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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 (with my twist)

Can we get a little fancy here? The addition of roasted red peppers and sun-dried tomatoes add extra flavour to this dish.


Persian Style Spaghetti (with my twist)
Makes 6 servings

Ingredients
  • 6 cups cooked pasta, any shape
  • 1 lb lean ground beef
  • 1 onion finely chopped
  • 2 cloves chopped garlic
  • 2 celery stalks, finely chopped
  • 1 roasted red pepper, pureed
  • 3 sun-dried tomatoes (packed in oil), pureed
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1 tbs oregano
  • salt & pepper
  • 3 heaping tablespoons tomato paste
Directions
  1. Cook your pasta according to package directions.
  2. Brown your meat in a pan and add the onions, celery and garlic. Cook through.
  3. Stir in the pureed red peppers, sun-dried tomatoes, spices and the tomato paste. You may add a few tablespoons of the pasta cooking water to loosen it up a bit, but it should be thick. Simmer for a few minutes.
  4. Stir in the pasta and put everything into the pot. Cover with a clean kitchen towel and a lid, and cook on medium low for about 30 minutes.

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