Verna's Recipes Select

This sweet soup was very fragrant with the melt-in-the-mouth flavors! 🥜🎃🥔

Yam Cream With Ginko Nuts

Ingredients
- 4 pandan leaves
- 100g Ginko nuts, shelled and steam for 20 minutes
- 11/2 tbsp. potato starch
- 200-250g pumpkin, cut into pieces, steamed for 10 mins or till soft
- 165g sugar
- 4 cups water
- 1 large yam

Preparation

Boil water, pandan leaves and sliced yam together, until yam becomes soft.

Leave to cool and blend with liquidizer till fine and creamy, return to pot, add sugar and stir well to boil again, stir in potato starch water to thicken and add steamed Ginko nuts and cooked pumpkin pieces.

Serve hot immediately.

Source: Foodista

Summer dessert that is perfect for cookouts and pot lucks! 🔑🍋🥧

Easy Key Lime Pie

Ingredients
- cup butter
- 3 egg yolks
- 1 1/4 cups finely crushed graham crackers
- 1/2 cup lime juice
- 3 tablespoons sugar, divided
- 14 ounces can of sweetened condensed milk
- 1 tablespoon water
- whipped cream

Preparation

Crust: melt butter and stir in 1/4 cup sugar.

Add crushed crackers and toss to mix well.

Spread evenly into a 9-inch pie plate and press onto bottom and sides.

Chill 1 hour or until firm.

Can also bake in a 375 degree oven for 4-5 minutes and then cool before filling.

In a medium bowl, beat egg yolks with a whisk or a fork. gradually whisk/stir in condensed milk.

Add lime juice, water, and a few drops of green food coloring if desired.

Mixture will thicken as you stir.

Spoon filling into the crust.

Bake in a 350F degrees oven for 25 minutes and cool for 1 hour, then chill for 3-4 hours.

Top with whipped cream and serve.

Source: Foodista

It's a great restaurant-style appetizer to serve before the main meal 🫒🍞🧀

Olive Tapenade Flatbread

Ingredients
- 20 kalamata olives
- 20 green manzanilla olives
- 2 naan breads
- 5-6 oz. fresh mozzarella cheese, cut into small pieces
- 1 Tbsp extra virgin olive oil
- 1/2 cup arugula
- 1 tsp balsamic vinegar
- 2 tsp extra virgin olive oil

Preparation

Preheat the BBQ grill to medium high.

Use the tablespoon of olive oil to brush both sides of the naan.

Grill naan for 3 minutes on each side

Place olives and 6-8 teaspoons of olive juice/brine ( can mix the two kinds) in a food processor and pulse until it has a finer texture but not smooth.

Spread this olive tapenade across one side of each naan.

Add pieces of the mozzarella cheese.

Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.

Toss the arugula with the balsamic vinegar and add arugula to cooked flatbread.

Drizzle the flatbreads with more olive oil.

Source: Foodista

It is so full of flavor that creates that authentic Italian taste 🍲🐄🧀

Simple Skillet Lasagna

Ingredients
- basil leaves and basil sprig
- 2 28oz cans peeled tomatoes
- 3 cloves thinly sliced and chopped garlic
- 1.5lbs Italian sausage
- mozzarella cheese
- 1 small chopped onion
- oregano flakes
- no boil lasagna noodles
- ½ tsp red pepper flakes
- ricotta cheese
- salt and pepper

Preparation

In a large sauté pan, heat oil on high.

Add sausage and cook until browned, about 3-5 minutes.

Transfer to a side bowl and set aside.

Reduce the heat to medium low and add your onion, garlic, and pepper flakes.

Cook until onions are softened, about 8 minutes.

Add your oregano, tomatoes and their juices (crushing the whole tomatoes with your hands or a mixer if you prefer), the basil sprig, and the cooked sausage.

Add salt and pepper and simmer for about 5 minutes.

Break half of the lasagna noodles in half and place into the meat mixture under the sausage.

Distribute them evenly throughout.

Take the other half of the noodles and use a spoon to submerge them down into the pan.

Dollop Ricotta for lasagna and mix in with the sauce.

Top with mozzarella and bake in the oven on 325 degrees for 15 minutes.

Top with basil, then remove from heat and allow to cool before serving.

Source: Pink When