I was forced into making this for my family!! (After I made Tiramisu for them….)
It was like a custard, but a bit more dense. I added sliced apple on top even though it wasn’t in the recipe, just for a visual, and it not only looked good, it tasted great.
It appeared to be a bit runny so I added (at mom’s suggestion.. thanks mom) mascarpone.  (Optional, but really good if you decide to use it.)
If you are wondering where the apples go that you add to the batter, they evaporate when they cook!

Ingredients

(for 4 people)

• 2 apples
• 100G of flour (3.52 Oz)
• 120G of sugar (4.23 Oz)
• 2 packets of vanilla sugar
•  milk (2  1/2 cups)
• Butter (for the mold)
• 4 eggs
• cream (2  1/2 cups)

1-Preheat the oven to 180°C (356°F) (th.6).

2-Cut the apples into small pieces.

3-Butter a dessert dish and powder it with sugar.

4-In a bowl, mix the flour, vanilla sugar and sugar, then add the eggs one by one, whisking constantly.

5-Pour in the milk and cream, whisking constantly until you have a smooth batter.

6-Add the apples and mix.

7-Pour the batter into the dish and bake for 45 minutes.

8-Remove from the oven and sprinkle with sugar.

9-Serve warm, or cold with vanilla ice cream or caramel.

Bon appétit! 

Tips: For extra flavor, you can add orange blossom or lemon zest just before adding the milk and cream, or replace the apples with other dried fruits like dates, raisins or prunes!

I was forced into making this for my family!! (After I made Tiramisu for them….)
It was like a custard, but a bit more dense. I added sliced apple on top even though it wasn’t in the recipe, just for a visual, and it not only looked good, it tasted great.
It appeared to be a bit runny so I added (at mom’s suggestion.. thanks mom) mascarpone.  (Optional, but really good if you decide to use it.)
If you are wondering where the apples go that you add to the batter, they evaporate when they cook!

Ingredients

(for 4 people)

• 2 apples
• 100G of flour (3.52 Oz)
• 120G of sugar (4.23 Oz)
• 2 packets of vanilla sugar
•  milk (2  1/2 cups)
• Butter (for the mold)
• 4 eggs
• cream (2  1/2 cups)

1-Preheat the oven to 180°C (356°F) (th.6).

2-Cut the apples into small pieces.

3-Butter a dessert dish and powder it with sugar.

4-In a bowl, mix the flour, vanilla sugar and sugar, then add the eggs one by one, whisking constantly.

5-Pour in the milk and cream, whisking constantly until you have a smooth batter.

6-Add the apples and mix.

7-Pour the batter into the dish and bake for 45 minutes.

8-Remove from the oven and sprinkle with sugar.

9-Serve warm, or cold with vanilla ice cream or caramel.

Bon appétit! 

Tips: For extra flavor, you can add orange blossom or lemon zest just before adding the milk and cream, or replace the apples with other dried fruits like dates, raisins or prunes!

Thank you Afsf.com/news/blog/tblog/recipe-far-breton/

Tried, tested and truly easy to make and delicious!

Thank you Allrecipes.com/recipe/284670/best-lasagna-with-ricotta-bechamel

1/3 cup of Cornmeal
1/3 cup of All Purpose Flour
1/3 cup of Granulated Sugar
1 tsp of Salt
2 14.5 oz cans of Creamed Corn
1 14.5 oz can Corn Kernels, drained
1/3 cup of Unsalted Butter, softened
4 Eggs
1 cup of Heavy Cream
1 cup of Milk
1 tsp of Baking Powder

Preparation
1) Preheat your oven to 375 degrees, butter a medium size casserole dish and set aside.
2) In a large bowl, whisk together the eggs, milk, cream and butter, then add the remaining ingredients, mix just long enough to combine, pour into your prepared pan and bake for about an hour.
3) Allow to sit and cool for about 10 minutes before serving.

YUM YUM…

She was such an amazing woman and we hold her dear in our hearts, cherishing the memories we have with her. A live well lived.

Being together, telling stories, sharing memories, eating good food… that is exactly what she wanted her beloved family to do.. and I think we did it well!!

Thank you Graham for this fantastic meal. Smoked chilli! It was incredible and Grandma would have given it a 10 out of 10!!!

Spice Blend:

• 1 tablespoon kosher salt, plus more to taste
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper

Curry:

• 2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 3 ½ cups chicken broth, or to taste
• ¾ cup unsweetened natural peanut butter
• ½ cup ketchup
• 1 tablespoon packed brown sugar
• 1 pound zucchini, cut into chunks
• 1 medium red bell pepper, cut into chunks
• 1 medium green poblano pepper, diced
• ½ cup roasted peanuts, plus more for garnish
• 2 cups hot cooked rice
• 1 medium lime, cut into wedges
• 3 tablespoons chopped fresh cilantro, for garnish

Directions

1. Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
2. Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
3. Heat oil in a heavy pot over high heat. Add 1/2 of the chicken and cook until browned on all sides, 5 to 7 minutes. Transfer to a bowl. Repeat to brown remaining chicken.
4. Reduce the heat to medium, add onion to the chicken drippings, and sauté for 1 to 2 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add remaining spice blend; cook and stir for 1 minute. Pour in chicken broth; add browned chicken plus accumulated juices. Stir in peanut butter, ketchup, and brown sugar; bring to a simmer.
5. Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes. Stir in zucchini, bell pepper, poblano pepper, and 1/2 cup peanuts; continue to simmer until chicken juices run clear and vegetables are fork-tender, 30 to 40 minutes. Remove from the heat.
6. Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.

Thank you Allrecipes.com/recipe/244979/chef-johns-peanut-curry-chicken

They hold together perfectly and you can eat them faster if you’re not using a knife and fork!

To save some time, I’m just adding the link (below) to this yummy recipe!!

The meat can be spiced up anyway you like it. (I actually used ground moose meat for this!) I added some cayenne pepper, extra Worcestershire sauce and some better than beef bullion. Typically I make my own crust, in fact I don’t know when the last time was that I bought frozen, but that’s what I did to save time today, and it was fine. (Mine would have been wayyyy better though.) Make sure you spray the muffin tin before you put the pastry in!

Here’s the recipe, enjoy!

Thank you Bluebowlrecipes.com/pecan-pie-cheesecake/ for this recipe!

Very good and very fast!

Potatoes – 500 g
corn starch – 60 g
salt – 1 tsp
olive oil – 30 ml
parmesan cheese – 50 g
mozzarella cheese – 100 g

Pound the chicken to one inch thick.

Dry it well, season both sides with salt and pepper.

Mix flour, garlic, salt and pepper… coat the chicken, shake off extra flour.

Add oil to frying pan, cook the chicken for 2-3 minutes on each side to brown. Remove. These are not fully cooked yet.

Add shallots to pan, saute until tender. You might need to add more oil.

Add chicken stock, 1/4 cup lemon juice, and capers (rinse them first) I found this to be very lemony. So next time I won’t add the sliced lemons and rind as called for.

Add the chicken back for about 3 minutes on each side to finish cooking while the sauce thickens. Remove chicken.

Remove from heat. Add 6 TBSP cold butter. Stir constantly. 1 – 2 minutes. Pour sauce over chicken. Garnish with parsley.

I seasoned the beef with salt and pepper then seared all sides. I put them in the instant pot with 2 cups of beef stock for 35 minutes with a 10 minute natural release. They were incredible. Super tender, fall apart in your mouth tender.

While the meat is cooking, get a pot of salted water going for the pasta, I used fettuccine noodles.

In a large frying pan, add onions and sliced mushrooms. At the end, add some more butter and freshly minced garlic to taste for about 30 seconds. I used 4-5 cloves. We LOVE garlic!  Add flour and butter (about 4 tbsp of each). I cooked off the flour for a few minutes, added about 2 cups of beef stock, and heavy cream.. about a cup.  Add half a package or more of cream cheese. Let this simmer to thicken up.

Cook the pasta.

Remove meat from the instant pot, add to the sauce.

Drain the pasta, plate it, add the sauce and meat on top.