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No-bake Chocolate Chestnut Pie

October 17, 2019

This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.

Ever since I was a child, I remember loving to pick chestnuts and boy, I loved eating them even more. I still do!

I remember the whole family sitting in our dining room peeling a whole bunch of cooked chestnuts. It was a time of gathering when the whole family bonded over this amazing nuts. Actually, my preferred method of eating them is squeezing out the flesh with my teeth. I’m not very skilled with getting them out of their skins with a knife…

The inspiration

Although I love chestnuts, I never really liked chestnut desserts. They always seemed so heavy and not at all light and fluffy. But then I went hiking with my husband and they had the most delicious and fluffy homemade chestnut cake in the cabin on top of the mountain. So it left me inspired to try and make a light and creamy chestnut dessert. Somehow I ended up making a no-bake chestnut pie and it turned out better than I expected. Like seriously mouthwatering.

And from now on, I’m a fan of chestnut desserts. PERIOD!

How to make this creamy no-bake chocolate chestnut pie?

Easy peasy. Cuz it doesn’t involve any baking.

First, you wanna make the cookie crust. I used a mixture of Oreos and plain butter cookies, but you can go with whatever kind of cookies you prefer. Grind them finely and add melted butter and chocolate. Yes, I added chocolate in the cookie crust. Yum! After you press the cookie base in the pie tin, you need to let it cool in the fridge or the freezer.

What about the filling?

You start with cooking chestnuts as you would normally. Cooking them for about an hour after the water has boiled.

This is the hardest part – peeling. I’m not a fan, so I asked my mom to do it for me. I feel so spoiled right now 🙂 Did I mention I hate peeling chestnuts?

Okay, so you peel the chestnuts, but then you need to cook them again in heavy cream with some sugar. Just to thicken the whole thing and to cook those nuts some more. Done! Blend and pour over the cookie base and wait to set.

You can leave it here, or you can add chocolate icing on top. In that case, make it a day in advance, because it needs to chill in the fridge overnight. Recipe included below!

If you decide to make this no-bake chocolate chestnut pie, be sure to leave a comment and/or give this recipe a rating! If you do make this recipe, don’t forget to tag me on Instagram! I love hearing from you and seeing how you make my recipes!

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No-bake Chocolate Chestnut Pie

This recipe makes one 20cm (8 inch) pie. Double the recipe to make a 28cm (11 inch).

Course Dessert

Keyword chestnut pie, chocolate pie, no-bake pie

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 8 servings

Author Anja Burgar

Ingredients

Cookie Base

100 g Oreo cookies
100 g butter cookies
50 g ground hazelnuts
80 g butter
70 g semi-sweet chocolate

Chestnut cream

180 ml heavy cream or whipping cream (¾ cup)
150 g cooked and peeled chestnuts
25 g sugar

Chocolate cream

25 g chocolate
50 ml whipping cream

Instructions

Chocolate cream

Cut chocolate into small cubes.
Add cream to a small pot and add chocolate. Over medium heat cook until chocolate has completely melted, about 5 minutes. Use a whisk to mix constantly.
Remove from heat and let cool to room temperature. Move to the fridge and leave to rest overnight.
After the mixture has chilled whip it using an electric mixer like you would whip cream. Transfer to a piping bag with the desired nozzle. If you whipped the chocolate cream before making the pie, leave it in the fridge to wait for decoration.

Cookie base

Use a food processor to finely grind the cookies.
Meld butter and chocolate in a small bowl over a pot with simmering water. Add to the ground cookies and mix well.
Transfer the cookie mixture to the pie tin and press to the bottom and the sides to form a firm pie crust.
Leave to set for at least two hours in the fridge or 30 minutes in the freezer.

Chestnut cream

Add cooked chestnuts, sugar and cream to a small pot and bring to a boil. Then immediately lower the heat and let simmer for 15 minutes.
Transfer to a blender and mix until smooth.
Pour onto the chilled cookie base and let cool for at least 3 hours.

Decoration

Pipe the chocolate cream around the edge of the pie.
Store the pie in the fridge. Leave it at room temperature for 30 minutes before serving.

Iced Beetroot Chai Latte (+ Warm Verison)

October 10, 2019

Treat yourself with an iced beetroot chai latte – a perfectly refreshing and fragrant autumn drink!

Even though it’s getting quite cold here, I still love me some cold drinks. Let me tell you a little secret. This drink is actually delicious warm as well as cold. I can’t decide which one is better but I decided to go with the iced version for this post since I just love seeing some ice cubes in a drink. They are so photogenic 🙂

So what is it?

This iced beetroot chai latte is a perfect mixture of earthiness from beetroot juice, herbal flavor from rooibos tea, spiciness from chai spices, sweetness from honey, and creaminess from milk. I don’t drink a lot of milk, it doesn’t do me well, but I make exceptions once in a while. Or I use any nut milk, which works beautifully in this recipe.

I realized I don’t drink enough beetroot juice, although I love it. So I was messing around a while ago, mixing it with some spices and teas that I love in this cold cold weather and this came out. I’m a huge fan of rooibos tea. I didn’t know it went so well with beetroot, but it’s truly a brilliant combination.

I love using beetroot in both savory and sweet dishes in the cold months. I love it grated and fried with onions as a side dish and I also love the chocolate beetroot cupcakes. I can’t get enough of them! I wanna know what you love to make with beetroot? Let me know in the comments!

On a different note, I realized that it’s been a month since I posted a recipe. I have something special coming up and hopefully, I can reveal it to all ya in a week or two! If you don’t wanna miss the big new regarding food photography be sure to subscribe to my photography mailing list and you’ll get the info right in your mailbox.

5 from 1 vote

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Iced Beetroot Chai Latte

Warm version in the notes.

Course Drinks

Keyword beet iced latte, cold drink, iced latte

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Author Anja Burgar

Ingredients

3 cups beetroot juice
1 cup water
2 rooibos tea bags
1 cinnamon stick
5 cloves
5 peppercorns
5 ginger slices
2-3 TBSP honey
1 cup milk (or nut milk for vegan version)

Instructions

Boil the water. Remove from the heat and place two rooibos tea bags, cinnamon stick, cloves, peppercorns and ginger slices in the boiling water. Cover and let steep for 10 minutes. Strain the liquid, add honey and let cool.
Once the infusion is cooled, add it to the beetroot juice and mix well.
Pour into 4 glasses and add milk and ice cubes.

Notes

If you want to make a warm beetroot chai latte, cook the infusion as in the instructions above. Once you’ve strained the liquid add it to beetroot juice and cook just until it starts to simmer. Add honey, pour into cups and add milk.

Goat Cheese & Pear Chutney Burgers

September 12, 2019

The recipe for these goat cheese and pear chutney burgers are the true fall delights that are going to make every fall grill party a success!

I’m so happy to post this recipe. We’ve been making a ton of burgers this summer. We bought a badass extra mini grill that we can use on our tiny balcony and it doesn’t smoke. So we do lotsa grilling these days 🙂

I’m slowly accepting that the fall is actually here and it’s not going anywhere for a while. Hello, sweater weather! So with that in mind, our burgers have gone from summery fresh to delicious mouthwatering warming delights. Too poetic? Sorry ’bout that. I just love these so much!

One more thing! I’ve created this recipe in collaboration with Trauth Design Gastrowear. They provided me with the most beautiful apron, that you can see in the photos. I just love the sense of detail that they put into their aprons.

Anyhoo, wanna know what these burgers are all about?

If there are burgers that screams fall they’re these pear chutney burgers, for sure!

I mean homemade pear chutney and goat cheese? Paired with super simple avocado cream, pancetta, and arugula? Is there anything better?

And the good thing is that it’s a mixture of indulgence and healthy stuff. I don’t like burgers that are too heavy and overly greasy and just plain too much everything. So I’d like to think it’s well balanced and still super delicious. You should have seen our little guy nibbling on one of them 🙂

Do I need to make my own pear chutney?

Of course not! If you can get one somewhere, go for it. Nothing like that here, so I have to make my own. The recipe makes more than you need for four burgers, but you can easily store it for a week in a refrigerator or freeze it for later.

I won’t keep you away from the recipe for much longer. Let’s start cooking!

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Burger

Course Main Course

Keyword beef burger, burger, pear chutney

Servings 4 burgers

Author Anja Burgar

Ingredients

Brugers

4 burger buns
4 beef burger patties
1/2 cup goat cheese
4 pancetta slices
a handful arugula

Pear Chutney (makes more than needed for 4 burgers)

3 cups finely chopped pears (400g)
1/2 cup brown sugar (80g)
1 cup apple cider vinegar (200ml)
2 small onions finely chopped
2 cloves garlic minced
1/2 tsp crushed chipotle
1 tsp salt

Avocado Cream

2 avocados
3 TBSP lime juice
1-2 TBSP water
salt and pepper to taste

Instructions

Pear Chutney

Place all ingredients in a saucepan and bring to a boil. Reduce the heat to medium and cook for 40-50 minutes stirring every now and then.
Let the chutney cool for a few hours before use.

Avocado Cream

Make avocado cream right before cooking the patties.
Place all ingredients in a food processor and mix until smooth and creamy.

Burgers

Cut buns in half and place them in a grill pan and cook until char marks appear.
Place the bacon slices into the same grill pan and cook on medium heat for a few minutes, until they get golden. Turn around halfway through.
Use the same pan to cook burgers. Increase the heat and cook the burgers to your desired doneness. Cooking them 3-4 minutes a side will give medium-rare burgers.
Cover the bottom halves of the buns with avocado cream. Add some arugula. Place the burger patty on and top with crumbled goat cheese, pear chutney, pancetta, and some more arugula. Cover the top halves of the buns with avocado cream and place on top of the burgers. Serve immediately.

Grapefruit-Elderflower Mocktail

June 7, 2019

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

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

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

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

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

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

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

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Grapefruit-Elderflower Mocktail

Course Cocktail, Drinks

Keyword elderflower mocktail, grapefruit mocktail

Servings 4 drinks

Author Anja Burgar

Ingredients

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

Instructions

Mix elderflower cordial, grapefruit juice and lime juice in a jar.
Place ice cubes in 4 glasses.
Pour over the mocktail mixture and add sparkling water.
Serve immediately.

Notes

ELDERFLOWER CORDIAL RECIPE HERE
COCKTAIL VERSION: Add a shot of gin to each glass and enjoy!

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.

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

Rustic Apple Plum Galette

March 7, 2019

The reason why I love this delicious rustic apple galette is because of its delicate flaky crust and the fruity plum jam.

With Spring right around the corner, I’m dreaming of Spring produce and some new recipes to test and to share with you guys.

The pantry is slowly running out of Winter foods. I had these lovely apples from my aunt’s garden still in the basement and a few glasses of my mum’s plum jam so I decided to bake an apple plum galette with my son the other day. If you have kids or have been around them for any period of time, you know you need to work fast! Although my son loves to cook and can stand on his step stool for ages and not get bored for a very long time, he’ll eventually start having some creative ideas 🙂 Meaning, things will start flying around at a certain point. Working fast keeps the kitchen clean(er).

Making dough is always fun because I’m usually making them with my stand mixer. And he loves watching at the mixer and mimicking its sound.

I tried something new here. I tried grating cold butter into the flour instead of cutting it to cubes. It takes less time to incorporate into the flour. This way the butter won’t heat up as much and will create a very flaky crust. And honestly, I think it’s the best crust I’ve made. With a little sprinkle of sugar on top it is super delicate and crunchy at the same time. I love it so much!

One of my favorite ways to make a pie or a galette is to add some jam. This way you add some sweetness and an additional flavor, like in my dried fig and blood orange tart. I love plum jam and I think it goes really well with apples. Plus, my mum makes a super delicious one without adding sugar. Her trick is to bake plums in the oven instead of cooking on the stovetop. You didn’t hear that from me, wink wink 😉

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Rustic Apple Plum Galette

Prep Time 15 minutes

Cook Time 30 minutes

Resting time 30 minutes

Total Time 45 minutes

Ingredients

3 big sweet varienty apples
1/3 cup plum jam
2 cups all-purpose flour
3 TBPS unrefined cane sugar
115 g butter cold
6-7 TBSP milk chilled
1/2 TBSP ground cinnamon
1/2 tsp salt
unrefined cane sugar for sprinkling

Instructions

Add flour, sugar, and salt to a large bowl.
Use a coarse grater to grate cold butter in the bowl with flour.
Use a stand mixer with kneading attachment to mix the butter in the flour. Mix only for a minute so the butter doesn’t overheat. Then add cold milk and mix until you don’t see any more dry flour. The dough will still look a little dry but if it forms a ball when squeezed, it’s done. Wrap it in plastic wrap and place in the fridge for 30 minutes to set and cold down.
Meanwhile cut apples into thin slices and sprinkle with cinnamon.
Preheat the oven to 180 °C. Line a baking tray with baking paper.
When the dough is chilled roll it out to about 3-4 mm thick into a round shape. Spread the jam on the dough but leave 2-3 cm edge clean. Place apples over the jam. Again leave 2-3 cm crust edge and fold it over the apples to form a galette.
Sprinkle some more unrefined sugar over the galette.
Bake for 30 minutes or until the crust is golden brown.
Leave to cool until moving from the baking tray

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.

Whiskey-Spiked Mulled Ginger Beer

December 18, 2018

It’s drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.

Hi guys! It’s been too long since I’ve written here. I’m not gonna bore you with a ton of details. If you want to see what’s been keeping me away from my blog, you can check my personal IG. You’ll see my little elf growing up, keeping me busy and on the move. He’s such a nice little boy an I love how he enjoys helping us in the kitchen or anywhere else for that matter. He loved to pick veggies from the garden in the summer. His favorite veggie for picking: green beans. Current obsession: baking cookies, dancing and playing with puzzles. One particular puzzle ALL DAY LONG. We’ve had to fix it multiple times it’s in such bad condition.

This was just a really short version of our life right now. And I’m so excited about the upcoming holidays. We’ve got the tree up, lights are on, decorations are up, we just need a drink to keep us warm. We’re all about spicy. Even the kiddo doesn’t mind a little heat.

This whiskey spiked mulled beer is not for kids, but be sure to check the recipe notes for a non-alcoholic version that’s safe for kids 🙂 I want my kid to be able to eat and drink with all the rest of the family, so I try and make dishes and drinks that he can enjoy too. We’ve almost entirely banned eggs since he’s allergic and you’ll probably see a lot more egg-free recipes in the future.

Okay, let’s head to the recipe. I’ve tried mulled beer when we stopped in Lithuania on our Eurotrip honeymoon. It blew my mind. Who’d have known cooked beer would be so good. After that, I tried bad ones too and I can tell you choice of beer matters a lot. I’m making mulled ginger beer, but you can use others as well. Just make sure the beer is not too hoppy and bitter because this will reflect in the mulled beer.

If you need more drinks to keep you warm during the cold winter you may want to try my Mulled Mandarin Juice or homemade Hot Chocolate.

5 from 1 vote

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Whiskey-Spiked Mulled Ginger Beer

It’s drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.

Course Cocktail, Drinks

Keyword beer cocktail, easy recipe

Cook Time 10 minutes

Total Time 10 minutes

Servings 6 people

Author Anja Burgar

Ingredients

1 L ginger beer
juice of 2 oranges
peel of one orange
4 cinnamon sticks
6 slices ginger
4 rosemary springs
honey to taste
whiskey to taste

Instructions

Add ginger beer, orange juice cinnamon sticks, ginger slices and rosemary springs to a pot and bring to a simmer. Let simmer for 5-10 minutes then remove from heat and add honey.
Pour in mugs or heat-proof glasses and add whiskey to taste.

Notes

Non-alcoholic version: omit whiskey and use non-alcoholic ginger beer

Tag Archive for: winter

The inspiration

How to make this creamy no-bake chocolate chestnut pie?

No-bake Chocolate Chestnut Pie

Ingredients

Cookie Base

Chestnut cream

Chocolate cream

Instructions

Chocolate cream

Cookie base

Chestnut cream

Decoration

So what is it?

Iced Beetroot Chai Latte

Ingredients

Instructions

Notes

Anyhoo, wanna know what these burgers are all about?

Do I need to make my own pear chutney?

Burger

Ingredients

Brugers

Pear Chutney (makes more than needed for 4 burgers)

Avocado Cream

Instructions

Pear Chutney

Avocado Cream

Burgers

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

Grapefruit-Elderflower Mocktail

Ingredients

Instructions

Notes

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

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

Rustic Apple Plum Galette

Ingredients

Instructions