© 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.

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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.

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© 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.

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© 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.

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

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

Printen are an integral part of the Christmas season in Germany. As you stroll through the Christmas market, the typical scent of aniseed, cardamom and cinnamon wafts through the air. Whether plain, covered in icing or chocolate, baked with nuts or garnished with almonds – the variety of creations is sure to satisfy every tastebud.
Nußprinten are a variation on traditional Aachen Printen (a traditional gingerbread speciality that have been baked in Aachen / Germany since around 1820) in which the gingerbread is topped with hazelnuts and coated with chocolate. It is a delicious combination of aromatic gingerbread, crunchy nuts and delicate chocolate. These well spiced cookies are usually sold in the form of long bars. However, they can only be called ‘Aachener Printen’ if they are actually made in Aachen.

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

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

A delicious braided yeast bread with hazelnut and poppy seed fillings. Almonds or walnuts can be used instead of hazelnuts. If desired, you can also add some raisins or apples into the poppy filling. The preparation is quite simple. The three main components are the yeast dough, the poppy seed filling and the nut filling. While the yeast dough is rising, you can prepare fillings, which saves time and is very practical. Or you can prepare the filling one day and the dough the next day.
Mohnstriezel has its roots in European baking traditions, particularly in countries such as Austria, Germany, Hungary and Czechia. Originally intended as a festive treat for Christmas and Easter, over the years it has found its way into everyday life and is now enjoyed all over the world. In addition to the classic poppy seed filling, there are numerous variations of poppy seed strudel. It can also be filled with jam, other nuts, raisins or chocolate. This allows you to adapt the recipe entirely to your preferences and the season.

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Richly caramelized oxtails are simmered low and slow with vegetables in a wine sauce until the meat comes off the bones. It can be eaten on its own or served mashed potatoes (cauliflower puree if you are on keto), bread dumplings and pasta.
A ragoût is essentially the same as a stew, except that most recipes for ragout are originally French, and often chunks of meat and vegetables cooked together at a low heat for a few hours until tender. But it also can be made with fish or just vegetables. A ragù is an Italian pasta sauce that is usually made with minced meat and/or vegetables.

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

The cake is beautifully moist, rich and super comforting and has a very earthy flavour thanks to the North African spice blend ras el hanout. The spice mix works surprisingly well in this sweet buttermilk cake and rose syrup icing complements the spiciness perfectly.
Ras el Hanout, meaning 'top of the shop', is a popular spice blend used in Moroccan, Tunisian, and Algerian cuisines. This vibrant, warm and comforting spice blend comes in many different varieties with different ingredients. Common ingredients include cardamom, saffron, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, rose buds, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric, but ras el hanout can contain up to 100 spices. It is perfect for tagines, couscous & vegetables, as a marinade and much more.