Friday: Lime Raspberry Flan

You know what's my weakness when it comes to cooking? BAKING! Arrgh! Just thinking about it makes me go, "NO!"

I'm not the type to take measurements very seriously, let alone think like a chemist. All credit goes to my Ma. And she was not a baker. Growing up as a kid, she taught me how to cook with how many pinches of this and how many swirls of that. All of it savory. I'm a firm believer that cooking comes from the heart and soul. A fine dish is made with pure love.

I am not an avid baker, but do try to take time to refine this skill. Because I suck at it! And I most certainly make it with nothing but love! Today's dessert is a lime raspberry flan. The fruity combination is killer in my book. But aesthetically I was very disappointed with myself (Gordon Ramsey you'd spank me so HARD right now!), BUT what's more important is how it tastes. And not to brag, but it is so freaking delicious! I tried following the recipe without using a Thermomix, since I didn't have one, and instead, used a food processor. Let me tell you something. You've got to be reliable in the kitchen! Make it work! I'm happy I did, but next time I make another tart, the presentation must be better. 

Take a look. Pictures and recipe below. Feel free to comment.

Have a lovely weekend!

Love & xx's,

maQ + suz

Lime Raspberry Flan Recipe

  • Shortcrust pastry

  • 260 g plain flour
  • 2 tbsp caster sugar
  • 130 g cold butter, cubed
  • 1 egg yolk
  • 60 g sour cream
  • 1 tsp vanilla bean paste

  • Filling

  • 3 limes, zest and juice
  • 200 g sugar
  • 3 eggs
  • 130 g sour cream
  • 20 g corn flour
  • 200 g frozen or fresh raspberries

Do

  1. Pastry; 
  2. Place flour, sugar and butter into Thermo bowl and mix 5 sec/speed 5. 
  3. Add remaining ingredients and mix 10 sec/speed 5. 
  4. Tip out onto floured Silpat mat and press into a disc.
  5. Roll out to fit a 18-20cm flan tin with removable base. Do not trim edges. Place in freezer for at least 30 minutes. 
  6. Preheat oven to 180ºC and blind bake for 20 minutes. Remove baking beans. Trim edges neatly to the rim of the flan tin. Reduce oven temperature to 160ºC. 
  7. Filling; 
  8. Place zest and sugar into Thermo bowl and mill 10 sec/speed 10.
  9. Add remaining ingredients except raspberries and mix 10 sec/speed 5.
  10. Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre.

More

Garnish with raspberries and dust with icing sugar and cool completely before serving with ice cream or whipped cream.

Taco Tuesday Recipe

Hi, my name is Suz and I'm a taco junkie. What's even better? It's Taco Tuesday! Welcome to Tacos Anonymous. ;)

Today I made one of my all-time favorite recipes to share with you: Cilantro Lime Chicken Tacos. This isn't time-consuming and it's such a great twist on dinner or a small get-together. You can even make it ahead of time by freezing it to use later! Oh, who am I kidding, I ate these right after making them. Oops! :X

It has a cilantro and lime base, which in my opinion, is always such a tasty combination. And how can you NOT like cilantro? Seriously! The pesto sauce on the chicken is so savory. Trust me, your taste buds will be very thankful!

Now let's talk necessities. The garnishes required on my taco are: onion, peppers, avocado (ALWAYS), shredded cheese and sour cream. If I'm feeling extra spicy I whip out the Tabasco sauce! You can garnish however you like, but I love making my tacos bright and colorful. I'm about the presentation! Can you say, 'no' to a pretty taco? Nom.

I want to hear about your favorite kind of tacos! Comment below, let's share our addiction and become taco buddies :)

Recipe is below. Go check it out --->

Love & xx's,

maQ + suz

Cilantro Lime Chicken Tacos

cooking spray for sauteing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (avocado, salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.

Cilantro Lime Pesto

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
Juice of 2 limes
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1/2 teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

Sunday's Are Just Peachy

“You can be the ripest, juiciest peach in the world, and there’s still going to be somebody who hates peaches.”
— Dita Von Teese

G'morning! Before peach season is over, I'm trying to eat as many as I possibly can. Clearly I'm an avid fan—they're quite possibly my favorite fruit. So, I wanted to bring you a yummy recipe for your Sunday! Don't like peaches? (In which case, you and I can't be friends. Just kidding!) You can easily substitute with a different kind of fruit, such as apricot, raspberry, cherry, etc.

While baking this, the smell in your entire apartment will be sublime. I guess you can take the girl out of the Midwest but you can't take the Midwest out of the girl! Alright, I'm running back to bed with the hubby for massive cudding, coffee-sipping and NYT's + Fall fashion reading. And of course, nomming down on this delicious summery crisp!

Happy Sunday! Catch you all tomorrow!

FRESH PEACH CRISP

INGREDIENTS

  • 6 cups fresh peaches, peeled, pitted, and sliced – about 6-7 peaches
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons sugar 1 cup + 3 tablespoons flour
  • 1 cup old fashioned oats 1 cup brown sugar
  • 1 cup butter, cold, cut into cubes

DIRECTIONS

  1. Pre-heat your oven to 350 degrees.
  2. Grease a 9×13 inch casserole dish.
  3. In a large bowl, toss peaches with cinnamon, vanilla, 3 tablespoons sugar and 3 tablespoons flour. Pour the peaches into the greased casserole dish.
  4. In a separate large bowl, combine 1 cup flour with old fashioned oats, and brown sugar. Cut in butter until you have a crumbly consistency.
  5. Pour the crumbly topping on top of the peaches.
  6. Bake in the oven, uncovered for 45-50 minutes.
  7. *Notes: Some of you think there's too much butter? If so, feel free to reduce the amount to 1/2 cup like I did. As much as I love butter, I wanted to cut it in half since I overloaded on a grilled porterhouse steak last night with some shallot + parsley butter on top. Yes, I'm still dreaming about that steak. I might have to do one later this week! Anyway, if you want your Fresh Peach Crisp to be extra crisp, bake for 5-10 minutes longer, making sure to keep a close eye on it. I personally love the end result using a full cup of butter.

LOVE & XX'S,

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