t i f f a n y ' s   r e c i p e   b o x
       
         

RECIPES

= PHOTOGRAPH
= TIFFANY RECOMMENDS

Aloo Gobi
Amazing Stuffing
Asian Eggplant
Basil-Lemon Pasta
Bean Burgers
Best Brownies
Biscuits
Blue Cheese Dressing
Broiled Lemon Garlic Chicken
Butter Cookies
Calzoni
Candy Sushi
Carrot Apple Cake
Ceviche and Margaritas
Chai-spiced Honey Bundt Cakes
Cheese Truffles
Chicken Broth
Chicken Marbella
Chickpea Burgers
Chipotle White Bean Salad
Citrus Chicken
Coconut Green Tea Rice Pudding
Coffee Crème Brûlée
Crumpets
Cumin Crisps
Daikon Pear Salad
Damian - unsorted
Easy Soup
Energy Cookies
Favourites Salad
Fireside Cocktail
Ginger Chocolate Shortbread
Guiness Stout Ginger Cake
Hoisin Ribs
Hot and Sour Soup
Jen's Perfect 3 lb Chicken
Jeremy's Favourite Tea Biscuits
Lemon Pancakes
Meatloaf-in-the-round
Menu: Roast Lamb/ Crispy Potatoes/ Chocolate Soup
Mexican Chicken Stew
Million Dollar Chicken
Mint Booze
Mung Bean Soup
Naan
Neen Gow
Olive Oil Lemon Cake
Oven BBQ Chicken
Penne with Asparagus and Lemon Cream Sauce
Pickles
Pomme Lyonnaise
Port Jelly
Potato and Broccoli Frittata
Quiche Bites
Rice
Risotto Milanese
Sara's Fried Tofu
Seafood Stew
Simplest Dressing
Soba Noodles
Spicy Orange Beef Stir-Fry
Spinach Strawberry Salad
Squash Soup
Stilton Shortbread
Tandoori
Tapioca Pudding
Theresa's Saag Paneer
Toasted Cheddar Sandwich
Tomato Olive Pasta
Tomato Salad
Truffles
Tüffany
Unsorted
Veggie Sausage
Wonton Soup with Bok Choy

Olive Oil Lemon Cake

   

This recipe from Olives & Oranges by Sara Jenkins and Mindy Fox (Thomas Allen) is delicious. You can drizzle the cake with 1 cup (250mL) sifted icing sugar combined with 3 tbsp (45mL) lemon juice.
• 3 eggs
• 1 cup (250mL) sugar
• ¾ cup (175mL) unflavoured yogourt
• 3 tbsp (45mL) grated
• lemon peel
• ¾ cup (175mL) extra virgin olive oil
• 1½ cups (375mL) all-purpose flour
• ½ tsp (2mL) baking powder
• ½ tsp (2mL) baking soda
• ¼ tsp (1mL) salt
1. Beat eggs and sugar with an electric mixer for 5 minutes until pale and thick. Add yogourt and lemon peel. Beat to combine. Add olive oil in a steady stream with the mixer on medium.
2. Combine flour with baking powder, baking soda and salt. Add to egg batter and mix only until combined.
3. Transfer to an oiled 9" (24cm) springform pan. Bake in a preheated 325F (160C) oven for 40 to 45 minutes or until a cake tester comes out clean or a meat thermometer registers 185F (85C).
4. Cool 5 minutes in pan. Remove. Cool. Makes 8 to 12 servings.

» Go to Tiffany's Recipe Box
» Go to tif.ca