© 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

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

Biberli Ekmek, originating from Hatay in southern Turkey, is a soft, savory flatbread enhanced with walnuts, sesame, traditional spices and spicy red pepper paste. Hatay cuisine is well known for its use of rich, unique spices, a wide array of flavourful kebabs, and the distinctly Turkish dessert: künefe.
The recipe is good for two large flatbread or 8 smaller ones like the way I did here. Enjoy them as breakfast, an afternoon snack, or alongside with a fresh seasonal salad or soup for a satisfying meal.

© 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

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

© 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.

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

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

This middle eastern inspired sumac roasted chicken recipe is bursting with flavours. A delicious traybake that the whole family will enjoy. Don't skip the yoghurt sauce, which is is a key component of the dish, adding a cooling contrast to the well-spiced chicken. You can either drizzle the yoghurt dressing over the chicken or plate the chicken on top of the sauce and sprinkle with extra sumac if desired.
Sumac has a tangy, citrusy, and slightly sour taste with fruity undertones. It's often compared to lemon juice and zest due to its tartness, but it's a bit milder and more complex.

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

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

A rustic, freeform pastry made with spelt flour, filled with caramelised red onions, fresh figs, combined with goat cheese and refined with fresh rosemary. For the pastry, I used spelt flour, which goes particularly well with figs thanks to its nutty flavour. However, you can just as easily use regular wheat flour.
Whether as a starter, main course or party snack, the fig spelt galette is sure to be a real eye-catcher on any table. If time is tight, you can of course use ready-made dough from the supermarket for your galette.

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

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

Doro wat or doro wot is a richly spiced, bold, and delicious chicken-and-egg stew from Ethiopia and Eritrea. It literally means “chicken stew.” The word doro stands for chicken, and wot means stew.
Traditionally, when making Doro wat, a whole chicken is used. I used 6 boneless chicken quarters with skin on. However, you can use chicken drumsticks or thighs for the recipe. Niter kibbeh is a spiced, clarified butter used in Ethiopian and Eritrean cuisine. The best substitute is ghee. However, if you decide to use ghee, then add a pinch of each cardamom, fenugreek, ginger, onion, garlic and turmeric. Berbere spice is a distinctive Ethiopian spice blend made with a base of chilli peppers and fragrant aromatics like cardamom, fenugreek, cumin and clove that's absolutely essential to the Ethiopian cuisine. If you are using a storebought berbere, do get one without salt, because this recipe uses almost half a cup of berbere and you don’t want to over-salt your dish.
This stew is often served with Injera- a popular flatbread in Ethiopia. However, it pairs perfectly well with rice too.

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

Simple, sweet, smoky, and deliciously juicy---the pineapple caramelizes beautifully on the grill and served with a fiery herby mixture. It makes a great snack or side with grilled meat. You can grill the wedges with skin on and cut the wedges by sliding a pairing knife in between the skin and flesh of pineapple.

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

Ripe, aromatic cantaloupe and heirloom cherry tomatoes are a perfect combination for this fresh, juicy and healthy salad, and it’s quick to put together too. Balling the cantaloup creates a more fun dish, but cutting them into bite-size chunks tastes just as delicious. Totally your choice. You could add more punch to this simple salad by adding some homemade croutons or feta or serve it with your favourite protein for a complete meal.

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

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

This easy chicken and red lentil casserole is not only quick and easy, it's also packed full of goodness. You only need a handful of storecupboard ingredients for a satisfying and fabulously cozy one pan meal. Lentils are a great way to add bulk and nutrition, give extra texture to the dish and also complement the juicy chicken and tomatoes very well.