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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 Style Spaghetti / Pasta (version 2)

Placing a towel between the pot and the lid not only creates a tight seal, it also prevents the condensation that forms inside the lid from dripping down into the pasta. This same method is used for making steamed basmati rice. Just make sure the edges of the towel are tied on top of the pot lid so they don't fall on the burner and catch fire. 


Persian Style Spaghetti / Pasta (version 2)
Makes 8 servings

Ingredients
  • 8 cups cooked pasta (any shape)
  • 1 lb lean ground beef
  • 1 large onion diced
  • 1 red pepper diced
  • 2 celery stalks diced
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • salt
  • pepper
Directions
  1. Sauté the beef in a nonstick pot on medium high heat breaking it up with a wooden spoon (a potato masher works better).
  2. Add the vegetables and keep cooking until meat is done.
  3. Add spices and stir well.
  4. Add tomato paste stirring well and cook another 2 minutes.
  5. Toss the meat mixture with the pasta in a nonstick pot. Cover with a clean towel and a lid and cook on medium low for 30 minutes.

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