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

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

Fig leaves are used in cooking to flavour foods such as meat, cheese or desserts, to make fig leaf tea, flavoured sugar, liqueurs, syrup or oil or used as wrappers for fish. They are also traditionally used in baths to relieve rheumatic complaints and muscle tension. The distinctive flavour and aroma are reminiscent of toasted coconut and vanilla with a hint of green tea. In this recipe, I used a bouquet garni made with fresh fig leaves, spring onion gruns and coriander stems to infuse that coconuty vanilla flavour into the chicken thighs. If you have access to fresh fig leaves, then just use a traditional bouquet garni with a bay leaf, parsley stalks and a few sprigs of thyme together with a a strip of leek or celery. It’s not exactly the same thing, but delicious all the same.

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

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

Skin-on, boneless chicken legs marinated in a brine of freshly brewed tea seasoned with rosemary and pan seared to perfection. Serve with a nutritious gluten-free buckwheat salad.
You need to brine the chicken for at least 2 hours, preferably overnight, for the flavor to come through, or up to 24 hours. The aromatic salty-sweet brine pulls its flavors into the meat and tenderizes it before you begin cooking, you'll never eat dry chicken again with this method. This recipe used Darjeeling tea, but other black tea, like Early Grey, Lapsang souchong or Celyon black tea are great too.

© 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

The savoury pumpkin mousse terrine is the perfect combination of fluffy, creamy texture and piquant flavours. This dish cleverly balances the sweetness of pumpkin with savoury ingredients. It is ideal as a starter, with a salad, or for sandwiches and goes wonderfully with an autumn menu.
If you don’t have French Noilly Prat vermouth, use Italian Cinzano or even a white wine instead. Admittedly, this is somewhat time-consuming to make, but it never ceases to amaze. Try it, you'll be blown away! Use a pretty triangular terrine mould if you happen to have one, otherwise, a cake pan lined with plastic film works just as fine.

© 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

Small but mighty, the so-called pseudo-grains quinoa and buckwheat are rich in protein, nutritious and full of energy. These tiny seeds can not only be cooked like rice, but also used to bake bread. This recipe for quinoa bread with rice, buckwheat and cornmeal promises not only a particularly inexpensive treat, but also naturally gluten-free. But the best thing is: when you bake your own bread, you know exactly what's in it. And if necessary, you can easily swap, omit or add one or two ingredients. And if it doesn't have to be gluten-free, you can try replacing some of flour mixture with wheat flour. This guarantees the perfect bread enjoyment – preferably fresh and still warm from the oven!

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

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

Frango is Portuguese for chicken while Pinga refers to cachaça. Boneless chicken legs, marinated in cachaça, olive oil, parsley and garlic overnight in the fridge, then grilled to perfection--easy to prepare and a crowd pleaser for sure. Serve it with a fresh herb salad, fries, or some rice and black beans. Cachaça, aka pinga or caninha, the most popular spirit in Brazil, is made from sugar cane and apart from being crucial to cocktails such as the caipirinha, it makes a great marinade for meat or fish. Cachaça is available at large liquor outlets, supermarkets or online. If not, use white rum instead.

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

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

Falafel is a dish that, when prepared well, can be exceptionally delicious. Or completely inedible. For me, falafel must be hot and really crispy on the outside, but soft and slightly fluffy within, yet still juicy. The seasoning must also be just right: chickpeas tend to absorb the flavour of their accompanying ingredients, making them really versatile. However, you don’t want to overpowers the delicious flavour of the chickpeas by over-seasoning. The grated butternut pumpkin adds a little sweetness and keeps these little treats from drying out. The falafels can be baked in the oven, airfried, or shallow-fried, but deep-frying proves the best option and creates a crispy exterior while keeping the interior moist. These falafels are delicious, perfect to share, and naturally gluten free. Enjoy them in a salad, stuffed inside pita pocket, or on their own.

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

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

Zwieback, German word for “twice-baked”, is pretty simple to make and doesn’t require any fancy ingredients. Traditionally it’s made with wheat, but today I am sharing a gluten free version made with rice. A basic sponge loaf with Styrian pumpkin seeds folded in, first baked, then cut into thin slices and baked for the second time until crispy, golden and toasted, closely resemble melba toast.
These plain-jane biscuits are excellent either at teatime, breakfast with butter, jam, cheese or as a crunchy snack on its own. You can swap out the pumpkin seeds for coarsely chopped walnuts or almonds.

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

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

Cooked and refined with vegetables and herbs, buckwheat is transformed into a delicious salad that tastes fresh, aromatic, spicy and light – simply authentic Mediterranean. The buckwheat salad is also easy to prepare in advance. It tastes even better when left to marinate for a while. Add the herbs and cherry tomatoes just before serving. If desired, throw in some toasted nuts for extra crunch.
Buckwheat is considered a healthy alternative to wheat, although it has nothing in common with wheat – quite the contrary. It is a knotweed plant and belongs to the pseudo-cereals, which are rich in fibre and nutrients.

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

Peposo, peppery in Italian, is an Italian, or rather Tuscan stew consisting of beef, lots of red wine, garlic and plenty of pepper. Not only is it amazingly delicious, it also has a strong connection to Filippo Brunelleschi’s magnificent dome in Florence.
In 1400 Filippo Brunelleschi was responsible for the design and construction of the Cathedral’s dome (Duomo) and also for the management of the workers and their working times. He took his cue from the workers of the Impruneta furnaces to optimize the times of the lunch break and, therefore, the long climbs and descents from the Duomo’s very high scaffolding. He had two canteens built on scaffolding from where workers could eat without having to get off. According to some versions of the story, it was even Brunelleschi himself who came up with the idea of adding a generous portion of pepper to the meat. So that his workers could work even better after a well-seasoned meal. There are many variations of this dish, some starting with a base of onions, crrots and celery, others richly infused with tomato. Many recipes also use the usual additions like rosemary, bay leaf, sage or garlic to the stew. But the authentic slow cooked stew is unpretentious and down-to-earth simple--pared back to the essentials. Just for key ingredients are needed: beef, peppercorns, and a generous amount of Chianti Classico.
I have included garlic in my version, but leave them out if you are not a fan. It is important to use a ridiculously large amount of freshly crushed black pepper. I used a mixture of 20 grams of long pippali black pepper and tellicherry black pepper. Use any other types of black peppers you prefer. Ciabatta is the classic accompaniment to peposo. However, any homemade bread, polenta or mashed potatoes are also delicious. If you like pasta or dumplings, go for it!

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

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

A tasty vegetarian main course: eggplants baked in a marinade with maple syrup, soya sauce and olive oil and are topped with fresh figs, cherry tomatoes and feta. Use smaller eggplants for the recipe, or cut them into thumb-thick slices if using large eggplants.