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Tania Goodheart
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http://sistersandtarts.blogspot.com/
http://sistersandtarts.blogspot.com/

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Raw Lemon Cheesecake Bars

Yield: makes 16 (2-inch x 2-inch) squares
Raw Lemon Cheesecake Bars
Ingredients
For the crust:
1 cup raw pecans
1/2 cup walnuts
3 large medjool dates, pitted
1 tablespoon coconut oil
3/4 teaspoon ginger root powder
pinch of salt
For the lemon cheesecake layer:
1 1/2 cups raw cashews, soaked
1/4 cup dairy-free milk (I used So Delicious Unsweetened Coconut Milk.)
1/4 cup fresh squeezed lemon juice
2 tablespoons coconut butter
2 tablespoons coconut oil
2 tablespoons raw honey
1 teaspoon vanilla extract
zest from one lemon
pinch of salt
Instructions
Make the crust:
Line an 8x8-inch baking pan with parchment paper. Set aside.
Put the pecans and walnuts in a food processor fitted with a steel blade. Pulse several times to break up the nuts. Add the medjool dates, coconut oil, ground ginger root, and pinch of salt. Process until the mixture begins to come together as a dough.
Press the nut mixture evenly into the bottom of the lined pan. Set aside.
Make the filling:
Put the cashews, dairy-free milk, lemon juice, coconut butter, coconut oil, honey, vanilla extract, lemon zest, and pinch of salt into a high-powered blender. Start on low, gradually increase to high and process until completely smooth.
Scrape the mixture on top of the crust and smooth the top. Cover and place in the freezer for 4 - 6 hours, or overnight.
Let sit at room temperature for 15 - 20 minutes before cutting and serving.
Notes
Don't let this dessert sit at room temperature for too long or it will get very soft. It's best when served chilled.

http://sistersandtarts.blogspot.com/2014/01/raw-lemon-cheesecake-bars-yield-makes.html

 
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I dream of Prego rolls! They probably rank among my top five cravings since I left South Africa. They are simple yet amazing, and altogether simply amazing!

There are a couple different variations to Prego rolls that you can go with depending on your taste. One of the traditions is to put a fried egg on top of the steak portion. It really is good this way as all the ingredients come together nicely with the spice. Some people prefer a tomato, and onion relish on their prego roll, and some people prefer loads of toppings, and garnishes. 
Me personally I am a minimalist. All I want on my Prego is steak, and Peri peri. I will let you choose your own preference :)


4 top relatively thin round steaks
1 cup red wine
2 torn bay leaves
2 cloves crushed garlic
1oz Butter
2 tblspoons Olive oil
4 Portuguese Rolls click link for recipe
Peri peri sauce  click link for recipe

Marinate steaks in the red wine,bay leaves, and one crushed garlic clove for as long as you can handle waiting!
Heat butter, and second garlic clove in a small pan, until butter turns golden then set aside.
Take the meat out of its marinade, and pat dry. (Keep the marinade)
Heat the Olive oil on high in a non stick pan. When the pan is very hot add the steaks, and fry quickly. Cooking time should be quick due to the size of the steaks. Cook to your preference.
Remove the steaks from heat, and let them rest. Meanwhile put the halved Portuguese rolls under the grill to toast lightly.
Add marinade to the pan, and bring back to heat. Add garlic salt, and pepper to taste, and deglaze till it heats, and thickens.
Add Peri peri sauce, and dip the steaks one by one back into the pan to gather the sauce. Then dip the top of the Portuguese roll halves into the leftover sauce in pan.
Drizzle the warmed garlic butter on to the bottom part of the Portuguese rolls.
Construct your prego roll, pour any of the juice from when the steaks were resting back onto the steak, and add extra Peri peri sauce if you prefer the heat.
Bom Apetite!

I am including the link for the access to the Peri peri sauce, and Portuguese roll recipes.
http://sistersandtarts.blogspot.com/2014/01/prego-rolls.html
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Prego rolls
I dream of Prego rolls! They probably rank among my top five cravings since I left South Africa. They are simple yet amazing, and altogether simply amazing! There are a couple different variations to Prego rolls that you can go with depending on your taste....

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Peri Peri sauce
Piri piri , or Pili Pili as it is known in Swahili or even Peri Peri as it is known in South Africa The African birds eye chili or Piri Piri chili grow in several of the Southern African countries, and was introduced by way of Goa by the Portuguese who had ...

Post has attachment
Peri Peri sauce
Piri piri , or Pili Pili as it is known in Swahili or even Peri Peri as it is known in South Africa The African birds eye chili or Piri Piri chili grow in several of the Southern African countries, and was introduced by way of Goa by the Portuguese who had ...
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