Search Angie's Recipes


Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Gorgonzola Almond Scones

Monday, March 18, 2019

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


These savoury blue cheese scones are perfect as a weekend breakfast paired with some homemade fig jam or a nibble for cocktails. Next time I will definitely add some bacon bits and use pecans instead of almonds. Not only delicious, this is also a very versatile recipe. Use any desired blue cheese, creamy and mild, like Danish Blue, or piquant and bold, like French Roquefort or Italian Gorgonzola.

  • 250 g Refined spelt flour
  • 12 g Baking powder
  • 1 tbsp Coconut sugar
  • 100 g Cold salted butter, diced
  • 60 g Gorgonzola, crumbled
  • 50 g Almond, chopped and toasted
  • 120 ml Heavy cream plus more for brushing
  • Black peppercorns, crushed
  1. Preheat oven to 200C/400F. Whisk flour, baking powder and coconut sugar in a large bowl. Rub in the butter with your fingertips until the mixture looks like flaky breadcrumbs. Add crumbled blue cheese and toasted almonds and toss to coat.
  2. Drizzle in cream and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining. Transfer dough and any loose flour to a lightly floured work surface and briefly knead to bring everything together.
  3. With a lightly floured rolling pin, roll out dough to about 2.5cm thick. Use a 5cm-diameter fluted pastry cutter dipped in flour to cut out 8-9 scones.
  4. Place the scones on a baking tray, about 1cm apart, and brush tops with the extra cream. Sprinkle with crushed black peppercorns and bake in preheated oven for about 15 minutes or until golden and cooked through. Transfer to a wire rack and let cool. Serve with sour cream or room-temperature butter.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Read On 62 comments

Hokkaido Coconut Soup

Monday, March 11, 2019

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Super creamy and deliciously nourishing, this pumpkin soup with coconut milk is the ultimate warmer for cold rainy days. The warmth of fresh ginger adds a lovely kick to the soup. If you like, serve the soup with some roasted poultry leftover, a sprinkle of coconut flakes, pomegranate seeds and fresh herbs. It's also very easy to veganize the soup by using vegetable stock and leaving out the meat.

  • 1 tbsp Coconut oil
  • 1 Large shallot, coarsely chopped
  • 30 g Fresh ginger, peeled, coarsely chopped
  • 1.5 kg Hokkaido or other squash, deseeded, chopped
  • 400 ml Coconut milk
  • 400 ml Chicken broth or water
  • 1 Lime, juiced
  • Salt and pepper
  • 300 g Roasted duck breast, sliced
  • Parsley for garnishing
  • Desiccated coconut flakes for garnishing
  • Pomegranate seeds for garnishing
  1. Heat oil in a large, heavy-based saucepan over medium heat. Add chopped shallot and ginger and cook, stirring, for 2 minutes until fragrant. Add pumpkin, coconut milk, chicken broth or water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until pumpkin is soft.
  2. Remove saucepan from heat and set aside to cool for 10 minutes. Using an immersion blender to puree the soup until smooth. Add in lime juice and season with salt and pepper.
  3. Ladle soup into bowls and garnish with roasted duck breast slices, chopped parsley and desiccated coconut flakes and / or pomegranate seeds.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Read On 54 comments

Beef Steak with Blue Cheese Sauce

Monday, March 04, 2019

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com




This simple blue cheese sauce recipe is a really easy one to whip up and so delicious too. Serve it on the side, or spooned over the meat. The sauce is so rich that a little bit goes a long way. I have used Gorgonzola because of its smooth texture and strongly aromatic flavour that make it perfect for sauces. But any variety of blue cheese (Roquefort or Blue Stilton) will work just as great.

  • 300 g Beef filet steak
  • 100 ml Heavy cream
  • 150 g Gorgonzola, crumbled
  • 1 clove Garlic, finely minced
  • Pink peppercorns and parsley leaves for garnish, optional
  1. Heat a grill pan over high heat. Season the steak with salt and pepper. Cook steaks in the hot pan until beginning to firm and hot and slightly pink in the center, about 4 minutes per side for medium.
  2. In a small pan over medium-low flame, add heavy cream, crumbled Gorgonzola and finely minced garlic in a small pan over. Stir until blue cheese melts completely, 3 to 5 minutes.
  3. Pour the sauce over the steak or or on the side for dipping and garnish with pink peppercorn and parsley leaves if desired.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Read On 40 comments

Middle Eastern-style Brussels Sprout Salad

Sunday, February 24, 2019

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com




Baharat, Arabic for 'spice', is an aromatic spice blend used in Middle Eastern cuisine. What spices are included in the blend vary geographically, but you can generally expect black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon. It is used as the seasoning for beef, lamb, chicken, seafood, and vegetables as well a dry rub or marinade.

  • 300 g Brussels sprouts, halved
  • Extra-virgin olive oil to drizzle
  • 125 g Full-fat Greek yogurt
  • Zest and juice ½ lemon
  • 2 Garlic cloves, crushed
  • 1/2 tsp Dijon mustard
  • 2 tbsp Fresh parsley, chopped
  • 2 tbsp Pine nuts, toasted lightly in a frying pan with a little oil
  • Baharat to sprinkle
  1. Bring a medium saucepan of water to the boil, then add the sprouts and cook for 4-5 minutes – they should still be vibrant green and have some crunch. Drain, rinse under cold running water, then dry briefly with sheets of kitchen paper and transfer to a serving dish. Season lightly with salt and pepper and toss with a good drizzle of extra-virgin olive oil.
  2. In a mixing bowl, stir together the Greek yogurt, lemon zest and juice, garlic, mustard and chopped. Season to taste, then toss through the sprouts. Sprinkle over the pine nuts, the baharat and extra parsley to serve.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Read On 50 comments

Poppy Date Loaf

Sunday, February 17, 2019

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com




http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


A soft yeast spelt bread wrapped around a poppy seed filling sweetened with dates and coconut syrup. This is the type of bread we enjoy for breakfast, especially on holidays and weekends. If you can't find ground poppy at your local stores, just grind the poppy seeds in a coffee or spice grinder until powdery.

DoughPoppy Date Filling
  • 380 g Spelt flour
  • 15 g Fresh yeast
  • 125 ml Buttermilk, room-temperature
  • 40 g Coconut sugar
  • 75 g Butter, softened in pieces
  • 1 Egg, medium
  • Salt
  • 80 g Dates, chopped
  • 3 tbsp Rum / or apple juice
  • 200 g Coconut cream
  • 75 g Coconut syrup or honey
  • 200 g Poppy seeds, ground
  • 1 tsp Organic lemon zest
  • 1 Egg, medium
  1. For the dough, place spelt flour in the bowl of your mixer. Make a well in the center and crumble in fresh yeast. Add in 3 tbsps of buttermilk, 1 tsp of coconut sugar and stir in some flour from the sides. Cover and set aside for 15 minutes.
  2. Now add in the rest of buttermilk, coconut sugar, softened butter, egg and a large pinch of salt. Stir first on slow speed for a couple of minutes until the dough roughly comes together. Increase the speed and knead until the dough forms a smooth, tacky ball that clears sides of bowl. Cover the dough with a plastic wrap or a damp tea towel and leave to rise in a warm place for 45-60 minutes until doubled in volume.
  3. While the dough proofs, prepare the filling. Soften the chopped dates in rum or apple juice. In a small saucepan, add in coconut cream and coconut syrup. Bring to a simmer. Add in ground poppy seeds. Cook and stir over the medium heat until thickened. Remove from the heat and cool to room temperature. Add in lemon zest, egg and soaked dates.
  4. Preheat the oven to 190C/375F. Grease and line the base and sides of a 32cm loaf pan with baking paper.
  5. Turn the dough onto a lightly floured surface and punch down. Roll the dough into a 35cm x 45cm rectangle. Spread the poppy date filling over. Roll up each loosely from the long end to form a log. Use a sharp knife to cut the log lengthwise in half and weave the two pieces together to form a twist.
  6. Gently transfer to the prepared pan
    ©angiesrecipes
    . Cover with a clean tea towel and stand in a warm place for a further 10 minutes until slightly risen. Brush the top with the egg glaze, then bake for 25-30 minutes, until golden and cooked through. Cool slightly in the pan, then transfer to a wire rack.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Read On 49 comments

Vegan, Gluten Free Spinach Chickpea Crepes

Saturday, February 09, 2019

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Spinach Chickpea crepes are a great vegan and gluten-free alternative to classic crepes and they’re so GOOD filled with heaps of shredded veggies and mushroom-pâté inspired by Tin and Thyme. You can serve this as an appetizer or with extra portion of salad or soup as a light lunch.

CrepesTo Serve
  • 120 g Chickpea flour
  • 60 g Potato starch
  • 60 g Spinach leaves
  • 1/2 tsp Garlic salt
  • 270 ml Water
  • Mushroom pâté (recipe here by Tin and Thyme)
  • Shredded black radish
  • Shredded Carrot
  • Shredded bell pepper
  1. Place all the ingredients in a mixing bowl. Use an immersion blender to process everything until you have a smooth batter. Cover with plastic wrap. Set aside at room temperature for 30 mins to rest.
  2. Heat a 22-cm non-stick skillet over medium flame. Brush the skillet with a bit of coconut oil. Pour about 1/3 cup of the batter into the hot skillet while quickly tilting the skillet in a circular motion to swirl batter to evenly cover the base.
  3. Cook for 1- 2 minutes on medium heat, or until the crepe is dry on the surface and crisp around the edges. Flip the crepe and cook on the other side for a further 1 minute. Transfer to a plate. Cover loosely with foil to prevent the crepe drying out. Repeat with the remaining batter to make 8 crepes.
  4. To serve, spread some mushroom pâté over the crepe, and top with shredded vegetables. Roll up firmly to enclose filling and enjoy!

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Read On 54 comments

Crisp Roasted Duck

Sunday, February 03, 2019

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin. Serve it with pan juice roasted Brussels sprouts or some seasonal salad for a festive occasion or Sunday dinner.

The Chinese New Year, or Spring Festival officially begins on February 5th, 2019 and I would like to take this opportunity to wish you and your family peace, joy and love this holiday!



Gravy
  • 1 x 2-2.2 kg Duck
  • Sea salt
  • Freshly milled peppers
  • 1 bunch Thyme
  • 1 Organic lemon, quartered
  • 750 g Brussels sprouts, trimmed, washed and dried
  • 2 tbsp Spelt flour
  • 150 ml Chicken broth or water
  • 50 ml Port or Marsala
  1. Preheat oven to 220C/430F. Wash the duck inside and out with cold running water. Pat dry all over with paper towel.
  2. Rub the duck all over with the sea salt and freshly milled pepper. Fill the duck cavity with thyme and quartered lemon. Prick skin all over with a sharp fork and tie legs together -- be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin.
  3. Place a wire rack in a roasting pan. Fill the roasting pan with 1 cup of water. Place the duck on the wire rack, breast-side down. Roast in preheated oven for 30 minutes.
  4. Lower the temperature to 190C/375F. Turn the duck breast-side up and fill the roasting pan with another cup of water. Continue cooking for a further 60-70 minutes until golden brown and crisp.
  5. Brush the duck occasionally with dripping from the roasting pan. 20 minutes before the duck is done, add the Brussels sprouts into the roasting pan and toss with the duck dripping and cook until tender.
  6. Remove duck and Brussels sprouts on a large serving plate. Cover with a tin foil to keep warm.
  7. Scrape the duck fat and juice from the roasting pan and pour into a pan. Add in spelt flour and stir with a wooden spoon until slightly thickened. Add in chicken broth and port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally.
  8. Shred or carve up the duck, and serve with roasted Brussels sprouts and gravy.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Read On 51 comments

Banana Olive Oil Muffins

Sunday, January 27, 2019

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com




http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Wholesome banana muffins made with spelt flour, hazelnut meal, olive oil and lightly sweetened with coconut sugar. The add of Greek yoghurt give these muffins a moist and tender texture. Perfect to make ahead for breakfast or lunchbox treat!

BatterTopping
  • 220 g Refined spelt flour
  • 50 g Hazelnut meal
  • 10 g Baking powder
  • 1 tsp Baking soda
  • 2 tbsp Coconut sugar
  • 2 tsp Cinnamon powder
  • 2 Eggs, lightly beaten
  • 90 ml Extra virgin olive oil
  • 2 Medium ripe bananas, mashed
  • 1 tsp Vanilla bean paste
  • 60 g Full fat Greek yoghurt
  • Extra 1 banana, sliced
  • 1 tbsp Coconut sugar
  • 1/2 tsp Cinnamon powder
  1. Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan or a 12-hole standard muffin pan with butter.
  2. Stir together the flour, hazelnut meal, baking powder and baking soda into a large bowl. Stir in coconut sugar and cinnamon powder. Make a well in the centre.
  3. Beat the eggs, olive oil, mashed banana, vanilla and Greek yoghurt together. Add to flour mixture. Stir mixture until just combined. Divide mixture evenly among holes in prepared pan.
  4. Top each with 1 slice of banana. Combine coconut sugar and cinnamon sugar and sprinkle on top of the banana. Bake for 20 minutes or until nicely golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com


Read On 63 comments
Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


If you enjoy my recipes and want to support me, THANKS!

Friends

Join Us

angiesrecipes
skip to top

skip to top