I SHOW YOU 4 EXQUISITE COUNTRY RECIPES, EASY AND EASY

✅ Lemon Pie
Ingredients:
1 1/2 cups ground Maria biscuit
100 g melted butter
1 can condensed milk (397 g)
200 g cream cheese at room temperature
1 1/2 cup freshly squeezed lemon juice
1 cup whipping cream (very cold)
Thin zest of 1 lemon
Optional: 1 tbsp Grenetine hydrated in 3 tbsp warm water (for extra firmness)
Preparation:
Base: Mix the ground biscuit with the melted butter until moist and sandy. Pour into a mold and press firmly with a spoon to form a compact base. Refrigerate for 15 minutes.
Filling: In a bowl, beat the cream cheese until soft. Add the condensed milk and mix until fully incorporated.
Gradually add the lemon juice and zest, beating gently; the mixture will thicken thanks to the lemon’s acidity.
Also, beat the whipping cream until it has a soft and fluffy consistency. Fold it into the previous mixture using a gentle motion.
If you decide to use Grenetine, add it at this stage to give it more firmness.
Molding: Pour in the sponge mixture and smooth the surface. Refrigerate for 4 to 6 hours or until firm.
Decoration: Before serving, decorate with whipped cream, fresh lemon slices, and a little more zest.
✅ Banana Bread
Ingredients:
1 1/2 cups ground Maria biscuit
100 g melted butter
200 g cream cheese
1 1/2 cup sugar
1 tsp vanilla extract
2 ripe bananas, mashed
1 cup whipping cream (cold)
Optional: 1–2 tbsp Grenetine hydrated in 3 tbsp warm water
Fresh banana slices and liquid caramel for decoration
Preparation:
Base: Mix the biscuit with the butter and press into a mold to form a uniform base. Refrigerate for 15 minutes.
Filling: Beat the cream cheese with the sugar and vanilla until soft and creamy.
Add the mashed ripe bananas and mix until combined.
Beat the cream until stiff and gradually add it to the banana mixture using a circular motion. If you prefer a firmer base, stir in the previously dissolved Grenetine.
Molding: Pour the mixture over the base and smooth the surface well. Refrigerate for at least 4 hours.
Decoration: Just before serving, decorate with fresh banana slices and a caramel thread.
✅ Mango Cake
Ingredients:
1 1/2 cups ground Maria biscuit
100 g melted butter
200 g cream cheese
1 1/2 cup sugar
1 cup fresh, ripe mango puree
1 cup whipping cream (cold)
Optional: 1–2 tablespoons Grenetine hydrated in 3 tablespoons warm water
Fresh mango cubes for decoration
Preparation:
Base: Mix the biscuit with the butter until incorporated, press into the mold, and refrigerate for 15 minutes. Filling: Beat the cream cheese with the sugar until smooth and lump-free.
Add the mango puree and mix well until smooth.
Beat the whipping cream until soft peaks form and gradually fold it in using a gentle motion.
Add dissolved Grenetine if you want a firmer tart.
Molding: Pour the mixture into the mold with the base and refrigerate for 4 to 6 hours.
Decoration: Before serving, place fresh mango cubes on top.
✅ Zarzamora Country
Ingredients:
1 1/2 cups ground Maria biscuit
100 g melted butter
200 g cream cheese
1 1/2 cup sugar
1 tsp vanilla extract
1 cup whipping cream (cold)
Optional: 1–2 tbsp Grenetine hydrated in 3 tbsp warm water
For the homemade blackberry jam:
2 cups fresh blackberries
1 1/2 cup sugar
1 tbsp lemon juice
2 tbsp water
Cook all ingredients over medium heat for 15 to 20 minutes, until the mixture thickens and the fruit softens. Let cool before using.
Preparation:
Base: Mix the ground biscuit with the butter and press into the mold. Refrigerate for 15 minutes.
Filling: Beat the cream cheese with the sugar and vanilla until smooth.
Beat the whipping cream until stiff and fold it into the filling with a gentle motion.
If you prefer a firmer texture, add the dissolved Grenetine now.
Molding: Pour the mixture over the base and refrigerate for 4 to 6 hours.
Decoration: Cover with a generous layer of homemade blackberry jam and garnish with a few whole berries.