Ingredients:

For the pastry:

• 300g plain flour
• 75g salted butter, cubed
• 100g cream cheese
• 1 tbsp icing sugar

For the filling:

• 150g salted butter
• 200ml maple syrup
• 250g light brown soft sugar
• 100g dark brown soft sugar
• 4 eggs, beaten
• 1 tsp vanilla extract
• 400g pecans, finely chopped
• 200g dark chocolate chips, or a bar, chopped

Method:

1. First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together. Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6.
2. Remove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep. Press the pastry into the corners and up the sides, making sure there are no gaps. Leave 1cm pastry overhanging (save some of the pastry scraps for later). Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans. Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown. Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this. If there are any cracks, patch them up with the pastry scraps.
3. Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt. Heat until the butter has melted and the sugar dissolved, stirring until smooth. Remove from the heat and cool for 10 mins. Reduce oven to 160C/140C fan/gas 3.
4. Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well combined. Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips. Bake on the middle shelf for 50-55 mins until set. Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.

Tip:

Ingredients: 

Lemon Blueberry Bread

• 1/3 cup melted butter 
• 1 cup white sugar 
• 3 tablespoons lemon juice 
• 2 eggs 
• 1 1/2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 1/2 cup milk 
• 2 tablespoons grated lemon zest 
• 1/2 cup chopped walnuts 
• 1 cup fresh or frozen blueberries 
• 2 tablespoons lemon juice 
• 1/4 cup white sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.

• Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 to 15 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Chicken and Asparagus Salad Ingredients:

• 1 cup cut fresh asparagus, 1 inch pieces,steamed until crisp-tender
• 1 medium ripe avocado, peeled and sliced
• 2 tablespoons lemon juice
• 4 cups european blend salad greens
• 1 cucumber, thinly sliced
• 1 1⁄2 cups sliced strawberries
• 2 boneless skinless chicken breast halves, cooked and sliced crosswise
• salt and pepper
• 1⁄4 cup coarsely chopped and toasted walnuts or 1⁄4 cup pine nuts

Chicken and Asparagus Salad Dressing:

• 5 fresh strawberries, halved lengthwise
• 1 tablespoon orange juice
• 2 tablespoons vegetable oil
• 1 teaspoon balsamic vinegar
• 1⁄8 teaspoon pepper
• 1⁄2 teaspoon sugar

Chicken and Asparagus Salad Directions:

• Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
• In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine.
• Season with salt and pepper to taste.
• Sprinkle with nuts.
• For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
• Add remaining dressing ingredients; stir to combine.
• Pour dressing over salad; toss to coat.
• Serve immediately.

Ingredients:

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steaks
• salt and pepper to taste

Directions:

•     Preheat an outdoor grill for high heat.

•     In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.

•     Sprinkle both sides of each steak with salt and pepper.

•     Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.