Easy No-Bake Lemon Cheesecake Bars

Justin Chapple



Ingredients

• 1 pound cream cheese , at room temperature
• 1/2 pound ricotta cheese, at room temperature
• 3 tablespoons agave nectar
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt

Preparation

Beat everything together until smooth. Scrape into a lined baking pan and freeze until firm. Cut into bars and serve frozen.

not mine.credit and owner: TODAY

One-Pot Lemon Garlic Butter Pasta

Cook Time 13 min
Total Time 13 min


Ingredients

• 2 Tbs / 30g unsalted butter
• 4 cloves garlic, chopped (approximately 1 Tbs)
• 1/2 tsp / 2g salt
• 1/4 tsp / 1g pepper
• 2 cups / 500ml chicken stock
• zest and juice from 1 fresh lemon
• 8 oz caserecce or any other short pasta
• 1/4 cup / 20g grated parmigiano
• 5 to 7 fresh basil leaves, sliced

Instructions

1. Heat a medium size pot over medium heat; add butter, garlic, salt and pepper. Sauté for 1 to 2 minutes until garlic is soften but not brown.
2. Pour chicken stock along with lemon zest, lemon juice and caserecce. Stir to combine everything. Cover, increase heat to high and bring it to boil. Reduce heat to medium and simmer for 9 to 10 minutes or until your pasta is cooked as you desired. Stir occasionally so pasta won’t sick to bottom of pot.
3. Stir in parmigiano and basil and remove from heat. Serve immediately with extra cheese and basil if you want. Enjoy!

not mine.credit and owner: ASIAN AT HOME WITH Seonkyoung Longest

How To Make Preserved Lemons (A Moroccan/Middle Eastern Specialty)

Prep time:10 mins

Ingredients

• 3 Meyer lemons (or Eureka, Lisbon, etc, organic recommended) per pint-sized jar
• 5-6 teaspoons salt
• An extra lemon for juicing
• Water that has been boiled and cooled (sterile)

Instructions

1. You can make however many preserved lemons you like, but roughly 3 will fit per pint-sized jar.
2. Thoroughly clean the lemons. Organic is recommended. If you can't find organic, let the lemons sit in some vinegar water for a few minutes, then rinse.
3. Trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over ¾ of the way to leave the slices attached at the end.
4. Put one teaspoon of salt into the cavity of each lemon.
5. Place one teaspoon salt into the bottom of the jar. Put a lemon in the jar, cut-side down, pressing firmly to squish out the lemon juice. Put a teaspoon of salt on top of the lemon. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon.
6. The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point. Don't waste that lemon; slice it and stuff the slices into the jar. Pour the boiled/cooled water into the jar to fill it to the top.
7. Screw the lid on and let it sit at room temperature for 3 days, shaking it and rotating the jar upside-down/right-side up a few times per day. After 3 days transfer the jars to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months (see Note).

Notes

* In most countries preserved lemons are not stored in the refrigerator, they're simply kept in a cool, dark place. I've added the recommendation to store in the fridge based on USDA guidelines. Store them according to your own preference.
* Whatever dish you use them in, discard the pulp (it's the peel that is used) and thoroughly wash the peel to remove excess salt.

not mine.credit and owner: DARINGGOURMET

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