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

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

Surprise family and friends with this stuffed pumpkin, it looks impressive and tastes great! You can use other vegetables like mushrooms, eggplants, parsnips or sweet pepper to make the filling. While I use a large Hokkaido pumpkin, you can definitely use mini pumpkins to make the individual serving. It makes a delicious, flavour packed side dish or even a light lunch.

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

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

Roasting whole salmon fillet at a low temperature with a tray of just boiled water results in a final product that is tender and deliciously juicy. A really simple way to prepare salmon and bring spectacular results every time with hardly any worry on the cook's part. It’s great served warm or at room temperature, and any leftover salmon served cold with a mix of greens next day.
Tarator here is a tahini based sauce. It is different from the Bulgarian tarator, which is a yoghurt-based cucumber soup similar to Greek tzatzik.

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

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

This easy fig tart recipe is crustless. Whip up the almond frangipane, top with fresh figs, and pop into the oven for about 45 minutes. It is pure buttery decadence without refined sugar, naturally gluten-free and deliciously gooey.
Frangipane is a classic French paste for cakes, tarts, and pastries. It's made with butter, sugar or sugar alternatives, eggs, and ground almonds or other nuts. Traditional frangipane paste contains no flour, as it usually used as a filling for a pastry crust. Adding just a small amount of flour made this tart stable and it is able to stand on its own even without the crust.

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

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

Peanut butter curry chicken with a kick from chilli and lots of warming spices along with organic natural peanut butter as the base of the curry sauce. It's naturally gluten free, dairy free and keto-friendly. Orginal recipe from BBC Good Food calls for 400 ml coconut cream, I used only half with some homemade broth. Serve with some steamed greens if desired.

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

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

With fresh figs, pomegrante arils, and an easy white wine vinaigrette, this creamy burrata salad is fresh, delicious, and easy to make. If you can't find burrata, use buffalo mozzarella instead. Add in some toasted or candied nuts and salted Prosciutto for extra crunch and flavour. Served as both an appetizer or side dish with some croutons or crusty bread.

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

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

A classic gugelhopf, aka kugelhopf, is a yeasted bread, orignated from Austria and southern Germany, similar to a French brioche, which is fantastic for breakfast or afternoon tea served with extra butter. You can make the kugelhopf plain, with dried fruits, chocolate, spices or savoury with mustard or/and bacon. If you can't find fresh yeast, use 1 package / 7 grams of active dried yeast. Enjoy it warm with extra mustard sauce or herb crème fraîche.

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

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

Pumpkin is first cut into bite-sized cubes and browned in a skillet, then tossed with balsamic and finished cooking in the oven until tender and aromatic. Mixed with parsley, almond sticks and craisins for a colourful and delicious side dish. Craisins are sweetened dried cranberries you can easily find in the supermarkets. You can use dried sour cherries or golden raisins instead. Almonds can be replaced with pecans or walnuts.

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

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

This salad is jam packed with healthy ingredients. With plenty of nutrient rich pecans and dates this salad will help you maintain your energy throughout the day. If you can, opt for homemade sourdough bread or wholegrain bread. Use any other greens that you prefer other than spinach. Add some boiled eggs and/or bacon for extra protein if desired.

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

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

This spiced pumpkin and honey bread from Matt Moran on DELICIOUS is fantastic for afternoon tea with honey mascarpone or toast a slice for breakfast and top with a pat of butter. If there are any leftovers slices, they make the perfect lunch box filler. The orginal recipe called for white spelt flour, I used a mixture of white and whole meal spelt. Feel free to use 100% whole spelt flour or just plain flour.

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

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

The stuffed butternut squash halves are filled with Gorgonzola and ricotta cheese, then topped with fresh sage sprigs and baked until golden and bubbly. Use other types of blue cheese or even goat cheese instead of Gorgonzola, and thyme or rosemary instead of sage. The recipe is very easy and highly adaptable. The only hard part of this recipe is cutting the squash in half. You need a sharp knife and a bit of patience to get the job done.

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

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

Chicken wings are great finger food for parties and get-togethers. These fingerlickingly delicious wings are first boiled, then baked until cripy and finally tossed with a heavenly cheesy garlicky sauce. You can also serve these wings as a main with some crunchy greens or potato wedges.

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

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

With this salad, you don't have to choose between nutrients-dense black lentils and sweet potatoes. Together with some fresh herbs and a poached egg, you can expect a real flavour experience. If you can't find beluga lentils, use French puy lentils. They both share the same size and texture and also hold their shape well when cooked. When poaching eggs, use the FRESH ones, ideally at room-temperature, as older eggs tend to have watery egg whites that won't closely surround the yolk when poached.