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Articles by Martyna Angell
Pierogi with Caramelized Onions
Pierogi are Polish dumplings, and these are filled with mashed potato and sharp cheddar. The dough is deceptively simple, flour, egg, sour cream, and warm water brought together into a smooth, pliable dough that needs a full thirty-minute rest before you try to roll it. That rest relaxes the gluten enough that the dough rolls thin without snapping back, and the sour cream keeps it tender after boiling.
Lamb Shank and Mango Chutney Pies
I spent a rainy afternoon making these pies and the house smelled like slow-cooked lamb for hours. Two lamb shanks seasoned with paprika, cumin, pepper, and salt, browned in olive oil, then braised in the oven at 160 degrees C (320 degrees F) with sauteed onion, garlic, and beef stock for three hours until the meat fell off the bone. Shredded and mixed with mango chutney. Spooned onto puff pastry circles, sealed, and baked at 200 degrees C (390 degrees F) for 20 to 25 minutes until golden.
Crispy Corn Fritters with Coconut Flour
Corn fritters made with coconut flour and rice flour instead of wheat. The batter is two eggs, water, cayenne pepper, ground cumin, and a pinch of salt mixed with the flours, then fresh corn kernels, diced red capsicum, and spring onion folded in. Fried in coconut oil until crispy on both sides. They are small and crunchy. The coconut flour gives them a slight sweetness that works with the corn, and the cayenne and cumin give them a warm heat you notice after the first bite.
Give low calorie carb bulgur a whirl in this watermelon and haloumi salad
Throw this fresh, delicious salad together for your next dinner. Have you heard of bulgur before? It’s the new complex carb on the block. High in fibre, protein and vitamin B, it also has a low GI count and is low in calories – with nearly half the calories of quinoa per cup. Bulgur is even packed with benefits and was once fed to gladiators for breakfast because it was filling and energising, which is all what we need right now! Like what you see?
Papaya and Coconut Popsicles
Cool Recipes for the Hottest Days, Desserts, Featured August 1, 2019 by Martyna Angell 0 These Papaya and Coconut Popsicles are delicious, simple to make and bursting with healthful benefits. Cool, refreshing and tasty. Did you know that research indicates that 9 out of 10 Australians do not eat papaya because they’re unfamiliar with the taste and when to eat it, or they’re confused with paw paw?
15-Minute Chili Con Carne Wraps
This recipe for 15-Minute Chili Con Carne Wraps is super simple and uses a few shortcuts to get dinner on the table in minutes mid-week. Nothing brings back the feeling of summer like a spot of barbecue, even in winter – I absolutely love getting out there and cooking on the grill in the winter. It’s so nice and toasty near the fire. Having recently just inherited a Ziegler and Brown three burner, I’ve been dreaming up the most delicious recipes for the months to come. Seafood? Tick. Polish sausages?
Polish Lentil Stew
Featured, Main Courses October 31, 2017 by Martyna Angell 0 This Polish lentil stew, or Grochowka, is very similar to dhal and just as hearty and delicious. Simple but nourishing meals are my current go-to’s. One from our menu last week is a soup called Grochowka, which can be best described in English as lentil dhal. But the flavour is more earthy, in a Europe in fall kind of way and not at all curry-like, compared to an Indian-style dhal.
Miso Salmon and Soba Bowls
I haven’t been spending as much time in the kitchen as I would like to, because when you start renovating and there is still stuff to do outside, your mind wanders, but I have been trying to perfect this amazing salmon recipe, and my oh my, it’s a winner. It’s slow-cooked in the oven resulting in a melt-in-your mouth fish with a beautiful salty-sweet crust from the maple miso. Amazing! Restaurant quality food at home. Give it a go.
Pork Tacos and Pineapple Salsa
This quick recipe for spicy pork tacos is cooled with a juicy pineapple salsa. There are two varieties of pineapples available in Australia. The top-on variety that shot to fame and demand since featuring in plenty of hipster instagram shots, and the golden top-off variety which is much sweeter and probably my favourite in desserts and for snacking. You can use either in this recipe, it’s more a matter of taste.
Tempeh and Cabbage Salad
This salad is full of bold flavors thanks to red curry paste, creamy cashews and an almond dressing. A perfect way to dress up tempeh and cabbage into a fun salad. Thanks to the red curry paste this salad has quite a bit of spice kick to it mellowed out by the creamy cashews and almond oil in the dressing. It was exactly what I needed after spending the drizzly and cold weekend hosting a garage sale. Check the ingredients label on your red curry paste if you want to make it vegan and shellfish-free.
Black Pepper: Close-up
Who thinks about pepper? It’s a spice we take for granted. A companion to salt, these small, round black peppercorns seem to just arrive in our pepper mills. But where does black pepper come from? Black pepper, or Piper nigrum, is a perennial flowering vine discovered on the Malabar Coast of India, known today as Kerala. This tropical plant grows up to 30 feet high and is cultivated in India and Southeast Asia. Today, Vietnam is the world’s largest grower of pepper vines.
Dairy-free pineapple and strawberry ice cream
Note: you'll need to have your ingredients frozen in advance, but if you've got some on hand, then this is a treat you'll whip up all the time. Place all ingredients in a food processor and blend until smooth and creamy, adding a little extra coconut cream if needed. Enjoy in a cup or a cone. Tip: You can divide any leftover ice cream into an icy pole mould or return into the freezer in ice cube trays – pop the cubes into smoothies or re-blend later.
Pineapple gingerbread crumble
Preheat oven to 180°C (160°C fan-forced). To make the crumble, mix together the oats, flour, almonds, butter or coconut oil and honey until sticky breadcrumbs form. Place in the fridge for 5-10 minutes. Meanwhile prepare the pineapple. Mix together the pineapple, ginger, cinnamon, cloves and water in a large baking dish. Place coconut flakes in a small frying pan set over medium heat and toast for 1 minute.
This healthy pineapple gingerbread crumble recipe is better than a hug
This healthy pineapple gingerbread crumble will feel like a hug on the inside Cosy up with a bowl of this beautiful roasted pineapple crumble – the perfect way to bring a touch of endless Aussie summer to the dinner table during the colder months. If you're looking for more pineapple inspiration, it's a great idea to head down to the Bondi Markets on the 8th of July for cooking demonstrations, Q&A's and tastings.
The mixed Snickers slice that will satisfy your sugar cravings
The mixed Snickers slice that will satisfy your sugar cravings When I first became old enough to carry my own pocket money around, I’d often duck into the local convenience store and indulge in a Snickers bar. Those days are gone but the flavour infatuation remains. If you can totally relate, this slice is for you. Double ingredients for a 20cm square tin. To make the nougat base, process all ingredients in a food processor on low until a thick dough forms.
Healthier Caramel and Pumpkin Spice Fudge
Click to email this to a friend (Opens in new window) Click to print (Opens in new window) Click to share on Tumblr (Opens in new window) Click to share on Google+ (Opens in new window) Click to share on LinkedIn (Opens in new window) Click to share on Pinterest (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) This recipe from Honest Cooking was republished with permission.
Vegetable Soup with Kale, Cabbage and Butter Beans
This recipe is vegan, but feel free to use good quality chicken stock and cultured butter if you wish. Add extra stock if you’d like more broth. Hard boiled eggs or shredded chicken go very well in this soup as well. Heat 2 teaspoons of oil in a large stock pot over medium heat. Add shredded cabbage and leeks. Cook, stirring until the cabbage has wilted and reduced volume by half. Add stock and bring to a boil. Simmer for 15 minutes or until the cabbage has softened.
Turmeric and pineapple crush smoothie
Packed with health-boosting spices, coconut water and luscious fresh pineapple chunks, make this icy beverage your go-to drink during the warmer months.
Lemon and Pineapple Herbed Chicken
Yes, The Wholesome Cook book is not all about desserts. There’s a huge section on additive-free basics, guides to eating the best food for your body and avoiding those nasty processed foods you know you shouldn’t have anyway. The focus in the breakfasts, soups, salads, mains and even the dessert sections is on eating real food – even The New York Times agrees there’s a seismic shift in the way people eat and that’s SO good to see.
How to Make Gluten-Free Lemon Madelines
I’m treating myself to a batch of these freshly-baked, gluten-free Madelines (most recipes call for flour and butter – this use doesn’t use either). And I think you should, too. The cardamom and vanilla custard sauce is an optional extra, and of course you can make it dairy- and egg-free from this recipe using a pinch of ground cardamom instead. Either way it’s a luxurious addition to an already special treat. Find the recipe for the accompanying custard sauce here.
Blackcurrant and Caramel Yogurt Popsicles
That’s right, blackcurrant flavored caramel in a swirly yoghurt ice pop. A perfect afternoon treat during a heatwave or to bring thoughts of sunshine and summer during cold weather months. By Martyna Candrick Who doesn’t loooove caramel? I absolutely adore the slight currant tang. Especially, when the combo involves frozen treats! I’ve had my daily share of these – I might have to make another batch before the kids get home.
Almond Milk Vanilla Panna Cotta with Blood Oranges
Without cream, these panna cottas come with a softer texture. Try steeping chai tea in the milk for added flavor. Serve with blood oranges for beautiful color and tart flavor. By Martyna Candrick I whipped up a few cups of this creamy and lightly sweet panna cotta to go with a haul of market fresh blood oranges. I utterly adore them. All dressed in breathtaking hues of orange, crimson and red, their flavour is citrusy and sweet with just a hint of lip-puckering tartness.
Easy Green Curry Recipe
A 15 minute number that is beautifully fragrant with the aroma of fresh kaffir lime leaves and just the right amount of heat from the green curry paste. Frozen veggies make the bulk of this dish, and are a nutritious fall back for when you don’t have time to shop, wash and chop fresh ingredients. I always keep a bag in the freezer. If we are especially hungry I add a thinly sliced organic chicken breast to the curry and let it poach for a few minutes.
Spiced Plum Streusel Cake
Quarrels over its exact origins aside, I like to think that my Spiced Plum Streusel Cake is a touch healthier than its original. Have you seen them? Curvy and of dark burgundy and rich violet skin. The abundance with which plums are gracing the shelves of grocers’ from early March (or August as it happens in the Northern hemisphere) is mesmerizing. It’s a sure sign that Autumn is here and it’s Autumn that holds some of the most cherished food memories of mine.
Flourless Coffee Chocolate and Raspberry Brownies
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon Basic brownies are great, but coffee and raspberry only serve to enhance the chocolatey flavors in these super rich and fudgey treats.
Healthy Caramel and Pumpkin Spice Fudge
This candy is dairy-free, sugar-free and vegan but still rich and full of decadent flavors. By Martyna Candrick clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon This candy is dairy-free, sugar-free and vegan but still rich and full of decadent flavors.
48-Hour Lamb Shoulder Nachos
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon This dish requires a lot of forethought, but not a lot of effort for a major payoff in terms of tenderness and flavor.
Basque Octopus Salad
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon While flash frying is great for baby octopus, poaching medium to large octopus is a much better choice to achieve a soft, non-rubbery texture.
How to Make Your Own Ranch Dressing
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon This simple ranch dressing is light and tangy, and a perfect topping for salads or dipping your favorite vegetable sticks into.
Quick and Easy Satay Chicken
By Martyna Candrick This One Pot Satay Chicken dish is the perfect candidate for a mid-week dinner because all the ingredients are cooked at the same time in one pot in the oven. A classic takeaway favourite made that much easier and healthied up with some greens too! I have to say, I’m quite impartial to a good satay chicken. And even though Matt doesn’t like peanut butter itself, he is a big fan of this satay sauce.
Spiced Silverbeet and Pumpkin Hash
I think the inspiration for this dish came from a dining experience at A Tavola a little while back. The red cabbage slaw, served as a side, came dotted with a good handful of raisins, a Sicilian tradition I’m told, and was dressed with dolce latte – sweetened condensed milk. Rather than recreate an exact copy, partly because the sugar amount in sweetened condensed milk scares me, I thought I’d use silverbeet in mine and sweeten it slightly with cubes of pumpkin.
Caramelised Pork Chops with Braised Greens
Five-spice pork chops braised in soy and rice syrup with a pile of soft, sesame-scattered greens alongside: this is a genuinely satisfying dinner. The oven does most of the work while the pork slowly absorbs that sweet-savory braising liquid, and the result is tender meat with enough caramelized glaze to make it feel like a restaurant plate. Good over steamed rice. Even better as leftovers the next day.
Sugar-Free Yoghurt Cheesecake with Lime Recipe by Martyna Candrick
If thrown together into a bowl, a majority of these ingredients would make a nutritionally balanced breakfast indeed. And yes, it’s sugar-free too.
Smoky Chipotle Lime Prawn Salsa on Avocado Mash
If you can’t get your hands on smoky chipotle sauce, feel free to use (gluten-free) Worcestershire sauce with ¼ tsp smoky paprika. 1 medium avocado Juice from 1/4 lemon 12-15 large cooked peeled prawns (about 500g [2lb] unpeeled, or 250g 1lb] peeled) 1 medium tomato, diced 1-2 sprigs coriander, roots trimmed and the rest chopped finely (or parsley if you prefer) Juice from 1 lime 1 tbsp finely chopped red onion 1-2 tbsp smokey chipotle chilli sauce Mash avocado with lemon juice.
Chocolate and Peanut Butter Cookies
Now, if you are not as strict on the sugar intake as I am, feel free to top the cookies with honeyed nuts and drizzle with some melted dark chocolate. Otherwise, enjoy them like this as they are amazingly good. clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon Feel free to top the cookies with honeyed nuts and drizzle with some melted dark chocolate.
Nachos with Quinoa and Pico de Gallo
These Quinoa Nachos with Pico de Gallo are a great starter, main meal or a salad lunch. You can make the quinoa and salsa a couple of days ahead. Feel free to add other fresh veggies to the mix: cucumber, raw zucchini, blanched green beans or tinned red kidney beans.
Coconut and Lime Pound Cake
Martyna Angell Martyna is a Polish-born Australian recipe developer and food blogger.… Apart from being delicious and healthy, this Coconut and Lime Pound Cake is zingy, moist and a breeze to make.
Poached Barramundi Fish with Greens
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon This simple 15-minute poached barramundi recipe is a tasty and nutritious idea for a weeknight meal, served with steamed greens.
Weekend Breakfast – Noodle Baked Eggs Recipe
During the week, as I was catching up on life, work and everything in between, I found myself craving carbs. And lots of them. My carbs of choice have always been noodly: pasta, rice noodles, organic soba. So, when it came to my breakfast baked eggs this morning, it was a no brainer; I made them noodly! What better way to find a little break than by mopping up that runny egg yolk, slurping up your favourite noodles and enjoying a little morning read with your feet up. Bliss.
Baked Spring Rolls
Spring rolls are one of our favourite Chinese take out dishes, but in this version they are made more wholesome with only a vegetable filling and baked until crisp. Feel free to experiment with your own fillings on top of this vegan suggestion. Capsicum, Asian mushrooms, carrot and zucchini are all great fillings. Make sure to pack the ingredients right in for a more nutritious and satisfying roll. For a non-vegan version you could mix in some shredded chicken or barbecue duck.
Karpatka: Polish Vanilla Custard Slice
Karpatka, a Polish version of a vanilla custard slice is made with sheets of choux pastry filled with a creamy, light layer of custard cream. By Martyna Candrick True to the traditional Polish recipe, named after Karpaty (Carpathian Mountains), a 1500km long mountain range in Southern Poland. Unlike the traditional French Mille-Feuille, it is made with choux pastry, which once cooled gives the slice its trademark Carpathian shapes of ridges and valleys.
Cabbage, Bean and Crispy Kale Soup
Kale is so en vogue right now! Everyone is talking about it, cooking it and eating it and now so can you. But why should you? Because, in a nutshell, it is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale also contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties and it is said to help the body in a natural detocification process. And the soup itself is very satisfying no matter the season.
Fried Egg, Tomato and Chilli Spaghetti
Mid-week dinners do not have to be complicated, but they must be tasty. And sometimes you just have to make do with whatever leftovers you may find at the back of your fridge. This meal is no exception, but it looks and tastes great. Stove to table in just 10 minutes. I actually prefer the lightness of spaghettini (angel hair spaghetti) in this dish, but if you like your pasta slightly thicker, feel free to use traditional spaghetti.
Mango and Yogurt Ice Pops
Healthier than their ice cream counterparts these ice pops are low in fat and have no added sugar. By Martyna Candrick Even though we’ve had an extra day of Summer this year, 2012 being a leap year and all, the weather hasn’t been very kind to us. It’s been rainy and sometimes outright cold… until about last week when we had the fourth warmest day this calendar year. Perfect time to make some late season mango ice pops and share the recipe with our friends heading into summer.
Gluten Free Chocolate Crackers with Peanut Butter Filling
Warning: These chocolate crackers are quick to make and very, very addictive. Consume at own risk. By Martyna Candrick The inspiration for the crackers came from our recent trip to the Philippines, yes, I seem to have picked the least Filipino of foods to be inspired by, but I just couldn’t get enough. Plus I felt it was my job to take a commercially-made biscuit and healthy-it-up a little.
The Best Creamy Mushroom Sauce For Steaks
Good steak deserves the best mushroom sauce, so what’s the saucy secret? Only a few ingredients and a couple of minutes of your time. It’s not often that I use such highly subjective descriptors and food writing clichés as “the best”, but honestly, life is too short for bad mushroom sauce. I thought I’d share my secret mushroom sauce recipe with you… Just a few ingredients, it’s that simple: cream, mushrooms, pepper, garlic, salt, some parsley on top.
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