Angie's Recipes

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.

Quick Onion Bread Rolls

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

These crispy onion bread roll do not require yeast and are very easy to prepare. Thanks to the use of baking powder, you can skip the long proof process and pop it in the oven straight after kneading and forming. The Quark and fried onions make it wonderfully moist and flavourful – the perfect accompaniment to dinner or a party! I used the homemade caramelised onions. But if you are short on time, use 130-150 g storebought fried onions. You can also upgrade the bread with some extra grated Cheddar, and/or bacon bits. Creamy spreads (liver paste, egg salad or cheese spread) are the perfect accompaniment with this onion bread for any snack or lunch. This onion bread tastes best on the day it is made. However, if stored in an airtight container, it can be kept at room temperature for 2 to 3 days. It can also be frozen without any problem.

Skillet Preserved Lemon Chicken

2026-05-01T00:00:00.002+02:00

Preserved lemons offer a unique salty, tangy, and subtly sweet flavour that works well with poultry, seafood, lamb, and vegetables. To make the marinade, you just dump everything in your blender or processor and blend everything until smooth. Use it to marinate chicken for 1-2 hours. I wouldn’t marinate them longer than 6 hours as acidity in lemon could cook the chicken and change the texture if you leave them too long. The marinade made with preserved lemon gives chicken a unique and mouthwatering intensity of citrus flavour with less sharp acidity than fresh lemon.

Chia-crusted Salmon with Buckwheat Salad

2026-04-30T00:00:00.001+02:00

For a fresh, healthy and fulfilling meal the family is sure to love, serve this pan-seared chia-crusted salmon over a gluten free buckwheat tomato salad that's been tossed with a mild, tangy-sweet white balsamic dressing. Chia seeds are a great alternative to bread crumb crusts for those on a gluten free diet. If you are going keto, then serve the salmon with some greens.

Chicken Drumsticks with Cholula Butter

2026-04-29T00:00:00.001+02:00

Crispy skin and succulent meat tossed in a savoury, tangy and mildly spicy glaze, these chicken drumsticks with cholula butter are ready under an hour and make for excellent weeknight dinners since the oven does most of the work!
Cholula is a popular brand of hot sauce from Mexico made with pequin, arbol peppers and a blend of characteristic spices. It deliver a robust flavour without a lingering heat and containing 0g of net carbs, 0g of sugar, and 0 calories per serving.

Airfryer Chinese 5-Spiced Pork Belly

2026-04-28T00:00:00.002+02:00

Moisture is the enemy of crispy pork belly skin, so the trick to super crispy pork crackling is placing the pork belly in the fridge overnight or up to 3 days to help to dry out the skin and maximise the crackle. Make the most of your air fryer and enjoy pork belly in minutes of cooking rather than hours in the oven. This pork belly is meltingly tender and crispy all at the same time. It is seasoned with Chinese five spice for extra flavour. But if you don’t have the spice blend, just use salt and pepper.

Dinkelbrötchen - Spelt Rolls

2026-04-27T00:00:00.001+02:00

Sometimes you just need something quick – and that's when a simple spelt roll recipe comes in handy! Whether you're baking them for a leisurely brunch or dinner with the family, these spelt flour rolls always taste great. Baking bread is often considered complicated, especially by beginners. And of course, making and using your own sourdough starter isn't exactly the quickest thing to do, though definitely worth it! The dough is super easy to work with and the result is fantastic. So if you don't have much experience or time, you should definitely start by baking these simple spelt rolls. They have a wonderful crust and are beautifully moist inside.

Green Masala Chicken Curry

2026-04-25T00:00:00.001+02:00

A vibrant, flavourful Indian curry dish featuring tender, juicy chicken simmered in a creamy, bold gravy of cilantro, mint, green chillies, wild garlic (or spinach), spices and coconut cream - ready in under 45 minutes. Feel free to use chicken breast if that’s what you prefer, adjust the cooking time accordingly. Serve it with rice or roti.

Smarties Cookies

2026-04-24T00:00:00.001+02:00

These crispy, soft and chewy Smarties cookies are a must-have at any children’s birthday party. They are both easy and quick to make and are sure to be a hit. Use whatever candy-coated sweets or chocolate buttons you like and drizzle the baked cookies with melted white chocolate if desired.

Quick Wild Garlic Loaf

2026-04-23T00:00:00.001+02:00

This aromatic bread gets its distinctive flavour from the addition of finely chopped wild garlic, which not only adds a fantastic, mild, and sweet garlicky flavour to the loaf, but it is also a nutrient-dense "superfood" with numerous health benefits. With spelt flour, milk and Parmigiano Reggiano, it turns out wonderfully hearty and moist. Best of all: it requires no yeast at all and can be mixed together with baking powder in just a few minutes. Whether for breakfast, as a side dish for a barbecue, or simply spread with butter – this quick bread is a real treat for all wild garlic fans!

Spiced Cherry Radishes with Preserved Lemon Yoghurt

2026-04-22T00:00:00.001+02:00

Turn humble cherry radishes into a deliciously mellow, flavourful side dish with this easy, vibrant and well-spiced radish recipe from Olive Magazine. They pair beautifully with a tangy, salty preserved lemon yoghurt dressing for a perfect weeknight meal with meat or fish. Roasting or pan-searing radishes tames their spiciness and brings out their natural sweetness and earthy flavour. If you aren't a fan of them in their natural state, you may be surprised at how sweet and juicy these taste!

Millet Bread

2026-04-21T00:00:00.001+02:00

This light millet bread is wonderfully moist and fluffy thanks to the use of milk and honey. In addition to the mineral-rich and easy-to-digest millet, which will be cooked beforehand, I also used both spelt flour and regular wheat flour for the dough, but you can use either just wheat or spelt. Perfect for sandwich or a delicious breakfast with homemade jam or cheese.

Pistachio and Olive Stuffed Pork Belly

2026-04-20T00:00:00.003+02:00

Add some flair to your next Sunndy family meal with this succulent and crispy pork belly stuffed with toasted pistachios, green olives and herbs. Paired with soft, sweet apple and fennel for a well-rounded meal and it's a sure-fire winner for any special occasion. Add other vegetables (onions, mushrooms, squash and tomtoes) to the fennels and use pears or quince instead of apples if you like. Next time I will cut down the fennel seeds to 1 teaspoon or even leave it out completely and season the pork skin just with sea salt.