© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A delicious pairing that balances the savory, juicy chicken thighs with the slightly bitter, creamy texture of the roasted Beligum endives. Dry white wine serves multiple functional roles here, keeping the chicken moist and tender while adding depth of flavour and adding a balancing acidity to the salty flavours from the bacon. Serve it with some crusty bread to mop up the sauce or over some buttered noodles.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Currywurst is a German fast food dish typically sold by street vendors and food trucks. It is simply a German sausage doused in a spiced tomato-based sauce that’s rich, sweet, and dusted with curry powder. Traditionally, Currywurst is served with pommes frites or Brötchen (crusty German bread rolls).
Berlin, Hamburg and the Ruhr region all claim to have invented the currywurst. For most people, however, only one thing matters: that it tastes good. However, the only person to have applied for a patent was Herta Heuwer from Berlin, who is said to have invented the currywurst in 1949. She obtained ketchup (and possibly Worcestershire sauce) and curry powder from British soldiers stationed in Germany. She then mixed these ingredients with other spices and poured the sauce (which she had patented ten years later under the name ‘Chillup’) over Bratwürste hot off the grill. Berlin is also home to the German Currywurst Museum, which provides information on the history, legends and interesting facts surrounding this popular snack.
As an integral part of German cuisine, the currywurst has long since achieved cult status – regardless of which city first invented it. It’s impossible to imagine the canteens and food stalls without the Currywurst. And there are all sorts of ways to prepare it. Some use a Bratwurst with casing, some without, whilst others prefer a Bockwurst. Cured or smoked sausages are also popular choices for this snack. What they all have in common is that they are usually served sliced.

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A soft, enriched ring-shaped snack bread filled with a slightly sweet, buttery desiccated coconut filling—golden, light, and perfect for breadfast, afternoon snack or picnic. For the dough, you need to take an extra step and make a water roux starter first by simply heating up a mixture of water and flour to bring out the gelatinization of starch in flour. Bread baked with water roux is particularly soft, tender and haslong-lasting freshness.

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Marinate chicken pieces with a zesty and flavourful marinade with preserved lemon, garlic, mint and smoked paprika and cook over a hot griddle pan for a midweek dinner that’s ready in an hour. Serve them with a Mediterranean spread for everyone to graze on. If you are a carb eater, then pair them with some lentil salad and stirfried vegetables of your choice or flatbread. For preserved lemon paste, just toss the deseeded homemade or storebought preserved lemons into a food processor and process them to a paste.

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© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Traditional Challah, a classic and well-loved egg bread, does not contain milk, and it is usually enriched with eggs and oil. I used milk and butter for the recipe because of personal preference and because butter gives the bread a superior, airy texture and a delicate, creamy flavour. You definitely can use just water and oil of your choice. Challah bread can be done with 3-6 strands and I find this 3-strand challah with a Pain d'epi (French wheat stalk) twist creates a beautiful, fun and festive loaf that’s perfect for holidays or for any occasion really!

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© 2026 | http://angiesrecipes.blogspot.com

A crustless quiche is quite simply baked eggs (just like Italian frittata) and literally anything else you want to throw in, but no fussy pastry to chill or roll. It’s easy, delicious, naturally gluten free and perfect for breakfast, brunch or picnic. Don’t toss those peppery radish greens which are great in salads, blended into pesto or saute them just like you sauteed spinach. I have turned the radish tops into a pesto and served with quiche. A zero waste meal!

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Those brioche challah buns are pillowy soft, fluffy and slightly sweet. They are perfect for breakfast, afternoon snack or served as dinner rolls. It’s fun to braid the dough into small challah buns, but you certainly can shape the dough into a large round challah or even just a standard loaf. I made these buns straight through in a few hours, but you can cold-ferment the dough for 12-18 hours if you want to break up the process to fit your time schedule.

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© 2026 | http://angiesrecipes.blogspot.com

Chicken all'Arrabbiata, (meaning“in an angry style” in Italian and referromg to the spicy character of the sauce) is a high protein take on the famous Italian pasta sauce. Bone in skin on chicken thighs are first seared, then simmered in a bold and spicy tomato sauce, and topped with fresh marjoram leaves--a rustic Italian one-pan dish perfect for weeknight meals.

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These crispy onion bread roll do not require yeast and are very easy to prepare. Thanks to the use of baking powder, you can skip the long proof process and pop it in the oven straight after kneading and forming. The Quark and fried onions make it wonderfully moist and flavourful – the perfect accompaniment to dinner or a party! I used the homemade caramelised onions. But if you are short on time, use 130-150 g storebought fried onions. You can also upgrade the bread with some extra grated Cheddar, and/or bacon bits. Creamy spreads (liver paste, egg salad or cheese spread) are the perfect accompaniment with this onion bread for any snack or lunch. This onion bread tastes best on the day it is made. However, if stored in an airtight container, it can be kept at room temperature for 2 to 3 days. It can also be frozen without any problem.

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© 2026 | http://angiesrecipes.blogspot.com

Preserved lemons offer a unique salty, tangy, and subtly sweet flavour that works well with poultry, seafood, lamb, and vegetables. To make the marinade, you just dump everything in your blender or processor and blend everything until smooth. Use it to marinate chicken for 1-2 hours. I wouldn’t marinate them longer than 6 hours as acidity in lemon could cook the chicken and change the texture if you leave them too long. The marinade made with preserved lemon gives chicken a unique and mouthwatering intensity of citrus flavour with less sharp acidity than fresh lemon.

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For a fresh, healthy and fulfilling meal the family is sure to love, serve this pan-seared chia-crusted salmon over a gluten free buckwheat tomato salad that's been tossed with a mild, tangy-sweet white balsamic dressing.  Chia seeds are a great alternative to bread crumb crusts for those on a gluten free diet. If you are going keto, then serve the salmon with some greens.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Crispy skin and succulent meat tossed in a savoury, tangy and mildly spicy glaze, these chicken drumsticks with cholula butter are ready under an hour and make for excellent weeknight dinners since the oven does most of the work!
Cholula is a popular brand of hot sauce from Mexico made with pequin, arbol peppers and a blend of characteristic spices. It deliver a robust flavour without a lingering heat and containing 0g of net carbs, 0g of sugar, and 0 calories per serving.