© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

Made with freshly milled black rice flour and spelt, these savoury scones with Feta, sour cream and arugula are rich, crumbly, full of flavours and great either for a morning tea or the perfect accompaniment to a bowl of soup for a comforting meal.

1. In a large mixing bowl, whisk together the spelt flour, black rice flour, baking powder, baking soda and coconut sugar. Add in cold butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Place it in the freezer for 30 minutes. This helps chill the butter, which will make the scones flakier.
2. Take it out and crumble in Feta and add in chopped arugula. Stir in sour cream to get a soft dough.
3. Turn on to a lightly floured work surface and knead very lightly. Pat out to a 2cm thick round. Cut into 8 wedges. Brush the top with sour cream and sprinkle some cracked black pepper over. Place it back to the freezer for 30 minutes. This again will help chill the fat, so that the scones would be flakier.
4. Preheat the oven to 220C/425F. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown.
5. Remove the scones from the oven, and cool briefly on the pan. Serve warm.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.

1. Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
2. Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
3. Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
4. Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with candied nuts and serve with the remaining pumpkin vinaigrette at the table.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Pain d'Epi baked with White Levain

Pain d'Epi baked with Rye Sourdough

A stalk of wheat----Epi bread is a type of classic and common artisan bread. Crackly crust and creamy, airy crumb! Store the bread wrapped in butter paper until it is used, and if the bread has started to go stale, sprinkle it with water and bake briefly to refresh it.

1. Sift together the flour and dry yeast in a bowl. Combine the starter and water in a large mixing bowl. Add in the flour mixture and stir on low speed for 2 minutes. Let the mixture rest for 25 minutes, allowing the flour to absorb the water. Add in salt and stir for 4 minutes on middle speed. Cover and refrigerate overnight.
   
2. Scrape the dough on to a lightly oiled work surface and pat it out to form a flat rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, like folding puff pastry. Pat it out again and fold it once more. Cover and leave at room temperature for 60 minutes. Repeat pat-flat-fold, leave another hour and repeat one more time. Slash the dough with a razor and if bubbles form in the dough, it’s ready to shape. Or leave the dough one more hour and check again.
   
3. Divide the dough into the loaf sizes. Shape each into a baguette by stretching each dough into a rectangles, then folding the bottom and top thirds to the center, pinching the seam together and allowing them to rest for 10 minutes. Fold the dough over lengthwise and press the ends together. Roll each dough back and forth to elongate it to the desired length and taper the ends.
4. Place the loaves on a baking sheet dusted with flour, cover and let rise until slightly under proofed. Preheat the oven to 210C/420F. Cut one end of the loaf at an angle with a scissor, pull the cut piece of the loaf to left side. Move down a couple of inches, make a snip and pull the cut piece dough to the right. Alternate directions while cutting the dough. Bake in the preheated oven for 25 minutes until golden crispy. Cool them on a rack.

Pain d'Epi baked with Rye Sourdough

Pain d'Epi baked with White Levain

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day. Most pumpkin cake or bread recipes call for mashed pumpkins, but I decided to try this recipe and have a go at using grated raw pumpkin to create a lovely texture that's moist and a little chewier. Besides that, grated pumpkin will give you attractive flecks of orange in your baked goods.

1. Thoroughly wash the pumpkin. Pat dry with a kitchen towel and finely grate. Rinse the chilli peppers. Dry and chop finely. Prepare a mini loaf pan with 8 holes. For easy removal after baking, grease and line the holes with baking paper.
2. Preheat the oven to 180C/350F with fan on. Whisk together the flour, baking powder, and nutritional yeast in a mixing bowl. Seperate the eggs.
3. Using an electric mixer, beat the egg whites until stiff. Set aside. In another mixing bowl, stir the egg yolks and white wine or milk until well combined.
4. Stir in grated pumpkin, chopped chilli peppers, herbs and salt until incorporated. Fold in 1/3 of the whipped egg white to lighten up the batter. Now fold in the rest of the egg whites until fully combined.
5. Divide the batter evenly among the 8 loaf pan holes. Top each with a piece of butter if using. Bake in the middle of hot oven for about 25 minutes until golden brown. Remove from the oven and Stand in pan for 5 minutes before turning out onto a wire rack to cool.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

An easy to prepare, cost efficient, and gluten-free side dish that offers loads of antioxidants and makes a delicious accompaniment to almost any meat or fish dinner, but goes particularly well with Knusprige Schweinshaxe - German Roasted Pork Knuckle.
The humble red cabbage is incredibly versatile and brightens up the holiday table with its beautiful, intense purple colour.

1. Preheat the oven to 180C/350F fan-forced. Rinse and dry red cabbage and cut into wedges. Brush a roasting pan with some of the beef dripping.
2. Place the cabbage wedges in and brush the cabbage with the rest of beef dripping. Scatter the walnuts, sliced shallots and bay leaves over.
   ©angiesrecipes
3. Mix beef broth and apple cider vinegar together and pour over the cabbages. Season with black salt and black pepper. Roast in the middle of hot oven for 40-50 minutes or until just tender.

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com