Sunday, 1 April 2018

Lime Tarts


A recipe from Wyona

Lime Tarts
         1-1/4 cups graham cracker crumbs
         5 tablespoons butter, melted
         1/4 cup ground almonds
         3 tablespoons sugar
         FILLING:
         4 egg yolks
         1 can (14 ounces) sweetened condensed milk
         1/2 cup lime juice
         2 teaspoons grated lime peel
         TOPPING:
         1/2 cup heavy whipping cream
         1 tablespoon sugar
         1/2 cup sour cream
         1 teaspoon grated lime peel
                  Fresh raspberries and lime wedges
Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake 15-18 minutes or until edges are lightly browned.
In a large bowl, whisk egg yolks, milk, lime juice and peel. Pour over crust. Bake 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours.
In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart.

Lime curd cream filling:
3 large eggs
¾ cup granulated sugar
½ cup fresh lime juice (or sub bottled)
Zest of 1 or 2 limes (I used 1.5 tbsp lime zest)
4 tbsp unsalted butter, cubed
¾ cup whipped coconut cream**
Make the lime curd cream filling: In a small pot, whisk together the eggs, sugar, juice and zest until smooth. Place over medium heat* and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat and stir in the butter until melted. Set aside to cool to room temperature.

Garnish:
   ¼ cup toasted coconut
   Grated lime zest
1 ½ cup whipped coconut cream**
Whipped Coconut Cream
2 cans full fat coconut milk, refrigerated 16-24 hours
1 tsp vanilla
½-2/3 cup powdered sugar, sifted
When the curd has cooled to room temperature, stir in whipped coconut cream slowly.
Spoon warm filling into the cooled tart shells and place in the fridge to set completely.
Divide remaining coconut cream between tarts and garnish with toasted coconut and lime zest. Store in the refrigerator until ready to serve.




Thursday, 1 March 2018

An Easy Bread to Start With

This is where I started when I wanted to learn to make bread. This is a good basic recipe that will help you get the hang of making bread. I don't use canola oil, I would substitute avocodo oil or butter.

Click here to go to the recipe

Tuesday, 23 January 2018

Smashed Chickpea Salad

Imagine retrieved from
https://vanillaandbean.com/smashed-chickpea-salad-sandwich/

Ingredients

  • 2 cans of chickpeas, drained and thoroughly smashed (we use the bottom of a mason jar to smash them)
  • 1 cup diced celery
  • 2 teaspoons fresh dill, finely diced/minced
  • 1/2 cup diced bread and butter pickles
  • 1 tablespoon + 1 teaspoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • fresh pepper, to taste
  • 1/4 cup vegan mayo
  • 1/4 teaspoon garlic powder

Instructions

  1. Drain chickpeas and place in a large bowl. Mash well (we use the bottom of a mason jar as a masher)
  2. Add remaining ingredients and mix well
  3. Serve with lettuce, avocado, or toppings of choice.
  4. Enjoy!
by 

Thursday, 4 January 2018

Cornbread

Moiya forwards a good recipe to me which I have transferred to this blog. 
I do like cornbread. 

Sometimes I add some canned hot chili peppers to my cornbread, although this recipe doesn't do that.

Corn Bread  
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt

Melt margarine and add to sugar.  Stir well, Add eggs and beat well.  Combine buttermilk with soda then add and stir until blended.  Add dry ingredients all at once.  mix jut till blended
Pour into 9x9 inch greased pan. 

Bake at 375 F for 30 min.


Can be doubled in a 9X13 inch pan, then baked for approximately 40 min.

Monday, 27 November 2017

Twixt Bar

While I was at Mary's in Aylmer, P.Q., she had an evening where she promised her kids home-made Twixt bars.

I left to go to Montreal before we had consumed the whole pan.

They have been on my mind lately.

Here is a link to the recipe that we used.

https://tastesbetterfromscratch.com/homemade-twix-bars/

Be assured the using butter in the crust, and a high quality chocolate for the topping really works for these bars.

Instead of chocolate chips Mary used two of the large Jersey Milk Chocolate Bars.

These would also be good using a high quality dark chocolate bar.

Enjoy.

Arta

Friday, 10 November 2017

Pumpkin Dessert


Title: Pumpkin Dessert      submitted by Moiya Wood

Description:
This is better than pumpkin pie!
Everyone will be asking you for the recipe.

Ingredients:
Crust
1 pkg. yellow cake mix
½ c. butter melted
1 egg, beaten

Mix cake mix, butter and egg to form a crust mixture.   Set aside one cup of the mixture and press remaining mixture into a greased 9 x 13 pan

Filling
1  29 oz. can pumpkin
1 ¼ c. sugar
4 eggs
1 can evaporated milk
2 tsp. cinnamon
½ tsp. cloves
1 tsp. salt
1 tsp. ginger
Combine pumpkin, sugar, eggs, milk and spices for filling.   Pour   filling over crust.


Topping
¼ c. sugar
1 tsp. cinnamon
¼ c. butter, softened
Combine remaining cup of crust mixture with the sugar, cinnamon and softened margarine.   Spoon   over top of filling.   Bake at 350 degrees for 55 min.
This dessert tastes good warm or cold.
Hope you enjoy the recipe!


FOR THE SESAME PICKLED CUCUMBERS:

·       6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
·       1 ½ tablespoons rice vinegar
·       2 teaspoons sesame oil
·       2 teaspoons brown sugar
·       ½ teaspoon fine sea salt
·       ¼ cup thinly sliced red onion


·       2 teaspoons sesame seeds

TThis recipe is also in the 'Pressure Cooker Spicy Pork Shoulder post'