Recipe: Raspberry Swirl Coffee Cake
Ingredients
- For crumb topping
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 5 tablespoons butter, melted
- For cake
- 5 tablespoons unsalted butter, plus extra to prep cake pan
- 1 cup granulated sugar
- 2 eggs
- 2 cups all-purpose flour, plus extra to prep cake pan
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sour cream or yogurt
- 1/2 cup seedless raspberry jam (or any fruit jam/preserve you like)
Instructions
- Ingredients of Crumb Topping
- Ingredients of Cake
- Preheat oven to 350 degrees F.
- Begin by making the crumb topping. Add flour, granulated sugar, brown sugar, cinnamon, and salt to a large bowl. Mix to combine.
- Pour melted butter over the flour and sugar mixture and use your hands to combine. Leave some bigger clumps and mix until it resembles wet sand. Place in refrigerator while you make the batter.
- To start the batter, use a wooden to cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.
- Whisk in the eggs one at a time until well incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt until combined.
- Add 1/3 of the flour mixture to the butter, eggs, and sugar. Using a rubber spatula, gently fold until barely combined.
- Add half of the sour cream/yogurt and fold until barely combined. Repeat with another 1/3 of the flour, the rest of the sour cream/yogurt, and remaining flour until just combined. Do not over mix or you will end up with a tough cake.
- Butter a 13-inch cake pan. Dust with flour and tap out excess to make a light coating around the pan. This will prevent the cake from sticking.
- Scoop cake batter into the pan and spread evenly.
- Use a spoon to dollop jam evenly onto of the cake.
- Using a chopstick or knife, swirl the jam into the cake batter. Do not fully incorporate, as you want streaks of jam throughout the cake.
- Take the crumb topping out of the refrigerator and place on top of the cake. It may seem like a lot of topping, but don’t be afraid to pile it high.
- Place cake into the oven and bake for 30 to 40 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.
- Allow to cool for at least an hour before slicing and serving. If serving the next morning for breakfast, cover tightly with plastic wrap.
Recipe: Lemon Pound Cake
Ingredients
- Cooking spray
- 2 cups all-purpose flour, plus extra for coating loaf pan
- ½ tsp baking soda
- 2 lemons, zested and juiced
- 1½ sticks unsalted butter, softened at room temperature
- 1½ cups granulated sugar
- 4 large eggs
- ½ cup plain yogurt
Instructions
- Bake a lemon pound that’s perfect for dessert, breakfast or an afternoon snack with tea. The ingredients look like this.
- Preheat oven to 350 degrees F.
- Spray a loaf pan with cooking spray and sprinkle with flour. Tap around the pan to cover and shake out the excess.
- Whisk together flour and baking soda to combine.
- Using a wooden, cream together butter and sugar in a large bowl until light and fluffy, about 10 minutes. Alternatively, use a stand mixer to speed up the process.
- Whisk in eggs one at a time until well incorporated.
- Fold in lemon zest and juice.
- Add half of the flour mixture to the butter mixture and fold gently until just combined.
- Add yogurt and fold until just combined.
- Add the remaining flour and continue to fold until just combined. Do not overmix, this will result in tough cake.
- Spoon the batter into the loaf pan. Bake for 70 to 80 minutes, until a knife inserted into the middle comes out dry.
Recipe: Crispy Baked Fish Tacos
Ingredients
- 1 lb firm white fish, such as tilapia or mahi mahi
- 2 cups panko breadcrumbs
- 2 large eggs, beaten
- ½ cup all-purpose flour
- Cooking spray
- ¼ cup plain yogurt
- ¼ cup light mayonnaise
- 3 limes, juiced
- ¼ cup minced cilantro
- Pinch of smoked paprika
- 12 small flour or corn tortillas
- Salt
- Black pepper
- Diced tomatoes, for serving
- Shredded cabbage, for serving
Instructions
- Ingredients
- Preheat oven to 425 degrees.
- Cut fish into 3 x 1 inch rectangles. Think the size of a fish stick. Season liberally with salt and pepper.
- Dredge fish piece in flour. Tap the fish to remove any excess flour.
- Toss fish in eggs to coat.
- Toss fish in breadcrumbs to coat.
- Spray a parchment or foil lined baking sheet with cooking spray. Lay fish out in a single layer.
- Wrap tortillas in aluminum foil. Place fish and tortilla pack into the oven.
- After 7-8 minutes, use tongs to flip the fish once.
- Cook fish for another 7-8 minutes until the fish is cooked and coating is brown. You can also finish in the broiler for the last minute to get an extra crispy exterior. Once fish is done, remove the tortilla pack as well.
- While the fish cooks, make the sauce. Whisk together the yogurt, mayonnaise, lime juice, cilantro, and paprika. Season with salt and pepper to taste.
- To assemble the taco, lie out a tortilla and add 2-3 pieces of fish. Add sauce, tomatoes, and cabbage. Serve immediately.
Eggplants have numerous benefits to health.
Its a good source of iron and calcium.
Improves blood circulation and nourishes the brain
Provides fiber
Very low in calories, like 35 a cup
Used to control and manage diabetes
Lowers bad cholesterol if not fried
Recipe: Eggplant Cheese Cake
Ingredients
- 3-4 tablespoons olive oil
- 3 medium eggplants
- 150 g feta cheese
- 150 g cream cheese
- 70 ml double cream
- 4 eggs
- 100 g cherry tomatoes
- fresh oregano leaves
- salt and pepper upon taste
Instructions
- Preheat the oven to 180 degrees Celsius. Cut the eggplant width way into 2 cm thick pieces. Arrange them in a backing tray lined with grease proof paper, and brush them with olive oil. sprinkle with salt and pepper and roast in the oven for 30 to 40 minutes,or until it turns golden brown.
- Take them out and let them cool.
- In the meantime, prepare the cheese mixture.
- Crumble the feta cheese and place it in a bowl, then add the cream cheese and double cream, the eggs and some pepper and whisk well until you get a smooth and thick cream.
- Arrange the eggplant slices into a baking dish and fill the gaps with pieces of tomatoes.
- Place oregano leaves on top of them, then add the cream mixture, put some more oregano leaves on top and bake for 30 to 40 minutes.
- Remove from the oven and allow to cool for 10 minutes before serving.
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Stuffed peppers are considered to be a part of the Spanish cuisine, but they managed to make their way out around the world, and to be appreciated by many food lovers.
Stuffed Peppers
Ingredients
- 6 medium to large bell peppers (any color)
- 2 tablespoons olive oil
- 1 medium onion
- 500 mushrooms
- 1 medium courgette
- 1 leek
- 1-2 celery stalks
- 2 eggs
- 1 cup cooked quinoa
- 100 g grated cheese
- Salt and pepper to taste
- 2 cans diced tomatoes
- 1 small chipped onion
- 1 clove garlic, crushed
- 2 teaspoons oregano
- 2 tablespoons oil
- Salt and pepper
For the tomato sauce:
Instructions
- Preheat the oven to 180 degrees C
- Cut the tops of the bell peppers, remove the seeds and membranes and rinse under cold water. Place the peppers into an oven dish and bake for 25-30 minutes.
- In the mean time, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a skillet. Chop the onion and sauté for 5 minutes. Add the garlic and cook for another minute or 2. Add tomatoes, oregano, salt and pepper and cook for 20 to 30 minutes on a medium to low heat.
- Now you can prepare the stuffing. Chop the onion and leeks and sauté with 2 tablespoons of olive oil for 5 to 8 minutes. Add chopped mushrooms, leek, celery and courgette and continue to cook for another 10 minutes.
- Remove from the heat, add the quinoa and the eggs, slightly beaten, and mix well to combine. Add half cup of the tomato sauce, salt and pepper and set aside.
- Remove the peppers from the oven, stuff them with the mixture and put them in a baking dish.
- Pour the tomato sauce in the dish so that the peppers are covered just about 3/4 . Top the peppers with shredded cheese and bake for 30-40 minutes.
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Cauliflower and cheese sounds like the perfect combination for a British traditional meal. Let’s take this to the next level and transform cauliflower and cheese from a side dish to a light supper.
Savory Cauliflower And Cheese Cake
Ingredients
- 1 medium cauliflower (about 600-700 g), broken into florets
- 1 medium red onion
- 8 eggs
- 150 g flour
- 150 g grated Parmesan cheese
- 2 tsp baking powder
- 1 tsp rosemary, finely chopped
- 3-4 tsp chopped basil
- 60 tablespoons olive oil
- 1/2 tsp turmeric
- Salt and pepper
Instructions
- 1. Preheat the oven to 180 degrees Prepare the cauliflower by removing the outer leaves and break it into 3-4 cm florets.
- 2. Put them into a medium size pan, add 1 tsp salt , cover with water and simmer for about 12-15 minutes. Strain and leave them in a colander to dry.
- 3. Cut 4 or 5 round slices from the onion, put them aside and chop the rest of the onion. Heat the oil in a pan , add the onion and the rosemary and cook for a few minutes on medium heat, until soft. Once it’s ready, remove it from the heat and allow to cool.
- 4. Break the eggs in a large bowl, add the onion and whisk very well.
- 5. Now add the flour, turmeric, Parmesan cheese, basil and baking powder and whisk them until well blended and smooth.
- 6. Add the cauliflower, salt and pepper and stir very gently, trying to keep most of the florets intact.
- 7. Line the bottom and sides of a 24 cm springform pan with parchment paper and pour in the cauliflower mixture.
- 8. Arrange the onion disks you reserved on the top and bake for 40 to 45 minutes in the preheated oven.
- 9. Allow to cool for 15 minutes before serving. This recipe will make 6 to 8 servings.
- 10. Enjoy it!
Recipe: Baked Chicken Pasta by Chef Zakir
Ingredients
- Pasta 500 grams (boiled)
- Oil 2 tbsp
- Mushroom 1 cup (I didn’t use)
- Onion chopped ½ cup
- Spring onion chopped ½ cup
- Chicken breast 500 grams cube shapes
- Corn flour 2 tbsp
- Milk 250 ml
- Tomatoes sliced 4 (I didn’t use)
- Bread crumbs ½ cup
- Cheddar cheese grated 250 grams
- Salt to taste
- Black pepper 2 tbsp
- Garlic paste 1 tbsp
- Mozzarella cheese 250 grams
- Fresh cream 200 ml
- Capsicum chopped ½ cup
- Parsley chopped ½ cup
Instructions
- Heat 2 tbsp oil in a wok and add garlic paste to it. Sauté for a minute.
- Next add cube shaped chicken and stir fry till its color turns golden brown.
- Now add onion, spring onion, parsley, capsicum and fry for 2 to 3 minutes.
- Now season it by adding salt, black pepper. Next put in the fresh cream and boiled pasta. Mix them all well.
- Now dissolve corn flour in milk and pour it in.
- Next melt in the grated mozzarella cheese and sliced mushrooms.
- Close the flame and put the prepared mixture in baking dish and place on top the tomato slices.
- In the end sprinkle the bread crumbs.
- Top it further with yummy grated cheddar cheese.
- Time to bake in a preheated oven at 200 degrees for roughly 15 minutes. Serve hot once ready
Recipe: Chicken Lasagna by Shireen Anwer
Ingredients
1 kg boneless chicken, small cubes
- 3 to 4 tbsp. oil
- 4 to 5 tbsp. finely chopped onion
- 2 tsp. garlic paste
- 1 tsp. salt
- 2 tsp. black pepper
- 1 tsp. oregano
- 2 tbsp. flour
- 200 ml. cream
- 6 tbsp. butter
- 4 tbsp. flour
- 1/2 to 1 tsp. salt
- 1/2 to 1 tsp. white pepper
- 3 cup milk
- 1 cup water
- 1 cup cheddar cheese shreded
- 2 tbsp. oil
- 2 tbsp. chopped onion
- 1 tsp. garlic paste
- 6 tbsp. tomato paste
- 1 tsp. salt
- 2.5 tsp. crushed red pepper
- 1 tsp. oregano
- 2 tbsp. sugar
- 1 cup water
- 6 lasagna sheets, boiled
- 1 capsicum, cut in stripes
- 1 cup cheddar cheese shredded
Chicken Filling
Cheese Sauce
Tomato Sauce
Lasagna
Instructions
- Cut chicken in cubes and leaves aside.
- Heat oil in a pot, add onion and fry till light brown. Add garlic paste and fry for a minute. Next add chicken, season with salt, pepper, oregano and flour. Pour about a cup of water, cover the pot and let it cook till chicken is tender. Stir in cream and close the stove after a minute.
- Fry onion in oil till transparent, add garlic paste and mix for a minute. Season with chilli flakes and salt. Pour in a cup of water and stir in tomato paste. Once boil comes lower the flame and let it simmer for a while.
- Heat butter in a pan, mix in flour and cook at low flame for 2 minutes. Close the flame and pour in milk stirring simultaneously. Now restart the flame and cook at low flame stirring continuously till the sauce thickens. Now add in water to lighten the sauce consistency. Season with salt and white pepper. Now close the flame and mix in cheddar cheese immediately so that it mixes in well.
- Boil lasagna strips and drain. Apply oil to avoid dryness.
- Place boiled lasagna strips at the bottom.
- Put on it the chicken filling, capsicum strips,
- tomato paste.
- Then again place lasagna strips and repeat the fillings.
- Lastly cover the top with shredded cheese.
- Now Grill for 5 to10 minutes till cheese melts.
Chicken Filling
Tomato sauce
Cheese Sauce
Preparing the dish
Recipe: Chicken Patties by Rida Aftab
Ingredients
- Puff Pastry readymade 30 squares
- Chicken 750 grams
- Onion 1 cup
- Black Pepper 2 tsp
- Coriander leaves 3 tbsp
- Mayonaise 2 tbsp
- Tomato ketchup 2 tbsp
- Cream 4 tbsp
- Salt 1 tsp
- Green Chillies as required
- Oil 4 tbsp
- Egg 1
Instructions
- Boil chicken with salt, pepper and vinegar. Once cold shred it or chop it in a chopper.
- Heat oil and fry the shredded chicken in it.
- Gather chopped onion, salt, Pepper, coriander leaves and green chillies. (I normally put green chillies individually in the end when filling out the puffs). Add half of onion and rest of these ingredients to the chicken being stir fried. Then close the flame.
- Now gather mayonnaise, ketchup, fresh cream and remaining onion and add to the chicken. Allow it to cool.
- Defrost the puff pastry.
- Now fill up the puff pastry with chicken filling. (I put green chillies at this point)
- Now fold the puffs into triangular shape. Place it in the prepared baking tray with baking sheet. Glaze the top with egg.
- Bake it at 180 degrees centigrade for 15 to 20 minutes. (My puffs took 50 minutes so check for the accurate brown colour of these puffs before removing from the oven)
- Serve with pride.
Ingredients:
1 cup / 200 grams finely granulated white sugar
1 cup leveled all-purpose flour (maida)
3/8 cup / 38 grams unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas (about 1 medium sized banana)
1/2 cup (240 ml) warm water
1/4 cup (120 ml) milk
1/4 cup (60 ml) canola or corn oil
3/4 teaspoon pure vanilla essennce
Method:
Preheat oven to 350° and line cupcake pan with cupcake liners. Here i am using DOUBLE the quantity of ingredients mentioned above. (i normally keep my oven on 30 miniutes prior to baking).
Bring together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In another large round bowl, whisk wet ingredients until combined: egg, banana, water, milk, oil and vanilla essence.
Beat together wet and dry ingredients with the help of hand beater.
Using icecream scoop place the batter into cupcake liners.
Bake for 20 minuets or until toothpick inserted comes out clean.
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