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Köttbullar slathered in gravy and plated with mashed or boiled potatoes and lingonberry sauce are indisputably the national dish in Sweden. They are eaten everywhere: at home and parties, in canteens and fine dining restaurants, hospitals and prisons. Anyone who really thinks that authentic Swedish köttbullar should taste like they do at IKEA has never eaten any truly good one.
Everyone has their own favourite recipe, and most people will, of course, say that their mother's recipe is the best! Impress your friends with homemade Swedish meatballs using this simple recipe!
One of the secrets of this Swedish classic is the deliciously sweet caramelised onions and a dash of cream in the meat mixture. It's not just the meatballs that make this dish such a classic comfort meal, the creamy sauce is just as good. And don’t forget the lingonberry! If you cannot find lingonberry in your local supermarket, try IKEA or online shops or use cranberry sauce instead.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Dry some fresh picked fig leaves in your oven or dehydrator at 40C/100C for about 2 hours until dry and crispy. Then grind them into a powder and mix with sugar. This create an infused sugar with a unique nutty, coconuty flavour with a hint of green tea for use in desserts, beverages, and baked goods. Use it like you do with vanilla sugar.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Skin-on, boneless chicken legs marinated in a brine of freshly brewed tea seasoned with rosemary and pan seared to perfection. Serve with a nutritious gluten-free buckwheat salad.
You need to brine the chicken for at least 2 hours, preferably overnight, for the flavor to come through, or up to 24 hours. The aromatic salty-sweet brine pulls its flavors into the meat and tenderizes it before you begin cooking, you'll never eat dry chicken again with this method. This recipe used Darjeeling tea, but other black tea, like Early Grey, Lapsang souchong or Celyon black tea are great too.

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© 2025 | http://angiesrecipes.blogspot.com

Quinces are sort of cousins to apples and pears, but they're an entirely different fruit altogether. They can’t be eaten fresh. To enjoy quinces, they must be cooked until completely soft and falling apart. When fresh, they’re hard as a rock, bitter and astringent. Once cooked, the cream coloured flesh will turn pink with a floral flavour.
The ingredients for this quince jelly are quite simple, and all you really need are quince, water and sugar. But a little bit of star anise, cinnamon, or ginger brings a warmth and extra dimension to the aroma of the fruit. Quince is very high in pectin, so lemon is not required for making the jelly. However, fresh lemon juice will heighten flavour of the fruit. You do not need to peel your quince before cooking it to make jelly. Nor do you need to core it. Just scrub off the furry coating and wash them clean before using.
Serve quince jelly as part of a cheeseboard, or alongside pork or game dishes, or with some homemade bread or crackers.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This refreshing and crunchy carpaccio variation with kohlrabi and apples scores points thanks to its fresh ingredients and a nutty, earthy Styrian pumpkin seed oil vinaigrette. Toasted pepitas and parsley make great toppings. Easy and delicious!
Since pumpkin seed oil is rather thick, you can use 1-2 tablespoons water or broth to dilute the dressing. You can also make this into a simple salad by cutting kohlrabi and apple into sticks, which then tossed with the dressing.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These bakery style cookie butter cookies are absolutely irresistible. The dough, made with Lotus spread, Lotus biscuits and chocolate chips, is baked in the oven in no time at all to yield thick, chewy, rustic cookies. You won't be able to eat just one! You can either use Lotus Biscoff brand of cookie butter or other cookie butter. Feel free to swap out chocolate chips for butterscotch chips, white chocolate chips or even nuts, but keep the amount the same. For an even more chocolatey treat, dip them halfway into chocolate icing after they have cooled.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A mild, fruity, and tangy ketchup made from large, sweet, and juicy Italian plums. You can certainly use other stone fruit. Use damsons if you can find them as they are spicy, tart with a high pectin content that makes them ideal for, ketchup, jams and preserves. If you’re looking to change up your normal routine, give this plum ketchup a try. It’s fast, easy, fun, and tasty. It should stay fresh in the fridge for a month since it contains no-added sugar.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Super chocolaty, moist and with a fine pumpkin cheesecake swirl: these pumpkin brownies literally melt in your mouth! Served with a hot cup of tea, they really put one in the mood for autumn.
Is there really pumpkin in there? DEFINITELY! The all-rounder Hokkaido is mixed into the brownie as a pumpkin cheesecake swirl. It not only gives the little chocolate cake a visual upgrade, but also a special juiciness and mild sweetness. Spices such as cinnamon, nutmeg and allspice are also included and make this autumnal treat perfect. If you like, you can also add a little ginger or simply use pumpkin pie spice blend. Fancy a little crunch? Then stir in some chopped nuts or pumpkin seeds to the batter.

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© 2025 | http://angiesrecipes.blogspot.com

The savoury pumpkin mousse terrine is the perfect combination of fluffy, creamy texture and piquant flavours. This dish cleverly balances the sweetness of pumpkin with savoury ingredients. It is ideal as a starter, with a salad, or for sandwiches and goes wonderfully with an autumn menu.
If you don’t have French Noilly Prat vermouth, use Italian Cinzano or even a white wine instead. Admittedly, this is somewhat time-consuming to make, but it never ceases to amaze. Try it, you'll be blown away! Use a pretty triangular terrine mould if you happen to have one, otherwise, a cake pan lined with plastic film works just as fine.

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© 2025 | http://angiesrecipes.blogspot.com

This gluten free stuffed pumpkin recipe uses smaller butternut squashes for a cosy and delicious meal in autumn / winter months. Filled with a mixture with basmati rice, pesto, pistachios, feta and celery, this can also be made as one larger pumpkin or with other varieties of pumpkins. You just need to adjust the cooking time. Use brown or wild rice if desired.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Small but mighty, the so-called pseudo-grains quinoa and buckwheat are rich in protein, nutritious and full of energy. These tiny seeds can not only be cooked like rice, but also used to bake bread. This recipe for quinoa bread with rice, buckwheat and cornmeal promises not only a particularly inexpensive treat, but also naturally gluten-free. But the best thing is: when you bake your own bread, you know exactly what's in it. And if necessary, you can easily swap, omit or add one or two ingredients. And if it doesn't have to be gluten-free, you can try replacing some of flour mixture with wheat flour. This guarantees the perfect bread enjoyment – preferably fresh and still warm from the oven!

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© 2025 | http://angiesrecipes.blogspot.com

Frango is Portuguese for chicken while Pinga refers to cachaça. Boneless chicken legs, marinated in cachaça, olive oil, parsley and garlic overnight in the fridge, then grilled to perfection--easy to prepare and a crowd pleaser for sure. Serve it with a fresh herb salad, fries, or some rice and black beans. Cachaça, aka pinga or caninha, the most popular spirit in Brazil, is made from sugar cane and apart from being crucial to cocktails such as the caipirinha, it makes a great marinade for meat or fish. Cachaça is available at large liquor outlets, supermarkets or online. If not, use white rum instead.

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© 2025 | http://angiesrecipes.blogspot.com

Biberli Ekmek, originating from Hatay in southern Turkey, is a soft, savory flatbread enhanced with walnuts, sesame, traditional spices and spicy red pepper paste. Hatay cuisine is well known for its use of rich, unique spices, a wide array of flavourful kebabs, and the distinctly Turkish dessert: künefe.
The recipe is good for two large flatbread or 8 smaller ones like the way I did here. Enjoy them as breakfast, an afternoon snack, or alongside with a fresh seasonal salad or soup for a satisfying meal.