r/TastyFood

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.

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

*You can Paneer also instead of Tofu

What would you add to this bowl?

at Kopihut in Kuala Lumpur, Malaysia 🇲🇾

INGREDIENTS
2 ½ cups self rising flour, Sifted and then measured ( I prefer White Lily Flour) Plus more for kneading

1 teaspoon baking powder

1/4 teaspoon white granulated sugar

¼ cup cold vegetable shortening

5 tablespoons (unsalted) frozen butter, Plus extra for brushing biscuits

1 ½ cups cold buttermilk

INSTRUCTIONS
Preheat the oven to 450 degrees.

In a large bowl, sift together flour, baking powder and sugar.

Cut in cold shortening with a pastry cutter until crumbs are the size of  peas.

Grate in frozen butter, tossing gently with shortening and flour.

Stir in buttermilk until the dough is wet and sticky ( Be careful not to over stir). 

Generously flour your hands and work surface. 

Gently turn dough out onto the floured surface.  

Sprinkle a small amount of flour on the dough and your hands. With a gentle touch pat the dough out with your hands into a 1-inch thick rectangle. Very, very gently fold dough over like an envelope. Fold 3 times. This is what makes the flaky layers. ( Note: Be sure to do the folding with a gentle hand. Overworking the dough will make tough biscuits.)  

Dip the biscuit cutter into flour and cut into flour and cut into round circles. ( Do not twist the cutter.) Gently shape the dough scraps into a ball ( usually the last two biscuits are made from the scraps) and cut with the biscuit cutter. ( You should have a total of eight biscuits or more if you use a smaller biscuit cutter.)

Place biscuits on a baking pan lined with parchment paper or a well greased or buttered iron skillet. ( I like to bake my biscuits in an iron skillet. I melt two tablespoon of butter and pour in the skillet before placing the biscuits in the skillet. The butter gives the bottom of the biscuits a nice brown buttery crust.)

Place biscuits in the pan with the sides touching. (Sides touching makes the biscuits rise higher and gives you a softer biscuit.) If you like your biscuits crisper, place them 1-inch apart.

Brush biscuits with melted butter.

Bake in the preheated oven for 12 to 14 minutes or until tops are golden brown.

Remove from the oven and brush with melted butter.

Serve warm and enjoy!

Let me know if you have questions about biscuit making!

Guys please honest opinion. Would you eat it?

Try to make it in Slow cooker it was so good

Recipe : Beef Shell Pasta Skillet Recipe

Pork and potatoes, so much potential. With Gochujang sitting in the fridge, I was convinced to make something slightly spicy and sweet.

This marinade uses simple pantry staples, but it always delivers big flavour.

It’s definitely worth a try! and even better served with rice.

This Amish pasta salad is one of our most popular recipes because it is delicious.
Recipe : Amish pasta salad recipe

Sometimes you just crave something crispy, spicy, and cheesy 🤣

Marinate the chicken in buttermilk, SPPOG, cumin, & chili powder while soaking the potato wedges in cold water.

In a separate bowl mix 2:1 flour:cornstarch, seasoned the same as the buttermilk, then mix some of the buttermilk in until it gets flakey/chunky.

Drain excess marinade off the chicken then coat and rack to dry out before frying. Drain and pat dry the potato wedges, dip into the buttermilk mix, then flour, and also rack before frying.

Fry the chicken then top w/ sauce, cheese, & broil until cheese melts while frying the wedges, I also fried up some slices of mozzarella 🤣

For the tomato sauce...1 can san marzano, 2 cans fire roasted diced, 1 head of garlic, 1 shallot, 1/2lb chouriço (this is a spicy smoked Portuguese sausage similar to chorizo but with a better taste, don't confuse them 😅), a couple bay leaves, 1/2 can chipotles in adobo sauce, oregano/basil/parsley/scallions/thyme/salt/pepper to taste...cover and simmer until the san marzano tomatoes squish apart with a wooden spoon. Adjust the kick to your liking with the other 1/2 can of chipotles in adobo sauce and crushed red pepper flakes.

For the wedge dipping sauce..this is something I usually have already made in the fridge, great for sandwiches or whatever...

1/2c mayo

1/2c sour cream

1tbsp dijon

1tsp worcestershire

1/2tbsp lemon juice

1/2tbsp pickle juice

1/2tsp salt

1/2tsp pepper

1tsp onion powder

1tsp garlic powder

1/2tsp dill

Mix & adjust to taste