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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

Penne with Crispy Salami and Feta Cheese

Last week I went to the deli and ordered "half" a pound of dry salami. The girl must have been in her own world and thought I said "have" a pound. So, I ended up with a pound of salami. What was I gonna do with all that? I mean, I love salami but that's a bit much.

So here's what I came up with. You could use bacon or some other type of meat that you know will crisp up nicely. The feta adds a nice tang to the dish. I like Canadian feta but you can use Greek or any other kind you like. Some are saltier than others so I wouldn't add salt to this recipe.

Penne with Crispy Salami and Feta Cheese
Makes 6 servings

  • 1 375g box of whole wheat pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/3lb dry salami, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 4oz feta cheese, crumbled
  1. Cook pasta according to package directions.
  2. In a nonstick pan, fry garlic and salami in oil over medium heat until salami is crispy. 
  3. Sprinkle in pepper and oregano and give it a stir.
  4. Add drained pasta and olive oil then stir in feta. Serve hot.
  5. It's also good cold as a salad but then the salami won't be as crisp.


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