These delicious, moist tea cakes were named long ago by a pâtisserie near the Bourse, the Parisian stock exchange, who cleverly baked them in the shape of gold ingots to please their wealthy clientele. The basis of the cake butter, egg whites, powdered sugar and almond meal. While delicious on its own, the Financier can also be flavoured with seasonal fruits such as raspberries, peaches or pears. Financiers are often baked in the rectangular mould.

• 2 Pears, peeled and cut into 1cm dices
  
• 100 g Butter, melted
  
• 80 g Almond meal©angiesrecipes
  
• 40 g All-purpose flour
  
• 80 g Icing sugar
  
• Pinch of salt
  
• 1/2 tsp Almond extract
  
• 3 Egg whites, lightly beaten
  
• 1 tbsp Pistachio, chopped
  

1. Preheat the oven to 200C/400F. Thoroughly butter the financier moulds and place them in the freezer to resolidify the butter and make the financiers easier to unmould.
   
2. In a large bowl, combine the almond meal, flour, icing sugar and salt. Mix to blend. Fold in the lightly beaten egg whites, almond extract and melted butter.
   
3. Fill each mold almost to the rim and place some diced pears on top. Bake for 12 minutes or until the financiers have become light brown on top and are springy to the touch. Remove from oven and let cool on a wire rack. Sprinkle the top with some chopped pistachio.

With all the healthy and fresh summer fruits and veggies available in local supermarkets, it's easy to brighten up a bowl of tedious lettuce salad. I used peach (now in full season), cherry tomatoes, strawberries, rucola (simply the best, well, for me) and finally a little of Mozzarella di Bufala. Sprinkle some croutons over if desired and serve with Champagne dressing or any of your favourite vinaigrette. A perfect light lunch. I had them 3 days in a row. The possibilities for a sensational salad are endless, so be creative!

Recently I have received a set of Girard’s Salad Dressing, which was the prize that I won at the Summer Salad Challenge- Girard's Salad Dressing Giveaway hosted by Catherine at Living The Gourmet. The package contains 3 new Girard's salad dressing flavours: Apple Poppyseed, Creamy Balsamic, Peach Mimosa as well as their signature Champagne Dressing.

• 2 Ripe peaches
  
• 80 g Rucola
  
• 150 g Mozzarella, cut into smaller pieces
  
• Strawberries, optional
  
• Cherry tomatoes, optional
  
• Girard’s salad dressings
  

1. Wash peaches, rubbing to remove fuzz. Cut in half and remove pits. Thinly slice peaches. Place peach slices in a serving plate. Add rucola and Mozzarella to plate with peaches. Add dressing and toss.

I simply love this colourful conchiglie-sea shells pasta dish. The creamy black peppery peanut sauce naturally fills the shells while you are tossing them all together and coarsely cracked black peppers gives off a warm and spicy flavor and adds a depth to any dish. To give the whole pasta dish a little extra kick of fresh flavour, you might also sprinkle some fresh chopped basil leaves on the pasta.

• 80 g Black peppered peanuts
  ©angiesrecipes
  
• 1 Ripe tomato, chopped
  
• 1 tbsp Tomato paste
  
• 80 ml Water
  
• 150 g Coloured conchiglie
  
• 1 tbsp Olive oil
  
• 1 clove Garlic, minced
  
• 1/2 tsp Salt
  
• 1 tsp Black peppercorns, coarsly cracked
  
• Some basil leaves, chopped

1. Place peppery peanuts, tomato, tomato paste and water In the container of your blender. Process until it becomes smooth.
   
2. Bring a large pot of salted water to the boil and cook the conchiglie according to the packet. When pasta is cooked, drain.
   
3. Meanwhile, heat the olive oil and stir-fry the minced garlic until aromatic. Pour the peanut puree into the pan and bring it to a boil. Season with salt and coarsely cracked black pepper. Add in the drained conchiglie and chopped basil leaves. Toss together.

Papaya--"Fruit of the Angels", is a nutritional tropical fruit that is packed with vitamins. Not only does the fruit aid in digestion, it is also full of vitamins A, C and E, which are three powerful antioxidants that help reduce cholesterol and prevents heart disease. Some papaya extracts are even used to treat sports injuries and muscle strains. Papaya is a great ingredient to use for wrinkle prevention.
Papayas, when ripe, are most commonly eaten fresh or in salads. They're also great in smoothies. Unripe papaya is never eaten raw because of its latex content, but can be used to make the curries or stews.

1. Season the chicken lightly with salt and pepper. Heat the oil in the skillet until hot. Add in chicken and cook until tender and nicely golden brown. Remove and slice. Peel the papaya, and discard the seeds, then cut into slices.
   
2. Make the dressing by combining all the ingredients in a blender until creamy and smooth.
   Assemble the salad by arranging a bed of rucola on the salad plate. Arrange the chicken and papaya slices on top. Garnish with the sliced strawberry halves if used and serve with the prepared dressing.

This is one variation of Southern Italian dish "Parmigiana", which is made with shallow-fried eggplants slices topped with tomato sauce and cheese. It is then baked until the cheese is melted and bubbly.
Some recipes use hard grated cheeses such as Parmesan or Pecorino Romano, while others use softer melting cheeses like Mozzarella, or a combination of these. I just used Parmesan (that's all I had when I made this dish) will definitely use the combination next time.

• 220 g Chicken breast fillet, halved lengthways
  
• 30 g All-purpose flour
  
• 1 Egg, lightly beaten
  
• 100 g Dried breadcrumbs
  
• Olive oil
  
• 4 tbsp Tomato pasta sauce
  
• 1/2 Avocado, sliced
  
• 2 tbsp Parmesan cheese
  
• Salad leaves, to serve

1. Preheat oven to 200C/400F fan-forced. Place chicken between 2 sheets plastic film and pound to 1/4-inch thick with a rolling pin.
   
2. Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
   
3. Spray chicken with olive oil. Bake for 5 minutes. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through.

These crispy buttery oatmeal cookies are so delicious and dangerously addictive. Enjoy them with some green tea or serve with ice cream!

• 100 g Rolled oats©angiesrecipes
  
• 75 g Dried flaked coconut
  
• 120 g All-purpose flour
  
• 100 g Caster sugar (more if you have a sweet tooth)
  
• 1/3 tsp Salt
  
• 100 g Butter
  
• 25 g Inverted sugar syrup (or corn syrup)
  
• 1 tsp Baking soda
  
• 2 tbsp Boiling water
  

1. Heat the oven to 150C/300F and prepare two baking trays covered with parchment. In a large bowl, stir together the oats, coconut, flour, sugar and salt. Meanwhile melt the butter and syrup together in a small pot over low heat.
   
2. Stir the baking soda into the boiling water, then stir this into the butter and syrup mixture. And pour all of it over the flour mixture. Mix well, then shape the mixture into 32 balls and place onto the prepared baking sheets. Press down to flatten the cookie balls with your palm.
   
3. Bake for 12-15 minutes, switching the pan around if you need to for even baking, until the cookies are golden brown. Leave them on the baking trays for 5 minutes before removing them with a spatula to cool on a rack.

There's really nothing simpler than this salad. The colours are really outstanding together. It might not taste as satisfying as a pizza or burger, but it's still good, especially when you use the homegrown tomatoes. Heirloom tomatoes would be even better. You can also throw in Feta, or buffalo Mozzarella or your personal favourite cheese. Eat some salads, they are good for you!

1. To prepare salad, alternate tomato and onion slices on a serving platter. Sprinkle with salt. Top with olive rings, parsley and baby arugula if used.
   
2. To prepare vinaigrette, combine oil, balsamic blanc, mustard, and garlic in a jar. Cover tightly and shake vigorously. Drizzle vinaigrette over salad and serve.

A simple pasta dish with tomatoes, pancetta and the basil leaves. The recipe calls for truffle linguine, but you can use other pasta as a substitute. Prosciutto can be used in place of pancetta to give this simple pasta dish a flavour boost.

• 200 g Truffle linguine©angiesrecipes
  
• 2 tbsp Olive oil
  
• 80 g Pancetta, roughly chopped
  
• 1 Shallot, diced
  
• 2 Tomatoes, finely chopped
  
• Salt and freshly ground black pepper
  
• Some fresh basil leaves
  

1. Cook truffle linguine in a large saucepan of boiling salted water, following packet directions, 8-10 minutes. Drain.
   
2. Meanwhile heat a little of olive oil in a skillet over medium heat. Add in chopped pancetta and cook until golden and crisp, about 3-4 minutes.
   
3. Add in diced shallot and stir fry until aromatic. Add in the diced tomatoes, olive oil and pasta. Toss over low heat to combine. Season with salt and pepper. Top with basil leaves.

Simply seasoned with salt and crushed black pepper, these pan seared salmon fillets are perfectly paired with dill flavoured sour cream, which naturally and wonderfully marries the rich flavour of salmon, and a side salad (together with a couple slices of German black bread) for a fairly delicious and delightful lunch.

• 2 Salmon fillets
  
• 1/2 tbsp Fresh lemon juice
  
• Salt and freshly ground black pepper, to taste
  
• 1 tbsp Olive oil
  
• 2-3 tbsp Sour cream
  
• 1/2 tsp Garlic, minced
  
• 1/2 tsp Dill, chopped
  
• 1/2 tsp Lemon juice

1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, salt and pepper. Let rest for 15 minutes. Combine the sour cream, minced garlic, dill and lemon juice in a bowl. Cover and store in the fridge until ready to serve.
   
2. Add the olive oil in a non-stick skillet over medium-high heat, sear the salmon on both sides, about 3-5 minutes for each side. Serve with the prepared sauce and some mixed salad.

© 2020 | http://angiesrecipes.blogspot.com

A simply elegant seafood treat of tender and succulent scallops served with sweet and spicy ginger carrot sauce. This is so good that you might want to lick your plate clean to savour every little bit of the flavour and goodness!

1. Pat scallops dry with a paper towel. Sprinkle them with a bit of salt and black pepper. To make the ginger juice by peeling and grating the ginger and squeezing out the ginger juice from the grated pieces into a small bowl.
   
2. Peel and thinly slice the carrot. Place them in a microwave-safe bowl with a tablespoon of water and microwave on high for 3 minutes. Remove and add in the carrot honey juice, ginger juice and mustard sauce. Puree the mixture with a handheld blender. Transfer the puree into a saucepan and bring it to a boil. Season the sauce with salt and pepper. Mix the cornstarch with water and add to the sauce, stirring quickly to thicken.
   
3. At the same time, melt the butter in a skillet. Add the scallops and sear on each side for 3-4 minutes until nicely browned. Spoon the sauce in a serving dish, and place the seared scallops in the center. Garnish with parsley if desired.

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com