How to bake something in the oven without the nappies.. CUPCAKES!!


You want to always measure your ingredients beforehand when making yummy food for baking! I like to pre-measure and weigh because you can’t help be like.. YEAH! When you pour in that ready-to-use-flour!

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You will need:
• 110g (1/2 cup) butter (room temp so pop in the microwave for 10-15 seconds)
• 110g (1/2 cup) Sugar (they always say caster but I just use granulated)
• 110g (1/2 cup) Self raising flour
• 1-2 tablespoons of milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Marshmallow fluff
• Flavourings (I used powdered coconut, strawberry flavouring, lemon flavouring and marshmallow fluff).
• Decorations

You want to put the cake cases in the cupcake tray

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And pop the oven on to 180C/350F/Gas 4

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Grab the butter and put it in a bowl

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Grab your sugar and add that to the mixture and stir in together..

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.. Until it look like this..

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..You want to then get your vanilla extract and add this in

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In a separate bowl, whisk not one but two eggs..

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Add this into your mixture..

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.. Until it looks like this..

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Grab your flour and sieve this in as well as the milk..

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And the mixture will look like this..

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You then want to grab an empty clean bowl and the mixture..

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And grab your flavouring (I’m using coconut powder first) which, I’ll stir in (I used 2 teaspoons)

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Stir this in well and make sure it’s not lumpy and then pour into your cupcake cases

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Grab the rest of your flavourings and do the same

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For the marshmallow fluff I added about a heaped tablespoon and although its squire clumpy, remove most of the clumps using the back of the spoon

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Pop the whole tray in the middle shelf of the oven..

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The recipe I was following said 12-15 minutes but mine took around 20mins to bake

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Remove them when they look like this. The marshmallow fluff ones will feel very soft but they’ll set

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For an extra bit of something, I dug out the centre of a few with a sharp knife, filled it with marshmallow fluff and decorated

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THEY TASTED DELISH

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How to make beautiful scones!


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After my brother and I had tea at the Ritz, he’s been begging me to make scones! So I found an amazingly quick and delicious recipe that’ll have your family mmming and aaaahhing over!!!

Recipe makes: 10 scones (enough for 2 scone lovers like me and my brother)
Preparation time: 10 mins
Baking time: 10-12 mins

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Ingredients:
• 225g or 1 and 2/3 cups of self raising flour and a little extra for dusting
• 75g or 5 tablespoons of room temp butter (just bung it in the microwave for 10-15 seconds)
• A pinch of salt
• 40g or just under 3 tablespoons of caster sugar (I used brown because I’m healthy.. YEAH RIGHT.. It’s all I had)
• 1 large egg
• 2 tablespoons of buttermilk and a little extra for brushing over scones at the end
• Cranberries, raisins or any dry fruit you like
• The normal condiments to scones such as clotted cream and jam etc

Always start by preparing your ingredients and preheating your oven! The hotter the oven, the quicker and evenly your treats bake! We need the oven at Gas mark 7 or 425c

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FIRE!!!!

And I like to prepare my baking trays as well so just line with baking paper and pop to the side ready for later

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Grab your mixing bowl and sift in your flour

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Then pop in your room temp butter

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And mix them together to make a breadcrumb consistency (use your fingertips to do this.. Like a fairy)

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It should look like this

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Add in your pinch of salt

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Then your sugar

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And mix with a small wooden spoon

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In a separate bowl (I just used the bowl I warmed my butter in to save washing up), get your buttermilk

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And get your egg

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Crack that baby in

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Then whisk together so it looks like this

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Then just pop the wet mixture into the dry

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And mix together

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And it will all come together and end up looking like this

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At this point, when it’s this consistency, get your hands involved

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I find it best to move one edge of the dough

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To the opposite side and repeat this quickly

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The dough will form a ball

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And smack that ball onto a floured surface

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Flatten the ball with your hand

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And you can use a rolling pin to spread out

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The dough should be no smaller than inch thick

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At this point, grab your cookie cutter or whatever you have that is between 2-3 inches wide

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In a swift motion, press down and cut

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You’ll have a lovely round shape

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And just pop this out

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Of course.. I forgot to add the dried fruit so I chose cranberries and just mixed them into the dough and repeated the cutting process

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And it looked like this

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So then just pop them onto your baking tray, gathering the dough each time and cutting again

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Cut off any excess baker paper from the edges

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With a tissue or a brush if you have one, brush a little buttermilk on the top of the scones

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Then dust with flour

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And you can pop them in the oven!

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Don’t forget to make a note of the time!

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And then you need to take care of the mess you made.. ARGH!

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Leave them in the oven for 10-12 minutes until they’re golden brown..

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LIKE THIS!!

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Then just pop them on a cooling rack

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And they’ll look lovely like this!

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Now.. DEVOUR!
Try with Nutella and enjoy with tea!

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Cooking BBQ.. Pakistani/ Indian style!


The main ingredients that go into a BBQ are smoke and a lot of fire.. But when you’re Asian, like me.. You need SPICE IN YOUR LIFE! And I don’t mean baby, posh, sporty, scary and ginger!

We made a large variety of BBQ and I’ll give you a run down of the spice we used, as well as some stations which I think would taste good!

Vegetarians.. IM SORRYYYYYYYYYY!!

Ok so the menu consisted of:
Lamb tikkas
Chicken tikkas
Whole boneless chicken
Prawn skewers
Kebabs
Salad
Various sauces

1.) LAMB TIKKAS!!! These were the best.. Hence their poll position in my recipe guide! So my aunt got lamb tikkas which were pre-cut from the butchers who were more than happy to cut if for us since we spent about £100 on meat :)

The lamb tikkas were marinated for about 18 hours in about 3- 4 whole lemons which were juiced, 2- 3 table spoons of olive oil and 1 table spoon each of grated garlic and ginger. Then theres the spices.. I’m sure no matter where you live, theres an Indian shop nearby which sells tonnes of colours and spices! You’ll need, 1 and half teaspoons of: red chilli, turmeric, chaat masala! Youll then just cellophane wrap it in a bowl and keep in the fridge to marinate! Before you’re about to Barby the suckers, dab a tiny bit of water around them and cook the
for about 5 mins each side until gorgeous and sizzling!

2.) Chicken tikkas! Exactly same way! In fact.. The boneless chicken was also done the same way! instead of adding the cumin though! We added black pepper for flavour! The chicken was BEAUTIFUL! Especially the whole chicken because it was soft and moist when we ate it! I would add around 5-6 lemons to the chicken though because it picks up the flavour better! Also, a good sauce on the side or chicken gives a lot of flavour!

3.) Kebabs! The spices used were chilli powder, cumin, turmeric, chaat masala! Chop up some very finely cut coriander and onion in their too! Add some garlic and ginger paste and allow your nose buds to go wild! Grab a skewer, roll the meat around and it and you have a yummy kebab! No measurements because it’s best if you add to your taste! I like them REALLY spicy! For about 1 kilo of meat, I would use more than 1 tablespoon of each spice! That’s far too much for some people!

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4.) The prawns were pre cooked because they were already pink when they were bought! We chopped up some peppers (Red and yellow) and we just alternated between prawn and pepper on the skewer! We allowed the pepper to burn a little and it tasted GORGEOUS! Literally like 3 minutes, changing the side every now and again!

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5.) Salad:
Lettuce
Cabbage
Peppers
Onions
Cucumbers
Boiled potatoes
Tomatoes
Kidney beans
Chick peas
Feta cheese
Nando’s Peri Peri sauce.. and WHAM BHAM THANK YOU MA’AM!

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6.) The sauces! Grab some fresh mint and grind this until like purée! Add some whole green chillies and salt to taste and mix with yoghurt! This makes an amazing sauce with chicken and lamb!

7.) For drinks we made Mojitos! We got some fresh mint, crushed ice and some flavoured soda water which we poured over the ice and mint and added a small slice of lime! Why added over??? We found the flavours were stronger and had a bite this way and kept us refreshed ALL DAY!

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THIS WAS THE MOST AMAZING BBQ EVER! We enjoyed it so much! Even though a lot of my family were constantly moaning about the sun (the ones which usually complain of it raining all the time!), I loved the weather! Hope you guys like the recipes! Make it your own and remember you can add and remove spice as you wish! So test one but of the meat and adjust the spice as you go

Say CHEESE- cake


So I’ve attempted to make cheesecake quite a few times and have failed in trying to do so a few times too. Until TODAY! Everything fell into place!! I found a fantastically easy recipe and having made it wrong a few times, i learned the error of my ways today.. UNDER- WHISKING!

So the general mix of a cheesecake is cream cheese and a man with a strong right arm.. Unfortunately he lives 112 miles away so I’ll have to make do with an electric whisk!

So here’s the ingredients:

  • 8 digestive biscuits
  • 50.0g butter , melted
  • 600g cream cheese
  • 2 tbsp plain flour
  • 175g caster sugar
  • vanilla extract
  • 2 eggs , plus 1 yolk
  • 142ml pot soured cream
  • 300g raspberries
  • icing sugar

Please do not limit yourself to raspberries and the only reason I used them was because my mum bought some from the market recently and they tastes DELICIOUS! Remember not to choose a citrus fruit such as mango, peach or orange cause we all know what happens to your bowel motion when you mix dairy and citrus :) However, if you want to use lemon you can do so which I’ve never understood cause thats a citrus, right?

Any who heres the recipe:

  1. Heat the oven to 180C/fan 160C/gas 4. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
  2. Beat 600g cream cheese with 2 tbsp flour, 175g caster sugara few drops of vanilla extract2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
  3. Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.

HOW QUICK WAS THAT? This recipe has over 600 recommendations!

Here’s my tips:

  • Instead of using a square tin to bake it in, use a round tin and if you don’t have one, go get one cause i find that baking cold-based products always present themselves better in it. If you do use a square tin, ensure it isn’t a bread loaf or lasagne tin as the cheesecake just won’t cook.
  • For the whisking, it takes around half an hour in total. This may be because i used the lowest setting on my whisk to ensure the cake was extra light and fluffy because once this baby sets, It’ll be extremely heavy if not beaten well. This is the part where you zen in the kitchen and let the hum of the whisk, scent of the mixture and smooth motion, calm your mind.
  • Instead of using an icing sugar mixture, why not melt some white/ milk chocolate and add a little milk to make the chocolate a little more runny and less rich, then put the raspberries in the chocolate and pour over the cake. As a form of decoration, you could even use a jug, gravy boat etc and poor the chocolate in there and garnish the top with some raspberries and a sprig of mint so those who wish to indulge, can.
  • Remember, cheesecake likes being made love to softly and gently, unlike cake which kind of likes it rough. The smoother you are, the easier the cake will set through to the middle, unlike many of my previous attempts :(

Have fun ladies and gentlemen! To all my fellow Muslims.. If Iftaar is around 9, start making this around 6 and leave in the fridge until after you open your fast and it should be PERFECT! What a perfect treat to open your fast with! WOOOOOOOOHOOOOOOOOOO!

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