10 Minutes Lemon Cake

This is a certified delicious lemon cake, it is extremely easy and fast to make, with very frugal means. It is very refreshing and a great choice for summer parties. 

Ingredients for batter:

5 eggs 

1/2 cup sugar

1 cup all purpose flower

1 tbs baking powder

1/4 cup vegetable oil

the juice of one lemon

butter for the baking pan

Ingredients for frosting:

2 packs of 8 oz cream cheese

juice from 2 lemons

1 cup confectioner sugar

2 tbs butter

1/4 cup milk

10 Minutes Lemon Cake

This is a certified delicious lemon cake, it is extremely easy and fast to make, with very frugal means. It is very refreshing and a great choice for summer parties. 

Ingredients for batter:

5 eggs 

1/2 cup sugar

1 cup all purpose flower

1 tbs baking powder

1/4 cup vegetable oil

the juice of one lemon

butter for the baking pan

Ingredients for frosting:

2 packs of 8 oz cream cheese

juice from 2 lemons

1 cup confectioner sugar

2 tbs butter

1/4 cup milk

S'mores

This is a recipe of deconstructed S'mores. 

It starts with the usual ingredients: graham crackers, chocolate (in the form of semi-sweet chips) and marshmallows.

To make the cookies even tastier, there also can be added walnuts and raisins to the mix.

All the ingredients are added to the melted chocolate chips. The graham crackers are broken into one inch pieces.

The mixture should look something like this ...

All the mixture is rolled into a salami shape using plastic film and it is let to set in the refrigerator for at least 3 hours. 

The delicious deconstructed S'mores should look something like this ...

Sugar Cookies With A Twist

Chicken Teriyaki

Lemon Squares

Roasted Eggplant Spread

1. Preheat oven to 400 F

2. Chose two firm eggplants. Wash well and dry.

 3. Place them on a tray covered with parchment paper.

4. Make a few cuts into the skin of the eggplants with the tip of a paring knife. This is an important step that prevents the eggplants from exploding in the oven.

4. Bake the eggplants for an hour, making sure to turn them on all sides. Take them out of the oven and let them cool.

6. Peel the eggplants and sprinkle them with 1/2 tsp of salt.

7. Place the peeled eggplants in a colander and let them drain in the refrigerator for two hours or longer .

8. After all the liquid drained, spread the eggplants on a wide cutting board and chop them for a few minutes until the desired consistency.

8. Add 1/4 cup of mayonnaise and stir everything together.

9. Taste for salt.

9. Serve as a spread with fresh bread.