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Squares with lemon

Squares with lemon

Prepare the top first: Mix the butter with the sugar. Add flour and salt powder. Place the dough in a square shape, 20 × 20 cm, lined with baking paper. It is level, forming a 3 cm edge. Put the top in the preheated oven, at 160 degrees C, for 20 minutes. Remove the top from the oven and leave it to cool

Prepare the icing: Wash the lemons, grate the peel and squeeze the juice. Eggs mix well with sugar. Add flour, salt powder, peel and lemon juice. Pour the icing over the cooled countertop and bake for 30 minutes.

Leave the cake to cool and dust it, in abundance, with powdered sugar!

Want a square !?


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Assemble the Chessboard cake as follows:

1. In the tray in which you baked the countertop, place one of the large countertops & # 8221. Skip the next one in size, and continue to place the second smaller one, repeating the procedure until you reach the smallest circle on the counter that you can place in the tray.

2. In the remaining empty spaces, pour the cake cream until you completely fill the gaps, covering the top with a little cream.

3. Next, place the next row of countertop circles, starting with the second in size, leaving a free circle between every 2 countertop rings, until you reach the center. Fill the remaining free space with cream, and place a little cream on top of the top layer.

4. Finally place the last layer of countertop, as follows: from the edge to the center: the large countertop circle, space, the next countertop circle, space, s.a.m.d, until you finish the countertop.

5. Cover the remaining cream cake and refrigerate the Chessboard cake for at least 4-5 hours, or until it solidifies.


Check 4 quarters with lemon & # 8211 recipe for pound cake, quatre quarts or Madeira cake

Check 4 quarters with lemon & # 8211 recipe for pound cake, quatre quarts or Madeira cake. How to make a wet and fragile 4 & # 2151 cake with lemon or orange and butter? Cake recipe with equal parts of ingredients. Homemade cake recipes. What is pound cake, quatre quarts or Madeira cake?

This 4-quarter lemon cake is prepared according to a simple, very old recipe, recorded around 1700. It has its origins in northern Europe, later becoming very popular in many countries. This dough with 4 ingredients, put in equal quantities, is used in many cakes or pies. The texture of this cake is very tender, moist.

The French in Brittany consider it a local specialty and call it "quatre quarts" & # 8211 which means exactly four quarters. So they say it's a "French cake." The English make it under the name of "pound cake" & # 8211, that is, with one pound (pound, pfund) of each ingredient and say it is "English cake". The Germans call it "Eischwerteig" & # 8211 which means dough that is related to the weight of the eggs. How many grams of egg so many grams of butter, sugar and flour. A simple formula that can be easily memorized and multiplied as needed. Madeira cake is also prepared according to this formula. We also ate this lemon cake made in the Netherlands by a lady who accommodated us in 2018 at an adorable farm near Gouda.

Flavors can range from vanilla, citrus peel or flavored liqueurs and often include pieces of candied fruit (glazed), raisins, nuts, hazelnuts, almonds, pistachios or chopped chocolate in the dough.

Based on these formulas 1: 1: 1: 1 (or 4 & # 2151) is also made the classic Crescent Cake with walnut or Kossuth kifli & # 8211 the recipe here. That's what my great-grandmother Buia (from Sibiu) did, but so did my grandmother Diana (from Arad).

This check was made by my mother. She is a big fan of citrus fruits, especially lemons. When he came up with the cake, I said I had to publish it. Not the other way around, but it turned out very tender, fragrant and tasty. Even if I don't have intermediate pictures, you will see that everything goes smoothly and quickly.

From the quantities below results a 4-quarter cake with lemon that is baked in the shape of a cake of approx. 25x10x8 cm. It's not wrong to replace lemon with orange. You will get a delicious fraged cake with oranges.


Squares with Cheese and Lemon Cream

Cheese cream:
Mix the two types of cheese with the sugar.

Dough:
We make a dough from the above ingredients, which we raise. When it has doubled in volume, we divide it in two and make a not too thin sheet, which we cut into strips in both directions.

We pass the resulting squares through butter or melted margarine and sugar and put them in a guguluf shape greased with butter. Over them we put half of the cream cheese. We make the second sheet and we cut the squares in the same way, only we alternate them with the remaining cheese (we put a few squares, a little cheese until we finish).

Let it rise and then grease with beaten egg and put in the preheated oven for about 40 minutes. When we think it's ready, we do the toothpick test, if it comes out clean, it's ready.

It is a delight eaten hot! Lemon cream makes all the money! It gives it a special flavor!


Lemon bars // Squares with lemon

Because whole lemons are used in this recipe, you need some unsweetened ones. Either you buy some overpriced from Bio Good, or you take them from the market and wash them from your damn mother.

The base of the cake is made of 140g flour, 50g sugar, 115g melted butter, half a teaspoon of vanilla extract & # 8211 & gt mix all this in a homogeneous maglavais. I said it's simple, didn't I? :) And the composition is poured into a rectangular tray, smaller (about 20cm), lined with aluminum foil, then put for about 25 minutes in the oven heated to 180C.

When you have removed the top from the oven, pour the pan over it and bake for another 25 minutes, at 150C. The cake is ready when the cream seems to have set. Remove from the oven and allow to cool completely. When this has happened, carefully remove from the foil and cut into squares. It can be sprinkled with powdered sugar.

PS & # 8211 COOK dearest, they were ment for you, but Iv happened & # 8230 Boo, you saved the day! )


Recipes for liver detoxification - With lemon and ginger juice

According to research, the general health of the human body is directly influenced by the health of our liver. Therefore, liver detoxification is extremely important.

The liver is adversely affected by the consumption of fast food, lack of exercise, environmental pollution and excessive alcohol consumption.

We present below a recipe through which you can prepare a drink that will help you detoxify your liver.

• 6 cabbage leaves
• half a lemon (without peel)
• 2 red apples (washed and cleaned)
• a quarter of ginger root (small size)
• a beetroot (washed and cleaned)
• 3 carrots (wash and clean)

Mix all the ingredients using a juicer. The juice obtained is served with ice.

Health benefits

• Cabbage removes toxins from the blood and neutralizes toxic metals, pesticides and chemicals.
• Lemon is very rich in vitamin C which synthesizes toxins by turning them into substances that can be easily absorbed by water.
• Apple helps detoxify the digestive tract.
• Ginger is very useful in treating digestive disorders such as bloating, constipation and flatulence.
• beets and carrots are very rich in beta-carotene (vitamin A) and improve liver function.

Lemon is not just a fruit that gives a special taste to the food or drink to which it is added. This brings a number of benefits to the body. Nutritionists say it is high in antioxidants, citric acid, vitamin C, vitamin A, copper, potassium, magnesium and vitamin K, writes popsugar.com.au.

Given the multitude of nutrients contained in a single lemon, below you can read a number of benefits that this fruit has on the body.

1. Decreases the risk of kidney stones. Lemons contain a large amount of citric acid, a chemical that reduces calcium excretion and helps prevent kidney stones. Two liters of lemonade a day, made with fresh lemon juice - as little sugar as possible - is as effective as citrate, doctors say.
2. Relieves sore throat. Mixing a diced lemon with a few tablespoons of honey gives a natural remedy for sore throats.
3. Helps to lose weight. The conclusion comes from recent studies, the results of which show that this fruit contains pectin, a soluble fiber that helps maintain a feeling of satiety for a long time.
4. Protects against breast cancer. Limonene is another chemical found in lemon peel and white membranes beneath it. Experiments have shown that this substance has a significant antitumor action. Researchers are currently studying limonene for its potential uses in the treatment of cancer, especially breast cancer.
5. Fever decreases. When the cold causes a fever, a cup of juice of 1-2 lemons with hot water and honey, consumed every 2 hours, will definitely help lower the fever.
6. Balance the pH. Lemon is considered to be the only fruit with an alkaline pH that effectively participates in rebalancing blood pH.


Lemon bars // Squares with lemon

Because whole lemons are used in this recipe, you need some unsweetened ones. Either you buy some overpriced from Bio Good, or you take them from the market and wash them from your damn mother.

The base of the cake is made of 140g flour, 50g sugar, 115g melted butter, half a teaspoon of vanilla extract & # 8211 & gt mix all this in a homogeneous maglavais. I said it's simple, didn't I? :) And the composition is poured into a rectangular tray, smaller (about 20cm), lined with aluminum foil, then put for about 25 minutes in the oven heated to 180C.

When you have removed the top from the oven, pour the pan over it and bake for another 25 minutes, at 150C. The cake is ready when the cream seems to have set. Remove from the oven and allow to cool completely. When this has happened, carefully remove from the foil and cut into squares. It can be sprinkled with powdered sugar.

PS & # 8211 COOK dearest, they were ment for you, but Iv happened & # 8230 Boo, you saved the day! )


Squares with Gooseberries and Currants

Wash the fresh fruit and clean the stalks. Blow them up.

* Thaw frozen fruit and drain well.

It took
Melt the butter and leave to cool.
Beat the eggs together with the sugar and yolks.
Add the melted butter and warm milk, stirring constantly, then the sifted flour together with the baking powder and grated lemon peel.
Pour into a tray lined with baking paper (35x25 cm) and level.
Distribute the fruit evenly.

* If the fruit is too juicy, either sprinkle starch on the counter, then spread the fruit, or run the fruit through the starch, then place it on the counter.

Place in the preheated oven, for about 25 minutes, at 180 degrees or until the top has a slightly golden crust on top.

Walnut meringue
Meanwhile, whisk the egg whites together with the salt powder and lemon juice.
Gradually add the sugar and continue beating until you get a strong and glossy meringue.
Stir in ground walnuts (almonds).
Pour over the cake taken out of the oven and level.
Put back in the oven for another 15 minutes or until the cake is baked (pass the toothpick test) and the meringue is hardened.
Remove to a grill and leave to cool.


Tiramisu with lemon

Tiramisu with lemon it is a perfect dessert for holidays or summer days, it is sweet and sour, fragrant and goes very well when after many festive meals there is another one such as New Year's Eve. The cream is delicate and quite easy to prepare.

I prepared it for New Year's Eve last year when I had many guests and believe me it was a great success, especially since I served it with a glass of limoncello and yes I put a little in its composition. What is limoncello? A very aromatic lemon liqueur that is served as a digestive, of course in Italy. I received a large bottle that I kept moving from the fridge to the pantry and look, seeing the beautiful color, the idea came to me to make a tiramisu with lemon.

Tiramisu with lemon is very easy to prepare, the cream is a combination between mascarpone and lemon curd, very good, after I tasted it I barely refrained from eating it all, you will see if you try the recipe, is wonderful!

The recipe is for 12 servings, so if you are preparing a family holiday evening or you have guests, I recommend you prepare it.

Tiramisu with lemon

  • 200g old
  • grated peel of a large lemon (14g peel)
  • 60g food starch
  • a pinch of salt
  • 320 ml of cold water
  • 70 ml strained lemon juice
  • 4 yolks
  • 500g mascarpone

For the syrup biscuits:

Okay, let's start with the lemon zest: put the sugar, starch and lemon peel in a saucepan. Mix well and add the yolks. Stir, add lemon juice, a pinch of salt and water. Put the pan on low heat, stirring constantly and when it starts to thicken, keep the cream on the fire exactly 1 minute after which turn off the heat and let it cool.

Mix the mascarpone lightly (it should not be mixed too much as it softens) and add little by little the well-cooled cream.

Stir and the delicious cream is ready.

Assemble the tiramisu: on the bottom of the tray we put a thin layer of cream then we pass the biscuits through the mixture of lemonade and limoncello and we place them next to each other in the tray.

Put a layer of cream over the biscuits, then a layer of syrupy biscuits and again a thin layer of cream.

Grate the lemon peel on top.

Put the tiramisu in the fridge and keep it for at least 3 hours, then serve it.

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