I love this cake because it is fresh, delicious, it has different textures in it, it is satisfying and surprising, there are berries, there is cream cheese… and this is how you can make it…
Here’s what we need.
1. First, preheat the oven to 350 °F (175 °C).
2. Then separate the eggs – the yolks into one large bowl, the whites into another large bowl.
It seems that I tend to celebrate the arrival of each season with them.
Somehow, it always works.
To welcome this year’s spring and Easter, I decided to go for a wonderful, fresh and invigorating citrus flavor.
And here it is.
In fact, the big clever books of baking would call this cake a chiffon cake.
Chiffon cakes are light and moist cakes that use vegetable oil instead of butter. That is the main reason why these cakes do not tend to harden or dry out as traditional butter cakes might.
That is positive, I think.
Frankly, this cake tastes just lovely.
Plus, there’s this delicious citrus glaze that increases the whole fresh experience immensely.
Here’s how you can make it too…
These are the ingredients that will come in handy.
1. First, preheat the oven to 325 °F (165 °C).
2. Wash one tangerine under running water thoroughly.
Pat it dry with a kitchen towel.
Then grate one tablespoon plus one teaspoon peel. We are going to need one tablespoon for the cake and the remaining teaspoon for the glaze.
Even though I still have no clue what has been causing my health to deteriorate recently, I know for sure that I am getting better and feel new waves of energy entering my body. After almost four long months of living like a zombie.
It feels great to come to life again!
Oh, and the most important thing – I’d love to thank all of you who’s thought of me, or sent me a comment or an email. You’ve really helped lift my spirits. Big THANKS, guys! You are the best. I have always thought so. And I always will.
Love you !
So, with this new energy in me I walked into the kitchen the other day and I decided to prepare something very colorful, healthy and energizing.
It is this Spring Chicken Salad.
With noodles.
And it is yummy.
Here’s what we need.
If you feel inspired and would like to have this salad on your plate too, then this is how you can prepare it.
1. First, rinse the green onions under cold running water, pat them dry, and slice them.
In this dish we are going for long strips of colorful vegetables.
2. Peel the carrot and cut it into thin strips too.
3. Core the red bell pepper and remove all seeds.
4. And, yes, strips again.
5. Then grab your herbs.
You can use parsley or cilantro (coriander).
And you can either use whole leaves or chop them finely.
Depending on what makes you happy.
And that’s it for the vegetable part.
Now let’s make some sauce.
6. To make the sauce, peel two cloves of garlic.
7. Press or mince the garlic finely.
Place it into a small bowl.
8. Squeeze half a lemon.
Add the juice to the garlic.
9. Add the soy sauce and the sweet chili sauce.
Stir a little.
And that’s our flavorful sauce.
Easy!
10. Now we need two pieces of washed chicken breasts.
11. Slice each breast in half horizontally to make it thinner.
Then cut each piece into strips against the grain.
12. Pour the vegetable oil into a larger pan and heat it over medium-high heat.
13. Then add the chicken and salt.
14. Fry, stirring frequently, for about 6 minutes.
15. Then add the vegetables.
16. Add the parsley leaves and the sauce.
17. And stir-fry for about 5-6 more minutes.
The vegetables should still remain a little crunchy.
This is a salad, after all.
A warm salad.
18. Taste the chicken and add more salt if necessary.
And that’s it.
So simple.
All we need to do now is to prepare some noodles.
19. These are noodles.
I love noodles. So I’ve put this poem together.
MY ODE TO NOODLES:
Noodles are good.
Noodles are pretty.
They make this world a better place.
I love noodles.
If they were on facebook, I’d be a fan.
The end.
A little too sophisticated, I agree with you.
But that’s how I function.
20. Cook the noodles.
And serve your dish.
Like this.
Or like this.
Or mixed together.
The choice is yours.
Enjoy, dear friends.
Love,
Petra
(The recipe has been adapted from www.taste.com and makes 2-3 portions.)
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