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

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

These delicous piña colada coconut macaroons are perfectly golden crisp on the outside, soft and sticky inside, and finished with a drizzle of lime drizzle, diced pineapple, cocktail cherries and a sprinkle of lime zest. Store them in a well-sealed tin in a cool place for around two weeks.
There are crystallized and natural dried pineapples. The natural dried pineapples are excellent for snacking, but for this macaroon recipe, we need crystallized variety.

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

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

Black and white star cookies are a very popular Christmas treat. They come in a wide variety of patterns and vary in difficulty to make, depending on the design. This version of Gefüllte Schwarz-Weiß-Sterne from the book ‘Meine Lieblingsplätzchen’ by Dr. Oetker
©angiesrecipes is fairly simple. All you need to do is roll out shortcrust pastry and cut out the cookies with a 5cm star-shaped cookie cutter, dark chocolate courverture and icing sugar.

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

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

Brunch favourite: A chorizo lentil stew and top with zesty avocado salsa and boiled eggs that not only tastes good in the morning but also great as a satisfying dinner. Serve it with some flatbreads or pitas if desired.

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

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

Carbonnade is a Belgium / Flemish iconic stew which features fork-tender chunks of beef and plenty of caramelized onions bathed in a hearty beer broth. French fries are considered a classic accompaniment to Carbonnade Flamande, but mashed potatoes, crusty bread, pasta or simple roasted vegetables are also excellent. The classic choice of beer for Carbonnade is usually brown ale, but it can also be made a dark or golden ale, depends on what you prefer. Try not to add too many different types of vegetables to the stew, just keep it simple with onions. Tomatoes, leeks or carrots have no place in Carbonnade Flamande, which is best the traditional way. This recipe can be adapted for your instant pot (about 45 minutes) or slow cooker (4-5 hours at slow), but the browning and caramelizing steps are still required.

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

Baja cuisine is a fusion cuisine from Mexico's Baja California peninsula that blends traditional Mexican flavours and ingredients with Mediterranean and Asian influences, emphasizing fresh, locally sourced ingredients. Tender, juicy and super flavourful, this Baja chicken is easy to make and perfect for a homey comforting meal with salsa, corn tortillas, refried beans, or rice. It uses chicken thighs and is marinated in a lovely citrusy marinade and roasted to perfection.
Mexican oregano has a hint of lime and some mild licorice or anise notes in it. If you cannot find it, then marjoram is a better substitute for Mexican oregano than European oregano, because the flavour profile is more similar.

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

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

Tender, aromatic Tunisian spiced lamb chops served on a bed of thick plain yoghurt and pomegranate seeds and mint leaves make a delicious, easy healthy dinner recipe. Ras el Hanout is a spice blend found in Tunisian cuisine, very similar to Moroccan spice mix. Only Tunisian versions often incorporate chilli and hot paprika for a more spicy and aromatic flavuor. The best substitutes will be baharat or a mix of equal parts of spices like cumin, coriander, paprika, along with a generous pinch of cinnamon.

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Nutty, chewy and fruity with a slightly crispy bottom, these naturally gluten free cookies enriched with lemon zest and dried figs are perfect accompaniment to coffee, tea, hot chocolate or ice cream.
Amaretti cookies are traditionally made with almonds, sugar, and egg whites. The name "Amaretti" comes from the Italian word "amaro," meaning bitter, a reference to the use of bitter almonds in the original recipe. But other nuts, like hazelnuts, walnuts or macadamias are great alternatives.

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An easy weeknight chicken dinner that packs a punch of flavour. A sprinkle of fresh mint on top adds a burst of freshness. The tanginess of lemon perfectly complements the natural sweetness and earthiness of creamy tahini, creating a harmonious and intriguing blend that tantalizes your taste buds. The tender and juicy chicken is perfectly infused and roasted, making each bite amazingly flavourful. I have paired it with a simple bulgur cranberry salad, but you can pair it with almost anything. A green salad or some roasted vegetables are both wonderful.

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

These soft, fluffy and delicious pumpkin shaped bread rolls, with a hint of pumpkin flavour and warming fall spices, not only look like pumpkins, but also have homemade pumpkin purée in the dough. They are wonderful to bring to a family gathering for the holiday dinner party. To make 250 grams pumpkin puree, you need about 350-400 grams of pumpkin flesh. Cut the flesh into chunks and roast until tender. Blend it until smooth before using for the dough. I used pumpkin pie spice mix, but ½ teaspoon of cinnamon plus a large pinch of nutmeg would work lovely too.

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

These jerk chicken wings have the perfect balance of sweet, sour, salty, and spicy. The subtle sweetness of the molasses, the heat of the scotch bonnet peppers and the wonderfully fragrant thyme and spring onions combined together to create a perfect flavour combination. The allspice, cloves, ginger and nutmeg add a pleasant depth and the lime juice provides a refreshing kick! Serve them with a fresh crispy salad or/and rice.
Scotch bonnet peppers are traditional in Jamaican cuisine. If you're unable to find them, substitute them with habanero peppers. Use 1 to 3 peppers with seeds depending on how spicy you like the wings. I used two with one without seeds. I didn’t separate the wings, but use split wings if that’s what you like.

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

Kolache (ko-LAH-ch), or Koláče in Czech, is a sweet Czech pastry made from a sweet yeast dough with various fillings. Authentic Czech kolache are usually round and filled to the brim with either poppy, cheese or jam, then topped with just the right amount of crumble. Soft, pillowy, and buttery kolache are delicious warm from the oven and are best the day they are made. Serve them as a breakfast, or afternoon snack with tea or coffee or any time you like one.
If you are going to try the cheese filling, mix 250 grams of cottage cheese, 50 grams of erythritol or sugar, 1 egg yolk and 1 teaspoon of vanilla extract together. The poppy filling recipe is enough for two batch of dough. Half the filling or double the dough. I portioned the dough into 9, each about 100 grams, but you can make 18 smaller kolache.

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

Castagnole are traditional Italian carnival fritters, named for their chestnut-like shape. They're made with a mixture of flour, egg and sugar to which a little liqueur is added – usually anisette, rum or grappa and scented with citrus. These sweet dough balls are deep-fried until golden brown, resulting in a crispy exterior and a soft center. This recipe made with yoghurt makes them particularly soft and delicious. They are typically rolled in sugar while still warm. Castagnole are wonderful all on their own, but you can also poke a hole in them and fill with jam, nutella, pistachio cream or white chocolate cream. Like any deep fried food, they are at their best eaten the same day while still warm and soft because they get slightly drier after a day or two.