500g plain flour
2 tsp baking powder
Pinch of cardamon powder
2 tbsp cocoa
1. Mix butter and sugar until light and creamy.
2. Add beaten eggs, little by little, continuously mixing it.
3. Add remaining dry ingredients an until mix until the mixture is light and fluffy.
4. Bake in a preheated oven at 160 degrees for 20 mins. Don’t open the door before then!
5. Check the cake is cooking using ‘clean knife’ method and once cooked leave to cool. Decorate as you wish.
Note: If you wish to make a large cake, leave in oven for 40 minuted and then check.
Love from Foodie Mariam Kika
4oz plain flour
8oz cold water
pinch of salt
3 beaten eggs
3/4 pint double cream
3tns icing sugar
4oz dark chocolate
1. In a saucepan heat the butter and cold water in a pan till the butter melts. Then boil for a further 30 seconds and take the pan off the hob.
2. Meanwhile on some greaseproof paper sift the flour and salt. Then add to the water and butter.
3. Whisk a little continuously and then put the pan onto the heat and keep whisking till the mixture becomes a dough and comes away from the side of the pan. Then take it straight off the heat and leave to cool.
4. Add eggs to the mixture and whisk using an electric whisk.
5. Line a baking tray with greasproof paper. Divide the mixture in 24 teaspoons spaced out on the tray. Cook on gas mark 7 for 25 minutes till brown.
6. When cool slit them halfway like burger buns but not the whole way. Then fill with whipped cream (whisked with the icing sugar).
7. Gently warm choclate and add the 1oz of butter and spread on top. Refridgerate for a few hours to set.
Love from Foodie Afifa Batan
3.5 oz dark chocolate (has to be 70% cocoa)
3.5 oz butter
2 oz sugar
2 eggs and 2 extra egg yolks
1.5 oz self raising flour
1 inch of water
1. Melt the chocolate and butter over water very slowly then leave to cool.
2. In a bowl add eggs and egg yolks and sugar then beat really well. The mixture should double in volume.
3. Add cooled chocolate mix slowly to the mixture and gently fold in.
4. Then fold into the mixture the self raising flour.
5. Butter moulds (foil ones can be bought from Tesco) and divide the mixture between four moulds.
6. Cook in preheated oven at gas mark 6 for 9/10 mins and a maximum of 11/12 mins.
7. Remove the puddings from oven and leave to stand for 2 mins. Then serve with whipped/clotted cream.
Love from Foodie Afifa Batan
Betty crocker brownie mix
Melted chocolate mixed with cream
Melted Peanut Butter
Honey roasted peanuts (optional)
1. Bake the brownie mixture as instructed on packet. Try adding peanut butter over the top before putting it in to bake in the oven to make it extra yummy.
2. Once cooked, let the brownie cool and then cut into about 3-4inch squares.
3. Sandwich two squares together with a layer of peanut butter, caramel and chocolate in between.
4. Add more peanut butter, caramel and chocolate over the top. Sprinkle peanuts on top if you wish.
Serve very cold or warm with ice cream.
Love from Foodie Yusairah Patel
1 lbs mince
680ml pasta sauce
1 large onion
Crushed ginger and garlic
Green chilli to taste
1tbs cumin and coriander powder
Veggie seasoning (clubhouse)
1 cup water
1. On a medium heat – braise onions in olive oil with whole cumin in a pot for 5 minutes. Then add the ginger and garlic along with the cumin and coriander powder.
2. Add two large spoons of pasta sauce to the pot and mix. Then throw in washed and drained mince. Mix and let it brown.
3. Add chopped green peppers, mushrooms and any other veggies you may like but not too many as there should be more meat.
4. Once mince is cooked, add the rest of the pasta sauce. Add two tbs of veggie seasoning and simmer on low to medium heat until it’s bright red.
5. Then add chopped mint leaves and coriander.
6. Now arrange your lasagna sheets and mixture and bake.
Love from Shahina Bhayat
2 green peppers
1/2 carton/bottle of pasatta
Blended ginger & garlic
Aminas Spices – Lemon and Herb
1. Put half a carton pasatta, two fresh tomatoes cubed in a pot with some oil. Add 1tsp garlic and ginger, 1tsp dhana, 1tsp aminas lemon and herb spice, 1tsp green chillies and salt. Let it cook till oil bubbles appear at the top.
2. Then add 3 eggs and whisk or stir quickly till the egg cookers and is well incorporated.
3. Mix in some spring onions or cubed red onions.
4. Slice the whole green peppers in half with their stalks, scoop out the insides and discard of the seeds. Then drizzle some olive oil over the peppers and add the egg and tomato mixture to fill the empty shells.
5. Then cover with the top with mozzarella cheese and sprinkle za’taar. Place on a tray and bake in a preheated oven at gas mark 4 for about 40 mins. It is ready when the cheese is a little brown and peppers are cooked.
Chicken breast cubed
1. Marinate chicken breast in garlic, green chillies, salt, cumin powder and some double cream.
2. Then fry chicken in a little oil but not for too long so it dries out.
3. Then put the fried chicken in a rectangle pyrex dish, adding some par boiled baby potatoes which have been halved or thickly sliced on top.
4. You can then add sliced cherry tomatoes on top and then sprinkle salt and pour over some cream or white sauce. Cover with mozzarella cheese and bake in the oven.
Love from Foodie Shereen Bham