Recipes Player

Avocado Deviled Eggs

Ingredients

1 tablespoon finely chopped cilantro
6 large eggs
1/4 teaspoon black pepper
1 ripe avocado
1/4 teaspoon salt
1 tablespoon lime juice
1/2 teaspoon garlic powder
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
Paprika, for garnish

Instructions

Boil Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat and let the eggs sit in the hot water for 10-12 minutes. Drain and transfer the eggs to an ice water bath to cool.
Peel and Halve Eggs: Once the eggs are cool, peel them and slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Prepare Filling: In the mixing bowl with the yolks, add the avocado, lime juice, salt, black pepper, garlic powder, mayonnaise, and Dijon mustard. Mash the mixture until smooth and well combined.
Fill Egg Whites: Spoon or pipe the avocado mixture into the egg white halves, mounding slightly.
Garnish: Sprinkle with paprika and finely chopped cilantro for garnish.
Serving: Serve immediately or refrigerate until ready to serve.

Preparation time: 15 minutes | Cooking time: 12 minutes

Nutritional Information (per serving)

Calories: 90
Carbohydrates: 2g
Protein: 5g
Fats: 7g
Fiber: 1g
Sugar: 0g

Jalapeno Peach Chicken

Ingredients

2 jalapenos, finely chopped
1 tablespoon apple cider vinegar
1/4 cup peach preserves
4 boneless, skinless chicken breasts
1/4 cup soy sauce
2 tablespoons olive oil
1/4 teaspoon garlic powder
Salt and pepper, to taste

Instructions

Preparation: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Marinade: In a bowl, mix the peach preserves, soy sauce, apple cider vinegar, garlic powder, salt, and pepper until well combined.
Chicken: Season the chicken breasts with salt and pepper, and place them in the prepared baking dish.
Sauce: Pour the peach preserve mixture over the chicken breasts, making sure they are evenly coated.
Jalapenos: Sprinkle the finely chopped jalapenos over the chicken breasts.
Baking: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Serving: Remove from the oven and let the chicken rest for a few minutes. Spoon any extra sauce from the baking dish over the chicken before serving.

Preparation time: 15 minutes | Cooking time: 30 minutes

Nutritional Information (per serving)

Calories: 250
Carbohydrates: 12g
Protein: 25g
Fats: 10g
Fiber: 1g
Sugar: 10g

Ginger Glazed Chicken Ramen

Ingredients

1 pound chicken breast, thinly sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup honey
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
2 packs ramen noodles
1/2 cup chicken broth
1 tablespoon rice vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
2 green onions, sliced
Salt and pepper, to taste
1/4 teaspoon red pepper flakes (optional)

Instructions

Preparation: Cook the ramen noodles according to the package instructions. Drain and set aside.
Marinate Chicken: In a bowl, mix 1 tablespoon soy sauce and cornstarch. Add the thinly sliced chicken breast, tossing to coat. Let it marinate for 10 minutes.
Ginger Glaze: In another bowl, combine the honey, remaining soy sauce, grated ginger, minced garlic, chicken broth, rice vinegar, and red pepper flakes (if using). Stir until well mixed and set aside.
Cooking Chicken: Heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Making the Sauce: In the same skillet, add the remaining sesame oil and cook the garlic and ginger for about 1-2 minutes until fragrant. Pour in the ginger glaze mixture and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
Combine: Return the cooked chicken to the skillet, tossing to coat with the sauce. Add the cooked ramen noodles and toss until everything is evenly combined and heated through.
Serving: Divide the ramen and chicken among bowls. Garnish with sliced green onions and season with salt and pepper to taste. Serve immediately.

Preparation time: 15 minutes | Cooking time: 20 minutes

Nutritional Information (per serving)

Calories: 450
Carbohydrates: 55g
Protein: 30g
Fats: 15g
Fiber: 2g
Sugar: 18g

Garlic Beef Noodle Bowls

Ingredients

8 ounces rice noodles
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 pound flank steak, thinly sliced
1 tablespoon brown sugar
1 tablespoon soy sauce
4 cloves garlic, minced
1/4 cup soy sauce
1/2 cup beef broth
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
3 tablespoons vegetable oil
Salt and pepper, to taste
1/2 cup green onions, sliced

Instructions

Preparation: Cook the rice noodles according to the package instructions. Drain and set aside.
Marinate Beef: In a bowl, combine the cornstarch, 1 tablespoon soy sauce, and sliced flank steak. Toss to coat and let marinate for 10 minutes.
Sauce: In another bowl, mix the remaining 1/4 cup soy sauce, brown sugar, beef broth, oyster sauce, and sesame oil. Stir until well combined and set aside.
Cooking Beef: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
Garlic and Ginger: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and sauté until fragrant, about 1-2 minutes.
Combine: Return the cooked beef to the skillet. Pour in the sauce mixture and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
Noodles: Add the cooked rice noodles to the skillet and toss to combine, ensuring the noodles are evenly coated with the sauce and beef mixture.
Serving: Divide the noodles and beef among bowls. Garnish with sliced green onions and season with salt and pepper to taste. Serve immediately.

Preparation time: 15 minutes | Cooking time: 20 minutes

Nutritional Information (per serving)

Calories: 450
Carbohydrates: 50g
Protein: 25g
Fats: 18g
Fiber: 2g
Sugar: 6g

Lemon Pie with Blueberry Meringue

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the Lemon Filling:

1/4 teaspoon salt
1 cup sugar
2 tablespoons lemon zest
1/2 cup fresh lemon juice
3 tablespoons cornstarch
1 1/2 cups water
4 egg yolks, beaten
2 tablespoons unsalted butter

For the Blueberry Meringue:

4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 cup fresh blueberries, pureed and strained

Preparation time: 30 minutes | Cooking time: 25 minutes | Chilling time: 2 hours

Instructions:

For the Crust:

Preheat the oven to 350°F (175°C).
Combine crust ingredients: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well blended.
Form the crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust: Bake for 8-10 minutes. Remove and let it cool.

For the Lemon Filling:

Mix dry ingredients: In a medium saucepan, whisk together cornstarch, sugar, and salt.
Add liquids: Gradually stir in water, lemon juice, and lemon zest.
Cook the filling: Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Temper the eggs: Gradually whisk a small amount of the hot mixture into the beaten egg yolks. Then, return the egg yolk mixture to the saucepan.
Finish the filling: Continue cooking, stirring constantly, for another 2 minutes. Remove from heat and stir in the butter until melted.
Pour into crust: Pour the lemon filling into the baked crust. Set aside to cool slightly.

For the Blueberry Meringue:

Puree blueberries: Puree the blueberries and strain to remove seeds and skin, collecting the smooth puree.
Beat egg whites: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form.
Add sugar: Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form.
Incorporate blueberry puree: Gently fold the blueberry puree into the meringue until well combined.
Top the pie: Spread the blueberry meringue over the lemon filling, sealing the edges to the crust.

Bake the Meringue:

Bake the pie: Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is lightly browned.
Cool and chill: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.

Nutritional Information (per serving):

Calories: 320
Carbohydrates: 45g
Protein: 5g
Fat: 13g
Fiber: 1g
Sugars: 32g

Savor this delightful Lemon Pie with Blueberry Meringue, a perfect blend of tangy lemon and sweet blueberry flavors, ideal for any occasion!

Spinach Stuffed Pastry

Ingredients:

1 medium onion, finely chopped
10 ounces fresh spinach, washed and chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1/4 teaspoon nutmeg
3 cloves garlic, minced
1/2 cup feta cheese, crumbled
1 package (14-16 ounces) puff pastry sheets, thawed
1 egg, beaten (for egg wash)

1/2 cup ricotta cheese

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Sauté the onion: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Cook the spinach: Add the chopped spinach to the skillet. Cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
Combine the filling: In a large bowl, mix the ricotta cheese, feta cheese, nutmeg, black pepper, and salt. Add the cooled spinach mixture and stir until well combined.
Prepare the pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into squares (about 4x4 inches).
Fill the pastry: Place a spoonful of the spinach and cheese mixture in the center of each pastry square. Fold the pastry over to form a triangle or rectangle, and press the edges with a fork to seal.
Apply the egg wash: Brush the tops of the pastries with the beaten egg to give them a golden, shiny finish.
Bake: Place the stuffed pastries on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
Cool and serve: Allow the pastries to cool slightly on a wire rack before serving warm.

Nutritional Information (per serving):

Calories: 250
Carbohydrates: 18g
Protein: 8g
Fat: 16g
Fiber: 2g
Sugars: 1g

Preparation time: 20 minutes | Cooking time: 25 minutes

Relish these delightful spinach stuffed pastries, perfect as an appetizer, snack, or light meal!

Apple Pie Biscuits

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk
1 teaspoon vanilla extract
2 medium apples, peeled, cored, and finely diced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons brown sugar

Preparation time: 20 minutes | Cooking time: 15-18 minutes

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the apples: Peel, core, and finely dice the apples. Place them in a bowl and toss with lemon juice, brown sugar, cinnamon, and nutmeg. Set aside.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Add the wet ingredients: Stir in the buttermilk and vanilla extract until just combined. Do not overmix.
Fold in the apples: Gently fold the diced apples into the biscuit dough.
Shape the biscuits: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
Bake: Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown.
Cool and serve: Allow the biscuits to cool slightly on a wire rack. Serve warm, optionally with a drizzle of honey or a dusting of powdered sugar.

Nutritional Information (per serving):

Calories: 220
Carbohydrates: 32g
Protein: 4g
Fat: 9g
Fiber: 2g
Sugars: 10g

Enjoy these delightful apple pie biscuits, perfect for breakfast, brunch, or a sweet snack!

Pepper Steak in a Crock Pot

Ingredients:

1 medium onion, sliced
2 large green bell peppers, sliced
1 tablespoon brown sugar
1.5 pounds beef sirloin, thinly sliced
1 teaspoon ground ginger
1 (14.5-ounce) can diced tomatoes, undrained
3 cloves garlic, minced
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup soy sauce
1 tablespoon cornstarch
1/4 cup beef broth
1 large red bell pepper, sliced

Preparation time: 15 minutes | Cooking time: 6-8 hours

Instructions:

Heat the oil: In a large skillet over medium-high heat, heat the vegetable oil. Add the beef slices and cook until browned on all sides, about 5 minutes.
Transfer to crock pot: Remove the browned beef from the skillet and place it in the crock pot.
Prepare the vegetables: Slice the green and red bell peppers, the onion, and mince the garlic.
Layer the crock pot: Place the sliced onion at the bottom of the crock pot, followed by the sliced bell peppers and minced garlic.
Add tomatoes: Pour the undrained can of diced tomatoes over the vegetables.
Mix the sauce: In a bowl, combine the soy sauce, beef broth, brown sugar, ground ginger, and black pepper. Pour this mixture over the contents of the crock pot.
Cook: Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
Thicken the sauce: About 30 minutes before serving, mix the cornstarch with a small amount of cold water to create a slurry. Stir this slurry into the crock pot to thicken the sauce.
Serve: Once the sauce has thickened, stir the contents of the crock pot to ensure everything is well combined. Serve the pepper steak over rice or noodles, and enjoy!

Nutritional Information (per serving):

Calories: 320
Carbohydrates: 15g
Protein: 28g
Fat: 16g
Fiber: 3g
Sugars: 8g

Relish this delicious and hearty pepper steak, perfect for an easy and satisfying meal straight from the crock pot!

Super Easy Peach Cobbler

Ingredients:

4 cups peeled and sliced peaches
1 cup milk
1/2 cup butter
1 cup sugar
1 cup self-rising flour

Preparation time: 15 minutes | Cooking time: 45 minutes
Instructions:

Preheat your oven to 350°F (175°C).
Peel and slice the peaches, then set them aside.
Melt the butter in a 9x13 inch baking dish by placing it in the oven while it preheats.
Combine the batter by mixing the self-rising flour, sugar, and milk in a large bowl until the mixture is smooth.
Pour the batter over the melted butter in the baking dish, ensuring not to stir.
Evenly distribute the peach slices over the batter. Do not mix them in.
Bake the cobbler in the preheated oven for about 45 minutes, or until the top is golden and the edges are crispy.
Allow the cobbler to cool slightly before serving warm. Pair with vanilla ice cream or whipped cream if desired.

Nutritional Information (per serving):

Calories: 275
Carbohydrates: 42g
Protein: 3g
Fat: 11g
Fiber: 2g
Sugars: 28g

Delight in this quick and easy peach cobbler, a sweet treat perfect for sharing with family and friends!

Broccoli, Rice, Cheese, and Chicken Casserole

Ingredients:

2 cups instant rice
2 cups water
2 cups cooked chicken, diced (or use canned chicken)
1 (10.5 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
1 (16 oz) package frozen broccoli florets, thawed
1/2 cup onion, finely chopped
1/2 cup butter, melted
1 pound processed cheese (such as Velveeta), cubed
Salt and pepper to taste

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Cook the Rice: Bring 2 cups of water to a boil in a medium saucepan. Stir in the rice, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.

Mix Ingredients: In a large bowl, combine the cooked rice, diced chicken, condensed soups, milk, thawed broccoli, chopped onion, melted butter, and cubed processed cheese. Season with salt and pepper to taste.

Bake the Casserole: Transfer the mixture to the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly. Stir halfway through to ensure even cooking.

Serve: Allow the casserole to cool for a few minutes before serving.

Bisquick Cinnamon Rolls

Ingredients:

For the Dough:

2 1/4 cups Bisquick mix
2/3 cup milk
2 tablespoons granulated sugar
2 tablespoons softened butter

For the Filling:

1/3 cup brown sugar, packed
2 teaspoons cinnamon
1/4 cup butter, melted

For the Glaze:

1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Instructions:

Preheat Oven:
Preheat your oven to 375°F (190°C).

Prepare the Dough:
In a medium bowl, combine the Bisquick mix, milk, and granulated sugar. Mix until a soft dough forms.
On a surface sprinkled with additional Bisquick mix, knead the dough gently about 10 times.
Roll the dough into a rectangle, approximately 12x9 inches.

Add the Filling:
Brush the melted butter over the rolled-out dough.
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.

Roll and Cut:
Starting from the long end, roll the dough tightly into a log.
Using a sharp knife or dental floss, cut the log into 12 even slices.
Place the slices cut side down in a greased 9x13 inch baking pan. Brush the tops with additional melted butter.

Bake:
Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown.

Prepare the Glaze:
While the rolls are baking, mix the powdered sugar, vanilla extract, and milk to create the glaze.

Glaze the Rolls:
Once the rolls are done baking, let them cool for about 5 minutes. Then, drizzle the glaze over the warm rolls.

These Bisquick Cinnamon Rolls are easy to make and deliciously satisfying. For more variations, consider adding raisins, nuts, or even chocolate chips to the filling, or experiment with different types of glazes like cream cheese or maple syrup.

Hawaiian Pineapple Cake 🍍🍰

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking soda
2 large eggs
20 oz can crushed pineapple (undrained)
1/4 cup canola oil
1 tsp pure vanilla extract
1/2 tsp salt
1 cup shredded coconut
1 cup chopped walnuts or pecans (optional)

For the Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
Shredded coconut for garnish

Instructions:

Prepare the Cake Batter:
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the flour, sugar, baking soda, salt, eggs, crushed pineapple (with juice), oil, and vanilla extract. Mix until well combined.
Stir in the shredded coconut and chopped nuts (if using).

Bake the Cake:
Pour the batter into a greased 9x13 inch baking pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely in the pan.

Prepare the Frosting:
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until well combined.

Frost the Cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top.
Garnish with additional shredded coconut if desired.

Serve and Enjoy:
Cut the cake into squares and serve. Enjoy the tropical flavors of this delicious Hawaiian Pineapple Cake!

The Best Banana Pudding Ever 🍌🍮

Ingredients:

6 to 7 medium bananas, sliced 1/4 inch thick
1 box Nilla Wafers (or shortbread cookies or Chessman cookies)
2 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 tsp vanilla extract
8 oz cream cheese, softened
14 oz sweetened condensed milk
3.4 oz instant banana cream pudding mix
3.4 oz instant vanilla pudding mix (or instant French vanilla pudding mix)
2 1/2 cups whole milk

Instructions:

Prepare Whipped Cream:
In a large bowl, beat the heavy whipping cream on medium-high speed until soft peaks form.
Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Set aside.

Make the Pudding Mixture:
In another large bowl, beat the softened cream cheese until smooth.
Add the sweetened condensed milk and beat until combined.
Add both pudding mixes and milk, and beat for 4 to 5 minutes until the mixture thickens.
Fold in half of the whipped cream gently into the pudding mixture.

Assemble the Layers:
In a 9x13 baking dish, place a layer of Nilla Wafers at the bottom.
Top with half of the banana slices.
Spread half of the pudding mixture over the bananas.
Add another layer of Nilla Wafers and the remaining banana slices.
Spread the remaining pudding mixture on top.
Finish with the remaining whipped cream spread over the top layer.

Chill and Serve:
Cover the dish and refrigerate for at least 4 hours or overnight.
Before serving, garnish with additional banana slices, mini Nilla Wafers, or wafer crumbs as desired.

This version of banana pudding ensures that every layer is rich and creamy, with the perfect balance of sweetness and banana flavor. Enjoy this delicious and classic dessert!

Peach, Custard & White Chocolate Cake 🍑🍫
Ingredients:

250g unsalted butter, softened (plus extra for greasing)
250g ready-made custard
250g caster sugar
4 large eggs
1 tsp vanilla extract
300g self-raising flour
50g ground almonds
½ tsp baking powder
70g white chocolate, chopped or as chips
3 peaches, stoned and sliced (or 1 tin of drained peaches)
1 handful flaked almonds
Icing sugar for dusting

Instructions:

Preheat and Prepare:
Preheat your oven to 180°C (160°C fan) or 350°F.
Grease and line a 20 x 30cm baking tin with baking parchment.

Create the Batter:
Reserve 100g of the custard for topping.
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract.

Mix Dry Ingredients:
In a separate bowl, combine the self-raising flour, ground almonds, and baking powder.
Gradually fold the dry ingredients into the wet mixture until just combined.

Incorporate White Chocolate:
Gently fold in the chopped white chocolate or white chocolate chips.

Assemble the Cake:
Pour the batter into the prepared baking tin and spread evenly.
Arrange the sliced peaches over the top of the batter.
Dot the reserved custard over the top and sprinkle with flaked almonds.

Bake:
Bake for 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean (the custard spots may still be a bit moist but will set upon cooling).

Cool and Serve:
Allow the cake to cool completely in the tin.
Cut into squares and dust with icing sugar before serving.

This variation maintains the delightful combination of peaches, custard, and white chocolate while ensuring the cake is moist and flavorful with every bite. Enjoy this as a sweet treat for any occasion!

Layered Rhubarb & Custard Tart 🍰

Ingredients:

For the Pastry:

500 g plain flour
100 g icing sugar
250 g unsalted butter (cold, cubed)
2 large free-range eggs
4 tablespoons whole milk
1 teaspoon vanilla bean paste
Vegetable oil (for greasing)
50 g flaked almonds

For the Filling:

1 kg rhubarb
500 g mixed eating apples
160 g golden caster sugar
500 ml whole milk
3 tablespoons custard powder
2 teaspoons vanilla bean paste

Instructions:

Prepare the Pastry:
Sift the flour and icing sugar into a large bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Beat the eggs with the milk and vanilla paste, then add to the flour mixture. Mix until a dough forms.
Divide the dough in half, wrap each portion in cling film, and chill in the fridge for 30 minutes.

Blind Bake the Pastry:
Preheat the oven to 180°C (350°F).
Roll out one portion of dough to line a greased 24cm tart tin. Prick the base with a fork, line with baking paper, and fill with baking beans or rice.
Bake for 10 minutes, remove the beans and paper, and bake for another 10 minutes until golden.

Prepare the Filling:
Chop the rhubarb and apples into chunks. Place in a pan with the sugar and a splash of water. Simmer for 15 minutes until tender.
Strain the mixture, reserving the liquid. Reduce the liquid in the pan until syrupy.

Make the Custard:
Heat the milk until just below boiling. Mix the custard powder with a bit of cold milk to make a smooth paste.
Add the vanilla paste to the hot milk, then mix in the custard paste. Cook until thickened.

Assemble the Tart:
Fill the baked pastry case with a layer of rhubarb and apple mixture.
Pour the custard over the fruit layer.
Sprinkle flaked almonds on top.

Bake the Tart:
Reduce the oven temperature to 160°C (320°F).
Bake the tart for 25-30 minutes until the custard is set and the top is golden.
Let the tart cool before slicing and serving.

Parmesan Meatloaf 🧀🍅
Ingredients:

1 lb lean ground beef
1 lb lean ground turkey
2 large eggs
1/4 cup bread crumbs
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1-2 cloves garlic, minced
1 small onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce
1/2 cup shredded Italian cheese mix

Instructions:

1️⃣ Preheat Oven: Preheat your oven to 350°F (175°C). 🔥

2️⃣ Combine Ingredients: In a large mixing bowl, combine the ground beef, ground turkey, eggs, bread crumbs, oregano, basil, thyme, garlic, onion, salt, pepper, and Parmesan cheese. Mix until just combined, being careful not to over-mix. 🍲

3️⃣ Form the Loaf: Transfer the mixture into a greased loaf pan and shape it into a loaf. 🥖

4️⃣ Top with Sauce: Spread the marinara sauce evenly over the top of the meatloaf. 🍅

5️⃣ Bake: Place the loaf pan on a baking sheet and bake in the preheated oven for 45-60 minutes, or until the internal temperature reaches 155°F (68°C). ⏲️

6️⃣ Add Cheese: Remove the meatloaf from the oven, sprinkle the shredded Italian cheese mix on top, and return it to the oven. Bake for an additional 10 minutes, or until the cheese is melted and bubbly. 🧀

7️⃣ Rest and Serve: Let the meatloaf rest for 5-10 minutes before slicing. Serve warm with your favorite sides. 🍽️
Tips:

Quality Meat: Using a mix of ground beef and turkey ensures a moist and flavorful meatloaf.
Fresh Herbs: If possible, use fresh herbs for a more robust flavor.
Leftovers: This meatloaf is great for sandwiches the next day!

Crock Pot Broccoli Cheese Soup 🥦🧀

Ingredients:

4 cups broccoli, diced small 🥦
2 tablespoons butter 🧈
1/2 cup onion, diced 🧅
2 teaspoons minced garlic 🧄
1/2 cup celery, diced small 🌿
4 cups chicken broth 🍗
1 cup heavy whipping cream 🥛
4 cups cheddar cheese, shredded 🧀
1 teaspoon salt 🧂
1 teaspoon pepper 🌶️
1/4 cup cornstarch 🌽

Instructions:

1️⃣ Prepare the Vegetables: Dice the broccoli, onion, and celery into small pieces. Place the broccoli, onion, celery, and minced garlic in the bottom of a 5-6 quart slow cooker.

2️⃣ Mix Cornstarch and Broth: In a large bowl, whisk together the chicken broth and cornstarch until smooth. Pour this mixture over the vegetables in the slow cooker and stir to combine.

3️⃣ Cook the Soup: Cover the slow cooker and cook on low for 4-6 hours, or until the vegetables are tender.

4️⃣ Blend (Optional): For a smoother texture, use an immersion blender to puree about half of the soup, leaving some chunks of broccoli for texture. Alternatively, mash some of the broccoli with a potato masher.

5️⃣ Add Dairy and Cheese: Stir in the heavy whipping cream and shredded cheddar cheese. Cover and cook on high for an additional 30 minutes, or until the cheese is melted and the soup is hot.

6️⃣ Season and Serve: Add salt and pepper to taste. Serve hot, garnished with extra shredded cheese or a sprinkle of fresh herbs if desired. Enjoy with a side of crusty bread. 🍲
Tips:

Grate Your Own Cheese: For a smoother melt, grate cheese from a block instead of using pre-shredded cheese.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat with additional broth to adjust the consistency if needed.

Nutrition (per serving):

Calories: 530 kcal
Serving Size: 1 of 6