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

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

Panellets are traditional Catalan marzipan pastries that are usually served on All Saints' Day, but they are ideal for any holidays or special occasions. The succulent dough with sweet potato and almonds is so delicious and moreish. Traditionally, these almond pastries are coated with pine nuts, but you can also roll them in chopped almonds or a mixture of pine nuts and almonds instead of pine nuts. The basis for panellets is a gluten free dough made by mixing ground blanched almonds, sweet potato puree and sugar (or erythritol for a healthier alternative). The optional addition of lemon zest for a fresh, lemony flavour.

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Sekerpare is a classic Turkish pastry made with semolina, flour and powdered sugar that are then baked until golden brown and left to steep in sweet syrup. The syrup makes it particularly moist. Sekerpare is one of Turkey's most beloved desserts after baklava and you will find them in every Turkish bakery and restaurant. These little treats are something special. And as soon as they go into the oven, the heavenly aroma will lure the whole family into the kitchen. Sekerpare translates as ‘sugar pieces’ or ‘a piece of sweetness’, and this Turkish dessert is definitely SWEET. I didn’t even pour all the sugar syrup over the cookies...my family actually finds them better without syrup. If you want to make them round, I would suggest that you top each cookie with a whole hazelnut or almond.
Before starting the dough, we will make the syrup first, as it needs some time to cool down. Pour the cooled syrup over hot Sekerpare and let the sekerpare cookies absorb the syrup as they cool. Once all the syrup absorbed (usually 3-4 hours), sekerpare will be soft and tender enough to eat with a fork. Enjoy them with a a cup of tea or coffee.

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These delicous piña colada coconut macaroons are perfectly golden crisp on the outside, soft and sticky inside, and finished with a drizzle of lime drizzle, diced pineapple, cocktail cherries and a sprinkle of lime zest. Store them in a well-sealed tin in a cool place for around two weeks.
There are crystallized and natural dried pineapples. The natural dried pineapples are excellent for snacking, but for this macaroon recipe, we need crystallized variety.

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Black and white star cookies are a very popular Christmas treat. They come in a wide variety of patterns and vary in difficulty to make, depending on the design. This version of Gefüllte Schwarz-Weiß-Sterne from the book ‘Meine Lieblingsplätzchen’ by Dr. Oetker
©angiesrecipes is fairly simple. All you need to do is roll out shortcrust pastry and cut out the cookies with a 5cm star-shaped cookie cutter, dark chocolate courverture and icing sugar.

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Brunch favourite: A chorizo lentil stew and top with zesty avocado salsa and boiled eggs that not only tastes good in the morning but also great as a satisfying dinner. Serve it with some flatbreads or pitas if desired.

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Carbonnade is a Belgium / Flemish iconic stew which features fork-tender chunks of beef and plenty of caramelized onions bathed in a hearty beer broth. French fries are considered a classic accompaniment to Carbonnade Flamande, but mashed potatoes, crusty bread, pasta or simple roasted vegetables are also excellent. The classic choice of beer for Carbonnade is usually brown ale, but it can also be made a dark or golden ale, depends on what you prefer. Try not to add too many different types of vegetables to the stew, just keep it simple with onions. Tomatoes, leeks or carrots have no place in Carbonnade Flamande, which is best the traditional way. This recipe can be adapted for your instant pot (about 45 minutes) or slow cooker (4-5 hours at slow), but the browning and caramelizing steps are still required.

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Baja cuisine is a fusion cuisine from Mexico's Baja California peninsula that blends traditional Mexican flavours and ingredients with Mediterranean and Asian influences, emphasizing fresh, locally sourced ingredients. Tender, juicy and super flavourful, this Baja chicken is easy to make and perfect for a homey comforting meal with salsa, corn tortillas, refried beans, or rice. It uses chicken thighs and is marinated in a lovely citrusy marinade and roasted to perfection.
Mexican oregano has a hint of lime and some mild licorice or anise notes in it. If you cannot find it, then marjoram is a better substitute for Mexican oregano than European oregano, because the flavour profile is more similar.

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

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Tender, aromatic Tunisian spiced lamb chops served on a bed of thick plain yoghurt and pomegranate seeds and mint leaves make a delicious, easy healthy dinner recipe. Ras el Hanout is a spice blend found in Tunisian cuisine, very similar to Moroccan spice mix. Only Tunisian versions often incorporate chilli and hot paprika for a more spicy and aromatic flavuor. The best substitutes will be baharat or a mix of equal parts of spices like cumin, coriander, paprika, along with a generous pinch of cinnamon.

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Nutty, chewy and fruity with a slightly crispy bottom, these naturally gluten free cookies enriched with lemon zest and dried figs are perfect accompaniment to coffee, tea, hot chocolate or ice cream.
Amaretti cookies are traditionally made with almonds, sugar, and egg whites. The name "Amaretti" comes from the Italian word "amaro," meaning bitter, a reference to the use of bitter almonds in the original recipe. But other nuts, like hazelnuts, walnuts or macadamias are great alternatives.

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An easy weeknight chicken dinner that packs a punch of flavour. A sprinkle of fresh mint on top adds a burst of freshness. The tanginess of lemon perfectly complements the natural sweetness and earthiness of creamy tahini, creating a harmonious and intriguing blend that tantalizes your taste buds. The tender and juicy chicken is perfectly infused and roasted, making each bite amazingly flavourful. I have paired it with a simple bulgur cranberry salad, but you can pair it with almost anything. A green salad or some roasted vegetables are both wonderful.

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These soft, fluffy and delicious pumpkin shaped bread rolls, with a hint of pumpkin flavour and warming fall spices, not only look like pumpkins, but also have homemade pumpkin purée in the dough. They are wonderful to bring to a family gathering for the holiday dinner party. To make 250 grams pumpkin puree, you need about 350-400 grams of pumpkin flesh. Cut the flesh into chunks and roast until tender. Blend it until smooth before using for the dough. I used pumpkin pie spice mix, but ½ teaspoon of cinnamon plus a large pinch of nutmeg would work lovely too.

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

These jerk chicken wings have the perfect balance of sweet, sour, salty, and spicy. The subtle sweetness of the molasses, the heat of the scotch bonnet peppers and the wonderfully fragrant thyme and spring onions combined together to create a perfect flavour combination. The allspice, cloves, ginger and nutmeg add a pleasant depth and the lime juice provides a refreshing kick! Serve them with a fresh crispy salad or/and rice.
Scotch bonnet peppers are traditional in Jamaican cuisine. If you're unable to find them, substitute them with habanero peppers. Use 1 to 3 peppers with seeds depending on how spicy you like the wings. I used two with one without seeds. I didn’t separate the wings, but use split wings if that’s what you like.