BreakfastFeatured

Bread with Beetroot Hummus

by Hunar Baig
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

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.

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.

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.

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 300 calories 10g fat
Rating: 5.0/5
( 2 voted )
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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

  1. 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.
  2. 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.
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FeaturedVegetarians

Spicy Mexican Soup

by Hunar Baig
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

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.

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.

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.

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 300 calories 10g fat
Rating: 5.0/5
( 1 voted )
Pin
Print

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

  1. 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.
  2. 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.
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BreakfastFeatured

Salmon Skewers with Zucchini

by Hunar Baig
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

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.

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.

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.

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 300 calories 10g fat
Rating: 5.0/5
( 1 voted )
Pin
Print

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

  1. 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.
  2. 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.
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FeaturedNoodles

Homemade Carbonara Pasta

by Hunar Baig
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

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.

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.

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.

Greek Marinated Chickpea Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 300 calories 10g fat
Rating: 5.0/5
( 1 voted )
Pin
Print

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

  1. 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.
  2. 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.
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Reviews

Nescafe Azera MyWay Latte – Coffee Review

by Hunar Baig
written by Hunar Baig

Nescafe Azera MyWay Latte – Coffee Review

Nescafe came out with a new instant latte and they were kind enough to send me some samples to review. I tried it both with whole milk and oat milk and here is my review.

Review

This has a rich coffee taste, while still being light and frothy. The type of milk you use really changes the way the coffee comes together, overall it mixes pretty easily with all kinds of milk but, I’d say plant milk is a little smoother. The sprinkle of chocolate and cinnamon 10x these lattes, it’s like having a barista in your kitchen.

There is only a little vanilla flavour coming through, another thing that will 10x your latte is using a small whisk to froth up the milk mixture before you add in the hot water to make it even more luxurious.

Easy and Simple

All you need is some milk and hot water, and you’re on your way to a frothy and rich latte all from the comfort of your own home.

  1. Put 3 heaped teaspoons of MyWay Latte into your favourite mug
  2. Add in your milk of choice (I liked using 60ml)
  3. Stir well and make sure it’s nice and smooth
  4. Pour over your boiled water to fill and enjoy

Oat milk vs. Whole Milk

I normally like whole cows milk in my lattes and cappuccinos etc., but I was pleasantly surprised because I actually enjoyed the oat milk latte more. It was creamier, frothier, smoother and had a more well-rounded coffee flavour, I think this may have converted me to drink oat milk in all my coffee.

Though I will say in the whole milk the coffee tasted stronger than the oat. I used the MOMA barista-style oat milk that was also sent to me.

Overview

Overall this is an affordable, easy and quick way to have a light and luxurious latte at home, especially in times like these, it is nice to have a coffee shop style coffee at home.

Finally, Thank you to Nescafe Azera for gifting me this lovely package for review, it’s very much appreciated.

#gifted #mywaylatte

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Cakes

Orange Madeira Loaf Cake

by Hunar Baig
written by Hunar Baig

Orange Madeira Loaf Cake

Madeira cake is a traditional British cake it differs from a classic sponge with a denser crumb because it contains more flour and is normally flavored with almonds and lemon. This recipe uses orange for a fresh and fruity take.

History of Madeira Cake

Madeira cake has been a British staple since the mid-1800s, it was named after Madeira wine from the Portuguese island of the same name, and was often served alongside the cake. My favourite way to serve this cake is with a strong cup of English tea.

The base of this sponge is butter, light and fluffy eggs, a decent amount of flour and almond flour, and fresh orange juice. This cake has a moist and slightly dense texture, with a sweet, delicate vanilla flavour and just a hint of orange.

Baking Method

We are using a loaf tin and working with a moist batter so how we bake this cake is a very important step. We bake the cake for about an hour and about halfway through baking, we place foil on top of the cake to stop browning and keep the cake cooking, until it is perfectly soft and has a moreish crumb.

This recipe is so simple, delicious, is a cinch to make and has such a homey feel, I simply adore it. Another variant that I love is replacing the orange with lemon, giving this cake a fresh and zingy taste. Hope you enjoy it!

Cake - pin

Orange Maderia Cake

Hunar Baig
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine British
Servings 12 Servings

Equipment

  • Loaf tin

Ingredients
  

  • 175g Butter
  • 200 g caster sugar (1 cup)
  • 3 eggs
  • 120 g plain flour (1 cup)
  • 1 tsp baking powder
  • 55 g ground almonds (1/2 a cup)
  • 1/2 tsp vanilla paste
  • The zest and juice of 1/2 of a medium orange
  • 1/8 tsp salt

Instructions
 

  • Preheat an oven to 180 degrees celcius / gas mark 4 / 350 F and grease and line a loaf tin
  • In a mixing bowl cream together the butter and sugar until light and fluffy
  • Then add in the eggs one at a time and combine well, if the mixture starts to curdle add in a tbsp of flour a mix well
  • Sift in the flour, salt and baking powder and stir to combine
  • Now, add in the almonds, vanilla and orange juice and zest, then stir together
  • Pour the batter into the loaf tin and pop it into the oven
  • Bake for 45 minutes to an hour or until a toothpick comes out clean
    Halfway through baking when the cake is golden brown cover it in some tin foil and continues to bake until well cooked – this will make sure that the cake doesn't over brown
Keyword Cake, Orange
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ChickenQuick dishes

The BEST Black Pepper Chicken Karahi Recipe

by Hunar Baig
written by Hunar Baig

Black Pepper Chicken Karahi Recipe

This black pepper chicken karahi recipe is a rich and delicious chicken curry, packed with flavour and dimension from 3 different types of pepper. The chicken is tender and flavourful and the best part is it only takes around 30 minutes to cook!

What is chicken karahi? 

Chicken karahi or kadai chicken is a chicken dish cooked in a karahi which is very similar to a wok. This dish originates from the northern frontier of pakistan and is very popular throughout pakistan and south asia. Chicken karahi is traditionally a tomato based dish garnished with lots of ginger and chillies and served with naan, roti or rice.

The primary ingredients in chicken karahi are:

  • Chicken
  • Tomatoes
  • Ginger
  • Garlic
  • Salt & Spices
  • Oil

What is black pepper chicken karahi?

Black pepper chicken karahi is just like chicken karahi, except it’s spiced with lots of black and white pepper and doesn’t have any red chilli, coriander, or cumin. It’s very similar to Afghan chicken karahi but it’s still cooked like a Pakistani chicken karahi.

Ingredient Notes

The ingredients that go into this flavourful and delicious black pepper chicken karahi

Chicken – whole, skinless, on the bone and cut into 16 -18 pieces 

Ginger & Garlic – adds so much flavour and freshness

Onions – is savoury and works so well with the peppery spices

Tomatoes – provides moisture and helps make the masala thick and rich

Salt – is so important for flavour and balance

Ground Black Pepper – of course! We need black pepper for black pepper chicken karahi 

Ground White Pepper  – adds more peppery flavour and depth

Course Black Pepper – adds more depth, dimension and so much more flavour

Turmeric Powder – provides some colour and an earthy taste

Smoked Paprika (or regular paprika) – makes the karahi smokey and more flavorful 

Sugar – balances out all of the flavours and reduces any sourness in the tomatoes

Sliced Chillies and Ginger (for garnish) – adds texture, flavour and makes the karahi look beautiful

What to serve with the black pepper chicken karahi:

  • My personal favourite has for be garlic naan, the garlicky, buttery, soft naan works so well with the peppery and delicious karahi
  • Roti is a classic option to serve with chicken karahi 
  • Boiled basmati rice works so well with the spicy chicken and who doesn’t love rice
  • Other options for side dishes are, pickled red onions, yogurt, green chutney and salad or, sliced cucumbers sprinkled with sea salt

FAQ’s: Chicken Karahi

What is the best oil for making chicken karahi?

My favourite oil to use is extra virgin olive oil as it is full of flavour and since we aren’t deep frying the chicken it has a high enough smoking point.

However here are some alternatives: 

  • Canola oil
  • Vegetable oil
  • Rapeseed oil
  • Ghee

What does karahi mean? 

A karahi is a heavy bottomed circular pan that is very similar to a wok but it has steeper sides and a flatter bottom, it is typically made with either steel or cast iron. It originated from the Indian subcontinent and is used in Indian, Afghan, Pakistani, Bangladeshi, Nepalese and Caribbean cuisines.

What temperature do you cook the chicken karahi at?

Start on a high heat and continue cooking on a high heat while you add in the garlic, ginger, chicken. spices, onions and tomatoes. Once all of those have been added, put the heat on the lowest and until the chicken is fully cooked.

How do you know when the chicken karahi is done cooking?

When the chicken is fully cooked and white to the bone, there is very little water left and the masala is thick and glossy. Once it has reached this stage you can add in some lemon, add more seasoning or oil, if needed, then simply garnish and enjoy!

How to make Black Pepper Chicken Karahi – step by step 

  1. Start with the prep by, peeling the ginger and garlic and crushing them in a pesel and mortar or food processor 
  2. Slice the onions into quarter moons 
  3. Grate the tomatoes on a box grater
  4. Prep the garnish by, thinly slicing some green chillies and julienning some fresh ginger
  5. Heat up a karahi or wok with some olive oil and add in the ginger and garlic paste, saute this for a couple minutes
  6. Now, add in the chicken and brown on all sides
  7. Once browned, add in the spices and salt and stir fry
  8. Then, add in the onions and saute for about 2 – 3 minutes
  9. Add in the grated tomatoes and sugar, stir together and lower the heat to the lowest and put on the lid and cook for 20 – 25 minutes stirring every 5 minutes, until the chicken is fully cooked to the bone
  10. Once cooked, bhoon (stir fry) the karahi and finish off with some lemon juice, salt or oil, if needed, ginger and sliced green chilies
  11. Serve with Garlic Naan, roti or basmati rice and enjoy!

Best tips and tricks for making Black Pepper Chicken Karahi:

  • Boun the chicken karahi – Boun means fry in urdu. So, keeping the chicken moving and stir frying on a high heat will yield the best results for this recipe, the chicken will brown evenly, cook perfectly and it won’t burn!
  • Use a heavy bottomed wok – Using a heavy bottomed or flatter bottomed karahi or wok will make this easier to stir fry and quicker to cook
  • Get all of your ingredients ready beforehand – Before you start cooking having everything to hand will make the cooking process easier and quicker plus, cooking karahi dishes has a flow to it and having everything to hand helps to achieve that flow
  • Always add garnish & always slice the garnish thinly – Thinly sliced green chillies and julienned ginger work the best to add texture, flavour and lots of colour
  • When reheating – add a splash of water as the masala can dry up a little

What kind of chicken should you use for chicken karahi?

A whole skinless chicken cut in 16 – 18 pieces, one small chicken normally weighs between 1 – 1 ½ kg and is the best choice for karahi as it has so much flavour and the best texture. You can normally ask your butcher to do this for you or buy the chicken pre-cut.

Try not to use a large chicken for this recipe.

Can you make chicken karahi boneless?

Yes! You can use the same weight of boneless cubed chicken breast (which is about 1 kg) and make the rest of the recipe exactly the same. It won’t be as flavourful but it will still be delicious and is slightly quicker to make. 

Why are we adding onions to this chicken karahi?

Traditionally chicken karahi doesn’t have onions but rather, has a thick, flavourful tomato based sauce. The recipe calls for onions as it adds so much flavour and the savouriness of the onions works so well with the peppery spices. Plus, the onions add a lot of body to the masala of the chicken karahi.

Tips and Tricks – Black Pepper Chicken Karahi

  • Boun the chicken karahi – Boun means fry in urdu. So, keeping the chicken moving and stir frying on a high heat will yield the best results for this recipe, the chicken will brown evenly, cook perfectly and it won’t burn!
  • Use a heavy bottomed wok – Using a heavy bottomed or flatter bottomed wok or karahi will make this easier to stir fry and quicker to cook
  • Get all of your ingredients ready beforehand – Before you start cooking having everything to hand will make the cooking process easier and quicker plus, cooking karahi dishes has a flow to it and having everything to hand helps to achieve that flow
  • Always add garnish & always slice the garnish thinly – Thinly sliced green chillies and julienned ginger work the best to add texture, flavour and lots of colour
  • When reheating – add a splash of water as the masala can dry up a little 
  • Serve with – Garlic naan, roti or rice and with, lots of salad and some yogurt

The recipe video is on my Tik Tok and IG  – please tag @aceofspoons_ if you make this recipe

Black Pepper Chicken Karahi

Hunar Baig
A flavourful, peppery and tender chicken curry cooked on the bone, all in 30 minutes or less!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Desi, Indian, Pakistani
Servings 4 – 6 servings

Equipment

  • Karahi or Wok
  • Wooden spoon
  • Box Grater

Ingredients
  

  • 1 chicken (cut in 16 – 18 pieces)
  • 1 medium white onion (1/2 a large onion)
  • 2 – 3 medium tomatoes
  • 5 – 6 cloves fresh garlic
  • a thumb piece of fresh ginger
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/3 tsp ground white pepper
  • 1/3 tsp course black pepper
  • 1/8 tsp turmeric
  • 1/4 tsp smoked sweet paprika
  • 1 tsp sugar
  • olive oil

Garnish

  • Thinly sliced green chillies
  • Julienned ginger
  • Lemon Juice

Instructions
 

  • Start with the prep by, peeling the ginger and garlic and crushing them in a pestle and mortar or food processor
  • Slice the onions into quarter moons
  • Grate the tomatoes on a box grater or peel and chop the tomatoes finely
  • Prep the garnish by, thinly slicing some green chillies and julienning some fresh ginger
  • Heat up a karahi or wok with some olive oil and add in the ginger and garlic paste, sauté this for a couple minutes
  • Next, add in the tomatoes and sugar and stir fry well
  • Now, add in the chicken and brown on all sides
  • Once browned, add in the spices and salt and stir fry
  • Then, add in the onions and sauté for about 2 – 3 minutes
  • Add in the grated tomatoes and sugar, stir together and lower the heat to the lowest and put on the lid and cook for 20 – 25 minutes stirring every 5 minutes, until the chicken is fully cooked to the bone
  • Once cooked, bhoon (stir fry) the karahi and finish off with some lemon juice, salt or oil, if needed, ginger and sliced green chilies
  • Serve with Garlic Naan, roti or basmati rice and enjoy!

Notes

  • You can add finely sliced spring onions or coriander as additional garnish.
  • I prefer fresh ginger and garlic for this recipe, but if you’re in a pinch frozen will work, and it will still taste great
  • Boun the chicken karahi – Boun means fry in urdu. So, keeping the chicken moving and stir frying on a high heat will yield the best results for this recipe, the chicken will brown evenly, cook perfectly and it won’t burn!
  • Use a heavy bottomed wok – Using a heavy bottomed or flatter bottomed wok or karahi will make this easier to stir fry and quicker to cook
  • Get all of your ingredients ready beforehand – Before you start cooking having everything to hand will make the cooking process easier and quicker plus, cooking karahi dishes has a flow to it and having everything to hand helps to achieve that flow
  • Always add garnish & always slice the garnish thinly – Thinly sliced green chillies and julienned ginger work the best to add texture, flavour and lots of colour
Keyword Chicken, Karahi
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ArticlesReviews

Nescafe Azera x Grindsmith: Coffee Review

by Hunar Baig
written by Hunar Baig

Nescafe Azera x Grindsmith: Coffee Review

Nescafe came out with a new instant coffee in collaboration with Grindsmith coffee roasters, it is the UK’s first-ever instant craft coffee by Nescafe and I’ve been so excited to try it.
It’s described flavour profile is: sweet, chocolate, cherry
It retails for about £4.50 and comes in an 80g tin.

I tested it both black with no sugar and as an iced americano, again with no sugar, this way I could really taste and smell everything properly. It has a strong, sweet, slightly bitter almost maple-like smell before brewing.

It’s a super fine powder, much like the original Nescafe Azera coffee and the smell once brewed is, chocolatey, strong, and slightly fruity, it almost smells like raw brownie batter to me. The flavour is strong and smooth with a slight fragrant fruitiness and a lovely chocolate taste, the tiniest bit of sea salt flavour comes through at the end which gives it a very nice finish. When it is cold it tastes very similar except it has a lovely citrus flavour coming through.

Overall it is a lovely well-rounded coffee, strong, smooth and very unique, it would be perfect for a flat white, cortado or in a simple iced latte and it is lovely served black. My favourite thing about this coffee is how much it tastes like coffee shop coffee and honesty that is so perfect especially in lockdown. I hope they make this a regular part of there range because it really is that good.

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CakesDesserts

Pina Colada Heart Cakes

by Hunar Baig
written by Hunar Baig

Pina Colada Heart Cakes

Whether you’re celebrating Galentine’s day, valentines day or a random Thursday, these cakes are sure to brighten up your day. These go down a treat and are stunning to look at, not to mention super fun to make.

These cakes feature a light coconut and almond sponge, with a lime cream cheese frosting, and filled with a decadent pineapple jam. all encased in smooth, sweet white chocolate, topped with gorgeous sprinkles.

The jam is super easy to create since we’re using tinned pineapple and take minutes to cook, it has a lovely decadent sweetness, with a slight tart and fruity flavour. I love using Rose’s lime cordial so create a well balanced, citrusy, sweet, cream cheese frosting.

I used SpinklyUK sprinkles and they were tasty, crisp and the colours didn’t bleed at all, not to mention very affordable and high quality, I would highly recommend them.

I coloured the chocolate with gel colouring and oil, I loved using Menier white chocolate, it melted excellently and was perfectly sweet, while blending so well with the colour. These cakes are absolutely delicious and I’m sure Leslie Knope approve.

These heart-shaped silicone moulds from amazon worked wonderfully and we’re super easy to use. The coconut cream we are using is the fatty cream from the top of a coconut milk can, the leftover coconut water can be used for smoothies.

Pina Colada Heart Cakes

Hunar Baig
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Baking Time 1 hour
Total Time 4 hours 30 minutes
Course Cake, Dessert
Servings 12 cakes

Equipment

  • 9 x 9 inch baking pan or 8 inch round tin
  • Silicone heart moulds
  • Small pallet knife
  • Cooling Rack

Ingredients
  

Coconut Almond Sponge

  • 100 g butter (7.5 tbsp)
  • 100 g caster sugar (1/2 cup)
  • 1 egg
  • 1/8 tsp salt
  • 1/2 can coconut cream (the cream of or the top or a can of coconut milk)
  • 1/2 tsp vanilla paste (2 tsp vanilla extract)
  • 100 g plain flour (1/2 cup)
  • 25 g desiccated coconut (1/4 cup)
  • 30 g ground almonds (1/4 cup)

Lime Cream Cheese Frosting

  • 1 tbsp softened cream cheese
  • 1 tbsp softened butter
  • 6 – 8 tbsp icing sugar (based on preference)
  • 2 – 3 tbsp lime cordial or lime juice (based on flavour)

Pineapple Jam

  • 1/2 tin pineapple in juice (215g)
  • 50 g sugar (1/4 cup)
  • a pinch of sea salt
  • a squeeze of lemon juice

Chocolate and Decorations

  • 350 g white chocolate
  • 1 3/4 tsp flavourless oil
  • pink gel food colouring
  • purple gel food colouring
  • sprinkles

Instructions
 

Coconut Almond Sponge

  • Preheat an oven to (170 degrees / 325 Fahrenheit / gas mark 3) and greased and line a 9 x 9 inch square baking pan or 8 inch round tin
  • In a large bowl cream together the butter and sugar until light and fluffy
  • Add in the eggs one at a time and mix well
  • Sift in the flour and baking powder, and fold in until thoroughly combined
  • Add in the coconut cream and vanilla, then combine
  • Then the almonds and coconut, fold until everything is well combined and there are no lumps
  • Bake for 35 – 40 minutes or until a skewer comes out clean and once cooked cool completely

Lime Cream Cheese Frosting

  • Cream together the softened cream cheese and butter until pale and fluffy
  • Sift in the icing sugar and mix well
  • Add in the cordial or lime juice and combine, it should be smooth and slightly runny and set aside

Pineapple Jam

  • Blend a can of pineapples with the juice until smooth
  • Place into a saucepan with the sugar and lemon and bring to the boil, then turn to a simmer for 20 – 25 minutes or until it starts to become jammy and can coat the back of a spoon and take off the heat to cool and thicken

Assembly and Chocolate

  • Melt 200g of white chocolate for the heart moulds in the microwave in 30 seconds increment stirring each time
  • Add in 1 tsp of rapeseed or flavourless oil and mix well then add in the colouring using a toothpick a little at a time, till you get the colour you're looking for
    Important: 1/2 tsp oil per 100g of chocolate
  • Using a spoon and a small palette knife and coat the moulds well and chill the fridge till fully set
  • Crumble up the cake using your hands or a fork until you have crumbs and mix with the frosting a tbsp at a time until well combined and can be moulded, almost a play-doh consistency
  • Place 1/2 a tbsp of the cake mixture into the mould and press down then place about 1 tsp of jam inside, then take 1/2 tbsp of the cake mix and press into a circle and place on top of the mould and press until fully sealed and filled and chill for at least 30 mins
  • With 100g of white chocolate, colour the chocolate in the same way we did before and place a tsp of chocolate on each mould to coat and cover the back and chill in the fridge until set
  • Take out of the moulds and trim the edges with a paring knife if needed and place on to a cooling rack
  • Melt another 50g of white chocolate and using the same method dye the chocolate light purple
  • Drizzle the purple chocolate onto one half of the heart and then place on some sprinkles, place in the fridge to set the sprinkles and the cakes are ready

Notes

– Only use 1/2 a tsp of oil per 100g of chocolate
– You can use buttermilk if coconut cream isn’t available 
– Use any kind of coloring that you like
Keyword Cake, Coconut, Lime, Pineapple
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CakesDesserts

Apple Cinnamon Victoria Sponge

by Hunar Baig
written by Hunar Baig

Apple Cinnamon Victoria Sponge

Soft, tender, vanilla sponge, sandwiched together with smooth feather-light cream and fresh, tart, perfectly sweetened homemade apple compote. I got the idea to create this recipe on a mundane Monday when I spotted a couple of apples in the back of my fridge, and thought what can I make with these and inspiration struck, how good would a victoria sponge taste with an apple filling and so this recipe was born.

Traditional Victoria sponge typically is filled with either strawberry or raspberry jam and vanilla buttercream. In this version, we use fresh whipped cream for a lighter, fresh, flavour and feel with a gorgeous tart, yet sweet apple compote and a pleasant, warm hint of cinnamon.

There is a lot of vanilla in this recipe but, I think it works so well and gives the cake the vibe of expensive, luxurious vanilla ice cream, and I mean who doesn’t love that! The addition of cinnamon takes this cake to another level as it adds warmth and depth.

Bramley apples work best as they have a wonderful tart flavour and cook down well. You’re going to want to cook down the apples more than you think you should, you want to cook them to an almost mush but not completely, still have little pieces of apple and the pectin in the apples will thicken the compote nicely.

Some of these pictures have been edited using the TOPJAW preset lightroom packs and I really love them, super simple and easy to use, so if you are in the market for some lightroom presets then I would highly recommend them.

Apple Cinnamon Victoria Sponge

Hunar Baig
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Baking Time 30 minutes
Total Time 1 hour 30 minutes
Course Cake, Dessert
Cuisine British, English
Servings 12 servings

Equipment

  • 2 x 8 inch round baking pans
  • Saucepan
  • Greaseproof paper
  • Electric Whisk
  • Large bowl

Ingredients
  

Cake

  • 225 g butter (1 cup)
  • 200 g caster sugar (1 cup)
  • 3 eggs
  • 1/8 tsp salt
  • 1/2 tsp vanilla paste (2 tsp vanilla extract)
  • 150 g plain flour (1 cup)
  • 1 tsp baking powder
  • 55 g almond flour (1/2 cup)
  • 125 ml milk (1/2 cup)

Apple Compote

  • 2 bramley apples
  • 1 meduim lemon (only the juice)
  • 100 g caster sugar (1/2 cup)
  • 100 g light brown sugar (1/2 cup)
  • 1/2 – 1 tsp cinnamon powder (according to taste)
  • 1/8 tsp vanilla paste (or 1/2 tsp vanilla extract)
  • 1/4 tsp sea salt
  • 250 ml water (1 cup)

Cream

  • 300 ml double cream or whipping cream (1 1/4 cup)
  • 1/8 tsp vanilla paste (or 1/2 tsp vanilla extract)

Instructions
 

Cake

  • Preheat an oven to 170 degrees – 338 Fahrenheit – gas mark 3
    Grease and line 2 x 8-inch loose bottom baking pans
  • Start by creaming together the butter and sugar
  • Add in the eggs one at a time and mix to combine well
  • Then add in the salt and vanilla
  • Sift in the flour and baking powder and mix well
  • Pour in the milk and stir together
  • Add in the almond flour and mix until everything is thoroughly combined
  • Halve the mixture and place into the baking pans
  • Bake for 20 – 25 minutes until a toothpick comes out clean and the cakes are golden brown
    Let them cool completely on a wire rack

Apple Compote

  • Peel and chop the apples into small cubes
  • Combine the rest of the compote ingredients along with apples into the saucepan
  • Bring everything to a boil on a high heat and for about 5 minutes
  • Then turn the heat down and let it simmer for about 15 – 25 minutes or until the apples start to soften and break down
  • Once the mixture has reduced and started to thicken and everything has mushed down a bit take it off the heat and let it cool completely

Cream

  • In a large bowl whip the cream and vanilla until it has formed soft peaks
    You can do this by hand or use an electric whisk

Assemble the Cake

  • Place one cake onto a glass cake stand or plate and spread the cream evenly
  • Spread the apple compote onto the cream and then place on the other cake
  • Using a sieve dust on some icing sugar to cover the top of the cake

Notes

– Place the bowl you want to whip the cream in, into the fridge and this will help the cream whip faster
– You can adjust the amount of cinnamon based on your own preference
– Place the cake into the fridge for a few hours before cutting, to ensure the cream and jam has set well
Keyword Apple, Cinnamon
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