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Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Paprika Chicken with Quinoa Tabbouleh

Thursday, June 02, 2016

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com


With tender paprika chicken breast, an excellent source of lean protein, and quinoa, a gluten-free wholegrain also rich in protein, dietary fibre and antioxidants, this is a satisfying and super healthy dish that is filled with wonderful flavours and textures.

Paprika Chicken with Quinoa Tabbouleh

adapted from taste
  • 150 g Regular white quinoa, well rinsed
  • 300 ml Water
  • 2 tbsp Parsley leaves finely chopped
  • 1 tbsp Olive herb leaves
  • 3 tbsp Mint leaves, finely chopped
  • 2 Tomatoes, diced
  • 3 stalk Spring onions, thinly sliced
  • 50 ml Extra virgin olive oil
  • 2 tbsp Lemon juice
  • 1 tsp Paprika powder, plus extra to sprinkle
  • 1 tsp Ground cumin
  • Pinch of cayenne
  • 1 tsp Caster sugar
  • 100 g Low-fat thick Greek yoghurt
  • 1/2 tbsp Olive oil
  • 2 x 180 g Chicken breast fillets
  • Sea salt, to season
  1. Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  2. Add herbs, tomato, and spring onion to quinoa and toss to combine. Combine olive oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season with salt.
  3. Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss the salad in remaining dressing.
  4. Mix 1/2 tablespoon olive oil and remaining 1/2 teaspoon of paprika, season, then brush over chicken. Heat a large grill pan until hot. Add in chicken and cook for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

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White Chocolate Beetroot Truffles

Thursday, May 26, 2016

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com


These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

  • 3 tbsp Almond milk
  • 2 tbsp Coconut oil
  • 10 g Beetroot powder
  • 200 g White chocolate, cut into small pieces
  • Unsweetened coconut flakes
  1. Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
  2. Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
  3. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
  4. Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
  5. Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated.

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No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Dairy-free and Sugar-free)

Thursday, May 19, 2016

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This dessert has a no-bake naturally gluten-free hazelnut crust and a chilled creamy chocolate goodness sweetened with mint-flavoured chocolate stevia syrup and topped with plump and juicy raspberries. You can serve this dusted with icing sugar or fresh cream aside or simply with more fresh raspberries and mint leaves.

No Bake Raspberry Chocolate Tart (Vegan, GF, DF and SF)

adapted from Driscolls
CrustFilling
  • 160 g Hazelnuts, ground
  • 20 g Dutch-processed cocoa powder
  • 60 g Coconut oil, melted
  • 1 tsp Mint-flavoured chocolate stevia syrup
  • 200 ml Full fat coconut milk
  • 250 g Vegan dark chocolate, chopped
  • 1 tbsp Mint-flavoured stevia syrup
  • 250 g Fresh raspberries
  1. Combined all the ingredients for the crust and press the mixture into the base and sides of a 35cmx11cmx2.5cm rectangular fluted tart pan with a removable bottom. Chill while you make filling.
  2. Chop the chocolate into small pieces and place them in a bowl. Bring coconut milk in a saucepan just to a boil. Pour over the chopped chocolate and let stand for about 1 minute, then stir until it became smooth. Stir in mint-flavoured stevia syrup until well combined.
  3. Pour into the tart pan and chill for 30 minutes. Garnish the tart with fresh raspberries and fresh mint leaves. Dust with icing sugar if desired.

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com



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Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Thursday, May 12, 2016

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Enjoy a delicious quinoa spring salad with lentil and asparagus. It's bursting with flavour thanks to pine nuts, walnut oil and raspberry vinegar. Good-quality vinegar and walnut oil make all the difference in this dressing. If you don't have black quinoa, regular white one will work just great.

SaladWalnut Oil Vinaigrette
  • 150 g Black quinoa, rinsed
  • 150 g Red lentils, rinsed
  • 400 g Green asparagus, woody ends trimmed, cut into 4cm pieces
  • 50 g Pine nuts, roasted
  • Fennel fronds, roughly chopped
  • 3 tbsp Walnut oil
  • 2 tbsp Raspberry vinegar
  • 1 tsp Maple syrup
  • Salt and freshly ground black pepper
  1. Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  2. In another saucepan, fill in 450 ml water and bring to the boil. Add lentils, asparagus and return to the boil and simmer for 2-3 minutes until lentils are slightly softened and asparagus tender. Be careful not to cook too long, as you the lentils to be al dente and asparagus bright green. Drain and rinse in cold water.
  3. Combine all the ingredients for the dressing, stirring with a whisk until well-blended.
  4. Place cooked quinoa, lentils, asparagus, fennel fronds and half of the roasted pine nuts in a bowl. Add in vinaigrette and toss until well combined. Transfer to a large serving plate and sprinkle the rest of pine nuts over.

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Goat Whey Workout Bars with Almond, Chia and Oats

Thursday, May 05, 2016

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Fiber-rich complex carbohydrates in organic oats are combined with protein-rich goat milk protein powder, almond flour and healthy fat from coconut oil. This is a healthy and delicious treat that promotes muscle growth and aids in recovery after a long hard workout. I have used stevia syrup here, but maple syrup or honey will work just great. If you are not fancy for diary-based protein, hemp protein and pumpkin seed protein are great alternatives.

  • 120 g Rolled oats, toasted and ground into flour
  • 60 g 100% Goat whey protein, vanilla flavoured
  • 100 g Almond flour
  • 30 g Chia seeds
  • 60 g Coconut oil, melted
  • 130 g Light coconut milk
  • 3 tbsp Plain stevia syrup
  1. To toast oats, cook in a dry skillet over medium-high heat, stirring occasionally, for 5 minutes or until they are golden brown. Set aside to cool, then grind into flour.
  2. Grease and line a 22cmx14cm rectangular pan with a plastic wrap.
  3. Combine toasted oat flour, goat whey powder, almond flour and chia in a bowl. Set aside. In a saucepan, add in coconut oil, coconut milk and stevia syrup. Heat gently over low heat, stirring occasionally, until coconut oil melted and the mixture well combined.
  4. Pour into the dry ingredients and thoroughly mix until everything is well combined. Press the mixture into the prepared pan and chill for at least 2 hours or overnight until firm. Slice and enjoy.

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Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Thursday, April 28, 2016

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com


Made with sesame, poppy seeds, coconut, roasted peanuts and maple syrup, these nutty seedy bars are chewy and packed with fiber and flavour. They can be made up to 3 days ahead and stored in an airtight container.

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

adapted from Bon Appetit
  • 150 g A mix of white and black sesame seeds
  • 35 g Poppy seeds
  • 60 g Unsweetened shredded coconut
  • 40 g Unsalted, roasted peanuts
  • A large pinch of salt
  • 70 g Maple syrup
  • 2 tbsp Creamy peanut butter
  • 1/4 tsp Vanilla extract
  1. Preheat oven to 180C/350F. Butter a regular glass baking dish and line with parchment paper, leaving a generous overhang on all sides.
  2. Mix sesame, poppy seeds, coconut, peanuts, and salt in a large bowl. Mix maple syrup, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well. 

  3. Scrape mixture into prepared baking dish and press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely. 


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Slow Cooker Sriracha Meatballs

Thursday, April 21, 2016

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This is a quick and easy slow cooker recipe. Sriracha and honey come together perfectly as the hot and sweet sauce. If you like the meatballs more sweet than spicy, then simply add more honey. The meatballs stay really moist and tender and the sauce soaks up a lot of the meaty flavour with that long and slow cooking process.

SauceMeatball
  • 100 g Sriracha sauce
  • 150 g Honey
  • 1 clove Garlic, minced
  • 1 tbsp Fresh lime juice
  • 1 Red onion, sliced
  • 500 g Ground beef
  • 4 tbsp Bread crumbs
  • 1 Egg
  • 1 tsp Sriracha
  • 1 clove Garlic, minced
  • Salt and freshly ground black pepper
  1. Combine sriracha, honey, minced garlic and lime juice in a slow cooker on high heat.
  2. In a large bowl add all the meatball ingredients and mix until well combined. Shape the mixture into meatballs about the size of pingpong balls.
  3. Stir sriracha sauce in the slow cooker until combined. Taste and add additional honey or sriracha as necessary to suit your heat preference. Add in sliced onions, then the meatballs. Reduce heat to medium and cook, covered, for 4-5 hours.

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Overnight Spelt Einkorn Bread

Thursday, April 14, 2016

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com


This is a simple sandwich loaf made with my favourite einkorn and spelt, risen with less yeast and wonderful flavour which comes from the long, slow, overnight fermentation in the fridge.

Overnight Spelt Einkorn Bread

inspired by this
  • 3 g Fresh yeast
  • 1 tbsp Maple syrup
  • 40 ml Warm water
  • 180 ml Soya milk, lukewarm
  • 250 g Spelt bread flour
  • 120 g Einkorn flour
  • 1/2 tsp Sea salt
  • 20 g Olive oil
  • 1 tbsp Oat flour for dusting
  1. Place the yeast, maple syrup and warm water in a bowl. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
  2. Place spelt bread flour, and einkorn flour into a large bowl. Stir in sea salt, yeast mixture and olive oil. Mix to form a soft dough, about 10 minutes. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and leave in a cool place to rest for 2 hours.
  3. Lightly grease a standard loaf pan. Knock back the dough and knead until smooth. Shape into a log. Place in the prepared pan. Cover with lightly greased plastic wrap and leave overnight (8-10 hours) to rise in the fridge.
  4. Take it out of the fridge next morning and put it somewhere warm to carry on rising: it could take from 1 to 3 hours. Preheat oven to 200C/400F fan-forced.
  5. Lightly dust the risen dough with oat flour. Bake in the hot oven for 10 minutes, then turn down the temperature to 180C/200C fan-forced, and bake for a further 25 minutes or until golden and hollow-sounding when tapped. Turn onto a wire rack to cool.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

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