Lemon Tart

Lemon Tart

Ingredients

Crust
1 box Nilla wafers
1 stick unsalted butter, melted
1/4 cup raw sugar
1/4 cup unbleached flour

Filling
2 3.5oz bars of Green and Blacks white chocolate chopped
1 Cup heavy cream
3 eggs
1/2 cup raw sugar
2 large Lemons zest and juiced, Meyer lemons are best

Directions

Place the box of Nilla wafers into the food processor and pulse until crumbled. Transfer to a bowl and add the flour and sugar and stir to combine. Now add the butter and stir until coated. Transfer to a parchment lined tart pan, press until even in pan and bake in a 350 degree oven for about 10 to 15 minutes until set. Set aside to cool.

In a large bowl whisk together the sugar, eggs, zest and juice until smooth. Place bowl over boiling water and whisk until the mixture starts to thicken. Remove from heat and add the chocolate, whisking until melted and smooth. Let mixture cool, while in the stand mixer whip up heavy cream until stiff peaks are formed. Fold whipped cream into cooled lemon mixture, pour into tart pan, smooth out. Cover with plastic wrap and chill for at least two hours.

Enjoy Cooking

Earthy Fish Stew

Here is another of my soups I have been working on over the past few weeks. It is really warming on a nice cold night and it is not too heavy, Enjoy.

Earthy Fish Stew

Ingredients

4 cups low salt Veggie stock
2 red onions, diced
2 red peppers, diced
3 stalks of celery, diced
1 cup of diced carrots
2 cans tomatoes, diced, 15 to 16oz cans
1 can chickpeas, drained, 16oz can
1/4 cup dried cherries, diced
1 1/2 lbs shrimp, peeled and cleaned
3 catfish fillets, cut into 2 inch slices
1/4 cup fresh parsley
2 table spoons olive oil
1 green chili sliced into rings, seeds removed
salt to taste

Now for the spices - I used this spice mixture i made up for my Moroccan BBQ chicken: so you are going to make allot and only use about 2 tablespoons for this dish but its is great on meats too.

2 teaspoons of cardamon
1 teaspoon nutmeg
2 teaspoons mace
1 teaspoon cinnamon
2 teaspoons ground ginger
2 teaspoons turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
1 teaspoon allspice
2 teaspoons paprika
1 teaspoon fresh ground black pepper

Mix well in a jar and then pull out 2 tablespoons for this dish and save the rest.

Directions

In a deep soup pot place 1 of the diced onions along with 1 tablespoon of oil, saute until soft over medium high heat. Now add the cherries and saute for an additional 2 minutes. Remove from the pot.

In the same pot add the remaining onion a long with the carrots, celery, peppers and the remaining oil. Saute until soft. Now add the tomatoes, stock, the 2 tablespoons of the spice mixture and the chickpeas, bring to a boil, then reduce heat and simmer for about 30 minutes.

Now add the catfish and simmer for 5 minutes. Next add the shrimp, stir, cover and turn off the heat. Let stand covered for 5 to 7 minutes, until shrimps are cooked through and tender. Noe add parsley, stir and serve. Garnish with the green chili rings.

Enjoy Cooking

Spicy Red Lentil Soup

I have been playing with this recipe for the last few weeks but i think now its perfect, enjoy

Spicy Red lentil Soup

Ingredients

3 cups red Lentils
4 medium Parsnips, peal and chunky diced
1 large onion, diced
1 large red pepper, diced
3 ribs of celery, diced
1 pint cherry tomatoes
1 can of diced tomatoes, 15 to 16oz
1 can tomato paste
1/4 cup fresh chopped parsley, Italian
2 tablespoons unsalted butter
2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground yellow mustard
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper(we like its spicy so i use i bit more)
salt and pepper to taste
10 cups of water

Directions

Melt butter over medium high heat in a deep soup pot. Next add onions and peppers and saute until soft, about 5 minutes, followed by all the spices, saute for an additional minute. Now add the parsnips and the garlic and saute for an addition 2 minutes. Add the lentils, all the tomatoes and the water, bring to a boil, reduce heat and simmer for about an hour on a very low heat: tasting and adjusting the seasoning as you go. Once the soup is thick and the parsnips are soft the soup is done. Add the parsley before serving with a nice baguette.

Enjoy Cooking