Lemon is one of my favorite flavors and these tarts are super simple if you use pre-made tart shells that you can find in the freezer section of the grocery store. The tart shells are super versatile and can be filled with just about anything sweet or savory. I filled this bunch of shells with lemon curd and topped them off with some frozen berries before popping them into the oven.
Lemon Berry Tartlets
12 frozen tart shells
1/2 cup of lemon curd (store bought or use the recipe here)
1 cup of frozen berries
This is a great way to prepare moist and flavorful chicken that goes well with any type of grain or rice. The sealed packets keep in all the moisture and the chicken steams inside each little packet.
Sun-dried Tomato and Olive Chicken Cooked in Foil
4 boneless, skinless chicken breast (1/2 pounds)
Salt and ground black pepper, to taste
10 Kalamata or other black olives, pitted and finely chopped
8 sun-dried tomato halves in oil, cut into thin strips
3 tbsp sun-dried tomato oil (from the jar of tomatoes) and/ or olive oil
2 tbsp finely shredded fresh basil or minced fresh parsley
Recipe from Joy of Cooking
This recipe is from a recipe book from my bookshelf called meals in minutes easy vegetarian. The mushroom broth here makes enough to use for this recipe as well as have some left over to use in other recipes as well. You can enjoy the pilaf as is, I personally I love having mine with some yogurt.
Mushroom, Chickpea & Broccoli Pilaf
2 tbsp olive oil
2 large chopped yellow onions
1 1/2 pounds white button mushrooms (750 g), sliced
4 stalks celery, chopped
1 tsp peppercorns
2.5 L Water
2 1/2 cup mushroom stock
2 tbsp salted butter
1 yellow onion, finely chopped
1 cup Basmati Rice
1 tbsp fresh thyme leaves
1/2 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
1 small head broccoli, cut into 1-inch florets
1 cup canned chickpeas
1/2 cup roasted cashews, coarsly chopped
pinch of red pepper flakes
I made a table full of unicorn goodies for my niece’s first birthday. This isn’t really a recipe post, I just wanted to share what I made. I took a shortcut and used cookie mix and cake mix, so everything wasn’t really made from scratch. I really wanted to focus my efforts on the visual look of everything.
The sugar cookie mix was delicious I’m not a fan of sugar cookie icing from a tube though. I also made some chocolate cupcakes covered in butter cream frosting as well as some cupcakes covered in frosting from a tube.
The star of the dessert table was this lovely unicorn cake. There is vanilla cake inside with cream cheese frosting between the layers and then the white of the unicorn is fondant and it’s mane is buttercream frosting.
The cake might look a little too pretty to cut open but I was really excited about slicing it because I’ve never made so many layers before. there’s seven layers of the rainbow inside the magical unicorn.
The best part is that it ended up tasting really good. I split each cake mix into two separate layers and mixed in some gel food colouring to create the pastel shades and cooked each layer separately reducing the cooking time by half. For the cream cheese frosting because store-bought frosting is really sweet I took a can of store-bought cream cheese and mixed in a whole block of regular cream cheese with a handmixer.
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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