Chef Joan (2025)

21/07/2025

💕😋 No Bake Lemon Raspberry Cheesecake Cups 😋💕
Light, creamy, tangy, and bursting with fresh raspberry flavor — these delightful cheesecake cups are perfect for summer gatherings or a refreshing no-bake treat anytime! 🍋🍓

🍪 Ingredients
For the Crust:
100 g graham cracker crumbs

45 g unsalted butter, melted

15 g granulated sugar

For the Cheesecake Filling:
225 g cream cheese, softened

60 g powdered sugar

120 ml heavy cream, whipped to stiff peaks

1 tbsp lemon zest

30 ml lemon juice (freshly squeezed)

5 ml vanilla extract

For the Raspberry Layer:
150 g fresh raspberries (plus more for garnish)

30 g granulated sugar

5 ml lemon juice

👩‍🍳 Instructions
🥣 Make the Crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.

Press 1–2 tablespoons of crust mixture firmly into the bottom of 4 small cups or jars.

Chill while you prepare the other layers.

🍓 Make the Raspberry Sauce:
In a blender or food processor, blend raspberries, sugar, and lemon juice until smooth.

Optional: Strain the mixture through a fine sieve to remove seeds for a silky texture.

🍋 Make the Cheesecake Filling:
In a bowl, beat cream cheese and powdered sugar until smooth and creamy.

Add lemon zest, lemon juice, and vanilla extract. Mix until well combined.

Gently fold in whipped cream until light and fluffy.

🍰 Assemble the Cups:
Spoon or pipe the cheesecake filling over the chilled crust.

Top each with a layer of raspberry sauce.

Garnish with fresh raspberries and a touch of lemon zest for a vibrant finish.

❄️ Chill & Serve
Refrigerate the cheesecake cups for at least 2 hours before serving — the longer they chill, the better the flavor and texture!

✨ Serve, Smile & Enjoy the Zing! 😋💕😊

21/07/2025

Pistachio Tiramisu

Ingredients:

1 ½ cups shelled pistachios, chopped

1 cup mascarpone cheese, softened

1 cup heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

2 cups strong brewed coffee, cooled

1 tablespoon coffee liqueur (optional)

2 cups ladyfinger biscuits (savoiardi)

2 tablespoons unsweetened cocoa powder

2 tablespoons chopped pistachios for garnish

Directions:

In a food processor, pulse the pistachios until finely ground. Set aside.

In a large mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whisk until smooth and creamy.

Add the ground pistachios to the mascarpone mixture and mix until well incorporated.

In a shallow dish, combine the brewed coffee and coffee liqueur (if using). Dip each ladyfinger into the coffee mixture for about 1 second per side, making sure they are not soaked.

Arrange the dipped ladyfingers in the bottom of a 9x9-inch square dish or a similar size serving dish.

Spread half of the pistachio mascarpone mixture over the ladyfingers, smoothing the top with a spatula.

Repeat the layers, dipping the remaining ladyfingers in the coffee mixture and adding the rest of the mascarpone mixture on top.

Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.

Before serving, dust the top with unsweetened cocoa powder and garnish with chopped pistachios.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes

Kcal: 350 kcal | Servings: 8 servings

19/07/2025

Peanut Butter Banana Breakfast Smoothie

Ingredients:

1 ripe banana 🍌

2 tablespoons peanut butter 🥜

1 cup almond milk 🥛

1 teaspoon honey (optional, for sweetness) 🍯

Ice cubes (optional, for a colder smoothie) ❄️

Pinch of cinnamon (optional, for flavor boost) ✨

Instructions:

1. Add all ingredients to a blender.

2. Blend until smooth and creamy.

3. Pour into a glass and enjoy immediately!

💪 Benefits:

Packed with protein and healthy fats from peanut butter

Potassium-rich banana for energy and muscle support

Dairy-free and naturally sweet

Let me know if you want to add extras like oats, chia seeds, or protein powder!

19/07/2025

Creamy Ricotta Beef Stuffed Shells Pasta 🍝
Ingredients:
20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Pecorino Romano cheese
1 large egg, beaten
2 ½ cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking.
Cook Pasta: Boil the pasta shells in salted water until they reach an al dente texture. Drain them well and set them aside to cool slightly.
Prepare the Filling: In a skillet over medium heat, brown the ground beef. Add minced garlic and dried oregano, stirring until the garlic becomes fragrant. Remove from heat and allow it to cool a bit. In a bowl, combine the cooled beef mixture with ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano, the beaten egg, salt, and pepper. Mix until well blended.
Stuff and Assemble: Spread 1 cup of the tomato basil sauce on the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese mixture, arranging them snugly in the dish. Pour the remaining tomato basil sauce evenly over the shells. Sprinkle the remaining ½ cup of mozzarella cheese on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve: Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley and serve warm.
Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6

19/07/2025

Baked Brie with Honey-Balsamic Cranberry Sauce, topped with Pecans and Pomegranates
Ingredients:

1 wheel of Brie cheese (8 oz)

1/2 cup fresh or frozen cranberries

2 tablespoons honey

1 tablespoon balsamic vinegar

1/4 teaspoon cinnamon (optional)

1/4 cup chopped pecans, toasted

1/4 cup pomegranate arils

Crackers or baguette slices, for serving

Directions:

Preheat oven to 375°F (190°C).

In a small saucepan, combine cranberries, honey, balsamic vinegar, and cinnamon (if using). Simmer over medium heat until cranberries burst and sauce thickens, about 5–7 minutes.

Place the Brie on a parchment-lined baking sheet or in a small baking dish.

Spoon the cranberry sauce over the Brie and bake for 10–12 minutes, or until the cheese is soft and gooey.

Remove from oven, top with toasted pecans and pomegranate arils.

Serve warm with crackers or baguette slices.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Kcal: ~250 per serving
Servings: 6–8

19/07/2025

A delicious appetizer where creamy feta cheese is caramelized to golden perfection and swirled with thyme-scented honey, topped with crunchy roasted nuts. This dish beautifully balances sweet, salty, and nutty flavors.

Ingredients

200g of block feta cheese

2 tablespoons of honey

1 teaspoon fresh thyme leaves (or 1⁄2 teaspoon dried)

1⁄2 cup walnuts, roughly chopped

1 tablespoon of olive oil

Fresh cracked black pepper

Itinéraires

Preheat the oven to 375°F (190°C).

Heat the olive oil in a skillet over medium heat. Place the feta block in the pan and bake for 3-4 minutes until the bottom is golden brown.

Carefully roll the feta and cook the other side for 3 minutes.

Drizzle honey evenly over the feta and sprinkle thyme leaves on top.

Transfer skillet to oven and bake for 8-10 minutes, until feta is soft and slightly caramelized

Meanwhile, roast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant.

Remove the feta from the oven, sprinkle roasted nuts on top, add a crack of black pepper and drizzle more honey if desired. Serve warm with crispy bread or crackers.

19/07/2025

🍠 Hasselback Sweet Potatoes with Feta-Herb Cream Drizzle 🌿

Crispy edges, tender centers, and a drizzle that melts into every golden layer—this is next-level comfort food.
A dish that’s rustic, refined, and made to make your guests say wow.

Ingredients
For the Hasselback Sweet Potatoes

4 medium sweet potatoes, skin-on 🍠

2 tbsp olive oil

1 tbsp melted butter

1 garlic clove, finely grated

½ tsp smoked paprika

Salt & pepper to taste

For the Feta & Herb Cream Drizzle

100g (3.5 oz) feta cheese, crumbled

100g (½ cup) Greek yogurt

1 tbsp lemon juice 🍋

1 tbsp olive oil

2 tbsp fresh dill, chopped

1 tbsp fresh parsley or chives

Salt & pepper, to taste

Optional: 1–2 tbsp cold water to thin

To Garnish

Extra herbs 🌿

Crumbled feta

Cracked black pepper

Instructions
You’ll hear the crisp as the knife glides through layers, see the sauce slip between every cut, and smell roasted sweetness meet tangy cheese and herbs...

Prepare the Potatoes 🔪
Preheat oven to 200°C (400°F). Place each sweet potato between two wooden spoons and slice thinly across, stopping just before cutting all the way through.

Season and Roast 🍠
Mix olive oil, melted butter, garlic, smoked paprika, salt, and pepper. Brush generously over each potato, making sure it seeps between slices.
Roast on a lined tray for 45–55 minutes, basting once or twice, until the edges are crisp and insides soft.

Make the Feta Cream 🌿
In a blender or food processor, combine feta, yogurt, lemon juice, olive oil, and herbs. Blend until creamy. Add water to thin to a pourable consistency. Season to taste.

Assemble and Finish 💧
Plate the sweet potatoes and drizzle generously with the feta-herb cream. Top with extra herbs and a sprinkle of crumbled feta. Serve warm.

Recipe Details
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
Difficulty: Moderate

Why You’ll Love It
The crispy layers soak up every bit of that creamy, tangy drizzle—flavor in every fold.

Visually stunning, texturally perfect—a mus

19/07/2025

Banana Pudding Cheesecake Cake Recipe
Ingredients:
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
For the Banana Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2 bananas)
1 tsp vanilla extract
1/2 cup buttermilk
For the Banana Pudding Filling:
1 package (3.4 oz) instant banana pudding mix
2 cups cold milk
1 cup whipped topping (Cool Whip or freshly whipped cream)
For the Topping:
Whipped cream
Caramel sauce
Vanilla wafers or cookies, crushed
Banana slices
Pecans (optional, for garnish)
Directions:
Make the Cheesecake Layer:
Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
Pour batter into the pan and bake for 30–35 minutes, or until set. Cool completely and refrigerate.
Make the Banana Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in mashed bananas and vanilla extract.
Alternate adding the dry ingredients and buttermilk to the batter, mixing until just combined.
Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Make the Banana Pudding Filling:
In a medium bowl, whisk together the pudding mix and milk until smooth and thickened. Fold in the whipped topping until fully combined.
Assemble the Cake:
Place one banana cake layer on a serving plate. Spread a layer of banana pudding filling on top.
Add the cheesecake layer, then spread another layer of banana pudding on top. Place the second banana c

19/07/2025

Grandma’s Famous Sweet Potato Butter Cake

Ingredients:
1 cup mashed sweet potatoes cooked and cooled
1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup buttermilk

Instructions:
Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in mashed sweet potatoes and vanilla extract until well combined.
In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to wet mixture, alternating with buttermilk. Start and end with flour mixture. Mix until just combined.
Pour batter into prepared pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serve plain or with a dollop of whipped cream if desired.

19/07/2025

Magic Lemon Cobbler Recipe

Ingredients:
1 cup granulated sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup unsalted butter melted
1 cup lemon juice fresh or bottled
1 cup water
1 cup granulated sugar for topping
Lemon zest for garnish optional

Instructions:
Preheat oven to 350°F. Grease a 9x9 inch baking dish.
In a bowl mix sugar flour baking powder and salt. Stir in milk and melted butter until smooth.
Pour batter into the baking dish. Mix lemon juice and water then pour over the batter.
Sprinkle additional sugar on top.
Bake for 45 to 50 minutes until the top is golden and a toothpick comes out clean.
Cool slightly and garnish with lemon zest if desired.

19/07/2025

The BEST Jamaican Oxtail Recipe

Ingredients:
2.5 pounds oxtails
1/4 cup brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon ground allspice
1 teaspoon browning
2 tablespoons vegetable oil
1 yellow onion, chopped
4 green onions, chopped
1 tablespoon garlic, chopped
2 whole carrots, chopped
1 scotch bonnet or habanero pepper, seeds and membrane removed and chopped
1 cup beef broth
1 tablespoon ketchup
1 teaspoon dried thyme
2 tablespoons water
1 tablespoon cornstarch
1 can (16 ounces) butter beans, drained

Instructions:
Rinse oxtails with water and vinegar, then pat dry. Rub brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, and browning into the oxtails.
Set pressure cooker on high sauté and heat vegetable oil. Add larger oxtail pieces flat side down about 1/4 inch apart and brown on each side. Remove browned oxtails and set aside.
Deglaze the pressure cooker by adding 2 tablespoons beef broth and scraping up browned bits with a wooden spoon. Add yellow onions, green onions, carrots, garlic, and scotch bonnet pepper. Sauté about 5 minutes until onions soften.
Add dried thyme, oxtails, remaining beef broth, and ketchup. Cancel sauté mode, cover, and cook on high pressure for 45 minutes. Allow natural pressure release.
Remove oxtails and vegetables, leaving liquid. Turn pressure cooker to sauté. Mix cornstarch and water to create slurry and stir into simmering liquid. Add drained butter beans and simmer 5 minutes until sauce thickens and beans warm.
Return oxtails and vegetables to the cooker. Serve and enjoy.

Slow Cooker Instructions:
Prepare as above through browning the oxtails. After browning and deglazing, add onions and carrots to the slow cooker with remaining ingredients except butter beans. Cook on low for 8–10 hours until oxtails are tender. Thirty minutes before serving, stir in cornstarch slurry and drained butter beans.

19/07/2025

🍉 Watermelon 'Sashimi' with Avocado-Wasabi Cream 🥑

A plant-based illusion with serious wow factor—fresh watermelon slices styled like sashimi, paired with a silky, spicy avocado cream.
It’s the kind of dish that turns heads at the table, like summer art plated under a Tokyo sky.

Ingredients
For the Watermelon 'Sashimi'

400 g seedless watermelon, chilled

1 tbsp soy sauce or tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

Pinch of sea salt

For the Avocado-Wasabi Cream

1 ripe avocado

1 tsp wasabi paste (adjust to taste)

Juice of ½ lime

1 tbsp plain yogurt or plant-based alternative

Salt, to taste

To Garnish

Black sesame seeds

Microgreens or finely sliced scallions

Optional: nori flakes or pickled ginger

Instructions
Each bite is tender and chilled like real sashimi, with buttery avocado cream and a bold, spicy finish.

🔪 Slice the Watermelon:
Cut the chilled watermelon into sashimi-style rectangular slices (about 1 cm thick). Place on a plate lined with paper towels to absorb excess moisture.

🥣 Marinate Gently:
In a bowl, mix soy sauce, sesame oil, rice vinegar, and salt. Brush this lightly over each piece of watermelon. Let sit for 10 minutes.

🥑 Make the Cream:
In a blender or small processor, blend avocado, wasabi, lime juice, yogurt, and salt until smooth and mousse-like. Chill until serving.

🍽️ Plate Like Art:
Arrange the watermelon slices like sashimi on a long plate. Add dots or swipes of avocado cream beside or underneath. Garnish with sesame seeds, microgreens, and optional extras.

❄️ Serve Cold:
Serve immediately as a stunning starter or light plant-based snack.

Recipe Details
Prep Time: 15 minutes
Marinate Time: 10 minutes
Servings: 2–3
Difficulty: Easy

Why You’ll Love It
🍉 It’s fresh, creative, and visually striking—perfect for summer or special occasions.

🥑 A genius plant-based dish that balances sweetness, umami, and gentle heat.

Light, luxe, and unforgettable—this is how you do modern plant-based elegance.

Chef Joan

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