Simple For Recipe

Tuesday, 18 February 2020

Blueberry Flaxseed Muffins

These lightly sweetened blueberry muffins are moist, fluffy and bursting with freshness and flavour. Made with spelt flour, crushed flaxseed and Quark (German fresh cheese), they make a great addition to any breakfast, brunch or coffee-break menu.

230 g Refined spelt flour
©angiesrecipes
20 g Flaxseeds, crushed
10 g Baking powder
2 g Baking soda
A large pinch of salt
80 g Raw sugar+1 tbsp for the topping
120 g Butter, melted and cooled
125 g Quark, full fat & at room-temperature
©angiesrecipes
2 Egg whites, at room-temperature
2 Eggs, at room-temperature
1 tsp Vanilla extract
150 g Fresh blueberries

Preheat oven to 200C/400F. Lightly grease a 6-hole giant or a standard 12-hole muffin pan.
Combine spelt flour, crushed flaxseed, baking powder, baking soda, salt and 80 grams of raw sugar in a bowl. Make a well in the centre.
Whisk butter, Quark, eggs, egg white, and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
Divide the batter into the muffin holes and sprinkle each with some raw sugar. Bake for 20-25 minutes if using giant muffin pan and 15-18 minutes if using standard one until nicely golden brown.

Labels: Cheese, Fruit, muffins, Nuts and Seeds

Sunday, 9 February 2020

Rosemary, Black Olive and Cheddar Scones

These savoury scones, fresh out of the oven, are perfect for afternoon tea, or breakfast and are bursting with a rich, sharp Cheddar and fresh rosemary and black olives that add a pop of colour, texture and flavour. The leftover make a wonderful accompaniment to soups or casseroles for a cozy and comforting dinner.

300 g Refined spelt flour
70 g Hazelnuts, ground
10 g Baking powder
5 g Baking soda
1/2 tsp Black salt
100 g Ghee
1-2 tbsp Fresh rosemary, chopped
150 g Black olives, chopped
50 g Cheddar, grated
160 ml Cream plus extra for the topping

Preheat the oven to 200C/400F. Line a baking tray with baking paper.
Whisk together the spelt flour, baking powder, baking soda and black salt in a bowl. Rub in ghee until the mixture resembles fine breadcrumbs. Add in chopped rosemary, olives and Cheddar. Gently mix together.
Pour in cream and mix with a fork until it can be gathered into a soft ball. Turn out onto a lightly floured work surface and gently knead a few times.
Using a lightly floured rolling pin, gently roll dough out until 2cm-thick. Using a 6cm heart-shaped cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
Place them on prepared tray. Brush with cream and bake for 15 to 17 minutes or until golden. Serve scones with homemade jam or butter.

Labels: Cheese, Herbs Spices and Seasonings, Nuts and Seeds, Pastries and Pies, Spelt

Saturday, 21 September 2019

Vegetable Ribbon Tart with Pesto and Ricotta

This delicious vegetable tart is filled with a layer of homemade pesto and ricotta and top with a spiral of thinly sliced ribbons of zucchini and carrots. Spelt flour gives the pastry a nutty flavour which works so well with the pesto filling. This vegetable tart is lovely for either lunch or as an appetizer.

Crust	Filling
100 g White spelt flour 100 g Whole spelt flour 1/4 tsp Black salt 100 g Cold butter, cubed 20 g Gruyere, finely grated 30 ml Buttermilk	350 g Carrots 400 g Zucchini 150 g Homemade pesto 100 g Ricotta 1-2 tbsp Avocado oil Black salt and freshly ground black pepper

Tip the flours into a bowl with black salt. Add the butter and rub in using your fingertips until it resembles breadcrumbs. Stir through the cheese with a knife. Drizzle over buttermilk, then use the knife to stir it in until clumps of dough start to form. Turn out onto a work surface and bring the dough together with your hands into a smooth ball. Alternatively, you can make the pastry in a food processor. Shape into a disc, wrap in cling film and chill for at least 30 minutes.
Use a vegetable peeler or mandolin to thinly slice carrots and zucchini lengthways into long thin ribbons. Stir together the pesto and ricotta. Season with salt and pepper.
Preheat oven to 200C/400F. Lightly grease the base and sides of an 22cm tart pan with removable base. Roll pastry between 2 sheets baking paper until 3mm thick and large enough to line prepared pan. Press pastry into the pan. Trim edges. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until light golden and just crisp.
Remove the tart shell from the oven and reduce oven to 180C/350F. Spoon the prepared filling into pastry case, pressing down gently with back of spoon to level.
Starting from the outside, arrange the vegetable ribbons to form concentric circles to fill the shell. Brush all over with the avocado oil, and sprinkle with freshly milled salt and pepper to taste. Return it to the oven and bake for 35-40 minutes until the vegetables are cooked through. Sprinkle some extra pine nuts over if desired. Slice into wedges to serve.

Labels: Cheese, Pastries and Pies, Vegetables

Saturday, 7 September 2019

Fig and Coconut Tart with Pistachios and Mint

A sugar-free, delicious, and fruity dessert recipe from Lorraine Pascale via BBC Food - perfect for when fresh figs are in season. It's so easy to prepare and shows off those beautiful figs really well. Grapes are a good alternative to figs here, but you can make this tart with pretty much any fruit you like.

Crust	Filling
250 g Einkorn, ground into flour (or spelt) 125 g Butter, cubed and slightly softened 1 Medium egg Large pinch salt 1 tbsp Iced water	1(400ml) can Unsweetened coconut milk, well chilled (or whipping cream) 100 g Cream cheese 3 g NuNaturals white stevia powder 12 Figs, each cut into 6 wedges 1 tbsp Shelled pistachios, chopped 1 bunch Fresh mint, ripped or roughly torn

Heap the einkorn flour on the counter and make a well. Put the diced butter, egg, and salt in the middle. With your fingertips, mix and cream the ingredients in the well. Draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix in until the dough begins to hold together. Turn onto lightly floured surface. Knead gently until just smooth. Flatten into a disc. Wrap in plastic. Place in fridge for 30 minutes to rest.
Roll out pastry on a lightly floured surface, then use to line a 20cm x 30cm rectangular fluted loose-bottomed tart pan. (I used a 10cm x 30cm rectangular and a 12cm round) Put in the fridge for about 15 minutes, or until firm.
Preheat the oven to 180C/350F. Remove them from the fridge and cover with baking paper, fill with pastry weights or dried beans, and blind bake for 15 minutes if using two smaller baking pans, 20 minutes if using one large pan. Remove weights or beans and paper. Return to oven for 5 minutes until crisp and golden. Remove from the oven and set aside.
Scoop coconut cream solids into a mixing bowl. Reserve remaining liquid for another use.
Beat coconut cream and stevia using electric mixer on medium-high speed until stiff peaks form, about 5 minutes. Put the cream cheese into a separate bowl and fold the whipped coconut cream into the cream cheese. Put the filling in the tart case, then arrange the figs on top and scatter over the pistachio nuts and mint leaves.

Labels: Cheese, Einkorn, Fruit, Nuts and Seeds, Pastries and Pies

Tuesday, 6 August 2019

Baked Zucchini with Parmesan

This easy delicious baked zucchini dish is the BEST way to use up summer zucchini when the season is in full force, esp. if your garden has blessed you with an abundance of this summer squash! Enjoy it with some salad leaves with a simple vinaigrette or with grilled chicken.

250 g Yellow zucchini, thinly sliced
250 g Green zucchini, thinly sliced
2 Small potato, thinly sliced
3 tbsp Extra virgin olive oil
Black salt and freshly ground black pepper
50 g Parmesan, grated
Fresh parsley leaves, chopped, to serve

Preheat oven to 180C/350F. Grease a 22cm round ovenproof dish with olive oil.
Place sliced zucchini and potato in a large bowl. Add half of olive oil and toss to coat. Season with black salt pepper. Arrange the vegetable slices in a single layer in prepared dish, alternating between the green, yellow zucchini and potato slices, for a colour effect.
Drizzle with remaining oil. Sprinkle with freshly grated Parmesan. Bake for 30 minutes or until golden and tender. Sprinkle with chopped parsley leaves to serve.

Labels: Cheese, Gluten Free, Potato, Vegetables

Monday, 15 July 2019

Slow Cooker Veal Tongue with Bok Choy Pesto

Veal, or beef tongue, when done right, is very tender, juicy and delicious. I served it with some homemade bok choy pesto, but you can use other pesto or even salsa verde.

Veal tongue is high in fat, and like other organ meats, it is very nutrient dense (an excellent source of vitamin B12, zinc, iron and selenium). It has a unique, but mild flavour, tastes like muscle meat, fleshy, firm, but so much more tender and succulent. The tongue has a thick, bumpy skin and once cooked, it must be peeled while it's still warm. Don't let the meat cool too much, as the skin will stick.

	Bok Choy Arugula Pesto
1 Veal tongue (approximately 1.5kg) ©angiesrecipes, rinsed 1 Onion, peeled and chopped 2 Broccoli stalks, roughly chopped 3-5 Fennel stalks 2-3 Bay leaves 10 Juniper berries Parsley stems Sea salt	50 g Pine nuts, toasted 1 Large garlic clove 50 g Arugula 70 g Bok choy, the green leaves only 30 g Parmesan cheese, grated 1 tsp Black rock salt 120-150 ml Olive oil, as needed

In a food processor, combine the toasted pine nuts, garlic, arugula, bok choy leaves, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
Rinse the veal tongue under running water until the water runs clear and there’s no blood.
Place veal tongue, onion, broccoli, fennel stalks, bay leaves, juniper berries, and parsley stems in your slow cooker. Generously season with sea salt. Pour in enough water to cover the veal tongue.
Cook on Low for 8 hours or on high for 4-5 hours. Transfer veal tongue to a work surface and cool slightly. Peel the thick outer layer of skin off the veal tongue while it is still warm.
To serve, cut the veal tongue crosswise into thin slices, and arrange on a platter in a single layer. Spoon the pesto sauce over and top with some fresh herbs, a generous drizzle of olive oil and some crushed red peppercorns.

Labels: beef, Cheese, Keto, Nuts and Seeds

Sunday, 19 May 2019

Strawberry Streusel Slices

It's a spring coffee cake with three delicious layers. On the bottom is a spelt pastry made with Quark (German fresh cheese) and olive oil, sweetened with erythritol (a sugar alcohol that has zero glycemic index and it does not increase the blood sugars), followed by a layer of fresh strawberries, then it's finished with a buttery crunchy streusel. This is an easy and delicious way to enjoy strawberry season.

Topping & Streusel	Crust with German Quark and Olive Oil
100 g Refined spelt flour 50 g Erythritol Pinch of black salt 80 g Unsalted butter, chopped 1/2 tsp Vanilla extract 600 g Fresh strawberries, halved	150 g Quark (German fresh cheese) 70 ml Milk 75 ml Mild olive oil 60 g Erythritol Pinch of black salt 280 g Refined spelt flour 12 g Baking powder 3 / 9 g Strawberry flavoured tea bags 30 g Almond meal

Place spelt, erythritol and salt for the streusel together in a mixing bowl. Add in chopped butter and vanilla extract. Rub everything together until the mixture resembles coarse crumbs.
Place all the ingredients for the crust, except 30 grams of almond meal, in a mixing bowl. Beat with a handheld mixer until a smooth dough forms. Press the dough evenly into a 22x26x4cm baking pan lined with parchment paper. Sprinkle the reserved almond meal over.
Gently press the halved strawberries into the crust and top with the prepared streusel.
Preheat the oven to 180C/350F. Bake the bar in the middle of hot oven for 40 minutes until nicely golden. Remove and turn out onto a wire rack to cool completely before slicing into bars.

Labels: cakes, Cheese, Fruit, Nuts and Seeds, Spelt