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51  COOKING / Dessert / Re: Spaghetti and Meatball cupcakes on: April 24, 2008 07:56:51 PM
So clever...I'm going to have to try these!
52  COOKING / Dessert / Re: Lemony yogurt sponge cake...with extra lemony goodness on: April 24, 2008 07:54:16 PM
dayum!! care to share the recipe??  Grin


    * 3 cups of self-raising flour
    * 1 cup sugar
    * 1 cup milk
    * 1 yogurt (Id use lemon yogurt, but you can use natural yogurt if you prefer)
    * cup of oil
    * 3 eggs
    * 1 lemons rind, grated


   1. Whisk the eggs and sugar in a bowl until you get a fluffy mixture.
   2. Preheat the oven to 350F
   3. Add the yogurt, oil and grated lemons rind, blend again and, gradually, add sifted self-raising flour and milk, in order the mixture does not get very dense.
   4. Stir until obtaining a thin mixture, free of lumps. Poor into pan and cook away *I used a springform, much easier to get the cake out once its done*
   5. Poor the cake mixture into the cake pan. Bake it for about 50 / 60 minutes. No peeking for the first 30 mins!

The topping is just heavy whipping cream, a little powdered sugar and some lemon curd I had made the previous day. I also spread some lemon curd under the whipped cream for an extra touch of lemon. Smiley

Enjoy it!
53  NEEDLEWORK / Needlework: Completed Projects / Re: Embroidered Onesies...toy dog and little girl...(japanese inspired) on: April 24, 2008 07:47:53 PM
That little girl is unbelievably adorable.
54  NEEDLEWORK / Needlework: Completed Projects / Re: The happiest unicorn ever! on: April 24, 2008 07:46:38 PM
So so cute!
55  COOKING / Dessert / Lemony yogurt sponge cake...with extra lemony goodness on: April 20, 2008 07:10:06 PM
I do believe this cake didn't last the entire day. Very tasty, very moist, very lemony and super amazing.

Lemon yogurt sponge cake with lemon curd and lemon infused whipped cream.

56  COOKING / Vegetarian / Vegan / Re: Frozen Tofu- how to? suggestions? on: April 15, 2008 11:41:14 AM
Frozen tofu is GREAT for making a tuna salad like creation (tofuna). Crumble it up, add some veganaise, your favorite spices, some red onion, grated carrot and presto....great on crackers!
57  COOKING / Vegetarian / Vegan / Re: Tofu question - Chinese take-out? on: April 15, 2008 11:35:54 AM
I used to work for an all natural grocery store where we made lots of yummie tofu foods and I finally got the secret on the tofu you're talking about.

The trick is to buy the extra firm tofu, drain it very well then bake the tofu. Yep...bake it before adding it to any recipe. Just pop it in the oven at 350 till the tofu is a nice golden brown (about 20-30 mins turning once). No more icky spongy tofu centers...I promise!!
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