I can’t get enough of focaccia! It’s been two years since I first made a picnic-sized focaccia with tomatoes. This time, I made smaller garlic focaccia with black olives. I topped the bread with thyme, but rosemary would work well too.
These olive and garlic focaccias are ideal for lunch or with a light Italian meal. They’re tough to resist when they come out of the oven because they taste best the same day they’re baked. They would be delicious with this Italian tomato soup for instance or an egg salad.
If you want to vary your Italian bread you can add some parmesan cheese or red onions to this focaccia bread recipe as well. Make sure all ingredients are at room temperature. For full details on the exact quantities and all ingredients check the recipe card below.
Add all the ingredients for the dough to a large bowl or use the dough hook of your stand mixer. It will take about 10 to 15 minutes to knead so give it some time. You want the dough to be smooth and elastic. By hand it will take around 20-25 minutes to get the same result.
Cover the dough in a bowl with plastic wrap and let it rest in a warm spot, away from drafts if possible. It will take about 45 to 60 minutes before the dough has doubled in size.
While the dough rises prepare the topping. Chop the thyme finely and add to a few tablespoons of olive oil and sea salt. Let it sit for a while so the flavors can infuse. Cut the olives in half.
Press out all the air of your dough on a workbench. Divide into six equal pieces. This works best if you coat your hands in olive oil. Form dough into balls and make whatever shape of bread you want. Place the bread rolls on a baking sheet with parchment paper. Cover with a clean tea towel and rest for about 20 minutes.
Drizzle some of your thyme oil over the focaccia. Use your fingers to make indentations in each garlic focaccia and press the olives firmly in each indentation. Sprinkle over some coarse sea salt and place in the preheated oven for about 15-18 minutes or until golden brown and cooked. Let it cool down on a wire rack.
Store the focaccia outside of the fridge for 2-3 days. They’re best if you eat them fresh but you can store them in an airtight container or wrapped properly if you want.
You can store the focaccia in the freezer for up to three months.
You can reheat the focaccia in a toaster or in the oven at 180˚C/350˚F for about 10-15 minutes. It helps sometimes to sprinkle a bit of water over the top which will crisp the crust up again.
Focaccia typically takes around 3–4 hours, including time for the dough to rise. Most of this is hands-off time for proofing. Some recipes may recommend an overnight rise in the fridge for even better flavor and texture.
No, a stand mixer is helpful but not necessary. Focaccia dough is quite wet, so mixing by hand can be messy but totally doable. Use a bowl and a sturdy spatula or your hands — and don’t be afraid of a bit of stickiness.
Not at all! Focaccia dough is supposed to be very hydrated (wet and sticky). This high hydration is what gives it the airy, soft interior. Just oil your hands and the bowl well to manage the stickiness while shaping.
Yes — though fresh garlic and good-quality olives (like Kalamata) will give the best flavor. I used garlic powder in this case, as that was what I had on hand. If using jarred ingredients, pat them dry to avoid excess moisture that could make the dough soggy.
Are you looking for a quick and easy breakfast recipe that is perfect and delicious? Try this mango and banana smoothie. It’s super tasty and will give you your daily values in fruit!
Let’s face it; making a smoothie is no rocket science but you can vary with your fruit smoothies to get different flavors. This recipe has simple ingredients, is very versatile (I’ll give some variations below) and is one of my favorite go-to breakfast recipes.
If you want to add some healthy fats to your smoothie you can consider adding some avocado which will also give it a nice creamy texture. You can also serve the smoothie in a bowl and add toppings such as chia seeds, hemp seeds or more fresh fruit. I find it a great way to add more fruit to my diet.
To make the banana mango smoothie you need a blender. A stick blender would also work, but a blender is the easier option.
Add the banana slices, the mango, lemon and milk of your choice to the bowl of the blender. Blend until smooth and you’re done! This is also easily turned into a green smoothie by adding a handful of spinach for instance.
Storing the smoothie is not recommended as this is really best enjoyed freshly made. But if you must you can store it in the fridge for up to a day. Make sure to shake again before drinking.
Sure! It’s also very tasty. Simply replace the milk in the recipe with yogurt. You can use regular Greek yogurt or go for a soy-based yogurt.
There are many ways to make tasty variations of this smoothie. Consider a peanut butter banana smoothie. To make it, omit the lemon juice and mango, and add one or two tablespoons of peanut butter. Another option is to replace the mango with red berries. It’s also very tasty! The options for making a smoothie are more or less endless.
I wouldn’t recommend it. Smoothies are generally best when consumed immediately. However, if necessary, you can store the smoothie in the refrigerator until the next day using the recipe below. The lemon will prevent the banana from turning brown but it will eventually get darker.
Pistachio has always been one of my favorite ice cream flavors, so creating a homemade recipe was inevitable. With this easy recipe, you can whip up a batch of delicious pistachio ice cream in no time with just four ingredients.
While most recipes use egg yolks and whole milk in the ice cream base, this recipe uses condensed milk and heavy cream making it also suitable for pregnant women.
You really don’t need much to make a delicious ice cream mixture yourself. I recently shared my recipe for pistachio paste, which is the key ingredient in this ice cream. Let me tell you a little more about the ingredients:
This recipe has been developed so that you don’t need an ice cream maker. However, using an ice cream machine will allow you to enjoy your churn ice cream more quickly.
So if you cannot wait to taste homemade ice cream you might want to use a machine. But as mentioned that is not necessary for this recipe.
If you do own a machine use the manufacturer’s instructions for making the ice cream.
Homemade pistachio ice cream should be stored in an airtight container in the freezer. Ideally, it should be stored in a separate freezer, as the temperature there is more consistent.
A shallow freezer container can be handy because it allows the ice cream to reach the right temperature more quickly when you want to serve it. I like to use glass freezer containers for this purpose.
You can store it for up to three months. Once you have defrosted it (even partially), it is best not to refreeze it.
I can almost smell summer, so it’s time to dig out the best ice cream recipes! I’ve put together a great selection of my two favorite popsicles for you. But stay tuned for more ice cream recipes soon.
To make this pistachio ice cream, I used my homemade pistachio paste. I left the paste slightly coarse so you can taste small pieces of pistachio in the ice cream. For a more vibrant color and completely smooth texture, grind the paste very finely.
For a nice swirl effect, mix a little pistachio paste into the top layer of ice cream once you’ve scooped it into the freezer container. It looks great and gives an extra strong pistachio flavor!
If you don’t want to make it yourself, you can buy a ready-made version. These are now available in more and more supermarkets and online. The color and texture may vary depending on the brand, but it’s best to choose one made from 100% pistachios. You can go for a smooth paste or a more coarse paste. Both will work. Remember that the bright green versions you might find in the supermarkets generally use green food coloring to make them look so green. Real pistachios can vary in color from purple to brownish or very green. If you make it your pistachio cream you will have a different color depending on which pistachios you use.
You don’t need an ice cream maker for this recipe. Would you rather use an ice cream maker to enjoy your ice cream as soon as possible? That’s possible, too! Follow the instructions with the machine.
You can find it at cooking stores and online shops, or easily make it yourself. It can be used as a 1:1 replacement for vanilla extract, which has the same strong flavor. This time, I chose paste so you could see the specks of vanilla in the ice cream. Alternatively, you can use a vanilla bean; you only need one pod. Read more about different vanilla flavorings here.
If you love waffles, you’re going to really love these Italian savory waffles. I’ve been taking my waffle iron out of the cupboard surprisingly often lately. I’ve made whole wheat waffles several times.
Last time, I decided to try giving the waffles a savory twist. Since I love Italian cuisine, I made Italian-style savory waffles. I added Italian herbs, Parmesan cheese, and sun-dried tomatoes to the batter. They’re delicious, especially when they’re still warm.
I eat these waffles on their own because I don’t think they need anything extra. This also makes them a great snack to take with you.
The main ingredients are listed below with possible additions and substitutions. For the full details and quantities make sure to check the recipe card below. You will also need a waffle maker to make the waffles.
Making the batter for the waffles is super easy to do. You first mix the dry ingredients in a large bowl. I count the tomatoes and the cheese also as dry which they technically are not, but they are added into the batter with the first step. Next add the vegetable oil, the egg and the milk. Mix it all together until you have a smooth mixture.
This might seem like a simple step, but you’d be surprised at how many people get impatient and start to bake their waffles in a waffle iron that is not hot enough. Wait for the signal (depending on the machine) so that the machine is hot enough. Now brush your iron properly with either melted butter, oil or use a cooking spray.
Now it is time to bake those delicious savory Italian waffles. I use an ice cream scoop or a cookie scoop to get evenly sized waffles. Place the batter in the middle of the iron and gently close it.
Don’t worry if your batter is in the middle. It doesn’t make a difference as it will spread to the edges. How long your waffles need to become golden brown depends on your machine, so keep an eye on things.
One thing that always surprises people is the fact that waffles, straight out of the machine are limp and not crunchy. Just like cookies they need a bit of time to firm up. Place them on a cooling rack and give it a few minutes and they will firm up.
Make sure to let them rest in a single layer. And that’s it! They’re delicious as they are but you can also serve them with a fried egg for instance.
You can store the waffles in an airtight container outside of the fridge for 3-4 days. Reheating is easy to do in a toaster or in the oven.
If you want to keep them longer, it helps to store them in the freezer. Make sure to wrap them individually for easier defrosting. That will make for a perfect easy snack or savory breakfast.
Want to try real Dutch waffles? Try these stroopwafels!
Savory Italian waffles often include a base of flour, eggs, and milk, combined with flavorful add-ins like Parmesan or mozzarella cheese, Italian herbs (basil, oregano), garlic, and sometimes vegetables like spinach or sun-dried tomatoes.
Yes, but you’ll want to modify it by reducing or removing sugar and adding salt, herbs, and savory mix-ins like cheese or meats. The batter should be thick enough to hold up but still pourable.
Be sure to preheat your waffle iron and coat it with non-stick spray or brush it with oil before each batch. Cheese can cause sticking, so avoid overloading the batter.
They’re great topped with poached eggs, pesto, marinara sauce, or a balsamic glaze. You can also serve them with salad, roasted veggies, or even soup for a light meal.
If you love carrot cake, you’re going to love these carrot cake muffins. The recipe is super easy and in less than an hour you have delicious fluffy muffins.
As always make sure to check the full details on ingredients and quantities in the recipe card below. In addition to the ingredients, you will also need a muffin tin with paper liners.
Muffins are super easy to make and always tasty. The same is true for these carrot cake muffins. Grating the fresh carrots is probably the most time-consuming part.
As mentioned you can use pre-cut carrot julienne for the muffins, but freshly grated carrots will contain more moisture and will keep the muffins tasty and moist for much longer. It will give the best results!
To make the muffins, combine the dry ingredients in a large mixing bowl. In a separate bowl, add the wet ingredients and mix them through. Combine the wet mix with the flour mixture to create your muffin batter.
It’s fine if the mixture is still a little lumpy. It’s easiest to add the batter to the muffin tin using an ice cream scoop. You can add some toppings before baking to the muffin top if you want. Think about adding some chopped nuts for instance.
For an even stronger carrot cake flavor, finish the muffins with a delicious cream cheese frosting. Of course, there are loads of other toppings you can choose from, like the selection below:
Muffins can be stored in the freezer or outside the refrigerator. If you have opted for a creamy topping, add it just before serving. This makes them easier to store.
They can be stored outside the refrigerator for a week. You can store them in a food storage container, a Ziploc bag, or wrapped in plastic wrap.
If you want to store them for a longer period of time, it is best to freeze them. Wrap them tightly, and they will keep for three months. One extra tip: If you freeze them individually, it will be easier to defrost the desired amount.
With this recipe, you can make 48 mini carrot muffins or 24 if you halve the recipe. Bake the muffins for 12-15 minutes at 200°C/390°F (conventional oven) until golden brown and cooked through. You will need:
In the above blog post, I described some delicious toppings that you can spread or pipe onto the muffins after baking. Alternatively, you can sprinkle them on top before baking. Here are a few tips that go well with these spicy carrot muffins:
You may have mixed the batter for too long. A quick stir is enough. It’s also possible that the muffins were in the oven for too long or at too high of a temperature. Muffins are best when made with freshly grated carrots.
Quiche Lorraine is one of those famous classic quiche recipes that almost everyone has heard of. I have made this so many times that I have lost track, so time to place the recipe online as well.
You might think this is a complicated recipe to make but nothing could be further from the truth. It is a very quick recipe, which of course needs to bake in the oven but in terms of active time? There is really very little.
For making the quiche Lorraine you need the following ingredients. Make sure to double-check the exact quantities in the recipe card below. Make sure all ingredients are at room temperature.
In addition to the ingredients, you will need a pie pan or a tart pan and some pie weights to blind bake the crust before adding the filling. You don’t want a soggy bottom, so blind baking is highly recommended here.
You start by making the dough and chilling this in the fridge while you prepare the rest. Next, fry the bacon in a dry skillet until crispy. Let it drain on a paper towel and set aside. Finely chop the spring onions and mix with the bacon
For making the filling you take a large bowl and add the eggs, crème fraîche and the grated cheese. Add pepper and salt to your taste and a bit of grated nutmeg.
Once the dough is chilled long enough you take it out of the fridge and roll it out. Line the pie shell with the dough and poke a few holes in the dough with a fork.
For a really nice flaky pie crust I would advise to blind bake the crust first. To do that you line the pan with parchment paper and add pie weights. Bake in the preheated oven for around 15-20 minutes. Take out of the oven and add the filling.
Bake the quiche for 30-35 minutes in the oven until golden brown and the filling is set.
I really love to make a big quiche for myself and store some pieces for another time.
You can store the baked quiche Lorraine in the fridge for 3-4 days. Make sure you wrap it tightly or use an airtight container for storing it.
Freezing is also an option; wrap tightly in plastic wrap before adding it to the freezer.
Reheating is best done at 325˚F/160˚C for about 10-15 minutes. Depending on the size of the pieces.
Yes—blind baking is essential to prevent a soggy bottom. Bake the crust for about 10–15 minutes with pie weights (or dried beans) before adding the filling. This keeps it crisp even after baking the quiche.
A classic custard base uses 1 egg per ½ cup of cream. For a standard 9-inch quiche, 3–4 eggs and 1½–2 cups of cream usually work well for a silky, set texture. Because we have used a slightly different filling with creme fraiche instead of heavy cream this is a different combination.
Traditional quiche Lorraine uses Gruyère, known for its nutty flavor and meltability. Swiss or Emmental also work. Avoid very oily cheeses like cheddar if you’re aiming for classic flavor.
It’s ready when the center is just set—slightly jiggly, but not liquid. A knife inserted an inch from the center should come out clean. Overbaking can lead to cracks or a rubbery texture.
If you enjoy baking savory pies, a basic quiche and savory pie dough recipe is an absolute must-have in your repertoire. Crispy dough makes a savory pie even more delicious. That’s why I’m sharing an easy, basic recipe for a shortcrust pastry with you today.
The ingredients for the perfect quiche crust are very basic.
It helps to bake the quiche crust with a pie dish with a removable bottom.
Both quiche and savory pie are savory, not sweet. The difference between these two savory pies is in the crust. A quiche is always made with a non-sweet shortcrust pastry crust and filled with a cream and egg mixture (+ additional ingredients).
A savory pie can be made with either shortcrust or puff pastry. This gives you more variety and allows you to experiment with different ingredients.
I previously shared the sweet shortcrust pastry, which you can find here. The biggest difference between the two is that one uses sugar and the other one doesn’t.
The recipe below is for a quiche with savory pie dough, which is a shortcrust pastry. Almost everyone is familiar with its sweet counterpart, which is used for instance for these cute little mini lemon meringue tartelettes.
This savory version results in a crispy, crumbly base and is easy to make. Simply mix all the ingredients and knead them into a ball. You don’t need a food processor to do this, although you can if you want to.
Puff pastry is a different story. For example, it contains a lot more butter. This gives it a different taste and texture. Puff pastry is lighter because it flakes when baked.
To make puff pastry, you have to laminate it by folding the butter into the dough several times. This technique is more labor-intensive and requires more resting time in between.
I never use puff pastry for large savory pies, but I do use it for small savory tarts and flat tarts.
You can store the short-crust pastry in the fridge for up to 3 days. Make sure to wrap it tightly in plastic wrap to prevent drying out.
Storing the pie crust in the freezer is a great way to make sure you always have supply. You can even freeze the crust in tin, place it in a freezer bag, and bake the frozen pie crust straight away from the freezer. Otherwise defrost it first and roll dough so it can fit into a pie plate or tart pan.
In the freezer, the dough keeps up to 3 months.
There are several tricks to ensure that the base of your savory tart is cooked through. One method that always works is blind baking the base, which gives it a head start before the quiche filling goes in. The filling always cooks faster than the base. You can read more about blind baking here. You can use pie weights or dry beans to blind bake the quiche.
If you often have trouble cooking the base, it helps to cover the top of the quiche and place it as far down as possible on a closed baking sheet (to conduct heat). After the specified baking time, remove the quiche from the tin and bake it again for 10–15 minutes so that both the top and bottom are browned and cooked through.
This last step always works very well for me. I usually bake a quiche well in advance, and this is how I reheat it. I bake it without the pan, directly on the baking tray with parchment paper underneath. The result is always an evenly browned quiche with a delicious flaky crust.
I prefer not to use a ceramic quiche pan, even though I think they’re beautiful, because they take longer to conduct heat, making it more challenging to cook and crisp the crust.
One last tip is to use a quiche pan with holes in it. This allows the crust of your quiche to bake better and become crispier. A removable bottom is always a bonus.
Absolutely! Just wrap it tightly in an airtight container, and store it in the freezer for up to three months.
I prefer to reheat it without a baking tin, placing the tart directly on a baking sheet lined with parchment paper. Once the top is browned, cover it with aluminum foil. Bake the quiche for 10–15 minutes at 180˚C/350˚F.
If you choose to defrost the tart first, do so in the refrigerator or using the defrost setting on your microwave. Then, follow the steps above. The same applies to a frozen quiche or savory pie, but bake it for 10 minutes longer.
Looking for a delicious refreshing and super quick summer recipe? These no bake strawberry lemon mini cheesecakes are perfect for that summer season when fresh strawberries are everywhere.
Adding a bit of lemon makes the strawberries shine even more. I could eat this no bake cheesecake recipe every day.
For making this easy recipe you will need the following ingredients:
Making these mini cheesecakes cannot be easier. It’s a matter of crumbling your digestive biscuits, adding them to a few cute glasses or small bowls and making your cheesecake mix.
For that you take a medium bowl and add cream cheese, sugar, lemon juice and lemon zest. Spoon the heavy cream in once whipped and fold it through.
Keep mixing until you have a smooth mixture. The last step is to add the strawberry pieces in.
The strawberry mixture is then divided over the glasses. I place it in the fridge for at least an hour. That firms the mixture and will make it taste even more like real cheesecake, but it is not an absolute necessity.
So if you’re stretched for time and want to dive right in? You can.
EXPERT TIP: When cleaning your strawberries with water, do so before removing the crowns. Otherwise, the strawberries will absorb the water and lose some of their flavor. You can then easily remove the crowns with a strawberry crown remover or a small pairing knife.
This is one of those recipes that is perfect to prepare in advance. You can store them in the fridge for about 3-4 days but they are still best served the day you make them.
If you want to prepare for a dinner party, make them in the afternoon or morning and enjoy in the evening.
Absolutely. In order to do so it is best to let them defrost completely and drain excess fluid. Frozen strawberries are soft and much more wet. You can also use a strawberry compote or combine strawberries with other fruits.
If you want to make the strawberry mini cheesecakes a bit lighter you can replace the cream cheese partially with a bit of Greek yogurt. Or switch the heavy cream to sour cream. The flavor will absolutely change if you do that so make sure to taste test before serving.
No, you don’t need any equipment although a hand mixer might come in handy for mixing it into a smooth filling, but folding it with a spatula usually works fine.
If you’ve ever fallen in love with the rich flavor of pistachio cream in French pastries or trendy Dubai-style pistachio chocolate bars, you’re not alone.
Pistachios have become the darling of the baking world — and with good reason. Their unique, buttery flavor elevates everything from cakes to breakfast bowls.
The good news? You can make your own easy homemade pistachio paste right at home with just one ingredient and a food processor. It’s a great replacement for things like peanut butter, almond butter or any other nut butters in general.
Homemade pistachio paste is:
Free from additives, oils, and sweeteners
Customizable in texture (chunky or silky smooth)
Cheaper than store-bought versions
Incredibly versatile in baking and everyday use
Plus making it yourself is just so satisfying!
Making your own pistachio butter is easy to do by grinding shelled, unsalted pistachios in a food processor. You can decide what is your ideal texture and go for either a smooth or a more coarse version. Depending on your intended use you can add a pinch of salt or do that at a later stage.
It is important to check the quality of your food processor, immersion blender or high speed blender. The nuts need to be processed for about 5 to 10 minutes in order to form a smooth paste.
If you have a food processor that is not up to the task it might overheat and basically not do the job required.
If a bright green color is important for your recipe (like in buttercream or macarons), removing the skins is worth the extra step.
Boil: Soak shelled pistachios in boiling water for 1–2 minutes.
Peel: Drain and gently rub the pistachios with a clean kitchen towel. The pistachio skin should slip off easily.
Dry: Let the skinned pistachios air-dry or roast at 150°C (300°F) for 15–20 minutes until dry and aromatic.
💡 Tip: Skipping the peeling step is totally fine for everyday use — it won’t affect flavor, only color.
Roasting enhances the flavor and helps release natural oils:
Spread pistachios on a baking sheet and roast at 150°C (300°F) for 15–20 minutes.
Stir halfway through to prevent uneven roasting.
Let cool slightly before processing.
Add roasted pistachios to your food processor.
Start grinding — this may take 5 to 10 minutes depending on your machine.
Stop occasionally to scrape down the sides of the food processor and prevent overheating.
At first, the mixture will resemble a crumbly flour, then a thick clump, and finally transform into a smooth, shiny paste.
If your processor struggles, try:
Adding a teaspoon of neutral oil (like grapeseed or sunflower)
Increasing the batch size so the blades are fully engaged
The pistachio flavor is fantastic and you can use the paste in your favorite pistachio recipes, such as pistachio cheesecake, pistachio buttercream, or pistachio ganache.
There will soon be more delicious pistachio recipes (a pistachio gelato and pistache cake coming up) on the site! Pistachio paste is also surprisingly versatile for everyday use.
If you decide to make this paste yourself, you’re probably hoping for a beautiful bright green pistachio paste. However, pistachios are not always as green as you might think.
They tend to be brownish-green, especially when you grind them with the skin on. Here are a few tips for achieving the greenest pistachio butter.
Also, keep in mind that the pistachio butter you buy in the grocery store might have some food coloring that gives it that vibrant green hue. Your homemade version is likely way more natural.
This paste, made from 100% pistachios, can be stored for a few weeks. But, let’s be honest, once you taste how delicious it is, the jar will be empty in no time.
Store it in the refrigerator in an airtight container. It will keep for about 2-3 weeks.
If you want to store it for longer, it’s best to freeze it. Packaged in an airtight container, it will keep for up to three months.
Your food processor is probably too big for the amount of nuts you are using. Ideally, the blades should be covered with nuts before you start grinding. Turn off the processor, scrape the paste from the sides, and continue grinding.
After grinding for 10 minutes in your food processor or blender, are you still unable to achieve a creamy nut paste? This could be due to a few things.
Certainly! To make it, add ingredients like white chocolate and/or condensed milk to create a creamy texture. Before I can share an exact recipe with you, I need to experiment with the proportions. Please share your successful tips in the comments.
Yes, but make sure it’s made from 100% pistachios. Check the ingredients on the packaging so you know where that vibrant green color is coming from. You want a pure pistachio paste.
If you want to make the most of the elderberry flowers then why not make this delicious and very easy elderflower syrup recipe? It’s my favorite go-to recipe in late spring and early summer when the elder trees are in full bloom.
Your first step is to pick the flowers once the elderflower blossoms. You will need around 20-25 flower heads for 1 liter (4,25 cups). Make sure to choose elderberry bushes that are in a park or somewhere without a lot of traffic.
Once the flowers are picked shake them gently to remove any little bugs that are hiding in the flowers (and don’t worry you will remove them anyway once you strain the syrup).
Take a large bowl and cut most of the main stem away from the flower heads. You don’t need leaves or green stems, you want just the flowers.
Once you’ve cleaned them add the cold water to the flower heads and slice one lemon roughly in pieces or into lemon slices. Add to the bowl and make sure all flowers are submerged in the water.
You can weigh it down with a plate to make sure it stays underwater. Now you will need to let it soak for 12-24 hours in a cool place. No need to put it in the fridge unless it is soaring hot outside.
After 24 hours the syrup is about ready. Drain the flowers and of course, make sure you collect the liquid. For the first step I use a fine mesh strainer which will remove all the flowers and most of any bugs if they are still in the water.
Once you have removed those you take a clean tea towel and repeat the process using the towels. That will get rid of any impurities from the flowers.
Add the liquid to a large pot and add 750 grams (1.65 pounds) of sugar to 1 liter of water (4,25 cups). That sounds like an awful lot of sugar and it is, but again keep in mind that you’re making a syrup.
Now the last step is to heat the elderberry syrup until all the sugar is dissolved. You don’t need to cook it, you can just heat it until the sugar is gone and that’s when the syrup is ready.
If you want to store the elderflower syrup for longer make sure to sterilize the bottles properly and add the syrup when it is hot. It needs to be at 70˚C or 158˚F or above in order to sterilize properly. Seal the bottle and keep in a cool and dark place.
The fun part is that it’s a super versatile syrup. You can add a little bit to popsicles like this strawberry cheesecake popsicle, the Greek yogurt and mango popsicles or add it to a simple vanilla cake.
A bottle of elderflower syrup is easy to use on so many different things! From your favorite drink (try adding a bit to white wine!) to adding it to a sweet tea. There are so many culinary uses for elderflower syrup. For me it is the essence of spring!
If you sterilize the bottles properly before adding the syrup it can be stored for up to a year in a dark and cool place. Once opened refrigerate the bottle and use within 4-6 weeks. You can also easily freeze the syrup. Using ice cubes trays for this is ideal as you can simply use one as needed.
Elderflowers grow in large, flat-topped clusters of tiny, creamy-white blossoms. They have a sweet, floral fragrance. The most common edible species in North America is Sambucus canadensis. Avoid red-berried elder (Sambucus racemosa) and any lookalikes like hemlock, which are toxic. When in doubt, consult a local plant guide or expert.
Late spring to early summer is ideal—when the flowers are fully open but still fresh and white. Pick on a dry, sunny day for best aroma and nectar.
It’s best not to rinse them, as that can wash away the fragrant pollen. Instead, gently shake or tap the flower heads to remove insects or debris.
Yes—lemon or citric acid balances the sweetness, enhances the floral flavor, and acts as a preservative. Fresh lemon slices are often steeped with the flowers.
Common reasons:
Over-steeping the flowers
Including too many green stems
Using raw/brown sugar or dark honey
Caramelization from high heat
Oxidation from long exposure to air
Dark syrup is still safe to use but may have a stronger, more herbal taste.
Elderflower syrup is incredibly versatile:
Mix into sparkling water or lemonade
Add to cocktails (like gin, vodka, or Prosecco)
Drizzle over pancakes, yogurt, or desserts
Stir into fruit salads or glazes
Use in baking or frostings for a floral twist
May is always the month of the year that I look forward to make lots of things with fresh rhubarb. It took a while for rhubarb season to arrive this year but it is finally here.
It’s the perfect timing to make this easy recipe for rhubarb compote. Delicious in a bowl of Greek yogurt in the morning, in your overnight oats but also wonderful in desserts or serve with vanilla ice cream or a little whipped cream. One of my favorite fruit compote recipes.
Rhubarb compote is perhaps one of the most popular uses for rhubarb. Rhubarb is technically a vegetable but this dish is sweet so the use is more like a fruit. It’s a delicious way to use an abundance of rhubarb and definitely my favorite way to use it.
To make compote, all you need is sugar, water, and chopped rhubarb, which you bring to a boil until the rhubarb falls apart. That’s your compote! It’s very easy to make and, most importantly, very tasty.
Don’t wait too long to make your rhubarb compote, because before you know it, this delicious vegetable will be out of season. You only need a few ingredients, which I will explain in more detail below.
BAKING TIP: If you’re not going to use all of the compote, store it in sterilized Mason jars.
Once you’ve assembled all the ingredients you can cut the rhubarb into smaller pieces with a sharp knife and boil to the right consistency.
For a variation on this recipe, try the recipe for strawberry rhubarb compote. Rhubarb Cake is also highly recommended and is especially delicious with a generous crumble topping. There are endless delicious recipes you can make with rhubarb:
Rhubarb puree is similar to rhubarb compote. A compote often contains coarser pieces, while a puree tends to have a finer texture. The ingredients are almost identical.
However, jam is different because pectin and/or jam sugar are added. The gelling agent makes rhubarb jam nice and firm and easy to spread. In general, jams are also sweeter because more sugar is needed to make the jam last longer.
There are several flavors that go well with homemade rhubarb compote. You can add them to the compote or mix them together to your own taste:
Unopened, rhubarb compote will keep in a sterilized jar in a dark, cool place for up to one year. Once opened, the compote will keep in the refrigerator for 1-2 weeks in an airtight container.
To preserve your compote for an extra long time, it is important to sterilize the mason jars beforehand. Place the jars in a large pan of water, bring to a boil, and boil for a few minutes on medium heat. Remove them from the water with tongs and place them on a clean dish towel. Do not dry them as they are so hot that the moisture will evaporate by itself. Your jars are now sterilized and you can store the compote for a long time.
Tomato soup is one of the soup recipes I make most often, I think many people do. I like to vary the ingredients and flavors, but I prefer Italian tomato soup. It’s about time I shared the recipe and all the tips that go along with it. Infinitely better than a can of soup!
For starters, Italian cuisine is a big favorite in our house. So it’s no surprise that I make my tomato soup using an Italian recipe.
For inspiration, I used an Italian recipe that I wrote down somewhere years ago and adapted to my taste over the years.
In the article below, I will give you many tips on how to make the most delicious tomato soup. It’s up to you to make it your own personal soup.
You only need a few ingredients to make this soup, the most important of which are tomatoes. Below I will explain a little more about these ingredients. The full ingredient list can be found in the recipe card below.
Italians are heroes when it comes to preparing dishes with fresh tomatoes. Whether it’s a Caprese salad, a tasty pasta sauce, or a delicious Italian tomato soup made with fresh tomatoes.
As far as I know, Italians prefer to make their traditional recipes for tomato soup with fresh tomatoes and fresh herbs. Within these limits, you can vary the flavors a bit. That way, you can enjoy a different soup every time, but always in the Italian style.
In this tomato soup recipe, the tomatoes are roasted in the oven, which brings out their sweetness and gives the soup a much richer flavor. It’s a pretty easy recipe.
The most obvious herbs for tomato soup are fresh basil leaves, oregano, and thyme. But there are other Italian herbs to try.
Consider rosemary, marjoram, or sage. I prefer the combination of oregano and thyme, using dried oregano and fresh thyme. In principle, you can use either fresh or dried herbs.
If you choose fresh tomatoes, make sure they are ripe and preferably a flavorful variety. Tomatoes are the main flavor in this soup, so it definitely makes a difference which ones you buy.
Choose Roma, San Marzano tomatoes, Coeur de Boeuf, or vine tomatoes, for example. Of course this is best when it is peak season for the tomatoes
Do you have a freezer? Do you want to make soup? If the answer to both questions is yes, then my advice is to make as much of this Italian tomato soup as you can.
I almost always double or triple the recipe because the soup freezes perfectly. So make as much soup as your pot and freezer will hold.
You can keep this soup in the refrigerator for up to two days. I like to use these storage containers, which are also handy for the freezer.
You can freeze this Italian Tomato Soup for up to three months. Allow the soup to thaw in the refrigerator (take it out of the freezer the night before you want to use it).
When freezing, think about the portions you want to freeze. I often divide it into small and medium storage containers, good for 1-2 servings.
Want to prepare a dinner with an Italian twist? Then these Italian dessert recipes will definitely come in handy.
Peppers, pumpkin, or carrots taste great in this soup. Add them in pieces to the baking dish and roast them with the tomatoes.
Mixing tortellini into the soup makes it a delicious, filling main course. Another option is to serve it with savory rolls or quiche. Crusty bread will also make it more filling. Or serve with a delicious cheese sandwich.
I like to use this big soup pot. It has enough capacity to make a lot of soup, so I can freeze plenty for busy days.
Absolutely. In this case, after blending with a hand blender, add 250 ml of cooking cream, heat briefly and serve.
Yes, that’s a good idea. Try making croutons out of ciabatta or focaccia bread.
Up to 2 days in the refrigerator and up to 3 months in the freezer.
