June 17, 2011
If life gives u lemons, make lemon cake!
I didn’t really use lemon verbana (the herb) but it made the cake sound that much more gourmet 😉
- 1 cup cake flour (not self-rising)
- 1/2 teaspoon baking powder
- pinch salt
- 3 tblsp finely chopped fresh lemon verbena or 1 tablespoon freshly grated lemon zest
- 1 tblsp freshly grated lemon zest
- 1 stick unsalted butter
- 1 cup sugar
- 3 eggs
- 3/4 tsp vanilla
- 2 tblsp milk
- 2 tblsp fresh lemon juice
Mix flour, baking powder, salt. In a different bowl mix butter, sugar, eggs and other wet ingredients. Slowly add flour mixture. Pop into cake pan and bake at 325 for 55 minutes .
- strawberries, sliced
- 1/3 cup powdered sugar
- 1/2 cup water
- 2 tblsp corn starch
Stir over low heat until melted. Pour over cake when its baked.
Recipe adapted from epicurious.com
June 15, 2011
Its been nice and summery outside lately which has led to lighter meals in our household. This week we’ve dined on the following:
Lemon-Butter Shrimp & Salad:
Melted butter with lemon juice/rind and parsley, grilled shrimp until opaque. Served with brown rice and salad.
Maple Balsamic Glazed Salmon
Maple Balsamic Glazed Samon & French Bean Potato Salad:
Maple syrup, balsamic vinegar, orange juice & grainy mustard to make the glaze. oven baked for 20 minutes at 425.
Cook taters and french beans – add to bowl with yellow peppers, oregano, basil & parsley. Mix with olive oil and leave in fridge for an hour.
Easy peasy & nom nom good for light summery al fresco dining!