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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

Corn and Mushroom Risotto


Corn and Mushroom Risotto Makes 4 servings

Ingredients
  • 3 cups low sodium chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 can mushrooms (or 8oz fresh chopped)
  • 1 can corn (or 3/4 cup fresh/frozen)
  • 1 cup arborio rice
  • 1 teaspoon dry oregano
  • 1/2 teaspoon garlic powder
  • fresh ground pepper
  • 10 fresh basil leaves, chopped
  • 2 tablespoons grated parmesan cheese
Directions
  1. In a pot, heat chicken broth and milk. Reduce heat to low and keep hot.
  2. In a large not-stick pot, heat butter and oil on medium high heat. Add onions (and if using fresh mushrooms add them too) and cook for about 5 minutes or until tender and golden.
  3. Add corn and rice and stir to coat with the oil. Add the oregano, garlic powder and pepper. Stir. Add a few ladles of the warm liquid to cover the rice. Stir frequently. When the liquid evaporates, keep adding liquid a ladle at a time until the rice is cooked and the liquid is absorbed. Use more chicken broth as needed.
  4. When the rice is tender, stir in fresh basil and parmesan.

Comments

  1. wow looks delicious...I will try this with lots of garlic and cheese =)

    ReplyDelete

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