Coconut Green Tea Tart - Dairy Free, Refined Sugar Free

Thursday, February 15, 2018

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Similar to a bakewell tart but made with desiccated coconut flakes instead of almonds, this easy to make tart is delicious right out of the oven or cold. The wholegrain crust is made with a mix of whole spelt flour, green tea leaves and sesame seeds and has a mild sweet flavour and just the right consistency.

Coconut Oil Crust with Green Tea LeavesCoconut Cherry Filling, adopted from here
  • 240 g Spelt pastry flour
  • 10 g Green tea leaves
  • 30 g White sesame seeds
  • 1/3 tsp Salt
  • 2 tbsp Erythritol granules
  • 100 g Coconut oil, lightly softened
  • 4-6 tbsp Ice water
  • 2 Eggs, large
  • 100 g Erythritol granules
  • 1 tsp Vanilla essence
  • 50 g Spelt pastry flour
  • Pinch of salt
  • 65 g Desiccated coconut
  • 50 g Dried cherries
  1. Pre-heat the oven to 200C/400F. In a large mixing bowl, add in the spelt flour, green tea leaves, sesame seeds, salt, and erythritol granules. Whisk to combine. Add in the lightly softened coconut oil and rub the coconut oil into the flour-tea-mixture until the mixture resembles coarse meal. Add ice water a couple of tablespoons at a time, and mix just until dough begins to come together.
  2. Turn dough out onto a work surface and divide into two portions. Wrap one portion in a plastic wrap and store in the freezer for later use. Form another portion of dough into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or until firm.
  3. Roll the pastry dough between two sheets of baking paper until the dough is about 2mm thick and large enough to fit a 22cm tart pan. Remove the sheet of dough from the baking paper and gently lift and coax the dough into the pan. Lightly press the dough into the bottom and side of the pan. Chill for 30 minutes and line the crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
  4. Bake the crust for about 10 minutes or until any visible dough is slightly cooked. Remove the beans and baking paper. Bake for an additional 10 minutes or until the crust is golden brown. Reduce oven temperature to 180C/350F.
  5. To make filling, whisk eggs, erythritol granules, and vanilla essence until combined. Fold in spelt flour, pinch of salt and coconut flakes.
  6. Sprinkle the dried cherries into the tart shell and cover with the coconut filling. Smooth the surface and bake for 30 minutes, or until set and golden brown. Cool to room temperature.

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February 16. is the first day of the New Year in Chinese calendar, which differs from the Gregorian calendar. It is also known as the Spring Festival or the Lunar New Year. This year falls on Friday, February 16th 2018, beginning a year of the Dog. Those born in the Year of the Dog (1934, 1946, 1958, 1970, 1982, 1994, 2006) are said to be very kind and loyal to friends. I would like to take this opportunity to wish you good health, good luck and much happiness throughout the year. - 狗年大吉, 恭祝健康、幸运,新年快乐!

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Onion Jam Spelt Bread Rolls

Thursday, February 08, 2018

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These chewy yet soft golden dinner rolls are filled with a homemade onion walnut jam. They smell incredibly delicious and make the perfect accompaniment to a bowl of steaming hot soup or a hearty stew on a cold winter day.

  • 7 g Dried yeast
  • 2 tsp Coconut sugar
  • 160 ml Buttermilk (or water), lukewarm
  • 200 g Spelt bread flour
  • 100 g Whole spelt flour
  • 1/3 tsp Sea salt
  • 2 tbsp Olive oil
  • 180 g Onion jam, homemade or storebought
  • 1 Egg, lightly beaten
  1. Place yeast, sugar and warm buttermilk or water in a jug. Set aside in a warm place for 10 minutes or until frothy.
  2. Add bread and whole spelt flour into a large mixing bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic.
  3. Place in a large, lightly greased bowl. Cover with a damp kitchen towel and set aside in a warm place for 1 hour or until doubled in size.
  4. Using your fist, punch dough down. Turn onto a lightly floured surface and knead for 2 minutes or until smooth. Divide dough into 6 even portions. Roll each portion into a ball. Place on lightly floured oven tray. Set aside for 10 minutes to rise.
  5. Meanwhile preheat the oven to 200C/400F. Grease one maxi muffin tray well with olive oil. Roll each portion of dough into an oval. Slice the dough 6 times all the way to the center of the dough. So you have 6 strips at the bottom. Place 30 grams of onion jam on upper side of the dough, then roll up to seal the filling. Coil the length of dough roll into a snail shape and place in the prepared muffin tray. Repeat with the remaining dough portions.
  6. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Brush the top with egg. Bake for about 20 minutes. Turn rolls onto a wire rack to cool. Serve at room temperature.

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Blood Orange and Fennel Salad with Bacon Bits and Macadamia

Thursday, February 01, 2018

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Refreshingly crunchy Romaine lettuce leaves, sweet tangy blood oranges, and fennel bulb with its unique mildly licorice-like flavour are topped with honey roasted macadamia nuts and crispy bacon bits, then dressed with black cumin oil and lemon juice.

  • 4 Blood oranges
  • 1 Fennel bulb, fronds reserved, trimmed, thinly sliced
  • 50 g Bacon, finely diced
  • 2 Baby romaine salad, separated
  • 150 g Honey roasted macadamia nuts
  • 1 tbsp Black cumin oil
  • 1 tbsp Freshly squeezed lemon juice
  • Salt and pepper to taste
  1. Peel and cut blood oranges into rounds or wedges. Set aside.
  2. Strip the fronds from the stalks and finely slice the fennel bulb lengthways. Reserve the fronds for the garnish.
  3. In a heavy large non-stick skillet, cook the bacon over medium-high heat for about 10 minutes, or until crisp and golden brown. Transfer the bacon to a plate lined with paper towels and cool slightly.
  4. Separate the romaine salad leaves and arrange them in a serving platter. Scatter the fennel slices and top with blood orange, bacon bits and macadamia nuts.
  5. Drizzle over the black cumin oil and lemon juice, then season. Garnish with the reserved fronds and serve.

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Harissa Carrot Ribbon Salad with Roquefort

Thursday, January 25, 2018

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Create an amazing side dish with this simple carrot salad with blue cheese and fresh herbs. A simple vegetable peeler turns carrots into beautifully thin ribbons, then marinated in a hot, garlicky, lemony and mildly sweet dressing. Try it with roasted chicken, fish or even tofu if you prefer a meatless meal.

  • 750 g Carrots, peeled into ribbons
  • 2 tbsp Olive oil
  • 50 g Harissa paste (homemade or storebought)
  • 2 Garlic cloves, minced
  • Juice and zest of 1 organic lemon
  • 1 tbsp Maple syrup
  • Sea salt to taste
  • Fresh herbs chopped
  • 120 g Roquefort
  1. With a vegetable peeler, thinly slice the carrots into long ribbons and place into a bowl.
  2. Heat the olive oil in a small skillet. Add in the Harissa and minced garlic. Stir until fragrant. Add the lemon juice, maple syrup and salt and fry for another minute.
  3. Pour the Harissa mixture over the carrots and toss well. Add the chopped herbs and Roquefort cheese. Allow to stand for 30 minutes and serve.

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Refined Sugar Free Spelt Banana Loaf with Streusel

Thursday, January 18, 2018

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Use the natural sweetness of very ripe bananas to sweeten this delicious banana bread. It's perfect for those who are avoiding refined sugar. The thick streusel topping, lightly sweetened with coconut sugar, is an integral part of the banana bread, and provides a flavourful crunchy texture, so don't skip it.

Streusel ToppingBatter
  • 150 g Whole spelt flour
  • 80 g Coconut sugar
  • Pinch of salt
  • 1 tsp Vanilla extract
  • 100 g Cold butter, diced
  • 2 Very ripe large bananas, mashed
  • 2 tbsp Pumpkin seed oil
  • 190 g 3.5% Plain yoghurt
  • 2 Eggs, medium
  • 1 tsp Vanilla extract
  • 150 g Whole spelt flour
  • 100 g Almond flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon powder
  • 1/4 tsp Nutmeg powder
  • Pinch of salt
  • 100 g Raisins or chocolate chips
  1. Combine flour, coconut sugar, and pinch of salt in a bowl. Add in vanilla and butter. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs. Store in the fridge until ready for use.
  2. Preheat oven to 190C/375F. Lightly grease a 30-cm loaf pan and line with baking paper.
  3. In a mixing bowl, mash the bananas and add in pumpkin seed oil, yoghurt, eggs and vanilla extract. Stir to combine. Sift in spelt flour, almond flour, baking powder, baking soda, spices and salt. Stir to combine. Fold in raisins or chocolate chips.
  4. Spoon the batter into the prepared pan. Sprinkle the surface with prepared streusel. Bake for about an hour or until a skewer inserted in centre of bread comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack top-side up to cool completely.

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Tri-coloured Quinoa Rice Paper Rolls

Thursday, January 11, 2018

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Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.

  • 100 g Tri-coloured quinoa, rinsed
  • 200 ml Water
  • 1 tsp Gluten free tamari plus extra to serve
  • 10 Rice paper sheets
  • 200 g Leftover roasted chicken breast, thinly sliced
  • 1 Sweet pepper, deseeded and thinly sliced
  • 1 Fresh red chilli, thinly sliced diagonally
  • Fresh parsley, cilantro or mint leaves
  1. Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
  2. Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
  3. Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.

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Vegan Persimmon Pear Salad with Walnuts

Thursday, January 04, 2018

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Lamb’s lettuce (or arugula or baby spinach) combines perfectly with sweet juicy pears and crunchy walnuts in this simple classic winter salad. If you prefer, apples can be used instead of pears. This simple salad is complimentary to a variety of meat dishes or pan seared tempeh if you want to keep it vegan.

  • 70 g Lamb’s lettuce (aka mâche or corn salad)
  • 2 Pears, sliced
  • 1 Small zucchini, sliced
  • 1-2 Persimmon, sliced
  • Handful of candied walnuts
  • 50 ml Olive oil
  • 15 ml Walnut oil
  • 3 tbsp Red wine vinegar
  • 1 tbsp Maple syrup
  • 1 tsp Paprika flakes, mild
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  1. Place corn salad, pear, zucchini, persimmon slices in a large serving platter.
  2. Place olive oil, walnut oil, red wine vinegar, maple syrup, paprika flakes, and mustard in a screw-top jar. Secure the lid. Shake to combine. Taste and season with salt and pepper.
  3. Drizzle with dressing and gently toss to combine. Top with candied walnuts and serve immediately.

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Vegan Orange Cardamom Spelt Bread Rolls (Dairy-free, Egg-free, & Refined sugar-free)

Thursday, December 28, 2017

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A slightly sweet, aromatic bread (sweetened with maple syrup and erythritol) flavored with the unique scent of cardamom and orange peel for the New Year or for a mid afternoon snack or lunch-box treat. You can bake this braided or in a cake pan. For a more traditional cardamom bread, use walnut instead of the raisin filling.

DoughFilling
  • 4 g Dried yeast
  • 200 ml Coconut milk, warmed
  • 1 tbsp Maple syrup
  • 100 g Whole spelt flour
  • 200 g Spelt bread flour
  • 1 tsp Cardamom powder
  • 1/3 tsp Fine sea salt
  • 2 tsp Finely grated orange rind
  • 75 g Coconut oil, melted
  • 1 tbsp Hemp seeds, for topping, optional
  • White chocolate, melted for topping, optional
  • 150 g Raisins
  • 100 ml Freshly squeezed orange juice
  • 1 1/2 tsp Cardamom powder
  • 1/2 tsp Cinnamon powder
  • 3 tbsp Erythritol granules
  1. The night before preparing the rolls, soak raisins in orange juice or rum in your refrigerator.
  2. Whisk the dried yeast, coconut milk and maple syrup in a jug. Set aside for 10 minutes or until frothy.
  3. Combine the flours, cardamom powder and salt in the mixing bowl of your stand mixer fitted with a dough hook. Make a well in centre. Add the yeast mixture, melted coconut oil, and orange rind. Stir at low speed until the ingredients roughly combined, about 3 minutes. Increase speed to medium, and knead the dough until smooth and elastic, about 5 minutes.
  4. Place in a greased bowl and cover with plastic wrap. Set aside to let rise for 60-90 minutes or until doubled in size. Punch the dough down and let rest 10 minutes.
  5. Combine cardamom, cinnamon and erythritol granules in a small bowl. Drain the soaked raisins and reserve 1 tablespoon of the soaking liquid.
  6. Roll the dough out to approximately a 36cm x 24cm rectangle. Sprinkle the rectangle with the spice mixture and raisins.
  7. Roll up, starting at the long side, and pinch edges firmly to seal. Cut the roll into 8 slices. Place the slices, cut side down, in a 26-cm round pan lined with parchment paper. Let rise in warm place until doubled in size, about an hour.
  8. Preheat oven to 190C/375F. Brush the top with reserved soaking liquid and sprinkle the hemp seeds over. Bake for 25 minutes or until light golden brown. Drizzle the melted white chocolate over warm rolls. Enjoy!

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White Chocolate Coconut Ganache Cookie Cups

Thursday, December 21, 2017

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White chocolate coconut ganache cookie cups made with a special spelt black sesame cookie dough and garnished with holiday sprinkles. You can use your favourite cookie dough and coconut cream also can be replaced with whipping cream.
Warmest thoughts and best wishes for a wonderful Christmas and a Happy New Year. May peace, love, and prosperity follow you always.

Cookie CupsWhite Chocolate Coconut Ganache
  • 160 g Spelt flour
  • 30 g Black sesame seeds, ground into powder
  • 1/4 tsp Baking soda
  • A large pinch of sea salt
  • 110 g Butter, softened
  • 50 g Coconut sugar
  • 2 Egg yolks, room-temperature
  • 1 tin / 400 ml Coconut milk
  • 200 g White chocolate, chopped
  1. Place spelt flour, black sesame powder, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and coconut sugar until fluffy. Add in egg yolks, one at at time, beat until combined. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine.
  2. Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Remove from oven and immediately use the bottom of a shot glass to press firmly down in the center to create a well. Cool in pans for 10 minutes, then place on wire rack to cool completely.
  3. Open the can of coconut milk and scoop the firm cream at the top into a saucepan. Bring it to a simmer. Roughly chop the white chocolate and place them in a mixing bowl. Pour in the hot coconut cream and and let stand for 5 to 10 minutes. Stir continuously until it is shiny, smooth, and completely melted. Set aside to cool thoroughly.
  4. Beat the mixture until smooth and fluffy. Transfer to a piping bag fitted with a star tip. Pipe the ganache into the cookie cups and if desired, garnish with sprinkles.

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Baked Harissa Spiced Sweet Potato with Pesto

Thursday, December 14, 2017

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This baked Harissa sweet potato side dish with a nutrient-packed kale and walnut pesto is super tasty and healthy at the same time. It is prepared with just a few ingredients and makes a fabulous accompaniment to any main meal.

  • 1 kg Sweet potatoes, thinly sliced
  • 2 tbsp Olive oil
  • 1 tbsp Butter, melted (olive oil if vegan)
  • 1 clove Garlic, minced
  • 1 tsp Harissa spice mix
  • Sea salt and pepper, to taste
  • Homemade kale and walnut pesto, to serve
  1. Preheat oven to 190C/375F. Combine together the olive oil, melted butter, minced garlic, harissa spice mix, salt, and pepper in a small bowl.
  2. Pour half of the oil-spice mixture in the bottom of a rectangular baking dish. Arrange sweet potato slices in the dish and brush potatoes with the remaining oil-spice mixture.
  3. Bake for 40 minutes until tender and lightly browned. Serve with pesto.

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Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate

Thursday, December 07, 2017

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A Thai-inspired, Paleo friendly salad that's perfect for the holiday season because of its festive colours and wonderful flavours. It's mildly spicy, gluten-free, and makes a hearty vegetarian main course salad or the perfect side dish for grilled meat or seafood. You can also crumble in some feta, but it is very delicious just as it is.

  • 1 head / 750 g Cauliflower, cut into large florets
  • 1 tbsp Thai red curry paste
  • 2 tbsp Olive oil
  • Sea salt
  • 1 cup Pomegranate seeds
  • Crispy Moroccan spiced chickpeas
  • Parsley leaves, chopped
  1. Preheat oven to 200C/400F. Combine cauliflower florets, red curry paste and olive oil in a large bowl.
  2. Place the cauliflower in a large oven tray lined with baking paper and roast for 40 minutes or until cooked through and charred. Taste and season with sea salt.
  3. Add in pomegranate seeds and crispy chickpeas. Scatter the chopped parsley over and serve.

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Blueberry Streusel Tart

Thursday, November 30, 2017

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A decadent and dinner party-worthy dessert which combines erythritol-sweetened cookie crust, almond-einkorn streusel, stevia blueberry jam and blueberries. It is easy to whip up for any family gathering.

StreuselTart
  • 70 g Butter, cubed
  • 80 g Einkorn flour
  • 50 g Almond, chopped
  • 2 tbsp Coconut sugar
  • 1/2 Nori Black Sesame Seed Cookie Dough
  • 3 tbsp Stevia sweetened blueberry jam
  • 250 g 250 g Blueberries, fresh or frozen (don't need to be defrosted)
  • 1 tsp Powdered stevia sugar, optional
  1. Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing the tart.
  2. Roll out the cookie dough on a lightly floured surface and line a 21cm fluted tart tins with removable bases. Trim the edges. Place in the fridge for 30 minutes to rest.
  3. Preheat oven to 190C/375F. Line tart shell with baking paper, fill with beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
  4. Spread the jam onto the tart shell, then fill with blueberries. Sprinkle the streusel over the berries. Bake for about 25-30 minutes until golden and bubbly. Dust with powdered stevia sugar if using.

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Tandoori Spiced Baked Chicken

Thursday, November 23, 2017

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This whole roasted chicken seasoned liberally with Indian tandoori masala and fresh herbs turns out crisp, juicy, and absolutely delicious. A perfect meal for feeding family and friends.

  • 1,5 kg Whole chicken, trimmed, washed, dried
  • 30 g Butter, cut into small pieces
  • 1 tbsp Olive oil
  • 20 Sage leaves
  • 3-4 Rosemary sprigs
  • Salt
  • 1 tbsp Tandoori masala spice mix
  • 2 Red onions, cut into wedges
  • 1 kg Hokkaido pumpkin, chopped
  1. Preheat oven to 200C/400F. Trim and rinse chicken. Pat the chicken dry inside and out with paper towel.
  2. Place the chicken, breast-side up, in a large roasting pan. Tie legs with kitchen string and tuck wings under. Separate the skin by running your fingers between the skin and breast meat very gently. This helps the skin get crisp. Distribute 8 sage leaves and the butter under the skin.
  3. Brush the chicken with olive oil and season with salt and tandoori spice mix. Place the rosemary and sage leaves in the chicken cavity.
  4. Place pan on the lowest oven shelf. Bake chicken for 11/4 hours unil golden brown. After chicken has roasted for 40 minutes, add pumpkins and onion wedges and continue to bake, turning vegetables during cooking until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning).

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Sweet Potato Soup with Moroccan spiced Chickpeas

Thursday, November 16, 2017

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A thick and smooth sweet potato soup with crisp Moroccan spiced chickpeas to make this vegetarian winter warmer extra delicious and flavourful. You can easily veganize this soup serving it with coconut or soya yoghurt instead of Greek yoghurt.

SoupMoroccan Spiced Chickpeas
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Cumin powder
  • 2 Brown onions, finely chopped
  • 2 Garlic cloves, crushed
  • 1-2 tsp Harissa paste, to taste
  • 800 g Sweet potatoes, peeled, cut into 5cm pieces
  • 1000 ml Vegetable broth
  • Greek yoghurt, to serve
  • Coriander leaves, to serve (optional)
  • 2 tsp Extra virgin olive oil
  • 400 g Cooked chickpeas, rinsed, drained, patted dry
  • 2 tsp Moroccan spice mix
  • Sea salt and pepper to taste
  1. Heat the oil in a large frying pan over medium heat. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add garlic and harissa. Cook, stirring, for 2 minutes or until aromatic. Add in chopped sweet potatoes. Cook, stirring, for a minute. Season with salt and pepper.
  2. Cover and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is tender.
  3. Meanwhile, preheat oven to 220C/410F. Pat the chickpeas dry with paper towel. Line a large baking tray with non-stick baking paper.
  4. Combine the oil and Moroccan spice mix in a small bowl. Toss the chickpeas with the spice and season with salt. Spread the chickpeas, in a single layer, on the prepared tray. Bake for 25 minutes or until golden and crisp.
  5. Blend the soup with an immersion blender until smooth. Divide soup among bowls. Top with yoghurt and chickpea mixture and sprinkle with coriander, if using.

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Vegan Roast Pumpkin and Black Rice Salad with Pine Nuts

Thursday, November 09, 2017

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This vegan, gluten free salad, made with black forbidden rice, hokkaido pumpkin, red onions, parsley, Romaine lettuce, pine nuts and pomegranate seeds, has a unique mellow-sweet taste. The rich nutty, earthy flavour of black rice pairs really well with the bright acidity of white balsamic vinaigrette. If you can't find forbidden rice, use wild rice instead.

  • 180 g Black rice, rinsed
  • 1,5 kg Hokkaido pumpkin, deseeded, cut into thin wedges
  • 1-2 Red onion, cut into wedges
  • 4 tbsp Extra virgin olive oil
  • 2 1/2 tbsp White balsamic vinegar
  • 1 tbsp Maple syrup
  • 1 tbsp Fresh lemon juice
  • 1 tsp Dijon mustard
  • Romaine lettuce
  • Parsley leaves
  • Seeds of 1/2 pomegranate
  • 45 g Pine nuts, toasted
  1. Cook the rice in a saucepan of boiling salted water for 30 minutes or until just tender. Drain. Refresh under cold running water.
  2. Meanwhile, preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place pumpkin wedges on the prepared tray. Add onion wedges to trays.
  3. Combine 2 tbsp of olive oil, 1/2 tbsp of white balsamic vinegar and 2 tsp of maple syrup in a small bowl. Drizzle over pumpkin and onion. Season with salt and pepper. Roast for 40 minutes or until caramelised.
  4. Place lemon juice, Dijon and remaining 2 tablespoons olive oil, 2 tablespoons balsamic vinegar and the remaining 1 teaspoon of maple syrup in a bowl. Season. Whisk to combine.
  5. Combine rice, romaine lettuce, parsley, onion, half the pomegranate and pine nuts in a large bowl. Drizzle with half the dressing. Toss to combine. Arrange half the pumpkin on a platter. Top with half the rice mixture. Drizzle with half the remaining dressing. Repeat with remaining pumpkin, rice mixture and dressing. Sprinkle with remaining pomegranate and pine nuts.

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