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Pistachio Cardamom Rolls

Thursday, June 04, 2026

Pillowy soft, gooey-in-the-middle, smothered in pistachio cream cheese frosting with a few crunchy pistachios on top, you can never get enough of them. The dough is a simple yeast dough made with flour, sugar, milk and yeast. To give it a bit more flavour, I used homemade vanilla sugar to the dough. The milk should be warm, but must not exceed 38C/100F degrees, or it will kill the yeast and your dough won't rise. Enjoy these pistachio buns straight from the oven while they are still light, fluffy and wonderfully moist. Pack them in an airtight container and store them at room temperature for up to 3 days. You can also freeze them individually and defrost them when you need some sweet treat.

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Black Sesame Bow Tie Buns

Sunday, May 31, 2026

Meet the cutest bread design: bow tie shaped buns filled with black tahini! Not only are they easy to make and shape, but they held their shape after baking! They are tender, fluffy and beautiful golden. Whether you are hosting a weekend brunch, or treating your family to an afternoon cup of tea, these buns are sure an absolute delight. I used black tahini as the filling, but homemade jam or nutella would work beautifully too.

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Pistachio Dukkah Lamb Chops

Wednesday, May 13, 2026

Add some Egyptian flair to your cooking with these flavourful and delicious lamb chops rubbed with pistachio dukkah. This recipe is ready and on the table in a manner of minutes. Serve them with yoghurt or tahini sauce if you like.
Pistachio dukkah, a coarse, toasted Egyptian blend of nuts, sesame seeds, and spices—brings the crunch, flavour and fun to any dish you make—for dunking bread, seasoning meats, topping salads, eggs and vegetable. The possibilities for its use are just endless. Keep dukkah in an airtight jar in the pantry for a couple of weeks, or the fridge for a month or so.

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Coconut Bread Ring with Tangzhong

Sunday, May 10, 2026

A soft, enriched ring-shaped snack bread filled with a slightly sweet, buttery desiccated coconut filling—golden, light, and perfect for breadfast, afternoon snack or picnic. For the dough, you need to take an extra step and make a water roux starter first by simply heating up a mixture of water and flour to bring out the gelatinization of starch in flour. Bread baked with water roux is particularly soft, tender and haslong-lasting freshness.

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Skillet Preserved Lemon Chicken

Friday, May 01, 2026

Preserved lemons offer a unique salty, tangy, and subtly sweet flavour that works well with poultry, seafood, lamb, and vegetables. To make the marinade, you just dump everything in your blender or processor and blend everything until smooth. Use it to marinate chicken for 1-2 hours. I wouldn’t marinate them longer than 6 hours as acidity in lemon could cook the chicken and change the texture if you leave them too long. The marinade made with preserved lemon gives chicken a unique and mouthwatering intensity of citrus flavour with less sharp acidity than fresh lemon.

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Chia-crusted Salmon with Buckwheat Salad

Thursday, April 30, 2026

For a fresh, healthy and fulfilling meal the family is sure to love, serve this pan-seared chia-crusted salmon over a gluten free buckwheat tomato salad that's been tossed with a mild, tangy-sweet white balsamic dressing. Chia seeds are a great alternative to bread crumb crusts for those on a gluten free diet. If you are going keto, then serve the salmon with some greens.

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Quick Wild Garlic Loaf

Thursday, April 23, 2026

This aromatic bread gets its distinctive flavour from the addition of finely chopped wild garlic, which not only adds a fantastic, mild, and sweet garlicky flavour to the loaf, but it is also a nutrient-dense "superfood" with numerous health benefits. With spelt flour, milk and Parmigiano Reggiano, it turns out wonderfully hearty and moist. Best of all: it requires no yeast at all and can be mixed together with baking powder in just a few minutes. Whether for breakfast, as a side dish for a barbecue, or simply spread with butter – this quick bread is a real treat for all wild garlic fans!

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Pistachio and Olive Stuffed Pork Belly

Monday, April 20, 2026

Add some flair to your next Sunndy family meal with this succulent and crispy pork belly stuffed with toasted pistachios, green olives and herbs. Paired with soft, sweet apple and fennel for a well-rounded meal and it's a sure-fire winner for any special occasion. Add other vegetables (onions, mushrooms, squash and tomtoes) to the fennels and use pears or quince instead of apples if you like. Next time I will cut down the fennel seeds to 1 teaspoon or even leave it out completely and season the pork skin just with sea salt.

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Ceylonese Cashew Coconut Chicken

Wednesday, April 15, 2026

Chicken thighs get marinated in a spiced coconut cashew paste, browned on the stove, and then finished off by a simmer in a coconut milk for a rich and comforting meal for weeknights. This Ceylonese, or Sri Lankan, curry is thick, creamy and has great depth of flavour and aroma—perfect for both beginners and curry enthusiasts. Serve it with steamed rice, flatbread or a side salad.

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Carrot and Flaxseed Bread

Friday, April 10, 2026

Baked with dark malt beer	Baked with water

Hearty, flavourful, with a hint of natural sweetness from grated carrots and a crispy crust, this flaxseed bread is packed with loads of fiber-rich organic brown flaxseeds, tasty and something you can really enjoy and feel good about it. The bread turned out deep golden and nutty with a moist and tender crumb - simply perfect for your breakfast, afternoon sandwich, or a hearty midnight smear of nut butter. I baked the bread with both German dark malt beer and water, but you certainly can use other types of beer or a mix of beer and water.

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Carrot and Snow Pea Quiche

Thursday, April 02, 2026

A delicous vegetable quiche that’s great for a spring meal. It’s super easy to make, perfect hot or cold for brunch or dinner. Make the crust from scratch if possible, but if you are in a pinch, a quality store-bought all-butter crust would work as well. I replaced some flour with toasted sunflower seeds, you can use almonds or just same amount of flour instead. The filling is loaded with lots of snow peas and baby carrots, but you can use whatever veggies you want for it.

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Moroccan Carrot Salad with Savoury Granola

Thursday, March 26, 2026

A refreshing and vibrant salad combining crunchy carrots, peppery arugula, and juicy oranges is so versatile and can be enjoyed all year round. Use young and organic carrots if possible.
The savory granola with walnuts, seeds, and ras el hanout is full of wonderful flavours and add a delicious crunch to this Moroccan carrot salad. I strongly recommend you to double the granola and save some for roasted vegetables, cheese, soups or simply as a snack. Store in an air-tight jar in room temperature for up to a month.

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Search Angie's Recipes

Featured Recipe

40 Recipes to make the most of Asparagus Season

Pistachio Cardamom Rolls

Black Sesame Bow Tie Buns

Pistachio Dukkah Lamb Chops

Coconut Bread Ring with Tangzhong

Skillet Preserved Lemon Chicken

Chia-crusted Salmon with Buckwheat Salad

Quick Wild Garlic Loaf

Pistachio and Olive Stuffed Pork Belly

Ceylonese Cashew Coconut Chicken

Carrot and Flaxseed Bread

Carrot and Snow Pea Quiche

Moroccan Carrot Salad with Savoury Granola

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