Lemon Custard Cakes

Like most weekend mornings I started my day off today scrolling through all the delicious food on tastespotting.com. Usually it makes me really hungry and I end up bookmarking a ton of recipes that I'll probably never get around to actually making. However, I came across this recipe for Lemon Custard Cakes at Cathie Cooks Food and decided it seemed simple enough that I could whip it up tonight for a tasty dessert.

I basically followed the recipe on the blog except that I added lemon extract to give it an extra super lemon flavor. I also only have four ramekins so I had to adjust for that. I would make these again, especially due to the simplicity and ease of this recipe.

Lemon Custard Cakes

Ingredients:

• 3 large eggs
• 1/2 cup granulated sugar
• 2 tablespoon all purpose flour
• 2-3 tablespoons grated lemon zest ( try not to zest your fingers )
• 1/4 cup fresh lemon juice
• 1 cup milk ( I used whole milk)
• 1/4 teaspoon salt
• Lemon Extract (optional, but it will make sure that lemon flavor really stands out)

Start your oven preheating at 350 degrees and get your ramekins ready. Spray them down (or butter them) with oil and place them in a cake pan. Also get some water boiling to pour into the pan later.

First you need to separate your eggs, make sure to keep both the eggs and the whites.



In a bowl mix your egg yolks and sugar.


Add in the flour.



Zest your lemon, then add your zest and lemon juice to the bowl.


Finally whisk in your milk.



In a separate bowl mix your egg whites and salt together with and electric mixer until you get soft peaks.


Carefully fold your egg whites into your egg yolk mixture. Pour the mixture into your ramekins and then fill your pan half way up the sides of the ramekins with boiling water.




Put them in the oven and let them cook until the tops are golden brown. For my four ramekins I cooked them for 25 minutes.


Enjoy :)

Pizza Post!

Slowly but steadily Steve and I have been working on our homemade pizzas. We've made huge strides since this past summer, most likely because we got ourselves a pizza stone. Our biggest problem has always been our crusts. Many times they came out too soggy despite our best efforts. One important factor besides having the pizza stone I think, is to make sure your oven is as hot as it will go. I think before we were cooking our pizzas at a much lower temperature, and to really get that crust crispy you have to crank the oven up as high as it will go.

Tonight we had a regular cheese one as well as a pineapple and green pepper. I will probably post our pizza creations often as they have become a weekly staple.




Enjoy :)

Braised Cabbage with Spanish Chorizo and Beans

Hello! It's been a long time since I updated this blog. We had some camera problems (lack of one) that left us unable to document any of our tasty meals. However, we got a new camera, and not just a cellphone camera! A real awesome, knock your socks off kinda camera! We're still learning how to use it, and we clearly need to work on our lighting (difficult when limited to fluorescent kitchen lights) and our platting. I think you'll notice though that these pictures are far superior to previous ones. Now that I have a new camera I hope to update the blog at least once a week so prepare yourself for some tasty times!

Lately Steve and I have been looking for good healthy recipes that require minimal effort at least during the week. We got lucky at our local library and stumbled upon Mark Bittman's Kitchen Express. All the recipes in this book take 20 minutes to make which is helpful on those hectic nights. We've found some really good recipes so far in the book and this is one of them. I'm pretty sure we'll probably be making it again sometime.


Braised Cabbage with Spanish Chorizo and Beans

Ingredients:

• Smoked Chorizo
• Olive Oil
• Head of Green Cabbage
• 2 Cans Cannellini or other White Beans

That's it! A very simple ingredient list. One thing about this book is he doesn't really list measurements a lot of times so it's easy to adapt the recipes to your liking. I believe we used a quarter pound of the chorizo, but you could use more or less depending on your tastes. Same with the beans, the recipe says a couple cups we just went ahead and threw in two cans.

So first thing first, slice the chorizo into 1/4 inch pieces and throw them in a pan with olive oil until the meat begins to crisp.































While the meat is cooking cut up your cabbage into wedges.








































Add the cabbage to the pot then get
your beans ready by draining and rinsing them.
















Add your beans to the pot, cover and let cook for 5ish minutes or until everything is warmed through.














That's it! Simple, easy, and good.


















Enjoy :)