White Chocolate and Raspberry Squares

Info
Prep Time: 20 min
Cooking Time: 40 min
Output: 8 servings
Source: Ricardo Cuisine

What You Need
6 oz (180g) white chocolate, coarsely chopped
1 cup (250 ml) unbleached flour
1/2 teaspoon (2.5 ml) baking powder
3/4 cup (180 ml) sugar
2 eggs
2 teaspoons (10 ml) vanilla extract
3 tablespoons (45 ml) milk
1 cup (250 ml) fresh raspberries

Make It
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square dish.

In a double boiler, melt the chocolate, stirring constantly. Set aside.

In a bowl, sift together the flour and baking powder.

In another bowl, beat the sugar and eggs with an electric mixer until the mixture is pale and creamy. While beating, add the melted chocolate and vanilla. Add the dry ingredients alternately with the milk, stirring with a wooden spoon. Gently fold in the raspberries.

Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Cut into squares.

My Comments
1 cup of fresh raspberries is not enough. I used one whole box! Not too sweet.

Roasted Pork Tenderloin with Prosciutto & Apples

Info
Prep Time: 15 min
Cooking Time: 25 min
Output: 4-6 servings
Source: Ricardo Cuisine

What You Need
3 Cortland apples, cored and cut into thin 1/16-inch (2-mm) thick slices
2 tablespoons (30 ml) cider vinegar
2 cloves garlic, sliced
1/2 cup (125 ml) apple juice or 1/2 cup (125 ml) chicken broth
2 pork tenderloins
2 tablespoons (30 ml) olive oil
10 thin slices prosciutto
1 tablespoon (15 ml) whole-grain mustard
Salt and pepper

Make It
With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

In the baking sheet, combine the apples, vinegar, and garlic. Drizzle with the apple juice. Season with salt and pepper. Cover with aluminum foil and bake for about 5 minutes while grilling the pork tenderloins.

In a large skillet, brown the tenderloins in the oil. Season with salt and pepper. Remove the foil covering the apples and add the pork. Brush with the mustard.

Cover the meat with the prosciutto slices, overlapping slightly, then fold them under the tenderloins to cover completely.

Continue baking for 15 to 20 minutes for medium rare. Cover with aluminum foil and let rest for 5 minutes. Slice and serve with the apples and cooking juices.

My Comments
Depending on the size, the pork tenderloins took more than 20 minutes to bake (between 45-60 min). I used chicken broth instead of apple juice. 1 tablespoon of whole-grain mustard is not enough, go with your taste. Eating only the pork tenderloin itself does not have enough flavor. Enjoy the bite with the combination of the pork tenderloin, prosciutto and apple.

Warm Beet Salad with Bacon & Green Beans

Info
Prep Time: 15 min
Cooking Time: 1:15 min
Output: 4-6 servings
Source: Ricardo Cuisine

What You Need
6 medium red or yellow beets, unpeeled
1 thick slice bacon, about 1/2-inch (1-cm) thick, cut into small pieces (about 115 g / 1/4 lb)
2 tablespoons (30 ml) olive oil
1/2 lb (225 g) green beans, trimmed and blanched
1 tablespoon (15 ml) balsamic vinegar
Salt and pepper

Make It
Place beets in a large pot and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until beets are tender. Drain and place in cold water. Peel and cut each beet into 8 wedges.

Place on a large serving platter. Meanwhile, in a skillet, brown bacon in 15 ml (1 tablespoon) of oil until crisp. Drain a little fat. Add green beans and mix thoroughly. Scatter beans and bacon over beets.

In a small bowl, combine balsamic vinegar and remaining olive oil. Drizzle over salad. Adjust seasoning. Serve with a pork roast, warm or cold.

My Comments
I love this healthy dish. I served it with the roasted pork tenderloin with prosciutto and apples (see recipe from Ricardo).