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Tuna Niçoise Pâté

Monday, March 04, 2024

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Rich, salty and tangy from freshly squeezed lemon juice and zest, this simple tuna pâté pairs well with hot toast or crackers. Use the highest-quality canned tuna you can find. Enjoy it as a snack, lunch, or as an easy, delicious entertaining appetizer for friends and family.

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Italian Sausage Terrine with Green Peppercorns and Pistachios

Friday, December 29, 2023

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Whet the appetite for the dinner party by serving your guests this rich pork terrine with Italian sausages, pistachio kernels and green peppercorns. It can be made up to two days ahead. I use spicy Italian sausages, but you can use regular one or any pork sausage of your choice. If you want to make it alcohol-free, replace it with apple juice or chicken stock. A terrine is always better served at room temperature or cold with crusty bread / crackers, pickles, mustard and fruit chutney or simply with a salad.

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Prosciutto-wrapped Pork and Veal Terrine

Wednesday, October 04, 2023

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


Deliciously studded with a mixture of fresh herbs (sage, flat parsley and thyme) and wrapped in flavourful and slightly salted prosciutto, this pork and veal terrine will make any occasion extra-special. I have chosen to omit the nuts in this recipe, but feel free to add a handful of pistachios, pine nuts or macadamias to the mixture. Or try this chicken terrine with pistachios.

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Miso Brioches

Tuesday, August 29, 2023

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This small batch of brioche recipe is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! The miso paste (a Japanese condiment made by fermenting soya beans with salt and a fungus called koji; it is salty, nutty, and slightly sweet all at the same time) gives the bread a distinct, full-bodied umami flavour.
Proof the rich brioche dough in the refridgerator for 2-3 hours or up to overnight, so that it's easier to shape when the dough is fully cooled. Plus that long cool proofing also allows the dough to develop more flavour.

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Mirabelle Jam with Bourbon Vanilla

Sunday, August 27, 2023

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This is a classic jam recipe from the Lorraine in the North East of France. It’s made with Mirabelle plums, which are small, sweet plums with a yellow to rosy pink skin, and so good spread on hot buttered toast, bagels, crackers or croissants.
All the ingredients are first mixed in a non-reactive saucepan and allow them to mascerate overnight and let the flavours develop and the sugar draw out the flavour of the plums. You can do this for two hours if you’re tight in time. To ensure a firmer set, I personally prefer to use the freshly pressed lemon juice instead of commerical pectin. But you can for sure use preserving sugar or extra pectin.
The easiest way to test if your jam has reached the setting point is by having a sugar thermometer clipped to the side of your saucepan, with the end dipped in the boiling jam mixture. Once the boiling mixture has reached the correct temperature ( 105C/220F) then your jam should set. For an alternate method, just pop a saucer into the freezer to chill at the beginning of your cooking time. Put a teaspoon of jam onto the chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point and ready for bottle. If it doesn't, keep cooking and test it every 5 minutes. This recipe makes four 400 g-jars of jam.

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Chicken, Pork and Pistachio Terrine

Tuesday, June 06, 2023

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


Terrine is a traditional French dish composed of delicious layers of coarsely chopped meats, seafood or vegetables packed into a loaf dish.
This flavoursome terrine is surprisingly simple to put together and perfect for a make-ahead starter when you're entertaining a crowd, light lunch or picnics. It can be made up to three days ahead, then just slice and serve with an assortment of crackers or crusty bread, cornichons and a herb dip or a relish.

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Poppy Seed Buns with Blueberry Craquelin

Tuesday, May 23, 2023

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


Sweet fluffy yeasted buns filled with an irresistible poppyseed filling and a delicious blueberry flavoured cracked topping made with butter, sugar, and flour. They make the best afternoon tea snack with a strong cup of tea, or on the go breakfast or anytime you feel like indulge a bit. Craquelin, literally means cracker, is a cookie topping that is added to a choux pastry bun to give it a distinct sweet and crunchy texture. Traditionally, it is made of 3 simple ingredients: flour, butter, and sugar. I added a bit of egg here to make it pipable and some dried blueberry powder to flavour the mixture, but any other superfood powder would work great too. Here is another one I made with blackberry powder.

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Jam Brioche Babka

Saturday, November 05, 2022

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Grape Clafoutis

Thursday, September 22, 2022

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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.

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Belgian Endive Gratin

Thursday, March 10, 2022

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


A relative of chicory and escarole, Belgian endive, aka French endive or witloof, is slightly bitter, crisp, cream-coloured vegetable shaped like a bullet or tulip. It is grown in complete darkness to avoid turning green and to preserve its delicate flavor. It is available throughout the year, with a peak season from September to May. When cleaning your endives, don’t wash or soak them, as it brings out their bitterness. If they need to be cleaned, wipe them with a moist, damp paper towel.
Belgian endive makes a great addition to salads, especially those that contain cheese, bacon, eggs, citrus and nuts. Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. It shines when quickly stir-fried, lightly braised, steamed, grilled or roasted. It's hard to go wrong with this incredibly versatile and nutrient-dense vegetable.

  • 5-6 head Belgian endive, trimmed, halved vertically (800-1000g)
  • 2 tbsp Lemon juice
  • 60 g Sundried tomatoes in olive oil
  • 1 clove Garlic, peeled and halved
  • 300 ml Coconut milk or heavy cream
  • 1/2 bunch Parsley, finely chopped
  • 50 g Parmigiano-Reggiano, grated
  • Salt and pepper, to taste
  1. Lightly grease a large baking dish or a cast iron pan. Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the discolored stem. Cut each head of endive in half lengthwise.
  2. Bring a large pot of lightly salted water with lemon juice to a boil over medium-high heat. Place the endives into the water. Cook until tender, about 5 minutes. Take the endives out and transfer them to a colander to drain thoroughly. Gently squeeze them if needed, but without damaging them.
  3. Preheat the oven to 220C/410F. Drain the tomatoes and place them in a skillet together with garlic and coconut milk or heavy cream. Bring it to a boil. Transfer the mixture into the measuring cup of a stick blender and process until combined. Add in half of chopped parsley and grated Parmesan. Season well with salt and pepper.
  4. Arrange the drained endive halves into the prepared baking dish or pan. Sprinkle the remaining half of chopped parsley over. Pour over the sauce and sprinkle the remaining Parmesan. Bake for 15-18 minutes in the middle of hot oven.

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



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



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

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


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