Wednesday, March 24, 2010

Lemon Poppy Seed Cake

Adding fresh lemon juice and zest makes all the difference.


Ingredients:
One Lemon Cake Mix (515g) I use duncan hines
One 4-serving size instant lemon pudding mix
4 eggs
1 cup water
1/2 cup vegetable oil
4 tablespoons poppy seeds
Juice and zest of 1 lemon

Preparation:
Preheat oven to 350 degrees. Spray with non-stick spray a Bundt or angel food cake pan. Combine dry cake mix and dry pudding mix in mixer. Add eggs, water and oil and mix until well blended. Stir in poppy seeds, lemon zest and juice. Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate.

When completely cool, sift powdered sugar over the top, OR make a simple glaze of powdered sugar and lemon juice and let it dribble over the cake.

Monday, March 22, 2010

oven roasted asparagus


This is the only way to eat cooked vegetables in my opinion :)
Other vegetables may take longer to cook.


1 lb of asparagus
1 tablespoon of butter
salt and pepper
1 Tablespoon freshly grated Parmesan cheese

Heat oven to 375 degrees. My cookie sheet is dark. If you are using a light coloured cookie sheet you can increase the temperature to 400.

Trim and wash asparagus and spread in single layer on cookie sheet.
Lightly salt and pepper ( maybe a pinch of salt and 2 grinds of fresh pepper)
Dot the butter over the vegetables.
Once oven comes to temperature, place cookie sheet into oven on middle rack. Roast 10-15 minutes turning after 7 minutes.
Thin asparagus will cook faster so be sure to watch that it roasts but does not burn.
Place on serving plate and sprinkle with cheese.