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Lemon Pudding topped with STAR California Extra Virgin Olive Oil

In California the lemon trees are just loaded with fruit right now, so we made some lemon puddings from scratch.  They were so delicious and fresh we think it will be your new favorite dessert.

Ingredients:
4 eggs
2/3 cup superfine (caster) sugar
1/2 cup heavy cream
1/2 cup lemon juice
1 tbsp finely chopped lemon zest
STAR California Extra Virgin Olive Oil to drizzle on top
blueberries or lemon wedges for garnish

Directions:
Preheat the oven to 315ºF
Prepare a water bath in a deep pan.
Whisk the eggs and sugar until thick. Stir in the juice and zest hen gently whisk in the cream.  Pour into 4 1/2 cup ramekins and bake in the water baths for 20-25 minutes until jet set. Remove puddings and cool, then cover and refrigerate until needed.
Serve puddings at room temperature, drizzle with a little STAR California Extra Virgin Olive Oil and garnish with some blueberries or lemon wedges.

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We were browsing through this month's food magazines and came across this amazing recipe from Clean Eating. Carpaccio is typically meat thinly sliced or pounded thin and served as an appetizer.  This dish takes that idea and transfers to Zucchini.  We love the cooking tip of using a potato peeler to make slicing the zucchini into thin slices a breeze!

Zucchini Carpaccio Salad

Ingredients:
1 lb zucchini, sliced into paper thin slices
1/4 cup extra virgin olive oil (We used STAR's California EVOO)
Juice 1 lemon
Sea Salt and fresh ground pepper, to taste
6 tbsp shaved low-fat Parmigiamo-Reggiano Cheese
4 tbsp toasted unsalted pine nuts

Directions
On a large platter, arrange the zucchini, allowing slices to overlap. In a small bowl. whisk oil and lemon juice. Drizzle over top of zucchini and season with salt and pepper. Sprinkle on cheese and nuts and serve immediately.

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