Navigation

Keywords Archives: lemon

Soft Almond and Lemon Ricotta Cake

February 8, 2024 By
Soft Almond and Lemon Ricotta Cake
Yum
Print Recipe
Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
Servings Prep Time
8-10 people 25 minutes
Cook Time
40-45
Servings Prep Time
8-10 people 25 minutes
Cook Time
40-45
Soft Almond and Lemon Ricotta Cake
Yum
Print Recipe
Recipe by Silvia Baldini — Indulge in this Italian classic, perfect for a midafternoon snack or breakfast. This Soft Almond and Lemon Ricotta Cake marries the rich, soft creaminess of ricotta cheese with the irresistible flavors of almond and lemon. Best part, it's naturally gluten-free, thanks to the exclusive use of almond flour. Enjoy.
Servings Prep Time
8-10 people 25 minutes
Cook Time
40-45
Servings Prep Time
8-10 people 25 minutes
Cook Time
40-45
Ingredients
  • 4 oz (115g) unsalted butter softened
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated
  • 15 oz (425g) whole milk ricotta
  • 2 large lemons, finely grated zest
  • 2 cups (200g) almond flour
  • ¼ teaspoon baking powder
  • 1 pinch fine sea salt
  • ½ cup sliced almonds
  • 2 tablespoons powdered sugar for dusting
Servings: people
Instructions
  1. Preheat your oven to 350°F Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the vanilla extract to the butter-sugar mixture. Mix well.
  4. Separate the egg yolks from the whites. Add the egg yolks to the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next
  5. Gently fold in the whole milk ricotta and lemon zest into the mixture until well combined.
  6. In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
  7. Gradually fold the almond flour and the baking powder into the ricotta mixture, ensuring it is well incorporated.
  8. Carefully fold the whipped egg whites into the batter in two or three additions. Be gentle to maintain the light and fluffy texture.
  9. Pour the batter into the prepared springform pan, smoothing the top with a spatula.
  10. Sprinkle the sliced almonds evenly over the batter.
  11. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Dust with powder sugar.
Share this Recipe
Continue Reading

Grilled Spatchcocked Chicken with Lemon and Parsley

October 17, 2021 By
Grilled Spatchcocked Chicken with Lemon and Parsley
Yum
Print Recipe
Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.  When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious. Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands. Happy BBQ season!
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Grilled Spatchcocked Chicken with Lemon and Parsley
Yum
Print Recipe
Recipe by Silvia Baldini—Spatchcocking, or butterflying, a chicken means cutting out its backbone and opening it like a book so that it lies flat while cooking. It ensures that the chicken will cook quickly and evenly and turn a uniform brown with perfectly crispy skin.  When smothered in mustard and marinated overnight with garlic, lemon and a large bunch of parsley, this chicken grills to perfection and tastes superlative without doing too much work. You can splash the cooked chicken with a quick balsamic vinaigrette like I do or serve it just the way it is. Either way, it’s delicious. Ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself. I use my sharp kitchen shears and I cut alongside the backbone, from one end of the bird to the other. Then I cut along the other side of the backbone to remove it completely and then I flatten the whole bird evenly with the palm of my hands. Happy BBQ season!
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Servings Prep Time
4 to 6 people 30 minutes
Cook Time Passive Time
50 minutes 1 hour minimum or overnight for marinating time
Ingredients
Chicken
  • 1 tablespoon fine sea salt, plus more as needed
  • 1 teaspoon fresh ground pepper, plus more as needed
  • 3 tablespoons Dijon mustard
  • 2 large lemons (1 lemon for 1 teaspoon grated zest and 2 tablespoons of juice; and 1 lemon for slicing)
  • 2 medium garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 bunch fresh flat Italian parsley
  • 1 4 ½- to 5-lb whole chicken, spatchcocked
Balsamic Vinaigrette
  • ½ cup water
  • ½ cup freshly squeezed lemon juice
  • 1 teaspoon granulated sugar
  • ¼ cup dark aged balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 bunch bunch fresh flat Italian parsley, finely chopped
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper
Servings: people
Instructions
  1. In a small bowl, combine salt, pepper, mustard, lemon zest, lemon juice, minced garlic and 1 tablespoon of olive oil.
  2. Rub this mixture generously all over both sides of the chicken. Place the chicken skin-side up in a rimmed and lined baking sheet and top with parsley and lemon slices Cover tightly and store in the refrigerator to marinate for at least 1 hour or up to 24 hours.
  3. When you’re ready to cook, remove the chicken from the fridge and let it stand on the counter for 30 minutes. Preheat the grill or oven to 475°F. 
  4. Uncover the chicken, drizzle with 1 tablespoon of olive oil and cook, skin side up, for 20 to 25 minutes. 
  5. While the chicken is cooking make the vinaigrette. In a small pan, combine the the water, lemon and sugar, then bring to a boil. Turn down the heat and add the balsamic vinegar. Cook for 5 to 8 minutes, or until thick and slightly reduced. 
  6. Turn off the heat and whisk in olive oil, parsley, salt and pepper and set aside.
  7. Flip the chicken skin side down and cook for another 20 to 25 minutes, until the meat is cooked through and the skin is very crispy and brown all over but not burned.
  8. Transfer the chicken to a cutting board to rest. Drizzle the chicken with a couple of tablespoons of the vinaigrette. Carve and serve with the remaining vinaigrette.
Recipe Notes
  • If you like, you can skip the vinaigrette and just serve the chicken as is or with a generous splash of balsamic vinegar.
  • Grilled fresh figs or halved peaches make a lovely addition
Share this Recipe
Continue Reading

Zesty & Creamy Lemon Spaghetti with Toasted Breadcrumbs and Oysters

November 12, 2019 By
Zesty & Creamy Lemon Spaghetti with Toasted Breadcrumbs and Oysters
Yum
Print Recipe
Recipe by Silvia Baldini — Bring some zing to your autumn and winter cooking with a squeeze of citrus in this creamy bowl of spaghetti topped with briny and sweet oysters. I’m using lemons in this ridiculously simple and comforting pasta dish, but limes would work well too. The creamy base is a simplified beurre blanc that plays well with the sharpness of the lemon, the texture and taste of the capers and with the crunchiness of the breadcrumbs. You can also substitute the oysters with shrimps, clams or squid or omit the seafood completely and enjoy this incredibly bright and creamy pasta on its own.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Zesty & Creamy Lemon Spaghetti with Toasted Breadcrumbs and Oysters
Yum
Print Recipe
Recipe by Silvia Baldini — Bring some zing to your autumn and winter cooking with a squeeze of citrus in this creamy bowl of spaghetti topped with briny and sweet oysters. I’m using lemons in this ridiculously simple and comforting pasta dish, but limes would work well too. The creamy base is a simplified beurre blanc that plays well with the sharpness of the lemon, the texture and taste of the capers and with the crunchiness of the breadcrumbs. You can also substitute the oysters with shrimps, clams or squid or omit the seafood completely and enjoy this incredibly bright and creamy pasta on its own.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium shallots, peeled and finely chopped
  • 1/4 cup (60ml) dry white wine
  • 1/2 cup (115 g) butter, cut in to cubes
  • 1 medium lemon zest and the juice
  • 12 fresh oysters
  • 1 pound (454g) spaghetti
  • 2 tablespoons capers in brine, rinsed and drained
  • 1 handful fresh flat leaf parsley, roughly chopped
  • 1/2 cup sourdough toasted breadcrumbs any old crusty bread will do
  • 2 tablespoons extra virgin olive oil
  • sea-salt
Servings: people
Instructions
  1. In a small pan over medium heat mix the shallots with the wine and a splash of water. Simmer down until almost no liquid is left. Whisk in the butter, one cube at the time to create a smooth custard like emulsion, whisk in the lemon juice and the zest and season with salt. Keep warm.
  2. Shuck the oysters. Place a shallow pan on medium heat. Add the liquor from the oysters and ¼ cup of water, bring to a boil then reduce to a simmer. Gently put the shucked oysters in the liquid and poach for 1 minute until the sides gently curl. Drain and set the oysters aside.
  3. Heat a frying pan on a medium-high flame, then tip in the breadcrumbs and fry, tossing or stirring regularly, for seven to 10 minutes, until golden and crisp.
  4. Meanwhile, bring a large pan of salted water to a boil and cook the spaghetti until al dente. Drain, then toss with the lemon sauce, the capers and the flat leaf parsley. Serve at once topped with the toasted and fried breadcrumbs and the steamed oysters.
Share this Recipe
Continue Reading