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

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

Welsh cakes, aka bakestones, griddle cakes, or picau ar y maen in Welsh, originate from Wales and are a cross between a cookie, scone and a pancake but are truly unique when it comes to their taste and texture. Made from simple pantry items like flour, sugar, lard, and butter, Welsh Cakes are round, flat and studded with currants, and traditionally cooked on a griddle rather than baked in the oven. They make a delicious afternoon treat with a cuppa. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Reheat at 180C/350F for 5 minutes.
Currants are tiny, sweet, seedless raisins made from the Black Corinth grape in Greece.

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

Bring the deeply comforting, sweet, and nutty scent of roasting chestnuts to your home by cooking in the oven for about 30 minutes. Sprinkle them with a little of sea salt flakes and enjoy them as a snack for chilly winter evenings. Or you can turn them into deliciously creamy chestnut puree which features in lots of desert recipes, like iconic French dessert Mont Blanc and Turkish chocolate covered chestnut Karyoka, cakes or simply just as a bread spread. While you can buy canned chestnut puree, it's hard to beat making your own and it tastes a million times better than anything you'll buy in a store. Plus the store-bought chestnut paste oftentimes tends to be overly sweet. A fantastic shortcut for making chestnut puree is to use vacuum-packed roasted chestnuts.
Depending on the recipe you plan to use, you may want the puree to have a thicker or thinner consistency. If you prefer a denser, more paste-like texture, use 1-2 tablespoons of liquid. For a creamier chestnut spread consistency, use more or all the liquid. I used about 4 tablespoons.

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© 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.

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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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Kolache (ko-LAH-ch), or Koláče in Czech, is a sweet Czech pastry made from a sweet yeast dough with various fillings. Authentic Czech kolache are usually round and filled to the brim with either poppy, cheese or jam, then topped with just the right amount of crumble. Soft, pillowy, and buttery kolache are delicious warm from the oven and are best the day they are made. Serve them as a breakfast, or afternoon snack with tea or coffee or any time you like one.
If you are going to try the cheese filling, mix 250 grams of cottage cheese, 50 grams of erythritol or sugar, 1 egg yolk and 1 teaspoon of vanilla extract together. The poppy filling recipe is enough for two batch of dough. Half the filling or double the dough. I portioned the dough into 9, each about 100 grams, but you can make 18 smaller kolache.

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

Castagnole are traditional Italian carnival fritters, named for their chestnut-like shape. They're made with a mixture of flour, egg and sugar to which a little liqueur is added – usually anisette, rum or grappa and scented with citrus. These sweet dough balls are deep-fried until golden brown, resulting in a crispy exterior and a soft center. This recipe made with yoghurt makes them particularly soft and delicious. They are typically rolled in sugar while still warm. Castagnole are wonderful all on their own, but you can also poke a hole in them and fill with jam, nutella, pistachio cream or white chocolate cream. Like any deep fried food, they are at their best eaten the same day while still warm and soft because they get slightly drier after a day or two.

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

Today I have another delicious snack idea and a quick recipe using storebought puff pastry. These minced lamb puff pastry rolls with dates are really tasty, hearty finger food that are sure to win you over with their unique flavour. The fact that they are quite easy to make is just another bonus for all snack lovers. These savoury pastry rolls definitely need a creamy sauce to go with them. As I used lamb, and it’s autumn, plum ketchup is the obvious choice. However, a simple garlic yoghurt dip or Greek tzatziki would also work very well.

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

Zwieback, German word for “twice-baked”, is pretty simple to make and doesn’t require any fancy ingredients. Traditionally it’s made with wheat, but today I am sharing a gluten free version made with rice. A basic sponge loaf with Styrian pumpkin seeds folded in, first baked, then cut into thin slices and baked for the second time until crispy, golden and toasted, closely resemble melba toast.
These plain-jane biscuits are excellent either at teatime, breakfast with butter, jam, cheese or as a crunchy snack on its own. You can swap out the pumpkin seeds for coarsely chopped walnuts or almonds.

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© 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.

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© 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.

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

This is one of those classic appetizer recipes that works at any time of day. It's absolutely delicious and yet so simple to whip up. They're crispy on the outside and tender on the inside, and pair perfectly with a homemade sweet chilli sauce, which will keep for about a month in the fridge. You can also freeze the sauce in small portions in ice cube tray. I have added a mini paprika (or 1/3 of regular red paprika) to the sauce for a fruity note.