Mung Bean Sprouts Salad with Parsley Root and Carrot

Tuesday, February 26, 2013


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Mung bean sprouts contain various vitamins, in addition to an assortment of minerals including calcium, iron, and potassium. They are free of cholesterol, and are ideal for anyone counting calories. Bean sprouts are gaining popularity as a health food, appearing in a wide variety of dishes from salads to soups, wraps or just as a healthy snack. Making sprouts at home is easier than you think and they are generally fresher and better than any store bought one. Please head over to Norma's Garden to Wok for the detailed instructions on growing sprouts at home.

  • 100 g Mung bean sprouts
  • 100 g Parsley root, finely grated
  • 50 g Carrot, finely grated
  • 8 Belgian endive leaves
  • 1 tbsp Pomegranate seeds
  • Raspberry vinegar
  • Olive oil
  • Salt and pepper
  1. Peel and finely grate parsley root and carrot with a mandolin. Arrange Belgian endive leaves in a salad bowl. Place the grated vegetables in the center. Scatter the mung bean sprouts and pomegranate seeds over.
  2. Add the olive oil, vinegar and salt and pepper to taste and toss gently the grated vegetables, mung bean sprouts, pomegranate seeds together.



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Green Bean Spelt Cake with Hazelnuts and White Wine

Friday, February 22, 2013


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Green beans and paparika flavoured chicken cold cut along with white wine...a delicious and healthy combination. The addition of hazelnuts (or walnuts as the original recipe calls for) gives this savoury, but nonetheless delicious cake more substance and an interestingly crunchy texture. Cheer you up with a large slice paired a glass of white wine, as well as some crème fraîche.

Green Bean Spelt Cake with Hazelnuts and White Wine

adapted from Quiches, Cakes & Tartes - Christina Richon
©angiesrecipes
  • 200 g Green beans
  • 80 g Hazelnuts
  • 80 g Paprika flavoured chicken cold cut
  • 250 g Refined spelt flour
  • 2 tsp Baking powder
  • Pinch of sugar
  • 4 Eggs, medium
  • 100 ml Walnut oil
  • 100 ml Dry white wine
  • Salt and pepper
  1. Rinse and clean the green beans. Poach them in a pot of boiling salted water for about 8 minutes until tender but still firm. Drain the beans in a sieve, and rinse them briefly under cold water. Set aside to drain again.
  2. Preheat the oven to 180C/350F. Line a standard loaf pan with parchment paper. Finely dice the chicken cold cut. Cut the drained green beans into small pieces.
  3. Whisk the spelt flour, baking powder and 1 pinch of sugar together in a mixing bowl. Beat the eggs and walnut oil until blended and foamy. Stir in white wine, then gradually fold in flour mixture.
  4. Add in the diced chicken cold cut, green beans and the hazelnuts. Gently stir to combine. Season with salt and pepper. Pour the batter into the prepared baking pan.
  5. Bake the cake in the center of hot oven for about 50 minutes. Remove from the oven and set aside for 10 minutes. Turn the cake out onto a wire rack and cool to the room temperature.

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Slow Cooker Chicken Meatballs

Monday, February 18, 2013


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Serve it over spaghetti or with wholewheat bread, this makes a simple, hearty and tasty meal. And prepared in a slow cooker, this recipe of chicken meatballs simmered in a tomato sauce couldn't be any easier!

Tomato Sauce
  • 500 g Ground chicken
  • 100 g German Quark cheese
  • 4 tbsp Breadcrumbs
  • 1 clove Garlic, minced
  • 2/3 tsp Hot paprika powder
  • ½ tsp Garlic salt
  • 1 Egg
  • 1 tbsp Dried parsley
  • 1 can Tomato, crushed
  • 250 ml Tomato puree
  • 1 tsp Dried thyme
  • 1 tsp Chilli pepper
  • Salt and pepper to taste
  1. Combine all the meatball ingredients in a mixing bowl. Stir until all ingredients are well blended. Form into 16 meatballs.
  2. Stir together the sauce ingredients in your slow cooker. Cover and cook on low setting for 5-6 hours.

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Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

Friday, February 15, 2013


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You have read that right. These savoury muffins are made with 100% red lentil flour, sundried tomatoes and shallots. They are delicious, gluten-free, and good for you as they are high in PROTEIN, and full of fiber. They are great as a side or a snack. I have also tried the recipe with smoked bell peppers instead of sundired tomatoes, both versions are very delicious, but I like 'sundried tomatoes' slightly more. Definitely make this again (might just top the batter with a cube of Feta).

Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

adapted from Chef koch
  • 350 g Red lentils, finely ground
  • 1/2 tsp Black cumin powder
  • 1/2 tsp Black pepper powder
  • 2 tsp Baking powder
  • 1/2 tbsp Salt
  • 1 tsp Sugar
  • 550 ml Sparkling water
  • 100 g Sundried tomatoes, thinly sliced
  • 50 g Shallots, diced
  • 1 clove Garlic, finely minced
  • Olive oil to grease the muffin tin
  1. Whisk together the ground red lentils, black cumin, black pepper, baking powder, salt and sugar. Mix the thinly sliced sundried tomatoes, diced shallots and minced garlic. Add into the dry mixture.
  2. Pour in the sparkling water. Use a hand-held electrical mixer to stir for 3 minutes until well combined. Grease a 12-cup muffin tin with a little olive oil.
  3. Divide the batter into the muffin cups. Place it in the cold oven and bake for 45-55 minutes at 140C/280F, fan-forced. Remove and cool on a wire rack.



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High Protein Bread

Monday, February 11, 2013


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A healthy, hearty, nutty quick bread with high-protein nuts, seeds, egg whites and cheese. It's perfect for breakfast or snack. If you can’t find Quark, a soured-milk, fresh German cheese, ricotta cheese or Greek yogurt can be used as a substitute in this quick bread recipe.

High Protein Bread

adapted from Lecker
  • 100 g Ground almond
  • 100 g Flaxseed, roughly ground
  • 4 tbsp Wheat bran
  • 2 tbsp Wholegrain spelt flour
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 300 g German quark cheese
  • 8 Egg whites
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sunflower seeds
  1. Whisk together the ground almond, flaxseed, wheat bran, spelt flour, baking powder and salt. Add in fresh German cheese and egg whites. Mix until combined and smooth.
  2. Line a 10x30-cm loaf pan with a piece of parchment paper and fill in the bread batter. Sprinkle the top with seeds. Bake at 175C/350F for about 50-60 minutes. Turn out onto a wire rack to cool.

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Salt-Free Spelt Bread with Green Tea and Black Rice

Thursday, February 07, 2013


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The salt-free, choked with fiber, dense and wonderfully flavoured spelt bread is delicious by itself, or with blue cheese or with soup. You can substitute wholegrain spelt flour with whole wheat flour, forbidden black rice with wild rice if you wish.

Salt-Free Spelt Bread with Green Tea and Black Rice

adapted from Brot-Bernd Armbrust
©angiesrecipes
  • 200 ml Water
  • 2 tsp Green tea leaves
  • 150 g Forbidden black rice
  • 400 ml Water
  • 180 g Apple
  • 42 g Fresh yeast
  • 15 g Sugar
  • 50 ml Raspberry vinegar
  • 50 g Rye flour
  • 200 g Wholegrain spelt flour
  • 100 g Rolled oats
  1. Bring 200 ml water to a boil. Allow it to cool for 5 minutes, then pour over the green tea leaves
    ©angiesrecipes
    , leaving it to brew for 4 minutes. Strain and leave it cool to the room temperature.
  2. Combine the black rice and 400 ml water in a small saucepan. Bring it to a boil, then cook for 40 minutes at low heat until water has been absorbed. If there is still water left in the saucepan, drain in a colander and leave it to cool. Rinse and core the apple. Roughly grate the apple.
  3. Dissolve the fresh yeast with green tea in a mixing bowl, then stir in sugar, grated apple and raspberry vinegar. Now add in wholegrain spelt flour, rye flour, and rolled oats. Mix for 4 minutes at slow speed, then add in cooked black rice. Now increase the speed and continue to mix for 4 more minutes.
  4. Turn out the dough on a floured work surface and leave it, covered with a kitchen towel, for an hour. Fold and shape the dough into a round every 20 minutes. Place the dough in a greased 20cm springform pan. Proof for 30 minutes. Fill a roasting pan with some water and place it at the bottom of oven. Preheat the oven to 180C/350F. Bake the bread in the middle of the hot oven for 55-65 minutes.

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Red Lentil Stew with Tofu

Saturday, February 02, 2013


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This is a warming, flavoursome and tasty winter stew. Split red lentils and tofu together add a nice amount of protein to this easy and quick vegetarian dish. You can swap tofu for seitan.

  • 1 Onion
  • 2 clove Garlic
  • 1 tbsp Olive oil
  • 100 g Red lentils
  • 1 tbsp Curry powder
  • 1 tsp Ginger powder
  • 400 ml Vegetable stock
  • 100 ml Coconut milk
  • 150 g Tofu
  • 1 tsp Lime juice
  • Salt and pepper
  1. Peel and roughly chop the onion and garlic cloves. Heat the oil in a saucepan and add in chopped onion and garlic. Cook briefly, then add in red lentils, curry and ginger powders.
  2. Pour in vegetable stock and coconut milk. Bring it to a boil and cook for 8-10 minutes at medium heat. Cut the tofu into 2-inch pieces and fold into the lentils. Season with lime juice, salt and pepper.

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