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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

Stewed Chicken in Tomato Sauce (gravy)

I make this dish often because it basically takes care of itself. You just put everything in the pot, stick a lid on it and let it cook.

Be sure to use chicken with bones because that's where the sauce will get a lot of it's flavour from. 

Above: multiply this recipe to feed a crowd.

Stewed Chicken in Tomato Sauce (gravy)
Makes 4 servings

  • 3 tbsp olive oil
  • 1 large onion chopped
  • 4 whole chicken legs (or 1 whole chicken cut up)
  • 1/4 cup tomato paste
  • 3 cups water
  • 2 tbsp paprika
  • 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp saffron, crushed
  1. Fry onions in olive oil on medium high until they turn golden. Add chicken skin side down, and cook a few minutes until it's browned on one side.
  2. Mix all other ingredients in a bowl, then pour over the chicken. If the chicken isn't covered by the liquid, add a bit more water. Cover and cook on medium low for about 1.5 hours or until chicken falls off the bone.
  3. Carefully transfer the chicken to a glass serving dish.
  4. The sauce should be the texture of gravy. If not, add a tablespoon or two more tomato paste and simmer on medium low until it reduces into a gravy. Pour over the chicken.
  5. Serve with basmati rice.


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