spring Archives - Page 3 of 4

Walnut Chocolate Star Bread (Egg-free)

May 30, 2019

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5 from 1 vote

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Walnut Chocolate Star Bread

Course Dessert

Keyword star bread, sweet bread

Prep Time 30 minutes

Cook Time 25 minutes

Rising time 1 hour 40 minutes

Total Time 2 hours 35 minutes

Author Anja Burgar

Ingredients

Sweet Dough

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

Walnut Chocolate Filling

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

Other

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

Instructions

Sweet Dough

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

Walnut filling

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

Making the Walnut Chocolate Star Bread

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

Balsamic Strawberry Yogurt Cupcakes

May 10, 2019

Strawberry yogurt cupcakes with whipped cream frosting and balsamic strawberries. One bite of these and you will agree, these are the best!

Hey guys! I’m ready. For strawberry season!

Okay, I’ve been ready for months, but it’s finally a week or two away. Do you already have strawberries where you live?

The ones in our garden are just starting to grow the little green strawberries so we won’t have them for a while, but there’s a plantation right out of town where they grow the most delicious strawberries. I’m stalking their Facebook page so I can go there immediately. I know, crazy!

I’ve created this recipe a while ago for a magazine I was featured in and I’m so happy that I’m sharing it with you today. These are strawberry yogurt cupcakes with whipped cream and balsamic strawberries on top. They have a delicious little surprise in the middles also. A yummy dollop of strawberry jam.

When it comes to cupcakes, I don’t like heavy frostings like buttercream. Whipped cream or cream cheese is what I love most. To be honest, I usually make them without frosting anyway, but strawberries need cream. These are the two thing I think go oh so great together.

So, why did I choose yogurt. When it comes to dessert, I like them fresh and just a tiny bit acidic. I think it adds to the flavor and makes it a lighter dessert in general. Yogurt is in my opinion one of the best ingredients that adds such nice flavor and freshness to desserts.

If you’ve been following me, you know I love recipes that are easy but look like million dollars. I mean, just look at how elegant this looks. And trust me, it doesn’t take any special skill to make them. These strawberry yogurt cupcakes are so simple and I’m pretty sure you won’t be able to stop eating them. Guilty! I ate A LOT 😀

If you haven’t tried it yet, I have another delicious strawberry recipe. They are my favorite Roasted Strawberry Rhubarb Crêpes.

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Balsamic Strawberry Yogurt Cupcakes

Course Dessert, Snack

Keyword cake, cupcakes, strawberry cupcakes

Prep Time 30 minutes

Cook Time 25 minutes

Decorating Time 5 minutes

Total Time 1 hour

Servings 8 cupcakes

Author Anja Burgar

Ingredients

Cupcakes

1 1/2 cup all-purpose flour
2/3 cup sugar
2 large eggs
1/4 cup sunflower oil
2/3 cup plain yogurt
zest of 1/2 lemon
1/4 tsp baking soda
1/4 tsp baking powder
3/4 tsp vanilla seeds
1 TBSP lemon juice

Balsamic Strawberries

4 strawberries greens removed and cut into quarters lengthwise
1/2 tsp white balsamic vinegar
1/2 tsp honey

Other Ingredients

1/2 cup whipping cream
1/2 tsp icing sugar
3 TBSP strawberry jam

Instructions

Balsamic Strawberries

Place strawberries in a small bowl. Drizzle with balsamic vinegar and honey. Mix well and leave to rest in the fridge for 30 minutes.

Cupcakes

Preheat the oven to 170°C (340°F) and prepare a muffin tin with liners
In a large bowl, whisk together the flour, baking soda, baking powder, and vanilla seeds. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sugar until light and fluffy. Add yogurt, sunflower oil, lemon juice, and lemon zest and mix on medium speed to combine all ingredients. Reduce the speed to low and add the flour mixture one spoon at a time.
Fill the muffin tins to ¾ volume and bake for 20-25 minutes or until a toothpick comes out clean.
Once the cupcakes are cooled to room temperature, use a knife or a round piping tip to cut a 2-3 cm deep hole in the middle of the cupcakes. Drizzle some of the liquid from the balsamic strawberries into the holes, then fill them with strawberry jam.
In a bowl, whisk whipping cream and icing sugar until firm.
Frost the cupcakes with whipped cream. Top them with 2 strawberry quarters each and drizzle with the remaining liquid from strawberries.

Roasted Strawberry Rhubarb Crêpes

April 26, 2019

These roasted strawberry rhubarb crêpes with homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

When it comes to breakfast, I can’t stay away from crêpes. I love how delicate they are, but also offer so many options to eat them. One thing I have yet to try with crêpes is a crêpe cake. Have you ever made one? How was it? I can imagine it being AMAZING!

This recipe is not a cake, but it is just as delicious.

It is already rhubarb season, how about that? I’m super excited and need to figure out new ways to use the rhubarb from the garden. I’m also anxiously waiting for the first strawberries to show up. It’s going to be a while for the ones in our garden to grow, but I expect some locally grown strawberries in the next couple of weeks. Can’t wait! I wanna make more of these strawberry rhubarb crêpes 🙂

My favorite crepe filling is definitely chocolate! I’m generally not a very chocolatey person, but I definitely become one when it comes to crêpes.

Because of that, I’m adding a very simple and super quick recipe for a hazelnut and chocolate spread, so basically homemade Nutella. YAY! You can easily substitute it with any chocolate spread you like or simply melted chocolate.

So why roasting rhubarb and strawberries? First, not a fan of raw rhubarb. I don’t mind the taste but I’m not a fan of the crunch. And also, I don’t like it in combination with chocolate. Second, have you ever tried roasted strawberries? Or roasted rhubarb for that matter? When they get roasted the sugars caramelize and give them a flavor kick! I also add a bit of honey before roasting, mostly because rhubarb needs some extra love.

So there you have it. Delicious tender vanilla crêpes, homemade chocolate and hazelnut spread and delicious caramelized roasted rhubarb and strawberries.

These vanilla crêpes with roasted strawberry rhubarb and homemade chocolate and hazelnut spread are the perfect way to celebrate spring.

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Roasted Strawberry Rhubarb Crêpes

Course Breakfast, Dessert, Snack

Cuisine French

Keyword crepes

Prep Time 10 minutes

Cook Time 30 minutes

Resting Time 30 minutes

Total Time 40 minutes

Author Anja Burgar

Ingredients

Vanilla Crêpes

1 cup all-purpose flour
2 large eggs
3 tsp sugar
1 1/4 cup milk
3 tbsp cooking oil
1 tsp vanilla seeds
extra cooking oil for greasing the pan

Chocolate and Hazelnut Spread

1/2 cup ground hazelnuts
50 g dark chocolate
3 TBSP cooking oil
1 TBSP honey
pinch of salt

Roasted Rhubarb and Strawberries

100 g rhubarb stems
100 g strawberries
2 TBSP honey
1/2 tsp vanilla seeds

Instructions

Roasted Rhubarb and Strawberries

Cut strawberries in quarters lengthwise. Cut rhubarb into chunks approx. the size of strawberry quarters. Drizzle with honey and sprinkle with vanilla seeds. Mix well and roast in a preheated oven at 180°C for 10 minutes.
Remove from the oven and let cool.

Chocolate and Hazelnut Spread

Place all ingredients in a food processor and mix to get a smooth spread.

Vanilla Crêpes

Mixing by hand: In a bowl, mix flour, sugar, salt, and vanilla. In another bowl mix milk, oil, and eggs. Add half of the liquid mixture and mix well to get a paste. Add the rest of the liquid and mix well. You will get a quite watery batter. Perfect for making thin crêpes.
Using a blender: Place all ingredients into a blender, adding the flour last. Mix until you get a smooth batter.
Leave the batter to rest for 30 minutes. You can store it in the fridge and use later.
After the batter has rested, heat a pan over medium-high heat. Once it is hot use a paper napkin or a brush to cover the pan with oil as thinly as possible.
Add the batter to the pan according to the pan size.
20 cm pan – about 3 tbsp of batter
25 cm pan – about 1/4 cup of batter
30 cm pan – about 1/3 cup of batter
The first crêpe is usually a tester to see how hot is the pan and how much batter you need for one crêpe.
Pour the batter in the middle of the pan and quickly rotate it to cover the whole surface. Almost immediately the edges will start to brown. That’s when you take a spatula and go around the edges to release the crêpe. After the crêpe surface has set (meaning there’s no glossy uncooked batter) turn it around with a wide spatula or by tossing it in the air. Cooking the first side should take about 30-40 seconds. Leave the crêpe to cook for an additional 10 seconds on the other side.
Repeat for the rest of the batter.
Stack the crêpes on a plate.
Serve warm with chocolate and hazelnut spread and roasted strawberries and rhubarb including the liquid from the roasting.

Wild Garlic Risotto

April 16, 2019

A beautiful and delicious spring wild garlic risotto recipe that complemented with parmesan cheese and garlic roasted prawns. The best Early Spring feast!

One of my favorite things to forage this time of year is definitely wild garlic. I love the green patches of this aromatic herb and I love how delicate it is.

Lately, there’s been a lot talk about picking other poisonous plants instead of wild garlic. The reality is, if you pick carefully and smell and feel every leaf, there’s no reason to worry, as long as you know how it should look and smell. So if it’s your first time picking, I suggest you go with someone that knows wild garlic. I always pick one leaf at a time, so I’m sure I don’t pick anything else.

Did you know the wild garlic blossoms are also edible? And very pretty, too 🙂 You can see some buds in these photos, but they weren’t open yet when I shot this. I haven’t’ been in the forest this past week, but I’m planning on going today and see if I can find some wild garlic blossoms 🙂

If you follow me on social media, you probably know I’ve been featured in Odprta kuhinja magazine two weeks ago. I created this wild garlic risotto recipe for the magazine together with two other delicious recipes, that I’ll also be sharing on the blog sometime soon. You can find Slovenian versions of the wild garlic risotto recipe here. The other two recipes (I’ll be just a little mean and not tell you what they are), also in Slovenian, are here 🙂 and here 🙂

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Wild Garlic Risotto

Course Main Course, Side Dish

Cuisine Italian

Keyword risotto

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 people

Author Anja Burgar

Ingredients

350 g short-grain rice
5 cups vegetable stock
2 shallots peeled and finely chopped
3 TBSP butter
60 g Parmesan cheese finely grated
80 g wild garlic finely chopped
200 g cooked prawns
2 cloves garlic peeled and crushed
1 TBSP cooking oil
black pepper
salt by taste

Instructions

Heat the stock to a simmer in a medium saucepan, then remove from the heat and cover so that the stock stays hot.
In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the chopped shallots. Sauté for 2 to 3 minutes or until slightly translucent.
Add the rice to the saucepan and stir it with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so.
Add a ladle of hot vegetable stock to the rice and stir until the liquid is fully absorbed. When the rice absorbs almost all the stock, add another ladle of stock and repeat the process.
Continue adding the stock, one ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite.
Stir in finely chopped wild garlic, 2 TBSP butter, and some black pepper. Remove from the stove, cover and leave to rest for a minute.
Meanwhile, heat the oil over medium heat in a medium saucepan. Add crushed garlic and sauté quickly until golden. Add cooked prawns and cook for 30 seconds, stirring occasionally, to cover them with garlic and butter.
After the risotto has rested for a minute, stir in the Parmesan cheese and mix to combine.
Serve immediately with garlic roasted prawns and some extra Parmesan cheese.

Notes

Be careful seasoning the risotto with salt. If your stock is already salty, you probably won’t need to add salt at all. Remember, you are adding Parmesan cheese at the end, so this will also season the risotto!

Wanna try something else with wild garlic? Try these sardine pâté and wild garlic sandwiches.

Pan-fried Brussels Sprout & Chicken Gyoza

April 4, 2019

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won’t be able to stop eating!

Happy Thursday guys! Hope you are all having a great week. It’s been wild here this week. I was a busy week for me. Besides being sick I have a ton of projects and my son is turning 2 tomorrow so I have to think of a delicious egg-free cake and make it tomorrow.

I’ll make just a teeny tiny cake for him and maybe a bigger cake for Sunday when all the family comes 🙂 Or maybe my mother-in-law will make one. She makes great cakes! So plans for the weekend. Birthday party, obviously, and a photoshoot with some amazing burlesque dancers on Saturday. It’s gonna be fun, I’m sure!

No matter how busy, I always like to make some dumplings. I love all kinds… veggie, meat, fish, you name it, I’ll eat it 🙂

So today I’m making a combo thta I love very much – pan-fried Brussels sprout and chicken gyoza dumplings with a yummy dipping sauce.

These delicious Brussels Sprout & Chicken Gyoza with a dipping sauce are so delicious, you won't be able to stop eating!

Okay, I’m always intrigued by the origins of the dish. Since I ate similar dumplings in a Chinese restaurnt before, I was wondering what’s the story behind gyoza. Here it goes…

Gyoza originated in China as dumplings called Jiaozi. Those became very popular in Japan after the WWII when soldiers brought back the story about Jiaozi and wanted to recreate it. Gyoza was born and it can be filled with all kinds of fillings.

In general there are three types of gyoza – pan-fried, cooked and deep-fried. My favorite – pan-fried called yaki-gyōza.

If you are wondering what’s in these wonderful satchets, let me explain. Besides chicken and Brussels sprouts, there’s also spring onion, garlic, ginger, cilantro and soy sauce. The filling is very easy to make and if you have no time you can always go and buy the wrappers.

But trust me when I say, the wrappers are not difficult to make at all. It does take some time, but you can take it as a meditation. For me working with dough is always a great way to relax and be alone with my thoughts.

Did I tell you about the dipping sauce. I love soy sauce based dipping sauces. The first time I ever tried it, was when I made some spring rolls a long time ago and wondered where I should dip them. They needed some sauce. And I love dipping sushi in soy sauce (probably too much) so the idea was born because of that. I added some lemon juice and freshly chopped chives and to this day I love the sauce so much! Of course, later, I found out that soy sauce based dipping sauces are very common. And for a good reason.

I’m pretty sure you’re all waiting to get to the recipe by now. So here it is!

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Pan-fried Brussels Sprout & Chicken Gyoza

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Japanese

Keyword dumplings, gyoza, potstickers

Author Anja Burgar

Ingredients

Gyoza Wrappers

2 cups all-purpose flour
1/2 cup water
1 tsp salt
potato or corn starch to prevent sticking

Gyoza filling

200 g ground chicken
100 g shredded Brussels sprouts
1 small onion chopped
1 spring onion chopped
2 cloves garlic chopped
1 thumb size ginger peeled and chopped
1 TBSP cilantro chopped
2 TBSP soy sauce
2 TBSP cooking oil

Dipping sauce

2 TBSP soy sauce
1 TBSP lemon juice
1 TBSP sesame oil

Extras for decoration

chopped cilantro
chopped spring onion greens
sesame seeds

Instructions

Gyoza Wrappers

Add salt to the water and mix until it has dissolved.
Sift the flour into a large bowl.
Add water to the flour and mix with a rubber spatula. If necessary, add a tablespoon of water.
Transfer the dough to the work surface and knead the dough for 10 minutes. After 10 minutes the dough will be much softer. When it is done, cut it in two.
Shape each half into a long log, about 3 cm in diameter. Wrap each log with plastic wrap. Let it sit for 30 minutes.
After the dough has rested, cut each log into 20 pieces and cover with a damp cloth. Roll out each piece so you can cut out a circle with an 8 cm cookie cutter. If the dough rolls back, wait a few seconds, then cut out the circle. Sprinkle with some starch to prevent the wrappers from sticking. Save the scraps under the damp cloth and use them to make more wrappers.

Gyoza filling

Heat up a skillet and add 1 TBSP cooking oil. Saute the onion until golden, then add garlic, ginger and the white part of the spring onion. Saute for a minute or two. Remove from the pan and let cool for a few minutes.
Add this mixture to ground meat, chopped green parts of the spring onion, cilantro and soy sauce. Mix to combine.

Making Gyoza

Run a wet finger around the edge of the gyoza wrappers. Place a teaspoon of filling in the center and Fold the wrapper in half and seal the edges by pressing with fingers. This will create a simple dumpling. If you want the edges to look more artistic, there are a lot of good youtube videos to show you how to do it.

Cooking Gyoza

Place dumplings in a heated skillet with 1 TBSP cooking oil. Fry for 2-3 minutes or until you get the nice deep brown sear on the bottom.
Add 1/3 cup water per 6 dumplings and cover. Cook for 7-8 minutes. If the water runs out, you can add more one TBSP at a time.

Dipping Sauce

Combine all ingredients to make the dipping sauce.
Sprinkle the dumplings with chopped cilantro, spring onion greens, and sesame seeds. Serve with the dipping sauce.

Kale and Radicchio Quinoa Salad

March 24, 2019

This healthy Kale and Radicchio Quinoa Salad is a Winter favorite at our house. With fresh kale and radicchio, quick spring onion pickles and feta cheese I’m sure it will be in yours too.

Today’s recipe is inspired by all the delicious Winter leafy produce that is still available although the long-awaited Spring has arrived. This salad is loaded with some of my favorites like kale and radicchio.

A lot of you have been asking me to share more quick lunch recipes. So here’s another one. And the great thing about it? It’s meant to be cold so it’s super easy to take with you to work! Yay 😀

Alight, so here’s the deal. I usually make quinoa warm and throw in some roasted veggies when I need to take lunch with me. So it occurred to me I should make it a dish that’s meant to be eaten cold in the first place. Like a salad. And whoa, was I right! You should see my husband’s reaction to this kale and radicchio quinoa salad. He was super excited. Who wouldn’t be, just look at these colors!

The best part of this salad is the quick spring onion pickle. It literally takes a few minutes and you can make a bigger batch so you can use it on other dishes as well. In this recipe, I use the pickling liquid as a vinaigrette. Since I cook chunks of beetroot with the spring onion the dressing has a beautiful vibrant pink color. And this salad is all about color.

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Kale and Radicchio Quino Salad

Author Anja Burgar

Ingredients

3 cups quinoa cooked
5 big kale leaves chopped finely
1/2 radicchio (I used Chioggia variety, but others can be used as well), chopped finely
50 g feta cheese crumbled
2 TBSP sunflower seeds
parsley for topping

Quick Pickled Spring Onions

2 spring onions white parts, sliced into 5mm strips
1/4 small beetroot chopped into 4 chuncks
4 TBSP apple cider
2 TBSP water
4 TBSP caster sugar
salt to taste

Instructions

Quick Pickled Spring Onions

Add all ingredients to a small saucepan and bring to a simmer. Let cook for about 5 minutes. Remove beet chunks and cool before using as a dressing.

Kale and Radicchio Quino Salad

Mix cooked quinoa, chopped kale, chopped radicchio, feta and pickled spring onions with the pickling liquid. Mix well.
Sprinkle sunflower seeds and chopped parsley on top.

Pink Grapefruit Gin and Tonic

March 21, 2019

Turn a classic gin and tonic into a delicious gin cocktail by adding pink grapefruit and aquafaba for a fabulous delicate foam.

Yay, it’s Spring! I’ve been waiting for it for such a long time. I say that’s a good enough reason to have a cocktail. Are you with me?

Today’s the day for a very refreshing and just a little fancy pink grapefruit gin and tonic. Secret ingredient – aquafaba. It adds such a delicate foam and also such a flavor. I just recently discovered aquafaba and I’m in love. If you never tried it, please do. It will rock your world. I made meringue a couple of weeks ago and it’s pretty fabulous. I might even prefer it to the egg white meringue. Still deciding, they are both so good!

How to make the beautiful foam?

The trick to getting the beautiful foam from aquafaba is to use a cocktail shaker. A mason jar works as well, although it requires a bit more shaking, but you can get the job done 🙂 Funny story. After the photoshoot, I saved the cocktail so me and my husband would drink it in the evening. The foam was almost gone by the evening so I wanted to shake the whole thing a bit. But totally forgot that the cocktail also includes tonic. Hello, bubbles! And hello, explosion! You can imagine the rest. Luckily I had enough so we could both have a sip or two. And a mess to clean up 😛

Guys, tomorrow I’m turning 31! In the morning I’ll be baking a cake for myself 🙂 Oh who am I kidding, I’ll probably bake more than one. Don’t judge 😀 We’ll have some friend and family over for the weekend so I need to equip myself with some goodies. I’ll probably also bake my plum apple galette. It is a big hit at my house.

Have a great weekend and cheers!

5 from 1 vote

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Pink Grapefruit Gin and Tonic

Course Cocktail, Drinks

Keyword cocktail, gin and tonic, pink grapefruit cocktail

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Author Anja Burgar

Ingredients

1/2 cup gin
1/2 cup tonic
1/2 cup grapefruit juice freshly squeezed
1/4 cup + 2 TBSP aquafaba
ice

Ginger syrup

1/4 cup water boiled
1/4 cup honey
thimbs size ginger peeled and roughly chopped

Instructions

Ginger syrup

Pour boiling water over chopped ginger and cover. Let steep for 10 minutes, then uncover and leave to cool for five minutes.
Once cooled a bit add honey and mix until honey dissolves. Leave to cool completely and refrigerate before making the cocktail.

Pink Grapefruit Gin and Tonic

Pour gin, grapefruit juice, aquafaba and ginger syrup in a cocktail shaker and top with a handful of ice. Close the lid securely. Shake vigorously until you see foam on top.
Pour into four glasses and serve immediately.

Tahini Bundt Cake With Kiwi Glaze

March 14, 2019

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

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

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

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

Let’s get back to the tahini bundt cake.

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

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

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

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Tahini Bundt Cake With Kiwi Glaze

Course Dessert

Keyword bundt cake, cake

Prep Time 20 minutes

Cook Time 50 minutes

Resting time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

Tahini Bundt Cake

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

Kiwi Glaze

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

Instructions

Tahini Bundt Cake

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

Kiwi Glaze

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

Eggless Doughnuts With Orange Cream

February 28, 2019

What better way to celebrate the Carnival season but with some fluffy and soft eggless doughnuts with orange cream.

Only 5 days to Carnival. The fun starts today with ‘Fat Thursday’ as we call it. Like in other places, it gets really festive during these five days. People dress up, they go out and celebrate at processions, and of course they eat. A LOT!

Not sure about other places, but doughnuts are a big part of the Carnival in Slovenia. Each family has its own secret recipe and its favorite fillings. My mom is the one in charge of making doughnuts every year. She’s the true doughnut Yoda of the family. For years I was eating her doughnuts and never tried to make my own. This year, I decided it’s time to change that.

As you know, if you’ve been following me for a while, my son’s allergic to eggs so I’m always on search to find good eggless solutions for common foods. So why not make eggless doughnuts?

Recipes like these rarely turn out great in the first attempt but this one was spot on after the first try. It was fluffy and so incredibly soft. An stayed that way even the second day. We ate them all in a day but I always leave a bit to test how something tastes and looks the next day. These held really well which can sometimes be a problem with eggless pastry.

Since it’s still citrus season I also made an eggless pudding cream with some mandarine and orange zest to fill those delicious doughnuts. I made vanilla pudding cream, but you can play a bit here and add some cocoa powder in as well. Hmmm, I might try this as well! 😀

Do you have a ton of oranges on spare? Trust me, you’re not the only one 🙂 Why not make a delicious Dried fig and blood orange tart?

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Eggless Doughnuts With Orange Cream

Course Dessert

Keyword doughnuts

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 12 doughnuts

Author Anja Burgar

Ingredients

Eggless doughnuts

500 g plain flour
6 TBSP sugar
3 dl milk lukewarm
1/4 cup butter melted
1/4 cup vegetable oil
1 pack dried yeast
1/4 tsp salt
pinch of turmeric
zest of 1/2 lemon

Orange Pudding Cream

250 ml milk
15 g corn starch
zest of 1/2 orange
zest of 1/2 mandarine
1/2 tsp vanilla seeds or vanilla extract

Instructions

Eggless Doughnuts

In a small bowl mix dried yeast 1 dl of warm milk and 2 TBSP of sugar. Cover and let sit for 5-10 minutes so the foam starts to form.
Meanwhile, combine flour, sugar, salt, lemon zest and turmeric in a big stand mixer bowl.
After the yeast has started to foam add it to the flour. Add the remaining lukewarm milk and mix on medium speed for a minute.
Add oil and melted butter and mix for 10 more minutes od medium-high speed.
Cover the bowl with plastic wrap and leave to rise in a warm place for about an hour or until the dough doubles in size.
After the dough has risen roll it out on a lightly floured surface to about 2.5 cm thick (without kneading it whatsoever). Use doughnut cutters to cut out circles or use a knife to cut any desired shapes.
Leave the doughnuts to rise for about 15 minutes.
Meanwhile, heat the oil to 140°C. A good indicator the temperature is perfect is to check with a wooden spoon. If little bubbles start to form around the spoon handle the oil is ready to go.
Place doughnuts top side down in hot oil, but prior to that brush away the flour. A lot of flour will burn your oil and it will not be re-usable. Fry the doughnuts for about 3 minutes covered. When they turn golden, turn them around away from yourself, so you don’t burn yourself! Fry for about 3 more minutes on the other side uncovered.
Transfer the doughnuts to a plate covered with paper towels to drain the excess oil. Transfer to a wire rack and leave to cool.

Orange Pudding Cream

Mix corn starch with 50ml of milk to form a lump-free paste.
Bring the remaining 200ml of milk to a simmer and add the starch mixture. Whisk continuously until the pudding has thickened to a very think mixture. Cover and leave for 10 minutes to cool a bit.

Filling the doughnuts

Pierce the crust of each cooled doughnut with the piping tube and pipe a little pudding into each doughnut. Do not whisk or stir the pudding when transferring it to the piping bag or it will go runny.

Roasted Orange Chicken

January 31, 2019

Tender roasted orange chicken marinated in orange juice and soy sauce served with roasted potatoes is a quick and easy dinner recipe everyone will love.

Hello guys! I have an exciting new recipe

A lot of people have told me lately that they look for quick lunch and dinner recipes that are healthy as well. I always loved anything roasted, more so lately with my son keeping me busy. Anything that can be prepared in advance and doesn’t take a lot of my time is super handy.

I made this roasted orange chicken last week and I love how it turned out. I need to make something quickly with a few ingredients I had in the fridge. You really don’t need a lot of fancy ingredients to make a fancy meal. Doesn’t this look fancy? Trust me, no fancy ingredients were added. Oranges are the not-so-secret ingredients that add such a nice color and make it looks like you worked your but for the meal 🙂

The marinade ends up making the most delicious sauce and adds so much flavor to he chicken. Wanna know the best part? I took me less than 10 minutes to prepare before tossing into the oven and relaxing!

The whole family was sick the past month and a half. It’s been only a few days since we’re actually all okay and we’re hoping it ended. There’s nothing less fun but being home with a sick kid or being sick yourself or even worst both of you sick. We weren’t able to go out for more than a few minutes a day and we were FREAKING OUT!

We were drinking lots of elderflower turmeric tea and eating a ton of soup! And finally got better… fingers crossed.

To be honest, a lot of the time I wasn’t even able to cook anything even slightly decent. Thank god for my mum, we were crashing her lunches a lot. Parents rock, right? I hope my son says that about me some day!

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Roasted Orange Chicken

Course Main Course

Keyword chicken, roasted chicken, roasted potatoes

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 2 people

Author Anja Burgar

Ingredients

500 g chicken thighs (approx. 2 chicken thighs)
400 g young potatoes
1 orange cut in slices
1 whole garlic bulb
1/2 TBSP soy sauce
2 TBSP freshely squeezed orange juice
1 tsp ground garlic
1/4 tsp crushed black pepper
1/4 tsp cayenne pepper
2 TBSP olive oil
salt to taste
10 thyme springs

Instructions

Preheat the oven to 190 °C.
Combine together soy sauce, orange juice, ground garlic, crushed black pepper, cayenne pepper, and 1 TBSP olive oil. Pour over the chicken thighs and let sit until you prepare the potatoes.
Cut potatoes in 2 cm chunks and drizzle with 1 TBSP olive oil and add salt to taste. Mix well.
Place potatoes in a baking tray and add chicken thighs skin side up. Add orange slices and thyme springs.
Roast in the preheated oven for 50 minutes.

Orange Dutch Baby

January 10, 2019

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

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

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

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

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

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

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

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

5 from 1 vote

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Orange Dutch Baby

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

Course Appetizer, Breakfast, Dessert, Snack

Keyword dutch baby, easy recipe, german pancake

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 people

Author Anja Burgar

Ingredients

Dutch Baby

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

Orange Sauce

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

Whipped Honey

1 cup unpasteurized honey

Instructions

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

Orange Sauce

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

Whipped Honey

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

Dutch Baby

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

Shredded Chicken Enchiladas With Homemade Enchilada Sauce

December 24, 2018

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

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

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

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

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

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

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

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Shredded Chicken Enchiladas With Homemade Enchilada Sauce

The BEST chicken enchiladas, hearty but full of veggies!

Course Main Course

Cuisine Mexican

Keyword chicken enchiladas

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Ingredients

Chicken enchiladas

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

Homemade Enchilada Sauce

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

Instructions

Homemade Enchilada Sauce

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

Chicken enchiladas

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

Mango Margarita Smoothie

February 22, 2018

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

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

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

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

I’d say cheers, but it’s long gone.

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

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

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

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Mango Margarita Smoothie

Total Time 5 minutes

Servings 2 servings

Author Anja Burgar

Ingredients

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

Instructions

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

Mini Lemon Balm Rhubarb Bundt Cakes

June 22, 2017

Mini lemon balm rhubarb bundt cakes are amazing. No other words to describe them. They are delicious melt-in-your-mouth mini treats.

Folks, it’s officially summer! We’ve been having unbelievably sunny and hot weather for weeks so it feels like it’s already mid-summer. I’m keeping myself cool with loads of strawberry drinks like roasted peach and strawberry fizz and strawberry vanilla iced tea. Thank god for our garden, producing all those delicious fruits. And thank god for the mini rhubarb bundt cakes. They make these hot June days so much easier!

I’m spending so much time outside in the shade with my little baby. I love dressing him in the cute summer clothes and seing his bare feet. I could eat them up! He’s growing so fast, I can hardly keep up. He’s becoming more aware of the world and things around him, giving us the most precios smiles and giggles. I could watch those all day long.

Okay, back to the recipe.

I swear guys, these mini bundt cakes are incredibly tender and light. Rhubarb gives them such a nice sour note and the lemon balm makes them deliciously citrusy. I added a lemon drizzle to make those flavors stand out even more and make it super light and refreshing. They are my new summer crush. Sorry hubby, you’ll just have to deal 😛

The recipe is not a dense sponge recipe like for a regular bundt cake. It is more of a cupcake type of sponge. I should maybe call them cupcakes, but I love my new mini bundt cake molds which my mum gave me, that I just had to use those for the shoot. Call them cupcakes if you want 🙂

I feel like I’m being real brief these past few posts. I’m still ajusting to the fact that my free time is pretty scarce these days.

I hope you all have the best start of the summer!

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Mini Lemon Balm Rhubarb Bundt Cakes

Servings 12 cakes

Ingredients

Sponge

2 cups all-purpose flour (250g)
1 cup sugar (120g)
2 eggs
1/4 cup sunflour seed oil
200 ml plain yogurt
1 tsp vanilla seeds
1 tsp ground ginger
1 tsp ground cinnamon
1 sachet baking powder (12g)
1/2 cup lemon balm finely chopped
150 g rhubarb finely chopped

Lemon Drizzle

1 1/2 cup icing sugar
2 TBSP lemon juice
1/2 cup lemon balm roughly chopped

Instructions

Sponge

Preheat the oven to 170°C. Lightly grease mini bundt cake molds. I used 12 80ml bundt cake molds.
In a stand mixer beat together sugar, eggs and oil.
In a bowl mix flour, vanilla seeds, ground ginger, ground cinnamon and baking powder.
Add flour mix to the egg mixture spoon by spoon.
Add yogurt, chopped lemon balm and mix until the mixture is smooth and even.
Add rhubarb and use a spatula or a big spoon to mix it in.
Use an ice cream scoop to fill the molds to about 3/4 full.
Bake in the preheated oven for about 25 minutes, until the toothpick comes out clean. Let cool in the molds

Lemon Drizzle

In a mortar bash the lemon balm with 1 TBSP of lemon juice to get out as much lemon balm juice as you can. Use a fine sieve or gauze to squeeze out the liquid. Discard the solids.
Add 1 TBSP lemon juice and the lemon balm liquid to the icing sugar and whisk until smooth.

Decoration

When bundt cakes are cooled to room temperature, remove them from molds and decorate with lemon drizzle.

Lime Poppy Seed Elderflower Cake Roll

June 9, 2017

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

It’s finally here and almost over – the season of elderflowers. I’m in heaven! The smell of those amazing flowers everywhere I go..uhm, so good!

I was thinking about making a cake with elderflowers, but then I changed my mind and challenged myself to make a elderflower cake roll. Weird, but I’ve never made a cake roll. My mum makes amazing cake rolls, so why even bother 🙂 She gave me her cake roll sponge recipe and I tweaked it a little and make a delicious elderflower mascarpone filling. I added lime and poppy seeds to the sponge to make the basic recipe even more yummy 😀

Thanks mom for this super simple recipe!

There are actually (at least) two ways you can scent your filling with elderflowers.

Cooking the cream: That’s a faster way, but it involves cooking. You place elderflowers in a pot and cover it with cream. It needs to cook for about 10 minutes, but the cream should not boil.
Infusing the elderflowers in cream. This method takes longer, but you infuse the eldeflowers in cream and leave it in the fridge for one day and the cream will get a nice scent of elderflowers. So no work at all.

Both of this methods are simple and basically give the same delicious result 🙂

I made elderflower panna cotta a while ago and used the first method, because you’re cooking cream anyway. Panna cotta was sooo good, you should definitely try it! Use a basic recipe and cook the eldeflowers in the cream for ten minutes. Together with some fresh strawberries it’s an amazing no bake dessert for the hot days 🙂

I hope you all have a lovely weekend!

This poppy seed elderflower cake roll is a delicately light spring tea-time treat.

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Lime Poppy Seed Elderflower Cake Roll

Ingredients

Lime Poppy Seed Sponge

1/2 cup sugar (100g)
1/2 cup all-purpose flour (80g)
4 TBSP ground poppy seeds (20g)
6 eggs
zest of one lime
juice of 2-3 limes

Elderflower Cream Filling

500 ml whipping cream chilled
250 g mascarpone cheese
1/2 cup honey
2 TBSP lime juice

Instructions

Lime Poppy Seed Sponge

Separate eggwhites from the yolks and beat them until they form a firm peak (When you turn the whisk upside down eggwhites should hold, but the tips should fold back.)
Add sugar and beat for a minute or two.
Add egg yolks and beat them in.
Add flour, poppy seeds and lime zest and use the lowest setting of the mixer to fold it in or use a spatula and do it manually.
Transfer the mixture to the baking tray and bake for 10 minutes.
Remove from the oven. Place a clean tablecloth on a flat surface and place the baked sponge on the tablecloth top side down, leaving the baking paper on. Roll in the cloth.

Elderflower Cream Filling

Cold method: In a big bowl cover elderflower heads with whipping cream and leave to infuse for 24 hours in the fridge. After 24 hours run the cream through a fine sieve to remove the elderflower heads.
Warm method: Place elderflower and cream into a pot and cook on low heat for ten minutes. Don't let the cream boil! Leave to cool to room temperature, then remove the elderflower heads and leave in the fridge overnight.
Both methods:
Whip the cream just befor entirely firm.
Use a fork to cream the mascarope cheese.
Add mascarpone and honey to the whipped cream and use the lowest settng to incorporate it in the whipping cream.
Add lime juice and use a spatula to mix it in.

Assembly

Once the sponge is cool unroll and carefully remove the baking paper.
Juice 2 -3 limes and use the juice to soak the sponge.
Frost with elderflower mascarpone cream and tighly roll.
Leave in the fridge for an hour for easier cutting.

Tag Archive for: spring

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

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

Walnut Chocolate Star Bread

Ingredients

Sweet Dough

Walnut Chocolate Filling

Other

Instructions

Sweet Dough

Walnut filling

Making the Walnut Chocolate Star Bread

Balsamic Strawberry Yogurt Cupcakes

Ingredients

Cupcakes

Balsamic Strawberries

Other Ingredients

Instructions

Balsamic Strawberries

Cupcakes

Roasted Strawberry Rhubarb Crêpes

Ingredients

Vanilla Crêpes

Chocolate and Hazelnut Spread

Roasted Rhubarb and Strawberries

Instructions

Roasted Rhubarb and Strawberries

Chocolate and Hazelnut Spread

Vanilla Crêpes

Wild Garlic Risotto

Ingredients

Instructions

Notes

Pan-fried Brussels Sprout & Chicken Gyoza

Ingredients

Gyoza Wrappers

Gyoza filling

Dipping sauce

Extras for decoration

Instructions

Gyoza Wrappers

Gyoza filling

Making Gyoza

Cooking Gyoza

Dipping Sauce

Kale and Radicchio Quino Salad

Ingredients

Quick Pickled Spring Onions

Instructions

Quick Pickled Spring Onions

Kale and Radicchio Quino Salad

How to make the beautiful foam?

Pink Grapefruit Gin and Tonic

Ingredients

Ginger syrup

Instructions

Ginger syrup

Pink Grapefruit Gin and Tonic

Tahini Bundt Cake With Kiwi Glaze

Ingredients

Tahini Bundt Cake

Kiwi Glaze

Instructions

Tahini Bundt Cake

Kiwi Glaze

Eggless Doughnuts With Orange Cream

Ingredients

Eggless doughnuts

Orange Pudding Cream

Instructions

Eggless Doughnuts

Orange Pudding Cream

Filling the doughnuts

Roasted Orange Chicken

Ingredients

Instructions

Orange Dutch Baby

Ingredients

Dutch Baby

Orange Sauce