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

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

Quinces are sort of cousins to apples and pears, but they're an entirely different fruit altogether. They can’t be eaten fresh. To enjoy quinces, they must be cooked until completely soft and falling apart. When fresh, they’re hard as a rock, bitter and astringent. Once cooked, the cream coloured flesh will turn pink with a floral flavour.
The ingredients for this quince jelly are quite simple, and all you really need are quince, water and sugar. But a little bit of star anise, cinnamon, or ginger brings a warmth and extra dimension to the aroma of the fruit. Quince is very high in pectin, so lemon is not required for making the jelly. However, fresh lemon juice will heighten flavour of the fruit. You do not need to peel your quince before cooking it to make jelly. Nor do you need to core it. Just scrub off the furry coating and wash them clean before using.
Serve quince jelly as part of a cheeseboard, or alongside pork or game dishes, or with some homemade bread or crackers.

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

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

This refreshing and crunchy carpaccio variation with kohlrabi and apples scores points thanks to its fresh ingredients and a nutty, earthy Styrian pumpkin seed oil vinaigrette. Toasted pepitas and parsley make great toppings. Easy and delicious!
Since pumpkin seed oil is rather thick, you can use 1-2 tablespoons water or broth to dilute the dressing. You can also make this into a simple salad by cutting kohlrabi and apple into sticks, which then tossed with the dressing.

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

A mild, fruity, and tangy ketchup made from large, sweet, and juicy Italian plums. You can certainly use other stone fruit. Use damsons if you can find them as they are spicy, tart with a high pectin content that makes them ideal for, ketchup, jams and preserves. If you’re looking to change up your normal routine, give this plum ketchup a try. It’s fast, easy, fun, and tasty. It should stay fresh in the fridge for a month since it contains no-added sugar.

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

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

This gluten free stuffed pumpkin recipe uses smaller butternut squashes for a cosy and delicious meal in autumn / winter months. Filled with a mixture with basmati rice, pesto, pistachios, feta and celery, this can also be made as one larger pumpkin or with other varieties of pumpkins. You just need to adjust the cooking time. Use brown or wild rice if desired.

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

© 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.

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

© 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.

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

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

These kofte served with a light slaw and creamy labneh over warm flatbread are incredibly delicious, flavourful and ridiculously simple to make. A mediterranean-inspired meal perfect for summer evenings. Make them with beef or/and lamb mince. I have threaded kofte with rosemary stems, but you can use metal or bamboo skewers. I prefer to make kofte without any filler, but you certainly can add a slice of finely chopped toasted bread or even plain breadcrumb to the mixture.

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

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

Flatbreads are considered to be the original form of all breads. They are typically made from simple ingredients like flour, water, and salt. It can be leavened or unleavened and vary in texture. Today I am sharing a particularly easy variation using Greek yoghurt and cooked in a skillet instead of oven. Roll them out into any shape you prefer: oblong, oval, or rectangular shape. They go well with soups and kofte, shakshuka, and curry. Or even just with hummus, or tzatziki. But it also tastes delicious on its own with a little herb oil.

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

© 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.

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

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

These adorable carrot-shaped flaky pastries are filled with a delectable roasted carrot hummus—they can be filled with herbed cheese or tuna cream if you ain’t into hummus and would make a fun starter or snack.
If you don’t have those cone-shaped moulds, make your own with aluminum foil and baking paper. Cut a regular baking paper into 4 rectangles. Roll up each rectangle into a funnel and secure the baking paper at the sides with a stapler. To make the funnel a little more stable, place a small ball of aluminium foil in the funnel and press the top ends of the baking paper roughly into the funnel.

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

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

Full of zing, crunch and fresh flavour, this recipe is a great way to use up some leftover homemade falafel. Whether it’s for breakfast, brunch or a quick snack, it’s a dish to enjoy with your family and friends. It is wonderful to enjoy it as a salad, but equally delicious stuffed into pitta pockets or with charred wraps. It’s very easy to make falafel at home, either using soaked chickpeas, or canned one for ease, and they can be fried, baked or airfried. Or just buy a pack of those premix and you will have the dinner in 30 minutes.

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

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

Ripe banana can be used to make a creamy, fruity curry sauce that goes perfectly with roasted chicken or chicken schnitzel. Using fruit creates a deliciously thick sauce with a perfect balance of savoury and sweet. Mango is another excellent alternative and crème fraîche can also be replaced with Greek yoghurt or sour cream.