Saturday I had asked Apolina of Bombay-Bruxelles and Marion of Crumbles et Cassonade for a day to my place. We have been wanting to do that for a while especially in the summer, but summer holidays has been busy so I asked them to my home and they accepted my invitation.
I knew we would have lots of fun, and Indeed we had.
It is always nice to meet other people who have the same passion of cooking and I think the whole time we were talking aobut food etc....
We had lunch in my place and then we went to the shopping street and to the beach, and ofcourse we also did a cooking shop which was really fun.
And ofcourse I have a another cooking book as they gave me this Indian cooking book and Apolina also gave this delicious home made Rgubarb pickle. You woudn't believe how delicous it is.
Here they show her programme and I love to watch her cooking.
Recipe from Barefoot Contessa cooking show here
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
One Cup of blueberries ( it wasnot in the recipe i just added)
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.