Creamy Lime n Lemon Squares

Millefoglie Ingredients For Pastry Cream 3 tablespoons sugar 3 eggs yolks 3 tablespoons flour grated lemon rind 1 vanilla pod, split 500 ml milk, warmed 1 tablespoon butter For assembly: 300 ml chilled cream 4 sheets butter puff pastry, thawed but chilled fresh berries for topping sugar for dusting Combine sugar, yolks, flour, lemon, vanilla in a saucepan and mix. Pour over warm milk, beating constantly. Cook on low flame, stirring with wooden spoon until mixture reaches boiling point. Cook a further 4 minutes on lowest setting. If you find it getting lumpy, whisk out the lumps. Take off heat, add the butter, if using, then pour into a bowl to cool completely. Once cool, leave in fridge until chilled. Whip cream to peaks and fold into the cooled custard. Prepare the pastry by pricking all over the surface with a fork then baking the chilled sheets on baking trays in a hot oven at about 200ºC until golden brown and puffed, about 10-15 minutes. If they puff too much, they can be trimmed with a

serrated knife to even and flatten out the sheet. Leave to cool. Once cool, layer the puff pastry with the diplomat cream between each sheet. If you re not serving it immediately, wrap in plastic wrap and store in the fridge. Take it out of the fridge 30 minutes before serving to take the chill off. Top with fresh berries and dust with icing sugar just before serving. Cut portions carefully with a serrated knife Creamy Lime n Lemon Squares Adapted from Martha Stewart s Lime Squares with Pistachio Graham-Cracker Crust Ingredients For The Crust 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan 2/3 cup almond flour or ground nuts (any you prefer) 1 cup tennis biscuit crumbs 1/4 cup sugar 1 tablespoons grated lime zest

For The Filling 2 large egg yolks 1 can (420g) sweetened condensed milk 1/2 cup fresh lime juice (around 5 medium limes) 2 tablespoons fresh lemon juice (around 1 medium lemon) Directions 1. Preheat oven to 180 degreesc. Brush a 20cm square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 5cm overhang on two sides. 2. To make the crust: Whisk almond flour/ground nuts with biscuit crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 2,5cm sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes. 3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges. 4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. Prosciutto and Zucchini pies

YUUUMMM! Easy, awesome recipe Prosciutto & zucchini pies with feta Olive oil spray 24 thin slices prosciutto (use bacon for a cheaper alternative!) 12 eggs 2 tablespoons chopped fresh chives 2 small zucchini, trimmed, thinly sliced diagonally 24 cherry tomatoes, halved 200g feta, crumbled Fresh basil leaves, to serve Preheat oven to 180 C. Spray twelve 150ml-capacity muffin pans with oil. Line each pan with 2 slices of prosciutto, slightly overlapping. Whisk the eggs in a large jug. Stir in the chives and season with pepper. Divide the egg mixture among the prepared pans. Top with zucchini and tomato. Bake for 25-30 minutes or until the egg is just set. Set aside for 10 minutes to cool slightly. Run a sharp knife around the inside edge of each pan to remove the pies. Top with feta and basil leaves. Slow Cooker Indian Spiced

Short Rib Tacos with Cucumber Raita Yield: Serves 4 Prep Time: 20 minutes Cook Time: 8 hours Ingredients: for the short rib tacos: 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon turmeric 1 teaspoon garlic powder 2 pounds boneless beef short ribs 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 1 yellow onion, sliced 4 cups beef stock 8 flour tortillas grape tomatoes, halved, garnish salt and pepper to taste

for the cucumber raita: 2 cups Greek Yogurt 1/2 cup grated cucumber 1/2 cup cucumber, diced 1 garlic clove, minced 1/4 cup cilantro, chopped Squeeze of lemon juice 1 teaspoon cumin Dash of paprika salt and pepper to taste Directions: for the short rib tacos: In a bowl, combine the first five ingredients with some salt & pepper. In a slow cooker, place sliced onions, garlic, and ginger at the bottom. Next, place the short ribs on top of the onions and sprinkle with the spiced mixture. Flip ribs and sprinkle the other side with the remaining spice mixture. Pour beef stock into the slow cooker and set the cooker to low setting for 8 hours. Once cooked, remove short ribs to cool slightly. Take two forks and shred the short ribs. Next, place desired short rib meat inside a tortilla, dollop tops with cucumber raita, and garnish with tomatoes. for the cucumber raita: In a large bowl, combine all ingredients. Place in the refrigerator for at least 30 minutes to let the flavors combine.

Colombian Breaded Pork Cutlets Ingredients (6 Servings) 2 pounds pork loin Salt Pepper 3 Garlic cloves, minced 3 tablespoons scallions, finely chopped 3 tablespoons onions, finely chopped ½ teaspoon ground cumin ¾ cup all-purpose flour 1 tablespoon sazon Goya with azafran 4 eggs 1 cup bread crumbs 6 tablespoons vegetable oil Directions 1. Cut the pork loin into 6 pieces and place them between sheets of parchment paper then pound them until each piece is about ¼ thick. 2. Place the cutlets in a large plastic bag and add the onions, scallions, garlic and cumin powder,

turning the bag to be sure the meat is covered. Let pork marinate for at least 3 hours or overnight. 3. Place flour and sazon Goya in a dish and mix. 4. In a second dish beat the eggs. 5. In a third dish place the bread crumbs. 6. Remove the pork from the marinade and pat dry with paper towels. 7. One at the time coat the pork with the flour mixture, dip in the eggs and coat with bread crumbs. Be sure they are well coated. 8. In a large non-stick skillet, heat 2 tablespoons of the oil over medium heat, place 2 cutlets at a time and fry about 3 minutes per side or until golden. Transfer to a plate lined with paper towels. 9. Clean the skillet with paper towels between batches and continue cooking the pork in the same way you did with the first batch. White Velvet Cinnamon kiss White chocolate cheesecake with a kiss of cinnamon! Decadent white chocolate mixed with cinnamon extract and a toasted hazelnut crust. The top is enveloped with a white chocolate

ganache, whipped cream, icing sugar and of course, cinnamon hearts. Ingredients Crust: 3/4 cup hazelnuts 12 whole graham crackers or tennis buiscuits, broken into small pieces 1/4 cup white sugar 1/4 cup melted butter Filling: 3 pkgs. of Philadelphia Cream Cheese, softened 3/4 cup white sugar 1 pkg. Baker s White Chocolate 1 tsp. cinnamon extract 1/4 tsp. white vanilla extract 3 eggs Topping: 3 pkgs Baker s White Chocolate, chopped 250ml whipping cream Icing Sugar Cinnamon Hearts Candy Directions 1.Preheat the oven to 325F/160C. 2.Place hazelnuts in a pie pan and roast until brown, about 15 minutes. 3.Transfer to a kitchen towel and rub to remove the skins. 4.Chop coarsely. 5.In a food processor add the hazelnuts, graham crackers and sugar and pulse until ground fine. 6.Add butter and combine until crust sticks together. 7.Place in bottom of 22cm springform pan and up the sides about 1cm thick. 8.Bake in oven for 10 minutes.

9.Allow to cool on rack. 10.Beat the 3 pkgs of cream cheese with 3/4 cup sugar until smooth. 11.Melt the pkg of white chocolate according to the instructions on the box and add to the cream cheese mixture. 12.Add the vanilla and cinnamon extracts, mixing well. 13.Add the eggs, one at a time, beating slowly until incorporated. 14.Pour the batter over the crust and bake for 45 50 minutes at 325F/160C just until the middle is set and the sides come away from the pan. 15.Loosen the sides with a knife and then allow to cool completely. 16.Once cool, make the ganache. 17.Place the chopped white chocolate into a heatproof bowl. Set aside. 18.Pour the whipping cream into a small saucepan and heat on the stove till just about to boil. 19.Pour the cream over the white chocolate and let it sit for about 3 minutes. 20.Stir the ganache until smooth. If lumps of chocolate remain, just microwave for 30 secs at a time and stir till smooth. 21.Let the ganache cool a bit to thicken. 22.Once cool, pour over cooled cheesecake and allow to sit in refrigerator until set. 23.Remove from refrigerator, pipe whipped cream on top, add cinnamon hearts to the whipped cream and shake icing sugar all over. 24.Refrigerate until ready to eat

Coconut Cream Pie Ingredients: For the Coconut Crust: 1 1/4 cup all-purpose flour 125g COLD unsalted butter (1/2 cup) 1/3 cup shredded sweetened coconut 1/2 tsp. salt 3-5 Tb. ice cold coconut rum-malibu For the Coconut Cream Pie: 150g instant vanilla pudding 1 can cream of coconut 1/2 cup coconut milk (or cow s milk) 350g. cream cheese, softened 2 cups heavy whipping cream 1 tsp. vanilla extract 3 Tb. sugar 1 cup toasted coconut Directions: For the Crust: Cut the butter into small cubes and place in the freezer to make sure it s very cold. Place 1/3 cup shredded coconut in the food processor. Pulse to finely chop. Then add the flour and salt and pulse again. Pour a couple ounces of coconut rum over ice to chill. Then add the cold

butter to the flour mixture and pulse until it s finely chopped and mixed into the flour. It should resemble oatmeal or little pellets. One tablespoon at a time, pulse in the chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine usually takes 4 tablespoons. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap and refrigerate for at least thirty minutes. Preheat the oven to 375 degrees F. Once chilled, roll the dough out on a floured work surface, into a 14 inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie pan. Don t stretch the pie crust, but gently move it into the centre of the pie pan. Turn the edges underneath and crimp the edges to seal. You can do this with a fork or with your fingers. Place a large piece of foil over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 15 minutes. Then carefully remove the foil and weights. Then bake again for 10 minutes. Cool completely before filling. Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. DO NOT take your eyes off the coconut while it s in the oven. It can turn black in a second! For the Filling: Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use. Using an electric mixer, whip the heavy cream with 1 tsp. vanilla and 3 Tb. sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps. Finally fold in HALF the whipped cream. Carefully mix until smooth. Scoop the filling into the cooled pie crust. Top with the

remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hour. Overnight is even better. Argentinian steak sandwiches Ingredients 3 x 200g beef sirloin steaks, at room temperature 1 tablespoon olive oil 3 half baguettes or 6 large bread rolls 150g (1/2 cup) whole-egg mayonnaise 1 butter lettuce, washed, leaves separated 1 avocado, halved, thinly sliced Chimichurri sauce 125ml (1/2 cup) olive oil 80ml (1/3 cup) red wine vinegar 1 eschalot, finely chopped 1 ripe tomato, peeled, seeded, finely chopped 2 cloves garlic, finely chopped 1 cup chopped flat-leaf parsley 1 teaspoon dried oregano 1 red bird s-eye chilli, seeded, finely chopped

1. Step 1 To make chimichurri sauce, combine all ingredients and 1/4 teaspoon salt in a bowl. 2. 3. Step 2 Preheat a chargrill pan or barbecue over medium high heat. Brush steaks with oil, then season with salt and pepper. Cook steaks for 2 minutes each side for mediumrare or until cooked to your liking. Cover loosely with foil and rest for 5 minutes. Step 3 Cut a slit lengthwise along top of baguettes, cutting almost to base, then prise open without splitting. Brush inside with mayonnaise, then fill with lettuce and avocado. Thinly slice steaks across the grain, then divide among sandwiches. Spoon over sauce to serve. Beefy Sour Cream Noodle Bake

Author: Alyssa Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 8 Delicious and cheesy casserole with a sour cream mixture that the entire family will love! Ingredients 1¼ lb ground beef 1 (15oz) can tomato sauce ½ tsp salt ¼ tsp pepper ¼ tsp onion powder 8 oz egg noodles ¾ c sour cream 1¼ c small curd cottage cheese 2 c sharp cheddar cheese, grated Instructions 1. In a medium sized skillet, brown the ground beef. Season with salt, pepper, and onion powder. Drain the excess fat. Add the tomato sauce and simmer on low for 10 minutes. 2. Cook the noodles until al dente, drain and set aside. In a medium sized mixing bowl, combine sour cream and cottage cheese. Add the noodles and stir to coat. 3. Grease a 9 13 inch pan and layer with half of the noodles, half of the ground beef mixture, and top with half of the cheese. Repeat the layers and end with cheese. 4. Bake at 350 degrees for 20 minutes or until heated through and cheese is melted.

Recipe The Pioneer Woman Browned Butter and Mazithra Cheese Spaghetti Author: Alyssa Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 4 A simple 15 minute must try meal that combines browned butter and mazithra cheese! Tastes exactly like the Old Spaghetti Factory! Ingredients 8 ounce spaghetti noodles

½ cup butter ½ cup mazithra cheese, grated chopped parsley for garnish, optional Instructions 1. Cook the spaghetti according to package directions until al dente. 2. While the noodles are cooking, brown the butter in a saucepan over medium heat. The butter will turn a yellow, start to froth and then become brown. 3. Drain the pasta but do not rinse. Pour the brown butter over the pasta. Sprinkle with mazithra cheese and toss to coat. Serve with a salad and garlic bread and garnish with parsley if desired