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

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

Massaman curry is a classic Thai curry of Muslim origin and traditionally it’s loaded with potatoes. I have simply skipped them and used 2 onions, but you can use radishes, kohlraib or even cucumber instead. If you are short in time, use a ready-made massaman curry paste. This recipe calls for braising beef, however, you can make this with beef ribs, lamb shanks, chicken, pork or even tofu too. Just be sure to adjust the cooking time accordingly. If you are sensitive to peanuts, simply omit them or use cashew nuts instead.
Massaman means "Muslim" and is derived from a now-archaic English term "Mussulman," highlighting its origins as a fusion dish brought by Persian or Malay traders.

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

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

These scrumptious Turkish pastries are made with spiced ground beef, toasted pinenuts and onions rolled in yufka sheets. They are perfect for parties as well as for brunch or dinner. Serve with a salad if you like.
Börek (pronounced "boo-rek"), aka burek or byrek, is a type of savoury pastry made with paper-thin yufka/filo dough layered or rolled with various fillings like meat, cheese, or vegetables, or sweet version with nuts and fruit, then baked or fried until golden. Originating in the Ottoman era, börek is a staple of Turkish cuisine and beloved across the Balkans and Middle East. It can be baked as a large dish and sliced into portions, or shaped into individual pastries. The word “börek” originates from the Turkish verb bürmek, meaning “to twist” or “to wrap,” quite fitting for a dish that typically involves layers of dough twisted or folded around fillings.

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

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

The slow-cooked beef stew with chestnuts is a warming, comforting casserole packed with rich flavours and hearty ingredients. It combines tender chunks of beef chuck roast, distinctively robust Pancetta with the earthy sweetness of chestnuts and an aromatic blend of thyme, cinnamon and tangerine peel. It tastes wonderful with a green vegetable, buttered egg noodles, or some celeriac/potato mash and benefits from being made a day or two in advance, or frozen, which works beautifully. You can also make this in your slow cooker for 4-6 hours at slow.

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

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

Bone-in beef short ribs braised, low and slow in a mixture of balsamic vinegar, shallots, thyme, beef broth and coconut sugar until they are fall-off-the-bone tender and juicy, perfect for serving atop a Parmesan mashed pumpkin-- a hearty dish that's comforting on a chilly evening. You can also make this in a slow cooker for 4-5 hours at low, then thicken the sauce with a little cornstarch. I served it with a Parmesan mashed pumpkin to keep it low-carb, but you can enjoy it with mashed potatoes, parsnip, or cheesy polenta if carbs ain’t an issue for you. Replace some beef stock with red wine or dark beer if you like.

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

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

Mavrou, a traditional Cape Malay beef curry which is usually served at weddings, on Eid and other family gatherings and special occasions. It's a comforting and hearty dish and a perfect fusion of culinary traditions brought to South Africa by enslaved folks from the Indonesia, Malaysia, India, and East Africa, alongside Dutch influences. Cape Malay cuisine is renowned for its vibrant use of spices like turmeric, cumin, coriander, ginger, and chilli, often balanced with fruit and sweet components like apricot or tamarind. The name "Mavrou" itself is believed to stem from the African word "Mevrou," meaning "Madam" or "Ma'am," possibly implying it being a refined dish or one expertly prepared by the mistress of the house.

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

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

Içli Köfte, similar to Middle Eastern kibbeh, are Turkish finger food at its best! Crispy on the outside, with a spiced minced meat filling on the inside. Sometimes walnuts or pinenuts are added to the filling for a touch of sweetness and crunch. Hugely popular in Turkey, but a little tricky to make. The trick is to make a dough for the shell, which must retain the grittiness of the fine bulgur, but must not break when shaping and frying. So don’t try to add lots of flour to the crust, or your köfte crust would taste like dough. The outer shell contains also some minced meat which makes it richer and more delicious. İçli Köfte freeze beautifully and you can make them ahead too. Keep the uncooked köfte in the freezer for up to 3 months, take them out, and fry whenever you need, without needing to defrost them. The best way to enjoy these delicious treats is to deep fry them, but you can make them by lightly oiling them and baking in the oven at 200C/400F for about 30 minutes until they turn crispy and golden brown, flipping them halfway through.

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

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

Ossobuco, meaning "bone with a hole" in Italian, is on the menu today, because sometimes you just have to pamper yourself. Ossobuco is a traditional Italian stew made from cross-cut veal/beef shanks, garnished with a zesty gremolata and served with saffron risotto or polenta. The veal or beef shanks stewed in a stock of vegetables and spices, releasing an incomparable rich flavour. Admittedly, this recipe is time-consuming, so it’s perfect for special occasions or if you simply fancy spending some time in the kitchen. So get your apron out and let the cooking begin!
You will need an oven-safe roasting pan for this dish. Use a cast-iron pan in which you can first sear the beef shanks and stirfry the vegetables on the stove. Then transfer to the roasting pan to the oven, where they will slow cook for 2-3 hours until butter soft. If you don't have a roasting pan to hand, you can improvise and place the seared ingredients in a casserole dish. Serve the ossobuco with any side dish you like.

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

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

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.

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

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

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

Fancy trying something new? Then why not give this Turkish Gözleme with beef mince, spinach and pointed peppers a go? It’s super easy to make at home with just a few ingredients. Just mix a simple dough without any leavening agents, fill it, fold, seal and panfry in a pan. It is perfect for breakfast or brunch. Fuss free, delicious and keeps well in the fridge. Serve it warm with a side salad or just some lemon wedges.
Gözleme is a type of Turkish stuffed flatbread, like pide and lahmacun, with different fillings such as spinach and cheese, potatoes or minced meat. There’s something for everyone.

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Köttbullar slathered in gravy and plated with mashed or boiled potatoes and lingonberry sauce are indisputably the national dish in Sweden. They are eaten everywhere: at home and parties, in canteens and fine dining restaurants, hospitals and prisons. Anyone who really thinks that authentic Swedish köttbullar should taste like they do at IKEA has never eaten any truly good one.
Everyone has their own favourite recipe, and most people will, of course, say that their mother's recipe is the best! Impress your friends with homemade Swedish meatballs using this simple recipe!
One of the secrets of this Swedish classic is the deliciously sweet caramelised onions and a dash of cream in the meat mixture. It's not just the meatballs that make this dish such a classic comfort meal, the creamy sauce is just as good. And don’t forget the lingonberry! If you cannot find lingonberry in your local supermarket, try IKEA or online shops or use cranberry sauce instead.

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Peposo, peppery in Italian, is an Italian, or rather Tuscan stew consisting of beef, lots of red wine, garlic and plenty of pepper. Not only is it amazingly delicious, it also has a strong connection to Filippo Brunelleschi’s magnificent dome in Florence.
In 1400 Filippo Brunelleschi was responsible for the design and construction of the Cathedral’s dome (Duomo) and also for the management of the workers and their working times. He took his cue from the workers of the Impruneta furnaces to optimize the times of the lunch break and, therefore, the long climbs and descents from the Duomo’s very high scaffolding. He had two canteens built on scaffolding from where workers could eat without having to get off. According to some versions of the story, it was even Brunelleschi himself who came up with the idea of adding a generous portion of pepper to the meat. So that his workers could work even better after a well-seasoned meal. There are many variations of this dish, some starting with a base of onions, crrots and celery, others richly infused with tomato. Many recipes also use the usual additions like rosemary, bay leaf, sage or garlic to the stew. But the authentic slow cooked stew is unpretentious and down-to-earth simple--pared back to the essentials. Just for key ingredients are needed: beef, peppercorns, and a generous amount of Chianti Classico.
I have included garlic in my version, but leave them out if you are not a fan. It is important to use a ridiculously large amount of freshly crushed black pepper. I used a mixture of 20 grams of long pippali black pepper and tellicherry black pepper. Use any other types of black peppers you prefer. Ciabatta is the classic accompaniment to peposo. However, any homemade bread, polenta or mashed potatoes are also delicious. If you like pasta or dumplings, go for it!