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Cherry Radish Top Twisted Bread Wreath with Cranberries

Sunday, June 07, 2020

Don't throw out your radish leaves! They re not only edible and delicious, also very nutritious. Very rich in vitamins, minerals and fiber. Besides making pestos, smoothies, or soups, you can puree them and add it to the dough that results in a lovely bread with a vibrant, green texture. It is a brillant way to sneak leafy greens into your kids' diet. I am using cranberry jam and craisins for the filling, but if you prefer a savoury version, a red pesto with extra portion of Parmesan would be a nice substitute here.

1 Big handful of radish leaves, rinsed well, dried, chopped
80 ml Almond milk
1/3 tsp Salt
50 g Butter, melted
1 Large egg
350 g Spelt bread flour
3 tbsp Sugar
7 g Active dry yeast
150 g Cranberry jam
50 g Dried cranberries, chopped

Place chopped radish tops in a blender. Add in almond milk, and salt and process until well blended.
Measure 200 ml of milk-radish greens mixture and pour into the bowl of your stand mixer fitted with the dough hook. Stir in melted butter and egg until combined.
Add spelt flour, sugar and active dry yeast. Mix at slow speed until everything comes together. Increase the speed and knead until smooth and elastic, about 7 minutes.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
Roll the dough on a lightly floured surface into a 45x30cm rectangle. Spread the cranberry jam over dough, leaving 1cm border around edges. Sprinkle the chopped cranberries over and tightly roll up dough from the long side in jelly roll fashion.
Use a sharp knife to cut the log, seam side up, lengthwise in half. Tightly weave the two pieces together, leaving the cut sides exposed. Form into a wreath, firmly pinching two ends together. Gently tranfer the wreath into a springform pan or a parchment-lined baking tray. Cover with a damp kitchen towel and let rise until doubled, 1-2 hours.
Preheat the oven to 180C/350F. Bake the bread in the center of the oven until golden brown, about 35 minutes. Cool slightly. Dust with icing sugar before serving.

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Keto Cauliflower Garlic Bread

Tuesday, March 03, 2020

If you are on the low carb diet and love garlic bread, then you MUST try this healthier keto cauliflower garlic bread alternative that I have found on Delish. It is naturally gluten free, full of flavours with fresh herbs and garlic and easy to make too. However, you can still taste the cauliflower here, so next time I would cut it back to half of what original recipe called for.

360 g Riced cauliflower
6 Large eggs, separated
135 g Almond flour
1 tbsp Baking powder
3/4 tsp Sea salt
80 g Unsalted butter, melted
5 Garlic cloves, minced
1 tbsp Chives, chopped
1 tbsp Parsley, chopped

Preheat oven to 180C/350F and line a standard-sized loaf pan with parchment paper.
Place riced cauliflower in a microwave safe bowl, cover and microwave for 3 minutes until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, minced garlic and cauliflower. Fold in 1/3 of egg white to lighten up the batter, then fold in the rest of the egg white until well incorporated. Fold in fresh herbs.
Pour the batter the prepared loaf pan. Bake in the middle of hot oven until the top is golden, about 50 minutes. Remove and turn out on a wire rack to cool completely before slicing.

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Spinach Coconut Rolls

Monday, January 20, 2020

This spinach coconut roll recipe is a twist on the classic cinnamon roll. Naturally green sweet bread dough with a coconut filling--delicious, healthy and fun!
Spinach is known as a rich source of iron. According to the USDA, spinach contains a relatively high level of iron, compared to other vegetable and meat sources.

Dough	Filling
265 g All-purpose flour 6 g Active dry yeast 4 tbsp Sugar 1/4 tsp Salt 1 Egg 140 ml Creamed spinach angiesrecipes, thawed 70 g Butter Some egg wash (for brushing)	4 tbsp Butter 2 tbsp Sugar 1/2 Egg 4 tbsp Dried coconut shreds angiesrecipes

Place all the dough ingredients, except butter, in a mixing bowl fixed with dough hook. Stir until a dough ball forms. Add in butter and knead until the dough has become smooth and elastic.
Place it in a lightly greased bowl, covered and let rise in a warm place for about 60 minutes until the dough has doubled in size. Coat your finger with flour and press your finger into middle of the dough, the indentation should remain visible for a few seconds.
While the dough is fermenting, you can prepare the filling. Beat the sugar and butter until light. Add in egg and coconut shreds and stir until mixed.
Punch down the dough to release the gas during the proof. Divide it into 2 portion. Cover with a plastic wrapper and let rest for about 15 minutes. Roll each into a 28x15cm rectangular dough. Spread half of the filling on the top and roll up. Cut each into 7 pieces.
Place them in a lightly greased 28cm round baking pan. Let rise for about 60 minutes and brush with egg mixture. Bake in a preheated 175C/350F oven for about 18-20 minutes.

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Red Cabbage Persimmon Salad with Serrano Ham

Monday, January 06, 2020

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.

Salad	Dressing
300 g Red cabbage, trimmed and thinly sliced 1 tsp Sea salt 2 Ripe but firm persimmon, peeled and diced 1 tbsp Fresh herbs, chopped (thyme, rosemary or parsley) 1 tbsp Pumpkin seeds, toasted 100 g Thinly sliced serrano ham	3 tbsp Walnut oil 2 tbsp White balsamic vinegar 1/2 tsp Sambal oelek Freshly milled black pepper 1 tbsp Date syrup

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.
Place all the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Whisk until combined.
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.
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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Lamb Shanks with Roasted Red Pepper Sauce

Thursday, November 21, 2019

This heartwarming, delicious lamb shank served with a low carb califlower mash makes a wonderfully hearty family meal. The shanks are first browned, then simmered slowly with a roasted red pepper sauce in a low heat until tender and falling from the bone. I have also reduced the braising liquid by one third to make a thicker sauce, but it's completely optional. Browning gives a beautiful rich colour to the meat and the browned bits at the bottom of the pan add extra flavour. So don't skip it.

3-4 / 1.5 kg Lamb shanks
2 tbsp Beef dripping
1 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp Moroccan spice blend
4 Roasted red capsicums, pureed
500 ml Homemade beef stock
Black salt and pepper to taste
Parsley leaves, chopped
Cauliflower mash to serve

Preheat oven to 160C/320F. Heat beef dripping in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. You can brown the lamb shanks directly in a cast iron casserole too.
Reduce heat to medium. Add chopped onion and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add pureed roasted red capsiums and beef stock. Bring to the boil. Season with salt and pepper. Pour over lamb. Cover the dish.
Place lamb shanks in the oven. Cook for 1 1/2 hours. Remove the lid and baste shanks. Cook, uncovered, for a further 30 minutes or until meat is tender. Transfer shanks to a large bowl. Cover with foil to keep warm.
Simmer the sauce until reduced by one third, then return lamb to pan and heat through, about 5 minutes. Serve lamb shanks over mashed cauliflowers and sprinkle some chopped parsley leaves over.

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Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

Sunday, November 03, 2019

This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.

Ginger Pumpkin Vinaigrette	Salad
100 g Roasted hokkaido pumpkin puree ©angiesrecipes 60 ml Avocado oil or extra virgin olive oil 60 ml Apple cider vinegar 3-4 tbsp Water 1 tbsp Flat leaf parsley 1 clove Garlic 1 Small chilli pepper 1 tbsp Date syrup or maple syrup 1 tbsp Chopped peeled fresh ginger 1/2 tsp Black salt Large pinch of freshly ground black pepper	600 g Organic Hokkaido pumpkin, roughly grated 1 Green capsicum, halved, deseeded, thinly sliced 1 handful Arugula leaves Seeds from 1/2 Pomegranate Candied walnuts & Brazil nuts (thanks, Abbe!)

Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with candied nuts and serve with the remaining pumpkin vinaigrette at the table.

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Roasted Red Cabbage Wedges with Walnuts and Bay Leaves

Monday, October 21, 2019

An easy to prepare, cost efficient, and gluten-free side dish that offers loads of antioxidants and makes a delicious accompaniment to almost any meat or fish dinner, but goes particularly well with Knusprige Schweinshaxe - German Roasted Pork Knuckle.
The humble red cabbage is incredibly versatile and brightens up the holiday table with its beautiful, intense purple colour.

800 g Red cabbage
©angiesrecipes, cut into wedges
50 g Beef dripping
40 g Walnuts
4-5 Bay leaves
1 Shallot, sliced
300 ml Homemade beef broth
1 tbsp Apple cider vinegar
Black salt and black pepper
1 tbsp Parsley leaves for garnishing

Preheat the oven to 180C/350F fan-forced. Rinse and dry red cabbage and cut into wedges. Brush a roasting pan with some of the beef dripping.
Place the cabbage wedges in and brush the cabbage with the rest of beef dripping. Scatter the walnuts, sliced shallots and bay leaves over.
©angiesrecipes
Mix beef broth and apple cider vinegar together and pour over the cabbages. Season with black salt and black pepper. Roast in the middle of hot oven for 40-50 minutes or until just tender.

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Vegetable Ribbon Tart with Pesto and Ricotta

Sunday, September 22, 2019

This delicious vegetable tart is filled with a layer of homemade pesto and ricotta and top with a spiral of thinly sliced ribbons of zucchini and carrots. Spelt flour gives the pastry a nutty flavour which works so well with the pesto filling. This vegetable tart is lovely for either lunch or as an appetizer.

Crust	Filling
100 g White spelt flour 100 g Whole spelt flour 1/4 tsp Black salt 100 g Cold butter, cubed 20 g Gruyere, finely grated 30 ml Buttermilk	350 g Carrots 400 g Zucchini 150 g Homemade pesto 100 g Ricotta 1-2 tbsp Avocado oil Black salt and freshly ground black pepper

Tip the flours into a bowl with black salt. Add the butter and rub in using your fingertips until it resembles breadcrumbs. Stir through the cheese with a knife. Drizzle over buttermilk, then use the knife to stir it in until clumps of dough start to form. Turn out onto a work surface and bring the dough together with your hands into a smooth ball. Alternatively, you can make the pastry in a food processor. Shape into a disc, wrap in cling film and chill for at least 30 minutes.
Use a vegetable peeler or mandolin to thinly slice carrots and zucchini lengthways into long thin ribbons. Stir together the pesto and ricotta. Season with salt and pepper.
Preheat oven to 200C/400F. Lightly grease the base and sides of an 22cm tart pan with removable base. Roll pastry between 2 sheets baking paper until 3mm thick and large enough to line prepared pan. Press pastry into the pan. Trim edges. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until light golden and just crisp.
Remove the tart shell from the oven and reduce oven to 180C/350F. Spoon the prepared filling into pastry case, pressing down gently with back of spoon to level.
Starting from the outside, arrange the vegetable ribbons to form concentric circles to fill the shell. Brush all over with the avocado oil, and sprinkle with freshly milled salt and pepper to taste. Return it to the oven and bake for 35-40 minutes until the vegetables are cooked through. Sprinkle some extra pine nuts over if desired. Slice into wedges to serve.

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Roasted Chicken Leg Quarters with Cherry Radishes and Mushrooms

Wednesday, August 28, 2019

These budget friendly roasted chicken quarters are easy to make, juicy and delicious. Use your favourite seasonings, though sea salt and freshly-cracked pepper are enough to bring out their natural aromas and flavours. You can store these in the fridge in an airtight container for up to 3 days and reheat them in the oven to recrisp the skin. You can make this with a different cut of meat, but you will want to stick with a bone-in, skin-on cut because skin and bone add so much flavour to the dish.

4 / 1.2 kg Chicken leg quarters
1 tsp Black salt (or sea salt)
1 tsp Freshly milled peppers
1 tsp Garlic powder
1 tbsp Fresh rosemary, finely chopped
3 tbsp Avocado oil (or olive oil)
250 g Brown button mushrooms, sliced
250 g White button mushrooms, sliced
1 bunch Cherry radishes
2 tbsp Chopped fresh parsley and chives for garnishing
Zucchini noodles for serving, optional

Preheat oven to 200C/400F. Dry the chicken leg quarters with paper towels and rub with 2 tablespoons of avocado oil. Evenly sprinkle black salt, peppers, garlic powder and chopped rosemary on both sides of each quarter and gently pat to make the seasonings stick. Arrange the chicken leg quarters in a baking tray lined with a piece of aluminum foil.
Toss the mushrooms and cherry radishes with the remaining tablespoon of avocado oil. Season with salt and peppers. Add them to the chicken quarters in the baking tray.
Bake for about 50 minutes, or until the chicken skin is crispy and golden brown. Different ovens bake differently so the exact time may vary. Remove the chicken from the oven, let rest for 5-10 minutes before serving.

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Red Rice Salad with Green Beans, Mushrooms and Sardines

Wednesday, August 21, 2019

Chewy, nutty, nutritious, this delicious red rice salad is perfect for outdoor eating on those hot summer days. It is great served with grilled beef, chicken or fish and pack up any leftovers for lunch the next day. It actually tastes much better the next day. The nutty, earthy flavour and crunchy, firm texture of red rice elevate the dish instantly, but you can use any brown rice in its place.

250 g Red rice, boiled in salted water for 25 minutes, drained
300 g Green beans, trimmed
300 g Button mushrooms, sliced
4 tbsp Olive oil
1 tbsp Apple cider vinegar
1/2 Lemon, juiced
1 Garlic clove, minced
Black salt and freshly ground peppers
1 stalk Celery, thinly sliced
2 tbsp Chives, chopped
Red oak leaf lettuce
Sardines in olive oil, drained

Boil the rice in plenty of salted water until just cooked, about 25 minutes. Drain.
Meanwhile, prepare the roasted vegetables. Toss trimmed green beans and button mushrooms with 2 tablespoons of olive oil. Season with black salt and freshly ground peppers. Roast for 25 minutes or until tender.
Place apple cider vinegar, lemon juice, the remaining olive oil and the minced garlic in a glass jar with a fitted lid. Season with salt and peppers and shake well.
Tip the drained red rice into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss in the roasted vegetables together with roasting juice, sliced celery and chopped chives.
To serve, place them over some salad greens and top with sardines.

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Baked Zucchini with Parmesan

Wednesday, August 07, 2019

This easy delicious baked zucchini dish is the BEST way to use up summer zucchini when the season is in full force, esp. if your garden has blessed you with an abundance of this summer squash! Enjoy it with some salad leaves with a simple vinaigrette or with grilled chicken.

250 g Yellow zucchini, thinly sliced
250 g Green zucchini, thinly sliced
2 Small potato, thinly sliced
3 tbsp Extra virgin olive oil
Black salt and freshly ground black pepper
50 g Parmesan, grated
Fresh parsley leaves, chopped, to serve

Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
Place sliced zucchini and potato in a large bowl. Add half of olive oil and toss to coat. Season with black salt pepper. Arrange the vegetable slices in a single layer in prepared dish, alternating between the green, yellow zucchini and potato slices, for a colour effect.
Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve.

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Middle Eastern-style Brussels Sprout Salad

Sunday, February 24, 2019

Baharat, Arabic for 'spice', is an aromatic spice blend used in Middle Eastern cuisine. What spices are included in the blend vary geographically, but you can generally expect black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon. It is used as the seasoning for beef, lamb, chicken, seafood, and vegetables as well a dry rub or marinade.

300 g Brussels sprouts, halved
Extra-virgin olive oil to drizzle
125 g Full-fat Greek yogurt
Zest and juice ½ lemon
2 Garlic cloves, crushed
1/2 tsp Dijon mustard
2 tbsp Fresh parsley, chopped
2 tbsp Pine nuts, toasted lightly in a frying pan with a little oil
Baharat to sprinkle

Bring a medium saucepan of water to the boil, then add the sprouts and cook for 4-5 minutes – they should still be vibrant green and have some crunch. Drain, rinse under cold running water, then dry briefly with sheets of kitchen paper and transfer to a serving dish. Season lightly with salt and pepper and toss with a good drizzle of extra-virgin olive oil.
In a mixing bowl, stir together the Greek yogurt, lemon zest and juice, garlic, mustard and chopped. Season to taste, then toss through the sprouts. Sprinkle over the pine nuts, the baharat and extra parsley to serve.

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Cherry Radish Top Twisted Bread Wreath with Cranberries

Keto Cauliflower Garlic Bread

Spinach Coconut Rolls

Red Cabbage Persimmon Salad with Serrano Ham

Lamb Shanks with Roasted Red Pepper Sauce

Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

Roasted Red Cabbage Wedges with Walnuts and Bay Leaves

Vegetable Ribbon Tart with Pesto and Ricotta

Roasted Chicken Leg Quarters with Cherry Radishes and Mushrooms

Red Rice Salad with Green Beans, Mushrooms and Sardines

Baked Zucchini with Parmesan

Middle Eastern-style Brussels Sprout Salad

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