Angie's Recipes . Taste Of Home

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Pizza Bundt Cake

Tuesday, February 02, 2021

Try this easy pizza flavoured savoury bundt cake recipe that will knock your socks off! It has the perfect combination of flavours and super easy to make too. Passata is an uncooked tomato purée that has been strained of seeds and skins. But if you have some regular pizza sauce, homemade or store-bought, feel free to use it, just cut down the salt to 1/3 teaspoon.

50 g Pitted olives, chopped
75 g Prosciutto or Salami, cut into small pieces
100 g Bell pepper, cut into small pieces
75 g Parmigiano-Reggiano, grated (or Grana Padano)
4 Eggs, medium
2 tsp Dried oregano
130 ml Olive oil
150 g Tomato passata
300 g Plain flour
1 tbsp Baking powder
2/3 tsp Salt
Extra olive oil and flour for the baking pan

Slice the pitted olives into rings. Cut the prosciutto or salami and bell pepper into small pieces. Finely grate the hard cheese.
Preheat he oven to 180C/350F. Grease and flour a 24-cm heart-shaped bundt pan and shake off the extra flour. I use a 24-cm heart-shaped springform pan with a small empty stoneware mustard jar in the center. You can fill the jar with some pie weights (beans or rice work great) so it won't move.
Stir together the eggs, dried oregano and grated cheese in a mixing bowl. Slowly beat in the olive oil and tomato passata until well combined.
Sift together the flour, baking powder and salt. Add the sifted flour mixture into the egg mixture. Stir until the mixture is barely combined. Fold in prosciutto, bell pepper and olive rings.
Scrape the batter into the prepared pan. Bake the cake in the lower 3rd rack (just below center) of hot oven for about 40 minutes until nicely golden brown.
Take out the gugelhupf and place on a wire rack for 10 minutes. Invert and cool completely before slicing.

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All Spice Chicken Wings

Saturday, January 30, 2021

For the ultimate comfort food you can't beat these fingerlicking delicious spiced wings served with a sweet honey sauce. These juicy, flavour-packed wings are perfect whether you're enjoying them as an easy family meal, snack for your favourite show or simply because you are in the mood for some good food.

	Honey Mustard Sauce
2 tsp Allspice A large pinch of ground cloves 2/3 tsp Dried garlic powder 1 tsp Cayenne pepper 2 tsp Sweet paprika powder Salt and pepper 50 ml Olive oil 1 kg Chicken wings, tips removed 2 tbsp Spring onions, finely chopped	2 tbsp Honey 2 tbsp Dijon mustard 2 tbsp Homemade olive oil mayonnaise Salt and pepper to taste

Combine the spices and olive oil with some salt and pepper. Place chicken in a bowl with the marinade and toss well to combine. Cover and chill for at least 4 hours or overnight if time permits.
Combine honey, mustard and mayonnaise in a bowl. Season. Preheat the oven to 190C/375F and line a large baking tray with baking paper.
Arrange the chicken wings on the tray and bake for 40 minutes until golden and cooked through. Sprinkle with chopped spring onions and serve with the honey mustard sauce.

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Chinese Cabbage Gratin - #Keto#Gluten Free

Wednesday, January 27, 2021

A creamy vegetable gratin made with Chinese cabbage half and scallions in a Parmesan - Mascarpone sauce with bacon bits. It's keto friendly, naturally gluten-free and so delicious. If you've not got Chinese cabbage on hand, use savoy or white cabbage instead.
Chinese cabbage is a nutrient dense, low-calorie, low-carb, high-fiber food that is an excellent source of vitamin C, antioxidants and minerals. It can also be helpful in controlling chronic inflammation when eaten regularly.

1/2 head / 400-500 g Chinese cabbage
Salt and pepper
2 stalk Scallions, cut into thin rings
200 ml Whipping cream
100 ml Beef broth or water
3 tbsp Mascarpone
80 g Bacon bits
80 g Parmigiano-Reggiano, grated
1 tbsp Parsley, chopped
1 tbsp Pine nuts, toasted
Pink peppercorns

Preheat the oven to 200C/400F. Cut the cabbage in half lengthwise. Place one half in a quiche form or oven-safe pan. Season the cabbage half with salt and pepper. Cut the spring onions into fine rings.
Mix together whipping cream, beef broth or water, mascarpone and chopped spring onions. Season with salt and pepper.
Pour the sauce over the Chinese cabbage half. Sprinkle the bacon bits and grate the Parmesan over. Bake for 30-35 minutes until bacon is crisp and the cheese golden brown.
Transfer to a wire rack and cool for 5-10 minutes before serving garnished with chopped parsley, toasted pine nuts and pink peppercorns.

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Maple glazed candied Walnuts

Saturday, January 23, 2021

Candied walnuts are a great addition to salads, soups, breakfast oatmeal, or yoghurt and make a perfect party snack. The use of these sweet nuts is just endless. You can use almonds, pecans, Brazil nuts or any other kind of whole nuts.

250 g Walnuts
50 g Butter
5 tbsp Maple syrup
1 tbsp Molasses
A large pinch of salt of your choice (I used black salt)

Preheat oven to 180C/350F. Spread out the walnuts on a baking sheet and bake for 5-8 minutes, or until lightly toasted.
Heat a large skillet over medium heat. Once the skillet is hot, add the butter and stir until melted. Add the maple syrup, molasses, black salt, and stir quickly to combine with the melted butter.
Add the toasted walnuts and toss well in the maple syrup mixture. Cook for 5 minutes, stirring frequently to prevent burning, until the walnuts are evenly coated with the mixture.
Line a baking sheet with parchment paper. Spread out the walnuts onto the prepared baking sheet, breaking up any clumps. Allow the nuts to cool completely before using or storing. They stay fresh for 2 weeks in an airtight container at room temperature.

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Pecan Pie Muffins

Wednesday, January 20, 2021

Sweet and nutty, these 6-ingredient pecan pie muffins are perfect for breakfast, afternoon tea or kids' lunch box. They are super easy to throw together with just 6 ingredients and freeze well too. They have a muffin texture with a soft gooey center like a mini pecan pie and crisp chewy edges like cookies. When the muffins are completely cooled, place them in a freezer bag and freeze up to 1 month.

60 g Refined spelt flour
200 g Pecans, chopped plus 18 pecan halves for the topping
160 g Unsalted Kerrygold butter, softened plus extra for the pans
200 g Light brown sugar
2 Eggs, medium
1 tsp Vanilla extract

Preheat oven to 180C/350F. Grease a mini tray with 12 cups and a regular muffin tray with 6 cups generously with butter. You can of course use paper muffin liners instead.
In a medium bowl, stir together the spelt flour and chopped pecans. In a separate bowl, beat the softened butter, brown sugar, eggs and vanilla extract until smooth and creamy. Stir in dry ingredients just until combined.
Divide the batter among the muffin cups. Top each with a pecan half. Bake for about 10-12 minutes for mini muffins and 18-20 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

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Malt Beer Molasses Bread with Pumpkin Seeds

Sunday, January 17, 2021

Malt beer bread, inspired by this recipe, is always a good idea in mega lock-down. Original recipe calls for root beer, but there was some leftover malt beer that needs to be used up. Hence the tweak of the recipe. Dark stout would be great for the recipe too. Malt beer and dark rye enhance the nutrition, flavour, texture and colour to this simple loaf while the molasses adds some mild pleasant sweetness. I have also topped the bread with some sweetened pepita for the extra crunchiness, but this is completely optional. You can also use sunflower seeds instead.

Dough	Topping
1 package / 7 g Active dry yeast 270 ml Malt beer (38C/110F) 100 g Dark rye flour 50 g Molasses 1 tsp Salt 300 - 320 g Bread flour, divided 30 g Unsalted butter, softened	1/2 Egg white 2 tbsp Pumpkin seeds 1 tbsp Sugar

In bowl of your stand mixer fitted with a dough hook, dissolve yeast in malt beer. Wait 5 - 10 minutes for mixture to foam.
Stir in rye flour, molasses, salt, and half of the bread flour. Stir until everything is combined and smooth.
Add in butter and enough remaining flour to form a soft, pliable dough. Knead 8 - 10 minutes.
Place in a greased bowl, turn to grease top. Cover; let rise until doubled, about 1 hour. Press two fingers into dough. It will leave indentation when dough is doubled.
Deflate dough and divide into 3 even portions. Cover with a clean kitchen towel. Let rest 10 minutes. Roll one portion of dough into an oval. Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers. Roll it out to about 30cm long and roll into a cylinder. Repeat with another two portions of dough. Place them, seam up down, into a greased 9” x 5” loaf pan.
Cover and let rise until sides of dough almost reach the top of pan. Brush the top with egg white. Sprinkle the pumpkin seeds over, top with sugar.
Preheat the oven to 190C/375F. Bake the bread in the middle of the hot oven for 35-40 minutes until nicely brown and crunchy. Immediately remove bread from pan and cool on rack.