Cake decorating - Mazadaar

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Looking for a quick meal to cook in this heat? This is perfect in hot weather like today! It’s takes around 20 mins to make and it’s perfect served with some grilled chicken or fish and salad.

Cous cous recipe:

1. First dissolve 1 chicken or veg stock cube in 700ml of water. Set aside.
2. In a pot add a little oil & sauté 2 chopped spring onions & 1 chopped red pepper for few mins until soft.
3. Next, add 300g couscous, 1 tbsp pepper paste, 1 tbsp tomato purée, 3-4 tbsp peri peri medium sauce (I use the @aldiuk brand), 1/2 tsp turmeric powder - mix everything together until combined.
4. Pour over the stock, cover and leave to cook in the stock for 12-15 mins with the heat turned off. After 15 mins remove the lid & fluff up the couscous using a fork.

#easydinner #easyrecipes #couscous #healthyeating #healthyrecipe

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Chocolate cupcakes 🧁

⭐ COMING SOON ⭐
Piping nozzles, cupcakes boxes, piping bags, cake boxes will soon be available to buy from our website!!

Cupcakes:
160g caster sugar
160g unsalted butter/stork margarine
160g self raising flour
1 tsp baking powder
2 tbsp cocoa powder
3 eggs
100 ml milk

Icing:
125g unsalted butter
250g icing sugar
3 tbsp cocoa powder
150ml double cream

What you need to do:
1. Preheat the oven to 160° and line a muffin tin with cupcake cases.
2. Add the butter & sugar to a mixing bowl & mix together until it is soft, creamy and pale in colour. This should be done on a high speed and for 4-5 mins. If using butter, ensure it is at room temperature.
3. Next, add the eggs, flour, cocoa powder & baking powder. Beat together until everything is combined.
4. Pour in the milk whilst still blending and mix until fully combined. Try not to overbeat. Once the batter is mixed and comes together stop mixing.
5. Add a little batter into each cupcake case (the cupcake case should be 3/4 full).
6. Bake in the preheated oven for 20 minutes
7. Place the cupcakes onto a wire rack to cool

Icing:
1. Ensure the butter is at room temperature so it is soft but not melted.
2. Place the butter into a mixing bowl and beat for 4-5 mins on a high speed and the butter is creamy and pale in colour
3. Sift in the icing sugar and the cocoa powder and beat until everything is well combined. This should take around 3-4 minutes.
4. Slowly pour in the cream and continue beating until everything is well combined and the icing is light and airy.
5. Take a piping bag and cut the end off (approx 1cm) and place a piping nozzle into it. Spoon the icing into the bag and push the icing down to the bottom ensuring there are no air bubbles. Twist the piping bag and pipe the icing onto each cupcake.

Enjoy!

#chocolatecupcake #baking #cakedecorating #chocolate #pipingskills

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Open post by mazadaar with ID 18105463504967105

Chocolate cupcakes 🧁 ⭐ COMING SOON ⭐ Piping nozzles, cupcakes boxes, piping bags, cake boxes will soon be available to buy from our website!! Cupcakes: 160g caster sugar 160g unsalted butter/stork margarine 160g self raising flour 1 tsp baking powder 2 tbsp cocoa powder 3 eggs 100 ml milk Icing: 125g unsalted butter 250g icing sugar 3 tbsp cocoa powder 150ml double cream What you need to do: 1. Preheat the oven to 160° and line a muffin tin with cupcake cases. 2. Add the butter & sugar to a mixing bowl & mix together until it is soft, creamy and pale in colour. This should be done on a high speed and for 4-5 mins. If using butter, ensure it is at room temperature. 3. Next, add the eggs, flour, cocoa powder & baking powder. Beat together until everything is combined. 4. Pour in the milk whilst still blending and mix until fully combined. Try not to overbeat. Once the batter is mixed and comes together stop mixing. 5. Add a little batter into each cupcake case (the cupcake case should be 3/4 full). 6. Bake in the preheated oven for 20 minutes 7. Place the cupcakes onto a wire rack to cool Icing: 1. Ensure the butter is at room temperature so it is soft but not melted. 2. Place the butter into a mixing bowl and beat for 4-5 mins on a high speed and the butter is creamy and pale in colour 3. Sift in the icing sugar and the cocoa powder and beat until everything is well combined. This should take around 3-4 minutes. 4. Slowly pour in the cream and continue beating until everything is well combined and the icing is light and airy. 5. Take a piping bag and cut the end off (approx 1cm) and place a piping nozzle into it. Spoon the icing into the bag and push the icing down to the bottom ensuring there are no air bubbles. Twist the piping bag and pipe the icing onto each cupcake. Enjoy! #chocolatecupcake #baking #cakedecorating #chocolate #pipingskills

Everything we ate and drank @coventgardenldn & @sevendialsmkt on our trip yesterday…

1. Uzbek chicken & beef manty (dumplings) @oshpaz - loved these and preferred the chicken ones
2. Tiramisu matcha @onsubakery - hands down one of the best matchas I’ve had!
3. The classic apple crumble and custard @humblecrumble - this was so good!!
4. Sweet treats @elan_cafe
5. Who remembered dip dabs?!!
6. Cheesy chips & chicken bites @shakeshackuk - the chicken bites were very juicy and tender!
7. Pomodoro pasta @mezzo_isf - pasta was Al dente - if you’re desi and like you’re pasta well cooked then you may not like it!
8. Bakery @onsu looked amazing but we were too full at this point to eat more 👀
9. Tested out all the free teas in @whittardofchelsea1886 and loved these lychee & rose instant tea

Btw I didn’t eat all this alone - it was shared and we racked up 15,000 steps so it was a well balanced day 😆

#foodcrawl #london #sevendialsmarket #coventgarden #halalfood

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Open post by mazadaar with ID 18106261909811027

Everything we ate and drank @coventgardenldn & @sevendialsmkt on our trip yesterday… 1. Uzbek chicken & beef manty (dumplings) @oshpaz - loved these and preferred the chicken ones 2. Tiramisu matcha @onsubakery - hands down one of the best matchas I’ve had! 3. The classic apple crumble and custard @humblecrumble - this was so good!! 4. Sweet treats @elan_cafe 5. Who remembered dip dabs?!! 6. Cheesy chips & chicken bites @shakeshackuk - the chicken bites were very juicy and tender! 7. Pomodoro pasta @mezzo_isf - pasta was Al dente - if you’re desi and like you’re pasta well cooked then you may not like it! 8. Bakery @onsu looked amazing but we were too full at this point to eat more 👀 9. Tested out all the free teas in @whittardofchelsea1886 and loved these lychee & rose instant tea Btw I didn’t eat all this alone - it was shared and we racked up 15,000 steps so it was a well balanced day 😆 #foodcrawl #london #sevendialsmarket #coventgarden #halalfood

I haven’t baked and decorated a cake for so long and realised how much I miss it!

Here’s a cake I baked yesterday for my nephew’s 13th birthday. It’s a vanilla sponge cake with vanilla buttercream and strawberry jam filling.

Sponge recipe:

225g stork/cake margarine
225g caster sugar
225g self raising flour
4 large eggs
1 tsp baking powder
1 tsp vanilla extract
100ml milk

1. Preheat oven to 160°.
2. Grease two sandwich cake tins and line the bottom of the tins with greaseproof paper and set aside.
3. Add all the above ingredients to a bowl and beat until fully combined and smooth.
4. Split the cake batter between the two sandwich tins and bake for 25-30 mins.
5. To test the cake is cooked use a skewer to poke the cake in the middle - if it comes out clean then it’s fully cooked. If it doesn’t then bake for another 5 mins and test again.

Vanilla buttercream:
250g unsalted butter at room temperature
500g icing sugar
1 tsp vanilla extract

1. Place the butter into a bowl and beat for 3-4 mins until the butter turns a pale white colour.
2. Sift in the icing sugar, add the vanilla extract and carefully beat on a low speed so that the icing sugar doesn’t go everywhere. Once it’s combined with the butter beat for 5 mins on full speed. Use a spatula in between beating to scrape the sides to make sure the butter and the icing sugar is combined well.

Use the buttercream for filling the cake and to decorate.

Are you a vanilla cake fan or chocolate cake fan?

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Open post by mazadaar with ID 18323280067260112

I haven’t baked and decorated a cake for so long and realised how much I miss it! Here’s a cake I baked yesterday for my nephew’s 13th birthday. It’s a vanilla sponge cake with vanilla buttercream and strawberry jam filling. Sponge recipe: 225g stork/cake margarine 225g caster sugar 225g self raising flour 4 large eggs 1 tsp baking powder 1 tsp vanilla extract 100ml milk 1. Preheat oven to 160°. 2. Grease two sandwich cake tins and line the bottom of the tins with greaseproof paper and set aside. 3. Add all the above ingredients to a bowl and beat until fully combined and smooth. 4. Split the cake batter between the two sandwich tins and bake for 25-30 mins. 5. To test the cake is cooked use a skewer to poke the cake in the middle - if it comes out clean then it’s fully cooked. If it doesn’t then bake for another 5 mins and test again. Vanilla buttercream: 250g unsalted butter at room temperature 500g icing sugar 1 tsp vanilla extract 1. Place the butter into a bowl and beat for 3-4 mins until the butter turns a pale white colour. 2. Sift in the icing sugar, add the vanilla extract and carefully beat on a low speed so that the icing sugar doesn’t go everywhere. Once it’s combined with the butter beat for 5 mins on full speed. Use a spatula in between beating to scrape the sides to make sure the butter and the icing sugar is combined well. Use the buttercream for filling the cake and to decorate. Are you a vanilla cake fan or chocolate cake fan?

I’ve been a bit quiet on here but behind the scenes I have been cooking ALOT! Here’s some things I’ve recently cooke and trying to reinvent at home after eating them out in restaurants…

1. Chicken & prawn wontons with spicy soy sauce
2. Chicken sandwiches with red cabbage and carrot
3. Banana, cinnamon & chocolate cake
4. Apple & cinnamon cake
5. Channa chaat
6. Chocolate cupcakes
7. Pan fried salmon with potatoes & veg & lemon & dill creamy sauce
8. Creamy Cajun chicken linguine
9. Thai red prawn curry with jasmine rice
10. Chicken with soy & ginger sauce
11. Chicken Manchurian

#dinnerideas #recipes #easymeals #baking

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Open post by mazadaar with ID 18209794885336636

I’ve been a bit quiet on here but behind the scenes I have been cooking ALOT! Here’s some things I’ve recently cooke and trying to reinvent at home after eating them out in restaurants… 1. Chicken & prawn wontons with spicy soy sauce 2. Chicken sandwiches with red cabbage and carrot 3. Banana, cinnamon & chocolate cake 4. Apple & cinnamon cake 5. Channa chaat 6. Chocolate cupcakes 7. Pan fried salmon with potatoes & veg & lemon & dill creamy sauce 8. Creamy Cajun chicken linguine 9. Thai red prawn curry with jasmine rice 10. Chicken with soy & ginger sauce 11. Chicken Manchurian #dinnerideas #recipes #easymeals #baking

Pasta in tomato & basil sauce - when you don’t have much time to cook dinner then you can make my delicious pasta dish in around 30 minutes.
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Ingredients:
500g penne pasta cooked according to packet instructions
1 medium onion chopped
4 cloves of garlic chopped
1 tin of plum tomatoes
2 tbs tomato purée
1 tsp salt
1 tsp brown sugar
1 tsp ground white pepper
3-4 heaped tbsp creme fraiche
200 ml of pasta water (from when you are boiling the pasta)
Handful Parmesan/pecorino cheese for garnishing
Basil leaves
Sriracha sauce
Olive oil
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Method:
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1. Bring a pot of water to the boil, add the pasta and cook. Whilst the pasta is cooking save a cup of pasta water and set aside.
2. While the pasta is cooking, heat some oil in a separate pot and sauté the onion for a few minutes.
3. Add the chopped garlic and sauté for a few seconds.
4. Next add the tomato purée, mix and fry for 4-5 mins until the tomato purée is cooked well.
5. Add the tinned tomatoes, mix and cook for a few mins.
6. Add the basil leaves, sugar, salt & white pepper.
7. Using a masher, mash the tomatoes, mix and cook for 10-12 minutes over a low heat with the lid on stirring every now and then.
8. Remove the lid and the oil should start to separate, the tomatoes should be well cooked and you now have a delicious sauce.
9. Now add the creme fraiche, mix and cook for 4-5 minutes.
10. Add the pasta to the sauce along with the pasta water, mix and serve with some grated cheese and a drizzle of sriracha sauce.
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Serve with a salad, garlic bread and corn on the cob.
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#pastarecipe #pasta #comfortfood #quickmeals #yummy #viral #homemadefood #mazadaar #easyrecipe #dinnerideas #tomato #basil #vegetarianrecipes

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Open post by mazadaar with ID 17852105568550218

Pasta in tomato & basil sauce - when you don’t have much time to cook dinner then you can make my delicious pasta dish in around 30 minutes. . . Ingredients: 500g penne pasta cooked according to packet instructions 1 medium onion chopped 4 cloves of garlic chopped 1 tin of plum tomatoes 2 tbs tomato purée 1 tsp salt 1 tsp brown sugar 1 tsp ground white pepper 3-4 heaped tbsp creme fraiche 200 ml of pasta water (from when you are boiling the pasta) Handful Parmesan/pecorino cheese for garnishing Basil leaves Sriracha sauce Olive oil . . Method: . . 1. Bring a pot of water to the boil, add the pasta and cook. Whilst the pasta is cooking save a cup of pasta water and set aside. 2. While the pasta is cooking, heat some oil in a separate pot and sauté the onion for a few minutes. 3. Add the chopped garlic and sauté for a few seconds. 4. Next add the tomato purée, mix and fry for 4-5 mins until the tomato purée is cooked well. 5. Add the tinned tomatoes, mix and cook for a few mins. 6. Add the basil leaves, sugar, salt & white pepper. 7. Using a masher, mash the tomatoes, mix and cook for 10-12 minutes over a low heat with the lid on stirring every now and then. 8. Remove the lid and the oil should start to separate, the tomatoes should be well cooked and you now have a delicious sauce. 9. Now add the creme fraiche, mix and cook for 4-5 minutes. 10. Add the pasta to the sauce along with the pasta water, mix and serve with some grated cheese and a drizzle of sriracha sauce. . Serve with a salad, garlic bread and corn on the cob. . . . . #pastarecipe #pasta #comfortfood #quickmeals #yummy #viral #homemadefood #mazadaar #easyrecipe #dinnerideas #tomato #basil #vegetarianrecipes

Triple chocolate trifle dessert recipe ⬇️

When you want a quick chocolate dessert - this is the recipe you need! It involves no baking and when made in these cute little dessert cups they make the perfect dessert display for your parties or events. These dessert cups are available to buy on our website or our tiktok shop. Link is in bio

Whipped cream recipe;
300ml double cream
3tbsp icing sugar
1tsp vanilla extract/essence

This should be enough to make 20 cups of trifle.

#chocolate #chocolatedessert #sweettooth #dessertrecipe #halalfood #trifle #mazadaar #chocolatelover

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Open post by mazadaar with ID 18035311607405808

Triple chocolate trifle dessert recipe ⬇️ When you want a quick chocolate dessert - this is the recipe you need! It involves no baking and when made in these cute little dessert cups they make the perfect dessert display for your parties or events. These dessert cups are available to buy on our website or our tiktok shop. Link is in bio Whipped cream recipe; 300ml double cream 3tbsp icing sugar 1tsp vanilla extract/essence This should be enough to make 20 cups of trifle. #chocolate #chocolatedessert #sweettooth #dessertrecipe #halalfood #trifle #mazadaar #chocolatelover

I shared my sausage rolls I made this afternoon on my stories and I’ve been inundated with messages on how I make them so here’s an old video I am resharing 🙂

I use @tesco or @aldiuk puff pastry and I usually use sausages from my local butchers. If you don’t want to use sausages you can also use seekh kebabs.

Once they’re made you can freeze them, pop them in bags once frozen & bake as you need them. Before baking brush with some whisked egg and bake for 25 minutes on 200°C.

Any questions, leave them in the comments below 😀

#snacks #sausagerolls #baking #puffpastry #mazadaar

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Open post by mazadaar with ID 17885035188299415

I shared my sausage rolls I made this afternoon on my stories and I’ve been inundated with messages on how I make them so here’s an old video I am resharing 🙂 I use @tesco or @aldiuk puff pastry and I usually use sausages from my local butchers. If you don’t want to use sausages you can also use seekh kebabs. Once they’re made you can freeze them, pop them in bags once frozen & bake as you need them. Before baking brush with some whisked egg and bake for 25 minutes on 200°C. Any questions, leave them in the comments below 😀 #snacks #sausagerolls #baking #puffpastry #mazadaar

Eating out diaries…some of the food we have eaten out over the last few weeks 😋

1. Fish & chips at the beach
2. Chinese tawa @annajeebhq
3. Chicken Katsu @kineya_uk
4. Bubble pops @bubblewafflescamden
5. Mushroom pasta @thecheesewheeluk
6. Sushi @kyotosushi_birmingham
7. Chicken Burger @franzosilford

Ask in the comments if you’d like any reviews of the food 🙂

Which one would you eat?