Angie's Recipes . Taste Of Home

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Olive Chia Seed Sandwich Loaf

Tuesday, March 24, 2020

A very aromatic, soft and easy to make sandwich loaf flecked with chopped black olives and chia seeds. This bread will be a hit if you love olive and it’s perfect for sandwiches, canapés and as a great addition to your bread basket on the dinner table.

400 g All purpose flour
10 g Dried yeast
1 tsp Coconut sugar
3/4 tsp Black salt
120 g Warm milk
2 Egg yolks
1 Egg white
60 g Butter, melted
4 tsp Chia seeds
100 g Black olives, chopped
1 Egg white
1 tbsp Chopped nuts for the topping, optional

Lightly grease a 9cm-deep, 11 x 22cm loaf pan with olive oil and line with baking paper.
Combine flour, yeast and coconut sugar in the bowl of your stand mixer. Stir in salt. Make a well in the centre. Add in milk, egg yolks, egg white and melted butter. Mix on the slow speed until the ingredients roughly come together. Increase the speed and knead for 5-8 minutes or until the dough is smooth and elastic.
Turn out the dough and shape into a ball. Brush the mixing bowl with a little bit of olive oil to grease. Return the dough to the mixing bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 - 60 minutes or until the dough has almost doubled in size.
Punch down the centre of the dough with your fist. Knead for 2 minutes or until the dough is elastic and has returned to its original size.
Roll out the dough into a square. Sprinkle with the chia seeds and chopped olives. Fold the dough in half to enclose the seeds and olives and knead until well combined.
Divide the dough into 3 even pieces and round up. Cover and set aside for 10 minutes. Roll out each dough to about 15 x 25 cm rectangle with a rolling pin. Fold the dough towards the centre from left and right. Rotate the dough 90 degrees and roll it up. Place the seam side down into the prepared loaf pan. Repeat with the other two dough balls.
Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.
Brush the top of the loaf with egg white and sprinkle with the chopped nuts. Bake for 25-30 minutes or until golden and the loaf sounds hollow when tapped on the base. Turn onto a wire rack to cool slightly. Serve at room temperature.

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Peanut Butter Bacon Fat Spelt Cookies

Monday, March 16, 2020

Easy to make, free of dairy and refined sugars, deliciously crunchy and chewy spelt cookies with organic peanut butter and a secret ingredient - bacon fat. The mild sweetness comes from coconut sugar, but real cane sugar would be just as great in the recipe.

200 g Semi-solid bacon fat
200 g Organic crunchy peanut butter
200 g Raw sugar
100 g Coconut sugar or brown sugar
2 Large eggs, room-temperature
2 tsp Vanilla extract
280 g Refined spelt flour
©angiesrecipes
2 tsp Baking soda
Raw sugar for rolling

Using a hand mixer, cream bacon fat, crunchy peanut butter and both sugars on medium speed until combined and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla extract, then beat on high speed until combined.
Whisk together the spelt flour and baking soda together. Sift the flour mixture into the creamed mixture, then mix on low until combined.
Cover the dough and chill for 30 minutes. Preheat oven to 180C/350F. Line 3 large baking sheets with parchment paper.
Roll the cookie mixture into tablespoon size balls and then roll the balls in granulated raw sugar. Place them on the prepared cookie sheets. You don't need to press or flatten the cookie balls. They will spread while baking. Bake for 12-14 minutes.
Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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Curry Puffs

Tuesday, March 10, 2020

Curry Puff, a snack filled with curried mixture of meat, onion, and potato, is commonly found in Malaysia, Singapore and Thailand. Alternatively puff pastry (homemade or readymade) can be used. To fry or to bake them is not the question, because they both taste very good.

Dough	Curry Filling
270 g German #550 flour or all purpose flour 1/2 tsp Salt 1 tsp Baking soda 60 g Ghee ©angiesrecipes, homemade or storebought 1 Egg, lightly beaten 5-6 tbsp Water	250 g Minced meat (beef or chicken) 100 g Potatoes, finely diced 100 g Sweet bell pepper, finely diced 1 Onion, finely chopped 2 tbsp Curry powder 1tbsp Chilli powder 1/2 tbsp Worcestershire sauce 2 tbsp Water 1 tbsp Cooking oil 240 ml Water 2/3 tbsp Sugar Salt and pepper to taste

In a bowl, combine curry powder, chilli powder and Worcestershire sauce. Stir in 2 tablespoons of water to make a thick paste. Heat oil on high and stir fry onions and curry paste for 2 minutes. Add in minced meat, diced potatoes and bell peppers. Cook until the meat has turned browned. Pour in water and let simmer on slow-heat for approximately 20 minutes until potatoes are soft. Stir in sugar, and season the mixture with salt and pepper. Continue to cook until it is about dry. Transfer to a bowl and leave aside to cool.
To make dough, sift together the flour, salt and baking soda in a mixing bowl. Rub ghee into the flour mixture until it resembles breadcrumbs. Add water gradually and press into a ball. Knead the dough by pushing away, using the heel of your hand until smooth. Wrap in plastic film and let it rest for half an hour.
On a lightly floured work surface roll out the dough thinly. Cut into circles, 8 cm in diameter. Flatten each round with a rolling pin, fill with a tablespoonful of the filling. Fold pastry over to make a half circle and crimp at edges. Alternatively fill one pastry circle with 2 tablespoons of filling, top with another circle, then seal and crimp at edges. Deep fry in hot oil until golden. If you prefer them baked, brush the tops of each curry puff with the egg wash and bake in the 180C/350F hot oven for 25 minutes.

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Keto Cauliflower Garlic Bread

Tuesday, March 03, 2020

If you are on the low carb diet and love garlic bread, then you MUST try this healthier keto cauliflower garlic bread alternative that I have found on Delish. It is naturally gluten free, full of flavours with fresh herbs and garlic and easy to make too. However, you can still taste the cauliflower here, so next time I would cut it back to half of what original recipe called for.

360 g Riced cauliflower
6 Large eggs, separated
135 g Almond flour
1 tbsp Baking powder
3/4 tsp Sea salt
80 g Unsalted butter, melted
5 Garlic cloves, minced
1 tbsp Chives, chopped
1 tbsp Parsley, chopped

Preheat oven to 180C/350F and line a standard-sized loaf pan with parchment paper.
Place riced cauliflower in a microwave safe bowl, cover and microwave for 3 minutes until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, minced garlic and cauliflower. Fold in 1/3 of egg white to lighten up the batter, then fold in the rest of the egg white until well incorporated. Fold in fresh herbs.
Pour the batter the prepared loaf pan. Bake in the middle of hot oven until the top is golden, about 50 minutes. Remove and turn out on a wire rack to cool completely before slicing.

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Crisp Sumac Spiced Nuts

Tuesday, February 25, 2020

Crisp walnuts and Brazil nuts glazed in spicy cayenne and citrusy, tangy sumac with coconut sugar make great party nibbles or as a topping for the salad, oatmeal or pancakes. Any mix of nuts (cashews, pecans, almonds) will work for this recipe—just be sure to allow them cool completely to ensure a crisp texture before serving or storing. Besides sumac, za'atar, a blend of herbs, salt, sesame seeds, cumin and sumac, would be another wonderful Middle Eastern condiment to spice up the nuts.

1 1/2 tsp Sumac
1/2 tsp Cayenne pepper
1 tbsp Coconut sugar
1/2 tsp Black salt
1 Large egg white
200 g Walnuts
100 g Brazil nuts

Preheat oven to 150C/300F. Line a rimmed baking sheet with parchment paper, and set aside. Combine sumac, coconut sugar and black salt in a bowl.
Beat egg white until very foamy. Stir in nuts, combining well. Add in sumac mixture until evenly coated. Spread coated nuts in a single layer onto the prepared baking sheet.
Bake nuts in middle of preheated oven, stirring at half time, until crisp and golden, about 30 to 35 minutes.
Remove baking sheet from oven, and let cool completely. Break up nut clusters. Store nuts in an airtight container at room temperature for up to 1 week.

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Blueberry Flaxseed Muffins

Wednesday, February 19, 2020

These lightly sweetened blueberry muffins are moist, fluffy and bursting with freshness and flavour. Made with spelt flour, crushed flaxseed and Quark (German fresh cheese), they make a great addition to any breakfast, brunch or coffee-break menu.

230 g Refined spelt flour
©angiesrecipes
20 g Flaxseeds, crushed
10 g Baking powder
2 g Baking soda
A large pinch of salt
80 g Raw sugar+1 tbsp for the topping
120 g Butter, melted and cooled
125 g Quark, full fat & at room-temperature
©angiesrecipes
2 Egg whites, at room-temperature
2 Eggs, at room-temperature
1 tsp Vanilla extract
150 g Fresh blueberries

Preheat oven to 200C/400F. Lightly grease a 6-hole giant or a standard 12-hole muffin pan.
Combine spelt flour, crushed flaxseed, baking powder, baking soda, salt and 80 grams of raw sugar in a bowl. Make a well in the centre.
Whisk butter, Quark, eggs, egg white, and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
Divide the batter into the muffin holes and sprinkle each with some raw sugar. Bake for 20-25 minutes if using giant muffin pan and 15-18 minutes if using standard one until nicely golden brown.

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Tomato Caramel Candy

Friday, February 14, 2020

A delicious soft caramel candy recipe made with just 3 ingredients that you can easily made at home. The fun ingredient here is salted tomato juice, but it can be replaced with water or other juices for different flavour.
Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-weight compounds. Compounds such as difructose-anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds which may be volatile and may contribute to flavor. Polymerization reactions lead to larger molecular weight compounds, which contribute to the dark brown color. Wikipedia

200 g Tomato juice, salted
400 g Caster sugar
60 g Kerrygold butter, diced

Line a loaf pan with tin foil and generously grease the bottom and sides with corn oil. Set aside.
Place sugar and tomato juice in a saucepan. Cook the mixture over the medium heat, stirring constantly, until sugar dissolves and mixture just begins to simmer. Stop stirring. Continue to cook the mixture over medium heat until it reaches 120C/240F.
Turn the heat off, then stir in the butter until well incorporated. Turn the heat back on, continue to cook over medium heat until the thermometer reads 125C/250F, the firm ball stage. Remove from heat immediately and set the pot aside to cool for a few minutes.
Pour into the prepared loaf pan and cool until set. Cut into rectangles and wrap with baking paper. Store the caramels in an airtight container for up to 2 weeks.

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Rosemary, Black Olive and Cheddar Scones

Monday, February 10, 2020

These savoury scones, fresh out of the oven, are perfect for afternoon tea, or breakfast and are bursting with a rich, sharp Cheddar and fresh rosemary and black olives that add a pop of colour, texture and flavour. The leftover make a wonderful accompaniment to soups or casseroles for a cozy and comforting dinner.

300 g Refined spelt flour
70 g Hazelnuts, ground
10 g Baking powder
5 g Baking soda
1/2 tsp Black salt
100 g Ghee
1-2 tbsp Fresh rosemary, chopped
150 g Black olives, chopped
50 g Cheddar, grated
160 ml Cream plus extra for the topping

Preheat the oven to 200C/400F. Line a baking tray with baking paper.
Whisk together the spelt flour, baking powder, baking soda and black salt in a bowl. Rub in ghee until the mixture resembles fine breadcrumbs. Add in chopped rosemary, olives and Cheddar. Gently mix together.
Pour in cream and mix with a fork until it can be gathered into a soft ball. Turn out onto a lightly floured work surface and gently knead a few times.
Using a lightly floured rolling pin, gently roll dough out until 2cm-thick. Using a 6cm heart-shaped cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
Place them on prepared tray. Brush with cream and bake for 15 to 17 minutes or until golden. Serve scones with homemade jam or butter.

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GF, DF Poppy Seed Meringue Cookies

Monday, February 03, 2020

The addition of ground poppy seeds to the meringue adds not only an irresistible nutty flavour, but also gives these cookies a chewy consistency. You can replace poppy seeds with hazelnuts or walnuts. They are easy to make, naturally gluten free and just need 4 ingredients.

90 g Egg whites
1 tsp Vanilla paste
150 g Raw sugar
200 g Ground poppy seeds
Almond sticks for coating, optional

Beat the egg whites and vanilla paste to soft peaks. Slowly beat in the raw sugar in 3-4 additions until the meringue looks light, shiny and fluffy.
Gently fold in the ground poppy seeds until the mixture is well combined and forms a relatively firm paste.
Shape the mixture into balls, about 28-30 balls, and roll in the almond sticks. Place them onto baking trays lined with baking paper. Gently flatten them a little.
Preheat the oven to 180C/350F. Bake for 15-18 minutes until lightly browned. Let rest on the trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.