© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A quince looks like a mixture of apple and pear - no wonder, because the three pom fruits are closely related. But unlike apples and pears, a ripe quince still has a hard texture. Their taste is aromatic, fruity and lemony - but only when cooked. The fruits are full of healthy nutrients. Besides plenty of potassium, quinces provide minerals and trace elements such as sodium, zinc, iron, copper, manganese and fluorine, which are responsible for cell metabolism and oxygen transport in the body, among other things.
The quince are not suitable for raw consumption. They are not poisonous, but mostly hard, woody and bitter. The flesh only develops its aromatic, tart flavour when cooked, when the acids and bitter substances disappear. Quince can be roasted, stewed, pureed, poached, baked, made into jelly, or grilled.
In Latin America, Spain and Portugal, quince candies are a popular snack, especially at Christmas. But it tastes good all year round with cheese, nuts or meat. Quince candies can be kept for up to 6 months if dry and packed in an airtight container. So it is important that the mixture is really well dried out. To prevent the quince candies from sticking together, separate the individual layers with parchment paper.
The prepartion of these tough fruits is time consuming, but the result is certainly worth the effort. For quick quince candies, you can also dry the mixture in a preheated oven (with the oven door ajar) at 60C/140F degrees with fan on for approx. 6-8 hours, depending on the consistency. I left mine on the kitchen counter for 6, almost 7 days to dry.
Not every variety of quince turns reddish when cooked. Some quinces remain pale yellow after cooking. For a reddish quince candy you can use the varieties Bereczki or Portugieser.

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Thin crispy crust and a tender, moist interior - that's exactly how this delicious and aromatic country crust bread turned out to be and perfect for tearing, dipping or slathering with butter. I have baked this bread directly on a baking stone with steam, but you certainly can use a baking tray instead or a Dutch-Oven. Divide the dough into two at the end of bulk fermentation if desired and shape each into different forms (batards and boules). The baking temperature can be left as it is, but the baking time must be adjusted depending on the size of the loaves.

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An easy stuffed eggplant recipe - delicious, comforting and loaded with flavour! The medium-sized eggplants are first roasted until tender, then filled with ground lamb and apricot chutney, returned to the oven for a further 15 minutes until very soft and tender. Whether you're looking for a simple weeknight meal or something to show off at your next dinner party, these delicious stuffed eggplants are sure to be a crowd-pleaser! Feel free to make the recipe with your favorite stuffing (red lentil, chickpea, haloumi, etc). If you belongs to those people with OR6A2 gene who are sensitive to the aldehyde component (the soapy smell) found in cilantro and dislike the taste of cilantro, use flat parsley instead.

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These saffron bread knots are made by plaiting together 4 strands of a soft, sweet enriched saffron dough - sprinkle the top with a mixture of white and black sesame seeds if desired. Saffron gives the knots a beautiful warm golden colour as well as a wonderful intense flavour and scent. I have used 0.3 g rams of saffron for the dough, which is a bit too much, 1 small sachet (0.1 gram) would be enough. I didn't fill the dough, but you can try to fill with nutella or nut cream for an even richer bread.

© 2022 | http://angiesrecipes.blogspot.com

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These autumn-festive apple bars feature a buttery wholegrain shortbread base, perfectly spiced apple filling and finish off with a fantastic crumbled oat streusel, with the distinct earthy flavour of wholegrain rye. They are egg-free and sweetened with coconut sugar, so it's refined-sugar free too. The recipe is rather easy and very delicious, the best part is that you can customize it to your taste. Add some raisins, cranberries or pecans that you think compliment the apples and for an even nuttier and deeper caramelized flavour, replace the browned butter for regular one.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A comforting, lukewarm casserole made with stale bread, blueberries, cream, milk and eggs is a brunch attraction. Ideal for using up the bread from the day before. I used German Brötchen, but French baugette would be great too. Other than blueberries, you can use any other berries, cherries or raisins. If using frozen blueberries, mix in without thawing to avoid discoloring the mixture. The bread pudding is fantastic with the rich, silky vanilla sauce, but would also be amazing served with vanilla ice cream or simply homemade whipped cream.

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© 2022 | http://angiesrecipes.blogspot.com

This recipe is as simple as it is delicious. Unlike more rounded and puffier sugar snap peas, the pods of snow peas are flatter with tiny peas inside, making them ideal for fast stirfrying. The simple combination of butter and lemon zest really transforms this side dish into something really special. Although optional, the toasted pine nuts add a wonderful nutty crunch.

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Buchteln are sweet rolls made of enriched yeast dough and baked in a casserole dish. Depending on the region, they are also called "Wuchteln", "Rohrnudeln", or "Ofennudeln". Buchteln are particularly juicy and delicious if you prepare them with a fruity filling. Depending on the season, the Buchteln can be filled with berry, apricot or plum jam. You can bake them with or without filling. They are usually served vanilla sauce, powdered sugar or eaten plain and warm.
Originally, Buchteln come from Bohemian cuisine and are widespread in Bavaria, Austria and South Tyrol. The name comes from the Czech "buchtičky" or "buchta". In Bavaria, Buchteln are often prepared with sultanas or cranberries. Our favourite is poppy filling.

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Clafoutis is a rustic dessert from the Limousin region in France, made with fruit that is covered with a custard batter, which is unlike a traditional custard, as it has flour in it that gives it more structure. Traditionally the fruit should be cherries, unpitted black cherries specifically. But when Autumn arrives, bake this desserts with plums, figs, grapes or use whatever fruit you have on hand. It comes together quickly with just a few ingredients, is equally as tasty warm, at room-temperatur, or chilled, and keeps well for several days.