Kausar

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Sprinkle School Cake Recipe This is the same recipe I first shared back in 2021 and honestly, it’s one of the most nostalgic desserts, a crowd pleaser and it’s one of the easiest bakes ever. It also ended up being one of the most popular cakes at my 2020 charity bake sale… who’s been here since then?? I use this exact base recipe for the jam and coconut version too - just swap the icing and sprinkles for a layer of jam and a generous sprinkle of desiccated coconut and voilà! Recipe: - 200g baking margarine/butter - 200g caster sugar - 200g self raising flour - 200g eggs (4 medium) - 3 tbsp milk - 1 tsp vanilla extract/paste Icing: - 200g icing sugar - 4-5 tsp milk (or water) - 1/4 tsp red food colouring (optional) - Sprinkles Method: 1. Preheat the oven to 180°C and line a 9 inch square baking tray. 2. Cream together the room temperature margarine/butter and sugar until light and fluffy, either by hand or an electric whisk. 3. Add the eggs, milk and vanilla and mix until fully incorporated. 4. Add the sifted flour in two halves, folding or whisking gently until combined. 5. Pour the batter into the baking dish (a brownie tin works well) and bake for 40-45 minutes, or until a knife inserted into the centre comes out clean. 6. Mix the icing sugar with 2 teaspoon of milk to begin with. Let the mixture sit for 30 seconds, then stir. Add a little more milk at a time until you reach your desired icing consistency. Add food colouring if using and mix well. 7. Once the cake is baked, transfer it to a cooling rack and allow it to cool completely. Pour over the icing, add sprinkles and let it set before slicing. Serve with hot custard. #cake #easyrecipe

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Ramadan recipes: Chicken & Veg Pie Recipe (serves 5) - 500g chicken breast - 1 tbsp oil - 40g unsalted butter - 1 small onion - 3 cloves garlic - 1 tsp salt (or to taste) - 1 tsp pepper - 1 tsp red chilli flakes (optional) - 1 tsp mixed herbs - 1 stock pot/cube - 30g plain flour - 350ml milk - 100ml water - 150g mixed veg - 1 puff pastry sheet *Bake in a preheated oven at 200C/180C(fan) for 35-40 minutes or until golden brown *Make sure filling has completely cooled before adding pastry or bottom will be soggy *Make sure pan is oven safe if making in one pan, if not then you can add the filling into a baking dish and then top with pastry #ramadanrecipes #ramadan2024 #pie #easymeals

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Brown butter chocolate & pistachio cookies OMG. These were so good. I can’t be the only one who randomly & regularly craves cookies late at night. I adapted this recipe from @audreysaurus just a lil less sugar and some salted pistachios (because in the words of Nigella I LOVE a bit of salt in my dessert) such a great recipe thank youuu Recipe: (makes 8) 120g unsalted butter (browned) 90g white sugar 150g light brown sugar 1 medium egg 1 tsp vanilla essence 185g plain flour 1/2 tsp bicarb soda 30g salted pistachios 100g milk chocolate (I only had milk but I think a mix of milk and dark would be better) A sprinkle of sea salt I chilled them for 30 minutes in the fridge before baking for 12-13 minutes at 180C #cookie #brownbutter #latenightcravings

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#ad Chicken kofta masala and a salad, made entirely with my @Ninja UK CrushBOSS Full recipe below: For the KOFTE (makes 14-15): • 600g chicken thighs • 2 small or 1 large red onion • 4 cloves garlic • 2 green chillies • 10g coriander • 1 slice of bread • 1 egg • 1 tsp Kashmiri red chilli powder • 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp black pepper • ½ tsp turmeric powder • 1 tsp salt (or to taste) For the SAUCE: • 1 large beef tomato or 2 normal • 3 tbsp Greek yoghurt • 3 tbsp fried onions • 10g coriander • 4 cloves garlic • Handful cashews (8-9) • ½ cup water • 1 tsp Kashmiri red chilli powder • 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp garam masala • ½ tsp turmeric powder • 1 tsp salt (or to taste) • ½ lemon, juiced • 2 green chillies (optional) #NinjaCrushBOSS #curry #kofta #meatballs

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Coconut & Pistachio Strawberry Crumble.. because crumble with custard is one of my favourite desserts 🍓#strawberries #crumble #desserts

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Chicken Fajita Pie Recipe I don’t need a reason or season to enjoy pie but if you’re looking for a cosy meal because of this gloomy ahhh weather then make this! So many of you have made and loved this so had to share once more Recipe: Serves 4-5 - 600g chicken breast/thigh - 2 tbsp oil - 4 cloves garlic, minced - 1 tsp oregano - 1 tsp dried parsley - 1 tsp onion powder - 1 tsp garlic powder - 2 tsp paprika - 1 tsp red chilli flakes, optional - 1/2 tsp black pepper - 1/2 tsp ground cumin - 1 tsp salt, or to taste - 1 tbsp tomato purée - 1 red pepper - 1 green pepper - 1 red onion - 35g plain flour - 400ml chicken/veg stock - 150ml double cream - 1 tbsp fresh coriander, chopped - 50g shredded mozarella, optional - 1 sheet puff pastry - Egg wash, optional Method: 1. Heat the oil in a pan over medium heat. Add the chicken, garlic and all the spices. Cook for about 5 minutes until the chicken changes colour. 2. Stir in the tomato puree, peppers and onion. Cook for another 5 minutes until slightly softened. 3. Sprinkle over the flour, stir well and cook for 2-3 minutes to get rid of the raw flour taste. Gradually add the stock, stirring until thickened, about 4-5 minutes. 4. Mix in the cream and coriander, then remove from the heat. Taste for salt and adjust accordingly. Leave to cool completely. 5. Transfer to an ovenproof dish (or keep in the same pan if oven suitable). Scatter over mozzarella if using, then cover with puff pastry. 6. Brush with egg wash and bake in a preheated oven at 180C for 20-25 minutes until golden. Rest for 10 minutes before serving. 7. Serve with either mash, veg, chips or salad and enjoy. #pie #comfortfood

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Guilty of getting into my PJs as soon as I got home and only had energy for a 10 minute dinner today Tuna Melt Toastie Recipe: Makes 2 - 1 can tuna - 1/2 red onion - 1 pickled gherkin - 4-5 jalapeños - Fresh parsley or coriander - 3 tbsp light mayonnaise - 1 tbsp pickle juice - Salt & pepper to taste - 1/4 tsp garlic granules - Cheddar cheese - Mozzarella cheese - Olive oil or butter for pan toasting - sourdough bread or ciabatta *pan toast either dry or with abit of butter/oil on low heat for 3-4 mins each side till crispy, preferable with a sandwich press for extra crisp #toastie #tuna

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Ramadan Recipes : Chicken & Sweetcorn Breadrolls Recipe (makes 20-25) - 500g chicken breast - 2 tbsp oil - 1 onion - 3 cloves garlic - 1 tsp paprika - 1 tsp salt - 1 tsp black pepper - 1 tsp oregano - 1 tsp ground cumin - 1 tsp chilli flakes - 1 tbsp plain flour - 125 ml whole milk - 50g cream cheese - 150g sweetcorn - 100g shredded mozarella - White bread slices - 3 eggs and 4 tbsp milk - 150g breadcrumbs Method 1. Sauté onions and garlic for 3 mins 2. Add chicken and seasonings 3. Cook chicken for 10 mins on medium heat 4. Add plain flour 5. Cook for a further 3-4 mins to get rid of raw taste 6. Add milk 7. Once thickened (2-3 mins on low simmer) add the cream cheese and sweet corn, mix well 8. Take off heat and allow to fully cool 9. Once cooled, add mozzarella if you want to make it cheesy 10. Remove crusts off bread and roll out till thin 11. Fill with 1 tbsp of filling 12. Seal edges with a flour-water mix and pinch to seal well 13. Optional but can also seal with a fork but not necessary 14. Coat in egg-milk mixture 15. Coat in breadcrumbs 16. Fry till golden brown and crispy (3-4 mins on medium heat) #ramadanrecipes #ramadan2024

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#pulledchicken #tacos #tacotuesday #recipe #yum #🌮

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Mattar Paneer Recipe A super easy and delicious curry ready in under 30 minutes! Recipe: serves 3-4 - 225g paneer, cubes - 2-3 tbsp oil - 2 dried red chillies - 1/2 tsp mustard seeds - 1/2 tsp whole cumin seeds - 1 onion, chopped - 3 cloves garlic - 1/2 inch piece ginger - 1 tsp ground cumin - 1 tsp ground coriander - 1 tsp Kashmiri red chilli powder - 1/2 tsp turmeric powder - 1 tsp salt, or to taste - 1 tsp honey or sugar (optional but advisable) - 1 tbsp tomato puree (or 2 fresh tomatoes) - 1 cup water - 1 cup frozen peas/petit pois - 100ml double cream - Fresh coriander, for garnish Method 1. Fry the paneer in the oil until golden, then soak in boiling water. 2. Remove some of the oil. Add the whole spices and onion, and fry for a few minutes until soft. 3. Add the ground spices, garlic and ginger, and fry for 2-3 minutes on medium heat. Add a splash of water, cover and let it soften for a minute or two. 4. Add the tomato purée or fresh tomatoes if using, along with the honey/sugar, and fry until it comes together and thickens. 5. Add in the water and cook for 3-4 minutes on a low heat. 6. Add the peas and drained paneer, cover and cook for 2-3 minutes until the peas soften. 7. Stir in the cream, garnish with coriander and serve with naan, paratha or rice. #curry #paneer #easydinner

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#Ad Airfryer Roast Chicken A delicious roast dinner ready for the whole family in under an hour with my new @Ninja UK #NinjaCRISPiDualZone Glass Airfryer. Minimum effort without compromising on flavour - AND it’s dishwasher safe.. winner winner chicken dinner!! Recipe for the chicken: - 1 whole chicken (1.6-1.8kg) - 2 tbsp oil - 1 lemon, juiced - 1 tbsp red pepper paste/tomato puree - 2 tsp garlic paste - 1 tsp onion powder - 1 tsp garlic powder - 2 tsp paprika - 1 tsp Kashmiri red chilli powder - 1 tsp ground cumin - 1 tsp red chilli flakes - 1/2 tsp black pepper - 1 tsp dried oregano - 1 tsp dried parsley Recipe for the potatoes: - 450g baby potatoes - 2 tbsp olive oil - 1 tsp onion powder - 1 tsp garlic powder - 1 tsp dried oregano - 1 tsp dried parsley - 1 chicken or veg stock powder - Salt & pepper to taste Recipe for creamy chimichurri sauce: - 1 tbsp butter - 2 garlic cloves, finely chopped - 1 red chilli, deseeded - 2 tbsp coriander or parsley, finely chopped - Salt & pepper to taste - 2 tbsp chicken juices I set the air fryer to 180C for 55 minutes for the chicken, flipping halfway. For the potatoes, 180C for 30-35 minutes Add the tenderstem broccoli in the last 10 minutes with a spray of olive oil #airfryer #dinnerideas #roastdinner

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sending this to all the aunties #foodtok #sweettooth