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Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Braised Red Cabbage with Cider & Apples

Wednesday, October 20, 2010

Red cabbage, with an attractive dark purple colour and undeserved bad reputation, is Fat-Free, Cholesterol-Free, and rich in vitamin A, B, C, E. Talk about the perfect weight loss food!
My husband simply frowns on the idea of cooking him some red cabbages. He even dislike the word "Kohl or cabbage in English". He didn't touch a single bit of it. Well, take it or leave it. So red cabbage anyone?

Recipe Source: BBC Good Food
  • 2 tbsp Olive oil
  • 1250 g Red cabbages, quartered, cored and shredded
  • 2 Apples, peeled and cored and chopped
  • 1 tbsp Ginger root, finely shredded
  • 2 Onion, sliced
  • 1 tsp Allspice, ground
  • 1 tbsp Mustard seeds
  • 80 g Golden caster sugar
  • 40 ml White wine vinegar
  • 300 ml Apple cider©angiesrecipes
  1. Heat olive oil in a large pan, add cabbage, apples, ginger, onions, allspice and mustard seeds. Cook for 5 minutes until just starting to wilt.
  2. Scatter over the sugar and pour in the wine vinegar and cider. Cook, covered, over the low heat for 15 minutes, then remove the lid and turn up the heat to medium. Simmer the cabbage for about 35 minutes, stirring occasionally until all the liquid has evaporated.
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Honey Roasted Almonds

Sunday, October 17, 2010

These honey roasted almonds are a real nutty treat. Roasted whole almonds coated with a combination of honey, sugar and salt. Sweet, salty, and crunchy! Almonds are a super food and highly beneficial. So enjoy them in moderation or they would have a negative impact on your waistline.

Recipe Source: Cooks
  • 50 g Sugar
  • 1/2 tsp Salt
  • 2 tbsp Clear honey
  • 2 tbsp Water
  • 2 tsp Olive oil
  • 300 g Almonds, skin on
  1. Place almonds in a single layer in a baking sheet and bake at 180C/350F for 15-20 minutes, stirring occasionally, until the nuts are tan to light brown in colour. Thoroughly mix the sugar and salt in a bowl. Set aside.
  2. Mix the honey, water and olive oil in a heavy saucepan and bring to the boil over medium heat. Add in the roasted almonds and cook and stir constantly until all of the liquid has been absorbed, about 5 minutes.
  3. Transfer the almonds to a large bowl. Sprinkle the sugar mixture over and toss until they are evenly coated. Spread the almonds out on a parchemet paper. When cool, store at room temperature in an air-tight container for up to two weeks.
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Carrot and Lentil Soup

Friday, October 15, 2010

A glorious, flavoursome, and healthy carrot soup loaded with beta-carotene, which is believed to have antioxidant properties and help to reduce cancer, low in cholesterol and high in dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium, Thiamin, Niacin, Vitamin B6, Folate and Manganese to boot. So what are you waiting for? Say YES to carrots!

  • 2 tsp Cumin seeds
  • 2 tbsp Olive oil
  • 650 g Carrots, rinsed, peeled and coarsely grated
  • 120 g Green lentils
  • 1100 ml Vegetable stock
  • 150 ml 1.5% Milk
  • Salt and pepper
  • Plain yogurt, to serve
  1. Heat a saucepan and dry fry the cumin seeds for 1 minute until they start to jump around the pan and aromatic. Remove half of the seeds and reserve. Add in oil, grated carrots, lentils, stock and milk. Bring it to a boil. Simmer for about 15 minutes until lentls are softened.
  2. Remove the soup from the heat and process the soup with a stick blender until smooth. Season the soup with salt and pepper. Heat the soup through over the low heat. Ladle the soup into bowls, top with yogurt and sprinkle the reserved cumin seeds.
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Provencal Fish

Wednesday, October 13, 2010


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.
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Fish Wraps with Tzatziki and Rocket Salad

Sunday, October 10, 2010

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.
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Pistachio Mon Chéri Brownies

Thursday, October 07, 2010

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!

  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.
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Cranberry Cornflake Cookies

Sunday, October 03, 2010

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.
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Celery Pesto Rocket and Tomato Pizza

Friday, October 01, 2010

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!!!

Celery PestoDoughTopping
  • 50 g Almond slices
  • 3-4 cup Celery leaves
  • 50 g Parmesan cheese, grated
  • 3/4 tsp Salt
  • 90 ml Walnut oil
  • 90 ml Extra-virgin olive oil
  • 350 g Bread flour
  • 1 tsp Garlic salt
  • 7 g Instant dried yeast
  • 240 ml Lukewarm water
  • 2 tbsp Olive oil
  • 4 tbsp Celery almond pesto
  • 180 g Buffalo mozzarela, sliced
  • 3 tbsp Parmesan, grated
  • 4 slice Rindless bacon, torn
  • 2 Tomatoes, sliced
  • Some baby rocket
  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.
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Sourdough Spelt Pumpkin Bread

Tuesday, September 28, 2010

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.

  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.
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Pumpkin Walnut Praline Cheesecake

Sunday, September 26, 2010

© 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.

PralineCrust
  • 100 g Granulated sugar
  • 50 g Chopped walnuts
  • 70 g Butter, diced
  • 3 tbsp Brown sugar
  • 120 g All-purpose flour
FillingTopping


  • 200 g Sour cream
  • 1 tbsp Sugar
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Low-fat Spaghetti alla Carbonara

Thursday, September 23, 2010


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.
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Cornflakes Butter Cake

Wednesday, September 22, 2010

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

BatterTopping
  • 200 g Creme fraiche
  • 100 g Caster sugar
  • 2 Eggs
  • 60 g Caramel ice cream, softened
  • 240 g Pastry flour
  • 1 tbsp Baking powder
  • 150 g Butter
  • 80 g Caramel ice cream
  • 2 tbsp Caramel syrup
  • 3 cup Cornflakes
  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.
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