Lemon Loaf

For the loaf

  • 1/2 lb of room temperature unsalted butter
  • 2 1/2 cups of granulated sugar
  • 4 extra large eggs at room temperature
  • 1/3 cup of finely grated lemon zest
  • 3 cups of all purpose flour
  • 3/4 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 tsp salt
  • 3/4 cup of freshly squeezed lemon juice
  • 3/4 cup of buttermilk at room temperature
  • 1 tsp of pure vanilla extract

For the glaze

  • 3 1/2 tbsp of freshly squeezed lemon juice
  • 2 cups of icing sugar
  1. Preheat oven to 350 F. grease 2 8 1/2 x 2 1/2 inch loaf pans.
  2. Cream the butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for approx. 5 minutes or until light and fluffy.
  3. Add eggs one at a time and add lemon zest.
  4. In a separate bowl sift together the flour, baking powder, baking soda and salt.
  5. In another separate bowl combine 1/4 cup of lemon juice, the buttermilk and the vanilla
  6. Add the flour and buttermilk mixtures alternately to the butter mixture, beginning and ending with the flour mixture. Divide batter evenly into pans and smooth the tops. Bake for 45 min to an hour.

I believe this recipe is an Ina Garten recipe…we’ve been making it for soooo long we can’t really remember. It’s a little time consuming to make but well worth the time and effort. To date it’s the best lemon loaf I’ve eaten…so if you’re a fan of all things lemon this one’s a must for you to try!!!!

Best Scones Ever

This is a recipe we got from our good friend Carleigh who works as a pastry chef. We altered it and added a little more butter but they’re the best scones we’ve ever had, and we’ve eaten a lot of them.


  • 1 3/4 cups of flour
  • 5 tbsp of sugar
  • Pinch of salt
  • 75 grams of cold, unsalted butter
  • 4 tsp baking powder
  • 2/3 cup of milk
  1. Preheat oven to 400 f. Combine the flour, sugar, salt, butter and baking powder. Work until oatmeal consistency
  2. Add the milk. Mix until just combined. Then roll out to 1 inch thick on a floured board our countertop. Cut with a knife or biscuit cutter and place on a prepared baking tray.
  3. Let stand for 15 minutes, then egg wash the tops with one egg beaten. Bake foe 12-14 minutes.

We’ve made these scones countless times for friends and family. They’re quick and easy to make and never disappoint! For a savoury twist add a cup to a cup and a half of extra old cheddar. When we make these we normally make two batches…one with cheddar and one without! A big shout out to our friend Carleigh for not only bringing these over when we first moved in to the neighborhood…but especially for sharing the recipe!



  • 6 eggs
  • 3 eggshells of Olive oil (watch video for in depth explanation)
  • Juice of 2 oranges
  • 5-6 cups of self-raising flour
  • 2 cups of sugar
  • Anise to taste, if you do not have anise you can use sambuca or ouzo
  • Rainbow sprinkles
  • 1 cup of water
  1. In a bowl mix eggs, oil and orange Juice. Add the self-raising flour then mix and knead until dough is not sticky.
  2. Cover with cloth and let stand for 60-90 minutes
  3. Meanwhile, heat the 2 cups of sugar, water and anise in a saucepan on medium heat. Do not let brown remove from heat as soon as sugar has dissolved and mixture becomes clear.
  4. Using a pasta maker roll the dough out in thin ribbons. Heat oil in a pan to approx. 360 degrees fahrenheit.
  5. Fry ribbons in oil until golden brown being careful to ensure that oil does not get too hot. Dip ribbons in syrup and place on a platter or plate. Sprinkle with rainbow sprinkles and enjoy

See our video on how we make this recipe in the cooking videos page!

Cacio e Pepe

  • 1 Cup pecorino romano
  • Salt to taste
  • Pepper to taste
  • 1/3 Cup of butter

Keep in mind this is a recipe you make whilst your pasta is in the pot

  1. Grate 1 cup of cheese
  2. Whilst draining your pasta leave some water in the pot, about 1/4 cup. This will help prevent the cheese from clumping together
  3. Add butter, salt and pepper to the hot pasta in the remaining hot water. Add cheese last slowly incorporating little by little.
  4. Once all ingredients are mixed, plate and enjoy!

See our video on how we make this recipe in the cooking videos page!

Pistachio Pasta Sauce

  • 1 cup raw unsalted pistachios
  • Olive oil approx. 1/2 cup (Make sure olive oil is not flavoured. Avoid using extra virgin olive oil)
  • Salt
  • 1/2 clove of garlic
  1. Using a food processor, blender or handheld blender, blitz pistachios into a coarse powder.
  2. Add garlic and salt
  3. Whilst food processor is going pour in olive oil until you get a consistency you are happy with.
  4. Add to your favourite pasta, protein or in the fridge for later

See our video on how we make this recipe in the cooking videos page!

Simple Pasta Recipe

Jamie Oliver Recipe with one additional egg added


  • 7 eggs
  • 5 cups of 00 pasta flour
  • Salt
  • Water (if dough appears dry)
  1. Pour all your flour onto either a countertop or into a bowl, form it into a mountain like shape.
  2. Make a well using your hands in the flour
  3. Crack all of your eggs into the middle of the well, add a pinch of salt and begin to whip the eggs with a fork until combined.
  4. Start to incorporate your flour into the eggs using your fork
  5. When the flour and the eggs begin to form a dough you can use your hands to begin to knead
  6. Knead the dough for 10 minutes (This activates the gluten)
  7. Wrap the dough in plastic wrap and refrigerate for at least half an hour
  8. Take your pasta out of the fridge, unwrap it and cut it into halves or quarters
  9. Now you can begin to run your dough through the pasta maker
  10. Once your pasta is thin enough take whichever pasta stencil you would like and cut your pasta
  11. Now cook it in boiling water for 2-4 minutes and enjoy! (Make sure to salt your water before you add pasta!!!)

See our video on how we make this recipe in the cooking videos page!

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