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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

Carrot and Mango Salad

Of all the places in the world, I found this carrot and mango salad at a Chinese buffet. I came home and I tried to make it myself. This is what I came up with. It's another easy salad, and it's SO delicious! 

I think the buffet used the most common green/red mangoes, but I much prefer the yellow ones. We call them Ataulfo here, but I think they go by other names as well.

Sometimes mangoes can be sour so try to make this salad when they're in season. Check out this site to see how many varieties there are in Hawaii. Amazing!

Normally I take a regular carrot and use a vegetable peeler to create ribbons, but I only had baby carrots this time, so I just sliced them thinly. 

If you like this salad, you'll probably also like my Carrot and Zucchini Ribbon Salad


Carrot and Mango Salad
Makes 1 serving

Ingredients
  • 1 large carrot, thinly sliced into ribbons
  • 1 ripe (but not mushy) mango, cut into matchsticks
  • juice of 1/2 a lemon
  • salt
  • pepper
Directions
  1. Mix everything in a bowl and store in the fridge until ready to serve. Easy right? 

Comments

  1. The lemon juice adds extra taste to the salad.And its twisting my tongue to taste it very urgently.So,i'll try my level best to prepare this by today evening.I think instead of mango pine apple can also suits.I'll try with both mango and pine apple too....!

    ReplyDelete
  2. Jenny, this is such a great idea. I would never thought of that combination. Please drop me a line on ca4ole@gmail.com if it is ok with you if I link to it on my blog, Carole's Chatter. Cheers

    ReplyDelete

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