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Haselnusshörnchen Hazelnut Crescents with Spelt and Potato

Tuesday, September 21, 2021

This German-style nut pastry (Haselnusshörnchen) can be found in almost every bakery in Germany. It's very easy to make this at home and the result is just as delicious. You can use either hazelnut or almond, or a combination of two. They are fantastic to serve at the breakfast or in the afternoon with a pot of freshly brewed coffee. I have found the recipe in a local weekly magazine (Neue Post) and just tweaked a bit based on our taste and pantry stock.

Dough	Filling
300 g Potatoes 60 g Butter 100 g Sugar 2 Eggs, medium 400 g White spelt flour 15 g Baking powder	135 g Ground hazelnut 45 g Coconut sugar 5 tbsp Coconut milk 1 tsp Vanilla Icing sugar, to dust

Cover the potatoes with water in a saucepan. Bring the water to a boil. Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 25 minutes. Drain potatoes and cool to room-temperature. Chill the potatoes overnight. Peel and weigh 250 grams for the recipe.
Whisk together the spelt flour and baking powder together. Use a potato press to press the potato into the flour mixture.
Beat butter and sugar until light and fluffy. Beat in eggs, one by one, until combined. Add in flour-potato mixture. Mix until you have a firm and smooth dough. Cover and chill for 30 minutes.
Mix ground hazelnuts, coconut sugar, coconut milk and vanilla together until you have a thick paste. Preheat oven to 200C/400F. Grease and line two baking trays with baking paper. Roll out the dough into a 40cm circle. Spread the prepared hazelnut paste evenly on the circle. Cut the circle into 12 triangles/wedges. Roll up each triangle from the wide end to form a crescent.
Place them on the prepared baking trays. Bake in the middle of hot oven for about 30 minutes until lightly golden brown. Dust with icing sugar and serve.

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Roast Leg of Lamb with Herbes de Provence

Tuesday, March 09, 2021

Tender, juicy and full of flavour, a leg of lamb is an extremely versatile and budget cut of meat that’s great for feeding a crowd. I personally like bone-in because of its intense lamb flavour, but you can use boneless if you prefer. You can use boneless leg if you prefer. Try not to overcook this lean meat or it will get tough and dry. To ensure a leg of lamb cooks evenly, you want to remove it from the fridge and let it sit at room temperature for two hours before cooking.
Herbs de Provence, a staple in French and Mediterranean cooking, is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. If you don't have this spice blend on hand, you can easily make your own.

5 Garlic cloves, finely chopped
3 tbsp Herbes de Provence
2 tbsp Dijon wholegrain mustard
3 tbsp Olive oil
Salt and pepper to taste
1 New Zealand grass-fed leg of lamb, bone-in, about 1.5kg
1 cup Homemade beef broth
500 g Potatoes, cut into bite size chunks
Lamb's lettuce
Red cabbage salad

Combine chopped garlic cloves, herbs de Provence, mustard and olive oil together in a bowl. Season with salt and pepper.
Score lamb leg with a sharp knife and place it in a roasting pan. Generously spread the herb mixture, reserving 1 tablespoon for the potatoes, all over the leg of lamb. Cover, and refrigerate for overnight.
Two hours or so before you plan to roast the lamb, remove it from the fridge so that it can warm to room temperature.
Preheat the oven to 190C/375F. Add the broth to the roasting pan. Roast the lamb in the middle of the oven for about 55-60 minutes for medium or until internal temperature registers 60C/140F when an instant read thermometer is inserted into the center of the thickest part of the meat. Roast for 10 more minutes if you want it medium-well. Toss the potatoes with the reserved marinade and add into the roasting pan after 15 minutes.
Remove the meat from the oven and loosely tent with foil. Allow it to rest for 15 minutes. This helps the juices redistribute throughout the meat instead of over the cutting board. Slice and serve with roasted potatoes and lamb's lettuce or red cabbage salad.

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Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast

Friday, January 15, 2021

In this easy 30-minute dinner recipe, wholegrain spelt pasta spirals are tossed in a rich pesto made with toasted hazelnuts, nutritional yeast and a mix of fresh herbs together with roasted sweet potatoes. Enjoy it on its own or with a green salad or serve alongside grilled chicken or fish for a more substantial meal.

	Hazelnut Pesto
600 g Sweet potatoes 3 tbsp Extra virgin olive oil Salt and freshly ground black pepper 120-150 g Organic wholegrain spelt spirals Nutrional yeast, to serve Crushed toasted hazelnuts, to serve	50 g Hazelnuts, lightly toasted and skinned 2 Garlic cloves Zest and juice of 1 lemon 120 ml Extra virgin olive oil 30 ml Hazelnut oil 30 g Fresh herbs (I used a mix of arugula, parsley and basil) 2 tbsp Nutritional yeast, unfortified (or 50 g Parmesan) Salt and freshly ground black pepper

Preheat the oven to 180C/350F. Spread the hazelnuts on a baking sheet and toast until golden, 10 to 12 minutes. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins.
In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. This recipe makes more pesto than you’ll need. Keep the excess covered in a layer of olive oil in a jar for up to 2 weeks in the fridge.
Increase the oven temperature to 200C/400F. Use a vegetable peeler to peel sweet potatoes. Dice the flesh into 1-inch pieces and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, and roast, stirring sweet potato pieces once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, cook the spelt spirals in plenty of boiling salted water until al dente, about 7-8 minutes or according to the packet instructions.
Drain pasta, return to pan and toss with a few tablespoons of the pesto and the roasted sweet potatoes. Serve with extra nutrional yeast and crushed roasted hazelnuts over.

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Baked Zucchini with Parmesan

Wednesday, August 07, 2019

This easy delicious baked zucchini dish is the BEST way to use up summer zucchini when the season is in full force, esp. if your garden has blessed you with an abundance of this summer squash! Enjoy it with some salad leaves with a simple vinaigrette or with grilled chicken.

250 g Yellow zucchini, thinly sliced
250 g Green zucchini, thinly sliced
2 Small potato, thinly sliced
3 tbsp Extra virgin olive oil
Black salt and freshly ground black pepper
50 g Parmesan, grated
Fresh parsley leaves, chopped, to serve

Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
Place sliced zucchini and potato in a large bowl. Add half of olive oil and toss to coat. Season with black salt pepper. Arrange the vegetable slices in a single layer in prepared dish, alternating between the green, yellow zucchini and potato slices, for a colour effect.
Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve.

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Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes

Wednesday, July 11, 2018

This feel-good salad with two of my favorite things, lentils and sweet potatoes, partnered with heirloom peppers and sundried tomatoes to create a dish that's filling, healthy and delicious. By providing both high fiber and protein, the lentils make this salad filling enough to be a meal by itself or a side dish with your favourite grilled chicken or salmon.

Salad	Dressing
250 g Beluga lentils 700 ml Water 600 g Sweet potatoes, peeled and cut into thick slices 250 g Padrón peppers 2 tbsp Olive oil 3 Sundried tomatoes, sliced 3 Cherry radishes, sliced 1 tbsp Chives, chopped Lollo Bianco	1 tbsp Sherry vinegar 1 tbsp Fresh lemon juice 5 tbsp Olive oil 1 clove Garlic, minced 1 tsp Fresh thyme leaves Sea salt and freshly ground black pepper

Rinse beluga lentils under running water. Drain and place them in a medium saucepan. Add the water and bring it to a simmer over medium-high heat. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy, 25-30 minutes.
While lentils cook, preheat oven to 200C/400F. Toss the sweet potato slices with 1 tbsp of olive oil and season with salt and pepper. Arrange them in a single layer on a parchment-lined baking tray. Bake for 30 minutes until golden brown.
Toss padrón peppers with 1 tablespoon of olive oil until completely combined. Roast at 200C/400F for 10-15 minutes until the pepper skins start to blister and brown. Sprinkle them with a little sea salt.
To prepare the salad dressing, combine all of the ingredients and whisk until thoroughly blended.
Drain lentils and place them in a large bowl. Add in sliced dried tomatoes, cherry radishes and chopped chives. Pour in half of the dressing and toss until combined.
Arrange lollo bianco in two salad bowls or one large platter, then top with roasted sweet potatoes, beluga lentils and padrón peppers atop. Serve with the rest of dressing.

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Baked Harissa Spiced Sweet Potato with Pesto

Thursday, December 14, 2017

This baked Harissa sweet potato side dish with a nutrient-packed kale and walnut pesto is super tasty and healthy at the same time. It is prepared with just a few ingredients and makes a fabulous accompaniment to any main meal.

1 kg Sweet potatoes, thinly sliced
2 tbsp Olive oil
1 tbsp Butter, melted (olive oil if vegan)
1 clove Garlic, minced
1 tsp Harissa spice mix
Sea salt and pepper, to taste
Homemade kale and walnut pesto, to serve

Preheat oven to 190C/375F. Combine together the olive oil, melted butter, minced garlic, harissa spice mix, salt, and pepper in a small bowl.
Pour half of the oil-spice mixture in the bottom of a rectangular baking dish. Arrange sweet potato slices in the dish and brush potatoes with the remaining oil-spice mixture.
Bake for 40 minutes until tender and lightly browned. Serve with pesto.

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Sweet Potato Soup with Moroccan spiced Chickpeas

Thursday, November 16, 2017

A thick and smooth sweet potato soup with crisp Moroccan spiced chickpeas to make this vegetarian winter warmer extra delicious and flavourful. You can easily veganize this soup serving it with coconut or soya yoghurt instead of Greek yoghurt.

Soup	Moroccan Spiced Chickpeas
1 tbsp Extra virgin olive oil 1 tsp Cumin powder 2 Brown onions, finely chopped 2 Garlic cloves, crushed 1-2 tsp Harissa paste, to taste 800 g Sweet potatoes, peeled, cut into 5cm pieces 1000 ml Vegetable broth Greek yoghurt, to serve Coriander leaves, to serve (optional)	2 tsp Extra virgin olive oil 400 g Cooked chickpeas, rinsed, drained, patted dry 2 tsp Moroccan spice mix Sea salt and pepper to taste

Heat the oil in a large frying pan over medium heat. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add garlic and harissa. Cook, stirring, for 2 minutes or until aromatic. Add in chopped sweet potatoes. Cook, stirring, for a minute. Season with salt and pepper.
Cover and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is tender.
Meanwhile, preheat oven to 220C/410F. Pat the chickpeas dry with paper towel. Line a large baking tray with non-stick baking paper.
Combine the oil and Moroccan spice mix in a small bowl. Toss the chickpeas with the spice and season with salt. Spread the chickpeas, in a single layer, on the prepared tray. Bake for 25 minutes or until golden and crisp.
Blend the soup with an immersion blender until smooth. Divide soup among bowls. Top with yoghurt and chickpea mixture and sprinkle with coriander, if using.

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Pardina Lentil Salad with Purple Potato and Snow Peas

Thursday, February 09, 2017

The Pardina lentil, also known as 'Spanish Brown', has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for salads.
Easy to prepare, delicious, and hearty, this salad is substantial enough to work as a complete meal, but also great as a healthy side dish with some chicken or seafood.

350 g Purple potatoes, cut into cubes
150 g Dried pardina lentils
2-3 Kale leaves, finely chopped
200 g Snow peas, trimmed and sliced
1 Red onion, peeled and sliced
1 clove Garlic, minced
150 g Cherry tomatoes, halved
4 tbsp Olive oil
3 tbsp Apple cider vinegar
Salt and pepper

Preheat the oven to 200C/400F. Place diced purple potato cubes in a baking tray. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes until tender.
Bring 500-ml water to boil in a saucepan. Add in pardina lentils. Return to boil, reduce heat and simmer until tender, approximately 20 minutes. Drain.
Add in roasted purple potatoes, chopped kale, snow peas, onion, garlic and cherry tomatoes. Drizzle with the rest of the olive oil and apple cider vinegar. Toss and season to taste. Enjoy it right away!

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Linseed Sweet Potato Burgers

Tuesday, February 02, 2016

Vegetarian, naturally gluten-free, these baked sweet potato patties are so easy to make and healthily delicious. They have a great texture and they hold up very well in the oven. You can easily veganize them by leaving out the feta.

Linseed Sweet Potato Burgers

adapted from Taste

600 g Sweet potato, peeled, cut into 2cm pieces
Olive oil
1 Onion, peeled and finely chopped
1 clove Garlic, finely minced
1 Small zucchini, trimmed, grated, excess moisture removed
50 g Feta, crumbled
35 g Oat bran
55 g Linseeds for coating
Bread buns, wholewheat or gluten-free
Avocado kale sauce or tzatziki
Sliced tomato, to serve
Salad greens, to serve

Preheat oven to 200C/400F. Place sweet potato on a lined baking tray. Spray with a little olive oil. Season with pepper. Roast for 25 minutes or until tender. Transfer to a large bowl. Mash. Set aside to cool.
Reduce oven to 180C/350F. Heat a non-stick frying pan over medium heat. Spray with a little oil. Cook onion, stirring, for 3-4 minutes or until soft. Stir in minced garlic for 1 minute or until aromatic. Cool.
Stir onion mixture, grated zucchini, crumbled Feta and oat bran into the mashed sweet potato. Mix and shape into 4-5 patties. Place linseeds on a plate. Add patties and press to coat. Cover and chill for 20 minutes or until firm.
Spray patties with oil. Bake on a lined baking tray for 15-20 minutes or until golden. Serve on bread roll with avocado kale sauce, salad greens and sliced tomato.

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Roasted Purple Potato Salad with Red Wine Vinaigrette

Friday, January 25, 2013

A savoury blend of rosemary roasted purple potatoes, cauliflower, carrot, tossed with arugula leaves and a simple red wine vinaigrette. It's easy to make and and you can adjust ingredients to suit your own personal taste. I love starchy, earthy and nutty purple potatoes in this salad, but if you can’t find them, just use a mixture of new potatoes instead.

Salad	Red Wine Vinaigrette
750 g Roasted purple, cut into bite-sized pieces 350 g Cauliflower, separated into small florets 1 Carrot, cut into 2-inch pieces 1 tbsp Fresh rosemary leaves 4 tbsp Olive oil Sea salt Black peppercorns, crushed 1 handful Arugula	60 ml Red wine vinegar 2 tbsp Lemon juice 2 clove Garlic 1 tbsp Dijon mustard 1 tsp Paprika powder Honey to taste Sea salt and black pepper 150 ml Olive oil

Mix 4 tablespoons of olive oil, salt, pepper and rosemary. Add potatoes, cauliflower florets and carrots and toss. Spread out onto a baking sheet and bake for 50 minutes, stirring occasionally, until tender and browned. Remove the pan from the oven and let cool to the room temperature.
In a blender, mix the red wine vinegar, lemon juice, garlic cloves, Dijon mustard, paprika powder, honey, salt and pepper. With the machine running, gradually blend in the oil.
Toss the baked purple potatoes and vegetables with arugula. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately.

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Potato Salad with Peas and Mint

Friday, July 13, 2012

This delicious potato salad brings together new potatoes, peas, and Prosciutto tossed with a light yogurt mint dressing, an excellent compliment to just about any meat dishes.
It is best served warm or at room temperature or if making ahead, place in the fridge. When ready to serve, bring to room temperature and fold in a few extra tablespoons of yogurt dressing.

Potato Salad with Peas and Mint

adapted from Chow

500 g New potatoes, scrubbed
Salt
50 g Prosciutto
1 Small shallot, thinly sliced
Freshly ground black pepper
120 g Frozen peas
2 tbsp Plain yogurt
2 tbsp Milk
2 tbsp Fresh mint leaves, finely chopped

Place the potatoes in a large pot filled with salted water and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer until tender, about 20 minutes. Drain the potatoes and set aside until cool enough to handle.
Meanwhile, cook the Prosciutto in a large frying pan or cast iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
Return the pan, with the bacon fat, to the stove over medium heat and add the shallot. Season well with salt and pepper and cook until softened, about 2 minutes. Add the peas and cook until tender, about 2 minutes. Remove from heat and transfer to a large bowl to cool.
Once the potatoes are cool, cut into large dice and add to the pea mixture. Add the yogurt, milk, mint, and the Prosciutto and fold until the potatoes are well coated. Taste and adjust the seasoning as needed. Serve at room temperature.

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Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

Monday, June 18, 2012

The Canarian cuisine is a mixture of some native Guanche elements, as well as Spanish, African and Latin American foods. In the Canary Islands, "mojos" or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish.

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

adapted from essen und trinken

500 g New potatoes
1/2 bunch Cilantro, roughly chopped
1 clove Garlic, roughly chopped
1/4 tsp Cumin, ground
2-3 tbsp Lemon juice
5 tbsp Spanish olive oil
1 tbsp Almond, chopped
Sea salt
Black pepper

Thoroughly rinse potatoes and cook in salted, gently boiling water for about 20 minutes.
Roughly chop the cilantro and garlic clove. Place them in a blender with cumin, 1 teaspoon of salt, lemon juice and olive oil. Process to create a puree. Season with black pepper and salt to taste.
Drain the potatoes and cut into quarters. Place them in a large bowl, add in cilantro sauce, and chopped almonds. Gently toss them together. Serve, garnished with cilantro leaves and coarse sea salt.

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Search Angie's Recipes

Haselnusshörnchen Hazelnut Crescents with Spelt and Potato

Roast Leg of Lamb with Herbes de Provence

Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast

Baked Zucchini with Parmesan

Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes

Baked Harissa Spiced Sweet Potato with Pesto

Sweet Potato Soup with Moroccan spiced Chickpeas

Pardina Lentil Salad with Purple Potato and Snow Peas

Linseed Sweet Potato Burgers

Linseed Sweet Potato Burgers

Roasted Purple Potato Salad with Red Wine Vinaigrette

Potato Salad with Peas and Mint

Potato Salad with Peas and Mint

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

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Search Angie's Recipes

Linseed Sweet Potato Burgers

Potato Salad with Peas and Mint

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

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Angie

If you enjoy my recipes and want to support me, THANKS!

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