Key Lime Parfaits

 Ingredients

• 1/2 cup nonfat lime-flavored greek yogur
• 1/2 cup fresh lime juice
• 1 lime zested
• 1 cup low-fat cream cheese
• 1/2 cup nonfat sweetened condensed mil
• 2 cups vanilla wafter cookies, crushed
• 1 cup whipped cream
• lime slices for garnish

Instructions

• Mix yogurt, lime juice, lime zest, cream cheese, and condensed milk with an electric mixer until smooth. Keep refrigerated until ready to assemble the parfaits.
• Pipe key lime filling into 4 jars. Alternate with layers of crushed cookies and whipped topping. Garnish with lime slices before serving. 
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Posset

 2 cups whipped cream

2/3 cups sugar (or a little less)

2 tsps lemon zest

(optional a pinch of salt)

Boil all of the above (simmer to boil) for about 10 minutes. Set aside to cool for 20 minutes.

Add 1/3 cup lemon juice and stir. At the end of 20 minutes , stir again and pour into ramekins for fridge time, at least 3 hours. 

Air fryer chicken

 https://therecipecritic.com/air-fryer-chicken-breast/

Ingredients

  

• ▢2 boneless skinless chicken breasts
• ▢1 Tablespoons olive oil
• ▢1 Tablespoon Italian seasoning
• ▢1 teaspoon garlic powder
• ▢1/2 teaspoon paprika
• ▢salt and pepper
• ▢optional: brussels sprouts

Instructions

 

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• Place the chicken in the air fryer basket. Rub olive oil on the chicken.
• In a small bowl add the Italian seasoning, garlic powder, paprika, salt and pepper. Rub on each sides of the chicken.
• Cook in the air fryer at 360 degrees for 9 minutes. Open the air fryer and flip the chicken. (Add Brussels sprouts now if using). Cook for another 9 minutes or until internal temperature reaches 165 degrees.

Air fryer eggplant from Love and Lemons

 The best eggplant past from the air fryer!

https://www.loveandlemons.com/air-fryer-eggplant/ 

Lemon Curd

 Prep 10 min

Total time 1 hr 30 min

Ingredients

• 1/2 cup sugar
• 1/4 tsp kosher salt
• 1 large egg, plus 3 egg yolks
• 1 1/2 tsp finely grated lemon zest, plus 1/3 cup fresh juice (from 2 lemons)
• 3-4 tbls unsalted butter

Instructions

Step 1 : in a nonreactive pot (enamel or stainless steel) whisk together sugar and salt. Whisk in whole egg and yolks and then immediately whisk in lemon zest and juice.

Step 2: Place pot over medium heat and bring mixture to a simmer, whisking constantly, until bubbling in center and thickened, about 5 minutes. Remove from heat and whisk in butter.  (For thicker consistency, use 4, for thinner use 3 tbls)

Step 3: Strain through a fine-mesh sieve set over a bowl, to remove any zest or cooked pieces of egg white. Press a piece of plastic wrap directly on the surface and let cool completely (about 20 min). Refrigerate until thickened and cold, at least 1 hour, in an airtight container, up to 1 week or freeze for up to 2 months. 

Shrimp Boil Foil Packets

 This is for camping / grilling

Easy-Peasy

Ingredients

• 1 ear of corn cut into 8 pieces
• 1 medium zucchini, sliced thick
• 4 cloves of garlic
• 1/2 lb uncooked shrimp
• 2 andouille sausage
• 1 tsp Old Bay
• 1 tsp Cajun Seasoning
• 4 tbls butter
• Fresh parsley chopped

Instructions

1. tear off some foil and put parchment paper on top of the foil

2. Diving the corn, zucchini, minced garlic, shrimp, spices and butter between the sheets of foil

3. Form the packets by bringing the short edges to meet and crimp everywhere to seal

4. Cook the packets on a grill (or the grill grate of your campfire) for 8 minutes, flipping occasionally.

5. Remove from the grill and cool slightly. Open carefully and top with parsley. 

Green tea Salmon with Miso Veggies

 

INGREDIENTS

SERVES: 4

SALMON

• 4salmon fillets, skin-on
• 2green tea bags
• olive oil
• salt and pepper

RICE

• 1 and 1/4 cup basmati rice
• tin of coconut milk
• ½lemon

VEGETABLES

• 1red chili
• thumb sized pieceginger, peeled
• 1 tbsmiso paste
• 1 heaped tsphoney
• 2 tbslight soy sauce
• juice of ½ alemon
• large handfulcoriander
• sugar snap peas
• broccoli
• asparagus
• lime

METHOD

This recipe requires a blender.

1. Fill and boil the kettle
2. Place 4 salmon fillets onto a plate, open 2 green tea bags and shake the green tea over the salmon. Season with salt and pepper and make sure the salmon is evenly coated on all sides.
3. Pour a small amount of olive oil into a frying pan on a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least four minutes then periodically turn the salmon until all the sides turn golden brown.
4. Wash 300g of basmati rice until the water runs clear then add it to a saucepan with a tin of coconut milk, 400g water (refill the coconut milk tin to measure the water) and half a lemon. Bring the water to a boil then place a lid on the saucepan and turn the heat all the way down. Cook for 10 minutes then turn off the heat leaving the saucepan lid on.
5. Slice half a red chilli to use as a garnish then place the remaining half into a blender along with a thumb sized piece of peeled ginger, a tablespoon of miso paste, a heaped teaspoon of honey, 2 tablespoons of soy sauce, the juice from half a lemon, most of a handful of coriander and a small splash of water. Blend until all the ingredients have combined into a smooth liquid. Taste and add more soy sauce if needed.
6. Fill a saucepan with boiled water and add 200g of mange tout, 200g of broccoli and 300g of asparagus. Cook for around 3 minutes until vegetables are just tender.
7. Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down, and cook for a minute to crisp up.
8. Pour the miso dressing into a bowl or serving platter then place the vegetables on top.
9. Gently fluff the rice, remove the lemon squeezing its contents over the rice and transfer to a large bowl placing the salmon and skins on top. Garnish with the chilli slices, coriander leaves and lime wedges.

https://hotcooking.co.uk/recipes/jamie-oliver-15-minute-meals-green-tea-salmon#recipe