© 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.

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

© 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.

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

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.

© 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.

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

© 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.