Peter Guard, 428 Koontz Lane (2025)

11/07/2025

Pistachio Tartlet 🥧💚

Ingredients:
- 1 cup pistachios (shelled)
- 1/2 cup sugar
- 1/4 cup butter (softened)
- 1/4 cup flour
- 2 eggs
- 1/2 tsp vanilla extract
- A pinch of salt
- 1 pre-made tart shell

Directions:
1. Start by preheating your oven to 350°F (175°C).
2. In a food processor, blend the pistachios until they are finely ground.
3. In a mixing bowl, combine the ground pistachios, sugar, softened butter, flour, eggs, vanilla extract, and a pinch of salt. Mix everything together until it’s smooth and creamy.
4. Pour this delicious pistachio mixture into the pre-made tart shell, spreading it evenly.
5. Bake in the oven for about 25-30 minutes, or until the top is golden and set.
6. Once baked, let the tart cool down before serving.

Your delightful pistachio tartlet is now ready to be enjoyed! Perfect for any occasion.

11/07/2025

🍰 Mango Coconut Cheesecake with Passion Fruit Glaze 🥭🥥

A tropical indulgence that brings the flavors of island breezes to your table, this Mango Coconut Cheesecake is a rich, creamy dessert with a sweet and tangy twist from the luscious passion fruit glaze. Perfect for celebrations or a special treat, this cheesecake combines the creaminess of coconut with the bright, fresh taste of mango and a tropical glaze finish!

Ingredients:
For the Cheesecake:
2 cups graham cracker crumbs 🍪
½ cup unsalted butter, melted 🧈
32 oz cream cheese, softened 🧀
1¼ cups granulated sugar 🍬
1 tsp vanilla extract 🍦
4 large eggs 🥚
1 cup sour cream 🥛
1 cup fresh mango, pureed 🥭
1 cup shredded coconut 🥥
For the Passion Fruit Glaze:
½ cup passion fruit puree 🍈
¼ cup granulated sugar 🍬
1 tbsp cornstarch 🌽
Instructions:
STEP 01: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

STEP 02: Make the Graham Cracker Crust
In a bowl, mix the graham cracker crumbs with melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan. Set aside.

STEP 03: Prepare the Cheesecake Filling
In a large bowl, whip the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs, one at a time, blending thoroughly after each addition. Fold in the sour cream, mango puree, and shredded coconut until the mixture is creamy and smooth.

STEP 04: Bake to Tropical Perfection
Pour the creamy mango-coconut filling over the graham cracker crust. Smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool with the oven door slightly ajar. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

STEP 05: Create the Passion Fruit Glaze
In a small saucepan, mix the passion

11/07/2025

Refreshing, delicious, and packed with nutrients, these four smoothie recipes are perfect for any time of day! ✅👀
Ingredients:
- 1 banana
- 1 avocado
- 1/4 cup almond nuts
- 1 cup milk
- Ice cubes
- 1 cup strawberries
- 1/4 cup walnuts
- 1 tablespoon vanilla yogurt
- 1 cup almond milk
- 1 mango
- 1/4 cup pistachios
- 1/2 cup blueberries
- 1/2 cup pineapple
- 1/4 cup cashews
Directions:
1. For the Avocado Almond Smoothie, toss the banana, avocado, almond nuts, milk, and ice cubes into your blender. Blend until creamy and smooth. You’ll love the rich flavor!
2. Next up is the Strawberry Nuts smoothie! Blend together a banana, fresh strawberries, walnuts, a dollop of vanilla yogurt, almond milk, and some ice cubes. Blend until it’s smooth and inviting.
3. Then, let’s whip up the Mango Pistachio smoothie. Blend a banana, ripe mango, pistachios, almond milk, and ice cubes until everything is well combined. This tropical treat is a must-try!
4. Finally, for the Cashews with Blueberries smoothie, combine the banana, blueberries, pineapple, cashews, almond milk, and ice cubes in the blender. Blend until silky smooth and enjoy!
Serve all these smoothies chilled, and savor the flavors of summer any time of the year

28/05/2025

Black Folks Sweet Potato Pie Recipe
Ingredients:
For the Filling:
2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup evaporated milk
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
Pinch of salt
For the Crust:
1 9-inch unbaked pie crust (homemade or store-bought)
Directions:
Prepare the Sweet Potatoes:
Preheat your oven to 375°F (190°C).
Wash and peel the sweet potatoes, then boil or steam them until fork-tender (about 20-25 minutes). Mash until smooth and let cool slightly.
Make the Filling:
In a large mixing bowl, beat together the mashed sweet potatoes and butter until smooth. Add the granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and creamy.
Assemble the Pie:
Roll out your pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Pour the sweet potato filling into the crust, smoothing the top with a spatula.
Bake the Pie:
Bake for 50-60 minutes, or until the filling is set and a knife inserted in the center comes out clean. Let the pie cool to room temperature before serving.
Serve and Enjoy:
Slice and serve this rich and creamy pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Prep Time: 25 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 25 minutes
Servings: 8

27/05/2025

Grilled Lobster Tail with Creamy Garlic Butter Sauce 🦞🧄🍽️

Ingredients:
4 lobster tails
1/2 cup unsalted butter
4 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon smoked paprika
1/4 cup heavy cream
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

1. Start by preheating your grill to medium heat. It’s essential that your grill is ready to go to get those lovely grill marks on your lobster tails.

2. While the grill is warming up, prepare the lobster tails. Using kitchen scissors, carefully cut through the top shell of each lobster tail, starting from the base all the way to the tip, being cautious not to cut the meat beneath.

3. Gently pull the shell apart slightly and lift the lobster meat to sit on top of the shell. This presentation will enhance the grilling and make for a stunning dish.

4. In a small saucepan, melt the unsalted butter over low heat. Add minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant, taking care not to let it burn.

5. Stir in the lemon juice and smoked paprika, mixing well to incorporate all flavors. Then, add in the heavy cream gradually, stirring continuously. Allow it to simmer for 3-4 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.

6. Once your sauce is ready, set it aside and head back to the grill. Place the lobster tails meat-side down on the grill for about 5-6 minutes. This allows the meat to absorb those lovely grilled flavors.

7. After 5-6 minutes, flip the lobster tails over so the meat is facing up. Brush generously with the creamy garlic butter sauce. Grill for an additional 4-5 minutes, basting once more with the sauce while cooking. The lobster is done when the meat is opaque and firm to the touch.

8. Once grilled to perfection, remove the lobster tails from the grill. Drizzle any remaining garlic butter sauce over the top and garnish with freshly chopped parsley for an appealing finish.

9. Serve immediately, and prepare yourself for an indulgent experience that will impress any seafood lover! Enjoy!

27/05/2025

🥐 Paris-Brest Praline
👥 Serves: 6
⏲️ Time: Preparation 30 min • Cooking 40 min • Assembly 15 min

🥣 Ingredients
• Choux pastry:
– 125 ml water
– 125 ml milk
– 100 g butter
– 1 pinch salt
– 1 tbsp sugar (10 g)
– 140 g flour
– 4 medium eggs (≈ 200 g without shells)
• Praline mousseline cream:
– 250 ml whole milk
– 1 vanilla pod or 1 tsp vanilla extract
– 3 egg yolks
– 60 g sugar
– 30 g flour
– 20 g cornstarch
– 100 g softened butter
– 100 g praline (paste)
• Finishing:
– A few flaked almonds (20 g)
– Icing sugar

👩‍🍳 Very detailed preparation steps
1️⃣ Preheat the oven to 180°C (fan-assisted). 🔥
2️⃣ In a saucepan, bring the water, milk, butter, salt, and sugar to a boil. 💧
3️⃣ Remove from the heat, add the flour all at once and mix vigorously with a spatula until it forms a ball. 🌾
4️⃣ Return to low heat for 1 minute to dry out the dough. 🔥
5️⃣ Transfer the mixture to a blender or mixing bowl and beat in the eggs one by one until you get a smooth, glossy dough. 🥚
6️⃣ Pipe a 20cm circle of choux pastry (+ an inner circle for the ring) onto a baking sheet lined with baking paper. 🍥
7️⃣ Sprinkle with flaked almonds and bake for 30–35 minutes until golden brown. Let cool on a wire rack. 🌰
8️⃣ For the cream: Bring the milk and vanilla to a boil. 🍶
9️⃣ Whisk the egg yolks and sugar until pale, then add the flour and cornstarch. 🌟
🔟 Pour the hot milk over this mixture, whisking constantly, then pour back into the saucepan and cook for 1–2 minutes, stirring constantly. 🍮
1️⃣1️⃣ Off the heat, add 50g of butter, let cool, cover with cling film, and chill for 1 hour. ❄️
1️⃣2️⃣ Whip the remaining softened butter until soft, fold it into the cooled pastry cream, then fold in the praline. Mix until smooth. 🤎
1️⃣3️⃣ Cut the choux pastry ring in half horizontally. Generously fill the base with praline mousseline cream using a piping bag. 🍫
1️⃣4️⃣ Close the lid, sprinkle with icing sugar, and decorate with praline or almond shards. ❄️

💡 Tip to make this recipe easier
Prepare the cream the day before: it will be smoother and assembly will be faster on the big day.

🔄 Ingredient swap
Replace the praline with 100g of pistachio paste for a "Paris-Brest pistachio" version.

🔥 Baking tip
For a well-risen choux pastry, do not open the oven door during baking and let the ring cool inside, with the door ajar, for 10 minutes.

23/05/2025

Baked Salmon with Cranberry Salsa & Pecans 🐟🍒✨
This Baked Salmon with Cranberry Salsa & Pecans is a stunning and nourishing creation, ideal for elevating your table or savoring a balance of rich and bright flavors. The flaky, buttery salmon, kissed with a simple seasoning, is crowned with a zesty cranberry salsa and toasted pecans, offering a delightful interplay of textures and tastes that’s as festive as it is wholesome!

Ingredients
For the Salmon:

4 salmon fillets (6 oz each), skin-on or skinless
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional, for depth)
For the Cranberry Salsa:

1 cup fresh cranberries (or frozen, thawed)
1 small jalapeño, seeded and finely chopped (adjust for heat)
1/4 cup red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon honey (or maple syrup)
1/4 teaspoon salt
For the Pecans:

1/2 cup pecans, roughly chopped
1 teaspoon olive oil or butter
Pinch of salt
Instructions
Bake the Salmon:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season with salt, pepper, garlic powder, and smoked paprika (if using). Place skin-side down on the baking sheet. Bake for 12-15 minutes, or until the salmon flakes easily with a fork (internal temp 145°F/63°C). Let rest for 5 minutes.
Make the Cranberry Salsa:

In a food processor or blender, pulse the cranberries until coarsely chopped (not pureed). Transfer to a bowl and mix with jalapeño, red onion, cilantro, lime juice, honey, and salt. Stir well and let sit for 10 minutes to meld flavors—taste and adjust sweetness or heat as needed.
Toast the Pecans:

In a small skillet, heat the olive oil or butter over medium heat. Add the pecans and a pinch of salt, toasting for 3-5 minutes, stirring frequently, until fragrant and golden. Remove from heat and let cool slig

23/05/2025

No-Bake Mini Lemon Raspberry Cheesecakes – A Refreshing Delight!

Ingredients:

1 cup graham cracker crumbs
3 tbsp butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup lemon juice
1 tsp vanilla extract
1 cup heavy cream
1/2 cup fresh raspberries
Preparation:

Mix graham cracker crumbs and melted butter. Press into the bottoms of muffin tin liners to form the crust.
Beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Spoon the filling onto the crusts and smooth the tops. Refrigerate for 2-3 hours.
Top with fresh raspberries before serving. Enjoy your refreshing mini cheesecakes!

22/05/2025

Spicy Shrimp & Avocado Phyllo Cups
Crispy phyllo cups filled with creamy avocado and topped with spicy grilled shrimp for a perfect holiday appetizer.

Ingredients
For the Phyllo Cups:
12 sheets phyllo dough, thawed
4 tbsp melted butter or olive oil

For the Filling:
2 ripe avocados
Juice of 1 lime
1 garlic clove, minced
2 tbsp cilantro, chopped
Salt and pepper to taste

For the Shrimp:
12 large shrimp, peeled and deveined
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tbsp olive oil
Salt and pepper to taste

To Garnish:
Lime wedges
Fresh cilantro leaves

Directions
Prepare the Phyllo Cups:
Preheat the oven to 375°F (190°C).
Brush each sheet of phyllo with melted butter, layering them four sheets thick. Cut into 3-inch squares.
Gently press each square into a mini muffin tin to form cups. Bake for 8-10 minutes or until golden and crisp. Allow to cool.

Make the Avocado Filling:
In a mixing bowl, mash the avocados with lime juice, garlic, cilantro, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

Cook the Shrimp:
Toss the shrimp with smoked paprika, cayenne pepper, olive oil, salt, and pepper.
Heat a skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until they are pink and slightly charred.

Assemble:
Spoon a generous dollop of the avocado mixture into each phyllo cup.
Top with a spicy shrimp and garnish with fresh cilantro leaves and a small lime wedge.

Serve:
Arrange the phyllo cups on a festive platter and serve immediately.

Details
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 cups
Calories: ~80 per cup
Perfect for impressing your guests with a burst of flavor and vibrant presentation!

22/05/2025

🍫🍇 Raspberry Chocolate Torte: Rich, Fruity, and Elegant! 🎂

Ingredients:

For the Cake:

1 ½ cups all-purpose flour

½ cup cocoa powder

1 tsp baking soda

½ tsp salt

1 cup granulated sugar

½ cup unsalted butter (softened)

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

For the Filling:

1 cup raspberry jam

For the Ganache:

1 cup heavy cream

1 cup dark chocolate chips

Fresh raspberries (for garnish)

Instructions:

Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.

Whisk flour, cocoa powder, baking soda, and salt in a bowl.

Cream butter and sugar, then add eggs and vanilla. Mix in dry ingredients and buttermilk.

Divide batter between pans and bake for 25-30 minutes. Let cool.

Spread raspberry jam between the layers.

Heat cream until steaming, then pour over chocolate chips. Stir until smooth and pour over the cake. Garnish with raspberries.

22/05/2025

Golden Beet & Burrata Stacks with Pistachio & Citrus Zest
A vibrant, creamy, and nutty appetizer with a burst of citrus—perfect for an elegant starter or light side dish!

Ingredients:
3 golden beets, roasted and sliced into rounds
2 red beets, roasted and sliced into rounds
1 fresh burrata cheese ball, torn into pieces
¼ cup toasted pistachios, chopped
Zest of 1 orange
1 tbsp extra virgin olive oil
1 tbsp honey
½ tsp flaky sea salt
½ tsp black pepper
Fresh thyme leaves for garnish

Instructions:
Roast & Slice the Beets
Preheat the oven to 400°F (200°C).
Wrap the beets in foil, place them on a baking sheet, and roast for 45–50 minutes until tender.
Allow to cool, peel, and slice into ½-inch rounds.

Assemble the Stacks
Begin with a golden beet slice as the base.
Add a spoonful of burrata, then layer with a red beet slice.
Continue layering, concluding with burrata on top.

Garnish & Drizzle
Sprinkle the stacks with chopped pistachios.
Drizzle with extra virgin olive oil and honey.
Finish with a sprinkle of orange zest, flaky sea salt, and black pepper.

Serve & Enjoy
Garnish with fresh thyme leaves and serve immediately.

22/05/2025

Savor the Taste: Garlic Butter Shrimp with Creamy Cajun Sauce

Ingredients:
12 large shrimp (peeled & deveined), 1 tbsp olive oil, 1 tbsp butter, 2 cloves garlic (minced), 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes (optional), 2 tbsp butter (for sauce), 1/2 cup heavy cream, 1/4 cup chicken or seafood broth, 1 tbsp Dijon mustard, 1 tsp Cajun seasoning, 1/4 tsp smoked paprika (for sauce), 1 tbsp fresh parsley (chopped), Juice of 1/2 lemon

Directions:
1. Heat olive oil and butter in a skillet over medium heat. Add minced garlic and sauté for 30 seconds. Toss in shrimp and season with salt, black pepper, paprika, and red pepper flakes. Cook for 2 minutes per side until golden and slightly charred. Remove from pan and set aside.
2. In the same skillet, melt butter over medium heat. Stir in Cajun seasoning, smoked paprika, and Dijon mustard. Pour in chicken or seafood broth and let simmer for 2 minutes. Lower heat, add heavy cream, and stir until smooth. Simmer for another 2-3 minutes until the sauce thickens. Finish with lemon juice and fresh parsley.
3. Return shrimp to the pan and toss in the sauce. Plate and drizzle with extra sauce. Garnish with fresh parsley and serve warm!

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Nutritional Values: Approximately 450 calories per serving | Protein: ~40g per serving

This dish might just inspire you to whip up something wonderfully flavorful in your own kitchen.

Peter Guard

11/07/2025

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11/07/2025

28/05/2025

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22/05/2025

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