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

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

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

Deliciously studded with a mixture of fresh herbs (sage, flat parsley and thyme) and wrapped in flavourful and slightly salted prosciutto, this pork and veal terrine will make any occasion extra-special. I have chosen to omit the nuts in this recipe, but feel free to add a handful of pistachios, pine nuts or macadamias to the mixture. Or try this chicken terrine with pistachios.

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

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

Miso gives these oat bars a beautiful, nutty flavour and satisfying salty sweet depth. White or shiro miso is the sweetest and mildest type, but you can use yellow or brown ones to bake these bars too.
They are so quick and easy to make and are perfect as a snack, breakfast, or healthy dessert! Store the cooled bars in an airtight container in the refrigerator for 1 week, or the freezer for up to 6 months.

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

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

The eggs first have been hard-boiled, then fried in ghee (or coconut oil) with spices and herbs until they are evenly golden brown. It's simple, delicious and with minimum fuss.
Kala namak, aka Himalayan "black salt", is a rock salt in the Pakistan / Indian cuisine. It is pinkish grey rather than black and has a very distinctive sulfurous smell and taste similar to hard-boiled eggs. Use regular sea salt if you don't have it.

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

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

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

Pork Knuckle (Eisbein or Schweinshaxe in German) is a traditional Bavarian dish that's popular not only during the Oktoberfest but all year round. It's usually served with dumplings / Knödeln, Sauerkraut, and of course a beer gravy. I served it with roasted pumpkin since it's in season, and a salad, but you can use other root vegetables. Instead of gravy, we just enjoyed it with a cold top-fermented Weißbier.
If you ever wanted to re-create this typical Oktoberfest dish at home try this recipe, look for the meaty rear pig knuckles that are fresh, not cured and allow it to sit in the fridge for two days to let the skin dry out. Don't rush the process. Use two metal skewers to keep the skin stretched and the prevent from shrinking while it roasts. Without the skewers, the skin contracts as it slow roasts, creating folds in the skin that don’t become crispy.

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

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

What better way to celebrate pumpkin season than with this lightly green coloured dessert, studded with uniquely hull-less Styrian pumpkin seeds.
This simple bundt cake features the rich, nutty flavour of pumpkin seed oil from Styria, a province in southeastern Austria. Styrian pumpkin seed oil is made by pressing roasted, hull-less pumpkin seeds from a local variety of pumpkin, the "Styrian oil pumpkin". In addition to its characteristic dark green color, pumpkin seed oil also has a distinctive nutty taste.