I’ve also got some recipe updates for you – sesame-encrusted tofu served over a bed of sautéed spinach with a coconut milk lime dressing and chicken with miso garlic butter at the New York Times. At Serious Eats – roasted root vegetables with sweet lime dressing and aloo parathas. Now for something sweet this week. Blueberry pound cakes are classic, and I’m giving them an update with plenty of lime. I know, I know, kefir makes an appearance yet again!
5 from 1 review 2 1/2 oz/70 g unsalted butter, cubed plus extra to grease the loaf pan 2 tsp lime zest 1 cup plus 3 Tbsp all-purpose flour 1 1/4 tsp baking powder 1/8 tsp fine sea salt 1 1/2 cups/210 g blueberries 3 large eggs at room temperature 1 cup sugar 1/2 cup/120 ml unsweetened plain kefir For the glaze 3/4 cup/90 g confectioner’s sugar 2 Tbsp plain unsweetened kefir 2 tsp fresh lime juice 2 tsp fresh lime zest
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