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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

Indian Butter Chicken

My first attempt at butter chicken. I adapted the recipe from one I found online but I can't remember where I found it now. It tasted nothing like what I've had in restaurants but it was still delicious. It may have something to do with the amount of cream they use in restaurant cooking.


Indian Butter Chicken
Makes 4-6 servings

Ingredients
  • 3 cups left over lemon or tandoori chicken breast cubes
  • 3 tablespoons butter
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 1/2 teaspoon fresh grated ginger
  • 2 cups canned tomato puree
  • 3/4 cup plain yogurt
  • 1/2 tsp garam masala (it called for more but this was enough for my liking)
  • 1/4 tsp crushed dry bayleaf
  • 1/2 tsp cinnamon
  • 1 tsp chili powder
  • 2 teaspoons sugar
  • cayenne pepper to taste
  • 2 tbsp yogurt
  • 2 tbsp milk
Directions
  1. Fry the onion on medium heat in the oil and butter until it starts to brown. Add garlic and ginger and fry for just a few seconds, try not to burn it.
  2. Mix the rest of the ingredients except for the last two (yogurt and milk) and add to the pot. Simmer for a few minutes then add the cubed cooked chicken. I had this left over from the night before.
  3. Once the chicken has heated in the sauce, mix the yogurt & milk and stir into the pot.
  4. Serve with naan or pita.
Tip: You could add some fresh chopped cilantro at the end but I'm not a big fan of it so I didn't put it in. I'm more of a parsley girl.

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