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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

Jasmine Rice with Peas and Shrimp

This was actually my first time buying Jasmine rice. I ran out of Basmati and I only like to buy a certain brand (which is only available in certain stores), so I had to pick up something else from the grocery store. This rice was on sale so I figured it was the perfect time to try it out. The flavour of the rice is very nice. The kids seemed to like it too.

I had to get a vegetable in there so I put some frozen peas in the pot with the rice and it worked out well. Salt & pepper in the rice is optional. I didn't use either. The bouillon may be salty enough. Taste it.

I removed the shell and tail from my shrimp, but I suppose you could leave them on if you wish. I just didn't want my littlest one to eat them.


Jasmine Rice with Peas and Shrimp
Makes 3-4 servings

Ingredients
1 cup Jasmine rice
  • 1 3/4 cups cold water
  • 1 cup frozen peas
  • 1 tablespoon unsalted butter
  • 1 teaspoon chicken bouillon powder
  • pinch of saffron, crushed
  • 8-10 medium (uncooked) shrimp per person
  • 1/2 teaspoon Old Bay seasoning
  • oil or cooking spray for frying shrimp
Directions
  1. In a medium pot, stir together the rice, water, peas, butter, bouillon and saffron. Bring to a boil over medium high heat, then reduce the heat to medium and put the lid on. Cook for about 8 minutes or until the rice is tender and the liquid is absorbed. You may want to stir it a few times during cooking. Remove from the heat and let it sit for a few minutes with the lid on while you prepare the shrimp.
  2. Place a little oil into a nonstick pan over medium high heat. Once the pan is hot, place the shrimp into it and sprinkle with the Old Bay. Cook the shrimp just for a minute or two then flip them over. Cook them for another minute just until they turn pink. Serve over rice.
Tips:
  • Change it up a bit by stirring some chopped green onions into the rice just before serving.

Comments

  1. What a perfect dish for a little summer lunch, it looks great!

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