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Green, fresh and flavour-packed, this simple salad is great to make at any occasion. Broad beans, aka fava beans, are a good source of protein, carbohydrates and vitamins. The rubbery skins of broad beans are edible, but I prefer the double podded ones for the salad. It does take a little bit of extra time and patience to remove the skin of each individual bean, but totally worth it! Use peas or edamame instead if you prefer.

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

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

A cookie base made from Oreo and Kerrygold butter, a rich filling from soaked cashew nuts, acai powder, coconut and blueberries sweetened with a little maple syrup. Berry sauce and garnish can be left out if you just can't be bothered. This (almost) raw berry tart will win over even the sceptics. Easy, delicious and it's vegan, if that's important to you. If you don't have agar agar, then use 1-2 teaspoons of chia seeds to thicken the sauce.

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

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

Nothing tastes or smells better than fresh warm bread straight from the oven! This rustic onion bread with bacon is not only delicious, but also low carb and naturally gluten free! It also makes a great party snack with a tasty dip or spread.
Brotgewürz is a variety of bread spice mixtures often used in German bread making. It usually contains anise, caraway, fennel and corainder seeds, with the other additions or changes in amounts depending on tradition, taste, and the type of bread. If you can't find it, just grind 2 tablespoons of each anise, caraway, fennel and corainder seeds in a coffee grinder or with a mortar and pestle.

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

Crispy on the outside, soft and tender inside and spiked with spices, these green falafels can be eaten as a snack, with a salad or wrapped in warm pita bread. Falafel are traditionally made in the Middle East from dried chickpeas or/and broad beans but this recipe starts with a tin of drained chickpeas for speed.
Use chickpea flour to coat your hands when shaping your falafels or with a bowl of water on hand to keep your hands wet. Either technique works well to prevent your hands from becoming sticky with the falafel mixture.

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

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

Anchoïade is a classic Provençale sauce made with tinned anchovies, olive oil, red wine vinegar and garlic. This version, adapted from Sitka Seafood, includes toasted almonds, flat parsley and chillie flakes, but its essence remains the same. Provençale anchovy sauce goes splendidly with a selection of vegetables, both raw and blanched, and seafood. It's also great on bread or as a salad dressing.

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

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

Impress your family and friends at your next dinner party with this rich, creamy yet light marzipan mousse with cinnamon cherries. Some mousse recipes use egg whites, but I much prefer to use only egg yolks for a richer flavour. If fresh cherries ain't in season, use frozen one.

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

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

Prepared mainly with red lentils, fine bulgur and some spices and herbs, mercimek köftesi, aka Turkish red lentil koftas, are easy to make, and as comforting as they are delicious. They are great as a snack, breakfast or even as a main. Onion and spring onions are essential ingredients for mercimek köftesi, so don't skip them. Shape them any form you like, I just squeeze the mixture between the fingers and palm..easy peasy!

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

This keto-friendly beef Stroganoff is made with sliced ribeye steak (rump or sirloin are great too), homemade beef stock, brown mushrooms and crème fraîche. I like the richness of crème fraîche, use sour cream if you prefer. It's quick, easy and perfect for a tasty midweek meal. Garnish with chopped fresh herbs and enjoy it on it’s own, with cauliflower rice or with egg noodles, rice or bread if you ain't on the keto.

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

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

Chicken yassa, aka poulet yassa, is one of the most popular traditional Senegalese dishes made with chicken marinated overnight with a mixture of onions, garlic, Dijon mustard, ginger, chilli and lime or lemon juice. I used both brown and red onions for the recipe, but you can use just brown. It's so easy to make and delicious served over some steamed rice or couscous.
Chicken yassa hails from Casamance region of Southern Senegal, which runs along the Gambia river in the south of Senegal, but draws many culinary influences from the French who occupied Senegal from 1659 until as recently as 1960.

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

Blanched green beans dressed with a browned butter cherry vinaigrette and finished with chopped smoked almonds, that add a delightful crunch and enhance the flavour to this tasty green bean salad. Serve warm alongside your favorite meat. If you can't find smoked almonds, just use regular toasted almonds or nuts of your choice.

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

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

This broad bean salad is a simple and flavorful dish that uses blanched broad beans, spring onions, cilantro leaves, and a simple vinaigrette. It's nutritious and super easy to make, and can be enjoyed as a light yet satisfying plant-based meal, side dish, or appetizer when served with some homemade bread. It's a great addition to any meal.

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

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

Spotlight purple spring onions in this recipe with a keto pastry crust, crème fraîche, gruyère and roasted pistachios - perfect for weekend entertaining. If you ain't on keto, just use a regular pastry crust. You can also use ready-made pastry to cut down the cooking time so you can bake this delicious vegetarian tart midweek for the family. Use white variety of spring onions if you can't find the purple one, which has a milder onion flavour.