Fettuccine with Cabbage/Carrots and Cream Cheese

What would life be without this ultra delicious God sent Gift for us :)

Pasta is in more than 300 forms and shapes, but mostly made with the same ingredients, I buy the whole meal ones as they are healthier and very good in taste

Fettuccine is flat narrow pasta usually made with cheese sauce and butter and lots of parmesan on the top.
 

 

 

 

 

 

I always do my own variations according to my wish and taste, so I just added what I thought would be yummy and I made it on a quick track and it turned out outstandingly scrumptious.

 

I can recommend it to all who love pasta and want to make some think which is not time consuming then this is the right one!

I used fresh cream cheese in it and made it in herb butter, this is butter where dry herbs like dil, thyme rosemary and chives are already mixed in and at times some garlic too. This gives a very nice creamy taste.

I have used the normal no brand cheese, you can take Exquisa or any equivalent, it is perfect.

What I did was, I just started off all at the same time, I set the pot of water to boil the
Pasta, here I must mention that I broke the narrow strips in two and three as I like it in short form :) So…. then I had some chicken pieces which I had made for tikka, had my cabbage and carrots cut for salad so I used that and of course my fresh basil leaves a must!

While the pasta was ready, I melted a small cube of herb butter in the pan, added the chicken cubes and fried till the pieces were done, then added the cabbage and the carrots and twisted and tossed till it gave a bit fried look.

 

Mixed in 3 table spoon of fresh cream and let it melt and mix well, sprinkled few drops of Tabasco, by the time it was quite creamy. I just sprinkled some black pepper from the mill, dint need any salt as the butter was salty.

I saved the extra Cals of the parmesan cheese as i had already added cream cheese, just mixed in some basil leaves and some for the top, they give such a nice aroma and are such a must for pasta, I simply love it and my kitchen basil plant is growing so nicely, I am full smiles looking at it daily.

 

Now because I have written the whole process of what I did, I will mention the ingredients below so you have a slight idea of things. I made around 2 small plates so if you are making more, then double or triple the ingredients to get the best result.

 

150 gram pasta

3 tbs fresh cream cheese

2-3 tbs Tabasco

1 cube of herb butter (40 gram)

1 cup of shredded cabbage and carrot together

½ piece of chicken breast in cubes

Black pepper form the mill to taste

Salt if required

 

Some tips for the Pasta:

1-You need 1 liter water for each 100 gram so they have enough space to cook

2-Never pour cold chill water after draining; best is to drain out and keep covered till you have to use it

3-don’t add oil or butter in the boiling water, always drop on the pasta after draining

4- never over boil too soft, always take off as they are a  bit firm to bite, those taste wonderful!

 That’s it, simple, easy, quick, now make and tell me how you liked it :)

 

 

 

 

 

 

 

 

 

 

**Nutty and Juicy Baklawaa**

A divine and extreme delicious sweet meat; most popular all over, it’s funny as all claim it's theirs, the Turk ,the Arabs, the Greek and and ..

Till long I believed that this delicate sweet dish belongs to the Lebanese and I thought wow what an invention, but lately I happened to talk to many friends and to my surprise it has a Turkish back ground.. Here is what I found while surfing in the Net for some more info.

The history of Baklava is as diverse as the number of ways it is prepared and the number of countries that claim its origins. Is it generally accepted that Baklava came to us from the Assyrians at around 8th century B.C. Layering nuts with a simple unleavened flat bread and drenched with honey. As only the wealthy of the time can afford this simple luxury, baklava was held as a special dessert for those in high positions of society such as monarchs and kings. In Turkey, to this day, one can hear a common expression: "I am not rich enough to eat Baklava every day".

..But who ever created it, it's simply heavenly and no doubt an addiction if one starts eating it..

 

1 pack of Filo /Phyllo pastry (400x300)
2 cups of crushed nuts
Walnuts/almonds/pistachio
½ cup honey
1 cup sugar
1 cup water
Juice of ½ lemon
250 gram melted butter

 

 

 

 

 

 

 

 

 

-First of all make thick syrup of honey /sugar/water and lemon juice
-cook till you can smell honey over all in the kitchen
Now start with the pastry:
-Take a wooden cutting board to work on it
- lay one sheet of the pastry brush with butter
-lay another over it brush butter again
-now sprinkle with nuts all over
-cover with a sheet, brush butter
-another sheet and again brush butter
-take a wooden spoon with a long tail

 

 

-place it on the sheet and roll it tightly into a roll
-now gently pull the roll off the spoon so that it gets some crinkles
-place the first roll into the greased casserole
-you need a casserole of size 10”x8” brush the bottom of the casserole with butter
-Repeat the same process till your casserole is full with rolls
-now cut small pieces with a sharp knife gently
-bake in a preheated oven on160° for around 20 minutes or till u see they have turned golden brown
-take them out, cover tight with a foil and push it back in the oven again for another 10 minutes
-now take it out uncover and pour the syrup with a deep spoon on each line of roll

 

 

 

-place it on the sheet and roll it tightly into a roll
-now gently pull the roll off the spoon so that it gets some crinkles
-place the first roll into the greased casserole
-you need a casserole of size 10”x8” brush the bottom of the casserole with butter
-Repeat the same process till your casserole is full with rolls
-now cut small pieces with a sharp knife gently
-bake in a preheated oven on160° for around 20 minutes or till u see they have turned golden brown
-take them out, cover tight with a foil and push it back in the oven again for another 10 minutes
-now take it out uncover and pour the syrup with a deep spoon on each line of roll

 

 

It is heavenly Divine in and out---- out and out :)

*~~HAPPY MOTHER'S DAY~~*

Which day is not a Mother's day???? If we count all the 365 days of a year there is not one single day we can say that our mothers or we as mothers have neglected our families and children, so I agree to all who say, each day is a Mother's day :)

 

From this platform I wish all my "Mother Members" a very Happy Mother's Day and all the love and happiness of this world, and sharing my most lovely Mother's Day Gift with you all :)

 

Some how I have used the word Mother many times lol...

But well this is because today the main focus is on US MOTHERS :D

Am I right or am I right ;D

**Jam and Nutellla filled Cupcakes**

This was my fastest baking adventure, as my friend rang me to come over for a cup of tea, I thought to bake something yummy for us, and as I have found the love of my old cook books once again I found this recipe here,its so easy and quick to bake. These were actually nougat cream cup cakes but I filled in some with Raspberry jam too :)

 

 

 

 

 

This batter is very light as I add less sugar in the batter because the jam and nougat cream fill in the gap and taste and then the butter icing  on the top gives it a perfect taste.

As they are freshly baked they seem a bit too soft, but after some hours they get a perfect form and one can bit in directly. The softness is due to the yoghurt I used in it.

 

 

 

 

 

I loved the butter icing the most and I literary ate it with spoon while beating it lol

The ingredients are very less and we usually have all stuff at home, so it is a good recipe for sudden guests too : )

You take:

300gram plain flour

50 gram sugar
60 gram soft butter

1 tbs baking powder

1-2 pinch of baking soda

1 pinch of salt

2 eggs

300 gram plain yoghurt

50 ml milk

Nougat cream (nutella)

Raspberry jam

 

 

 

For butter icing:

½ cup soft butter

2-2 ½ cups of castor sugar (can be more, just add accordingly)

2 tsp Vanilla extract

2-3 tsp milk

 

 

 

 

- You need 2 bowls for it

-In a large bowl sieve the flour, baking powder/soda, add the sugar and salt to it

-Mix all very well together

-Now in the second bowl, whisk the yoghurt, add the egg and milk

-beat these all on a high speed till all creamy

-Now drop this mixture on the flour mix and mix all with a spatula in the start

-Now use the beater but on a medium speed and only 1-2 minutes!!

-Mix the batter once again with the spoon or spatula, this way the batter stays light and airy

 

 

- Now lay the paper cups in the cup cakes try, this gives your cuppies a good and firm shape

-Fill in each cup with 1 tbs batter, now drop 1 tsp of jam and nougat cream alternately in the middle of this batter, now cover with 1 tbs batter again and spread it slightly so it covers the whole cream and jam.

-Bake on the middle rack in a preheated oven 170°C for around 20 -25 minutes

-Just insert a shashlik stick deep to check, it will come out a bit wet because of the jam and cream in it so no worries,

13. It is possible that they are done in 20 minutes so best is to keep a check.

Let them cool down completely before you start the icing as the butter will melt immediately and spoil your decoration: )

*Now make your icing fresh:

*Beat the butter till fluffy white

*Add the castor sugar slowly and keep mixing then beat all with the hand mixer

*Drizzle drops of milk to make it smooth, add the vanilla extract for aroma

*Now you can play around with your  icing pipe and different nozzles : )

I sprinkled some sugar decorating pearls I had, just use what you like to

 

 

 

So our cute Cuppies are ready to gobble!!

 

 

Spicy Lamb Liver Curry

I usually make the Liver/kidney curry known as the “kattakat” normally, as my Hubby is a diehard fan of it, this time as we were at our butcher and he was filling in his shelves with so fresh meat and liver, we couldn’t resist buying it :)

I love it with rice so made this yummilicious hot spicy curry.

 

500gr liver
200gr yoghurt
3 tomatoes
2 onions
4-6 green chilies
2 inch piece of thick and long fresh ginger
8-10 garlic pods
1 bunch fresh coriander

 

 

Spices:
1tps salt
11/4 tsp crushed red chili

7-8 pods crushed garlic
1tsp roasted cumin powder
1/4 tsp turmeric(haldi powder)
1 tsp coriander powder
1/2 tsp all spice powder (garam masala)

1tbs of black pepper/gloves together

 

-DONT wash the liver, just make pieces and prick it well with a fork
-crush the garlic and mix all over, leave it for at least an hour.

-heat the oil, throw in the black pepper/gloves to splutter

-now add half of the crushed garlic and sauté fast, don’t let it burn

-now add the onion and fry golden brown
-cut tomatoes in cubes add in and fry

-they will leave water and dry up soon, just keep mixing and crushing
- now put in the liver pieces in it and fry well
-sprinkle the rest crushed garlic and fry
-add all spices accept the SALT  to the yoghurt and set the pot aside and then pour this mixture onto the liver,

 

-the yoghurt will leave water and get thick
-add in half of the fine stripes of ginger and mix well
-as the yoghurt and tomatoes form a good gravy , then add the salt and keep it on a low heat (dum)
-the meat will stay very tender 100%!!!
-in the end garnish it with fresh green chilies and coriander and ginger
-Its yummmmmz with Khushka!!!

I didn’t have fresh coriander :( so i sprinkle my frozen one which actually melts on the hot curry so you may not see the fresh green leaves …

**Creamy Rabrri** (The Creamy Cream Dessert)

 

How to explain what is Rabrri :) It is a cool chill creamy dessert mainly made with milk and cream which is cooked and cooked till it turns into a creamy thick structure.

We can also make it with only milk which is full cream and high in fat % as this is what makes it thicker and creamier.

 

 

 

 

 

 

I have tried this recipe made by Loney Tweet who presented this in a competition in one of the FB groups and won the first position. Many of us tried it immediately with very good yummy results: )

It is simply a very delicious and very quick yet ultra tasty Dessert.

Recipe courtesy Loney Tweet!
Thank you for this yummilicious recipe!

 

You need:

1/2 litre milk ( I used 3.8%)

4 bread slices (trim n remove edges)
1/4 cup sugar ( according to taste )
1 can Evaporated milk.(Carnation)
1 can Thick cream(In tins or packs)
Saffron (Optional)

*Boil milk.

*Add small pieces of bread and sugar.
*When reduced add evaporated milk and let it cook.
*Add thick cream and saffron and cook until it becomes thick and creamy.

This tastes very good when served warm too, but it is a personal choice.