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Want to know how to use up carrots? It’s so simple to make any recipe a healthy one with this super healthy root vegetable packed full of vitamins and fiber. Try these fun and delicious recipes to make the most of this budget-friendly root vegetable that's versatile, sweet and nutritious and turn carrots into tasty meals and won’t break the bank either.

1. Vegetable Ribbon Tart with Pesto and Ricotta

   This delicious vegetable tart is filled with a layer of homemade pesto and ricotta and top with a spiral of thinly sliced ribbons of zucchini and carrots. Spelt flour gives the pastry a nutty flavour which works so well with the pesto filling. This vegetable tart is lovely for either lunch or as an appetizer.

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

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

Fancy a change and lots of colour in the morning? Then you should these beetroot pancakes for a vital start to the day. Not only are they beautiful to look at, they are also made with some healthy ingredients. You don't have to compromise on flavour and sweetness even if you are trying to cut back the consumption of refined white sugar. These pancakes are sweetened with honey and if you want it sweeter, then serve them with maple syrup. In case you want to avoid sugar completely, I would recommend using erythritol or xylitol, which gives a more natural sweetness and mouth feel.
Beetroot is very healthy and always looks great when used to colour food. The bright red colour is simply special. Any cooked beetroot works, use roasted beetroot if you prefer a deeper purple colour and richer flavour. I used chickpea flour as an alternative to wheat flour. This makes these pancakes lower in carbohydrates and richer in fibre, as well as being gluten-free.

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Fresh, crispy and sweet snow peas are really ideal for a quick stirfry. You can also add protein (chicken, prawn, egg or tempeh) to this simple dish. It's easy to prepare and ready within 15 minutes. Just simply shred the trimmed snow peas and toss with chilli and ginger for maximum flavour and crunch.
Snow peas, aka Chinese pea pods, are young and flat with very small peas inside (different from rounded snap peas) and typically available all year-round, but the peak season is spring through early winter. As their name implies, snow peas can survive frost and snow.

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This is a great breakfast or brunch on weekend or any time you have company. It is low-carb, high-protein, full of delicious baby spinach, cream, Parmesan cheese, and of course lots of eggs! Use a terrine if you have one, otherwise, a loaf pan will work just fine. I used a silicone loaf pan and it spread a bit in the middle since the omelette mixture was heavy. You can also make this in a 20cm round cake pan.

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Translating to rooster stewed in wine, coq au vin, a French classic was originally a peasant dish designed to make use of an old rooster that was too tough and sinewy to be simply roasted. It was a dish that was cooked low and slow. However, tough roosters have given way to tender roasting chicken in most recipes today. So it would be more accurate to call this Poulet au Vin. I wouldn't use chicken breast for this recipe as you can easily overcook them. So bone in thighs, drumsticks or whole legs are better to use for coq au vin.

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Garibaldi biscuits (unkindly called 'squashed flies' by children), named to honour Italian General Giuseppe Garibaldi, who fought for the unification of Italy in the 19th century, are made by sandwiching the dried fruit with thin shortcrust pastry. Then the dough is sliced into rectangles and baked until light golden. The chocolate glaze is completely optional. You can simply dust some Demerara sugar on top after brushing with egg white. If sultanas and currants aren’t to your taste, use your favourite dried fruit – just make sure that you cut it up to the size of a currant so it bonds suitably to the biscuit dough.

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It's easy, quick and delicious. The salad goes well with some homemade bread. If you like, use raisins or other dried fruit instead of dried cranberries. It makes a great easy lunch or side with any meat dishes.

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The uncomplicated chimichurri, a classic Argentinian uncooked sauce, consists of a few spices, fresh parsley and plenty of garlic and acts both as a marinade and sauce. You can make the sauce in a food processor, but hand-chopping everything makes it look more rustic and especially fragrant. It is delicious drizzled over literally anything, from meat, cheese, to tofu and vegetables and fabulous with bread too. To make your chimichurri chicken particularly flavourful, I would recommend that you let the chicken marinate overnight in the fridge. However, if you are short on time or impatient, 30 minutes is minimum.

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Biscotti Reginelle, aka Biscotti Regina or Biscotti Inciminati, are classic cookies from Palermo (the capital of both the autonomous region of Sicily and the Metropolitan City of Palermo), but they are popular all over the island of Sicily. They were named after Queen Margherita di Savoia, hence the name Biscotti Reginelle, which means Queen Cookies.
These delicious Italian cookies are not too sweet and are loaded with sesame seeds. The crunchy texture makes them the perfect accompaniment to coffee, hot chocolate, or sweet wine. To make these cookies even more authentic, use 100% of lard instead of a mix of butter and lard. Once completely cooled you can store these cookies in an air tight container for at least two weeks. They freeze well too.

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Making those seedy pretzel wedges at home is easy peasy with this straightforward recipe. Made from yeast dough, brushed with a baking soda bath, then sprinkled with a mixture of seeds, this pretzels bread is as good as those from the bakery. They are crispy on the outside and soft on the inside and go well with soups, salads or as a snack! Instead of a springform ring, you can of course also use an ovenproof cake ring and adjust it to the right size. They are best when eaten warm, but will keep fresh in an airtight container at room-temperature for 1-2 days.

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This fairly simple yet colourful and fun salad plays on different textures and flavours of bitter cacao nibs, tender&sweet butter lettuce, tart&chewy dried cherries, creaminess of silky avocado and juicy sweet mandarin orange.
Cacao nibs, aka cocoa nibs, are fermented and crushed bits of dried cacao beans. They are naturally sugar-free and provide a rich source of fiber, protein, healthy fats and minerals.

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Sri Lankan curry is usually heavily spiced and uses a blend of fresh spices and aromatics. This typically includes cumin, coriander, fenugreek seeds, mustard seeds, and curry leaves. The curry is usually prepared with coconut milk and commonly served with rice. If you can't find fresh curry leaves, use dried one or even pandan leaves. Don't like carrot? Use cauliflower, sweet potatoes, eggplants or green beans or a mixture of vegetables.