Search Angie's Recipes


Cherry Labneh Tart with Pistachios and Honey

Friday, June 25, 2021

© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com


Labneh, a thick strained yoghurt, is the base for the filling in a sweet vanilla flavoured tart crust, which is then sealed with a thin layer of melted white chocolate couverture to prevent the pastry getting soggy. You can use mascarpone instead of the yoghurt cheese or a mix of two for the filling. All the seasonal berries, currants, or stone fruits are fantastic as the topping. The cherry labneh tart is then finished off with a sprinkle of chopped raw pistachios that not only makes it look pretty but also adds extra flavour.

CrustFilling
  • 250 g White spelt flour
  • 20 g Vanilla sugar
  • 125 g Cold unsalted butter, chopped
  • A pinch of salt
  • 1 Egg, plus 1 extra egg yolk
  • 50 g White chocolate couverture, chopped
  • 460 g Labneh
  • 30 g Powdered sugar
  • 400 g Cherries, pitted, halved
  • 30 g Coarsely ground pistachios
  • Summer blossom honey, optional
  1. For pastry, whiz spelt flour, sugar, butter and a pinch of salt in a food processor to fine crumbs. Add egg and extra egg yolk and pulse until a smooth dough forms. Enclose in plastic wrap and chill for 30 minutes.
  2. Preheat the oven to 180C/350F. Grease a 22cm loose-bottomed tart pan. Roll out pastry on a lightly floured surface until 4mm thick, then use to line pan. Trim excess, leaving 2mm above the sides. Chill for 30 minutes. Line the pastry with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper. Bake for a further 5 minutes or until golden. Remove and set aside.
  3. Melt the white chocolate couverture and spread thinly over the tart case. Set aside until the crust is completey cool and the chocolate set.
  4. Combine labneh and icing sugar in a bowl, then spread into case. Top with cherries, pistachios and drizzle with honey, if using, to serve.

© 2021 | http://angiesrecipes.blogspot.com





© 2021 | http://angiesrecipes.blogspot.com


Read On 0 comments

Chilled Radish Soup

Wednesday, June 23, 2021

© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


A few easy ingredients and this radish soup comes together quickly. Unpeeled cherry radishes are blended with buttermilk to create a light, yet creamy soup with a delicate pink blush. The spiciness and pungency of radishes is tempered by tangy buttermilk and rich crème fraîche. The soup turned out absolutely delightful. I used round "Cherry Belle", but the elongated "French Breakfast" is just as good. Serve this nourishing and wonderfully refreshing soup cold like a raw tomato gazpacho in summer for grilling and barbecue.

  • 300 g Radishes (I used round "Cherry Belle")
  • 250 ml Well-shaken and chilled buttermilk
  • 1/2 Lemon, zest and juice
  • 80 g Crème fraîche
  • 1 tsp Agave syrup
  • 1 tsp Smooth Dijon mustard
  • 1 tsp Extra-virgin olive oil
  • Salt and pepper
  • Fresh herbs, to garnish
  1. Wash and clean radishes. Reserve 2 for the topping and thinly slice them. Set aside. Cut the rest into quarters. Place the quartered radishes in the cup of your immersion blender together with buttermilk. Blend until smooth.
  2. Add in lemon zest, juice, crème fraîche, agave syrup, Dijon mustard, and olive oil. Stir to mix well. Season with salt and pepper.
  3. Refrigerate the soup for several hours until well chilled. Divide the chilled soup between 2 bowls. Garnish the soups with reserved sliced radishes and herbs. Drizzle a little bit of olive oil over if desired.

© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


Read On 30 comments

Lamb’s Lettuce with Sesame Crusted Feta

Monday, June 21, 2021

© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


This simple salad featuring lamb's lettuce and warm, salty, and tangy Feta cheese encased in a crispy golden sesame crust. Lamb’s lettuce, also known as corn salad, has a mild, almost nutty flavour. (Feldsalat, Ackersalat, Schafmaul, Mäuseöhrchen, Rebkresse or Rapunzel - this green salad has plenty of names in Germany. Nüsslisalat in Switzerland and Vogerlsalat in Austria.) The unusual name reputedly comes from the lettuce’s resemblance to the size and shape of a lamb’s tongue. Feel free to substitute baby spinat for lamb's lettuce, and halloumi for Feta.

Maple Dijon Vinaigrette and SaladSesame Crusted Feta
  • 120 g Lamb's lettuce (or baby spinach)
  • 100 g Grape tomatoes, halved
  • 50 g Dried cranberries
  • 2 tbsp White balsamic vinegar
  • 2 tsp Maple syrup
  • 2 tsp Whole-grain Dijon mustard
  • 4 tbsp Extra-virgin olive oil
  • Salt and black pepper
  • 1 Egg, medium
  • Salt and black pepper
  • 5 tbsp Sesame seeds
  • 200 g Feta, cut into 16 squares
  • Lard (or oil), to fry
  1. Thoroughly and properly rinse, wash and dry lamb's lettuce. (I usually soak them in water for 8-10 minutes, so the dirts and sand sink to the bottom. Rinse them under water and dry them in a salad spinner.) Arrange them on two plates with grape tomatoes and dried cranberries.
  2. For the dressing, add white balsamic vinegar, maple syrup, and Dijon mustard to a jar, and blend shortly. Slowly stream in olive oil and blend again. Season to taste with salt and pepper.
  3. For the crusted Feta, dry the cheese with kitchen paper and cut into 16-18 squares. Whisk the egg in a soup plate and sesame seeds in another.
  4. Dip the cubed Feta in egg and then coat with sesame seeds. Heat the lard or oil in a pan over a medium-high heat until hot. Gently place in Feta in 2-3 batches and fry until golden brown. Remove and drain on a piece of kitchen paper.
  5. Drizzle the vinaigrette over the salad and top with a few pieces of sesame crusted Feta.

© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


Read On 40 comments

Cumin Roasted Baby Carrots with Spiced Buckwheat Granola

Saturday, June 19, 2021

© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com


If you can find tender baby carrots, they are wonderful to roast whole. Just give them a good scrub—no peeling required. Save the greens for the pesto. Otherwise, regular carrots are okay too. Don't over cook the baby carrots or they would get mushy.
The sweet and savoury buckwheat granola makes the BEST topping for roasted vegetables, salads or soups. You can of course use other seeds, or spices to make this to suit your taste. Quinoa is another great alternative.

Spiced Buckwheat GranolaCumin Roasted Carrots
  • 50 g Buckwheat
  • 50 g Almond sticks
  • 50 g A mixture of sesame, pepita and sunflower seeds
  • 6-8 Dates, stoned and chopped
  • 2 tbsp Avocado or olive oil
  • 1 tbsp Maple syrup
  • 1 tsp Cinnamon
  • 1 tsp Cumin seeds
  • 1/2 tsp Black salt
  • 750 g Baby carrots with tops, trimmed
  • 2 tbsp Avocado or olive oil
  • 1 tsp Cumin seeds
  • 1/4 tsp Red pepper flakes
  • Salt and black pepper
  • 1 tbsp Carrot greens, chopped
  1. Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
  2. Mix all the ingredients for the granola in a bowl then spread mixture onto prepared baking sheet. Bake in the middle of hot oven until golden brown, about 20 minutes. Remove from oven and let cool.
  3. Wash carrots, peel and trim off tops, leaving some small stems if desired. Preheat oven to 200C/400F.
  4. Spread carrots onto a baking tray. Drizzle with avocado oil to coat them. Sprinkle with cumin seeds, red pepper flakes, salt and pepper. Toss to coat thoroughly.
  5. Roast for 18-22 minutes, depending on size, until tender when tested with the point of a knife. Remove from oven and transfer to a serving plate. Sprinkle with spiced granola and chopped carrot greens.

© 2021 | http://angiesrecipes.blogspot.com





© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


Read On 26 comments

Crumbed Meatballs with Green Pea Salad

Thursday, June 17, 2021

© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


A deliciously different way to enjoy meatballs. Beef mince (or any other kinds of mince), Parmesan cheese and herbs are formed into meatballs, coated in breadcrumbs, fried and served with a baby Romaine lettuce and pea salad tossed with a herb dressing. The crumbed meatballs are crunchy on the outside and so tender and tasty on the inside. Don't skip the Parmigiano-Reggiano as it adds so much more flavours to the meatballs. Next time I will add some grated Parmesan in the breadcrumbs too. They can be served stuffed into pita pockets with tzatziki or over some pasta with marinara sauce.

Crumbed MeatballsHerb Dressing
  • 500 g Beef mince
  • 3 tbsp Parmigiano-Reggiano, grated
  • 1 Shallot, finely chopped
  • 1 clove Garlic, minced
  • 2 tbsp Fresh breadcrumbs
  • 2 tbsp Flat parsley, finely chopped
  • Salt and pepper
  • 50 g White spelt flour
  • 1 Large egg, lightly beaten
  • 120 g Fresh breadcrumbs
  • Lard or oil, to fry
  • 100 g Green peas
  • 2 Baby Romaine lettuce, leaves separated
  • Fresh herbs
  • Cherry radishes, sliced
  • 2 tbsp Fresh chives, chopped
  • 1 tbsp Lovage, chopped
  • 1 tbsp Mint leaf, chopped
  • 1 clove Garlic, minced
  • Juice of 1 lime
  • Salt and pepper
  • 80 ml Olive oil
  1. Combine beef mince, parmesan, shallot, garlic, breadcrumbs, and parsley in a bowl. Season well. Use damp hands to shape 2 tablespoons of beef mixture into a ball, then place on a lined tray. Repeat with the remaining beef mixture.
  2. Place flour, egg and breadcrumbs in separate shallow bowls. Coat meatballs in flour, shaking off excess, then dip them in egg and finally coat in breadcrumbs. Place on a tray and chill for 20 minutes to firm slightly.
  3. Meanwhile, blanch green peas in a saucepan of boiling water for 2 minutes or until bright green and tender, then drain and refresh in a bowl of iced water and drain again. Place them in a large salad bowl and add in lettuce, fresh herbs and radishes.
  4. To make the dressing, combine everything in a jar or bowl and shake or whisk until combined.
  5. Half-fill a deep saucepan with lard and heat over a medium heat. (a cube of bread will turn golden in 25-30 seconds when oil is hot enough). Deep-fry meatballs in batches, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
  6. Toss 2/3 of the dressing with the salad mixture and divide among serving plates. Top with meatballs and scatter with extra herbs and serve with remaining dressing alongside.

© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


Read On 33 comments

Pepper Crusted Eye-of-Round Roast

Tuesday, June 15, 2021

© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com


© 2021 | http://angiesrecipes.blogspot.com


For this roast beef recipe I used an eye of round roast. This budget-friendly cut of meat comes from the hind quarter, or round, and is very lean and flavourful. This usually means that you want to cook the meat low and slow, but in this recipe, you should start the roast at a high heat, then turn off the oven and leave it for 1 hour 30 minutes or longer if your roast is heavier. The eye of the round is best (for me) when it's cooked to medium-rare, which is a range between 54.4C/130F or 57.2C/135F. But someone in the house prefer it medium-well, so I had to comproise. So if you prefer medium-rare, take it out of the oven once it hits 54.4C/130F as the roast continues to cook from residual heat.

  • 1kg Eye of round roast
  • 2 tbsp A mix of green, black and pink peppercorns
  • 1 tsp Hawaiian black lava salt
  • Olive oil
  • Tomato salad, to serve
  1. Crash the peppercorns in a mortar and pestle or place them in a plastic bag and smashing them with a kitchen mallet. Combine the crashed peppercorns with salt in a bowl.
  2. Preheat oven to 260C/500F. Rinse the meat and pat dry with paper towels. Lightly coat the meat with olive oil, then liberally apply the seasoning on all sides.
  3. Set the meat on a rack in a shallow roasting pan. Do not add water or cover. Place the roast in the preheated oven and lower temperature to 240C/475F. Roast for 7 minutes per pound.
  4. Turn oven off and let roast sit in oven for 1 hour and 30 minutes. Do not open oven door during this time period. Remove the roast and let it rest for 20 minutes.
  5. Slice the roast against the grain. Serve it with a simple tomato salad or your favourite side.
© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


Read On 37 comments

Carrot Cake Bliss Balls #refined-sugar free#gluten free#dairy free

Monday, June 14, 2021

© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


These bliss balls or energy bites take the flavours of a traditional carrot cake and turns it into a healthy pick-me-ups. They are natually sweetened with dates and pineapples and coated with desiccated coconut or anything you like. Chia, hemp or poppy seeds are all great for the coating. They really are the perfect little snack to keep stored in a container in the fridge for whenever you need something easy and healthy to eat.

  • 90 g Carrot, peeled, grated
  • 8 Dates, pitted, chopped
  • 40 g Finely chopped dried pineapple
  • 90 g Rolled oats
  • 1 tbsp Almond butter
  • 1 tbsp Rum, or pineapple juice
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • Desiccated coconut for coating
  1. Process carrot, date, pineapple, oats, almond butter, rum or pineapple juice and spices in a food processor until almost smooth and well combined.
  2. Roll the mixture into balls. Roll in coconut to coat. Place on a lined tray in fridge for 1 hour or until set. Store in an airtight container in fridge for up to 1 week.

© 2021 | http://angiesrecipes.blogspot.com





© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


Read On 37 comments
Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Friends

Join Us

angiesrecipes
skip to top

skip to top