150 g graham cracker, crumbled.
6 tbsp unsalted butter, melted
3 tbsp. sugar
1 (14 oz.) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed lemon juice (about 2 1/2)
1 Tbsp. grated lime zest

Preheat the oven to 375°F/190°C.  Combine the graham cracker crumbs, butter, and 3 Tbsp. sugar. Mix well and press into a pie plate.
Bake until golden, about 10 minutes and move to a wire rack to cool completely. Lower oven to 325°F/170°C.  In a medium bowl whisk the condensed milk and the egg yolks. Then gradually add lemon zest and juice. Pour into the crust and bake for about 15-17 minutes.  Cool completely on a wire rack and serve with whipped creme.

• 226 g Softened butter
• 170 g. Caster sugar
• 226 g. Light brown sugar
• 2 Large eggs
• 2 teaspoon pure vanilla extract
• 850 g. Flour
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 bag chocolate chips
• 1 bag M&Ms

Preheat oven to 180°C/ 350°F. Beat the butter and sugars until fluffy.  Beat in eggs and vanilla until well combined.  In a different bowl place flour, baking soda and salt. Mix. Slowly add to wet ingredients along with the chocolate chips. Don’t add M&Ms at this stage. Use ice cream scoop and drop on baking sheets and press your M&M’s onto the cookies. Bake for 12-15 minutes, until edges just start to turn golden brown.  Let cool for 10 minutes on the cooking sheet before transferring to cooling rack. Enjoy!

• 6 Slices crusty white bread, cut into cubes
• 3 Tablespoons extra-virgin olive oil
• 1 Teaspoon minced garlic
• 1 Tablespoon fresh parsley,  minced
• 1 Pinch of salt

Preheat oven to 350 degrees F.  Toss bread cubes with all the remaining crouton ingredients and give it a good shake. Line a baking sheet with parchment paper, and toast croutons until golden brown, 10 to 15 minutes.

Voila.