Lemon Yogurt Cake

This lemon cake recipe can only be described as... very lemony ;) If you like lemons, you will appreciate the tartness of this delicious cake.

Cake
  1 1/2 c flour
  2 tsp baking powder
  1/2 tsp salt
  1 c yogurt
  1 c sugar
  3 eggs
  2 tsp freshly grated lemon zest
  1/2 tsp vanilla extract
  1/2 c vegetable oil

Syrup
  1/3 c sugar
  1/3 c freshly squeezed lemon juice

powdered sugar (optional)

1)  Preheat oven to 375°F (190°C). Grease & flour a loaf pan.
2)  In medium bowl, sift flour, baking powder and salt.
3)  In large bowl, whisk yogurt, 1 c sugar, eggs, lemon zest and vanilla extract.
4)  Whisk the dry ingredients into the liquid ones, add oil and stir until completely incorporated.
5)  Pour batter in pan and bake about 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
6)  While the cake is baking, pour 1/3 c lemon juice and 1/3 c sugar into a small saucepan. Cook over medium heat until the sugar dissolves. Set aside.
7)  When cake is done, allow it to cool in pan for 10 minutes, then pour the syrup over. Let the cake cool completely.
8)  Sprinkle with powdered sugar before serving (optional). 

Baked Oatmeal

This is by far one of my favourite things to have for breakfast/brunch. I can't remember where I got this recipe, but it's very very good.


Ingredients:

• 2 c oats
• 1/2 c brown sugar
• 1/3 c raisins
• 1 Tbs chopped walnuts (optional)
• 1 tsp baking powder
• 1 1/2 c milk
• 1/2 c applesauce
• 2 Tbs butter, melted
• 1 large egg, beaten
• 1 tsp vanilla

1)  Preheat oven to 375°F (190°C)and grease a baking pan (8" square or something similar).
2)  Combine the first 5 ingredients in a large bowl.
3)  In a separate medium bowl, combine the applesauce, milk, butter, egg and vanilla.
4)  Add the applesauce mixture to the dry ingredients and mix to incorporate.
4) Pour into baking pan and bake 30-45 minutes, until dark golden on top. Serve warm, with milk and cut-up fruit, if desired.
 

Applesauce Oatmeal Muffins

The other day, we received what is, as far as I am concerned, the absolute best applesauce ever, courtesy of Ms Peggy. I could have honestly eaten the whole tub myself in one sitting, that's how delicious it was. Unfortunately, my little boy refused to even touch it, so I figured I may as well make something using the apple sauce. I was looking for something quick and easy and I came across this lovely recipe here. I love the fact that I didn't have to use much sugar, most of the sweetness came from the no-sugar-added-wonderfully-homemade applesauce Peggy brought us. I did change the recipe slightly, as I didn't have any whole wheat flour and I used all-purpose. I didn't add any nuts or dried fruit either. The muffins turned out perfectly moist and flavourful. They didn't last long! I think next time I will add 1/2 tsp of almond extract, I feel it would add the perfect twist.

Ingredients (for 12 muffins):

• 1 c oatmeal
• 1 c applesauce
• 1/2 c milk
• 1 egg
• 1 tsp vanilla extract
• 4 Tbs (1/2 stick) unsalted butter,melted
• 1/3 c sugar
• 3/4 c flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 c chopped walnuts or dried fruit (optional)

1)  Preheat oven to 375°F (190°C), prepare the muffin tin and set aside.
2)  In medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar.
3) In a separate, larger bowl, whisk the remaining dry ingredients.
4) Pour the applesauce mixture over the dry ingredients and stir until just combined.
5) Pour the batter into the muffin cups and bake 15-20 minutes, or until a toothpick inserted in the middle comes out clean.

Home-Made Mushroom Soup

This is possibly my favourite mushroom soup ever! I generally make it with cremini or small portabella mushrooms, and it comes out very fragrant and nutty; white button mushrooms work great as well. This recipe is slightly adapted from Vegetarian Cooking & Vegetable Classics.

 

Ingredients:

• 1.5 lb (700g) mushrooms, sliced
• 3 Tbs oil
• 1 onion, chopped
• 2 sticks celery, chopped
• 6 c (1.2 l) stock or water
• 2 Tbs soy sauce
• 1/3 c rice
• salt & pepper, to taste
• 1 1/4 c (300 ml) milk

1)  Place oil, mushrooms, celery and onion in a pan and heat until sizzling, then cover and simmer 10 minutes, until mushrooms start to soften, stirring occasionally.
2)  Add stock or water, soy sauce, rice and salt & pepper. Bring to boil and then simmer for 20-30 minutes, until vegetables and rice are soft.
3)  Process the soup into a blender until smooth.
4)  Return to pan, stir in milk and reheat until boiling. Adjust seasoning, as needed, then serve.

Spinach Brownies

This is adapted from a recipe I came across here  and it reminded me a bit of quiche. You can use any cheese you prefer (this time I used a mix of leftover Gouda and smoked Cheddar); I think next time I will also try some feta, seems to me it would go well with the spinach. Feel free to change the amount of garlic, or leave it out, if you're not very fond of it - you can adapt it to your taste - can't go wrong with this recipe, it will be yummy!

• 10oz (300g) spinach, chopped
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 1 c milk
• 1 c flour
• 1 tsp salt
• 1 tsp baking powder
• 2 eggs
• 1 c milk
• 1/4 c butter, melted
• 1 c shredded cheese

1)  Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2)  In a bit of oil, saute onion and garlic a few minutes, until the onion becomes translucent. Add spinach and cook, stirring, until wilted. Set aside to cool a bit.
3)  In a large bowl, mix flour, salt and baking powder. 
4)  Stir in eggs, milk and butter and mix well.
5)  Add spinach mixture and then the cheese.
6)  Transfer to baking dish and bake 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
    This dish can be served warm or cold.

Zucchini Patties

These days I avoid laborious dishes like the plague. The same goes for fried foods, which we hadn't made in ages. I have to admit though that I made an exception right here, as I wanted to make something different with the zucchini I had and some leftover feta cheese - and it all tasted delicious. I served the patties with garlicky mashed potatoes and a salad and it was a hit with both boys. You can certainly play with the ingredients, adding more of this or that, depending on your own taste, and can replace the feta with parmesan or some other dryish cheese, use different herbs, etc. Use your taste and imagination and all will be well :)

Ingredients:

• 4 zucchini
• 1 large carrot or 2 small
• 1 small onion
• 1 clove garlic
• 1/4 to 1/3 c grated feta cheese (can replace with Parmesan or other dryish cheese)
• 2 eggs
• bread crumbs
• 1-2 Tbs finely chopped fresh dill or any other preferred herb (can also use dry dill, about 1-2 tsp)
• salt and pepper, to taste
• flour 
• oil for frying

1)  Grate the zucchini finely, place in a bowl and add some salt, then mix it in with your hand. Leave for about 10 minutes, then squeeze water out of mixture and place in a different bowl.
2)  Finely grate the carrot, squeeze liquid and add to zucchini.
3)  Finely chop or grate the onion, crush garlic. Add these to zucchini mixture. 
4)  Break the eggs over and mix well.
5)  Add cheese, mix well and then add salt and pepper to taste.
6)  Add dill and mix well.
7)  Add enough bread crumbs to be able to roll mixture into balls.
8)  Place some flour in a bowl or plate.
9)  With a spoon, take some mixture and drop it in the flour, roll it to cover, and then using your hands, roll it into a ball. Flatten then the ball and place on a slightly floured surface or on paper towel. Continue with the rest of the mixture to make all your patties.
10)  Heat oil in a pan and place patties in it, in batches. Cook for a couple of minutes or until patties turn golden-brown. Flip on the other side and do the same. When ready, place patties on paper towel. 
            Serve hot, warm or even cold. Other nice accompaniments can be tzatziki, plain yogurt, hummus, mustard.

Turkish Baked Eggplant (aka Imam Bayildi)

This recipe is from a book called Vegetarian Cooking & Vegetable Classics and, although you wouldn't really expect it just by reading the ingredients, is absolutely delicious. The story goes that one day an Imam had this dish and shortly after he fainted in sheer delight ('Imam bayildi' means 'the Imam fainted'). Delightful it is indeed, but not to worry, no one has fainted in our family from eating it :P Make this and enjoy the special flavours with a bit of freshly baked bread or pita, you can sprinkle some real Feta cheese if you have it and would like to.

Ingredients:

• 2 eggplants, halved lengthwise
• olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, crushed
• 1 green pepper, seeded and sliced
• 1 can (14oz/400g) chopped tomatoes (or 1lb fresh tomatoes, blanched and chopped)
• 1 Tbs sugar
• 1 tsp ground coriander
• salt and ground black pepper
• 2 Tbs chopped fresh parsley or coriander, aka cilantro, leaves (optional)

1)  Slash the flesh of the eggplants a few times, sprinkle with salt, and place in a colander (cut side down) for about 30 minutes. Rinse and pat dry. 2)  Fry the eggplants, cut side down, in a frying pan with some oil, on medium heat, for 5 minutes.
3)  Place eggplants, fried side up, in an oven dish.
4)  Using the same frying pan, add about 2-3 Tbs oil and cook the onions, garlic and pepper over medium heat, for about 10 minutes. 
5) Preheat oven to 375°F (190°C).
6)  Add tomatoes, sugar, coriander powder and salt and pepper to taste and cook for about 5 minutes, until mixture is reduced. 
7)  If using, add the chopped parsley or coriander.
8)  Spoon the onion mixture on top of the eggplants and bake for 30-35 minutes. 
      Can be served it warm or cold.