LEMON ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
- Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
- Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
Nutrition Facts : Calories 304 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 257 milligrams, Carbohydrate 69 grams, Fiber 1 grams, Protein 7 grams, Sugar 51 grams
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
LEMONY ANGEL FOOD CAKE
Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and pretty candied lemon "daffodils" make it an even more memorable dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 17
Steps:
- Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
- Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
- Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
- Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
- Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
- Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
- Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
- Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
- Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
- Frost cake with lemon cream. Garnish with candied flowers. Serve.
LEMON LIME VEGETABLE SALAD
Sweet, salty, cool and crunchy, this salad is a great addition to any family buffet.
Provided by Maureen Kilzer
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h25m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
- When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.
Nutrition Facts : Calories 99 calories, Carbohydrate 20.2 g, Fat 1.6 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 416.4 mg, Sugar 19.1 g
LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
LEMON SALAD (ANGOLA)
This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Angola is my ninth stop. Lemon Salad is a traditional Angolan side dish made with thinly sliced fennel and lemon juice.
Provided by GiddyUpGo
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
- Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.
Nutrition Facts : Calories 93.7, Fat 5.9, SaturatedFat 2.1, Cholesterol 8.3, Sodium 379.3, Carbohydrate 6.8, Fiber 2.5, Sugar 0.3, Protein 4.6
LEMON VINAIGRETTE
Steps:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
More about "lemonsaladangola recipes"
ARUGULA SALAD WITH LEMON MINT VINAIGRETTE - THE …
From theblendergirl.com
20 HEALTHY LEMON RECIPES YOUR BODY WILL LOVE
From healthline.com
18 MOROCCAN RECIPES USING PRESERVED LEMONS - THE …
From thespruceeats.com
LEMON ANGEL FOOD CAKE BARS RECIPE! {JUST 2 INGREDIENTS}
From thefrugalgirls.com
LEMON AND FREGOLA SALAD RECIPE | ITALIAN FOOD | SBS FOOD
From sbs.com.au
TOP 20 MOST POPULAR FOODS OF ANGOLA - CHEF'S PENCIL
From chefspencil.com
- Funge. Funge is the basic dish of the Angolan diet, and it’s the most popular food in the country. It is made of fuba (flour) of corn or cassava (yuca).
- Mufete. Mufete is the second most popular and delicious food in Angola after funge. It is mostly eaten on the weekends at sunset, because it is a little bit heavy, and after eating it people just want to relax.
- Calulu. Calulu is a very common dish in Angolan cuisine. It can be made with fish or dried meat. It is usually served with funge. Some people serve it with rice, but the experience is just not the same.
- Jimboa. Jimboa is one of the most eaten vegetables present in Angolan cuisine. Originally from the southern region of Angola, this vegetable has a few health benefits.
- Kizaca. This is considered the most flavorful dish to be served with funge. Kizaca are the leaves of cassava. It can be accompanied by fish, meat, or chicken, and it is eaten everywhere throughout the country.
- Cachupa. This is a hot exotic dish that originated from Cape Verde and has been adopted and modified by Angolans. It consists of a mix of various ingredients with beans being the main one.
- Kissangua. Kissangua is a traditional homemade drink that originated from the south of Angola by the Ovimbundu ethnic group. It is originally a craft drink, but nowadays it has been produced industrially and exported to Europe.
- Mukua. Mukua is a fruit of the boabab tree originally from the northern part of Angola. It has a hard shell like a coconut. Inside the fruit, there are seeds that are coated with whitish powder, which is the fruit pulp.
- Muamba of Chicken. This dish is also well known in Gabon and Congo, where it is considered the national dish. Muamba of chicken consist of chicken cut in pieces with a variety of sauces.
- Ginguba Torrada. Ginguba means peanuts in English. It is mostly eaten as a snack and tastes very good when it is roasted (ginguba torrada). This is an “on the go” dish, as Angolans eat it on the streets or in taxi while going to work or with friends.
CHECK OUT THESE 10 DELICIOUS ANGOLAN DISHES THAT
From afrifoodnetwork.com
- Funje. If you have had this delicious Angolan dish, you would understand why it is the first delicious Angolan dish on this list of ten delicious Angolan dishes you would enjoy.
- Muamba De Galina (Chicken Muamba) If there was no chicken dish on this list of delicious Angolan dishes you would enjoy, that would be unfair to the chicken lovers out there, so here is a special Angolan dish, dedicated to the chicken lovers.
- Kizaca (Quizaca OR Kisaca) Kizaca is a very popular traditional Angolan dish, the special thing about this delicious Angolan dish is that it is also a vegetarian dish.
- Cabidela. Cabidela is a Portuguese cuisine that consists of poultry (or game meat) and rice, all cooked together with the animals’ blood.
- Peri-Peri (or Piri Piri) This delicious Angolan sauce is something you are going to have to pay close attention to because you don’t want to miss out on this.
- Kwanga. Kwanga or chikwanga is a traditional bread that originated from the Democratic Republic of Congo, and this bread consists of cassava flour cakes that are usually wrapped in fry banana leaves, then it is finally steamed to cook.
- Leite Azedo. Remember when we said there was something for everyone here on this article about ten delicious Angolan dishes that will amaze you?
- Catatos. There is something special and unique about this delicious Angolan dish, and you will get to see that here on this list of ten delicious Angolan dishes that will amaze you.
- Cocada Amarela. Cocada Amarela is a delicious Angolan pudding or custard, this delicious Angolan dish was initially brought into the country by the Portuguese.
- Calulu De Peixe. This delicious Angolan stew is enjoyed in places like Angola and São Tomé e Príncipe.
LEMON SALAD ANGOLA RECIPE - WEBETUTORIAL
From webetutorial.com
10 MOST POPULAR ALGERIAN DISHES - TASTEATLAS
From tasteatlas.com
TRADITIONAL ALBANIAN FOOD: 39 DELICIOUS ALBANIAN DISHES!
From anitahendrieka.com
ANGOLA RECIPES - PINTEREST.COM
From pinterest.com
OUR 38 BEST LEMON RECIPES | FOOD & WINE
From foodandwine.com
ARUGULA SALAD WITH PARMESAN, LEMON AND OLIVE OIL
From gimmesomeoven.com
10 TRADITIONAL LITHUANIAN DISHES YOU NEED TO TRY
From theculturetrip.com
AMERICAN EXPRESS - LEMONSODALA
From lemonsoda.com
INA GARTEN’S BEST LEMON RECIPES – SHEKNOWS
From sheknows.com
WHAT IS LEMON VERBENA? LEARN HOW TO COOK WITH LEMON VERBENA
From masterclass.com
LEMON HERB MEDITERRANEAN PASTA SALAD - CAFE DELITES
From cafedelites.com
LEMON ANGEL FOOD CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON VINAIGRETTE RECIPE (EASY) | KITCHN
From thekitchn.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
10 TRADITIONAL SUDANESE FOODS EVERYONE SHOULD TRY - MEDMUNCH
From medmunch.com
10 MOST POPULAR FOODS IN ANGOLA | POKPOKSOM
From pokpoksom.com
LEMON VINAIGRETTE DRESSING - EATING BIRD FOOD
From eatingbirdfood.com
LEMON RECIPES | ALLRECIPES
From allrecipes.com
INA GARTEN LEMON VINAIGRETTE RECIPE | SOUTHERN LIVING
From southernliving.com
LEMON KALE SALAD WITH GARLIC AND PARMESAN - IFOODREAL.COM
From ifoodreal.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
15 TRADITIONAL SAMOAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
11 TRADITIONAL SAMOAN FOODS EVERYONE SHOULD TRY - MEDMUNCH
From medmunch.com
TOP 9 CONGOLESE FOODS FOR YOUR APPETITE - FLAVORVERSE
From flavorverse.com
10 MOST POPULAR ANGOLAN DISHES - TASTEATLAS
From tasteatlas.com
GREEK SALAD DRESSING RECIPE (LADOLEMONO) - THE MEDITERRANEAN …
From themediterraneandish.com
TOP 20 MOST POPULAR FOODS OF ANGOLA – EASY RECIPE
From easy-recipes.info
2 INGREDIENT ITEM LEMON ANGEL FOOD CAKE - SIZZLING EATS
From sizzlingeats.com
LEMON AND OLIVE
From lemonandolivefoods.com
THE EASIEST LEMON PASTA RECIPE WITH INA GARTEN - YOUTUBE
From youtube.com
A GUIDE TO ANGOLAN FOOD: FOUR DELICIOUS DISHES TO TRY
From thediasporicdish.com
ENSALADANG TALONG (FILIPINO ROASTED EGGPLANT SALAD)
From thefoodietakesflight.com
THE 10 MOST TRADITIONAL DISHES FROM ANDORRA - CULTURE TRIP
From theculturetrip.com
ANTIGUA FOOD: 33 DISHES YOU DON'T WANT TO MISS - BACON …
From baconismagic.ca
You'll also love