http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

The sweet tangy passionfruit pulp goes perfectly with zesty lime in this delicious dessert. It is packed with fruitiness and so easy to make. Serve on its own or with a dollop of cream on the side.

1. Cream softened butter and erythritol granules until light and fluffy. Add in egg and salt. Mix until combined. Sift in rye and spelt flour. Mix until just incorporated. Transfer pastry to a lightly floured surface and bring together with your hands. Lightly knead until just smooth. Shape into a disc, wrap in plastic wrap and place in the fridge to rest for 30 minutes.
2. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line a 23cm fluted tart tin with removable base with pastry. Trim any excess and if you like, use it to fill a 10-cm tartlet pan.
3. Line pastry case with baking paper. Fill with uncooked rice or beans. Bake for 10 minutes. Remove rice and baking paper. Bake for 10 minutes or until light golden. Reduce oven temperature to 120C/250F.
4. Whisk eggs, cream, erythritol granules, 2 teaspoons of lime rind, lime juice, and the pulp of 2 passionfruit in a large bowl until combined. Stand for 5 minutes. Strain the mixture through a sieve into a jug.
5. Pour the mixture into tart shell and bake for 45 minutes or until just set. Remove and cool completely on a wire rack. Garnish with reserved grated lime rind and passionfruit pulp.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

A delicious way to enjoy hokkaido as roasting brings out the inherent sweetness of pumpkin. It's super-easy to make and tastes very good. You can serve this as a side, scattered with your favourite greens or herbs, or paired with some chickpeas for a meat free meal.

1. Wash the hokkaido pumpkin. Cut in half and scoop out the seeds and fibres. Cut each half into 4 or 5 wedges. Preheat oven to 220C/430F.
2. Place the pumpkin wedges in a baking pan. Season lightly. Combine maple syrup, olive oil, lemon juice, paprika, garlic and ginger in a bowl. Drizzle over pumpkin wedges. Roast for 30-35 minutes until tender.
3. Add the cranberries and pepitas to the pan and roast for a further 5 minutes. Transfer to a serving platter. Scatter over the arugula and parsley.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

These wholemeal cookies, inspired by Cheah, with nori and black sesame seeds are perfect for dunking and ideal served with a cuppa! The recipe is quite simple and so much healthier with stone-milled einkorn flour, plus it's refined-sugar free, so you can feel a little less guilty having an extra slice.

1. Place einkorn flour, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and erythritol granules until pale and fluffy. Add in egg yolks, one at at time, beat until combined.
2. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine. Stir in chopped nori sheet. Place dough on a lightly floured surface. Shape into two 25-cm logs and brush logs lightly all over with egg white. Roll in black sesame seeds to coat. Wrap in plastic wrap. Refrigerate for 2 hours or until firm.
3. Preheat the oven to 180C/350F. Remove the logs from the fridge and discard plastic wrap. Cut into 1cm-thick rounds. Place on trays. Bake for 12 minutes or until golden. Cool on trays for 5 minutes.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

This versatile summer tart is given a sensationally sweet flavour from the homegrown tomatoes teamed with a sundried tomato paste with rosemary, capers and anchovies. This delicious tart can be served warm or cold, perfect for picnics, afternoon tea or brunches.

1. To make the pastry, place einkorn flour, pinch of salt, chopped oregano in a mixing bowl. Rub chilled diced butter into the flour until the mixture resembles fine breadcrumbs. Add the chilled water. Mix until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.
2. To make the tomato paste, drain sundried tomatoes and reserve 2 tablespoons of olive oil for later use. Place drained sundried tomatoes, anchovies, capers and garlic cloves and rosemary in a blender. Process until well combined. Season with black pepper.
3. Roll out pastry on a lightly floured surface to a rectangle, large enough to line a 35cm x 11cm rectangular tart pan. Line tart pan with pastry and trim the excess pastry. Use the trimmings to fill a 12cm tartlet pan. Refrigerate to rest for 30 minutes. Prick the base all over with a fork.
4. Line tart with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15-20 minutes or until golden. Remove weights and spread the prepared tomato paste into the crust. Top with the cherry tomatoes. Season with salt and pepper and drizzle with reserved olive oil. Bake for a further 20 minutes or until base is golden.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Salty Greek feta and sweet juicy berries and grapes are a match made in heaven. This crowd-pleasing Greek inspired salad with ouzo flavoured dressing goes perfectly with any grilled meat or as a vegetarian dish with some crusty garlic bread or grilled pita.

1. To make the dressing, whisk together the white balsamic vinegar, olive oil and ouzo, if using, in a screw-top jar. Taste and season with salt and pepper. Secure the lid. Shake to combine.
2. Place blueberries, purple grapes, and feta on serving plates. Drizzle with dressing and toss gently to combine. Garnish with mint leaves and freshely milled peppers.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com