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Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Beernana Bread with Oats and Figs - Egg, Sugar and Dairy Free

Wednesday, June 14, 2023

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Beernana bread is a banana bread loaf made with beer. Beer adds a unique twist to this banana bread recipe. I used a local pale beer, but any beer would work. You may substitute raisins or dates for the figs if you wish. It's egg free, sugar free and dairy free.

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Keto Airfried Za'atar Pickles with Bloody Mary Sauce

Monday, June 12, 2023

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These keto airfried pickles are so crunchy, cheesy, seriously addictive and low carb! They are breaded with a keto coating seasoned with za'atar--a Middle Eastern spice blend, and airfried to perfection in just 20 minutes. If you don't have an airfryer (you should get one), then fry them in ghee (or oil if you prefer) until golden brown and crispy. They are the tastiest party snack or appetizer served with a Bloody Mary sauce or a spicy ranch dressing. Like any fried food, these pickles taste best right after they’ve been fried. If you happen to have leftovers, simply store them in an airtight container in the refrigerator and reheat them in the airfryer or oven at 180C/350F for 5 minutes.

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Sumac Roasted Eggplants with Smoky Tahini Sauce

Saturday, June 10, 2023

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If you are interested in Middle Eastern food, then you will for sure enjoy this sumac roasted eggplants with pomegranate, pinenuts and smoky tahini sauce. This roasted eggplant recipe goes perfectly well with couscous, lentils or other wholegrains, and it is keto-friendly, gluten-free and dairy-free. If you can't find those long slender eggplants, just use regular one.

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Walnut Boule with Wild Yeast Water

Thursday, June 08, 2023

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© 2022 | http://angiesrecipes.blogspot.com


Rich, wholesome with roasted walnuts, combined with medium rye flour gives this rustic, hearty artisan boule a darker colour and more robust rye flavour. It's perfect for any sandwich or toasted and slathered with butter and honey for a deliciosu and fulfilling breakfast. The bread is naturally leavened with wild yeast water - the most organic, natural and fascinating way of leavening bread. The bread has a thin, super crispy crust that crackles in your hand with even a gentle squeeze and a soft open crumb with some nutty bites.

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Chicken, Pork and Pistachio Terrine

Tuesday, June 06, 2023

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Terrine is a traditional French dish composed of delicious layers of coarsely chopped meats, seafood or vegetables packed into a loaf dish.
This flavoursome terrine is surprisingly simple to put together and perfect for a make-ahead starter when you're entertaining a crowd, light lunch or picnics. It can be made up to three days ahead, then just slice and serve with an assortment of crackers or crusty bread, cornichons and a herb dip or a relish.

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Chorizo Hummus Bowl

Sunday, June 04, 2023

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Add chorizo and flat parsley to hummus for a delicious and filling meal that's packed with protein and flavour. Instead of parsley, you can also use arugula, kale or your favourite greens. Drizzle with rendered oil from distinctive smoky chorizo and serve with flatbreads for dipping. The hummus can be made up to 3 days ahead.

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Chicken Liver Parfait with Rosemary and Barberries

Friday, June 02, 2023

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© 2023 | http://angiesrecipes.blogspot.com


Parfait is pretty much the same as pate, but it's always smooth, where pate can be more chunky. It's well worth passing the pureed liver through a sieve for an extra velvety texture. Opt for paler chicken livers which tend to have a richer flavour than the deep red ones. You can serve the parfait as soon as it's set, but it’s even better if the flavours are left to develop for overnight. The parfait will keep, refrigerated for up to 2 weeks if the clarified butter seal is not broken. Otherwise, it shall be consumed in a week. Alternatively, freeze the parfait for up to 2 months and defrost overnight in the fridge, removing it from the fridge about 30 minutes before serving.

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Ottolenghi's Tomato and Pomegranate Salad

Wednesday, May 31, 2023

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The pleasant sour taste of pomegranate arils with a touch of sweetness complements the juicy, sunny sweetness of ripe tomatoes really well in this simple yet awesome salad. Use a mix of different tomoatoes, preferably heirloom varieties, for more colours, texture and flavours. It works as a fresh and healthy lunch with some homemade bread, or as an easy side to serve with grilled meat or seafood or whatever you enjoy.

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Seedy Low Carb Bread with Goat Cheese and Thyme

Monday, May 29, 2023

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This nutrient-dense low-carb bread is chock-full of seeds (pumpkin, chia, golden flax, and buckwheat), fiber and B vitamins rich wheat germ that are good for our hearts and our moods. However, people who are allergic to gluten, should avoid wheat germ, as it contains gluten. Use rice bran or oat bran instead if you need to go gluten-free.
This bread is absolutely perfect with softened butter and shaved truffle, goat cheese and raspberries, or liver parfait, black pepper and fresh herbs. It is grain-free, nut-free, sugar-free and super crispy when toasted.

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Roasted Edamame with Sesame and Black Garlic

Saturday, May 27, 2023

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Roasted edamame is both delicious and nutritious. It's easy to make and makes a great snack. They are the best on the same day you roast them. It's naturally gluten free, nut free, and dairy free!
I used black garlic granules and fleur de sel as the seasoning, but you can use any spices you like, cumin, paprika, cayenne pepper, ginger, curry or simply just salt and pepper. You can use either fresh or frozen (thawed) edamame beans. Thaw the frozen shelled edamame on the counter for two hours. To quickly thaw the beans, soak them in some hot water for 1-2 minutes. Drain well before tossing with spices.

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Heirloom Carrot and Cashew Salad with Salsa Verde

Thursday, May 25, 2023

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© 2023 | http://angiesrecipes.blogspot.com


This easy carrot and salt & pepper cashews salad is a great mix of crunchy, zesty, tangy, and spicy. Perfect on its own or as a great addition to any barbecue. It is bursting with texture and flavour yet dead easy to prepare and super delicious and nutritious.
I used a mixture of white, deep red and purple heirloom carrots. If they aren't readily available, use regular orange carrots instead. You can either grate them or peel lengthwise into long ribbons for an even more appealing presentation. The fresh herby salsa verde really lifts the carrots to a new level.

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