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

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

An easy one-tray dish, perfect for any weekday meal. Crispy, succulent chicken legs and butternut squash are smothered together in one pan with a punchy, aromatic chermoula marinade, allowing the flavours to seep into each other. Chermoula is a North African marinade or a relish made using coriander or a mix of herbs, garlic, lemon, smoked paprika and cumin. Although each country has its version of chermoula, the taste is always very similar. It traditionally was used to flavour seafood, esp. fish, but it can be used to marinate vegetables and various meats.

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

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

Pollo en pepitoria, or chicken in almond sauce, is a Spanish-inspired feast of chicken braised in saffron, almonds, bay leaves, nutmeg, broth and sherry. The unique sauce is enriched and thickened with almonds and 4 hard-boiled yolks. It’s nutty, creamy and so delectable that you don’t want to miss out.
Pepitoria refers to the meat, usually poultry and game birds, cut in piece, or only offal and enriched with hard-boiled egg yolks. Though almonds are a very common addition, but are not really a necessity.

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

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

Crispy, juicy and cooked to golden perfection, this air-fryer kohlrabi schnitzel is a keto take on the classic German dish and a tasty option for anyone who enjoys schnitzel. Pair it with a herb German Quark for a delicious weekend lunch ready in 30 minutes. Be sure to try them!

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

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

Originating from the medieval Hungary, goulash is a rich stew / soup made of meat and vegetables seasoned with paprika and other spices. It is a common meal predominantly eaten in Europe. It is one of the national dishes of Hungary and a symbol of the country. The Hungarian word for this comforting dish is gulyáshús, from gulyás, means ‘shepherd,’ and hús, ‘meat.’ So it’s basically a stew eaten and made by Hungarian shepherds.
German goulash or Rindergulasch, is usually made with beef, enriched with red wine, but for once, no potatoes added. It is more of a stew than a soup, like classic Hungarian goulash, and usually served with bread dumplings, Spätzle, or egg noodles. Marjoram and oregano are very similar in flavour, size, and texture, so if you don’t have marjoram, which is milder and sweeter, then use oregano instead.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

The earthiness of asparagus, creaminess of buffalo Mozzarella and the saltiness of Jamón Serrano work wonders together. This salad can be served either hot or cold, so it’s a good one to have up your sleeve for the asparagus season. The heat destroy the purple pigment, so purple asparagus will eventually lose its colour and turn into deep green. So no worries, if you can't find purple asparagus, simply use the green one. Jamón Serrano can be a bit pricey, iuse normal ham if you want to.

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

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

These bresaola rolls with ricotta cheese and citrus are very delicate and easy to prepare, making them a fantastic finger food for your cocktail parties. The iconic sweet aromatic flavour of the bresaola combines with creamy ricotta, earthy walnuts and fragrant sundried tomatoes to seriously rock your taste buds.
Bresaola is an air-cured beef ham originated in the northern region of Lombardy, Italy. It carries a deep ruby red shading and has very thin lines of marbled fat scattered through it. You can safely say that Bresaola is essentially Beef Prosciutto. However, prosciutto is distinctly smooth and rich with its fat content, while Bresaola prioritizes a sweet, aromatic flavour that emphasize the lean cut of beef and spices. It’s great to pair them with cheeses, either with fresh and spreadable cheeses like ricotta/goat cheese, or aged cheese like Parmesan/pecorino, and peppery arugula.

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

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

This recipe is extremely easy and you can substitute the French pistou with Italian pesto sauce if you like. Serves well on it’s own as a sort of starter, or eat as a side with some crusty bread.
Pistou, from the Provençal dialect of Occitan, meaning pounded, is a Provençal sauce similar to pesto alla Genovese, but doesn’t include nuts (sometimes contains cheese though), made only with basil, garlic and olive oil. Here we use sun-dried tomatoes, fresh basil, and garlic blended in olive oil until combined and still a bit chunky.
Sweating eggplants before cooking makes the vegetable drier, which helps it absorb less fat while it cooks. Plus, extracting moisture meant drawing out some of the bitterness.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A classic one pot chicken dish with juicy chicken legs, tomatoes, porcini mushrooms and optional Brussels sprouts from French cuisine. Traditionally it's garnished with a fried egg and crawfish. I happened to have some hard-boiled eggs left, so I just used it as the garnish. Leave out the Brussels sprouts or use more mushrooms instead if you prefer. Perfect for a warming, moreish family meal.
Chicken Marengo was one of Napoleon's favorites and is named after the Battle of Marengo on June 14, 1800, in which Napoleon turned a near defeat into a victory and thus secured his control of Italy.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

German asparagus meets Italian balsamic vinegar, then covered with a poached egg on a bed of baby spinach and served with a simply green sauce. If classic Hollandaise is becoming a little too monotonous for you, you should definitely try this seasonal explosion of flavour. It’s simple and fresh and goes great with steak or chicken or to enjoy as a light meal. Shave some Parmesan over if desired.

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

Make the most of fresh seasonal produce with this easy, but scrumptious spring salad. If you haven’t tried pairing fruit with your salad before, you are missing out. Seasonal fruits add not only colour, but also right amount of sweetness and texture to an otherwise boring green salad. Feel free to substitute baby spinach with other leafy greens.

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

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

Chicken Fricassée is a classic French stew that is rich, creamy, and loaded with flavour. Fricassée comes from the French words frire (to fry) and casser (to break into pieces). It is usually prepared with chicken drumsticks or thighs or both, but feel free to use any other protein you like. Bone in skin on chicken legs are first browned and then gently cooked in a delicious wine sauce with mushrooms and herbs (thyme, estragon or flat parsley), then cream and egg yolks are added to finish off. Traditionally it’s served with rice, bread or potatoes, but you can pair this with cauliflower rice, zoodles or just a simple salad if you are on keto way of eating. A small amount of xanthan gum, instead of flour, was used to thicken the sauce.
I find xanthan gum isn’t necessary as the sauce is pretty thick because I used crème fraîche and yolks. If you ain’t on keto, sprinkle 2-3 tablespoons of plain flour into the softened onions to make a roux, which helps to thicken the sauce.

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

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

Stifado is a hearty Greek stew, usually made with braising beef, slow-cooked in a rich red wine tomato sauce with aromatic herbs, spices and loads of pearl onions or shallots. This cheat version, slightly adapted from Sainsbury Magazine, uses the homemade Greek meatballs instead of chunks of braising beef to deliver the layers of rich flavour in less than an hour.