Connect with us

Food And Nutrition

Easy lemon drizzle cake



This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking with the kids.


  • 225g/8oz unsalted butter, softened, plus extra for greasing
  • 225g/8oz caster sugar
  • 4 free-range eggs
  • 225g/8oz self-raising flour
  • 1 unwaxed lemon, zest and juice
  • 85g/3oz icing sugar


  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.

  2. Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.

  3. Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.

  4. Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.

READ ALSO  Preparing Easy okonomiyaki
Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Food And Nutrition

Almond rice pudding and cherry compôte




This is a traditional Scandinavian recipe, often served as part of a Christmas feast – a whole almond is hidden in the pudding and whoever finds it, gets an extra present. Top with a cherry compôte to make it extra special.


  • 1½ litres/2½ pints whole milk
  • 300g/10½oz short grain or pudding rice
  • 15g/½oz butter
  • 3 tbsp caster sugar
  • 1 vanilla pod, split
  • 100g/3½oz blanched almonds, finely chopped

For the cherry compôte

  • 500g/1lb 2oz cherries, pitted
  • 100g/3½oz caster sugar
  • 1 lemon, juice only
  • 2 tsp arrowroot
  • kirsch, to taste (optional)

To serve

  • 100ml/3½fl oz double cream, whipped


  1. Put the milk, rice, butter, caster sugar and vanilla pod into a large saucepan. Heat it very slowly, until almost at boiling point, then turn it down. Cook for around 30 minutes on a very low heat, stirring frequently to make sure it does not stick to the bottom.

  2. Meanwhile, make the cherry compôte. Put the cherries in a saucepan with the caster sugar, lemon juice and 300ml/10 fl oz water. Heat slowly, stirring constantly, until the sugar has dissolved, then simmer for around 10 minutes until the cherries are slightly softened. Mix the arrowroot with a little water and stir until smooth. Add to the cherries as they are simmering and stir until the sauce has slightly thickened. Add the kirsch, if using.

  3. Stir the almonds into the pudding. Serve the pudding with a dollop of whipped cream and a large spoonful of the cherry compôte.

READ ALSO  Colcannon
Continue Reading

Food And Nutrition

German Chocolate Cake Recipe




We have come up with a detailed guides on preparing your delicious German Chocolate Cake Recipe, from choosing the right ingredients to serving the meal with your lovely and wonderful family. Let’s start with ingredients.


For the Coconut Pecan Filling:

  • 1 1/2 cups evaporated milk (from one 12-ounce can)
  • 4 large egg yolks
  • 1 1/2 cups (300 grams) packed light brown sugar
  • 3/4 cup (170 grams) unsalted butter, cut into small pieces
  • 2 2/3 cups shredded or flaked sweetened coconut, one 7-ounce bag
  • 1 1/2 cups chopped pecans, preferably toasted
  • 2 teaspoons pure vanilla extract
  • 1 dash fine salt

For the Cake:

  • Cooking spray
  • 2 cups (255 grams) all-purpose flour
  • 1 3/4 cups (348 grams) granulated sugar
  • 2/3 cup (60 grams) unsweetened natural cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 2 large eggs
  • 1 cup buttermilk, well-shaken
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 teaspoon espresso powder, optional

For the Optional Ganache:

  • 2 cups (340 grams) semisweet chocolate chips
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract


Prepare the Coconut Pecan Filling

  1. Gather the coconut-pecan filling and frosting ingredients.

  2. Combine the evaporated milk and egg yolks in a large saucepan (off heat) and whisk until well blended. Add the brown sugar and whisk to blend.

  3. Add the pieces of butter. Place the pan over medium heat. Cook, stirring constantly until the butter melts and the mixture thickens, about 12 to 15 minutes,

  4. Remove the pan from the heat and add the coconut, pecans, vanilla extract, and salt. Stir to blend and set aside to cool for about 1 hour. The filling will thicken as it cools. Meanwhile, make the cake.

Make the Cake

  1. Gather the ingredients for the cake.

  2. Position a rack in the center of the oven and heat to 350 F. Spray three 8-inch round cake pans and line with parchment paper.

  3. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl.

  4. In a separate medium bowl, whisk the eggs with the buttermilk, vegetable oil, and vanilla extract.

  5. Add the egg-buttermilk mixture to the flour-cocoa powder mixture, stirring until blended.

  6. Add the boiling water (and espresso powder if using) and mix until smooth. The batter will be pretty thin.

  7. Divide the batter evenly among the 3 cake pans. You will have about 16 ounces of batter in each pan.

  8. Bake the cake layers for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 20 minutes.

  9. Remove from the pans and place on racks to cool completely.

Assemble the Layers

  1. Place a cake layer on a cake plate or stand and top with about 3/4 to 1 cup of filling. Add another cake layer and top with more filling.

  2. Finish with the third layer and top with the remaining filling. Leave a little space around the edge if you plan to decorate with piped ganache.

Finish With the Optional Ganache

  1. Gather the ganache ingredients.

  2. Place the chocolate chips in a heat-safe bowl; set aside.

  3. Heat the cream in a saucepan over medium heat. It should be hot and steaming, not boiling or bubbling.

  4. Pour the hot cream over the chocolate chips and let stand for 10 minutes without stirring.

  5. Whisk the cream and melted chocolate chips with the vanilla extract until smooth. If you see any unmelted chocolate lumps, place the bowl over a pan of simmering water and stir until the ganache is smooth.

  6. Let the ganache cool for about 1 hour, whisking every 10 minutes. The ganache should be thick enough to hold peaks. Beat the ganache with an electric mixer for about 5 minutes, until it is light and fluffy.

  7. Frost the side of the cake with the whipped ganache. If desired, pipe the remaining ganache around the edge of the cake.


  • If you don’t have buttermilk, you can still make the cake with this simple substitute: Add 1 tablespoon of white vinegar or lemon juice to a 1 cup fluid measuring cup. Add milk to the 1-cup mark. Stir and let stand for 10 minutes before using.
  • To ensure even baking, make sure your cake layers have at least 1 inch of space between the pans and the sides of the oven.
  • To avoid curdling, make sure the egg yolks are blended with the milk and sugar before cooking and be sure to stir the mixture constantly.
READ ALSO  Sticky chicken
Continue Reading

Food And Nutrition

Thai Lime Roast Chicken




This Thai recipe for lime roast chicken is super-delicious. With crispy skin and tender meat beneath, you’ll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering, as well as for everyday meals. Add as much or as little chili as you like—the lime sauce will still taste just as sweet!


  • 1 (4-pound/2-kilogram) chicken, medium-sized, thawed if using frozen
  • 1/2 cup chicken stock

For Lime Marinade Sauce:

  • 1/2 cup lime juice
  • 1/4 cup rice vinegar, or regular white or apple cider vinegar
  • 1/3 cup fish sauce
  • 1/2 cup brown sugar, loosely packed
  • 7 to 8 cloves garlic, minced, or 1 tablespoon bottled pureed garlic
  • 1 to 2 fresh red chiles, minced, or 1 teaspoon dried cayenne pepper
  • 3 green onions, sliced
  • 4 lime wedges


  1. Gather the ingredients.

  2. Preheat oven to 350 F. Empty cavity of the chicken, rinse and pat dry. Place chicken in a deep roasting pan or casserole dish with a lid, or foil for cover.

  3. Place marinade/sauce ingredients in a saucepan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to a minimum, stirring occasionally for several minutes, until sauce thickens slightly.

  4. Pour 1/3 of this sauce over chicken. Thoroughly coat the chicken by spooning it over. Reserve remaining sauce for later. Add 1/4 cup stock to the bottom of the roasting pan, then cover and place chicken in the oven for 1 hour.

  5. Remove from oven and use a ladle to spoon juices from the bottom of the pan over the chicken. Cover and return to the oven 1 more hour.

  6. Remove from oven and spoon 2 to 3 more tablespoons of the lime marinade/sauce you reserved earlier over chicken (the sauce may have become thick by this time, almost like a syrup; this is fine—it will “melt” when it touches the hot flesh of the chicken. There should still be moisture (juices) in the bottom of the roasting pan – if not, add 1/4 cup more stock. Cover and roast until the inner flesh is well cooked (30 minutes to 1 hour, depending on how large of a chicken you’re roasting).

  7. Finally, uncover the chicken and return to oven 15 minutes, until the skin has turned golden-brown.

  8. Using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm. Taste-test it, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.

  9. To serve, either place the whole chicken on a platter and pour the sauce over or serve it on the side. OR place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions.

  10. Serve and enjoy!

READ ALSO  Preparing Easy Pancakes
Continue Reading