Search Angie's Recipes


Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Tomato Goat Cheese Tartlets

Wednesday, September 05, 2012


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




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

A French-inspired fresh cherry tomato tartlet recipe, baked in a buttery spelt-cornmeal crust with fresh goat cheese, thyme and served with balsamic syrup. An excellent way of using up an excess of home grown tomatoes.

Pâte BriséeFilling
  • 200 g Whole grain spelt, ground
  • 50 g Cornmeal
  • 125 g Butter, cut into small pieces
  • 5 g Salt
  • 10 g Sugar
  • 1 Egg
  • 1 tbsp Cold milk
  • 150 g Fresh goat cheese
  • 500 g Cherry tomatoes
  • 4 tsp Breadcrumb
  • Black pepper
  • Fresh thyme
  • 2 tbsp Olive oil
  1. Heap the flour and cornmeal on a counter and make a well. Put in the butter, salt, sugar and egg. Using your fingertips, mix until it has a grainy texture. Add in milk and incorporate gently with your fingertips until the dough begins to hold together. Gently knead 4 or 5 times until smooth. Roll it into a ball and flatten slightly into a thick disk. Wrap in plastic wrap and chill for at least an hour before working with it.
  2. On a lightly floured work surface, roll out the dough to a 2-mm thickness. Using a 18-cm cutter or plate as a guide, cut out 4 circles. Use them to line 4 individual loose-bottom tart pans, 12-cm in diameter and 3-cm deep. Chill for 30 minutes.
  3. Preheat the oven to 190C/375F. Prick the tart shell bases. Line the tart shells with baking parchment and fill with a layer with dried beans to weigh the dough down and prevent it from rising unevenly. Bake for 15 minutes. Lower the oven setting to 170C/340F. Remove the beans and paper and return the pastry shells to the oven for 5 minutes. Remove and leave them on a wire rack and let cool.
  4. Sprinkle each tart shell with one teaspoon of breadcrumb, then divide the fresh goat cheese onto the tart shells, and season with freshly ground black pepper and fresh thyme leaves. Fill in the tomatoes and drizzle the olive oil over. Bake in the center of the hot oven for 20-25 minutes.

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



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



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


Read On 123 comments

Spelt and Oatmeal Bread Stars

Sunday, September 02, 2012


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





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

Poolish sponge is a type of French starter made from the same amount, in weight, of flour and water with a very small amount of yeast, and left to ripe for a long time. This allows bread to develop its characteristic flavours and texture.
You can make the poolish anywhere between 8 and 16 hours before you start mixing the final dough. Poolish should be a wet mixture, very much like a thick pancake batter and when the surface is covered in tiny bubbles, it’s ready to use. Bread made with preferment also tends to keep better, compared to bread made from straight dough.

Spelt and Oatmeal Bread Stars

adapted from Ploetzblog
Poolish SpongeDough
  • 150 g Wholegrain spelt, ground
  • 150 g Water, lukewarm
  • 1 g Fresh yeast
  • 170 g Water, lukewarm
  • 315 g Bread flour
  • 75 g Oatmeal
  • 9 g Fresh yeast
  • 9 g Sea salt
  • 10 g Liquid malt extract
  • Poppy and flax seeds for coating

  1. Combine all the poolish ingredients in the mixing bowl and leave it, covered, at room temperature for 10-12 hours. If you want to use dry yeast, then 0.4 grams, about 1/8 teaspoon, would be enough.
  2. Add in the rest of ingredients and stir at slow speed for 6 minutes, then increase the speed and continue to mix for 8 more minutes until it comes together and pulls away from sides of bowl.
  3. Turn the dough out on a lightly floured work surface. Gently knead the dough a few times and shape into a round. Cover and rest for 40 minutes.
  4. Divide the dough into 10-12 portions and shape each into a round. Cover and rest for 30 minutes.
  5. On a lightly floured work surface, gently flatten a dough ball. Cut 3 times on the center all the way to the bottom in a crisscross style, leaving about 2-cm edges intact. Now turn each triangle outside to create a 6-point star.
  6. Dip the star into water, then coat with a mix of seeds. Place them in baking trays lined with parchment paper. Cover and proof 90 minutes.
  7. Place a roasting tray at the bottom of the oven. Preheat the oven to 240C/460F. Place the bread stars on the upper rack of the hot oven. Pour a cup of boiling water into the roasting tray. Bake for 20 minutes until they are nicely golden brown.

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



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



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

Read On 75 comments

Black Bean Salad with Avocado and Grape Tomatoes

Wednesday, August 29, 2012


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




This colourful, healthy and tasty black bean salad makes a great side dish, appetizer, or potluck. It tastes extra fresh and good if you can use freshly cooked black beans, if you don't, just use the canned beans. Make sure to rinse and drain the beans, if you are using canned beans.
Black beans, also known as turtle beans, offer nutritious, low-fat, high-fiber and -protein dietary choices. The combination of fiber and protein in black beans is a key to their outstanding support for blood sugar balance and blood sugar regulation.

SaladDressing
  • 180 g Dried black beans
  • 750 ml Water
  • 15 Grape tomatoes, halved
  • 1 Small onion, peeled and diced
  • 1/2 Hass avocado, diced
  • 2 tbsp White wine vinegar
  • 1 tbsp Fresh lemon juice
  • 6 tbsp Olive oil
  • 2-3 tbsp Fresh parsley, chopped
  • 2 Garlic cloves, minced
  • 1/3 tsp Dried crushed red pepper
  • Salt and pepper
  1. Cover the dried black beans with enough water in a large bowl and let them sit overnight or at least eight hours. Drain and rinse. Place the soaked beans in a saucepan with 750 ml of water. Bring it to a boil, cover, reduce heat, and let simmer until they are tender, about 1 hour. Drain and they are ready for use.
  2. Combine all dressing ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.
  3. In a large bowl, combine beans, grape tomato halves, diced onions, avocado and the dressing. Toss until evenly coated.

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





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

Read On 136 comments

Raw Energy Bars

Sunday, August 26, 2012


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




Fruity, nutty, naturally sweet, these raw energy bars made from dried prunes, figs, nuts and cocoa powder are a delicious and healthy snack to keep up your energy between meals, or after a workout.

Raw Energy Bars

adapted from Just As Delish
  • 150 g Dried prunes, roughly chopped
  • 150 g Dried figs
  • 200 g Raw cashew nuts, chopped
  • 150 g Raw almonds
  • 20 g Cocoa powder
  • 35 g Ovaltine chocolate malt powder
  • A pinch of sea salt
  • 2 tbsp Homemade vanilla extract
  1. Line a 15x25-cm rectangular pan with a plastic film. Place chopped prunes, nuts, cocoa powder, Ovaltine chocolate malt powder and sea salt in a blender or food processor. Pulse a few times until all the ingredients come together.
  2. Add in homemade vanilla extract and pulse until it reaches a dry but moist dough consistency. Scrape the mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before cutting into bars.

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



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




Read On 117 comments

Lentil Salad with Mozzarella

Thursday, August 23, 2012


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




An easy peasy comforting lentil salad tossed with a simple white balsamic vinaigrette served on the thinly sliced Mozzarella. The salad can be served as a side dish or as the main course with some crunchy toasted bread.

  • 150 g Brown lentils
  • 1 Shallot, diced
  • 6 Cherry radishes, diced
  • 250 g Mozzarella, regular or low-fat
  • 4-5 tbsp Vegetable stock
  • 3 tbsp Balsamic bianco
  • 2 tsp Mild mustard
  • Salt and pepper to taste
  • 2 tbsp Walnut oil
  • 2 tbsp Chives,chopped
  1. Combine lentils with 3-4 cups water. Bring to a boil. Simmer 25-30 minutes, until lentils are tender. When lentils are done cooking, drain then place them in a large mixing bowl.
  2. Peel and dice the shallot. Finely dice the cherry radishes.Drain and cut the Mozzarella into thin slices. Arrange them in two serving plates.
  3. Mix together the vegetable stock,Balsamic bianco, mustard, salt and pepper in a bowl. Beat in walnut oil.
  4. Add diced shallot, cherry radishes, and chopped chives to the lentil together with dressing. Season with salt and pepper. Divide the lentils and mound onto the Mozzarella. Garnish with chives.

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



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



Read On 78 comments

Spelt Granola Muffins with Plums

Monday, August 20, 2012


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




Healthy homemade millet granola gives a crunchy topping and nutritional boost to these tasty spelt muffins. The plums and yogurt help keep them moist longer and they freeze well. Enjoy these muffins for breakfast or anytime you feel like a snack.

  • 125 g Wholegrain spelt flour
  • 125 g Refined spelt flour
  • 70 g Raw sugar
  • 1/2 tsp Salt
  • 2 tsp Baking powder
  • 70 ml Walnut oil
  • 150 g 3.5% Plain yogurt
  • 1 Large egg, lightly beaten
  • 180 g Millet granola
  • 220 g Plums, stoned and diced
  1. Whisk wholegrain spelt flour, refined spelt flour, raw sugar, salt and baking powder together in a mixing bowl.
  2. In another bowl, mix walnut oil, plain yogurt, and egg until combined. Add the liquid mixture to the flour mixture, stirring until barely combined.
  3. Fold in 120 grams of granola and diced plums. Divide the batter into a 12-cup muffin pan and top with the rest of granola. Bake for about 20 minutes until the tops are nicely golden brown and crunchy.



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



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

Read On 131 comments

Pearled Spelt Zucchini Salad with Sundried Tomato Vinaigrette

Thursday, August 16, 2012



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


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




Enjoy the lively colours of late summer with this tasty salad full of healthy nutrients combining the sweet nutty little pearled spelt (grains of spelt with the outer husk removed), with zucchini, cranberries, then tossed with a tangy sundried tomato vinaigrette. If you can’t find polished spelt, use pearled barley instead.

SaladSundried Tomato Vinaigrette
  • 180 g Organic pearled spelt
  • 700 ml Water
  • 150 g Zucchini, diced
  • 2 tbsp Dried cranberries
  • 3 tbsp Fresh parsley, chopped
  • 1/2 tsp Salt
  • 1/4 tsp Freshly mulled black pepper
  • 10 Oil-packed sundried tomatoes, drained and diced
  • 70 ml Balsamic vinegar
  • 1 clove Garlic, finely minced
  • 70 ml Olive oil
  • Salt and pepper to taste
  • 1 tbsp Fresh parsley, chopped
  1. In a saucepan, add in pearled spelt and water. Bring it to a boil. Cover, reduce heat, and simmer for 1 hour. Drain.
  2. Whisk together diced tomatoes, balsamic vinegar and minced garlic. Add olive oil in a stream, whisking until emulsified. Season with salt and pepper. Stir in chopped parsley.
  3. Rinse, dry and dice zucchini. Combine drained pearled spelt, diced zucchini, dried cranberries, chopped parsley, salt and pepper. Pour the vinaigrette into the salad. Toss well.

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



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

Read On 73 comments

Red Currant Banana Tart

Sunday, August 12, 2012


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


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




When I first saw the ‘blueberry banana tart recipe’ on Roxana’s Home Baking, I knew for sure I had to make it. However, I have gently tweaked the recipe to my convenience and to suit my husbands taste.
The bright colour and tart flavour of these delicate red currants are harmoniously balanced by honey, bananas, almonds, and nutty spelt.

  • 150 g Wholegrain spelt flour
  • 100 g Almonds, ground
  • 50 g Brown sugar
  • 1/3 tsp Salt
  • 120 g Butter, cut into small pieces and slightly softened
  • 1 Egg yolk
  • 2 tbsp Cold water
  • 350 g Fresh red currants
  • 2 Bananas
  • 3 tbsp Honey
  • Blueberries and mint leaves to garnish
  1. Place the flour, ground almonds, brown sugar and salt in a bowl. Make a well and add in butter, egg yolk and cold water. Using your fingertips, mix until it forms a smooth pastry dough. Roll it into a ball, wrap in plastic wrap, and place in the refrigerator to chill for about 30 minutes.
  2. Grease a 11-inch tart pan with a little butter and sprinkle with a little flour. Roll the dough out between two sheets of parchment paper to a circle, 1/8 inch / 3 mm thick, and use to line the prepared tart pan. Cover with a plastic film and chill for 30 minutes.
  3. Preheat the oven to 200C/400F. Fill the crust with red currants, then top with banana slices, and drizzle with honey. Bake for about 30 minutes. Garnish, if desired, with blueberries and mint leaves. Cool slightly before slicing.

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



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

Read On 281 comments

Rolled Spelt Flakes Cheddar Crackers

Thursday, August 09, 2012


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




These crackers are unique rolled spelt crackers with cheesy and nutty flavours. They go well with a yogurt dip and delicious with soups too. Rolled spelt can be replaced with old-fashioned rolled oats.

Rolled Spelt Flakes Cheddar Crackers

adapted from Food and Wine
CrackerEgg Wash
  • 45 g Rolled spelt flakes
  • 60 ml Milk
  • 90 g Refined spelt flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 100 g Cheddar, shredded
  • 30 g Cold butter, cut into small pieces
  • 1 Large egg, lightly beaten
  • 1 Egg yolk
  • 1 tbsp Milk
  1. Combine rolled spelt flakes and milk in a bowl. Let stand 5 minutes until rolled spelt flakes soften slightly.
  2. Whisk together refined spelt flour, baking powder and salt until blended. With your fingers, rub in cheese and cold butter until it resembles fine breadcrumbs
  3. Add the egg into the softened spelt flakes, then add into the cheese mixture. Mix until a dough forms. Scrape the dough onto a large sheet of plastic film and gently knead a few times until thoroughly blended. Pat into a round and wrap it up. Chill until firm, about 1 hour.
  4. Line two baking sheets with parchment paper. Work with half of dough at a time. On a lightly floured work surface, cover the dough with a plastic film. Roll out to 1/8-inch / 3 mm thick. Quickly cut the dough into 1 1/2-inch squares or stamp out different shapes. Place them on the prepared baking sheets. Chill until the rounds are firm, about 20 minutes.
  5. Preheat the oven to 190C/375F. Whisk the egg yolk and milk together. Lightly brush the crackers with the egg wash. Bake for about 15 minutes until the crackers are golden brown.

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



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

Read On 118 comments

Quark Dip with Chive and Shallot

Sunday, August 05, 2012


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



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


The light, tangy flavour of German fresh cheese is complemented by chives, shallot fritters and minced garlic for this healthy and tasty dip. It is perfect with crunchy vegetable sticks, crisp baked potatoes, and grilled meat. It is even nice as a spread on a hearty rye bread.

  • 250 g Low fat Quark (German fresh cheese)
  • 70 ml Milk
  • 1 clove Garlic, minced
  • 1/2 tbsp White wine vinegar
  • Salt and pepper
  • 2 tbsp Shallot fritters
  • A handful of chives, chopped
  1. Stir Quark, milk, minced garlic and white wine vinegar in a bowl. Season with salt and pepper.
  2. Add in shallot fritters and chopped chives. Stir until combined. Garnish with more fritters and chives if desired.

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



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

Read On 205 comments
Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


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

Friends

Join Us

angiesrecipes
skip to top

skip to top