© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This salted egg recipe made with fresh duck eggs using the brine method is a great way to preserve eggs and super easy to make. They take about 30 minutes to prepare and the result is definitely worth the wait! YES, you have to wait for at least 30 days (up to 60 days), depends on the size of eggs. Chicken eggs will require less (2 weeks at least). Once the duck eggs reached the ideal state, remove them from the brine to avoid them becoming too salty. Store them, uncovered, in a plastic box, and use them within 2 weeks. Hard-boiled duck eggs still in the shell can be stored in the refrigerator for up to 1 month.
Salted eggs work great as part of a meal. In China, the boiled ones are often enjoyed with congee as a breakfast. Salted duck eggs are all about the YOLKS. The egg whites taste very similar to uncured one, but the yolks taste like salted roasted chestnuts. A perfect well salted duck egg should have a a firm white that's not too salty and a rich egg yolk that's CREAMY, OILY and golden orange in colour. You can use the yolks to fill the Chinese rice dumplings and mooncakes, or to make stirfries.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

A quick raw salad recipe for cucumber spaghetti tossed with a tangy, herby dill Dijon dressing. It's easy, healthy and so deliciously refreshing. If you don't have a spiralizer, then try to julienn or shave the cucumbers with a mandoline.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Hamantaschen, triangular-shaped cookies stuffed with any of a variety of fillings, are a traditional treat often served during the Jewish holiday Purim. But you can always bake them any time when those cravings hit. They are most often filled with fruit preserves, chocolate, or poppy seed fillings.
The dough is easy to make and yields a rich, buttery, lemon-scented cookie that is full of flavour. It keeps the shape during the baking, as long as you don’t overfill your cookies and your filling has the proper thick texture. Another tip to keep hamantaschen in shape is to CHILL them overnight before baking. You can use any hamantaschen filling you like, poppy filling is our favourite.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Don't underestimate the power of a simple can of beans. Blended with pistachios, parsley, garlic, cumin, olive oil, and lemon, they effectively transform into a creamy, luscious dip. Topped with a vine-ripened cherry tomato salad and sprinkled with dukkah and extra pistachios, this quick and delicious dip makes a simple yet impressive starter or a light lunch.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

These airy crunchy fritters are a mix of drained ricotta, blanched almond flour, lemon zest, egg and panko breadcrumbs. They are then fried to beautifully golden and crispy with a tender, fluffy centre, served scattered with some espresso sugar. If desired, serve those delicacies with some extra berry coulis or coffee syrup.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

These super easy prawn cucumber bites are pleasantly spicy, crunchy, fresh and so flavourful. Served with a creamy avocado dip, they are simply fantastic for brunch, or served as low-carb, gluten-free finger food. If you ain't on low-carb, you can then use tortilla scoops in the place of cucumber.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

The Asian salad dressing is terrific for all salads, but it pairs particularly well with cucumbers for a spicy, crunchy, and refreshing salad. I like to accordion slice the cucumber for fun, but cut the cucumbers as you prefer. It's gluten-free and keto friendly. If you are looking for a soya-free option, then use tamari or coconut aminos instead.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This easy, keto friendly, naturally gluten free tomato tart brings out the wonderful flavour of juicy, ripe grape tomatoes with a rich, creamy cheese filling. The filling is similar to a no-bake cheesecake, featuring a slightly dense, smooth mix of ricotta cheese, freshly grated Parmigiano-Reggiano and fresh goat cheese, with lemon juice and zest to add a bright and tangy note that balances and enhances the flavour of rich cheeses. Use a mix of heirloom tomato varieties for the topping if you can. Change up the herbs if you want. The crust can be baked one day ahead. You can use other tart base (like this turmeric crust, Gruyere spelt crust or this einkorn crust) if you ain't on keto.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This simple and delicious autumn salad is chock-full of lovely ingredients including fresh figs, Serrano ham, toasted pinenuts, and a homemade shallot vinaigrette. Parma and Prosciutto ham are both good substitutes for Serrano, or replace the ham with cheese (freshly grated Parmesan, blue cheese or Feta) if you prefer. To make this more substantial, you could serve some quinoa or sourdough bread with it.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

These pub-worthy, beer-battered garlic cloves are flavourful, crispy and pair perfectly with spicy sriracha, and make a delicious appetizer. Besides sriracha chilli sauce, aioli, ranch or even a spicy mayonnaise are perfect with battered garlic. The beer batter is great for seafood, vegetables and chicken too.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Baklava is a very popular Turkish, Greek, and Middle Eastern pastry made with layers of crispy phyllo pastry and a cinnamon nut mixture drenched in an indulgent syrup or honey. It can be made with pistachios, walnuts, hazelnuts or a combination of nuts, and can include cardamom, cinnamon, and rose water.
This Pistachio Baklava Cake is a twist on traditional baklava by turning the classic nutty filo pastry dessert into a layered cake with a rich whipped mascarpone cream. It has all the wonderful spices, rose water, and crunch of pistachios and walnuts. Deliciously moist and fragrant, topped with crisp filo pastry and soaked in a tangy sticky syrup. It will have everyone asking for a second slice!

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This small batch of brioche recipe is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! The miso paste (a Japanese condiment made by fermenting soya beans with salt and a fungus called koji; it is salty, nutty, and slightly sweet all at the same time) gives the bread a distinct, full-bodied umami flavour.
Proof the rich brioche dough in the refridgerator for 2-3 hours or up to overnight, so that it's easier to shape when the dough is fully cooled. Plus that long cool proofing also allows the dough to develop more flavour.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

This is a classic jam recipe from the Lorraine in the North East of France. It’s made with Mirabelle plums, which are small, sweet plums with a yellow to rosy pink skin, and so good spread on hot buttered toast, bagels, crackers or croissants.
All the ingredients are first mixed in a non-reactive saucepan and allow them to mascerate overnight and let the flavours develop and the sugar draw out the flavour of the plums. You can do this for two hours if you’re tight in time. To ensure a firmer set, I personally prefer to use the freshly pressed lemon juice instead of commerical pectin. But you can for sure use preserving sugar or extra pectin.
The easiest way to test if your jam has reached the setting point is by having a sugar thermometer clipped to the side of your saucepan, with the end dipped in the boiling jam mixture. Once the boiling mixture has reached the correct temperature ( 105C/220F) then your jam should set. For an alternate method, just pop a saucer into the freezer to chill at the beginning of your cooking time. Put a teaspoon of jam onto the chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point and ready for bottle. If it doesn't, keep cooking and test it every 5 minutes. This recipe makes four 400 g-jars of jam.