(serves 12)
1 box lemon cake mix
2 eggs, lightly beaten
1/2 cup butter, melted
1 package lemon frosting mix or 1 cup lemon frosting
1 8-ounce package cream cheese
1 egg, lightly beaten
1/2 cup lemon frosting for top
Butter a 9x9 cake pan and heat oven to 350F/180C.
Mix the cake mix, 2 eggs and melted butter and press into the cake pan evenly. Mix frosting mix or frosting, cream cheese and 1 egg and spread on top. Bake for 35–40 minutes or until set and golden brown. Cool and spread remaining frosting on top. Cut into 12 squares.
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(serves 8)
3 boneless, skinless chicken breasts
2 tbsps olive oil
1 tsp Fox Point seasoning
2 cups basmati rice, steamed in 1 1/2 cups water
2 heads Boston lettuce, well trimmed and leaves separated
1 large globe artichoke
2 stalks celery, chopped
1 cup pinenuts, lightly toasted
2 medium courgettes (zucchini), cut into bite-size batons
1 red onion, diced
2 cloves garlic, minced with salt and lemon juice
juice and zest of 1 lemon
handful chives, chopped
handful fresh dill, chopped
dressing (optional):
2 tbsps mayonnaise
1 tbsp olive oil
juice of 1 lemon
1 tbsp balsamic vinegar
Saute the chicken breasts in a large frying pan with the oil and Fox Point, till just cooked. Don’t overcook. Slice thin and set aside to cool, reserving the seasoned oil in the frying pan.
Steam rice and set aside to cool.
Line a large bowl (or chamber pot) with leaves of Boston lettuce, just the sweet inner leaves. In a separate large bowl, mix all the ingredients (including chicken and rice) for the salad and toss well. Add the seasoned juicy oil from the chicken pan and as much of the dressing (or none) as you like and mix well.
Arrange the salad in the bowl lined with lettuce…
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