That is funny, but it takes ONE cup of butter, TWO cups sugar, THREE cups flour and FOUR eggs.
I call that a clever cake and because it is lemon in flavour, gets a gold star from the baker.
- 3 cups flour, sifted
- 1 tbsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 cup butter, room temperature
- 2 cups sugar
- 4 large eggs, beaten
- 1 1/4 cups buttermilk
- 1 1/4 tsp. lemon extract
- zest of 2 large lemons
- Lemon Curd (homemade or store bought-your choice)
- 12 ounces of raspberries, blueberries, blackberries mixed together
- 2/3 cup whipping cream sweetened with vanilla and icing sugar
- Icing sugar for dusting
Heat oven to 350 degrees. Line the bottoms of two 8 inch round pans, and butter the bottoms and edges with butter. Cut a round circle of parchment paper to fit in each pan. Dust with flour, tipping pans to get all the sides covered and gently tap out the excess. Set aside. Sift together the flour, baking powder, baking soda and salt. Set aside.
Cream the butter on medium speed until fluffy. Gradually add the sugar and beat until very light and lemon coloured (4 minutes). Add the eggs, one at a time mixing well after each addition. Scrape down the sides from time to time (5 minutes).
Add the flour mixture slowly, alternate with the buttermilk, at little at a time, on low speed making sure to end with the flour mixture. When done, add the lemon flavouring and the zest.
Divide the batter equally in the two pans and bake for 25 minutes, rotating the pans to brown evenly. Bake another 15-20 minutes more and check with a cake tester for doneness. Transfer to a rack to cool for 15 minutes. Remove cakes from the pan and leave, top side up to completely cool down for an hour.
To assemble, remove the parchment paper, and slice each cake in half, horizontally with a serrated knife. Keep the better top to use as a dome and turn the second top upside down on a cake plate. Spread one cup of lemon curd over the bottom within 1/2 inch of the edges of the cakes. Repeat with the second layer, again adding the lemon curd. Now add the third layer, adding lemon curd in the same way. Do not add the dome yet.
One hour before serving, place the cake plate with cake in the refrigerator to firm up. Add the dome top to the cake just before serving, and top with the sweetened whipped cream. Sprinkle with the assorted berries and dust with sifted icing sugar.
Everyone’s eyes will be popping and their mouths will be salivating. This, my friends, is one awesome cake.
Roasted Broccoli and…….Olives
Who would think of this? It really works with the crispiness of the roasted broccoli and the tang of the olives and garlic…..just be sure to add the touch of lemon to really make this dish sing.
- 6 cloves of garlic, peeled and gently crushed
- 1 tsp. kosher salt
- 1/4 cup olive oil
- 2 1/2 lbs. broccoli, washed, drained and patted dry
- 1/2 cup mixed unpitted olives
- flaked sea salt
- 1/2 lemon
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the garlic and 1/2 tsp. of kosher salt. Using the back of a spoon, muddle the two together until the garlic releases its oil. Let this stand for 10 minutes. Stir in the olive oil and set aside.
Trim the broccoli stems, cut the stalks lengthwise into halves. Place in the prepared baking sheet. Pour the garlic oil and olive over and toss to coat. Sprinkle with the remaining salt. Roast for 20 minutes, tossing occasionally. Cook only until al dente. Transfer to a baking dish.
To serve, sprinkle with the salt flakes, drizzle with additional extra virgin olive oil, squeeze lemon juice over,
This will serve 8 people.
Lemon Thyme Buttermilk Biscuits
Okay, you know you are having company be it for Easter or perhaps at Spring break with the children. This, my friends is a wonderful way to serve biscuits with your breakfast fare. Goes really well with scrambled eggs and bacon. Add some chilled watermelon slices or berries, juice and coffee. There, I just gave you breakfast.
This can be made ahead, cut into rounds and chilled on a baking sheet for up to 2 hours.
- 2 cups flour
- 1 tbsp. baking powder
- 1 tbsp. Thyme, finely chopped
- pinch of salt
- 1 large lemon*
- 1/2 cup unsalted butter, cold and cubed
- 1 cup plus more for glaze of buttermilk
Preheat oven to 425 degrees
Place the flour, baking powder, thyme and salt in a food processor. Finely grate the zest of the lemon and add to the mix. Pulse to incorporate.
Add the cold butter, a few pieces at a time, and pulse until it resembles coarse breadcrumbs. Place this in a bowl and squeeze 2 tbsp. of lemon juice into the buttermilk to make a slightly sticky dough.
On a floured surface, put out the dough and gently knead. Pat the dough into a 1/2 inch thick round disc. Use a floured 2 1/2 inch cookie cutter and cut 12 rounds, placing them on a parchment lined cookie sheet.
Brush the tops of the biscuits with some buttermilk and bake until the become puffed and golden (13-15 minutes). Serve on a plate with butter and preserves on the table. Oohh these make my mouth water they are so incredibly light, tasty and ever so yummy.
* it just may take another half or whole smaller lemon to make the 2 tbsp.
Roasted Garlic, Herb and Lemon Butter
When putting steaks on the ‘barbie’, just season all sides with salt and pepper. Then as they cook, baste with this butter and at the end, give it one final brush over.
- 1 bulb garlic
- 1 tbsp. thyme, chopped
- 1 tb sp. rosemary, chopped
- 1 tsp. oregano, chopped
- zest from 2 lemons,
- juice from 1 lemon
- pinch of pepper
Preheat oven to 35o degrees. Cut off the top of the garlic bulb exposing the tops of all the cloves. Drizzle the cut side with olive oil and season with salt and pepper.
Wrap the clove in tinfoil, tightly sealed and bake for up to 45 minutes. Remove from the oven when the clove is with caramelized in colour and soft to the touch. Set aside and allow to cool.
In a medium pot, melt the butter at medium heat. Once the garlic has cooled enough to handle, squeeze the cloves into a bowl and mash with a fork.
Add the herbs, juice, zest and stir. Believe me this make the steaks beyond awrsome. Again, thanks Chef Justin.
Lemon Ricotta Donuts With A Dipping Sauce
If you are going to be bad….then be really bad! Just kidding, these are not as ‘bad’ as you might first think.
- Liquid honey for coating the donuts
- 1 1/2 cups ricotta cheese
- 1 large lemon, zest only
- 1 tbsp. plus 1 tsp. baking powder
- 1 1/2 cups flour
- 1/3 cup sugar
- 2 eggs
- 1/2 tsp. pure vanilla
- Crisco oil, to fill a large pot
Prepare a separate dish with a thin layer of honey and set aside. Add the rest of the ingredients in a large bowl and mix really well. Put this batter in the fridge, covered with plastic wrap, for one hour. While waiting for this long hour to pass, make the sauce below.
Now the batter has chilled,. heat the pot of oil to 300 degrees. Using a small metal ice cream scoop, carefully scoop 2 tbsp. of the batter into the boiling oil. You can place 6-7 donuts at a time. Leave them in the oil for about 4 minutes, turning them over to cook evenly. Using a slotted spoon, remove them from the oil and place in the honey bowl. Swirl the donuts to cover.
Serve these on plates (3 per person) and an individual sauce boat of the dipping sauce on each plate.
Dipping Sauce
- 1/2 cup whipping cream
- 1/2 good quality dark chocolate, finely chopped.
Bring the cream to a soft boil over medium heat. Add the finely chopped chocolate. Stir with a rubber spatula until combined, melted and completely smooth . Drizzle a small amount over the donuts that are on the plate and pour some into small sauce boats and serve to your guests.
To be a really cool host…serve with a well chilled Riesling wine.
Ha! You did it again.
Gnocchi With Browned Butter and Crisped Sage Leaves
If you are adept at making light and fluffy gnocchi go for it BUT if not, buy them at your nearest Deli and go from there.
- 1/2 lb. uncooked gnocchi
- 1/4 cup butter
- 7-8 fresh sage leaves (your own garden, perhaps?)
- 1 lemon, juiced
Bring water to the boil and cook the gnocchi for about 4-5 minutes until they float. Strain.
In a frypan, melt the butter. Add the gnocchi and toss to coat. Add the sage leaves. Cook on medium heat until the gnocchi is lightly brown and the leaves are crispy.
Add the lemon juice at the very end when the butter is a nice golden brown.
Now to serve this with panache, it should be paired with NK’Mip’s Chardonnay. Perfect match.
Lemon (or Lime) Poppyseed Cake/Muffins
The neat thing about this recipe, make muffins instead and you will be a big hit, add some lemon icing on top when hot out of the oven and it melts all down the sides. Trust me, you will love these.
- 3 3/4 cups flour
- 2 1/2 tsp. baking powder
- pinch of salt 1 1/2 cups unsalted butter
- 2 1/2 cups sugar
- 7 large eggs, beaten
- 1 1/2 tsp. pure vanilla
- 1 cup milk
- 3/4 tsp. each of lemon and lime grated peel (1 1/2 tsp if just one or the other)
- 1/2 cup poppyseeds
Heat oven to 350 degrees.
Spray muffin tins with butter flavoured pam spray. Sift together the flour, baking powder, and salt in a medium bowl and set aside.
In your electric mixer cream the butter on medium speed for 2 minutes. Slowly add the sugar and beat for another 4 minutes. Scrape down the bowl to ensure all is blended. Gradually drizzle the eggs and beat until it is smooth and fluffy. Reduce the speed on the mixer and slowly add the flour mixture, alternating with the milk. Be sure to start and end with the flour.
Scrape down the bowl and then add the poppyseeds and citrus zest. Bake for about 25-30 minutes (I use the large muffin tins – I never use the smaller ones) and check at 20 minutes and then every 5 minutes until cooked through.
Remove from oven and let sit for a couple of minutes to cool down, run a knife carefully around the edges and invert. Turn them right-side up and let cool on racks
. Lemon Glaze
- 1 1/2 cup sifted icing sugar
- 3 tbsp. freshly squeezed lemon OR lime juice
Place in a bowl and, using a small whisk, mix until completely smooth. Drizzle over hot muffins. YUMMMMMMMMY!
Fingerling Potato Salad
This little delight will serve 4, so adjust when you have more around the table.
- 1 1/2 lbs fingerling potatoes
- 2 tbsp. capers
- 2 tbsp. fresh dill, chopped
- 1/4 cup dressing (below)
Boil potatoes until they are fork tender (about 12-15 minutes). Strain and cut in half, lengthwise.
Put in a bowl, add the remaining ingredients and make the dressing below.
Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
- 1 lemon, reserve juice and zest
- pinch each of salt and pepper
- 1/4 cup olive oil
Whisk these ingredients together and toss with the salad. Refrigerate any leftover dressing. The dressing will keep for no more than 10 days.
Caramel Sauce
Yummmm……I can’t think of anyone I know who doesn’t like caramel. Use this sauce for desserts, ice cream, drinks…….
- 2 cups sugar
- 1 1/2 cups whipping cream
- 1 vanilla bean, split and scraped
- 2 tbsp butter
- dash of fresh lemon juice
Combine sugar and 1/2 cup of water in a saucepan, cooking without stirring over medium heat until it boils. Wipe down the sides of the pot with a wet pastry brush. When sugar begins to brown, swirl CAREFULLY, until dark amber.
Remove from heat and slowly add the cream, stirring with a wooden spoon. Scrape the vanilla seeds from the pod and add the pod to the mixture.
Add the butter and lemon juice, stirring to combine. Store in the fridge. When ready to serve, rewarm.
You will love this….I am thinking about a martini that could use this…..
Cod With Lemon and Shallots
Time to eat healthy before the big Christmas feast and leftovers on Boxing Day. Try this one.
Serves 4
- 1/4 cup butter (okay, margarine if you must)
- 1 tsp. shallots chopped fine
- 1 tsp. fresh parsley, chopped fine
- 1 tsp. fresh dill, chopped fine
- 1/4 tsp. dry mustard
- 1/4 tsp. fresh lemon juice
- 1/8 tsp. minced garlic
- 4 cod fillets (roughly 6 oz. each)
In a small bowl, mix all the ingredients, except the fillets, and set aside in the refrigerator until ready to use.
Broil or bbq the fish for about 4-5 minutes each side. When ready to plate, drizzle the seasonings over the top. Add a vegetabe of your choice and some rice.
Great dinner. Great Light dinner. It is a win-win situation.
Brie In Phyllo With Fresh Lemon Marmalade
This makes a great start to a wonderful evening.
- Phyllo dough
- 1/2 cup melted butter
- Egg White lightly beaten
- 1 cup finely chopped pistachio nuts (enough for both the inside and out)
- Brie Cheese (outer skin removed) cut in small squares
Preheat oven to 350 degrees. Lay a sheet of phyllo dough on a flat surface and brush lightly with melted butter. Sprinkle finely chopped nuts over the surface and add the second sheet of phyllo dough and lightly brush with melted butter.
Cut into 2 inch squares. Place a square of the cheese in the center and fold into a triangle. Make sure to brush the edges with water and press to make sure they have sealed. Place in the oven and bake for about 10 minutes.
Warm Lemon Marmalade
2 tbsp. freshly grated lemon peel
1 1/2 cups fresh lemon, chopped into small pieces
1 cup berry sugar
1 1/2 tsp. hot chili flakes
In a saucepan bring the sugar and fruit to a boil and simmer until it becomes thick. Add the peppers. This will take about 40-4 5 minutes.
Serve the hot phyllo packets with the warm marmalade and Wow! Truly yummy. Make sure you have small plates and napkins for your guests.
Thyme and Lemon Tea Loaf
This is a unique and yummy tasting tea loaf. I love it for sure. Definitely one of my most favourite.
This makes one loaf.
You will need:
- 3/4 cup milk
- 1 tbsp. minced fresh thyme
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 1/2 tsp. baking powder
- pinch of salt
- 1 tbsp. lemon juice
- 1 tbsp. grated lemon peel
Preheat oven to 350 degrees. Combine milk and thyme in a bowl and microwave, uncovered, for one -two minutes or until bubbly. Cover and cool to room temperature.
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each one. Combine the flour, baking powder and salt; add to the egg mixture alternating with the milk mixture. Stir in the lemon juice and peel.
Pour into a 9″ x 5″ x 3″ prepared loaf pan. Bake 40-45 minutes or until a toothpick inserted in the middle comes out clean. Cool for ten minutes before removing from pan.
In a small bowl, combine 1/2 cup icing sugar and t tbsp. lemon juice and drizzle over the loaf.
All you need now is a good book, pot of tea and this. Heaven-made afternoon, I say.