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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

Spaghetti and Meatball Soup Recipe

Did you know that you can freeze your parmesan cheese rinds and use them in soups later? It's optional but it does add some extra flavour!

This soup would be perfect with garlic bread!


Spaghetti and Meatball Soup
Makes 2-4 servings

Ingredients
  • 1/2 lb lean ground sirloin
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 2 tablespoons grated parmesan cheese
  • 3 cups low sodium chicken stock
  • 1 cup water
  • 1 teaspoon Italian seasoning blend
  • 1/4 cup tomato paste
  • 1 parmesan cheese rind
  • 1/3 cup broken spaghetti pieces
Directions
  1. In a large bowl, combine meat, onion, garlic, egg, Worcestershire sauce, ketchup, salt, pepper, oregano and parmesan cheese. It seems sticky at first but it'll get less sticky as you keep mixing. Form the meat into balls about the size of grapes. Set aside.
  2. In a nonstick pot, bring chicken stock and water to a boil. Reduce heat to medium and carefully drop all the meatballs into the boiling pot. Simmer for 2 minutes then add the rest of the ingredients, mixing well to distribute the tomato paste throughout the soup.
  3. Cover and simmer until spaghetti is cooked, about 7 minutes. Remove cheese rind before serving.

Comments

  1. The soup looks very tasty!! I like the idea of making a soup with all these ingredients

    ReplyDelete
  2. It was yummy! But I just noticed a mistake. It should be 1/4 cup tomato paste, not 1/2. I just fixed it. Oops.

    ReplyDelete

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