Stuffed Roasted Figs with Goat Cheese and Pistachios

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

A stylish seasonal dish made from fresh ripe figs, creamy mild Chavroux, and crunchy pistachios, served with a green pepper grape syrup. You can serve this as an appetizer, a snack or even as a light dessert.

Stuffed Roasted Figs with Goat Cheese and Pistachios

adapted from Küchengötter

250 ml Grape juice 5 tsp Honey 1/2 tsp Green peppercorns Fresh thyme 30 g Pistachio nuts 100 g Fresh goat cheese Freshly ground black pepper 3 Fresh figs

1. Place grape juice and 3 teaspoons of honey in a saucepan. Cook the mixture on high heat until it becomes syrupy, about 15 minutes.
   
2. Preheat the oven to 220C/430F. Crush the green peppercorns with a mortar and pestle and add to the grape syrup. Finely chop the pistachios.
   
3. In a bowl, stir together fresh goat cheese, 2 teaspoons of honey, thyme leaves, and freshly ground black pepper.
   
4. Slice each fig in half lengthwise. Make a depression in the middle with the back of a teaspoon. Fill the depression with goat cheese filling. Place them in a baking dish. Switch the oven function to grill and roast the filled fig halves for 6-8 minutes until the goat cheese is lightly browned. Serve with the grape syrup.

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

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

Bulgur Whole Wheat Bread

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

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

This is an easy everyday bread made with a mix of coarse bulgur, wholewheat and all purpose flours. The bread has a softer, springy texture and a mellow, slightly sweet taste from nutty bulgur and honey. It is excellent for sandwiches, or toast.

Bulgur, a Middle Eastern staple made from precooked wheat berries, has a wonderful nutty flavour and a lighter texture than cracked wheat made from raw wheat berries.

50 g Bulgur 85 ml Boiling water 390 g Whole wheat flour 200 g All purpose flour 2 tbsp Wheat germ 8 g Table salt 20 g Fresh yeast 420 ml Water, lukewarm 80 g Honey 4 tbsp Olive oil

1. Place bulgur in a large bowl. Add in the boiling water. Set aside to soak for an hour until tender. Line two loaf pans with parchment paper.
   
2. In the bowl of your stand mixer, stir together the flours, wheat germ, and table salt. Crumble the fresh yeast over.
   
3. Stir water, honey, and 3 tablespoons of olive oil into the puffed bulgur. Pour the mixture into the dry ingredients. Mix at first at slow speed for 4 minutes or until the dough comes together then increase the speed and stir until the dough has become smooth and elastic, about 5 minutes.
   
4. Turn out the dough and shape into a ball. Grease the mixing bowl with a little bit oil. Return the dough to bowl. Cover the bowl with a clean cloth or plastic wrap, and let dough rise for about an hour or until doubled in size. Punch down, and divide the dough into three portions. Round up each portion of dough. Cover them with a kitchen towel and rest for 10 minutes.
   
5. Deflate the dough ball. Shape two of them into balls and one into a log. Place two dough balls in the larger pan, and the log into the smaller pan, then brush the tops with olive oil and dust with some whole wheat flour. Cover and let rise 1-2 hours until doubled in volume.
   
6. Preheat the oven to 190C/375F. Cut an 1/2 inch deep slash down the length of the loaves. Bake in the center of the hot oven for about 40-50 minutes until nicely brown. Cool in the pans on a rack for 5 minutes. Turn out and cool.

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

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

Matcha Spelt Castella

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

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

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

Castella, (or Kasutera) soft, delicate with sweet aroma, is a highly popular Japanese sponge cake, raised only by the air incorporated into the eggs and oil-free. The origin of castella is believed to have come from Portuguese merchants who introduced European sweets to Nagasaki Japan in the 16th century.

Castella cake is traditionally baked in a wood box, which helps to bake the cake evenly, but a standard baking tin would work just great. Unlike most cakes, castella cake is baked with bread flour (I used spelt bread flour), not cake or all purpose flour.

There are now many varieties of this sponge cake made with chocolate, honey, green tea, and brown sugar. If you have baked other foam cakes before, the process of creating castella is quite similar. Please do drop by Biren of Roti & Rice to read all the detailed instructions with beautiful photos. And if you are interested in learning more background of castella, please refer to Wise Geek.


You can also find castella on

Anncoo Journal

Nasi Lemak Lover

No Frills Recipes

120 g Spelt bread flour 13 g Matcha tea powder Pinch of salt 5 Large egg whites, at room temperature 5 Large egg yolks, at room temperature 130 g White fine sugar 20 ml Medium sweet sherry 20 g Honey

1. Line an 8-inch / 20x20-cm rectangular baking dish with aluminum foil. Whisk and sieve spelt bread flour, matcha powder and salt together 2-3 times into a mixing bowl. Warm sherry and honey in a bowl over a pot of hot water, stirring until honey completely dissolves. Set aside. Preheat the oven to 160C/320F.
   
2. Beat the egg whites in the bowl of your stand mixer at high speed until foamy, about 30 seconds. Beat in sugar in 3 additions until firm peaks form, about 3-4 minutes. Add in egg yolks, one at a time, at medium-low speed until well combined, about 1 minute.
   
3. Now add in prepared flour mixture, still at medium-low speed, and stir until just combined. Pour in the sherry-honey mixture and continue to stir for another minute until well-combined and smooth.
   
4. Pour the cake batter from a 30-cm / 1-foot height directly into the prepared baking dish. Tap the baking dish on the counter to remove bubbles. Using a spatula, smooth the surface to remove any remaining bubbles.
   
5. Bake in the center of the hot oven for 50 minutes until evenly brown. Remove and drop it from a 30-cm / 1-foot height onto the counter to prevent shrinkage. Cool the cake on the counter for 5 minutes. Lift the cake from the pan and invert it onto a piece of parchment paper. Peel the aluminum foil. Wrap the cake with a plastic wrap and store in the refrigerator overnight to preserve moisture.
   
6. To serve, trim off the sides of the cake with a sharp serrated knife, then cut up into the even slices.

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

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

Homemade Muesli Bars

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

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

Those muesli bars, a mixture of seeds, oats, dried fruit and honey along with some brown sugar, so simple to prepare and perfect for those who enjoy the natural goodness of seeds, cereals and fruit. They are a healthy and high protein snack you can add to the daily lunch box.

Recipe adapted from Taste.

90 g Rolled oats 60 g Desiccated coconut 50 g Wheatgerm 30 g Sesame seeds 50 g Sunflower kernels 50 g Pumpkin seeds 80 g Sultanas 125 g Butter 150 g Honey 50 g Brown sugar

1. Grease and line a 3cm deep, 16cm x 28cm baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas.
   
2. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
   
3. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in a foil-lined airtight container for up to 7 days.

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

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

Tomato Fig Salsa

The combination of dried figs, tomatoes, red onions, and honey vinaigrette gives this salsa a very pleasant slightly sweet tang that pairs perfectly with roasted meat or seafood.

	Honey Vinaigrette
180 g Ripe tomatoes, deseeded and finely diced 50 g Cucumber, diced 1 Small red onion, finely diced 50 g Dried fig, finely diced 1-2 tbsp Flat parsley	2 tbsp White wine vinegar 4 tbsp Olive oil 2/3 tsp Honey Salt and black pepper to taste

1. To make the dressing, mix all the ingredients together in a small bowl.
   
2. To make the salsa, place diced tomatoes, cucumbers, red onion, fig and parsley in a large bowl. Pour in the dressing and gently mix until combined, then taste and adjust seasonings. Store the salsa in the fridge until ready for use.

Caramel Walnut Slices

Caramelized walnut halves are encased in a buttery shortbread crust and topped with cut-out cookies. Extremely delicious and addictive.

Crust	Filling
190 g All purpose flour 120 g Butter, diced 60 g Sugar Pinch of salt 1 Egg	150 g Sugar 220 g Walnut halves, roughly chopped 50 g Honey 70 ml Heavy cream

1. Combine all the ingredients of the crust in a bowl until the dough forms together. Wrap the dough with a plastic film and chill for at least 30 minutes.
   
2. Melt the sugar in a saucepan on medium heat until the sugar caramelizes. Stir in chopped walnuts, honey and heavy cream. Cook until the mixture well combined. Remove from heat and set aside.
   
3. Preheat the oven to 190C/375F. Remove the dough from the fridge and press 3/5 of dough firmly on the bottom and sides of a 25 x 20 cm baking pan lined with a parchment paper. Spread the caramelized walnuts into the crust. Top the walnuts with the remaining
   
4. Roll out the rest of the dough about 2cm thick on a lightly floured work surface. Use cookie cutter to press out the cookies. Arrange the cookies on the top of caramelized walnuts. Bake for 25 minutes until nicely golden brown. Cool and cut into 12 slices.

Belgian Endive Salad with Avocado and Orange

This is basically a clean-out-fridge salad. So depending on what whatsoever greens or leftover in the fridge, you can mix and match so many different ingredients to make delicious and light meals.

Dressing	Salad
50 g Plain yogurt 1 tbsp Walnut oil 1 tsp Dijon mustard 1 tsp Honey 2/3 tbsp Red wine vinegar 1 tsp Orange peel, finely grated Salt and freshly ground black pepper	2 head Belgian endive 2 Oranges, peeled and sectioned 1/2 Avocado, peeled and cut into thin strips 10 Black olives, cut into rings 5 Grape tomatoes, halved 1/2 Small red onion, cut into thin strips

1. Whisk together plain yogurt, walnut oil, mustard, honey, and red wine vinegar until smooth. Season to taste with salt and pepper. Cover and chill until ready for use.
   
2. Cut the ends off endives, separating leaves. Arrange Belgian endive, orange sections and avocado slices in a serving bowl. Scatter with the olive rings, grape tomato halves, and onion strips. Drizzle the dressing over and serve with some bread.

Flaxseed Bread

This is a very nutritious and delicious loaf with spelt, wholewheat, flaxseed and honey. It has become one of our favourite breakfast bread recipes and it's perfect for a lunch sandwich too.
Flaxseeds contain high levels of dietary fiber, are high in omega-3 fatty acids, and may lower cholesterol level, stabilize blood-sugar levels and reduce the risk of heart attacks, provide antioxidants and may play a role in decreasing your risk of cancer.

• 200 g Spelt #1050 flour
  
• 150 g Wholewheat flour
  
• 5 g Instant dry yeast
  
• 1 tsp Salt
  
• 120 ml Milk
  
• 60 ml Water
  
• 50 g Honey
  
• 1 tbsp Butter
  
• 1 Egg
  
• 2-3 tbsp Flaxseeds
  
• 1 tbsp Butter, melted
  

1. In a large bowl, combine the spelt flour, wholewheat flour, undissolved yeast, and salt. Heat the milk, water, honey, and butter until the mixture combined and warm.
   
2. Make a well in the center, and gradually add the milk mixture and the egg to the flour mixture. Stir at slow speed for 2 minutes, then stir in flaxseeds until well-combined. Increase the speed and stir until soft dough forms. Turn the dough out onto the lightly floured surface and knead until the dough smooth and elastic, about 5 minutes.
   
3. Shape the dough into a round and place in a large, lightly oiled bowl. Cover with a cling film and leave to rise in a warm place for 1 hour, or until it doubles in size. Roll out dough to a rectangle, about 12x8 inch/30x20 cm. Roll it up, starting from the short end, and pinch the seam to seal.
   
4. Place, seam side down, in a standard loaf pan lined with baking paper. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 180C/350F for 30 to 35 minutes until golden brown and cooked through. Brush the top with melted butter. Cool on the wire rack.

Poppy Zucchini Salad

I know what you are thinking now: "zucchini AGAIN?". YEP! I adore fresh seasonal veggies a lot and of course you can get zucchini throughout the year, but the best ones appear during late spring or early summer time. Zucchini has a high water content, so it makes the perfect food for people on diet. Besides that, it contains good amount of vitamin C, and A, both of which are very important and necessary for good health.

• 180 g Zucchini
  
  
• 2 tbsp Walnut oil
  
  
• 1/2 tbsp Freshly squeezed lemon juice
  
  
• 1/2 tbsp Clear honey
  
  
• 1 tsp Garlic, crushed
  
  
• 1 tsp Poppy seeds©angiesrecipes
  
  
• Salt and pepper to taste

1. Rinse and dry the zucchini. Cut both ends off and grate the zucchini into the long thin strips. Place them in a large salad bowl.
   
   
2. Whisk together the walnut oil, lemon juice, honey, crushed garlic, poppy seeds, salt and pepper in a bowl. Toss the zucchini strips with the dressing until combined. Serve as soon as possible.

Poppy Zucchini Salad

Cucumber Relish

This cool, crisp delish is really easy to make and it tastes so delightful and delicious! A perfect accompaniment to the coming summer grilling season.

• 300-350 g Cucumber, sliced
  
  
• 50 g Carrot
  
  
• 1 tsp Salt
  
  
• 1 tbsp Honey
  
  
• 1 tsp Brown sugar (preferable rock sugar)
  
  
• 3 tbsp White vinegar (preferable white rice vinegar)
  
  
• 2-3 Pickled pepperoncini
  
  
• 2-3 clove Garlic, sliced

1. Thinly peel the carrot and cut the pickled chilli into small pieces. Rinse and slice cucumber. Place cucumber slices in a bowl together with peeled carrot and sprinkle salt over. Let stand for 2 hours.
   
   
2. Drain, rinse well with cold water and drain again. Transfer cucumber and peeled carrots to a glass jar. Combine together honey, brown sugar, white vinegar, sliced garlic and pickled pepperoni in a bowl. Pour over the cucumber. Seal the jar and shake to mix. Marinate it in a fridge for 1 day. Sprinkle with sesame seeds if desired and serve.

Cucumber Relish 酸甜黄瓜片