Braised Artichoke and Parmesan Linguini
This is a great meatless dinner. My whole family loves it, even the pickiest eaters.
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Lemon Linguini with Pancetta and Artichokes
This is the perfect recipe for busy weeknights. For ease and convenience, this recipe utilizes frozen artichoke hearts. You don’t need to defrost the artichoke hearts first. To make this a meatless meal, simply omit the pancetta.
EASY BERRY FRUIT TART
Easy Berry Fruit Tart is one of our favorite warm weather desserts. I start this tart by stirring together an easy tart dough. Then, I make a sweet berry filling. We like this tart for several reasons. First of all, I like that I can make this tart in just about one hour. Secondly, I like that I can make all the components of this tart ahead of time. Then, I just assemble it right before serving time. Thirdly, I like that this recipe uses ingredients that I usually already have in the house. That makes this recipe inexpensive to prepare. And, lastly, we all love the buttery dough and the sweet berries.
The Equipment I Used
- A Food Processor-If you want to, you can make the dough in your food processor.
- A Pastry Blender- Use this to cut the butter into the flour. You can also use your hands to do this.
The Ingredients Needed for Easy Berry Fruit Tart
- Berries- Wash and dry the fruit well. I like to use organic berries for the best flavor.
- Flour- Use all-purpose flour. I like the King Arthur brand of flour.
- Butter- Your butter should be very cold for best tart dough results. I like to use Kerry Gold Irish butter.
- Sour Cream- Use full fat sour cream. I like the Breakstone’s brand.
- Parchment Paper- Use this to roll out the dough.
How I Made my Tarts
- First, I made the dough. This dough is very forgiving. You can reroll it if you need to. Roll it out between two sheets of floured parchment paper.
- Next, I made the filling. You can do this a few hours ahead of time.
- Then, I placed the berries on the dough and fold it over the berries.
If you like berries, you need to make this Easy Berry Fruit Tart.
Easy Berry Fruit Tart
Homemade tart crust filled with summer berries.
Ingredients
For the tart filling:
- 2 cups halved strawberries
- ½ cup blueberries
- ½ cup blackberries
- 1 tbsp. granulated sugar
For the Tart Crust:
- 1½ cups all purpose flour (180g)
- ½ tsp. kosher salt
- 1 tsp. granulated sugar
- 8 tbsp. cold unsalted butter (112g)
- 1 tbsp. sour cream
- ¼ cup ice water
- 1 egg
- 1 tbsp. Demera sugar
Instructions
- Begin by making the tart dough: In a large bowl, sift together the flour, sugar and salt. using a pastry cutter, cut the butter and sour cream into the flour, until the flour is fully incorporated, and everything is the size of peas. Add the ice water, starting with one tablespoon. Stir it in with a fork. You may not need all the water. Just stir in enough water, until a scraggly dough is formed. Empty the dough onto a floured board and shape the dough into a disc. Wrap it in plastic wrap, and refrigerate for 1½ hours.
- On floured parchment paper, roll out the disc of dough, covered with more parchment paper, into a 15-inch round. Place on a baking sheet and refrigerate for one hour.
- Preheat the oven to 400 degrees. Mix together the berries and sugar and place in the center of the dough, leaving a 2-inch bare border. Use the parchment to lift up a three-inch portion of the dough and fold it over the fruit. Repeat with the rest of the dough to create pleats. Brush the pleated dough with one egg mixed with one tablespoon of water. Sprinkle with the sugar and bake for 30 minutes or until the crust is golden brown. Let cool completely on a wire rack.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
Summer Berries and Cream Cake
Summer Berries and Cream Cake is my new favorite summer teatime treat. I start this berry cake by making a sweet, buttery scone dough. Then, I pat the dough into a tart pan. Finally, I bake the cake until it’s golden brown. I love this berry cake for several reasons. …
Filet Mignon with Sergio’s Seasoning
Filet Mignon with Sergio’s Seasoning is one of our favorite steak dinners. I start this easy and healthy steak dinner by cooking some tender and delicious filet mignon. Then, I make a rich and delicious basil butter to top the steaks. We like this meal for several reasons. First …
Homemade Bruschetta with Fresh Tomatoes
Homemade Bruschetta with Fresh Tomatoes is one of our favorite summer appetizers. Nothing says summer is almost here like farm fresh tomatoes and basil on top of crisp bread. We like this bruschetta for several reasons. First of all, it is a fairly inexpensive bruschetta appetizer. Secondly, this homemade bruschetta is light and healthy. And lastly it delivers great flavor. While the ingredients are simple, the taste is complex, with sweet tomatoes, tart balsamic vinegar, grilled bread and creamy garlic and herb goat cheese all mingling together in every bite.
The Equipment I Used
- A grill pan- I used my Le Creuset grill pan to lightly char the bread slices for my Homemade Bruschetta with Fresh Tomatoes.
The Ingredients Needed for Homemade Bruschetta with Fresh Tomatoes
- Tomatoes- I used cherry tomatoes, but you can use any kind of tomatoes that you like.
- Vinegar- Use a good quality balsamic vinegar, preferably from Modena, Italy. It should have a seal on it from the Italian government.
- Olive Oil- Use a good quality extra virgin olive oil from recently harvested olives. We recently spent a week in Italy and the olive oil was incredible. So, we had a few bottles shipped to us at home and have been using it ever since.
- Garlic- Be sure to use fresh garlic, not garlic from a jar for this Homemade Bruschetta with Fresh Tomatoes.
- Bread- Use a good Italian bread.
- Cheese- I used garlic and herb goat cheese, but you can also use regular goat cheese, mozzarella, or just skip the cheese.
How I Made my Bruschetta
- First, I mixed together the tomatoes, balsamic vinegar, extra virgin olive oil, salt, pepper, garlic and honey.
- Next, I grilled the bread.
- Finally, I spread the garlic and herb goat cheese on each slice and then topped them with the cherry tomato mixture.
If you like tomatoes, you need to try this light and delicious Homemade Bruschetta with Fresh Tomatoes.
Homemade Bruschetta with Fresh Tomatoes
Crispy bread topped with garlic and herb goat cheese and ripe tomatoes, balsamic vinegar, and fresh basil.
Ingredients
- 2 cups cherry tomatoes, halved
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 2 cloves chopped garlic
- 1 tsp honey
- 12 thin slices of Italian bread
- 4 ounces garlic and herb goat cheese sliced in 12 slices
- 1/4 cup fresh basil, sliced
Instructions
- In a bowl, combine the tomatoes, balsamic vinegar, salt, pepper, garlic, honey, and 1 tablespoon of the olive oil.
- On a hot grill pan brushed with the rest of the olive oil, grill the bread on both sides.
- Top each bread slice with some goat cheese and a spoonful of tomatoes and some basil and serve.
Nutrition
Serving: 2slicesCalories: 120kcal
Tried this recipe?Let us know how it was!
Dark Chocolate Layer Cake
Dark Chocolate Layer Cake is one of our favorite cakes. This cake features three layers of chocolate cake and a satiny and rich chocolate glaze. I love this cake for several reasons. First of all, I like that this cake is fairly easy to make. …
Easy Hibachi Chicken and Broccoli
Easy Hibachi Chicken and Broccoli is one of our favorite quick and easy weeknight dinners. I like to make this on busy nights, when I’m short on time. I start this recipe by marinating my chicken. While the chicken marinates, I cut up the broccoli …
Easy Lemon Loaf Cake
Easy Lemon Loaf Cake is one of our favorite desserts. I start this cake by baking up a buttery lemon cake. Then, I top the cake with vanilla whipped cream and sweetened strawberries. We like this dessert for several reasons. First of all, I like that I can make this whole dessert in just a little over an hour. Secondly, I like that this cake uses ingredients I always have in the house, which makes it inexpensive to prepare. And, lastly, we all love the buttery cake, the fluffy cream, and the sweet strawberries.
THE EQUIPMENT I USED
- An Electric Mixer- You’ll need this to make the Easy Lemon Loaf Cake batter.
- A Food Scale- For perfect baking results, be sure to weigh your flour and sugar.
- A Sifter- Use this to sift together the dry ingredients.
- A Pastry Bag- I used a pastry with a star tip to pipe on my whipped cream. But you can just spoon it on.
THE INGREDIENTS NEEDED FOR EASY LEMON LOAF CAKE
- Flour- I always use King Arthur Brand flour.
- Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
- Milk- Be sure to use whole milk, not low-fat.
- Eggs- Use large eggs for this Easy Lemon Loaf Cake.
- Sugar- I always use Domino granulated sugar.
- Cream- Use heavy cream to make the whipped cream. Don’t use half and half, or light cream.
HOW I MADE MY LEMON CAKE
- First, I made the Easy Lemon Loaf Cake batter. Be sure to cream the butter and sugar together for the full five minutes. And be sure to beat in the eggs well. This will entail a lot of scraping down the bowl.
- Next, I baked the cake. Be sure to bake the cake until a toothpick comes out almost clean.
- Finally, I topped the cake with the strawberries and cream.
If you like lemons, you need to try this moist and buttery Easy Lemon Loaf Cake.
Easy Lemon Loaf Cake
A Lemon Butter Cake baked in a loaf pan.
Equipment
- 1 9×5 loaf pan
- an electric mixer
Ingredients
For the Lemon Loaf Cake:
- 1 ¾ cups all-purpose flour (210g)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 cup whole milk, room temperature
- 12 tbsp. unsalted butter, softened (168g)
- 1½ cup granulated sugar (300g)
- 3 large eggs, at room temperature
- 2 tsp. each lemon extract and lemon zest
For the Strawberry Topping:
- 1 quart sliced strawberries
- 1 tbsp. granulated sugar
For the Vanilla Whipped Cream:
- 1 cup heavy cream
- 2 tsp. granulated sugar
- 1 tsp. vanilla extract
Instructions
- Begin by making the Lemon Loaf Cake: First, Preheat the oven to 350 degrees. Spray the pan with baking spray. Line the bottom of the pan with parchment paper and spray the pan again.
- Sift together the flour, baking powder, baking soda and salt into a bowl and set it aside.
- In the bowl of an electric mixer, with the paddle beater attached cream the butter for one minute, then add the sugar. Beat them for five minutes until the mixture is fluffy, scraping down the bowl as needed. Add the eggs, one at a time, and the lemon zest and lemon extract. Beating well after each addition.
- Add half the flour mixture, then half the milk. Beat until combined. Add the rest of the flour mixture, and the rest of the milk. Beat until combined. Scrape the bowl down after each addition.
- Pour the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack for ten minutes. Use a knife to loosen the sides of the cake from the pan and remove the cake from the pan. Cool about 15 minutes to serve warm. Or, cool completely, if you prefer. Slice and serve with the Strawberry Topping and the Vanilla Whipped Cream.
For The Strawberry Topping:
- Simply mix together the strawberries and sugar.
For the Vanilla Whipped Cream:
- In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the vanilla extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!
Creamy Salmon Cucumber Cups
Creamy Salmon Cucumber Cups are one of our favorite teatime treats. I started my cucumber cups by making a creamy carrot and smoked salmon filling in the food processor. Then, I made little indentations in sliced cucumbers using a melon baller. Finally, I put the …
