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Brussels Sprout Salad with Carrots and Macadamia Nuts

Monday, January 17, 2022

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Making a Brussels sprouts salad doesn't actually require much preparation. You can use a food processor to chop the sprouts and grate the carrots, which will require just 5 minutes. The longer you let it chill in the fridge, the more tender the sprouts will be. Toss with tender carrot tops or other herbs (cilantro, parsley, spring onions are all good) and toasted nuts before serving.

SaladDressing
  • 450 g Brussels sprouts, trimmed, halved and thinly sliced
  • 200 g Carrots, peeled and roughly grated
  • 3 tbsp Carrot tops, chopped
  • 80 g Macadamia nuts, toasted
  • 60 ml Extra-virgin olive oil
  • 3 tbsp Apple cider vinegar
  • 3 tbsp Honey
  • 3 tbsp Maggi sauce or soya sauce
  • 1/4 tsp Salt
  1. Place all the ingredients for the dressing in a bowl. Whisk everything together until well combined.
  2. Place Brussels sprouts, and grated carrots in a large bowl. Toss with dressing. Refrigerate, covered, at least 1 hour. Stir in chopped carrot tops and chopped macadamia nuts just before serving.

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No Knead 100% Whole Spelt Bread with Sunflower Seeds

Thursday, January 13, 2022

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The generous amount of toasted sunflower seeds lends a delicious and very distinctive nuttiness to this hearty no-knead wholemeal spelt bread. Crunchy and nutty from the healthy dose of seeds and whole grain, this bread makes a great sandwich, and super toast. If you don't have wholemeak spelt, just use regular wholewheat flour, and besides sunflower seeds, pumpkin seeds are a great substitute. Another alternative is use a mix of different seeds (sunflower, pumpkin, sesame and flax).

  • 500 g Wholemeal spelt flour
  • 1/2 tsp Dried yeast
  • 1 tbsp Raw sugar
  • 100 g Sunflower seeds, toasted + 30 g raw for the topping
  • 1 tsp Sea salt
  • 400 ml Lukewarm water
  • 2 tbsp Plain yoghurt
  1. In a large mixing bowl, add in spelt flour, dried yeast, raw sugar, 100 grams of toasted sunflower seeds and sea salt. Add in water and stir everything together. Cover the bowl with a clean kitchen towel. Set aside on the kitchen counter for 17 hours at the room-temperature.
  2. Next day, grease and dust a 24cmx11cm loaf pan with some breadcrumbs or simply line the pan with parchment paper. Fold the dough from the side to the middle and tip the dough into the prepared loaf pan. Cover it with the kitchen towel and set aside for an hour.
  3. Preheat the oven to 200C/400F. Place a tin with a cup of cold water on the bottom of the oven. Brush the top of the dough with yoghurt and sprinkle the sunflower seeds over.
  4. Bake in the middle of hot oven for 50 minutes or until the bread is browned and sounds hollow when tapping the underside. Let cool for 10 minutes in the loaf pan, then unmould onto a wire rack and let cool.

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Egg White Chocolate Bundt Cake

Sunday, January 09, 2022

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This chocolate bundt cake is quick, foolproof and simply delicious. Besides that, it uses up all the egg whites left from preparing the raw food for my carnivorous cats. The cake has a moist and fluffy crumb and not overly sweet. I served it with a dust of icing sugar and fruit. You can pour a chocolate glaze over or serve with some whipped cream at side or atop a good vanilla ice cream if desired.

  • 310 g Egg whites, at room-temperature (about 10 medium)
  • 150 g Homemade vanilla sugar (or regular white sugar)
  • 150 g Butter, chopped
  • 150 g Dark chocolate (with at least 60% cocoa), chopped
  • 130 g White spelt flour
  • 40 g Cornstarch
  • Icing sugar and fruit to serve
  1. Butter a 24 cm bundtcake pan thoroughly and flour it well (besides flour, you can also use cacao powder or almond meal). Tip off the excess. Set aside.
  2. Place chopped butter and dark chocolate in a large heatproof bowl set over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally as they soften. As soon as the chocolate begins to melt, remove the bowl. Preheat the oven to 175C/350F.
  3. Place egg white in the bowl of your stand mixer fitted with a balloon whisk. Beat until fluffy, then slowly add in sugar and continue beating until glossy and stiff.
  4. Sift the spelt flour and cornstarch together. Sift 1/3 of the flour mixture into the egg whites and fold to combine. Repeat with the remaining flour mixture in two additions. Now add in chocolate-butter mixture and fold until well combined.
  5. Spread the batter into the prepared cake pan and smooth the surface. Bake in the middle of hot oven for 20-22 minutes until a wooden skewer or chopstick inserted near the center comes out clean.
  6. Remove and leave the cake in the pan for 5 minutes, then carefully revert onto a wire rack to cool completely. Dust with icing sugar and serve with whipped cream and fresh fruit if desired.






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Sweet Potato & Carrot Soup with Peanut Crunch

Wednesday, January 05, 2022

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This silky smooth, super versatile vegetarian soup is perfect for the fall and winter months. It's naturally gluten-free and quick and easy to make. The crunchy garam masala peanut topping makes it over-the-top delicious! It can also be frozen for future lunches and dinners. If you need it dairy-free, just use thick coconut cream (without the coconut water) and a teaspoon of lemon juice instead of crème fraîche.

Peanut CrunchSoup
  • 2 tbsp Honey or maple syrup
  • 1 tbsp Sesame oil
  • 2 tsp Garam masala
  • 1 tsp Tomato paste
  • 100 g Unsalted roasted peanuts
  • Sea salt
  • Rosemary, chopped
  • 2 tbsp Olive oil
  • 1 Onion, finely chopped
  • 150 g Carrots, peeled and chopped
  • 3 cm Fresh ginger root, finely chopped
  • 2 Garlic cloves, crushed
  • 1/2 tsp Dried red chilli flakes
  • 500 g Sweet potatoes, peeled and cubed
  • Salt and black pepper
  • 800 ml Vegetable stock
  • 100 ml Crème fraîche
  1. Preheat the oven to 180C/350F. To prepare the peanut crunch, mix honey, oil, garam masala, tomato paste and peanuts together. Spread on a baking tray lined with parchment paper. Season. Bake in the mddle of hot oven for 12 minutes. Remove and sprinkle the chopped rosemary over. Set aside to cool.
  2. Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.
  3. Stir in the cubed sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 20 minutes, or until the sweet potato is tender.
  4. Use a stick blender to process until smooth. Alternatively, tip it into a food processor and blend. Stir in crème fraîche. Taste and season.
  5. Serve in bowls topped with peanut crisp and a good grinding of black pepper.

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Smoked Trout Salad with Escarole and Persimmons

Sunday, January 02, 2022

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This everyday lettuce salad is given a gourmet make-over with the addition of smoked rainbow trout, cherry radishes and persimmons. I’ve paired it with a creamy, tangy mustard vinaigrette that really brings out the best flavour of the smoked fish which will also be great with curly endivie or with butter lettuce or peppery arugula. If you like, add some jammy boiled eggs or boiled potatoes to the salad if want it a little heartier and more substantial.

Mustard VinaigretteSalad
  • 3/4 tbsp Dijon mustard
  • 2 tbsp Red wine vinegar
  • 1 tbsp Freshly squeezed lemon juice
  • 120 ml Extra virgin olive oil
  • Salt and freshly ground pepper
  • 250 g Smoked trout, skin and bones removed
  • 1 Ripe yet firm persimmon, peeled and cut into wedges
  • 150 g Escarole (or curly endivie), torn into bite-sized pieces
  • 8-10 Cherry radishes, halved
  • Dill sprigs
  • Lemon wedge
  1. In a small bowl, whisk Dijon mustard, vinegar and lemon juice together. Slowly add in olive oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Season with the salt and pepper.
  2. Pile the escarole salad leaves on two plates and divide the persimmon wedges and cherry radishes between them. Flake over the smoked trout. Drizzle the vinaigrette over the salad and garnish with the dill and lemon wedge.

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Crispy Greek Chicken with Pumpkin Puree

Thursday, December 30, 2021

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© 2021 | http://angiesrecipes.blogspot.com


This is truly one of the great ways to cook chicken – the golden brown colour and crispiness of the chicken skin is just irresistible. I have used Greek gyros spice mix to marinate the chicken, but you can use any of your favourite spice blend. Any root vegetable puree is great with chicken--celeriac, sweet potato or parsnip, just experiement and enjoy!

Pumpkin Puree
  • 6 Chicken drumsticks, skin-on and boneless
  • 2 tbsp Gyros spice
  • 2 tbsp Olive oil
  • 50 g Unsalted butter
  • 1-2 tbsp Flat-leaf parsley, chopped
  • 500 g Butternut pumpkin, peeled and cut into 2-3cm dice
  • 1 tsp Sea salt
  • 50 g Unsalted butter, diced
  • 1 Small onion, finely diced
  • Freshly ground black pepper
  1. For the pumpkin puree, place the diced butternut in a saucepan and add cold water until it sits just below the top of the pumpkin. Add in half of the sea salt and simmer until soft, about 20 minutes. Drain any remaining water and set aside.
  2. Meanwhile, heat 30 g of butter in a heavy-based saucepan over low heat. Add the onion and the remaining sea salt and saute until the onion is very soft, about 5 minutes. Add in the drained butternut pumpkin and cook for a further 2 minutes. Reserve some for the garnish if desired. Puree the rest in a food processor or blender. Stir in the remaining butter until completely melted. Taste and season with salt and pepper.
  3. For the chicken, remove them from the refrigerator 1-hour before cooking. Season the chicken drumsticks with Gyros spice.
  4. Heat the olive oil and the butter in a heavy-based skillet over a medium-high heat. Add the chicken drumsticks, skin side down, and cook for 5 minutes, or until the skin is nice and brown. Turn the chicken pieces over. Cover and reduce the heat to low and cook for 15 more minutes.
  5. To serve, spoon the pumpkin puree onto serving plates, top with crispy chicken, chopped parsley and reserved pumpkin dices.

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Arugula White Bean Salad with Grapes and Feta

Monday, December 27, 2021

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© 2021 | http://angiesrecipes.blogspot.com


This is basically a clean-out-fridge salad. Just throw whatever you have in the fridge or pantry in the bowl, toss it altogether and enjoy. This recipe is flexible enough that you can make ingredient changes based on what you have on hand. It is a healthy, quick, easy and full of delicious pesto flavour. And honestly, it's one of the favourites, plus that it uses up those bits and pieces from my over crowded fridge and reduce food waste.

Arugula PestoSalad
  • 50 g Walnuts
  • 2 Garlic cloves
  • 50 g Arugula, washed and dried
  • 30 g Freshly grated Parmesan, or to taste
  • 1/2 tsp Sea salt
  • 120 ml Extra virgin olive oil, or as needed
  • 50 g Arugula
  • 250 g Cooked white beans
  • 10-12 Heirloom cherry tomatoes, quartered
  • 100 g Black grapes
  • 50 g Feta
  1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
  2. Divide arugula, white beans, and quartered tomatoes onto two serving plates. Top with grapes and Feta. Generously drizzle the pesto over. Gently toss together and enjoy!

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© 2021 | http://angiesrecipes.blogspot.com


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