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Cherry, Ginger and Macadamia Christmas Cake

Tuesday, December 19, 2023

© 2023 | http://angiesrecipes.blogspot.com




© 2023 | http://angiesrecipes.blogspot.com


Good things take time, so start this recipe at least 1 day in advance to macerate the fruit and allow additional time for cooling. Traditional fruitcake is such a joy at Christmas time. Dense with brandy-soaked dried fruit and warming spices, this means a little goes a long way! This recipe adds a delicious yet modern twist on a classic fruitcake by using candied ginger, dried cherries, physalis, barberries, macadamias, coconut suguar and ginger shot to the batter. If you don't bake with alcohol, then replace it with apple or orange juice.

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Baked Vegetarian Scotch Eggs with Falafel

Tuesday, June 20, 2023

© 2023 | http://angiesrecipes.blogspot.com




© 2023 | http://angiesrecipes.blogspot.com


Scotch eggs, a classic British pub food, are soft or hard-boiled eggs encased in sausage meat, breaded and fried or baked. (https://angiesrecipes.blogspot.com/2021/03/baharat-lamb-scotch-eggs.html) This meat-free version of Scotch egg recipe makes a creative Middle Eastern spin on this classic snack (or appetizer) and we are speeding it up by using an organic ready made falafel mix.
Making your own falafel is not diffcult, it just takes time. If you are interested in making your own, here are a few of falafel recipes that I shared on my blog before.

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Soya Spelt Scones with Cranberry and White Chocolate

Wednesday, April 18, 2012


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


Scones, similar to American biscuits, are a type of pastry, which is often served at breakfast or tea, especially in Britain. The dough is usually made in the shape of a round which is cut into triangles, although scones can also be cut into squares or made using a cookie cutter. These soya spelt scones are so tasty when eaten warm. They can be also served at room temperature with clotted cream, jam or honey.

  • 110 g Toasted soya flour
  • 150 g Wholegrain spelt flour
  • 30 g Light brown sugar
  • 1/2 tsp Salt
  • 1 tbsp Baking powder
  • 110 g Cold butter
  • 40 g Dried cranberries
  • 40 g White chocolate chips
  • 150 ml Whole milk
  • 1 Egg, lightly beaten
  1. Preheat oven to 200C/400F and line a baking tray with parchment paper. In a mixing bowl, whisk together the flours, brown sugar, salt, and baking powder.
  2. Cut the butter into small pieces and blend into the flour mixture with your finger tips. The mixture should look like coarse crumbs. Stir in dried cranberries and white chocolate chips. Add in milk and egg. Stir until just combined. Do not over mix.
  3. Transfer the dough to a lightly floured work surface and knead briefly. Gently pat the dough to form a 2cm-thick round. Use a 3.5cm fluted cutter to cut out 16 discs. Dip the cutter into flour between cutting to prevent dough sticking to it.
  4. Place them to the prepared lined tray and then brush the top of the scones with milk or cream. Bake in the middle of the hot oven for about 15 minutes or until beautifully browned and puff.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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Bubble and Squeak with Ham and Avocado

Thursday, January 20, 2011

"Bubble and squeak" is a traditional English dish made with potatoes and some leftover vegetables from a previous meal, usually cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. It is so called from its bubbling up and squeaking while it cooks.
Recipe adapted from Delicious Magazine

  • 350 g Cooked medium potatoes
  • 350 g Cooked Brussels sprouts
  • 120 g Chopped cooked ham
  • 2 Eggs, beaten
  • Knob of butter
  • 50 g Rocket salad
  • 2 Avocados, sliced
  • Olive oil and lemon juice, to serve
  1. Put the cooked potatoes on a chopping board and break them up. Add the other cooked vegetables and chop it all up. Put into a bowl and add the ham, eggs and seasoning, and mix well. Roughly form the mixture into 4 large rounds.
  2. Heat butter in a frying pan and pan-fry the cakes for about 8-10 minutes, turning once, until golden and crispy.
  3. Divide rocket salad between 4 plates. Top each with a bubble and squeak and half an avocado. Drizzle with olive oil and squeeze over some lemon juice to serve.

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Malt Extract Spelt Loaf

Sunday, June 21, 2009



Malt extract is produced by mashing malt, removing the solids, and then using an evaporator to concentrate the aqueous fraction. The resulting product is a thick syrup containing sugars, vitamins, and minerals. (Encyclopædia Britannica)

Malt extract of good quality, containing an active form of diastase, is a good form of relish to take with meals. The diastase promotes starch digestion and makes a good addition to foods of the cereal order. The thick sticky form is the best because the diastase is then in an active condition. Dried malt usually will have this diastase destroyed, hence, although much more convenient to handle, it is not so good dietetically as the sticky original extract. (The Food You Crave: Luscious Recipes for a Healthy Life

  1. Dissolve the malt extract with warm water in pan of the bread machine. Add in melted butter and the rest of the ingredients in the given order. Select the knead-cycle and press start. You may need to adjust the dough by adding a tablespoon or water or flour at a time until the dough is tacky to the touch. Line a loaf pan, about 30cmx12cm, with parchment paper.

  2. Once the cycle is complete, remove the dough and place it on the lightly floured work surface. Knead out the air and form into a loaf. Place it into the pan and cover the dough with a light damp towel. Set aside in a warm place to rise until doubled. Preheat the oven to 190C/375F. Lightly brush the top with egg wash and bake for about 35 minutes. Remove and cool on a wire rack.



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