Angie's Recipes

Poppy Streusel Buns

2026-06-10T00:00:00.000+02:00

A soft, mildy sweet yeasted dough, swirled with a earthy, nutty poppyseed filling and topped with a thin sprinkle of buttery streusel, these twisted poppy streusel buns are perfect for breakfast, afternoon tea, or picnic. The streusel is very popular here and we love it for a nice crunch, but you can skip it and glaze the buns with a lemon icing instead.

Chicken Gratin

2026-06-08T00:00:00.000+02:00

A creamy, hearty and cheesy chicken bake bathed in a savoury custard sauce and a crispy pork rind topping. If you are not on low carb or keto diet, replace the pork rink with breadcrumbs. The acidity of the white wine and the lemon cause the cheese custard to curdle in the cooking, which doesn’t sound very appetizing, but it’s heavenly delicious. Gruyère cheese
©angiesrecipes gives the gratin a more pungent, complex, and nutty flavour profile. Opt for extra aged Cheddar
©angiesrecipes, if you prefer a milder, buttery flavour. Enjoy it with a side of salad, or crusty bread, but the pasta or potato would be a nice complement too if they fit your dietary goals.

Black Garlic Beef Short Ribs

2026-06-06T00:00:00.000+02:00

This delicious dish has two of my favourite ingredients - beef short ribs and black garlic. It’s a dish that when done right, falls off the bone and melts in your mouth, and a dish that promises to deliver both comfort and flavour. The rich, caramel and molasses flavours of black garlic pair perfectly with the deep beef flavour of short ribs. Enjoy them over some rice, with root vegetables or simply with a glass of robust red wine. You can take the meat off the bone for easy eating, or leave on for the beautiful presentation.
Black garlic is what truly sets this short rib casserole apart. It’s regular garlic that has been aged and fermented, resulting in a softer, molasses-like texture with a sweet and tangy flavour devoid of the usual garlic pungency. It is not just a flavour enhancer but also a powerhouse of antioxidants. It is everything you love about garlic but even better.

Pistachio Cardamom Rolls

2026-06-04T00:00:00.000+02:00

Pillowy soft, gooey-in-the-middle, smothered in pistachio cream cheese frosting with a few crunchy pistachios on top, you can never get enough of them. The dough is a simple yeast dough made with flour, sugar, milk and yeast. To give it a bit more flavour, I used homemade vanilla sugar to the dough. The milk should be warm, but must not exceed 38C/100F degrees, or it will kill the yeast and your dough won't rise. Enjoy these pistachio buns straight from the oven while they are still light, fluffy and wonderfully moist. Pack them in an airtight container and store them at room temperature for up to 3 days. You can also freeze them individually and defrost them when you need some sweet treat.

Achiote Chicken

2026-06-02T00:00:00.000+02:00

If you've never cooked with achiote paste, you're in for a treat! This roasted achiote chicken is juicy, tender, citrusy and packed with rich Mexican flavours from a homemade achiote paste. You can easily purchase them online, but it is so much better when made at home, as you can use fresher ingredients and control everything that goes into it.
Achiote paste is a popular seasoning widely used in Mexican, Central American, and Caribbean cuisines. It’s made with annatto seeds, garlic, oregano, spices, optional chillies, and citrus juice. Known for their distinctive red colour, earthy, zesty flavour, they are excellent as a marinade for meat. Store the prepared paste in the fridge for up to 2 weeks or freeze for up to 3 months.

Black Sesame Bow Tie Buns

2026-05-31T00:00:00.000+02:00

Meet the cutest bread design: bow tie shaped buns filled with black tahini! Not only are they easy to make and shape, but they held their shape after baking! They are tender, fluffy and beautiful golden. Whether you are hosting a weekend brunch, or treating your family to an afternoon cup of tea, these buns are sure an absolute delight. I used black tahini as the filling, but homemade jam or nutella would work beautifully too.

Saffron Chicken

2026-05-29T00:00:00.000+02:00

The chicken mariantes overnight (or at least 30 minutes) in a flavourful, well-seasoned marinade of bloomed saffron, yoghurt, garlic, and lemon juice that deliver the perfect combination of acidity, sweetness, and umami - absolutely irresistible. I go for chicken thighs with the skin on and bone in, because they are nearly impossible to overcook and stay incredibly juicy. However, you can use only chicken breasts if you prefer. Adjust the cooking time and oven temperature accordingly.

Easy Water Challah

2026-05-27T00:00:00.000+02:00

Challah, or egg bread, is often enriched with eggs, which add softness, richness and a tempting golden colour and sometimes it’s sweetened with honey. However, you can absolutely make delicious challah without eggs and honey, a traditional version known as "water challah". It calls for just a few simple pantry ingredients with water, oil, flour, sugar, and yeast. This method produces a lighter, less dense, and typically less sweet loaf with a soft interior and crispy crust. It's easy to whip up anytime, but also special enough for holidays.

Ranch Dressing Chicken

2026-05-25T12:00:00.000+02:00

These tender yet crispy ranch roast chicken drumsticks are tangy, perfectly herby, delicious and so flavorful, and ready in under an hour with less than 10 minutes of prep. Usually ranch dressing is used to toss salads or as a dip, but it also works great as a flavorful marinade for chicken thanks to the acid in buttermilk. Homemade ranch dressing with fresh herbs offers vibrant, bright flavour and freshness that store-bought alternatives can’t match. If you want to use store-bought one, then try adding some fresh herbs for a pop of green colour and aromatic depth.

Crispy Milk Braised Pork Belly

2026-05-24T00:00:00.000+02:00

The key to great pork crackling is to ensure your pork rind is perfectly dry for maximum crackling. Blasting the pork in a very hot oven to begin with to get the skin crunchy, then slow cook it for a further 90 minutes in a bath of spiced milk (inspired by the Italian classic maiale all latte or pork in milk), which makes it really moist and tender. For the crispiest crackling, make sure you don’t splash milk on the rind when you add it. You can roast some potato wedges with the pork to help soak up the milk. Alternatively, serve them with a simple mashed potato or polenta to absorb the milk sauce. I served the pork belly with a radicchio salad tossed with a red wine vinegrette (Thank you, David, for this great idea), and used the milk to bake some bread
©angiesrecipes.

Poul Nan Sos - Haitian Chicken Stew

2026-05-22T12:00:00.000+02:00

Poul Nan Sos, aka Haitian Chicken Stew, is rich and full of amazing flavours. Juicy, tender skin-on, bone-in chicken thighs are marinated overnight with onions, garlic, rosemary (or thyme), scotch bonnet, and citrus before they are stewed with tomato paste and loads of bell peppers. This satisfying, ultra-flavourful stew is a perfect dish for a weeknight dinner with rice and/or beans and fried green plantains.

Porterhouse Steak with Thai Dressing

2026-05-21T00:00:00.000+02:00

This tasty Asian inspired marinade is quick to prepare and works beautifully with any cut of steak and will result in steaks that are savoury, sweet, and loaded with flavour. This is another wonderful option to add to your rotation of Thai food to make at home. Serve it with a fresh seasonal salad of your choice. The bird's eye chillies are significantly hotter than common red chillies, deseed them if you prefer a milder sauce.

Greek Feta Stuffed Chicken with Oregano

2026-05-19T12:00:00.000+02:00

A cheap and effortless way to jazz up chicken! Juicy chicken legs are filled with tangy Greek feta, garlic and fennel, then roasted until golden and irresistible. Pungent, earthy, and slightly peppery fresh oregano complements the tangy lemon, briny feta and rich chicken flavours beautifully. If unavailable, you can substitute it with thyme or rosemary. I used skin on boneless chicken legs, but you can leave the bone in or use 8 chicken thighs. Half the feta filling if you are going to use a whole chicken. Easy to make, but it's still fancy enough to serve at a dinner party.

Braided Meat Buns

2026-05-18T00:00:00.000+02:00

These savoury braided buns are an excellent way to repurpose leftover spaghetti sauce, creating a deliciously comforting and satisfying meal or snack--a unique twist on traditional yeast buns. If your meat sauce is a bit runny, simmer it, uncovered, until it has thickened. Cool before using. Store them in an airtight container in the fridge for up to 4 days or freeze them and they’ll stay fresh for up to three months. You can easily reheat them at 180C/350F for 15-20 minutes. For refrigerated buns, reduce the heating time to 10 minutes.

Garlic Prawns

2026-05-16T00:00:00.000+02:00

So simple, yet so full of flavour – an exquisite Mediterranean starter or main. Leave the prawns in their shells whilst cooking first, to protect the tender flesh from over cooking and second, the shells impart a more concentrated umami flavour to the sauce. Serve with plenty of gluten free black bean noodles or crusty bread to mop up the sauce. This dish is only as delicious as the ingredients you use – so try to buy the best prawns you can get.

Easy Mango Butter Cookies

2026-05-15T00:00:00.000+02:00

These very basic, 4-ingredient piped butter cookies flavoured with fresh mango puree are delicate, buttery and fruity with a crumbly texture! I have piped them into small swirls using a closed star nozzle, but you can pipe any shape you prefer. After piping, they have to be chilled for a couple of hours before baking, if you don’t want them collapse into a puddle when baked, so do plan ahead. Use fresh, ripe, aromatic mango if possible. If using frozen one, thaw and drain before turning them into puree.

Pistachio Dukkah Lamb Chops

2026-05-13T12:00:00.001+02:00

Add some Egyptian flair to your cooking with these flavourful and delicious lamb chops rubbed with pistachio dukkah. This recipe is ready and on the table in a manner of minutes. Serve them with yoghurt or tahini sauce if you like.
Pistachio dukkah, a coarse, toasted Egyptian blend of nuts, sesame seeds, and spices—brings the crunch, flavour and fun to any dish you make—for dunking bread, seasoning meats, topping salads, eggs and vegetable. The possibilities for its use are just endless. Keep dukkah in an airtight jar in the pantry for a couple of weeks, or the fridge for a month or so.

Braised Chicken with Belgian Endive

2026-05-12T12:00:00.001+02:00

A delicious pairing that balances the savory, juicy chicken thighs with the slightly bitter, creamy texture of the roasted Beligum endives. Dry white wine serves multiple functional roles here, keeping the chicken moist and tender while adding depth of flavour and adding a balancing acidity to the salty flavours from the bacon. Serve it with some crusty bread to mop up the sauce or over some buttered noodles.

German Currywurst

2026-05-11T12:00:00.001+02:00

Currywurst is a German fast food dish typically sold by street vendors and food trucks. It is simply a German sausage doused in a spiced tomato-based sauce that’s rich, sweet, and dusted with curry powder. Traditionally, Currywurst is served with pommes frites or Brötchen (crusty German bread rolls).
Berlin, Hamburg and the Ruhr region all claim to have invented the currywurst. For most people, however, only one thing matters: that it tastes good. However, the only person to have applied for a patent was Herta Heuwer from Berlin, who is said to have invented the currywurst in 1949. She obtained ketchup (and possibly Worcestershire sauce) and curry powder from British soldiers stationed in Germany. She then mixed these ingredients with other spices and poured the sauce (which she had patented ten years later under the name ‘Chillup’) over Bratwürste hot off the grill. Berlin is also home to the German Currywurst Museum, which provides information on the history, legends and interesting facts surrounding this popular snack.
As an integral part of German cuisine, the currywurst has long since achieved cult status – regardless of which city first invented it. It’s impossible to imagine the canteens and food stalls without the Currywurst. And there are all sorts of ways to prepare it. Some use a Bratwurst with casing, some without, whilst others prefer a Bockwurst. Cured or smoked sausages are also popular choices for this snack. What they all have in common is that they are usually served sliced.

Coconut Bread Ring with Tangzhong

2026-05-10T00:00:00.001+02:00

A soft, enriched ring-shaped snack bread filled with a slightly sweet, buttery desiccated coconut filling—golden, light, and perfect for breadfast, afternoon snack or picnic. For the dough, you need to take an extra step and make a water roux starter first by simply heating up a mixture of water and flour to bring out the gelatinization of starch in flour. Bread baked with water roux is particularly soft, tender and haslong-lasting freshness.

Preserved Lemon Chicken Skewers

2026-05-09T00:00:00.001+02:00

Marinate chicken pieces with a zesty and flavourful marinade with preserved lemon, garlic, mint and smoked paprika and cook over a hot griddle pan for a midweek dinner that’s ready in an hour. Serve them with a Mediterranean spread for everyone to graze on. If you are a carb eater, then pair them with some lentil salad and stirfried vegetables of your choice or flatbread. For preserved lemon paste, just toss the deseeded homemade or storebought preserved lemons into a food processor and process them to a paste.

Buttery Epi Challah

2026-05-07T00:00:00.001+02:00

Traditional Challah, a classic and well-loved egg bread, does not contain milk, and it is usually enriched with eggs and oil. I used milk and butter for the recipe because of personal preference and because butter gives the bread a superior, airy texture and a delicate, creamy flavour. You definitely can use just water and oil of your choice. Challah bread can be done with 3-6 strands and I find this 3-strand challah with a Pain d'epi (French wheat stalk) twist creates a beautiful, fun and festive loaf that’s perfect for holidays or for any occasion really!

Crustless Cherry Radish Quiche

2026-05-06T00:00:00.001+02:00

A crustless quiche is quite simply baked eggs (just like Italian frittata) and literally anything else you want to throw in, but no fussy pastry to chill or roll. It’s easy, delicious, naturally gluten free and perfect for breakfast, brunch or picnic. Don’t toss those peppery radish greens which are great in salads, blended into pesto or saute them just like you sauteed spinach. I have turned the radish tops into a pesto and served with quiche. A zero waste meal!

Brioche Challah Buns

2026-05-05T00:00:00.002+02:00

Those brioche challah buns are pillowy soft, fluffy and slightly sweet. They are perfect for breakfast, afternoon snack or served as dinner rolls. It’s fun to braid the dough into small challah buns, but you certainly can shape the dough into a large round challah or even just a standard loaf. I made these buns straight through in a few hours, but you can cold-ferment the dough for 12-18 hours if you want to break up the process to fit your time schedule.

Chicken all’Arrabbiata

2026-05-04T00:00:00.001+02:00

Chicken all'Arrabbiata, (meaning“in an angry style” in Italian and referromg to the spicy character of the sauce) is a high protein take on the famous Italian pasta sauce. Bone in skin on chicken thighs are first seared, then simmered in a bold and spicy tomato sauce, and topped with fresh marjoram leaves--a rustic Italian one-pan dish perfect for weeknight meals.