Angie's Recipes . Taste Of Home

Browse » Home » Posts filed under Cheese

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Thursday, August 16, 2018

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel	Cumin Roasted Cauliflower	Salad & Yoghurt Dressing
100 g White beans, cooked 150 g Cauliflower florets 1 clove Garlic, peeled 2 tbsp Broccoli seed sprouts 1 Egg, medium 30 g Almonds, ground 60 g Einkorn flour 1/4 tsp Baking powder 1/4 tsp Chilli flakes 1/2 tsp Cumin seed powder 1 tsp Salt 1 tsp Olive oil	500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil 1 tsp Cumin seeds Salt and black pepper	200 g Plain full fat yoghurt 1 clove, Garlic, minced 2 tbsp Freshly squeezed lemon juice 1 tsp Olive oil 2 tbsp Broccoli seed sprouts Salt and white pepper 80 g Salad greens 1 Onion, peeled and sliced 2-3 Cherry radishes, cut into wedges 50 g Feta, crumbled

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

Read On 45 comments

Seedy Bread Rolls with Broccoli Sprouts

Wednesday, June 06, 2018

Delicious bread rolls, packed with flavour, healthy seeds and cancer-fighting broccoli sprouts. They are great served as a satisfying breakfast or a scrumptious lunch sandwich with avocado and radish.
Broccoli sprouts
©angiesrecipes are one of the most potent cancer-fighting foods because they contain extremely high levels of sulforaphane. Sulforaphane has been shown to support the heart, bones and respiratory system, and it might help your body fight off a common infection, detoxify environmental chemicals, combat autoimmune disease and even protect your brain after serious injury. More information can be found here.

200 g Full fat Quark (German fresh cheese)
2 Eggs
40 g Psyllium husks
50 g Flaxseed, ground
15 g Chia seeds
30 g Sunflower seeds
10 g Baking powder
1 tsp Sea salt
A big handful of broccoli sprouts

In a mixing bowl, mix together Quark and eggs until combined. Add in psyllium husks, ground flaxseeds, chia, sunflower seeds, baking powder and salt.
Use a hand-held mixer fitted with dough hooks to beat everything until a thick dough forms and well combined. Add in broccoli sprouts and mix briefly. Cover and set aside for 15 minutes.
Preheat the oven to 180C/350F. Divide the dough into 4 even portions. With wet hands shape each portion into a ball and place on a parchment-lined baking tray. Take a serrated knife and carefully slash buns with a cross.
Bake the buns in the middle of hot oven for about 30 minutes until golden brown. Remove and cool on a wire rack.

Read On 51 comments

Harissa Carrot Ribbon Salad with Roquefort

Thursday, January 25, 2018

Create an amazing side dish with this simple carrot salad with blue cheese and fresh herbs. A simple vegetable peeler turns carrots into beautifully thin ribbons, then marinated in a hot, garlicky, lemony and mildly sweet dressing. Try it with roasted chicken, fish or even tofu if you prefer a meatless meal.

750 g Carrots, peeled into ribbons
2 tbsp Olive oil
50 g Harissa paste (homemade or storebought)
2 Garlic cloves, minced
Juice and zest of 1 organic lemon
1 tbsp Maple syrup
Sea salt to taste
Fresh herbs chopped
120 g Roquefort

With a vegetable peeler, thinly slice the carrots into long ribbons and place into a bowl.
Heat the olive oil in a small skillet. Add in the Harissa and minced garlic. Stir until fragrant. Add the lemon juice, maple syrup and salt and fry for another minute.
Pour the Harissa mixture over the carrots and toss well. Add the chopped herbs and Roquefort cheese. Allow to stand for 30 minutes and serve.

Read On 58 comments

Feta Salad with Blueberry and Grape

Thursday, August 17, 2017

Salty Greek feta and sweet juicy berries and grapes are a match made in heaven. This crowd-pleasing Greek inspired salad with ouzo flavoured dressing goes perfectly with any grilled meat or as a vegetarian dish with some crusty garlic bread or grilled pita.

200 g Blueberries
100 g Purple grapes
180 g Feta, roughly crumbled
Handful of mint leaves
1 tbsp Olive oil
2 tbsp White Balsamic vinegar
1 tsp Ouzo, optional
Salt & freshly ground black pepper

To make the dressing, whisk together the white balsamic vinegar, olive oil and ouzo, if using, in a screw-top jar. Taste and season with salt and pepper. Secure the lid. Shake to combine.
Place blueberries, purple grapes, and feta on serving plates. Drizzle with dressing and toss gently to combine. Garnish with mint leaves and freshely milled peppers.

Read On 70 comments

Raspberry White Chocolate Tartlets with Mascarpone

Thursday, July 06, 2017

Featuring a refined sugar free hazelnut chocolate spelt crust and filled with a smooth raspberry cream and topped with fresh raspberries and grated white chocolate, this raspberry mascarpone chocolate tart is bound to be a perfect summer favourite. If you are short on time, then skip the crust and just fill the cream in glasses. Feel free to use strawberry or blueberry.

Chocolate Hazelnut Crust	Raspberry Mascarpone Filling
150 g Spelt flour 50 g Hazelnut meal 2 tbsp Dutch-processed cocoa powder 50 g Erythritol granules 125 g Butter, chilled and chopped Pinch of salt 2 tbsp Iced water	200 g Raspberries, fresh or frozen 180 g Mascarpone 100 g Sour cream 2 tbsp Erythritol granules 50 g White chocolate, melted 5 g Gelatine granules 30 ml Water Fresh berries for garnishing Grated white chocolate for garnishing Mint leaves for garnishing

To make the crust, in a medium bowl, using fingertips, rub spelt flour, hazelnut meal, cocoa powder, erythritol granules, butter and a pinch of salt together until mixture resembles coarse meal. Add in iced water and mix with a knife until dough comes together. Shape dough into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Use the pastry to line the prepared tart pans. Using a fork, prick the bottom of the dough all over and chill for 30 minutes.
Position the rack in the centre of the oven and preheat the oven to 180C/350F. Grease four 12-cm loose-bottomed tart pans. Line the tart shells with baking paper and fill with pastry weights or baking beans, bake for 12 minutes then remove paper and weights or beans and return to the oven for a further 5 minutes. Remove and cool completely.
Cook raspberries in a saucepan over low heat for 2 minutes or until beginning to break down. Strain through a fine sieve into a bowl. You will need 100 ml raspberry puree. Set aside.
Process the Mascarpone, sour cream, raspberry puree and erythritol in a food processor until smooth. Add the white chocolate. Process until combined.
Sprinkle the gelatin over the cold water. Let stand for 5 to 10 minutes. Heat in a microwave for 30-40 seconds and stir until completely dissolved. Cool slightly and add the gelatine mixture to cream cheese mixture and beat until smooth. Pour into prepared pan. Smooth the surface and chill for 4 hours or until set.
Garnish the tartlets with fresh raspberries, grated white chocolate and mint leaves. Serve immediately.

Read On 64 comments

Apple and Kohlrabi Salad with Walnuts and Goji

Wednesday, August 31, 2016

A crunchy, tangy kohlrabi apple salad with red pepper, goji berries, walnuts and feta cheese in a raspberry-honey vinaigrette. Awesome as a starter or as a light meal on its own.

Salad	Dressing
1 Kohlrabi, peeled and grated 1 Apple, thinly sliced 1 Red pepper, seeded and thinly sliced 1 Handful Mixed greens 2 tbsp Walnuts, toasted and roughly chopped 50 g Feta, crumbled 1 tbsp Goji berries	2 tbsp Honey 1 tbsp Dijon mustard 1 clove Garlic, minced 2 tbsp Raspberry vinegar 3 tbsp Olive oil Salt and pepper

To prepare the kohlrabi, wash and peel off the tough outer skin and thinly slice the kohlrabi. And cut the apple and red pepper into thin sticks too.
To make the dressing, add all the dressing ingredients in a jar, close tightly and vigorously shake the jar to blend all of the ingredients.
Place the mixed greens in a serving dish. Top with kohlrabi, apple and red pepper. Add the crumbled Feta, toasted walnuts and goji berries. Pour some dressing over and toss to combine.

Read On 77 comments

Blackberry Goat Cheese Mousse Tart

Wednesday, July 20, 2016

This fresh goat cheese mousse tart with blackberries and a buttery wholegrain cookie crust, adapted from 'Pastry' by master chef Michel Roux, is so deliciously light and fruity. The mousse is sweetened with pure stevia syrup, but feel free to swap out and use raw sugar or maple syrup instead.

Crust (adapted from 'Pastry' by Michel Roux)	Blackberry Goat Cheese Mousse
250 g Einkorn berries, ground into flour 125 g Butter, cut into small pieces and slightly softened 1 Medium egg 1 tsp Maple syrup 2 g Salt 30 ml Cold water	12 g sachet Gelatine granules 5 tbsp Cold water 350 g Blackberries, frozen or fresh 2 tbsp Stevia syrup, plain 150 g Fresh goat cheese 1/2 tsp Vanilla powder 150 g Heavy cream

Heap the flour on the counter and make a well. Put the butter, egg, maple syrup and salt in the middle. With your fingertips, mix the ingredients in the well.
Now little by little, draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix it in until the dough begins to hold together.
Using the palm of your hand, push the dough away from you 4 or 5 times until it is smooth. Roll the dough into a ball, wrap in plastic wrap, and chill for an hour.
Roll out the dough to a 3 mm thickness and line a loose-bottomed oblong tart pan, measuring 35x11x2.5 cm and a 12 cm round pan. Chill for about 20 minutes.
Preheat the oven to 190C/375F. Prick the pastry shell bases. Line the shells with baking paper and fill with a layer of dried beans to weigh the dough down and prevent it from rising unevenly.
Bake the shells blind for 18-20 minutes. Lower the oven setting to 170C/340F. Remove the beans and paper and return the shells to the oven for about 8 minutes. Remove and leave in the pans to cool completely before using for the filling.
Soak the gelatine granules in water in a bowl for 5 minutes. Warm up the frozen blackberries and stevia syrup in a saucepan over low heat until the berries are thawed. Don't let the mixture boil. Puree the mixture and pass through a fine sieve. Now add the soaked gelatine in the warm berry mixture and stir until dissolved. Set aside and allow the mixture to cool to room temperature.
Add fresh goat cheese and vanilla powder. Mix until well combined. Cover with plastic wrap. Refrigerate for 30 to 45 minutes, or until starting to set.
Whip the heavy cream lightly to soft peaks, then fold it into the berry mixture. Pour into the crust bases and leave to chill for 4 hours or overnight, until set. Garnish the tart with fresh blackberries,edible flowers and lemon balm leaves.

Read On 75 comments

Oakleaf Salad with Feta, Blackberries and Apricots

Thursday, July 07, 2016

Mild, sweet and delicate oakleaf lettuce pairs wonderfully with slightly bitter radicchio, salty Feta, juicy fruits and paprika cashews in this easy healthy salad. Substitute lollo rosso for red oak leaf lettuce and leave out Feta or use some smoked tofu instead if you want to keep it vegan.

Salad	Dressing
1 small head Red Oakleaf lettuce 1/3 head Radicchio lettuce 100 g Feta cheese, cubed 3 Apricots, stoned and cut into wedges 150 g Blackberries Red basil leaves Olive herb 60 g Paprika cashew nuts	2 tbsp Olive oil 1 tbsp White balsamic vinegar Sea salt Freshly milled black pepper

Arrange the salad leaves on serving plates and top with feta cubes, apricot wedges, blackberries, herbs and scatter the paprika cashew nuts over.
For the dressing, mix white balsamic vinegar, mustard, salt, pepper and olive oil. Toss gently and serve.

Read On 79 comments

Beluga Lentil Zottarella Salad with Fresh Turmeric Vinaigrette

Thursday, June 23, 2016

Tiny, black and round with a rich earthy flavour and chewy texture, beluga lentils are named for the caviar they resemble. They hold their shape and firm texture when cooked, making them a good choice for salads. You can easily replace them with French green lentils. Fresh turmeric is the star in this anti-inflammatory dressing that adds incredible flavour and texture to this comforting salad.

Fresh Turmeric Vinaigrette	Salad
100 ml Olive oil 2-inch Fresh turmeric, peeled and grated 1 tbsp Maple syrup Juice of 1 lemon 3 tbsp White balsamic vinegar 2 Garlic cloves, minced 1 tsp Black pepper, ground 1/2 tsp Sea salt	200 g Beluga black lentils, rinsed 150 g Zottarella minis 120 g Baby spinach 1-2 Peaches, stoned and sliced Basil and parsley

To make the dressing, combine all the ingredients in a jar and shake until well combined. Chill until ready for use.
Fill a medium pot with 700 ml water and bring it to a boil. Add in rinsed black lentils and simmer for 12-15 minutes or until tender but still firm. Drain immediately through a fine strainer and rinse briefly with cool water. Drain again, set aside and allow to cool.
In a large bowl, toss the cooled lentils with half of the dressing. Add the zottarella minis, peaches, parsley and basil and toss briefly. Divide the spinach leaves on two serving plates and spoon the lentil salad over. Serve with the additional dressing.

Read On 71 comments

No Bake Almond Butter Tart with Speculoos Cookie Crust

Thursday, June 16, 2016

This features a creamy, rich roasted almond butter-ricotta cheese filling in a no bake speculoos cookie crust. I have used homemade roasted almond butter rather than the peanut butter used in the original recipe, but any other nut butter will also work. Also, the recipe called for chocolate ganache as the topping, but I just simply garnished the tarts with a few drizzles of melted white chocolate and some chopped pistachio nuts.

Crust	Filling	Topping
220 g Speculoos cookies 60 g Butter, melted	200 g Ricotta cheese 180 g Homemade roasted almond butter 1/3 tsp Vanilla powder 2 tbsp Coconut oil, softened 10 drop Vanilla-flavoured liquid stevia	White chocolate, chopped Pistachio nuts, chopped

Finely crush cookies in a food processor or blender. Melt butter. In a bowl stir the melted butter and crushed cookies together. Firmly press down cookie mixture into two 12-cm tart pans or one 24-cm pan. Place in the refrigerator while making the filling.
In a large bowl, beat the ricotta cheese, almond butter, vanilla powder, coconut oil and liquid stevia together until fluffy with an electric mixer.
Scrape the mixture into the tart shells and smooth the surface with a spatula. Return to the refrigerator for 2 hours or overnight.
Melt the white chocolate in a microwave and drizzle over the tarts. Garnish with pistachio nuts.

Read On 75 comments

Chia Protein Bread

Sunday, February 07, 2016

Hearty, moist and dense – this isn't your average everyday bread! This bread is a unique blend of German Quark cheese, eggs, nuts, seeds and spices with wonderful taste and texture.
I would like to take this opportunity to wish you a very Happy Lunar New Year and a prosperous Year of the Monkey! !! GONG XI FAT CAI!!

Chia Protein Bread

inspired by this

6 Eggs
500 g German Quark cheese
100 g Almond meal
50 g Chia seed
100 g Crashed flaxseed
35 g Flaxseed flour
15 g Baking powder
1 tsp Ground coriander
1/2 tsp Ground anise
1/2 tsp Ground fennel
1 tsp Sea salt

Place everything in a large mixing bowl and mix until well combined. Transfer the mixture in a standard loaf pan lined with parchment paper and smooth the surface.
Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about an hour. Cool completely before slicing.

Read On 74 comments

Linseed Sweet Potato Burgers

Tuesday, February 02, 2016

Vegetarian, naturally gluten-free, these baked sweet potato patties are so easy to make and healthily delicious. They have a great texture and they hold up very well in the oven. You can easily veganize them by leaving out the feta.

Linseed Sweet Potato Burgers

adapted from Taste

600 g Sweet potato, peeled, cut into 2cm pieces
Olive oil
1 Onion, peeled and finely chopped
1 clove Garlic, finely minced
1 Small zucchini, trimmed, grated, excess moisture removed
50 g Feta, crumbled
35 g Oat bran
55 g Linseeds for coating
Bread buns, wholewheat or gluten-free
Avocado kale sauce or tzatziki
Sliced tomato, to serve
Salad greens, to serve

Preheat oven to 200C/400F. Place sweet potato on a lined baking tray. Spray with a little olive oil. Season with pepper. Roast for 25 minutes or until tender. Transfer to a large bowl. Mash. Set aside to cool.
Reduce oven to 180C/350F. Heat a non-stick frying pan over medium heat. Spray with a little oil. Cook onion, stirring, for 3-4 minutes or until soft. Stir in minced garlic for 1 minute or until aromatic. Cool.
Stir onion mixture, grated zucchini, crumbled Feta and oat bran into the mashed sweet potato. Mix and shape into 4-5 patties. Place linseeds on a plate. Add patties and press to coat. Cover and chill for 20 minutes or until firm.
Spray patties with oil. Bake on a lined baking tray for 15-20 minutes or until golden. Serve on bread roll with avocado kale sauce, salad greens and sliced tomato.

Read On 81 comments

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Seedy Bread Rolls with Broccoli Sprouts

Harissa Carrot Ribbon Salad with Roquefort

Feta Salad with Blueberry and Grape

Raspberry White Chocolate Tartlets with Mascarpone

Apple and Kohlrabi Salad with Walnuts and Goji

Blackberry Goat Cheese Mousse Tart

Oakleaf Salad with Feta, Blackberries and Apricots

Beluga Lentil Zottarella Salad with Fresh Turmeric Vinaigrette

No Bake Almond Butter Tart with Speculoos Cookie Crust

Chia Protein Bread

Chia Protein Bread

Linseed Sweet Potato Burgers

Linseed Sweet Potato Burgers

Angie

Friends

Join Us

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos

Chia Protein Bread

Linseed Sweet Potato Burgers

Angie

Friends

Join Us

Subscribe To

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos