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

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

This salad recipe, which gets an earthy boost from the addition of truffles and lean tasty protein from shrimp, is deliciously juicy and crunchy and the perfect way to get a load of veggies in with amazing flavour and to enjoy the incredible health benefits of the radish.

1. Peel and slice white radish into thin rounds using a mandolin slicer. Toss with 1/2 teaspoon salt for about 30 minutes. Meanwhile, slice the cherry radishes.
2. Whisk the ginger, vinegar, and salt in a large bowl. Slowly whisk in the sunflower oil and sesame oil until blended.
3. Toss shrimp with 1/2 tablespoon sunflower oil and 1/8 teaspoon pepper. Heat a skillet over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, about 2 minutes. Transfer to a plate.
4. Stir shrimp into the dressing. Drain white radish well. Rinse and pat dry and place them and sliced cherry radishes in serving plates. Top with shrimp and grated truffles. Serve drizzled with some of remaining dressing and chopped cilantro.

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

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

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

If you're after something sweet, yet light, you will love these delicious autumnal spelt oat cookies. The ingredients in these cookies are natural and healthy. Besides the amazing taste, these cookies will also fill your kitchen with the autumn's warm, sweet, cozy flavours and smell.

1. In a mixing bowl, whisk together the spelt bread flour, baking powder, salt, and spices. Stir in rolled oats. Set aside.
2. Cream the softened coconut oil and coconut sugar. Add in egg, applesauce, maple syrup and vanilla powder. Beat until well combined.
3. Gradually stir in flour mixture until just incorporated. Fold in diced apples. Drop tablespoons of mixture onto baking tray lined with parchment paper, allowing room for spreading. Top each with a few of chocolate chips. Bake for 15 to 20 minutes or until lightly golden. Stand for 5 minutes, then transfer to a 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

A delicious Moroccan spiced roasted winter vegetables with maple syrup, chives and pomegranate seeds. It takes less than 30 minutes to prepare and makes a perfect side dish to compliment any meal. You can jazz up this basic recipe by adding some Feta and candied nuts.

1. To make the spice blend, just place everything in a bowl and mix.
2. Preheat oven to 200C/400F. Combine Brussels sprouts and cauliflower with olive oil, maple syrup and Moroccan spice mix in a mixing bowl. Toss until well combined. Spread the vegetables on a large baking tray.
3. Bake for 25 minutes, stirring occasionally, until the vegetables are tender. Transfer the vegetables to a large bowl and add in pomegranate seeds, green peas, chopped chives, lemon zest and tomato pesto. Toss until well combined. Taste and season with more salt and pepper.

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

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

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

These puffy flaky bites would make a perfect pre-dinner nibble or any party appetizer. It's super easy and quick to make and a great way to use up leftover chilli con carne.

1. Preheat oven to 200C/400F. Line 2 large trays with baking paper. Whisk the egg and olive oil in a small bowl with a fork until smooth.
2. Place 1 sheet filo on a work surface. Place 1 tablespoon of the chilli con carne mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Now roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest.
3. Brush the egg mixture over the rolls and sprinkle with dukkah. Bake for 25 to 30 minutes or until the pastry is golden and crisp. Serve with avocado yoghurt sauce or your favourite sauce.

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

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

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

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

A gluten-free, vegetarian salad loaded with autumn flavours -- raw butternut squash, parsley root, plum, cranberries and a spinach avocado dressing. It's so simple, delicious and perfect for the family gatherings.

1. Place the avocado, spinach leaves, yoghurt, garlic, and White balsamic vinegar and maple syrup in a blender. Season with salt and pepper. Blend until smooth.
2. Peel butternut squash and and slice in half lengthwise. Scoop out any seeds and using a sharp knife or mandoline, slice the squash into thin strips. Peel and cut the parsley root into thin strips.
3. Place squash and parsley root strips in a large bowl. Add in dressing and toss together. Set aside, covered, to allow the flavours to develop.
4. Stone and cut plums into wedges. Fold the plum wedges and spinach leaves into the salad. Place the salad in bowls or plates and sprinkle the black sesame and dried cranberries over and serve.

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

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