Angie's Recipes . Taste Of Home

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Gluten Free Aubergine Chocolate Slices

Thursday, August 22, 2024

The aubergine makes this chocolate slice wonderfully moist and, with their slightly tart flavour, goes perfectly with the dark chocolate. Once the chocolate cake has cooled, wrap it with a piece of aluminium foil and leave it to rest for another day as it tastes BEST next day. Dare to put these unusual ingredients together? It promises a new taste experience and the flavour is worth it. You will certainly be putting this healthier cake on your coffee table more often.

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Gluten Free Kidney Bean Brownies

Saturday, July 27, 2024

These kidney bean brownies are perfect if you're looking for a healthy twist on the classic. They are super fudgy thanks to the kidney beans, grain-free and gluten-free. And in case you are wondering if they taste like beans, the answer is no. They actually taste like real brownies. The add of espresso powder gives these brownies even more intense chocolate flavour. Alternatively, use pure vanilla powder instead to provide a fully rounded flavour and enhance the sweetness.

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Coffee Honey Glazed Carrot Coins

Thursday, April 25, 2024

These glossy carrot coins, flavoured with strong coffee, Kahlúa, honey, balsamic and chilli pepper flakes, and topped with a sprinkling of chopped mint leaves and toasted salted hazelnuts, are pretty enough for a special meal. Coffee and carrot-- an unexpected combination that works. The smokiness of the coffee works great with the sweetness of the carrots and honey, creating a spectacular side that goes great with burgers, casseroles or some grilled chicken. Use other herbs (parsley, dill or thyme) if you don't appreciate mint. You might need to keep an eye out for those big fat carrots for this recipe.

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Sauerkraut Chocolate Loaf Cake

Friday, December 01, 2023

Sauerkraut as the secret ingredient for ultra-juicy chocolate cake? Sounds kind of strange, but it really works. Don't worry, you won't taste the sauerkraut. Generally I prefer cakes with vegetables in them. Whether it's a carrot cake or zucchini cake, cake with beet, etc. Vegetables turn cakes into a special and very moist treat. If you like your cake a little healthier and nuttier, you can also replace the white spelt flour with wholegrain spelt flour. Leave the chocolate cake to stand in the fridge for at least a day, preferably two days, before eating. It tastes wonderful with whipped cream.

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Cacao Nib Buckwheat Sables with Espresso Sugar

Friday, November 17, 2023

Sable cookies are named for the French word sablé, meaning "sandy." These slice-and-bake cookies are light, buttery and have a delicate, sandy texture. They bake up quickly and are the perfect dessert for any occasion. The coffee sanding sugar adds the extra crunch and flavour.
Cacao nibs, a healthier alternative to chocolate chips and renowned for their high levels of anti-oxidants, are made by crushing whole, organic cacao beans and their texture is comparable to chopped nuts or seeds with a subtle crunch. So, they do not melt when exposed to heat and they don't taste like chocolate.

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Matcha Mango Muffin Tops

Wednesday, November 01, 2023

Skip the special muffin top pan and bake everyone’s favorite part of the muffin directly on a lined baking sheet. Filled with sweet juicy mango and topped with an easy streusel topping, these matcha mango muffin tops are easy to make and perfect for breakfast or afternoon treat.

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Ricotta Fritters with Coffee Sugar

Tuesday, September 12, 2023

These airy crunchy fritters are a mix of drained ricotta, blanched almond flour, lemon zest, egg and panko breadcrumbs. They are then fried to beautifully golden and crispy with a tender, fluffy centre, served scattered with some espresso sugar. If desired, serve those delicacies with some extra berry coulis or coffee syrup.

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Raw Avocado Tart with Lime and Matcha

Monday, July 24, 2023

Dairy-free, gluten-free, and so delicious-you simply have to try this avocado tart. With a base made with nuts, soft dates, Dutch-processed cocoa, coconut flakes, and coconut oil, and a filling with ripe creamy avocado, lime, maple syrup and coconut oil, it makes the perfect refreshing summer treat! If your dates are hard, place them in a bowl of hot water for a few minutes to soften before draining them and adding them to the food processor. I garnished the tart with matcha powder, freeze-dried raspberries and coconut chips, but it's completely optional. You can also just scatter some mini white chocolate chips and lime zest over.

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Baked Coffee Coconut Sugar Brined Pork Belly Slices

Thursday, May 20, 2021

Pork belly is soaked in a brine of coffee, coconut sugar and juniper berries, baked to golden-brown and served on a bed of your favourite salad. The acidity of coffee, like tannic acid in wine and tea, act as a tenderizer, helps break down fibers in meat, making it juicier, more tender and flavourful.
This coconut sugar sweetened brine, which adds more flavour and helps meat retain more moisture when cooked, is also excellent with chicken thighs and drumsticks, and pork chops or beef ribs.

2 tbsp Ground coffee
400 ml Boiling water
1 tbsp Coconut sugar
2 tbsp Sea salt
1 tsp Black pepper powder
1 tsp Juniper berries, ground into powder
1 kg Boneless pork belly slices (6-8 slices)

For the brine: In a large mixing bowl, add ground coffee. Pour in boiling water. Allow it to brew for a couple of minutes. (Strain the coffee if you want, I didn't) Stir in coconut sugar, salt, and spices. Whisk until salt and coconut sugar are fully dissolved and everything is incorporated. Cool.
Place the pork belly in a container and pour in the cooled brine. Place the container in the refrigerator and allow to brine at least 8 hours or overnight.
Heat the oven to 180C/350F fan-forced. Drain the brine from the pork belly and spread out into a large roasting tray in a single layer.
Bake in the middle of hot oven for 40-60 minutes until deep golden brown. If you wish to caramelize the pork belly, turn the oven temperature to 200C/400F fan-forced and cook 20 more minutes until caramelised. (I didn't bother) Serve with your favourite salad.

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White Chocolate Latte Macchiato Scones

Thursday, April 29, 2021

There are few things more delicious and satisfying to eat than fresh, fluffy scones straight from the oven. White chocolate and latte macchiato make these light, buttery and fluffy scones especially tempting and satisfying. Serve them while still warm slathered with luxurious whipped mascarpone and fresh seasonal berries for an ultimate breakfast or over a cup of tea or coffee anytime you feel like treating yourself!

250 g White spelt flour
30 g Bourbon vanilla sugar (Dr. Oetker)
1 tbsp Baking powder
1 capsule Latte Macchiato (EXPRESSI from ALDI)
1/4 tsp Pink salt
90 g Cold kerrygold butter, diced
130 ml Whipping cream (plus more for the topping)
1 Medium egg
100 g White chocolate, chopped into chunks
Whipped mascarpone, to serve
Fresh strawberries, to serve

Line a large baking tray with parchment paper, set aside. Preheat the oven to 200C/400F.
In a large bowl add spelt flour, vanilla sugar, baking powder, latte macchiato and sea salt. Stir to combine.
Cut in cold butter and using a pastry cutter or your hands/fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Add in cream and egg and stir until until mixture comes together (do not over mix). Add in white chocolate chunks and mix until evenly distributed.
Turn dough out onto a well-floured work surface and form into a round circle about 25cm in diameter. Transfer the circle of scone dough to the prepared baking sheet. Cut into 6-8 equal wedges, then separate wedges and arrange them evenly on the baking tray.
Brush the top of the scones with extra cream and bake in the preheated oven for 20-22 minutes until scones are nicely golden. Serve them with whipped mascarpone and strawberries.

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Browned Butter Coffee Friands

Sunday, April 11, 2021

Friands are small almond cakes, which are also known as financiers in France. They are moist, chewy, rich and perfectly dense. You don't need a special oval Friand pan to bake these, a standard muffin tin would work just fine. This recipe makes about 10 standard muffins or 6 rectangles (10x6.5x4cm). Coffee friands are the perfect accompaniment to your mid-morning or afternoon break. The remaining friands can be kept in an airtight container for up to 3 days or frozen for a month.

185 g Butter, chopped
125 g Almond meal
220 g Confectioners' sugar
75 g White spelt flour
1 tbsp Ground coffee powder
6 Egg whites, lightly beaten until frothy
Confectioners' sugar, for dusting

Preheat oven to 180C/350F. Brush six 140ml capacity non-stick mini loaf pans (or 10 regular muffin cups) with melted butter to lightly grease.
Melt the butter in a saucepan over a medium-low heat, then simmer for 5 minutes until golden brown (take care not to burn). Cool slightly.
Combine the almond meal, confectioners' sugar, white spelt flour and coffee powder. Whisk the egg whites until frothy. Add to the dry ingredients, with the butter. Stir until just combined.
Divide the batter among prepared pans. Bake for 25 minutes or until a skewer inserted in the centre comes out clean.
Set aside in the pans for 5 minutes before turning onto a wire rack to cool. Serve dusted with a little extra sifted confectioners' sugar, if desired.