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Easy Plum Tart

Saturday, September 18, 2021

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




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



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

This party-worthy tart is a simple way to showcase the seasonal plums. You can easily substitute sliced apples or pears for the plums with great results. I used a basic sweet shortcrust, but you can definitely use store bought one. Chill your crust for at least 30 minutes. One of the reasons that fruit tarts have a soggy bottom is from the moisture of the fruit. The most effective way to prevent soggy crust is to blind bake the crust before filling with fruit. Another way to prevent the pastry crust from getting soggy is to sprinkle ground almonds (or breadcrumbs/graham cracker crumbs/crushed cornflakes, etc.) into the crust bottom, which helps soak up the juice released from the fruit during the baking. Slice the plums into even thin slices and try to keep the slices together so you can arrange them nicely into the crust without making a mess.

Sweet ShortcrustFilling
  • 200 g White spelt flour
  • 60 g Wholegrain spelt flour
  • 50 g Vanilla sugar
  • A pinch of sea salt
  • 100 g Butter, cold
  • 40 g Lard
  • 3 tbsp Ground almond, toasted (or breadcrumbs)
  • 8 Ripe yet firm plums, cut into even thin slices
  • 1/2 tbsp Honey (or maple syrup), optional
  • Thyme leaves
  • 30 g Butter, cubed
  • Raw pistachios
  1. Sift spelt flours into a large bowl and stir in vanilla sugar and a pinch of salt. Cut in butter and lard. Rub together with your fingertips until moist clumps form. Press dough onto bottom and up sides of a 24cm-26cm tart pan with removable bottom. Prick the crust all over with a fork. Cover and chill for 1 hour.
  2. Preheat the oven 190C/375F. Line pastry with baking paper and fill with pastry weights or beans. Bake for 10 minutes. Remove paper and weights. Bake for a further 8-10 minutes or until light golden. (This is called blind baking the crust, which is the most effective way to prevent soggy crust. If you are in a hurry, just sprinkle ground almond or breadcrumbs onto the crust. This too helps soak up the juice released from the fruit during the baking and keep the crust from getting soggy. )
  3. Remove the crust from the oven and sprinkle the ground almond onto the crust. Arrange the plum slices in clusters, alternating between horizontal and vertical. There’s no need to be too fussy – as long as they fit snugly next to each other, it will be just fine.
  4. Drizzle honey or maple syrup if using, thyme leaves, and dot with cubed butter. Bake for 30 minutes until the pastry edges are golden brown and the fruit is tender. Garnish with raw pistachios. Cool completely before slicing. Enjoy with vanilla ice cream or whipped cream.

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Sesame and Fennel Seed Bread

Thursday, September 16, 2021

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


This flavour-packed bread is great with yoghurt cheese (labneh), air-dried ham and some olives. An ideal substitute for fennel seeds is anise seeds, as they have a similar flavour. However, the anise seeds are more pungent, so you might want to use slightly less. You can also substitute equal amounts of caraway or dill seeds. It is an excellent sharing bread for serving with soups or salads, and is really easy to make.

DoughFilling&Topping
  • 300 g All purpose or white bread flour
  • 1/2 tsp Fine sea salt
  • 2/3 tbsp Fennel seeds, lightly toasted and crushed in a pestle and mortar
  • 170 ml Lukewarm water
  • 15 g Fresh yeast (or 7 g dried yeast)
  • 1 tsp Sugar
  • 1 tbsp Olive oil
  • 3 tbsp Tahini
  • 1 tbsp Runny honey
  • 25 g Salted butter, melted and cooled to room-temperature
  • 1 tbsp Sesame seeds, soaked in water
  • 2 tsp Caraway seeds, soaked in water
  • 1 tbsp Chopped fresh herbs
  • 1 tbsp Chopped pistachio nuts
  • Labneh with olive oil, to serve
  1. In the bowl of your mixer, add flour, salt, and crushed fennel seeds. Put the warm water in a measuring jug and crumble in the fresh yeast and sugar. Set aside for a few minutes until starting to froth.
  2. Pour the yeast mixture and olive oil into the flour. Mix on a slow speed until it starts to clump together, then increase the speed and knead it until it a smooth and elastic dough forms, about 6-8 minutes. Cover with a cling film and set aside in a warm place for 1-2 hours, until doubled in size.
  3. Beat the tahini and honey in a small mixing bowl until light and well-combined. Soak the sesame and caraway seeds together with water in a bowl. Melt the butter and cool to room-temperature.
  4. Turn the dough out onto on a lightly floured work surface, then shape it with a rolling pin into a large rectangle, about 1cm thick.
  5. Spread the tahini mixture over the surface of the bread, then roll up to enclose the filling inside a long sausage shape, making sure it’s an even thickness. Coil the dough into a spiral and tuck the end under the coil.
  6. Transfer to a parchment lined baking tray. Brush all over with melted butter, drain the sesame and caraway seeds and scatter all over the surface of the dough. Cover with cling film and set aside to prove for 30 minutes.
  7. Preheat the oven to 220C/430F. Bake for 20-25 minutes on the middle shelf until golden brown and the loaf sounds hollow when tapped underneath. Cool, then serve scattered with the chopped herbs, pistachio nut and labneh.

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Thai Corn Fritters

Tuesday, September 14, 2021

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Make brunch for your family with these delicious corn fritters. With a light, crunchy crust and fluffy inside, these corn fritters are quick to make and sure to find favour with both the adults and the kids. Thai fish sauce and sweet chilli sauce give these tasty corn fritters a double dose of Asian flavour. Serve them while still warm for brunch or as a snack. You can buy sweet chilli sauce in Asian grocery stores or Amazon or make this typical Thai condiment at home.

Thai Corn Fritters

inspired by this recipe
  • 2 Large eggs
  • 100 g White spelt flour (or plain flour)
  • 2 Garlic cloves, chopped
  • 1 tsp Coconut sugar
  • 1 tbsp Thai fish sauce
  • 285 g Canned corn kernels, drained
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper, freshly milled
  • 2 Spring onions, finely chopped
  • Lard, to fry
  • Sweet chilli sauce, to serve
  • Baby spinach and cherry radishes, to serve, optional
  1. Place the eggs, spelt flour, garlic, coconut sugar, fish sauce, half the corn kernels, salt and pepper in a food processor. Process to a puree. Add the chopped spring onions and the remaining corn kernels and stir well to combine. Heat the lard in a non-stick frypan over medium-high heat.
  2. Working in batches, drop tablespoons of corn batter into the pan and cook for 2-3 minutes on each side until golden and cooked through. Transfer to a plate lined with paper towel. Keep warm while you make the remaining fritters.
  3. Arrange baby spinach and cherry radishes on plates if using and stack the fritters on salad, drizzle with sweet chilli sauce or serve at side as a dipping sauce.

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Creamy Goat Cheese Soup with Dill and Macadamias

Sunday, September 12, 2021

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


Tangy, earthy goat cheese, fresh dill and toasty macadamia nuts come together in beautiful harmony. Creamy, cheesy and full of flavour, this soup is a lovely combination of tangy, earthy fresh goat cheese, homemade broth and cream. Goat cheese and dill are such a classic culinary combination and compliment each other so well while rich toasty macadamia nuts add extra flavour and crunch to the soup. It makes an elegant appetizer or a light meal when paired with a couple of slices of keto garlic bread.

  • 2 Shallots, minced
  • 1 clove Garlic, minced
  • 2 tbsp Butter
  • 500 ml Vegetable or chicken broth
  • 150 g / 1 roll Soft goat cheese, crumbled
  • 100 g Cream
  • Sea salt
  • Freshly milled black pepper
  • 2 tsp Freshly squeezed lemon juice
  • Dill, for the topping
  • Macadamia nuts, toasted and roughly chopped, for the topping
  1. Peel and finely chop the shallots and garlic clove. In a large saucepan, saute chopped shallots and garlic in butter until tender. Pour in broth and bring it to a boil. Add in crumbled goat cheese and cream. Cook over mild heat until cheese is melted.
  2. Use an immersion stick and process the soup until smooth. Season with salt, pepper and lemon juice.
  3. Divide the soup into two bowls. Top with chopped dill and chopped toasted macadamias.





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Ground Beef Stuffed Butternut Squash

Friday, September 10, 2021

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http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

One of the best things about stuffed winter squash is that you can customize it to your liking. Feel free to make the recipe your own with whatever you have in your pantry. Use any kind of ground meat you like. Chicken or pork would work great in this recipe! I have tried stuffed squashes, like hokkaido, acorn, buttercup and they were very delicious.

  • 1/2 / 600 g Butternut squash
  • 2 tsp Olive oil
  • 350 g Ground beef
  • 1-2 Shallot, diced
  • 1 Large garlic clove, crushed
  • 200 g Pumpkin, finely diced (carrot, potato, or bell pepper are fine too)
  • 150 g Tomato, chopped
  • ½ tsp Dried thyme
  • ½ tsp Dried rosemary
  • Cayenne pepper
  • Salt & pepper
  • Chives, chopped
  • Parmesan, grated
  1. Preheat the oven to 200C/400F. Cut the butternut squash into halves and remove its seeds with a spoon. The squash I have is rather big, so I just use a half and save another half for soup.
  2. Line a baking tray with parchment paper and lay the butternut squash, cut side up on it. Brush with a teaspoon of olive oil and season. Roast for 45-55 minutes.
  3. Fifteen minutes before the squash is ready, heat the remaining teaspoon of olive oil in a skillet. Add the ground beef and cook it until brown, stirring often. Add the chopped shallots, crushed garlic, diced pumpkin and chopped tomatoes. Cook until the vegetables are softened.
  4. Add in dried herbs, cayenne pepper, salt and pepper. Stir and cook for 10 minutes on medium heat.
  5. Remove the roasted butternut squash from the oven and fill with beef mixture and top with grated Parmesan. Return to the oven and bake for 10 more minutes. Scoop out some squash flesh if you want to make more room for the stuffing. Sprinkle the top with chives and grate more Parmesam over and serve!

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Chicken Under a Brick with Scallion Salsa Verde

Wednesday, September 08, 2021

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


Chicken under a brick--this is an effective and easy method for getting chicken skin perfectly browned, cracklingly crisp and its interior juicy and tender, thanks to the combination of the high heat and the downward pressure on the cooking meat from the weights above it. The original recipe is thought to be Italian and use a whole chicken that has been spatchcocked.
Back in ancient times, Roman soldiers had to cook for themselves. They invented a way to roast chicken under a clay dome called clibanus or testum. In order to roast small game or fowl, a heavy, glazed terracotta tile was designed to apply significant weight on the meat cooking under the clay dome (stove top or oven in modern time). You can use a clean brick or two, wrapped in foil if necessary, or a heavy cast-iron skillet as the weight. No brick? no cast-iron skillet? No problem. Fill a kettle with water and use that as the weight. And a 5kg dumbbel would work great too.

  • 4 Chicken thighs skin-on, bone-in
  • Pink salt
  • Freshly ground black pepper
  • 2 tbsp Ghee
  • 2 Anchovy fillet, finely chopped
  • 2 tsp Brined capers, drained and finely chopped
  • 1 Garlic clove, finely minced
  • 4 tbsp Parsley, finely chop
  • 1 tbsp Apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp Crushed red pepper flakes
  • 4 tbsp Extra-virgin olive oil, divided
  • 3 Scallions or spring onions, thinly sliced
  1. Prepare a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken thighs on both sides with salt and pepper.
  2. Melt ghee in a large cast-iron skillet over medium-high. Arrange chicken thighs in pan skin side down, making sure they don’t overlap. Place foil over chicken, then set skillet on top. Cook chicken until skin is deep golden brown and crisp and flesh is almost completely cooked through, 12-15 minutes. Check halfway through to make sure skin isn’t taking on color too quickly and reducing heat to medium if needed.
  3. Meanwhile, combine anchovy, capers, garlic, parsley, and a pinch of salt in a bowl. Mix in vinegar, mustard, red pepper flakes, and olive oil, then scallions. Taste and season salsa verde with more salt if needed.
  4. Remove top skillet and check chicken. Using a spatula, release chicken skin from pan and turn thighs over. Turn the heat off and let chicken sit to finish cooking through, about 1 minute.
  5. Spoon some scallion salsa verde onto a platter. Top with chicken with skin side up, and spoon more pesto over. Serve immediately.

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Baby Cos and Crouton Salad with Smoky Tahini Dressing

Monday, September 06, 2021

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


This simple and easy baby cos salad with crispy onion bread croutons and smoky tahini dressing is perfect as an appetizer or even as a light lunch. If you want to get fancy, top the salad with roasted chicken, steak, hard-boiled eggs, cheese, or chickpeas. The salad is also extremely versatile. It calls for baby cos lettuce, but feel free to use your favorite greens.
While this salad may make the meal, but croutons make the salad. These crunchy bite-sized onion bread cubes taste amazing after soaking up the smoky tahini dressing. However, if you have wheat allergy or on a diet that limits carbs, then use gluten-free bread, or low-carb bread to meet your dietary requirements.

Smoky Tahini DressingSalad
  • 90-100 g Tahini
  • 80 ml Water
  • 1 tbsp Freshly squeezed lemon juice
  • 1 tbsp Apple cider vinegar
  • 1 small clove garlic, zested or finely minced if not using a blender
  • 1 tsp Maple syrup
  • 1/3-1/2 tsp Smoked paprika
  • 1 tsp Celtic sea salt
  • 1 tbsp Sesame oil (or olive oil)
  • 1 slice Crispy fried onion bread, cut into cubes
  • Sea salt
  • 2 Baby cos lettuce, cut into wedges
  • 2 Spring onion, cut into thin rings
  • 1/2 Sweet red pepper, diced
  • 1 tbsp Toasted sesame seeds, to garnish
  1. Combine all ingredients for the dressing in a bowl, and whisk until fully incorporated. Taste and adjust salt as necessary. Cover and chill until ready for use.
  2. Heat the sesame oil in a frying pan and toast the cubes of bread until golden and crispy. Remove and drain on kitchen paper and sprinkle with salt.
  3. To serve, place the baby cos wedges, spring onion and diced sweet pepper on a serving plate. Drizzle some of the dressing over. Scatter the croutons over the top and garnish with toasted sesame seeds.

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