287 aniseed recipes

Red chili nightmare: a wild Mexican-style red chili with beef, sausage, pinto beans, almonds, sesame, chocolate, and a dozen green chiles. Mole-inspired, fiery, and not for the timid.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Swiss gingerbread from Lucerne with pear purée, walnuts, whole wheat flour and a warming mix of star anise, cloves, cinnamon and ginger. Traditional Lebkuchen-style holiday bake.

Cranberries and seeds give muffins fresh and nutty flavour, quick and easy to make, and absolutely delicious!

Crunchy clusters of toasted oats, nuts, and seeds glazed with honey, then tossed with chewy dried fruit for a homemade granola that beats any store-bought version.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

Whip up easy healthy homemade muesli bars with macadamia nuts, oats, and dried fruits for a quick gluten-free snack. Ideal for fitness enthusiasts seeking no-bake alternatives, beginner-friendly recipes, or nutritious lunchbox ideas packed with nuts and seeds.

We have been making several ice cream this summer, this chocolate hazelnut ice cream tastes heavenly delicious. Creamy, nutty and vanilla-y, you can find chunks of chocolate in every bite.

With It's Wonderful Smell Of Licorice And It's Fresh Sweet Taste.. This Braised Fennel Is Very Tasteful!!

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Just like the name, this bread pudding is buttery, creamy and it looks beautiful as well. I adapted this recipe from Donna Hay magazine. If you love bread pudding, give it a try and you will love it.

Arugula potato leek soup gets transformed by 4 cups of peppery arugula and a splash of Pernod. A versatile blender soup served hot or chilled, finished with yogurt and fresh greens.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

Pan-seared scallops with fennel over soba noodles plates golden-crusted scallops on Japanese buckwheat noodles in a Pernod and orange pan sauce. East-meets-West restaurant plating at home.

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

So so so good! My whole family loved it, and it didn't last long. I'm sure that my husband will ask me to make it again very soon. Just wait and see :)