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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Persian Kotlet (cutlet, hamburger)

I also like to eat the leftovers cold, on bread, with mustard. I'm a little strange. 

Persian Kotlet (cutlet, hamburger)
Makes approximately 12 patties

  • 1 lb lean ground beef
  • 1 small onion, grated
  • 2 medium potatoes, boiled, skin removed & mashed or grated
  • 1 egg
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • salt
  • pepper
  • 1 tbsp dried parsley (or 1/4 cup chopped fresh if you have it)
  • 1 cup breadcrumbs
  • oil for frying
  • 1 large tomato, quartered
  • 1 bell pepper, seeded and cut into large chunks
  • 1/4 cup water
  • 1/2 teaspoon turmeric,
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon tomato paste
  1. Mix it all up with your hands (except breadcrumbs) until well combined.
  2. Take about 1/4 cup of the mixture and form into flat ovals. Coat with breadcrumbs and fry in a touch of olive oil for a few minutes per side until golden and cooked through (timing will depend how thick your patties are).
  3. Serve with rice or pita.
  4. These go nicely with stewed tomatoes and red peppers (which I didn't take a photo of). Place the tomato, pepper, water, turmeric, cinnamon and salt in a medium pot. Bring up to a simmer on medium heat and allow to cook for about 15 minutes until the tomatoes and peppers are soft.
  5. Stir in the tomato paste to make a thick sauce. You can add a splash of water if there isn't enough left in the pot. 


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