Lemon Limoncello Tiramisu Recipe

Lemon Limoncello Tiramisu Recipe

For the Lemon Curd:

1/2 cup fresh lemon juice
3 large eggs
2 large egg yolks
6T unsalted butter
1/2 cup sugar

For the Filling:
1/2kg mascarpone cheese, room temperature
2 1/2 cups heavy cream
1/4 cup confectioners sugar

For the Soak:
2 cups limoncello
3/4 cups water
About 60 ladyfinger cookies
Fresh lemon slices for decorating

To make the lemon curd:
In a bowl, whisk the whole eggs and egg yolks together and set aside.
In a pan combine the sugar, zest, juice and egg mixture together and whisk on a medium low heat until mixture thickens and can coat the back of a spoon.
About 15-20 minutes.
Stir in butter and then remove from heat when it’s melted.
Pour the lemon curd through a fine mesh strainer into another bowl straining out any lumps. Press plastic wrap directly into the lemon curd and cool to room temperature before using.

To make the filling:
Scoop out 1/4 cup of the cooled Lemon Curd and set aside.
In a large mixing bowl combine the remaining cooled lemon curd with the softened mascarpone cheese.
Mix with an electric mixer on medium-high speed until smooth. Set aside. Using clean beaters in a separate bowl combine the heavy cream and confectioners sugar and beat until stiff peaks form.
Fold half of the whipped cream into the mascarpone/lemon curd mixture until well combined. Set aside.

To make the soak:
In a shallow dish with high sides combine the Limoncello and water.
Dip each lady finger cookie into the Limoncello mixture and lay them into a dish or individual ramekins and break the cookies to fit them in if necessary.

Spoon 1/2 of the lemon filling over the first layer of cookies. Add another layer of cookies and spread the remaining lemon filling over them. Add a third layer of cookies and top with the remaining whipped cream.
Using the remaining 1/4 cup of lemon curd, spoon it over the top of the whipped cream and use the back of a small spoon to make swirly designs.

Decorate with fresh lemon rind.

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Cream Horns with Limoncello Cream

Cream Horns with Limoncello Cream

Ingredients

2 sheets of puff pastry 24cm x 24cm
12 cream horn molds,
one beaten egg
Limoncello pastry cream
500ml milk / 2 cups
100g caster sugar refined sugar
2 whole eggs,
60g flour “00” plain flour,
The rind of 2 lemons cut into quarters,
30ml Limoncello liqueur
One cup of whipped cream

Method

Bring milk to simmer with the lemon zest strips, meanwhile mix the eggs and the sugar in a bowl, then add the flour and the Limoncello and mix well, take the milk off the heat and add to the egg mixture.

Put the mixture in a pot and bring to the boil slowly mixing constantly with a wooden spoon, the mixture will thicken as it comes to the boil, remove pastry cream from the heat, place it in a flat plate, remove the lemon strips, cover with cling film and refrigerate until required!

For the cream horns, cut the pastry sheets into strips of 1.5cm wide (¾ inch wide), wrap one strip in a spiral fashion starting at the tip and overlap the edge, you will need 2 strips per mold, brush the horns with beaten egg and add some flaked almonds, bake immediately in a preheated oven, 180ºC for 15 minutes or until the pastries are golden, cool down and remove the molds.

When ready to fill the pastries remove the cream from the refrigerator mix with a spatula and fold the whipped cream through, fill the cream horns with a piping bag and garnish to taste.

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Coq au Vin recipe (Proper method)

Coq au Vin recipe (Proper method)

Ingredients

About 2 dozen baby onions
4 chicken thighs and legs
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2T water
A few pieces of chopped bacon
1 cup button mushrooms, quartered
1T butter
1 (750-ml) bottle red wine, preferably pinot noir
2T tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Method

Bring 3 cups of water to a boil and drop in the baby onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large saute pan over medium heat along with the bacon. Cover and cook until the water is gone, and then continue to cook until the bacon cubes are golden brown and crispy, approximately 10 minutes. Remove the bacon from the pan and set aside.

In the same pan, using the remaining fat, add the onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 10 minutes.

Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a cast iron Dutch oven.

Add the mushrooms to the same pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and bacon in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf.

Add all of the remaining wine. Cover and refrigerate overnight.

Place the chicken into 200 degree preheated oven for 2 and 1/2 hours, stirring occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve.

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Irresistible Strawberry Cake

Lynne’s Irresistible Strawberry Cake

Ingredients

2 and 1/2 cups (250g) sifted cake flour (spoon & leveled)
2T baking powder
1/2t baking soda
1t salt
3/4 cup (170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2t vanilla extract
1/2 cup (120ml) full cream milk, at room temperature
1/2 cup reduced strawberry puree

optional: 1-2 drops red or pink food coloring

Strawberry Cream Cheese Frosting

1 cup (10-12g) freeze-dried strawberries
1 tub full-fat cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
2T milk
1t vanilla extract
Pinch of salt

Method

In a blender, blitz strawberries and cook to reduce slowly in a deep bottom pot to create a puree and allow it to cool completely.

Preheat the oven to 180°C. Grease and lightly flour two 9-inch cake pans.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)

Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.

Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed.

Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).

Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting– it could slightly fall apart without time in the fridge.

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Slow cooker orange chicken recipe

Slow cooker orange chicken recipe

Ingredients

700g approx boneless skinless chicken breasts cut into chunks
1/4 cup cornstarch / Maizina
salt and pepper to taste
1/4 cup vegetable oil
3/4 cup orange marmalade
1/4 cup low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon minced garlic
cooking spray
1 tablespoon sesame seeds
2 tablespoons sliced green onions

Method

Place the chicken pieces in a bowl. Add the cornstarch and salt and pepper. Toss to coat the chicken in the cornstarch mixture.
Heat the oil in a large pan over medium high heat. Add the chicken in a single layer and cook for 3-4 minutes on each side until browned. You may need to work in batches.
Coat a slow cooker with cooking spray and add the chicken to the slow cooker.
In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil and garlic.
Pour the sauce over the chicken and gently stir to coat.
Cook on LOW for 2-3 hours.

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Cream puffs recipe

Cream puffs recipe

Ingredients

Pastry:
3/4 cup water
6T unsalted butter
1T granulated sugar
1/4t salt
3/4 cups all-purpose flour
2 large eggs
1 large egg white
1/2 cup semisweet chocolate chips


Filling:
1 cup milk
1/3 cup granulated sugar, divided
pinch of salt
2T cornstarch
1 large egg
2 large egg yolks
1T unsalted butter
1t vanilla extract
1 cup whipped topping

Glaze:
2T light-colored corn syrup
1T milk
1t vanilla extract
3/4 cup powdered sugar
2T unsweetened cocoa

Method

Preheat oven to 190C

To prepare pastry, combine first 4 ingredients in a medium saucepan; bring to a boil. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour all at once to pan; stir with a wooden spoon until mixture pulls away from sides of pan and leaves a film on the bottom of the pan (about 3 minutes).

Spoon batter into a medium bowl. Beat with a mixer at medium speed 2 minutes or until mixture cools to about 50C.
Add 2 eggs and egg white, 1 at a time, beating at medium-low speed after each addition until completely combined (mixture will look lumpy but will get smooth quickly). Beat at medium speed 1 minute or until well combined. Stir in chocolate chips by hand. Drop dough by 2 tablespoons 2 inches apart onto doubled baking sheets lined with parchment paper (you will have a total of 20 puffs). Bake at 190C for 20 minutes.

Reduce oven temperature to 190C. Rotate pans, and bake at 190°C for an additional 25 minutes or until browned and crisp. Remove pans from oven. Pierce the top of each puff with the tip of a knife. Cool completely on pans.

To prepare filling, combine 1 cup half-and-half, 3 tablespoons granulated sugar, and dash of salt in a saucepan; bring to a simmer. Combine remaining 2 1/2 tablespoons sugar, cornstarch, 1 egg, and egg yolks in a medium bowl; stir with a whisk until smooth. Gradually drizzle milk mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until mixture thickens (about 4 minutes), stirring constantly.

Remove pan from heat; add butter and 1 teaspoon vanilla, stirring until smooth. Spoon cream into a medium bowl; place bowl in a large ice water–filled bowl. Cool cream completely, stirring occasionally (about 20 minutes). Gently fold in whipped topping.

To prepare glaze, combine corn syrup, 1 tablespoon half-and-half, and 1 teaspoon vanilla in a microwave-safe bowl. Microwave at HIGH 15 seconds. Add powdered sugar and cocoa; stir with a whisk until smooth (glaze will be thick and sticky).

To assemble cream puffs, cut the tops off the cooled puffs. Fill each puff with about 1 tablespoon pastry cream. Dip the tops in glaze, and place on top of filled cream puff.

Spanakorizo / Greek spinach rice recipe

Spanakorizo / Greek spinach rice recipe

Ingredients

2T olive oil
½ cup chopped onion
1T chopped garlic
Zest & juice of one lemon
½ t ground cumin
800g baby spinach, coarsely chopped
1 cup basmati rice
2 cups vegetable stock
4T fresh dill, chopped and divided
1t salt
freshly ground black pepper


Method

Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.

Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).

Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.

Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes; follow your rice’s package instructions).

Stir in the lemon juice and the remaining fresh dill before serving.

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Banana Pudding Recipe

Banana Pudding Recipe

Ingredients

Crust

2cups Graham Crushed Crackers or biscuits of choice
1/4 cup Sugar
5T melted Butter

Banana Pudding Cheesecake

2/3 cup Sugar
1/3 cup All-Purpose Flour
1 pinch of Salt
2 cups Milk
3 whole Egg Yolks
1t Vanilla Extract
500g Cream Cheese
3 or so sliced bananas

Method

Crust

Preheat oven to 180degrees.
In a large bowl add cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well.
Press biscuit mixture evenly into the bottom of a tart dish. Bake for 5 minutes or until light brown, cool completely.

Banana Pudding filling

In a large saucepan whisk together 2/3 cup granulated sugar, with flour and salt, until well combined. Slowly whisk in milk until smooth.
Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
Add egg yolks back to the pan and continue to stir while returning mixture to a simmer.
Cook until thickened and the consistency of thick pudding. It will hold consistency on spoon.
Remove from heat, and stir in vanilla extract.

Beat cream cheese, until smooth, and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.

Cover bottom of crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.

Refrigerate cheesecake until cold or overnight.

Serve with whip cream, and additional sliced banana that was dipped in lemon juice to prevent browning.

More recipes at https://lynnemccarthykitchen.blogspot.com

Most delicious garlic roll bread recipe

Most delicious garlic roll bread recipe

Ingredients

1t active dry yeast
1/2 cup warm water
1T white sugar
1T soft unsalted butter
1/2 cup milk
1t salt
3 cups bread flour


Topping

4T melted butter
Pinch of salt
2T chopped fresh parsley leaves
2 cloves chopped garlic

Method

Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Let stand 5-10 minutes until foamy. Mix in butter, milk, salt and stir in the flour gradually. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. Divide dough into 2 equal portions.

In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut dough into small round pieces and dip into the butter mixture. Arrange the dough balls to your desired shape (I did 2x4). Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.

Bake at 180°C for about 30 minutes or until golden brown. Baste the butter mixture on the pull-apart garlic bread after they are out of the oven.

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Milktart Pancake Stack Recipe

Milktart Pancake Stack Recipe

Ingredients

For the Milk Tart filling


4 cups full cream milk
3T melted butter
2 cinnamon sticks
170g sugar
3 free range large eggs, beaten
3T cake flour
½cup cornflour
1t custard powder

For the Pancakes

3cups cake flour
1t sugar
Pinch salt
4T melted butter
4 free range large eggs, beaten
½ cup water
2 cups full cream milk

Method

Place the milk in a pot and gently boil. Take the pot off the stove and stir in the melted butter and cinnamon sticks & let it rest.

Meanwhile, in a large bowl, whisk the sugar, eggs, cake flour, corn flour and custard powder together.

Strain the milk to remove the cinnamon sticks. Pour 250ml of hot milk into the egg mixture while whisking continuously.

Add the rest of the milk to the egg mixture and whisk until completely smooth. If the mixture does have any lumps, pass it through a sieve.

Place the filling mixture back in the saucepan over a medium-high heat and whisk continuously until slightly thickened and the flour has cooked out.

Take off the heat, pour into a bowl and place a piece of plastic wrap on the surface. Refrigerate until ready to use.

In a separate bowl, whisk the Stork Bake, eggs, water and milk together, then pour into the dry ingredients.

Mix until just combined and all the lumps are removed. Be careful not to overmix.

Leave the mixture to stand at room temperature for at least 30 minutes, this will ensure your pancakes are tender.

Place a non-stick pan over medium-high heat and add a little Stork Bake to the pan. Using a small ladle, pour the batter in and swirl to coat the base of the pan.

Once the edges begin to lift and the surface has bubbled, flip the pancake and fry until golden brown. Repeat the process until all the batter has been used.

To assemble, place two pancakes on a cake stand and evenly spread a thin layer of milk tart filling to cover. Layer another pancake on top and repeat until the pancakes have been stacked.

Finish the cake with the last of the milk tart filling and generously dust with cinnamon. Refrigerate until ready to serve.

Greek Baklava Cheesecake Recipe

Greek Baklava Cheesecake Recipe

For the Crust:

1 pkt crumbled ginger biscuits
1/2 cup soft butter


For the Filling:
4 pkt soft cream cheese
1 cup sugar
1/4 cup fresh lemon juice
1 t vanilla
4 eggs

For the Baklava:
1 cup chopped walnuts
1/4 cup sugar
3 T melted butter
1/2 t cinnamon

Fillo:
15 sheets thawed Fillo Dough
1/2 cup melted butter

Syrup:
1/2 cup heated light corn syrup

Method:
To prepare crust, combine cookie crumbs and butter with fork. Press crumbs on bottom and up sides of 9″ springform pan.

To prepare cheesecake, beat cream cheese and sugar on high speed for about 10 minutes until fluffy. Add lemon juice, vanilla and eggs, one at a time. Beat until smooth. Pour into springform pan.

To prepare baklava, combine walnuts, sugar, butter and cinnamon in bowl.
To cut fillo sheets into 9″ rounds, cut a pattern out of wax paper that is 9″ round, and fold in half. Fold 15 fillo sheets in half so short ends meet. Place the straight edge of the wax paper round on the folded edge of the fillo. Cut the fillo following the pattern. Layer and butter 5 sheets and place on cheesecake filling. Spread the walnut mixture over the fillo. Layer and butter another 5 sheets of fillo including top layer and place on top of walnut mixture. Layer and butter another 5 sheets, lightly score into 10 equal sections without cutting all the way to center or outer edge. Place on top of cheesecake. Trim fillo rounds to fit pan, if needed.

Bake in preheated 180°C oven for 1 1/2 hours or until golden brown. Slowly spoon warm syrup over cheesecake to avoid runoff. Cool to room temperature. Refrigerate for 6 to 12 hours before slicing.

Greek Spanakopita Recipe

Greek Spanakopita Recipe

Ingredients

1 finely chopped onion
500g crumbled feta cheese
2T chopped fresh dill
2T fresh breadcrumbs
1 large free range egg yolk
3T olive oil
4cups fresh spinach, chopped
500g filo pastry sheets


Method

Preheat oven to 180C. Lightly butter a baking dish.

Mix first 6 ingredients above in large bowl.

Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate (about 3 minutes.) Transfer spinach to strainer over bottom of prepared dish.

Unroll the filo dough on a flat surface and cut the filo into 3 by 11 inch strips. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle.

Bake until heated through, about 20 minutes.

Vanilla Panna Cotta

Vanilla Panna Cotta 

Ingredients

2 ½ sheets gelatine

150ml milk

400ml double cream

60g caster sugar

1 vanilla pod, split lengthways

Optional: Some strawberry compote

Method

Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.Pour the milk and cream into a pot with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

For more recipes go to https://lynnemccarthykitchen.blogspot.com/

Bomboloni

Bomboloni

Ingredients

3 cups bread or all-purpose flour
2¼ t fast-acting dry yeast
2 t salt
1/4 cup granulated sugar, plus more for coating
1 lemon, zested
2 eggs, lightly beaten
3/4 cup whole milk
4 T softened butter
1 T vanilla extract
Vegetable oil, for frying
Chocolate-hazelnut spread/ jam or pastry cream, for filling


Method

Combine the flour, yeast, salt, sugar, and lemon zest. Then add the eggs, milk, butter and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.

Using a rolling pin, roll out the dough until about 3/4 inch thick. Then, using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow to rise for another hour.

Heat oil in a large, deep pot or fryer. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered.

Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni.

Lynne’s The Death of me Chocolate Cake recipe

Lynne's The Death of Me Chocolate Cake

Ingredients

For the cake

1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (63g) unsweetened good quality cocoa powder
1t baking powder
1t baking soda
1t salt
1 large free range egg
1/2 cup (100g) full Cream milk
1/4 cup (55g) oil
1T vanilla extract
1/2 cup (118g) warm coffee


For the frosting

1 cup milk chocolate chips
1/2 cup sour cream
1T vanilla


Method

The cake

Preheat oven to 180°C. Line an 8x8-inch baking dish with parchment paper and spray sides and bottom. 

 
Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of stand mixer.
Add in egg, milk, oil, and vanilla and mix on low until incorporated. When mixed in increase speed to medium and mix for 2 minutes. 

Add in warm water and gently stir- batter will be very thin. 

Pour batter into prepared dish. Bake for 35-40 minutes, or until an inserted toothpick is removed. 

Cool for 10 minutes in the pan, then continue cooling on a rack until room temperature.


The frosting

In a medium microwave-safe bowl, heat the chocolate chips in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted. 

Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.
Spread over cooled cake.

Coleslaw with a difference

Coleslaw with a difference

Ingredients

2 cups coleslaw mix
1 cup halved cherry tomatoes
1 cup of corn
1 cup mixed & chopped peppers
1/2 cup grated cheddar
1/2 cup ranch dressing
2T lime juice
1t lime zest
1t chili powder
1t cumin
Kosher salt and freshly ground pepper

Method

Mix together ranch dressing, lime juice, zest, chili powder, cumin, salt & pepper.

Mix in separate bowl, your coleslaw mix in a large bowl and top with tomatoes, corn, peppers, and cheddar.

Pour dressing over coleslaw and veggies and toss together.

Or try my most popular variant: https://lynnemccarthykitchen.blogspot.com/2018/07/easiest-most-devine-coleslaw-salad.html

Cauliflower, chickpea & coconut curry recipe / Vegetarian

Cauliflower, chickpea & coconut curry recipe

Ingredients 

1 cut cauliflower 

1 can drained, tin chickpeas 

300ml coconut milk

1 chopped onion

2 cloves garlic 

Half a chopped red pepper 

2 chopped tomatoes 

1 cup chopped green beans 

1 large spoon curry powder

Fresh rocket or coriander

Method

Fry onion & pepper till soft. 

Add curry powder and garlic. 

Fry for a minute

Add tomato and cook for 2 minutes. 

Add chickpeas, cauliflower, coconut milk & half a cup of water.

Simmer for 20 min. 

Add green beans and simmer for a further 10 min. 

Garnish with rocket or coriander. 

Enjoy with Basmati rice or follow our Roti recipe here: https://lynnemccarthykitchen.blogspot.com/search/label/Roti

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Creamy cucumber salad

Creamy Cucumber Salad recipe

Ingredients 

2 English cucumbers 

1 small chopped red onion

1T fresh chopped dill

3/4 cup creme freche

1T fresh lemon juice 

1 large chopped garlic clove

1t salt and pinch black pepper

Method

Mix creme freche, lemon juice, garlic, dill, salt and pepper. Stir and set aside while prepping salad.

Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl. Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers. After adding sauce, the salad will stay fresh for about 2-3 hours if refrigerated.

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No-Bake Chocolate & Peanut Butter Dessert recipe

No-Bake Chocolate & Peanut Butter Dessert recipe

Ingredients

1 & half cups mini chocolate chips
3 1/2 cups milk
1 pkt chocolate biscuits
2 pkts cream cheese
1 pkt vanilla instant pudding
2 pkt chocolate instant pudding
1 cup smooth peanut butter
2 large tub whipped cream
1 cup chopped peanuts

Method

Warm and melt half of the chocolate chips and 1/4 cup of milk in a bowl in the microwave.

Place 1/3 of the biscuits into a single layer in the bottom of a baking dish.

Prepare peanut butter layer:
Place 1 tub of cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Beat in vanilla instant pudding mix and peanut butter until smooth. Very slowly add in 1 3/4 cups of milk while beating until well mixed and smooth. Spread mixture on top of the biscuits in baking dish.

Place another 1/3 of the biscuits into a single layer on top of peanut butter filling.

Prepare chocolate filling:
Place remaining block of cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Slowly beat in chocolate pudding mix, cooled chocolate sauce, and remaining 1 1/2 cups milk until smooth. Spread mixture on top of biscuits in baking dish.

Place remaining 1/3 of biscuits into a single layer on top of chocolate layer. Spread whipped cream on top.

Sprinkle remaining chocolate chips then peanuts on top of whipped topping.

Refrigerate overnight.


Enjoy

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Pina Colada recipe

Pina Colada recipe

Ingredients

6-7 chunks of fresh pineapple
1/4 cup coconut cream
50ml still water
250ml fresh pineapple juice (ice cold)
500ml pina colada ice cream or vanilla ice cream
Pineapple triangles to garnish


Method

In a blender, add in the pineapple chunks, coconut cream and pineapple juice.

Dilute it with the 50ml water, add one scoop of ice cream and give it a good blend, resting the blender every 30 seconds for about 1 and a half minutes or until you get a smooth consistency.

Pour the mixture into your chilled glasses. Scoop some extra ice cream into the top of the glasses. If you wish, you can add some extra tiny cubes of fresh pineapple for garnish (this is if you are using vanilla ice cream -- piña colada ice cream already has some pineapple chunks in it).

Add your pineapple triangle on the side of the glass as a garnish and serve super cold.




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Chocolate & peanut butter dessert

No-Bake Chocolate & Peanut Butter Dessert 

Ingredients 

1 & half cups mini chocolate chips 

3 1/2 cups milk 

1 pkt chocolate biscuits

2 pkts cream cheese

1 pkt vanilla instant pudding

2 pkt chocolate instant pudding

1 cup smooth peanut butter

2 large tub whipped cream 

1 cup chopped peanuts

Method

Warm and melt half of the chocolate chips and 1/4 cup of milk in a bowl in the microwave. 

Place 1/3 of the biscuits into a single layer in the bottom of a baking dish.

Prepare peanut butter layer:

Place 1 tub of cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Beat in vanilla instant pudding mix and peanut butter until smooth. Very slowly add in 1 3/4 cups of milk while beating until well mixed and smooth. Spread mixture on top of the biscuits in baking dish.

Place another 1/3 of the biscuits into a single layer on top of peanut butter filling.

Prepare chocolate filling:

Place remaining block of cream cheese in large mixing bowl. Beat with electric mixer on medium speed until smooth. Slowly beat in chocolate pudding mix, cooled chocolate sauce, and remaining 1 1/2 cups milk until smooth. Spread mixture on top of biscuits in baking dish.

Place remaining 1/3 of biscuits into a single layer on top of chocolate layer. Spread whipped cream on top. 

Sprinkle remaining chocolate chips then peanuts on top of whipped topping.

Refrigerate overnight. 

Enjoy 🌷

Caramelized Onion Naan Pizza Recipe

Caramelized Onion Naan Pizza Recipe

Ingredients

2 chopped red onions
1 clove crushed garlic
2T olive oil
2 naan breads (recipe here https://lynnemccarthykitchen.blogspot.com/2018/07/easy-butter-chicken-curry-with-naan.html) or buy two ready-made
Goats cheese (optional)
Mozzarella cheese

Method

Soften, not brown, onions and garlic in olive oil.. Allow the onions to caramelize, stirring often for about 20 minutes. Preheat your oven to 180°C.
Line a baking sheet with baking paper and place 2 naan breads on the baking sheet.
Crumble goats cheese on the naan and top each naan bread with mozzarella.
Bake in the oven for about 10 minutes.
Remove from oven and spoon the caramelized onions on top.
Return to the oven for about 4 minutes. Season with salt and pepper to taste.


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Chocolate hot cross buns

Chocolate Hot Cross Buns Recipe

Ingredients 

50g unsalted butter

50g caster sugar

1 heaped teaspoon 5 spice

1 whole nutmeg 

200ml milk

1 large egg

400g white bread flour 

50g good cocoa powder

1 x 7 g sachet of dried yeast

150g 70% dark chocolate 

100g raisins or mixed dried fruit

3 tablespoons runny honey

Method

Place the butter, sugar, 5 spice, a good grating of nutmeg and a pinch of sea salt in a pan over  low heat and warm gently until melted.

Remove from the heat, pour in the milk, then crack in the egg and whisk well.

Sift the flour and cocoa powder into a large bowl and add in the yeast. Make a well in the middle, then gradually pour in the milk mixture & stir. 

Knead on a flour-dusted surface until smooth and springy. 

Transfer to a flour-dusted bowl, cover with a clean damp tea towel and prove in a warm place for 2hours, or until doubled in size.

Preheat the oven to 180ºC 

Chop half the chocolate into 12 equal-sized pieces and put aside, then finely chop the remaining chocolate into tiny chips. Chop any large dried fruits into smaller pieces.

When the dough is ready, transfer to a clean surface and use your fist to knock out the air. Roughly stretch and flatten out the dough, sprinkle over the chocolate chips and dried fruit, then knead for a few minutes until smooth again, pushing any chocolate or fruit that escapes back into the dough.

Grease a baking tray.

Divide the dough into 12 equal pieces. Flatten one piece slightly, push a piece of chocolate into the centre, snapping it to fit, if needed, then fold the dough back over the chocolate to trap it inside. Shape the dough into a neat ball and place on the prepared tray. Repeat with the remaining dough, leaving a small gap between each bun.

Cover with a damp tea towel and leave to prove in a warm place for around 45 minutes, or until doubled in size.

Mix 2 tablespoons of flour with enough water to give you a thick batter consistency, then transfer to a piping bag. Pipe thin crosses across the top of the buns.

Bake for 25 minutes and then brush with warmed honey.