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

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

These glossy carrot coins, flavoured with strong coffee, Kahlúa, honey, balsamic and chilli pepper flakes, and topped with a sprinkling of chopped mint leaves and toasted salted hazelnuts, are pretty enough for a special meal. Coffee and carrot-- an unexpected combination that works. The smokiness of the coffee works great with the sweetness of the carrots and honey, creating a spectacular side that goes great with burgers, casseroles or some grilled chicken. Use other herbs (parsley, dill or thyme) if you don't appreciate mint. You might need to keep an eye out for those big fat carrots for this recipe.

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

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

Spring is a prime time of renewal and detoxification. Asparagus supports this spring cleanse unlike any other vegetable! Seize the asparagus season and enjoy this delicious vegetable as much as you can.
Bolzano sauce is a traditional sauce from the Bolzano area in German-influenced Alto-Adige and goes perfectly with cooked asparagus. It is similar to Hollandaise sauce, but is firmer and richer in consistency. The sauce has a long tradition in Bolzano and was prepared by South Tyrolean farmers over two hundred years ago. It's made with a combination of hard-boiled eggs, olive oil, white vinegar, mustard, chives, and beef broth. Once cooked, the eggs are simply chopped and mashed with the other ingredients.

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

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

Sprats, aka brislings or spratus spratus, are a small oily fish and rich in high quality protein and beneficial omega-3 fatty acids. Like whitebait, these small oily fish can be eaten whole including head, fins, bones and innards-EVERYTHING. However, it's a matter of personal preference how you prepare them. If you like, you can cook your sprats gutted or with or without head. If you ain't on keto or low-carb, then try dusting the fish with some seasoned flour or dipping them with a beer batter before frying.

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

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

This one-pan chicken with bay, garlic and white wine makes an easy weekday meal with so much flavour! Ready in only 30 minutes. It's dairy-free, gluten-free and keto-friendly. I used dry, light-oaked Chardonnay, but a crispier Sauvignon Blanc would work just great too.

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

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

Caviar Cream Sauce is an ultimate sign of decadence and deliciousness. This sauce is incredibly rich and to cut through the richness, I balanced the sauce out with a simple blanched asparagus. I used dry white wine for the sauce, but if you have some Champagne or dry sparkling wine, feel free to use it. If using alcohol is not an option, you can try using sparkling cider, but the sauce will taste sweeter then. It's important to fold caviar into the sauce after it has cooled a bit or it would ruin the caviar.

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

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

Create a new family favourite with this delicious and nutritious roasted carrot salad. It's great on its own for a light lunch or served as a side with lamb for dinner. You can replace chickpeas with lentils in this salad. They don't share the same taste or texture, but they will work just as well.

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

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

Make the most of this antibacterial and antifungal spring herb and try this delicious wild garlic Cheddar soda bread that the whole family will enjoy. The bread has a deep brown crust with a dense, but quite tender crumb. The crust is lovely crunchy when it comes out of the oven and becomes a little chewy next day. Serve warm out of the oven with lots of butter or/and homemade wild garlic pesto.

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

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

A colourful blend of mixed salad leaves, kumquats, blackberries, chives, toasted pine nuts and a simple lemon maple vinaigrette. Fresh, lightly sweet and a perfect way to enjoy the spring produce. If desired, top salad with some shaved Parmesan or crumbled Feta.

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

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

Caviar goes very well with different kinds of vegetables. Gently blanched fresh green asparagus with soft boiled egg pairs perfectly with rich creamy caviar that adds a touch luxury to every bite.
Argan oil, a specialty oil produced in Morocco, extracted from the seeds of the argan tree, known as Argania spinosa, has a distinctive nutty and robust flavour, but not overpowering, and it's best enjoyed as a finishing oil. It is hard to come by, so you may use hazelnut or walnut oil instead, or simply use olive oil.

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

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

This is an utterly simple, yet quite unlike any other salad. The humble onion gets a makeover with honey glazed pecans and apple vinaigrette. I have roasted them in oven, but if you are blessed with a grill, then grill them on medium for 7-8 minutes until lightly softened and charred. The recipe works just as well with other types of onions, but red one looks prettier. Walnuts, hazelnuts or pine nuts are great substitutes for pecans. They are excellent with grilled fish, or kebab and flat bread.

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

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

The sauce vierge (which translates to “virgin sauce”) is a classic tomato-based French vinaigrette filled with olives and fresh herbs that will go perfectly with many dishes for the warmer days. It can be served at room-temperature or warm and goes perfectly with fish and other seafood. It was created in 1976 by the great French chef Michel Guérard. The sauce is fresh, bright and versatile and can be prepared up to a day in advance and stored in the refrigerator. Allow the sauce to come to room temperature before serving.

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

These roasted heirloom purple carrots are naturally sweet, tender and earthy and they are hands down the easiest side dish ever with less than 10 minutes preparation. Creamy spicy sriracha yoghurt and sweet tangy pomegranate molasses help balance the dish. For a spicier sauce, use 2 tablespoons (or more) of sriracha and 1 tablespoon if you prefer it milder.