It's THE weekend, and Summer is officially here, bringing all its magic along. It brings those carefree nights by the lake, picnics, and fresh dinners outside, and lots of happy moments to share.
To celebrate Summer, I decided to run a special giveaway for all of you on Instagram today. Together with Viola Minerva Virtamo (Instagram: @violaminerva), we are giving out her beautiful cookbook "From Oven To Table" to one lucky winner! All you have to do is go on Instagram and follow the instructions under my giveaway post.

Viola's work is astonishing, and she has been a true inspiration over the years. Her book, "From Oven to Table" presents the art of sheet pan cooking, which includes 50 beautiful, delicious sheet pan recipes that are effortless to make in the oven, saving you a lot of your time when preparing a meal but giving you the most tasteful, satisfying result. The book is filled with beautiful photography, and recipes are very curated and made simple for everyone. In this book, you will find both savory and sweet recipes adequate for both vegetarians and omnivores. I am sure you will find it as an inspirational resource for your summer cooking, so make sure to check all the giveaway details and participate! Maybe you will be the lucky winner after all!
As Summer is all about delicious, refreshing desserts today, I prepared one of Viola's recipes from her cookbook, and it's this Glorious Pavlova with whipped cream and berries.
Pavlova is just one of those big classics that is beautiful to make and delicious at the same time. It's glossy and crunchy outside, marshmallow-soft inside, and when combined with whipped cream and fresh berries, Pavlova makes a perfect summer dessert. You can, of course, change the toppings and use seasonal fruit you have at home or even add some lemon curd or vanilla ice cream on top.

I hope you will enjoy this recipe, and make sure to stop by the Instagram @thehungryapron to join us for the special book giveaway! The lucky winner will be announced on Saturday, June 27th.

everything you need to know about perfect pavlova

I know, beating the egg whites and drying them in the oven can seem a bit tricky, but once you try making Pavlova, you will see that in the end, it isn't that hard to prepare this snow-white beauty. As Viola mentions in her book, the important thing is not to rush when making it. Give time for egg whites to whip correctly and for the sugar to dissolve.

I've gathered some of the essential tips for making your meringue look perfect, shiny, and snow-white:

1. Separate your egg whites carefully— use a separate small bowl for separating each egg white. Any traces of yolk can stop the egg whites from whipping up properly.
   
2. Make sure your bowl and whisk are clean - Fat can demolish your egg white foam. Use a glass, ceramic, or metal bowl as they are easier to clean, and you will be sure there is no fat left on the surface. Also, egg whites expand massively when you whip them, so make sure to use a large bowl.
   
3. Cold egg whites are easier to separate - however, make sure to bring egg whites to room temperature before whipping them.
   
4. Start to whip slowly - when whipping the egg whites, you want to start at a slow speed and gradually speed up until you get nice, soft peaks.
   
5. Add cornstarch or cream of tartar - both of them are used to stabilize the egg white foam and prevent the meringue from collapsing.
   
6. Use caster sugar - Caster sugar is slightly more refined and dissolves more quickly than granulated sugar, but both options can be used. Caster sugar will take less time to dissolve.
   
7. It is CRUCIAL that you add your sugar gradually - start adding a tablespoon at the time once the egg whites have reached the soft peak stage. Adding the sugar gradually will allow the egg whites to whip correctly and the sugar to dissolve. Your final result should not have any sugar grains. The meringue is ready when it's thick and glossy with very firm peaks.
   
8. Don't overbeat the meringue - if you beat the egg whites too much, there is a risk that the meringue will crack.
   
9. Add a teaspoon of vinegar for a stable marshmallow-like center. Vinegar, together with corn starch (or cornflour), prevents the Pavlova from collapsing in the center.
   
10. Perfect Pavlova shape - use a round dish and pencil to make a circle on your baking sheet. Place the tracing-side face down onto a metal baking tray and secure the baking sheet by using a bit of meringue as glue so the paper doesn't move. Add the meringue inside of the circle, not spreading it too much. With a spoon or spatula, make a few swirls on top.
    
11. Low baking temperatures - the meringue should "dry" in the oven, and we need to preheat the oven to 100 or 120 degrees Celsius (212-250 F). The low temperature will allow it to dry properly but still be shiny white after baking.
    
12. Long and slow baking - as mentioned above, Pavlova needs to dry out, so we are looking at 1h 40 minutes baking, plus some more time in the oven while it's off. Taking out Pavlova to room temperature directly from a hot oven can cause it to collapse. Leave the meringue in the oven to dry out, but make sure to turn off the oven after the baking time is over. Leave the oven door slightly open.
    
13. Storage in a dry and cool place - The Pavlova is best if eaten the same day, but you can also store it for one day in a dry and cool place (I use my oven). With humidity, the meringue will get soft, so avoid putting it in the fridge. Once you have garnished the meringue with cream and fruit, place it in the refrigerator and consume it within two days.

Glorious Summer Pavlova
Marija Gvozdenovic

INGREDIENTS

Serves 8

 8 egg whites

 550g caster sugar

2 tsp cornflour

1 tsp white wine vinegar

METHOD

Preheat the oven at 100 degrees Celsius (212 F).
Whisk the egg whites in a mixing bowl until stiff, fluffy peaks form (they should remain intact even if the bowl is held upside down). Gradually add the sugar a little at a time, whisking continuously. The meringue should be fluffy and shiny. Finally, add cornflour and white wine vinegar, continuing to whisk.
Turn the mixture onto a parchment paper-lined baking sheet. Shape into the desired form with a spoon or spatula without spreading or smoothing too much. Allow drying in the lower part of the oven for about 1 hour and 40 minutes - once ready it will be crunchy on top and won't give when pressed carefully. Turn the oven off and leave the oven door ajar - you could place the wooden spoon to hold it open and leave the meringue inside the oven for another 15-20 minutes.
Assemble just before serving when completely cool to make sure the meringue downs;t get too moist. Add some whipped cream on top and berries. You can use ice cream or lemon curd as well.

We are just a few days away from summer, and I actually can’t believe it!
It seems that our country is going back to a semi-normal life, and our town is breathing again. We can enjoy an occasional coffee at the local bar, green markets are back during the weekend, and streets are filled with children’s laughter. It is lovely to have some old habits again, even if they still need precautions. You can feel the summer in the air, and warm, sunny days make everything more enjoyable.
Last Sunday, we spent our morning by the lake nearby, and I was so happy that local farmers were back with their delicious, seasonal produce. With peaches being in season again, I decided to prepare this delicious peach berry tart as a refreshing dessert perfect for hot summer days ahead of us.

how to make peach berry tart

Making this summer tart is very easy, both when it comes to baking the crust and preparing the filling.
The recipe is gluten-free, and we are using gluten-free oat flour and almond flour as the basis for the tart. The dough should feel crumbly but, at the same time, sticky and easy to work with. I find that using a ring pan with removable bottom makes everything easier for these types of desserts and will always give excellent results. They are great for both baked and no-bake desserts, and once they have been in the fridge, you can easily remove the ring without ruining the look of your cake. I had mine for a while, but if you are looking for something similar, check this pan here.

The silky lemon filling is obtained by blending coconut milk with cashews, lemon juice, lots of lemon zest, and coconut oil until very smooth. The filling might be a bit runny at first, but it will thicken after a few hours in the fridge. As this recipe is refined sugar-free, I use maple syrup as a sweetener in both the crust and the filling. My all-time favorite is Organic Maple Syrup from Maple Farm. I love adding maple syrup as a sugar substitute, and the robust flavor of this maple syrup gives a beautiful note to my desserts.

For this recipe, you can use any fresh fruit you have, but peaches together with fresh berries make this dessert so refreshing and tasteful. I’ve used peaches, raspberries, and blackberries, but strawberries and blueberries could work as well.

The recipe is really easy to make, and the only hard part is waiting for the dessert to chill. After it has been in the fridge for a few hours and the filling has been set, you can cut fresh fruit, assemble the cake, and serve it immediately. It’s a perfect summer delight, I promise!

Summer Peach Tart with Berries
(vegan, gluten-free, refined sugar-free)
Marija Gvozdenovic

INGREDIENTS

Serves 8

For the crust  

100g gluten-free oat flour

60g almond flour

40g quick gluten-free oats

5 tbsp coconut oil, melted

2 tbsp maple syrup

1-2 tbsp almond milk, if needed

Pinch of salt

FOR THE cream

½ can full-fat coconut milk (200ml)

110g raw cashews, soaked overnight

Zest of 2 lemons

3 tbsp lemon juice

70ml maple syrup

25g coconut oil

2-3 fresh peaches, sliced

Fresh blackberries

Fresh raspberries

Fresh mint leaves for decoration

METHOD

Preheat your oven at 160 degrees Celsius (320 F). In a medium bowl, combine oat flour, almond flour, quick oats, and a pinch of salt. Mix with a spoon then add maple syrup and coconut oil. Using the top of your fingers, knead the dough until firm. If the dough results too dry, add 1-2 tbsp almond milk. Place the parchment paper in a round pan (22-24cm diameter) with the removable bottom. With fingers, press the dough firmly, making sure you cover the whole pan, including the edges. Bake for 10-15 minutes, or until the edges are golden. Remove from the oven and cool completely before adding the filling.
In a blender, add coconut milk, soaked cashews, lemon juice and zest, maple syrup, and coconut oil. Blend on high speed until it's creamy. Pour over the cooled crust and place in the fridge for at least 2 hours or overnight. If you forgot to soak your cashews overnight, you can soak them for 2 hours in boiling water. This will speed up the process. Once the cream has firmed, decorate your tart with peach slices, fresh raspberries, blackberries, and mint leaves.

With warmer nights and summer on our doors, we are dining al fresco and craving light dinners that are both easy to prepare and refreshing at the same time. Chickpea farinata is one of those easy recipes that can be quickly whisked as you only need chickpea flour, water, salt, and extra-virgin olive oil to make it. Together with asparagus hummus, spring veggies, and fresh basil, this recipe is perfect for light dinners, brunch with friends, or even a picnic.

Farinata is a traditional flatbread from Liguria, with some variations depending on where it is made. It requires very few ingredients, and once baked, it has a soft, custardy texture with lightly crisped edges. It is usually served as flatbread in Italy, savored with some fresh rosemary, but I prefer using it as a base and top it with some fresh or grilled veggies and hummus.

THE SECRET OF A GOOD FARINATA

Preparing a farinata is fast and easy. All you have to do is mix water and chickpea (or garbanzo bean) flour to obtain a fairly liquid batter. Add extra-virgin olive oil, salt, and freshly ground pepper. You can decide to add rosemary or other dry herbs, but I usually go for a simple version. Pour the mixture into the greased pan and bake for 20-25 minutes in a hot oven. That's pretty much it!

The secret to a good, tasty farinata is to leave the batter to rest for at least 1-2 hours for flour to absorb the water. This will prevent creating lumps and bubbles in your farinata. Also, salt, pepper, and olive oil are added just before pouring the batter into the pan.

The batter is supposed to be very liquid (on 150g flour, we are using 400ml water), and if you change the amount of flour, make sure to pay attention to the water-flour ratio. This is very important for the final result - soft, custardy farinata.

Besides being so easy to make, another great thing about this recipe is that it is entirely gluten-free. Chickpea flour lacks gluten and is loaded with chickpea flavor, which makes it perfect for baking savory recipes.

how to make aSPARAGUS HUMMUS

As asparagus are in season, I decided to make a new, more refreshing version of hummus by adding lots of fresh basil, fresh baby spinach, and blanched asparagus to my standard hummus. The result was divine!
I love changing recipes, and my hummus always has a twist - this version is maybe one of my favorites, so refreshing and perfect for summer!
All you have to do is proceed as you would with your basic recipe. Add cooked chickpeas, some cooked asparagus, garlic, lemon juice, fresh basil, a small handful of fresh baby spinach, olive oil, salt, and pepper to a blender. Blend at high speed for a couple of minutes until smooth. I am adding baby spinach for a more vibrant, green color, but you can skip this step if you don't have it. It will not affect the final taste of the hummus. Drizzle with some olive oil and add some freshly chopped basil, and your asparagus hummus is ready to go.
Once the farinata is baked, let it sit for 5 minutes, then cover with hummus, fresh baby spinach, cooked chickpeas, and asparagus.
Drizzle with some olive oil and sprinkle with flaky sea salt. For decoration purposes, you can also cover it with some sunflower and toasted sesame seeds, along with few leaves of fresh basil.

Italian Chickpea Farinata with Asparagus Hummus and Fresh Basil
Marija Gvozdenovic

INGREDIENTS

Serves 4 

400ml water

150g chickpea flour

3 tbsp olive oil

Salt to taste

Pinch of black pepper to taste

200g fresh asparagus

200g cooked chickpeas

1 small garlic clove

Juice for ½ of lemon

Salt to taste

Black pepper to taste

A handful of fresh basil

A handful of fresh baby spinach plus some more for topping

Sunflower and sesame seeds for topping, optional

METHOD

In a large bowl whisk together water and chickpea flour. Let it rest for 1-2 hours. Prepare asparagus by washing them well and removing the end parts (about 2cm). In a large pan place water just enough to cover your asparagus and add a pinch of salt. Once the water is boiling, place the asparagus and let them cook for 8 minutes. Once soft, remove them from the pan and rinse with cold water. Preserve a bit of asparagus water for hummus.

Prepare the hummus by placing cooked chickpeas, a third of your cooked asparagus, garlic, lemon juice, fresh basil, fresh baby spinach, olive oil, salt, and pepper to a blender. Blend on high speed for a couple of minutes until smooth. Depending on the speed of your blender, you will maybe need to stop several times and scrape the sides. For more smooth hummus add 1-2 tbsp asparagus water.

Preheat your oven at 200 degrees Celsius ( 390 F). Whisk the chickpea flour mixture once more, add 1 tbsp olive oil, salt, and pepper. Place the parchment paper in a round pan (diameter 26cm), pour the mixture, and bake for 25 - 30 minutes, or until set on the top and golden. The mixture is very runny so be careful not to use ring pans that may leak. When farinata is baked, place it on a serving plate, cover with asparagus hummus, a layer of fresh baby spinach, cooked asparagus, a handful of cooked chickpeas, fresh basil. Sprinkle with sunflower and sesame seeds and some olive oil. Serve warm.

When things get overwhelming and stressful, I escape to my kitchen and find comfort in cooking. Focusing on the recipe and carefully measuring my ingredients gives my mind the possibility to shift and wander. Whisking the eggs, melting the chocolate, and looking at how few very simple ingredients turn into something so gracious. That’s what I call beauty. And that’s why preparing food is such a comfort to me. To my thoughts, to my hands, to my heart.

Quarantine has put us in the place where whole our habitual life went down like a tower of cards. A light blow of wind and everything disappeared in the air. Were we ready for it? Absolutely not. An overnight change made so simple, and often taken for granted things, like walking through the city or going to a store relevant.

It feels like we were playing a game, and we are on level 0 again. Back to the basics. Can we do something against it? I am afraid not. Can we adapt to it and make the most of it? Definitely. Or that’s what I told myself the first day of the quarantine. We are asked to stay home, so I am going to love my home even more. I’m going to hold on to it, as it is a really precious place to be and with my favorite people. And I will bake cakes. I will try all those recipes I’ve been saving for when I have time. I will be thankful for my health, my food, and the days I get to spend home.

This is how these chocolate espresso meringues were made. Or should we call them chocolate clouds of heaven?

I have been waiting so long to bake meringues. My previous oven was an old, gas oven that was not suitable for desserts that need to dry at a lower temperature. With the lockdown and my new oven, I had to try them out. Whisking simple ingredients such as egg whites, sugar, espresso powder (regular Italian Moka coffee powder is perfect as well), and cocoa powder will make meringues irresistible. A generous pour of melted dark chocolate, and your dessert will be ready to serve.

The recipe is made in less than 15 minutes, but you have to be patient on beating your egg whites enough. The more peaks are, the better. The firm egg white will help your meringues keep the wavy shape and dry better. Be patient on the baking as well – all the ovens are different, so you want to adjust your temperature accordingly. If you have the fan option on your oven, use a lower temperature (20-30 degrees Celsius below the one you would use for traditional baking). I find that baking them with the fan option helps them dry better, but if you don’t have that option, don’t worry, you will obtain a great result with a traditional oven as well.

Chocolate and coffee go so well together, but if you are not a coffee person, you can omit the espresso powder and just go with cocoa powder. This recipe gives about eight medium meringues; each of them is a perfect dessert portion. You can easily double or triple the amount, depending on how many people you are baking for. You can serve them plain, with melted chocolate or even with some whipped cream on the side if you fancy it!

I hope you are all doing fine and that maybe one of these days, these Chocolate Espresso Meringues will bring some happiness to your home as well. Take care and be safe!

Chocolate Espresso Meringues
(Gluten-free and Dairy-free)
Marija Gvozdenovic

INGREDIENTS

Serves 8 

3 egg whites

140g caster sugar

1/4 tsp white vinegar

2tsp espresso powder

1 tbsp unsweetened cocoa powder plus more for dusting

METHOD

Preheat your oven at 120 degrees Celsius. Line a large baking tray with parchment paper.
In a large bowl, whisk the egg whites and vinegar on a high-speed until foamy – try to keep the whisk position as horizontal as possible. Add sugar gradually (1-2 tbsp at a time) continue whisking. You should add the sugar in small quantities until the end of the process. When the egg whites form stiff peaks (this usually takes about 10-15 minutes), gently fold in the cocoa powder and espresso powder. You should create nice swirls in the egg whites. Spoon the egg whites onto the parchment-lined baking tray. Twirl your spoon around and finish off with a spiky peak. Dust the meringues with some additional cocoa powder and with a fork gently make some more swirls.
Bake for 1 hour 10 minutes, switch off the oven and leave them to cool inside the oven with the door slightly open for 15 minutes. Serve them alone, with melted chocolate or with some whipped cream on the side. Enjoy!

February has always been about desserts. Between Valentine's Day and my birthday, February is definitely our chocolate month. We all love a good piece of cake for a dessert, but as a sweet tooth person, I like always to have something sweet that I can snack on during the day. Something delicious, simple to make, so I can prepare it and eat it right away.

Today I am sharing with you a recipe for a perfect chocolate dessert - that is also healthy! Yes, you've heard me. Not only these Chocolate Bliss Balls are irresistible end so delicious, but they are also packed with great ingredients that will bring you energy and so much joy!

These no-bake Chocolate Bliss Balls are made in 10 minutes with only 8 ingredients and taste insanely good! They are vegan, gluten-free, and refined sugar-free as well!

They are basically a superfood in one, delicious bite.

Bliss balls are often called energy or protein balls as they are packed with good fiber and a combination of ingredients gives you that extra energy kick when you need it. Whether that is after a workout, in the morning or just when you crave something sweet, these chocolate energy balls will become your thing. The best part is that you can make them from scratch in just a couple of minutes and take them with you for your power snack. The recipe is very versatile as well, so you can mix and match your favorite ingredients and turn them into a perfect healthy dessert!

For this recipe, I used whole almonds as the base of the mixture, but you can also go for toasted hazelnuts or cashews. Being refined sugar-free, in this recipe, we are using dates as our main source of sweetness. Make sure to soak them in hot water for at least one hour before blending everything together. In this way, your date paste will be much smoother and easier to work with.

how to PREPARE CHOCOLATE BLISS BALLS

This might be the easiest recipe you will ever prepare. All you have to do is toss all your ingredients into a blender and blend, blend, blend! It will take from 3 to 5 minutes to get a smooth mixture, depending on how strong is your blender. You will know that the mixture is ready as all ingredients are blended in a cacao mixture that holds well when you grab it with your fingers.

For the presentation purposes, you can step up your decoration game and cover the bliss balls with some melted dark chocolate, dried rose petals, crushed pistachios, and almond slices. If you prefer, you can roll them in your favorite seed mixture, shredded coconut or dark cacao powder. They will be pretty and delicious in any case!

In case you make this recipe make sure to tag me on Instagram @thehungryapron and I will be happy to share your creations! Make sure to leave a comment below as well, I would love to hear how they turned out! 

Fudgy Vegan Chocolate Bliss Balls Recipe
Marija Gvozdenovic

INGREDIENTS

Serves 16
Prep. time: 15 minutes

16 dates, pitted

150g whole almonds

4 tbsp coconut flakes

25g cocoa powder

2 tbsp chia seeds

1 tbsp orange zest

2-3 tbsp fresh orange juice

Pinch of salt

METHOD

Clean the dates (if not unpitted already) and soak them in hot water for 1 hour.
In a blender add dates, almonds, coconut flakes, cacao powder, chia seeds, orange zest, orange juice, and salt. Blend for 3 to 5 minutes, or until all ingredients are mixed in a soft cacao mixture. With the palm of your hands make little balls (this mixture makes 16 bliss balls). Roll them into cacao powder, coconut flakes or dip them into some dark melted chocolate. For presentation purposes, I used dried rose petals and almond slices as well. Enjoy!

When winter mornings are foggy and cold, we light the fireplace, stay in our pajamas, and eat pancakes. During the week, we don’t have as much time for a proper breakfast together, but when the weekend vibes kick in, we are all about slow morning, cups of coffee, and homemade pancakes.

Even though we love traditional pancakes, from time to time, we try new flavors, always trying to eat more healthy but not giving up great taste, and when it comes to pancakes, their softness.

Today I am sharing with you a very easy recipe, totally gluten-free, and vegan! Yes, this pancake mix has no eggs, regular milk, or butter and still is superb!

Even if you are not vegan, you have probably been in that situation where you wake up craving fluffy pancakes but you don’t have eggs at home. This recipe will be a perfect substitute for your regular pancakes and is totally worth trying.

I am using aquafaba (chickpea water) as an egg substitute and it performs as a perfect binder of all your dry ingredients. Aquafaba is vegan-friendly and suitable for those who are allergic or intolerant to eggs. Even if it is not the most attractive ingredient, you will definitely not taste it once the pancakes are ready! I would recommend always buying chickpeas that come in a glass container instead of the ones in a metal can, so you can preserve both chickpeas and aquafaba for your recipes.

For this recipe I am using rice and almond flour, but if you would like to use regular wheat flour, substitute the amount in 1:1 ratio (use a total of 140g wheat flour for the recipe).

A combination of rice and almond flour makes these pancakes more airy and light, and I must say that I prefer them for breakfast over the ones made with regular white flour. Almond flour gives extra nutty taste to the pancakes, which goes so well with chocolate chunks that will melt with each bite!

A generous amount of maple syrup and your day will start off amazingly! Healthy, nutritious and tasteful, why should you resist them? 

Try baking a batch this weekend and let me know what you think! Tag me on Instagram or use #makingordinarymagical and show me your slow weekend breakfast! 

Fluffy Vegan Chocolate Chip Pancakes   
Marija Gvozdenovic

INGREDIENTS

Serves 2
Prep. time: 10 minutes
Cooking time: 15 minutes

70g almond flour

70g white rice flour

1 tsp maple syrup or brown sugar

 ½ tsp baking soda

1 tsp gluten-free baking powder

Pinch of salt

5 tbsp aquafaba, lightly whisked until foamy

5-7 tbsp plant-based milk

30g dark chocolate chips

METHOD

Whisk aquafaba until foamy, then add milk and maple syrup. Add all dry ingredients and mix well. Fold in gently chocolate chips and let it rest for 30 minutes.
Heat a non-stick pan on medium heat and pour about 1 tbsp for one pancake. Brown on both sides and serve warm with maple syrup or topping of your choice.

Autumn has finally revealed her self, among yellow leaves, walnuts falling on the ground and foggy mornings. It seems just yesterday that September arrived, and now we have fully stepped into October. Autumn is here, which means lots of fresh apples are starting to show on our markets. 

Apples are my favorite fruit, and I can't imagine a day without them (literally, I eat them at least once a day :)). Not to mention all the autumn baking that includes this wonderful fruit. Easy weekend cakes, cinnamon rolls, pies, or simply baked, apples always find their place in my kitchen!

Today I am bringing a special recipe that comes all the way from the Balkan countries, and calls for poached apples and walnuts. Tufahije (singular Tufahija) is a traditional Bosnian recipe, which is spread out through the whole Balkan and is one of the homemade desserts I would often eat as a child. Soft poached apples, walnut filling and cream on top, go so perfectly together and result in a delicious, elegant dessert you can enjoy throughout the whole year. 

There's nothing more that feels like home than preparing desserts from my mother's journals and adding walnuts to practically everything. If you ever go to any Balkan countries, you will notice how we love walnuts. From layer cakes to simple recipes like this one, you will often find them listed among the ingredients. 

For me, apples and walnuts make a perfect autumn symphony, and this simple recipe for poached apples confirms it. Soft apples, creamy walnut filling, and lots of cream on top, this dessert definitely goes on top of my autumn comforting food! 

Poaching apples is easy, but if you are making them for the first time, there are few things you should think of:

• Buy a few apples more just in case one overcooks or brakes during the cooking
• When coring the apples, make sure not to make the hole through the apple - you want to remove the seeds but not cut through the apple as in that way your walnut filling will stay in place
• Make sure not to overcook them - apples need ten minutes to soften. We need soft apples that will not break
• Don't throw away the water in which you cooked apples! We will be covering our apples with the remaining syrup later on (trust me on this one, you will thank me later:))

You can even poach the apples in advance as in that way, they will soak all the juices and be even more delicious. Serve them warm or room temperature, with regular cream (if not vegan) or coconut cream. A few tablespoons of the apple juice released during the cooking and a sprinkle of walnuts will give them extra taste and make them so good! This recipe is perfect when you have many people over for dinner, and you need something tasteful but easy at the same time.

My recipe is a vegan version as I use water instead of milk when making the walnut filling and coconut cream instead of regular whipping cream, but feel free to change. This recipe you can also find in the printed version of the latest issue of Origin Magazine, along with many other vegan recipes perfect for the Fall! 

Are you ready to give these delicious apples a try? 

Poached Apples with Walnuts and Cream
( Tufahije )
Marija Gvozdenovic

INGREDIENTS

Serves 8
Prep. time: 25 minutes
Cooking time: 10 minutes

8 larger apples (the best apples for this recipe are Golden or Red Delicious)

1l water for cooking the apples

200g sugar

Juice from one lemon

120g ground walnuts + some for decoration

3 tsp sugar for the walnut filling

70ml water for the walnut filling

Coconut whipped cream for decoration

METHOD

In a large pot, add sugar, water, and lemon juice. Bring to boil and simmer for a few minutes constantly stirring until all sugar is dissolved. Peel and gently core the apples, but make sure not to break them. Use a slice of lemon for brushing the apples before cooking. In this way, they will not turn brown. For this recipe, you will need whole apples. Add 3-4 apples to the simmering syrup and cook for about 5-10 minutes (depending on their size) or until they are soft enough to poke with a fork. If you have a large enough pan, you can also put all the apples together. Be careful while cooking them, as you don’t want to overcook them. The best way is to cook them for 5 minutes and then flip the sides. In this way, your apples will cook evenly and will not break.

In a smaller pan add water and sugar for the filling and cook on medium heat just for a few minutes, until the sugar is dissolved. Remove from the heat, add walnuts and stir until combined. Once the apples are ready, put them on a serving plate and leave to cool. Preserve the liquid as we will use it later on.

When the apples cooled down, fill them with the walnut mixture and cover with a few spoons of remained syrup. This will make your apples more soft and tasty. Put them in the fridge until serving. Whip the coconut cream, decorate apples and sprinkle with some ground walnuts. Enjoy!

I used nectarines for this specific recipe as they were very ripe and sweet, but you can also use yellow or white regular peaches. Also, the same method can be used for apricots too. The process is the same, they just might need different cooking time. I find that my apricot marmalade cooks more quickly and is already ready in 20 minutes, whereas peaches need a few minutes more. 

For making a good marmalade you want that your fruit is ripe enough as the sweeter the fruit, the less sugar we will be adding to it. The original recipe calls for 2:1 fruit sugar ratio (on 1kg of fruit we add 500g sugar), but as peaches are particularly sweet, 350 to 400 grams is enough. If you want you can add a dash of cinnamon or a splash of vanilla extract for an extra taste. I like mine plain as I use it also in my cakes and tarts. 

How to preserve summer in a jar?

a few tips on keeping your marmalade fresh until winter

The method of storing jams and preserves described below is how my mom has been preserving them for years now.

Gear needed for the canning process:

• Clean jars ready to use and fitting lids - get new jars or recycle glass jars from things you have already bought. Just make sure you have all the lids too.

• Baking tray or oven-safe dish where we will warm up the jars

When preparing jams and marmalades, it is important to get all your jars ready to go. Find the ones you want to use - I recommend using smaller/medium jars as in that way you can store more smaller portions of marmalade and don't have to worry about wasting it (once opened the jars are stored in the fridge and should be consumed in a month or so).

If you've already searched this topic, you have probably found different methods of using pots with warm water and finishing cooking your marmalade in that way. The way we will use is much simpler and faster. All you need to do is wash your jars well, place them on a baking tray or an oven-safe dish and put them in a cold oven. We will be heating them on a low temperature to keep them warm, so they don't break when you start filling them with hot marmalade. Usually, I turned the oven on a minimum (150 degrees Celsius) 10 minutes before the jam is ready for canning. In that way, they are warm enough and ready as soon as marmalade has thickened. 

Make sure to have a kitchen cloth near as those jars will be very hot, so don't burn yourself when taking them out. Make sure they are warm enough before filling with marmalade. This is very important as if you put hot marmalade in a regular, not preheated jar, the glass jar will actually break! 

Fill up your jars and leave a centimeter of space until the top. Close with a lid carefully and turn upside down. Repeat the process for all the jars and place them again on a baking tray (in an upside-down position). Leave them to cool down on a dry place or put them back in the oven that you turned off. Let them cool completely before turning them up.

Once cooled down, turn them so the lids are up again and store in a dark, cool place. 

HOW CAN i KNOW WHEN MY MARMALADE IS READY?

Easy! With this "spoon trick," you will never get a runny or overcooked marmalade. All you need to do is to start checking for your marmalade texture after 15 minutes of cooking. With a clean spoon, take a little of your marmalade and place it on a small plate. Go through the marmalade with a top of the spoon and see how it reacts. If it returns quickly, then the marmalade needs a bit more cooking. Repeat your test until the texture is right (remember that marmalade will thicken more during the cooling period so make sure not to overcook it).

This preparing method has been around for years in my family and I assure you it has never failed us. Try preparing a peach marmalade until they are still in season and let me know how it went! I will be sharing my plum marmalade recipe soon, which we will be baking instead of cooking so make sure to subscribe to my newsletter and follow me on Instagram in order to stay up to date with new delicious recipes!

Easy peach marmalade (no pectin)
Marija Gvozdenovic

INGREDIENTS

Makes 6 jars
Prep. time: 1 hour
Cooking time: 1 hour

3kg ripe peaches
1,2kg sugar

METHOD

Wash and peel peaches. Remove the pits, and slice up the peaches.
Place them in a large cooking pan and cover them with sugar. Mix well. Cover the pan with a clean kitchen cloth and leave them overnight or for at least 8 hours. In this way, the fruit will release all the juice and will be easier to cook. 
Wash the jars you are planning to use, find all lids, and prepare them for canning. 
On medium heat, place the cooking pan with fruit and mix continuously. With the back of your wooden spoon, smash your peaches a bit so they break easier. Turn down the heat and stir until the marmalade thickens. Usually, it takes about 20 to 30 minutes.  You will know that the jam is ready when the mixture is thick enough to leave a trail behind the spoon. Once the marmalade starts thickening, remove from heat and stir for another 10 minutes consistently.  This will keep the color of your jam very peachy and bright.
In the meantime, place all your washed jars in an oven-safe dish, put them in the oven, and turn them on at 150 degrees Celsius. Your jars should be hot, as, in that way, we will prevent them from cracking once the hot marmalade is poured in.
Once ready, fill up your jar and leave a centimeter of space until the top. Close with a lid carefully and turn upside down. Repeat the process for all the jars and place them again on a baking tray (in an upside-down position). Leave them to cool down in a dry place or put them back in the oven you turned off. Let them cool completely before turning them.
Once cooled down, turn them so the lids are up again and store them in a dark, cool place or enjoy them immediately. Once opened, the jar should be stored in the fridge and consumed within a month.

Note: The quantity of 3kg should be enough for 6 medium glass jars. Quantity may differ from the size of the jars you are using. Note that marmalade will thicken more during the cooling time so make sure not to overcook it.

You need some baking ideas that include marmalade? Try these delicious Soft cookies or bake a batch of good old Linzer cookies. Make sure to follow me on Instagram and tag me when you prepare one of my recipes! I would love to see them!

Is there summer without delicious frozen treats? I love ice-cream, and in Italy, we eat gelato all year long. Yes, you heard me - even during Christmas time.

Summer has been really hot around here so we have been treating ourselves with lots of iced drinks and frozen desserts, like these delicious and healthy fruit popsicles! 

Homemade popsicles make a perfect summer dessert - they are so versatile as you can use any kind of fruit you have at home, and they require less than 10 minutes of preparation time!

Even though the strawberry season is over our garden strawberries are still producing - just enough to collect for morning breakfast bowl or for making frozen desserts. Strawberries and bananas are always a great combination, even when it comes to popsicles.

With peach season in its full swing, I wanted to mix and match colors and flavors, so pink strawberry - banana and creamy Greek yogurt- peach popsicles were perfect!
You can also use berries, add cocoa powder or mix different flavors in one - the choices are really limitless!

With just a handful of simple ingredients, you can get a perfect and healthy dessert for your hot summer days! Toss them in a blender or food processor and leave them to freeze overnight. 

Besides being delicious, these frozen popsicles are healthy, refined sugar-free, and gluten-free! For vegan version just swipe honey with maple syrup and plain yogurt with any kind of plant-based yogurt. Mixing peaches with coconut yogurt sounds like a dream! 

Healthy Peach-Yogurt and
Banana-Strawberry Popsicles
Marija Gvozdenovic

INGREDIENTS

Serves 8
Prep. time: 10 minutes 

FOR THE Creamy Greek yogurt peach popsicles

500ml greek yogurt (or any plant-based yogurt for vegan version)

6 ripe peaches

2 tbsp honey (for vegan version use maple syrup)

1 peach sliced thin

FOR THE STRAWBERRY BANANA POPSICLES

3 ripe bananas 

2 handfuls of strawberries 

2 tbsp honey (for vegan version use maple syrup)

METHOD

Prepare both popsicle recipes by tossing all the ingredients into a blender or food processor. Mix well until combined and smooth. Pour the mixture into prepared popsicle molds. For the peach-yogurt version add sliced peaches into popsicle molds before pouring in the smoothie liquid. Freeze for at least 8 hours or overnight.  

Notes:

Each recipe makes 8 bigger popsicles. The quantity can depend on the size of your molds.
For this recipe, you can also use frozen berries as the preparation time is very short, and you can re-freeze them again to set. For an easier removing of your popsicles, run your popsicle mold under warm water. Make sure not to leave it too much under hot water as it might cause the melting of your popsicles.

NECESSARY OBJECTS
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