Angela's Kitchen: 200 Quick and Easy Recipes

Product Information

We’ve tried up to 20 minutes at 375 and they still look like baseballs, no spreading and some rawness in the middle. They are definitely different from the rest of my cookies, but that’s what we want – NYC cookies are a world of their own. For main meals there are fresh twists on classic home dishes, such as Beef Stew with Butternut Squash and Red Onions - and some traditional Italian recipes including Sausage Rigatoni and Fennel.

Next time, I’d love to try and put some of those tiny fudge bits in there that they have on the baking shelf in Tesco’s, from Dr Ötker I think, turquoise small bags, I think that’d be delicious. I wanted to try white chocolate and raspberry, so my question is would i have to use dried Raspberries or frozen or even fresh, and would i have to alter the recipe due to this. Her blog was voted the top baking blog of 2021 and 2020 by Vuelio, her first published book reached No. With Angela's Kitchen, Angela Hartnett brings her informal, grounded style of cooking into our own kitchen. I’m not the biggest fan of caster sugar in cookies anymore – and if you try this recipe as listed, you will agree with me!Drawing inspiration from her childhood experiences of accessible home cooking with her Italian grandmother, she mixes Mediterranean influences with European to create delectable recipes that are straightforward, quick and easy to make. Just wanted to share… I used this recipe as a base for coconut cookies, replacing the vanilla extract with coconut extract and the chocolate chips with a little less desiccated coconut – and they turned out gorgeous, however a little small, would you have done anything differently? I’ve made these so many times before, and I have just made a batch today ready to bake tomorrow for my daughters first birthday celebrations on Saturday 🙂 I’m even baking batches for my DPD man/men for Christmas as a thankyou!

Quick question, I made a batch but only baked 4 so I have some spare cookie dough i kept in a air tight container in the fridge since yesterday. I never leave recipe reviews, however I made these cookies today and they are the best thing I have ever tasted. I have a batch of these in the freezer ready to bake, but I just wondered how long they’ll be okay being frozen for (like a month or something? Ramsay is a familiar figure on TV both sides of the Atlantic with shows including Hell’s Kitchen, Masterchef, Masterchef Jr. Hey, I was wondering if I was to make a batch of 12 cookies (80g) or 10 cookies (96g) and leave it to chill overnight in the freezer.

I was expecting good, I was not expecting this – these are AMAZING, FANTASTIC, MOORISH, RICH chocolate chip cookies! Hiya – there are notes on the post about using cornflour if you want (which I recommend) and the colour difference could just be the difference in ingredients as I am in the UK. A stand mixer is definitely needed as I struggled to get the cookie dough to form when mixing by hand. During this time, I added the Chipotles and the water they’d been soaking in, the kidney beans and all of the beef.

I have just moved abroad and so don’t have an electric beater as I left mine at home and haven’t had everything shipped yet. Garlic and onion, sweet mustard, sour cream and chive, sweet chilli, satay, tzatziki, taramasalata, baba ganoush…the list goes on.A beater is better than a whisk because the mixture can get caught in a whisk – and chocolate chips are just chocolate chips! I’m doing my best to cut down on the nacho action, but as a final word on the subject, I’ve decided to share a recipe of mine for chili cheese dip. I rolled the dough into a sausage and froze for 30 mins before baking; sliced and baked for 14 mins. Wondering if anyone had any clue as to why this is happening – the recipe was followed exactly, with the cornflour substitute, with the exception of white and milk choc instead of milk and dark. Hint: Once you’re sure the chicken is cooked through, remove the pan from the heat, sprinkle over the basil and a squeeze of lemon.

If you are a competent cook and love preparing sophisticated, modern restaurant-style dishes at home then this collection will be right up your street with recipes more achievable than many others written by Michelin-starred chefs (I’m looking at you Rene Redzepi). The other NYC cookie versions are always a hit as well, I tweaked the cherry bakewell ones into white chocolate cranberry flavor and they were gone in a flash! Full fat crème fraîche does taste marginally better, but if you’re looking to reduce calories and fat content particularly, using reduced fat crème fraîche will absolutely work. Smoked salmon is perfect for occasions and I decided to make a tasty dip with some that could also be spread on bagels. All I’m going to say is make sure that you do not use table salt in place of the sea salt (just don’t add salt unless you have sea salt) and also don’t mix up the bicarb and baking powder measurements (I’m normally so good with this stuff!They can sometimes need flattening a bit, but the rawness does go away once cooled for the minimum of 30 minutes! Baked these on Friday after my fiancé managed to source us some plain flour (hallelujah) and they were absolutely amazing! I just have self raising left in the house now- I read your section on the blog how some recipes do half and half etc, would these work using 100% self raising?