The Best Chocolate Biscuit Cake – Fit For The Queen

by Hunar Baig 1st June 2022

written by Hunar Baig

The Best Chocolate Biscuit Cake Recipe

What is a biscuit cake?

Smooth chocolate, crisp biscuits and creamy butter and syrup this cake is super addicting and reminds me of choco leibniz biscuits but even, richer and fuller in flavour. One of my favourite things about this recipe is just how simple it is, it uses simple ingredients and zero baking time, you simply have to try it.

What is the Queen’s favourite dessert?

Chocolate biscuit cake is not only a favourite of HM the Queen but extremely popular amongst the rest of the royal family too. This recipe is a royal favourite, not only was it Prince William’s Grooms cake but a staple of the entire royal family. Served to HM the Queen almost every afternoon with tea, this cake is truly fit for a Queen.

Ingredient Notes

The ingredients that go into this simple yet scrumptious, chocolate biscuit cake

Rich Tea Biscuits – are the perfect choice for this cake as they aren’t too sweet and have a wonderful crisp texture that soaks up all of the butter and chocolate without becoming soggy

Butter – binds everything together and provides a creaminess while also, softening the biscuits slightly

Chocolate – of course! What would chocolate cake be without chocolate, I like using both milk and dark chocolate

Golden Syrup – in place of sugar, the golden syrup provides a sticky sweetness and a slight caramel note that adds so much depth to this simple cake

Vanilla Extract – adds so much flavour and that classic vanilla smell

Sea Salt – balances out all of the other flavours and brings out so much more flavour in the chocolate

Fridge vs. Freezer

Personally, I use the fridge to set the cake as this allows the chocolate to cool down slower which makes the chocolate shinier but, if you’d like for the cake to set quicker, the freezer works really well. Once the cake is completely finished and set it should be stored in the fridge and will last about a week, simply slice and serve, as needed.

What kind of chocolate should I use?

I also using half milk chocolate and half dark chocolate which gives you that rich chocolate flavour and depth but, you still get the creamy sweetness of the milk chocolate, its the best of both worlds.

But you could totally use all milk chocolate for a sweeter and lighter taste and just dark chocolate for a richer flavour with more depth. Whatever chocolate you use will work well and compliment all of the other ingredients in this cake.

Tips and Tricks

Using a hand or stand mixer for the butter will help make it even lighter and fluffier, resulting in a lighter cake

Use a cup or glass to press down the biscuit mixture in the tin to create a more compact and solid cake

Feel free to add on more decorations, using melted chocolate, chopped nits and even some lindt truffles on the edge, this cake is your oyster

This keeps well for about a week, if it lasts that long that is.To make the chocolate doesn’t melt, keep it in the fridge.

Finally, you can see a full recipe video on my Tik Tok or IG

The Best Chocolate Biscuit Cake

This is the best chocolate biscuit cake you'll ever have and it only requires a few simple steps and happens to be the Queens favourite too!

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Prep Time 20

Cooling Time 1

Course Dessert

Cuisine British

Servings 10 servings

Equipment

8 inch round cake tin
Greaseproof paper or Baking paper

Ingredients

115 g butter 4oz or 1/2 cup
115 g golden syrup 4oz or 1/2 cup
60 g milk chocolate 2oz
60 g dark chocolate 2oz
230 g rich tea biscuits 27 biscuits
1/4 tsp sea salt
2 tsp vanilla extract

Chocolate coating

50 g milk chocolate 2oz
50 g dark chocolate 2oz
or 100g of either milk or dark chocolate 4oz

Instructions

Cream together the butter, syrup, vanilla and salt until light, pale and fluffy
Melt the chocolate in 30 second increments in the microwave stirring in between each increment
Combine the melted chocolate into the butter mixture, mixing well
Chop up or crush the biscuits into small pieces and combine with the chocolate mixture, until all the biscuit pieces are fully coated
Grease and line an 8 inch round cake tin and pour the biscuit mixture. Then, place on a disc of baking paper and press down with a glass or mug
Place in the fridge for at least 30 – 60 minutes or till the cake has fully set
Melt the chocolate in 30 second increments in the microwave stirring in between each increment, until smooth
Take the cake out of the tin and onto a serving plate and pour over the chocolate spreading evenly over the top and sides of the cake
Place the cake into the fridge for 30 mins until, the cake is fully set. Then, simply slice and serve

Keyword Biscuits, Cake, Chocolate

1st June 2022 0 comments

Pasta

The Best Homemade Fresh Spaghetti Sauce

by Hunar Baig 5th May 2022

written by Hunar Baig

This spaghetti sauce is full of flavour, uses 8 ingredients and can be made in 30 minutes or less! Fresh tomatoes, thinly sliced garlic, peppery parsley, and lots of olive oil and a couple of spices, come together to create the best homemade fresh spaghetti sauce.

Do you have to peel tomatoes for sauce?

Yes, peeling the tomatoes gives you a smoother sauce and helps the sauce stick to the spaghetti easier. However, if you don’t want to peel to tomatoes, you can simple grate the tomatoes on a box grater. This will leave the flesh on one side and the skin on the other, the grated tomato will give you a smoother sauce and chopped tomatoes will give you a more textured sauce. Both work really well!

Ingredient Notes

The ingredients that go into this simple and delicious spaghetti sauce

Fresh Tomatoes– are the body of this sauce, using fresh tomatoes gives this sauce it’s unique fresh flavour

Parsley– adds so much flavour, colour and freshness. I love using parsley as an ingredient in the sauce, not just as a garnish.

Garlic – which is thinly sliced, just like in Goodfellas, which gives such a rich garlic flavour without the harsh garlic burn

Sugar – will balance out the sauce and helps with any acid in the tomatoes

Salt – of course, the salt brings everything together

Black Pepper – is so crucial, for rounding out the sauce and providing some contrast in flavour

Extra Virgin Olive Oil – what would pasta be without olive oil? I love using extra virgin, the better the quality of olive oil, the better the quality of the final dish

Cheese – gives so much flavour and saltiness, I love using a sharp cheddar but any hard cheese will perfect

Spaghetti – is my favourite pasta for this sauce, it holds the sauce so well and adds to the simplicity of this dish

Why are we adding fresh herbs to spaghetti sauce?

Adding fresh herbs will add so much flavour, texture and freshness. Using parsley as an ingredient instead of a garnish gives the sauce its unique peppery freshness.

Why do you need sugar in spaghetti sauce?

Sugar will help balance out the citric acid in the tomatoes and will help bring out more flavour in all the other ingredients. It will also help balance out the saltiness and deliver an overall well rounded flavour.

Tips and Tricks

If you don’t want to peel and chop the tomatoes, you could grate the tomatoes on a box grater instead

Fresh basil is another great addition and could also replace the parsley if, you were in a pinch

Garnish with grated cheese, more parsley. Black pepper, salt and EVOO

Always cook the pasta in salted boiling water, making sure to stir occasionally

Watching Goodfellas while eating this will 10X your experience, guaranteed

The Best Homemade Fresh Spaghetti Sauce

Hunar Baig

This pasta sauce is fresh, simple and so delicious. It only requires 8 ingredients and less than 30 minutes to make!

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Prep Time 10

Cook Time 20

Course Main Course, Pasta

Cuisine Italian

Servings 4 - 6 servings

Ingredients

1 pack of spaghetti
2 - 3 large fresh tomatoes
2 cloves fresh garlic
1 handful fresh parsley
1 tsp sea salt (or 1/2 tsp regular salt)
1 tsp sugar
1/4 tsp ground black pepper
1/4 tsp ground white pepper
Extra virgin olive oil
Grated cheese (I like to use parmesan, but cheddar also works)

Instructions

Chop and peel the tomatoes
Peel and thinly slice the garlic
Chop up the parsley
Mix the tomatoes, garlic, parsley, spices and olive oil in a pan and cook on a low heat for 10 mins
Boil the pasta until al dente, and place aside 1/2 a cup of pasta water
Add the pasta water to the pan and cook the sauce on a high heat for 2 - 5 mins until everything is well cooked, fully combined and the sauce has thickened
Finally to serve, top the spaghetti with the sauce, grate on lots of cheese, some extra parsley, black pepper and olive oil. Then dig in and enjoy!

Notes

This recipe is for 1 standard pack of spaghetti, which comes to around 4 - 6 servings, so you can multiply the ingredients according to how much you want to make.

Keyword Fresh, Garlic, Pasta, Tomato

5th May 2022 0 comments

Brownies and Bars Cookies and biscuits Desserts Uncategorised

You Need To Make These Easy Frosted Sugar Cookie Bars

by Hunar Baig 25th April 2022

written by Hunar Baig

Easy Frosted Sugar Cookie Bars

These frosted sugar cookie bars are tender and moist and topped with a light and fluffy vanilla scented frosting. They are so good and can be made with a few simple ingredients, in less than an hour.

So easy to bake…

I’m serious this recipe takes less than an hour and requires no rolling, or cutting out cookies, individually frosting etc.

Don’t get me wrong I love making regular sugar cookies but sometimes, knowing that I could have a tray of frosted sugar cookies ready in an hour is all I need.

Ingredient Notes

The ingredients that go into these melt in the mouth frosted sugar cookie bars

Butter – for that soft, tender and buttery sugar cookie base

Caster Sugar – duh! Sugar cookie bars need sugar and caster sugar gives a chewy and soft bar

Eggs – one whole egg and one egg yolk gives the perfect amount of rise and a tender crumb

Lemon Zest – this is optional but this really brightens the sugar cookie bars and adds some more depth

Vanilla Extract – adds so much flavour and gives you that classic sugar cookie smell

Baking Powder – helps that bars rise and adds some lightness

Cornflour – gives a wonderful crisp exterior

Plain Flour – perfect for the soft, tender and chewy bars

Salt – will balance out the sweetness and bring out that sweet vanilla flavour

Frosting

Butter – the frosting is a lighter version of an american buttercream, very similar to the lofthouse frosting and of course, what is buttercream without butter?!

Double Cream / Heavy Cream – will make the frosting lighter and creamier

Vanilla Extract – will give a great flavour and add a slight richness

Icing Sugar – of course, we need icing sugar for the frosting

Food Colouring – is the fun part you can add any colour you like I went for a tiny bit of purple because it makes the icing completely white. But, feel free to use any colours you’d like.

Sprinkles – for that lofthouse cookie finishing touch and because they are so fun and cute

How to make frosted sugar cookie bars step by step – (with pictures)

1. Cream together the butter and sugar, until pale and fluffy

2. Whisk in the eggs, lemon zest and vanilla, and combine well

3. Next, mix in the dry ingredients until you get a crumbly dough

4. Press the dough in the baking pan using your hands, a measuring cup or a glass, making sure to get a flat and even base

5. Place into a preheated oven at (170 degrees / 375 Fahrenheit / gas mark 5) for 15 – 20 minutes, until golden brown, firm and cooked through

6. Cream the butter, cream and vanilla, until pale and fluffy

7. Add in the icing sugar in the 3 parts, mixing the frosting in between each time

8. Once the frosting is light and fluffy, add in the food colouring of your choice

9. Finally, smooth the frosting over the sugar cookie bars and top with sprinkles

10. Then, cut into 16 bars and enjoy!

Let’s talk about frosting and food colouring!

I used a little dab of purple food colouring that cancels out the yellow of the butter giving a lovely white frosting which really makes the sprinkles pop.

However feel free to use any colour of your choosing, you could even separate the icing into separate bowls, and create multiple colours to marble together.

Tips and Tricks

I use a 9×9 inch baking tray but, if you prefer a thinner sugar cookie bar you can use a larger baking pan

Using a hand or stand mixer for the frosting will help make it even lighter and fluffier

If the dough looks very dry and crumbly don’t worry, that is how it is supposed to be

These keep well for about a week, if, they last that long that is.To make sure they stay moist in the middle place into an airtight container

Finally, you can see a full recipe video on my Tik Tok or IG

Easy Frosted Sugar Cookie Bars

Hunar Baig

These sugar cookie bars are soft, tender and moist and topped with a light vanilla frosting.

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Prep Time 25

Cook Time 20

Course Cookies, Dessert

Cuisine American

Servings 16 bars

Equipment

9 x 9 inch square baking pan
Hand mixer optional

Ingredients

Sugar Cookie Bars

125 g butter 1/2 cup
225 g caster sugar 1 cup
2 tsp vanilla extract
1 whole egg
1 egg yolk
zest of 1/2 a lemon
210 g plain flour 1 3/4 cup
30 g cornflour 1/4 cup
1/4 tsp salt
1 tsp baking powder

Frosting

75 g butter 1/3 cup
260 g icing sugar 2 cups
60 ml double cream 1/4 cup
1 tsp Vanilla extract
Food coloring
Sprinkles

Instructions

Sugar Cookie Bars

Cream together the butter and sugar, until pale and fluffy
Whisk in eggs and lemon zest, combine well
Next, mix in the dry ingredients until you get a crumbly dough
Press the dough in the baking pan using your hands, a measuring cup or a glass, making sure to get a flat and even base
Place into a preheated oven at (170 degrees / 375 Fahrenheit / gas mark 5) for 15 – 20 minutes, until golden brown, firm and cooked through
Allow to completely cool before frosting

Frosting

Cream the butter, cream and vanilla, until pale and fluffy
Add in the icing sugar in the 3 parts, mixing the frosting in between each time
Once the frosting is light and fluffy, add in the food colouring of your choice
Finally, smooth the frosting over the sugar cookie bars and top with sprinkles
Then, cut into 16 bars and enjoy!

Keyword Cookie Bars, Cookies

25th April 2022 0 comments

Brownies and Bars Cookies and biscuits

Easy Mini Egg Cookie Bars

by Hunar Baig 15th April 2022

written by Hunar Baig

Mini Egg Cookie bars

These Mini Egg Cookie Bars are one of my favourite recipes to celebrate springtime, the soft interior and crisp exterior mixed with one of childhood faves: Cadbury Mini Eggs. Does it get any better?!

They’re soft chocolate chip cookie dough bars, chock full with delightful mini eggs, and they are so simple to make. SO, let’s start!

Super quick and Easy

These cookie bars are so quick and easy to put together, you simply need to make them! You still get that classic cookie texture: the chewiness, crispness and gooeyness.

But, without any of the scooping, placing onto different trays and baking separately, even better, this is a one bowl recipe!

Ingredient Notes

Butter – All cookies need butter for that rich, moist, classic cookie texture and these cookie bars are no exception

Light Brown Sugar – The light brown sugar will give a rich and slight caramel taste to the cookie and a softer texture

Caster Sugar – Simply here to add sweetness and since the granules are so fine it will also help soften the cookie bars

Eggs – Eggs will bind the bars together and give it a slight chewy, cakey texture

Vanilla Paste – The rich vanilla taste elevates the overall cookie bars and gives them real depth. I love using vanilla paste, but a good quality extract will also work, just make sure whatever vanilla you’re using is really good quality.

Salt – Salt will help balance out the sweetness and will also make the chocolate taste richer.

Plain Flour – Easy peasy plain flour will work perfectly to give these bars body and a great texture

Baking Powder + Baking soda – These give us a nice rise and a nice added crispness to the outside to the bars

Cornflour – Cornflour adds more crispness to the outside and helps with the overall structure

Milk – Milk will add moisture and help give a tender cookie

Chocolate Chips – Chocolate chips will add even more chocolate flavour and melt a little for a gooey cookie bar

Mini Eggs – Of courses the star of the show MINI EGGS!

Recipe Step by Step – with Pictures

1. Next, add in the eggs and Start by creaming together the butter, sugar and vanilla until pale and fluffy

2. Next, add in the eggs and mix everything together

3. Now, add in the dry ingredients and combine till you get a dry crumbly dough

4. Next, pour in the milk and mix well till your dough is thick but no longer crumbly

5. Mix in chocolate chips and crushed mini eggs

6. Finally, place the dough into a lined baking tray and top with any extra mini eggs or chocolate chips

7. Place in a preheated (180 degree / gas mark 4 / 355° fahrenheit) oven for around 22 – 28 minutes until golden brown and firm on the edges and the top looks dry

8. Once fully cooked allow the bars to cool for about 15 – 20 minutes in the tray before transferring to a wire rack

9. Once fully cooled, cut the cookie bars in as many squares as you like (I normally go for 16) and serve.

Optional: place more mini eggs on top as they will sink slightly as they bake.

How many mini eggs should I use?

The answer is as many as you’d like but, I wouldn’t put more than 2 1/2 packets as more than that will change the structure of the cookie bars.

I’ve used about 2 packs here and they were the perfect amount but, feel free to experiment with the ratio.

Tips and Tricks

To make crushing the mini eggs easier I’d recommend using a zip lock bag and a rolling pin or even a bottle to crush it! p.s. this is also a great stress reliever

Adding white chocolate instead of milk chocolate will give you great contrast and a sweater taste

If you’d like an ever crisper exterior then, chill the dough in the fridge for a couple of hours before baking

If you don’t have cornflour not to worry just replace with the same amount of regular flour, it won’t be as crisp but it will still be delicious

Finally, you can see a full recipe video on my Tik Tok or IG

Mini Egg Cookie Bars

Easy and delicous, cookie bars that are chewy, soft, crisp and packed with mini eggs.

Print Recipe Pin Recipe

Prep Time 25

Course Cookies, Dessert, Spring

Servings 16 bars

Equipment

9×9 inch square baking pan

Ingredients

255 g butter 1 cup
200 g light brown sugar (packed) 1 cup
112 g caster sugar 1/2 cup
2 eggs
1 tsp vanilla paste (you can use vanilla extract if you'd like)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
350 g plain flour 1 3/4 cup
30 g cornflour 1/4 cup
100 g chocolate chips 1 packet or 3/4 cup
1 – 2 bags mini eggs

Instructions

Start by creaming together the butter, sugar and vanilla until pale and fluffy
Next, add in the eggs and mix everything together
Now, add in the dry ingredients and combine till you get a dry crumbly dough
Next, pour in the milk and mix well till your dough is thick but no longer crumbly
Mix in chocolate chips and crushed mini eggs
Finally, place the dough into a lined baking tray and top with any extra mini eggs or chocolate chips
Place in a preheated 180 degree / gas mark 4 / 355° fahrenheit oven for around 22 – 28 minutes until golden brown and firm on the edges and the top looks dry
Once fully cooked allow the bars to cool for about 15 – 20 minutes in the tray before transferring to a wire rack
Once fully cooled, cut the cookie bars in as many squares as you like (I normally go for 16) and serve.
Optional: place more mini eggs on top as they will sink slightly as they bake.

Keyword bars, cadbury, Chocolate, Cookie Bars, cookie dough, Cookies, tray bake

15th April 2022 0 comments

Vegetarians

Buddha Bowl with Tofu

by Hunar Baig 20th October 2021

written by Hunar Baig

A wonderful serenity has taken possession of my entire soul, like these sweet mornings of spring which I enjoy with my whole heart. I am alone, and feel the charm of existence in this spot, which was created for the bliss of souls like mine. I am so happy, my dear friend, so absorbed in the exquisite sense of mere tranquil existence, that I neglect my talents. I should be incapable of drawing a single stroke at the present moment; and yet I feel that I never was a greater artist than now.

When, while the lovely valley teems with vapour around me, and the meridian sun strikes the upper surface of the impenetrable foliage of my trees, and but a few stray gleams steal into the inner sanctuary, I throw myself down among the tall grass by the trickling stream; and, as I lie close to the earth, a thousand unknown plants are noticed by me.

To take a trivial example, which of us ever undertakes laborious physical exercise, except to obtain some advantage from it?

Penci Design

When I hear the buzz of the little world among the stalks, and grow familiar with the countless indescribable forms of the insects and flies, then I feel.

Everyone realizes why a new common language would be desirable: one could refuse to pay expensive translators. To achieve this, it would be necessary to have uniform grammar, pronunciation and more common words. If several languages coalesce, the grammar of the resulting language is more simple and regular than that of the individual languages. The new common language will be more simple and regular than the existing European languages. It will be as simple as Occidental; in fact, it will be Occidental.

The European languages are members of the same family. Their separate existence is a myth. For science, music, sport, etc, Europe uses the same vocabulary. The languages only differ in their grammar, their pronunciation and their most common words.

FRESH INGRENDIENTS

To an English person, it will seem like simplified English, as a skeptical Cambridge friend of mine told me what Occidental is.The European languages are members of the same family. Their separate existence is a myth. For science, music, sport, etc, Europe uses the same vocabulary. The languages only differ in their grammar, their pronunciation and their most common words. Everyone realizes why a new common language would be desirable: one could refuse to pay expensive translators.

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: 20 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 300 calories 10g fat

Rating: 5.0/5

( 1 voted )

Ingredients

MAIN INGREDIENTS

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

DRESSING

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt

Instructions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Notes

Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

20th October 2021 0 comments

Main Dishes

Classic Spicy Barbecued Ribs

by Hunar Baig 20th October 2021

written by Hunar Baig

To take a trivial example, which of us ever undertakes laborious physical exercise, except to obtain some advantage from it?

Penci Design

When I hear the buzz of the little world among the stalks, and grow familiar with the countless indescribable forms of the insects and flies, then I feel.

FRESH INGRENDIENTS

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: 20 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 300 calories 10g fat

Rating: 5.0/5

( 1 voted )

Ingredients

MAIN INGREDIENTS

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

DRESSING

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt

Instructions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Notes

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

20th October 2021 0 comments

Noodles

Pasta Alla Norma

by Hunar Baig 20th October 2021

written by Hunar Baig

To take a trivial example, which of us ever undertakes laborious physical exercise, except to obtain some advantage from it?

Penci Design

When I hear the buzz of the little world among the stalks, and grow familiar with the countless indescribable forms of the insects and flies, then I feel.

FRESH INGRENDIENTS

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: 20 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 300 calories 10g fat

Rating: 5.0/5

( 1 voted )

Ingredients

MAIN INGREDIENTS

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

DRESSING

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt

Instructions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Notes

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

20th October 2021 0 comments

Breakfast

Breakfast Zucchini Fritters

by Hunar Baig 20th October 2021

written by Hunar Baig

To take a trivial example, which of us ever undertakes laborious physical exercise, except to obtain some advantage from it?

Penci Design

When I hear the buzz of the little world among the stalks, and grow familiar with the countless indescribable forms of the insects and flies, then I feel.

FRESH INGRENDIENTS

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: 20 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 300 calories 10g fat

Rating: 5.0/5

( 1 voted )

Ingredients

MAIN INGREDIENTS

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

DRESSING

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt

Instructions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Notes

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

20th October 2021 0 comments

Main Dishes

Roasted Salmon with Herbs

by Hunar Baig 20th October 2021

written by Hunar Baig

To take a trivial example, which of us ever undertakes laborious physical exercise, except to obtain some advantage from it?

Penci Design

When I hear the buzz of the little world among the stalks, and grow familiar with the countless indescribable forms of the insects and flies, then I feel.

FRESH INGRENDIENTS

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: 20 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 300 calories 10g fat

Rating: 5.0/5

( 1 voted )

Ingredients

MAIN INGREDIENTS

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

DRESSING

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt

Instructions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Notes

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

20th October 2021 0 comments

Vegetarians

Vegan Creamy Beetroot Soup

by Hunar Baig 20th October 2021

written by Hunar Baig

To take a trivial example, which of us ever undertakes laborious physical exercise, except to obtain some advantage from it?

Penci Design

When I hear the buzz of the little world among the stalks, and grow familiar with the countless indescribable forms of the insects and flies, then I feel.

FRESH INGRENDIENTS

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: 20 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 300 calories 10g fat

Rating: 5.0/5

( 1 voted )

Ingredients

MAIN INGREDIENTS

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

DRESSING

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt

Instructions

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Notes

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20th October 2021 0 comments

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