Hachiya Persimmon Arugula Salad with Truffle Oil and Lemon Juice

Saturday, November 01, 2014

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Colourful, fresh and full of flavours, this autumn salad features sweet tender hachiya persimmons, bright peppery green, crunchy juicy pomegranate seeds and rich earthy truffle oil. Persimmons not only lend a seasonal touch to the salad, the sweetness also complements perfectly the spicy arugula and tart pomegranate.

  • 2 Hachiya persimmons, peeled and sliced
  • 50 g Arugula leaves
  • 1 Small red onion, cut into rinds
  • 1 handful Pomegranate seeds
  • Walnuts, optional
  • Truffle oil
  • Lemon juice
  • Sea salt
  • Freshly ground black pepper
  1. Peel the hachiya persimmons and slice them finely on a mandoline. Peel and cut the red onion into rings.
  2. Arrange the arugula leaves and sliced persimmons on a serving plate. Sprinkle with pomegranate seeds and top with onion rings. When ready to serve, drizzle with truffle oil and lemon juice. Season with salt and pepper to taste.

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Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

Monday, October 27, 2014

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A hearty vegan and gluten-free lentil avocado salad flavoured with lemon, macadamia nut oil, cream of balsamic and fresh herb. It is an easy and quick to make recipe that is healthy yet so rich and satisfying.

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic


adapted from Küchen Götter
  • 400 ml Vegetable broth
  • 200 g Red lentils
  • 2 Ripe avocados
  • 1 tbsp Freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper
  • 4 tbsp Macadamia oil
  • 4 tbsp Cream of balsamic
  • Parsley leaves
  • Peperoncini, optional
  1. Place the vegetable broth in a medium saucepan and bring to a boil. Add in red lentils and cook, covered, over medium heat for 5 minutes. Drain and rinse with cold water to stop the cooking process. Shake out all excess water.
  2. Meanwhile slice the avocado in half lengthwise and remove the pit. Cut the avocado halves in slices and remove the skin. Arrange them on a serving plate.
  3. Add lemon juice to the drained red lentils and season with salt and pepper. Now spoon the red lentils over the avocado slices. Sprinkle some chopped parsley leaves over. Drizzle with macadamia oil and cream of balsamic. Garnish with peperoncini and serve immediately.

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Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling

Wednesday, October 22, 2014

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These sinfully delicious and decadent double chocolate muffins with cream cheese coconut filling are bursting with flavour and will surely please chocolate lovers. They are naturally gluten free thanks to the ground naked oats and coconut, and refined sugar-free with an optional chocolate glaze.

Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling


adapted from das Kochbuch

FillingMuffinOptional Glaze
    100 g 4% Low fat cream cheese
  • 80 g Desiccated coconut
  • 1 tsp NuStevia powder
  • 160 g Naked oats, ground into flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3 tbsp Dutch-process cocoa powder
  • 45 g 70% Dark chocolate, melted
  • 75 g Butter, at room temperature
  • 15 g NuStevia powder
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 300 g Plain yoghurt, at room temperature
  • 80 g Powdered sugar, sifted
  • 1 tbsp Dutch-process cocoa powder
  • 2 tsp Butter
  • 1-2 tbsp Hot milk
  1. Combine all the ingredients for the filling in a bowl and shape the mixture into 15 balls. Set aside.
  2. Preheat the oven to 180C/350F. Line your muffin pans with 15 paper liners and set aside.
  3. Sift together the ground oats, baking powder, baking soda and cocoa powder. Melt dark chocolate over a hot-water bath. Cream together butter and stevia. Beat in egg and vanilla extract. Now stir in melted chocolate and yoghurt. Add the dry ingredients into the yoghurt mixture. Mix well with a wooden spoon.
  4. Fill each paper liner with 1 tablespoon of muffin batter, then add each with one coconut ball, and cover with 1/2 tablespoon of batter. Bake for about 25 minutes.
  5. Place sifted powdered sugar, cocoa powder, butter and milk over a hot-water bath. Stil until smooth and well combined.
  6. Spread the muffins with chocolate glaze and sprinkle with desiccated coconut.

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Belgian Endive Fig Salad with Pumpkin Vinaigrette

Friday, October 17, 2014

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This beautiful salad is easy to prepare, delicious, healthy and it's both an appetizer and a salad. You can serve the endive leaves whole on a plate with the fig wedges or cut the endive into bite-size pieces for a chopped salad effect. Ripe, sweet figs are the perfect match for the mild bitterness of the endive, and the creamy pumpkin dressing made with white balsamic, walnut oil and fresh herbs is so delicious and definitely makes the salad. If fresh figs ain't available, or you just don't like it, use pears instead.

  • 2 head Belgian endives
  • 3 Fresh figs
  • 2 Spring onions, sliced
  • 150 g Pumpkin puree
  • 50 ml White balsamic
  • 80 ml Walnut oil
  • 1 tbsp Parsley leaves
  • 2 Sage leaves
  • 1 Garlic clove, minced
  • 1/2 tsp Sea salt
  • 1/3 tsp Freshly ground black pepper
  1. Place all the dressing ingredients in a blender and process until well combined.
  2. Pull the leaves from the stem of each endive, trimming the base as needed to release them. Set aside. Or just simply cut them into 1-inch chunks. Cut the figs into wedges.
  3. Arrange Belgian endive leaves, figs and spring onions in two plates. Drizzle the pumpkin vinaigrette over and serve immediately.


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Pan Seared Tofu with Avocado Cashew Sauce

Monday, October 13, 2014

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A simple sauce of avocado, tomato, cashew nuts, parsley and lime juice is served over pan-seared seasoned tofu for a light main course. It’s easy to make, yummy to eat, and your family won’t believe it is vegan. The crisp tofu is good on its own, but if tofu is not your cup of tea, chicken breast will do too.

Avocado Cashew Sauce
  • 2 block / 400 g Firm tofu
  • Sea salt
  • Freshly ground black pepper
  • 1-2 tbsp Sunflower oil
  • 1 Ripe avocado, finely chopped
  • 2 Tomatoes, finely chopped
  • 4 tbsp Parsley, chopped
  • 1 tsp Minced garlic
  • 4 tbsp Cashew nuts, finely chopped
  • Juice of 1 lime
  • Sea salt
  • Freshly ground black pepper
  1. Cut each block of tofu in half diagonally, then cut each into two triangles. Well season the tofu triangles with salt and pepper. Heat the oil in a skillet until hot. Cook tofu, in 2 batches, for 1 minute each side or until crisp and golden, then drain on paper towel.
  2. In a bowl, add in finely chopped avocado, tomatoes, parsley, cashew nuts, and lime juice. Mix well, then season with salt and pepper.
  3. Place tofu triangles, overlapping, on a serving plate. Spoon some avocado sauce over.

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Vegan Freekeh Peanut Butter Banana Bread

Wednesday, October 08, 2014

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Crunchy peanut butter, almond milk and overripe bananas give this quick freekeh bread extra texture, flavour, and sweetness. A small amount of chopped roasted peanuts offers delightfully surprising crunch and richness. It's easy to prepare and makes a delicious breakfast treat or snack.

Vegan Freekeh Peanut Butter Banana Bread

adapted from Red Online
  • 330 g Wholegrain freekeh, ground into flour
  • 2 tsp Baking powder
  • 1 Vanilla pod
  • 5 Overripe bananas, cut into pieces
  • 165 ml Almond milk
  • 180 g Crunchy peanut butter
  • 80 ml Melted coconut oil
  • 1+1/3 tsp Cinnamon powder
  • 40 g Roasted peanuts, roughly chopped
  1. Preheat the oven to 180C/350F. Line a 28x10-cm loaf tin with baking parchment. Whisk together the ground freekeh and baking powder into a large mixing bowl.
  2. Split the vanilla pod in half lengthways and scrape out the seeds. Reserve the pod for another use. Put the bananas in a separate bowl and add the vanilla milk, vanilla seeds, peanut butter, melted coconut oil and cinnamon. Using a hand blender, combine the ingredients until they form a smooth batter.
  3. Pour this mixture into the dry ingredients and fold gently to combine. Spoon the mixture into the prepared loaf tin and spread out evenly. Sprinkle the chopped peanuts over the top. Bake for 35 to 45 minutes until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to four days.

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Gluten Free Pumpkin Protein Oat Bars with Applesauce

Friday, October 03, 2014

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These soft, moist pumpkin bars are packed with protein and have all the fantastic Fall flavours. There is NO PROCESSED SUGAR, and they are also naturally gluten-free. Warm speculaas spice balances really well with the pumpkin and pumpkin seeds add extra crunch as well as healthy Omega-3 Fats. They would make a great filling breakfast on-the-go or a post workout snack. If you don't use agave syrup, just substitute with 70 grams of honey or maple syrup.

  • 300 g Homemade pumpkin puree
  • 270 g Unsweetened applesauce
  • 150 g Egg whites
  • 50 g Agave syrup
  • 1 tsp Vanilla extract
  • 2 tsp Speculaas spice mix
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • Pinch of sea salt
  • 70 g Vanilla protein powder
  • 130 g Old fashioned rolled oats
  • 85 g Pepita
  1. Preheat oven to 180C/350F. Grease a 15x26-cm baking pan with a little coconut oil.
  2. Whisk together the pumpkin puree, applesauce, egg whites, agave syrup, vanilla extract, speculaas spice mix, baking powder, baking soda, salt and protein powder.
  3. Add in rolled oats and pepita, stir well. Pour the batter in the prepared baking pan, level with spatula and bake for 40 minutes or until a wood skewer inserted in the centre comes out clean.
  4. Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool to room temperature. Cut with a serrated knife into 8 or 10 bars.

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Freekeh Pumpkin Streusel Cake

Monday, September 29, 2014

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This tender, moist coffee cake is made with healthy freekeh flour, pumpkin puree and Speculaas spice. The hazelnut streusel topping gives the cake a very delicious crunchy.
Apart from bursting with an amazing combination of flavours, this crumble coffee cake is also very versatile. It works great as a weekend breakfast with a steaming cup of tea or with a large dollop of whipped cream as the afternoon coffee accompaniment. Instead of honey that original recipe has called for, I have used homemade pistachio syrup that Evelyne from Cheap Ethnic Eatz sent me a couple of months ago. With the fresh homemade pistachio syrup, this cake is definitely a winner. Thanks, Evelyne!

StreuselCake
  • 50 g Hazelnuts, chopped
  • 10 g Brown raw sugar
  • 25 g Butter
  • 1/4 tsp Speculaas spice mix
  • 200 g Whole freekeh berries (green spelt), ground into flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1+1/2 tsp Speculaas spice mix
  • 50 g Dried cranberries
  • 300 g Pumpkin puree
  • 100 g Plain low fat yogurt
  • 100 g Pistachio syrup or honey
  • 50 g Coconut oil, melted
  • 1 tsp Vanilla extract
  • 4 Egg whites
  1. Preheat oven to 180C/350F. Grease a 20-cm springform pan or line with a parchment paper.
  2. For the crumble topping, place all of the crumble ingredients into a large bowl. Rub the butter into the nuts until crumbly. Set aside.
  3. Combine freekeh flour, baking soda, salt, spice mix and dried cranberries in a large bowl. Stir well with a whisk. Make a well in center of mixture.
  4. Combine the pumpkin puree, yogurt, pistachio syrup, melted coconut oil, vanilla extract and eg whites in another bowl. Add to flour mixture. Stir just until moist.
  5. Spoon batter into the prepared pan and sprinkle with streusel topping. Bake for about 1 hour or until a wooden skewer inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.

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Black Quinoa Pumpkin Salad with Avocado Sour Cream Dressing

Wednesday, September 24, 2014

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This protein-packed quinoa salad embodies the flavors of autumn, but it's great served any time of the year. This salad is packed with spicy roasted pumpkins, black quinoa and red onions, and finished with a creamy herby avocado dressing. Great warm or cold, as a meatless main or side dish!

Black Quinoa Pumpkin Salad with Avocado Sour Cream Dressing

inspired from this and this
Avocado Sour Cream DressingSalad
  • 1 Avocado
  • 150 g Sour cream
  • 1 tbsp Lime juice
  • 3 tbsp Water
  • 1 clove Garlic, crushed
  • Salt and pepper, to taste
  • Chopped mixed fresh herbs of choice
  • 350 g Pumpkin, peeled and roughly cut
  • 1/2 tsp Chilli flakes
  • 1 tsp Finely chopped garlic
  • 2 tsp Finely chopped fresh ginger
  • 1 tbsp Olive oil
  • Sea salt and freshly ground black pepper
  • 120 g Black quinoa
  • 350 ml Water
  • 1 Red onion, sliced
  • Parsley or cilantro leaves
  1. Place all ingredients for the dressing in a food processor and blend until smooth. Chill until ready to serve.
  2. Preheat the oven to 180C/350F. 
Put the pumpkin, chilli flakes, garlic, ginger, olive oil, salt and pepper in a large bowl and toss until well coated.
 Spread evenly in a roasting tray lined with baking paper), then roast for 30 minutes, or until the pumpkin is just cooked through but still firm.
  3. Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium saucepan. Add water and bring to a boil over high heat. Reduce heat to low. Simmer for 10 to 15 minutes or until water has absorbed. Set aside to cool and fluff with a fork.
  4. 
Combine the pumpkin, red onion and black quinoa in a large serving plate. Garnish with parsley and serve with avocado dressing.

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