Vegan, Gluten Free Spinach Chickpea Crepes

Saturday, February 09, 2019

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Spinach Chickpea crepes are a great vegan and gluten-free alternative to classic crepes and they’re so GOOD filled with heaps of shredded veggies and mushroom-pâté inspired by Tin and Thyme. You can serve this as an appetizer or with extra portion of salad or soup as a light lunch.

CrepesTo Serve
  • 120 g Chickpea flour
  • 60 g Potato starch
  • 60 g Spinach leaves
  • 1/2 tsp Garlic salt
  • 270 ml Water
  • Mushroom pâté (recipe here by Tin and Thyme)
  • Shredded black radish
  • Shredded Carrot
  • Shredded bell pepper
  1. Place all the ingredients in a mixing bowl. Use an immersion blender to process everything until you have a smooth batter. Cover with plastic wrap. Set aside at room temperature for 30 mins to rest.
  2. Heat a 22-cm non-stick skillet over medium flame. Brush the skillet with a bit of coconut oil. Pour about 1/3 cup of the batter into the hot skillet while quickly tilting the skillet in a circular motion to swirl batter to evenly cover the base.
  3. Cook for 1- 2 minutes on medium heat, or until the crepe is dry on the surface and crisp around the edges. Flip the crepe and cook on the other side for a further 1 minute. Transfer to a plate. Cover loosely with foil to prevent the crepe drying out. Repeat with the remaining batter to make 8 crepes.
  4. To serve, spread some mushroom pâté over the crepe, and top with shredded vegetables. Roll up firmly to enclose filling and enjoy!

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Crisp Roasted Duck

Sunday, February 03, 2019

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A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin. Serve it with pan juice roasted Brussels sprouts or some seasonal salad for a festive occasion or Sunday dinner.

The Chinese New Year, or Spring Festival officially begins on February 5th, 2019 and I would like to take this opportunity to wish you and your family peace, joy and love this holiday!



Gravy
  • 1 x 2-2.2 kg Duck
  • Sea salt
  • Freshly milled peppers
  • 1 bunch Thyme
  • 1 Organic lemon, quartered
  • 750 g Brussels sprouts, trimmed, washed and dried
  • 2 tbsp Spelt flour
  • 150 ml Chicken broth or water
  • 50 ml Port or Marsala
  1. Preheat oven to 220C/430F. Wash the duck inside and out with cold running water. Pat dry all over with paper towel.
  2. Rub the duck all over with the sea salt and freshly milled pepper. Fill the duck cavity with thyme and quartered lemon. Prick skin all over with a sharp fork and tie legs together -- be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin.
  3. Place a wire rack in a roasting pan. Fill the roasting pan with 1 cup of water. Place the duck on the wire rack, breast-side down. Roast in preheated oven for 30 minutes.
  4. Lower the temperature to 190C/375F. Turn the duck breast-side up and fill the roasting pan with another cup of water. Continue cooking for a further 60-70 minutes until golden brown and crisp.
  5. Brush the duck occasionally with dripping from the roasting pan. 20 minutes before the duck is done, add the Brussels sprouts into the roasting pan and toss with the duck dripping and cook until tender.
  6. Remove duck and Brussels sprouts on a large serving plate. Cover with a tin foil to keep warm.
  7. Scrape the duck fat and juice from the roasting pan and pour into a pan. Add in spelt flour and stir with a wooden spoon until slightly thickened. Add in chicken broth and port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally.
  8. Shred or carve up the duck, and serve with roasted Brussels sprouts and gravy.

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Banana Olive Oil Muffins

Sunday, January 27, 2019

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Wholesome banana muffins made with spelt flour, hazelnut meal, olive oil and lightly sweetened with coconut sugar. The add of Greek yoghurt give these muffins a moist and tender texture. Perfect to make ahead for breakfast or lunchbox treat!

BatterTopping
  • 220 g Refined spelt flour
  • 50 g Hazelnut meal
  • 10 g Baking powder
  • 1 tsp Baking soda
  • 2 tbsp Coconut sugar
  • 2 tsp Cinnamon powder
  • 2 Eggs, lightly beaten
  • 90 ml Extra virgin olive oil
  • 2 Medium ripe bananas, mashed
  • 1 tsp Vanilla bean paste
  • 60 g Full fat Greek yoghurt
  • Extra 1 banana, sliced
  • 1 tbsp Coconut sugar
  • 1/2 tsp Cinnamon powder
  1. Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan or a 12-hole standard muffin pan with butter.
  2. Stir together the flour, hazelnut meal, baking powder and baking soda into a large bowl. Stir in coconut sugar and cinnamon powder. Make a well in the centre.
  3. Beat the eggs, olive oil, mashed banana, vanilla and Greek yoghurt together. Add to flour mixture. Stir mixture until just combined. Divide mixture evenly among holes in prepared pan.
  4. Top each with 1 slice of banana. Combine coconut sugar and cinnamon sugar and sprinkle on top of the banana. Bake for 20 minutes or until nicely golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

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Spinach Pesto and Cheddar Stuffed Mushrooms

Monday, January 21, 2019

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For a quick and easy entree, try these flavourful stuffed mushrooms with one of kitchen essentials - Pesto, homemade or storebought and Cheddar cheese. Field mushrooms have an intense, robust flavour and a dense, meaty texture which make them a perfect container for the recipe, but flesh tomatoes would work just as great.

Spinach Pesto
  • 4 Jumbo field mushrooms
  • 60 g Kerrygold Cheddar dices
  • 70 g Baby spinach leaves
  • 30 g Toasted pine nuts
  • 30 g Parmesan, grated
  • 2 Garlic cloves, crushed
  • 60 ml Olive oil
  • Black salt & freshly ground black pepper
  1. To make the spinach pesto, place the spinach, pine nuts, Parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.
  2. Preheat oven to 200C/400F. Trim stems from mushrooms. Spoon the prepared pesto onto the mushrooms and top with Cheddar. Bake for 25 minutes or until mushrooms are tender and cheese is melted.

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It’s Not Difficult! - 5 Simple Tips That Will Make You Healthier

Tuesday, January 15, 2019

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Introduction

We all know the importance of healthy eating. Nothing can replace a balanced diet, and the food is the most critical factor that directly influences health. After all, the foods we eat enter our organism - all other factors such as exercise and environment are external.
Although healthy eating can also be tasty, the truth is that all unhealthy foods taste great, and that is the only reason why we would consider eating them. So instead of telling you to ditch sweets, smoking and start exercising 6x every week, here we are going to focus on small improvements that can bring significant changes, without requiring too much effort and willpower. Let's begin!

Drink A Glass Of Water Before Each Meal (And One After Waking Up)

Our bodies consist mostly of water, and can't function without it. And yet, so many of us suffer from chronic dehydration. Our lives are too fast, and with so many things on our minds, it is easy to forget to drink water. It's funny how we never forget eating junk food.
One of the best features of water is that it has zero calories, but it can trick your stomach, making you feel full. Drink a glass of water before eating. This simple strategy will make your digestive system think it has food in it, killing off hunger, and making you eat less. So in one shot, you will reduce your total calorie intake, and increase your daily water consumption.
The second part of this tip is to drink water as soon as you wake up. This will have many benefits - although idle, you sweat during sleep, which makes you lose water, and makes your blood thicker, which puts increased pressure on your heart. Drinking water immediately after waking up dilutes your blood, relieving your heart.


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Boost Your Breakfast To Kickstart Your Day

Starting your day with a quality breakfast will be a cornerstone of healthy eating habits. Instead of opting for something easy, go for something smart.
Yes, cereals are convenient, but the ones you eat are probably filled with unhealthy junk (more later in the text). If you have to eat them, pick something whole-grain, with minimal additives and sweeteners. But it would be much better to ditch them for something that will fill you up, so you don't have to binge around noon. "Wakey, wakey! Eggs and bakey!" A delicious omelet is not only super satisfying but actually more healthy than you might think. Proteins and fat are packed with energy and are digested slowly, giving your body a steady supply of gasoline to go through your packed work schedule.
By opting for a protein and fat rich breakfast, your blood sugar is less likely to suddenly drop later, which is the primary cause of binging. Yes, you might still get hungry, but a tasty, healthy snack such as fruit or salad, or a smoothie will do.

Healthy, But Still Tasty Substitutions

There are many small tweaks you can make and significantly reduce your caloric intake, or just make your meals healthier. The best of all, you don't even have to pretend it tastes good, as it certainly does!
This site is filled with recipes that are both healthy and tasty, and your only job is to browse through them, finding something you like. If you want to make tweaks, you can look up for substitutions, switching an ingredient here and there for its healthy substitute.
Although they might feel insignificant, those slight changes add up over time, and that is the only thing you need to look and feel better.

Learn to read the Labels

Learning how to read food labels is one of the best things you can do for yourself. Reading the back side of products is not super complicated, and it will help you much better understand what goes into your body.
But beware, it can be heartbreaking! Food manufacturers use tricky tactics to mislead consumers into thinking that their products are healthy. You will probably find out that some of your favorite "healthy" foods are exactly the opposite.
You can completely ignore the claims that are displayed on the front side; those are 99% marketing tricks. Turn the product over, and read the label - manufacturers are obligated by law to present accurate information, no lies there if you know how to decipher it.

It Goes Beyond Food

While food is the most significant factor, other things you do off the table still contribute to your health. Take some steps to be more active and distress.
You don't have to run five miles every day, start by 15-minute walks. It will help you not only get the blood flowing and counter that all-day sitting but also destress, especially if you walk through nature - a local park will do. For activity/destress combination, yoga and pilates are also great. If you don’t have time for that, you can practice deep breathing and meditation technique that you can do anywhere.
And don't neglect sleep. Try to sneak in an hour more of nightly sleep by going to bed earlier. If that's impossible, fit a 30-minute afternoon nap just after work. It will help you re-energize, making that workout you wanted to postpone more likely to happen.
Lastly, do some checkups. First, get some blood tests, to make sure everything is in order. Also, consider a DEXA scan. It will tell you much more about your body than a simple scale ever will giving you exact information about your body fat percentage, but also amount of muscle, bone density, and other valuable body composition parameters. Those will help you determine what your current position is, and what moves you need to make in the future if you want to have a balanced, healthy, and good looking body.


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Conclusion

As you can see, the title wasn't a clickbait; it really isn't difficult. Drinking water, eating eggs, reading labels, and switching from full fat to low-fat cheese won't kill you. And taking a 30-minute afternoon nap is not exactly torture.
So no excuses, go ahead and implement at least one tip into your routine. Picking something simple like a 15-minute walk every day will have a positive impact on your health long term. That's all it takes to start healthy habits - a small step in the right direction, as simple as that.

This is a guest post written by Brandon Lee

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Lamb's Lettuce Salad with Persimmon, Macadamia and Chicken

Friday, January 11, 2019

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Lamb's lettuce, also known as corn salad or mâche, has a distinctive, tangy, nutty flavour and soft texture. It is delicious in salads or soups. This beautiful winter green is packed with water and beta-caroten. It is best during the months of early summer through to autumn, but will grow well into early winter. Named after its resemblance in shape and size to lamb's tongue.

SaladDijon Vinaigrette
  • 2 medium Soft boiled eggs, peeled and halved
  • 2 Ripe yet firm persimmons, peeled and sliced
  • 80 g Lamb's lettuce (you can use baby spinach or watercress)
  • 150 g Grilled chicken leftover, sliced
  • 50 g Macadamia nuts, roasted and salted
  • 50 g Dried cranberries
  • 45 ml Olive oil
  • 15 ml Macadamia oil
  • 40 ml Apple cider vinegar
  • 1-2 tsp Dijon mustard
  • Sea salt
  • Fresh ground peppers
  1. Bring a medium saucepan of water to the boil over high heat. Boil the eggs for 5 minutes, then transfer to a bowl of iced water to cool completely. Peel the eggs and cut in half.
  2. Peel and slice persimmons. Arrange lamb's lettuce and persimmon slices on serving plates. Top with sliced chicken, macadamia nuts, cranberries and egg halves.
  3. Place everything for the dressing in a jar and shake vigorously to emulsify the dressing. Drizzle over the salad, toss and serve immediately.

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Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido

Friday, January 04, 2019

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Entrecôte, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling. Because of the higher content of fat in the meat, entrecôte has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.
Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need.

EntrecôteAvocado Mayonnaise
  • 1-1.2 kg Entrecôte
  • Sea salt
  • Black peppercorns, crushed
  • 500 g Hokkaido pumpkin, cut into bite-sized pieces
  • 3 tbsp Beef tallow, melted
  • 2-3 Large garlic cloves, pressed
  • 3 sprigs Rosemary leaves
  • Belgian endive, cut into thin wedges
  • Parsley leaves for garnishing, optional
  • 2 Medium ripe avocado, halved, seeded and peeled
  • 1 tsp Dijon mustard
  • 1 tbsp Lime or lemon juice
  • 1 Garlic clove, peeled
  • 1/2 tsp Sea salt
  • 1 tbsp Mild olive oil
  1. Take entrecôteout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
  2. Preheat oven to 200C/400F. Toss the diced hokkaido pumpkin with 1 tbsp of beef tallow. Season with salt and pepper. Roast the pumpkin for 25 minutes or until tender. Lower the oven temperature to 80C/175F. Leave the roasted pumpkin at the bottom rack of oven to keep warm.
  3. Heat the beef tallow in a large grill pan or skillet until very hot. Add in entrecôte
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    and brown on all sides. Add in pressed garlic cloves and rosemary sprigs. Transfer everything to a baking tray and roast at 80C/175F for 80 minutes until medium.
  4. Remove the entrecôte and cover with a layer of tin foil. Leave it aside to rest for 10 minutes while preparing the dressing.
  5. Combine all ingredients for avocado mayonnaise in your immersion blender jar and process for 1-2 minutes until smooth. Store in an airtight container in the refrigerator until ready for use. It will stay fresh for 2-3 days.
  6. Slice the beef and place them on a bed of roasted pumpkins and Belgian endives. Garnish with parsley leaves if desired.

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Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese

Friday, December 28, 2018

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This is a simple yet very delicious and healthy salad. Radicchio has a bold, somewhat bitter taste that pairs really well with the sweetness of baby beets, tenderness of baby spinach and complex flavours of goat milk cheddar.
I wish the upcoming year for ALL of you to be a wonderful one, which is filled with joy, health and success.

  • 200 g Baby spinach
  • 80 g Radicchio, sliced
  • 300 g Baby Beets, cooked
  • 2 slice Cheddar goat cheese
  • 2 tbsp Olive oil
  • 1 tbsp Apple cider vinegar
  • 1 clove Garlic, peeled and minced
  • 1/4 teaspoon Dijon mustard
  • Pink salt and peppers
  1. Combine olive oil, apple cider vinegar, mustard, garlic and seasonings in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes.
  2. Arrange baby spinach, sliced radicchio, and baby beets on serving plates. Tear the cheddar goat cheese and garnich the salad.
  3. Shake the dressing and drizzle over the salad. Serve immediately.

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Pemmican

Friday, December 21, 2018

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Pemmican, created by Native Americans and adopted by European explorers of the New World, is a concentrated blend of fat and protein from lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries and nuts/seeds are added as well. However, the more additional ingredients you add, the less shelf stable the pemmican becomes. If you wish your pemmican to be shelf stable and last for years, go with meat and fat only.
Packed with calories and nutrition and long shelf life, pemmican is often called the ultimate survival food. The word “pemmican” is derived from the Cree root word 'pimi' for 'fat' or 'grease'.
The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored properly, it can last for years or even decades. Modern types of pemmican with extra add-ins are best kept in the freezer.

  • 1.2 kg Beef shoulder roast, grass-fed if possible
  • 1 pound Beef suet, grass-fed if possible
  • 2 tbsp Hemp seeds, optional
  • 2 tsp Black salt, optional
  1. Place the beef roast in the freezer for a few hours, allowing it to firm up. If it is frozen, partially thaw it out. Use a sharp knife to cut it into long, thin slices.
  2. Place the slices either in a dehydrator or an oven that can be set at 65C/150F. It takes about 15 hours to thoroughly crisp the meat strips in my dehydrator. If you use oven, crack the oven door to prevent moisture buildup.
  3. Place in your food processor to powderize the dried meat. Turn the powderized meat in a large bowl and add in hemp seeds and black salt, if using.
  4. Render the beef suet in a skillet over very low heat. Stir the fat as it rendered out, and watch closely so that it wouldn’t burn. When the fat stops bubbling, the rendering is done.
  5. Mix the fat slowly with the meat, allowing the dry mixture to soak it up before adding more. You might not need all the fat. If pouring too much too quickly, just add some almond powder or coconut flour to firm it up. I divide the mixture in 6 muffin cups, but you can just shape them in balls or bars. It is best to store pemmican in a cool, dark, and dry place, inside an airtight container or a container that will not attract moisture.

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Spelt Red Wheat Bread with Brazilian Nuts

Friday, December 14, 2018

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This sepelt, red wheat and Brazilian nuts bread is nutty, light yet very flavourful, with a hint of sweetness from coconut sugar. Enjoy it as it is or toasted with a slather of butter sprinkled with a bit of black salt.

  • 190 ml Buttermilk, room-temperature
  • 60 g Rendered beef fat or lard
  • 20 g Fresh yeast, crumbled
  • 2 tbsp Coconut sugar or raw sugar
  • 100 g Red wheat, milled into flour
  • 250 g Spelt flour
  • 60 g Brazilian nuts, ground
  • 1 tsp Black salt or regular sea salt
  1. Heat the buttermilk to a simmer, and pour it over the beef fat in the mixing bowl of your stand mixer. Let the mixture cool to lukewarm, then add the yeast and sugar.
  2. Add the remaining ingredients and stir on low speed until the dough starts to leave the sides of the bowl. Increase the speed and knead the dough until it begins to become smooth and elastic. Add a bit of additional buttermilk or flour if needed. The dough should be soft, but not sticky.
  3. Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy and about doubled in bulk, about an hour.
  4. Turn out the dough onto a lightly oiled work surface, and shape it into a log that fits a standard-size loaf pan. Cover loosely with lightly greased plastic wrap, and allow the bread to rise for about an hour until it's domed about 1" above the edge of the pan.
  5. Towards the end of the rising time, preheat the oven to 190C/375F. Brush the top of the dough with water and sprinkle some ground Brazilian nuts over. Bake the bread for 30 to 35 minutes, until it's light golden brown. Remove the bread from the oven, and cool it on rack before slicing.

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Warm Beef Heart Salad with Herbed Vinaigrette

Thursday, December 06, 2018

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Beef heart is an inexpensive and flavourful meat that does not taste like organ meat, but rather like a lean cut of steak. It is more dense with a higher nutrient content and additional protein. Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10. The beef heart is versatile and easy to prepare. It does well to either quick stirfry or long stewing.

Vinaigrette
  • 800 g Beef heart, trimmed and cut into strips
  • 3 tbsp Ghee or as needed
  • 1 clove Garlic, minced
  • 1 pc Fresh ginger, thinly sliced
  • Black salt or regular sea salt as needed
  • Freshly milled tri-coloured peppers to taste
  • Pinch of arrowroot starch
  • 3 tbsp Red wine vinegar
  • 3 tbsp Olive oil
  • 1 clove Garlic, minced
  • 1/4 tsp Black salt
  • 1 tbsp Parsley, chopped
  • Bell peppers, radicchio, Belgium endive, as needed
  1. Trim the beef heart by removing all of the spongy and artery looking things from the heart. Slice or cube if desired.
  2. On a large skillet, heat over medium- low heat and add in the ghee. Once the ghee melts, add in minced garlic. Stir briefly. Add in sliced beef heart and ginger. Cook for 5 minutes or until the meat is medium rare (or longer if you want it a little more cooked). Season with black salt and freshly milled peppers, then add in the arrowroot starch. Swivel so that the starch circulates and is blended to thicken the meat.
  3. For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
  4. Arrange the bell peppers, radicchio and belgium endive on plates. Top with some stirfried beef heart slices and drizzle some vinaigrette over. Serve immediately.

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Beetroot Walnut Loaf with Red Wheat

Tuesday, November 27, 2018

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A delicious quick bread made with beetroot, walnuts, raisins and freshly milled red wheat sweetened with maple syrup. The pureed beetroot gives this loaf a unique flavor and makes it extremely moist. Make the most of beetroot season and bake this delicious beet walnut bread!

  • 80 g Ghee, melted
  • 150 g Maple syrup
  • 50 g Milk chocolate, chopped
  • 350 g Cooled pureed beetroot
  • 2 Eggs, medium
  • 1 tbsp Vanilla extract
  • 30 g Cocoa powder
  • 150 g Organic red wheat berries, milled into flour
  • 100 g Walnuts, ground into powder
  • 12 g Baking powder
  • 100 g Raisins
  • 100 g Walnuts, chopped
  • 12 Walnut halves for topping
  • 1 tbsp Coconut sugar for topping
  1. Preheat the oven to 180C/350F. Grease and line a 22cmx11cmx9cm loaf pan with baking paper and set aside.
  2. Warm the ghee in a medium size saucepan on very low heat. Add the maple syrup and milk chocolate and stir until the chocolate is melted.
  3. Remove from heat. Stir in the pureed beetroots, eggs and vanilla extract. Sift in cocoa powder, red wheat flour, ground walnuts and baking powder. Stir to combine.
  4. Fold in raisins and chopped walnuts. Scrape the batter into the prepared pan. Top with walnut halves and sprinkle the coconut sugar over.
  5. Bake for1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.

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Beef Liver Paté with Pistachios

Saturday, November 17, 2018

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This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

PatéTopping
  • 500 g Beef liver, sliced
  • 50 g Ghee or butter
  • 2-3 Shallots, diced
  • 30 g Ginger, peeled and thinly sliced
  • 1 tbsp Brandy, optional
  • 1 tsp Pink sea salt
  • 1 tsp Mixed peppers (green, white, black and pink)
  • Large pinch of nutmeg
  • 5-6 Sage leaves
  • 100 ml Heavy cream
  • 4 tbsp Ghee or butter
  • 1 tsp Pink peppercorns
  • 2 tbsp Pinenuts
  • 1 tsp Hemp seeds
  1. Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
  2. Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
  3. Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
  4. Pack into small serving dishes, then cover and refrigerate for 15 minutes.
  5. Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
  6. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

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Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


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