Kanneux

[kanneux]

This Glazed Fruit Tart with Strawberry, Kiwi, and Peach is a stunning and delectable dessert suitable for any occasion. A sweet apricot and honey glaze coats the buttery crust, which is filled with fresh, juicy fruit. It's a simple dessert that looks and tastes fantastic.

Instructions: Preheat the oven to 375 degrees Fahrenheit. Pulse the flour, butter, and sugar in a food processor until the mixture resembles coarse sand. Add the egg yolk and ice water and pulse until the mixture forms a dough. In a 9-inch tart pan with a removable bottom, press the dough into the bottom and up the sides. Bake for 15-20 minutes, or until the crust is golden brown. Allow the crust to completely cool. Arrange the fruit slices on top of the cooled crust. Warm the apricot preserves and honey in a small saucepan over medium heat until melted and smooth. Brush the fruit with the glaze. Refrigerate the tart for at least 30 minutes before serving.

Glazed Fruit Tart with Strawberry, Kiwi and Peach

[kanneux]

Effortlessly create tender chicken tacos with creamy slow cooker goodness for easy weeknight meals.

Cream Cheese Chicken Tacos for Easy Weeknight Meals

[kanneux]

This Pumpkin and Peanut Butter Nhopi is made with polenta in the style of Zimbabwean food. It is creamy and full of flavor. This dish is one of a kind and filling because it combines the sweetness of pumpkin with the richness of peanut butter. For people who can't eat gluten, this is a great side dish or dessert.

Ingredients: 1 cup fine cornmeal. 2 cups water. 1 cup canned pumpkin puree. 1/2 cup peanut butter gluten-free. 1/4 cup coconut milk canned, full-fat. 1/4 cup brown sugar. 1/4 teaspoon salt. 1/4 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon vanilla extract. 2 tablespoons vegetable oil.

Instructions: Put the fine cornmeal and water in a large bowl and mix them together. Make sure there are no lumps in the batter as you mix it. Put the canned pumpkin puree, brown sugar, and coconut milk in a different saucepan. Set it over medium-low heat. Mix the ingredients together and stir until the sugar is gone. Stir the peanut butter into the pumpkin mixture until it's well mixed in and the mixture is smooth. Pour the pumpkin and peanut butter mix into the cornmeal batter slowly while stirring all the time to avoid lumps. Salt, cinnamon, nutmeg, and vanilla extract should be added to the mix. Stir the ingredients together until they are well mixed. Put the vegetable oil in a large skillet or nonstick pan and heat it over medium-high heat. Put the Nhopi mixture into the hot pan and stir it around a lot for 10 to 15 minutes, until it gets thicker and pulls away from the pan's sides. It needs to be smooth and creamy. When the Nhopi is done, take it off the heat and let it cool down a bit before you serve it. As a creamy side dish or dessert, serve the gluten-free Pumpkin and Peanut Butter Nhopi warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

Columbus Free Press

[kanneux]

This refreshing and healthy Peach Frozen Yogurt is ideal for a hot summer day. This frozen yoghurt is quick and easy to make, with only a few simple ingredients.

Instructions: In a blender or food processor, combine frozen peach slices, Greek yogurt, honey, and vanilla extract. Scrape down the sides as needed until the mixture is smooth and creamy. Serve immediately for a soft-serve texture, or place in the freezer for 2-3 hours for a firmer texture. Allow the frozen yogurt to soften at room temperature for a few minutes before serving if it is too hard after freezing.

Peach Frozen Yogurt

[kanneux]

A quick and easy homemade cheese pizza recipe with thin crust, mozzarella, parmesan cheese, tomato sauce, and herbs.

Thin Crust Sliced Cheese Pizza Recipe

[kanneux]

This hearty chicken noodle stew with onions is perfect for cold weather or quick dinners.

Chicken Noodle Stew with Onions

[kanneux]

This recipe puts a unique spin on the classic grilled cheese sandwich by using banana bread slices instead of bread slices. Melted cheddar cheese and ripe banana combine to make a deliciously sweet and savory sandwich.

Instructions: Preheat a nonstick skillet or griddle on medium heat. Place a slice of cheddar cheese on each of two slices of banana bread. Place the sliced banana on top of the cheese, followed by the other slice of banana bread to form a sandwich. 1 tablespoon of butter on the top of the sandwich, then place buttered-side down on the preheated pan or griddle. Add another tablespoon of butter to the top of the sandwich. When the bottom of the sandwich is golden brown and the cheese begins to melt, flip it over and cook until the other side is golden brown and the cheese is melted. Rep with the remaining banana bread slices and ingredients to make another sandwich. Serve the sandwiches warm, cut in half.

Banana Bread Grilled Cheese Sandwich

[kanneux]

Indulge in rich, decadent chocolate walnut macarons with their crispy shells and soft, chewy centers.

Chocolate Walnut Macarons Recipe

[kanneux]

Enjoy these tasty buckwheat ice cream sandwiches that are vegan and gluten-free. The nutty taste of buckwheat goes well with the smooth, creamy vanilla ice cream, making for a delightful treat.

Ingredients: 2 cups buckwheat flour. 1 cup coconut sugar. 1/2 cup coconut oil, melted. 1/4 cup almond milk. 1 teaspoon vanilla extract. Pinch of salt. 1 quart vegan vanilla ice cream store-bought or homemade.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine buckwheat flour, coconut sugar, melted coconut oil, almond milk, vanilla extract, and a pinch of salt. Mix until well combined. Form the dough into a ball and roll it out between two sheets of parchment paper until it's about 1/4 inch thick. Using a cookie cutter, cut out circles from the dough and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the cookies are lightly golden brown around the edges. Allow them to cool completely. Once the cookies are cooled, take your vegan vanilla ice cream and scoop a generous amount onto one cookie. Place another cookie on top and gently press down to form a sandwich. Repeat with the remaining cookies and ice cream. Place the sandwiches in the freezer for at least 30 minutes to firm up before serving. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

VJ Defense Photos

[kanneux]

Nutritious and delicious green bean and egg dish. EggcellentEats has truly outdone themselves with this recipe.

Italian Green Beans with Eggs

[kanneux]

Soft, chewy oatmeal cookies are perfect for any occasion with hearty oats and just enough sweetness.

Soft Chewy Oatmeal Cookies

[kanneux]

Make your hot cocoa extra special with these adorable Santa stir sticks. They're fun to create and add a festive touch to your favorite winter drink!

Ingredients: 6 wooden sticks. 6 mini marshmallows. 6 red candy melts. 6 white candy melts. 6 milk chocolate candy melts. 12 candy eyes. 6 red M&M's. Black icing pen. Melted dark chocolate for assembly. Sprinkles optional.

Instructions: Insert a mini marshmallow onto the end of each wooden stick. Melt the red, white, and milk chocolate candy melts separately in microwave-safe bowls, following package instructions. Dip each marshmallow-topped stick into the melted red candy melts, covering it to resemble Santa's hat. Allow excess to drip off. Place the sticks on parchment paper and immediately attach a red M&M as Santa's nose and two candy eyes above it while the candy melts are still wet. Once the red candy melts have set, dip the bottom part of the marshmallow into the melted white candy melts to create Santa's beard. Allow excess to drip off. Return the sticks to the parchment paper and let the white candy melts set. Using melted dark chocolate, draw Santa's mouth and add details to the eyes with the black icing pen. For added festive flair, sprinkle optional sprinkles over the white candy melt part while it's still wet. Allow the Santa stir sticks to completely set before using them in hot cocoa. Simply stir into a cup of hot cocoa for a cute and delicious treat!

Prep Time: 20 minutes

Cook Time: 10 minutes

Kembali Perawan

[kanneux]

A delightful tart featuring fresh plums nestled in a flaky crust, sweetened with sugar and aromatic spices.

Ingredients: 1 pre-made pie crust. 6-8 ripe plums, pitted and sliced. 1/2 cup granulated sugar. 2 tablespoons all-purpose flour. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 tablespoon lemon juice. 1 tablespoon butter, cut into small pieces.

Instructions: Warm the oven up to 190C 375F. Put the pie crust in a tart pan after rolling it out. Sliced plums, sugar, flour, cinnamon, nutmeg, and lemon juice should all be mixed together in a bowl. Toss until everything is covered. Place the plum mixture in the tart shell that has been prepared. Put pieces of butter on top of the plums. Put it in the oven for 35 to 40 minutes, or until the crust is golden brown and the plums are soft. Let the tart cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 40 minutes

AG Leadership Change Blog

[kanneux]

This Parsley Hummus with Olive Oil recipe makes a delicious and healthy snack or appetizer for any occasion. Fresh parsley, garlic, and olive oil combine to give the hummus a vibrant green color and an irresistible flavor. It goes well with pita chips, fresh vegetables, and as a spread on sandwiches and wraps.

Instructions: In a food processor or blender, combine chickpeas, parsley, garlic, tahini, olive oil, lemon juice, cumin, salt, and black pepper. Add water as needed to achieve the desired consistency and process until smooth. Seasonings should be tasted and adjusted as needed. If desired, drizzle with more olive oil and sprinkle with chopped parsley.

Parsley Hummus with Olive Oil

[kanneux]

Get ready for the most tender and flavorful Slow Cooker Pulled Pork ever. Perfect for feeding a hungry crowd at family dinners or backyard barbecues.

Slow Cooker Shredded Pulled Pork - Slow Cooking Recipe

[kanneux]

In Indian cuisine, Indian Chicken Tikka is a popular appetiser or side dish. It's made by marinating chicken cubes in a spiced yoghurt mixture before grilling or baking them until tender and slightly charred. This dish is flavorful and suitable for any occasion.

Instructions: Combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, paprika, turmeric powder, red chilli powder, lemon juice, vegetable oil, and salt in a large mixing bowl. Mix the chicken cubes into the marinade, making sure that each piece is evenly coated. Refrigerate the bowl for at least 1 hour and up to 24 hours. Preheat the oven to 200 degrees Celsius. Prepare a baking sheet with parchment paper. Thread the chicken cubes onto the skewers, leaving room between each piece. Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred around the edges, on the prepared baking tray. Serve with mint chutney and lemon wedges, if desired.

Indian Chicken Tikka

[kanneux]

This Protein-Packed Egg White Spinach Feta Wrap is a nutritious and satisfying meal option, perfect for a quick breakfast or lunch. Packed with protein from egg whites and enriched with the flavors of fresh spinach and tangy feta cheese, it's a delicious and healthy choice.

Ingredients: 4 large egg whites. 1 cup fresh spinach leaves. 2 tablespoons crumbled feta cheese. 2 whole wheat tortillas. Salt and pepper to taste.

Instructions: In a non-stick skillet, heat a bit of cooking spray over medium heat. Add the egg whites to the skillet, season with salt and pepper, and cook until set, about 2-3 minutes. Divide the cooked egg whites between the two tortillas. Top each tortilla with spinach leaves and crumbled feta cheese. Fold the sides of the tortillas over the filling, then roll them up tightly to form wraps. Serve immediately or wrap in foil for an on-the-go meal.

Prep Time: 5 minutes

Cook Time: 5 minutes

Michelle