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This vibrant delicious winter salad combines the crisp crunch of red cabbage and toasted pumpkin seeds with the sweetness of seasonal persimmon. The salty, rich, air-cured spanish ham gives a touch of class to this simple salad. You can replace it with prosciutto.

1. Trim cabbage, discard the thick stems and finely shred. Place into a large bowl. Add in sea salt and massage the cabbage until soft and wilted, about 3 minutes. Leave it aside for an hour.Peel and dice the persimmon.
2. Place all the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Whisk until combined.
3. Rinse and drain the cabbage. Place them in a large bowl. Add in diced persimmon and drizzle in the dressing. Toss to combine. Cover and chill for 2 hours so that the flavours develop.
4. Place the salad on a serving platter, arrange the serrano ham aside and top with a sprinkling of fresh herb and some pumpkin seeds.

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Succulent pork, crispy golden crackling and tender roast vegetables...this is a meal, inspired by taste and bbc food, that's guaranteed to please. Please a crowd with this effortless one-dish pork roast with crisp golden crackling.
Sumac comes from the berries of a wild bush that is native to the Middle East. The deep red berries are dried and ground into coarse powder. It's a widely used spice, either as a rub, or marinade, or in a dressing, in Middle Eastern and Mediterranean cooking. Sumac has a pleasantly tart, tangy lemony flavour that goes really well meat and vegetables.

1. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 220C/425F.
2. Dry the roast with a paper towel. With a small sharp knife, deeply score the skin at 1cm intervals, without cutting into the meat.
3. Rub the roast with lard or oil, lemony sumac and sea salt. Make sure the lard and seasonings are worked into the scores. Turn it over and season the underside of the meat with sumac and a few pinches of salt.
4. Place the pork, skin-side up, in a roasting tray and roast for 30-40 minutes, or until the skin has started to puff up and you can see it turning into crackling. Turn the heat down to 180C/350F and cook for a further 2 to 2.5 hours, or until cooked through.
5. In the last 30 minutes of cooking time, add the onion and green beans into the roasting tray and mix with the fat in the tray.
6. Carefully move the meat to a serving dish, cover again with tin foil and allow to rest for 15 minutes while you make the gravy. Transfer the green beans to a warm plate and set aside.
7. Scrape up all the sticky bits and onions from the tray and pour into a skillet. Stir broth and spelt flour together and add to the skillet. Bring the mixture to a boil, stirring constantly with a wooden spoon. Let it simmer for a few minutes until thickened.

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Bring a standard everyday salad to life with this beautifully balanced tart that combines sweet, juicy figs with salty proscuitto on top of flaky golden puff pastry. With figs in season, there's no better time to try this simple recipe. Drizzle with a fig or raspberry balsamic syrup for an explosion of flavours. Use other greens, like baby arugula or watercress instead of lamb's lettuce if you like. It is perfect for a light lunch or as an appetizer of a dinner party.

1. Preheat the oven to 200C/400F. Take your sheet of puff pastry and unroll. Using a sharp knife carefully score a border about 2cm thick around the edges of the pastry making sure you don’t cut all the way through. This will act as a frame and help to hold the filling in while baking.
2. Using a fork carefully prick the centre part of the pastry to encourage it not to rise too much. Bake for 20-25 mins or until golden brown and puffed.
3. Place the pastry on a large serving platter. Top with the lamb's lettuce, Belgian endive, fig wedges, and torn prosciutto. Drizzle with balsamic glaze and garnish with fresh dill.

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Xiaolongbao, literally "Little Basket Buns",are traditionally filled with broth and pork, but beef, seafood, and vegetables are very often used as fillings. The broth inside is made by using some meat jelly inside the dumpling before steaming. Gelatin melts when steamed. Xiaolongbao always have soup, otherwise they are just Jiaozi / dumplings.

1. Use a heavy knife to smashed the ginger root. Place them in a bowl. Add in spring onion and water. Squeeze the mixture to release the juice from the ginger and onion. Strain. Season the ground pork with salt, sugar, Maggi sauce and pepper. Mix well. Gradually add in the prepared ginger-onion liquid and mix until all the liquid is absorbed and the mixture forms a firm and cohesive mass. Drizzle in the sesame oil and combine well. Dice the jelly and blend together with meat mixture. Cover with a plastic wrap and store in the fridge while prepare the wrappers.
   
   
2. Whisk the flour and salt together in a mixing bowl. Add in water and start mixing by hand. Once the dough has come together, turn onto a floured work surface and knead dough until it becomes a smooth, elastic ball. Cover the dough with a plastic wrap and allow it to rest for at least half an hour.
   
   
3. Half the dough lengthwise. On a floured surface roll each dough with palms back and forth to form a long rope of dough of even thickness. Portion the roll into 10-gram pieces and flatten each piece with the bottom of your palm. Use a rolling pin to roll the dough out forming a disk of 7cm with the edges thinner than the center. Hold a wrapper in your left hand and raise fingers up to form a recess. Place 2 teaspoons of filling in the middle of the wrapper. Carefully fold the edges of the wrapper together in a pleated fashion with the right hand. Pinch edges together to close the wrapper.
   
   
4. Soak cheese cloth in hot water, wring out water and lay in a steamer. Besides cheesecloth, cabbages, carrot slices, and parchment paper are a good source of lining the steamers too. Put in the dumplings and set the steamer over a pan filled with boiling water. Close the lid and steam for 8 minutes over strong heat. Serve with a sauce dish of thinly shredded ginger and black rice vinegar.

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This roasted pork belly, inspired by this recipe, is so crisp and delicious, with just sea salt and cumin seeds. The long, slow roasting makes sure the meat is tender and juicy. And near the end of of roasting, the oven temperature is increased for the golden crispy skin.

1. Allow the pork belly to sit in the fridge, uncovered, for about 4 hours before you plan to cook it. This will allow the skin to dry out and result it a crispier crackling.
2. Preheat oven to 180C/350F. With a sharp knife, score the pork belly skin at 1cm intervals. Cut through the skin and fat but not into the meat.
3. Rub the pork all over with sea salt and cumin seeds. Drizzle with beef dripping and rub that in. Place the pork on a rack in a baking pan, skin side up.
4. Roast for 2 hours, or until the meat is very tender. Increase the heat to 220C/425F and roast for about 30 minutes until skin is crisp. Remove and let rest for 10 minutes before slicing.

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Schweinshaxe, a traditional German specialty and a favorite dish served not only during the Oktoberfest but all year round, is a fork tender and juicy roasted pork knuckle with crispy skin. To make the skin crackle, you can turn on the broiler for the last 5-10 minutes. Traditionally Schweinshaxen are served with potato and sauerkraut, but I prefer roasted asparagus at this time of the year.

1. Well rinse the pork knuckle and place in a large pot. Fill with enough water to cover the pork knuckle. Peel the onions and slice each in half. Crush the garlic cloves. Add them to the pot together with bay leaves, juniper berries, caraway seeds, clove, salt and peppercorns. Bring it to a gentle boil over medium heat. Turn down the heat to slow. Cover and let cook for about 2-3 hours.
2. Preheat the oven to 200C/400F with a roasting pan topped with a wire rack set in the middle of oven. Take out the pork knuckle from the spiced broth and place it on the preheated wire rack.
3. Roast for 30-40 minutes until golden brown and crisp. Brush the pork knuckle occasionally with dripping from the roasting pan and if you like splash some beer from time to time. 15 minutes before the pork knuckle is ready, add the trimmed asparagus into the roasting pan and toss with the dripping. Season with salt and pepper and cook until tender.

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Refreshingly crunchy Romaine lettuce leaves, sweet tangy blood oranges, and fennel bulb with its unique mildly licorice-like flavour are topped with honey roasted macadamia nuts and crispy bacon bits, then dressed with black cumin oil and lemon juice.

1. Peel and cut blood oranges into rounds or wedges. Set aside.
2. Strip the fronds from the stalks and finely slice the fennel bulb lengthways. Reserve the fronds for the garnish.
3. In a heavy large non-stick skillet, cook the bacon over medium-high heat for about 10 minutes, or until crisp and golden brown. Transfer the bacon to a plate lined with paper towels and cool slightly.
4. Separate the romaine salad leaves and arrange them in a serving platter. Scatter the fennel slices and top with blood orange, bacon bits and macadamia nuts.
5. Drizzle over the black cumin oil and lemon juice, then season. Garnish with the reserved fronds and serve.

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This is a rustic braided yeast bread (part levain, part commercial yeast) that is filled with a mix of caramelized onions and smoked bacon deglazed with white wine. It's hearty, packed with flavour, and quite a treat for onion lovers. If you're a vegetarian, leave out the smoked bacon, it tastes different though equally delicious served with a salad or soup. I have cut the braided loaf into two and baked them in loaf pans, but you can just bake the whole braided loaf on a baking tray lined with parchment paper.

Braided Onion Bread with White Wine and Smoked Bacon

Brot-Bernd Armbrust
©angiesrecipes

1. Peel and cut the onions into rings. Cut the smoked bacon into small cubes. Heat the oil in a skillet and cook onion rings over medium heat until golden brown, about 8 minutes. Add in diced smoked bacon and white wine. Cook the mixture until the liquid has almost evaporated. Leave it overnight in the fridge.
2. Dissolve yeast with warm water in the bowl of your stand mixer, then stir in sourdough starter and white wine. Add in flours and salt. Mix for 4 minutes at slow speed, then increase the speed and mix 4 more minutes. Shape into a longish dough. Cover and rest for 30 minutes at room temperature. Prepare two loaf pans and line with baking papers.
3. Place the dough on a lightly floured work surface roll it out to a 50x35-cm rectangle. Spread the onion mixture lengthwise over 2/3 of the dough. Fold the dough into a three-layer, beginning at the un-filled third. Cut into 3 strips and braid. Slice the braided loaf from the center into half. Pinch ends to seal and tuck under. Place each into a loaf pan. Cover and let rise for 30-45 minutes at room temperature.
4. Fill a roasting pan with water and place it at the bottom of the oven. Preheat the oven to 230C/450F. Dust the loaves with a little bit flour. Bake the loaves in the center of the hot oven for 35-40 minutes. Remove the roasting pan with water after 15 minutes.

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Potato salads make the perfect accompaniment to many meat dishes or a delicious and hearty meal on their own. I personally prefer the roasted potatoes instead of usual boiled one for my potato salads as it intensifies the flavour. If you can't find the smoky black forest bacon, use regular bacon.

• 800 g Small potatoes, cut into 2-3 chunks
• 2 tbsp Rosemary infused olive oil
• Salt
• 5 slice Black forest bacon, chopped
• 1 tbsp Fresh rosemary leaves
• 2 tbsp Sour cream
• 2 tbsp Homemade mayonnaise
• 1/2 tbsp Lemon juice
• 1/2 tbsp Capers, drained and chopped
• 1/2 tbsp Fresh basil leaves, chopped

1. Heat oven to 210C/420F. Place the potatoes in a roasting pan, then rub with rosemary infused olive oil, rosemary leaves and a sprinkling of salt. Roast for 30 mins until the potatoes have turned a deep golden brown. Leave to cool slightly.
2. Heat a skillet over medium heat. Dry-fry the chopped bacon until crisp. Whisk sour cream, mayonnaise, lemon juice, capers, and the basil in a large bowl. Add in roasted potatoes and crispy bacon. Toss to coat and serve.

I want to thank Elisabeth at foodandthriftfinds for passing the "Sisterhood of the World Bloggers Award" to me and Raven at Ravienomnoms sharing her "Stylish Blogger Award" with me. Thank You, ladies!

I know there are plenty of Brussels sprouts haters out there, but seriously this veggie deserves one more chance. Not to mention their fantastic health benefits, like cholesterol-lowering ability, anti-inflammatory support, cancer-protective substances, etc., they don't taste bad. Ok, I agree that they don't taste heavenly like chocolate, but they are great just like many other vegetables. Don't overcook them or they will smell stinky and taste bitter. It's better to serve them while they are still slightly crunchy.
Recipe adapted from BBC Good Food

• 400 g Brussels sprouts, trimmed
• 120 g Pancetta, diced
• 200 g Cooked chestnuts, broken into large pieces
• 1 tbsp Sugar
• 200 ml Vegetable stock

1. Bring a pot of water to a boil. Blanch the Brussels sprouts for 3 minutes until they are starting to soften slightly. Remove and drain.
2. Heat a frying pan and fry the pancetta until crisp, then remove and set aside. Add the chestnuts and sugar, tossing in the pan, then pour in the vegetable stock and reduce by half.
3. Add in Brussels sprouts and pancetta back to the pan. Stir to combine. Transfer to a plate and serve warm.

Bacon and cookies...the combination might sound odd to you, but they are so freaking good with salty, nutty, and crunchy texture. Highly addictive!

• 50 g Bacon
• 120 g Butter, cut into small pieces
• 60 g Caster sugar
• 50 g Egg white
• 200 g Pastry flour
• 1/2 tsp Dried thyme
• 50 g Pistachio, roughly chopped

1. Cook the bacon until crisp. Dry them in a paper towel and roughly chop. Line two baking trays with paper. Set aside.
2. Cream the butter and sugar until light and fluffy. Beat in egg whites until combined. Add in the pastry flour, dried thyme, and chopped pistachio. Work the mixture until it comes together. Fold the cling film so that the dough is completely covered. Lightly roll it until you get a log, about 5 cm in diameter. Chill them at least 2 hours or overnight until thoroughly firm.
3. Preheat the oven to 175C/350F. Line two baking trays with paper. Remove from the fridge, and slice the log into cookies, about 5 mm thick. Place the cookies on the prepared trays and bake 15 minutes. Cool the cookies on wire racks. Stir them in an airtight container for at least a week.

Carnival Squash - Cream colored with orange spots or pale green with dark green spots in vertical stripes. Carnival Squash have hard, thick skins and only the flesh is eaten. It is sometimes labeled as a type of acorn squash.
The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. Also great in soups. Source: What's Cooking America

• 1 Carnival squash (acorn or hokkaido)
  
• Salt and black pepper to taste
  
• 100 g Smoked bacon, diced
  
• 50 g Olive oil
  
• 1/2 tsp Dried rosemary
  
• 2 Garlic cloves, minced
  
• 1/5 tsp Nutmeg
  
• 1 tsp Sugar

1. Preheat the oven to 190C/375F. Cut carnival squash into halves, scoop out seeds and fibers, and cut each half into two chunks. Place them cut-side up on a shallow baking tray. Sprinkle some salt and black pepper.
   
2. Dice the bacon and combine with olive oil, rosemary, garlic, nutmeg and sugar in a bowl. Divide the mixture among the carnival chunks. Bake in the middle of the hot oven for 25-30 minutes.