Sunday, 23 April 2017


These 3- ingredient mini Nutella Croissants are simple and easy to make, crispy and also delicious (I mean Nutella-licious). All you need for this babies are Nutella, a French pastry (puff pastry) and egg. It is as easy as that. If you have a puff pastry lying in your freezer for a while, this is a good way of experimenting with it.
Jumbite Confectionery

Preparation 🕰: 20 min
Baking🕰: 10-15 mins
Difficulty: Easy
Servings: 12 croissants 


* 3 square sheets store bought puff pastry, thawed but cooled 
* 4 Tbsp Nutella 
* 1 egg (plus 1 Tbsp water or milk) for glaze.


Step 1: Preheat oven to 350F/200C/Gas5. Line a baking sheet with parchment paper or foil.

Step 2: Lightly flour a cutting board or work surface, roll out each puff pastry sheets with a rolling pin until flat, smooth and even on each sides.

Step 3: Use a pastry cutter or knife to cut the puff pastry into rectangles then cut the rectangle into long triangles. Each sheets should yield 4 triangles making 12 triangles in total.

Step 4: Place a Tsp of Nutella on the wide end of each triangle, and use a spoon to spread it out just a bit over the triangles. Try to leave at least 1/2 -inch border all the way around the edges of the triangle to prevent the Nutella from seeping out when baking.

Step 5: Beginning from the wide end of the triangle, roll the triangle dough up to form a croissant shape. Transfer to the prepared baking sheet and turn the croissant edges slightly to form a "U" croissant shape. Repeat with remaining triangles.

Step 6: Combine egg and 1 Tbsp of water or milk to form glaze. Brush each croissants with the egg wash and bake in Preheated oven for 10-15 mins, or until golden and flaky.

Serve immediately or store in a sealed container for up to 3 days(that is if it remains).



Preparation ðŸ•° : 20 mins
Baking 🕰: 15-20 mins
Difficulty: Easy
Servings: 12 cupcakes

  • 115g Self raising flour 
  • 115g Butter
  • 115g Sugar
  • 2 Eggs 
  • 2 Tbsp unsweetened Cocoa powder 
  • 2-3 Tbsp Milk
  • 1 Tsp vanilla extract 
  • 1 Tbsp Ground Almond
  • Grated rind and 1/2 juice of an orange
Orange syrup:
  • 2 Oranges, for zest and,
  • 3 Tbsp Fresh orange juice
  • 45g Caster sugar.
  • 12 Cupcake paper cases

  1. Preheat oven to 180c/350f/gas 4.
  2. Line muffin pans with paper case.
  3. Use an electric beater to beat butter and sugar in a mixing bowl until pale and creamy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the vanilla extract and ground almonds.
  6. Divide the batter evenly into two halves.
  7. Fold in half of the flour into one half,with the orange rind and juice to give a soft dropping consistency.  
  8. Fold in the remaining flour, cocoa powder into  the other half with enough milk to give a soft dropping consistency.
  9. Fill in the paper cases with the two mixtures 2/3 full and smooth the surface. 
  10. Bake for 15 minutes or until a toothpick inserted near the center comes out clean.
  11. Place cupcakes on a wire rack and allow to cool for 5 minutes. 

For the syrup:
  1. Use a zester or vegetable peeler to peel the orange into tiny strips.
  2. Stir the orange rind, sugar and orange juice in a small saucepan over low heat for 2-3 minutes.
  3. When the sugar dissolves,increase the heat to high and bring the mixture to boil.
  4. Simmer for 2 minutes without stirring till mixture thickens.
  5. Remove from heat and slowly spoon syrup over cupcake.
  6. Serve warm and enjoy with double cream .   

Tuesday, 18 April 2017


Pix source: Thaifoodmaster

Preparation 🕰: 10 mins
Cooking 🕰: 10 mins
Difficulty: Easy
Serving: 3


10 oz. boneless, skinless chicken breast, cubed or thin strips
2 Tbsp vegetable oil
2 Garlic cloves, minced
1/2 small onion, cut into small cubes
1/2 small red bell pepper (capsicum), cut into small cubes
1/2 small green bell pepper (capsicum), cut into small cubes
1/2 small yellow bell pepper (capsicum), cut into small cubes
3/4 Cashew nuts, whole
2 stalks scallion (or spring onion), cut into strips


1 Tbsp Soy sauce
1 1/2 Tbsp Fish sauce (important)
1 1/2 Tbsp sugar to taste
4 Tbsp Water


Step 1: Mix both sauces, sugar and water together until sugar is dissolved and combined. Set aside.

Step 2: Heat up a skillet (frying pan) with veg. oil on high heat. Add the chicken and cook until both sides are slightly brown (golden).

Step3: Push chicken to one side of the skillet leaving the oil on the other side.

Step 4: Add garlic and onion and sauté for 30 seconds then add the bell peppers and cashew nuts.

Step5: Toss and stir fry with the chicken for 2 mins before adding the sauce.

Step 6: Add the scallion strips and stir to combine all the ingredients well. Remove from heat and serve immediately with steamed rice.

Tuesday, 11 April 2017


Salam Alaykum Foodie.

Today I'm sharing with u a delicious cake recipe. This recipe is a must try for all brownies and cake lover. The combination of brownie and butter cake makes a great combo. Enjoy this sumptuous cake with your friends and family over Afternoon Tea or coffee.


Preparation 🕰: 30 mins
Baking 🕰: 1 hour 
Difficulty: Medium
Serving: 1 loaf


140g Dark chocolate, crushed into pieces
50g unsalted Butter, softened 
50g Brown sugar 
1 Egg
35g all purpose Flour 

120g unsalted Butter,softened 
100g Sugar 
2 Eggs 
120g all purpose Flour 
1/4 tsp Baking powder
1 Tsp vanilla extract
50ml Milk


Step 1: Grease and line a 10cm by 20cm (4*8inch loaf pan) with a parchment paper or aluminum foil.

Step 2: Preheat oven to 180C/350F/Gas5.

Step 3: For Brownie: Melt crushed chocolate and butter over low heat. Remove from heat and leave to cool for 1 min. Stir in the brown sugar until blended. Add egg and mix well. Fold in the flour and mix until combined.

Step 4: Pour brownie batter in prepared baking pan and bake for 25 mins. 

Step 5: While the brownie is in the oven, cream butter and sugar until light and fluffy.

Step 6: Beat in the eggs, one at a time until combined. Add the vanilla extract then fold in the flour and baking powder alternating with milk and mix until batter is smooth and combined.

Step 7: Once the brownie is out, let it cool for 3 mins then spread the butter cake batter over the baked brownie and level the top with a rubber spatula to ensure smoothness. Return the pan back to the oven. Bake at 160C/320F/Gas4 for 30 mins or until a skewer inserted in the cake comes out clean. 

Step 8: Remove cake from the oven and cool completely on rack before transferring to a plate or tray. Turn loaf upside down and cut with a sharp knife. Enjoy with afternoon coffee.

Note: Ensure the cake is cooled completely before cutting in order to get a clean cut.

If you try out this beautiful cake, don't forget to share your version with us on the comment section below and hit the FOLLOW button for more great recipes. 

Sunday, 9 April 2017



Preparation🕰: 45 mins
Cooking: 20 mins
Difficulty: Easy
Servings: 18 Balls


* 6 medium sized potatoes
* 1 small onion,chopped
* 1/2 Tsp Garlic powder
* 1 Tsp Cumin powder
* 1/2 Tsp chili powder
* Salt and pepper to taste,optional
*Oil for deep frying

- 1/2 Dry grind yellow split peas(for color)
- 1/2 Tsp garlic powder
- 1/2 Tsp onion powder
- Salt and pepper to taste
- 1/4 cup Flour
- Water


Step 1: Wash and boil the potatoes in their skins. When the skins split and the potatoes becomes tender(mash-able), remove from heat and drain.

Step 2: Peel off the skin carefully and crush the potatoes until the texture is like a smooth pastry dough.

Step 3: Add all the seasonings and mix thoroughly. Shape into balls.

Step 4: Mix all dry batter ingredients except the FLOUR in a bowl and add just enough water to make the batter a semi-soft consistency, thick cream-like.

Step 5: Heat oil to 365oF/185oC. Roll each balls in flour then dip into the prepared batter.

Step 6: Deep fry the balls in the hot oil until golden brown. Serve hot as a snack or appetizer.


These lovely  cookies is an ideal treat for children party or even tea party. It can be transformed into different colorful designs with royal icing.


Preparation 🕰: 20 mins
Baking: 10 mins
Difficulty: Easy
Servings: 36


* 2 1/2 cups All Purpose Flour
* 200g Butter, unsalted, room temp
* 250g Sugar, superfine/caster
* 2 Eggs
* 1 Tsp Baking powder
* 1 Tsp Vanilla extract
* 1\2 Tsp Salt


Step 1: With an electric mixer, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla.

Step 2: Stir in the sifted flour, baking powder and salt. Mix until a soft dough is formed.

Step 3: Divide the dough into two and wrap in a clear film/plastic wrap. Chill dough for at least one hour or overnight.

Step 4: Preheat oven to 400oF/200oC/Gas5 and line two baking sheet. Roll out dough on a lightly floured surface 1/4 to 1/2 inch thick. Cut into desired shape with your cookie cutter and place cookies 1 inch apart on ungreased baking sheet.

Step 5: place baking sheets in the Preheated oven and bake for 8- 10 mins or until golden. Let baked cookies cool completely and dust it with icing sugar or decorate with royal icing.

Sunday, 2 April 2017



Home-made cookies like these soft and chewy Chocolate chips cookies are always my favorite, and the variations are endless. You can substitute 1 Tbsp cocoa powder for the same quantity of all purpose flour and omit the vanilla extract if you want your cookies All chocolate (double chocolate chip cookies). Walnuts can also be replaced with hazelnut,raisins e.t.c.


Preparation 🕰: 15 mins
Baking: 10-15 mins
Difficulty: Easy
Servings: 20


*185g All Purpose Flour
*120g Butter, room temp
*40g Sugar, superfine/caster
*100g Brown Sugar 
*1 Egg
*1\2 Tsp Bicarbonate of soda (baking soda)
*175g Chocolate chips 
*50g Walnuts, chopped
*1/2 Tsp Vanilla extract
*1\4 Tsp Salt


Step 1: Preheat the oven to 180oC/350oF/Gas 4. Lightly grease two large baking sheets.

Step 2: With an electric mixer, cream the butter and both sugars together until light and fluffy.

Step 3: In another bowl, mix the egg and vanilla extract, then gradually beat into the butter mixture.

Step 4: Sift over the flour,bicarbonate of soda and salt in the butter mixture and stir until combined and a rough dough is formed.

Step 5: Remove bowl from electric mixer, fold in the chocolate chips and walnuts, and mix with a spatula until all is combined.

Step 6: Scoop dough onto a lined baking sheet, leaving enough space in between cookies around 5cm/2inch apart. Flatten the dough slightly with the back of the scoop or spoon.

Step 7: Bake cookies in preheated oven for approx. 10-15 mins or until golden brown. Transfer to a wire rack to cool before serving.


HASSELBACK POTATOES  Prep. Time: 60 mins Servings: 4 Difficulty: Easy Author: Jumbite Cookbook Ingredients * 4 medium potatoes, ...