No Bake Key Lime Cheesecake by Jessica Holmes

A creamy no bake Key Lime Pie topped with whipped cream.

INGREDIENTS

Crust

• 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
• 115 grams (1/2 cup / 1 stick) unsalted butter, melted

Pie filling

• 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
• 240 ml (1 cup) sweetened condensed milk
• 120 ml (1/2 cup) lime juice, freshly squeezed
• 240 ml (1 cup) thickened or heavy cream*

Topping

• 240 ml (1 cup) thickened or heavy cream
• Lime zest, to decorate

INSTRUCTIONS

1. Add cookies to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
2. Add cream cheese in a large mixing bowl. Use an electric mixer to beat until smooth. Add condensed milk and lime juice and beat briefly until combined. Finally, add cream and beat for 2-3 minutes until mixture is thick and creamy.
3. Pour lime mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
4. Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover key lime pie with cream. Scatter over lime zest. Cut and serve.

SPICY BANANA PEPPER CURRY RECIPE | KARI MILAGAI PULI KUZHAMBU

 

SPICY BANANA PEPPER CuRRY RECIPE

INGREDIENTS

• Banana pepper – 200g - Remove seeds to reduce heat.
• Onion – 75g
• Garlic cloves – 4 to 6
• Curry leaves – Few
• Thin coconut milk – 250ml
• Thick tamarind juice – 50ml
• Curry powder – 1 ¼ tablespoons
• Mustard seeds – ¼ teaspoon
• Turmeric powder – ¼ teaspoon
• Salt – As you wish
• Cooking oil – As you wish

INSTRUCTIONS

1. Take the banana peppers and wash them well. In each banana pepper make two slits lengthwise, keeping the stem on.

2. Chop the onion and slice the garlic cloves. Also, get ready with curry leaves, mustard seeds, curry powder, turmeric powder, and salt. 

3. Get ready with the coconut milk and tamarind juice. 

4. Heat the oil in a cooking pan and place the banana peppers.

5. Fry them uncovered under medium flame. Make sure to fry every side of the banana peppers. For me, it takes about 3 minutes.

6. Now add curry leaves, onion, mustard seeds, and garlic. Stir and fry uncovered under medium flame for 2 to 4 minutes.

7. Add curry powder, turmeric powder, and salt. 

8. Also, add tamarind juice.

9. Add coconut milk, stir, and mix them gently.

10. Cook covered under low flame for 4 to 6 minutes.

11. Add salt if needed.

Mushroom and Leek soup(Milk Calendar 1981)

 

INGREDIENTS

• 1/2 cup (125 mL) butter
• 6 medium leeks (white and light green parts only)
• 1/2 lb (225 g) mushrooms chopped
• 1/4 cup (60 mL) all-purpose flour
• 1 tsp (5 mL) salt
• A pinch of Cayenne pepper
• 1 cup (250 mL) chicken broth
• 3 cups (750 mL) Milk
• 1 tbsp (15 mL) dry sherry or lemon juice
• Salt and pepper to taste
• Thin slices of lemon (for garnish)
• Fresh parsley (optional)

PREPARATION

Wash leeks very well; slice and use white and light green parts only. Sauté leeks in 1/4 cup (60 mL) butter until tender but not brown. Remove and set aside.

In remaining butter, sauté mushrooms until soft, about 10 min. Blend in flour, salt and Cayenne pepper. Gradually stir in chicken broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add leeks, sherry, salt and pepper to taste. Simmer for 15-20 min.

Serve with thin slices of lemon and a sprinkling of parsley, of desired.

Added a few finely chopped/grated potatoes, and used coconut milk

Also added finely chopped garlic and a couple of shallots.

 Oat Crumble Crust Recipe

LAUREN WEISENTHAL

https://www.seriouseats.com/recipes/2011/08/oat-crumble-crust-recipe.html

Published: Last Updated: August 30, 2018

I often use this recipe as an alternative to a graham cracker crust. It's very crumbly, tastes like a buttery oatmeal cookie, and has a nice salty and sweet thing going on which is a great contrast to most sweet fillings. Use it whenever recipes call for a graham cracker crust.

YIELD: 8

Ingredients

3 cups rolled oats

1 teaspoon salt

1/2 cup all-purpose flour

8 ounces butter, softened

1 cup packed light brown sugar

3 tablespoons melted butter

Directions

1. Preheat the oven to 350° F. Combine rolled oats, salt, and flour in the bowl of a food processor. Grind the mixture until the oats are broken into small pieces, about 20 seconds. Set aside.

2. Cream 8 ounces butter and brown sugar in a stand mixer with a paddle attachment or with an electric beater until light and fluffy, about 4 minutes. Add the dry ingredients and mix on low until blended.

3. Spread the mixture in an even layer over a parchment lined sheet tray, stopping 1 inch before the edges. Bake for 10 minutes, rotating halfway through.

4. After 10 minutes, remove the pan from the oven. Break up the mixture using a spatula, stirring it up so the golden brown exterior and the lighter interior are mixed. Re-spread the mixture evenly over the sheet tray, and return to the oven for an additional 10 minutes, rotating halfway through, until the top is golden brown.

5. Allow the pan to cool. Break up the crust into pieces and place them in the bowl of a food processor and process until homogeneous and mealy. Slowly pour 3 tablespoons of melted butter into the food processor through the top feeder tube as it's running. The mixture will feel slightly damp.

6. Pour the mixture into a pie plate and press the crust into shape on the edges and bottom. Chill for 20 minutes before filling.