Tag Archives: lemon

turkish bride soup

While I was home for the holidays my mom and I made turkish bride soup, a combination of red lentils, bulgar wheat, vegetable broth, lemon and mint that is delicious, comforting and very healthy to boot!

I’ve made it at least four times since then because it makes a great dinner when there’s nothing in the fridge. If you keep a well stocked pantry, you should always have lentils, bulgar (i use it to make tabbouli all the time) and broth, and can make this soup on a whim! IMG_4848

turkish bride soup

1/4 cup butter
2 onions, finely chopped
1 teaspoon paprika
1 cup red lentils
1/2 cup bulgur wheat
2 tablespoons tomato paste
8 cups vegetable stock
1/8 teaspoon cayenne pepper
1 tablespoon dried mint leaves (no worries if you don’t have it)
4 slices lemon
1/2 teaspoon chopped fresh mint
Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
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Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
Ladle into bowls and garnish with lemon slices and fresh mint to serve.

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I hope you enjoy it as much as I do!

bon appetit,

E

 

lemon yogurt layer cake

Hello friends and cherished readers,

Once again I must apologize for neglecting edie’s eats. The last month has been a whirlwind–I traveled to Melbourne, New Zealand and the great barrier reef, and my family is here! But no worries (my favorite new Australian phrase), I am back in action and I know you won’t be disappointed by todays post. I’ll give you a hint-it’s another celebration cake :) It was my housemate Victoria’s birthday, and following the tradition from Meg’s birthday (the pb/chocolate cake), I was put in charge of making a cake for her party. It was a smashing success.

I know, I know, you’re on a diet and don’t want me tempting you with pictures of moist lemon yogurt cake with tangy lemon curd and fluffy meringue frosting. Well i’m sorry, but this may just be the best cake I have ever made, and it would be a shame not to share it with you.

I promise I will make my next few posts extra healthy to compensate…but for now, enjoy!

Lemon Yogurt Cake layered with Lemon Curd and smothered in Meringue Frosting

Adapted from Orangette, Smitten Kitchen and The Joy of Cooking

Lemon Yogurt Cake:

This cake is light and citrusy and 100% delicious. If you don’t need a fancy  celebration cake, this is also great served just with the glaze for an easy weeknight dessert (just divide the recipe in three).

Yield: three 9-inch layers or 24 cupcakes

1 cup plain yogurt
2 cups granulated sugar
5 large eggs
3 cups all purpose flour
4 tsp baking powder
4 tsp grated lemon zest
1 cup canola oil

Lemon glaze:
Juice for two lemons
1/4 cup powdered sugar

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine.

Add the oil and stir to incorporate. At first, it will look like an oily mess, but keep stirring and it will eventually come together into a smooth batter. Pour and scrape the batter into a prepared 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too).

Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.

Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Lemon Curd

This is also delicious with freshly baked scones or muffins, as a filling for angel food cake, and by the spoonful…

Note: If you don’t have a lot of time and need to get the cake done quickly you can always use store bought lemon curd which you can find in the jam area but I promise you it won’t be nearly as good as homemade.

8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced

Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water. Cook and stir until mixture begins to gel or thicken ever-so-slightly. Remove from heat and allow to cool. Cover and refrigerate it to thicken. This keeps, refrigerated, for about 1 week.

Meringue Frosting (also known as Seven Minute Frosting)

This may be the most INCREDIBLE frosting ever created!!! It is light and fluffy and marshmallow-y and FAT FREE and delicious! I will never feel nauseous from butter cream frosting again!

Note: Since my Australian kitchen isn’t very well stocked, I didn’t have a thermometer and didn’t feel like buying one, so I successfully made this without it. I just followed the time instructions and watched until I felt it was ready. I can’t endorse this method as I don’t want anyone to blame me if they get sick from raw egg whites, but I’m just putting it out there as an option if you don’t have a thermometer either.

5 tablespoons water
1/4 teaspoon cream of tartar
1 1/3 cups sugar
2 large eggs whites at room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 to 1 cup chopped nuts or shredded sweetened dried coconut (optional-I didn’t use)

Whisk first five ingredients together in a large, stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet. Beat on high speed for exactly five minutes. Remove the bowl from the skillet and add vanilla, beating on high speed for two to three more minutes to cool. Stir in coconut or nuts, if you are using them. Use this frosting the day it is made.

Layer Cake Assembly Instructions:

Add 1 tablespoon of lemon curd to the cake pedestal to help the cake stay in place. Remove excess crumbs from the sides of the cake. Decide which layers will be the bottom and middle and carefully slice off the top to flatten them if they are too rounded from baking. Spread the lemon curd liberally between the layers, on top and on the sides of the cake. Then finally get to the fun part and frost the top and sides of the cake with the fluffy meringue frosting! You can either smooth it out and pipe the sides (if you want to get fancy), or just leave it au natural like I did.

raspberry topped lemon muffins

Hi everyone! Sorry for the long hiatus since my last post!! My life got a little crazy between finals, moving out of my apartment, and starting an internship as soon as I got home. But no fear, I have been cooking and taking pictures during the last month, so I have some new recipes to share with you!

My friend hosted a going away brunch during finals week and asked everyone to bring something to share. I immediately starting mentally flipping through all of the scones, muffins and other breakfast items that i’ve been waiting for the right moment to make. I settled (pretty quickly) on Smitten Kitchen’s raspberry topped lemon muffins. Since the moment I laid my eyes on these muffins I knew we were meant to be. Lemon. Raspberries. Mini Muffins. Say no more.

They exceeded all of my expectations and were a huge hit at the brunch! They all went flying off the tray as soon as I arrived, and I was slammed with many requests for the recipe (so here it is!):

Raspberry Topped Lemon Muffins
Courtesy of (who else?) Smitten Kitchen

Yield: 14 large or 56 mini muffins

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1.5, 1/2-pint containers (about) fresh raspberries

1. Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners.

2. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist.

Microplane-the best!

3. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

4. Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each).

5. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

This may just be the best muffin I’ve ever had. The lemon zest muddled with sugar gives the muffins a bitter intenseness that is sharply contrasted with an almost sour raspberry, which ends up giving you quite an intense bite. These are anything but ordinary. To switch things up I can picture poppy seeds mixed in, orange zest switched for the lemon, blackberries or other fruit swapped for the raspberries, the list goes on.

Make these immediately and never look back.

teriyaki salmon and roasted asparagus

nothing better than salmon, asparagus and crusty french bread

As a busy college student I find myself making a lot of chicken and pasta because it’s quick and easy. And then sometimes a light bulb goes off and I remember that making fish is even quicker and more delicious, and I run to the Wegman’s seafood counter to see what’s fresh.

This week the salmon fillets called to me, so I decided on a healthy meal of salmon and asparagus. The salmon was infused with this fantastic sweet and gingery flavor from letting it marinate. And even people who don’t like asparagus will like these. They are crunchy, lemony, and a little salty from the capers. Delicious!

Broiled Salmon Teriyaki
Adapted from Martha Stewart

Ingredients:
Boneless salmon fillet (with or without skin depending on preference)
I used Trader Joes Soyaki teriyaki sauce, but if you want to make your own:
for 6 fillets:
1 cup soy sauce
1/4 cup honey
2 tablespoons fresh lemon juice or mild vinegar
1 inch peeled giner, sliced
3 garlic cloves, smashed

Directions:

1. Whisk the soy sauce, honey, and lemon juice together in a large enough dish to fit the the salmon. Stir in the ginger and garlic. Place the salmon, skin side up, in the sauce and marinate for at least 10 or up to 30 minutes. If using pre-made teriyaki sauce, just place the salmon in that.

2. Preheat a broiler to very hot. Remove the salmon from the marinade, pat it dry with paper towels, and place it skin side down on an oiled pan or parchment paper lined baking sheet. Cook until it is slightly firm to the touch, and flakes easily when pressed, 10 to 15 minutes, depending on thickness. While the salmon is cooking, brush it a couple of times with the marinade. Immediately remove the skin while the fish is hot (if applicable), and serve.

Roasted Asparagus with Capers and Lemon
Recipe from Martha Stewart

Pictures by Beanca Nicholson: donnya-ma.

Ingredients:
1 bunch asparagus (trimmed)
1/8 cup salt-packed capers, rinsed well, soaked, and drained
1 tablespoon extra-virgin olive oil
sea salt
1/8 teaspoon crushed red pepper flakes
garnish: lemon wedges

Directions:
1. Preheat oven to 425 degrees. Arrange asparagus and capers evenly on a rimmed baking sheet lined with parchment paper (for easy clean up). Drizzle with oil, turning asparagus to coat. Season with salt and sprinkle with red-pepper flakes. Squeeze some lemon juice on top.

2. Roast, shaking sheet once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.

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These last few weeks have been full of cooking and going out to eat, so here are some pictures and more from all of my activities…

I took a great Indian cooking class on campus last week. I don’t have all of the recipes, but I took pictures:

Naan

Creamy pumpkin soup

Stuffed eggplant with rice and melted cheese

Spicy tofu & vegetable green curry with vermicelli noodles

Smoked eggplant dip

Smoked Eggplant (Bhartoo)

1 eggplant (cut in half, smear with oil and bake in a toaster oven at 400 F for 45 mins)
1 cup plain yogurt
1/2 cup fresh chopped cilantro
1/4 cup finely chopped scallions
1 tsp cumin
1 tsp (or more) chili paste
salt to taste
1 cap of hickory smoke liquid
When the eggplant is cooked, let cool. Then scoop the flesh out and chop finely.
Add other ingredients and serve.

Lucy and I also went out to brunch at Cafe Dewitt, which was voted best brunch in Ithaca and I got one of their specials. It was fantastic to say the least.

Hazelnut waffle with praline cream and fresh raspberries

In non-food related news, I got a kitten! Introducing the love of my life, Zara:

1 lb, 5 oz of cuteness

Thanks for reading!