© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Beef bourguignon (aka beef Burgundy) is a traditional French dish of slow cooked beef in a red wine sauce, with pearl onions, button mushrooms and bacon lardons. It's traditionally named from the Burgundy region in France, where it originated. It’s cooked until the meat is falling apart, and the wine-rich gravy thickens slightly to coat the meat.
This version from Colin Fassnidge via DELICIOUS uses the same beef bourguignon flavour on beef short ribs to upgrade this timeless stew. Beef ribs Bourguignon is always better the next day or even a few days later. It really needs time to mature and have the flavours marry together. Serve with some crusty bread to mop up all the sauce or over some creamy polenta or mashed potatoes, and of course a glass of red Burgundy!

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Distinctly sweet, firm-textured black tiger prawns smothered in a creamy butter garlic-flavoured sauce. Freshly grated Parmigiano-Reggiano, Sauvignon Blanc and homemade broth give this creamy sauce fantastic flavours that will burst in your mouth. Use broth instead if you don’t cook with alcohol. It's ready in just 20 minutes for a weeknight treat and it pairs really well with pasta, crusty bread or roasted potatoes.

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day. Most pumpkin cake or bread recipes call for mashed pumpkins, but I decided to try this recipe and have a go at using grated raw pumpkin to create a lovely texture that's moist and a little chewier. Besides that, grated pumpkin will give you attractive flecks of orange in your baked goods.

1. Thoroughly wash the pumpkin. Pat dry with a kitchen towel and finely grate. Rinse the chilli peppers. Dry and chop finely. Prepare a mini loaf pan with 8 holes. For easy removal after baking, grease and line the holes with baking paper.
2. Preheat the oven to 180C/350F with fan on. Whisk together the flour, baking powder, and nutritional yeast in a mixing bowl. Seperate the eggs.
3. Using an electric mixer, beat the egg whites until stiff. Set aside. In another mixing bowl, stir the egg yolks and white wine or milk until well combined.
4. Stir in grated pumpkin, chopped chilli peppers, herbs and salt until incorporated. Fold in 1/3 of the whipped egg white to lighten up the batter. Now fold in the rest of the egg whites until fully combined.
5. Divide the batter evenly among the 8 loaf pan holes. Top each with a piece of butter if using. Bake in the middle of hot oven for about 25 minutes until golden brown. Remove from the oven and Stand in pan for 5 minutes before turning out onto a wire rack to cool.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Green beans and paparika flavoured chicken cold cut along with white wine...a delicious and healthy combination. The addition of hazelnuts (or walnuts as the original recipe calls for) gives this savoury, but nonetheless delicious cake more substance and an interestingly crunchy texture. Cheer you up with a large slice paired a glass of white wine, as well as some crème fraîche.

Green Bean Spelt Cake with Hazelnuts and White Wine

Quiches, Cakes & Tartes - Christina Richon
©angiesrecipes

1. Rinse and clean the green beans. Poach them in a pot of boiling salted water for about 8 minutes until tender but still firm. Drain the beans in a sieve, and rinse them briefly under cold water. Set aside to drain again.
2. Preheat the oven to 180C/350F. Line a standard loaf pan with parchment paper. Finely dice the chicken cold cut. Cut the drained green beans into small pieces.
3. Whisk the spelt flour, baking powder and 1 pinch of sugar together in a mixing bowl. Beat the eggs and walnut oil until blended and foamy. Stir in white wine, then gradually fold in flour mixture.
4. Add in the diced chicken cold cut, green beans and the hazelnuts. Gently stir to combine. Season with salt and pepper. Pour the batter into the prepared baking pan.
5. Bake the cake in the center of hot oven for about 50 minutes. Remove from the oven and set aside for 10 minutes. Turn the cake out onto a wire rack and cool to the room temperature.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This is a rustic braided yeast bread (part levain, part commercial yeast) that is filled with a mix of caramelized onions and smoked bacon deglazed with white wine. It's hearty, packed with flavour, and quite a treat for onion lovers. If you're a vegetarian, leave out the smoked bacon, it tastes different though equally delicious served with a salad or soup. I have cut the braided loaf into two and baked them in loaf pans, but you can just bake the whole braided loaf on a baking tray lined with parchment paper.

Braided Onion Bread with White Wine and Smoked Bacon

Brot-Bernd Armbrust
©angiesrecipes

1. Peel and cut the onions into rings. Cut the smoked bacon into small cubes. Heat the oil in a skillet and cook onion rings over medium heat until golden brown, about 8 minutes. Add in diced smoked bacon and white wine. Cook the mixture until the liquid has almost evaporated. Leave it overnight in the fridge.
2. Dissolve yeast with warm water in the bowl of your stand mixer, then stir in sourdough starter and white wine. Add in flours and salt. Mix for 4 minutes at slow speed, then increase the speed and mix 4 more minutes. Shape into a longish dough. Cover and rest for 30 minutes at room temperature. Prepare two loaf pans and line with baking papers.
3. Place the dough on a lightly floured work surface roll it out to a 50x35-cm rectangle. Spread the onion mixture lengthwise over 2/3 of the dough. Fold the dough into a three-layer, beginning at the un-filled third. Cut into 3 strips and braid. Slice the braided loaf from the center into half. Pinch ends to seal and tuck under. Place each into a loaf pan. Cover and let rise for 30-45 minutes at room temperature.
4. Fill a roasting pan with water and place it at the bottom of the oven. Preheat the oven to 230C/450F. Dust the loaves with a little bit flour. Bake the loaves in the center of the hot oven for 35-40 minutes. Remove the roasting pan with water after 15 minutes.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This red wine braised cabbage makes a great side dish to roasted poultry, pork or game meats, but you can enjoy it with bulgur or wild rice and caramelized chestnuts for a hearty and healthy meal. Goose fat can be substituted with butter and red wine with grape juice instead.

Red Wine braised Cabbage with Caramelized Chestnuts

1. Remove any wilted leaves on the outside of the cabbage. Cut the cabbage vertically into 4 parts.Remove the core and cut the cabbage into 5mm slices. Peel and dice the onion. Peel, core and dice the apple.
2. Melt the goose fat in a large pan over medium heat. Add in onion and stir until translucent. Add in red cabbage and apple. Cook and stir briefly, then add in 4 tablespoons of red wine vinegar and red wine. Cover and cook for 40-50 minutes until almost all the liquid has evaporated. Taste and season with the remaining vinegar, salt and pepper.
3. Melt 2 tablespoons of sugar in a small pan over medium heat until lightly brown and caramelized. Remove the pan from the heat and add in butter and chestnuts. Cook over the low heat and gently stir until chestnuts are well coated with caramel. Fold the caramelized chestnuts into red cabbage.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A rather different, but tasty nonetheless biscotti recipe with whole wheat spelt, and chocolate-flavoured red wine. Caraway seeds and black pepper have added a flirtatious spicy twist that compliments a glass of powerful Châteauneuf-du-Pape perfectly.
Recipe adapted from Too Much Food

• 360 g Whole wheat spelt
• 1/2 tbsp Baking powder
• 40 g Caster sugar
• 1/8 tsp Salt
• 3/4 tsp Freshly cracked black pepper
• 1 tbsp Caraway seeds
• 300 ml Chocolate flavoured red wine
• 1/2 Egg white, lightly beaten

1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper. Mix together whole wheat spelt flour, baking powder, sugar, salt, black pepper and caraway seeds in a large bowl.
2. Pour in red wine and olive oil. Mix until smooth. Divide dough in half and shape two logs, 10 inches long and 3 inches wide. Brush the tops with egg white.
3. Bake in the preheated oven for 30 minutes. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 93C/200F. Slice each log into 1/2-inch-wide slices with a serrated knife.
4. Arrange slices, cut side down, on same baking sheet. Bake for about 30 minutes. Turn biscotti over halfway in between. Transfer to rack and cool.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Spinach is low in calories yet packed full of nutrients, like vitamins, minerals and fibre, which are good for you. This is such a versatile vegetable. It can be eaten raw in salads or enjoyed cooked on its own or added to soups and other dishes. However, people who have kidney problems will have to be careful about eating this green, as "oxalates/草酸" in spinach may interfere with the absorption of "calcium/钙", as well as potentially crystallize. Find out more information of how to select, store, and enjoy spinach here.
The outbreak of the intestinal bacteria EHEC has now killed more than 10 people and hundreds of people falling ill in Germany. It is suspected that the outbreak is linked to contaminated salads and vegetables, but there has been no confirmation of the source. So to play it safe, I have prepared all sorts of leafy vegetables these days COOKED, even those greens on the pizza.

• 375 g Spinach, roughly cut into chunks
• 2 Shallots, finely diced
• 1 clove Garlic, pressed
• 25 g Butter
• 200 ml Red wine
• Salt and pepper to taste

1. Pinch off the spinach leaves and discard stems. Soak the leaves in the water for 30 minutes. Drain. Rinse and drain a couple more times until the water is clear. Drain and roughly cut the leaves into smaller chunks.
2. Finely chop the shallots and crush the garlic through a press. Melt the butter in a large skillet. Stir in chopped shallots and garlic over medium heat for 2-3 minutes. Pour in red wine and cook until it’s syrupy. Add in chopped spinach and cook, covered, for 2-3 minutes. Taste with salt and pepper.

1. Cut small x in base of each tomato. Bring a large pot of water to boil. In a large basin or container add cold water and some ice. Using a slotted spoon put a few tomatoes in the boiling water for about 20 seconds. The skin will split where the x was cut. Transfer each tomato to the prepared ice bath. After the tomato cools use fingers to pull the skin off of the tomato. Slice the tomato in quarters. Remove the seeds and chop.
2. Heat oil in large pan. Add in chopped onions and cook over medium heat for until transparent, about 5 minutes. Add garlic, tomatoes, paste, oregano, salt and pepper. Bring to a boil and simmer, stirring occasionally, until thick, about 30 minutes.
3. Stir together the flour, salt and instant yeast in the bowl of an electric mixer. Mix on low speed with the paddle attachment until the dough pulls away from the side of the bowl. Fit the mixer with the dough hook and knead the dough at the lowest speed until the dough is smooth and elastic, about 5 minutes. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down, divide into 2 balls, and allow them to relax for another 30 minutes. Heat up pizza stone in a 250C/500F oven. Form a 12 to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal.
5. Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge. Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone. Bake until the cheese and crust are golden brown, about 10 minutes.