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

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

A delicious and simple recipe for the classic Chicken Provençal, a one-pan dinner made with bone-in, skin-on chicken thighs, green olives, capers and lemons in a luscious white wine sauce flavoured with herbs de Provence. Chicken Provençal is ready in an hour, making it a great dinner option any night of the week. Serve with a green salad, lots of crusty bread for sopping up that delicious garlicky pan sauce, and a glass of wine, if you'd like.
Herbs de Provence is an aromatic, all-purpose mixture of dried herbs and spices in the Provence region of France, which traditionally includes rosemary, thyme, marjoram, oregano, basil, tarragon and bay leaf. However, there is no standard recipe for this Provençal herb blend. The mixture varies depending on the preferences of the manufacturers or chefs. Herbs de Provence sold outside of France usually include lavender while traditional French blends and those sold in France typically do not. The reason for this is probably that many people associate Provence with lavender fields and the addition of this herb was and is considered to boost sales.

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

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

Printen are an integral part of the Christmas season in Germany. As you stroll through the Christmas market, the typical scent of aniseed, cardamom and cinnamon wafts through the air. Whether plain, covered in icing or chocolate, baked with nuts or garnished with almonds – the variety of creations is sure to satisfy every tastebud.
Nußprinten are a variation on traditional Aachen Printen (a traditional gingerbread speciality that have been baked in Aachen / Germany since around 1820) in which the gingerbread is topped with hazelnuts and coated with chocolate. It is a delicious combination of aromatic gingerbread, crunchy nuts and delicate chocolate. These well spiced cookies are usually sold in the form of long bars. However, they can only be called ‘Aachener Printen’ if they are actually made in Aachen.

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

Richly caramelized oxtails are simmered low and slow with vegetables in a wine sauce until the meat comes off the bones. It can be eaten on its own or served mashed potatoes (cauliflower puree if you are on keto), bread dumplings and pasta.
A ragoût is essentially the same as a stew, except that most recipes for ragout are originally French, and often chunks of meat and vegetables cooked together at a low heat for a few hours until tender. But it also can be made with fish or just vegetables. A ragù is an Italian pasta sauce that is usually made with minced meat and/or vegetables.

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The cake is beautifully moist, rich and super comforting and has a very earthy flavour thanks to the North African spice blend ras el hanout. The spice mix works surprisingly well in this sweet buttermilk cake and rose syrup icing complements the spiciness perfectly.
Ras el Hanout, meaning 'top of the shop', is a popular spice blend used in Moroccan, Tunisian, and Algerian cuisines. This vibrant, warm and comforting spice blend comes in many different varieties with different ingredients. Common ingredients include cardamom, saffron, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, rose buds, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric, but ras el hanout can contain up to 100 spices. It is perfect for tagines, couscous & vegetables, as a marinade and much more.

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

Maustekakku, aka Finnish spice cake, is a traditional dessert that is particularly popular at Christmas time, but it's so good that you can and want to eat it all year round. It is characterised by its rich blend of spices such as cinnamon, cloves, cardamom and ginger, which give the cake a warm, aromatic flavour. The cake is particularly aromatic, tender and moist, thanks to the use of sour cream and applesauce. This cake is often served plain, but can also be dusted with icing sugar or coated with a glaze - perfect for cosy winter days or anyday when you crave for something sweet and comforting.

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

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© 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.

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

Black and white star cookies are a very popular Christmas treat. They come in a wide variety of patterns and vary in difficulty to make, depending on the design. This version of Gefüllte Schwarz-Weiß-Sterne from the book ‘Meine Lieblingsplätzchen’ by Dr. Oetker
©angiesrecipes is fairly simple. All you need to do is roll out shortcrust pastry and cut out the cookies with a 5cm star-shaped cookie cutter, dark chocolate courverture and icing sugar.

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

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

Brunch favourite: A chorizo lentil stew and top with zesty avocado salsa and boiled eggs that not only tastes good in the morning but also great as a satisfying dinner. Serve it with some flatbreads or pitas if desired.

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

Carbonnade is a Belgium / Flemish iconic stew which features fork-tender chunks of beef and plenty of caramelized onions bathed in a hearty beer broth. French fries are considered a classic accompaniment to Carbonnade Flamande, but mashed potatoes, crusty bread, pasta or simple roasted vegetables are also excellent. The classic choice of beer for Carbonnade is usually brown ale, but it can also be made a dark or golden ale, depends on what you prefer. Try not to add too many different types of vegetables to the stew, just keep it simple with onions. Tomatoes, leeks or carrots have no place in Carbonnade Flamande, which is best the traditional way. This recipe can be adapted for your instant pot (about 45 minutes) or slow cooker (4-5 hours at slow), but the browning and caramelizing steps are still required.

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

Baja cuisine is a fusion cuisine from Mexico's Baja California peninsula that blends traditional Mexican flavours and ingredients with Mediterranean and Asian influences, emphasizing fresh, locally sourced ingredients. Tender, juicy and super flavourful, this Baja chicken is easy to make and perfect for a homey comforting meal with salsa, corn tortillas, refried beans, or rice. It uses chicken thighs and is marinated in a lovely citrusy marinade and roasted to perfection.
Mexican oregano has a hint of lime and some mild licorice or anise notes in it. If you cannot find it, then marjoram is a better substitute for Mexican oregano than European oregano, because the flavour profile is more similar.

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

Tender, aromatic Tunisian spiced lamb chops served on a bed of thick plain yoghurt and pomegranate seeds and mint leaves make a delicious, easy healthy dinner recipe. Ras el Hanout is a spice blend found in Tunisian cuisine, very similar to Moroccan spice mix. Only Tunisian versions often incorporate chilli and hot paprika for a more spicy and aromatic flavuor. The best substitutes will be baharat or a mix of equal parts of spices like cumin, coriander, paprika, along with a generous pinch of cinnamon.

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

An easy weeknight chicken dinner that packs a punch of flavour. A sprinkle of fresh mint on top adds a burst of freshness. The tanginess of lemon perfectly complements the natural sweetness and earthiness of creamy tahini, creating a harmonious and intriguing blend that tantalizes your taste buds. The tender and juicy chicken is perfectly infused and roasted, making each bite amazingly flavourful. I have paired it with a simple bulgur cranberry salad, but you can pair it with almost anything. A green salad or some roasted vegetables are both wonderful.