Unlike Bouillabaisse, a traditional fancy fish stew in the Provençal region of southern France, this oven-baked fish with Provencal sauce is rather quick, easy to make, and tastes very delicious and Mediterranean.

• 700 g Skinless fish fillets (sea bass or red snapper)
  
• Salt and pepper to taste
  
• 1 tbsp Olive oil
  2 Shallots, finely sliced
  
• 1 clove Garlic, minced
  
• 1 tbsp Tomato paste
  
• 400 g Canned chopped tomatoes
  
• 120 ml White wine
  
• 1 Roasted bell pepper, thinly sliced
  
• 12 Olives, pitted and halved
  
• 1 tbsp Flat-leaf parsley, chopped
  

1. Preheat the oven to 200C/400F. Grease a baking dish with a little olive oil. Place fish in Season, cover with foil and bake for 15 minutes until just cooked through.
   
2. To prepare the sauce, heat the olive oil in a skillet over medium heat. Add sliced shallots and stir until it starts to soften, 1-2 minutes. Add garlic and stir briefly. Add tomato paste, tomatoes and white wine. Stir and cook for 5 minutes until the sauce has thickened.
   
3. Add in sliced roasted bell peppers and halved olives, taste and adjust the seasoning. Arrange the fish on serving plates and spoon the sauce over. Top with chopped parsley and serve with noodles or potatoes.

This easy and delicious recipe is a combination of oven-roasted fish strips, rocket salad and tzatziki wraps. Great for a quick and easy lunch time treat and it also makes a super party food.

• 400 g Skinless white fish fillets, cut into strips
  
• 1/2 tbsp Lemon zest, finely grated
  
• Salt and black pepper
  
• Some breadcrumbs
  
• 1 Egg white, lightly beaten
  
• 1-2 tbsp Olive oil
  
• 4 Tzatziki-Cucumber Yoghurt Dip
  
• Rocket leaves or iceberg lettuce
  
• Some red onion rings
  
• Small flour tortilla

1. Preheat the oven to 200C/400F. Sprinkle the finely grated lemon zest over the fish strips, then season with salt and pepper. Dip the fish strips into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the coated fish strips with olive oil, then roast for 3 to 4 minutes on each side or until fish cooked and breadcrumbs are golden and crispy.
   
2. While fish cooks, wrap tortillas in damp towels and microwave on high 45 seconds until pliable. To assemble the wraps, place a handful of rocket lettuce onto a tortilla, leaving a 2-inch border at the bottom. Top evenly with 3-4 fish strips, onion rings, and a good dollop of tzatziki. Fold the bottom edge up, and roll from one side to the other, encasing the filling.

I have been on a mission to clean out the pantry, which might have resulted in some peculiar recipes here. :-))The "Mon Chéri",another chocolate product produced by Italian Ferrero, contains a "heart" of sweet cherry soaked in a liqueur and is encased in Ferrero's dark chocolate!

• 80 g All-purpose flour
  
• 1/2 tsp Salt
  
• 1/2 tsp Baking powder
  
• 250 g Mon Chéri liqueur chocolate©angiesrecipes
  
• 150 g Butter
  
• 200 g Sugar
  
• 3 Eggs
  
• 2 tsp Vanilla extract
  
• 70 g Pistachio, roughly chopped
  

1. Preheat the oven to 165C/330F. Grease a 20x25cm baking pan and line with foil. Brush the foil with vegetable oil.
   
2. In a bow, whisk together the flour, salt and baking powder. Melt the chocolate, butter and sugar over a pot of simmering water. Add in the flour mixture. Whisk in eggs, one a time, until fully incorporated. Add in vanilla extract and chopped pistachio.
   
3. Pour the batter into the prepared pan and bake in the center of the hot oven for 30 minutes. Remove and cool completely on a rack. Cut into 12 squares.

These cornflake cookies are crispy on the outside and chewy on the inside. Just delicious! Serve them for tea or as an energy boost with a glass of milk for your kids after a long day of school.

• 120 g Butter, diced, at room temperature
  
• 100 g Brown sugar
  
• 1 tsp Vanilla extract
  
• 130 g Pastry flour, sifted
  
• 1 tsp Baking powder
  
• Pinch of salt
  
• 2 tbsp Milk
  
• 45 g Dried cranberries
  
• 80 g Kellogg's Cornflakes

1. Preheat oven to 180C/350F. Line two baking trays with paper. Wish together the flour, baking powder and salt in a bowl.
   
2. Cream the butter, brown sugar and vanilla essence in a mixing bowl until creamy. Add in the flour mixture, and mix on low speed until just combined. Add in milk and mix until dough comes together. Using a wooden spoon, stir in cornflakes and dried cranberries, and mix until well combined.
   
3. Form the mixture into 24 balls and place them 1-inch apart onto the prepared trays. Flatten slightly with the back of a spoon. Bake for 14 minutes until light golden. Cool for 5 minutes on tray before transferring to a wire rack to cool completely.

Top the homemade pizza crust with celery pesto, some of your favourite veggies, bacon, and cheese/es, and you have got a satisfying and totally delicious meal. Bon appetite!!!

1. To make the pesto, place almond slices, celery leaves, Parmesan and salt in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
   
2. Combine the flour, garlic salt and instant dried yeast in a mixing bowl. Add in the warm water and olive oil. Stir at slow speed until all the ingredients combined. Increase the speed to the medium, and knead until the dough is smooth. Remove and shape the dough into a ball.
3. Grease the mixing bowl with a little olive oil. Return the dough to the bowl, cover with a plastic wrap and allow it to rest for an hour until it doubles in size. Preheat the oven to 220C/440F. When the dough is double its original size, punch it down to release the air bubbles. On a lightly floured work surface, cut the dough into two equal pieces. Shape each into a thin round layer, about 12 inches in diameter.
   
4. Spread two tablespoons of the celery pesto on each dough, then arrange mozzarella, Parmesan on top followed by torn bacon and sliced tomatoes. Bake the pizza in the preheated oven for about 15 minutes until the crust is light brown.

It is always preferable (and more affordable) to use the seasonal produce, so I promise you that this wouldn't be the final pumpkin recipe. :-)) So please do bear with me with all my repetitious pumpkin recipes.

• 470 g Spelt #630 flour©angiesrecipes
  
• 7 g Instant dried yeast
  
• 360 g Roasted butternut pumpkin puree
  
• 30 g Milk
  
• 30 g Maple syrup
  
• 80 g Walnut oil
  
• 1tsp Salt
  
• 80 g Mature sourdough starter
  
• 1 Egg white, well-beaten
  
• Poppy and sesame seeds

1. In the bowl of your stand mixer fitted with a dough hook, stir together splet flour and instant dried yeast. Make a well in the center and add in the pumpkin puree, milk, maple syrup, walnut oil and salt.
   
2. Mix on the slow speed until all the ingredients blended. Then increase the speed and knead on medium until dough forms. Now lower the speed, and gradually add in the sourdough starter and knead it into the dough, about 2 minutes. Increase the speed and knead until the dough is smooth and elastic in appearance. The sourdough starter here adds extra depth of flavor and moisture, and also speeds the fermentation slightly even in dough using the usual amount of instant yeast.
   
3. Remove the dough from the bowl and shape into a ball. Grease the mixing bowl with a little walnut oil, return the dough ball, and cover with a plastic wrap. Leave it at room temperature for 1 hour or until it’s doubled in size. Turn out the dough onto a lightly floured work surface. Punch down the dough, knead briefly and cut into two 200 grams pieces and four 160 grams pieces.
   
4. Shape two 200 grams of dough each into a round and place them in a loaf pan lined with a baking paper. Cover with oiled plastic wrap and proof for 45 minutes until doubled. To make the braid, form each of four 160 grams of dough into strands of about 25-cm in length, tapered so the center of each piece is thicker than the ends. Pinch the 4 strands together at one tapered end. Cross strand 1 over strand 3, strand 2 over strand 3, and strand 4 over strand 2. Repeat until you get to the end of the strands. Pinch all loose ends together. Now pinch two tapered ends together and place it into a 18-20 cm greased springform pan. Cover with oiled plastic wrap and proof for 45 minutes until doubled.
   
5. Preheat the oven to 190C/375F. Once the dough has doubled, brush the tops of two loaves with well-beaten egg white and sprinkle the poppy or sesame seeds atop. Make a cross on the top of rectangular loaf and bake in the center of the preheated oven for 35 minutes until golden brown.

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

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

What would AUTUMN be without pumpkin pie, pumpkin bread or pumpkin cheesecake? I like to add nuts to the cheese filling, just to have something to chew on while enjoy the creaminess of the cheesecake. If you prefer yours without, then leave the walnut praline out. The cheese I used for the recipe is called "Quark©angiesrecipes", a type of fresh cheese, which is made by warming soured milk until the desired degree of denatured proteins and then strained. Quark usually contains much lower fat than the cream cheeses and has no salt added.
Feel free to replace it with other type of fresh cheese, like fromage frais or cream cheese.

Carbonara, an Italian favourite, is a classic pasta sauce usually made with cream, bacon (Guanciale or jowl bacon)and Parmesan (Pecorino will work too) and is absolutely nutritious and delicious. Instead of heavy cream, I used milk for a healthy treat. Well, you wouldn't notice that it's low-fat because it's just as yummy even without using cream.

• 180 g Tomato spaghetti
  
• 100 g 3% Rindless bacon, sliced
  
• 1 tbsp Olive oil
  
• 2 Shallots, diced
  
• 1 clove Garlic, minced
  
• 2 Eggs
  
• 140 ml Wholemilk
  
• 20 g Parmesan cheese, finely grated
  
• 1/2 tsp Freshly ground black pepper
  
• 1/2 tbsp Parsley, chopped

1. Cook pasta in a large pot of boiling salted water, following packet directions, until just tender. Meanwhile, heat the olive oil over medium heat. Cook diced shallots, minced garlic and bacon for 5 minutes until golden.
   
2. Beat together eggs, wholemilk, half of grated Parmesan and black pepper. Drain the spaghetti and return to the pot, off the heat. Add in parsley, the bacon and egg mixtures, and toss together until the spaghetti is evenly coated. Divide pasta between two bowls and then serve with the rest of Parmesan cheese.

Wholesome cornflakes combined with butter, creme fraiche, and caramel ice cream (summer leftover)makes this cake incredibly delicious!

1. Preheat the oven to 200C/400F. Line a 30x40cm baking tray with paper. Beat the creme fraiche and sugar in a mixing bowl until the mixture is smooth and thickens. Add in eggs, one at a time and beat until fully incorporated. Stir in the ice cream until combined.
   
2. Gently mix in flour and baking powder, until just combined. Spread the batter evenly into the prepared baking tray and bake in the center for 10 minutes.
   
3. While the cake is baking, melt the butter, caramel ice cream and caramel sugar syrup in a pot. Turn the heat off and fold in cornflakes. Remove the cake from the oven and spread the cornflake mixture over. Return it to the oven and bake for a further 10 minutes.

Autumn is the season for pumpkin recipes. So here is another one, which comes from one of my favourite baking source Dr. Oetker Backen A-Zangiesrecipes. This deliciously soft yeast-risen pumpkin bread is a great alternative to the moist, dense pumpkin quick bread, which is leavened with baking powder or/and baking soda.

• 300 g Hokkaido pumpkinangiesrecipes, peeled and seeded
  
• 45 ml Water
  
• 3 tbsp Milk, lukewarm
  
• 2 tbsp Honey
  
• 100 ml Olive oil
  
• 3/4 tsp Salt
  
• 500 g German #550 flourangiesrecipes
  
• 15 g Fresh yeast

1. Cut the pumpkin flesh into small dices. Place them in a pot with water over medium heat. Cook until soft and puree the pumpkin with a blender.
   
2. First add milk, honey, olive oil, salt and pumpkin puree in the pan of your bread machine. Then add in flour. Make a dry well in the center and add the yeast to the well. Program the bread machine the "Dough" cycle.
   
3. Scrape the dough out onto a lightly floured work surface and press it down to flatten. Form the dough into a roll and place into a greased 30cmx11cm loaf pan. Cover and let rise until doubled. Preheat the oven to 200C/400F. Make a 1cm deep slash in the center along the length of the dough. Bake the bread in the preheated oven for 30 minutes. Remove the bread pan and cool on a rack.

These pork trotters are really succulent, and truly a delicious combination of sweet, sour, and piquant flavours. Well, it's not everyone's cup of tea as they are high in cholesterol, but I do enjoy them once in a while, you know, in moderation.

1. Blanch the pork trotters in a pot of boiling water. Remove and rinse with cold water. Drain and place them in the inner pot of your electric pressure cooker.
   
2. Add in shredded ginger, dried chillies, smashed garlic cloves, peppercorns, rice Vinegar, dried haws, Maggi, sugar, caramel colour if used, oyster sauce, chopped spring onion and sherry. Pour in the chicken stock to cover the trotters.
   
3. Cover and secure with the lid. Plug in the pressure cooker and turn the knob to pork cooking cycle. Once it is done and cools down, then open the lid and transfer the pork trotters into a baking dish. Strain the soup into the baking dish. Bake at 180C/350F for 15 minutes. Sprinkle the top with some spring onion and garnish with a tomato rose if desired.

Autumn is in the air. And I like this time of year. Crisp cool air, falling leaves, and the harvest of pumpkins...that's how I conjure up the images of beautiful golden autumn.

Pumpkins say AUTUMN like nothing else. Regardless of how you prepare them, they add flavours and seasonal flair to most meals, and moreover, bringing pumpkins to your table is a recipe for fun and togetherness. Let's make this colourful season more memorable with more pumpkins!

1. Preheat the oven to 200C/400F. Place the pumpkin cubes in a baking pan, drizzle with olive oil and season with salt. Toss until the pumpkin cubes are well coated. Roast for about 15 minutes until tender.
   
2. Divide the rocket salad into two serving bowls, and arrange the chickpeas and roasted pumpkin cubes on top. Combine the argan oil and balsamic vinegar in a bowl, season with salt and pepper, and stir until well-blended. Pour the dressing over and top with the roasted sesame seeds.