These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

Ingredients You’ll Need

This Overnight Crème Brûlée French Toast comes together with just a few simple ingredients. Here’s everything you need:

• 1 loaf of French bread (sliced into 1-inch thick pieces):
  The sturdy texture of French bread holds up perfectly to the custard mixture, making it ideal for this recipe.
• 5 large eggs:
  These create the base for the custard that soaks into the bread, making it rich and custardy.
• 1 cup half-and-half and 1 cup whole milk:
  These provide the creamy texture of the custard while balancing the richness of the eggs.
• 1 teaspoon vanilla extract:
  A touch of vanilla adds a warm, aromatic sweetness.
• 2/3 cup granulated sugar (plus extra for the topping):
  Sugar sweetens the custard and helps create that gorgeous caramelized top.
• 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg:
  These warm spices give the French toast its comforting flavor profile.
• 1/4 cup unsalted butter:
  This is dotted on top of the bread before baking to ensure a golden, buttery crust.
• Maple syrup (for serving):
  The perfect finishing touch for this decadent breakfast treat.

How to Make Overnight Crème Brûlée French Toast

1. Prepare the Baking Dish
   Start by generously buttering a 9×13-inch baking dish to ensure the bread doesn’t stick during baking.
   Once your dish is greased, arrange the slices of French bread in a single layer.
   The bread should overlap slightly, but make sure each slice gets fully soaked in the custard mixture.
2. Make the Custard Mixture
   In a large bowl, combine the 5 eggs, half-and-half, whole milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg.
   Whisk everything together until the mixture is smooth and fully blended.
   This is the custard that will soak into your bread overnight, infusing it with a rich, creamy flavor.
3. Soak the Bread
   Pour the custard mixture evenly over the bread slices.
   Use the back of a spoon to gently press the bread into the liquid to make sure each slice gets thoroughly soaked.
   You want the bread to absorb as much of the custard as possible, creating that custardy texture we all love in French toast.
4. Refrigerate Overnight
   Cover the baking dish tightly with plastic wrap and refrigerate overnight.
   This step is crucial, as it allows the bread to soak up all the flavors, ensuring that the custard seeps into every nook and cranny of the bread.
   When you wake up the next morning, you’ll have the perfect base for your French toast.
5. Preheat the Oven
   The next morning, preheat your oven to 350°F (175°C).
   Make sure your oven is fully preheated before placing the dish inside to ensure even baking.
6. Add the Butter and Sugar
   Remove the plastic wrap from the baking dish and dot the top of the bread with small pieces of unsalted butter.
   This helps create a rich, golden crust.
   Then, sprinkle the top with a little extra sugar—this will caramelize during baking, giving your French toast that signature brûlée effect.
7. Bake to Perfection
   Bake the French toast for 35-40 minutes, or until the bread is puffed up, golden brown, and crispy around the edges.
   The custard should be fully set, and the top should have a nice, golden hue.
8. Add the Crème Brûlée Touch
   Once your French toast is done baking, remove it from the oven and let it cool for a few minutes.
   For the pièce de résistance, sprinkle a little extra sugar on top and place the dish under the broiler for 1-2 minutes.
   Watch closely as the sugar caramelizes and forms a crunchy, golden topping that mimics the iconic crème brûlée finish.
9. Serve and Enjoy
   Once the sugar has melted into a crisp, golden layer, it’s time to dig in!
   Serve your Overnight Crème Brûlée French Toast with a drizzle of maple syrup, and, if desired, fresh berries or a dollop of whipped cream.
   This dish is perfect as is, but feel free to add any toppings that make your brunch extra special.

Tips for the Perfect Overnight Crème Brûlée French Toast

• Use Day-Old Bread:
  Day-old or slightly stale French bread works best for this recipe, as it soaks up the custard without becoming too soggy.
  If your bread is fresh, lightly toast it before soaking to help it hold its shape.
• Let It Soak:
  Don’t rush the overnight step.
  The bread needs time to absorb the custard fully, which is what creates that soft, custardy center.
• Don’t Skip the Broil:
  The brief broil at the end is essential for achieving the signature caramelized sugar top.
  Keep a close eye on it—this step only takes a minute or two!
• Make It Ahead for a Stress-Free Morning:
  One of the best things about this recipe is that it can be made ahead of time.
  Simply assemble the dish the night before, refrigerate, and bake it fresh the next morning.
  It’s perfect for busy mornings or when you want to enjoy a leisurely brunch with little effort.
• Serving Suggestions:
  While maple syrup is a must, you can also serve this with fresh fruit like strawberries, blueberries, or banana slices.
  For an extra indulgent treat, try whipped cream or a dusting of powdered sugar.

Variations You Can Try

• Berries & Cream:
  Top your French toast with a handful of fresh berries and a dollop of whipped cream for a sweet, fruity finish.
• Nutty Crunch:
  Add a handful of chopped pecans or walnuts to the sugar before broiling to add a delightful crunch and nutty flavor.
• Citrus Twist:
  For a fresh twist, sprinkle some orange zest into the custard mixture.
  It will give the dish a bright, citrusy note that pairs beautifully with the caramelized sugar.
• Spiced Up:
  Experiment with adding a pinch of ground ginger, cloves, or allspice to the custard for a deeper, more warming flavor.

Ingredients:

• 2 large eggs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) milk
• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• Butter (for greasing)
• Powdered sugar (for dusting)
• Maple syrup (for serving)
• Whipped cream (optional)

Instructions:

1. Separate the Eggs:
   Carefully separate the egg yolks from the whites into two large bowls.
2. Whisk the Yolks:
   Add sugar to the yolks and whisk until the mixture turns pale and creamy.
   Then, stir in the milk and vanilla extract.
3. Sift in the Dry Ingredients:
   Sift the flour, baking powder, and salt into the yolk mixture.
   Mix until just combined, taking care not to overmix.
4. Whip the Egg Whites:
   Using an electric mixer, beat the egg whites until stiff peaks form.
   This is what will make your pancakes super fluffy!
5. Fold Gently:
   Gently fold the whipped egg whites into the yolk mixture in three parts.
   Be careful not to deflate the batter.
6. Cook the Pancakes:
   Heat a non-stick frying pan over low heat and grease it lightly with butter.
   Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape.
   If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can.
   Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set.
   Flip gently and cook for another 4-5 minutes.
7. Serve and Enjoy:
   Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup.
8. Serve immediately and enjoy the fluffiness!

Ingredients

• 500 g 1 pound flour;
• 150 ml 5 fl. oz warm milk;
• 150 ml 5 fl. oz warm water;
• 1 tsp salt;
• 2 tbsp dry yeast;
• 3 tbsp olive oil;
• chopped parsley
• chili flakes

Instructions

1. Mix yeast and salt into flour with a whisk.
2. Add the warm milk and water and knead just until the liquids are absorbed.
3. Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
4. Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
5. When the dough has risen enough, divide it into six pieces and roll each one into a ball.
6. Each flatbread should be rolled out and put on a pan with medium-high heat.
7. Take 5–6 minutes to cook (2.5-3 minutes on each side).
8. Each flatbread should make a pocket in the middle when you flip it over.
9. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.

This Creamy Cucumber Shrimp Salad is a refreshing and light dish, perfect for a healthy lunch or as a side during dinner. The combination of crisp cucumber, tender shrimp, and creamy dressing with a hint of dill makes this salad a delightful treat. Here’s how you can put it together:

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 clove garlic, minced
• Optional: 1 tablespoon Dijon mustard for extra tang

Instructions:

Prepare the Ingredients:

1. Ensure your shrimp are fully cooked, peeled, and deveined.
2. If they’re large, you might consider cutting them into smaller pieces for easier eating.
3. Thinly slice the cucumbers and red onion.
4. You can use a mandoline slicer for consistent and thin slices, which helps in absorbing the dressing better.

Mix the Dressing:

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped dill.
2. If you’re using the optional Dijon mustard, add it now.
3. Whisk together until smooth.
4. Season with salt and pepper according to your taste.

Combine Salad Ingredients:

1. In a larger mixing bowl, add the sliced cucumbers, red onions, and cooked shrimp.
2. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.

Chill and Serve:

1. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
2. This chilling time allows the flavors to meld together beautifully.
3. Before serving, give the salad a gentle stir to redistribute the dressing and check if additional seasoning is needed.

Tips:

Serving Suggestions: This salad can be served on its own as a light meal or alongside grilled meats or crusty bread for a more filling meal.
Variations: Add avocado for creaminess or capers for a briny depth. For a crunch, sprinkle some toasted slivered almonds or sunflower seeds on top before serving.
Storage: Keep the salad refrigerated and consume within 1-2 days. The cucumbers will release water over time, so it’s best enjoyed fresh.

Conclusion:

Creamy Cucumber Shrimp Salad is a versatile and delicious dish that combines healthy ingredients with a rich, flavorful dressing. It’s perfect for summer picnics, potlucks, or a refreshing meal any time of the year. Enjoy this easy-to-make salad that’s sure to impress both in taste and presentation!

Filling:

Shortcrust Pastry

• 750ml milk
• 1 quill cinnamon
• 3cm strip orange peel (optional)
• 5 eggs, separated
• 250g castor sugar + extra 50ml for topping
• 40g cornflour
• 60ml flour
• 3 Tbsp butter
• 2 tsp vanilla essence

Method

1. Preheat oven to 190°C.
2. Roll out pastry and press into your tart tin and blind bake for 15 minutes.
3. Reduce oven to 180°C
4. For filling, heat milk, cinnamon and orange peel together until steaming.
5. Mix egg yolks and ¾ cup sugar in a separate bowl.
6. Mix flours with a little water then add to the bowl.
7. Temper egg mix by slowly adding a thin stream of hot milk while whisking.
8. Transfer mixture to the pot and boil while whisking for 3 minutes.
9. Remove from heat, add butter and vanilla essence, and mix.
10. Cool custard to room temperature.
11. Whisk 4 egg whites to stiff peaks, then add 100g sugar.
12. Fold through cooled custard, and pour into blind-baked tart case.
13. Bake for 25 minutes, until slightly set and not wobbly.
14. Cool completely.
15. Sprinkle with castor sugar and brûleé using a kitchen blow torch OR if you don’t have a blow torch:
16. Chill tart in freezer for 30 min.
17. Then sprinkle with sugar
18. Now grill the tart on high so that the sugar forms a brulee on top.
19. Allow brulee to set for 15 min

Ingredients:

• 1 pre-made pizza dough or your favorite homemade dough
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1 cup fresh blackberries
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper, to taste
• Optional: balsamic glaze for drizzling

Directions:

1. Preheat your oven to 475°F (245°C).
2. If using a pizza stone, place it in the oven to preheat as well.
3. Roll out the pizza dough on a lightly floured surface to your desired thickness.
4. Transfer the dough to a pizza peel or an inverted baking sheet lined with parchment paper.
5. Brush the dough lightly with olive oil.
6. Season with a pinch of salt and pepper.
7. Spread the ricotta cheese evenly over the dough, leaving a small border around the edges.
8. Sprinkle the mozzarella cheese on top of the ricotta.
9. Distribute the fresh blackberries and basil over the cheeses.
10. Drizzle the honey evenly over the toppings.
11. Carefully transfer the pizza to the preheated pizza stone or baking sheet in the oven.
12. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
13. Remove from the oven and let cool for a few minutes.
14. Optional: Drizzle with balsamic glaze before serving.
15. Cut into slices and serve immediately.
16. Enjoy the unique combination of sweet blackberries, creamy ricotta, and aromatic basil on a crispy crust.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 350 kcal per serving | Servings: 4 servings

Ingredients:

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced, or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp + a pinch of sea salt
• 1/4 tsp coarse black pepper
• 1 pound of thin-sliced chicken breast

Garnish:

• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon

Directions:

Make Marinade and Marinate:

1. In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices.
2. Mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
3. Add the chicken to the remaining marinade.
4. Toss with tongs to ensure each cutlet is fully coated.
5. Cover with saran wrap and place into the fridge for thirty minutes.

Cook Chicken:

1. When ready, heat a nonstick skillet over medium-high heat.
2. Once heated, drizzle in olive oil and place the chicken into the pan.
3. Sear until the bottom is nicely golden brown.
4. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.

To Finish:

1. Transfer the chicken to a serving plate.
2. Drizzle the remaining marinade over the chicken.
3. Sprinkle the top with fresh chopped parsley and feta cheese.
4. Serve and enjoy.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 4 servings

Ingredients:

For the steak bites:

• 1 pound sirloin steak, cut into cubes
• 2 tablespoons garlic, minced
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• For the smashed potatoes:
• 1 pound baby potatoes
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Directions:

For the potatoes:

1. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.
2. Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.
3. Cook until golden and crispy, about 10 minutes on each side.
4. Sprinkle with cheddar cheese and cook until melted.
5. For the steak bites:
6. Heat the griddle over high heat and add butter.
7. Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.
8. Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.
9. Remove from heat and garnish with chopped parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 4 servings