Tag Archive for: spring

Virgin Blackberry Rosewater Smash

The best refreshing drink, featuring blackberries, lime, and rosewater, is called virgin blackberry rosewater smash.

The best refreshing drink, featuring blackberries, lime and rosewater, is called virgin blackberry rosewater smash.

I know Spring is in its full blow but I’m already dreaming about refreshing Summer drink.

So I’m getting ready for Summer with one of the best Summer staple fruits – blackberries.

When they are in season, I freeze them, so I can use them for baking or for drinks throughout the year. If you have access to some delicious frozen blackberries or they happen to be in season, you need to make this mocktail. It’s made with smashed blackberries, some sugar, rosewater, and lime juice and topped with either water or sparkling water – whatever you prefer.

Of course, if you’re making a party and you wanna add some booze, that’s totally fine. A splash of gin or vodka would also make a great drink.

But these days, mocktails are my jam! Especially drinks with flowers. Luckily I still have some elderflower cordial from last year, although elderflowers are starting to bloom again so soon I’ll be making a fresh one 🙂

The best refreshing drink, featuring blackberries, lime and rosewater, is called virgin blackberry rosewater smash.
The best refreshing drink, featuring blackberries, lime and rosewater, is called virgin blackberry rosewater smash.
The best refreshing drink, featuring blackberries, lime and rosewater, is called virgin blackberry rosewater smash.

So this blackberry rosewater smash is a really easy drink to make.

After making some simple rose water syrup, just mix it with some smashed blackberries, lime juice, and water or sparkling water and you’ve got yourself the most delicious refreshing treat!

How to make simple syrup?

It’s actually very easy. All you need to do is combine the same amounts of water and sugar and cook until the sugar just dissolves. You don’t need to cook past that, it’s done. After the syrup has cooled down, add the rose water. I like to add it after the syrup has cooled so all the essential oils (and flavors!!) stay intact.

What if you don’t have rose water?

So you have no rose water, I get it it’s not something everyone has in their kitchen. That’s not a problem at all. I like rosewater because it adds such a nice flowery flavor.

So if you happen to have some elderflower or lilac syrup, you can use those too!

The best refreshing drink, featuring blackberries, lime and rosewater, is called virgin blackberry rosewater smash.
The best refreshing drink, featuring blackberries, lime and rosewater, is called virgin blackberry rosewater smash.
The best refreshing drink, featuring blackberries, lime and rosewater, is called virgin blackberry rosewater smash.

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 ♥

The best refreshing drink, featuring blackberries, lime and rosewater, is called virgin blackberry rosewater smash.
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Virgin Blackberry Rosewater Smash

Course Drinks
Keyword blackberry smash, elderflower mocktail, rosewater, summer drink, virgin cocktail
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 serving
Author Anja Burgar

Ingredients

Rose water simple syrup (can be replaced by 1/2 cup lilac or elderflower syrup)

  • ⅓ cup unrefined cane sugar
  • ⅓ cup water
  • 4 tsp rosewater

Other ingredients

  • 2 cups blackberries fresh or thawed frozen
  • 2 tsp lime juice
  • 1½ cups water or sparkling water

Instructions

  1. In a small saucepan combine water and sugar. Cook over medium heat until sugar dissolves.

  2. Let cool to room temperature, then add rose water and stir well.

  3. Divide blackberries, lime juice, and rose water simple syrup into four glasses and use a muddler to pureé the blackberries.

  4. Add some ice to the glass and pour over water or sparkling water.

  5. Serve immediately.

The best refreshing drink, featuring blackberries, lime and rosewater, is called virgin blackberry rosewater smash.

Homemade Wild Garlic Pasta Dough

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!

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.

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!
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!
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!
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!
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!
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!
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!
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!

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 😀

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!
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!
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!

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 ♥

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!
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Wild Garlic Pasta Dough

Course Main Course
Cuisine Italian, Mediterranean
Keyword homemade pasta, pasta, wild garlic, wild garlic pasta
Prep Time 30 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 4 people
Author Anja Burgar

Ingredients

  • 250 g all-purpose flour
  • 150 g wild garlic
  • pinch of salt

Instructions

  1. Cook wild garlic in boiling water for around 30 seconds until it gets soft. Drain the wild garlic, but keep some of the liquid.

  2. Use a food processor to mix wild garlic finely. If necessary add some leftover water from cooking one tablespoon at a time.

  3. 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.

  4. 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.

  5. When the dough is soft wrap it in plastic wrap and leave at room temperature for 30 minutes.

  6. After resting it is ready to shape. You can use it for any kind of pasta.

If you're making noodles…

  1. Cut the dough in half or quarters.

  2. 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.

  3. 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'.

  4. 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.

  5. 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.

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!

Juicy & Smoky Plant-Based Cheeseburger

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.

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.

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.
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.
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.
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.

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.

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.
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.
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.

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 ♥

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.
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Juicy & Smoky Plant-Based Cheeseburger

Course Main Course
Keyword mushroom bacon, plant-based burger, vegan burger
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 1 hour 20 minutes
Servings 4 burgers
Author Anja Burgar

Ingredients

Mushroom Bacon

  • 250 g mushrooms (button mushrooms, shitake…)
  • 2 ½ TBSP olive oil
  • 2 TBSP soy sauce
  • ½ TBSP maple syrup
  • ½ TBSP smoky BBQ sauce
  • ½ TBSP smoked paprika (or additional BBQ sauce)

Quick home-pickled radishes

  • 100 g radishes
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 3 TBSP unrefined cane sugar
  • 1/2 tsp salt

Other ingredients

  • 4 burger buns
  • 4 plant-based burger patties
  • 8 vegan cheese slices
  • ½ cup smoky BBQ sauce
  • a bunch of fresh baby spinach

Instructions

Mushroom Bacon

  1. Preheat the oven to 170°C and line a baking sheet with baking paper.

  2. To prepare the marinade, place all mushroom bacon ingredients except mushrooms in a small bowl and mix until well combined.

  3. Clean mushrooms with a brush and remove stems. Cut mushroom tops into thin slices, about 3-4 mm.

  4. Place mushroom slices in the marinade and gently toss to cover all mushrooms from both sides.

  5. Transfer mushroom slices to the lined baking sheet making sure there's not too much excess marinade on the mushrooms.

  6. 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

  1. Wash radishes and remove the greens.

  2. 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

  1. 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.

  2. To assemble the burgers, cut burger buns in half. Spread a tablespoon of BBQ sauce on each half of the buns.

  3. 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 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.
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.
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.

Mediterranean Style Mussels In Wine Sauce

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.

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!

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.
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.

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.

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.
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.
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.
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.

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 ♥

This 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.
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Mediterranean Style Mussels In Wine Sauce

Course Main Course
Cuisine Mediterranean
Keyword mussels, steamed mussels, wine sauce
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 50 minutes
Author Anja Burgar

Ingredients

  • 1 kg fresh mussels
  • 2 TBSP olive oil
  • 5-6 garlic cloves finelly chopped
  • 2 TBSP chopped fresh parsley
  • 1 cup white wine
  • 3 TBSP breadcrumbs

Instructions

Cleaning the mussels

  1. 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.

  2. 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.

  3. Place mussels in cold lightly salted water for thirty minutes. In this time they will release the grit and dirt from inside the shell.

  4. After thirty minutes remove the mussels from the water and give them a quick rinse.

Cooking the mussels

  1. In a large pot, fry chopped garlic in olive oil for about a minute stirring constantly.

  2. 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.

  3. Serve warm with some bread or pasta.

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.
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.

Easy 15-minute Cheat Ramen

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

Hello and Happy New Year!

I’m very late wishing you this, but I’m here now and I’ve got an amazing recipe for a very simple ramen soup bowl that you can make in 15 minutes flat. It’s been the dish that we’ve cooked a lot the past month. We’re all fans of Japanese food here and a big bowl of soup with Japanese feel is our jam these days!

Before I get to the recipe, I’ll bore you a bit more with a big decision that we’ve made for the new year, but actually we want to stick with it for the long run. During the holidays I’ve had a long talk with my hubby about what’s making us nervous about being in the house. We felt like being indoors creates so much stress and it’s not only because being outside is just so much more fun. We’ve realized that it’s actually because of STUFF. To be more exact – too much stuff. So we made our mission to seriously declutter our house during the next few months and then keep the habits of decluttering regularly.

Ugh, it’s going to be a hard job, because we’ve accumulated so much stuff (and we’re not hoarders!). go through all my storage at least two times a year, but after watching some youtube decluttering videos I see that I just wasn’t strict enough.

Even though it’s a stressful and long procedure, I’m looking forward to having less clutter in my life.

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

Okay, I’ve talked about my New Year’s decisions long enough. Let’s talk about this DELICIOUS ramen recipe.

Traditionally ramen has different variations and it takes a long time, but I’ve shortened this for the occasions when you either don’t have all the ingredients or just simply don’t have the extra few hours to make it.

I used premade broth or broth cube for this recipe. Clearly, if you’ve got time you can make your own and that’s awesome, but if you’re short on time the other two options are still completely fine.

So what does a ramen soup consist of?

Ramen is a noodle soup that was brought to Japan from China.

There are a few different variations, but they all have a few components:

  • BROTH: Traditionally they are usually made with chicken or pork, but these days we can find lots of other variations.
  • FLAVORS: Those are flavors that are added to the broth to add some extra feel to the soup. Those can be anything like soy sauce, miso, salt, curry…
  • NOODLES: Traditionally noodles for ramen are made specifically for being served in a soup so they don’t drink in the soup and get soft and mushy. In my own personal opinion, I feel like I eat the soup pretty quickly, so I haven’t noticed the soaking of noodles.
  • TOPPINGS: So many options here. You can add meats, veggies, mushrooms, kelp, eggs… Whatever you feel like that day or just have in the fridge.

Since it’s winter I’ve topped my ramen with veggies that I can find right now. But depending on what the season is when you’re reading this, you can use some other seasonal ingredients. There’s no right or wrong here 🙂

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

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 ♥

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
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Easy 15-minute Cheat Ramen

Course Main Course
Cuisine Japanese
Keyword ramen, vegan ramen, vegetarian ramen
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 servings
Author Anja Burgar

Ingredients

Broth

  • 4 cups vegetable broth (or 4 cups water + 2 stock cubes)
  • 2 TBSP miso paste
  • 2 cloves garlic peeled
  • 1 TBSP low sodium soy sauce
  • 1 thumb size ginger peeled
  • 1 TBSP sesame seed oil

Toppings

  • 4 shitake or champignon mushrooms
  • 1/2 carrot
  • 1/2 small leek only the white part
  • 1 spring onion greens

Other

  • two servings of ramen noodles
  • sesame seeds for sprinkling

Instructions

Broth

  1. Finely chop garlic and ginger.

  2. Heat a skillet over high heat. Add sesame seed oil and quickly fry garlic and ginger for about 30 seconds to a minute.

  3. Add miso paste and soy sauce and mix well.

  4. Add vegetable broth and bring to a boil. Cook for another 2-3 minutes.

Toppings

  1. Cut carrots and leeks into julienne strips.

  2. Slice the mushrooms and spring onion greens thinly.

  3. Optional: If you prefer you can quickly roast mushrooms over high heat for about a minute or two. Or you can eat them raw.

Noodles

  1. Cook as per instructions right before serving.

Assembling

  1. Place noodles into two bowls.

  2. Pour over the broth.

  3. Add the toppings: mushrooms, carrots, leek, spring onions.

  4. Sprinkle with some sesame seeds.

This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.

Spiced Almond Butter Chocolate Babka

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It’s so cozy and homey. A perfect Christmas treat that everyone will love.

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

With just a few days left until Christmas, we’re still deciding who’s going to host this year’s Christmas dinner. It’s usually us or my parents, but we haven’t decided yet this year. In any case, I’m making my favorite holiday dessert.

When it comes to Christmas desserts I’m all about sweet bread. My favorites include Italian panettone, walnut chocolate star bread, our traditional walnut roll called ‘potica’ and this year I found a new one – almond butter chocolate babka. Do you see a pattern here? Sweet dough, nuts, and chocolate.

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

And I’m sharing the recipe with you today.

This almond butter chocolate bread is a product of another amazing collab with my friend Tereza from Tereza’s Choice. We had so much fun during our day together creating this babka and taking photos. Although I erased all of the images in the middle of the shoot, I managed to get them all back with the help of my brother. Cheers to him! I think I need to bake him a babka just to say thanks 😀

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

Back to the recipe!

We used the same dough recipe as in my walnut chocolate star bread recipe. I honestly think this is the best egg-free sweet dough I have ever made.

For the filling, we used Tereza’s almond butter with cinnamon and vanilla. Yes, she has her own line of products and I love them. But don’t worry, you can use regular almond butter and add spices yourself in case you don’t have access to her spiced almond butter. It’s all in the recipe.

The filling is actually pretty simple. Melted chocolate (mix of semi-sweet and milk), almond butter and spices. That’s all. And I can honestly say, using nut butters as a filling for sweet breads is one of the best things there is.

We made a version with chopped almonds on top and dried cranberries inside and a plain one without the almonds and cranberries and they both turned out super delicious!

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.

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 ♥

This delicious almond butter chocolate babka is made of rich sweet dough and creamy filling. It's so cozy and homey. A perfect Christmas treat that everyone will love.
5 from 1 vote
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Spiced Almond Butter Chocolate Babka

Course Dessert
Keyword babka, Christmas bread, sweet bread
Prep Time 30 minutes
Cook Time 25 minutes
Rising time 1 hour 40 minutes
Total Time 2 hours 35 minutes
Author Anja Burgar & Tereza Poljanič

Ingredients

Sweet Dough

  • 2 ½ cup all-purpose flour
  • 3/4 cup + 2 TBSP milk
  • 1/2 cup sugar
  • 2 tsp dry yeast
  • 1 tsp vanilla seeds or vanilla extract
  • 1 tsp ground cardamom
  • 2 TBSP unsalted butter melted

Almond Butter Chocolate filling

  • 50 g milk chocolate
  • 50 g semi-sweet chocolate
  • 1/2 cup almond butter
  • 1 tsp vanilla seeds
  • 1 tsp ground cinnamon
  • OPTIONAL: dried cranberries (soaked in water for 15 minutes and drained)

Other

  • chopped almonds for topping
  • 1 TBSP milk or butter or 1 egg whisked with 1 teaspoon water (for egg wash)

Instructions

Sweet Dough

  1. In a small bowl mix 2 TBSP sugar, half of the milk and yeast. Cover and wait for it to activate and start foaming.

  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, vanilla seeds (or extract), ground cardamom and sugar at low speed to combine all the ingredients. Add the rest of the milk and melted butter and mix until the dough comes together. Lastly, add activated yeast. Continue mixing until a soft smooth dough forms. You can do this by hand, as well. Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 60 minutes or until double the size.

Almond Butter Chocolate filling

  1. Melt both milk and semi-sweet chocolate in a bowl over a pot of simmering water.

  2. Add almond butter, vanilla, and cinnamon and mix well.

Making Babka

  1. Preheat the oven to 180°C (350°F).

  2. Roll out the dough to about 20x50cm (4x10inch) or 2-3 mm thick.

  3. Spread over the filling. Sprinkle cranberries on top if you wish. Roll along the ling edge and cut in half to get two rolls of the same length.

  4. Cut each roll in half lengthwise and swirl one half over the other (see photos above).

  5. Place the two babkas into two bread tins lined with baking paper and lightly brush with milk (or butter or egg wash). Bake in the preheated oven until deeply golden and puffy, about 20 to 25 minutes.

Chocolate Hazelnut Bundt Cake

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

Omg guys, I can’t believe Christmas is less than two weeks away! I’ve already made a ton of cookies. Most of them are already gone, so there’s more baking ahead. One more thing I love to do at Christmas is a bundt cake. This year I’m making this chocolate hazelnut bundt cake again for sure.

It’s a super-rich dark chocolate cake as you can see from the dark almost black color 🙂 And I also added one of my favorite nuts – hazelnuts. You can use any other nuts, but let’s face it. Chocolate and hazelnuts are a classic for a reason. 

This cake is very easy to prepare. I feel like I say this for every recipe I post, but I really love sharing easy recipes, what can I say. This bundt cake is guaranteed to impress. I especially love it with a cup of tea now that it’s so cold.

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

Yesterday, it was snowing for the first time this season. Yay for that! It’s been a strange year and I was almost sure we wouldn’t get to see the snow for a while. So today we go sleigh-riding! I’m keeping my son at home all throughout December and while I still work a bit, I decided to take it easy and make more time for my family, enjoying the stress-free time. I feel like holidays often put us in a lot of stress even though it should be the most wonderful time of the year.

So like I promised last week, I made some edible Christmas gifts yesterday and still have more to make. I made some flavored sugars inspired by the recipe from Linda Lomelino.

And right now it’s snowing again so I’m going to put my winter gear on and go out with the kiddo. And I’ll leave you with the recipe…

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

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 ♥

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
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Chocolate Hazelnut Bundt Cake

Course Dessert
Keyword bundt cake, cake, chocolate cake, Christmas
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 1/2 cup all-purpose flour (300g)
  • 1 1/2 cup ground hazelnuts (125g)
  • 3 tsp baking powder
  • 1 1/2 cup unsweetened cocoa powder (120g)
  • 2 2/3 cups sugar (500g)
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 1 cup melted butter
  • 4 eggs
  • extra butter and cocoa (or flour) for the pan

Instructions

  1. Preheat oven to 175°C (350°F). 

  2. Grease and dust a bundt cake pan with cocoa powder or flour.

  3. Combine melted butter, milk and cocoa powder until smooth.

  4. Beat eggs and sugar together until light and fluffy. About 2-3 minutes.

  5. Add the cocoa mixture to eggs and beat until thoroughly combined.

  6. In a separate bowl combine all dry ingredients. Add them to the chocolate mixture in thirds combining well before adding more. Use a low speed or mix by hand.

  7. Pour the batter into the bundt cake mold and bake in a preheated oven for 50-60 minutes or until a toothpick comes out clean. If the bundt cake starts to get too black at the top, cover with some aluminum foil, to prevent burning the top.

  8. Wait until the cake cools down completely before removing from the pan.

This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.
This simple but super rich chocolate hazelnut bundt cake recipe is guaranteed to impress at your Christmas dinner.

Chewy Almond Butter Cookies

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

Hey hey!

Have you started your Christmas baking yet?

I did some Christmas baking already and I have some more planned in the next couple of weeks. I made some classic vanilla cookies, honey gingerbread cookies, and these delicious chewy almond butter cookies in collab with Rok’s Nut Butter.

I started with a recipe that I usually use to make peanut butter cookies and I need to share that one with you too, hopefully soon 🙂 I changed a few ingredients and made them with dates, unrefined cane sugar a little bit of flour, baking soda, almond butter, and a flax egg.

It’s a recipe that you can whip up in 5 minutes. All you need to do beforehand is make a flax egg and soak dates for 15 minutes.

You mix it all up, make small balls and squash them with a fork to get a beautiful texture on top.

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

So are you excited about December and the upcoming holidays?

I decided to do a more relaxed Christmas this year, because I don’t want to be stressing about Christmas gifts and shopping. I prefer to spend that time with family and friends, spent more time with my son and hopefully go to a cottage with my family. Let’s just hope there’ll be some snow. It doesn’t look very promising, but hey, at least we’ll be together, right?

So for Christmas gifts, I decided to make something homemade. Something small and with love, maybe some homemade hot chocolate mix! Tell me, are you into homemade gifts?

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!
These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

One more thing… there’s a giveaway going on on Instagram. See the latest photo in my feed to find out how to enter 🙂

Good luck!

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 ♥

The most delicious chewy almond butter cookies that are made with no refined sugar and almond butter. A yummy cookie that is super soft!
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Chewy Almond Butter Cookies

Course Dessert
Keyword almond butter, almond butter cookies, Christmas cookies
Prep Time 5 minutes
Cook Time 6 minutes
Wait time 15 minutes
Total Time 26 minutes
Servings 25 cookies
Author Anja Burgar

Ingredients

  • 1 cup almond butter
  • 6 TBSP all-purpose or wholewheat flower
  • 1 tsp baking soda
  • 1/4 cup unrefined cane sugar
  • 4 Medjool dates (pits removed, cut in quarters and soaked for 15 minutes)
  • 1 flax egg (1 TBSP crushed flax seeds + 2 1/2 TBSP hot water, leave to soak for at least 15 minutes or until sticky)

Instructions

  1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

  2. Use a food processor to mix soaked dates and flax egg until almost smooth. It doesn't need to be silky.

  3. In a big bowl mix flour and baking soda. Add all other ingredients and mix with a spoon until you get a uniform batter.

  4. Use approximately 1 TBSP of batter for one cookie. Use the palms of your hands to form balls and place them on a baking tray at least 10cm (4 inches) apart.

  5. Use a fork to smash them twice in a 90° angle, so you get a grid pattern on top.

  6. Bake in a preheated oven for 6-7 minutes. They look unbaked and very soft when you take them out, but they harden as they cool.

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

Blackberry Almond Sponge Cake

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

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

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

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

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

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

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

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

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

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

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

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 ♥

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

Course Dessert
Keyword blackberries, cake, sponge cake, summer berry cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices
Author Anja Burgar

Ingredients

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

Instructions

  1. Preheat the oven to 175°C (350°F).

  2. Mix all-purpose flour, almond flour and baking powder in a bowl.

  3. Whip the eggs and sugar in a stand mixer on high speed for about 1 minute, then add yogurt and mix until well incorporated.

  4. Add oil and orange zest and continue mixing until the oil is well incorporated.

  5. Set the mixer to medium speed and add the flour mixture one tablespoon at a time until you have a uniform smooth batter.

  6. Line a 23cm (9 inch) cake tin with baking paper or alternatively brush the inside of the tin with softened butter.

  7. Pour the batter in the tin and top with blackberries.

  8. Bake in the preheated oven for 35-40 minutes or until the toothpick comes out clean.

  9. Leave to cool in the tin before taking the cake out.

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

Mediterranean Garlic Ricotta Shrimp Pasta

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Even on the busiest and most stressful days, I want to eat a real meal. Something delicious and creamy with a character. It’s pasta I usually crave on these days. What do you crave in the busiest of days? Let me know in the comments below. Sometimes I make pasta salad and nibble on it during the day. Pssst… don’t tell anyone!

But for reals, the amount of pasta we eat. And it’s not only because we’re busy. It’s mostly because we love pasta. If you’re a pasta lover like me, then this is the recipe for you.

The flavors here are mild but so indulging and balanced. The lemony ricotta sauce with peas and shrimp is to die for on its own, but then you add some garlic and glasswort and you’ve got a treat that you can make in seconds.

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Have you ever tried glasswort?

It is apparently also called sea asparagus and grows in salt marshes. It is edible both raw and cooked and delicious either way!

I tried it for the first time last weekend when I randomly saw it in the store and I just had to try it.

What does it taste like? It’s like eating the sea and I mean that in a good way. It is very salty so you should be careful with how much you put in a dish. I especially love the crunch. It kinda reminds me of the exploding candy that I ate as a child. Remember, the ones that feel like there are bubbles popping in your mouth.

Not to worry. If you can’t get your hands on sea asparagus, you can still make a super delicious garlic ricotta shrimp pasta. You can add some pickled capers for the salty Mediterranean flavor. Works just as nicely.

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

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 ♥

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
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Mediteranean Garlic Ricotta Shrimp Pasta

Course Main Course
Cuisine Italian
Keyword shrimp pasta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Anja Burgar

Ingredients

  • 250 g dried pasta
  • 1/2 cup ricotta (100g)
  • 1 cup fresh or frozen peas (100g)
  • 300 g shrimps peeled and deveined
  • 15 g glasswort (sea asparagus) or alternatively, 2 TBSP pickled salted capers
  • 2 TBSP butter
  • 3 cloves garlic
  • a few springs of thyme
  • zest of 1 small organic lemon
  • juice of 1 small lemon
  • salt to taste
  • black pepper to taste
  • grated parmesan cheese for topping

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta as long as stated on the packaging stirring every two minutes. Once cooked, drain the pasta, but leave some pasta water to use for the sauce.

  2. While your pasta is cooking prepare the sauce. Place a large skillet on medium heat. Add butter and garlic and fry for a few minutes stirring occasionally. When the garlic turns lightly golden, add the shrimps, peas, glasswort, and thyme. If you are using capers instead of glasswort add them midway through cooking (when you turn the shrimps). Season with salt and black pepper. Cook for 4-5 minutes and turn the shrimps midway through. Shrimps are done when they turn pink. Remove the shrimp, peas, and glasswort (or capers) from the skillet.

  3. Add ricotta, lemon juice, lemon zest and a little pasta water to the skillet and whisk to make it creamy. Add just enough pasta water for the sauce to be creamy but not runny. Remove from the stove. Season with salt and black pepper.

  4. Save a few shrimp, peas and glasswort (or capers) for decoration. Return the rest of the to the skillet and mix.

  5. Add the cooked and drained pasta to the sauce and mix to coat the pasta with the sauce.

  6. Serve warm and top with the remaining shrimp, peas and glasswort and some grated parmesan cheese.

This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).
This quick and rich garlic ricotta shrimp pasta is incredibly creamy and luxurious and has a lovely sour and salty flavor from lemon and glasswort (sea asparagus).

Vegan Cherry Almond Ice Cream Sandwiches

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

Can you imagine Summer without ice cream? Hmmm… I can’t, even though I wasn’t always a huge fan of ice cream. I think I talked about it in one of my old posts. 

Now,  I can’t imagine how I’d survive the Summer heat without ice cream at least once a week. 

Since I don’t have an ice cream machine I always make a no-churn version and I even have a little trick to make a no-churn ice cream creamy with no lumps of ice. 

How do I make my no-churn ice cream smooth?

I’ve come to the conclusion that the best way is to blend the mixture again after it has frozen halfway through. I mix with a spoon once after an hour. Then,  after another hour I take the ice cream out and mix it again in my blender. This mixed the ice crystals that form at the edge of the container and make it nice and smooth again. Then I return it back to the freezer and leave to freeze until done. Honestly, I think the consistency is super similar to the machine made ice cream. I’m all about gadgets, but who’s got the place?! 

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

I created this recipe in collaboration with Tereza from Teresamisu. If you missed the last recipe we created together,  here is our delicious Vegan Pea And Asparagus Pie. 

We decided to use sweet cherries as the base for the recipe and start from there. Tereza is known for creating healthy dishes and a lot of them are vegan. So I was totally on board with trying to make vegan ice cream but my first thought was NO COCONUT. I love coconut,  don’t get me wrong,  but I hate to see sooooo many vegan ice cream recipes based on coconut milk. I was thinking there’s a way to make delicious ice cream without it,  for sure. So cherries got me thinking. Almonds are the first thing that came to mind and man I’m glad I went that way! 

Oh and btw, I have a coconut ice cream recipe in store for one of the next posts 😉 but that one is meant to have a coconut flavor!

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

This is basically a marzipan ice cream. I like marzipan and if you love it too,  you are going to love this cherry almond ice cream sandwiches!

Tereza created the recipe for the cookies and guess what? She also used almond butter without us even discussing the recipe. Talk about soul sisters 🤣

You know what,  I’m not gonna blab for much longer. Let’s just get to the recipe. Happy beginning of the Summer,  everyone! 

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 ♥

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.
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Vegan Cherry Almond Ice Cream Sandwiches

Course Dessert
Keyword ice cream
Servings 5 ice cream sandwiches
Author Anja Burgar & Tereza Poljanič

Ingredients

Cherry Almond Ice Cream

  • 1 cup medjool dates (about 10 medjool dates), pitted
  • 2 cups almond milk (500ml)
  • 1 cup almond butter (250ml)
  • 2 cups cherries (350g), pitted
  • 2 1/2 TBSP cane sugar

Almond Cookie

  • 1/2 cup maple syrup or honey for non-vegan version
  • 1/4 cup almond butter, peanut butter or tahini (90ml)
  • 3/4 cup walnuts (or any other nuts), blended into a flour (90g)
  • 1 1/2 cup cup buckwheat flour (150g)
  • 1/2 tsp baking soda
  • 3 TBSP cocoa powder

Instructions

Almond Cookie

  1. In a bowl, mix up maple syrup and almond butter until fully combined. Mix in ground walnuts until fully combined. In another bowl, combine flour, baking soda and raw cacao. Add it to the almond mixture. The mixture will be thick and sticky so it’s best to use your hands.

  2. Roll out the dough and use a cookie cutter to get the desired shape. Make small dents on the surface of the formed cookies for decoration if you wish.

  3. Place the tray in the fridge for 30 min while you pre-heat the oven to 175°C.

  4. Bake for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before assembling the sandwiches.

Cherry Almond Ice Cream

  1. First, make the cherry jam. Place pitted cherries and cane sugar to a blender and mix until smooth. Pass the mixture through a sieve and discard the solids that remain on the sieve. Place the cherry juice in a small pot and bring to a simmer, then let simmer for 10 minutes. Let cool at room temperature.

  2. Then prepare the ice cream base. Add dates and half of the almond milk to a blender and mix until smooth. Add the rest of the ingredients and mix until smooth.

  3. Transfer the ice cream mixture to a loaf pan or small baking tray with high sides. Freeze for two hours, mixing once after an hour. After two hours scoop out the half-frozen mixture to a blender and mix until smooth. This way you get rid of big lumps of ice.

  4. Transfer half of the mixture back to the same pan, then add half of the cherry jam and use the
    backside of a spoon to make some swirls. Place the rest of the ice cream mixture on top and add the rest of the cherry jam. Repeat the swirling and freeze until scoopable.

Assembling The Sandwiches

  1. When the ice cream is frozen enough to form scoops make large scoops and place them over cookies. Cover with another cookie. Place ice cream sandwiches on a tray and save in the freezer.

  2. Leave them at room temperature for 15-20 minutes before serving.

Wrap your hands around something wonderful with this vegan cherry almond ice cream between two delicious almond chocolate cookies.

Strawberry Rhubarb Galette With A Twist

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

Here’s another pie second week in a row. Okay, it’s a galette, but technically that’s a pie, right? I’m obsessed with pies lately. The shortcrust pastry and fresh seasonal ingredients are a perfect combo. Plus there’s so little work with pies and galettes. Although they look like you put a ton of work into making it. Remember, I love this kind of recipes 🙂

It’s getting pretty hot in our neck of woods but I’m baking all the time anyway even though we don’t have air-conditioning. All of a sudden there’s a ton of fruit and we can’t eat it all raw. So making pie is a perfect way to fix it.

Btw, if you still don’t have my guide to eating seasonally, you can get one here. I also address the issue of using the abundance of a certain season to make foods for later when it’s not available.

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

So I took the classic combo of sweet red strawberries and juicy tart rhubarb and make it into a delicious strawberry rhubarb galette. But I added a little twist to it. DA DA DAM…

Here it goes…

It’s ELDERFLOWER. I added a few tablespoons of elderflower cordial to marinate the strawberries and rhubarb. It’s very subtle but adds a nice kick. If you like, you can also add some elderflower blossoms right into the filling! Or sprinkle some on top before serving. Gotta love elderflowers <3

As for the pastry, it’s a very simple sweet shortcrust pastry. It’s a prooved recipe, that I use almost every time I make a sweet pie. To find out how you can make the pastry extra flaky check my previous post. So how ’bout we start cookin’?

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!

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 ♥

This simple and classic strawberry rhubarb galette with a twist will sure to be your new summer favorite!
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Strawberry Rhubarb Galette With A Twist

Course Dessert
Keyword galette, pie, rhubarb pie, strawberry pie
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 slices
Author Anja Burgar

Ingredients

Sweet Shortcrust Pastry

  • 280 g flour (1 1/3 cup)
  • 140 g butter chilled and cubed, (1 1/4 stick)
  • 3 TBSP cane sugar
  • 5-6 TBSP ice cold water

Strawberry Rhubarb Filling

  • 400 g strawberries greens removed and cut in quarters
  • 300 g rhubarb stems cut into 1 cm (1/2 inch) chunks
  • 1/4 cup cane sugar
  • 3 TBSP elderflower cordial

Other

  • 1 TBSP milk
  • 1-2 TBSP cane sugar for dusting

Instructions

Sweet Shortcrust Pastry

  1. Combine flour and sugar in a food processor. Pulse to mix. Add the butter and pulse a few more times. You should still be able to see some small chunks of butter no bigger than peas.

  2. Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water onetablespoon at a time.

  3. Strawberry Rhubarb Filling

  4. In a large bowl, mix cut strawberries and rhubarb with sugar and elderflower cordial. Transfer to a large strainer and place over a bowl to catch the liquid. Leave for 30 minutes at room temperature.

Assembling the Galette

  1. After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.

  2. Sprinkle a little flour on a flat, clean work surface and on top of the dough. 

  3. Place a clean baking sheet onto a work surface and sprinkle it with some flor. Using a rolling pin, roll it out from the center of the dough to about 3-4 mm (1/8 inch). Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  4. When the dough has reached the right size transfer the crust together with the baking paper onto a baking tray.

  5. Place strained strawberry and rhubarb mixture over the pastry. Leave 2-3 cm edge and fold it over the fruit to form a galette.

  6. Using a brush, cover the crust with milk and sprinkle with sugar.

  7. Place the galette in the freezer while the oven is preheating to 200°C.

  8. Bake the galette for 40 minutes and leave to cool before cutting.

Vegan Pea And Asparagus Quiche

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests! 

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

I can’t believe it’s already the middle of the year! I feel like the Winter has been way too long this year (although, I love it so much). Not even a month ago I was still wearing a winter coat and this past weekend I’ve been swimming in the sea. Crazy!

I’m so glad it’s summer already. Okay, late Spring, but it feels like Summer 🙂

If there’s one ingredient I love about this time of year it’s asparagus. I love it raw because it tastes kinda like peas and I love eating peas raw just as well. But both of those are also incredibly delicious cooked. So, today I’m sharing a recipe for a vegan pea and asparagus quiche that I created together with the lovely Tereza Poljanič from Teresamisu.

We were secretly admiring each other’s work for a long time, so we met a while ago and came up with the idea of creating a couple of recipes together. If you don’t know her yet, go check her out! Tereza is a multi-talented lady. She runs her blog, a TV cooking show, writes cookbooks and so much more. Such an inspiring lady!

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

Back to the recipe!

This was my first time trying out tofu filling. I don’t cook with tofu very often so I was pleasantly surprised by how flavorful the filling came out. It’s a very simple filling. All you need is some onions, garlic and some herbs like basil and mint. We used pumpkin seed tofu, but you can use any firm tofu. The almond milk makes it all very creamy and ties everything together.

Place some fresh asparagus and peas on top, bake and that’s it.

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

Oh yeah, and we included a delicious crust recipe. Here are some tips on how to make the crust flaky and how to prevent it from shrinking during baking.

How to make a flaky pie crust:

  • Use cold ingredients and use your hands as little as possible so you’re not warming up that dough.
  • Little chunks of butter (or coconut butter) should still be visible in the dough. The size of the chunks shouldn’t be larger than a pea.

How to prevent pie crust from shrinking?

  • Resting the pie crust is crucial. It should rest after making the dough and after you’ve rolled out the dough and placed it in the pie tin
  • Don’t overwork the dough. This way it gets too firm and shrinks.
  • Don’t stretch the dough when placing it in the tin.
  • Poke holes in the bottom.
  • Use pie weights or dry beans to weight down the crust while pre-baking.
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

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 ♥

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!
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Vegan Pea And Asparagus Quiche

Course Main Course, Side Dish
Keyword vegan quiche
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Author Anja Burgar & Tereza Poljanič

Ingredients

Dough

  • 280 g all-purpose flour (1 1/3 cup)
  • 140 g coconut butter (or regular butter for a non-vegan quiche) chilled and cubed, (1 1/4 stick)
  • 4-5 TBSP ice cold water
  • 2 tsp salt

Filling

  • 400 g Tereza’s Choice pumpkin tofu or any other firm tofu
  • 100 ml almond milk (1/3 cup + 1 TBSP)
  • 1 onion
  • 2 cloves garlic
  • bunch of basil and mint chopped
  • handful of peas
  • handful asparagus

Instructions

Dough

  1. Combine flour and salt, in a food processor. Pulse to mix. Add the butter and pulse a few times. You should still be able to see some small chunks of butter no bigger than peas.

  2. Sprinkle 1 tablespoon of ice water over flour mixture at a time. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If not, keep adding water one
    tablespoon at a time.

  3. After the dough has chilled in the refrigerator for an hour, you can roll it out. If it is too stiff, let it sit for 5-10 minutes at room temperature before rolling.

  4. Sprinkle a little flour on a flat, clean work surface and on top of the dough. 

  5. Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  6. Using a rolling pin, roll it out from the center of the dough. Every once in a while you may need to gently lift under the dough and add a sprinkle of flour.

  7. When the dough has reached the right size, gently roll it around the rolling pin and place it over the pie tin. Do not stretch the dough.

  8. Use your hands to gently press the dough into the tin.

  9. Use a rolling pin to roll over the edges to trim them.

  10. Place the prepared crust into the refrigerator for another 30 minutes, then take it out and use a fork to create small holes on the bottom. Don't worry, once the dough is baked the wholes will disappear.

  11. Place a piece of aluminum foil onto the crust and add dried beans or pie weights onto the crust and bake it for 15 minutes at 200 °C.

  12. Take the baked pie out of the oven and leave to cool slightly.

Fillling

  1. Meanwhile prepare the tofu filling. Caramelize the onion and add garlic at the end. Then blend the tofu in a food processor with 100 ml of almond milk and the caramelized onion and garlic, blend until smooth consistency. 

Finishing the Quiche

  1. Add the filling on top of the pie crust, lastly add peas and asparagus on top. Brush with a little olive oil and bake another 20-30 minutes at 200 degrees Celsius.

This simple vegan pea and asparagus quiche recipe is so easy to make and a great way to treat your guests!

Grapefruit-Elderflower Mocktail

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

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

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

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

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

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

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

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

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

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

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 ♥

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

Course Cocktail, Drinks
Keyword elderflower mocktail, grapefruit mocktail
Servings 4 drinks
Author Anja Burgar

Ingredients

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

Instructions

  1. Mix elderflower cordial, grapefruit juice and lime juice in a jar.

  2. Place ice cubes in 4 glasses.

  3. Pour over the mocktail mixture and add sparkling water.

  4. Serve immediately.

Notes

  1. ELDERFLOWER CORDIAL RECIPE HERE
  2. COCKTAIL VERSION: Add a shot of gin to each glass and enjoy!
Relaxing in the summer heat with a cold grapefruit-elderflower mocktail can be one of the great pleasures in life. Flowery and citrusy - the best kind!

Elderflower Coridal (Elderflower Syrup)

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.

When I think of a refreshing Spring drink, the first thing that comes to mind is elderflower cordial. It is such an essential refreshment during this time of year.

I don’t make it often, though. My parents-in-law make a ton every year. They give another ton to us. Sorry for exaggeration but it’s really a huge amount! If I made more, I don’t think we’d drink anything else during the year.

If you’ve read my Guide to seasonal eating you know I’m all about preserving food that’s in abundance for other times of the year. If you haven’t picked the guide yet, you can get it here. Elderflowers are in full bloom over here in Slovenia. They are a bit late this year as most of the flowers and foods. If you have them too, go ahead and pick some and make some elderflower cordial. It’ll last you through Winter!

I was so excited to see the blossoms that I just had to go and make a batch of the cordial 🙂

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.
A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.
A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.
A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.

So, what makes the elderflower syrup so special, you ask?

I say it’s the flowery flavor and the added citrus zing. And it is so versatile. You can drink it diluted with water or sparkling water or make a cocktail or mocktail. But here’s the thing, you can use it in baking. I love elderflower desserts. I put elderflower in cookies and cakes all the time!

Let me know in the comments below, what is your favorite way to use elderflowers?

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.
A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little 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 ♥

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.
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Elderflower Cordial

Author Anja Burgar

Ingredients

  • 20 elderflower heads
  • 1 l water (4 1/4 cups)
  • 1 kg sugar (5 cups)
  • 2 organic lemons cut in slices
  • 1 tsp citric acid (optional)

Instructions

  1. Remove any insects from the elderflower blossoms. Do not wash them!

  2. Combine sugar and water in a saucepan over medium heat, stirring until the sugar has dissolved. Remove from heat and allow the syrup to cool to room temperature.

  3. Place the elderflowers and lemon slices into a large container (or a pot) and pour the syrup over the lderflowers and lemons. Cover and let steep for 24 hours at room temperature or in the frige.

  4. Strain the syrup through a fine-meshed sieve lined with a cheesecloth or a paper towel and add citric acid. Stir well then pour the syrup into sterilized bottles or jars.

  5. Once opened store the bottle in the fridge.

Notes

The citric acid adds flavor and acts as a preservative to make the syrup keep longer. You can find it in any grocery store. You can also omit it and simply add some lemon juice instead. 

A recipe for homemade elderflower syrup or elderflower cordial: sweet and citrusy! Making elderflower syrup at home is super easy and requires so little work.