summer Archives - Page 4 of 5

Flourless Green Pea Fritters

May 19, 2017

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

I’m ending this wonderful week with these fluffy green pea fritters. It’s really been a great week. The baby gave us his first real smile. He’s smiled to everyone in the family at one point during the week. I couldn’t imagine how exciting that milestone was before it happened. The most wonderful thing 🙂 Now I’m looking forward for more and more of these cute teethless smiles and the sparks in his eyes.

He’s been letting us sleep during the night enough not to feel tired during the day, although I do take at least one short nap with him during th day. It’s just so cozy lying next to him and feeling him next to me while I’m sleeping 🙂

Okay, let’s head to the recipe. I’m very excited to share it with you. I’m a huge fan of pancakes, I make them at least once a week for breakfast, but they are usually sweet. I wanted to make a savoury recipe for easy and quick pancakes, that I’ll be able to prepare while taking care of a newborn. And it really is that simple.

The batter is made in a food processor or a blender and the pancakes take only a few minutes to cook. So perfect! There’s a little cottage cheese for extra creamines and flavor and rolled oats to bring it all together. Since so many herbs have started to grow, I’ve also added some from the garden and the forest. I used wild garlic and chives, but you can add whatever you can find in the garden, like mint, basil, thyme, oregano… So many yummy variations 🙂

And I realised that they are also super delicious cold, so they’re perfect for picnics 🙂 Hoping for lots of those these summer. ‘Cuz who doesn’t love picnics, right? We’re going on one today. Yay!!

I’ve been working on this recipe before the baby, when we’ve had a new roof window installed. I had to test the new light source for photography. I like it so far. A bit different than the straight side light, but just as interesting. What do you think?

Have a great weekend you guys!

These soft and fluffy flourless green pea fritters with seasonal herbs make the most delicious healthy breakfast.

5 from 1 vote

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Flourless Green Pea Fritters

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 15 fritters

Ingredients

Green Pea Fritters

1 cup peas (if using frozen, thaw and drain before making the fritters)
1/2 cup roled oats
1 cup parmesan cheese grated
1/2 cup cottage cheese
2 eggs
1/2 tsp baking powder
a handful seasonal herbs (wild garlic, chives, basil, thyme...), coarsely chopped
salt
black pepper

Sauce

1/2 cup sour cream
2 TBSP lemon juice
zest of 1/2 lemon

Instructions

Green Pea Fritters

Place all ingredients in a food processor or a blender and mix until the batter is uniform.
Fry spoonfulls of the mixture on preheated frying pan with a little oil for 2 minutes on each side or until golden.

Sauce

Place all ingredients in a small bowl and whisk.
Serve with warm or cold fritters.

Welcome Baby Chocolate Buckwheat Cookies

May 4, 2017

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

Hi guys!

I’ve been away for a month occupied by he hardest but the most rewarding job. On April 5th a little baby boy Jernej came to this world and turned our lives upside down. I never knew I could ever love someone as much as I love my baby. Kissing his forehead, massaging his super tiny feet, loving every unconscious smile when he’s sleeping and caressing his soft cheeks…

Although I’m loving every moment spent with him, I never imagined how exhausing and rewarding caring for a newborn is. After a month, I can easily say it was the toughest month of my life, although full of tears of happines and love, it was also filled with frustrations and self-distrust. Total respect to all the moms that have survived this introduction period keeping a clear mind! Saying that, my baby is sleeping well and is not fussy at all, I can’t imagine that being different…

When I came home from the hospital I was missing moving and doing whatever around the house. Lying in bed all day is totally not my MO, so I baked some cookies while Jernej was sleeping and took some photos. I named them Welcome baby chocolate buckwheat cookies 🙂 To welcome the cutest baby boy to this world <3

I love having a batch of cookies ready for the sweettooth moments of mine and my husband’s. We LOVE cookies! I’m surprised I don’t have more cookie recipes on the blog. I’ll have to change that, right?

What I love about butter cookies is, that they are super simple and you can make them in a food processor. They take no time whatsoever, but they taste sooo good! And if you make them with wholegrain flours you add so much nutritional value. In this recipe I used wholegrain spelt and wholegrain buckwheat flour, but you can easily use plain flours.

Lately I became a huge fan of unrefined cane sugar. It’s not a sugar we usually use in baking, so when I first tried it I became obsessed immediately. If you want caramelly taste without making caramel, cane sugar is the solution. I’m telling you, it makes a big difference.

Although plain buckwheat cookies are incredible, they are even tastier with some chocolate and coconut. Plus they look so pretty, don’t they?

I’m out of these cookies and now I’m waiting for elderflowers to bloom to make some Elderflower Cookie Bites with Raspberries.

Having a lot of work and being exhausted by the continuous feeding and diaper chaninging, I can’t promise I’ll be posting as often as I did before the baby, so bare with me. I’ll get the hang of it and will start posting weekly as soon as I can.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

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Welcome Baby Chocolate Buckwheat Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 32 cookies

Ingredients

2/3 cup wholegrain spelt flour
2/3 cup wholegrain buckwheat flour
50 g unrefined cane sugar
1/4 tsp vanilla seeds
1/4 tsp baking soda
80 g butter
4 TBSP water
dark chocolate
coconut flakes

Instructions

Preheat the oven to 180 °C.
Add all ingredients into a food processor and pulse until they form a ball.
Divide the dough in half, half it again and so on, until you get 32 identical pieces. Form bals with your palms.
Place on a baking paper lined baking tray and bake for 15 minutes or until golden. Move them to a wire rack and leave to cool down for at least 10 minutes.
Melt chocolate over a saucepan of simmering water. Dip the bottom half of the cookies in the chocolate and coconut and place on a pre-cooled tray lined with baking paper. Leave in the fridge to set.

Refreshing Vanilla Strawberry Iced Tea

March 30, 2017

A refreshing spring vanilla strawberry iced tea – perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

I’ve made this delicious drink last week while baking the strawberry cake for my birthday. My birthday is on March 22nd and it just happens that that’s also World Water Day. I love that! I love water! Water is also my absolute favorite drink in the entire world, besides tea. I don’t actually know anyone who would drink as much tea as I do.

I’m gonna be honest with you – tea can get boring at times. Adding fruits and some ice will do the trick though. Makes it refreshing and adds a bunch of vitamins to your drink. Since I was already making the strawberry cake last week I figured why not make a strawberry iced tea. I had a ton of strawberries anyway.

Lately, I’ve been obsessing over rooibos tea, which I find so nice and sweet with a slight vanilla flavor. Besides my daily three cups of raspberry leaf tea this is the one tea I drink the most. Since it’s getting quite warm over here, I’m drinking it cold. And GUESS WHAT it’s a perfect match for strawberries. It really is! And since I’m loving the mild vanilla flavor in the rooibos, I added more vanilla, ‘cuz WHY NOT?

Yay, my favorite refreshing iced tea was born 😀

Let me know if you try it and think the same!

Regarding the prego belly. It’s still here and the baby is still very and I mean VERY lively. Doesn’t seem to want to come out any time soon, but we never know. I’m hoping for April 1st!

Seems like the last month my sweet cravings have gone over the roof. I’m eating more junk than ever and feeling so so regretful about that. I should probably stop feeling like that, because it doesn’t really do much good. I still eat junk if I feel like it. Okay, I’ve kindda managed to keep myself away from nutella. Kindda… I make pancakes for breakfast just to have an excuse to eat Nutella. Otherwise I have like five slices of bread with butter and honey for breakfast. Okay, honey is now bad, but the amount of honey is. Trust me five slices full of dripping honey is too much. But I guess the cravings will go aways eventually 🙂

Did I mention there’s honey in the strawberry iced tea? Of course there is, duh 😛

I’ve also managed to do some gardening. I’ve tranfered my little tomato seedlings to bigger pots, so they’ll have enough room to grow. The truth is, we have to buy tomatoes by the middle of July, sometimes even more. It’s seems so unfair. I’m looking at the growing plants for months before the tomatoes go red. It always seems like the wait is way too long, although totally worth it. Okay, I’m babbling. I’ll stop now.

That’s all for now! By the time I post another recipe I might be writing with one hand full of baby cuteness. If you don’t hear from me for a while, you know what happened 😉

A refreshing spring vanilla strawberry iced tea - perfect combination of rooiboss tea, vanilla and strawberries. Keeps you cool and hydrated during sunny spring days!

5 from 1 vote

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Refreshing Vanilla Strawberry Iced Tea

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 people

Ingredients

250 g strawberries
600 ml water
4 tsp red rooibos tea
2 TBSP honey
1/4 tsp vanilla seeds (from one vanilla pod)

Instructions

In a big saucepan boil water and add red rooibos tea and steep covered for 10 minutes. After the tea has finnished steeping strain it into a big jug.
Uncover and leave to cool.
Meanwhile, remove strawberry stems and discard. Place the strawberries in a blender and make a smooth purée. If you prefer your purée to be without the tiny pits, strain it through a fine strainer.
When the tea has cooled down to almost room temperature add honey and mix well. Add strawberry purée and vanilla, mix well and pour into glasses filled with ice.

Pull-Apart Chicken Spanakopita (Greek Spinach Pie)

March 16, 2017

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don’t think anything could make me more excited right now.

You all know by now, how excited I get when I see spring starting to blossom. If I’d have to choose I’d say winter is my favorite season, but there’s something magical about early spring. The thing I love the most is to go out in the forest and pick fresh new wild foods. By now I’ve already picked the earlies small fragrant leaves of wild garlic and I’m waiting for more spring goodies to start growing.

I didn’t use wild garlic in the recipe, although it would fit in just perfectly.

Since we’re talking about wild food, I’d love to know your spring wild food favorites? 😀

Chicken Spanakopita

I love anything wrapped in phyllo dough or even making my own phyllo dough. Okay, I cheated with this one, I bought it 😉 But whenever I have time I make my own. It makes a huge difference. If you have the chance to find freshly made phyllo dough in your local food market, buy it. Your dishes will go from great to awesome.

I mean it!

Spanakopita is originally made without meat and in layers of phyllo dough. I added chicken for some extra flavor and to make my hubby happy 😀 I figured why not make it easier to serve and make it more like individual böreks. Imagine if börek and pie would have a baby, it would look like that! Wrapped in mini rolls and served without cutting.

The ingredients are pretty basic but delicious each on it’s own. For sure, spinach is the hero of the dish. And you can get amazing fresh baby spinach in spring in any food market. I like combining it with leeks, since it makes the food so incredibly sweet and fragrant. The combo with feta, chicken and nutmeg is so good.

To hold it all together, I made a ricotta, egg and cream mixture and poured it over the rolls. This also makes the pie dense and creamy in the bottom, but the top stays crunchy. So make sure you dont pour the mixture all the way to the top.

It might no be a traditional spanakopita, but it is just as delicious and the main ingredients remain feta and spinach.

With some extra foodies 😉

These would be awesome at a picnic party or any party for that matter. They take a little time to assemble, but the cooking process is sooo simple. Since it is quite rich, you can actually feed up to about 8 people with it, if they are not huge hungry men 😉 or me!

This is by far my favorite spring pie and I’d serve it with spring strawberry layer cake in a glass following as dessert.

Picnic menu, done!

A glass of roasted peach and strawberry fizz to go along and you’re good to go 🙂

This chicken spanakopita (Greek spinach pie) is the best comfort food I can imagine for spring. Hearty and rich, flavored with cheeses, leeks and chicken, but also loaded with fresh spinach. And to top it all, it make s a perfect early picnic dish, since it is pull-apart. I don't think anything could make me more excited right now.

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Pull-Apart Chicken Spanakopita

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 6 people

Ingredients

Chicken Spanakopita

16 sheets phyllo dough
300 g chicken breast 1cm cubes (or use leftover chicken)
1 small leak cut into quarter lenghtwise and thinly sliced
3 cloves garlic finely chopped
500 g fresh spinach (or frozen and drained of excess water)
200 g feta cheese crumbled
1/4 tsp grated nutmeg
1/4 tsp ground black pepper
1/2 cup olive oil

Egg Mixture

2 eggs
60 g ricotta cheese
60 ml whipping cream
a generous pinch of salt

Instructions

Egg mixture

Mix all ingredients for egg mixture together with a fork or a whisk, to get a smooth creamy texture.

Filling

In a preheated skillet roast chicken breast cubes with a tablespoon of olive oil for a minute or two until they get golden.
Add leaks, garlic and spinach and cook uncovered for about a minute or until the spinach cooks down. I you're using baby spinach this will take a minute, older spinach takes two to three minutes. If there is any excess water in the skillet drain it before filling the pie otherwise it will get soggy.
Remove from heat and add feta, nutmeg and black pepper. Mix well and set aside.

Assembly

Preheat the oven to 180°C.
Line a 23 cm (9 inch) cake mold with baking paper.
Lightly coat one pyhloo sheet with olive oil, cover with another phyllo sheet and coat with olive oil again. Over the long edge of the dough spread one eight of the filling about 4 cm wide. Roll the dough to get a long roll. Now roll this into a snail shape and place it in the cake mold. Repeat until you've used all the sheets. I like to start placing the rolls on the sides first and add the last one in the middles, since the last one usually has less or more filling than the others. This makes the pie look more even.
Coat the tops with more olive oil and bake for 20 minutes.
Remove from the oven and pour the egg mixture over the baked rolls.
Return to the oven and bake for 30-35 minutes.
Remove form the oven and wait for 5 minutes before removing the rim. Be careful, it's still hot!
Serve warm or cold.

Antioxidant Packed Blueberry Matcha Smoothie

March 9, 2017

This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It’s a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good!

I’m getting so excited about spring and can’t wait for everything to go green. We’re already able to waste our time outside in nothing else but a sweater. Remember my love of balcony life. Well, here it is! I can almost smell spring 😀 Winter this year sucked, almost no snow… I mean it was cold, which is okay by me, but no snow. Come on, that’s just unfair!

Yeah, yeah, I’ll stop complaining 😉

This spring will bring a new little cuddling creature to our life, so there’s really nothing to complain about. Only one more month to go, but I’m hoping sooner 🙂 Can’t wait to meet you little baby! These past 8 months went by really fast, I got very attached to my big belly and the very intesnse baby kicks. I’m begining to think this baby will be a kickboxer or something. I remember reading about having to count kicks if the baby is not moving enough and then I think is there also something like kicking too much?! Probably not 🙂

Back to the recipe!

With the spring knocking on the door, the season of some new green leaf veggies is starting and I’m able to add them to my green smoothies. I got hold of some really nice fresh spinach last week and I couldn’t resist to make a delicious smoothie for breakfast. There are still some frozen wild blueberries in the freezer, which I love for breakfast. In the winter I heat them up and pour over the pancakes with some yogurt. Yum!

Ok, ok, back to the smoothie. So I named this drink matcha smoothie, because I added a little for some nice morning tea feeling. Mmm, cozy 🙂 I don’t know why exactly, but for me drinking matcha – in any form – is like a warm hug. Even if I drink it cold.

I couldn’t resist but adding some lime juice to this almost-spring-celebrating smoothie. Delicious! 🙂 It’s sweetened with honey, which you probably already know is my favorite sweetener 🙂

Now I’m anxiously waiting for strawberries, especially wild strawberries to make strawberry layer cakes and elderflower to make some cookies. With a little bit of luck, the baby and I will be well enough by the time those two are in season and we’ll be strolling through forests searching for these beauties 🙂

And now here’s the recipe, finally. This matcha smoothie is packed with antioxidants and contains a bunch of cashews and an avocado so it will leave you fed for a while. Cheers!

Antioxidant Packed Blueberry Matcha Smoothie. This blueberry matcha smoothie is full of antioxidants and a perfect energy boost for the morning. It's a delicious healthy vegan, dairy free and gluten free green smoothie with blueberry mash. So good! | www.useyournoodles.eu

5 from 1 vote

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Antioxidant Packed Blueberry Matcha Smoothie

Total Time 5 minutes

Servings 2 people

Ingredients

1 cup cashews soaked overnight
2 cups water
1/2 avocado
50 g spinach (or a big handful)
4 tsp matcha powder
juice of 1 1/2 limes
2 TBSP sunflower seeds
3 TBSP honey (or other sweetener for vegan version)
1 cup blueberries

Instructions

Mix everything except blueberries in a blender until smooth. If the smoothie is to thick add more water.
Place blueberries in two glasses and mash them gently with a spoon or a mortar.
Pour the green smoothie over mashed blueberries and enjoy!

Roasted Broccoli & Cauliflower Mole Tacos

March 2, 2017

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.

What have you been up to lately?

I’m all about mexican food these days and I’m enjoying spicy food while I still can. Apparently when you have a baby, you’re stuck with bland and boring unseasoned food for a month or so. I’m dreading that!

If there’s anything I love about cooking is that there’s always a way to make super fast lunch or dinner and still make it incredibly delicious. Most of the time I’m enjoying spending hours and hours in the kitchen. It’s my absolute favorite spot in the house. But sometimes it happens I have to whip up something in five minutes or so, but still want it to be super delicious and healthy if possible. I love how tacos make this possible every time. You can use whatever’s in your fridge and add some nice spices, some yogurt or nut sauce and you’ve got a five minute meal right there.

One of the simplest versions I make is, I just quickly sauté some red peppers, add some fresh avocado and a glug of yogurt in a tortilla and I’m good to go. Other times I have a couple more minutes to spare and I play around with food.

That’s kindda how these mole tacos with broccoli and califlower came to be. I love broccoli, it’s probably one of my favorite green veggies and I could eat it every single day. Cauliflower is great too, so I added it to make it a more fun recipe. In this recipe you can actually use either one of these or both.

Mole Tacos

Moles are actually a variety of sauces and dishes that include these sauces. We’re not making a mole sauce today, though. This recipe is an interpretation of a mole sauce, my style. Some hot chillies, cocoa powder and lots of other spices. It’s basically a rub or a spice mix for the broccoli and cauliflower that we’re gonna roast. And it’s a spice mix that you can make in advance and keep in your pantry.

Quick pickling

Loving the pickles!

They usually take time to make, but there’s a quicker cheaty way to make them. And it takes literally 5 minutes or less. The main ingredients in pickling are vinegar and salt, sometimes water. Besides the veggies of course 🙂

What we’re going to do is cut the veggies real thinnly, which will make them pickle faster. Then add some salt, which will bring out the water from the radishes. And of course add some vinegar to make it sour. And that’s it. So simple!

Making your own tortillas

You can also try making your own tortillas and find the recipe here. But double it if you’re making this whole recipe.

I’m making my own tortillas all the time and I make the dough in the morning. I divide it into balls and cover in plastic foil and leave it on the counter or in the fridge until I’m ready to make them. Sometimes I even make a big batch and keep it in the fridge for a couple of days and have a taco marathon week 🙂

A new awesome flavor combo each day. Yay! Try that, if you haven’t already 🙂

So, have a good day and hopefully get some sun!

These quick and easy roasted broccoli and cauliflower mole tacos are such a nice healthy fresh lunch or dinner. With the addition of a 5-minute pickled radish and avocado yogurt sauce they make a perfect meal.

5 from 1 vote

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Roasted Broccoli & Cauliflower Mole Tacos

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 16 tacos

Ingredients

Mole Spice Mix:

2 tsp chilli powder
2 tsp dried oregano
1 tsp unsweetened cocoa powder
1 tsp brown sugar
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp pepper
1 tsp cinnamon
1 tsp cumin
2 tsp salt

Mole Tacos:

1 broccoli
1 cauliflower
mole spice mix
1/4 cup olive oil

Pickled Radishes:

200 g radishes
1 1/2 tsp salt
2 TBSP vinegar

Avocado Sauce:

1 avocado
1/2 cup natural yogurt (180 g)
1/2 cup water
2 cloves garlic
juice of 2 limes
a handful cilantro
pinch of pepper
pinch of salt

Other:

16 small tortillas (find recipe in my Turmeric Falafel Wrap post and make it double)
pickled radishes
avocado sauce
peanuts
cilantro
chopped chillies

Instructions

Preheat the oven to 200°C.

Mole Spice Mix:

In a bowl mix all ingredients to get a uniform seasoning mix.

Mole Broccoli And Cauliflower:

Chop broccoli and cauliflower into small florets and cut the harder stems into 1 cm sized chunks.
Add them to a big bowl and sprinkle with mole spice mix and olive oil. Toss around to coat them evenly with seasoning.
Move them to a lined baking tray and bake for about 10 minutes or until tender.

Pickled Radishes:

Slice radishes thinly. Add them to a bowl and sprinkle with salt. Massage them vigorously for a minute or two, so they start releasing water. Leave them to rest for another minute, then pour away the excess water. Add vinegar to the radishes and set aside.

Avocado Sauce:

Mix all ingredients in a food processor until smooth. Add more water if necessary.

Serving;

Fill the tortillas with broccoli and cauliflower, add pickled radishes, avocado sauce, peanuts, cilantro and chopped chillies.

Crunchy Mocha Frozen Yogurt with Date Caramel

February 23, 2017

This creamy mocha frozen yogurt with mocha puffs and date caramel combines a perfect cup of coffee with some cocoa and dates in a form of frozen dessert. Breakfast or dessert, it’s up to you! A little extra thing is the recipe for mocha cocoa puffs, which you can add to your morning cereal bowl.

Welcome to breakfast heaven!

If you thought a cup of coffee was necessary in the morning, wait until you try this. It’s freakin’ mocha frozen yogurt with some extra mocha puffs and date caramel on top.

It’s so decadent and indulgent, but not unhealthy, which is what I love in a good breakfast. Don’t we all?

So, the whole thing started because I needed a refreshing cereal breakfast, that wasn’t the boring milk and cereals. I though icecream. That’s indulgent, but using yogurt is probably a smart decision. I thought mocha flavor would be an awesome addition to frozen yogurt, so I made these lovely coffee bean shaped mocha puffs. Yay, you can eat them with good old milk too, isn’t that a nice touch? Keep them in a dry place in your pantry and have them at hand for whenever you feel a coffee rush.

It totally became my personal morning coffee. You probably already know I don’t drink coffee and when I do it’s decaffeinated. So are these mocha puffs, but you can make them with caffeine, no problem!

I love serving the mocha frozen yogurt in these crazy cool mugs by Polonapolona. They are the cutest and they love their morning coffee served with a a bang 😀

Oh, did you notice the caramel drippings? This is the date caramel, the easiest thing to make in the entire world and so so delicious.

Like like lick-the-sides-of-the-cup awesome 😀

And absolutely necessary on a heaped cup of this goodness.

So, baby update.

I’ve been doing some last shopping for the baby, which is very tiring, since I’m not much of a shopper. What I do is, write a paper with all the stores and what to buy where and then head out. I compare prices online to save time spent in the actual shop. Don’t get me wrong, I love market shopping, but fluorescent lit stores are horrible. If it’s a special foods, fabric or furniture store, then it’s fine, I get distracted. Everthying else is just a big pain in the you know what!

Okay, enough complaining. The good thing is, I think I’m actually well prepared for the arrival of the little one. Some minor thing are missing (like the crib – not minor :P), otherwise we’re good if the baby accidentally surprises us.

Okay, back to food…

What would I do to eat this every single day for the rest of my life. Um… I should totally do that!

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Crunchy Mocha Frozen Yogurt with Date Caramel

Total Time 6 hours

Servings 6 people

Ingredients

Frozen Yogurt:

1 kg Greek style yogurt (about 4 cups)
5 TBSP honey

Mocha Puffs:

3/4 cups almond flour
1/2 cup all-purpose flour (or whole grain flour)
1/4 cup cocoa powder
4 tsp instant coffee
1/2 tsp baking soda
pinch of salt
1/4 cup honey
2 1/2 TBSP butter , melted

Date Caramel:

1 cup dates , roughly chopped
1 TBSP nut butter (I like almond or cashew butter)
3/4 cup water
pinch of salt

Instructions

Mocha Puffs:

Preheat the oven to 180°C and line a baking tray with baking paper.
In a food processor mix all dry ingredients: almond flour, al-purpose flour, cocoa powder, instant coffee, baking soda and salt. Add honey and butter and pulse until a ball forms.
Make little balls with palms of your hands using three quarters of the dough. The remaining quarter of the dough and flatten it on the baking paper to about 5mm thick. Add the balls to the baking paper and use a spoon handle to make little dents in the middle of the balls and make them look like a coffee bean. You can leave them round as well.
Bake for 6-7 minutes, keeping a close eye to what’s happening in the oven. The puffs burn very easily. Take them out when they are still a little soft but firm. They will harden as they cool down.
Break apart the flattened baked dough when it has cooled down. You can leave some chunks. You’ll use that to mix in the frozen yogurt.
Keep the coffee shaped puffs in an airtight container.

Frozen Yogurt:

Mix yogurt and honey in a blender and transfer the mixture to an airtight container. Freeze for about 3-4 hours, mixing the yogurt with a fork every 30-45 minutes.
Add it back to the blender and mix well to get a smooth texture. At this point the mixture will get a bit runny again, but that is fine. At this point add the broken coffee puffs and fold in the frozen yogurt.
Transfer it back to the container and freeze until you like the consistancy, probably about 2 hours.

Date Caramel:

Soak dates in water for 10 minutes, then add a pinch of salt and mix them in a food processor. If you like your caramel more runny, add a little more water.
The caramel keeps in the fridge for at least 2 weeks.

Assembly:

Take frozen yogurt out of the freezer when it’s the right consistency or 30 minutes before serving if it’s fully frozen. Scoop up in serving bowls and top with mocha puffs and date caramel.

[This post was kindly supported by Polonapolona. I was provided some mugs for this post. No other compensation was received.]

Sparkling Pomelo Ginger Shandy (Virgin And Not So Virgin)

February 16, 2017

This sparkling pomelo ginger shandy is a nice refreshing drink with a little kick of spice, perfect for lazy sunny late winter days.

What do you do when you can’t have booze? Make something out of beer.

Yeah, yeah, I know many of you will say beer without alcohol is not beer at all and you might be right. Some of them taste…hmmm. How should I put it? Miserable.

But when you’re pregnant and can’t have alcohol, trust me, it’s much easier to like non-alcoholic beer. Some brands make very good ones, but I’ve also had one that tasted like a chewing gum. Uhm, not so good!

Well, it was about time to make another drink recipe, since it’s been a while now. I’m all about citruses during this winter. I don’t think I’ve eaten so many oranges and mandarins at any point in my life and a big squeeze of lemon in a glass of water is a total must. I haven’t had any pomelo, so I thought I’d put it in a sparkling beer drink with some spicy ginger and have a pomelo ginger shandy.

Pomelo is such an awesome fruit, it’s sweet like a grapefruit, but doesn’ have the bitterness, which is great for a beer drink, since beer is already bitter.

On top of all the pomelo juice, the ginger gives the drink a little heat and warms you up 🙂 That’s why I love ginger!

And pretty much everything about this drink 😀

This pomelo ginger shandy is such a nice refreshing drink for the lazy days leading to spring, sitting in the sun on a balcony wrapped in a warm blanket. Listening to bird singing starting again, such a lovely time. I’m getting sentimental.

Our balcony life (yeah, this should totally be a title of a movie) is gone during the winter, but when the sun starts to become warmer and the days get longer, we start hanging out on the balcony again. During the spring and summer it’s where we eat, play board games, read and do pretty much everything. Like, who needs the indoors, anyway?!

So, I’m very happy with the longer not so freezing cold days 🙂

And I’m happy to have this non-alcoholic drink, which can also be alcoholic, whatever you prefer. It’s a great way to pimp up your favorite beer and add some fruitiness 🙂

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Sparkling Pomelo Ginger Shandy

Prep Time 5 minutes

Total Time 5 minutes

Servings 2 people

Author Anja Burgar

Ingredients

Simple ginger syrup

4 TBSP cane sugar
3 TBSP grated fresh ginger
1 TBSP pomelo zest
2 TBSP lemon juice

Pomelo Ginger Shandy

500 ml pomelo juice (juicing described in the instructions)
500 ml lager beer (alcoholic or non-alcoholic)

Instructions

Simple ginger syrup:

Add all ingredients to a mortar and make a smooth paste.

Juicing pomelo:

Pomelo is a big fruit and it's hard to juice it on a regular juicer. I peel the pomelo and remove the thin white skins, then blend it in a blender for a minute or two and use a nut milk bag or a tea towel to squeeze out the juice.

Pomelo ginger shandy:

Mix together pomelo juice and simple ginger syrup, pour into glasses and add beer.

Roasted Tomato Galette with Olive Tapende

August 25, 2016

The sweetest most delicious tomato galette honoring the season of homegrown tomatoes.

This is one of my favorite dishes in the entire world and I’m not exaggerating.

I’ve been making it for a couple of years now and I’ve perfected the recipe in the meantime.

I’ve talked about my love of tomatoes a lot and roasting them like in the Simple Fish Slider with Roasted Garlic Sauce. The basic technique of roasting tomatoes is the same as in the slider recipe.

But for this beautiful galette we’re gonna roast them TWICE. Yep, that’s right. First roasting helps the tomatoes loose excess moiture and the second one brings all the components together and adds extra sweetness to the tomato galette.

Isn’t this awesome?

You could easily use big tomatoes as well, but make sure, they loose most of their moisture after the first roasting, otherwise you’ll get a soggy crust.

And we don’t want that!

The crust should be flacy and crunchy, hence the pre-roasting. Important step – don’t leave it out!

This tomato galette is filled with so many other ingredients that complement the tomato.

Like olives, anchovies, fresh herbs like basil and olive oil.

All of those incredible ingredients in one dish 🙂 Perfection…

Let’s roast some tomatoes!!!

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ROASTED TOMATO GALETTE WITH OLIVE TAPENADE

Yields one 28-30 cm (11-12 inch) galette.

Course Appetizer, Main Course

Keyword blackberry pie, blood orange tart, tomato pie, tomato tart

Total Time 1 hour 45 minutes

Ingredients

CRUST

1 1/4 cup wholegrain spelt or wheat flour
60 ml ice-cold water refrigerated for a while
1/2 tsp salt
110 g ice-cold butter cubed

TAPENADE

1 cup green olives pits removed
5 dried tomatoes
5 anchovies
1 TBSP pine nuts
a handful parsley
a handful chives
a handful basil
olive oil

FILLING

3 cups cherry tomatoes 600-800g
parmesan
3 TBSP olive oil
salt
pepper
1 egg
1 TBSP cold water

Instructions

Preheat the oven to 190 °C

Crust

Combine butter and flour in a food processor to get a dry mixture. Add salt and water and pulse until the dough starts to form a ball, but not any longer to not overheat the dough. Wrap it in plastic foil and store it in the fridge for an hour.

Roasted cherry tomatoes

Halve the tomatoes, cover with olive oil, salt, and pepper and toss to spread the seasoning. Place cut-side up on a baking tray covered with baking paper and bake for about 30 minutes or until the tomatoes get a nice golden color and have lost a lot of their moisture.

Tapenade

Chop parsley, chives, and basil into smaller chunks and place them in a food processor. Add olives, dried tomatoes, anchovies, pine nuts, and 4-5 TBSP olive oil. Pulse to get an almost smooth texture. Add more olive oil if necessary.
Turn the oven up to 220 °C.

Galette

Roll the dough to about 3mm thick circle. Spread the tapenade over the dough, but leave a clean 2-3cm edge. Cover with roasted tomatoes and fold the edges in over the tomatoes.
In a small bowl beat an egg with a TBSP of cold water and spread thinly over the crust edges.
Sprinkle the galette with some grated parmesan and a little pepper.
Bake for about 20 minutes or until the crust is golden and crunchy.

Notes

Dough recipe adapted from Smitten Kitchen

No-Churn Melon Sorbet with Basil

August 11, 2016

No icecream machine, no problem! This super easy two ingredient melon sorbet needs no icecream machine, but is creamy and delicious anyway.

Super creamy and rich melon sorbet spiced with just a hint of basil.

I can’t believe something so good can come out of freezing a simple fruit like melon. Yup, that’s right, I just described the entire recipe.

But, really it is that simple.

I was never a big fruit person. I mean, I loved the taste, but somehow I wasn’t very fond of biting into them.

Still am a little picky when it comes to that. Much less, but still…

Blending fruit into awesome new foods was a great alternative. One of the first memories of blended fruit dessert is a strawberry and cream blended drink. Which was super delicious and creamy. You should totally try that sometimes, if you haven’t already 🙂

Freezing a blended fruit is the next stage of deliciousness 🙂

And most of all, you don’t really need all that much. Mostly just fruit, some water, if the fruit doesn’t have high water content, maybe some sweetener and that’s it.

Why I love this melon sorbet?

Because it’s made only with melon and basil. Melon is made mostly of water and you don’t need to add extra. If the melon is ripe enough it is so sweet, that it doesn’t require any extra sweetening.

And since I’m greatly obsessed with herbs, I just had to add some. Basil is the right way to go. Works so well and adds more summery flavors! 🙂

Oh, how cool does it look when you serve it in a melon shell. Awesome for a garden party 🙂 You can freeze it in a shell directly if you are serving it immediately or transfer in to the shell right before showing it to your guests.

I’m getting hungry! Are you?

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NO-CHURN MELON SORBET WITH BASIL

Course Dessert

Keyword ice cream

Prep Time 10 minutes

Freezing time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 ripe melon of any kind, spooned out into chunks, frozen for 1-2 hours
20-30 fresh basil leaves

Instructions

Place the frozen melon chunks and fresh basil into a food processor and pulse until coarsely chopped. Keep beating until you get a smooth and creamy consistency.
Transfer to an airtight container and freeze until firm, for about 3-4 hours.

Notes

If you have an ice cream maker, prepare the mixture without pre-freezing the melon. Cool it in the fridge for an hour and make it as per instructions.

Pesto Pasta Salad with Crispy Bacon

July 27, 2016

There is no summer without a pesto pasta salad topped with a dash of crispy bacon!

Omg, I can’t believe I haven’t made a pasta recipe yet!!!

Banging my head against a wall right now…

I’m like the hugest fan of pasta in any shape or form. Ok, I’d probably choose any pasta over fettuccine, not fan of those – except homemade!

Today we’re making a freaking pesto pasta salad with crispy bacon, folks! And we’re making homemade pesto. How exciting is that!

I never, never, never buy pesto. It’s the easiest thing you can make, why buy it. I even have a trick for winter, when there’s no fresh basil. Every year I try to keep some basil in a pot in the kitchen over winter, but it ALWAYS dyes. 🙁 Boo hoo!

SIMPLE LONG-KEEP PESTO

So here’s the quick tip. Make a simple oil and salt only pesto at the peak of the season. Combine basil leaves with some salt and oil in a food processor and chop it up. It keeps in the fridge for over a year, but you’ll really need to be generous on salt otherwise it can spoil quickly.

That’s also my prefered metod of preserving basil. The taste is much more genuine than the dried one.

So, I want my salads to be fresh with loads of veggies, but there always have to be a goodie. Without an exeption! You know, the piece of feta cheese that’s basically the only reason you’re even eating a Greek salad. Or the pickle you’re dying to fish out of a Russian salad. Or apples in my delicious Millet and Carrot Salad with Creamy Almond Dressing. You see, every salad needs a goodie.

And here it’s CRISPY BACON!

I’m pretty sure my husband loves me more on days when I serve him bacon 🙂

It’s a perfect salad to serve at a picnic. It’s got pasta, tomatoes, bell peppers, mozzarella, pesto and bacon.

Refreshing but filling…

Who wouldn’t love that?!

Not only is this pasta salad super simple and obviously SOOO delicious, but it’s also vibrant and beautiful!

How awesome is that, right?

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PESTO PASTA SALAD WITH CRISPY BACON

Course Salad

Total Time 20 minutes

Servings 6

Ingredients

PESTO (~3/4 CUP)

big handful basil
3 TBSP almonds
60 g parmesan
2 cloves garlic
olive oil
pepper
salt

PASTA SALAD

500 g whole grain pasta
basil pesto
500 g cherry tomatoes halved
2 yellow or red bell peppers chopped
150 g small mozzarella balls halved
100 g bacon
juice of 1/2 lemon
olive oil
salt
pepper
basil leaves for garnish

Instructions

Pesto

Combine basil, almonds, parmesan, and garlic in a food processor and pulse until coarsely chopped. Add olive oil one tablespoon at a time and mix until smooth. You'll probably need around 8 tablespoons. Season with salt and pepper.

Pasta salad

Bring a large pan of salted water to a boil and add pasta. Cook until al dente and rinse under cold water.
Place bacon strips into a large skillet and cook over low heat. When the meat starts to get dark red turn the stripes around with tongs. If there’s too much grease in the skilled, spoon it out. The bacon is done when it’s dark red on both sides. Move the stripes onto a plate covered with a paper towel and wait a couple of minutes until it crisps up. Then use your hands to break it apart into small pieces.
Put the pasta in a bowl and add the pesto. Mix it well.
Add tomatoes, peppers, mozzarella, half of the bacon, and lemon juice and mix well.
Season with salt and pepper and add a drizzle of olive oil if necessary.
Top with remaining bacon and basil leaves.

Minty Watermelon Slushie Drink

July 6, 2016

A simple, 2-ingredient refreshing watermelon slushie drink with mint.

Use Your Noodles - Minty Watermelon Slushie Drink

Hi, there!

It’s been a while since you’ve heard from me. I’ve had a bad gum infection with one week of high fever. I couldn’t eat anything but blended food. Luckily it’s almost over and I can tranfer to harder food. I’m totally feeling like a little baby while I’m writing this 🙂

So I was living of drinks like this watermelon slushie or roasted peach and strawberry fizz. Not complaining, but I wouldn’t mind biting into some chrisp bacon 🙂

A simple, 2-ingredient refreshing watermelon slushie drink with mint.

We’ve been having beautiful sunny summer days over here. Like perfect day, not to hot, not to rainy. Just perfect. Note: I was resting inside with fever. Not complainging, no.

And what says summer like a nice big juicy watermelon. It is perfect as is, but it’s even more amazing in combination with fresh mint. Trust me, you’re gonna be a huge fan when you try it!

I mean, look at this intensive red color. Like you can resist… I know I can’t. Wait a second, I’m gonna go whip one up.

…

Done!

It’s so easy and the best part is, you don’t even need to remove the seeds. The seeds of the watermelon are packed with vitamins and minerals. It would be such a waste to remove them.

I’m usually throwing the seeds out, because they are to hard to eat, but if you blend the watermelon that’s not really necessary.

And you thought you would have to work for this drink 😉

How to make this delicious watermelon slushie drink?

Easier done than said. Yup, throw chilled watermelon chunks and a few mint springs in a blender and you’ll get a super refreshing drink in seconds.

That’s pretty much it. Throw in awesome looking garnish and relax 🙂

What’s your favorite way to use a watermelon? Write it in the comments below 🙂

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MINTY WATERMELON SLUSHIE DRINK

Course Drinks

Keyword cold drink, slushie

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Ingredients

1 kg watermelon chunks refrigerated for several hours
10 mint springs

Instructions

Blend watermelon chunks and mint in a blender to get a smooth thick juice.

Red Currant, Orange & Mint Mojitos

June 16, 2016

Perfectly refreshnig comfort summer drinks red currant, orange and mint mojitos!

Use Your Noodles - Red Currant, Orange & Mint Mojitos

Let’s have a drink!

I’m having one for sure. Hopefully, tomorrow my splint is coming off and that’s a big reason for celebration. It’s about time, I’m not really fond of walking on three legs 😛

So join me for a glass of delicious summer cocktail. One sip and you won’t be able to stop.

Perfectly refreshnig comfort summer drinks - red currant, orange and mint mojitos!

We love hanging out on our balcony listening to the birds in the cherry tree, playing board games, eating scrumptious chocolate brownies and drinking refreshing fruity drinks. One of our favorite summer drinks is mojito. In any form. We usually drink a traditional lime and mint mojitos, but sometimes we make some changes. Like adding other seasonal fruit.

There’s a big bush of red currants behind the house, full of perfectly sweet and sour tiny fruits 🙂 So I replaced lime with red currant and got a super delicious and refreshing mojito. I added some freshly squeezed orange for some sweetness and the citrusy taste. The combo of red currant and orange is not something I’ve tried before, but I must admit they make a wonderful pair.

Mental note to self – make cookies!

What I like about this cocktail recipe is the colour. If you’ve seen my other recipes, you’ve probably guessed that I like my food colourful 🙂 and seasonal 🙂

To make these lip-smacking red currant, orange and mint mojitos all you need is some fresh fruit, a bottle of rum, sparkling water and mint. And of course lots of ice!

The recipe calls for fresh red currants, that you blend into a puree, which means you keep all of the goodies from the fruit. If you don’t mind about the little seeds, you don’t need to strain the puree.

Now, let’s get the party started!

I’d love to hear what your favorite summer drink is. Write it in the comments below 🙂

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RED CURRANT, ORANGE & MINT MOJITO

Course Cocktail, Drinks, mocktail

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Ingredients

MOJITOS

2 cups red currants stems removed
2 cups orange juice freshly squeezed
1/2 – 3/4 cups white rum
3 cups sparkling water
2 tsp unrefined cane sugar Optional
handful of mint
abundance of crushed ice

GARNISH

1/4 cup red currants
4 mint springs

Instructions

In a blender, blend red currants to get a pureé.
Use a muddler to crush mint to release the mint oils. Add 2 TBSP orange juice and unrefined cane sugar and muddle a little more.
Divide red currant pureé into 4 glasses, add ice, mint mixture, remaining orange juice, white rum, and sparkling water.
Decorate and serve immediately.

Notes

Mocktail version: Replace rum with orange juice.

Also try these tasty summer drinks:

Grapefruit-Lime Cocktail With Rosemary And Ginger

Roasted Peach And Strawberry Fizz

Cherry, Brie & Bacon Grilled Quesadilla

June 9, 2016

Are you ready for a seriously delicioius sweet and salty grilled quesadilla?

Use Your Noodles - Cherry, Brie & Bacon Grilled Quesadilla

Spending time outside was a big part of my childhood. It was the time, when we didn’t have computers. And even when we got a second hand computer, it only had two games – Prehistorik and Prince of Persia.

Instead of playing those two (totally awesome) games, I prefered hanging out the kids from my street. I lived (and still do) in a street with almost no traffic, which meant the parents let us run around like crazy all over the place.

Our favourite game was hide-and-seek. We’d wait until it got dark and then played it. Much harder, much more exciting!!! 🙂

A simple recipe for the perfect grilled quesadilla with cherries, gooey brie and bacon for a summer barbaque party.

During the day, we played cards. We even invented our own games or even make our own board games 🙂 I still have some stacked somewhere in my closet!

A big part of spring/summer days on the street was hanging ut in our cherry tree. No treehouse necessary, just an old wood board placed between two branches and we got our fun.

The cherry tree is still majestically standing in front of the house. No kids hanging on it, but it still produces the best cherries around.

Sorry neighbours… 🙂

Grilled quesadilla with cherries anyone?

Today’s recipe is dedicated to the delicious sweet red cherries from that very tree. And they are in season now 🙂

I stuffed them in a quesadilla!

I never order quesadilla in a restaurant. Why? Because it is always too small (I eat a lot!) and overpriced. But I love it so much. So I made these cherry quesadilla with brie, bacon and arugula. I added some crushed chilli for spiciness and balsamic vinegar for acidity. And that’s it!

It is gooey, smokey and sweet. Can it even get better? Oh, yeah. It is spicy too 🙂

You can pop it on the grill, while you’re having a barbaque party. I assure you, everyone will thank you 🙂

Let’s get this bbq party started!

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CHERRY, BRIE & BACON GRILLED QUESADILLA

Course Appetizer, Main Course

Keyword tortilla

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 people

Ingredients

8 small tortillas
200 g cherries
200 g brie
60 g /12 slices bacon
a handful arugula
chili flakes to taste
balsamic vinegar to taste

Instructions

Preheat the oven to 175 °C and line a baking tray with baking paper.
Deseed the cherries.
Place deseeded cherries on one half of the tray and bacon on the other. Make sure there’s a little space in the middle.
Roast for 10 minutes or until the bacon gets golden and crunchy.
Place brie, bacon, cherries, arugula, and chilly flakes on a tortilla and drizzle with balsamic vinegar. Top with another tortilla and press down.
On a grill or in a grill pan, grill for 2 minutes each side, until they get golden and grill marks are visible.

Also try these recipes at your next bbq:

Simple Fish Sliders With Roasted Garlic Sauce

Homemade Tomato Ketchup

Roasted Peach and Strawberry Fizz

May 20, 2016

Delightful spring mocktail – roasted peach and strawberry fizz!

Yey, so excited about this recipe!!!

This drink to me is like pie. You know the feeling, when you take out a pie and all the syrupy juices are sizzling around the fruit? And the smell… so good 🙂 This is like a pie in a glass 🙂

And I love it!

Delightful spring mocktail - roasted peach and strawberry fizz!

This roasted peach and strawberry fizz is soooo simple. Sometimes, I can’t belive, how many great thing you can do, with so little. This is definitely one of them! 🙂

All you’ll need to do is cut peaches and strawberries in half, roast them and blend them. Then add a little apple juice, preferably homemade or organic, and some sprakling water. And there it is.

A perfect spring drink!

While we’re on the spring subject. Spring has been awfull this year in Slovenia. Ugh, my tomato, pepper and chilli plants are barely holding on in thir tiny cups, just waiting to be planted outside.

But its so COLD. I mean, I make drinks like this, just to feel like it’s spring. It’s a crime!

But good news… Today it is sunny and we’re having a big picnic party for my brother’s and friend’s 30th birthday.

Lots of people, lots of good food, beer, friends. That’s what I call spring. Hopefuly, the weather will hold and let us have the party we deserve 🙂

Now, go on… try the the recipe 🙂

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ROASTED PEACH AND STRAWBERRY FIZZ

Prep Time 10 minutes

Cook Time 25 minutes

Cooling time 10 minutes

Total Time 35 minutes

Servings 6 people

Ingredients

3 peaches
600 g strawberries
1 1/2 cup apple juice
1 1/2 sparkling water
abundance of crushed ice

Instructions

Preheat the oven to 175 °C.
Cut peaches in half and remove the pit. Cut strawberries in half. Place the fruit on a baking tray lined with baking paper and roast for 25 minutes.
Take the tray out and leave to cool for 10 minutes or more.
Remove the skins from peaches and blend the flesh together with apple juice in a blender to get a smooth pureé.
Blend the strawberries separately.
Divide the strawberry pureé into 6 glasses and add ice. Pour the peach and apple juice mixture over ice and add sparkling water.
Serve immediately.

Also try this refreshing drink:

Grapefruit-Lime Cocktail with Ginger and Rosemary

Tag Archive for: summer

Flourless Green Pea Fritters

Ingredients

Green Pea Fritters

Sauce

Instructions

Green Pea Fritters

Sauce

Welcome Baby Chocolate Buckwheat Cookies

Ingredients

Instructions

Refreshing Vanilla Strawberry Iced Tea

Ingredients

Instructions

Chicken Spanakopita

Pull-Apart Chicken Spanakopita

Ingredients

Chicken Spanakopita

Egg Mixture

Instructions

Egg mixture

Filling

Assembly

Antioxidant Packed Blueberry Matcha Smoothie

Ingredients

Instructions

Mole Tacos

Quick pickling

Making your own tortillas

Roasted Broccoli & Cauliflower Mole Tacos

Ingredients

Mole Spice Mix:

Mole Tacos:

Pickled Radishes:

Avocado Sauce:

Other:

Instructions

Mole Spice Mix:

Mole Broccoli And Cauliflower:

Pickled Radishes:

Avocado Sauce:

Serving;

Crunchy Mocha Frozen Yogurt with Date Caramel

Ingredients

Frozen Yogurt:

Mocha Puffs:

Date Caramel:

Instructions

Mocha Puffs:

Frozen Yogurt:

Date Caramel:

Assembly:

Sparkling Pomelo Ginger Shandy

Ingredients

Simple ginger syrup

Pomelo Ginger Shandy

Instructions

Simple ginger syrup:

Juicing pomelo:

Pomelo ginger shandy:

ROASTED TOMATO GALETTE WITH OLIVE TAPENADE

Ingredients

CRUST

TAPENADE

FILLING

Instructions

Crust

Roasted cherry tomatoes

Tapenade

Galette

Notes

Why I love this melon sorbet?

NO-CHURN MELON SORBET WITH BASIL

Ingredients

Instructions

Notes

SIMPLE LONG-KEEP PESTO

PESTO PASTA SALAD WITH CRISPY BACON

Ingredients

PESTO (~3/4 CUP)