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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BreakfastComfort food

Cinnamon Roll Pancakes

by Hunar Baig
written by Hunar Baig

Cinnamon Roll Pancakes

If you love sticky, sweet, delicious cinnamon rolls and fluffy, light, dreamy pancakes then you are going to adore these cinnamon roll pancakes. They are perfect for a lazy Sunday morning, a birthday brunch or a quarantine afternoon. This recipe makes 8 large pancakes and these are very indulgent so I’d say that it will serve 4 – 5 people.

The pancakes are light and fluffy, with a sticky, slightly crisp sugar-cinnamon mix and to top it all off a delicious vanilla cream cheese sauce. The better quality of cinnamon you use the better these pancakes will taste, I love using organic Ceylon cinnamon.

You will need a good pancake or non-stick pan and a little flavourless oil, and these will turn out amazing. I use a piping bag but, you could also use a zip lock bag and cut the corner off.

The method for cooking these is:

  1. Heat up a non-stick or pancake pan
  2. Apply some flavourless oil to a tissue and lightly cover the pan or use spray oil.
  3. On a low heat, put about 1/3 – 1/2 a cup of pancake batter and swirl into a circle
  4. Pipe on the cinnamon mixture in a swirl shape but not to close to the edges
  5. Once bubbles have started to form and pop, gently flip to the other side
  6. Let it cook for a minute of two of until the sugar starts turning a light golden and then CAREFULLY! swirl in a circle to coat with the bubbling caramel
  7. Once cooked take out onto a plate or cooling rack and let it cool for a few minutes before tucking in
  8. Clean out the pan very carefully with a tissue and repeat the process until and the pancakes are ready

I have to warn you guys that the sugar in the pan will be extremely hot and can be dangerous so please be careful and cautious.

The cream cheese topping is a smooth, creamy sauce that is perfectly balanced with just a hint of vanilla. You could make is using a whisk and bowl of an electric mixer of some kind, you can adjust the amount of milk and icing sugar based on how runny and sweet you like it, just keep tasting it keep it gets to where you want it.

Cinnamon Roll Pancakes Recipe

Hunar Baig
There are few things better in this world than warm cinnamon rolls in the morning, now combine that with a light, fluffy pancake and you have HEAVEN! Or, cinnamon roll pancakes, the perfect way to start, continue or end the day!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 pancakes

Equipment

  • Pancake or Non-stick pan
  • Whisk
  • A couple of spatulas
  • Large bowl

Ingredients
  

Pancake Batter

  • 300 g plain flour (2 1/2 cups)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 3 tbsp oil (any oil will do)
  • 240 ml buttermilk (1 cup)
  • 3 eggs
  • 1 tsp vanilla extract

Cinnamon Swirl

  • 115 g butter (1/2 cup)
  • 2 – 3 tsp ground cinnamon (adjust according to taste)
  • 100 g light brown sugar (1/2 cup)
  • 100 g caster sugar (1/2 cup)

Vanilla Cream Cheese Topping

  • 110 g cream cheese (1/2 cup)
  • 50 g butter (3.5 tbsp)
  • 1 tsp vanilla extract
  • 250 g icing sugar (2 cups)
  • 2 – 3 tbsp milk

Instructions
 

Pancake Batter

  • Start by sifting together the flour and baking powder into a large bowl.
  • Then add in the sugar and salt, mix well.
  • Next, crack in the eggs, pour in the buttermilk, oil and vanilla, whisk till smooth and fully incorporated. (If you don't have buttermilk, simply mix 250ml (1 cup) of milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
  • Set the pancake batter aside for 10 minutes before cooking.

Cinnamon Swirl

  • For the cinnamon roll filling, mix softened butter, cinnamon and both sugars together in a bowl, until you have a smooth paste.
  • Fill a piping bag or food bag with the cinnamon roll filling and cut off a small bit off the tip.

Vanilla Cream Cheese Topping

  • For the cream cheese frosting, place the cream cheese and butter into a microwave safe bowl and microwave for around 10 – 15 seconds, until they slightly soften.
  • Then you can whisk in the cream cheese mixture and add in the icing sugar, milk and vanilla, and whisk until smooth and light, or you could place everything into a blend and blend, until light and smooth.
  • Taste and adjust if needed. Set this to the side.

Making the Pancakes

  • Heat up a non-stick pancake pan, crepe pan or frying pan, on a low heat. Make sure your pan is on low heat throughout!
  • Once the pan is hot, you're ready to make your pancakes.
  • Pour the batter into the pan about ½ a cup at a time (this will make 8 large pancakes, you can make them smaller if you’d like!) and pipe on a swirl of the cinnamon roll filling, leaving some space on the edge of the pancake. (Don’t add too much filling or your pancakes will burn easily and be really hard to cook!)
  • Allow bubbles to rise to the surface and begin to pop and then flip the pancake and cook for about 1 minute and flip the pancake back over, before placing onto a tray or plate.
  • Now the pancakes are ready to serve, pour over the cream cheese frosting and enjoy!

Notes

  • MAKE SURE – you use a non-stick pan, ideally a pancake or crepe pan
  • MAKE SURE – you cook the pancakes on a low heat throughout
  • MAKE SURE – you don’t add too much filling or pipe the filling too close to the edge!
  • Use a piping bag –  to pipe that classic cinnamon swirl, you could also use a food bag!
  • Extra Filling – makes amazing cinnamon toast!
  • If you don’t have buttermilk – If you don’t have buttermilk, simply mix the milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the pancake batter.
Keyword Cinnamon, Cinnamon Roll Pancakes, Cinnamon Rolls, Pancakes
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Avocado Bagel
BreakfastQuick dishesVeganVegetarian

Loaded Avocado Bagel

by Hunar Baig
written by Hunar Baig

Loaded Avocado Bagel

If you love avocado toast. then you are going to fall head over heels for this incredible avocado bagel. A crisp and chewy bagel, with smooth, creamy avocado, fresh, delicate spinach, fiery, roasted serrano chillies and smoky, pickled chargrilled peppers.

Avocado-bagel
Avocado Bagel

This is so simple and easy, I love serving these for breakfast and brunch or even a quick lunch with a lovely cup of coffee. I use jarred chargrilled peppers and roasted serrano chillies because I love the smoky slightly pickled flavour, but you could you jalapenos if you prefer. Fresh tomatoes and red onions also work wonderfully and add a nice crisp freshness.

Avocado Bagel with a book

Thin bagels work the best for this recipe, my favourite brand is Warburtons as they are very crisp and light. I always add hot sauce to my avocados to give it some extra flavour and spice, I’ve tried many on the market but I have to say Nandos peri-peri sauce in hot is the absolute best for avocados as it has a well-rounded flavour and a zing of lemon that perfectly complements the creamy avocado.

Avocado Bagel
Avocado-bagel

Avocado-bagel_pin

Avocado Bagel

Hunar Baig
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Servings 1 Bagel

Ingredients
  

  • 1 bagel (I prefer thin bagels)
  • 1 medium avocado
  • 1 tsp hot sauce (I like Nandos hot sauce)
  • Salt and pepper (to taste)
  • a drizzle of Olive oil
  • a handful of baby spinach (sliced)
  • a squeeze of lemon juice
  • a couple of jalapenos (I like using roasted serano chillies)
  • 2 tbsp chopped chargrilled pepper (antipasti)

Instructions
 

  • Put a sliced bagel in a toaster and toast until golden brown and well toasted
  • In the meantime mash the avocado, add salt and pepper to taste then mix in the lemon juice and hot sauce
  • Chop the grilled pepper (antipasti), chillies and spinach or any other toppings you would like
  • Spread half of the avocado mixture on each bagel, then top with the spinach and sprinkle on the peppers and chillies and finally, drizzle with some olive oil
  • Grind on some fresh salt, black pepper or chilli flakes if desired and enjoy
Keyword Avocado, Brunch
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coffee cake
BreakfastCakesDesserts

Coffee Crumble Cake w/ Maple Glaze

by Hunar Baig
written by Hunar Baig

Coffee Crumble Cake w/ Maple Glaze

A coffee cake that has a tender crumb, delicious, spiced, and crisp crumble and topped with an oaky, sweet, maple glaze. I was inspired to create this recipe on my millionth rewatch of Gilmore girls besides being a brilliant show it has some epic food and will increase your coffee intake by about 5x, anyway in (S:1 EP:6 – Rory’s Birthday Parties) Luke bakes a coffee cake for Rory’s 16th birthday and every time I watched that scene I’ve wanted to make a coffee cake and this is the perfect recipe for it.

coffee cake

The sour cream gives this cake a moist and tender crumb, the spiced cake swirl batter gives a rich depth of flavour and the crumble has a crunchy nuttiness that reminds me of glazed or caramelised nuts that you could buy at a fair, the rich, yet sunny sweet and crisp glaze finishes this cake off perfectly. Seriously, this cake can’t last even a day in my house, it is that delicious and that beloved.

This recipe is also a great make-ahead cake and is perfect served as a brunch cake with some rich coffee to go alongside. Now, let’s talk spiced cake swirl, the cinnamon, nutmeg and coffee add such flavour and depth but also give a richness to this recipe, you could swirl it in or spread half of the plain batter in first then. the spiced batter distributing evenly and finishing off with the rest of the batter if you prefer.

This recipe is a true joy to make and is perfect for this lovely autumn/winter season, I hope you have a marvellous time baking and eating this cake while you listen to some Taylor Swift and watch the wonderful Gilmore girls!

Coffee Crumble Cake w/ Maple Glaze

Hunar Baig
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Brunch, Cake, Dessert
Servings 16 servings

Equipment

  • 9×9 inch baking tray or 8inch round baking pan

Ingredients
  

Cake Batter

  • 175 g butter
  • 200 g sugar (1 cup)
  • 1 egg
  • 240 g sour cream (1 cup)
  • 205 g plain flour (1 1/2 cup)
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 1/8 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp instant coffee (I like using nescafe azera americano, but use any instant coffee that you like just make sure it is finely ground)

Brown Sugar + Pecan Crumble

  • 50 g butter (3 1/2 tbsp)
  • 70 g plain flour (1/2 cup)
  • 70 g light brown sugar (1/2 cup)
  • a pinch of salt
  • 2 tsp cornflour
  • 55 g chopped pecans (1/2 cup)

Maple Glaze

  • 65 g icing sugar (1/2 cup)
  • 1/8 tsp vanilla paste (or 1/2 tsp vanilla extract)
  • 3 tbsp maple syrup
  • 1 tsp whole milk

Instructions
 

  • Preheat an oven at (170 degrees celsius / gas mark 3 / 338 Fahrenheit) then grease and line a baking tray or cake pan
  • Combine softened butter with the sugar until it is light and fluffy
  • Then add in the egg plus the vanilla and mix well
  • Sift in the dry ingredients and combine thoroughly
  • Now, mix in the sour cream and make sure everything is fully combined
    Tip: If the mixture is too dry or thick you can add a couple tbsp of milk
  • Take about 4 tbsp of cake batter and add in the spices and coffee, mix until well combined
  • Mix together all of the crumble ingredients besides the pecans using a fork or food processor until you have a crumble like consistency
  • Now add in the chopped pecans and the crumble mix is ready
  • Place the plain cake batter into the tray or pan then layer on the spiced mix and swirl the two together and sprinkle on the crumble mixture evenly
  • Bake for 45 – 60 minutes until a toothpick comes out mostly clean and it is golden and slightly coming away from the edges
    Tip: Turn the tray or pan a couple of times to cook the cake evenly
  • Once baked take the cake out of the oven onto a cooling rack and let it cool completely
  • Combine all of the glaze ingredients until smooth and at a ribbon stage
  • Pour the glaze over the cake in a zig-zag pattern and let the glaze set before cutting

Notes

– Use a fine instant coffee, I like using nescafe azera as it has a strong flavour and is finely ground, If you don’t have finely ground instant coffee then you can dissolve the coffee with about 1 – 2 tsp of hot water
– Add in extra milk if the cake batter is too dry or thick
– You can use walnuts if you prefer
Keyword Cake, Cinnamon, Coffee
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Dough and PastriesPies and Tarts

Sweet Galette Dough

by Hunar Baig
written by Hunar Baig

Sweet Galette Dough

Galette is a free form flat pastry made with a light flaky dough often puff pastry and can be either sweet or savoury, the most popular fillings are probably fruit.

I love making my own galette dough, especially this recipe as it is light and flaky, holds the flavours well, bakes up nicely and has some flexibility because of the egg yolk. The butter gives a depth of flavour and a crumbly texture, but the butter and water should be cold so that the pastry to bakes well and has the right consistency.

Some of my favourite sweet galette recipes:

You can use your hands or a food processor to make this recipe, add in the water slowly a tbsp at a time, if it dough gets too wet this you can add in a tbsp of flour to balance out and combine the dough.

Sweet Galette Dough Pin

Sweet Galette Dough

Hunar Baig
Print Recipe Pin Recipe
Prep Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Pastry
Servings 1 Galette

Equipment

  • Rolling Pin

Ingredients
  

  • 175 g butter
  • 205 g plain flour (1 1/2 cups)
  • 1 tbsp sugar
  • a pinch of salt
  • 1 egg yolk

Instructions
 

  • Start by cutting up the butter into small cubes
  • Place all of the dough ingredients into a bowl or a food processor and bring it together till it has the texture of wet sand
  • Now, add in the water 1 tbsp at a time till the dough comes together fully and holds well, knead together into a round disc and wrap into cling film and chill for at least an hour
  • This dough bakes at (180 degrees celsius / gas mark 4 / 355 Fahrenheit) for around 40 – 60 minutes
Keyword Dough, Pastry
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ArticlesComfort foodLambPies and TartsSide Dishes

Holiday Dinner 2020

by Hunar Baig
written by Hunar Baig

Holiday Dinner 2020

Hello and welcome to my holiday dinner 2020 this is my first year of blogging and the first year of sharing this holiday dinner with you. Now, while I normally don’t make a holiday dinner like this every year, this year it felt especially needed. I’m sure I don’t need to tell you that this year has been and, continues to be tough for many reasons and I hope that you and your loved one are safe and well. With all that being said we all deserve a delicious, home-cooked meal that makes everyone gather around a gorgeous table, eat to there hearts content and knock their socks off, and let me tell you this is that dinner.

Crispy golden roast potatoes, garlicky tender green beans because brussel sprouts are so last year, gorgeous glazed carrots, fluffy sky-high Yorkshire puddings, and the star of the show drum roll please… slow-cooked spiced leg of lamb that falls right off the bone AKA raan and for dessert because what could make this meal even grander a stunning apple galette with brown sugar pecan crumble and a vanilla glaze to top it all off.

Recipes:

Now I don’t have the best oven, in fact, I have two small electric ovens but what is great about this is that the lamb is being cooked on the stovetop as well as the beans and carrots, so whether you don’t have the best oven or you’re short on oven space I’m sure that dishes will work wonders for you.

Hope you and your loved ones enjoy and have a wonderful safe holiday season and a smashing new year

All the best, Hunar

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BasicsComfort foodSide Dishes

Classic Yorkshire Puddings

by Hunar Baig
written by Hunar Baig

Classic Yorkshire Puddings

Golden tall fluffy Yorkshire puds that are just as delightful to make as they are to eat. The first-ever Yorkshire pudding recipe appeared in a book called The Whole Duty of a Woman in 1737 and was listed as “A Dripping Pudding” since it was made from the drippings from make spit-roasted meat.

In this recipe, we are using regular oil to keep everything simple and I think this method has a lighter flavour. Keep the oven door closed during cooking to essential as the Yorkshire puddings will deflate and not rise at all if you do this, I like to keep an eye on them by using a flashlight or phone light to look into the oven.

The additional of cornflour while not traditional gives a lovely light crispness to the puds. It is also imperative that you let the mixture sit around for at least an hour this helps the gluten relax and for the starch molecules to swell up for a thicker consistency and ultimately a lighter and better risen Yorkshire pudding.

Yorkshire Puddings pin

Classic Yorkshire Puds

Hunar Baig
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Course Side Dish
Servings 16 puddings

Equipment

  • 12 hole cupcake baking tray
  • Jug

Ingredients
  

  • 110 g plain flour (7/8 of a cup)
  • 10 g cornflour (1 tablespoon)
  • 4 eggs
  • 1/2 tsp salt
  • 185 ml whole milk
  • Oil (I prefer rapeseed oil)

Instructions
 

  • In a large bowl whisk together the dry ingredients
  • Add in the eggs one by one and mix thoroughly to combine
  • Then slowly add in the milk and whisk together till there are no lumps, transfer the batter into a jug and let it sit for at least an hour
  • In a 12 hole cupcake tray place 1 teaspoon of oil in each hole this is normally about a 1/4 cup of oil but it depends on how deep the cupcake trays are
  • Preheat an oven at (180 degrees celsius / gas mark 4 / 355 Fahrenheit) and place in the tray for 2 – 4 minutes or until the oil is very hot but not smoking
  • Now, carefully pour enough batter into each hole to reach fill it but not to overflow they should start the sizzle as you pour the batter in and gently pop back into the oven
    (Do not open the oven door at all during the cooking process or your Yorkshire puds will deflate!!!)
  • Bake at the same temperature as before for 25 – 30 minutes or until the Yorkshire look golden brown, tall and fluffy
    Tip: You can use the flashlight on your phone to see the puddings without having to open the oven door!
  • Once they look done take them out and let them cool for a few minutes, they will deflate slightly and then they are ready to serve
Keyword Batter, Pastry
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