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.
I also prepared a carrot cake in the air fryer and I’m sure you can make these carrot cake muffins in the air fryer as well!
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.
This recipe for a quiche lorraine is super easy and so versatile!
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.
If you love a good quiche or savory tart, make sure to check out these recipes as well:
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. Over baking 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 (like this quiche lorraine) 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. If you’re looking for easy quiche recipes try this tomato quiche or this easy asparagus quiche.
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.
💡 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:
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:
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.
I have some more delicious pistachio recipes (like a pistachio gelato and pistache cake) 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.
Today I am sharing one of my all-time favorite recipes; a homemade egg salad. It’s one of those recipes that are so simple and versatile.
You can make delicious egg salad sandwiches for instance. Serve it on toast or lettuce wraps. And the only things you need are hard-boiled eggs and mayonnaise. Of course, a few other items will make it even better but more on that below. It’s absolutely perfect for a summer picnic. It would go well with – for instance – this easy spinach and feta hummus as well.
Now if you want to make this easy egg salad recipe you will need the following:
In addition to the above, you can add red onion, green onions, dill pickles, capers, or other ingredients you may prefer. Check the recipe card for full quantities and ingredients
Step 1 is of course to cook the eggs in a pot with cold water. Cook them however you like them and take them out of the hot water with a slotted spoon. Drop them into an ice bath so they will peel easier and let them cool down a bit while you prepare the other elements. Which is mostly the creamy dressing you want to add.
Step 2 is peeling the eggs and chopping them. The chopped eggs are added to a mixing bowl. Add enough of the dressing to make it nice and creamy and add the remaining ingredients.
And that’s all there is to this easy salad.
Start eggs in cold water, bring to a boil, then simmer for 9–12 minutes. After cooking, immediately place them in an ice water bath for at least 5 minutes – this helps the shells peel off cleanly. Fresh eggs can be a bit harder to peel.
Classic additions include mustard, celery, chopped pickles or relish, green onions, dill, paprika, or a dash of hot sauce. Fresh herbs like chives or parsley can add a bright, fresh touch.
Yes! Greek yogurt, sour cream, mashed avocado, or even hummus can be used as substitutes for mayo, depending on your taste or dietary needs.
Egg salad stays fresh for 3 to 5 days when stored in an airtight container in the refrigerator. Be sure to refrigerate it promptly after making it.
Egg salad is delicious on a simple sandwich, lettuce cups, or scooped onto crackers. It also works well in pita pockets or on a bed of greens for a lighter option. You can even serve it with french fries.
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:
Dark syrup is still safe to use but may have a stronger, more herbal taste.
Elderflower syrup is incredibly versatile:
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.
First slice all the fruit into smaller parts
Add rhubarb, sugar, vanilla sugar and water into a pan
Bring to the boil and let it simmer for about 20 minutes
Pour the hot compote into sterilized jars, close them and let it cool down completely
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.
Yes you can also freeze rhubarb compote. It will keep for longer in sterilized jars, but you can freeze it and keep it in the freezer for up to 3 months.
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:
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.
The uses of rhubarb compote are endless. In the most simplest form you can add it to your bowl of yogurt in the morning, but it also goes really well with some roasted meat or added into baking dishes.
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. Making croutons to go along with it is also delicious.
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.
This delicious no bake mango pie combines my basic vanilla no bake pie recipe with one of my favorite fruits: mango. It’s the perfect no bake dessert for warmer weather.
Not only does it prevent turning on the oven (always a great option when the weather is hot) but it’s also super delicious and refreshing. Nothing better during mango season!
Here’s how to make the most delicious no bake pie.
Making a no bake pie is easy, and you don’t need much to make an incredibly delicious pie. You can choose any type of fruit, but a creamy mango pie is especially good!
Making the pie is absolutely not complicated. You might want to use a food processor for getting a smooth mango pie filling and for crushing the cookies, but if you don’t have one you can also use a handmixer or a whisk.
The buttery biscuit base is the first thing you make by crushing the cookies to a fine crumb.
Once that is done mix it with the melted butter and make sure to press it firmly into a lined springform tin. For pressing it I like to use the back of a straight glass but a spoon works fine too. Place your gelatin sheets in a bowl with cold water to soak.
What’s the difference between quark and Greek yogurt?
Quark and Greek yogurt look similar, but they’re quite different in taste, texture, and how they’re made — and that can slightly affect your mango pie. Quark is readily available in the Netherlands but can be harder to find in other countries.
Quark is a soft, creamy – very young – cheese with a mild, slightly tangy flavor. It’s made by warming soured milk and straining it, resulting in a smooth, thick dairy product that’s higher in protein and less tart than yogurt. It’s popular in many European countries and often used in cheesecakes or spreads.
Greek yogurt, on the other hand, is strained yogurt. It’s thicker and creamier than regular yogurt, with a more noticeable tang. It’s rich in protein and commonly used in both sweet and savory dishes.
Which to use in your mango pie?
Quark, if you want a milder flavor and a slightly richer, cheesecake-like texture.
Use Greek yogurt for a tangier taste and a lighter, more yogurt-forward filling.
Now it is time to make the filling mixture. You mix the yogurt with the vanilla paste and the mango puree until it is smooth. Use a separate bowl to mix the heavy cream with the sugar to stiff peaks and combine the two together.
Use a spatula to fold the two until they are properly mixed. Now heat the milk gently in a small sauce pan and squeeze any excess water out of the gelatin sheets. Add to the mix and stir until it is dissolved. Add the gelatin mixture to the filling and mix it well.
Pour the pie filling on the graham cracker crust and smooth the top with the back of a spoon or a spatula. Let it set in the fridge for at least three hours but preferably overnight.
In the past, no bake mango pie (or as we call it in the Netherlands; mango quark pie (‘mango kwarktaart’)) wasn’t one of my favorite cakes, but now I find it hard to stay away from. The same seems to be true for my friends and family because there are rarely any leftovers. However, you can easily store this pie in the refrigerator or freezer.
You can store it in the refrigerator for up to three to four days, provided it is well sealed. This prevents moisture or odors from entering the cake.
Mango pie freezes well. If you wrap the pie (or slices) in an airtight container, it will keep for up to three months. Let the frozen pie thaw in the refrigerator the day before serving.
You can use all kinds of cookies to make a delicious crust for your pie, combined with butter. The amount of butter needed varies by cookie. For example, it’s best to use a little less butter with Bastogne cookies because they are quite fatty.
Yes, you can. Just make sure to thaw the mango completely and drain off any excess moisture.
The gelatin helps the yogurt filling set, so it can’t simply be left out. A good alternative is agar-agar.
In the recipe card below, you will find the “Convert Recipe” button. It will take you to the conversion tool, which you can use to easily convert any recipe to the size baking pan you want. Simply enter the current size of the baking pan and the size you want to convert to.
A well-covered mango pie can be stored in the refrigerator for three to four days. Without decoration and in an airtight container, it can be frozen for up to three months.
If you love a good crumble, this delicious tropical fruit crumble is going to be your new summer favorite. It’s delicious spooned over your morning yogurt or turn it into a dessert by adding a dollop of heavy cream or ice cream.
Crumble is always a hit here, all year round. Of course, I adapt the flavors to the season and for summer, I wanted to give it a tropical twist. The result: Tropical Crumble with pineapple slices, mango, and peach.
And wow, I loved all those flavors together. Serve it with a scoop of ice cream and you have the perfect dessert that will make a lot of people happy.
I’ve already got quite a few crumbles on the site such as this delicious rhubarb crumble or more traditional fruit crumbles such as this apple crumble.
For making this you have two components. The fruit mixture and the crumble topping. I’ll tell you all about it.
For the fruit I used the following:
Slice the fruit into thin slices and mix it together in a large bowl. You can add a bit of lime zest if you want to freshen things up.
For the crumble mixture there are several options. I went with a pretty plain version but you can absolutely add different elements.
In addition you can add other flavors too. Think about adding some fresh ginger, crunchy coconut or mix oats through the crumble.
Now the crumble is easy to make. You just mix all the fruits together and divide it over smaller ramekins as I did here or use one larger oven dish. Both work fine.
The crumble is a matter of mixing the ingredients until you have a nice crumble (or some larger chunks) of dough and sprinkle over the fruit. Place in the preheated oven and bake in 20 minutes until golden brown.
Yes! Frozen mango, pineapple, and peaches work well. Just be sure to thaw and drain them first to avoid extra moisture making the crumble soggy.
Almond flour gives the topping a rich, nutty flavor and a slightly softer, melt-in-your-mouth texture compared to regular flour. Mixing the two together makes it the best of both worlds. You can substitute it for all purpose flour if you prefer.
Definitely. You can prep the crumble topping and fruit mixture separately and store them in the fridge for up to a day. Assemble and bake when you’re ready to serve for the freshest results.
This crumble is delicious warm from the oven, especially topped with a scoop of vanilla ice cream, coconut whipped cream, or even a dollop of Greek yogurt for a lighter touch!
Having a good easy coleslaw recipe is essential for every barbecue. This recipe is a twist on a classic coleslaw recipe and uses two colors of cabbage, making it look so much more appealing! Plus I give you plenty of options for delicious mix-ins.
I thought it was time to share my basic coleslaw recipe with you. I don’t just use mayonnaise, I use Greek yogurt as a base, which keeps it nice and fresh. In addition to white and red cabbage, I also use carrots, which look great and taste delicious!
You’ve probably eaten coleslaw while enjoying a pulled pork sandwich with barbecue sauce (or pulled jackfruit wraps, for vegetarians). That’s because a tasty layer of coleslaw is an essential base for these dishes. But this fresh coleslaw is also incredibly delicious as a perfect side dish to barbecue.
I like to add a few extra ingredients like raisins or apple pieces and some coarsely chopped walnuts. A generous handful of coarsely chopped fresh herbs such as cilantro or parsley also tastes great. This way, you can serve a special coleslaw that is incredibly easy to make.
For making this homemade coleslaw recipe you need the following simple ingredients and as always make sure to check the full recipe in the recipe card
Of course the basic ingredients above already make for a fantastic and simple coleslaw recipe, but you can add lots of different things to make this the best coleslaw recipe ever. Your options are:
Now for making this easy coleslaw recipe it does help to have a food processor if you’re shredding the cabbage yourself. Of course a sharp knife will do the trick as well, but it is a lot of chopping.
Also keep in mind that one head of cabbage makes a huge amount. So for 4 people you really don’t need the whole cabbage.
The good news is that the salad keeps fairly well, so if you do make a large bowl you’ll be enjoying it for days to come. Or if you’re entertaining guests at a barbecue party you can prepare the salad in advance. The flavors are best after a day in the fridge!
TIP: Another great recipe for your next barbecue: Garlic pull apart bread.
To avoid watery coleslaw, lightly salt the shredded cabbage and let it sit for about 10–15 minutes. Then squeeze out the excess moisture before mixing it with the dressing. This step helps keep your slaw crisp and fresh for longer.
It depends on your taste! A creamy dressing (made with mayonnaise) is the classic choice, offering a rich, slightly sweet flavor. For something lighter, a vinegar-based dressing with olive oil, vinegar, and a touch of sugar creates a tangy, refreshing slaw. Or use Greek yogurt as I did here.
Yes! In fact, coleslaw often tastes better after a few hours in the fridge, giving the flavors time to meld. Just keep it covered and chilled, and if you’re worried about it getting soggy, store the dressing separately and toss it together just before serving.
There are lots of ways to jazz up coleslaw! Try mixing in extras like shredded apples, raisins, toasted nuts, green onions, fresh herbs (like cilantro or dill), or even a little hot sauce for a spicy kick.
