Print

[Daniela4Luv]

Yes, it's an occasional Sunday Morning breakfast. They will love it. Enjoy.

[Daniela4Luv]

Roasted Chicken Noodle Soup

Ingredients:

1 (3 ½ lb) Whole Chicken, rinsed under cold water and dried (make sure the giblets bag is removed.)
2 Tbs of Olive Oil
1 Large Yellow Onion, chopped
3 Large Carrots, peeled and chopped
3 Stalks of Celery, chopped
2 Whole Cloves of Garlic
12 Cups of Chicken Stock (or as desired)
1 Tbs of Poultry Seasoning
¼ Cup of finely Chopped Parsley
¾ Cup of White Wine
2 ½ Cups of Wide Egg Noodles (I use about 6oz)
1 4” Piece of Fresh Rosemary
Salt and Pepper to taste
Oregano, Bay Leaves and Garlic Powder is optional.

Process:

1) Heat the oven to 400 degrees. Drizzle a tiny bit of Olive oil in the bottom of a roasting pan, add the Chicken and the Veggies to the roasting pan, drizzle a little Oil over the top, season with Salt and Pepper and place the piece of Rosemary in the cavity of the Chicken.

2) Roast for about an hour. When done, remove and let cool. Separate Veggies, drippings, Chicken's white and dark meats, bones, and set aside.



3) In a large heavy duty pot, add the Chicken bones and fill pot with water until bones are covered. Add seasoning and some of the nutty drippings, the Veggies and season as desired to make the Chicken stock. (The drippings of the roasted ingredients' adds a delicious and nutty flavor to your dish. You can omit this step, but why would you want too? Trust me on this. Also, please season every element of your dish.) 



4) Cook until the water cooks down and thickens to create a delicious, Soup stock, for your Roasted Chicken Noodle Soup. Once done; strain in a sieve to separate, unwanted parts, for a clear Broth.



5) In a separate pot, add the poultry seasoning and cook it stirring constantly for about 10 seconds, add the wine and let it reduce for just a few seconds.

4) Add remaining drippings and let it preheat over medium heat; add the Onions; Celery and Carrots, and lightly saute.. but not too much.. because they have already been oven roasted.
 
5) Add the roasted Chicken to the pot with the Veggies, cover with the Chicken stock (that you have heating and keeping warm in it's original cooking pot), bring to a boil and cover the pot partially and lower the heat to low.

6) Allow the soup to cook until desired consistency. (It shouldn't be too long because everything is pretty much cooked. You are now only incorporating and mixing all of the ingredients' together to create this amazing soup. The steps and process may be "long" and time-consuming, but so very worth the labor.)

7) Skim off and remove as much of the fat as possible from the soup base and discard.

8 ) Cook the noodles in a separate pot with some of the reserved Broth; drain in a colander. (This step is to prevent adding too much starch to your soup base.) Add and stir-in the cooked Noodles to the pot of Veggies and Chicken stock, until all is mixed together and combined. Taste for Seasoning and adjust if necessary. Turn heat off. (You can also let it sit for a few minutes, so that the flavors can absorb into the Noodles.) You are now FINALLY done!

Serve immediately!

Note: For your garnishing, you can use whatever you desire. I used a generous amount of finely chopped, fresh Parsley, and mini Oyster crackers for added goodness.

Enjoy!

(When I get the chance, I will be making my own Egg Noodles of my desired thickness and texture. I couldn't find the original Noodles at my local Supermarket, that are usually used for making Chicken Noodle soup. Here is the link of what they should look like - Classic Egg Noodles

[Daniela4Luv]

Orange Marmalade Coffee Cake

Ingredients:

2 1/2 Cups of All Purpose Flour
2 Tsp of Baking Powder
½ Tsp of Baking soda
¼ Tsp of Salt

1 Cup of Vanilla Yogurt
3 Eggs
½ Cup of Vegetable Oil
½ Cup of Orange Marmalade
Zest of One Small Orange
1 1/4 Cup of Granulated Sugar
2 Tsp of Vanilla Extract


For the sugar mixture for the center:

2 Tbs of Cold Unsalted Butter, cut into small pieces
1/4 Tsp of Ground Cinnamon
1/4 Cup of Brown Sugar
1/4 Cup of Granulated sugar
1/4 of Espresso Powder                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         
For the glaze:

¼ Cup or Orange Marmalade
¼ Cup of Fresh Orange Juice
¼ Cup of Confectioner Sugar (Powdered Sugar)


Process:

1) Preheat your oven to 350 degrees, Spray a bundt pan with non stick cooking spray and set aside.




2) In a large bowl, mix the Flour, Baking Powder, Baking Soda and Salt and set aside.




3) In a large bowl, whisk together the Yogurt, Eggs, Oil, Orange Marmalade, Orange Zest, Vanilla Extract and Sugar.




4) Add the wet mixture into the dry ingredients and mix to combine well but don't over mix.



5) Pour half of the batter into your prepared pan and set aside for just a few minutes.



6) In a small bowl, mix all the ingredients for the topping and mix it with your fingers until its all a nice crumbly texture, spread it evenly over the cake. Pour the remaining batter over the top of the Sugar topping and make sure the top is nice and leveled.



7) Bake for about 45 to minutes or until a toothpick inserted in the center comes out clean. Let cool completely before inverting onto a platter.



8 ) For the Glaze, add the Orange Marmalade in a Microwave safe bowl and pop it in the Microwave for 20 seconds or until its nice and runny. Whisk in the Orange Juice and Powdered Sugar, pour over the Coffee Cake; sprinkle some Confectioner Sugar (if desired, but it's optional) and let it set for about 15 minutes before serving.



Enjoy!

[Daniela4Luv]

Strawberry Tart

Ingredients:

1 9” Pre-made Pie/Tart Crust, (or you can make your own crust)
1 Pint Fresh Strawberries, sliced in half, or, if they are very big slice them in thirds
5 Egg yolks
1/2 Cup Plus 2 tbs of Sugar
2.5 Tbs Cornstarch
1/2 Tsp Vanilla Extract
1 1/2 Cups Scalded Milk (scalded just means below boiling point)
2 Tsp Cognac
Zest of 1 Large Orange
1 Tsp Unsalted Butter
1/4 Cup of Strawberry Preserves

Tart Crust: (if you decide to make your own, otherwise skip this process and continue to process step, below.)

1 1/4 Cups of Flour
Pinch of Salt
Tbs of Sugar
Stick of Cold Butter
1 Egg Yolk
2 Tbs of Chilled Water

Instructions for Tart Crust: (I don't have a Tart Pan, so I had to improvise and form and create my own Tart. A must purchase!)

   

Put Flour into a bowl and add the Sugar and the pinch of Salt; mix well. Add the cold Butter (cut into squares) and either use your food processor or (if you don't have one) use your hands and crumble the mixture together until a coarse texture is formed. Add the water with the Egg yolk and whisk; add to Flour mixture. Now form a dough ball. Put some flour onto your surface and roll out the dough into a disk; wrap with plastic wrap and either refrigerate for 30 minutes or (for a quicker use) freeze for 10 minutes until chilled. (Continue to process step, below.)

Process,

1) In a large bowl whisk together the Egg yolk and Sugar until thick and pale, about 1 minute. Add the Cornstarch and whisk to combine.

 

2) Slowly, a little at a time, add the scalded Milk (to temper the Eggs) and whisk to combine. Pour this batter into a medium saucepan and cook on low heat whisking constantly until the cream thickens. Once this mixture has thickened turn the heat off and add the Orange zest, Vanilla, Cognac and Butter, whisk to melt the Butter in the hot custard. Pour the custard into a bowl and place a piece of plastic wrap directly on the custard (to prevent from forming a top skin layer) and refrigerate until cold. About four to six hours.

3) Preheat your oven to 375 degrees. Spray a 9” Tart pan with non stick baking cooking spray and set aside.

4) Unroll the pre-made Tart crust (or roll out your own) and fit it into the prepared tart pan tucking in the edges so that when it shrinks during baking you will have a thick edge.

5) Line the tart shell with a piece of Buttered (or Pam sprayed) Aluminum foil, (or Parchment paper) Butter side down, and fill with dried Beans or Rice. This is called 'blind baking' which just means part baking the crust. Bake for 10 minutes. Remove the Beans and Foil, prick the bottom of the crust all over with a fork and bake for another 15 to 20 minutes, or, until lightly browned. Set aside to cool.

     

6) Before serving, assemble by filling the tart shell with the Cognac and Orange Pastry Cream. Arrange the Strawberries decoratively on top of the cream. Melt the Strawberry preserves in the Microwave for 45 seconds, brush the top of the Strawberries and sprinkle with Powdered (Confectioner) Sugar.

       

NOTE: I only had small Strawberries (and had eaten a few) is why my Tart looks skimpy! It was my first attempt on making this. Next time, I will have all of the needed ingredients (and will purchase large Strawberries, too!) I will post a much presentable photo of what I was trying to achieve -  A Strawberry Flower! 

Serve immediately because it looks and tastes way too good to wait! Or you could just have patience and refridge for about 30 minutes to an hour, if you choose.


Enjoy!

[Daniela4Luv]

 

French Apple Tart

For Tart Crust:


1 ¼ Cups Flour
1 Tbs Sugar
¼ Tsp Salt
1 Stick Cold Unsalted Butter, Cubed
1 Egg Yolk
2 Tbs Ice Water

For The Compote:


2 Gala Apples, peeled, cored and cut into chunks
¼ Cup of Apple Juice
¼ Cup of Water
1/8 Tsp of Cinnamon
Zest of 1 Lemon


For The Topping:


2 Gala Apples, peeled, cored and sliced 1/8 " thin
2 Tbs Apricot Jam, heated until liquefied
Juice of ½ a Lemon



Method:


In a bowl of a food processor combine Flour, Salt and Sugar and pulse until combined. And Butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat Egg together with Water. Add Egg mixture, slowly, pulsing just until dough comes together. Turn out onto a Floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)

Meanwhile, place Apple chunks, Juice, Water Cinnamon and Zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins.

Simmer uncovered until most of the liquid is evaporated. Mash Apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.

Roll out dough onto a Floured surface and fit into a 9" Tart pan. Spread a single layer of Compote on the bottom, and place in freezer while you prep your Apples.

Peel, core and slice Apples very thin, about 1/8 " thick. Place in bowl and squeeze with Lemon juice to prevent browning.

Remove Tart from the freezer. When placing the Apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each Apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.

Bake at 400 for 20 minutes and then reduce heat to 350 and bake for 10 more minutes. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.

Place the Jam in the Microwave and heat on high for 15 secs or until melted. Brush Tart with Jam to create a nice shine.

Serve with French Vanilla Ice Cream or a dollop of Homemade Whipped Cream. Yum! Try this, for a taste of "Heaven in your mouth" - Delish!

Note: I didn't get to take photos of the process because this was made spontaneously and it was before I got my "Recipe" fetish again! I had this posted on Facebook and just saw this and thought, "Hmm..recipe posting for Secret Garden's recipe section!" Yes, but of course!

P.S. It was my first time. Next time, I will have more experience and a little more patience in cutting the Apples slices "paper thin" for a finer (and easier assembling) Pastry Rose decoration. It should of looked more like an "elegant" bakery-bought Classic French Apple Tart! (Note to self: Go and buy a Tart pan!!!) Below is the photo of what it should of looked like. STOP LAUGHING! But mine looks cute, no?

[CerebralJam]

Ooooooo mon! Elle est jolie, très jolie! Yum.     

[Daniela4Luv]

Le mien ressemble plus comme de la merde! Ahahahahahahahahahaha!

In all seriousness. I have to try again! So beautifully elegant. I love it! Its actually a dessert from a four-course meal. One day, I will make the meals and post here. A "very" elegant dish/es display.

[CerebralJam]

   I bet it tastes good.  A perfect rose, eh?  So hard to layer exactly so.  But then, if you get it perfect, you can't cut it! 

[Daniela4Luv]

Its supposed to be "easy" LOL I know.. TOO pretty to eat. But.. here is the link for the meals. I want to make the complete meal.

Four-Course Meal

[CerebralJam]

I love the way both of those ladies present cooking!  They are enthusiastic and yes, you can almost taste the ingredients along the way.  That appetiser looks amazing!  And the soup!  Heh, love cauliflower soup and potato.  Now the pasta was an eye opener for me as I've never really experienced turkey sausage!  Over here it tends to be pork and beef... interesting!

Looks a lovely meal and yeah, I wouldn't mind sitting down to that one.  Thank you for sharing the link!

[Daniela4Luv]

Yes, I love Laura Vitale and Kin Community! Excellent dishes. Yum.

The Appetizer looks amazing! If I don't get around to making ALL of the dishes.. (Maybe for Christmas?) I will definitely try the Appetizer! Just amazing, and I am Sicilian.. So all she said is true. And I love Italian Caponata!!! Ok, little 'too' excited.. but WOW yummy! You can tell in her Videos that she cant wait to try her Recipes. LOL

Who knows. Maybe Homemade Caponata might be on my Recipes to do? Mm!

http://www.youtube.com/watch?v=MWzP-GuhQLs

EDIT: And although she is Napolitana (from Naples) she gives us Sicilians props! I love her and her Neapolitan Ice Cream, too! 

[Daniela4Luv]

Introduction Video

These are my upcoming Recipes, some of the Recipes that I have made last week, and over the weekend. I will post the Recipes soon! And post the Candied Apples recipe on Halloween! YAY Candy! Here is a Video I made for distraction and fun! I have also redone the 'Introduction Video'. At some time, I will be brave enough to Video myself cooking! If I can get a Camera Man - someone to Video me in the process. That would be lots of fun!  Goofy or what? Hahaha! So?



I always manage with what I have at hand. Next time I will purchase Ice Cream sticks for making the Candied Apples. "Mighty long sticks you have there, my friend!"  "The better to 'hold' you, my dear."  LOL

[Daniela4Luv]

HAPPY HALLOWEEN!!!






Red Candied Apples

Ingredients:


1 Cup of Sugar
¼ Cup Light Corn Syrup
1/3 Cup of Water
1 Cinnamon Stick
Red Food Coloring, optional
4 Granny Smith Apples
4 Popsicle Sticks


Process,

1) Wash and dry your Apples, insert 1 popsicle stick in the center of each Apples and set aside.

2) Lay a baking sheet with Parchment paper and using Vegetable Oil grease it well. Set it aside.

3) In a sauce pan add the first 5 ingredients, stir to mix. Turn the heat on (never stir when the Candy mixture is cooking only swirl the pan) cook over medium low heat for about 20 to 25 minutes or until the mixture comes to 275 degrees when tested with a Candied thermometer.

4) Carefully and quickly tilt your saucepan so all of the sugar mixture is on one side, and dip you Apples in making sure to swirl it around to coat. Place the Apples onto the greased Parchment paper lined baking sheet and let it set until the Candy hardens.








Caramel Apples

Ingredients:


1 lb of Soft Caramels, unwrapped
2 Tbs of Milk
6 to 8 Small Granny Smith Apples, (or Apples of your choice, but Granny's are best!) make sure that the apples are very cold
Chopped Nuts, for topping

Process,

1) Place all the Caramels and Milk in a bowl over a double boiler, let the Caramel mixture cook wile constantly keeping an eye on it and stirring it until they are fully melted and you have a smooth mixture.

2) Remove from the heat and set aside for a minute.

3) Make sure your Apples have been washed and dried and remove the stem. Insert a popsicle stick half way into each one.

4) Line a baking sheet with Parchment paper and set aside.

5) Dip each Apple in the Caramel sauce, making sure to really get them well coated and kind of swirl them for a few seconds to get the Caramel to set a little before putting them upside down to coat them. Dip them in any chopped Nuts or crushed Cookies and sit them on the Prchment lined baking sheet.

6) Place them in the fridge for a wile until the Cramel has set.

[Daniela4Luv]

Quick and Easy Apple Pie Strudel
     (Tastes like Apple Pie)

Ingredients:

1 Egg
1 Tbs. Water
4 Tbs. Granulated Sugar
1 Tbs. All-Purpose Flour
1/4 Tsp. Ground Cinnamon
1/4 Tsp Nut Meg
2 Large Granny Smith Apples, peeled, cored and thinly sliced
2 Tbs. Sweetened Dried Cranberries
1/2 of a 17.3-Ounce Package Pepperidge Farm® Puff Pastry Sheets (Or make your own pastry like I did! )
Confectioners Sugar

Directions:

Heat the oven to 375°F. Beat the Egg and water in a small bowl with a fork. Stir the Granulated Sugar, Flour and Cinnamon in a medium bowl. Add the Apples and dried Cranberries and toss thoroughly to coat.

Sprinkle additional Flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the Apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a Jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the Pastry with the Egg mixture. Cut several slits in the top of the Pastry.

Bake for 35 minutes or until the Pastry is golden brown. Let the Pastry cools on the baking sheet on a wire rack for 20 minutes. Sprinkle with the Confectioners' Sugar, and slice to serve.

Try this simple and easy recipe! Enjoy!!!

[Daniela4Luv]

Creamy Pasta Alfredo Primavera
   (Low-fat. Great for dieting)

1 Pkg of Wheat Pasta or Wheat Fettuccini
1 Pkg. Mixed frozen Broccoli and Cauliflower (Thawed)
1 Cup Skim Milk
2 Tbs Light Butter
1 Onion, Sliced
2 Cloves of finely chopped Garlic
1 Tsp Garlic Powder
Salt and Black Pepper to taste
1/2 Cup Grated Parmesan Cheese + additional for serving
Parsley Flakes



1. In a pot, heat Butter until Butter melts.  2. Add Onions, Fresh Garlic and saute for 2-5 minutes. 3. Add the thawed Broccoli and Cauliflower mix and stir and cook for an additional 5 to 8 minutes. 4. Add Milk and Seasoning; let come to a boil over medium heat. 5. Boil and reduce to a simmer and cook (stirring constantly) until thickened. 6. Turn off heat, add Parmesan Cheese and Parsley flakes and mix and mash with a masher utensil until the mixture is mushy. 7. Transfer to a blender and blend the mixture until smooth. 8. Cook your Pasta accordingly to package 9. Add Creamy mixture to Pasta and mix well. 10. serve with a sprinkling of light Parmesan Cheese as a finishing topping for extra deliciousness!



Enjoy this delicious and light meal for your dieting days of guilt-free pleasures.

Bono Fortuna!

[Jacquie Jeanne]

Hi Dani! These recipes are fabulous! I saw a program about an artist who started the fancy carving of pumpkins 8 years ago, his pumpkins were all faces but just so intricate as these flower inspire ones you posted. I would so love to be able to carve one like that, but I don't know what special carving tools needed and of course I'd have to try one more basic. We didn't even get a pumpkin this halloween..the first year that I can remember ever, it has been a annual tradition for my son, Daniel & I up until this year 
Now that I've turned diabetic, there's so many great things (like those caramel apples!) that I just can't eat anymore. I am gonna use your Alfredo Primavera recipe though; I'm having to re-create as many of my favorites dishes as I can now, I really hate that
My son has been researching diabetic cakes because IT'S MY BIRTHDAY!!  I told him it wasn't important, but he and my sister seem to be "cooking up" something, it'll be interesting to see what they come up with! My request for a birthday dinner tonight is Pork chops, sweet potatoes, asparagus spears and my favorite salad...Apple Cereal Salad with walnuts, raisins an craisins with a citrus yogurt dressing...YUMMMMM!! Thanks for posting the recipes, I'm gonna copy and save them! You're a sweeheart! Mmuuaaah!

[Daniela4Luv]

Hi JJ!!!

Let me start by wishing you a VERY HAPPY BIRTHDAY to you! And may you get 'every wish' on that birthday candle that you blow out.

Thank you for your feedback and wanting to try any one of my recipes! I hope you like them. As for the carving. I didnt carve the pumpkin, it is a photo that I got off of the Internet. Beautiful, though, isn't it? I wish I had such talent! Hehe 

Huggies to you and hope all is well with you and yours,
  Dani xo

[Daniela4Luv]

Italian-Style Chicken Cutlet Sandwich
                   (Lunchtime Goodness)


Ingredients:

Chicken Cutlet (leftover or freshly made. Recipe to follow - Soon!)
Provolone Cheese
Two Slices of Bread (best Italian slices or you can use American)
Fresh Parsley
Lettuce
Tomato (Cherry or Plum)
Red Onion
Olive Oil and Vinegar
Mayo (light Mayo or your choice)
Mustard (Spicy Deli Mustard)
Parmesan Cheese (or freshly grated Parmegiano Regiano)
Salt and Pepper (coarse Pepper best)
Onion Powder
Oregano


Prep:

1. Toast your Bread and lay flat on a paper towel or a Plate surface. Lightly spread (on both sides) Mustard and Mayo. 2. Sprinkle a little Parmesan Cheese on both slices and place a slice of Provolone Cheese. 3. Lay the Chicken Cutlet on top of Cheese and a Leaf of Lettuce; Fresh Parley with two slices of either Plum or Cherry Tomato (you can use a slice of regular Tomato, but the taste of a delicious 'and sweet' Cherry Tomato for best result) 4. Place one slice (rings) of Red Onion on top of the Tomato and drizzle a little (not too much) of Vinegar and Olive Oil and finish with remaining ingredients' of spices to taste. The Salt is up to your daily intake of Salt and your taste buds. 5. Cut into a triangular shape and enjoy with a bag of Chips! (Preferably Baked-lays, or a lighter and less fat Chip. ;-0 )


Enjoy!

[Daniela4Luv]

Almond Chocolate Kiss (Pancake) Cookies


Ingredients:


4 Tbs unsalted Butter, softened

1/2 Cup light Maple Syrup

1 1/2  Cups “just add water” Pancake mix

A pinch of Salt

A Tbs of Brown Sugar

A dash of (grounded) Nutmeg

A Package of "Almond Chocolate Kisses Candy"

Powered (Confectioners) Sugar and Spinkles are optional



Preparation:


1. Heat the oven to 350 degrees F.

2. Line a large cookie sheet with parchment paper. 

3. In a large mixing bowl, stir the Butter and Syrup until smooth.



4. Add the Pancake mix, Salt, Brown Sugar, Nutmeg, and mix well; then form into a big ball and cut (as shown) for even pieces.



5. Roll the Cookie dough (piece by piece) onto the prepared cookie sheet and insert a Candy Kiss in the middle (as shown) pointed edge down.

 

6. Bake about 15 minutes or until edges are light golden brown.

7. Allow the Cookies to cool about 2 minutes, then transfer paper to wire racks to cool completely.

Enjoy with a cup of Coffee or Tea!

[CerebralJam]

Woahhhhhhhhhhhhhhhhh!  They look seriously, dangerously munchalicious!   

Ohhh when I mouse over the image it says 'click here to share'... does that mean if I click it I will get an instant cuppa and a cookie?  WANT!!!

Okay, 2.48am and you have me thinking of chocolate.  You're just trying to get your own back, eh?      

[Daniela4Luv]

Oh, they was berry goood to tha bone, I mean SURPRISE (Almond) in tha middle of theee Chocolatelyyyyuuuuuuuuuuuuuuuuuuum! 

EDIT: I dunked the cookie into the coffee and the chocolate melted right in my mouth. Then I chewed on the almond, as I sipped a sip of the hot coffee. Mmm...

[JeninOz]

Wow Dani these recipes look so YummyYUMMY  

[Daniela4Luv]

Hehehehe! Thanks Jenny!

[Daniela4Luv]

Lemon Tartlets


Ingredients:

For the Tart shell:

12 Tablespoons (1 1/2 sticks) unsalted Butter, plus more for greasing, at room temperature
1/2 Cup Sugar
1/2 Teaspoon pure Vvanilla extract
1 3/4 Cups All-Purpose Flour
Pinch Salt

For the lemon curd:

4 Lemons, at room temperature
1 1/2 Cups Sugar
1/4 pound (1 stick) unsalted Butter, at room temperature
4 extra-large Eggs, at room temperature
1/8 teaspoon Salt

For the Tart Shell:

Directions

NOTE: This recipe either makes 1 9-inch Tart or 4 individual Tarts (Tartlets). The options is totally yours.



Mix the Butter and Sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the Vanilla. In a medium bowl, sift together the Flour and Salt, then add them to the Butter-and-Sugar mixture. Mix on low speed until the Dough starts to come together. Dump onto a surface dusted with Flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom Tart pan, (or individual Tarts) making sure that the finished edge is flat. Chill until firm.

Meanwhile, preheat the oven to 350 degrees F.



Butter 1 side of a square of aluminum foil to fit inside the chilled Tart and place it, Buttered side down, on the pastry. Fill with Beans or Rice. Bake for 20 minutes. Remove the foil and Beans, prick the Tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

For the Lemon Curd:




Remove the zest of the Lemons with a Vegetable peeler or zestier, being careful to avoid the white pith. Squeeze the Lemons to make 1/2 Cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the Sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the Butter with the Sugar and Lemon zest. Add the Eggs, 1 at a time, and then add the Lemon juice and Salt. Mix until combined.



Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The Lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.



Fill the Tart shell with warm Lemon Curd and allow to set at room temperature.

Enjoy this tangy and delicious Lemon Tartlet - Super delicious because I love Lemon Pie!

[Daniela4Luv]

Eggplant Macaroni Pie

Ingredients:

2 Medium Eggplants, sliced 1/4-inch thick
1/3 Cup Olive Oil, plus 2 Tablespoons
1/2 Teaspoon Salt
1/4 Teaspoon freshly ground Black Pepper
1/2 Pound Penne Pasta
1 Medium Onion, diced
1 Pound Ground Beef
1/4 Cup Marsala Wine
1 Cup frozen Peas, thawed
1 Large Can of Tomato Sauce
1 Bag of Mozzarella Cheese
3/4 Cup grated Parmesan Cheese, plus 1/4 cup
1 Cup chopped fresh Basil leaves
9-inch Springform Pan


 

Directions:

   

1. Place a grill Pan (I used a George Foreman) over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the Eggplant slices with 1/3 cup Olive Oil and sprinkle with Salt and Pepper. Grill the Eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

       

2. Bring a large pot of Salted Water to a boil over high heat. Add the Pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain Pasta.

 

3. Meanwhile, warm the 2 tablespoons of Olive Oil in a large skillet. Add the Onion and saute until tender, about 3 minutes. Add the ground Beef, and brown the Meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the Peas and Sauce and stir to combine. Add the Cheeses, Basil, and cooked Pasta. Set aside.

     

4. Preheat the oven to 350 degrees F. Line the Springform Pan with the grilled Eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the Pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the Eggplant slices up over the top of the Pasta and add a few more slices on top to completely enclose the timbale.



5. Bake the timbale until warmed through and the Cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the Springform Pan. Sprinkle the remaining 1/4 cup grated Parmesan Cheese over the top. Slice and serve.

Enjoy!