A crisp almond-coconut crust filled with tangy lemon-coconut curd is a delightful way to end a big holiday meal. Coconut milk gives the lemon curd a rich flavour without requiring the addition of butter. If you are a lemon dessert lover, this tart is for you!
Portion size8 servings
Credits :Canadian Living Magazine: April 2014
sweetened shredded coconut
Lemon Coconut Curd:
per serving: about
Total fat17 g
Saturated fat6 g
Total carbohydrate40 g
Lemon Coconut Curd: In heatproof bowl over saucepan of gently simmering water, whisk together eggs, egg yolks, sugar, coconut milk, lemon zest and lemon juice. Whisk in potato starch.
Cook, whisking, until mixture is translucent and thick enough to mound on spoon, about 8 minutes. Strain into bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 4 hours.
Make-ahead: Refrigerate for up to 24 hours.
Meanwhile, set aside 2 tbsp of the coconut. In food processor, pulse together remaining coconut, the almonds, sugar, margarine and ginger until mixture begins to form small clumps. Press onto bottom and up side of lightly greased 9-inch (23 cm) round tart pan with removable bottom; refrigerate until firm, about 20 minutes.
Bake on baking sheet in 350 F (180 C) oven until golden, about 25 minutes. Let cool completely in pan on rack.
Makeahead: Cover and store in cool, dry place for up to 24 hours.
Spoon lemon mixture into crust; sprinkle with reserved coconut.
Halloumi, a quintessential Mediterranean cheese, is sublime when browned in a skillet: it turns golden and crispy outside and slightly soft inside, but still holds its shape. Look for baby kale in the lettuce section of your grocery store—it's sweeter and more tender than mature kale and makes a beautifully hearty salad.
Portion size2 servings
Credits :Canadian Living Magazine: May 2014
salt and pepper
peeled, pitted and sliced
PER SERVING: about
Total fat32 g
Saturated fat9 g
Total carbohydrate27 g
In nonstick skillet over medium heat, cook halloumi cheese, turning once, until light golden, about 5 minutes. Cut each slice in half lengthwise; keep warm.
Add vegetable oil to pan; heat over medium heat. Cook eggs until whites are set but yolks are still runny, about 3 minutes. Sprinkle with half each of the salt and pepper.
Meanwhile, in large bowl, whisk together lemon juice, olive oil, honey, garlic and remaining salt and pepper. Add kale; toss to coat. Arrange on plates; top with avocado, halloumi and eggs.
Flank steak is a great option for serving a large crowd because you cook it whole, meaning there's only one steak to turn on the grill, rather than several. Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light-to-medium-bodied red wine, such as Pinot Noir or Merlot, instead.
Portion size8 servings
Credits :Canadian Living Magazine: June 2015
balsamic vinegar or
dry red wine
finely grated or pressed
salt and pepper
beef flank marinating steak
per each of 8 servings: about
Total fat9 g
Saturated fat3 g
Total carbohydrate1 g
In small bowl, whisk together vinegar, mustard, 2 tbsp of the oil, the garlic and half each of the salt and pepper.
Using fork, prick steak all over on both sides. Place in large resealable plastic bag or shallow dish; pour in vinegar mixture, massaging or turning steak to coat. Seal bag or cover dish and refrigerate for 8 to 24 hours.
Remove steak from marinade; discard marinade. Pat steak dry and brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat. Grill, uncovered and turning at least twice, until instant-read thermometer inserted in centre reads 140°F (60°C), 10 to 12 minutes.
Remove to rack and let rest, uncovered, for 5 minutes or until instant-read thermometer inserted in centre reads 145°F (63°C). Slice across the grain.
In bowl, mix oatmeal with 1/4 cup water; microwave on high for 2 minutes. Stir in half of the Cheddar. Top with sausages, tomato, green onion and remaining Cheddar.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.