Angie's Recipes . Taste Of Home

Browse » Home » All posts

Beetroot Chia Seed Chiffon Cake

Tuesday, February 17, 2015

Known for its light, moist, tender texture and rich flavour, chiffon cakes are so versatile and are always made with oil, not butter. It gets its height and airy texture from whipped egg whites. The cake needs to be turned upside down immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume as it cools. To dress it up, you can pour a beetroot glaze over the top or decorate with buttercream frosting. I like to dust the top of the cake with powdered sugar and it is great when served with fresh fruit and whipped cream.

On February 19, the Chinese New Year will be celebrated and I would like to take this opportunity to wish you all happiness and prosperity in the coming year of the SHEEP.

Beetroot Chia Seed Chiffon Cake

inspired by Ann's Chiffon Cakes

Yolk Batter	Meringue
160 g Cake flour, sifted 40 g Chia seeds 160 ml Organic beetroot juice 110 g Sunflower oil 2 package NuNaturals White stevia powder 6 Medium egg yolks, at room-temperature 1 tsp Vanilla extract	60 g Fine white sugar 5 package NuNaturals White stevia powder 15 g Cornstarch 6 Medium egg whites, at room-temperature 1 tsp Lemon juice

Sift the flour twice into a mixing bowl. Add in chia seeds. Set aside. Preheat the oven to 160C/320F.
Beat beetroot juice, sunflower oil and NuStevia until well combined and emulsified. Add in flour mixture and stir until just combined. Stir in egg yolks and vanilla extract and stir until combined.
Combine white sugar, NuNaturals and cornstarch in a bowl. Beat the egg whites and lemon juice on medium-high speed until frothy. Gradually add in sugar stevia mixture and beat until stiff and glossy.
Fold 1/3 of meringue into the egg yolk batter to lighten it up, then fold in the remaining meringue and fold until well combined.
Pour the batter into an ungreased 10-inch/25-cm tube pan and bake on the lowest oven rack for about 70 minutes until top springs back when lightly touched. Immediately invert baking pan and cool completely. Run a knife around sides and center tube of pan to remove the cake. Serve the cake with some whipped cream and fresh fruit if desired, or simply dust with some icing sugar.

Read On 97 comments

Amaranth Walnut Einkorn Cookies

Friday, February 13, 2015

These healthy and nutritious whole grain cookies with walnuts and amaranth are easy to bring along and delicious to enjoy with a cup of tea. The trick with these cookies is to allow the dough to chill thoroughly and firm up, ideally overnight. If the dough balls become soft while you finish them with the walnut halves, chill the baking sheet with the cookies for 20 minutes before baking. Rolling them in amaranth seeds adds a wonderful crunch, but they are also delicious without.

Amaranth Walnut Einkorn Cookies

adapted from Epicurious

120 g Walnuts, toasted and ground
100 g Einkorn, ground into flour
30 g Amaranth flour
1/4 tsp Fine sea salt
100 g Butter, softened
0,4 g Pure stevia extract powder (or 120 g sugar)
1 Large egg yolk
1 tbsp Brandy
1 tsp Vanilla extract
6 tbsp Amaranth seeds for rolling
32 Toasted walnut halves

Whisk together the ground toasted walnuts, ground einkorn, amaranth flour, and sea salt in a medium bowl.
In a large bowl, beat the butter and pure stevia powder with an electric mixer at medium speed until fluffy and smooth, 1 to 2 minutes, scraping the sides with a rubber spatula as needed.
Add the egg yolk, brandy, and vanilla extract and beat until well blended, about 30 seconds. Reduce the speed to low and gradually add in the walnut-flour mixture until it is just incorporated. Cover the bowl with plastic wrap and chill until the dough is firm, at least 3 hours or overnight.
Line 2 large baking trays with parchment paper. Place the amaranth seeds in a small bowl. Pinch off walnut-size pieces of the firm dough and roll them between your palms into smooth 1-inch balls. Roll each ball in amaranth seeds, gently pressing to adhere if needed, and place on the baking sheet, leaving 2 inches between pieces. Make an indentation with your thumb in the center of each ball, gently pressing it down about a third of its height, and then lightly press a walnut half into the center. Chill again for 20 minutes.
Preheat the oven to 180C/350F. Bake, one tray at a time, until the cookies just turn golden brown around the edges and firm up but still yield to gentle pressure, 17 to 18 minutes. Remove from the oven and carefully slide the parchment paper with the cookies onto a wire rack to cool. The cookies will crisp as they cool.

Read On 79 comments

Lemon Yoghurt Spelt Cake

Saturday, February 07, 2015

This moist, tangy lemony spelt cake, adapted from Donna Hay, uses Greek yoghurt and sunflower oil rather than butter for a moist, soft, delicate crumb that just melts in your mouth, and to cut down on calories and sugar intake, a combination of applesauce and stevia works as a substitute. It is very easy, quick to mix and freezer friendly.

	Lemon Icing
300 g Refined spelt flour 2 tsp Baking powder 180 ml Sunflower oil 2 Eggs, at room temperature 1 tbsp Finely grated lemon rind 60 ml Lemon juice 300 g Plain Greek-style thick yoghurt 100 g Unsweetened applesauce 1 g Pure stevia extract powder 1 tbsp Savoury leaves	160 g Icing sugar, sifted 1 tbsp Lemon juice 1/2 tbsp Boiling water

Preheat oven to 160C/320F. Grease and flour a 25cm non-stick bundt pan. Whisk together the spelt flour and baking powder.
Place oil, eggs, lemon rind, lemon juice, yoghurt, applesauce and stevia in a large bowl and whisk to combine. Sift over the flour mixture and stir until smooth.
Pour the cake batter into prepared cake pan and bake for 50–55 minutes or until a skewer inserted comes out clean. Allow the cake to stand in the pan for 5 minutes.
To make the lemon icing, combine the icing sugar, lemon juice and boiling water. Carefully turn the cake out onto a cake stand and spoon over the icing while the cake is still warm. Sprinkle with savoury leaves and allow to set for 10 minutes before serving.

Read On 109 comments

Black Quinoa stuffed Bell Peppers

Monday, February 02, 2015

A colourful and delicious recipe of stuffed sweet bell peppers with black quinoa, ricotta, tomatoes, golden raisins, sunflower seeds and cumin. The protein-rich quinoa makes a nice change from rice or meat-filled peppers and is a a wonderful option for those who can't eat gluten. It is perfect for an easy weeknight dinner and the leftover can be easily reheated in the microwave.

Black Quinoa stuffed Bell Peppers

adapted from taste

130 g Black quinoa, well rinsed
280 ml Water
1 tsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp Ground cumin
2 tbsp Golden raisins
2 tbsp Sunflower seeds, lightly toasted
2 tbsp Roughly chopped flat-leaf parsley
2 Vine ripened tomatoes, diced
75 g Fresh ricotta cheese
Salt and pepper to taste
3 Large bell peppers, halved lengthwise, seeded

Preheat oven to 180C/350F. Place the black quinoa in a medium saucepan with water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until just tender. Remove from heat, set aside to cool.
Meanwhile, heat a large frying pan over a medium heat, spray with oil. Cook the chopped onion, stirring, for 5 minutes or until softened. Add the garlic and cumin, cook for 1 minute more. Remove from heat and set aside to cool.
Place onion mixture, black quinoa, golden raisins, sunflower seeds, parsley, tomato and ricotta in a large bowl. Stir to combine. Season with salt and pepper.
Stuff the bell pepper halves with the quinoa mixture and place on a baking tray, cover tray with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and stuffing is golden.

Read On 98 comments

Beetroot Chocolate Einkorn Cake

Monday, January 26, 2015

This easy, moist beet and chocolate cake recipe comes from Nigel Slater. The plain cooked vacuum packed beetroot keeps this rich chocolate cake wonderfully moist and extra delicious.

Cake	Glaze
200 g Unsalted butter plus extra for greasing 250 g Vacuum-packed beetroot 200 g 70% Dark chocolate 4 tbsp Hot espresso 130 g Einkorn grain, ground into flour (or spelt flour) 1 tsp Baking powder 3 tbsp Dutch-processed cocoa powder 5 Eggs, separated 0,6 g Pure stevia extract powder (or 190 g golden caster sugar)	80 g Powdered sugar, sifted 2 tbsp Organic beet juice

Preheat the oven to 180C/350F. Grease a 20-cm / 8-in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.
Blend the beetroot in a food processor to a rough purée.
Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.
Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.
Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside.
Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the eggs into the chocolate and butter mixture, then fold in the beetroot.
Whisk the egg whites until still peaks form when the whisk is removed. Fold in the stevia, then fold into the chocolate mixture, then the flour mixture. Pour the batter into the prepared tin and bake for 40-50 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool in the tin.
Combine the sifted powdered sugar with the beet juice until smooth. Pour the glaze over the cake and allow the icing to set.

I am sending this to Chocolate Contest held in Torta Della Figlia.

Read On 107 comments

Orange Pomegranate Salad with Pistachios

Monday, January 19, 2015

A simple and lovely winter salad with oranges, pomegranate, and pistachio nuts, topped with truffle oil, lemon juice and fresh parsley leaves. This salad is as much a feast for the eyes as it is the palate.

3 Oranges
1/2 Pomegranate
1 tbsp Finely chopped parsley leaves
1 tbsp Pistachios, chopped
Truffle oil
Lemon juice
Salt and black pepper

Peel the oranges with a sharp knife, then cut into thin slices, crosswise. Arrange nicely on a large plate.
Remove the pomegranate seeds and scatter on top of orange slices. Scatter the chopped parsley leaves and pistachios over, then drizzle the truffle oil and squeeze some lemon juice over. Season with salt and pepper.

Read On 104 comments

Black Quinoa, Anchovy and Quail Egg Salad

Wednesday, January 14, 2015

A blissfully simple and healthy black quinoa salad with Chinese cabbage, arugula leaves, quail eggs, and a delicious vinaigrette prepared with anchovy fillets. Quinoa gives this delicious salad lots of textures to chew on and of course it's packed with protein. it is a perfect recipe for any clean-eating.

Black Quinoa, Anchovy and Quail Egg Salad

adapted from Gourmet Traveller

Salad	Anchovy and Lemon Vinaigrette
125 g Black quinoa, well rinsed 10 Quail eggs 200 g Chinese cabbages, sliced 1 handful Arugula leaves 3 Anchovy fillets, halved Large pinch of sumac	60 ml Olive oil Juice of 1 small lemon, or to taste 3 Anchovy fillets, finely chopped 1 Garlic clove, crushed

Cook black quinoa in boiling salted water for 15-20 minutes or until tender, then drain and spread on a tray to dry.
Meanwhile, cook quail eggs in boiling water for 2.5 to 4 minutes depending on your preference. Drain, then refresh, peel and set aside.
For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
Combine sliced Chinese cabbages, and arugula leaves in a bowl, add black quinoa and dressing, toss to combine, and spread on a platter. Halve eggs, anchovy fillets and arrange on top, scatter with sumac and serve.

Read On 77 comments

Poppy Seed Spelt Roll

Friday, January 09, 2015

Tender, soft, sweet yeast bread swirled with a creamy, rich, beautiful homemade filling of poppy seed. The roll can be finished with a chocolate icing after baking as the original recipe suggested. If you can't find poppy seeds, use walnuts or hazelnuts instead.

Bread	Filling
30 g Fresh yeast 200 g Lukewarm milk 420 Refined spelt bread flour 0,2 g Pure stevia powder (or 60 g sugar) Pinch of salt 1 Large egg, lightly beaten 125 g Butter, softened	250 g Poppy seeds, ground into flour-like 125 ml Hot milk 80 g Butter, softened 1 tsp Cinnamon powder 1 Small egg

Dissolve the fresh yeast in the lukewarm milk in a bowl. Whisk together the flour, stevia and salt in a mixing bowl. Make a well in the middle of flour mixture, add in yeast mixture, egg (reserve one tablespoon for the glaze), and butter. Stir with a hand mixer fitted with dough hook until smooth.
Cover the dough with a clean kitchen towel and leave in a warm spot for 1 hour until dough has doubled in size. Preheat the oven to 180C/350F.
Pour the hot milk over the ground poppy seeds in a bowl and leave it aside for 10 minutes. Add in the softened butter, cinnamon powder and egg. Stir until well combined.
Line a 30-cm long loaf pan with parchment paper. Roll out the dough into 1-cm thick rectangle on a lightly floured work surface.
Spread the poppy filling evenly over rectangle of dough, leaving about 1 1/2 inches around edges. Roll jelly roll fashion and tuck in ends. Place the roll in the prepared pan.
Brush the roll with the reserved beaten egg and bake in the preheated oven for 50-60 minutes. Remove from oven and cool completely on a wire rack before slicing.

Read On 87 comments

Persimmon Pomegranate Salsa

Monday, January 05, 2015

This slightly spicy winter salsa recipe from My Recipe, which I modified a little, uses the winter favorites of persimmons and pomegranate in place of tomatoes. Serve over smoked fish, chicken or steak, or as an appetizer atop cheese or crackers with a dab of sour cream. It can be made up to one day ahead. Cover and refrigerate. Bring to room temperature before serving.


1 Large ripe persimmon, peeled and coarsely chopped Pomegranate seeds from 1 medium pomegranate 1 Onion, diced 1/2 Cucumber, deseeded and diced Fresh parsley, chopped 1 tbsp Fresh lemon juice 1 tsp Grated peeled fresh ginger 1 tsp Chilli flakes 1/4 tsp Salt 1/4 tsp Freshly ground black pepper

Combine diced persimmon, pomegranate seeds, onion, cucumber and chopped parsley in a medium bowl.
Combine lemon juice, ginger, chilli flakes, salt, and pepper in a small bowl. Stir together and drizzle over persimmon mixture. Toss to coat.

Read On 83 comments

Saffron Marzipan Cookies

Thursday, January 01, 2015

These little cookies look simple, but are bursting with flavours and a hint of saffron gives the cookies a gorgeous gold colour and amazing aroma. You can also roll the dough between two sheets of parchment paper and cut out the cookies with your favourite cookie cutters.

100 g Marzipan, chopped
250 g Refined spelt flour
50 g Powdered sugar
15 g Vanilla sugar
Pinch of salt
0,2 g Saffron powder
120 g Cold butter, diced
2 Egg whites
150 g Dark chocolate, chopped
1 tbsp Almonds, chopped

Roughly chop the marzipan. Dice the cold butter. Sift the flour into a large mixing bowl. Make a well in the middle and add in powdered sugar, vanilla sugar, salt, saffron powder, chopped marzipan, diced butter and egg whites.
Mix everything together until you have a smooth dough. Wrap in a plastic film and chill for an hour. Line two baking trays with parchment paper. Preheat the oven to 180C/350F.
Divide the dough into two portions. On a lightly floured work surface, shape each portion of dough into a 3-cm thick roll and cut it into 1-cm pieces. Shape each piece into a ball and place them on the prepared baking trays. Lightly flatten the balls and bake for 12-15 minutes until golden brown. Remove and cool briefly before transferring them onto a wire rack to cool completely.
In a bowl set over simmering water, stir chopped chocolate until the chocolate is almost melted, remove from bowl from heat and continue to stir until the chocolate is completely melted. Let cool to the room temperature.
Dip the cookies into the melted chocolate and place them on parchment paper. Sprinkle immediately with chopped almonds.

Read On 77 comments

Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Beetroot Chia Seed Chiffon Cake

On February 19, the Chinese New Year will be celebrated and I would like to take this opportunity to wish you all happiness and prosperity in the coming year of the SHEEP.

Beetroot Chia Seed Chiffon Cake

Amaranth Walnut Einkorn Cookies

Amaranth Walnut Einkorn Cookies

Lemon Yoghurt Spelt Cake

Black Quinoa stuffed Bell Peppers

Black Quinoa stuffed Bell Peppers

Beetroot Chocolate Einkorn Cake

Orange Pomegranate Salad with Pistachios

Black Quinoa, Anchovy and Quail Egg Salad

Black Quinoa, Anchovy and Quail Egg Salad

Poppy Seed Spelt Roll

Persimmon Pomegranate Salsa

Saffron Marzipan Cookies

Angie

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

Friends

Join Us

Follow me with Feedly & Email

SUBSCRIBE VIA EMAIL

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos

Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

On February 19, the Chinese New Year will be celebrated and I would like to take this opportunity to wish you all happiness and prosperity in the coming year of the SHEEP.

Beetroot Chia Seed Chiffon Cake

Amaranth Walnut Einkorn Cookies

Black Quinoa stuffed Bell Peppers

Black Quinoa, Anchovy and Quail Egg Salad

Angie

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

Friends

Join Us

Subscribe To

Follow me with Feedly & Email

SUBSCRIBE VIA EMAIL

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos