Lemony Yogurt Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 cup plain whole-milk yogurt
  • 3 large eggs, lightly beaten
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract Confectioners’ sugar, for dusting

Directions

  1. Preheat the oven to 350°. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt. In a bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla. Gradually beat in the dry ingredients until blended.
  2. Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely. Dust with confectioners’ sugar before serving.
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Pineapple Lemonade

Ingredients

  • 1/2 cup sugar
  • 1 cup lemon juice
  • 1 cup pineapple juice
  • 2 tablespoons lime juice

Directions

  1. To make the simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved; let cool.
  2. In a large pitcher, whisk together simple syrup, lemon juice, pineapple juice, lime juice and 5 cups water. Place in the refrigerator until chilled.
    Serve over ice.

Lemon Cake

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

 

For the glaze:
  • 2 cups confectioners’ sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice

Greek Pork Chops with Squash and Potatoes

Ingredients

  • 4 (1-inch-thick) frenched pork loin chops
  • 1/2 cup fresh lemon juice
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 2 medium yellow squash, sliced  1/2 inch thick
  • 1 large zucchini, sliced  1/2 inch thick
  • 1/2 pound small red potatoes, quartered

Italian-style Lemon Chicken

Ingredients

  • 3 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 100g butter, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (50g) drained baby capers
  • 3 lemons, zested, juiced
  • 1 tomato, finely chopped
  • 1 red onion, finely chopped
  • 1/3 cup pimento-stuffed olives, thinly sliced
  • 50g fetta, crumbled
  • 1/2 cup flat-leaf parsley

Blueberry Cheesecake Ice Cream II

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
ICE CREAM:
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract

Vegetable Paella

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped fine
  • 1 ½ teaspoons fine sea salt, divided
  • 6 garlic cloves, pressed or minced
  • 2 teaspoons smoked paprika
  • 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
  • 2 cups short-grain brown rice*
  • 1 can (15 ounces) chickpeas, rinsed and drained, or
  • 1 ½ cups cooked chickpeas
  • 3 cups vegetable broth
  • ⅓ cup dry white wine** or vegetable broth
  • ½ teaspoon saffron threads, crumbled (optional)
  • 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
  • 2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips
  • ½ cup Kalamata olives, pitted and halved
  • Freshly ground black pepper
  • ¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
  • 2 tablespoons lemon juice, plus additional lemon wedges for garnish
  • ½ cup frozen peas