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

© 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.

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

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

Chicken Chettinad is a popular chicken curry with plenty of punch and fire from the Chettinad region of Tamil Nadu in Southern India. This simpler and quicker version of Chettinad chicken stirfry from Maunika Gowardhan via Olive Magazine adapted the flavours of this classic curry with ginger, turmeric, curry leaves, fennel seeds, cinnamon and dried red chillies. For a fuller flavour, marinate the chicken for up to overnight as the flavours intensify with time. Serve it hot with steamed rice, flatbread or cauliflower rice if you are on lowcarb. ​

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

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

These scrumptious Turkish pastries are made with spiced ground beef, toasted pinenuts and onions rolled in yufka sheets. They are perfect for parties as well as for brunch or dinner. Serve with a salad if you like.
Börek (pronounced "boo-rek"), aka burek or byrek, is a type of savoury pastry made with paper-thin yufka/filo dough layered or rolled with various fillings like meat, cheese, or vegetables, or sweet version with nuts and fruit, then baked or fried until golden. Originating in the Ottoman era, börek is a staple of Turkish cuisine and beloved across the Balkans and Middle East. It can be baked as a large dish and sliced into portions, or shaped into individual pastries. The word “börek” originates from the Turkish verb bürmek, meaning “to twist” or “to wrap,” quite fitting for a dish that typically involves layers of dough twisted or folded around fillings.

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

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

A seasonal and delicious twist on classic tomato salsa, this chunky pumpkin salsa makes a tasty appetizer with cheese or a condiment for tortilla chips or simply serves over some roasted chicken. If desired, you can also add some diced avocado and tomatoes to the mix. Instead of roasting, you can also blanch the pumpkins in boiling water for 10 minutes or until just tender. Drain well before using.

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

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

Originating with the Hausa people of Northern Nigeria, Suya (derived from Hausa word for "to fry" or "grill") is one of the most beloved street foods in Nigeria. Meat (chicken, beef or lamb/goat) is sliced, coated with a complex peanut-based spice blend known as yaji or suya pepper before skewered and grilled over open charcoal flames. Traditionally suya is served with raw onions, tomatoes, cucumbers and/or cabbages as a cooling component to the spicy flavour of the spice blend. But you can serve them with coleslaw, fries, rice or plantains. You can easily find suya pepper/yaji in African grocery stores, online, or simply make your own at home with the recipe I am sharing below. If 3 tablespoons of cayenne pepper is too spicy for you, replace 1 tablespoon with sweet paprika powder. The spice blend is great for roasting vegetables or mixed with oil or yoghurt as a dip. It is an incredible condiment to use on really anything that needs a little extra spicy kick.

© 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.

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

© 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.

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

© 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.

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

© 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.

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

© 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.