Search Angie's Recipes

Romaine Lettuce Salad with Gooseberries and Prawns

Sunday, July 26, 2015 | © 2015 |

This super-easy salad comes together in no time. The pan seared prawns are combined with Romaine lettuce, fresh herbs and gooseberries, and then tossed with a light vinaigrette dressing that can be served as either appetizer or entrée.

  • 2 head Romaine lettuce, chopped
  • Cilantro or parsley leaves
  • 200 g Gooseberries
  • 200 g Prawns, deveined
  • Sea salt and black pepper
  • 1-2 tbsp Olive oil
  • 2 tbsp Extra-virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1 tsp Maple syrup or honey
  • 1 Small garlic clove, minced
  • Salt and black pepper
  1. Place Romaine lettuce, cilantro leaves and gooseberries in a serving plater.
  2. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, minced garlic, salt and pepper.
  3. Season the prawns with the salt and pepper. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the prawns and cook until they are just cooked through, 2-3 minutes.
  4. Spoon the prawns over the salad. Drizzle with the dressing. | © 2015 | | © 2015 |

Read On 74 comments

Peach, Maca and Chia Popsicles

Sunday, July 19, 2015 | © 2015 | | © 2015 |

Fresh, sweet, juicy peach, maca powder and chia seeds combine to create this ultimate refreshing treat. They are vegan, dairy-free, sugar-free, gluten-free and super easy and fun to make. Maca powder can increase your energy, boost libido, and combat fatigue. Chia seeds, rich in omega-3 fatty acids, protein and fiber, are among the healthiest foods on the planet. Peaches can be replaced with nectarines or summer berries.

  • 5 Ripe peaches, peeled
  • 1 Lemon, juiced
  • 1 tsp Liquid stevia
  • 1 tbsp Maca powder
  • 2 tbsp Chia seeds
  1. Scored the peaches with an X at the pointy tip of each peach. Place in boiling water for 30 seconds, then use a slotted spoon to transfer to a bowl of iced water. Pull the skin away and cut into chunks.
  2. Place peach pieces, lemon juice, liquid stevia, and maca powder into a blender and process until smooth. Stir in chia seeds.
  3. Divide the mixture into popsicle moulds and place a wooden stick into each. Freeze until frozen, at least 6 hours. | © 2015 | | © 2015 |

Read On 90 comments

Roasted Cauliflower with Adzuki Beans

Monday, July 13, 2015 | © 2015 |

This roasted cauliflower salad with adzuki beans in ginger vinaigrette is healthy and filling. It would make an especially great side for roasted chicken or grilled fish or simply just as it is. It is vegan, loaded with nutrients and low in calories as well.

  • 125 g Dried adzuki beans
  • 2 Cauliflowers, leaves removed
  • 2 tbsp Olive oil
  • Salt and freshly ground black pepper
  • 1 handful Parsley leaves, roughly chopped
  • 3 tbsp Olive oil
  • 1 tbsp Finely grated ginger
  • 1 clove Garlic, finely chopped
  • 2 tbsp Lime juice
  • Pinch red pepper flakes
  • Salt and black pepper
  1. Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.
  2. Put olive oil, grated ginger, chopped garlic, lime juice, pepper flakes, salt and pepper into a bowl and whisk to make a dressing.
  3. Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and toss with the dressing. Set aside to let cool completely.
  4. Put a griddle pan on a high heat. Cut the cauliflower vertically into 1cm-wide slabs. Rub the slices in oil and season. Grill in batches for eight to 10 minutes, turning halfway, until lightly toasted and tender in the middle. Transfer to a warm place and repeat with the remaining cauliflower.
  5. Lay the cauliflowers on plates, spoon over the adzuki beans and scatter on the parsley. | © 2015 | | © 2015 |

Read On 89 comments

Blueberry, Nectarine Spelt Cake with Yoghurt and Almond

Monday, July 06, 2015 | © 2015 | | © 2015 |

This fruity yoghurt cake is easy and fast to mix, tender and delicious. The yoghurt, in-season berries and stone fruits make this cake moist and flavourful. Some of the sugar is replaced with stevia and applesauce. You can use any other seasonal fruit instead of blueberry and nectarine, and replace yoghurt with sour cream if you prefer.

Blueberry, Nectarine Spelt Cake with Yoghurt and Almond

adapted from taste
  • 130 g Almond meal
  • 260 g Wholegrain spelt flour
  • 1/2 tsp Baking soda
  • 2 tsp Baking powder
  • 150 g Coconut oil, softened
  • 10 package NuNaturals white stevia powder
  • 50 g Coconut sugar
  • 70 g Unsweetened applesauce
  • 3 Eggs
  • 300 g 1.5% Fat-reduced natural yoghurt
  • 150 g Blueberries
  • 4 Ripe nectarines, halved, stoned, cut into wedges
  • Icing sugar, to dust
  1. Preheat oven to 180C/350F. Lightly grease a 26cm springform pan and line the base with baking paper. Whisk together the almond meal, wholegrain spelt flour, and baking powder.
  2. Beat the softened coconut oil, stevia, and coconut sugar together in a large bowl until combined. Add in applesauce, and the eggs, 1 at a time, beating well after each addition until combined.
  3. Stir in half the flour mixture and yoghurt until just combined. Stir in the remaining flour until combined.
  4. Spoon the batter into the prepared pan and smooth the surface. Scatter the blueberries and nectarine wedges evenly over the top. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
  5. Remove from oven and set aside in the pan for 10 minutes to cool slightly. Carefully turn out onto a wire rack to cool to room temperature. Dust with icing sugar and cut into slices to serve. | © 2015 | | © 2015 | | © 2015 |
Read On 85 comments

Green Beans with Cherry Vinaigrette and Almonds

Wednesday, July 01, 2015 | © 2015 | | © 2015 |

Based on a recipe from Curtis Stone found on Taste, this salad is delicious warm or cold, and the fresh cherry vinaigrette is also good on beets or any tossed salads. The green beans and vinaigrette can be prepared 1 day ahead.

  • 500 g Fresh green beans, trimmed
  • 125 g Fresh cherries, halved, pitted
  • 1/2 tbsp Fresh lemon juice
  • 1 tbsp Red wine vinegar
  • 1 tbsp Fresh flat-leaf parsley, chopped
  • 1 tbsp Shallots, chopped
  • 1/2 tbsp Olive oil
  • 30 g Unsalted butter
  • Salt and pepper
  • 30 g Whole almonds, toasted, coarsely chopped
  1. In a large heavy pot of boiling salted water, cook the green beans for about 5 minutes, or until just tender. Drain and cool to room temperature.
  2. In a food processor, pulse the cherries, lemon juice, and vinegar until the cherries are finely chopped. Transfer to a medium bowl and stir in the parsley, shallots, and oil. Set aside.
  3. In a heavy medium saucepan over medium-high heat, cook the butter, stirring often, for about 5 minutes, or until golden brown. Stir the hot browned butter into the cherry mixture. Season the vinaigrette to taste with salt and pepper.
  4. In a large bowl, toss the green beans with half of the warm vinaigrette to coat. Season to taste with salt and pepper. Sprinkle with the almonds and serve immediately. | © 2015 | | © 2015 |

Read On 74 comments
Add to Google


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!

If you enjoy my recipes and want to support me, THANKS!


Join Us

skip to top

skip to top