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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

Grilled Cheese Sandwich with Salami

My favourite way to eat a grilled cheese is with salami on it.

You may notice mine is a little thin - that's because I used 2 slices of Weight Watchers multigrain bread, but you can use any bread you like.

 



Grilled Cheese Sandwich with Salami
Makes 1 sandwich

Ingredients
  • 2 slices of bread
  • 30 grams of sharp cheddar cheese (3-4 thick slices from the block or 2 slices from the deli)
  • 2 slices of salami (I used Gypsy)
  • ketchup
Directions
  1. Heat a nonstick pan over medium heat.
  2. Place the sandwich cheese side down and cook for about 4 minutes or until golden and the cheese has started to melt. Flip it and cook the other side for another 4 minutes or until golden. Remove from pan and rest for a minute, then cut it in half.
  3. Serve with ketchup.

Tip: My mom uses processed cheese slices. They taste good when they get all melted but I still prefer the real cheddar. She also butters both sides of her sandwich before she fries it. Again, YUM, but a much greasier version. It's up to you. If you do decide to butter your bread, be sure to sprinkle on a little granulated garlic for that garlic bread flavour. Or how about switching things up and using ham and Swiss? Now I'm starting to drool. Don't be tempted to cook this on high. You'll burn the bread before the cheese has a chance to melt. Be patient.

Comments

  1. i want you to know that your blog came up when i googled cheeses to pair with salami when grilling. you can find my post later this week (after i create the sandwich) at www.chefpeterskitchen.blogspot.com

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