English Emma Blooms

Ingredients 1box lemon cake mix 1/4 cup butter or margarine, softened 3 eggs 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 2 teaspoons grated lemon peel 2 tablespoons lemon juice Directions • 1 Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. • 2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. • 3 Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

HOT 'N' BUBBLY CAULIFLOWER CHEESE [VEGAN, GLUTEN-FREE] THIS RECIPE IS : Dairy FreeSoy FreeVegan COOK TIME 30 INGREDIENTS • 1/2 head cauliflower, rinsed • 1/2 cup cashew nuts, soaked 3-8 hours or overnight • 1/2 onion, diced • 4 cloves garlic, diced • 2 sprigs spring onion, diced • 2 tablespoons nutritional yeast • 1/2 teaspoon turmeric • 1 tablespoon organic cold-pressed coconut oil • 1 teaspoon extra-virgin cold-pressed olive oil • 1/2 vegetable stock cube (good quality and sugar-free) • Pinch of salt • Water PREPARATION • Clean and rinse your cauliflower and steam for 10 minutes. Place into a pie dish. My dish is 6.5 inches. • In a small pot on a medium heat, sauté the onion, spring onion and garlic in the coconut oil until golden brown. Add a little water (3-5 tablespoons) as you add the stock cube, ensuring that it dissolves. • Add the turmeric and salt, turn off the heat and allow to simmer. • In a blender, add the cashew nuts, and when the onion mix

Quick Spaghettini Bolognese Prep: 5 min. Cook: 10 min. For 3 servings: 6 ounces spaghettini 6 ounces mixed lean ground meat, beef, pork and veal 1/2 onion, chopped 1 clove garlic 1-1/4 cups canned crushed tomatoes 2/3 cup plus 1 Tbs. tomato sauce 1-1/4 tsp. basil (or to taste) 1-1/2 Tbs. parsley, chopped Cook pasta in a large pan of boiling water 7-9 minutes, or until al dente. Drain. Combine meat, onion and garlic in a heavy nonstick pan over medium high heat. Cook 5 minutes, stirring frequently, until meat browns. Discard excess fat. Add crushed tomatoes, next 2 ingredients and salt and pepper to taste. Bring to a boil over high heat. Reduce heat to medium and cook 5 minutes, uncovered, until thickened. Stir in parsley. Serve sauce over pasta.