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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

Harira - Moroccan Tomato, Lentil and Chickpea Soup

Here's a good recipe if you have leftover chickpeas that you need to use up. I looked through a few recipe books and ran a search for soup online. Harira came up in both my books and online so I took it as a sign. This soup is usually made with meat but I was only interested in using chickpeas today, so I came up with my own version of Harira.


Harira - Moroccan Tomato, Lentil and Chickpea Soup
Makes 8 servings

Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup onion, diced
  • 1/2 cup carrot, diced
  • 1/3 cup celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • pinch of saffron threads, crushed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 28oz can diced tomatoes, with juice
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 1 cup canned chickpeas, rinsed, drained
  • 1/4 cup dried lentils
  • 1/5 cup fresh cilantro or parsley, chopped
  • 45g (1/2 cup) broken up whole wheat spaghetti
Directions
  1. In a large nonstick pot, sauté onion, carrot and celery in olive oil until lightly golden.
  2. Add garlic and continue to cook for another 2 minutes.
  3. Add spices and stir well.
  4. Add tomatoes with juice, broth, water, chickpeas and lentils. Simmer on medium heat partially covered until lentils are almost cooked through. About 30 minutes. 
  5. Stir in parsley and pasta and cook another 10 minutes or until noodles are cooked.

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