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Archive for 'yoghurt'

Recipe: Sugary Lemon Cake

Our lemon tree is laden this year. There is so much fruit, the tree is looking sick, and we picked most of it before our tree decided to give up and die. One can drink only so many lemon drinks, and since it’s winter the idea of lemonade isn’t very appealing.

After perusing recipes to use lemons, I chose a recipe on the Baking Makes Things Better site.

Piece of Sugary Cake


110 grams (4 oz) butter

1 cup sugar

3 x eggs

Grated rind of 1 lemon

1 teaspoon baking powder

1 cup flour

120 gram (4 oz) sour cream

Lemon Glaze:

Juice of 1 large lemon

1 Tablespoon hot water

1/4 cup of granulated white sugar plus a little extra for final dusting of cake


1. Cream the butter and sugar

2. Add the eggs and the lemon rind and beat.

3. Sift the flour and baking powder.

4. Fold in the flour a bit at a time, alternating with the sour cream.

5. Mix and pour into a greased tin.

6. Bake in a pre-heated oven at 160C/320F for 35-40 minutes.

7. Leave cake to cool for five minutes.

Sugary Lemon Cake

8. To make the glaze add the water and lemon juice to the sugar. Stir well to dissolve.

9. Poke holes in the cake with a skewer and pour the glaze over the top of the cake.

10. Sprinkle a little sugar on top of the cake for decoration.

11. Remove the cake from the tin once it has cooled.

Cooked and Sugared Cake

Shelley’s Notes:

1. I didn’t have any sour cream. Instead I used some thick Greek yoghurt.

2. I heated my glaze for 10 seconds in the microwave so that the sugar dissolved properly.

3. I cooked my cake for 40 minutes and used bake rather than the fan-forced setting.

I served my cake with yoghurt. For dessert tonight I’ll be using cream. A scoop of ice cream would work well or even custard.

What would you serve with your cake?

Tsatsiki in Athens

One great thing about traveling is trying the local food. During our visit to Athens in Greece last year we were wandering through the Plaka area and came across Scholarhio Ouzeri Kouklis, a small traditional family restaurant. While perusing the menu we saw that chef Rick Stein recommended the restaurant and that sealed it for me. Rick Stein is one of my favorite celebrity chefs, and we decided to follow in his footsteps.

Athens Outside Plaka Restaurant


This is one of the restaurant owners. He brought out a tray of all their offerings, and we were able to choose five different dishes. Our meal also came with a glass of wine or beer, bread, mineral water and a dessert.

Kitchen and the cook

Hubby went into the kitchen and took a close up of all the dishes.


I loved the food. If I concentrate I can recall the intense flavors and textures. It was one of the most memorable meals we’ve had recently. See my frown of concentration? My brain is saying, Yummy food! Yummy food!

One of the dishes we selected was Tsatsiki, a yoghurt dip that some of you have probably eaten. We’ve made it before at home, but it never tasted like this—thick and creamy and full of flavor.

When we arrived home we decided we’d try again to make some in the hope of duplicating the dish we had in the Plaka. After discussion we decided we’d amend our recipe to make our Tsatsiki thicker.

Recipe for Tsatsiki


1 cucumber


ground black pepper

one large tub of natural yoghurt, preferably Greek

4 Tablespoons chopped mint

1 garlic clove, crushed.


1. Our Greek yoghurt isn’t as thick as it is in Greece, so the first thing we do is to drain some of the liquid out of the yoghurt. We use a coffee filter and a funnel and sit it in a beer mug until some of the liquid drains out. About 1 – 2 hours should do it.


2. Deseed the cucumber and discard the seeds. Cube the cucumber flesh.

3. Mix the cucumber with the drained yoghurt. Add chopped mint leaves and crushed garlic and salt and pepper to taste.

4. Place in a shallow dish and serve with chunks of fresh bread. Perfect with drinks on a hot day.


Do you have memories of a particularly delicious meal?