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

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

All you need are just a few basic pantry ingredients for these satisfying and delicious Chinese scallion pancakes or Cong You Bing/葱油饼in Chinese. Strictly speaking, this is not a pancake, but rather a rich, flaky stuffed flatbread bursting with scallion flavour. No matter what it is called, they are delicious and comforting. The dough here is made with HOT BOILING WATER, which helps gelatinize the starch in the flour and create a soft, tender, and flaky texture. The pan must be HOT before you add dough to fry, otherwise they will end up soaking up a lot of lard and become too doughy and heavy instead of crispy and light. Grew up eating those pancakes as breakfast or snacks in the afternoon, my mom always prepared them with lard, but you can use oil or even coconut oil.

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

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

A quick and healthier take on the traditional French dish Cassoulet with affordable bone-in, skin-on chicken thighs, drumsticks and canned black beans. The name comes from cassolle, the partially glazed earthenware dish that it is traditionally cooked in. Without typical pork, mutton or sausages, this modified version is definitely leaner but still full of flavour. If you are a food snob, a purist or a perfectionist, then please don’t feel offended because this is not an authentic cassoulet. I should have just named it Chicken with Black Beans. Anyway, it is not a traditional cassoulet per se, but makes great weeknight meals and just as rich, delicious and comforting as the original. You can use other kinds of canned beans or lentils.

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

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

The idea of filling flatbread with aromatic well-seasoned ground meat is as simple as it is ingenious. The result is so delicious that the dish, known as sfiha, esfiha, esfirra, sfija, sfihah, sfeeha or fatay, has even travelled around the world. From the kitchens of the Levant to South America, particularly Brazil where it has become an integral part of Brazilian cuisine.
The long tradition of flatbread starts in the Arab world, especially in Syria, Jordan, Palestine and Lebanon, where sfiha is widespread. As with many flatbreads, yoghurt plays a central role. Yoghurt's unique properties allow it to act not only as a binding agent, also makes the dough particularly soft and fluffy. Traditionally, sfiha is made with ground lamb, but you can also use beef. There are also vegetarian sfiha with vegetables or variations refined with cheese or quark. These meat pies are really delicious when served warm with yoghurt or tahini dip. But they taste equally good when served as cold party snack.

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

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

Tempero Baiano is a spice blend originating from the northern Brazilian state of Bahia. The spice blend has bold, earthy and exotic flavours that add zest to meat, seafood, legumes, vegetables, stews and many traditional Brazilian recipes. This Brazillian chicken recipe comes together in a flash, making it perfect for the last minute guests. You can cook this either in your airfryer or oven.

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

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

These simple herbs loaded fritters, served with an even simpler garlicky yoghurt sauce, are from South-Eastern Turkey. I used chickpea flour to make them gluten free, but you definitely can use plain flour if you have no issues with gluten. Serve them hot while still very crispy, but they are very tasty even warm or cold.

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

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

Level up your cornbread game with this tender, airy yeast-leavened honey cornbread, a great twist on the classic Southern staple. The bread has a light, airy texture with just right amount of chewiness. Serve it warm with a dollop of ricotta and a drizzle of honey for a simple treat. The bread makes wonderful toast in the morning and great sandwiches too.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Sweet, fruity, peppery and creamy, this beautiful, gluten-free fig caprese-ish salad is great as a main or starter. The tangy marinade works really well with sweet ripe figs, peppery arugula and creamy mozarella. To make this more substantial, add some Prosciutto or Serrano ham and nuts with it.

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

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

These unique cookies are soft, chewy in the middle with crunchy edges and a hint of savory flavour from miso paste. The recipe yields 12 large cookies, adjust the baking time to 10-12 minutes if you want to make 16 smaller cookies. Umami-rich miso works incredibly well with peanut butter, adding a depth of flavour. Creamy peanut butter can be substituted with crunchy if you want a little extra texture. Store the cookies in an airtight container on the counter for 3-4 days.

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

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

These kofte served with a light slaw and creamy labneh over warm flatbread are incredibly delicious, flavourful and ridiculously simple to make. A mediterranean-inspired meal perfect for summer evenings. Make them with beef or/and lamb mince. I have threaded kofte with rosemary stems, but you can use metal or bamboo skewers. I prefer to make kofte without any filler, but you certainly can add a slice of finely chopped toasted bread or even plain breadcrumb to the mixture.

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

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

Flatbreads are considered to be the original form of all breads. They are typically made from simple ingredients like flour, water, and salt. It can be leavened or unleavened and vary in texture. Today I am sharing a particularly easy variation using Greek yoghurt and cooked in a skillet instead of oven. Roll them out into any shape you prefer: oblong, oval, or rectangular shape. They go well with soups and kofte, shakshuka, and curry. Or even just with hummus, or tzatziki. But it also tastes delicious on its own with a little herb oil.

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

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

Chicken bhuna is a thick Indian curry cooked in it's own juices. The name Bhuna means ‘fried’ and describes the technique used to prepare the Bhuna chicken. The first step is to heat up the garlic, chillies and spices in ghee. This allows them to develop a slightly smoky, particularly strong flavour. Once they are fragrant, add the onions and tomatoes and braise until they formed a thick, aromatic base. The chicken is then cooked directly in the sauce to soak up the spices. And if that doesn't sound delicious, I don't know what will. This easy, healthy chicken bhuna recipe is great for a weekend treat and is a guaranteed crowd-pleaser.
For ease and quick cooking time I have opted for boneless, skinless chicken thighs, but you can definitely use bone in skin on thighs.