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

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

Falafel is a dish that, when prepared well, can be exceptionally delicious. Or completely inedible. For me, falafel must be hot and really crispy on the outside, but soft and slightly fluffy within, yet still juicy. The seasoning must also be just right: chickpeas tend to absorb the flavour of their accompanying ingredients, making them really versatile. However, you don’t want to overpowers the delicious flavour of the chickpeas by over-seasoning. The grated butternut pumpkin adds a little sweetness and keeps these little treats from drying out. The falafels can be baked in the oven, airfried, or shallow-fried, but deep-frying proves the best option and creates a crispy exterior while keeping the interior moist. These falafels are delicious, perfect to share, and naturally gluten free. Enjoy them in a salad, stuffed inside pita pocket, or on their own.

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

Zwieback, German word for “twice-baked”, is pretty simple to make and doesn’t require any fancy ingredients. Traditionally it’s made with wheat, but today I am sharing a gluten free version made with rice. A basic sponge loaf with Styrian pumpkin seeds folded in, first baked, then cut into thin slices and baked for the second time until crispy, golden and toasted, closely resemble melba toast.
These plain-jane biscuits are excellent either at teatime, breakfast with butter, jam, cheese or as a crunchy snack on its own. You can swap out the pumpkin seeds for coarsely chopped walnuts or almonds.

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

Cooked and refined with vegetables and herbs, buckwheat is transformed into a delicious salad that tastes fresh, aromatic, spicy and light – simply authentic Mediterranean. The buckwheat salad is also easy to prepare in advance. It tastes even better when left to marinate for a while. Add the herbs and cherry tomatoes just before serving. If desired, throw in some toasted nuts for extra crunch.
Buckwheat is considered a healthy alternative to wheat, although it has nothing in common with wheat – quite the contrary. It is a knotweed plant and belongs to the pseudo-cereals, which are rich in fibre and nutrients.

Figs are special because they are one of the world's oldest cultivated fruits, have a unique structure where their flowers are on the inside. So, figs technically aren't a fruit, but clusters of many, many inverted flowers that bloom inside this large, dark, red-hued bud we know as figs. And this is what makes the fig unique in its jammy texture in addition to a honey sweet flavour.
There are male and female fig trees. Male trees produce caprifigs, which contain pollen and act as brood chambers for the gall wasp (aka fig wasp), while female trees produce the edible figs. The wasp enters the male figs, lays its eggs, dies, and the next generation of wasps exit the fig, continuing the pollination cycle. The figs we eat are the female figs of these plants and do not contain any dead wasps.
Figs are sweet and chewy, and naturally quite high in dietary fiber. They can go sweet or savory. Use them with honey, caramel in autumnal bakes, with dairy in salads, meat dishes and more. They are fantastic with chocolate and nuts too.

1. Pistachio Fig Energy Bites

   These nutritious 3-ingredient energy powerballs are the perfect balance between sweet indulgence and a healthy treat that you can enjoy everyday. They are refined-sugar free, gluten-free and kid-friendly. Pistachios are bursting with the fiber, protein, healthy fat and antioxidant compounds that can help keep your blood sugar, blood pressure, and cholesterol in check. The fiber and protein in those nuts can make you feel fuller for longer. Figs contain plenty of fiber, vitamins and minerals and ensure that these bites are filling for a long time.

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Peposo, peppery in Italian, is an Italian, or rather Tuscan stew consisting of beef, lots of red wine, garlic and plenty of pepper. Not only is it amazingly delicious, it also has a strong connection to Filippo Brunelleschi’s magnificent dome in Florence.
In 1400 Filippo Brunelleschi was responsible for the design and construction of the Cathedral’s dome (Duomo) and also for the management of the workers and their working times. He took his cue from the workers of the Impruneta furnaces to optimize the times of the lunch break and, therefore, the long climbs and descents from the Duomo’s very high scaffolding. He had two canteens built on scaffolding from where workers could eat without having to get off. According to some versions of the story, it was even Brunelleschi himself who came up with the idea of adding a generous portion of pepper to the meat. So that his workers could work even better after a well-seasoned meal. There are many variations of this dish, some starting with a base of onions, crrots and celery, others richly infused with tomato. Many recipes also use the usual additions like rosemary, bay leaf, sage or garlic to the stew. But the authentic slow cooked stew is unpretentious and down-to-earth simple--pared back to the essentials. Just for key ingredients are needed: beef, peppercorns, and a generous amount of Chianti Classico.
I have included garlic in my version, but leave them out if you are not a fan. It is important to use a ridiculously large amount of freshly crushed black pepper. I used a mixture of 20 grams of long pippali black pepper and tellicherry black pepper. Use any other types of black peppers you prefer. Ciabatta is the classic accompaniment to peposo. However, any homemade bread, polenta or mashed potatoes are also delicious. If you like pasta or dumplings, go for it!

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A tasty vegetarian main course: eggplants baked in a marinade with maple syrup, soya sauce and olive oil and are topped with fresh figs, cherry tomatoes and feta. Use smaller eggplants for the recipe, or cut them into thumb-thick slices if using large eggplants.

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

This middle eastern inspired sumac roasted chicken recipe is bursting with flavours. A delicious traybake that the whole family will enjoy. Don't skip the yoghurt sauce, which is is a key component of the dish, adding a cooling contrast to the well-spiced chicken. You can either drizzle the yoghurt dressing over the chicken or plate the chicken on top of the sauce and sprinkle with extra sumac if desired.
Sumac has a tangy, citrusy, and slightly sour taste with fruity undertones. It's often compared to lemon juice and zest due to its tartness, but it's a bit milder and more complex.

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

A Güvec is a Turkish clay pot in which the Güvec stew of meat and/or vegetables the same name is prepared. This means that all the ingredients are simply layered on top of each other and cooked together in the pot. However, you can also prepare it in a slow cooker to achieve the same effect. A dutch oven works just great too. When cooking in a Güveç pot or slow cooker, use very little or no stock in the dish as it tastes better when everything cooks in their own juices. If you make this in a dutch oven, add 100-200 ml of beef stock, so it won’t dry up. There is no standard recipe for this dish as the ingredients vary according to region and taste. A typical Güveç might include tender chunks of meat such as lamb, beef, or chicken. Though there are also plenty of seafood versions or vegetarian options featuring an array of fresh vegetables, the most traditional version is made with lamb or beef. Common additions include onions, garlic, bell peppers, tomatoes, aubergines, green beans and potatoes. Some variations also include legumes such as chickpeas or beans. Serve it with rice, bulgur or flatbread to mop up the sauce.

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

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

Amaretti are Italian almond cookies with textures ranging from soft and chewy to crispy. There are endless variations of this Italian classic, though they are traditionally made with bitter almonds, which aren’t available over here. So a little bit of pure almond extract should do the trick.
Amaretti are perfect to enjoy in many ways. You can pair them with coffee, tea, sweet wine or enjoy them as a snack or even as breakfast on the go. Don’t try to cut down too much sugar for the recipe, otherwise the cookies might not spread and crack beautifully.

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This foolproof hearty quickbread is studded with rich, chewy figs and crunchy, earthy walnuts and lightly sweetened with erythritol, best served warm with some whipped ricotta, nut butter or honey. You can sub in olive oil, coconut oil, or butter for the walnut oil. I used white spelt flour, but a combination of whole and white flour would work lovely too. Perfect for breakfast or an afternoon treat.

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

A rustic, freeform pastry made with spelt flour, filled with caramelised red onions, fresh figs, combined with goat cheese and refined with fresh rosemary. For the pastry, I used spelt flour, which goes particularly well with figs thanks to its nutty flavour. However, you can just as easily use regular wheat flour.
Whether as a starter, main course or party snack, the fig spelt galette is sure to be a real eye-catcher on any table. If time is tight, you can of course use ready-made dough from the supermarket for your galette.

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

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

Doro wat or doro wot is a richly spiced, bold, and delicious chicken-and-egg stew from Ethiopia and Eritrea. It literally means “chicken stew.” The word doro stands for chicken, and wot means stew.
Traditionally, when making Doro wat, a whole chicken is used. I used 6 boneless chicken quarters with skin on. However, you can use chicken drumsticks or thighs for the recipe. Niter kibbeh is a spiced, clarified butter used in Ethiopian and Eritrean cuisine. The best substitute is ghee. However, if you decide to use ghee, then add a pinch of each cardamom, fenugreek, ginger, onion, garlic and turmeric. Berbere spice is a distinctive Ethiopian spice blend made with a base of chilli peppers and fragrant aromatics like cardamom, fenugreek, cumin and clove that's absolutely essential to the Ethiopian cuisine. If you are using a storebought berbere, do get one without salt, because this recipe uses almost half a cup of berbere and you don’t want to over-salt your dish.
This stew is often served with Injera- a popular flatbread in Ethiopia. However, it pairs perfectly well with rice too.