ingredients – flour, salt, and spices. Mix well with a whisk.
Cut apples into pieces and blend them along with oat milk and coconut milk.
Now combine all the ingredients into an even batter. Fold in candied oranges.
Bake in a buttered long rectangular baking pan (usually used for bread loaves) and bake in a preheated oven at 180°C for 45 minutes.
Once your cake is baked well, let it cool down completely.
Vegan Caramel
While your cake is baking, make caramel sauce. Add all the ingredients for caramel sauce to a blender and blend well or add them to a bowl and mix with an electric mixer.
Finishing the cake
Whip your whipping cream in a tall bowl until it's firm and holds its shape.
Before you serve it, spread whipped cream on top and pour some caramel sauce over it. You can decorate it with fresh oranges, too.
This deliciously rich white chocolate and matcha chia pudding with a homemade fig jam is such a wonderful dessert for late Summer.
Even though it has been around for a while, I’ve just recently discovered chia pudding. For whatever reason, I steered away from it for so long, even though I live chia seeds.
So during the lockdowns, we were making puddings in all shapes and sizes so I said why not try one with chia seeds. And it was amazing. The first one I made was with dark chocolate and peanut butter, which is also a recipe I need to share one day.
However this Summer I felt like making something just slightly brighter so I made a white chocolate and matcha chia pudding and some freshly made fig jam for that extra punch in flavor.
What I loved about pairing figs with chia pudding is the fact that they both have a crunch to them.
For me anything with small seeds paired with something very smooth is annoying (maybe that’s just me). But here both the pudding and the jam have actual seed in so it’s just a perfect combo texture-wise as well.
So we’re just enjoying the last days of Summer. It’s getting pretty cold here these days in the morning so I’m bringing my warm clothes out and dreaming about pumpkins and apple pies. Is this too soon?
Anyway, I hope you’ll enjoy this recipe. Let me know in the comments if you try it.
Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥
2cupsplant-based milk (animal milk works okay too if you're not vegan)
100gvegan white chocolate(regular white chocolate works too, if you're not vegan)
1TBSPmatcha powder
chopped nuts
Fig jam
200gfresh ripe figs
3TBSPwhite sugar
1tspvanilla seeds or vanilla extract
2TBSPwater
1tsplemon juice
Instructions
Chia Pudding
Place a small pot over medium heat.
Chop white chocolate in small chunks and place them in a heat-proof bowl.
Place the bowl over the pot and stir the chocolate constantly and remove from heat as soon as it completely melts.
In a medium-size bowl mix milk, matcha powder and chia seeds using a whisk.
Pour in white chocolate slowly whisking quickly to incorporate it into the pudding mixture.
Place in the fridge for at least 5 hours, but preferably overnight, to set.
Fig jam
Remove hard parts of the fig stem and cut figs into small pieces.
Place them in a small pot and add all other jam ingredients.
Cook for five to ten minutes or until figs become really soft.
Move to a food processor and mix until you get a smooth jam.
Jam will become thicker when it sets.
Assembly
Once the jam and the pudding have set place the pudding into two glasses halfway up. Then add the jam and finish with the rest of the pudding. If you wish, you can add some fresh figs into the glass and on top and top everything with chopped nuts.
If you’re into pudding recipes you might also like:
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!
Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥
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
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.
Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥
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:
Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥
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.
