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

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

Fancy trying something new? Then why not give this Turkish Gözleme with beef mince, spinach and pointed peppers a go? It’s super easy to make at home with just a few ingredients. Just mix a simple dough without any leavening agents, fill it, fold, seal and panfry in a pan. It is perfect for breakfast or brunch. Fuss free, delicious and keeps well in the fridge. Serve it warm with a side salad or just some lemon wedges.
Gözleme is a type of Turkish stuffed flatbread, like pide and lahmacun, with different fillings such as spinach and cheese, potatoes or minced meat. There’s something for everyone.

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

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

Want to try a starter that's different from the usual salad? How about this fruity and fresh grapefruit carpaccio with fennel tartare and roasted pistachios on top? Bring it on! This recipe practically made itself in around fifteen minutes before you could dig right in. It’s vibrante, refreshing and delicious. I used pink grapefruit, but blood orange would be another great substitute.

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

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

A delicious, gently-spiced tray bake with fruity quinces for a special afternoon tea or dessert with whipped cream or Greek yoghurt. It’s so autumn and fragrant. Be careful when peeling raw quinces as it is like peeling a stone and accidents are easy to come by. Quince are available only in the fall and you can find them at farm markets, and some supermarkets. If quince isn’t available, pear or apple, is a wonderful substitution, too. 

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

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

A hearty French casserole that is perfect for a late-summer or fall weeknight meal. Normandy is a region in Northern France noted for its dairy, pastires and signature fruit – apple. So, rather than cooking chicken in chicken broth like many typical one-pot chicken meals, we used Calvados and apple cider for the recipe. If you don’t have Calvados at hand, just use regular brandy. For Chicken Normandy, firm, tart apples that can hold their shape during cooking are the best. I used Boskoop, but Braeburn, Granny Smith or Pink Lady are equally great.

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

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

Today I have another delicious snack idea and a quick recipe using storebought puff pastry. These minced lamb puff pastry rolls with dates are really tasty, hearty finger food that are sure to win you over with their unique flavour. The fact that they are quite easy to make is just another bonus for all snack lovers. These savoury pastry rolls definitely need a creamy sauce to go with them. As I used lamb, and it’s autumn, plum ketchup is the obvious choice. However, a simple garlic yoghurt dip or Greek tzatziki would also work very well.

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

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

These chewy cookies are just like a sugar cookie, but with fig leaf powder for a fun twist. Homemade fig leaf powder and infused oil adds notes of vanilla and coconut to a simple sugar cookie while fig leaf infused sugar lends a lovely green to the topping. You can leave them plain just like traditional sugar cookies or glaze them with some white chocolate.

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

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

Fluffy, moist, fruity and delicious, these poppy seed and plum rolls are a real treat. They are perfect for your next birthday party or picnic. For these sweet dough buns, we start with a yeast dough with poppy seeds and prepare a cinnamony plum compote while the dough proves in a warm place until doubled. I set aside about a cup of compote as the serving sauce. Otherwise, they taste just as delicious with a vanilla sauce or a lemon icing.

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

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

Fig leaves are used in cooking to flavour foods such as meat, cheese or desserts, to make fig leaf tea, flavoured sugar, liqueurs, syrup or oil or used as wrappers for fish. They are also traditionally used in baths to relieve rheumatic complaints and muscle tension. The distinctive flavour and aroma are reminiscent of toasted coconut and vanilla with a hint of green tea. In this recipe, I used a bouquet garni made with fresh fig leaves, spring onion gruns and coriander stems to infuse that coconuty vanilla flavour into the chicken thighs. If you have access to fresh fig leaves, then just use a traditional bouquet garni with a bay leaf, parsley stalks and a few sprigs of thyme together with a a strip of leek or celery. It’s not exactly the same thing, but delicious all the same.

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

Köttbullar slathered in gravy and plated with mashed or boiled potatoes and lingonberry sauce are indisputably the national dish in Sweden. They are eaten everywhere: at home and parties, in canteens and fine dining restaurants, hospitals and prisons. Anyone who really thinks that authentic Swedish köttbullar should taste like they do at IKEA has never eaten any truly good one.
Everyone has their own favourite recipe, and most people will, of course, say that their mother's recipe is the best! Impress your friends with homemade Swedish meatballs using this simple recipe!
One of the secrets of this Swedish classic is the deliciously sweet caramelised onions and a dash of cream in the meat mixture. It's not just the meatballs that make this dish such a classic comfort meal, the creamy sauce is just as good. And don’t forget the lingonberry! If you cannot find lingonberry in your local supermarket, try IKEA or online shops or use cranberry sauce instead.

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

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

Dry some fresh picked fig leaves in your oven or dehydrator at 40C/100C for about 2 hours until dry and crispy. Then grind them into a powder and mix with sugar. This create an infused sugar with a unique nutty, coconuty flavour with a hint of green tea for use in desserts, beverages, and baked goods. Use it like you do with vanilla sugar.

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

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

Skin-on, boneless chicken legs marinated in a brine of freshly brewed tea seasoned with rosemary and pan seared to perfection. Serve with a nutritious gluten-free buckwheat salad.
You need to brine the chicken for at least 2 hours, preferably overnight, for the flavor to come through, or up to 24 hours. The aromatic salty-sweet brine pulls its flavors into the meat and tenderizes it before you begin cooking, you'll never eat dry chicken again with this method. This recipe used Darjeeling tea, but other black tea, like Early Grey, Lapsang souchong or Celyon black tea are great too.

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

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

Quinces are sort of cousins to apples and pears, but they're an entirely different fruit altogether. They can’t be eaten fresh. To enjoy quinces, they must be cooked until completely soft and falling apart. When fresh, they’re hard as a rock, bitter and astringent. Once cooked, the cream coloured flesh will turn pink with a floral flavour.
The ingredients for this quince jelly are quite simple, and all you really need are quince, water and sugar. But a little bit of star anise, cinnamon, or ginger brings a warmth and extra dimension to the aroma of the fruit. Quince is very high in pectin, so lemon is not required for making the jelly. However, fresh lemon juice will heighten flavour of the fruit. You do not need to peel your quince before cooking it to make jelly. Nor do you need to core it. Just scrub off the furry coating and wash them clean before using.
Serve quince jelly as part of a cheeseboard, or alongside pork or game dishes, or with some homemade bread or crackers.