Tag: Candied

Candied lemon plum cake recipe – Italian Cuisine

Candied lemon plum cake recipe


  • 250 g candied lemon
  • 200 g flour
  • 200 g butter
  • 200 g icing sugar
  • 200 g shelled eggs (about 3)
  • poppy seeds
  • rum
  • salt
  • butter and flour for the mold

To prepare the candied lemon plum cake, reduce the candied lemon into cubes that you will soften in a finger of rum. With the electric mixer, whisk the butter with 200 g of icing sugar and a pinch of salt; when the mixture is swollen and creamy, add the eggs then, working with a wooden spoon from bottom to top, add the drained candied fruit, mixed with the flour, and 2 tablespoons of poppy seeds. Grease a rectangular mold for plum-cake (cm 20x10x8), cover it completely with baking paper, buttered and flour again, then pour the prepared mixture. Bake at 200 ° and cook for 60 'and, before removing the cake, try cooking with a toothpick that will come out dry. Serve the plum-cake lightly sprinkled with icing sugar, poured down through a sieve.

Baby Greens with Goat Cheese, Beets and Candied Pecans

Creamy goat cheese with crunchy sweet pecans and red beets topped with a
honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!

Hope everyone is having a wonderful Monday!

I still have no power due to Hurricane Sandy so I thought I would re-post an older recipe from the archives. If you are without power, this doesn’t require an oven and would be perfect for Meatless Monday.

Baby Greens with Goat Cheese, Beets and Candied Pecans
Servings: 4 • Serving Size: 1/4 • Old Points: 7 pts • Points+: 8 pts
Calories:
267 • Fat: 19.5 g • Protein: 7 g • Carb: 19 gFiber: 2 g Sugar: 14 g  
Sodium: 211 mg


Ingredients:

For the honey balsamic vinaigrette:

  • 2 tbsp balsamic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey 

Directions:
Make vinaigrette by whisking olive oil, balsamic and honey until smooth. In a large bowl toss greens with vinaigrette and mix well.

Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. Serve immediately.

* I boiled the beets in water until soft, but they can be roasted in the oven as well.

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