Nutella Star Pastry

This pandemic has brought out the chefs in all of us…. I hate cooking, but all I want to do is…. Cook…. Because what else can I do? …… And by the way… I’m not too bad!! Really…. I’m not just saying it, the 3 men in my life are living proof…. I mean they are ‘living’- so there’s the proof!

The Nutella Star pastry ain’t exactly a great scientific experiment, but it looks like one, and I can assure you it tastes like one too, it’s heaven for sweet tooth’s like myself (although I really should be taking it easy, especially because all the dentist appointments are canceled at the moment.)

It’s also really quick and easy to make, and the kids will be over the moon, literally it’s chocolate overdose….make it with them, eat with them, stick them In the garden untill the hyperactivity wears off. The weather is on our side people! And just how glorious is the sun at the moment?

So here’s how it’s done:

You will need:

  • A Puff Pastry Block ( I have been advised the one I use has alcohol in it. Do check it before you buy it!)
  • Nutella
  • Greaseproof paper

Is that all? I hear you say…. Yes that’s all folks! That’s all you need to make this tasty treat, and here’s how it’s done:

Cut your pastry block into 4 equal divides

Roll out each divide and cut a circle round each one

Until you will have 4 round pastry circle thingimigigs!

Put the first one on baking sheet on oven tray, and add a full heaped tablespoon of Nutella and spread it round

Put the second round pastry on top and do the same untill all the layers are on…

Once all the layers are on, roll out the pastry whilst still on the tray- try not to let the chocolate out though, it’s just to get it ABIT bigger….

Get a small round cutter and do a indent in the middle on your pastry

Then cut into your pastry up to the indent at 12, 3, 6 and 9 o’clock

Do the same again in between these dents

And one last time in-between the next dents. Remember not to go into the circle

Take the end of each pastry cut out and twist it twice and put it down. You will get the above once all done ( the Boi apparently took a boomerang- of this, yet he didn’t save it 🙄)

And put it in the oven at 170degrees for 15-20 minutes

And here’s the final look. Tada!! Ain’t it beaut? Not just to look at but to eat aswell.

And now I’ll be kicking the kids into the garden and locking them outside whilst I put ear plugs on…. It’s got to be done. We all need ABIT of peace. And I did give them a treat too!

Ah the joys. They are a wonderful bunch when they are far away.

Let me know how you guys get on

Stay indoors, stay safe

Love and Regards

M11bna

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Chocolate Cake in a Mug

Well the Lock down has us all going a bit doo lah lah, but me especially…. I was craving Chocolate Cake…… I don’t Evan like Cake.

Since September of last year- in the magnificent pre-corona days. I promised myself that I would never bake again, because I was done, I had baked 7 years non stop, not a day had gone past in those 7 years where I didn’t see flour, sugars and eggs and I was done……

but today I just…… wanted cake, not any cake, but it was chocolate cake, a deep rich moist chocolate cake, but………without wanting to go through the whole process of making a full on cake.

I am still not ready to switch on the oven, i’m still not mentally able to go near that thing. Its like a monster that sits in that corner…. its too damn big and heavy otherwise I would’ve lifted it up and chucked it away, but then i’ll also be left with a gaping hole in the middle of my kitchen…..first world struggles (seriously any distraction from corona is a blessing, no matter how big or small).

So how was I going to satisfy my craving? well easy, peasy (lemon squeezy) did i just say that? Yes. Yes. I did. (doo-lah-lah days officially here and we haven’t even been on lock down for a full week yet)

Introducing The Chocolate Cake in the Mug (Its really not my idea, I didn’t invent it, but I made it, so I will blog it) and by the way do this with the kids, its easy peasy lemon squeezy (*oh God, really? Again? really?*)

You will need:

  • 4 Tablespoon Self Raising Flour
  • 5 Tablespoon Caster Suger
  • 1 tablespoon Cocoa Powder
  • 1 Egg
  • 3 Tablespoon Milk
  • 3 Tablespoon Oil
  • Chocolate chips (as desired)
  • Mug
  • Microwave (no damn Oven! *does a twirl*)

And heres how its done:

Choose your favourite mug, (it has to be a big one, as this beast of a chocolate cake will rise).

Put all the dry ingredients into the mug and mix together. That’s the Flour, the suger and the cocoa powder.

Add the wet ones one at a time and mix throughly. I added the egg first, then the milk and lastly the oil. Mix this until you get a creamy consistency.

Add choc chips to your desired taste

Put the mug in the middle of the microwave, and set the temperature to high and set it to 1.30 mins (allow another 20 secs if needed)

and voila, your chocolate cake is ready,

And its yum, and moist (and if you dont do the 20 seconds its also gooey in the middle, I like batter …. Shhhh…. That’s a secret nobody should disclose.)

Try it out, and don’t forget to share your pics and tag me on them

Love and regards. Stay Safe, stay Indoors and keep washing your hands.

M11bna

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Hash Brown Egg Cups

Every weekend we have this routine: One day we have a full English breakfast and the other day we do an Indian breakfast. With the Indian breakfast the variety is huge, whether its lentils, vegetable curry, mince meat, or anything that goes with rotis really….. and with English breakfast …. Well it’s a matter of shall we have it with hash brown or waffles today?

It was becoming quite predictable and boring to be honest

A quick search onto Google found me this, was intrigued and decided to try it…. and it was an absolute treat…. And so quick and easy to make also. Bonus.

I had to share it:

Ingredients

(to make 12 hashbrown egg cups)

  • 200 grams Hash browns
  • 6 eggs
  • 3 tablespoon milk
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon chilli powder/ paprika
  • Pepper
  • Half tomato diced
  • Half onion diced
  • Grated cheese

Method

  • Switch on oven at 200°
  • Allow the Hashbrown to defrost and then with a fork mash it all up
  • Melt the butter and add to the Hashbrown and mix
  • Divide the Hashbrown into 12 and place onto a 12 cup cupcake tray
  • Form the Hashbrown around the tray into cups
  • Put into the oven for 15 mins to cook
  • Whisk the eggs add in the milk, diced tomato and onions
  • Add the chilli and salt and pepper and whisk
  • Pour this mixture into each Hashbrown cup
  • Add cheese on top
  • Put it back into oven for a further 10 mins or untill all fluffy and cooked
  • Scoop out each cup and bite into!
  • Yum!

And there you have it. Hash brown and egg cups, and they are so tasty. The boi just grabs a handful and runs away with it, whilst the hubby likes it with beans and salad on the side

Let me know how you like yours

Love and regards

M11bna

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High Chaii

Another day to entertain. My friend Afreen was coming from Dubai. She works in Dubai for a broker firm, and pops over once or twice a year to catch up with her family and children. And US.

She lives in Dubai, I really can’t compete with that place to take her anywhere fantastic to spend time with her. Dubai is the hotspot of dining and wining. Also our weather is terrible. Yep she’s from UK, so is aware of this, but generally runs off to Dubai to get away from the weather here.

So I decided instead of taking her out, I would throw her a High Chaii party at mine. (High Chaii is the Indian equivalent to the british Afternoon tea). and that way I can make it that extra special.

So I invited a few of our friends over and I created this

Well firstly, I’m sure you know by now I have a love for cups- I’m talking about tea cups here. So I had a chance to show case my new teacups. I got these from my trip in India- and it goes so well with the theme.

Aren’t they soo pretty? (Smiling widely)

And now ill break down what I made.

This is something I improvised with. I don’t have a name for it, so please feel free. I basically chopped up onions and tomatoes and added salt, chilli powder, lemon juice, and ready made salsa. I deep fried poppadoms and put the onion mixture in the middle. And boy was it divine. Do try it. It’s mouthwatering.

A Fruit Platter. Always a must. Always pretty. Always colourful. Always in my parties!

Khaman. I ordered these, they are a yellow steamed cake made out of chick pea flour. It has a tangy and sweet flavour and goes soo well with green chutney.

Dahi Vada. These are deep fried lentil balls soaked in yoghurt topped with spicy and tangy chutneys, like green chutney and tamarind sauce. And then finished off with spice powders ( I can see you salivating). This is a traditional Indian street food. I served these up in cocktail glasses to give it a grandeur look.

Kheema pockets and Omelette rolls. The Omelette rolls are basically masala omelettes wrapped around a chappati. And I split this into two.

And the Kheema pockets, is minced meat cooked with Indian masalas, and then put into halved pitta nan’s with lettuce, cucumbers and tomatoes. (Definately the biggest hits of the day. I may need to do a step by step blog on this).

Next up we had Punjabi vegetable samosas (which I bought) and home made mango puree and puris. The puris was made by a dear friend, they are an Indian deep fried bread which we dunk into the mango puree.

I also added some croissants, tea cakes, scones and marmalade.

And lastly

We had Tea, orange Juice and drinks because my dear guest does not like Tea. So I served her up some Pepsi in my wonderful tea cup.

And here is the beauty herself. Hope you enjoyed you High Chaii.

And to end it all we had to do our selfies. I mean what even is a party if there are no selfies right?

I hope you guys got some ideas for your next high chaii. Don’t forget to send me pics or tag me on social media.

Until the next one,

Love and Regards

M11bna

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Chicken Karhai… The Easy Way

It’s winter, I’m retired, I’m hibernating, I’m bored, so ….. I start cooking. Im sure I don’t like cooking. Baking yup. I (use) to enjoy that, I also love ironing (*gasp*) but cooking I’ve never been a fan off. But all of a sudden with all this extra time- I’ve turned into Cook of the Year…. Okay exaggerating abit here…. I just made my speciality dish. Chicken Karhai.

Since I was in a good mood, and had loads of time, I took pictures and I’m now sharing my recipe. (Also this is now officially logged on the world wide web- proof that I do cook more than chicken fillets!)

It’s a really quick and easy recipe (hence why I make it) but it’s also damn delicious. Considering I am not a fan of cooking, I do have three extremely hungry and fussy men in my house who go mardy if not fed properly. Also I don’t like the idea of going out to get takeout – it’s too damn cold.

So here goes, let me know if you do try it

Ingredients

  • 4 Chicken Fillets cubed
  • 1.5 Tablespoon Salt
  • 2 Tablespoon chilli powder (or according to taste)
  • 3/4 Tablespoons Turmeric
  • 1.5 Tablespoon Dhania Powder
  • 2 large Tablespoon liquidated Ginger and Garlic paste
  • 1 large Tablespoon Tomato puree
  • Green chillies (according to taste)
  • 1.5 cup Greek Yoghurt
  • 2 onions chopped finely
  • 2 tomotoes chopped finely
  • 4-6 Tablespoon oil
  • 1 teaspoon mustard seeds
  • Handful of fresh coriander
  • 2 onions cubed
  • 1 green pepper cubed

And Now to put it all together aka- Method:

Add the salt, chilli powder, turmeric, garlic and ginger, tomoto puree, green chillies, Dhania powder and Greek yoghurt to the chicken fillets and mix together.

Cling film this up and this should be kept for up to 4 hours (or more in fridge) this part can be done overnight, or I did it in morning before I went to work. This allows all the spices to be infused into the chicken.

Next put oil into a pot and add in your chopped onions. Allow the onions to brown on a low heat… Halfway through doing this add in your mustard seeds.

Once onions are brown add in the chopped tomatoes and on low heat again allow the tomato to caramelise.

Once caramelised add in your mixed chicken. Mix this in and put onto a high heat.

Once it’s boiling add a top on and leave on high heat. The yoghurt and the chicken will release water and to get a thick consistency you need all the water to evaporate, so keep it on a high heat and stir occasionally. ( Should take 20 minutes max)

Once the sauce starts getting thick. Add in your cubed onion and cubed green pepper. This needs to be done near the end, as you don’t want to throughly cook the onions and green peppers. Put the top back on and leave on high heat once again. (5 mins max)

And Voila. Chicken Karhai ready. Add chopped up coriander once done. And serve with garam garam (hot,hot) nan.

So that’s a quick and easy recipe. Hope you enjoy it. Let me know of any variations you make. If I have it in me to make chicken Karhai again, I might try it.

And when your making it- don’t use the amount of dishes I did! Just chuck it all in…. I have a load of dishes to wash now! Urgh! All for aesthetics!

Love and regards

M11bna

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