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

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

Homemade banana bread is one of life’s simple pleasures. It's sweet, tender and delicious. However, classic banana bread is usually loaded with refined sugar and calorie dense. This quick bread is made with freshly milled wholegrain spelt flour, homemade applesauce and naturally sweetened with very ripe bananas and honey, and it tastes as flavourful and supermoist as a traditional one and no-one will guess it’s better for you.

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

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

This beautiful beef brisket dish is a variation of my favorite chicken recipe with 40 cloves of garlic. I left out the alcohol here and just used homemade beef broth. It turned out so tender and moist. Instead of thyme, you can also use rosemary. The brisket tastes even better the next day because there's more time for the flavors to develop and it gets more tender as it sits. Make this a day or two ahead and refrigerate. Skim off any fat before reheating, covered, in the oven or on top of the stove.

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

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

Mopped up with some flaky rotis or steamed rice, this easy, deliciously mild vegetarian curry is for sure a winner. Eggplants, like zucchini, are very mild and quite bland in taste, so they are perfect for the bold curry dishes as they will absorb the flavour of whatever they are cooked with. Cape Malay cuisine is known for its fruity, mild spices and full-bodied flavours, which are heavily influenced by Malaysian, Indonesian and East African slaves, who were brought to Cape Town by Dutch settlers in the 17th and 18th centuries.

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

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

Chicken cacciatore is a rustic, warming and hearty chicken stew in a rich tomato-based sauce with vegetables, herbs and wine. Serve this earthy hearty stew with crusty bread or on a bed of polenta or pasta, sprinkled with some freshly grated Parmesan. I have used white wine, but you can definitely use red wine instead.
Chicken cacciatore, literally meaning “hunter's style chicken,” has origins that date all the way back to the 14th century. The primary meat of cacciatore back then was rabbit, but other versions add meats like salami and sausage as the protein of choice. Since then, chicken has evolved and become the crowd-pleaser.

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

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

This cake is something very special and less guilty as it doesn't contain refined sugar and flavoured with antioxidants-rich matcha. The bright green, Japanese-inspired creation is not just a visual eye-catcher, but also very delicious with its subtle flavour, which contrasts beautifully with the rich mascarpone cream. The fresh sweet figs do the rest to create an unforgettable dessert experience. For the cake batter, I used a mixture of white spelt flour and ground pistachios, but you can replace them with regular wheat flour and the blanched almond flour. Other seasonal fruit can be used instead of figs.

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

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

In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison, giving it a luxurious and rich flavour. The sauce is mainly made with shallots, Dijon mustard, beef stock, Worcestershire sauce, and cream. It was originally cooked tableside and sometimes flambéed. Though the sauce is a classic accompaniment to meat dishes, you can certainly use the sauce for vegetables too. This recipe, adapted from Taste, put a vegetarian spin on it with a carnival pumpkin (the skin of a carnival squash is entirely edible), lentils and oyster mushrooms. You can use other wild mushrooms like shiitake, chanterelles or just regular button mushrooms.

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

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

This wonderfully light, bright and fruity is packed with easy-to-find seasonal produce and loaded with delicious flavours and textures. It makes a perfect appetizer or as a light lunch. The sweetness of the clementine and figs pair perfectly with the bitterness of the arugula and tartness of pomegranate arils. If you don't like goat cheese, tangy and salty blue cheese would be an excellent alternative.

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

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

Pollo fritto, Italian for fried chicken, is a Tuscan-Jewish dish (without Saltimbocca salt) traditionally enjoyed for Hanukkah, where the chicken is simply marinated in a mixture of lemon juice, garlic, herbs and spices, then coated with flour and egg before deep-frying until golden crispy. Traditional recipes use a whole chicken, cut into parts, but you can simply use a mixture of wings, drumsticks and thighs.
What makes this chicken recipe a standout is the Saltimbocca salt. A simple but genius condiment made with crumbled crispy Prosciutto, sage and salt and black pepper. Saltimbocca, Italian for “leap into the mouth”, is an Italian classic made with thin cutlets (chicken, veal, or pork) wrapped or topped with prosciutto and sage.

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

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

This Hokkaido pumpkin soup is cosy and comforting on a cold night and autumn / winter melancholy is a thing of the past. Adding apples to the soup lends an interesting fruity flavour to the usual pumpkin soup and the slightly spicy chilli note also makes it perfect for warming up on cold days. The soup tastes particularly delicious with butter fried apple slices (deglazed with a little of Calvado if desired) and some homemade bread. Use tart apples like Pink Lady, or Granny Smith or Braeburn for the soup.