© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Buchteln are sweet rolls made of enriched yeast dough and baked in a casserole dish. Depending on the region, they are also called "Wuchteln", "Rohrnudeln", or "Ofennudeln". Buchteln are particularly juicy and delicious if you prepare them with a fruity filling. Depending on the season, the Buchteln can be filled with berry, apricot or plum jam. You can bake them with or without filling. They are usually served vanilla sauce, powdered sugar or eaten plain and warm.
Originally, Buchteln come from Bohemian cuisine and are widespread in Bavaria, Austria and South Tyrol. The name comes from the Czech "buchtičky" or "buchta". In Bavaria, Buchteln are often prepared with sultanas or cranberries. Our favourite is poppy filling.

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Clafoutis is a rustic dessert from the Limousin region in France, made with fruit that is covered with a custard batter, which is unlike a traditional custard, as it has flour in it that gives it more structure. Traditionally the fruit should be cherries, unpitted black cherries specifically. But when Autumn arrives, bake this desserts with plums, figs, grapes or use whatever fruit you have on hand. It comes together quickly with just a few ingredients, is equally as tasty warm, at room-temperatur, or chilled, and keeps well for several days.

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Anchovies are packed with essential vitamins and minerals, like vitamin A, selenium, potassium, iron, and omega-3 fatty acids that help reduce inflammation in the body, among many other nutrients. Unlike salmon or tuna, the anchovies are small fish and they are low on mercury.
This makes a delicious and budget appetizer with lemon wedges and / or aioli or even as a meal with some greens aside. It's rather quick and easy to prepare if you have anchovies cleaned in your fridge ready to go. Clean the inside of anchovies well, otherwise they will taste bitter. Removing innards of anchovies takes time, but you can ask your fishmonger to clean and gut your anchovies for you.

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Baked with plain flour	Baked with plain flour and cornmeal

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We are used to seeing upside-down cakes with pineapple dotted cherries but this recipe with blackberries is a delicious alternative take on the classic cake. You can make this easy and beautiful cake with ingredients you have on hand. Sweet and tart blackberries flavoured with fresh savoury (or thyme) sit atop a tender melt-and-mix cake - great to take to a party or picnic. Serve it with a dollop of fresh cream or Greek yoghurt asid, if desired. I used frozen blackberries, but you can use any other fresh or frozen fruit you have.

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A bowl of oatmeal is one of the healthy ways to kick start your morning. It is easy, filling, delicious and healthy without added sugar. Oatmeal is packed with fiber, which can help to ease gut problems, and provides a wealth of vitamins and nutrients that we need for a healthy and nutritious start to the day. I used coconut milk to prepare the porridge, but any milk or even water would be just fine. It's naturally sweetened with fruits, but if you really have to add a sweetener besides fresh fruit, opt for a natural one like maple syrup or honey. A teaspoon is all you need.

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This delicious aubergine dip is a healthier alternative to packaged spreads from the store. The dip gets its extraordinary flavour from the caramelisation of the onions. The recipe is very simple and quick to prepare and is made with just a few ingredients. The dip can be stored in an airtight container in the refrigerator for up to 1 week.

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A downside of home-baked bread is that if you don't eat it or freeze it, then it will go stale through loss of moisture relatively quickly. And who likes stale bread? Not me. Freshly baked bread is a treasure, but a stale one is not a waste. You can easily revive them by misting the crust with some water and bake at 180C/350F for 10 minutes, or turning into one of my favourite kitchen staple - breadcrumbs (usign them to make meatloaf or meatballs), or turn them into a bread pudding or transform them into these fresh and delicious crusty rolls with this easy recipe from one of my favourite bakers Marcel Paa. The beauty is that because the leftovers are different, so every bread is amazingly versatile and has its own slightly different taste.

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A farl in Gaelic literally means "fourths". They are shaped into a circle of dough and then cut into quarters, and here refers to a quarter of a flatbread, which is more commonly pan-fried, made from mashed potatoes and spelt flour. Traditionally they were made with oatmeal, that would result a coaser substance and nuttier flavour, butter and potatoes – no flour, no leavening agents. The less flour and raising agent you use, the denser and moister the farl. Using more flour, and raising agents (baking powder and baking soda) and moistening the mixture with milk creates an wonderfully light and fluffy bread-like texture.
These baked quarters can be made with leftover mashed potatoes too. Potato farls are most often served as the breakfast or at teatime. But you can absolutely enjoy these with soups or salads as a lunch. Leave out the onions, rosemary and black pepper if you want to serve them with a dollop of homemade jam. Experiment with different herbs and spices, like chives, dills, spring onions, cumin, or caraway.

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Adding tomatoes to the sweet baked goods is nothing new. Think about zucchini, sweet potato and pumpkin in the baked goods that you have been seeing and enjoying. As you probably know, tomatoes are botanically a fruit and they are sweet and juicy. So using tomatoes in chocoalte cakes or muffins is just as naturally as using bananas and carrots in cakes. Bakers having been using tomatoes for at least the past 50 years to enrich the flavour of baked goods and help the texture stay soft for longer. This chocolate loaf cake is rich with melted chocolate, butter, olive oil, eggs and cocoa powder, using tomato paste and juice to enhance the flavour and texture. If a loaf doesn't feel like a cake to you, feel free to use a muffin pan, or a round cake pan. While the coffee glaze is not absolutely necessary, but the intense and robust flavour of coffee pairs perfectly with dark chocolate.

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This simple and seasonally tomato carpaccio with eggplants is refreshing and deliciously healthy. Make use of different shapes, colours and sizes of those peak summer tomatoes from your local farmers market or your own garden. It's quick and shockingly easy to make, and will become a favorite if you enjoy tomatoes and eggplants. Despite taking only 20 minutes to prepare and cook, it looks super impressive when served.

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Soup isn't just for winter. For me, every season is soup season. This creamy, vitamins-loaded, simple tomato red pepper soup, adapted from olive magazine, makes a great light lunch with some homemade bread on a warm day or anyday and will use up the glut of tomatoes from your garden or farmer markets too. If you don't have roasted bell pepper, then use the fresh one or roast some yourself.

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This savoury sweet potato toast with avocado, cherry tomatoes, olives and fresh herbs tastes equally good for breakfast, as a midday snack and for dinner. They make a surprisingly delicious and satisfying gluten-free substitute for toast. Sweet potato slices are toasted in your toaster or oven until tender, then top them with your favorite toppings and flavours (scrambled eggs and bacon bits, ricotta and honey or tahini and blueberries) to make each meal fun and interesting. Be creative and enjoy your food responsibly!