Harissa Carrot Ribbon Salad with Roquefort

Harissa Carrot Ribbon Salad with Roquefort

Cheese Salads

home recipes Add

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

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.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Seedy Bread Rolls with Broccoli Sprouts

Seedy Bread Rolls with Broccoli Sprouts

Bread Cheese Nuts and Seeds

home recipes Add

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Delicious bread rolls, packed with flavour, healthy seeds and cancer-fighting broccoli sprouts. They are great served as a satisfying breakfast or a scrumptious lunch sandwich with avocado and radish.

Broccoli sprouts
�angiesrecipes are one of the most potent cancer-fighting foods because they contain extremely high levels of sulforaphane. Sulforaphane has been shown to support the heart, bones and respiratory system, and it might help your body fight off a common infection, detoxify environmental chemicals, combat autoimmune disease and even protect your brain after serious injury. More information can be found here.

200 g Full fat Quark (German fresh cheese) 2 Eggs 40 g Psyllium husks 50 g Flaxseed, ground 15 g Chia seeds 30 g Sunflower seeds 10 g Baking powder 1 tsp Sea salt A big handful of broccoli sprouts

1. In a mixing bowl, mix together Quark and eggs until combined. Add in psyllium husks, ground flaxseeds, chia, sunflower seeds, baking powder and salt.
2. Use a hand-held mixer fitted with dough hooks to beat everything until a thick dough forms and well combined. Add in broccoli sprouts and mix briefly. Cover and set aside for 15 minutes.
3. Preheat the oven to 180C/350F. Divide the dough into 4 even portions. With wet hands shape each portion into a ball and place on a parchment-lined baking tray. Take a serrated knife and carefully slash buns with a cross.
4. Bake the buns in the middle of hot oven for about 30 minutes until golden brown. Remove and cool on a wire rack.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Cheese Einkorn Legumes Nuts and Seeds Vegetables

home recipes Add

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel	Cumin Roasted Cauliflower	Salad & Yoghurt Dressing
100 g White beans, cooked 150 g Cauliflower florets 1 clove Garlic, peeled 2 tbsp Broccoli seed sprouts 1 Egg, medium 30 g Almonds, ground 60 g Einkorn flour 1/4 tsp Baking powder 1/4 tsp Chilli flakes 1/2 tsp Cumin seed powder 1 tsp Salt 1 tsp Olive oil	500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil 1 tsp Cumin seeds Salt and black pepper	200 g Plain full fat yoghurt 1 clove, Garlic, minced 2 tbsp Freshly squeezed lemon juice 1 tsp Olive oil 2 tbsp Broccoli seed sprouts Salt and white pepper 80 g Salad greens 1 Onion, peeled and sliced 2-3 Cherry radishes, cut into wedges 50 g Feta, crumbled

1. Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
2. Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
3. Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
4. In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
5. Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
6. Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Jujube Spelt Streusel Bars

Jujube Spelt Streusel Bars

Cakes Cheese Fruit Nuts and Seeds Spelt

home recipes Add

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Jujube, or Chinese date, is a hoarder of nutrients. Like dates, jujube fruit is loaded with energy, essential vitamins and minerals (magnesium, potassium, copper, niacin, calcium, manganese, phosphorus, and iron), which provide its many health benefits. These erythritol sweetened cookie bars with a Quark cheese & butter crust and a streusel topping are packed full of fibre and wonderful as a breakfast cookie or a healthy after school treat.

Jujube Spread	Streusel	Crust
300 g Jujube dates, red or black 70 g Erythritol 50 g Butter	100 g White spelt flour 50 g Erythritol Pinch of salt 80 g Unsalted butter, chopped 1/2 tsp Vanilla extract	100 g White spelt flour 70 g Whole spelt flour 50 g + 20 g Hazelnut meal 50 g Erythritol 1 tsp Baking powder 150 g 20% Quark 1 Large egg 50 g Butter, chopped and softened

1. Cover jujube dates with water and let soak for 1 hour. Using a paring knife, slice down lengthwise into the date. Pull open the date and remove the pit. Place them in a medium pot and fill with enough water. Cover the pot, bring to a boil and simmer for 25 minutes. Use an immersion blender and blend the jujubes until smooth.
2. Cook the mixture over low-medium heat until it has thickened, about 1 hour. Stir in butter and mix well. Set aside to cool.
3. 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.
4. Place all the ingredients for the crust, except 20 grams of hazelnut 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 hazelnut meal over. Spread the jujube spread over. Top with prepared streusel.
5. Preheat the oven to 180C/350F. Bake the bar in the middle of hot oven for 35-40 minutes until nicely golden. Remove and cool completely before slicing into bars.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese

Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese

Cheese Salads

home recipes Add

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

This is a simple yet very delicious and healthy salad. Radicchio has a bold, somewhat bitter taste that pairs really well with the sweetness of baby beets, tenderness of baby spinach and complex flavours of goat milk cheddar.

I wish the upcoming year for ALL of you to be a wonderful one, which is filled with joy, health and success.

200 g Baby spinach 80 g Radicchio, sliced 300 g Baby Beets, cooked 2 slice Cheddar goat cheese 2 tbsp Olive oil 1 tbsp Apple cider vinegar 1 clove Garlic, peeled and minced 1/4 teaspoon Dijon mustard Pink salt and peppers

1. Combine olive oil, apple cider vinegar, mustard, garlic and seasonings in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes.
2. Arrange baby spinach, sliced radicchio, and baby beets on serving plates. Tear the cheddar goat cheese and garnich the salad.
3. Shake the dressing and drizzle over the salad. Serve immediately.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Spinach Pesto and Cheddar Stuffed Mushrooms

Spinach Pesto and Cheddar Stuffed Mushrooms

Cheese Keto Nuts and Seeds Vegetables

home recipes Add

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

For a quick and easy entree, try these flavourful stuffed mushrooms with one of kitchen essentials - Pesto, homemade or storebought and Cheddar cheese. Field mushrooms have an intense, robust flavour and a dense, meaty texture which make them a perfect container for the recipe, but flesh tomatoes would work just as great.

	Spinach Pesto
4 Jumbo field mushrooms 60 g Kerrygold Cheddar dices	70 g Baby spinach leaves 30 g Toasted pine nuts 30 g Parmesan, grated 2 Garlic cloves, crushed 60 ml Olive oil Black salt & freshly ground black pepper

1. To make the spinach pesto, place the spinach, pine nuts, Parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.
2. Preheat oven to 200C/400F. Trim stems from mushrooms. Spoon the prepared pesto onto the mushrooms and top with Cheddar. Bake for 25 minutes or until mushrooms are tender and cheese is melted.

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

Beef Steak with Blue Cheese Sauce

Beef Steak with Blue Cheese Sauce

Beef Cheese

home recipes Add

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

This simple blue cheese sauce recipe is a really easy one to whip up and so delicious too. Serve it on the side, or spooned over the meat. The sauce is so rich that a little bit goes a long way. I have used Gorgonzola because of its smooth texture and strongly aromatic flavour that make it perfect for sauces. But any variety of blue cheese (Roquefort or Blue Stilton) will work just as great.

300 g Beef filet steak 100 ml Heavy cream 150 g Gorgonzola, crumbled 1 clove Garlic, finely minced Pink peppercorns and parsley leaves for garnish, optional

1. Heat a grill pan over high heat. Season the steak with salt and pepper. Cook steaks in the hot pan until beginning to firm and hot and slightly pink in the center, about 4 minutes per side for medium.
2. In a small pan over medium-low flame, add heavy cream, crumbled Gorgonzola and finely minced garlic in a small pan over. Stir until blue cheese melts completely, 3 to 5 minutes.
3. Pour the sauce over the steak or or on the side for dipping and garnish with pink peppercorn and parsley leaves if desired.

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com