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

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

Crispy and fresh from the oven – that's how we like our bread best. This delicious homemade spelt bread with walnuts and raisins relies on long, slow fermentation with just a little yeast to develop gluten and flavour, rather than manual kneading. A 24-hour fermentation help develop a deeper, more complex, sourdough-like flavour and makes the bread more digestible. If you bake this bread in summer or your kitchen is very warm, or simply because you want to delay baking even longer, you can leave the dough rise in the refrigerator. I left mine in the refrigerator for the last 4 hours and the sticky dough was actually much easier to work with when it’s cold.

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

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

Moist, soft and wonderfully aromatic – this Rosinenstuten tastes just like the one from the bakery and is perfect for Sunday breakfast! A sweet white chocolate glaze drizzled over the top makes it even more tempting, but entirely optional.
A Rosinenstuten is a sweet, fluffy yeast bread filled with raisins (or currants/sultanas) and is particularly popular in northern Germany and Nordrhein-Westfalen. It is often enjoyed for breakfast or with afternoon tea with butter and jam, honey or simply on its own, but can also be eaten savoury with cheese and sausage. Often, more butter and sugar are used in Stuten than in regular raisin bread, which makes the Stuten particularly soft and slightly sweet.
The name Rosinenstuten comes from the German words Rosinen (raisins) and Stuten, which is derived from the North German word Steiß, which refers to the thick part of the thigh, thus referring to the characteristic shape of the bread.

© 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

Leavened with baking soda paired with buttermilk, this bread is easy and quick. This version, packed with dark hocolate and cherries, is an ideal treat for weekend brunch with a little butter or nutella and a cup of freshly brewed tea or coffee. Since we used baking soda as the primary leavener in this recipe, you are going to use natural cocoa powder rather than Dutch-processed which is treated with an alkali. Therefore it lacks the acid needed to activate the baking soda, which can lead to a poorly risen bread. But if you don’t have it, it’s not the end of the world either as the recipe also calls for lots of acidic buttermilk.

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

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

Made from scratch, this raspberry curd is pleasantly tangy, sweet and fruity and can be used on scones, crepes, or as a filling for layered cakes, éclairs or tartlets or just eat it with a spoon, straight from the jar. I have added a few tablespoons of freshly squeezed lemon juice to the recipe as you need enough acid to react with the proteins in the egg yolks, to ensure a nice, thick curd. Without that, the curd will be runny. Leftover raspberry curd stays fresh in the refrigerator, covered tightly, up to 2 weeks.

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

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

A seasonal and delicious twist on classic tomato salsa, this chunky pumpkin salsa makes a tasty appetizer with cheese or a condiment for tortilla chips or simply serves over some roasted chicken. If desired, you can also add some diced avocado and tomatoes to the mix. Instead of roasting, you can also blanch the pumpkins in boiling water for 10 minutes or until just tender. Drain well before using.

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

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

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

Buttery, melt-in-mouth pineapple tarts with a sweet and tangy pineapple filling are paticularly popular in Southeast Asia, esp. Singapore, Malaysia and Indonesia , during the Chinese New Year. They can be open cookies or made enclosed in round, square or rectangular shapes. It’s quite a tedious task to cook down pineapple to a thick paste, which might take 2-3 hours to prepare just 400-500 grams of pineapple filling. If you can find some ready made, use it, I won’t judge.
These tarts gained significance during Chinese New Year because in Hokkien and Cantonese, the word for pineapple, "ong lai," is a homophone for "fortune come," making the tarts a potent symbol of good luck, wealth, and prosperity.
The pineapple tart originated back in the 16th century from the Peranakans, descendants of the Chinese immigrants who went to the Malay Peninsula, particularly Malacca, and married the locals. Their culinary approach was greatly influenced not only by the local Malay cuisines but also by the Portuguese when they conquered Malacca in the 16th century.

© 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

With the combination of crunchy walnuts, fresh pomegranate, sugarfree apple sauce and delicate spices, these muffins are a real treat for the senses. They are not only easy to make, but also versatile: whether as a sweet breakfast, afternoon snack or dessert, they are perfect for any occasion. These tender and fluffy pomegranate and walnut muffins are not only a really delicious autumn recipe, but also fit perfectly into the cold winter days.
Oatmeal contains mainly complex carbohydrates, which are digested more slowly, keep you feeling full for longer and keep your blood sugar more stable than simple carbohydrates.

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

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

Here’s a super simple, energising and satisfying snack that everyone, including kids, would love! It can be made in just a few minutes for when you need to grab and go. A jazzed up version of apple rings with peanut butter--slathering a slice of a tart apple ring with pure pistachio butter, sprinkling it with salt flakes, then topping it with a variety of healthy seeds and nuts results in the best crunchy-creamy, fulfilling breakfast or afternoon pick-me-up. I used Braeburn, but honeycrispy, granny smith or pink lady are equally great.

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

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

Belgian endive can be eaten both raw and cooked. This vegetable makes a delicious winter salad, but is also suitable for casseroles and stir-fries, and tastes great steamed or roasted. Belgian endive is very versatile and a great addition to your diet, especially in the cold season.. It is well known that Belgian endive has a bitter taste, so it is always a good idea to add something sweet to the dish. Roasting transforms this somewhat bitter vegetable into sweet awesomeness. However, bitter compounds in Belgian endive have long been known for their benefits in supporting liver health, digestion and are linked to benefits for metabolic processes of your body.
A pleasant side effect of bitter compounds is that they also curb the appetite somewhat. So if you plan to eat a little less in the new year and boost your metabolism, endive is really good for you.

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

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

Fresh green beans with pistachios and pomegrante are simple, flavourful, and sure to impress! Tender crisp green beans are briefly blanched, then sauteed with butter and garlic. The pistachios adds extra crunch and rich flavour while pomegranate arils provide both vibrant colour and a characteristic sweet-tart, tangy zing to the dish. You can also use hazelnuts, walnuts, pecans or pinenuts too.