r/EasyPeasyRecipes

Molisana spaghetti, abundance of guanciale and black pepper, 4 (small) yolks and a pile of Pecorino Romano.

You’ll love this blueberry lemon bread. It’s super moist and so delicious. I love it for breakfast. Something good to make this Memorial Day weekend.

INGREDIENTS
Bread
2 ½ cups cake flour, sifted and then measured (NOTE: If you are using all-purpose or plain flour, reduce the flour amount to 2 1/4 cups.)
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1 1/2 cups white granulated sugar
½ cup vegetable oil
½ cup whole milk
juice and zest of 1 large lemon
½ teaspoon pure vanilla extract
1 ¼ cups fresh or frozen blueberries tossed with 1 Tablespoon flour
If you are using frozen blueberries, be sure to thaw and then measure.
Granish: Extra blueberries and lemon zest (optional)
Icing
1Tablespoon butter
2 Tablespoons milk
1 3/4 cups confectioner’s sugar, sifted and then measured
4 Tablespoons fresh lemon juice
¼ teaspoon pure vanilla extract

INSTRUCTIONS
Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl combine the flour, baking powder and salt and set aside.
In a separate mixing bowl, using an electric mixer or whisk, beat the eggs until light and fluffy.
Add sugar and oil to the eggs and stir using a wooden spoon or whisk. (NOTE: Don’t use an electric mixer for the rest of the mixing.) Over mixing will cause the bread to be tough.
Slowly add the dry ingredients to the egg mixture, alternating with the milk.
Add lemon zest, lemon juice and vanilla extract. Gently stir.
Gently fold blueberries into the batter. Pour batter into the prepared loaf pan. Place in the preheated oven. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Be careful not to over bake. ( check on the bread after about 40 minutes. If it’s getting too brown, reduce the heat to 325 degrees and continue baking until a toothpick inserted in the middle comes out clean.
Allow bread to cool completely in the pan on a wire rack before glazing with the lemon icing and slicing.
Make the icing: Melt butter and milk together in a small saucepan. Pour the hot melted butter and milk over the confectioners’ in a small mixing bowl. Add lemon juice and vanilla extract and whisk well or beat until smooth and creamy. When bread is cooled, take out of pan and place on a wire rack and drizzle icing over bread. Let icing set for about 15 to 20 minutes before slicing. Garnish with fresh blueberries and lemon zest, if desired. Wrap bread in plastic wrap and store in an airtight container. Bread will stay fresh for up to 5 or 6 days.

Recipe here : Cheesy Stuffed Shell Pasta

Apple + cucumber + carrot + sprouts + tofu = perfect diet ❤️

*You can Paneer also instead of Tofu

What would you add to this bowl?

Chinese-style sausage is one of the hidden gems of the culinary world. I love keeping it in my pantry, it has a subtle sweetness and a satisfyingly chewy texture.

Combined with Aussie prawns and noodles, this dish turned into restaurant-quality noodles.

Definitely worth a try!

This is Finnish teeleipä, Finnish teeleipä. Impatient bread.

No yeast, no kneading, no proofing. Just mix, flatten, score, and bake. It is usually eaten warm with butter, cheese, jam, or next to soup.

It is definitely not as impressive as the sourdough loaves here, but it scratches the fresh-bread itch on a lazy day.

Do other countries have a quick everyday bread like this?

Sure. I wrote the full Finnish version here: Helppo Teeleipä Resepti

The basic idea is flour, baking powder, salt, milk or sour milk, and a little fat. Mix, flatten, score, and bake until lightly golden.

Tender beef simmered with soy sauce, doubanjiang, star anise, tomatoes, and aromatics until rich and cozy. Perfect with rice or noodles and even better the next day!

Recipe : Red Braised Beef

“Bulgogi” means “fire meat” in Korean and is one of Korea’s most loved beef dishes, usually enjoyed on special days with family.

With thinly sliced beef and instant noodles, I decided to create my own Bulgogi noodles.

It turned out amazing, so glad I made it!

I’ve been experimenting with vegan cheeses using cashew based, cauliflower, tofu riccotta and my favorite is silken tofu mozzarella that melts using carageenan. I use sauces from primal kitchen as well as plain tomato and fresh basil cashew cream sauce. Some other toppings I enjoy are seitan pepperoni, spinach, artichoke and tomato.

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I make a lot of heavy soups. Cream-based, cheese-topped, slow-cooked-until-everything-melts-together heavy. They're great and I'm not stopping. But this lemon chicken orzo made me realize I'd basically abandoned the lighter, broth-forward end of the soup spectrum entirely — and that was a mistake.

It's bright. Actually bright, not in a recipe-blog-adjective way but in the sense that the lemon and fresh herbs cut through the chicken broth and make each spoonful taste clean and intentional. The orzo gives it enough body that it's a complete meal without feeling like you're eating something medicinal.

The single technique that matters most: lemon goes in at the very end. I've added it early before and gotten a flat, slightly bitter soup that tasted like it was trying to be Greek food and giving up halfway. Squeeze two whole lemons in during the last 10 minutes and the brightness is completely preserved. It's genuinely the difference between a good soup and a great one.

I've been making this on Sunday and eating it through Wednesday for lunch. It reheats perfectly with a splash of extra broth and somehow tastes better on day two when the orzo has absorbed a little more of everything.

Full recipe here: [lemon chicken orzo soup](https://www.epsiloncommunityhub.com/lemon-chicken-orzo-soup/)

I always keep rice noodles in my pantry, they’re one of my favourites.They can be a bit tricky to cook since they’re so fragile, but when done right… they’re so worth it.

IngredientsMilk powder: 3 cups (full-fat or whole milk powder)Milk: 1 cup (full-fat/whole milk)Ghee: \(\frac{1}{4}\) cup (clarified butter)Sugar: \(\frac{3}{4}\) cup (granulated or powdered)Cardamom: \(\frac{1}{2}\) tsp (ground)Garnish: 2 tbsp chopped pistachios or almondsInstructionsCombine: In a bowl, whisk together the milk powder, milk, and sugar until smooth and free of lumps.Cook: Transfer the mixture to a large, non-stick pan over a low heat. Stir in the ghee.Thicken: Cook on low to medium-low heat, stirring continuously so it doesn't burn. After about 8–10 minutes, the mixture will pull away from the sides and form a soft, dough-like mass. Turn off the heat and stir in the cardamom.Set: Line an \(8 \times 8\) inch baking pan with parchment paper or grease it with ghee. Transfer the hot mixture into the pan and press it down evenly using a greased spatula.Garnish & Cut: Press the chopped pistachios gently into the top. Let it cool completely at room temperature, then refrigerate for 1 hour to set firmly.Lift the barfi out using the parchment paper and cut into squares

I had some pork belly, half an onion, mozzarella, BBQ sauce and a wrap. I saw the potential. 

The BBQ sauce elevated everything to another level and really enjoyed eating this BBQ pork-loaded goodness!

When I saw chicken and mozzarella in the fridge, I wanted to try combining the two, just like I’ve seen at Korean chicken restaurants - wrapping melted mozzarella around chicken and eating it.

Even though this is homemade, it turned out uniquely delicious: savoury, sweet, spicy, and very cheesy!

I never get tired of this salad. So easy to make too. We had this every Sunday while I was growing up.

INGREDIENTS
1 (15-ounce) can pear halves or slices

⅔ cup freshly (finely) shredded extra sharp or sharp cheddar cheese

⅓ cup mayonnaise

Maraschino cherries, well drained

Iceberg lettuce leaves

INSTRUCTIONS
Drain juice from pear halves and place onto a serving plate lined with lettuce leaves.

Place a dollop of mayonnaise onto each pear half.

Sprinkle with shredded cheese.

Top with one maraschino cherry on top of cheese.

Keep refrigerated until ready to serve.

Try to make it in Slow cooker it was so good

Recipe : Beef Shell Pasta Skillet Recipe

I woke up this morning craving these delicious chocolate chip muffins. They are super moist and are so delicious with coffee. Perfect for company and a weekend treat or anytime.

INGREDIENTS
2 cups all-purpose flour

1 teaspoon baking powder

l½ teaspoon baking soda

½ teaspoon salt

1/2 teaspoon ground cinnamon

½ cup salted butter, melted and slightly cooled

¼ cup vegetable oil

½ cup granulated white sugar

½ cup light brown sugar, firmly packed

2 large eggs, at room temperature

1 ½ teaspoons vanilla extract

½ cup sour cream

3/4 cup regular size semi-sweet chocolate chips

3/4 cup mini size semisweet chocolate chips (Plus extra for sprinkling on top.)

Note: I use a combination of regular size chocolate chips and the mini chocolate chips. It’s a perfect blend!
Raw sugar crystals for garnish, optional but adds so much!

INSTRUCTIONS

1. Preheat and Prep:
   Preheat your oven to 400 degrees. Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

3. Combine the Wet Ingredients:
   In a large bowl, whisk together the melted butter, vegetable oil, and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sour cream until fully combined.

4. Combine Wet and Dry:
   Gently fold the dry ingredients into the wet mixture, being careful not to overmix. A few small lumps are fine!

5. Add Chocolate Chips:
   Fold in the regular size chocolate chips and the mini chocolate chips until evenly distributed. 3/4 cup of each. Total of 1 1/2 cups of chocolate chips

6. Fill the Muffin Tin:
   Divide the batter evenly among the muffin cups, filling each muffin cup almost to the top. Sprinkle a few extra chocolate chips on top for that bakery-style look.

7. Bake: Here’s the secret to those perfect muffin tops: Bake at 400°F for the first 7–8 minutes, then reduce the temperature to 375°F without opening the oven. Continue baking for an additional 10–15 minutes, or until a toothpick inserted into the center comes out clean (except for melted chocolate!). Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Super crispy on the outside, tender and juicy on the inside, this chicken dish turned out incredible. Paired with a rich, flavour-packed honey chili mayo sauce, It completely elevated the dish!

It's so good should you try it

Recipe : https://vegan-veggie-pinwheels-a-fresh-creamy-crunchy-party-favorite-you-can-make-in-minutes/