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

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

Çilbir (pronounced chil-burr) are perfectly poached eggs with runny yolks, served over a delicious garlicky herbal yoghurt, and finished with a warm spicy butter or olive oil infused with Turkish pul biber. Enjoy it as a meze, or weekend breakfast and brunch.
Pul biber (flake pepper in Turkish), aka Aleppo pepper, is a coarsely ground Syrian and Turkish paprika. It’s fruity, tangy and mildly spicy and can be used to enhance a wide variety of dishes, from meats and vegetables to dips and even some desserts.

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

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

Leipziger Lerchen (Lerchen means larks in German) are a small shortcrust pastry filled with nuts and strawberry jam. The pastry cross on top symbolize the cross ties used to bind the stuffed animals and red berry jam symbolize either the heart or the blood of the bird. The name originates from a delicacy popular in the Leipzig, Germany until the 1870s. The dish used the lark which was roasted with herbs and eggs and served as a filling in a pastry crust. By the end of the 19th century, however, the larks population had so decreased that the shooting of larks was officially banned. A clever confectioner from Leipzig had the idea of helping preserve the larks by creating a new, sweet version of Leipziger Lerchen filled with nut cream and jam. He and his team consoled the saddened gourmets with this sweet treat, which has survived to this day. In addition to original Leipziger Lerchen, you can also find Lerchen made with different nuts and jams in bakeries.

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

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

Looking for a healthy recipe idea with lots of bitter compounds? This Belgian endive and pomegranate salad is a true celebration of flavours and textures. The bitterness of the Belgian endive is perfectly balanced by the sweet and sour pomegranate seeds, and crispy bacon adds a great texture and depth of flavour, making this dish an elegant and refreshing experience.
Belgian endive, aka witloof (meaning ‘white leaf'), sometimes referred to as ‘white gold', leads a shadowy existence, in the truest sense of the word. On the one hand, Belgian endive grows in the dark to control its colour and to achieve the desirable flavour, and on the other hand, it is often overlooked in the vegetable section. Yet it is a wonderful winter vegetable that can be prepared in many different ways and is very healthy. Endive is nutritious and rich in fiber. It is a good source of potassium and calcium and vitamins A, B, C and E, and very low in calories.

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

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

Salting chicken ahead of time, aka dry brining, initially draws out moisture, which will then break down the salt and reabsorb into the protein, both tenderizing it and seasoning it throughout. This results in juicier meat and crispier skin when cooked. Simple comfort food at its best. Enjoy it with a green salad, fries or aioli.
Homemade aioli works best when all ingredients are at room temperature. If you prefer a stronger mustard flavour, you can increase the amount of mustard slightly.

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

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

Fresh, crisp, and bursting with flavour, this refreshing winter salad is a vibrant mix of colours, tastes and textures for a unique salad experience. The salad is delicious, easy and very adaptable. You can swap endive or escarole for the frisée lettuce, blue cheese or feta for Parmesan, pancetta for bacon, and candied walnuts or hazelnuts for chestnuts.

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

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

Burmese Fried Chicken is a popular street food known for its seasoning of turmeric, ginger and chilli, and it is often served with a tangy dipping sauce. But a sweet chilli sauce would work really great too. Ok, not really authentic, but delicious all the same. I am using chicken thigh strips, but you can use 10-12 skin-on, bone-in drumsticks or wings, use more spices if necessary. And for those of you not keen on deep-frying, spray the airfryer with a little of oil and airfry the chicken at 180C/350F for 10-12 minutes.

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

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

Chicken tikka masala is a flavourful and aromatic curry dish, made in a similar way to butter chicken. If you love butter chicken, you might as well enjoy this spicier variant. It consists of marinated and grilled chicken pieces, known as "tikka," simmered in a creamy tomato-based sauce infused with a blend of traditional Indian spices.
The dish’s origins are debated. One story purports that it was invented in the 1970s by Ali Ahmed Aslam, a Bangladeshi chef in Glasgow, Scotland, who improvised the recipe by combining grilled chicken tikka with a creamy tomato-based sauce, resulting in the iconic dish we know today. Many consider it to be the national dish of the UK. In 2001 British Foreign Secretary Robin Cook gave a speech in which he hailed chicken tikka masala as a “true British national dish” and a symbol of modern multicultural Britain. He even offered his own simplified explanation of how it evolved: “Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.”

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

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

This delicious, hearty warm salad is full of flavour from the spiced olive oil, sweetness from root vegetables and a good amount of crunch from chickpeas. It makes a perfect side dish or enjoy it on it's own as a lunch. The creamy, tangy hummus dressing comes together with just a few ingredients and so easy to make.

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

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

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

Try this hearty, delicious and festive chestnut roast with naturally sweetened cranberry sauce-packed with comforting parsley root and chestnut mushrooms, with sweetness from port-soaked cranberries and buttery, earthy chestnuts. The naturally sweetened cranberry sauce recipe is made with fresh (or frozen) cranberries, maple syrup and orange zest. It’s easy to make and tastes amazing. The chestnut roast is packed with flavour even the carnivores would enjoy it. It is perfect for Christmas and special occasions.

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

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

With Portuguese roots, a popular staple served throughout South Africa, these chicken livers are spicy, juicy and flavour-packed with a creamy tangy peri peri sauce. You can add 125 ml of chicken stock for more gravy if you prefer. The dish makes an excellent entrée or lunch served with rye bread or steamed rice and vegetables. It’s budget friendly and super nutritious.
For peri peri sauce, use the red chillies that are available to you. I have used a mixture of dried kashmiri chillies and bird eye chillies. If you want a really spicy sauce, then use more bird eye chillies. Skip the soaking step if you use fresh chillie.

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

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

Golden crispy smashed potatoes, crunchy red Belgian endives with a pleasant bitterness, and creamy Greek yoghurt dip / sauce—a simple yet tantalizing combination that is bursting in colour, texture and flavour while maintaining an excellent nutrient balance for an elevated home-cooked meal. For smashed potatoes, you want to use those baby-sized waxy potatoes, about the size of a golf ball, with soft and thin skin, red and yellow are both fine.

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

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

Tomato Kasundi, an Indian condiment that’s sweet, sour and spicy, is perfect for a bounty of fresh ripe tomatoes from your garden or farmer markets. It is made with lots of wonderful Indian spices, apple cider vinegar, sugar (I used coconut sugar), and hot/mild chilli peppers. You can also eat it straight out of the jar with naan bread. Or serve this chutney with samosas, curries, vegetables, cheese, or as a sandwich spread, or with daal and basmati rice. There are many varieties of kasundi made with different vegetables and fruits, but a common ingredient is mustard seeds, either brown or black.