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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

Thai Red Curry SPICY!

Wow, this red curry paste I bought was very spicy. I think if you served this curry with rice it would tone it down a bit, but I'm trying not to eat too much rice so I'll try it with yogurt tomorrow for lunch.

This was my first time using fish sauce. It stinks! But you can't tell it's in there - kinda like anchovies in your Caesar salad.
  


Thai Red Curry SPICY!
Adapted from RASAMALAYSIA
Makes 2 servings

Ingredients
  • 1 teaspoon oil
  • 2 teaspoons red curry paste
  • 1 cup chopped mushrooms
  • 1/2 cup snow peas, cut into pieces
  • 1/2 cup carrots, cut into pieces
  • 1/4 cup water
  • 2 cups beansprouts
  • 1 teaspoon sugar
  • 1/4 teaspoon fish sauce
  • 200ml (6-7oz) coconut milk
  • 4-5 oz chopped cooked chicken breast
  • 1/4 cup chopped cilantro
Directions
  1. In a large pan, heat the oil over medium high heat. Cook the curry paste in the oil for just a minute stirring constantly.
  2. Add the mushrooms, snow peas and carrots and stir to coat with the curry paste. Stir in the water and cook for about 5 minutes stirring occasionally until they soften a bit.
  3. Add the beansprouts and stir. Sprinkle the sugar on top followed by the fish sauce and coconut milk. Stir well. Add the chicken (mine was leftover grilled) and simmer for a few minutes until the sauce thickens slightly and the chicken is heated through.
  4. Stir in cilantro before serving.


Comments

  1. This is a post I did about 2 very good Thai cookbooks http://caroleschatter.blogspot.co.nz/2012/01/cook-books-spirit-house.html

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