Angie's Recipes . Taste Of Home

Browse » Home » All posts

Asparagus Ribbon Salad with Apricots and Black Cumin Seeds

Thursday, June 08, 2017

This is an incredibly easy and tasty way to prepare one of my favorite spring vegetables — asparagus! You can pair this delicate ribboned asparagus apricot salad with some homemade bread for a light and delicious lunch.Feel free to substitute white asparagus for green one.

Salad	Dressing
400 g White asparagus, trimmed 100 g Green asparagus, trimmed 1 Carrot, peeled 3 Fresh apricots, cut into wedges 1/2 tsp Black cumin seeds Pistachios, optional	3 tbsp Extra-virgin olive oil 2 tbsp Freshly squeezed lemon juice 2 tsp Maple syrup 1 Shallot, minced Sea salt and freshly ground black pepper

Snap off the tough ends of the asparagus. Using a vegetable peeler to slice the asparagus and carrot lengthways into thin ribbons. Place all the ribbons in a large serving bowl.
Place the dressing ingredients in a blender and blitz until creamy. Dress and toss the salad ribbons and apricot wedges so it's evenly coated.
Divide the salad into two salad plates or bowls. Sprinkle the black cumin seeds and pistachios, if using, over the salad. Serve immediately.

Read On 87 comments

Braided Beetroot Loaf

Thursday, June 01, 2017

Soft, tender and delicate, enriched with both egg and butter, this braided beetroot bread topped with black sesame seeds is so easy and fun to make and perfect for breakfast or brunch. It's fantastic to enjoy with soup, salad, fruit spread or simple with butter.

500 g Spelt bread flour
220 ml Beet juice, lukewarm
1 Egg, room-temperature
8 g Salt
15 g Fresh yeast, crumbled
30 g Coconut sugar
100 g Unsalted butter, room-temperature
1 Small egg, beaten
2 tsp Black sesame seeds for topping

Place everything except the butter in the bowl of an electric mixer fitted with a dough hook. Stir on low speed until everything comes together. Now turn up the speed, and cut in butter and knead until you have a soft, elastic dough, about 10 minutes.
Form dough into a ball and place in a lightly oiled bowl. Cover with a lightly oiled piece of plastic wrap, then stand in a warm place for 1 hour or until doubled in size.
Place dough on a lightly floured work surface. Divide into 6 pieces and roll each into a strand
©angiesrecipes, about 40cm long.
Place 3 strands side-by-side on the baking sheet, with a small space between each. Form into a plait, tucking the ends under. Repeat with remaining dough. Cover again, and stand for a further 1 hour or until almost doubled.
Preheat the oven to 180C/350F. Brush the loaves with egg and sprinkle with black sesame seeds. Bake for 25-30 minutes. Cool on a wire rack, then serve with butter, if desired.

Read On 81 comments

Spring Salad with Flaxseed Oil Vinaigrette

Thursday, May 25, 2017

Now that spring is in full swing and one of my favourite ways to enjoy all the spring produce is in fresh salads. This is a very simple yet delicious springtime salad with tender lollo bionda, chickpeas, white asparagus tips, pine nuts and fresh berries tossed in a flaxseed oil dressing.

Salad	Flaxseed Oil Dressing
1/2 head Lollo bionda / leaf lettuce, chopped 150 g Chickpeas, cooked and drained 10 Strawberries, trimmed and halved 50 g Blueberries 50 g Raspberries 12 White asparagus tips A handful pine nuts, dry toasted Basil	60 ml Flaxseed oil Freshly pressed juice of 1 lemon 1 tbsp Maple syrup 1 clove Garlic, minced 1/2 tsp Dijon mustard Tri-colour peppercorns, freshly milled Sea salt

Place all the ingredients for the dressing in a glass jar, close the lid and shake vigorously to mix well. Either use immediately or store it in the fridge until ready to use. Keeps for up to 1 week. Shake well before using.
Place chopped lollo bionda leaves in two serving bowls. Add in cooked chickpeas and berries. Arrange the white asparagus tips on top and sprinkle the toasted pine nuts over. Garnish with basil leaves.
Drizzle enough of the dressing over and gently toss to combine. Serve!

Read On 71 comments

Ginger Roasted Asparagus with Salmon

Thursday, May 18, 2017

Make everything in one sheet pan, easy clean-up, ready in 15 minutes and perfect for a light, gluten-free dinner. Serve with some garlic rice or roasted potatoes if you are not carb-conscious.

700 g Green asparagus, trimmed
2 tsp Olive oil
1-inch Ginger root, peeled and sliced
Salt and pepper
2x150 g Salmon steak

Preheat oven to 200C/400F. Line a baking tray with foil or baking paper. Brush the fish with 1/2 teaspoon of olive oil and season with salt and pepper. Toss the trimmed asparagus with the rest of olive oil and ginger slices. Season with salt and pepper.
Place salmon and asparagus on the prepared baking tray and roast in preheated oven for 15 minutes or until the the salmon flakes easily when tested with a fork and the asparagus is tender. Divide asparagus and fish between two serving plates. Garnish, if desired, with fresh herbs and preserved green peppercorns and serve immediately!

Read On 84 comments

Walnut Date Loaf#refined sugar free

Thursday, May 11, 2017

Sweet dates and crunchy walnuts make this einkorn quick bread deliciously different. It's easy to make and great for breakfast or as a healthy snack. To make your own date paste, simply soak 200 grams of pitted dates in water or tea overnight, drain and process until completely smooth.

Dry Ingredients	Wet Ingredients
200 g Einkorn berries, ground into flour 50 g Walnuts, ground into flour 2 tsp Baking soda 1/2 tsp Cinnamon powder 1 tsp Ginger powder Large pinch of sea salt 50 g Walnut halves for topping	3 Medium eggs, at room-temperature 250 g Date paste 60 g Kefir 60 g Flaxseed oil 20 g Roasted sesame seed oil 1 tbsp Maple syrup

Preheat the oven to 160C/320F. Grease a standard-size loaf pan and line the bottom with a piece of parchment paper and set aside.
In a mixing bowl, combine einkorn flour, walnut flour, baking soda, spices and salt. Whisk until well combined.
In another large bowl, combine the eggs, date paste, kefir, flaxseed oil, sesame oil, and maple syrup. Whisk vigorously until well combined, then add in the flour mixture and stir with a wooden spoon until completely incorporated.
Spread the batter to the prepared loaf pan and top with walnut halves. Bake for 55 to 60 minutes until the top is nicely golden brown and a skewer inserted in the center comes out clean. Allow the loaf to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Read On 88 comments

White Asparagus Salad with Radish Vinaigrette

Thursday, May 04, 2017

This white asparagus salad is made with cherry radishes, hard-boiled egg, and fresh herbs--a typical German spring recipe that's ready in no time. Try it served with some garlic bread or croutons. Omit the eggs if you want to make it vegan. White asparagus can be difficult to locate if you are not in Europe, simply use green variety.

White Asparagus Salad with Radish Vinaigrette

adapted from Küchengötter

2 Hard boiled eggs, peeled and coarsely chopped
750 g White asparagus, trimmed and cut each into 3 pcs
Sea salt
10 Cherry radishes
2 tbsp White balsamic vinegar
2 tbsp Chicken broth
2 tbsp Walnut oil
2 tbso Olive oil
Freshly ground black pepper
A handful of fresh herbs (chervil, parsley or chive), finely chopped

Bring a large pot of water to boil over medium-high heat. Add the the asparagus pieces and blanch for 5-8 minutes until tender yet firm. Refresh under cold water. Drain.
Wash, clean and thinly slice the cherry radishes. Place white balsamic, chicken broth, walnut oil and olive oil in a jar. Season with salt and pepper. Shake well. Add to the radish slices and set aside to allow the flavours to meld for 15 minutes.
Now gently toss the drained white asparagus with vinaigrette and arrange them into two shallow bowls. Top with chopped eggs and fresh herbs.

Read On 78 comments

Dulce de Leche Tart

Thursday, April 27, 2017

This tart has a buttery no bake oatmeal cookie crust filled with a rich creamy dulce de leche mixed with coconut cream and topped off with some sea salt. The tart is surprisingly easy to make, esp. if you use the storebought milk caramel, and the diamond salt and dulce de leche really compliment each other.

150 g Oatmeal cookies, broken
50 g butter, melted
1/3 tsp Vanilla powder
1/3 tsp Cinnamon powder
300 g Dulce de leche, homemade or ready made
2 tbsp Coconut cream
Diamond sea salt, to serve

Place cookies, butter, vanilla and cinnamon in the bowl of a food processor. Process to combine. Divide the mixture into two 12cm loose-bottomed fluted tart pans. Press over bases and sides. Refrigerate for 30 minutes.
Combine dulce de leche and coconut cream in a microwave-safe bowl. Microwave for 30 seconds, stirring once, until caramel is smooth and coconut cream is completely incorporated. If you prefer a firmer caramel filling, then use less cream or no cream at all.
Pour dulce de leche into the crust and spread evenly. Top with a sprinkle of sea salt flakes and serve.

Read On 68 comments

Harissa Asparagus Salad with Baby Beetroot and Strawberry

Thursday, April 20, 2017

Roasting asparagus brings out these spring vegetable's inherent sweetness with a hint of heat from harissa spice mix. As well as adding bright, vibrant colour to your meals, this delicious salad is vegan and gluten-free too.

500 g Green asparagus, trimmed, washed and dried
2 tbsp Olive oil
1/2 tsp Harissa spice mix
1/3 tsp Sea salt
2 tbsp Raspberry vinegar
60 g Arugula
5-6 Baby beetroots, trimmed
250 g Strawberries
A handful of green peas, optional

Preheat oven to 200C//400F. Wash beetroots and pat dry. Place in a baking dish. Cover tightly with foil. Roast for 40 to 45 minutes or until skin peels away from beetroot when rubbed. Set aside until cool enough to handle. Peel and halve each beetroot, quartering any larger ones.
Spread green asparagus in a single layer on a baking sheet. Brush with 1/2 tablespoon of olive oil until spears are completely coated. Sprinkle with harissa spice mix and sea salt. Roast for 15-20 minutes.
Place the raspberry vinegar and the rest of olive oil in a bowl. Season with salt and pepper. Whisk to combine.
Place arugla on a platter. Top with baby beetroots, green asparagus, strawberries and green peas if using. Drizzle with dressing. Enjoy!

Read On 79 comments

Cold Oven Yeast Einkorn Pepita Bread

Thursday, April 13, 2017

Vegan, 100% wholegrain, no waiting because no kneading or proofing needed and you don't even have to preheat the oven, plus with only 6 ingredients! If you don't have einkorn, then use spelt instead. Goes great with nutella, jam or peanut butter for a hearty and delicious breakfast.

Cold Oven Yeast Einkorn Pepita Bread

adapted from here

250 ml Lukewarm water
21 g Fresh yeast
250 g Wholegrain einkorn flour
1/2 tbsp Coconut sugar
80 g Pepita, chopped
3/4 tsp Sea salt

Place lukewarm water in a mixing bowl. Crumble the fresh yeast into the water and stir until dissolved.
Add in einkorn flour, coconut sugar, chopped pepita, and sea salt. Use a handheld mixer attached with dough hooks to mix the ingredients until well combined and smooth.
Turn the dough into a loaf pan lined with parchment paper and place in the middle of a cold oven. Fill a baking pan with water and place at the bottom of the oven.
Now turn on the oven at 180C/350F and bake for about 50 minutes until the bread looks nicely golden brown. Turn onto a wire rack to cool.