LEMON ORZO
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
FILLED YOGURT CAKE WITH LEMON OUZO SYRUP
This cake is unlike any cake you will ever try. It looks great when you cut into it, and it tastes even better. The syrup makes the cake really moist and flavorful! You can keep this cake for several days covered at room temperature! Dont let the number of steps scare you. It goes quickly. There are just a lot of steps so you understand better :) This cake is totally worth it!!!
Provided by love4culinary
Categories Dessert
Time 1h45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Grease and flour a 10 inch springform pan.
- Combine all ingredients for the filling and set aside.
- For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
- Beat in the egg yolks one at a time.
- Next mix in your yogurt and zest.
- In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
- In another bowl, beat egg whites until stiff peaks form.
- Whisk half of your whites into the batter, and then fold in the other half.
- Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
- Next sprinkle the filling evenly over the batter.
- Then pour the remaining batter over the filling.
- Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
- When it is done, take the cake out and the pan on a wire rack to cool.
- To prepare the sauce, place all ingredients in a saucepan.
- Turn burner to high heat and bring mixture to a boil.
- Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
- Allow mixture to cool.
- When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
- If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
- With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
- Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
- Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.
Nutrition Facts : Calories 313.8, Fat 14, SaturatedFat 6.8, Cholesterol 109, Sodium 160.6, Carbohydrate 45.2, Fiber 1.4, Sugar 40.1, Protein 4.4
MEDITERRANEAN LEMONADE
Make and share this Mediterranean Lemonade recipe from Food.com.
Provided by philip dreger
Categories Beverages
Time 15m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine ouzo, lemon juice, simple syrup, honey and mint leaves with some ice into cocktail shaker.
- Strain over ice into glass and garnish with fresh mint.
- For simple syrup.
- Combine 3/4 cup honey with 3/4 cup cold water in small pan.
- Bring to boil and stir to dissolve honey.
- Once honey is dissolved, remove from pan and let cool completely.
Nutrition Facts : Calories 25.6, Sodium 0.8, Carbohydrate 8.1, Fiber 0.3, Sugar 4.3, Protein 0.2
LEMON SIMPLE SYRUP FOR OUZO-ADE
This lemon simple syrup is an ingredient in our Lemon Ouzo-Ade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Heat sugar, water, and lemon zest in a small saucepan over high heat, stirring occasionally, until sugar dissolves. Let stand until cool, about 20 minutes. (Syrup can be refrigerated for up to 1 week.)
LEMON SHRIMP ORZO
What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. -Aleni Salcedo, East Elmhurst, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.
Nutrition Facts : Calories 367 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.
LEMON OUZO-ADE
In hot weather, nothing quenches thirst like icy glasses of Lemon Ouzo-Ade, a cocktail based on the popular Greek anise spirit, ouzo.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 4
Steps:
- Stir together all ingredients in a pitcher. Divide among 6 small ice-filled glasses.
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