Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin
Chocolate Peanut Pull-Apart Bread
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
The dough is a breeze to make, slightly sweetened with sugar and enriched with melted butter and egg. I used a mixture of dark chocolate, roasted peanuts and butter for the filling. You can replace peanuts with other nuts or simply use chunky peanut butter with cinnamon chips. Nutella and chopped hazelnuts would be great as the filling too. The bread is best enjoyed warm, while the chocolate still warm and fluid, but it still tastes wonderful after it cools.
| Dough | Filling & Topping |
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- Combine milk and yeast, stir and set aside at room temperature for 10 minutes, untill is gets foamy.
- In the bowl of your stand mixer, add in egg, melted butter, sugar, scraped vanilla seeds and yeast/milk mixture. Stir on slow speed to combine. Add in flour and salt and beat at slow speed for 5 minutes until the dough comes together. Increase the speed and knead until dough is smooth and elastic.
- Transfer to a greased bowl, cover with plastic wrap and let it proof at room temperature, until it almost doubles its size.
- Grease and line a 30x11cm loaf pan with parchment paper. Set aside.
- Lightly flour a work surface and roll out the dough into 50x30cm / 20x12 inch rectangle. Brush the rectangle with melted butter. Sprinkle the chopped peanuts and chocolate over.
- Using a very sharp knife or a pizza cutter, slice the dough vertically into 6 equal sized strips from top to bottom. Stack 6 strips on top of each other, and cut into 6 sections. Place them accordion like into the prepared loaf pan.
- Cover the loaf pan with a clean kitchen towel, and allow to rise again in a warm place for 45 minutes. Preheat the oven to 180C/350F.
- Place the butter pieces on the top and sprinkle the brown sugar over. Bake the dough for 32-40 minutes in the middle of or until a deep golden brown. Let the bread cool in the pan for 10 minutes then place on cooling rack to cool completely.
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Spicy Asian Chicken Salad
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
A delicious and light chicken salad that ain't drowning in mayo and perfect for leftover roasted chicken. The fun part of this salad is the spicy sesame dressing, which would be good for soba noodle salad too. It is simple, tangy and so delicious! The salad is packed with flavour and high in protein that keeps you satisfied and keep the calories low.
| Salad | Spicy Sesame Dressing |
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- Shred chicken. Place in a large bowl. Add cucumber, celery, carrot, coriander / flat parsley, and chilli pepper.
- Combine rice vinegar, sesame oil,, minced ginger, soya sauce and chilli flakes in a jug. Stir to combine. Pour over salad. Toss to combine and serve.
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Almond Spelt Butter Cake
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
This almond spelt butter cake, inspired by Pauline from Happy Retiree's Kitchen and Küchengötter, is a basic butter cake made with a few of ingredients – the key being the quality Irish grass-fed butter. It's quick, simple and the result is a moist and tender butter cake. All you have to do is to dump all the ingredients in your mixing bowl and beat until creamy and combined. Nothing gets easier than this recipe. Serve it however you like with icing sugar dusted over, crème Chantilly or lemon icing.
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- Preheat oven to 180C/350F (fan-forced is not recommended). Butter and line a 22x11x8 cm loaf pan with parchment paper. Set aside.
- Place all the ingredients, except the icing sugar, in the bowl of an electric mixer. Beat slowly at first to combine, then increase speed to medium and beat for 4 minutes until thick and creamy.
- Pour the cake batter into the prepared loaf pan and sprinkle some chopped almond over if desired. Bake in the oven for 45-50 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool completely on a wire rack, then dust with icing sugar and serve.
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
Butter Lettuce Salad with Lemon Tahini Dressing
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
| Salad | Lemon Tahini Dressing |
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- In a small bowl, whisk together the tahini, 4 tablespoons of water, lemon juice, maple syrup, minced garlic, and salt until smooth.
- If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency.
- Cut the leaves from the stalk of the butter lettuce. Toss with a small amount of dressing and then rearrange the leaves on a serving plate, using the largest leaves on the bottom and the smallest on top, just like the orginal lettuce.
- Sprinkle with the chopped red onion. Crush a nori sheet with your hands and sprinkle some over the lettuce. Halve the cherry tomatoes and top the salad with them, finishing up with a sprinkle of the toasted pine nut,s, fresh herb and extra tahini dressing.
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Beef Carpaccio with Truffle and Parmigiano-Reggiano
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
Carpaccio is a traditional Italian gourmet appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice. The most commonly used cut for carpaccio is the centre of the fillet, but sirloin works just as fine.
Carpaccio was invented in the 1950s by Giuseppe Cipriani from Harry's Bar in Venice and it soon became very popular. It was named after Venetian painter Vittorio Carpaccio, known for the characteristic red and white tones of his work.
This carpaccio recipe with true 30-month aged Parmigiano-Reggiano and truffle practically melts in your mouth and is absolutely packed with flavour! A perfect starter to start your five star meal.
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- Wrap the beef in a plastic film and freeze for 30 minutes or until firm.This will make the beef easier to slice.
- Rinse arugula and spin dry. Brush 2-3 plates with olive oil and sprinkle with salt and pepper. Set aside.
- To make carpaccio, remove the plastic wrap from the beef. Using a sharp knife, cut thin slices across the grain of the beef. Place each slice between two sheets of plastic wrap and, using a rolling pin, flatten the beef until almost paper-thin.
- Divide carpaccio slices in a single layer, slightly overlapping, on the plates. Drizzle with extra virgin olive oil and season with lemon zest, salt and peppers.
- Place arugula on the carpaccio slices. Shave Parmigiano-Reggiano over the carpaccio and top with a few slices of truffle. Garnish with fresh thyme if using and serve immediately.
© 2021 | http://angiesrecipes.blogspot.com
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