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

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

Are you on team muffins or team cupcakes? Personally I prefer unfrosted muffins with a classic domed muffin top to cupcakes, which can be quite sugary sweet and unhealthy, though much more decorative and prettier. You can add nuts, seeds, fruits or other mix-ins to make muffins really interesting and less guilty. The batter of these muffins come together really quickly. However, I decided to make these muffins with creaming method, so the texture is much more airy and lighter, and add a coconut macaroon top, just for fun and extra chew. If you want to use muffin-method (combine the dry and wet ingredients separately, then combine them), you definitely can.

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

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

The marinade, made with soya sauce, fish sauce, sambal, cilantro, lime and lemongrass, permeates the bone-in, skin-on chicken thighs to make them even more succulent, distinctive and delicious. If you want to use different cuts, make sure to adjust your cooking time accordingly. Serve them over rice, with pho or salad.

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

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

These savory French madeleines are moist, tender, and filled with wonderful cheesy herbal flavour from nutty French Comté and fresh piney rosemary. They're best eaten warm from the oven, but will keep in an airtight container for up to two days. Enjoy it with a glass of Champagne.
If the madeleines didn't get the signature humps or bumps, it is likely that the batter wasn't cold enough. It is the heat shock of baking a cold cake batter on a very hot oven that creates the bumps. So make sure that you chill the batter for at least 2 hours. I left mine overnight. Don’t over fill the mould cavities, or the batter will overflow, and your madeleines will be flattened.

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

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

Made with beef brisket, aromatic spices of a Moroccan tagine and dried apricots, this slow-cooked beef brisket delivers rich and complex flavours of Morocco. It’s hearty, mellow and a delightful fusion of sweet and savory flavours that everyone will love! It tastes even better next day after pull-apart meat absorbing all the sauce, so you can prep ahead. Serve it with couscous or rice if desired.

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

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

This nutty fruity crumb cake is perfect for brunch, as a dessert or an afternoon pick-me-up. They are scrumptious by themselves, with some clotted cream or a scoop of vanilla ice cream. Instead of butter, I used tahini to make the streusel, and sweetened the whole cake with a mix of date syrup and erythritol. If you want to make this gluten free, replace white spelt flour with oat flour.

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

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

These nutritious keto salmon balls are naturally gluten free and perfect as an appetizer, main or salad topper! It’s easy to make and so versatile too. Change up the herbs, spices and serving sauce to suit your taste. You can even bake them at 180C/350F for 12-15 minutes if you dread of frying.

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

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

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

Chicken Shawarma is a popular Middle Eastern street food that's featuring meat layered and cooked on a vertical spit. In this recipe, I am simply using the bold, heady Levantine mix of spices to marinate the chicken and roast them in the oven. Bone-in, skin-on chicken quarters are my favourite, but you can use skinless and boneless chicken thighs, or as the original recipe suggested, a whole chicken, just adjust the cooking time. Serve them with warmed pittas, some salads and a yoghurt-tahini sauce if desired. This recipe needs at least 2 hour of marinating time, but it's preferable to do it overnight.

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

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

These rye cookies are soft and gooey in the center, and crunchy around the edges. The dough uses a combination of medium rye flour and plain flour. Rye flour has a nutty, earthy, and characteristic malty taste that brings out the best in ingredients like chocolate, butter and warm spices. The low-gluten of rye gives these cookies a delicate and unique chewy texture that’s hard to beat. It also absorbs more water, making these cookies very moist and tender. Use dark chocolate or other dried fruit if you wish.

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

An uber-simple salad, this is a spinoff of the classic iceberg wedge with blue cheese dressing. But instead of iceberg, I used romaine hearts. The classic creamy blue cheese dressing gets an upgrade with large crumbles of blue cheese tossed in a pungent vinaigrette. Add some crispy croutons and smoky bacon to the salad if you wish. I used Castello Danish blue, which contains animal rennet, so it is not suitable for vegetarians.

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

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

Vindaloo is a tongue tingling kinda spicy Indian curry and can be made with a variety of meats, such as pork, beef, mutton and chicken. You can easily control the degree of spiciness with using fewer chilli peppers. It was originally a Portuguese dish called “carne de vinha d’alhos„ meaning pork with wine and garlic. The dish was brought to Goa by the Portuguese sailors, who stored the meat in the wooden barrels with wine and garlic for long sea voyages and the wine would brine and preserve the meat. Serve with warmed naans or steamed rice for a simple yet satisfying meal. If you are a curry lover or spice enthusiasts, then don’t miss out on this one.