GreekFoodTv☼ Lemon Cake with Olive Oil and Yogurt
Lemon Cake with Olive Oil and Greek Yogurt is a healthy dessert that's easy and quick. To see recipe press the more button.
Lemon Cake with Olive Oil and Greek Yogurt
8-10 servings
2 ½ cups sugar
2 ½ cups all-purpose flour
½ tsp. salt
1 Tbsp. baking powder
1 cup/240 ml extra-virgin Greek olive oil
¾ cup/180 ml orange juice
2 Tbsp. Greek yogurt
4 eggs
1 tsp. vanilla extract
Grated zest of 1 lemon or 2 tsp. lemon extract
1 ½ cups powdered sugar, for garnish
1. Heat oven to 325˚F/165˚C. In a large bowl, add sugar, flour, salt, baking powder, olive oil, orange juice, yogurt, eggs, vanilla extract and lemon zest. Blend at low speed until moistened, for about a minute. Then beat 3 minutes at medium speed.
2. Lightly grease a 12-cup cake pan with oil. Pour batter into the pan.
3. Bake in the preheated oven for 40 to 50 minutes or until toothpick inserted near center comes out clean. Remove cake from the oven.
4. Invert cake onto a serving plate. Cool completely and dust the cake on top with powdered sugar. Serve.
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Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
She is also a consultant for Hellenic Gourmet, the duty free food shops at the Venizelos International Airport and around Greece, to help upgrade the store's selection and source product. Her knowledge of Greek regional foods, wines, and culinary lore is extensive.
Books
The Country Cooking of Greece, Chronicle Books. Scheduled for Spring 2012 * Aegean Cuisine. ΚΕΤΑ, Syros 2009 * The Dictionary of Greek Food, (in Greek) Τα Νέα, Athens, 2007-2008 (12 volumes) * The Northern Greek Wine Roads Cookbook (in Eng. And Greek), ENOABE pub., Spring 2008 Mastiha Cuisine—More than 50 Recipes with the World's Most Seductive Spice, MastihaShop Publishers. Athens. Dec. 2007 * Mediterranean Grilling. William Morrow Publishers, New York, Spring 2007 * Varoulko: Aromas and Flavors. This is a chef's book I authored. Ell. Grammata Publishers, Athens, 2007 * Classic-Iconoclastic (editor) Hellenic Foreign Trade Board, Athens. 2006 * Hortomania (in Greek), Ell. Grammata pub., Athens 2005 * Against the Grain: 150 Good Carb Mediterranean Recipes. William Morrow Publishers, New York, August 2005. * Street Food. Motivo Publishers, Athens, Greece, 2004. * Meze: Small Plates to Savor and Share from the Mediterranean Table. William Morrow Publishers, 2003 * Μεζές (transl. of above). Minoas Publishers. 2003 * The Glorious Foods of Greece, William Morrow Publishers, New York, March 2001 * H Ellada tis Gefseis (transl. of above). Εκδ. Ελληνικά Γράμματα, 2003 * Four Seasons of Delicious Food (in Greek). Livanis Publishers, Athens, 1998 * Τhe Greek Vegetarian. St. Martin's Press, New York, Nov. 1996 * The Food and Wine of Greece, St. Martin's Press, New York, 1990
There's something fishy about this 200-year-old DESSERT! | How To Cook That Ann Reardon
200 year old recipes are weird
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week we are making three recipes from a 200 year old cookbook, domestic cookery by a lady. I'll share what I found about the life of the author, Eliza Rundell and the eminent jewellery store Rundell and Bridge. Join me for creative cakes, chocolate & desserts, new video every Friday.
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Raspberry Cheesecake in Burgundy France ! Dusting off French Food ( vegan )
Who said French food could not be modern ?? Here's a Video recipe on how to make a gluten free, dairy free, raw, refined sugar free, and vegan raspberry cheesecake. And it's delicious ! I made it outside in the vineyards of the Burgundy Region in France. What a lovely time :)
In this video I met Sylvain Oliver, an organic grower of berries.
He makes the best Blackcurrant cream on the planet, period.
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NEW YORK STYLE BAKED LEMON CHEESECAKE with raspberries and blueberries | Only 4 basic ingredients
The cheesecake is always high on the top of our list of favourite desserts. In today's video I'm showing you an easy and quick recipe for New York style cheesecake. Yes, New York style means it's baked. It is delicious and creamy, with subtle lemon taste, and it's mixed with raspberries and blueberries for extra fruity flavour.
To prepare this dish you will need:
• cream cheese (I used Philadelphia),
• sugar,
• eggs,
• flour,
• lemon zest,
• raspberries,
• blueberries,
• butter.
The recipe is very easy, and involves a lot of mixing:
1. Add cream cheese with sugar into a bowl, and mix for around 5 minutes, until well combined.
2. In a separate bowl/plate whisk 3 eggs, and add them gradually into the cheese. Remember to not add it all at once as it'll split the cheese, and you won't be able to combine it.
3. Add 2-3 spoons of flour in the same way - first one half, mix, and then the other half. Keep mixing to have a very smooth texture.
4. Add a bit of lemon zest into the mix, and combine well.
5. Add fruits of your choice, and gently mix to don't break them.
6. Melt some butter, and grease the baking tin with it.
7. Bake it for 35 minutes in 180 degrees C (or as I did - 45 minutes in 150 degrees C).
Enjoy!
We strongly recommend a glass of good dessert wine, to go along the cheesecake. Check out where we got ours from:
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