Recipes Ideas

Category: RECIPES

  • Blueberry Breakfast Cake

    Blueberry Breakfast Cake

    Ingredients

    Cake:

    2 cups flour
    ½ cup sugar
    2 tsp baking powder
    1 egg
    ½ cup milk
    ¼ cup softened butter
    1 tsp lemon zest
    2 cups blueberries

    Topping:

    ⅓ cup sugar
    ¼ cup flour
    ¼ cup chopped walnuts or hazelnuts
    ½ tsp cinnamon
    3 tbsp cold butter

    Glaze (optional):

    ½ cup powdered sugar
    2 tbsp milk

    Method

    Preheat oven to 350°F and grease a 9-inch square pan.
    In a bowl, mix flour, sugar, and baking powder. Cut in softened butter.
    Add egg, milk, and lemon zest. Mix until thick and dough-like.
    Gently fold in blueberries. Spread into pan.
    For topping, combine all ingredients and mix until crumbly. Sprinkle on batter.
    Bake 40–45 minutes. Cool slightly.
    Mix glaze and drizzle over cake if using.

    Notes

    Don’t overmix. The batter should be thick but just combined.
    Use the right butter texture. It should be soft enough to dent but not melted.
    Measure your flour properly. Too much flour = dry cake. Use the scoop-and-sweep method.
    Freeze-friendly: Wrap well and freeze for up to 3 months. Thaw at room temp and enjoy!

  • Beef Birria Tacos

    Beef Birria Tacos

    Ingredients:

    2 lbs. Beef Shank
    2 lbs. Bone-in Beef Short Rib
    Salt and pepper to taste
    3 Ancho Peppers
    6 Guajillo Peppers
    2 Large roasted tomatoes
    4 Whole cloves
    ½ Teaspoon cumin seeds
    ½ Teaspoon black peppercorns
    4 Garlic Cloves
    1 Teaspoon Mexican oregano
    ½ Teaspoon Marjoram
    ½ Medium-size white onion sliced
    1- in of stick of Mexican cinnamon
    ½ Cup white vinegar
    Salt to taste
    Corn tortillas
    Oaxacan melting cheese

    Directions:

    Season the meat with salt and pepper, then place in a large baking dish.
    Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place in your blender.
    Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
    Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt.
    Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors.
    Preheat the oven to 350º F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
    Dip tortilla’s in the consomé, the sauce you cooked the meat in, and throw them on a hot skillet, sprinkle with cheese and beef and cook until crunchy and melted. Reserve a cup of consomé on the side to dip your tacos in. You can also cook this in an instant pot. Throw all the ingredients in and cook for 50 minutes on the stew setting with a 10 minute natural release.
    Enjoy !