1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest(outer skin of the lemon)
1 cup fresh blueberries
1/2 cup unsalted butter at room temperature
3/4 cup granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup milk
2 tbsp granulated white sugar
1 tbsp fresh lemon juice
Preheat oven to 350 degrees F (180 C) and place the oven rack in the center of the oven. Butter or spray with a non stick vegetable spray the bottom and sides of a loaf pan (9 inch).
In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
In a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20 seconds or just until sugar has dissolved.
When the bread is done, remove from oven and place on a wire rack. Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made, but it can be stored several days or frozen.
8 oz firm tofu
peanut oil or veg oil
6 oz medium egg noodles
1 tbsp sesame oil
1 tsp cornstarch
2 tsp dark soy sauce
1 tbsp chinese rice wine
1 tsp sugar
6-8 scallions.cut diagonally into lengths
3 garlic cloves,sliced
1 green chili,seeded and sliced
4 0z chinese cabbage,coarsley shredded
20z bean sprouts
2 0z cahew nuts
Drain and press tofu,pat dry and cut into 1-in cubes.Deep fry tofu until golden and crisp 1-2 mins,drain and keep aside.
Cook the noodles according to package instructions.Rinse thoroughly under cold water.Toss in 2tsp of sesame oil.set aside.
In a bowl,blend together the cornstarch,soy sauce,rice wine,sugar and remaining sesame oil.
Heat a wok,add 2 tbsp oil.When the oil is hot add scallions,sliced garlic,sliced chili,shredded cabbage and bean sprouts.stir fry 1-2 mins.
Add the Fried tofu with the noodles and sauce.Cook stirring for about a min.Sprinkle over the cashew nuts.Serve at once.