Get Awesome Recipes by Angelica Urbas

About Angelica Urbas

Angelica Urbas is a professional chef and currently working in her own restaurant at down town NewYork. Angelica urbas provides various tips for beginners who want to prepare delicious cuisine. Get awesome recipes and idea to prepare your own dishes.

Wednesday, 29 March 2017

Tuesday, 21 March 2017

Angelica Urbas - Roasted Beet Pasta

Preheat oven to 400 degrees.
In a large mixing bowl, toss beets with oil and salt to coat.
Place on lined baking sheet and place in 400 degree oven for 1 hour.
Remove and allow to cool (about 20 minutes).
Then puree in food processor.
Peel beets under running water and cut into 1/4 inch dice.
To make pasta: Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs, beet puree and any other flavorings you choose.
Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.

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Monday, 13 March 2017

10 ways to prepare figs for your next holiday party

If you are lucky to get your hands on some fresh figs do it! Search the farmers markets, make nice with neighbors who grow them in their backyards or grow your own if you have the means and live in the right climate. Figs are a good source of vitamins A, E and K; rich in potassium, calcium, magnesium, iron and copper; and excellent in various dishes.

We’ve got appetizers, main courses and desserts, all featuring the common fig, all of them delicious.

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Thursday, 9 March 2017

Angelica Urbas - Almond and chocolate reindeer chow Recipe

I'm all about quick and easy when it comes to the holidays. Don't panic this season when you need a last minute treat! Try this reindeer chow for a fast, impressively festive and delish snack mix that can be packaged for gifting or set out in a bowl for entertaining.


  1. 4 cups kettle corn (store-bought or homemade)
  2. 5 cups Rice Chex cereal
  3. 12 ounces melting chocolate
  4. 1 cup whole roasted almonds
  5. Optional toppings: M&M’s, white melting chocolate for drizzling and festive sprinkles for decoration

Monday, 6 March 2017

Angelica Urbas · Cardamom-spiced butternut squash gratin Recipe

In wintertime, nothing quite rivals the warming taste of a gratin. The word gratin comes from French and refers to the golden brown, crunchy topping that defines the entire dish, which is usually baked. But, wait! We’ve found a shortcut. In this recipe, you’ll push the definition of the gratin by cooking the vegetables, mixing them with a spiced b├ęchamel and simply topping them with a layer of crunchy, pan-browned panko breadcrumbs. No baking necessary, chefs! You’ll get the same rich, hearty, full-flavored dish in less time.

Makes 2 servings; about 650 calories per serving

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Saturday, 4 March 2017

Angelica Urbas - Green breakfast smoothie

 1/2 firm ripe avocado
 1 ripe banana, sliced
 1 kiwifruit, peeled, chopped
 Large handful baby spinach leaves
 310ml (1 1/4 cups) low fat milk (cow, soy, almond, rice or coconut)
 1/4 teaspoon ground cinnamon
 2 teaspoons honey
 1/2 cup ice cubes
 Select all ingredients

Place all ingredients in a blender and blend until smooth, thick and creamy. Divide between 2 glasses, serve immediately. Tip: try adding a tablespoon of protein powder for long lasting energy throughout the day.

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Wednesday, 1 March 2017

Tuesday, 24 January 2017

Angelica Urbas - Chicken Charlemagne Recipe

In this dish, you’ll use a special ingredient to deglaze the pan and create a delicious, silky pan sauce: demi glace. Our demi-glace comes from Bonewerks, an incredible company based in Wisconsin. Bonewerks starts by roasting chicken bones. The bones are then simmered with fresh mirepoix and herbs to create a stock. Then the magic happens. The stock is reduced to the thick, rich product you’ll see here. The process takes 24 hours, and the results are astounding. A special thank you to Bonewerks for their dedication to great products and for helping this dish live up to its regal moniker.

Makes 2 servings; about 680 calories per serving

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Wednesday, 18 January 2017

Angelica Urbas - Muesli scones

Step 1 : Preheat oven to 250°C. Lightly grease a 19cm square (base) cake pan.

Step 2:

Sift flours and sugar into a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles breadcrumbs. Add milk. Using a flat-bladed knife, stir to form a soft dough, adding more milk if necessary. Turn dough onto a lightly-floured surface. Add muesli. Knead gently until dough comes together.

Step 3:

Cut dough in half. Shape 1 half of dough into a 2cm-thick round. Using a 5cm scone cutter or glass, cut rounds from dough. Repeat with dough scraps. Place scones in prepared pan. Repeat with remaining dough and dough scraps.

Step 4:

Bake scones for 12 to 15 minutes or until golden. Serve with butter and honey.

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