LSRUS: E-Swap Post a Recipe-Int'l #1

Berry Tart

This Berry Tart is an absolute delight! A homemade buttery crust cradles a luxurious vanilla custard, topped off with a vibrant medley of fresh berries. It's a delightful symphony of flavors, perfect for any occasion.

Prep Time 30minutes mins Cook Time 15minutes mins Chill/Cooling Time 1hour hr Total Time 1hour hr 45minutes mins Course: Dessert, PieCuisine: AmericanKeyword: berry tart Servings: 8 Calories: 319kcal Author: Joanna Cismaru Equipment 9-inch Tart Pan With Removable Bottom

Ingredients Crust 1½ cups all-purpose flour ½ cup butter salted, chilled and cubed ¼ cup granulated sugar 1 large egg yolk 2 tablespoons ice water

For The Filling 2 cups vanilla custard store-bought or homemade 1½ cups mixed fresh berries such as strawberries, blueberries, raspberries and blackberries

Instructions Preheat your oven to 375°F (190°C). To make the crust, combine the flour, butter, and sugar in a food processor and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together. If the dough is too dry, add 1-2 tablespoons of cold water. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork and chill in the refrigerator for 15 minutes. Bake the crust for 12-15 minutes, or until lightly golden brown. Let it cool completely on a wire rack. Once the crust is cooled, spread the vanilla custard evenly over the crust. Arrange the mixed berries on top of the custard. Optional: You can brush some warmed apricot jam over the berries to create a shiny glaze. Using a pastry brush, brush the warmed apricot jam glaze over the top of the berries. Be sure to cover each berry with a thin layer of the glaze. Chill the tart in the refrigerator for at least 30 minutes before serving.

Notes Crust Variations: Feel free to use store-bought pie crust or graham cracker crust if you're short on time. Vanilla Custard: Ensure that the custard is completely cooled before filling the tart shell to prevent a soggy crust. Fruit Toppings: This tart is versatile! Use a mix of seasonal berries or your favorite fruits for topping. Make-Ahead: You can prepare the crust and custard a day in advance. Assemble with berries just before serving for maximum freshness.

Nutrition Serving: 1serving | Calories: 319kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 63mg | Potassium: 193mg | Fiber: 1g | Sugar: 12g | Vitamin A: 527IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg

Blended leek and potato soup - this is a popular soup here in Wales. This smooth, creamy leek and potato soup is ready in 15 minutes, serves 6, and is full of flavour. It’s great for a quick meal, with bread to dip!

Ingredients • 1 tbsp vegetable oil • 1 onion, sliced • 225g/8oz potatoes, cubed • 2 medium leeks, sliced • 1.2 litres/2 pints vegetable stock • 150ml/5fl oz double cream or crème fraîche • Salt and freshly ground black pepper

Method 1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3–4 minutes until starting to soften. 2. Add the vegetable stock and bring to the boil. Season with salt and pepper. Simmer for 10 minutes until the vegetables are tender. 3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche. Heat through and serve.

Recipe Tips - Switch the cream for low-fat crème fraîche to make this soup a bit lighter. This leek and potato soup will keep in the fridge for up to three days, but it also freezes really well. (If you are using low-fat crème fraîche, add this after defrosting).

Tiramisu Creamy, delicious and unbelievably EASY tiramisu recipe made with coffee soaked lady fingers, sweet and creamy mascarpone, and cocoa powder dusted on top. Prep Time 10minutes mins Total Time 10minutes mins Course: DessertCuisine: Italian Servings: 9 Calories: 297kcal Author: Lauren Allen Equipment 8x8 dish Hand mixer Ingredients 1 1/2 cups heavy whipping cream 8 ounce container mascarpone cheese ,room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract 1 1/2 cups cold espresso 3 Tablespoons coffee flavored liqueur ,optional (Kahlua or DaVinci brands) 1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online Cocoa powder for dusting the top Instructions Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside. Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan. Smooth half of the mascarpone mixture over the top. Add another layer of dipped ladyfingers. Smooth the remaining mascarpone cream over the top. Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

Chocolate Dates with La Vache qui Rit

Ingredients:

• 15 Dates

• A bar of chocolate

• A pack of La Vache qui Rit

Directions:

• If you have seedless dates, you don't have to take the seed out of the date.

  • Put a piece of baking paper on a tray.

• Take the La Vache qui Rit and put some in the date. If you are done with all 15, take the chocolate bar.

• Melt the chocolate bar.

• Take the dates, roll them in the melted chocolate until they have a nice coat and put them on the baker paper.

• When you are all done, put them in the fridge for at least 20 min.

• And then, enjoy!

Very simple but so delicious, just had it yesterday and loved it. Zucchini with Feta baked in the oven.

You need 2-3 large Zucchini, one pack Feta Cheese, 4-5 garlic cloves, olive oil, salt, pepper, gyros spice and pepperbell powder.

Washe zucchini, cut into stripes (size of a pinkie finger) and put in a casserole form. Peel and mesh garlic, crumble feta cheese, add both to the zucchini. Sprinkle with olive oil and season with the spices. Back in the oven for 30-40 minutes on 180 •c You can eat it with baguette or other bread. Or just like that is also delicious.