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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

Fried Shrimp

I always keep frozen shrimp in the freezer for those nights when I forget to pull something out. They thaw quickly and take even less time to cook.

I bought some whole red chillies without any specific recipe in mind and I didn't really know how much heat they'd add to the dish. I found that adding 2 was pretty mild but I guess everyone has their own idea of what spicy is. You can substitute chili flakes or cayenne pepper if you really want to spice it up.



Fried Shrimp
2-4 servings

Ingredients
  • about 30 medium uncooked shrimp
  • 1 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • salt
  • 2-3 dried red chillies
  • 1 teaspoon butter
  • 1 teaspoon olive oil
Directions
  1. Toss shrimp with paprika, granulated garlic, onion powder, black pepper and salt.
  2. Heat butter and oil over medium heat. Add dried chillies and cook for a minute.
  3. Add shrimp to the pan and stir. Continue cooking just for a few minutes per side until they turn pink.
  4. Serve with rice.

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