© 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

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

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

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

© 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.

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

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

If you are looking for a delicious and easy salad recipe, these tender princess beans with pickled carrots over ricotta cream are an ideal choice. Princess beans are small green beans that are harvested young and only have very small or no seeds. You can use French haricots verts, which are much thinner, longer and tender than regular green beans. Pickled carrots can be prepared one day ahead, actually it tastes better after 24 hours and will stay fresh and crunchy for at least a week.

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

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

If you love cheesy pull apart bread, but don’t want to indulge yourself on carbs, this pull-apart aubergine is the answer. You can easily serve it as a main course or as an appetizer for any family gathering. I used a mix of fresh mozzarella and vintage Cheddar for the recipe, but if you are fancy that “cheese pull” effect, then replace vintage Cheddar for the shredded Mozzarella. You may not need all the pesto sauce, use the leftover for the noodles or double the recipe.

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

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

This luxe chicken dish is from a cookbook (Grow Fruit and Vegetables in Pots) by Aaron Bertelsen. The bone in skin on chicken thighs are first browned until golden crispy, topped with fresh herbs, then baked in the oven with cream, white wine and chicken broth until the mixture has reduced and thickend—a textbook example of how a few basic ingredients can create big and complex flavours.

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

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

You can make adobo with meat, seafood, tofu or even vegetables and there are countless twists on adobo. I found this easy and interesting recipe on Olive Magazine and it didn’t disappoint. The sauce is deeply fragrant, complex, wonderfully smoky, with a gentle spicy kick from chipotle chilli. I served the chicken with a smacked cucumber salad, but you can serve any salad you prefer.

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

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

A simple and tasty aubergine stew with chickpeas simmered in a garlicky tomato sauce from Lebanon. Traditonally, the aubergine would have been deep-fried in copious amounts of olive oil. I chose to airfry them with avocado oil which I need to use up soon, and it’s easier and less messy. Great as an appetizer, topping for some crusty bread or flatbread or as a main course. It can be served warm or at room temperature. Baharat, an Arabic spice mix, gives the maghmour the necessary zing and makes it really tasty.