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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

A Better Indian Butter Chicken

This is similar to my previous post for Butter Chicken but I had an idea and used condensed tomato soup instead of canned tomatoes. As it turns out, this makes a really delicious Butter Chicken!



A Better Indian Butter Chicken
Makes 4-6 servings

Ingredients
  • 3 cups left over lemon or tandoori chicken breast cubes
  • 3 tbsp butter
  • 1 tbsp oil
  • 1 diced onion
  • 1 crushed garlic clove
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp garam masala
  • 1/4 tsp crushed dry bayleaf
  • 1/2 tsp cinnamon
  • 1 tsp chili powder
  • cayenne pepper to taste
  • 2 tsp sugar
  • 1 can condensed tomato soup
  • 1/2 can water
  • 3/4 cup plain yogurt
Directions
  1. Fry the onion in the oil and butter until it starts to brown. Add garlic and ginger and fry for just a few seconds, try not burn it.
  2. Add spices and sugar and stir. Stir in soup and water and let reduce until it gets thick then stir in the yogurt. Simmer for a few more minutes then add the cubed cooked chicken and cook until the chicken is warm. Serve with naan or pita.

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