Angie's Recipes . Taste Of Home

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Ruby Chard Salad with Walnuts and Cranberries

Thursday, April 05, 2018

This salad is a healthful, easy, and fast way to prepare different types of chard. Keep it vegan or add crumbled Feta, blue or goat cheese, which pair really well with earthy sweetness of bright, vibrant ruby or rhubarb chard.

Salad	Dressing
1 bunch Young tender ruby chard, washed, drained and chopped 5 Scallions, chopped 1/4 head Heart-shaped purple cabbage, sliced 50 g Dried cranberries 50 g Walnuts, toasted	2 tbsp Extra virgin olive oil 2 tbsp Balsamic vinegar 1 tbsp Maple syrup 1/2 tsp Sea salt 1/2 tsp Black pepper, ground

Wash and dry the ruby chard thoroughly. Remove the stems. Cut leaves into 1 inch pieces. Slice stems in half then into 1/2 inch pieces. Thinly slice the heart-shaped red cabbage.
Place the olive oil, balsamic vinegar, maple syrup, salt, and pepper in a glass jar. Shake until well combined.
In a large bowl, combine the chard, scallions, and cabbage. Pour dressing over the salad and toss until evenly coated. Toss in the cranberries and toasted walnuts. Serve immediately.

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Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Thursday, March 29, 2018

A soya-free alternative to traditional tofu, this Chickpea Tofu (here is the original recipe) has a creamy-firm texture similar to classic tofu and is easy to pull off at home with just a few basic ingredients and super tasty too. Chickpea tofu is a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu. It's great as the party snack or salad topper.

100 g Chickpea flour
1 tsp Turmeric powder
1/4 tsp Freshly ground black pepper
1 tsp Sea salt
700 ml Water
2-3 tbsp Olive oil
Hot chilli sauce for serving
Sliced scallions for serving

Lightly oil an 8-9 inch baking dish or casserole dish, set aside. Whisk chickpea flour, turmeric powder, black pepper, salt, and 1/3 of water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps.
Whisk in the remaining water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon until very thick and beginning to stick to bottom of pot, 6–8 minutes. Chickpea tofu is ready if you see a thin film on the bottom of the saucepan.
Pour the thick mixture into the prepared baking dish and smooth top. Let cool until set at room temperature, about an hour.
Gently turn out tofu onto a cutting board and cut into about 15-18 rectangles. Heat half of the oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.
Arrange tofu on a platter and top with scallions and serve with dipping sauce alongside.

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Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Thursday, March 22, 2018

Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a super tiny grain with a long list of health benefits. Along with being gluten-free, naturally high in minerals and super tasty, teff also helps you lose weight because of rich copper and high fiber content. Feel free to use amaranth instead if you can't find teff around you.

175 g Teff seeds (or amaranth seeds)
Sea salt
100 g Quick oat flakes
100 g Raisins
70 g Cashew nuts, roughly chopped
20 g Chia seed
Pinch of cinnamon
3 tbsp Coconut oil
3 EL Maple Syrup
100 g Cashew butter
2 Large ripe bananas, mashed

100 g Blueberry jam with 100% fruit
50 g Pistachios, a mix of chopped and whole
30 g Cacao nibs
40 g Goji berries

Soak teff seeds in a saucepan filled with 350ml salted water over night. Drain and set aside.
Preheat the oven to 180C/350F. Line a 24x28x4cm baking pan with baking paper. Place drained teff seeds in a large mixing bowl together with quick oats, raisins, cashew nuts and chia seeds.
Melt coconut oil, maple syrup and cashew butter in a saucepan over low heat until well combined. Add in mashed bananas.
Pour the cashew butter-banana mixture into the teff mixture. Mix until well combined. Spread the thick mixture into the prepared pan. Smooth the surface and bake for 35-40 minutes until set. Remove and cool for 5 minutes.
Spread the blueberry jam onto the surface while still warm. Sprinkle the pistachios, cacao nibs and goji berries over. Gently press to adhere. Cool completely and cut into bars.
Store the rest, covered with a plastic film, in the fridge for about 1 week or several weeks in the freezer.

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Chocolate Barley Grass Tart

Thursday, March 15, 2018

A luscious barley grass ganache and hazelnut einkorn chocolate tart crust is a match made in heaven. Deliciously creamy, refined-sugar free sweet and very easy to make too!

Chocolate Einkorn Pastry	Barley White Chocolate Filling
150 g Einkorn flour 50 g Hazelnut meal 30 g Lightly alkalized cocoa powder 60 g Erythritol granules 120 g Chilled butter, chopped 1 Large egg	200 g White chocolate, chopped 100 ml Coconut cream 2 tsp Coconut oil 2 tsp Barley grass powder

To make the chocolate pastry, place the einkorn flour, hazelnut meal, cocoa, erythriitol and butter in the bowl of a food processor and process until it resembles dry breadcrumbs. Add the egg and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200C/400F. Roll pastry out on a lightly floured surface to a disc large enough to fit a 22cm tart pan with removable base. Trim the edges and place in the fridge for 15 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Cool the pastry on a wire rack while prepare the filling.
Bring the cream to the boil in a small saucepan. Place the chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and stand for 3 minutes. Stir the chocolate mixture until smooth. Add in coconut oil and barley grass powder. Stir until smooth.
Pour the filling into the crust. Chill for at least 4 hours or overnight until set. Dust with cacao powder if desired.

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Turmeric Cauliflower Steaks

Thursday, March 08, 2018

These oven-roasted turmeric seasoned cauliflower steaks are easy to prepare and would make an excellent vegetarian side or light dinner.

2 Medium cauliflowers (about 2 kg)
60 ml Extra virgin olive oil
2 tsp Ground turmeric
Sea salt
Freshly milled black pepper
Fresh herbs, chopped, to serve
Thinly sliced red chilli, to serve

Preheat oven to 180C/350F. Line a large baking tray with parchment paper.
Cut the cauliflower into four 1.5cm-thick slices, leaving base intact.
Whisk the olive oil with the turmeric in a bowl until combined. Brush over cauliflower steaks and place them in the prepared baking tray. Grind some black pepper and sea salt over.
Roast cauliflower in the oven for 25-30 minutes or until tender and crisp. Scatter with chopped herbs and thinly sliced red chilli, to serve.

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Heart Shaped Cabbage Slaw with Zucchini and Pinenuts

Thursday, March 01, 2018

A simple homemade slaw salad of heart-shaped cabbage, onion, grapes and pine nuts with a white balsamic dressing. Light, and full of crispy texture and fresh flavours.

	White Balsamic Dressing
800 g Heartshaped cabbage, shredded 1 Red onion, thinly sliced A handful of grapes, halved A handful of grape tomatoes 1 Zucchini, cut into half moon slices 1-2 tbsp Pine nuts, toasted Fresh parsley leaves, chopped	180 ml Extra virgin olive oil 60 ml White balsamic vinegar 1 tbsp Lemon juice 2 tbsp Maple Syrup Salt and pepper to taste

Thinly slice the heart-shaped cabbage and red onion. Place in a large bowl with grapes. Cut zucchini lengthwise in half and slice into half moon slices. Arrange the slices in a heart shape on a serving platter. Set aside.
Meanwhile, for the dressing, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
Drizzle half the dressing over the slaw and toss to combine. Place the slaw into the zucchini heart. Sprinkle with toasted pine nuts and chopped parsley. Garnish with grape tomatoes. Serve immediately with remaining dressing.

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Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Thursday, February 22, 2018

If you adore classic puffed rice bars, then these sweet, chewy, and seedy puffed quinoa bars are for you too. Not only are these bars great for kids, they are perfect in your lunch-box for an extra energy boost during the day. They are vegan, naturally gluten free, super tasty and contain no refined white sugar.

180 g Tahini
250 g Maple syrup
100 g Puffed quinoa
200 g Sunflower seeds
200 g Pepitas
30 g Black sesame seeds
30 g White sesame seeds

Grease a 20cm x 30cm baking pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
Place tahini and maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until syrup has melted and mixture is combined.
Combine puffed quinoa, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini-syrup mixture. Working quickly, stir until combined. Spoon mixture into the prepared pan, pressing with the back of a spoon to level and compact. Refrigerate overnight or until set.
Cut into 16 - 20 bars. Store the rest in an airtight container in the fridge.

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Coconut Green Tea Tart - Dairy Free, Refined Sugar Free

Thursday, February 15, 2018

Similar to a bakewell tart but made with desiccated coconut flakes instead of almonds, this easy to make tart is delicious right out of the oven or cold. The wholegrain crust is made with a mix of whole spelt flour, green tea leaves and sesame seeds and has a mild sweet flavour and just the right consistency.

Coconut Oil Crust with Green Tea Leaves	Coconut Cherry Filling, adopted from here
240 g Spelt pastry flour 10 g Green tea leaves 30 g White sesame seeds 1/3 tsp Salt 2 tbsp Erythritol granules 100 g Coconut oil, lightly softened 4-6 tbsp Ice water	2 Eggs, large 100 g Erythritol granules 1 tsp Vanilla essence 50 g Spelt pastry flour Pinch of salt 65 g Desiccated coconut 50 g Dried cherries

Pre-heat the oven to 200C/400F. In a large mixing bowl, add in the spelt flour, green tea leaves, sesame seeds, salt, and erythritol granules. Whisk to combine. Add in the lightly softened coconut oil and rub the coconut oil into the flour-tea-mixture until the mixture resembles coarse meal. Add ice water a couple of tablespoons at a time, and mix just until dough begins to come together.
Turn dough out onto a work surface and divide into two portions. Wrap one portion in a plastic wrap and store in the freezer for later use. Form another portion of dough into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or until firm.
Roll the pastry dough between two sheets of baking paper until the dough is about 2mm thick and large enough to fit a 22cm tart pan. Remove the sheet of dough from the baking paper and gently lift and coax the dough into the pan. Lightly press the dough into the bottom and side of the pan. Chill for 30 minutes and line the crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
Bake the crust for about 10 minutes or until any visible dough is slightly cooked. Remove the beans and baking paper. Bake for an additional 10 minutes or until the crust is golden brown. Reduce oven temperature to 180C/350F.
To make filling, whisk eggs, erythritol granules, and vanilla essence until combined. Fold in spelt flour, pinch of salt and coconut flakes.
Sprinkle the dried cherries into the tart shell and cover with the coconut filling. Smooth the surface and bake for 30 minutes, or until set and golden brown. Cool to room temperature.

February 16. is the first day of the New Year in Chinese calendar, which differs from the Gregorian calendar. It is also known as the Spring Festival or the Lunar New Year. This year falls on Friday, February 16th 2018, beginning a year of the Dog. Those born in the Year of the Dog (1934, 1946, 1958, 1970, 1982, 1994, 2006) are said to be very kind and loyal to friends. I would like to take this opportunity to wish you good health, good luck and much happiness throughout the year. - 狗年大吉, 恭祝健康、幸运，新年快乐!

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Onion Jam Spelt Bread Rolls

Thursday, February 08, 2018

These chewy yet soft golden dinner rolls are filled with a homemade onion walnut jam. They smell incredibly delicious and make the perfect accompaniment to a bowl of steaming hot soup or a hearty stew on a cold winter day.

7 g Dried yeast
2 tsp Coconut sugar
160 ml Buttermilk (or water), lukewarm
200 g Spelt bread flour
100 g Whole spelt flour
1/3 tsp Sea salt
2 tbsp Olive oil
180 g Onion jam, homemade or storebought
1 Egg, lightly beaten

Place yeast, sugar and warm buttermilk or water in a jug. Set aside in a warm place for 10 minutes or until frothy.
Add bread and whole spelt flour into a large mixing bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic.
Place in a large, lightly greased bowl. Cover with a damp kitchen towel and set aside in a warm place for 1 hour or until doubled in size.
Using your fist, punch dough down. Turn onto a lightly floured surface and knead for 2 minutes or until smooth. Divide dough into 6 even portions. Roll each portion into a ball. Place on lightly floured oven tray. Set aside for 10 minutes to rise.
Meanwhile preheat the oven to 200C/400F. Grease one maxi muffin tray well with olive oil. Roll each portion of dough into an oval. Slice the dough 6 times all the way to the center of the dough. So you have 6 strips at the bottom. Place 30 grams of onion jam on upper side of the dough, then roll up to seal the filling. Coil the length of dough roll into a snail shape and place in the prepared muffin tray. Repeat with the remaining dough portions.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Brush the top with egg. Bake for about 20 minutes. Turn rolls onto a wire rack to cool. Serve at room temperature.

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Blood Orange and Fennel Salad with Bacon Bits and Macadamia

Thursday, February 01, 2018

Refreshingly crunchy Romaine lettuce leaves, sweet tangy blood oranges, and fennel bulb with its unique mildly licorice-like flavour are topped with honey roasted macadamia nuts and crispy bacon bits, then dressed with black cumin oil and lemon juice.

4 Blood oranges
1 Fennel bulb, fronds reserved, trimmed, thinly sliced
50 g Bacon, finely diced
2 Baby romaine salad, separated
150 g Honey roasted macadamia nuts
1 tbsp Black cumin oil
1 tbsp Freshly squeezed lemon juice
Salt and pepper to taste

Peel and cut blood oranges into rounds or wedges. Set aside.
Strip the fronds from the stalks and finely slice the fennel bulb lengthways. Reserve the fronds for the garnish.
In a heavy large non-stick skillet, cook the bacon over medium-high heat for about 10 minutes, or until crisp and golden brown. Transfer the bacon to a plate lined with paper towels and cool slightly.
Separate the romaine salad leaves and arrange them in a serving platter. Scatter the fennel slices and top with blood orange, bacon bits and macadamia nuts.
Drizzle over the black cumin oil and lemon juice, then season. Garnish with the reserved fronds and serve.