Tag Archives: lemon

Lemon squeezy

Recipe#43: lemon ricotta pie

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“Where there’s a whisk there’s a way!”

Ingredients

Crust

200 gr (1 cups) flour

100 gr (½ cup) sugar

100 gr (½ cup) butter – softened

1 egg

Filling

250 gr (1 cup) ricotta cheese

100 gr (½ cup) sugar

2 egg yolks

2 lemons’ zest

Directions

On your work surface area, combine flour, sugar, butter (softened) and egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge while you make the cream filling.

For the filling, combine the ricotta cheese and the sugar, add the egg yolks and then the lemon zest.

Spread the dough in the pan, with sides, leaving some dough to cover the top.

Fill the pie with the cream and then cover with the remaining spread out dough.

Bake for around 35′ or until the top turns slightly brown.

Let it cool and sprinkle with powdered sugar and thinly sliced almonds (optional).

Cheers,

A&J

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Black & Yellow

Recipe#36: blackberry muffins with lemon zest and poppy seeds 

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“Laughter is brightest where food is best.”  (Irish proverb)

Ingredients

200 gr (1 ¾ C) flour

1 ½ – 2 tbsp poppy seeds

½ tsp baking soda

1 tsp baking powder

100 gr (½ C) butter

150 gr (¾ C) white sugar

2 eggs

2 tsp vanilla extract

zest of 1 lemon

2 tbsp lemon juice

50 ml (¼ C) milk

120 ml (½ C) yogurt

250 gr blackberries

Directions

Preheat the oven to 225° C (430° F).

Whisk together all the dry ingredients – flour, baking soda, baking powder and poppy seeds.

Then, in another bowl, combine butter (softened to room temperature), sugar, eggs, lemon juice and lemon zest.

Merge the dry and the wet ingredients, then add the milk and the yogurt. Mix just until combined. At this point, gently fold in the blackberries.

Fill your muffin liners almost to the top. Bake the muffins at high temperature for no more than 4-5 minutes, then lower the temperature to 180° C (350° F) and bake for an additional 10 minutes.

Cheers,

A&J

 

Lemon

Recipe#35: almond, white chocolate and lemon cake

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“Food is the most primitive form of comfort.” (Sheila Graham)

Ingredients

200 gr pealed almonds

200 gr white chocolate

100 gr butter

70 gr flour

5 eggs

150 gr sugar

zest of 3 lemons

juice of 1 lemon

1 tsp vanilla

2 tsp baking powder

Directions

Preheat the oven to 180°C  (360°F) and line a 22 cm (9 inch) baking pan with parchment paper.

Melt the white chocolate with the butter and set aside. Grind the almonds with the sugar and set aside.

In a bowl whisk together the eggs, the vanilla, the lemon zest and juice. Gradually add all the other ingredients: the butter and chocolate mixture, the ground almonds with sugar, the flour and the baking powder.

Pour the batter in the pan and bake for around 45 minutes. However, if the top of the cake starts to brown, cover it with foil.

Keep in mind that if you prepare the cake a day beforehand, it is even more tasty!

Cheers,

A&J