Soul Food #41~

Sewing: A creative mess is better than tidy idleness. ~Author Unknown

It does make a mess..but it's soothing..like gardening..and I have Kathy to thank for the inspiration ..of my take on an Amy Butler Swing Bag~ I have many ideas.. not enough fabric..It took me a while to get used to reading a pattern..
Which this one goes something like this..:)

Place the right sides of the Main on the wrong sides of the Canvas and then put the left hand on the right side..Oy..Really she explains it so well..it's just that my pattern reading side of the brain has been too quiet for too long..:)

It felt good to stitch a bag~

I showed Lulu the small burlap heart I made and stuffed and stamped with a crown and said what's this Lulu? He said.."Dust?"

Thank goodness Jacques said:"Une couronne?"(A crown?) If he knew.. I was ok.




I am naming this one Marie Antoinette~

Bakerella's Kisses X~O~X

When I saw these last year at her sweet sweet site..I kept the recipe and " la méthode de faire"~

I am so glad I did..they're cute as buttons..well kisses..



Easy as pie.. oops easy as an Oreo Cookie....some cream cheese and chocolate~


You will also need some aluminium foil and buy the thinnest cheapest foil money can buy~ I have often sighed at the thin thin kind.. it's best for this..mine was mid..my only other choice was heavy duty..You will need to handwrite or type out little tags and insert them.

I am SURE you have ALL been to Bakerellas..If by chance you have not..go peek but be prepared to stay..:) So many wonderful ideas..some of hers have been to wedding showers here..and baby showers~ A DELIGHT!

La Recette~
Courtsey of Bakerella~

Oreo Kisses

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
chocolate bark

1. Finely crush all but seven cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Then, begin to form the shape of a kiss. Flattening the bottom and forming a point at the top. (Mine ended up about 1.5″ tall)
5. It helps to put the uncoated balls in the freezer for a few minutes to keep the mixture from starting to fall apart when you drop into the melted chocolate.
6. Melt chocolate as directed on package and then dip “kisses” one at a time into chocolate, tap off extra and slide them off spoon onto wax paper covered cookie sheet to dry.
7. Once dry, refrigerate and enjoy! Oh yeah, just eat the extra seven cookies.

Decorate:
1. Handwrite your messages or create them on the computer. Cut out the strips (about 1/4″ tall and however wide you need).
2. Cut up some square sheets of aluminum foil (about 5.5″ square)
3. Place dry kiss in center and start wrapping the foil around the base. Insert message near top and secure it by pressing the foil together at top.
♥

I am taking the opportunity of joining Ann and Lori in their weekend blog showcase when we highlight a recipe we have gleaned from someone's blog~
Perfect opportunity~

Sunshine~

Sometimes you just have to make your own~

Lulu came for a visit..what better time to try out a light version of hot chocolate and Heart Shaped Pink Marshmallows~:)

It was a great visit after work~ He just has a way of brightening up the day~


I got up extra early to start sewing on something before work~



Kathy at Sweet Up North Mornings has inspired me to oil up the old Singer~



I can't even read a pattern after all these years anymore....but it's oiling up my brains too:)

I'll keep you posted if it turns out better than my latest macarons:( Oy..

Pas du tout jolis ces macarons....:(

But..
One thing that turned out splendidly though..was Chapot's Salade Lyonnaise..
C'est bon!



Jacques and I love it~
I used Quail eggs and they are hard to poach..But I half got them..and w/ J's prosciutto..who would notice anyways..Merçi Chapot..I know you are very very busy with your art classes..But I wanted you to know we loved your "Salade Lyonnaise"~:)



It's a Sunny Delight~:)

Oh My Goodness~

Early morning ..as the sun rises in our kitchen...In my PJ's.. before life starts to unfold..
The above is a hint..of what made me think all night... Friday night... about a pasta I saw on a lovely blog that I have gratefully now found two of our favorite Italian pasta dishes in the last year~
While in Italy..I bought 2 packages of Croxetti~



Pretty stamped pasta..I could not resist it... and wondered where I could find it again back here..?
Then Friday ..I stumbled upon The Italian Dish post..
Oh My Goodness..



Her post had me Googling the precious stamp..I did find one.. but it's a faraway project..maybe one day..I was sorry to not be able to try my hand at it..But far into the night....
I remembered my cookie stamp..



I took out my ravioli cutter and my little cookie/biscuit/scone cutter and the stamp..and lo and behold it worked..

I didn't have the romance of using one of the Master's tools.. nor the pleasure of ..well you know that feeling when you have the right tool to honor the method? No I didn't have that.. but they turned out cute enough..and her recipe for the pasta is delish w/ the white wine..
and the sauce..

Well my husband..who loves olive oil..pine nuts garlic and basil(a fresh plant brought over by a friend as a surprise Friday evening)..

Said.."this is delicious" "so delicious"....I had to agree:) Melt in you mouth freshness.
I am so happy to have found this recipe..



It's not an olive tree..the mold isn't wood..it didn't travel from Italy .. it was just a small cookie mold that was w/ my cookie cutters..The design became subtle after cooking the pasta..and that's why I truly think the REAL tool is necessary..But still..



La Recette~

Courtesy Of The Italian Dish~

Corzetti with Parmesan, Pine Nuts and Herbs


It is common in Liguria to add a little wine to the pasta dough.

makes about 90 corzetti

Dough:

1 cup all purpose flour or Italian 00 flour
4 egg yolks
1/4 cup white wine

Sauce:

1/3 cup olive oil
2 cloves garlic, minced or grated
1/8 cup pine nuts, plain or toasted*
handful of chopped herbs (parsley, basil, etc.)
freshly ground black pepper, salt to taste
freshly grated parmigiano reggiano cheese

Make pasta dough: Place flour on workspace and make a well in the center. Place the egg yolks in the well and beat lightly with fork. Add white wine to beaten eggs and mix with the fork. Slowly incorporate the flour with the fork until a dough forms. Knead and add flour until the dough is not sticky any more. A pastry scraper helps a lot. This may take a little more flour - you need to just go by the feel of the dough. Wrap in floured plastic and let rest at room temperature for 15 - 30 minutes. Cut in half and take each piece and run it through pasta rollers on the widest setting. Fold in thirds and run through several more times. Adjust rollers to next thinnest setting and pass pasta through. Pass through until you get to the thickness you like - usually #4 or #5 for corzetti. If you make the pasta thinner, using #5, you will be able to make a few more corzetti. Lay pasta sheets on floured counter and cover with towel.

Cut out discs of pasta with your corzetti base and lay on sheet of parchment paper on a baking sheet. You can take your scraps and run them through the pasta rollers again to get the maximum number of corzetti. Repeat until all pasta has been used and you have 80 - 100 discs of pasta.


Stamp corzetti: Turn corzetti base so design is right side up. Place one pasta disc on the base. Take the corzetti stamp and press down. Remove pasta disc to parchment. If pasta sticks to stamp, lightly flour. Repeat until all discs are stamped.

Place corzetti in boiling, salted water and cook two minutes. Lift with a strainer and dress with sauce.

(You can place the corzetti in the freezer on the baking sheets and then put them in plastic bags and keep in the freezer, if you like. No need to thaw to cook them.)

Sauce: Heat olive oil in a skillet and saute garlic for one minute. Add pine nuts and herbs. Add pepper and salt to taste. When corzetti are done cooking, lift them out with a strainer and place right into skillet. Toss with sauce. Place pasta in a serving bowl and toss with as much freshly grated parmesan cheese as you like.

* To toast pine nuts (this brings out their flavor a little more) place in a small, dry skillet and toast over medium heat until lightly golden.

My Notes..There is no way to improve on this dish~Apart from having one of the beautiful tools she shows us..and that you can find at that store in SanFrancisco..The customer service was excellent~The Corti Brothers~What an heirloom ~

All links provided here were provided first at The Italian Dish..
Many Thanks .

Soul Food #40~

I love markets..indoors..outdoors.. here.. away..

I hope for those of you who have not seen this..you will love it also~

http://www.youtube.com/atenordelaopera

It surely was my soul food one morning this week when my friend sent it to me..
Enjoy!
Thank you Joe Sistah for the texture used.

Dried Cranberry and Walnut Bread~

I am quite passionate about baking~



But so is Passionate About Baking~

Many times..I have stepped into her beautiful blog to stop and admire..This time I stopped admired and tried~





La Recette~ Courtesy Of Passionate About Baking~

Dried Cranberry & Walnut Stick
adapted from Sour Cherry & Walnut Stick, Ottolenghi - The Cookbook
160ml lukewarm water (not more than 30C; I used a little extra)
2 1/4 tsp tightly packed fresh yeast (or 1 1/2 tsp active dried)
1 tbsp olive oil
40ml orange juice (from about 1 large orange)
200gm plain flour
50gm whole wheat flour
65g buckwheat flour
1 tsp salt
50g dried cranberries (or sour cherries)
50 gms walnuts, roughly broken up into pieces
Oil to oil bowl

Method:
Put the yeast into the warm water & stand for 10 minutes, then add the orange juice, olive oil & salt. Stir to mix well.
Mix the flours together in a big bowl, and knead with yeast mixture for 8-10 minutes into a smooth and silky dough, adding a little more water if required. Knead in the cranberries & walnuts. Put into an oiled bowl, cover with cling wrap & leave in a warm place to double.
Turn the dough out onto a floured surface. Trying not to beat too much risen air out, pull the edges so that they all met in the centre to form a puffed round cushion shape.Using a long object, divide the dough into 2 equal spheres.Press down a little & fold one half over he other. Crimp the edges with your fingers like you were making Cornish pastry. Now roll this on th floured surface to create a torpedo like baguette shape. Lay it gently on a floured tea towel, cover loosely with cling film, and leave to rise in a warm place for another 45 minutes.
Heat the oven to 220C, place a bowl of hot water on the base. Roll the bread off the tea towl onto the baking sheet gently so as not to lose air. Use a sharp serated knife to give it 3 diagonal slashes, 1cm deep.
Bake for 20-25 minutes, till the bottom sounds hollow when tapped. (I baked for about 30-35 minutes). Leave to cool on a wire rack.

I am very glad I did stop by..It's wonderful~


My Notes..I made the dough in my bread machine~ The rest..as is..

Food And Drink's Cauliflower Soup With Spiced Pear Chips~

They always have unique..lovely recipes.. I collect the magazines when I can..we missed The Holiday Issue..but I found the recipe online~You can also find so many of their wonderful recipes there..The magazine is free..French and English publications.. offered at the LCBOs with purchase..I think I would be mortified to walk out without a purchase considering the quality of these books and the friendly people at the branch we go to~:)




I love looking at cauliflower:) A little marvel of nature to me~The cream..the green..the white..the shape..the bouquets:)



No matter how you look at it..it's gorgeous..
I was happy to find a new cauliflower soup recipe in The LCBO's Holiday Issue online..

The pears did me in:)




They are sliced thin and baked between parchment and cookie sheets with paprika, salt,pepper and cinnamon sprinkled atop..... they crisp up..then soften in the soup..and the spices add a perfect soupçon of surprise flavors..



La Recette~
Courtesy of Holiday 2008 Food And Drink Magazine/LCBO

Dressed up with a touch of orange and
snappy,
spiced pear chips, cauliflower
becomes fit for company in this easy
soup. Make it a day or two ahead of time
and you only need to reheat and finish it
with a fresh burst of orange just before
serving. The pear chips can be made
days ahead of time and stored in a cookie
tin but you might need to hide them so
they don’t disappear before it’s time to
serve the soup.
SOUP
2 tbsp (25 mL) butter or vegetable oil
1 onion, chopped
3 cloves garlic, chopped
1 bay leaf
Salt and freshly ground pepper
1 all-purpose potato, peeled and diced
4 cups (1 L) vegetable or chicken stock
(approx.)
2 cups (500 mL) water
7 cups (1.75 L) chopped cauliflower
(approx. 1 head)
½ tsp (2 mL) grated orange zest
1 tbsp (15 mL) freshly squeezed orange juice
SPICED PEAR CHIPS
1 firm ripe Bartlett or Bosc pear
½ tsp (2 mL) sweet paprika
1/8 tsp (0.5 mL) cinnamon
Salt and freshly ground pepper to taste
1 For soup, melt butter over medium
heat in a large pot. Add onion and sauté
for about 5 minutes until softened but
not browned. Add garlic, bay leaf, ½ tsp
(2 mL) salt and ¼ tsp (1 mL) pepper and
sauté for 1 minute or until garlic is softened
and fragrant.
2 Add potato, stock and water; bring to a
boil, scraping up bits stuck to pot. Stir in
cauliflower.
Reduce heat to medium-low,
cover and boil gently for about 15 minutes
or until cauliflower
and potatoes are
soft. Remove from heat.
3 Discard bay leaf. Using an immersion
blender in pot or, transferring soup
in batches to an upright blender, purée
soup until very smooth. Soup can be
cooled, covered and refrigerated
for up
to 2 days.
4 For spiced pear chips, preheat oven to
275°F (140° C).
5 Line a large baking sheet with parchment
paper. Cut pear lengthwise into
paper-thin slices. Combine paprika, cinnamon,
salt and pepper to taste. Lightly
sprinkle over both sides of pear slices.
Place on baking sheet in a single layer.
Place another sheet of parchment paper
on top and set another baking sheet on
top of paper to keep pears flat.
6 Bake for 45 minutes or until pears are
very soft and starting to dry around the
edges. Remove top baking sheet and
carefully peel off top piece of parchment.
Bake for 15 to 30 minutes longer, checking
often, until pears are dry and firm.
They will crisp more upon cooling. Carefully
peel pears from parchment while
still warm and place on a wire rack to
cool completely.
7 To serve, return soup to pot if necessary
and reheat over medium heat until
steaming, stirring often. Stir in orange
zest and juice and season with salt and
pepper to taste. Ladle
into warmed bowls
and float a pear chip on top of each. Serve
extra pear chips on the side.
Serves 8

My notes..I added some snips of fresh chives~
I halved the cauliflower..used one whole potato..and 4 cups of stock..no water~

Taste and season..Taste and season:)

Spicy Pork Burgers With Honey Mustard Caramelized Onions~

Mise En Place:)~



We are already at posting about a recipe we have gleaned and made lately~
You can view more by visiting Ann and Lori~

Well The English Kitchen..More precisely Marie.. posted this ..and the onions..just got to me..not to mention the pork burgers.. we are not great ground turkey and chicken lovers..but pork? It works..



We both gave these burgers a 2 thumbs up..I e-mailed the recipe to our daughters and It's on our keeper list now..
Marie..Thank you again for a great recipe!!

La Recette~

*Spicy Pork Burgers*
Makes 6
Printable Recipe

Delicious, moist burgers flavoured with tasty spices and served with spicy fried onions. These are quick, easy and fabulously tasty!

1 kg of ground pork
(can also use equal amounts of ground pork and veal, just so long as
you have 1kg of meat)
1 heaping tsp of dried marjoram
1 heaping tsp of dried ground ginger
1/2 tsp freshly ground nutmeg
1 tsp celery seed
10 cardamom pods, seeds removed and ground to a powder
(discard the pods)
1 20g packet of flat leaf parsley, finely chopped
1 tsp salt
1/4 tsp freshly ground black pepper

1 TBS olive oil to cook

For the onions:
1 TBS butter
2 large onions, peeled, cut in half and sliced into half moons
1 TBS dijon mustard
2 tsp runny honey

Combine the meat with all the spices and parsley. Mix well with your hands to combine thoroughly. Shape into 6 round patties, slightly thicker on the outside edges than in the middle. (This helps them to keep their shape better) Set aside.

Take a large skillet and melt the butter for the onions over medium heat. Add the onions and cook, stirring occasionally over medium heat, until they begin to soften and brown in places. Stir in the mustard and honey. Mix well. Set aside and keep warm.

Wipe the skillet out and then add the olive oil. Heat until hot over medium high heat. Add the meat patties. Cook for 5 minutes on each side, until cooked through and nicely browned. Don't press down when cooking as you will press the meat juices out and end up with dry burgers.

Serve the burgers hot with some of the spicy onions spooned over top~


(Apologies for the night shot:))





My notes~

We used fresh ginger..Ever since Jacques learned that peeling ginger w/ a spoon is a breeze and that freezing it first before grating(RICARDO)..makes grating it in fact a snap.. we always use fresh ginger..
He BBQ'd the patties..that I prepared this morning.. and the buns.. I did cook down the mustard and honey a tiny bit for the onions.. I added some Honey Lime Chipotle mustard as a condiment to the burgers..very little..and some arugula on the bun for crunch~
We had home baked fries..and house Dills..
GREAT BURGERS..Courtesy of The English Kitchen~

Best in show of Caramelized Onions:)I'll never make them the regular way anymore~

Soul Food #39~

A photograph never grows old. You and I change, people change all through the months and years but a photograph always remains the same. How nice to look at a photograph of mother or father taken many years ago. You see them as you remember them. But as people live on, they change completely. That is why I think a photograph can be kind.
-Albert Einstein

This is a photo of my dad outside his summer home before he married my mom..
I love the photo and wonder who the photographer was..I think it's an amazing photo ~ The perspective..the people..the home..the car..I can feel what type of day it was..
I wish I had one million old photos of my family..
I know of someone who does great honor to her old photographs..If ever you have time.. Go peek at Celestial Charms..Mondays with Mother and Fridays with Father..I hope she never runs out of photos or words~♥


I had some time in the afternoon Sunday..I have a very old linen tablecloth that is in tatters and I am saving pieces..Trying to give them an extra breath of life~



I stitched a little bag.. kept some of the embroidery at the top to slide my ribbon through..Stamped on some Iron on fabric a small Carte Postale.. added a gem where a hole was at the back..and stitched a ♥ charm to the front~
I may keep treasures in it~

A Beautiful Dish~

I wish I could show you all done:)But you will just go visit here and see for yourself~:) The finished dish is there...IN all it's beauty!
When I saw Lori's Pomegranate and Avocado Chicken Paillards..I just knew I had to make them..


I had all the ingredients..:)


It's DELICIOUS! AND beautiful..My only regret? Eating it in winter..in the dark..This dish.. screams light it's so pretty..I will definitely make this again.. as soon as we eat in daylight again..for the jewels to sparkle as they should..:)
Tnank you Lori!
PS..I could have never taken the time to get a good shot..we both could not wait..Lori..I appreciate all the finished dish photos you take:) How else would I know I would love it so?:)
This dish is offered as my way to have fun with Lori and Ann and the others today~

My Husband's Prosciutto~

Beau! Beau! Beau!

He planned this whole process~ As I mentioned he enjoyed making it with Normand and Salvatore last year..and was grateful they included him in the process..
He thought he would like to do it here on his own..
He planned everything..again..we made several little trips here and there.. to get the trays..the containers..



The twine..the nylons:)the netting..the spices..

..the meat!

We had the wine..the room..the desire~He bought his hooks..


And now we are all set until the pressing starts!

He started by preparing the pork.. then salting and sugaring it for a few days..then it soaked in white wine..then it was rubbed again with many spices..then wrapped in nylons..and covered with netting..twine at each end for hanging upside down and alternating..There will be pressing processes..and a curing time.. By May..Early May..we will have 6 prosciuttos..There's some for family too:)
I was very impressed watching him work..:) And to me..it looks beautiful..I know how good it tastes already..having eaten some all year from last years' process~

Josée DiStasio's Fennel and Sausage Pasta~

Oh que c'est bon!

Another one of my very favorite cookbook authors..



I was perusing the book yet again and came across her Sausage and fennel pasta..

We had the fresh sausage..I had the pasta..I had the Garlic..the red pepper flakes ..and the fresh chicken broth from last night's chicken~



I simply had to buy the fresh fennel and red pepper..

It was so good!
I served it in warmed Cazuelas..w/ lots of freshly grated Parmigiano cheese..a fresh frond of fennel..and we were in heaven~

I have..both these books..

And truly enjoy both...

In fact I cannot wait to eat it again~
La Recette~
Fennel and Italian Sausage Pasta
adapted from "Pasta et Cetera" by Josee Di Stasio
1 lb Italian Sausage casings removed
1 fennel bulb halved and sliced
2 chopped red peppers

crushed chili peppers
1 clove of garlic, chopped
1/2 -1 tsp crushed fennel seeds

1/2 cup chicken stock

1/3 cup freshly grated Parmesan cheese
Salt and Pepper
Remove casings from sausage..
In a large pan..in 2 tsps of evoo sauté the sausage for ap 5 mins..until no pink is visible.... Remove the sausage and keep warm..She mentions to discard fat..I had virtually none so kept whatever was left:) Add some evoo.. Sauté the fennel and peppers for 10 minutes or until the fennel becomes soft and caramelized. Add the garlic, fennel seeds,crushed chili peppers , salt, and pepper and cook for 2 minutes. Meanwhile...In a large pot boil salted water and cook pasta until al dente. (Mine was a whole 20 minutes..)

Add the chicken stock to the fennel pepper mixture and the sausage..add a bit of pasta water.. add the pasta after the sauce has reduced a bit..mix all..add some cheese then more at serving~

Remember to taste and season!

I was contemplating using my new (old) dishcloths I recently found..I had taken all the old marks..small stains off..washed..and ironed..I love the handiwork.. but just couldn't bring myself to use them..so I hung them up instead on my small washstand in the kitchen that houses my cazuelas..:)



Imagine ..they were made for us:) Without the artist knowing♥

My poor nightshots:(Into The Night Garden likes only the fronds..

A Different Polpettone~

Many years ago..italian friends made us Marcella Hazan's Polpettone..`From The Classic Italian Cookbook~ We loved it..the book was not available..but I found it online at a second hand bookstore in NYC I think..I wish I had kept the name..

So I continued to make Marcella's Polpettone and truly enjoyed it..
A little while ago.. I was browsing through my Maria Loggia book..and found a recipe for Rolled veal and spinach..which reminded me so much of Marcella's but more beautiful..more colorful~


I love making these.. like a rolled cake..but the main dish~

I didn't have veal and I know it will be even better with veal..but I did have lean beef..and made it with that..

You mix your meat with home made breadcrumbs..garlic, eggs.. parsley,seasonings..
Then you roll flat to a rectangle ap 1/2 inch thick.. and top~

~I used her suggested wilted,and squeezed dried spinach mixed with eggs and cheese
~ Our home made roasted red peppers sliced thinly
~ I reconstituted lovely dried mushrooms..so flavorful
~ Jacque's prosciutto
~Thinly sliced marinated artichoke hearts..drained.
~ And should have added black olives but I was in a rush to get outside..

Top with fresh mozzarella..and roll..and pinch all seams..for the goodness to stay in..
I baked mine for ap 20 mins wrapped in foil to keep it nicely formed.. then unwrapped and continued baking for the total suggested time of ap 70 mins..
Broiled for a few minutes.. then lest rest for 10..I couldn't wait the 15.. and it's not 80 degrees here..what's the purpose of lovely warm plates if you put cold food on top?

I did not need a sauce..to me this was packed with deliciousness.. Serve whatever side dishes you think would go well~If you need a tomato sauce.. it would be nice also.Or a roasted red pepper coulis would be lush~


It makes a nice large roll with her suggested 2 lbs of meat.. I used ap 1 lb 5 ounces.. Jacques and I had it for dinner..I kept 2 slices..and there was enough to share for another dinner..Marcella's is still a classic..delicious unforgettable meal..but it's nice to have a different type~ Adventure!
Keeper~

Soul Food #38

Joy..to me.

Missing here..his first real Chess game w/ grandad..our SuperSpy journeys with flashlights through the basement:)Cars..Dinosaurs..Legos..Lunch..
We were going to go out and build a snowman..but he had a cold and no snowpants..The snow is deep here..he needed snowpants....

These are the Days Of Our Lives:)Well some of the best Days Of Our Lives...:)

A Sunny Disposition~

We went to one of my favorite grocery stores last week and I found Clementines that I could not resist:) And Chestnuts that WE could not resist..Is there anything better than roasted chestnuts and fresh clementines for an appetizer or bouche-trou:) or dessert in winter? Shelling the warm chestnuts does wonders for cold hands..
There is a saying:"Cold Hands Warm Heart"..I hope so! My hands are often cold~

Having the fresh clementines and a nice pot of yogurt..and several lovely lemons from the same store..I thought what better time to make little Lemon Yogurt Cake financiers? With Lemon Clementine syrup to be drizzled on the little financiers?
I used a Laura Calder recipe this time..
From French Food At Home~
I like that girl..and her show~
Brilliant!


Just a little something to finish off a meal:)~They're tiny!


La Recette~


125 g yoghurt
1 cup Sugar
2 Eggs
Grated zest of 1 lemon
1½ cup Flour or powdered almonds, or semolina, or mix
1-1.5 teaspoons Baking powder
95 g neutral-tasting oil or melted butter

Heat the oven to 350ºF/180ºC.
Beat the yoghurt and the sugar together in a bowl.
Beat in the eggs and lemon zest. Sift the flour with the baking powder and beat in.
Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well.
Pour into non-stick muffin tins or a greased and floured loaf pan.
Bake until a toothpick comes out clean, about 25 minutes.
To Make Syrup-Soaked Cakes
Heat orange or lemon juice with sugar, to taste, and cook until the sugar has dissolved, 3 to 5 minutes.
Prick the tops of the cakes with a fork, and spoon the syrup over so it sinks into the cakes.