Featured Recipe
Gluten Free Carrot Fritters with Sunflower Seed Mayonnaise
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
These naturally gluten-free crunchy carrot fritters can be served as an elegant starter with your favourite dipping sauce or enjoyed as a tasty lunch. If there are any leftovers, they reheat well for a snack the next day. I served them with a leafy green salad and a dairy free, eggless mayonnaise made with organic sunflower seeds, water, lemon juice and sunflower oil. Sunflower seed mayonnaise, adapted from here, makes a great plant-based alternative to traditional egg based mayonnaise, esp. if you have egg allergy but still want to enjoy the creaminess and richness of the sauce.
| Sunflower Seed Mayonnaise | Fritters |
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- Place sunflower seeds in a food processor or blender and process until finely ground. Add water and lemon juice. Blend together until combined. Gradually add in sunflower oil until you have achieved a thick creamy mayonnaise like consistency. If you want a thinner pouring consistency, blend in a little more water and I would suggest going lightly and adding 1-2 tablespoons at a time. It will keep for a week in a sealed container kept in the fridge.
- Peel and coarsely grate carrots. Place into a large bowl with the chopped scallions and parsley or cilantro. Add in chickpea flour, eggs and cumin powder. Season with salt and freshly ground black pepper.
- Heat a large non-stick frying pan with ghee or oil over a medium heat. Add 2 tablespoons of batter per fritter to frying pan. Cook fritters in batches for 4-5 minutes each side, or until golden and cooked through.
- Serve warm with prepared sunflower seed mayonnaise and scatter with the chopped herbs over.
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Feta and Watermelon Salad Stack
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
Salty and sweet, this refreshing stacked watermelon Feta salad with toasted pine nuts and raspberry balsamic syrup is almost too pretty to eat. It would make a great summer time appetizer, a fun snack, or a side dish in place of regular side salad that will please people of all ages. You can slice watermelon and Feta into rectangles, squares or hearts of any size you prefer.
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- Cut the watermelon into four, and Feta into two 10x7x2cm rectangles (or rounds squares or even hearts). Drizzle watermelon with olive oil and season with a bit of salt and pepper.
- Place a watermelon rectangle on a platter, then a slice of feta, followed by another piece of watermelon. Garnish with some parsley and blueberries if using.
- Drizzle with the raspberry balsamic syrup. Sprinkle some chopped parsley and toasted pine nuts over. Squeeze some lime juice over the top and serve.
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
Crispy Fried Onion Seed Bread
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Onion bread not only makes an ideal accompaniment to soups, cheeses and salads, also makes great sandwiches plain or grilled with roast beef, or ham. This crisp onion bread is delightfully easy and simple to make and produce a fantastic golden crust and soft crumb. I used store-bought crisp fried onions in this recipe, but you can definitely make your own or use some leftover onion rings.
| Starter | Dough |
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- For the starter, whisk together the rye flour and water in a bowl. Cover with a clean kitchen towel and leave it on your kitchen counter overnight or up to 18 hours.
- Mix crumbled fresh yeast with coconut sugar in a bowl and set aside for 10 minutes. In the mixing bowl of your stand mixer fitted with a dough hook, add in starter, flour, water, smoked salt, seeds, crisp onions and yeast mixture. Stir at slow speed until a dough roughly formed, about 5 minutes. Increase the speed and knead until smooth and elastic. Cover with a plastic wrap and set aside at a warm place for 50-60 minutes.
- Dust a round 9-inch banneton basket thoroughly with flour. Alternatively, line a bowl with a non-terry kitchen towel dusted with flour. Turn out the dough and gently shape the dough into a round ball. Pinch seam togethe and transfer the dough to the prepared basket, seam-side up. Cover with a clean kitchen towel and let rise 50-60 minutes.
- Preheat oven with a bowl of water at the bottom rack and baking stone in the middle rack to 220C/425F for an hour. Turn the dough out onto a bread peel dusted with flour. Score the top with a lame or very sharp knife in any pattern you like.
- Slide the bread onto the baking stone and bake for 35 minutes. Open the oven door and spray the bread with water and bake for a further 10 minutes till golden brown and crispy. Cool on a wire rack completely before slicing.
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Nectarine Pomegranate Salad with Soft Goat Cheese
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
Make salad less boring and more enjoyable with this vibrant bright summer salad tossed with sweet juicy nectarines, pomegranate seeds and soft goat cheese. Nectarines and peaches are actually the same species, but nectarines tend to have more flavour, aroma and have firmer flesh. You can swap one for the other. Nectarine's skin is safe to eat. In fact the skin has fiber, vitamins, and adds more flavour. So, removing the skin is optional and absolutely a personal choice. And use any mixed leaves you fancy.
| Vinaigrette | Salad |
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- In a bowl, whisk ACV, balsamico vinegar, and olive oil. Season generously with salt and pepper.
- Place nectarines or peaches in a large pot of boiling water for 10-15 seconds or until the skin splits. Remove with a slotted spoon. Immediately place in an ice water bath to cool the peaches and stop the cooking process. Use a paring knife to peel the skin. Halve the peeled nectarines, remove the pit and cut into wedges.
- Wash the lettuce or any leafy greens, then spin-dry. Tear the leaves into bite-size pieces and place them in a salad bowl. Add in sliced red onion, sliced scallions, peach wedges and pomegranate seeds.
- Drizzle the dressing over and gently toss together. Divide the salad into two plates. Top with soft goat cheese. Drizzle with a bit of olive oil and a few grinds of black pepper.
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
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