© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Mashed parsley root has significantly increased the moisture, softness, and tenderness to this sandwich loaf. I have added saffron to the dough for its bright golden-yellow colour, but it’s completely optional. You could just as easily throw some nutmeg or cinnamon into this bread too.
At first glance, parsley root and parsnip look quite similar in appearance, but the two plants are botanically quite different. Parsnip is kinda like a pale carrot, with a sweet, slightly nutty taste and a starchy texture while parsley root is earthy, savoury and herbaceous.

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© 2026 | http://angiesrecipes.blogspot.com

These caramelised, honeyed parsley roots paired with a warm, aromatic spiced buttermilk have just the right mix of earthiness and sweetness to make a crave-worthy and show-stealing side dish that’s also very easy to make. If you don’t have biryani masala on hand, garam masala is a good alternative in a pinch, but the flavour will be less complex. If you can't find parsley root, parsnip can be a good substitute.
Parsnips and parsley roots are different root vegetables in the umbellifer family, often confused due to their similar white appearance. But while the parsnip (Pastinaca sativa) is an ancient cultivated vegetable in its own right, the parsley root is a specially bred form of root parsley. Parsnips are sweeter, starchy, and carrot-shaped with a distinct core, while parsley roots (or Hamburg parsley or Dutch parsley) are thinner, earthier, and taste similar to a mixture of parsley, celeriac, and carrot. Parsnips are sweeter, starchy, and carrot-shaped with a distinct core, while parsley roots (or Hamburg parsley or Dutch parsley) are thinner, earthier, and taste similar to a mixture of parsley, celeriac, and carrot.

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© 2026 | http://angiesrecipes.blogspot.com

These cookie bars has a base of a peanuty cookies crust, a gooey filling featuring cream cheese, mint dark chocolate and roasted peanuts and a sensational crumble topping. The recipe is super easy to put together and makes the most delicious dessert! I have used coconut sugar, which is lower on the glycemic index than regular brown sugar, and replaced white sugar with erythritol, which doesn't significantly impact blood sugar levels, so you can indulge a bit without feeling too gulity.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

An Italian-inspired chicken dish that combines the creamy, cheesy flavours of cacio e pepe (literally translated as cheese and pepper) with a bagna cauda, meaning "hot sauce or hot gravy" in the Piedmontese dialect of Italy, referring to a warm, umami-rich sauce made with garlic, anchovies and olive oil/butter. Black pepper is an important component in this dish, so stay away from the pre-ground stuff and use the freshly milled one. If you don’t have wine on hand or just don’t want to use alcohol, then use same amount of chicken stock with a splash of lemon juice. Serve the chicken with mashed potatoes, crusty bread or pasta to soak up the rich sauce.

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© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Buttery, melt-in-mouth pineapple tarts with a sweet and tangy pineapple filling are paticularly popular in Southeast Asia, esp. Singapore, Malaysia and Indonesia , during the Chinese New Year. They can be open cookies or made enclosed in round, square or rectangular shapes. It’s quite a tedious task to cook down pineapple to a thick paste, which might take 2-3 hours to prepare just 400-500 grams of pineapple filling. If you can find some ready made, use it, I won’t judge.
These tarts gained significance during Chinese New Year because in Hokkien and Cantonese, the word for pineapple, "ong lai," is a homophone for "fortune come," making the tarts a potent symbol of good luck, wealth, and prosperity.
The pineapple tart originated back in the 16th century from the Peranakans, descendants of the Chinese immigrants who went to the Malay Peninsula, particularly Malacca, and married the locals. Their culinary approach was greatly influenced not only by the local Malay cuisines but also by the Portuguese when they conquered Malacca in the 16th century.

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© 2026 | http://angiesrecipes.blogspot.com

Celeriac is a great winter vegetable, but so under used. Crunchy, nutty and celery-like when raw or slightly sweet when cooked, the earthy, nutty, creamy flesh of this bulbous vegetable is a champion at soaking up flavours and works really well in this delicious and well-rounded curry. Serve it with some steamed rice or flatbread for a comforting and easy meal.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

The slow-cooked beef stew with chestnuts is a warming, comforting casserole packed with rich flavours and hearty ingredients. It combines tender chunks of beef chuck roast, distinctively robust Pancetta with the earthy sweetness of chestnuts and an aromatic blend of thyme, cinnamon and tangerine peel. It tastes wonderful with a green vegetable, buttered egg noodles, or some celeriac/potato mash and benefits from being made a day or two in advance, or frozen, which works beautifully. You can also make this in your slow cooker for 4-6 hours at slow.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Black radish cough syrup is a proven, natural home remedy that is particularly effective for colds, dry coughs and bronchitis. The mustard oils contained in radish have antibacterial, antiviral and expectorant properties. When combined with honey, they form a syrup that promotes expectoration and soothes coughs. This home remedy is suitable for children aged two years and older and adults. Due to the use of honey, it should not be given to babies under one year of age.
Depending on the size of the black radishes, you can fill them with honey several times. To do this, pour out the sweet residue from the root, hollow out the radish a little deeper and then fill the honey mixture back into the black radish, adding more honey if necessary. You can repeat this procedure until the radish is hollowed out or begins to shrivel.
To ensure that the cough syrup is fully effective, it is advisable not to eat or drink anything for a couple of hours after taking it.

100% plain wheat flour

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with 20% light rye flour	with 40% wholewheat flour

100% plain wheat flour

© 2026 | http://angiesrecipes.blogspot.com

with 20% light rye flour

© 2026 | http://angiesrecipes.blogspot.com

Traditional German Brötchen, or bread rolls, are renowned for having a crackly and crisp crust with a soft and fluffy interior. Great to enjoy them smothered with homemade jam or cheese for breakfast, with a slice of cold cut or liver pate for lunch, or even serve them as a dinner roll for mopping up sauces.
Baking rolls with overnight proving is easy and stress-free. The dough is kneaded and shaped the evening before. It is then left to rest in the fridge and proves slowly overnight. In the morning, the rolls can be taken straight out of the fridge and baked. If they ain’t puffy enough, simply leave them to prove a little longer outside the fridge. You can take some of the Brötchen out of the oven after 10 minutes of baking, leave them to cool completely and then freeze them. When needed, thaw the frozen rolls on a baking tray for 10 minutes and bake them at 200C400F degrees for about 15 minutes. This way you can easily have your fresh homemade Brötchen anytime you like! If you want to give your bread rolls the professional bakery look, then brush them with a cornstarch glaze. Cook 2-3 grams of cornstarch, roughtly 1 teaspoon, with 100 ml of water and brush the Brötchen before baking and after 10-minutes again.
I have baked 3 batches of these Brötchen with different kinds of flour. The first batch I used 100% plain wheat flour, 2nd batch with 80% plain wheat flour+20% light rye flour, and the 3rd, I used 60% white wheat flour+40% wholewheat flour. Personally I prefer the one baked with rye.

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© 2026 | http://angiesrecipes.blogspot.com

Ramazan pidesi, or Turkish Ramadan pide bread, is a classic Turkish bread made with yeast that’s typically served for iftar-the first meal after sunset during ramadan, but can be enjoyed year-round. Fresh out of the oven, this bread has a shiny, golden crust with a soft but chewy crumb.
Usually the center of a pide is topped with meat, cheese, or vegetables, very similar to Georgian khachapuri. However, during the Ramadan month, pide is made in this special style and often eaten to break the fast. The dough is coated in a yoghurt-egg mixture, beautifully quilted with your fingertips, and sprinkled with sesame seeds and nigella seeds. The bread tastes the best when it’s fresh and warm. The leftover pide bread can be stored in your bread container at room temperature for 2-3 days. To reheat the bread, simply sprinkle it with a little water and heat it in the 180C/350F oven for a few minutes until warmed through.

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Salting chicken ahead of time, aka dry brining, initially draws out moisture, which will then break down the salt and reabsorb into the protein, both tenderizing it and seasoning it throughout. This results in juicier meat and crispier skin when cooked. Simple comfort food at its best. Enjoy it with a green salad, fries or aioli.
Homemade aioli works best when all ingredients are at room temperature. If you prefer a stronger mustard flavour, you can increase the amount of mustard slightly.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A filling and tasty warm salad made from roasted pumpkin and cauliflower with roasted cashews, shaved coconut and a chilli-lime dressing. No matter what you serve for the main dish, this is one side dish that will have your whole family asking for more.