Fresh Chilean Seabass Grilled in Cast Iron Pan with pinch of spices and served with Stirfried Baby Chopped Kale. Garnish with Roasted Bell Peppers, Onions and Garlic.
Mini Lemon Sponge Cheesecakes with Lemon Curd Simple and elegant lined up on a classic white dessert platter. I'm not friend with heavy biscuit layer in the usual cheesecake, so I replaced with a lemon sponge cake, that makes cheesecake so light and more delicious, with tangy lemon curd finish. As you see, I make a very small one, love to serve small dessert and see that people can finish it in a minute. Anyway if you want to feel more of cheesecake layer make it a bigger size.