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Yogurt Coconut Rounds

Friday, December 04, 2009

A simple, delicious and moist sweet coconut treat!

  • 300 g German #405 flour
  • 10 g Baking powder
  • 280 g 3. 5% Plain yoghurt
  • 70 g Dulce de leche
  • 70 ml Sunflower oil
  • 100 g Kerrygold butter, melted
  • 100 g Dried coconut shreds
  • 50 g Sugar
  1. Preheat the oven to 180C/350F. Line a 30x40cm baking tray with paper. Sift the flour and baking powder into a mixing bowl. Add in yogurt, dulce de leche, and oil. Mix all the ingredients with a hand mixer fitted with dough hooks for 1 minute on high speed. Don’t over stir the dough or it will become sticky.
  2. Place the dough onto the prepared tray and roll it out. Brush with melted butter all over the surface of the dough. Combine the coconut shreds and sugar. Scatter the mixture evenly onto the dough. Bake on the upper rack of the hot oven for about 20 minutes until golden crispy. Remove and cool slightly. Use a cookie cutter to cut out the rounds.

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Chinese Cold Sesame Noodles

Tuesday, December 01, 2009

This is a cold noodle dish consisting of vegetables (usually bean sprouts or cucumber) and pasta (I love to use spaghetti) topped with sesame sauce. It is unbelievably easy to prepare and tastes very good.

  • 20 g Sesame pasteangiesrecipes
  • 30 g Smooth peanut paste
  • 20 g Sesame seeds, roasted
  • 30 g Maggi sauce
  • 15 g Caster sugar
  • 10 g Rice vinegar
  • 5 g Salt
  • 5 g Szechuan pepper, ground
  • 50 g Chilli flakes in oil
  • 20 g Sesame oil
  • 2 g Chicken bouillon
  • 10 g Minced ginger
  • 10 g Garlic paste
  • 25 g Hot bean paste
  • 1 tbsp Spring onion, chopped
  • 2-3 tbsp Water, cold
  • 150 g Spaghetti or egg noodles
  • 1 tsp Salt
  • Water
  • 1 tbsp Cooked oil
  • 80 g Cucumber
  • 80 g Carrot
  • 50 g Arugula
  • 1/2 Crisp apple
  • 1 stalk Spring onion
  • 1 handful Peanuts
  1. Add enough water to fill 3/4 of a pot and bring to a rapid boil. Add in salt. Put in the noddles and cook until al dente, about 7 minutes. Rinse under the running cold water quickly and drain. Put the noodles and cooked oil in a large mixing bowl and toss until the noodles are well coated. Combine all the ingredients for the dressing in a bowl.
  2. Thinly shred the cucumber, carrot, apple and spring onion. Rinse the arugula, drain and pat them dry. Crush the peanuts lightly. Spoon the dressing over and toss to mix. To serve, arrange the shredded vegetables over the noodles and garnish with crushed peanuts.

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Potato Tomato Pizza

Monday, November 30, 2009

This super easy tray pizza is made with very thinly sliced potatoes and tomatoes. Try to slice the potatoes with consistent thickness, to do so is to ensure they cook evenly.

Recipe source: Dr. Oetker A-Z Backen

  • 350 g Potatoes
  • 1 tbsp Olive oil
  • 70 g Beer sausage
  • 250 g Tomatoes
  • 1/5 tsp Oregano, dried
  • 1/2 tbsp Parsley, dried
  • Garlic salt and black pepper
  • 80 g Emmentaler grated cheese
  1. Preheat the oven to 220C/440F. Peel, rinse and thinly slice the potatoes. Pat the potato slices dry with kitchen papers. Rinse and pat dry the tomatoes.
  2. Dice the beer sausage into 1cm pieces. Heat a skillet with olive oil, and stir in diced beer sausage. Add in sliced potatoes and stir for 5 minutes. Slice the tomatoes and add into the potatoes.
  3. Spread the mixture onto a greased baking tray, and sprinkle the top with oregano, parsley, garlic salt and black pepper. Finally scatter the grated cheese all over the top. Bake for about 25 minutes.

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Monday, November 30, 2009

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Chinese Sweet Roasted Chestnuts

Thursday, November 26, 2009

Chestnuts offer high fiber, mineral and cholesterol-free benefits of tree nuts, without the calories and fat content. And they are gluten free! They also are the only nut that contains a significant amount of vitamin C. Like all plant foods, chestnuts contain no cholesterol. So why not "go nuts"?

  • 500 g Chestnuts
  • 500 g Salt (or coarse sand)
  • 1 tbsp Sugar syrup
  1. Using a small sharp knife, carefully score chestnuts by making a single, 1/8-inch deep slit across the center on the rounded side of the nut, to keep them from exploding during cooking. Rinse and soak in the water for 10 minutes. Drain.
  2. Place the pan filled with salt and drained chestnuts on medium heat. Stir fry the chestnuts until the salt has turn lightly browned, drizzle the sugar syrup over while keep stirring. Continue stirring until the shells open up and look dark brown.

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Lamb’s Lettuce Salad with Mango and Avocado

Tuesday, November 24, 2009

Lamb’s Lettuce, (Feldsalat auf Deutsch), also sometimes called field or corn salad, has a slightly nutty, tangy flavor. (My husband can't stand it because it's too green;) The name 'lamb's lettuce' appears to stem from the fact that it tastes best during lambing season, and some people also call it 'lamb's tongue', because the leaves resemble small tongues.
Like many zesty-flavored foraged greens, lamb's lettuce has a high nutritional value. It typically provides several vital minerals and nutrients, including vitamins C, E, and B9, along with beta carotene and essential fatty acids. Commercially cultivated lamb's lettuce may not be as nutritionally rich, depending on farming practices, but it is generally more beneficial than conventional lettuce.

  • 1/2 Mango
  • 1 Romaine lettuce, rinsed
  • 100 g Lamb’s lettuce, rinsed
  • 1/2 Red onion, finely diced
  • 1/2 Avocado, pitted, peeled and sliced
  • 80 ml Canola oil
  • 80 ml Olive oil
  • 2 tbsp Raspberry vinegar
  • 1 tbsp Dried parsley
  • 1 clove Garlic, minced
  • 1 Shallot, chopped
  • 1 tsp Honey
  • 1 tsp Salt or to taste
  • 1/5 tsp Freshly ground black pepper
  1. Peel and pit the mango, cutting the flesh into 5mm cubes. Place the mango cubes in a large salad bowl. Tear the lettuce leaves into bite-sized pieces and add to the salad bowl with the lamb’s lettuce, and onion.
  2. To make the dressing, in a clean jar, combine the oils and vinegar. Add the parsley, garlic, shallot, honey, salt and pepper. Close the lid and shake furiously until well combined. Pour just enough dressing over the salad to moisten it, then toss to coat evenly. Garnish with the avocado slices and serve.

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Dulce de Leche Cheesecake

Sunday, November 22, 2009

This recipe is inspired by Reeni and Moon-sweet Kitchen Cat@Cinnamon Spice & Everything Nice and DULCE DE LECHE "San Ignacio" CHEESECAKE (The easy way)

Dulce de Leche, differing from caramel, which is made with sugar, corn syrup, milk or cream, and butter, is simply sweetened condensed milk boiled down to a thickened sauce. It is especially popular in South American countries.

  • 150 g Almond chocolate cookies, crumbled
  • 100 g Butter, melted
  • Pinch of salt
  • 450 g Philiadelphia 12% balance cream cheese
  • 120 g Sugar
  • 2 Eggs
  • 150 g 3.5% yogurt
  • 1 tbsp Cornstarch
  • 240 ml Dulce de leche
  • Juice and zest of 1 lemon
  1. Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until it’s ready for use.
  2. Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth. Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
  3. Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Drizzle some milk caramel over if desired. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.

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