Tag Archive for: dairy free

Grapefruit-Lime Cocktail with Ginger and Rosemary

A cold grapefruit-lime cocktail with ginger and rosemary to take you to your favourite beach!

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Have you ever sat down in a nice cozy chair on a sandy beach somewhere far far away, having a waiter bringing you a cocktail whenever you ran out of the previous one. If your answer is YES – you’ve got my admiration and a bit of jealousy 😉 . I haven’t done that yet, but it is on my THINGS-TO-DO-BEFORE-I-DIE LIST. Until then, I’m making my own coctails, or if I’m feeling extra adventurous, I’ll go out and order a mojito!

This cocktail I’m showing you today is not a mojito, but it also contains white rum. Yum, right?

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary
Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Well, being a fan of sunny days and cold drinks, it’s kinda hard to watch out of my window. You guessed it right – it’s raining. Blah…

Luckily, I have a whole fridge of these delicious grapefruit-lime coctails in my fridge. 

Let me tell you, where the hidden trick is. It’s all in the ginger and rosemery syrup. It’s a syrup that you can prepare in advance and keep in the fridge for a week, so you’ll have it on hand, whenever you feel like having a drink. It’s a pretty simple syrup. You boil the water with ginger and rosemary let steep and add some honey. 

I’m not a fan of super sweet cocktails, unless that’s because of the actual sweetness of the fruit. I normally use honey or unrefined cane sugar, because I love how they make everything taste caramely.

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Why do I love this recipe so much? Because it is as delicious in a mocktail version as in the one shown in the recipe. Simply omit white rum or replace it with sparkling water and you got yourself an everyday treat!

Are you thirsty already? I sure am! 🙂

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

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 ♥

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary
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GRAPEFRUIT-LIME COCTAIL WITH GINGER AND ROSEMARY

Course Cocktail, Drinks
Keyword mocktail, pink grapefruit cocktail
Total Time 30 minutes
Servings 4

Ingredients

GINGER AND ROSEMARY SYRUP

  • a big chunk of ginger ~30g
  • 10 small rosemary stems ~10g
  • 4 TBSP honey

GRAPEFRUIT-LIME COCKTAIL

  • 2 cups freshly squeezed pink grapefruit juice
  • 1 cup lime juice
  • 1 cup ginger and rosemary syrup
  • 1/2 – 3/4 cup white rum
  • abundance of crushed ice

DECORATION

  • 4 stems of rosemary
  • a slice of pink grapefruit cut in quarters

Instructions

Ginger and rosemary syrup

  1. Cut ginger in thin slices and vigorously roll rosemary between your hands. Place them in a small saucepan and add 1 cup of water. Cover and bring to a boil, then remove from heat and leave to steep for 20 minutes.

  2. After 20 minutes add honey.

Grapefruit-Lime Cocktail

  1. Pour grapefruit and lime juices in 4 glasses. Add ice, almost to the top of the glass. Pour over the ginger and rosemary syrup, and white rum.

  2. Decorate with stems of rosemary and slices of grapefruit.

Notes

The recipe for the syrup is for 4 glasses. If you are making a batch, you can multiply it.
Mocktail version: Omit the white rum or replace it with sparkling water.

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Sardine Pâté + Wild Garlic Sandwiches

An excelent way to use leftover fish or you can make it from scratch – beautiful sardine pâté. It takes literally no time and it tastes very fancy!

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

Hi, there! It’s been a while and it felt even longer. I’ve been a busy busy bee. Among other daily work I’ve had the privilage to spend some time in my favorite place of ’em all – the forest.

Mmmm, the fresh smell of moss and spring flowers, and the birds singing in the trees. I could be there all day! Luckily the weather has been nice and warm so we went hiking to a nearby mountain. We love going there this time of the year, because the slopes are completely covered of wild garlic. We get all crazy and eat tons of wild garlic right there, freshly picked.

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

Today I’m sharing with you a recipe, that you are gonna love, because it will show you a wonderful way to use leftover fish.

I hate throwing food away, I’m sad when – very rarely – my food goes bad. This is the recipe I created for when I’m left with cold fish from lunch. Cold fish to me is … meh. Not very appetizing. I mix it up with spices and tomatoes and virgin olive oil and it turns into posh food 🙂 How about that!

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

For this recipe you can go two ways. Use leftovers or cook fresh fish. Both of those ways are super quick. 

I’ve even prepared a little idea for how to use sardine pâté. Sardines go really well with eggs and like all fish – with garlic. Since it is spring and I’ve been telling you about my wild garlic obsessions, I’m adding that too 🙂

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

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 ♥

Enjoy these sunny days, folks!

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches
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SARDINE PÂTÉ

Course Appetizer
Keyword dip, fish spread, spread
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 250 g leftover sardines deboned
  • 1/2 cup virgin olive oil
  • 1/4 cup tomato purée
  • 2 cloves garlic
  • 4 tsp dijon mustard
  • 10 g / 2 dried tomatoes
  • 1 TBSP dried or fresh oregano
  • 1 tsp sweet pepper powder
  • 1/4 tsp black pepper
  • 1/4 stp cayenne pepper
  • 2 tsp lemon juice
  • salt to taste

Instructions

  1. Add 1/4 cup virgin olive oil, garlic, tomato purée, dijon mustard, dried tomatoes, oregano, sweet pepper powder, black pepper, cayenne pepper, and lemon juice into a food processor and blend well. Add the rest of the oil if necessary to get a smooth paste. Salt to taste.
  2. Keep in the fridge, but take out half an hour before serving.

Notes

If you are using fresh sardines, dry them first. Fry them in a pan with a little oil 2 minutes on one side, 1 minute on the other. Transfer to a cold plate and wait for five minutes to cool down a little, debone and use like leftover sardines.

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches
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SARDINE PÂTÉ AND WILD GARLIC SANDWICHES

Course Appetizer, Side Dish, Snack
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 6 people

Ingredients

  • 4-5 eggs
  • 1 TBSP oil
  • sardine pâte room temperature
  • 2 baguettes
  • 10 wild garlic leaves chopped
  • chilly flakes to taste
  • pinch of salt
  • pinch of pepper

Instructions

  1. Crack the eggs in a jug, add a pinch of salt and pepper, and beat them together with a fork.
  2. Heat a pan over medium heat, add oil and eggs, and stir slowly with a wooden spatula until the eggs are soft and almost a little undercooked. Remove from heat. The eggs will continue cooking in the hot pan while you prepare the sandwich.
  3. Cut the baguette into 1 cm thick slices and spread the pâté over.
  4. Divide the scrambled eggs between the slices and top with chopped wild garlic leaves and chilly flakes.
Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

Fresh and healthy lunch with lots of colours to fill our daily rainbow – turmeric falafel wraps! And my favourite recipe for homemade wholegrain spelt tortillas!

Use Your Noodles - Turmeric Falafel Wraps

It’s March!!! Hmmm, it’s been March for more than a week, but my brain just grasped that.

Ah, I love March. Why? Because I start growing my veggies from seeds. I first tried it three years ago and  I produced some tomatoes, but the plants were looking a little sad and small. Last year, though, it’s been incredible. I’ve produced toooo many tomato plants (not enough space in the garden) and added bell peppers and chilies. The summer was unbelievably sunny and warm and we had a gazillion of homemade tomatoes and chilies. No complaints here. I’ve grown bell peppers in a container on my balcony near lice infected parsley and cilantro, so imagine the disappointment. Hopefully, this year the bell peppers will join the growing madness 🙂

Okay, now. Let’s get to the recipe!

Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas
Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

I’m going double recipe today. Wholegrain spelt tortillas that you can use like regular white flour tortillas and a beautiful bright yelllow turmeric falafel.

What I love about these wraps – besides the obvious deliciousness 🙂 – are the colours. Colourful food makes me smile. If you like them use the sides that I used in this recipe or choose whatever coloured veggies you like. But choose a variety. Reds, greens, purples, yellows… Whatever you find, toss them in!

Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

We’re making a tahini sauce to go with falafels. If you’re a dishwashing maniac like me, stop right now! By dishwashing maniac, I mean insanely washing every dirty dish that I see while I’m cooking. I hate washing dishes after the meal, I’m not crazy 🙂 My point was, there’s no need to wash the food processor after making falafels. Just add the ingredients for the sauce and the liquid will clean it up. Yep, we saved a little time right there 🙂

Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas
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TURMERIC FALAFEL WRAPS

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

FOR THE FALAFEL BALLS

  • 2 cups cooked chickpeas
  • 1 handful parsley
  • 6 cloves garlic
  • 1 small onion
  • 2 tsp ground coriander seeds
  • 1 tsp ground caraway seeds
  • 1 tsp ground turmeric
  • 1/4 cup olive oil
  • salt to taste

FOR THE SAUCE

  • 1 handful parsley
  • 4 TBSP tahini paste
  • 4 cloves garlic
  • 1/4 big medium-hot chili
  • 1/2 cup olive oil
  • 2 TBSP lemon juice
  • black pepper to taste
  • salt to taste

TO SERVE

  • 1/4 medium-size red cabbage
  • 1 big carrot
  • big handful parsley
  • 1 TBSP lemon juice
  • 1/4 cup salted pistachios
  • medium-hot chili slices to taste
  • 8 wholegrain spelt tortillas approx. 15 cm

Instructions

  1. If you are making homemade tortilla wraps (recipe below), make the dough beforehand and leave it to rest while you make the falafels.

Falafel balls

  1. Preheat the oven to 200 °C and line a baking tray with baking paper.

  2. Pulse all ingredients in a food processor until well combined. It should have an almost creamy texture with some small crumbs.
  3. Divide the mixture into quarters. With slightly wet hands, form six balls from each quarter. Wash your hands if they get too messy, otherwise, the mixture will start sticking to them.
  4. Place the falafel balls on the baking tray and bake them for 20-25 minutes or until just slightly golden. These falafels are very delicate, so treat them carefully.

Sauce

  1. In a food processor or a blender combine all ingredients and pulse until the mixture is smooth.

Sides

  1. Chop red cabbage and carrot into thin slices and drizzle them with lemon juice. Chop pistachios and parsley coarsely.

Wraps

  1. Divide the dough into 8, roll them and cook them 30 seconds each side.

  2. Serve falafel balls with sides and tortillas while they are hot.
Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas
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WHOLEGRAIN SPELT TORTILLAS

Course Appetizer, Side Dish, Snack
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 55 minutes
Servings 8 tortillas

Ingredients

  • 1 1/4 cup wholegrain spelt flour
  • 1/4 + 1/8 cup lukewarm water
  • 2 1/2 TBSP olive oil
  • 1/4 tsp salt
  • 1/4 tsp baking soda

Instructions

  1. Combine all ingredients in a bowl, then transfer it to a flat surface and knead it for 5 minutes.
  2. Cover with plastic foil and leave it to rest for 30 minutes at room temperature.
  3. Divide the dough into 8 balls, flatten them with the palm of your hand and roll them out on the lightly floured surface to 15-20 cm in diameter.
  4. Don’t stack the rolled tortillas or they will get soggy.
  5. Brush off excess flour. Cook on a griddle or big pan over medium-high heat for about 30-second each side. If flour starts to accumulate in the pan, wipe it off with a paper towel.

Need more ideas for colorful lunch recipes? Here they are:

Rainbow Cabbage Soup

Spicy Pea Soup

Millet And Carrot Salad with Creamy Almond Dressing

Turkish Chicken Feast

Use Your Noodles - Turmeric Falafel Wraps

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Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas
Use Your Noodles - Turmeric Falafel Wraps + Wholegrain Spelt Tortillas

Teriyaki Eggplant With Plum Wine

This scrumptious, flavor-filled teriyaki eggplant is going to wake up your taste buds. 

Use Your Noodles - Teriyaki Eggplant With Plum Wine

Teriyaki Eggplant. We are going Japanese today. Well, not exactly. I’m not gonna lie. This recipe is not a super authentic teriyaki recipe. After all the star of the dish is eggplant instead of meat of fish.

But it is A-M-A-Z-I-N-G! I could eat it for breakfast, lunch and dinner. And the next day for breakfast, lunch… I think you get the point 😀

Use Your Noodles - Teriyaki Eggplant With Plum Wine

Teriyaki is actually a method of cooking in Japan, but here we know it more as a type of sauce mainly made with soy sauce, sake, mirin and sugar. Teriyaki is made by marinating or basted meat or fish wit teriyaki sauce and then grilled, roasted or broiled. This gives the dish a nice shine, which we all like, right?

You could basically use whatever veggie you like. To me eggplant is one of the most meat-like vegetable there is. If you’ve never grilled it outside in the summer, please try it, you won’t regret it. 

One of my favourite thing about this recipe is adding plum wine. Aaaah, the smell 🙂 I’m giggling, from the alcohol in the air. No, really, I’ve tried making eggplant with soy sauce and teriyaki sauce, but adding plum wine was a winner for me.

Use Your Noodles - Teriyaki Eggplant With Plum Wine

On the more personal note, I’m busy making promo material for the new dance show we’re making with my lovely fellow ladies from Tribal Bizzare Dance Troupe. It’s gonna premiere in May. We had our photoshoot more than two weeks ago and now I finnaly have some time to work on those photos. Happy me.

Now, let’s roll up our sleeves and get to work!

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 ♥

Use Your Noodles - Teriyaki Eggplant With Plum Wine
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TERIYAKI EGGPLANT WITH PLUM WINE

Course Appetizer, Main Course, Side Dish, Snack
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people

Ingredients

  • 2 big eggplants
  • 1 big onion
  • 4 TBSP coconut oil + extra if necessary
  • 3 TBSP sesame oil
  • 3 TBSP plum wine
  • 3 TBSP teriyaki sauce
  • chopped parsley to taste
  • chopped chili to taste
  • salt to taste

Instructions

  1. Chop onion and eggplant into 1 cm cubes.
  2. In a big pan fry onion on the coconut oil until it gets translucent.
  3. Add sesame oil and eggplant. Fry for 5 minutes or until the eggplant is soft. Add extra coconut oil if necessary.
  4. Add teriyaki sauce. Stirring all the time, fry the eggplants for 2-3 minutes until they get a nice golden color.
  5. Add plum wine and cook until the liquid has evaporated. Remove from the stove and add salt if necessary.
  6. Top with chopped parsley and sesame seeds and serve hot with cooked rice.
Use Your Noodles - Teriyaki Eggplant With Plum Wine

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Use Your Noodles - Teriyaki Eggplant With Plum Wine

Homemade Tomato Ketchup

After you see how easy it is to make tomato ketchup at home, you’ll never want to buy it in the store again. It takes so little time and almost no effort. 

Use Your Noodles - Homemade Tomato Ketchup

I used to be a ketchup addict and I mean every word. I could eat it on bread without anything else until my mouth was burning from all the sugar and acid. Then one day I realised that it is actually junk food, so I stopped eating it. But of course, pretty soon I was craving it again, so I decided to make my own using whatever was in my pantry.

Use Your Noodles - Homemade Tomato Ketchup
Use Your Noodles - Homemade Tomato Ketchup

There are a lot of different ketchup recipes out there, from the ones that only use garlic and onion, to the ones that use a variety of spices. There are some that use fresh tomatoes, to the ones that use canned and dried tomatoes. This recipe is using lots of spices and tomato purée, because I want ketchup to be done in mintues. When I need my ketchup, I need it immediately! 🙂

For me the key ingredient in homemade tomato ketchup is clove. It adds a deep, sweet aroma. But, you really need to be careful, because too much of it can make your ketchup tarty. 

The trick here is to leave the tomato purée uncovered while it is cooking, so it can thicken quickly. And you’ll want to stir it constantly, otherwise you’ll have a messy kitchen and you can get burned.

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 ♥

Use Your Noodles - Homemade Tomato Ketchup
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HOMEMADE TOMATO KETCHUP

Course Side Dish
Keyword condiment, dip, fish spread
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 700 g tomato purée
  • 2 TBSP lemon juice
  • 1 TBSP balsamic vinegar
  • 2 bay leaves
  • 1 tsp salt
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • pinch of nutmeg to taste
  • pinch of black pepper to taste
  • 3-4 TBSP honey

Instructions

  1. Put the tomato purée in a pan and add the rest of the ingredients except honey.
  2. Stirring constantly, cook over medium heat for about 25 minutes or until the ketchup has thickened to about two thirds.
  3. Remove from the heat and leave to cool for about 5 minutes, then add honey and stir well.

Notes

Keep in mind that ketchup will thicken a little when it cools down and it will taste sweeter.

Use Your Noodles - Homemade Tomato Ketchup

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Use Your Noodles - Homemade Tomato Ketchup

Immune-Boosting Elderflower Turmeric Tea

The cold weather can sometimes get to us. But not with this immune-boosting turmeric tea with elderlower and some other amazing healthy ingredients.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

We got a little snowy surprise yesterday, so I ran out to shoot my immune-boosting elderflower turmeric tea. I was soaking wet in a matter of minutes, but luckily I had this (already cold) tea right at my hand. 🙂

Let me tell you what’s in this tea. Only good stuff, I promise. 

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea
Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

There’s elderflower, one of my favourite kinds of tea. I pick it myself in spring and keep it airtight for whole year. It’s amazing for your immune system and for detoxifying your body. Another great ingredient – thyme. We usually use it in cooking, but it taste amazing in teas. Just be careful not to add too much or your tea might taste like soup. You can excange it for wild thyme, in that case you should double the amount, because it is milder. Thyme is one of the easiest herbs to grow at home, so I suggest you head to a gardening store this spring and get a thyme plant.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

This tea gets its colour mostly from turmeric. I used to hate the taste of turmeric, it kind of felt strange and too strong. But as I introduced it little by little it grew on me. Now, I love it! In cooking and in tea making. So turmeric tea in any form is amazing and super beneficial. And if you add some pepper to it, your body can absorb the good stuff much better. Ok, we got to honey. We all know honey is so much better than white sugar, because it contains lots of vitamins and minerals. But, buying just any honey at the supermarket is wasteful. It has probably been heated over 40 °C to remain liquid, but that also means it has lost a lot of its functions. Try to find a local producer that doesn’t heat honey. My favourite is linden honey.

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

Like all other ingredients in this tea ginger is mindblowingly good for immune system and so much more covering from cancer to weight loss. And here’s our last ingredient – lemon. If you were like me, lemon was the first thing your parents gave when you were ill. And it was for a good reason.

There you have it, my immune-boosting elderflower turmeric tea. Helpful if you are ill, but also a good way to keep your health in check!

Head on to the recipe and let me know what kind of tea do you like to drink to boost your immunity system in the comment section.

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 ♥

Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea
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IMMUNE-BOOSTING ELDERFLOWER TURMERIC TEA

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients

  • 2 cups boiling water
  • 2 cups room temperature water
  • 2 heap tsp dried elderflower
  • 1/2 tsp dried thyme
  • 1 tsp honey
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground ginger
  • pinch of black pepper
  • 1 TBSP lemon juice

Instructions

  1. Put dried elderflower and thyme in a tea infuser and steep it in boiling water for 5 minutes. Keep it covered.
  2. Remove the infuser and add room temperature water, honey, turmeric, ginger, black pepper, and lemon juice. Stir well and pour into cups.
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Use Your Noodles - Immune-Boosting Elderflower Turmeric Tea

Pumpkin Cupcakes with Cashew Cream Cheese Frosting

Looking forward to spring but also looking back to autumn with these moist pumpkin cupcakes topped with cream cheese frosting made of cashews. 

Pumpkin Cupcakes With Cashew Cream Cheese Frosting

Aaaah cupcakes!

And pumpkin!

And frosting!

… And crumbs!

I’m doing a second pumpkin recipe in a row. That’s because I had a big pumpkin waiting for me in the basement. My relatives from Croatia gave it to me to try it out. It is a big pumpkin with a blue-ish skin and a deep yellow-orange sweet meat. They call it Turkinja in Croatia. I’m a sucker for pumpkins with very sweet meat, so this one is going to the top of my list, right next to hokkaido pumpkin.

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

We’re having pretty depressing days here. Like, really depressing. And these pretty pumpkin cupcakes are all gone. So I’ll be testing some new dessert recipes today, to cheer myself up. If you’re feeling down I suggest you start baking immediately!

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

You’ll notice that I’m separating eggs, whipping eggwhites and adding them at the end. I’ve been using this technique for a long time now. The basic cupcake recipe has been handed down to me by my mother in law. An it has never failed me.

I’m a mess sometimes. I forget key ingredients so often. Unsalted bread is a constant at our house. Not to mention the cupcakes! I’ve made them without oil and even without baking soda. But since I’m whisking the eggwhites separately, this doesn’t really seem to be such a big a problem. They rise a bit more with the baking soda, but it’s not a drastic change.

If you prefer the easier version (wet ingredients together, dry ingredients together, no eggwhite whisking), do it! I haven’t done it, but I’m pretty sure it will turn out just fine. Let me know if you try that.

Use Your Noodles - Pumpkin Cupcakes With Cashew Cream Cheese Frostin

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 ♥

Pumpkin Cupcakes With Cashew Cream Cheese Frostin
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PUMPKIN CUPCAKES WITH CASHEW CREAM CHEESE FROSTING

Course Dessert
Keyword cream cheese frosting, cupcakes, muffins
Total Time 1 hour 30 minutes
Servings 12 cupcakes

Ingredients

PUMPKIN CUPCAKES

  • 2 cups whole grain spelt flour
  • 1 tsp baking soda
  • 4 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 4 eggs
  • 2/3 cups sugar
  • 1/2 cup sunflower oil
  • 2 cups pumpkin puree
  • 2 TBSP lemon juice
  • pinch of salt

FROSTING

  • 2 cups pre-soaked cashews at least 5 hours
  • juice of 2 lemons
  • 1/2 tsp salt
  • 6 TBSP honey
  • 1-2 TBSP water

TOPPINGS

  • pumpkin seeds
  • lemon zest

Instructions

  1. Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves, and nutmeg using a whisk.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend together the egg yolks, sugar and sunflower oil on medium speed until well combined.
  4. Add pumpkin puree and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a hand mixer) whip egg whites and a pinch of salt until it is stiff.
  7. Using a rubber spatula, gently fold the egg whites into the batter until well combined.
  8. Divide the batter among 12 paper-lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 – 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. To make the frosting, take cashews, lemon juice, salt, and honey and blend in a blender until it has a smooth cream-like texture. If necessary add 1 or 2 tablespoons of water.
  12. When the cupcakes have cooled completely frost them with the cashew cream cheese frosting and top with pumpkin seeds and lemon zest.

Notes

The smoothness of the frosting will actually depend on the quality of the blender you have. My blender is not top quality, so it’s quite difficult getting a perfectly smooth frosting

Also try this delicious pumpkin recipe:

Mini Pumpkin Pizzas

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

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Pumpkin Cupcakes With Cashew Cream Cheese Frostin

Mini Pumpkin Pizzas

This are seriously delicious pizzas. Even though they don’t have any tomato sauce they are creamy and crunchy. And I’m loving the colours here. Colour means nutrients, right?

Use Your Noodles - Mini Pumpkin Pizzas

Last year I was vacationing in Italy a few times and I must say I fell in love with its people, food and beautiful sights. I was there before, duh (it’s our neighbouring country)! It’s just that my way of visiting a country has changed over the years. I used to travel in a rush, I had to see everything. I even felt a little dissapointed if I missed something out. During my travels I’ve realised that being a tourist shouldn’t mean, you’ve seen all the sights and been to all the places listed in your travel guide. It’s slowing down to have time to observe how people of other cultures interact, what they do, how they talk, what they eat, what they wear. It’s talking to locals and relaxing over a cold beer or a hot cup of coffee. It’s also seeing the nice places, but those that you really appreciate and will stick in your memory.

If I think of Italy and my travels there, I immediately think of pizza and pasta. I know, a cliche. But the fact is that although Italians have a lot of other thing to offer culinary-wise, pizza and pasta are the ones that stick out! You can’t miss those.

Mini Pumpkin Pizzas

Here in Slovenia, the pizzas in restaurants are full of different ingredients. They are totally different than in Italy. Good, but different. If I’m honest, I prefered the ones from Italy. They can make a simple pizza with tomato sauce only feel like you are in heaven. This pizza by the way is now my favourite kind of pizza!

Mini Pumpkin Pizzas

But enough about the Italian pizzas. I’m here to make a totally different pizza with all but the usual ingredients. This pizza does not have tomato or cheese. Think of it more like a winter comfort pizza. Instead of tomato sauce I’m using pumpkin puree flavoured with smoked paprika and oregano. The toppings are chard, chickpeas, capers, sesame, chilli pepper and lemon juice. I assure you these mini pumpkin pizzas are yummy.

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Mini Pumpkin Pizzas
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MINI PUMPKIN PIZZAS

24 pieces of 10 cm pizzas

Course Appetizer, Main Course, Side Dish, Snack
Keyword pizza dough, spelt pizza dough, wholegrain pizza dough
Total Time 3 hours
Servings 4

Ingredients

PIZZA DOUGH (~400 GRAMS)

  • 3 cups wholegrain spelt flour
  • 1 1/3 cup hot water about 40 °C
  • 1/2 tsp honey or sugar
  • 1 1/2 tsp instant yeast
  • 1 tsp salt
  • 2 TBSP olive oil

PUMPKIN SAUCE

  • 2 cups pumpkin puree
  • 2 tsp smoked paprika
  • 2 TBSP dried or fresh oregano
  • salt
  • black pepper

TOPPINGS

  • 12 chard leaves only greens not stalks
  • 3/4 cup cooked chickpeas
  • 1/4 cup salted capers
  • 3 TBSP sesame seeds
  • 1/2 big medium-hot chili sliced thinly
  • 1 or 2 lemons cut into wedges

Instructions

PIZZA DOUGH

  1. Put the flour in a bowl and make a well in the middle. Pour hot water in the well, add honey and dissolve it in the water. Add yeast to the water and dissolve it.
  2. Then start incorporating flour little by little, until the mixture has the consistency of a soft yogurt (note: not all the flour, just a few tablespoons). Cover the bowl with a cloth and leave in a warm place for 15 minutes, or until the mixture starts bubbling and rising.
  3. Then add salt and oil and start stirring with a wooden spoon from the center and slowly incorporating the rest of the flour.
  4. When the dough stops sticking to the spoon, start kneading in the bowl with your hands.
  5. As soon as your dough starts coming together and you’ve used almost all the flour, you can transfer the dough to a smooth surface. Knead the dough for 10 minutes. If the dough sticks to the surface add a little remaining flour from the bowl. If it does not stick, it is not necessary to add more flour. Because all flours are a little different you might end up with a bit flour left, or you have to add a bit more (but not more than 1/4 cup).
  6. Take another bowl and coat it with oil, then transfer the dough into this bowl and turn it around, so all the sides of the dough are oiled. Cover the bowl with a plastic seal or a plate. Leave it to rise in a warm place for about 1 – 2 hours until it has it is double the size.
  7. When it has doubled, punch it to push the excess air out and knead quickly (only a few kneads). Cut the dough first into four, then into two, then into three. You should end up with 24 tiny dough balls.

MAKING PIZZAS

  1. Roll every ball of dough into circles about 10 cm wide. You can use a rolling pin or the palm of your hand.
  2. Lightly flour the surface and place the pizza circles on it. Cover with a cloth or plastic foil and leave to rise for 30 minutes.
  3. Preheat the oven to 220 °C. Leave the baking tray in the oven, so it also gets heated.
  4. Meanwhile combine the pumpkin puree, smoked paprika, oregano, and salt and black pepper by taste.
  5. In a pan boil the water, add the chard leaves and cook for 1-2 minutes. Take out of the water and cut into smaller pieces.
  6. After 30 minutes take out the tray, cover it with baking paper, and place pizzas on the paper.
  7. Spread the pumpkin puree over the pizza (about 1 TBSP per pizza), top with chard, chickpeas, and capers.
  8. Return the tray to the oven and bake for 10-12 minutes. The dough should be soft on the inside, but crispy on the outside.
  9. When it is baked, take out of the oven and top with slices of chilly and sesame seeds.
  10. Serve with wedges of lemon, so everyone can add as much lemon juice to the top as they want.

Notes

If you can’t get all 24 pizzas in the oven at once, don’t worry, bake it in two or three batches. The remaining flattened dough will wait until the pizzas are done, nothing wrong with that. When the first batch is done, remove the baked pizzas from the tray and repeat it from number 6 (Instructions for the pizzas).
A simple way to make your own pumpkin puree is to cut the pumpkin in half. Season with a little oil, salt, and black pepper and bake at 180 °C until the pumpkin is tender (30 minutes to 1 hour depending on the size of the pumpkin). Then blend.

Mini Pumpkin Pizzas

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Mini Pumpkin Pizzas
Use Your Noodles - Mini Pumpkin Pizzas

Morning Raspberry Oats

I’m feeling summer-ish with this vibrant morning oats bowl. It is filled with raspberries and bananas and topped with tahini and yummy crunchy nuts, seeds and fruit.

Use Your Noodles - Morning Raspberry Oats

We’ve had such a beautiful week full of sunshine. It called for a morning oats recipe and take some shots in the warm morning sun. This recipe is so simple and perfect for a busy day. You know, how a lot of times you skip breakfast because you are in a hurry or you don’t feel like preparing anything. Well, it can’t get more simple than this! Plus, banana and rasberries – you can’t miss with that combination. I added a little maca for some extra nutrients and vanilla for your brain.

Last week I made a brand new photo backdrop. You can see it on these photos. Since I just started this blog, I don’t have a lot of props to work with. But I do have parts of my old bed in the basement, so I used these for making my new prop. I did a double-sided wooden backdrop, white on one side and black on the other. I was affraid to mess it up but it is acually very easy and there is practically no way to mess it up. Especially if you are aiming for distressed look. If you want to make your own backdropyour own backdrop here are simple instructions. I did it similarly, with some extra details. I might post instructions for it in the future.

Morning Raspberry Oats

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Morning Raspberry Oats
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MORNING RASPBERRY OATS

Course Breakfast
Prep Time 5 minutes
Servings 1

Ingredients

OATS

  • 1/3 cup rolled oats soaked overnight in 2/3 cups water
  • 1/2 cup raspberries fresh or frozen
  • 1 banana
  • 1/2 tsp vanilla seeds
  • 1 tsp maca powder

TOPPINGS

  • tahini paste
  • sesame seeds
  • pumpkin seeds
  • coconut shavings
  • almonds
  • chunks or slices of persimmon
  • raspberries

Instructions

  1. Put soaked oats and the remaining water in a blender. Add raspberries, banana, vanilla seeds, and maca powder.
  2. Blend until smooth. If it doesn’t blend well add a little more water.
  3. Top with tahini and other toppings that you like.

Notes

You can use milk or nut milk for soaking instead of water.
The listed toppings are a suggestion. These are the ones that I think go well with the recipe.

Morning Raspberry Oats

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Morning Raspberry Oats

Coffee Pudding – Not a typical one!

This creamy and wobbly coffee pudding is seriously the best pudding I’ve ever had. It’s made only with bananas, persimmon, cocoa powder and coffee. It’s like having your morning shot of coffee together with a dose of fruit. Not that I know how morning coffee looks like. I don’t even drink coffee!

Vegan Coffee Pudding

I can’t have caffeine. Seriously! As I’m writing this I’m shaking, because my body got an unusal amount of caffeine. I’ve been testing this recipe and you can imagine how much coffee I’ve had. You’ll probably be surprised to hear I’ve had decaffeinated coffee and I’m shaking anyway. Then why am I making coffee pudding you ask? Because I love the smell and taste of coffee. Very rarely I treat myself with a warm cup of decaffeinated cappuccino and it’s enough for a while.

It used to be better, when I drank coffee more often, but even then it happened sometimes. The fast heartbeat. So I stopped and now I have it only when I really really feel like it. And this week I had coffee pudding. A lot!

Vegan Coffee Pudding

My coffee pudding is actually a very thick smoothie. It contains bananas, persimmons, cocoa powder and coffee. Nothing else. Super simple and quick.  No fancy tricks, but very yummy. I’m almost sad that I can’t have it every day. I hope you’ll love it as much as I do.

Vegan Coffee Pudding

I’d love to hear from you. What is your favourite coffee recipe and how do you handle caffeine intake? 

Now let’s get down to business!

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Vegan Coffee Pudding
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COFFEE PUDDING

It takes 60 min for the refrigerated version, that gives a real pudding consistency.

Course Breakfast, Dessert
Keyword vegan, vegan puding
Prep Time 5 minutes
Resting time 1 hour
Total Time 1 hour 5 minutes
Servings 2

Ingredients

PUDDING

  • 1/2 cups water cold or room temperature
  • 3-4 tsp instant coffee
  • 1 persimmon keep in the fridge for an hour or two before making coffee pudding
  • 2 bananas keep in the fridge for an hour or two before making coffee pudding
  • 3 TBSP unsweetened cocoa powder

TOPPINGS

  • persimmon slices or chunks
  • cocoa nibs
  • coconut shavings
  • pomegranate seeds

Instructions

  1. Dissolve the coffee in the water. Don’t worry if it doesn’t dissolve completely.
  2. Chop persimmons and bananas into chunks and put them in the blender.
  3. Add cocoa powder and coffee and mix until it is smooth.
  4. Serve in a bowl and top with your favorite toppings.
  5. Now you can decide to eat it immediately or wait for about an hour (or more), until the pudding has cooled down in the fridge. This will give it the jelly-like consistency.

Notes

The pudding should be thick as a regular pudding. But if you prefer a smoothie, you can add extra liquid (coffee, milk, nut milk). That’s also super delicious.
Dissolved coffee should be quite strong. Preferably you should add an amount you usually use for 2 people.
You can use any kind of persimmon. I’m using a firm vanilla persimmon, but you can use the gooey hachiya persimmons too, just make sure it’s ripe enough.

Use Your Noodles - Coffee Pudding

Millet and Carrot Salad with Creamy Almond Dressing

Millet, carrots, beets, apples and some greens. What else would you need in a salad? Oh yeah, a creamy almond dressing with some fresh chillies. Enjoy my millet and carrot salad!

Use Your Noodles - Millet and Carrot Salad with Creamy Almond Dressing

Happy New Year! I took a short break from my blog during the holidays, but now I’m back.

We abandoned our pretty decorated home to spend some crazy holidays with our friends in a mountain cottage near Velika planina. For my non-Slovenian readers: If you ever come to Slovenia it is absolutely necessary to go see Velika planina. In the late spring I like to rent a cottage up there together with my friends and spend a few days off in the stunning nature. This year we were lucky to be there when the shepherds were bringing cows up to the mountain. It’s a very ineresting day. You can see cows walking on their own from the valley and shepherds bring cows up on their trailers. It’s a very lively sight! Plus I love this place for picking wild herbs.

Millet and Carrot Salad with Creamy Almond Dressing

Me and my husband absolutely love millet. And by love I mean can’t go without it. So I created this beautiful millet and carrot salad with a nice and creamy spicy almond dressing. For an additional kick and sweetnes I added beetroot and apples and fresh baby salad leaves for some freshness. It’s a quite filling salad, perfect in this winter weather.

Note that the beetroot in this recipe is raw. I know many people don’t like raw beetroot, but if you slice it very thinly it doesn’t have such a powerful earthy taste. I happen to love the earthy taste, but if you are sure you can stand it, you can roast the beetroot before adding it to the salad. Just wrap it in foil and bake for an hour at 200 °C (400 °F). See more instructions on The Kitchn.

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Millet and Carrot Salad with Creamy Almond Dressing
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MILLET AND CARROT SALAD WITH CREAMY CASHEW DRESSING

Prep Time 25 minutes
Total Time 25 minutes
Servings 4

Ingredients

MILLET AND CARROT SALAD

  • 1 cup millet
  • 2 cups water
  • 1/4 tsp salt
  • 1 big carrot
  • 1 medium-size beetroot
  • 2 medium-size green apples Choose a juicy and sour type. I’m using Granny Smith.
  • 4 handfuls baby leaf salad like lettuce, chard, rocket or any other

CREAMY ALMOND DRESSING

  • 1 cup almonds soaked overnight
  • 1/2 cup lemon juice
  • 1/2 cup water
  • 1 tsp chopped chili pepper I’m using a bigger medium-hot chili pepper
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

SALAD

  1. Boil 2 cups of water and pour it into a small pot. Add millet and salt and stir. Set your stove to low heat and cover the pot. Leave to cook for about 15 minutes, checking every now and then, but not stirring. If the millet is still not tender to add a little more boiling water and cook a few more minutes. When it is soft remove from the heat, transfer it to the serving plate or bowl, and leave to cool a little.
  2. Meanwhile, prepare the dressing (Instructions below) and cut the carrot and beetroot into very thin slices. Cut apples into 1 cm cubes.
  3. When the millet has cooled a little, mix in carrot, beetroot, and apples. Top with fresh baby salad and dressing.

DRESSING

  1. Rinse the almonds.
  2. Put lemon juice, water, chili pepper, salt, and black pepper into a blender and mix until the dressing is smooth and creamy.

Notes

You can do the same dressing with any other nuts. I like almonds and cashews because they are sweet and go really well with millet.
If the millet is hot when you add the baby salad leaves, they will wilt, so make sure it is warm or even cool.

Use Your Noodles - Millet and Carrot Salad with Creamy Almond Dressing

Holiday Detox Smoothie

Holidays are knocking on the door and so are the overfilled dinner tables. We’ll definitely be in need for this detox smoothie after. Plus it has two layer, two colours, two flavours!

Lime and raspberry smoothie

My thirty year old oven is broken. I figured it out last night, when I was baking potica nut roll. I guess I should have figured it out a month ago when I was baking bread for 3 hours and it way barely done. First two poticas turned out baked, but not exactly like they should be. Luckily my mom lives right below, so I managed to bake the last one perfectly! I had a perfect evening with my husband, baking, singing Christmas songs and finishing our Christmas presents.

Most of us are probably burried in Christmas baking and preparing for the holiday meals with our families. And forget a little, that we’d need a proper vitamin boost. What we need is a detox smoothie. I’m not a huge fan of green smoothies. If I need a dose of vitamins I usually make a salad. But here’s a green smoothie in combination with a pink one, that I really love.

Lime and raspberry smoothie
Lime and raspberry smoothie
Lime and raspberry smoothie

The green layer is lime and banana smoothie with spinach and the pink one is raspberry and beetroot smoothie. First one is sweet and the second one a bit sour and fresh. Lovely combination for the overeating days that are coming. This one is filled with vitamins, minerals and antioxidants. It will make your stomach happy after eating all the heavy food. And it will keep your immune system in check!

This recipe calls for nut milk. I make nut milk like this lovely lady here. Sometimes I want a even creamier milk, so I use less water. You can use any nut milk you like, regular milk or water.

Lime and raspberry smoothie

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Lime and raspberry smoothie
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HOLIDAY DETOX SMOOTHIE

Yields 4 cups (2 cups red and 2 cups green smoothie)

Total Time 20 minutes
Servings 4 servings

Ingredients

RED LAYER

  • 1/2 cup beet juice
  • 1/2 cup nut milk I’m using almond
  • 300 g fresh or frozen raspberries
  • 4 tsp coarsely chopped ginger
  • 1/2 tsp turmeric

GREEN LAYER

  • 1 1/2 cup nut milk
  • juice of 4 limes
  • 200 g frozen or 4 cups fresh spinach
  • 4 TBSP avocado
  • 1 banana
  • 4 dates

TOPPINGS

  • raspberries
  • chia seeds
  • sunflower seeds
  • lime peel or grated lime zest

Instructions

  1. Put all the ingredients for the red smoothie in a blender and mix it until it is smooth.
  2. Pour the smoothie into glasses.
  3. Repeat the same with the green smoothie. If you are using fresh spinach, you might need to add extra milk or water.
  4. Pour the green smoothie over the red and add the toppings.

Notes

There is no need to clean the blender between the two smoothies, just scrape it out thoroughly.
If you don’t own a juicer, peel one big beetroot and slice it into chunks. Put it in a blender, add enough water for the blender to mix it. Add the water gradually so you don’t get over thinned juice. Filter it the same way as the nut milk.

Lime and raspberry smoothie

Pear Smoothie with Tapioca

This morning bowl is a combination of pear smoothie with ginger, tapioca pearls in coconut milk, fresh pears and pumpkin seed oil.

Use Your Noodles - Pear Smoothie With Tapioca

I remember the first time I tried tapioca. It was in a Chinese restaurant. They served chilled coconut milk with tiny jelly pearls in the bottom. Everyone else was disgusted by this, but I was in heaven. For a long time I didn’t know what that was. Then, one day, I found a bag of tapioca in our shopping mall, still not knowing what that was. It looked interesting, so I bought it and at home I googled tapioca. Well, that was a revelation. It was the same jelly thing I tried in the Chinese restaurant. Imagine me glowing like a Christmas tree over a bag of tiny bubbles.

And the good thing about tapioca is, you can do it in a lot of different ways. In this recipe, I cook tapioca in a small amount of coconut milk, so I get a quite sticky but very sweet pudding. I’m serving it on the side of a pear smoothie with coconut milk and ginger. Its freshness and spiciness goes woderfully with the sweetness of the tapioca pudding.

Pear Smoothie With Tapioca
Pear Smoothie With Tapioca
Pear Smoothie With Tapioca

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Pear Smoothie With Tapioca
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PEAR SMOOTHIE WITH TAPIOCA

Total Time 20 minutes
Servings 4

Ingredients

PEAR SMOOTHIE

  • 12 small pears
  • 2 cups coconut milk
  • 2 tsp maca powder
  • 2 tsp vanilla seeds
  • 4 tsp grated ginger

TAPIOCA PUDDING

  • 6 TBSP tapioca pearls
  • 2 cups coconut milk
  • TOPPINGS
  • 4 small pears
  • 2 tsp sunflower seeds
  • 2 tsp crushed flax seeds
  • 2 tsp coconut flour
  • 2 tsp pumpkin seed oil

Instructions

  1. Boil the coconut milk on medium heat, add tapioca pearls, and continue cooking and stirring on medium heat for 15 minutes or until the pearls become translucent.
  2. Meanwhile, mix all ingredients for the pear smoothie in a blender. Add ginger gradually, so the smoothie won’t be too spicy and blend it. When it is done put it in the serving bowl.
  3. Cut the 4 pears for topping in 1/2 cm slices.
  4. When tapioca pudding is cooked, place it over the smoothie, add slices of pear and sprinkle with sunflower seeds, flax seeds, coconut flour, and pumpkin seed oil.
Use Your Noodles - Pear Smoothie With Tapioca

Curried Squash Kebabs

These squash kebabs are great for a light asian inspired lunch or dinner. There’s a coconut milk sauce with fish sauce and cilantro to top it off.

IMG_6420 (Custom)

Squash or pumpkin? I was a a bit confused on how to name this tasty orange fruit. I did some research and apparently botanically squash is the right term. However in different countries pumkin is used for certain types of squash. I decided this is too confusiong for me. So I’m going to use the term squash for this recipe. Probably if I make a squash pie one day, I’ll name it pumpkin pie since we hear this more often. Luckily Slovenians only have one word for squash and pumpkin – buča.

Why not make squash more fun. And what’s more fun than kebabs? Add a little asian spices and a fishy coconut milk sauce and you’re on fire! I am using my Hot Curry Spice Blend in this recipe. You can find the recipe here.

Curried Squash Kebabs
Curried Squash Kebabs

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Curried Squash Kebabs
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CURRIED SQUASH KEBABS

Course Appetizer, Side Dish
Total Time 50 minutes
Servings 4

Ingredients

KEBABS

  • 2 kg squash any kind you like
  • 4 TBSP olive oil
  • 2 tsp salt
  • 8 tsp Hot Spicy Curry Blend
  • 2 TBSP coarsely chopped cilantro

FISHY COCONUT SAUCE

  • 1/4 cup coconut milk
  • 2 TBSP fish sauce
  • 1 tsp finely chopped cilantro

Instructions

  1. Preheat the oven to 220°C (430 °F).
  2. Peel the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
  3. Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to really get that spice in every corner.
  4. Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
  5. Meanwhile, prepare the sauce. Mix all ingredients together in a small bowl.
  6. When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.

IMG_6399 (Custom)

Hot Curry Spice Blend

This is spice blend for your curry dishes that you can make in only 5 minutes and keep in dark for a long time.

Hot Curry Spice
I can’t emphasize enough how much I love spices. Just a little pinch can transform any blend meal into a mouthwatering feast. My mum never used a lot of spices. However I’ve managed to get her to at least use pepper and chilly flakes. I can say, that made me very happy and if you’re not a spice lover, I guarantee this one is going to change you mind.

There are many curry spice blend recipes out there. Many of them use turmeric. I don’t use it in this recipe, because it has a quite powerful flavour. So I add it to the dish separately only if I know everyone will like it. If you prefer to have it in this blend, just add a teaspoon to the mixture. It is also delicious. This blend is quite spicy, so keep that in mind when making it. If you can’t stand the heat add only half a teaspoon or just a pinch of chilly.

Hot Curry Spice
Hot Curry Spice

This curry spice can be used in any kind of recipe – soup, vegetable, meat or fish dish. I will be posting some recipes using this blend in the future so keep in touch!

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Hot Curry Spice
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HOT CURRY SPICE BLEND

Course spice blend
Keyword curry spice blend
Total Time 5 minutes

Ingredients

  • 4 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp fenugreek seeds
  • 1 tsp peppercorns
  • 1 tsp chili flakes
  • 4 curry leaves
  • 2 tsp dried lemongrass
  • 2 tsp powdered garlic
  • 2 tsp ground ginger

Instructions

  1. Roast coriander, cumin, fenugreek, and peppercorns in a hot pan without any oil for about a minute.
  2. Grind the roasted seeds and the rest of the ingredients in a coffee grinder or a mortar.

IMG_6192-2 – kopija (Custom)