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

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

This Burmese Chicken with Mint is so simple yet so delicious and flavourful! It's a quick Burmese chicken stir-fry with spices and fresh herbs that can be made in 20 minutes. If you like Thai chicken laap, you are going to enjoy this one too. What makes this Burmese-Chinese version of minced chicken recipe unique is the use of sambal oelek, black mustard seeds, cumin seeds and lots of fresh mint leaves. Whole garlic cloves are fried first, then mixed in for texture. The authors, Tan and Leahy, of Burma Superstar suggested that the chicken should be minced by hand as the texture of ground chicken from supermarkets is more paste-like. Enjoy it with steamed rice or use it as a filling for lettuce leaves.

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With Medium Rye Flour	With Whole Rye Flour & Spice

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

With Medium Rye Flour

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

Crusty yoghurt bread is an extremely popular and ideal for beginners as it is very easy to bake, requires little experience and, with just a little yeast and no sourdough. But the beauty of this recipe is that the bread is baked in a cold oven. This bread combines the creaminess of natural yoghurt with the rustic flavour of wholegrain rye flour (or medium-dark rye flour) and the mild sweetness of honey. The fresh yeast ensures a wonderfully light texture, while the balsamic vinegar adds a delicate, subtle acidity. The result is a bread with a perfectly crispy crust, tender crumb and a unique flavour. It makes a perfect breakfast and ideal for making bruschetta or crostini for lunch or as an accompaniment to soups or salads. If you don’t have German bread spice mix, leave it out or use ¼ teaspoon of each crushed (not ground) caraway, fennel, anise and coriander.

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

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

Ossobuco, meaning "bone with a hole" in Italian, is on the menu today, because sometimes you just have to pamper yourself. Ossobuco is a traditional Italian stew made from cross-cut veal/beef shanks, garnished with a zesty gremolata and served with saffron risotto or polenta. The veal or beef shanks stewed in a stock of vegetables and spices, releasing an incomparable rich flavour. Admittedly, this recipe is time-consuming, so it’s perfect for special occasions or if you simply fancy spending some time in the kitchen. So get your apron out and let the cooking begin!
You will need an oven-safe roasting pan for this dish. Use a cast-iron pan in which you can first sear the beef shanks and stirfry the vegetables on the stove. Then transfer to the roasting pan to the oven, where they will slow cook for 2-3 hours until butter soft. If you don't have a roasting pan to hand, you can improvise and place the seared ingredients in a casserole dish. Serve the ossobuco with any side dish you like.

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

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

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

Why have just one Giotto ball with your coffee when you can have a whole Giotto cake? This creamy cake is a dreamy combination of tender, nutty sponge cake and sweet cream filling with Giotto. For extra nutty and ‘mmm’ factor, the crispy mini hazelnut pralinens are not only added to the whipped cream but also used as a pretty decoration on top. And there are also lots of hazelnuts hidden in this easy sponge batter, which make the cake base wonderfully moist and light. Be sure to give the sponge base enough time to cool completely before decorating, as it is still very soft immediately after baking. How about an extra layer of chocolate? Spread some Nutella on the cake layers before adding the cream.

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

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

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

Karyoka are rich and delicious Turkish confections for the holiday season. They are made of a creamy, earthy chestnut puree coated with dark chocolate and sprinkled with ground pistachios. Try making them from fresh chestnuts when in season, or you can use vacuum-packed chestnuts from the stores if you, like me, can’t be bothered with the extra step. I have used coconut sugar to sweeten the chestnut puree for the deeper caramel and butterscotch tones, but feel free to use regular sugar.

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

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

Belgian endive can be eaten both raw and cooked. This vegetable makes a delicious winter salad, but is also suitable for casseroles and stir-fries, and tastes great steamed or roasted. Belgian endive is very versatile and a great addition to your diet, especially in the cold season.. It is well known that Belgian endive has a bitter taste, so it is always a good idea to add something sweet to the dish. Roasting transforms this somewhat bitter vegetable into sweet awesomeness. However, bitter compounds in Belgian endive have long been known for their benefits in supporting liver health, digestion and are linked to benefits for metabolic processes of your body.
A pleasant side effect of bitter compounds is that they also curb the appetite somewhat. So if you plan to eat a little less in the new year and boost your metabolism, endive is really good for you.

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

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

A colourful, flavour-packed and satisfying dinner, this one pot fennel roasted chicken with peppers is inspired by the fresh and healthy cuisine of the Mediterranean that celebrates the natural flavours of the ingredients and promotes a healthy and balanced way of eating. Serve it with rice or quinoa for a delicious and comforting family meal.

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

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

Fresh green beans with pistachios and pomegrante are simple, flavourful, and sure to impress! Tender crisp green beans are briefly blanched, then sauteed with butter and garlic. The pistachios adds extra crunch and rich flavour while pomegranate arils provide both vibrant colour and a characteristic sweet-tart, tangy zing to the dish. You can also use hazelnuts, walnuts, pecans or pinenuts too.

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

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

This lamb recipe is easy, delicious, and looks fancy, but effortless. Prepare a marinade with garlic, anchovy, Dijon mustard and olive oil, then rub it on the rack of lamb and roast with radishes to a perfectly juicy and tender medium-rare. Lamb rack is usually served at rare or medium-rare, but you surely do medium. Like with all other meats, you'll want to let the lamb rack rest for 10 minutes before carving to ensure that all the juices stay locked in. Sweet and succulent smashed roasted radishes make the perfect accompaniment to this tender, juicy herb crusted rack of lamb.

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

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

A delicious and moist quick bread that is refined sugar free and fantastic for breakfast, afternoon tea or as a perfect lunch box filler. This quick bread recipe is a great way to use up leftover cranberry sauce this holiday season! I used the homemade cranberry sauce that has whole cranberries. Feel free to use the canned one.

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

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

A fudgy decadent chocolate brownies that is made with chestnuts, prunes and sweetened with xylitol. It’s full of fiber, potassium and antioxidants thanks to chestnuts. Plus it’s sugar free and naturally gluten free. These brownies will keep well for up to 5 days in an airtight container. They also freeze well, wrapped in cling film, for up to a month.
Xylitol is a natural sweetener that tastes very similar to sugar, has a similar texture, and can be substituted in a 1:1 ratio in most recipes.

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

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

A delicious and simple recipe for the classic Chicken Provençal, a one-pan dinner made with bone-in, skin-on chicken thighs, green olives, capers and lemons in a luscious white wine sauce flavoured with herbs de Provence. Chicken Provençal is ready in an hour, making it a great dinner option any night of the week. Serve with a green salad, lots of crusty bread for sopping up that delicious garlicky pan sauce, and a glass of wine, if you'd like.
Herbs de Provence is an aromatic, all-purpose mixture of dried herbs and spices in the Provence region of France, which traditionally includes rosemary, thyme, marjoram, oregano, basil, tarragon and bay leaf. However, there is no standard recipe for this Provençal herb blend. The mixture varies depending on the preferences of the manufacturers or chefs. Herbs de Provence sold outside of France usually include lavender while traditional French blends and those sold in France typically do not. The reason for this is probably that many people associate Provence with lavender fields and the addition of this herb was and is considered to boost sales.