© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These crispy baked drumsticks are a simple and stress-free main dish recipe that you could cook in one big tray, making cleanup a breeze. Simply coat the drumsticks with olive oil and everyday pantry spices, then let the oven do all the work until browned and tender. They are very budget-friendly, reliably delicious with very little effort. Enjoy them with a side salad or roasted vegetables for an easy weeknight dinner. Change the flavourings as you like, some premade spice blends, like Chinese 5-spice powder, ras el hanout or garam masala work beautifully for the recipe.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

The natural sweetness of caramelised red onions pairs beautifully with the pungency of the black radishes. They are lightly seasoned with thyme and lemon zest and make a great low-carb option for those who are trying to avoid potatoes.
Black radishes, aka Spanish radishes, are an heirloom winter radish that originated in the Mediterranean region. You can enjoy them both raw and roasted. Unlike traditional red or white radishes, which are relatively mild, black radishes have a slightly bitter and pungent flavour and can be a powerful medicinal food, especially when it comes to digestion and detoxification. In traditional Chinese medicine, they are believed to cure cold, help detoxify the liver, kidneys and improve skin health.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken tikka masala is a flavourful and aromatic curry dish, made in a similar way to butter chicken. If you love butter chicken, you might as well enjoy this spicier variant. It consists of marinated and grilled chicken pieces, known as "tikka," simmered in a creamy tomato-based sauce infused with a blend of traditional Indian spices.
The dish’s origins are debated. One story purports that it was invented in the 1970s by Ali Ahmed Aslam, a Bangladeshi chef in Glasgow, Scotland, who improvised the recipe by combining grilled chicken tikka with a creamy tomato-based sauce, resulting in the iconic dish we know today. Many consider it to be the national dish of the UK. In 2001 British Foreign Secretary Robin Cook gave a speech in which he hailed chicken tikka masala as a “true British national dish” and a symbol of modern multicultural Britain. He even offered his own simplified explanation of how it evolved: “Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.”

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

The buttermilk gives the chicken a wonderful and tangy flavour that compliments the lemon, dill, and garlic. And the chicken stays so moist and tender in contrast with the crispy skin. They're quick and easy to make – start in the oven and finish on the barbecue or griddle for the ultimate smoky flavour. It's as good cold as it is hot, in case you have any left over. If you want to make a sauce with the marinade, then melt a tablespoon of butter in a pan, stir in a tablespoon of plain flour and cook gently for a minute or two to make a roux. Slowly add half a cup of milk or cream and stir until it has thickened, then stir in the remaining buttermilk marinade. Bring it to a boil and season to taste.

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

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

Ossobuco, meaning "bone with a hole" in Italian, is on the menu today, because sometimes you just have to pamper yourself. Ossobuco is a traditional Italian stew made from cross-cut veal/beef shanks, garnished with a zesty gremolata and served with saffron risotto or polenta. The veal or beef shanks stewed in a stock of vegetables and spices, releasing an incomparable rich flavour. Admittedly, this recipe is time-consuming, so it’s perfect for special occasions or if you simply fancy spending some time in the kitchen. So get your apron out and let the cooking begin!
You will need an oven-safe roasting pan for this dish. Use a cast-iron pan in which you can first sear the beef shanks and stirfry the vegetables on the stove. Then transfer to the roasting pan to the oven, where they will slow cook for 2-3 hours until butter soft. If you don't have a roasting pan to hand, you can improvise and place the seared ingredients in a casserole dish. Serve the ossobuco with any side dish you like.

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

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

A colourful, flavour-packed and satisfying dinner, this one pot fennel roasted chicken with peppers is inspired by the fresh and healthy cuisine of the Mediterranean that celebrates the natural flavours of the ingredients and promotes a healthy and balanced way of eating. Serve it with rice or quinoa for a delicious and comforting family meal.

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

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

This lamb recipe is easy, delicious, and looks fancy, but effortless. Prepare a marinade with garlic, anchovy, Dijon mustard and olive oil, then rub it on the rack of lamb and roast with radishes to a perfectly juicy and tender medium-rare. Lamb rack is usually served at rare or medium-rare, but you surely do medium. Like with all other meats, you'll want to let the lamb rack rest for 10 minutes before carving to ensure that all the juices stay locked in. Sweet and succulent smashed roasted radishes make the perfect accompaniment to this tender, juicy herb crusted rack of lamb.

© 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

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.

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

© 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.

© 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

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!