© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

You can make adobo with meat, seafood, tofu or even vegetables and there are countless twists on adobo. I found this easy and interesting recipe on Olive Magazine and it didn’t disappoint. The sauce is deeply fragrant, complex, wonderfully smoky, with a gentle spicy kick from chipotle chilli. I served the chicken with a smacked cucumber salad, but you can serve any salad you prefer.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A simple and tasty aubergine stew with chickpeas simmered in a garlicky tomato sauce from Lebanon. Traditonally, the aubergine would have been deep-fried in copious amounts of olive oil. I chose to airfry them with avocado oil which I need to use up soon, and it’s easier and less messy. Great as an appetizer, topping for some crusty bread or flatbread or as a main course. It can be served warm or at room temperature. Baharat, an Arabic spice mix, gives the maghmour the necessary zing and makes it really tasty.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Juicy homemade pork meatballs with garlic, onion, Italian seasoning, fennel seeds, and pancetta / bacon are browned then simmered in a rich tomato based sauce and lots of Gruyère until golden. It’s wholesome, hearty and so moreish. Serve with your favourite salad and plenty of crusty bread to soak up the sauce.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This black garlic bread features a tender, fluffy aromatic crumb and a crunch crust topped off with a sprinkle of buttery streusel flavoured black garlic granulates. With the use of black garlic and kala namak black salt, it adds the bread great colour and is just burst of complex, tasty flavours. Enjoy it as a side to your soup, salad or as a snack with nothing but butter.
Black garlic is a type of fermented garlic and has a deep umami flavor, with notes of plum, licorice and chocolate and is fantastic in salads, dressings and bread.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This simple salad balances sweet juicy blood oranges with peppery arugula and salty marinated feta. Serve alongside quinoa or couscous, roasted chicken or steak. The marinated feta can be prepared the night before, covered and kept chilled until ready to use.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These crispy bulgur kebabs with a fruity, spicy and sweet mango dip - delicious, quick and easy to prepare! I used fine spelt bulgur from DM drugstore, but you can use regular bulgurs from durum or red wheat. Carob syrup is made from the pods of the carob tree and characterised by its rich, dark colour, similar to molasses, and has a fruity, sweet flavour. It is low in fat, high in fibre, and packed with minerals. If you can’t find carob syrup, then simply use molasses instead.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A simple, delicious homemade cabbage slaw with a sweet and tangy vinaigrette! Dress the cabbage the day before to allow it to wilt slightly, then toss with radicchio and toasted almonds the next day to add crunch. It is a wonderful accompaniment to almost any meal and is especially nice with grilled meat, poultry, or seafood or enjoy it straight up.
Coleslaw was initially created in the Netherlands. The term coleslaw originates from the Dutch (koolsla) that combines the kool, meaning "cabbage," and sla, meaning "salad.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Son-in-law eggs (kai loug kheuh), a Thai street food staple, are pre-boiled for 6 minutes to achieve their coveted creaminess, then dropped into piping hot fat / oil to crisp up.
In Thai legend, these fried boiled eggs were cooked by a protective mother who was less than happy with how her daughter was being treated by her son-in-law. So, she served him two deep-fried eggs as a delicious warning that a certain pair of his own will be next in line for the deep fryer.
Gruesome lore aside, these eggs are tangy, sweet, salty, and savory and are a hit with kids, namely for their crisp golden exterior, creamy centre and the rich, sweet and sour caramel sauce they’re coated in. This recipe from Delicious is a more adult version spiced up with fresh and fried chilli peppers.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

No yeast? No problem! This simple loaf doesn't need yeast and is really quick and easy to make, so it's perfect to whip up quickly for unexpected guests. I used a mixture of plain flour and whole spelt flour, but you can experiment with what you have. Enjoy it with lots of salted butter or black tahini on top. It’s best eaten within a couple of days, or you can slice and freeze it to toast later.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

If you are Looking for a hearty, satisfying and cozy meal, then this one pot dish is for you! The Italian meatballs use a delicious mix of ground beef and pork and get the amazing flavour from Italian sausage spice mix and Parmesan. They are then nestled in a rich tomato sauce with tender risoni pasta and served with extra fresh grated Parmesan. They are so delicious, and very easy and uncomplicated to prepare. If you don’t want to make the meatballs from the scratch, then use the Italian sausage mixture.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A quick, easy, and inexpensive one pan meal with chicken legs and sweetheart cabbages! Softened Kerrygold butter mixed through with umami-rich miso, garlic and Dijon mustard is a is a real winner with the perfect balance between sweet and salty, used in this chicken bake to season and baste the chicken and cabbage as it melts in the oven. The fresh dill is a perfect complement and prevents excess gas.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These naturally gluten free falafel taste super delicious and a little different to the classic version using canned chickpeas and incorporating chia and pistachios into the mixture. Plus they are baked instead of fried, making them perfect for those who don’t want to deal with deep frying in their kitchen. Serve them with yoghurt dressing or hummus and some seasonal salad. Alternatively, tuck them into pitta pockets with yoghurt dressing and coleslaw.