Easy Strawberry Tarts

Easy Strawberry Tarts

Makes 24 mini or 16 regular 

24 mini tart shells or 16 regular shells (pre-baked and cooled according to package directions)

500ml heavy whipping cream

1 package instant vanilla pudding

1 package strawberry glaze mix (prepared according to package directions with addition of 2 tbsp water)

Fresh strawberries

*make sure your tart shells are cooled before working with them or the whipping cream will “melt”*

Cut strawberries into quarters, you will use about 5-6 quarters per tart.

Whip the whipping cream on medium speed until it starts to thicken.

Add the instant vanilla pudding and whip until thick.  The addition of the pudding makes for a very tasty and stable cream, I frequently use it on cakes and it holds up very well to high temperatures.

Put the cream into a piping bag (or use a spoon to scoop).

Into the pre-baked tart shell, pipe a “pyramid” of whipped cream.

Arrange the strawberries around the cream, about 5-6 pieces per tart.

Spoon about a tablespoon of the glaze over the arranged strawberries, allowing it to slide down the sides.

Allow the glaze to set in the refrigerator for an hour or so before serving.

 

Mushroom Stuffed Pork Chops

Mushroom Stuffed Pork Chops

Serves 4

4 thick pork chops

115g mushrooms (1/2 a package)

1 small onion

¼ cup bread crumbs

1 egg

1 tsp salt

1 tsp pepper

1 tsp garlic powder

2 tbsp oil (for frying)

Coating:

½ cup flour

2 eggs, beaten

½ cup bread crumbs

In a food processor, chop the onion using the pulse function until it is in small chunks.  

Add the mushrooms and pulse, again, until the mushrooms are roughly chopped.

 Add the bread crumbs, egg, salt, pepper, and garlic powder and pulse until “mixed” throughout.

On a cutting board, cut a pocket into the pork chop.

Stuff the pocket with the mushroom mixture.  Pinch the edges together, a tight seal is not important.

Pre-heat the frying pan with oil to a very low heat.

Set the coating ingredients into separate dishes.

Dredge the pork chop in flour, dip in the eggs, and then coat with bread crumbs.

Fry in the pre-heated pan (covered with a lid) until the pork chop is evenly browned on both sides and cooked throughout.  Check to see if it is cooked by peeking inside through the opening you stuffed with mushrooms.  Because the chops are so thick, it is important to use a very low heat and cover the pan, this helps cook the insides at the same rate as the outside.

Serve with your favourite sides.

Mascarpone Mandarin Cups

 Mascarpone Mandarin Cups

Makes 12 small cups

500g Mascarpone cheese

3 egg yolks

½ cup sugar

2 cans mandarin orange slices (juice reserved)

12 lady finger cookies

Orange zest (for decoration)

Rum (optional)

12 disposable plastic wine glasses

Whip egg yolks and sugar in a mixer until creamy and thick.  

Add the mascarpone cheese and blend until fluffy.  (If you’d like a thinner consistency, add one or two tablespoons or the mandarin juice).  Put the mixture in a piping bag (or use a spoon if you don’t have one).

Strain the mandarin pieces reserving the juice.

If using rum, mix a couple of tablespoons of rum into the reserved mandarin juice.

Cut the ladyfingers into four pieces each.

Layer the dessert as follows into plastic wine glasses:

Layer of mascarpone mixture.

Two lady finger cookie pieces.

Pour a tablespoon of the juice/rum over the lady fingers.

4-6 mandarin slices

...do this twice, finishing off with a layer of the mascarpone mixture.

Top the dessert with a piece of orange zest.

Silky Buttercream

Silky Buttercream*

Makes enough to ice 24 cupcakes

1 cup butter

1 pound icing sugar (sifted) (4 cups)

1 tsp vanilla extract

1 tbsp whipping cream (or milk) – more if needed

Combine all ingredients in a mixer and mix on medium speed until desired consistency is reached.  The more you mix, the fluffier it will become. *please see notes below

*Notes:

The extract used is up to you, the flavour options are endless.  Use clear extracts if you’re adding colour to the buttercream to ensure you get the desired results.

Colour with your favourite gel colour.

If you’re using this in a warmer climate, substitute half of the butter for vegetable shortening to avoid a melted mess.

For fine details on cakes, use only shortening instead of the butter, note that this option makes for a very unpleasant taste if not used sparingly as shortening tends to coat the inside of your mouth.  This option is not meant for icing cupcakes, only to do fine details as it is very stable.

If you want a stiffer icing, add less cream/milk.