© 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.

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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

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with 20% light rye flour

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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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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.

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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.

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Welsh cakes, aka bakestones, griddle cakes, or picau ar y maen in Welsh, originate from Wales and are a cross between a cookie, scone and a pancake but are truly unique when it comes to their taste and texture. Made from simple pantry items like flour, sugar, lard, and butter, Welsh Cakes are round, flat and studded with currants, and traditionally cooked on a griddle rather than baked in the oven. They make a delicious afternoon treat with a cuppa. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Reheat at 180C/350F for 5 minutes.
Currants are tiny, sweet, seedless raisins made from the Black Corinth grape in Greece.

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Fresh, crisp, and bursting with flavour, this refreshing winter salad is a vibrant mix of colours, tastes and textures for a unique salad experience. The salad is delicious, easy and very adaptable. You can swap endive or escarole for the frisée lettuce, blue cheese or feta for Parmesan, pancetta for bacon, and candied walnuts or hazelnuts for chestnuts.

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

These crispy baked drumsticks are a simple and stress-free main dish recipe that you could cook in one big tray, making cleanup a breeze. Simply coat the drumsticks with olive oil and everyday pantry spices, then let the oven do all the work until browned and tender. They are very budget-friendly, reliably delicious with very little effort. Enjoy them with a side salad or roasted vegetables for an easy weeknight dinner. Change the flavourings as you like, some premade spice blends, like Chinese 5-spice powder, ras el hanout or garam masala work beautifully for the recipe.

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Bone-in beef short ribs braised, low and slow in a mixture of balsamic vinegar, shallots, thyme, beef broth and coconut sugar until they are fall-off-the-bone tender and juicy, perfect for serving atop a Parmesan mashed pumpkin-- a hearty dish that's comforting on a chilly evening. You can also make this in a slow cooker for 4-5 hours at low, then thicken the sauce with a little cornstarch. I served it with a Parmesan mashed pumpkin to keep it low-carb, but you can enjoy it with mashed potatoes, parsnip, or cheesy polenta if carbs ain’t an issue for you. Replace some beef stock with red wine or dark beer if you like.

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Burmese Fried Chicken is a popular street food known for its seasoning of turmeric, ginger and chilli, and it is often served with a tangy dipping sauce. But a sweet chilli sauce would work really great too. Ok, not really authentic, but delicious all the same. I am using chicken thigh strips, but you can use 10-12 skin-on, bone-in drumsticks or wings, use more spices if necessary. And for those of you not keen on deep-frying, spray the airfryer with a little of oil and airfry the chicken at 180C/350F for 10-12 minutes.

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Lahmacun (pronounced lah-ma-june), literally translated as meat with dough, is like a thin and crispy pizza that is topped with a deliciously spiced meat mixture, can be either lamb or beef, with paprika, tomato, onion and seasonings like cumin, isot paprika and oregano. Lahmacun is offten referred to as ‘Turkish pizza’ and makes a perfect stand-alone meal but you can serve them topped with a onion salad, parsley, lemon juice and alongside a yogurt drink ayran, in which case they are rolled up and eaten like a taco.
Isot, aka urfa biber, is a kind of dried Turkish chilli pepper. It is a variety of Capsicum annuum grown in the Urfa region of Turkey. It has a smoky, raisin-like taste with undertones of chocolate and red wine. Pul biber can be used as a substitute for isot chilli, although the unique smoky and raisin-like aroma of Urfa biber is difficult to replicate. Isot is one of the main ingredients of kebab and bulgur köfte, and a MUST for lahmacun. It works very well with especially lamb recipes, tomato-based salads, mezzes and roasted vegetables.