© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This flavour-packed bread is great with yoghurt cheese (labneh), air-dried ham and some olives. An ideal substitute for fennel seeds is anise seeds, as they have a similar flavour. However, the anise seeds are more pungent, so you might want to use slightly less. You can also substitute equal amounts of caraway or dill seeds. It is an excellent sharing bread for serving with soups or salads, and is really easy to make.

1. In the bowl of your mixer, add flour, salt, and crushed fennel seeds. Put the warm water in a measuring jug and crumble in the fresh yeast and sugar. Set aside for a few minutes until starting to froth.
2. Pour the yeast mixture and olive oil into the flour. Mix on a slow speed until it starts to clump together, then increase the speed and knead it until it a smooth and elastic dough forms, about 6-8 minutes. Cover with a cling film and set aside in a warm place for 1-2 hours, until doubled in size.
3. Beat the tahini and honey in a small mixing bowl until light and well-combined. Soak the sesame and caraway seeds together with water in a bowl. Melt the butter and cool to room-temperature.
4. Turn the dough out onto on a lightly floured work surface, then shape it with a rolling pin into a large rectangle, about 1cm thick.
5. Spread the tahini mixture over the surface of the bread, then roll up to enclose the filling inside a long sausage shape, making sure it’s an even thickness. Coil the dough into a spiral and tuck the end under the coil.
6. Transfer to a parchment lined baking tray. Brush all over with melted butter, drain the sesame and caraway seeds and scatter all over the surface of the dough. Cover with cling film and set aside to prove for 30 minutes.
7. Preheat the oven to 220C/430F. Bake for 20-25 minutes on the middle shelf until golden brown and the loaf sounds hollow when tapped underneath. Cool, then serve scattered with the chopped herbs, pistachio nut and labneh.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Make brunch for your family with these delicious corn fritters. With a light, crunchy crust and fluffy inside, these corn fritters are quick to make and sure to find favour with both the adults and the kids. Thai fish sauce and sweet chilli sauce give these tasty corn fritters a double dose of Asian flavour. Serve them while still warm for brunch or as a snack. You can buy sweet chilli sauce in Asian grocery stores or Amazon or make this typical Thai condiment at home.

Thai Corn Fritters

1. Place the eggs, spelt flour, garlic, coconut sugar, fish sauce, half the corn kernels, salt and pepper in a food processor. Process to a puree. Add the chopped spring onions and the remaining corn kernels and stir well to combine. Heat the lard in a non-stick frypan over medium-high heat.
2. Working in batches, drop tablespoons of corn batter into the pan and cook for 2-3 minutes on each side until golden and cooked through. Transfer to a plate lined with paper towel. Keep warm while you make the remaining fritters.
3. Arrange baby spinach and cherry radishes on plates if using and stack the fritters on salad, drizzle with sweet chilli sauce or serve at side as a dipping sauce.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Tangy, earthy goat cheese, fresh dill and toasty macadamia nuts come together in beautiful harmony. Creamy, cheesy and full of flavour, this soup is a lovely combination of tangy, earthy fresh goat cheese, homemade broth and cream. Goat cheese and dill are such a classic culinary combination and compliment each other so well while rich toasty macadamia nuts add extra flavour and crunch to the soup. It makes an elegant appetizer or a light meal when paired with a couple of slices of keto garlic bread.

1. Peel and finely chop the shallots and garlic clove. In a large saucepan, saute chopped shallots and garlic in butter until tender. Pour in broth and bring it to a boil. Add in crumbled goat cheese and cream. Cook over mild heat until cheese is melted.
2. Use an immersion stick and process the soup until smooth. Season with salt, pepper and lemon juice.
3. Divide the soup into two bowls. Top with chopped dill and chopped toasted macadamias.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

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

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One of the best things about stuffed winter squash is that you can customize it to your liking. Feel free to make the recipe your own with whatever you have in your pantry. Use any kind of ground meat you like. Chicken or pork would work great in this recipe! I have tried stuffed squashes, like hokkaido, acorn, buttercup and they were very delicious.