© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A cookie base made from Oreo and Kerrygold butter, a rich filling from soaked cashew nuts, acai powder, coconut and blueberries sweetened with a little maple syrup. Berry sauce and garnish can be left out if you just can't be bothered. This (almost) raw berry tart will win over even the sceptics. Easy, delicious and it's vegan, if that's important to you. If you don't have agar agar, then use 1-2 teaspoons of chia seeds to thicken the sauce.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Nothing tastes or smells better than fresh warm bread straight from the oven! This rustic onion bread with bacon is not only delicious, but also low carb and naturally gluten free! It also makes a great party snack with a tasty dip or spread.
Brotgewürz is a variety of bread spice mixtures often used in German bread making. It usually contains anise, caraway, fennel and corainder seeds, with the other additions or changes in amounts depending on tradition, taste, and the type of bread. If you can't find it, just grind 2 tablespoons of each anise, caraway, fennel and corainder seeds in a coffee grinder or with a mortar and pestle.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Crispy on the outside, soft and tender inside and spiked with spices, these green falafels can be eaten as a snack, with a salad or wrapped in warm pita bread. Falafel are traditionally made in the Middle East from dried chickpeas or/and broad beans but this recipe starts with a tin of drained chickpeas for speed.
Use chickpea flour to coat your hands when shaping your falafels or with a bowl of water on hand to keep your hands wet. Either technique works well to prevent your hands from becoming sticky with the falafel mixture.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Anchoïade is a classic Provençale sauce made with tinned anchovies, olive oil, red wine vinegar and garlic. This version, adapted from Sitka Seafood, includes toasted almonds, flat parsley and chillie flakes, but its essence remains the same. Provençale anchovy sauce goes splendidly with a selection of vegetables, both raw and blanched, and seafood. It's also great on bread or as a salad dressing.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Impress your family and friends at your next dinner party with this rich, creamy yet light marzipan mousse with cinnamon cherries. Some mousse recipes use egg whites, but I much prefer to use only egg yolks for a richer flavour. If fresh cherries ain't in season, use frozen one.