vita, victus et eo.....: January 2013

Monday, January 28, 2013

Lemon Butter Cake

A very fluffy and moist ever lemon butter cake i have it try....and i add in some lemon skin in the cake...it's taste great!

Ingredient

195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g butter, softened
- 225g sugar
- 1 large egg, plus one large egg yolk
- 1 tbsp lemon zest(I used the zest from 2 large lemons)
- 17 tbsp whole milk (The original recipe uses only 12 tbsp,but I found the batter too thick and added 5 more)

Method:
Preheat oven to 180 degree c.Grease a 9" round cake pan.
In a medium bowl, whisk together flour, baking powder and salt.
Using a mixer, cream butter and sugar until fluffy for about about 2 minutes.
Beat in lemon zest, then egg and egg yolk. If the mixture curdles, just add 1 tbsp of flour and continue mixing.
On low speed, add flour mixture in 3 parts, alternating with milk.
Beat for 10 to 15 seconds on medium speed, just until batter appears uniform. The batter should look thick and creamy.
Pour batter into prepared pan and smooth top with spatula or knife.
Bake for about 40-45 minutes, or until it forms a golden crust and an inserted toothpick comes out clean.
Let to rest in pan for 10 minutes, then transfer to a cooling rack. Allow cake to completely cool before slicing.

(Adapted from my little cake factory.blogspot)

Served with cream cheese and fresh blueberry....

Braised Lamb Shank with Crushed Herbs Potatoes

This recipe was really fantastic and easy ! I just follow exactly the direction except for the wine and balsamic vinegar..hehhehe i just changed the ingredient with apple vinegar and plain water.

.....the potatoes was yummy too....

4 large lamb shanks
plain flour
butter
olive oil
2 red onions , thinly sliced
2 garlic cloves , crushed
100ml balsamic vinegar
500ml red wine , full bodied ( i don't use it)
2 tbsp tomato purée
a sprig of rosemary
1kg new potatoes , peeled and cut into small chunks
2 large sprigs of thyme , leaves only
4 large sprigs mint , leaves only, chopped

Heat the oven to 150C/fan 130C/gas 2. Dust the lamb shanks with flour and season. Heat a casserole and add a little butter and olive oil. Add the onions and cook until soft, then scoop out. Put in the lamb shanks and brown all over. Put the onions back in the casserole with the garlic, balsamic, ~~wine~~, tomato purée, rosemary and season.
Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone. Remove the lamb from the casserole and keep warm. Boil down the juices to thicken them if they seem too thin.
Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, thyme, mint, then season and crush lightly. Serve with the lamb shanks and gravy.

(Adapted from GoodFood)