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

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

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

Adding root vegetables to soda bread is an effective way to enhance its moisture, texture, and flavour, with popular variations including grated carrots, celeriac, turnips, parsnips, rutabaga, black radishes or beetroots. You can use either just one root vegetable, or a mix of two. I have added some grated Parmigiano Reggiano, but aged Cheddar will work perfectly in this loaf.
This savory Irish soda bread is incredibly versatile and super quick to make, requiring no yeast, and is best enjoyed warm with butter or alongside soup or salad.
Irish soda bread was first created in the 1830s, when baking soda was first introduced to the UK. At the time, Ireland was facing financial hardship and lack of resources, so they turned to soda bread out of neccessity, it was inexpensive and required few ingredients. Wheat flour, baking soda, salt, and soured milk was all they needed. It was thought that cutting a cross into the bread would ward off the devil/evil, or, according to folklore, allows fairies to escape while the bread baked. In fact, it’s actually because the dough is quite heavy and if it’s not cut, the dough will pop the air bubbles and it won’t give you the rise. Although soda bread has long been a traditional food in Ireland, it didn’t actually originate on the Emerald Isle. In fact, it was first made by settlers in America in the 18th century.

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

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

Leipziger Lerchen (Lerchen means larks in German) are a small shortcrust pastry filled with nuts and strawberry jam. The pastry cross on top symbolize the cross ties used to bind the stuffed animals and red berry jam symbolize either the heart or the blood of the bird. The name originates from a delicacy popular in the Leipzig, Germany until the 1870s. The dish used the lark which was roasted with herbs and eggs and served as a filling in a pastry crust. By the end of the 19th century, however, the larks population had so decreased that the shooting of larks was officially banned. A clever confectioner from Leipzig had the idea of helping preserve the larks by creating a new, sweet version of Leipziger Lerchen filled with nut cream and jam. He and his team consoled the saddened gourmets with this sweet treat, which has survived to this day. In addition to original Leipziger Lerchen, you can also find Lerchen made with different nuts and jams in bakeries.

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

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

A super easy and healthy chicken dish that’s packed with awesome Middle Eastern flavour thanks to a generous amount of za'atar, lemon and garlic. I served the chicken with a tahini lemon dressing, but a Greek yoghurt dressing would be great too. Za'atar is a versatile herb blend deeply rooted in Middle Eastern and Levant cuisine and offers a unique flavour with a balanced blend of tart, spicy, and slightly sour flavors. It typically contains toasted sesames, thyme, oregano, marjoram, sumac and salt.

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

Enjoy a vibrant burst of Mediterranean flavours with Yumurta Piyazi, a Gaziantep-style egg salad that's as hearty as it is refreshing with lots of fresh herbs. Gaziantep, the home of well known baklava dessert and culinary capital of Turkey, boasts a rich and diverse food scene influenced by Middle Eastern, Mediterranean, and Anatolian cuisines. "Yumurta" means egg and "Piyazi" primarily refers to onion in Persian and Turkish languages. In Turkish cuisine, it's also the name for a type of salad, often made with beans and onions.
This quick and nutritious salad recipe combines hard-boiled eggs, lots of fresh herbs, and pul biber, all brought together with a simple dressing of extra virgin olive oil and lemon juice. Ready in just 20 minutes, this traditional Turkish egg salad is ideal as a light lunch with warm flatbread or crusty bread for an authentic Turkish dining experience.

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

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

If you're into vibrant, smoky, fiery, and zesty food, you will love this African-inspired chicken tariq. Tariq here refers to the Rock of Gibraltar island, which comes from the Arabic Jabal Tariq ("Mountain of Tariq"), named after the Arabic commander Tariq ibn Ziyad. While geographically European, its proximity to Africa and historical ties, the food in Gibraltar blends British pub grub, Spanish tapas, and North African flavours. Creamy yohugrt and spicy harissa create a tender, flavourful, and golden crispy baked chicken dish that you'll turn to time and time again. The yoghurt tenderize the chicken and adds creaminess, balancing the harissa's heat for a rich, zesty flavour. Great to serve with flatbread, rice or just a simple salad.

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

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

Nihari is a succulent, flavoursome and delicious stew from the Indian subcontinent, famous as Pakistan's national dish. It consists of slow-cooked meat, mainly a shank cut as well as bone marrow. It is typically seasoned with a complex blend of spices and often served with fresh garnishes (ranging from lemon/lime wedges and chopped cilantro and mint leaves to julienned ginger and chopped green chillies) and naan bread or other flatbreads. In Pakistan, this dish is traditionally cooked all night and eaten for breakfast with hot, freshly made naans. The name nihari comes from the Arabic "nahaar" (meaning morning), implying that this dish was meant to be eaten as the first meal of the day, purported to be served after Islamic morning prayer.
You don’t have to make the nihari spice mix from the scratch, but it is truly so much better than any you can buy from the store. The fresh homemade nihari spice mix definitely takes this dish to the next level of flavour.

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

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

Moist, soft and wonderfully aromatic – this Rosinenstuten tastes just like the one from the bakery and is perfect for Sunday breakfast! A sweet white chocolate glaze drizzled over the top makes it even more tempting, but entirely optional.
A Rosinenstuten is a sweet, fluffy yeast bread filled with raisins (or currants/sultanas) and is particularly popular in northern Germany and Nordrhein-Westfalen. It is often enjoyed for breakfast or with afternoon tea with butter and jam, honey or simply on its own, but can also be eaten savoury with cheese and sausage. Often, more butter and sugar are used in Stuten than in regular raisin bread, which makes the Stuten particularly soft and slightly sweet.
The name Rosinenstuten comes from the German words Rosinen (raisins) and Stuten, which is derived from the North German word Steiß, which refers to the thick part of the thigh, thus referring to the characteristic shape of the bread.

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

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

Most people know black radish with honey as a tried-and-tested home remedy for cough. But honestly, this ebony beauty with healing properties can do so much more! Either as crispy radish crisps, raw salad with red cress, radish bites, roasted black radish with caramelised red onions, black radish suddenly reveals a whole new side of itself – earthy, subtly sweet, distinct and really exciting. The radish chips are perfect with drinks or as a side dish with homemade burgers, steak or simply as they are with your favourite dip. They are not floury root vegetables, so don’t expect they would be super crunch like potato chips.

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

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

Traditionally Portuguese chicken is prepared with a piri piri sauce. In this recipe, I took the liberty of making a marinade using dried chilli powder instead of piri piri chilli peppers. While this recipe might seem not authentic, they do taste amazing! For optimal results, the marinade should be left on the chicken for at least 2 hours, but even better if left overnight. Instead of white asparagus, you can use sliced potatoes or pumpkin.

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

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

Looking for a healthy recipe idea with lots of bitter compounds? This Belgian endive and pomegranate salad is a true celebration of flavours and textures. The bitterness of the Belgian endive is perfectly balanced by the sweet and sour pomegranate seeds, and crispy bacon adds a great texture and depth of flavour, making this dish an elegant and refreshing experience.
Belgian endive, aka witloof (meaning ‘white leaf'), sometimes referred to as ‘white gold', leads a shadowy existence, in the truest sense of the word. On the one hand, Belgian endive grows in the dark to control its colour and to achieve the desirable flavour, and on the other hand, it is often overlooked in the vegetable section. Yet it is a wonderful winter vegetable that can be prepared in many different ways and is very healthy. Endive is nutritious and rich in fiber. It is a good source of potassium and calcium and vitamins A, B, C and E, and very low in calories.

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

Leavened with baking soda paired with buttermilk, this bread is easy and quick. This version, packed with dark hocolate and cherries, is an ideal treat for weekend brunch with a little butter or nutella and a cup of freshly brewed tea or coffee. Since we used baking soda as the primary leavener in this recipe, you are going to use natural cocoa powder rather than Dutch-processed which is treated with an alkali. Therefore it lacks the acid needed to activate the baking soda, which can lead to a poorly risen bread. But if you don’t have it, it’s not the end of the world either as the recipe also calls for lots of acidic buttermilk.

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

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

Made from scratch, this raspberry curd is pleasantly tangy, sweet and fruity and can be used on scones, crepes, or as a filling for layered cakes, éclairs or tartlets or just eat it with a spoon, straight from the jar. I have added a few tablespoons of freshly squeezed lemon juice to the recipe as you need enough acid to react with the proteins in the egg yolks, to ensure a nice, thick curd. Without that, the curd will be runny. Leftover raspberry curd stays fresh in the refrigerator, covered tightly, up to 2 weeks.