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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

Aloo Gobi - Indian Spiced Potatoes and Cauliflower with Peas

I really enjoy Indian food. I think I mentioned before, that some of my co-workers are from India. We order food often from restaurants near the office. 

This recipe for Aloo Gobi called for oil to fry the spices and onions in, but instead I used cooking spray, and when I found the pan to be getting a bit dry, I added a few drops of water. You could use vegetable broth. It would probably add more flavour. I didn't think of it until the end. Next time!

You can buy garlic and ginger paste at the store in little jars, or make your own in the blender. Either way, use fresh, not ground.

I'm taking half of this recipe for lunch tomorrow, and the other half the day after. I'm serving it with plain yogurt mixed with some ground cumin and dried mint from my mother-in-law's garden.

Replace the honey with a vegan friendly sweetener if you wish.

Aloo Gobi - Indian Spiced Potatoes and Cauliflower with Peas
Adapted from SippitySup
Makes 2 servings

  • cooking spray or oil for cooking
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fresh ginger paste
  • 1 teaspoon garlic paste
  • 1 large onion, sliced
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 dried chili pepper (I didn't have fresh)
  • 2 teaspoons honey
  • 1/2 cup water
  • 2 cups potatoes, diced (I just cut mini ones in quarters)
  • 3 cup uncooked cauliflower, cut into bite size pieces
  • 1/2 cup frozen peas
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped cilantro or parsley
  1. Heat a nonstick pan over medium heat. Once it's hot, add a few spritzes of cooking spray. Add the mustard and cumin seeds and cook them for a few minutes until they start to pop. Stir in the ginger and garlic, and cook for a minute.
  2. Stir in the onions and allow them to cook for about 5 minutes or until soft and they start to turn golden. If you find your pan getting a bit dry, add a few drops of water.
  3. Once the onions are golden, stir in the garam masala, turmeric, salt and chili pepper. Then add the honey, water and potatoes. Give it a good stir and put the lid on the pan. Cook this for about 8 minutes or until the potatoes start to get tender. Check on it a few times and stir it up. If the pan gets dry add some more water or vegetable broth.
  4. Add the cauliflower and peas. Stir again and cover. Cook for another 8 minutes or until the vegetables are tender. Stir occasionally and check to make sure the pan doesn't dry out. At the last minute, stir in the lemon juice. Garnish with parsley.
  • Combine 1/4 cup of plain yogurt with 1/2 teaspoon ground cumin and 1/2 teaspoon dried mint to complete your lunch.


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