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Featured Recipe: 37 Cucumber Recipes to keep you cool in hot Summer

Kefir Scones with Goji Berries and Beef Tallow

Monday, April 29, 2019 | © 2019 |

A foolproof kefir scone recipe that's made with spelt, beef tallow, goji berries and mildly sweetened with coconut sugar. They are definitely a crowd pleaser and a great healthy tea time treat! Kefir has a natural tart and tangy flavour because it contains lactic acid bacteria, that's said to support digestive health and prevent the growth of harmful bacteria in the intestines, but buttermilk or yoghurt is just as good for the recipe.

  • 250 g Refined spelt flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • A large pinch of sea salt
  • 1 tbsp Coconut sugar
  • 100 g Beef tallow (or leaf lard)
  • 50 g Dried goji berries
  • 120 ml Kefir
  • 1 tbsp Black sesame seeds
  1. Preheat the oven to 200C/400F. Whisk together the spelt flour, baking powder, baking soda, salt and coconut sugar in a large bowl until well combined.
  2. Add in beef tallow and rub into flour mixture until the mixture resembles coarse breadcrumbs. Stir in goji berries.
  3. Make a well in centre. Add in kefir and stir with a fork until dough just comes together. Turn the dough out onto a lightly floured work surface. Use hands to shape into an 18cm round.
  4. Use a sharp knife to score into 8 wedges. Brush with extra kefir. Sprinkle with black sesame seeds. Bake for 15-18 minutes or until golden and cooked through. | © 2019 | | © 2019 |

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Barberry Buns with Turmeric Date Filling

Monday, April 22, 2019 | © 2019 | | © 2019 |

Take the everyday bread buns to a whole new level by using the homemade turmeric date filling to make this decorative twisted bread. Packed with fruit, nuts and turmeric spice, the whole family will love them. There is truly no scent as amazing as freshly baked warm bread wafting from the oven and nothing else spells home in quite the same delicious way.

Turmeric Date FillingDough
  • 12 Medjool dates, pitted and chopped
  • 3 tbsp Honey or maple syrup
  • 2 tsp Ground turmeric
  • 2 tsp Finely grated orange rind
  • 100 g Almond butter
  • 80 g Honey roasted almonds, chopped
  • 190 ml Buttermilk, room-temperature
  • 20 g Fresh yeast, crumbled
  • 30 g Raw sugar
  • 70 g Butter, melted
  • 2 Egg yolks
  • 360 g Plain flour
  • 1/2 tsp Salt
  • 3 / 7.5 g Strawberry flavoured tea bags
  • 30 g Dried barberries
  1. Place dates, honey, turmeric, orange rind, almond butter, and chopped almonds in a food processor. Process until well combined and mixture forms a thick paste-like consistency.
  2. Combine the buttermilk, fresh yeast and sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
  3. Combine the buttermilk mixture, butter and egg yolks in a jug and whisk to combine. Place the flour, salt, tea and dried barberries in the bowl of your stand mixer. Stir to combine and make a well in the centre.
  4. Pour in the milk mixture and mix at low speed until the dough comes together. Increase the speed and knead until smooth and elastic, about 5-7 minutes.
  5. Turn out the dough and shape into a ball. Brush the mixing bowl with a little melted butter to grease. Place dough ball back into the bowl and turn to coat in butter. Cover bowl with plastic wrap or a damp tea towel and place in a warm, draught-free place to prove for 1-1 1/2 hours or until dough doubles in size.
  6. Punch down the centre of the dough with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until it is smooth and elastic and has returned to its original size. Divide dough into 6 equal portions and shape each portion into a ball.
  7. Roll each dough out to a disc. Spread some turmeric date filling over the dough, leaving a 1-cm border. Roll up and press edge to seal. Using a sharp knife, cut roll in half lengthwise. With the cut sides facing up, plait the halves together, keep the cut-side up to expose the filling. Roll it into knots, tucking the ends underneath the dough. Place it on a baking tray lined with baking paper. Repeat with the rest of dough balls.
  8. Cover them with a tea cloth or plastic wrap and let them rise in a warm, draught-free place for about 45 min. Brush the buns with a little of egg wash. Preheat the oven to 190C/375F. Bake the bread for 20-25 minutes until nicely golden brown. | © 2019 | | © 2019 | | © 2019 |

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Knusprige Schweinshaxe - German Roasted Pork Knuckle

Monday, April 15, 2019 | © 2019 |

Schweinshaxe, a traditional German specialty and a favorite dish served not only during the Oktoberfest but all year round, is a fork tender and juicy roasted pork knuckle with crispy skin. To make the skin crackle, you can turn on the broiler for the last 5-10 minutes. Traditionally Schweinshaxen are served with potato and sauerkraut, but I prefer roasted asparagus at this time of the year.

  • 1 kg Pork knuckle
  • 2 Onions, peeled and halved
  • 3 Garlic cloves, crushed
  • 2 Bay leaves
  • 1 tsp Juniper berries
  • 1/2 tsp Caraway seeds
  • 1 Clove
  • 2-3 tsp Sea salt
  • 10 Crushed peppercorns
  • 600 g Green asparagus, trimmed
  • 100 g Grape tomatoes
  • Fresh parsley leaves, chopped
  1. Well rinse the pork knuckle and place in a large pot. Fill with enough water to cover the pork knuckle. Peel the onions and slice each in half. Crush the garlic cloves. Add them to the pot together with bay leaves, juniper berries, caraway seeds, clove, salt and peppercorns. Bring it to a gentle boil over medium heat. Turn down the heat to slow. Cover and let cook for about 2-3 hours.
  2. Preheat the oven to 200C/400F with a roasting pan topped with a wire rack set in the middle of oven. Take out the pork knuckle from the spiced broth and place it on the preheated wire rack.
  3. Roast for 30-40 minutes until golden brown and crisp. Brush the pork knuckle occasionally with dripping from the roasting pan and if you like splash some beer from time to time. 15 minutes before the pork knuckle is ready, add the trimmed asparagus into the roasting pan and toss with the dripping. Season with salt and pepper and cook until tender. | © 2019 | | © 2019 |

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Vegan, Gluten-Free Turmeric Coconut Energy Balls

Monday, April 08, 2019 | © 2019 | | © 2019 |

Filled with super healthy ingredients like coconut oil, turmeric, and freshly grated ginger that boost anti-inflammatory properties, improve your skin and your mood, and help protect against cancer, these sweet and spicy energy bites are vegan, gluten free, grain-free, refined sugar free and take just minutes to make. They are perfect for a pre-workout boost or for when you are on the go.

  • 80 g Coconut flour
  • 1 tbsp Turmeric powder
  • 1/2 tbsp Freshly grated ginger root
  • 1/4 tsp Freshly milled white peppercorn
  • 80 g Cashew butter
  • 60 g Coconut syrup
  • 3 tbsp Coconut oil, melted
  • Desiccated coconut for coating
  1. In a mixing bowl, add in coconut flour, turmeric powder, and freshly grated ginger root.
  2. In another bowl, mix cashew butter, coconut syrup and coconut oil. Heat over low heat until melted and combined.
  3. Pour the melted mixture into the coconut flour mixture. Mix until well combined. Cover with a plastic wrap and set aside and let sit for 30 minutes.
  4. Shape the mixture into 18-20 balls and coat with desiccated coconut. Chill in an airtight container for a week, or freeze up to 3 months. | © 2019 | | © 2019 |

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Black Radish Salad with Radicchio and Cucumber

Monday, April 01, 2019 | © 2019 |

A platter of cucumber, black radish and radicchio topped with black sesame seeds and tossed with a homemade yoghurt dressing. Add a few olives and some crumbled Feta or Cheddar bites and you have a complete meal.

  • 1 Cucumber, ends trimmed and thinly sliced
  • 1/3 Black radish, shredded
  • 1/2 head Radicchio, thinly sliced
  • 1-2 tsp Black sesame seeds, toasted
  • Fresh parsley leaves as garnish, optional
  • 100 g Full-fat Greek yoghurt
  • 1 Cucumber, deseeded, grated
  • 2 Garlic cloves, crushed
  • 1 Lemon, rind finely grated, juiced
  • Pepper and salt to taste
  1. Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, salt and pepper in a bowl. Cover. Refrigerate until required.
  2. Arrange sliced cucumber on a platter. Top with sliced radicchio and shredded black radish. Sprinkle the toasted black sesame seeds over. Garnish with parsley leaves if using. Serve with prepared tzatziki. | © 2019 | | © 2019 |

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