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

© 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.

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

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

© 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.

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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

Panellets are traditional Catalan marzipan pastries that are usually served on All Saints' Day, but they are ideal for any holidays or special occasions. The succulent dough with sweet potato and almonds is so delicious and moreish. Traditionally, these almond pastries are coated with pine nuts, but you can also roll them in chopped almonds or a mixture of pine nuts and almonds instead of pine nuts. The basis for panellets is a gluten free dough made by mixing ground blanched almonds, sweet potato puree and sugar (or erythritol for a healthier alternative). The optional addition of lemon zest for a fresh, lemony flavour.

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Sekerpare is a classic Turkish pastry made with semolina, flour and powdered sugar that are then baked until golden brown and left to steep in sweet syrup. The syrup makes it particularly moist. Sekerpare is one of Turkey's most beloved desserts after baklava and you will find them in every Turkish bakery and restaurant. These little treats are something special. And as soon as they go into the oven, the heavenly aroma will lure the whole family into the kitchen. Sekerpare translates as ‘sugar pieces’ or ‘a piece of sweetness’, and this Turkish dessert is definitely SWEET. I didn’t even pour all the sugar syrup over the cookies...my family actually finds them better without syrup. If you want to make them round, I would suggest that you top each cookie with a whole hazelnut or almond.
Before starting the dough, we will make the syrup first, as it needs some time to cool down. Pour the cooled syrup over hot Sekerpare and let the sekerpare cookies absorb the syrup as they cool. Once all the syrup absorbed (usually 3-4 hours), sekerpare will be soft and tender enough to eat with a fork. Enjoy them with a a cup of tea or coffee.

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These delicous piña colada coconut macaroons are perfectly golden crisp on the outside, soft and sticky inside, and finished with a drizzle of lime drizzle, diced pineapple, cocktail cherries and a sprinkle of lime zest. Store them in a well-sealed tin in a cool place for around two weeks.
There are crystallized and natural dried pineapples. The natural dried pineapples are excellent for snacking, but for this macaroon recipe, we need crystallized variety.

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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.

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

A fun twist on a classic lemon bar, these coconut grapefruit bars come together quickly using sweet yet tangy fresh-squeezed grapefruit juice. Don’t use storebought grapefruit juice as it usually contains added sugar which masks the fruit's natural tanginess.
The combination of the citrusy grapefruit topping and the buttery coconuty base creates a delightful contrast that keeps you coming back for more! These are so easy to make and a perfect dessert for a party or potluck. If you’re a fan of citrus desserts, I’m sure you will enjoy these pretty pinky bars. Since grapefruits are naturally milder, so I have added some lemon juice to the curd, making it more tangy. But you can absolutely use just grapefruit juice.
Brush the buttery crust with two egg yolks after blind baking it before adding the topping. This extra step creates not only a more flavourful, glossy finish, but also a barrier that prevents the topping from making the crust soggy.

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This is an easy autumnal dessert that infuses the subtle sweetness, earthy greenness and tropical aromas of humble fig leaves into a moist and flavourful cake with tahini for extra nuttiness and richness. It is a perfect teatime treat served with a dollop of whipped cream and extra fresh figs. The fig leaf serves as a natural and aromatic alternative to traditional parchment paper and imparts a subtle, aromatic flavour to baked goods. You can serve the cake either with fig slices or fig leaf facing up. Cashew butter or sunflower seed butter would be ideal substitutes for tahini.

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

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

Hokkaido pumpkin prepared in the very best and easiest way: a mixture of caramelised onion sweetness, creamy ricotta, toasty pine nuts and vibrant grassy parsley oil encased in the pumpkin halves. When roasted in the oven, it becomes tender without being too watery, with a sweet and intense pumpkin flavour. It’s perfect when you are craving something comforting, warming, and nutritious to get you through those chilly nights.

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

Want to try a starter that's different from the usual salad? How about this fruity and fresh grapefruit carpaccio with fennel tartare and roasted pistachios on top? Bring it on! This recipe practically made itself in around fifteen minutes before you could dig right in. It’s vibrante, refreshing and delicious. I used pink grapefruit, but blood orange would be another great substitute.

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

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

A delicious, gently-spiced tray bake with fruity quinces for a special afternoon tea or dessert with whipped cream or Greek yoghurt. It’s so autumn and fragrant. Be careful when peeling raw quinces as it is like peeling a stone and accidents are easy to come by. Quince are available only in the fall and you can find them at farm markets, and some supermarkets. If quince isn’t available, pear or apple, is a wonderful substitution, too.