Pumpkin Peanut Bars

These pumpkin bars are light in texture, wonderfully moist and delicious. A thick layer of delightfully spiced pumpkin filling in between a buttery crust and chopped pea-nutty topping. Drizzle some caramel over and enjoy them with a pot of freshly brewed tea. A perfect autumn treat!

Peanut Shortbread	Pumpkin Filling
80 g Roasted peanuts, ground 110 All purpose flour Pinch of salt 100 g Unsalted butter, room temperature 80 g Golden caster sugar 1/2 tsp Vanilla extract	2 Eggs 450 g Pumpkin puree 100 g Golden caster sugar 1/2 tsp Vanilla extract 1 tsp Ground cinnamon 1/2 tsp Ground ginger 1/4 tsp Salt 250 ml Sour cream 80 ml Milk 50 g Roasted peanuts, chopped

1. Preheat oven to 175C/350F and place the rack in the center of the oven. Line the bottom and sides of a 24x36 cm baking pan with aluminum foil that has been buttered and floured. Blend the ground peanuts, flour and salt together in a bowl.
   
2. Cream the butter and sugar until light and fluffy, 2 to 3 minutes. Beat in the vanilla extract. Add the flour mixture and beat until a soft dough forms. Press the dough evenly and firmly onto the bottom of the foil-lined pan. Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack.
   
3. Whisk the eggs, pumpkin puree, vanilla extract, spices, and salt in a large bowl until combined. Gradually stir in the sour cream and milk. Pour the filling over the pre baked crust and sprinkle the chopped peanuts all over the top.
   
4. Bake in the hot oven for about 35 minutes, or until the filling is set in the center. Remove from oven and place on a wire rack to cool. Lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil. Cut into squares or bars.

Cracked Black Pepper Fig Spelt Loaf

A simple fig bread that's bursting with flavours and fruity goodness. Fresh black pepper gives this fig bread an extra kick!

Recipe Source: BBC Goodfood

• 640 g Spelt #1050 flour
  
  
• 3 tsp Cracked black pepper
  
  
• 2 tsp Salt
  
  
• 6 g Instant dried yeast
  
  
• 420 ml Warm water
  
  
• 2 tbsp Walnut oil
  
  
• 360 g Dried figs©angiesrecipes, roughly chopped

1. Whisk together the spelt flour, black pepper, salt and yeast in the bowl of your stand mixer fitted with a dough hook.
   
   
2. Make a well in the center of the flour mixture, and add in warm water and walnut oil. Stir to form a soft dough. Increase the speed and knead until the dough is smooth.
   
   
3. Remove the dough from the bowl and shape into a ball. Put the dough ball in a lightly greased bowl, cover with cling film and leave in a warm place for one hour until doubled in volume. Lightly knead the chopped figs into the dough until incorporated. Don’t over do it, the dough won’t look smooth.
   
   
4. Shape the dough into an oval or a round and place on a lightly floured baking tray. Slash the top of loaf and dust a little flour. Preheat the oven to 200C/400F. Proof the dough for 30 minutes at room temperature until it slightly swelled. Bake in the center of hot oven for 45 minutes until it sounds hollow when you tap it underneath. Remove and cool on a rack.

Baked Carnival Squash with Smoked Bacon and Rosemary

Carnival Squash - Cream colored with orange spots or pale green with dark green spots in vertical stripes. Carnival Squash have hard, thick skins and only the flesh is eaten. It is sometimes labeled as a type of acorn squash.

The delicious yellow meat is reminiscent of sweet potatoes and butternut squash and can be baked or steamed then combined with butter and fresh herbs. Also great in soups. Source: What's Cooking America

Recipe Source: Kürbis aus dem Ofen-Essen und Trinken

• 1 Carnival squash (acorn or hokkaido)
  
  
• Salt and black pepper to taste
  
  
• 100 g Smoked bacon, diced
  
  
• 50 g Olive oil
  
  
• 1/2 tsp Dried rosemary
  
  
• 2 Garlic cloves, minced
  
  
• 1/5 tsp Nutmeg
  
  
• 1 tsp Sugar

1. Preheat the oven to 190C/375F. Cut carnival squash into halves, scoop out seeds and fibers, and cut each half into two chunks. Place them cut-side up on a shallow baking tray. Sprinkle some salt and black pepper.
   
   
2. Dice the bacon and combine with olive oil, rosemary, garlic, nutmeg and sugar in a bowl. Divide the mixture among the carnival chunks. Bake in the middle of the hot oven for 25-30 minutes.

Carrot Poppy Spelt Dinner Rolls

If you enjoy good hot rolls, then these healthy and delicious yeast carrot dinner rolls are for you. Serve them with some creamy carrot soup!

• 230 g Whole spelt flour
  
  
• 120 g Spelt #630 flour©angiesrecipes
  
  
• 2 tbsp Brown sugar
  
  
• 5 g Sea salt
  
  
• 6 g Instant dried yeast
  
  
• 190 ml Warm milk
  
  
• 25 g Butter, melted
  
  
• 70 g Carrots, finely grated
  
  
• 2 tsp Poppy seed
  
  
• 1/2 Egg, lightly beaten
  
  
• 1 tsp Water

1. Mix the flours, brown sugar, salt and instant dried yeast in the bowl of your stand mixer with the dough hook attachment. Make a well in the center and pour in the milk and melted butter. Stir until combined. Mix in the carrots, poppy seeds and and stir until a soft dough forms.
   
   
2. Turn dough out onto a lightly floured surface and knead 5-7 minutes, or until smooth and elastic.Put the dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 to 1-1/2 hours.
   
   
3. Divide the dough into 15 pieces, about 48 grams each. Shape into balls and place on an 9-inch springform pan lined with parchment paper. Cover with a tea towel. Proof until doubled in size, about 45 minutes.
   
   
4. About 20 minutes before baking, heat oven to 190C/375F. Beat egg with water. Brush egg wash onto the risen rolls. Bake for 25 to 30 minutes, until rolls are golden brown color. Remove rolls from pan and cool on a wire rack.

Braised Red Cabbage with Cider & Apples

Red cabbage, with an attractive dark purple colour and undeserved bad reputation, is Fat-Free, Cholesterol-Free, and rich in vitamin A, B, C, E. Talk about the perfect weight loss food!

My husband simply frowns on the idea of cooking him some red cabbages. He even dislike the word "Kohl or cabbage in English". He didn't touch a single bit of it. Well, take it or leave it. So red cabbage anyone?

Recipe Source: BBC Good Food

• 2 tbsp Olive oil
  
  
• 1250 g Red cabbages, quartered, cored and shredded
  
  
• 2 Apples, peeled and cored and chopped
  
  
• 1 tbsp Ginger root, finely shredded
  
  
• 2 Onion, sliced
  
  
• 1 tsp Allspice, ground
  
  
• 1 tbsp Mustard seeds
  
  
• 80 g Golden caster sugar
  
  
• 40 ml White wine vinegar
  
  
• 300 ml Apple cider©angiesrecipes
  
  

1. Heat olive oil in a large pan, add cabbage, apples, ginger, onions, allspice and mustard seeds. Cook for 5 minutes until just starting to wilt.
   
   
2. Scatter over the sugar and pour in the wine vinegar and cider. Cook, covered, over the low heat for 15 minutes, then remove the lid and turn up the heat to medium. Simmer the cabbage for about 35 minutes, stirring occasionally until all the liquid has evaporated.

Honey Roasted Almonds

These honey roasted almonds are a real nutty treat. Roasted whole almonds coated with a combination of honey, sugar and salt. Sweet, salty, and crunchy! Almonds are a super food and highly beneficial. So enjoy them in moderation or they would have a negative impact on your waistline.

Recipe Source: Cooks

• 50 g Sugar
  
  
• 1/2 tsp Salt
  
  
• 2 tbsp Clear honey
  
  
• 2 tbsp Water
  
  
• 2 tsp Olive oil
  
  
• 300 g Almonds, skin on
  
  

1. Place almonds in a single layer in a baking sheet and bake at 180C/350F for 15-20 minutes, stirring occasionally, until the nuts are tan to light brown in colour. Thoroughly mix the sugar and salt in a bowl. Set aside.
   
   
2. Mix the honey, water and olive oil in a heavy saucepan and bring to the boil over medium heat. Add in the roasted almonds and cook and stir constantly until all of the liquid has been absorbed, about 5 minutes.
   
   
3. Transfer the almonds to a large bowl. Sprinkle the sugar mixture over and toss until they are evenly coated. Spread the almonds out on a parchemet paper. When cool, store at room temperature in an air-tight container for up to two weeks.

Carrot and Lentil Soup

A glorious, flavoursome, and healthy carrot soup loaded with beta-carotene, which is believed to have antioxidant properties and help to reduce cancer, low in cholesterol and high in dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium, Thiamin, Niacin, Vitamin B6, Folate and Manganese to boot. So what are you waiting for? Say YES to carrots!

• 2 tsp Cumin seeds
  
  
• 2 tbsp Olive oil
  
  
• 650 g Carrots, rinsed, peeled and coarsely grated
  
  
• 120 g Green lentils
  
  
• 1100 ml Vegetable stock
  
  
• 150 ml 1.5% Milk
  
  
• Salt and pepper
  
  
• Plain yogurt, to serve
  
  

1. Heat a saucepan and dry fry the cumin seeds for 1 minute until they start to jump around the pan and aromatic. Remove half of the seeds and reserve. Add in oil, grated carrots, lentils, stock and milk. Bring it to a boil. Simmer for about 15 minutes until lentls are softened.
   
   
2. Remove the soup from the heat and process the soup with a stick blender until smooth. Season the soup with salt and pepper. Heat the soup through over the low heat. Ladle the soup into bowls, top with yogurt and sprinkle the reserved cumin seeds.

Provencal Fish

Unlike Bouillabaisse, a traditional fancy fish stew in the Provençal region of southern France, this oven-baked fish with Provencal sauce is rather quick, easy to make, and tastes very delicious and Mediterranean.

• 700 g Skinless fish fillets (sea bass or red snapper)
  
  
• Salt and pepper to taste
  
  
• 1 tbsp Olive oil
  
  2 Shallots, finely sliced
  
  
• 1 clove Garlic, minced
  
  
• 1 tbsp Tomato paste
  
  
• 400 g Canned chopped tomatoes
  
  
• 120 ml White wine
  
  
• 1 Roasted bell pepper, thinly sliced
  
  
• 12 Olives, pitted and halved
  
  
• 1 tbsp Flat-leaf parsley, chopped
  
  

1. Preheat the oven to 200C/400F. Grease a baking dish with a little olive oil. Place fish in Season, cover with foil and bake for 15 minutes until just cooked through.
   
   
2. To prepare the sauce, heat the olive oil in a skillet over medium heat. Add sliced shallots and stir until it starts to soften, 1-2 minutes. Add garlic and stir briefly. Add tomato paste, tomatoes and white wine. Stir and cook for 5 minutes until the sauce has thickened.
   
   
3. Add in sliced roasted bell peppers and halved olives, taste and adjust the seasoning. Arrange the fish on serving plates and spoon the sauce over. Top with chopped parsley and serve with noodles or potatoes.

Fish Wraps with Tzatziki and Rocket Salad

This easy and delicious recipe is a combination of oven-roasted fish strips, rocket salad and tzatziki wraps. Great for a quick and easy lunch time treat and it also makes a super party food.

• 400 g Skinless white fish fillets, cut into strips
  
  
• 1/2 tbsp Lemon zest, finely grated
  
  
• Salt and black pepper
  
  
• Some breadcrumbs
  
  
• 1 Egg white, lightly beaten
  
  
• 1-2 tbsp Olive oil
  
  
• 4 Small flour tortillas
  
  
• Rocket leaves or iceberg lettuce
  
  
• Some red onion rings
  
  
• Small flour tortilla

1. Preheat the oven to 200C/400F. Sprinkle the finely grated lemon zest over the fish strips, then season with salt and pepper. Dip the fish strips into the egg whites, then coat with breadcrumbs and place on a baking sheet. Spray the coated fish strips with olive oil, then roast for 3 to 4 minutes on each side or until fish cooked and breadcrumbs are golden and crispy.
   
   
2. While fish cooks, wrap tortillas in damp towels and microwave on high 45 seconds until pliable. To assemble the wraps, place a handful of rocket lettuce onto a tortilla, leaving a 2-inch border at the bottom. Top evenly with 3-4 fish strips, onion rings, and a good dollop of tzatziki. Fold the bottom edge up, and roll from one side to the other, encasing the filling.

Pistachio Mon Chéri Brownies

I have been on a mission to clean out the pantry, which might have resulted in some peculiar recipes here. :-))The "Mon Chéri",another chocolate product produced by Italian Ferrero, contains a "heart" of sweet cherry soaked in a liqueur and is encased in Ferrero's dark chocolate!

• 80 g All-purpose flour
  
  
• 1/2 tsp Salt
  
  
• 1/2 tsp Baking powder
  
  
• 250 g Mon Chéri liqueur chocolate©angiesrecipes
  
  
• 150 g Butter
  
  
• 200 g Sugar
  
  
• 3 Eggs
  
  
• 2 tsp Vanilla extract
  
  
• 70 g Pistachio, roughly chopped
  
  

1. Preheat the oven to 165C/330F. Grease a 20x25cm baking pan and line with foil. Brush the foil with vegetable oil.
   
   
2. In a bow, whisk together the flour, salt and baking powder. Melt the chocolate, butter and sugar over a pot of simmering water. Add in the flour mixture. Whisk in eggs, one a time, until fully incorporated. Add in vanilla extract and chopped pistachio.
   
   
3. Pour the batter into the prepared pan and bake in the center of the hot oven for 30 minutes. Remove and cool completely on a rack. Cut into 12 squares.

Cranberry Cornflake Cookies

These cornflake cookies are crispy on the outside and chewy on the inside. Just delicious! Serve them for tea or as an energy boost with a glass of milk for your kids after a long day of school.

• 120 g Butter, diced, at room temperature
  
  
• 100 g Brown sugar
  
  
• 1 tsp Vanilla extract
  
  
• 130 g Pastry flour, sifted
  
  
• 1 tsp Baking powder
  
  
• Pinch of salt
  
  
• 2 tbsp Milk
  
  
• 45 g Dried cranberries
  
  
• 80 g Kellogg's Cornflakes

1. Preheat oven to 180C/350F. Line two baking trays with paper. Wish together the flour, baking powder and salt in a bowl.
   
   
2. Cream the butter, brown sugar and vanilla essence in a mixing bowl until creamy. Add in the flour mixture, and mix on low speed until just combined. Add in milk and mix until dough comes together. Using a wooden spoon, stir in cornflakes and dried cranberries, and mix until well combined.
   
   
3. Form the mixture into 24 balls and place them 1-inch apart onto the prepared trays. Flatten slightly with the back of a spoon. Bake for 14 minutes until light golden. Cool for 5 minutes on tray before transferring to a wire rack to cool completely.

Celery Pesto Rocket and Tomato Pizza

Top the homemade pizza crust with celery pesto, some of your favourite veggies, bacon, and cheese/es, and you have got a satisfying and totally delicious meal. Bon appetite!!!

Celery Pesto	Dough	Topping
50 g Almond slices 3-4 cup Celery leaves 50 g Parmesan cheese, grated 3/4 tsp Salt 90 ml Walnut oil 90 ml Extra-virgin olive oil	350 g Bread flour 1 tsp Garlic salt 7 g Instant dried yeast 240 ml Lukewarm water 2 tbsp Olive oil	4 tbsp Celery almond pesto 180 g Buffalo mozzarela, sliced 3 tbsp Parmesan, grated 4 slice Rindless bacon, torn 2 Tomatoes, sliced Some baby rocket

1. To make the pesto, place almond slices, celery leaves, Parmesan and salt in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
   
   
2. Combine the flour, garlic salt and instant dried yeast in a mixing bowl. Add in the warm water and olive oil. Stir at slow speed until all the ingredients combined. Increase the speed to the medium, and knead until the dough is smooth. Remove and shape the dough into a ball.
3. Grease the mixing bowl with a little olive oil. Return the dough to the bowl, cover with a plastic wrap and allow it to rest for an hour until it doubles in size. Preheat the oven to 220C/440F. When the dough is double its original size, punch it down to release the air bubbles. On a lightly floured work surface, cut the dough into two equal pieces. Shape each into a thin round layer, about 12 inches in diameter.
   
   
4. Spread two tablespoons of the celery pesto on each dough, then arrange mozzarella, Parmesan on top followed by torn bacon and sliced tomatoes. Bake the pizza in the preheated oven for about 15 minutes until the crust is light brown.