Lemon Yogurt Cake by Ina Garten.

From Cookbook: "Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again".
Lemon Yogurt Cake Recipe : Ina Garten : Food Network

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 + 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Note: I didn't make this glaze for my cake.

Preheat the oven to 350F/176C (170C).
Grease an 8 1/2x4 1/4x2 1/2inch loaf pan (22x10x6 cm).
Line the bottom with parchment paper.
Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes (40 min), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.
Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Note: next time I'll try...
- I will bake this cake at 150°C fan for 60 min.
- I will reduce sugar to a total of 220g -1 cup, divided to 170g and 50g)

So Easy and it really is a very soft and moist cake.
Nutritional Information
Calories 384 / Total Fat 16.1g / Saturated Fat 3.7g / Cholesterol 72mg / Sodium 199mg / Potassium 259mg

Easy Parmesan "Risotto".

Easy Parmesan "Risotto" Recipe : Ina Garten : Food Network
Ingredients:
1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Directions
Preheat the oven to 175C.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Add the peas and stir until heated through.
Serve hot.

Deliciously Ella. Sprout!

You searched for Sprout | Deliciously Ella:
Sprout!
- Roasted Maple Sprouts with Hazelnuts.
Serves Four

– 200g of brussel sprouts
– 8 baby potatoes (200g)
– 50g of blanched hazelnuts
– 100g of pomegranates
– 2 tablespoon of maple syrup
– 1/2 a teaspoon of chilli flakes

Pre-heat the oven to 180C
Slice the sprouts in half and then the potatoes into eights (you want the potatoes to be roughly the same size as the sprouts)
Place the sprouts and potatoes in a baking dish. Sprinkle the chilli flakes, salt and pepper over them and the drizzle them with olive oil
Let them cook for about thirty minutes, until they start to go a golden brown. Then take them out and add the hazelnuts before placing the tray back into the oven for another 8-10 minutes, so that the hazelnuts turn a golden brown too
Remove the tray from the oven, drizzle the maple syrup over the brussel and potato mix and stir in the pomegranates and enjoy!


- Sweet Potato, Sprout & Beet Salad.
- Roasted Brussel Sprout Quinoa with Portobello Mushrooms and Pomegranates.
- Balsamic-Roasted Brussels Sprouts Recipe : Ina Garten : Food Network
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Fresh Raspberry Gratins by Ina Garten.

Fresh Raspberry Gratins Recipe : Ina Garten : Recipes : Food Network:
 Ina Garten - Barefoot Contessa  book "Back to Basics"
"Ingredients 8 extra-large egg yolks
 2/3 cup superfine or caster sugar
1 cup sweet Marsala wine
1/4 teaspoon pure vanilla extract
6 half-pints fresh raspberries
Granulated sugar"

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Creamy parmesan polenta.

"Barefoot Contessa: How Easy Is That?"
Ingredients
4 cups chicken stock
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated parmesan cheese, plus extra for serving
1/4 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

10 Things You Didn’t Know About the Barefoot Contessa.

10 Things You Didn’t Know About the Barefoot Contessa | FN Dish – Food Network Blog:

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Barefoot Contessa's Chicken Piccata Recipe. (Calories 400)

Chicken Piccata Ina Garten) Recipe - Food.com:
Piccata (picatta, pichotta : spellings) is a method of preparing food: meat is sliced, coated, sautéed and served in a sauce.
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Пирог с яблоками и клюквой.