What's for Dinner? (Wednesday 14 Nov)
Wednesday's dinner was salmon and bulgar wheat pilaf.
I had planned cous cous, but realised at the last moment that I was out, so I topped up my vegetables with bulgar wheat. I baked the salmon with slices of lemon I had reserved from making my lemon yogurt bundt cake.
This is one of those recipes I pull out again and again. It doesn't contain butter, so it requires no softening or creaming, so it's a super-quick cake. It's based on a traditional French gâteau au yaourt.
Lemon Yogurt Bundt Cake
2 eggs
1 C yogurt
1 C sugar
1/3 C vegetable oil
zest of one lemon
2 C flour
1 1/2 t baking powder
1/2 t baking soda
Icing: Half a cup of icing sugar mixed with the juice of one lemon, just enough to make pourable.
Beat together everything up to the zest, then fold in the dry ingredients. Pour batter into a well-buttered bundt tin and bake at 350°F for 30-35 minutes. Let stand 10 minutes before turning out. Ice only when fully cool. Most delicious the second day.

