Search Angie's Recipes

Featured Recipe: 35 Recipes to make the most of Asparagus Season

Dulce de Leche Tart

Thursday, April 27, 2017 | © 2017 |

This tart has a buttery no bake oatmeal cookie crust filled with a rich creamy dulce de leche mixed with coconut cream and topped off with some sea salt. The tart is surprisingly easy to make, esp. if you use the storebought milk caramel, and the diamond salt and dulce de leche really compliment each other.

  • 150 g Oatmeal cookies, broken
  • 50 g butter, melted
  • 1/3 tsp Vanilla powder
  • 1/3 tsp Cinnamon powder
  • 300 g Dulce de leche, homemade or ready made
  • 2 tbsp Coconut cream
  • Diamond sea salt, to serve
  1. Place cookies, butter, vanilla and cinnamon in the bowl of a food processor. Process to combine. Divide the mixture into two 12cm loose-bottomed fluted tart pans. Press over bases and sides. Refrigerate for 30 minutes.
  2. Combine dulce de leche and coconut cream in a microwave-safe bowl. Microwave for 30 seconds, stirring once, until caramel is smooth and coconut cream is completely incorporated. If you prefer a firmer caramel filling, then use less cream or no cream at all.
  3. Pour dulce de leche into the crust and spread evenly. Top with a sprinkle of sea salt flakes and serve. | © 2017 | | © 2017 |

Read On 68 comments

Harissa Asparagus Salad with Baby Beetroot and Strawberry

Thursday, April 20, 2017 | © 2017 |

Roasting asparagus brings out these spring vegetable's inherent sweetness with a hint of heat from harissa spice mix. As well as adding bright, vibrant colour to your meals, this delicious salad is vegan and gluten-free too.

  • 500 g Green asparagus, trimmed, washed and dried
  • 2 tbsp Olive oil
  • 1/2 tsp Harissa spice mix
  • 1/3 tsp Sea salt
  • 2 tbsp Raspberry vinegar
  • 60 g Arugula
  • 5-6 Baby beetroots, trimmed
  • 250 g Strawberries
  • A handful of green peas, optional
  1. Preheat oven to 200C//400F. Wash beetroots and pat dry. Place in a baking dish. Cover tightly with foil. Roast for 40 to 45 minutes or until skin peels away from beetroot when rubbed. Set aside until cool enough to handle. Peel and halve each beetroot, quartering any larger ones.
  2. Spread green asparagus in a single layer on a baking sheet. Brush with 1/2 tablespoon of olive oil until spears are completely coated. Sprinkle with harissa spice mix and sea salt. Roast for 15-20 minutes.
  3. Place the raspberry vinegar and the rest of olive oil in a bowl. Season with salt and pepper. Whisk to combine.
  4. Place arugla on a platter. Top with baby beetroots, green asparagus, strawberries and green peas if using. Drizzle with dressing. Enjoy! | © 2017 | | © 2017 |

Read On 79 comments

Cold Oven Yeast Einkorn Pepita Bread

Thursday, April 13, 2017 | © 2017 | | © 2017 |

Vegan, 100% wholegrain, no waiting because no kneading or proofing needed and you don't even have to preheat the oven, plus with only 6 ingredients! If you don't have einkorn, then use spelt instead. Goes great with nutella, jam or peanut butter for a hearty and delicious breakfast.

Cold Oven Yeast Einkorn Pepita Bread

adapted from here
  • 250 ml Lukewarm water
  • 21 g Fresh yeast
  • 250 g Wholegrain einkorn flour
  • 1/2 tbsp Coconut sugar
  • 80 g Pepita, chopped
  • 3/4 tsp Sea salt
  1. Place lukewarm water in a mixing bowl. Crumble the fresh yeast into the water and stir until dissolved.
  2. Add in einkorn flour, coconut sugar, chopped pepita, and sea salt. Use a handheld mixer attached with dough hooks to mix the ingredients until well combined and smooth.
  3. Turn the dough into a loaf pan lined with parchment paper and place in the middle of a cold oven. Fill a baking pan with water and place at the bottom of the oven.
  4. Now turn on the oven at 180C/350F and bake for about 50 minutes until the bread looks nicely golden brown. Turn onto a wire rack to cool. | © 2017 | | © 2017 | | © 2017 |

Read On 57 comments

Lemon Poppy Spelt Cookies

Thursday, April 06, 2017 | © 2017 |

Easy and delicious! These lemon poppyseed cookies are crispy on the outside, tender on the inside, tangy from lemon and sweet from white chocolate glaze. If you love lemon, these are the cookies for you.

  • 100 g Butter, softened
  • 100 g Raw sugar
  • 1 Egg
  • 230 g Spelt flour #630
  • 2/3 tsp Baking soda
  • 1 tbsp Ground poppy seeds
  • 1 tbsp Finely grated lemon rind
  • 1/4 tsp Salt
  • 150 g White chocolate couverture, chopped
  1. Preheat oven to 180C or 160C fan-forced. Line two baking trays with baking paper. Using an electric mixer, beat butter and raw sugar until pale and creamy. Beat in egg until combined.
  2. Whisk together the spelt flour and baking soda. Add in ground poppy seeds, finely grated lemon rind and salt. Mix well.
  3. Add the flour mixture into the creamed butter. Stir to combine. Roll level tablespoons of mixture into balls. Place balls, inch apart, on the prepared trays. Use the bottom of a clean drinking glass to gently flatten each cookie ball to 1cm thick.
  4. Bake in the preheated oven, swapping trays halfway, for 12-14 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
  5. Place the chopped white chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth. Dip half of each cookie into melted white chocolate, allowing excess to drip off. If desired, sprinkle some lemon zest over. Place cookies on parchment paper until chocolate is set. | © 2017 | | © 2017 |

Read On 78 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