© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Castagnole are traditional Italian carnival fritters, named for their chestnut-like shape. They're made with a mixture of flour, egg and sugar to which a little liqueur is added – usually anisette, rum or grappa and scented with citrus. These sweet dough balls are deep-fried until golden brown, resulting in a crispy exterior and a soft center. This recipe made with yoghurt makes them particularly soft and delicious. They are typically rolled in sugar while still warm. Castagnole are wonderful all on their own, but you can also poke a hole in them and fill with jam, nutella, pistachio cream or white chocolate cream. Like any deep fried food, they are at their best eaten the same day while still warm and soft because they get slightly drier after a day or two.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A fun twist on a classic lemon bar, these coconut grapefruit bars come together quickly using sweet yet tangy fresh-squeezed grapefruit juice. Don’t use storebought grapefruit juice as it usually contains added sugar which masks the fruit's natural tanginess.
The combination of the citrusy grapefruit topping and the buttery coconuty base creates a delightful contrast that keeps you coming back for more! These are so easy to make and a perfect dessert for a party or potluck. If you’re a fan of citrus desserts, I’m sure you will enjoy these pretty pinky bars. Since grapefruits are naturally milder, so I have added some lemon juice to the curd, making it more tangy. But you can absolutely use just grapefruit juice.
Brush the buttery crust with two egg yolks after blind baking it before adding the topping. This extra step creates not only a more flavourful, glossy finish, but also a barrier that prevents the topping from making the crust soggy.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Poulet Basque/ Basquaise or Basque chicken is a classic chicken stew from the Basque region in Southern France and a small area of northern Spain. This recipe from Anthony Bourdain (via Food and Wine) is more French. There are many different regional versions of this dish, but they all have one thing in common: they start with a sauce made with red and green peppers, onions, garlic, tomatoes and piment d’Espelètte, simmered slowly and the white (chicken) and red and green (peppers) represent the Basque flag. The most common side to serve with Basque chicken stew is rice, but you could also serve it with a salad, sauteed potatoes or a loaf of crusty bread.
Piment d'Espelètte is a mild, fruity chilli powder with intense aroma from the Basque region of France, specifically from the area around the village of Espelètte. I ordered it from Amazon, and it’s a little bit pricey, but you can easily replace 1 teaspoon of piment d'Espelètte with ¾ teaspoon of Aleppo pepper or ¾ teaspoon of paprika with a large pinch of cayenne pepper. However, they won’t be exactly the same, but should do the trick.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

With Portuguese roots, a popular staple served throughout South Africa, these chicken livers are spicy, juicy and flavour-packed with a creamy tangy peri peri sauce. You can add 125 ml of chicken stock for more gravy if you prefer. The dish makes an excellent entrée or lunch served with rye bread or steamed rice and vegetables. It’s budget friendly and super nutritious.
For peri peri sauce, use the red chillies that are available to you. I have used a mixture of dried kashmiri chillies and bird eye chillies. If you want a really spicy sauce, then use more bird eye chillies. Skip the soaking step if you use fresh chillie.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Golden crispy smashed potatoes, crunchy red Belgian endives with a pleasant bitterness, and creamy Greek yoghurt dip / sauce—a simple yet tantalizing combination that is bursting in colour, texture and flavour while maintaining an excellent nutrient balance for an elevated home-cooked meal. For smashed potatoes, you want to use those baby-sized waxy potatoes, about the size of a golf ball, with soft and thin skin, red and yellow are both fine.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A hearty and satisfying chicken dish with an enormous punch of fantastic flavour that’s brightened with citrus and bolstered with anise liqueur. The oven does the work in this mostly hands-off main with minimal prep - a delicious family meal that’s ready in less an hour.
Arak is an anise-flavoured, grape-based liqueur produced in Levant region and the best substitute is Turkish Raki. Other alternatives are French Pernod, Italian Sambuca, which has added sugar though, or Greek Ouzo. They ain’t exactly the same, but share some similarities, and work just as fine. If you don’t want to cook with alcohol, then use 1-2 tablespoons of anis oil combined with chicken stock.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Tomato Kasundi, an Indian condiment that’s sweet, sour and spicy, is perfect for a bounty of fresh ripe tomatoes from your garden or farmer markets. It is made with lots of wonderful Indian spices, apple cider vinegar, sugar (I used coconut sugar), and hot/mild chilli peppers. You can also eat it straight out of the jar with naan bread. Or serve this chutney with samosas, curries, vegetables, cheese, or as a sandwich spread, or with daal and basmati rice. There are many varieties of kasundi made with different vegetables and fruits, but a common ingredient is mustard seeds, either brown or black.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This is an easy autumnal dessert that infuses the subtle sweetness, earthy greenness and tropical aromas of humble fig leaves into a moist and flavourful cake with tahini for extra nuttiness and richness. It is a perfect teatime treat served with a dollop of whipped cream and extra fresh figs. The fig leaf serves as a natural and aromatic alternative to traditional parchment paper and imparts a subtle, aromatic flavour to baked goods. You can serve the cake either with fig slices or fig leaf facing up. Cashew butter or sunflower seed butter would be ideal substitutes for tahini.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A super fragrant, tasty and very easy side dish or vegetarian main meal which is dairy and gluten free. A great veggie version of the classic tikka masala. Besides chickpeas, you can also use peas or kidney beans. I airfryed the eggplants, but if you prefer a lovely char and smoky flavour, then cooked the eggplants in a griddle pan.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This delicious chicken tray bake couldn’t be easier. Bone in skin on chicken thighs (or use a cut up whole bird) marinated with a mixture of lemon, marjoram, fennel, garlic, olive oil, and honey, then roasted with onion wedges and figs at high heat for 30 minutes until chicken has turned golden brown, crispy and beautifully aromatic.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Hokkaido pumpkin prepared in the very best and easiest way: a mixture of caramelised onion sweetness, creamy ricotta, toasty pine nuts and vibrant grassy parsley oil encased in the pumpkin halves. When roasted in the oven, it becomes tender without being too watery, with a sweet and intense pumpkin flavour. It’s perfect when you are craving something comforting, warming, and nutritious to get you through those chilly nights.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Fancy trying something new? Then why not give this Turkish Gözleme with beef mince, spinach and pointed peppers a go? It’s super easy to make at home with just a few ingredients. Just mix a simple dough without any leavening agents, fill it, fold, seal and panfry in a pan. It is perfect for breakfast or brunch. Fuss free, delicious and keeps well in the fridge. Serve it warm with a side salad or just some lemon wedges.
Gözleme is a type of Turkish stuffed flatbread, like pide and lahmacun, with different fillings such as spinach and cheese, potatoes or minced meat. There’s something for everyone.