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http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Marrow bones are generally the leg bones from either beef or veal. The marrow not only just boastes of its heavenly buttery taste but also offers various health benefits. This most nutrient-dense superfood contains a substantial amount of good fats and energy and provides an exceptional source of the omega-3 required for healthy brain development and anti-inflammation. It also contains minerals (iron, phosphorus, and trace amounts of thiamin and niacin), collagen, stem cells that turn into blood cells inside the body when ingested and a group of compounds called alkylglycerols that help boost and maintain our immune system. You can use marrow bones to make bone broth, or you can roast the bones and use the marrow the same way you would use butter -- spread it on toast, toss with vegetables or melt over the steak.

1. Preheat the oven to 230C/450F. Place the bones in a baking dish. Finely chop the rosemary and thyme leaves. Sprinkle the chopped herbs over the marrow bones.
2. Transfer them to the hot oven and roast for 15 to 20 minutes until no longer pink inside. Meanwhile prepare the side salad and crusty bread if using.
3. Combine the salad leaves, onion rings and chopped parsley in a small mixing bowl. Toast the bread until crunchy if using.
4. After 15 minutes, check the bones. The marrow should be hot, with a soft and jelly-like consistency, but not liquid. You want to catch it before the marrow begins to "leak out" of the bones. Roast another five minutes if needed.
5. Drizzle the salad with olive oil and white balsamic vinegar.
6. Season the marrow with lava salt and freshly milled black pepper. Serve while still hot with salad and crusty bread if using. Use a spoon to scoop out the marrow and enjoy! Once you enjoy the marrow, save the bones and dripping to make bone broth.

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© 2020 | http://angiesrecipes.blogspot.com

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Dukkah is traditionally a middle Eastern spice blend consisting of a mixture of herbs, nuts and spices. It is typically used as a dip with bread and olive oil. It can also be used to sprinkle the salads, top the soups and to season meat. Here I am using it as the filling and topping to dress up the pumpkin bread loaf. If stored in an airtight container in a cool, dry place, dukkah will keep for at least 1 month. So you might want to double the recipe and make enough to keep around.

1. For the dukkah, spread the hazelnuts over a baking tray and toast in 180C/350F preheated oven for 5 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
2. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
3. Place coriander, cumin and peppercorns in a dry frypan over high heat for 1 minute or until aromatic. Transfer to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the spices and salt to the hazelnut mixture and mix well.
4. Line a 30cmx12cm loaf pan with parchment paper.
5. Roll out the dough into a 24x35cm rectangle. Spread the peanut sauce over and sprinkle the dukkah, reserving a tablespoon for the topping, over the peanut sauce. Roll it up from the shorter end and pinch the sides together. Place the roll seam side up and use a sharp knife to cut the roll lengthwise in half along the seam. Tightly weave the two pieces together, leaving the cut sides exposed. Place it into the prepared pan.
6. Cover with a plastic film or kitchen towel and let rise until doubled for about an hour. Preheat the oven to 180C/350F. Sprinkle the top with the reser
   
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Make this moist, flavourful 5-spice meatloaf for an easy and budget-friendly meal that will feed a crowd. It's great hot or cold and perfect for dinner, picnic or in lunchbox. Replace beef with lean turkey or chicken mince for a lower fat and protein-packed meal that whole family would love.

1. Grease a standard-size casserole dish with 1 tsp of olive oil. Spread the sliced onions into the pan. Preheat the oven to 190C/375F.
2. Heat 1 teaspoon of olive oil in a large skillet over medium- high heat. Add chopped shallots and minced garlic and cook, stirring frequently, until the shallots are softened and it smells aromatic, 3 to 5 minutes. Transfer to a large bowl and cool to the room-temperature.
3. Add in salt, breadcrumbs, chopped thyme, 5 spice blend, egg, crumbled tofu and the minced beef. Mix until thoroughly combined. Pat the mixture into a log that fits your casserole dish. Place the log on the top of sliced onions. Brush the top with the remaining olive oil. Bake for 20 minutes.
4. Gently pour the beef broth over and around the meatloaf. Continue to bake for another 30-35 minutes or until the top is browned and meatloaf is cooked through.
5. Remove it from the oven and let rest 10 minutes before slicing and serving. You can thickend the broth and juice from the casserole dish with some cornstarch solution and serve it as the sauce.

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A simple yet luscious salad made with fresh figs, macadamia nuts and tossed with a Parmesan pink peppercorn dressing. The combination of fresh sweet figs and rich creamy macadamia nuts are a match made in heaven. You can swap out figs for plums, pecans for macadamias, and add in some avocado and prosciutto if desired. The recipe is really versatile. I would always go with freshly grated Parmesan as it brightens the flavour of the vinaigrette and adds depth and a great texture to the salad too. Of course you can use pregrated Parmesan, but stay away from the tasteless powdered one.

1. Arrange the arugula leaves, red onion slices and quartered figs on a platter. Use a stick blender to process the grated Parmesan, white balsamic, olive oil and macadamia oil until smooth and emulsified.
2. Drizzle the dressing over the figs then top with the macadamia nuts or/and Parmesan and crushed peppercorns to finish.

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http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com