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Easter Pie

Published on 02 April 2015 Category: BlogRecipes Written by Andrea
Recipe Apr 2 Ester Pie Copy

"Easter Pie"

3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. 
Stir in the rice and pine nuts. 
Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. 
Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. 
Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve


Atlantic Salmon with Red Curry-Coconut Sauce

Published on 02 April 2015 Category: BlogRecipes Written by Andrea
Recipe Apr 2  Salmon in Coconut Sauce Copy 


1 13 1/2-ounce can coconut milk
1 cup tomato basil sauce
1 teaspoon grated fresh ginger
3/4 cube shrimp flavor bouillon
1/4-1 teaspoon red curry paste
1/2 bunch fresh cilantro, chopped
Salt and pepper
4 6- to 8-ounce salmon fillets
Vegetable oil
Cooked rice


In a medium saucepan, combine coconut milk, 
tomato sauce, ginger, shrimp bouillon and curry 
paste to taste. 
Bring sauce to a quick boil over 
medium-high heat, stirring constantly; immediately 
lower temperature to medium-low and simmer for 
7 minutes, stirring occasionally. 
Stir in cilantro and 
remove from the heat. Season to taste with salt 
and pepper.
Meanwhile, brush salmon with vegetable oil and 
season to taste with salt and pepper on both sides.
Grill for 3-5 minutes on each side, or until cooked 
to taste.
Pour the sauce over the salmon and serve with rice.
Makes 4 servings.
Tip: This goes well with stir-fried carrots, snow
peas, red bell peppers and bamboo shoots.


Cherry Almonds Tartlets

Published on 26 March 2015 Category: BlogRecipes Written by Andrea
 Recipe Mar 24 Cherry almond tartlets Copy


6 or 12 paper baking molds 
(2.5- or 4-inch diameter) 
Nonstick cooking spray
2 cups sliced almonds, divided
1 cup ­our flour
1/3 cup butter
2 tablespoons honey
3 cups cherries, pitted, 
halved and divided
½ cup water
2 teaspoons cornstarch
½ teaspoon almond extract
¼ cup dark chocolate 
(chips or chopped bar)
4 ounces Neufchatel cheese 
or cream cheese, softened
2 teaspoons honey
1½ cups light whipped topping



Preheat oven to 375°F. Coat baking molds with cooking spray. 
In a food processor, combine 1¾ cups almonds, flour and butter. Blend until the nuts are ­finely chopped. Drizzle in honey and blend until a dough forms.
Fill the bottom and sides of each mold with dough, pressing it with the back of a spoon to evenly distribute (about ¼ inch thick). 
Bake for 10 minutes, or until lightly browned around the edges. Cool on a rack.
To prepare the filling, blend cream cheese and honey. Add whipped topping and stir until evenly blended. Place a spoonful of filling in each cooled crust. Refrigerate while making the topping.
In a blender, puree 1 cup cherry halves, water and cornstarch. Pour into a small saucepan, set over medium heat, and bring to a boil. Cook, stirring, until it is thickened and shiny. Remove from the heat. When cool, fold in the remaining cherries and almond extract.
Spoon cherries and sauce onto each tartlet. Sprinkle with almonds. Melt chocolate and drizzle over each tartlet.
Makes 6-12 servings.