Date cake with butterscotch sauce

I have been making this date cake with butterscotch sauce for as long as I can remember! And it’s the perfect treat for Ramadan 🌙

For the recipe: (Make sure you use super soft dates and if you feel the mix is too chunky then mix for less than a minute in a smoothie mixer)

1 1/4 cups(210 grams) seeded soft dates

1 1/4 cups(310 ml) boiling water

1 teaspoon bicarbonate of soda

60 grams butter, chopped

3/4 cup(150 grams) firmly packed brown sugar

2 eggs

1 cup self-raising flour

For the butterscotch sauce:

1 cup(200 grams) brown sugar

300 ml cream

200 grams butter

Combine dates and water in pan and bring to boil, then remove from heat. Stir in the soda for 5 minutes. Blend with butter and sugar until smooth. Add eggs and flour. Transfer into another 9” pan lined up with butter(you can use the Lurpak spray) and baking paper. If you’re using a silicon pan like I did just use butter spray

For the butterscotch sauce:

Combine ingredients in medium pan. Stir over low heat until sugar is dissolved and butter melted

Chocolate Raspberry cake

I have never finished decorating as fast as I did today. As soon as it got in the oven, the kids started their ‘Is it done yet?’ routine. My daughter Lea even gave me a heart attack by opening the oven while the cake was still baking! Thankfully it had been there for only a few minutes 😅

So, now for the amazing recipe from @sugaretal:

1/2 cup c

/2 cup boiling water (125 ml)

125 g unsalted butter, softened

11/4 cup castor sugar

1 tsp vanilla essence

3 eggs

1 cup self-raising flour

1/4 cup plain flour

Preheat oven to 180 degrees C. Grease 3, 6 inch baking pans and line the bases with non-stick baking paper.

Mix the cocoa powder and boiling water form a smooth, thick paste. Leave aside.

Use an electric mixer or by hand,beat the butter, sugar and vanilla essence together for 1-2 minutes or until pale and fluffy. Add the eggs one at a time, beating well after each addition until combined,

Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Divide the mixture equally between the 3 prepared pans. Smoothen the surface with the back of the spoon.

Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool.

Once cooled completely, frost with chocolate fudge frosting, either by spreading the frosting with a spoon or piping it onto the cake layers. Decorate with fresh raspberries.

Chocolate Fudge Frosting

120 gms unsweetened chocolate, coarsely chopped

2/3 cup (150 gms) unsalted butter, room temperature

11/3 cups (160 gms) icing sugar sifted

11/2 tsp pure vanilla extract

Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy(about 1 min). Add the sugar and beat until it is light and fluffy(about 2 min). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2-3 min).

Canelloni

This Canelloni recipe was one of the dishes featured on @wkndmag!

To make it:

For the sauce:

2 tablespoons sunflower oil

500 grams ground beef

1/4 cup onion chopped

2 cloves garlic

4 cans crushed tomatoes

1 teaspoon sugar

250 ml can tomato paste

2 teaspoons dried oregano

1 tablespoon fresh basil

1 teaspoon salt

1/4 teaspoon black pepper

For the Filling:

450 ml container Ricotta cheese

3 cups x 350 ml shredded Mozzarella cheese

250 grams fresh spinach

2 eggs

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

One box of Cannelloni shells

Basil, for garnish

For the Sauce:

Heat the oil and fry the onions for about 2 minutes until soft. Add the ground beef and sauté until cooked. Add the garlic and fry for another minute.

Add 2 cans of crushed tomatoes, seasonings, and tomato paste.

Bring to a simmer, cover, and reduce heat. Cook for about 20 minutes or until meat is tender.

For the Filling:

Mix the ricotta, 1 1/2 cups mozzarella, spinach, eggs, parmesan, and salt together until combined. Place in a piping bag and then squeeze into both ends of each cannelloni.

Preheat oven to 180 degrees and grease a 9×13 inch baking pan.

Place filled cannelloni in the bottom of the pan and top with the tomato sauce and then pour the remaining 2 cans of crushed tomatoes sauce on top.

Cover with foil and bake for 50 minutes.

Remove from the oven, take off foil, and immediately put on the remaining 1 1/2 cups mozzarella cheese and let it sit for 10 minutes. Top with basil and serve.

Vegetable Quiche

This vegetable quiche was out of this 🌍 these were featured on @wkndmag 🤗

How you can make it: (recipe adapted from @awwmagazine)

Pastry:

1 1/3 cups plain flour

155 grams butter

1 egg yolk

2 teaspoons water, approximately

Filling:

25 grams butter

1/2 onion, chopped

1/2 cup chopped mushrooms

One handful of fresh spinach

3 eggs

300 ml cream

1/2 cup milk

1/2 cup Emmental cheese

Salt & Pepper

Sift flour into bowl then add in butter. Add the egg yolk and water until ingredients are combined, lightly knead on a floured surface then wrap in cling film and refrigerate for about 30 minutes. Preheat the oven at 180 degrees.

Roll the pastry into 23 cm(about 9″) tin, and use the rolling pin to cut the edges.

Cover pastry with baking paper, add some beans and bake for 10 minutes. (otherwise known as baking blind). Melt the butter in a frying pan, and cook the onions for about 3 minutes, then add the mushrooms and spinach and sauté for about 2 minutes, until soft. Add in pastry case.

Beat eggs and add cream milk and cheese, then add salt and pepper to taste. Add the mixture in the pastry case, and bake into moderate oven for about 35 minutes, until golden.

Chocolate chip cookie in a skillet

Giant chocolate chip cookie in a skillet 🍪 it took me more time to write this than it took me to make them😁

Amazing recipe from @lillunakristyn

1/2 cup butter

1 cup brown sugar

1 egg

1 teaspoon vanilla

1 cup sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon baking soda

3/4 cup chocolate chip

Method:

Preheat oven to 160 degrees.

Melt butter and let cool. Add egg, vanilla and brown sugar, then combine with the rest of the ingredients. Bake for about 20-25 minutes and enjoy hot with ice cream!

Braided Zaatar Bread

Braided Zaatar rolls- amazing recipe by @amina_is_cooking, they turned out exactly how she described them in the YouTube tutorial. Soooo proud of the result ☺️

To make these, you need:

4 cups of all-purpose flour

1 3/4 cups of warm water

2 tbsp powdered milk

4 tbsp olive oil

2 tsp active dry yeast

1 teaspoon sugar

1 tsp salt

1 tsp paprika

1 tsp dried basil

1 tsp dried oregano

1 tsp onion powder

For the filling:

1/2 cup zaatar

1/4 olive oil

1/4 vegetable oil

Combine about 1 cup of the water(warm) with the yeast and sugar and leave to activate for about 10 minutes. Mix the flour, yeast mixture and rest of the water with all the mentioned ingredients for about 7 minutes in a mixer with a dough hook. Place in a well-oiled bowl and cover with a kitchen towel or plastic wrap and leave to rise for about 1.5 hours. Then roll the dough a bit more then divide into half(you can use the other half to make another roll or save it in the freezer). Knead and roll the dough into a rectangular shape and put the filling with a tablespoon leaving about an inch on each side. Then start rolling the dough from the larger side and then make a cut in the middle but make sure to leave about 2 inches from the top untouched. Start putting each piece on top of the other until a braid is formed(always make sure the zaatar-filled part is on top) then create a circle by closing off the parts that meet. Cover and leave for 30 minutes more and then bake at 180 degrees for about 25 minutes or until the top is golden! Enjoy with a side of labneh, tomatoes, cucumber and of course, olives:-))

Upside down pineapple cake

This delicious upside down recipe was passed down from my mom, and I crave it every now and then. What I love about it(apart from the taste), is that it takes so little to make, but looks super impressive🤗

To make this yumminess you need:

2 eggs

1/2 cup sugar

1/2 cup butter

1 cup flour

1/2 cup yogurt

1 teaspoon baking powder

For the base:

1/4 cup butter

1/2 cup brown sugar

6 pineapple slices(canned)

Method:

Melt the 1/4 cup butter and mix with the brown sugar. Line up the pineapple slides and leave aside.

Combine the eggs with the vanilla and add the sugar, butter, yogurt, flour and baking powder. Add them on the pineapple mix and bake for about 30 minutes or until a skewer comes out clean!

Red pepper and feta pie

Another one of these meals that barely take any time to make. I always keep ready made puff pastry squares on my freezer just in case:-) it’s amazing for both sweet and savory dishes ☺ This will take about 30 minutes to make, and it will surely impress everyone

What you need:

1 puff pastry sheet

1 chopped red pepper

200 grams feta cheese

1/4 cup fried pine nuts

A handful of rocket leaves

Method:

Line the puff pastry sheet into a rectangular, well-oiled pan. Top with chopped red pepper, and Feta cheese. Bake for about 25 minutes. Remove from the oven and sprinkle with pine nuts and rocket leaves.

Overnight Oats

Overnight breakfast oats, ready to be devoured 🍓 there’s nothing like waking up in the morning with your breakfast ready. This dish is so versatile and you can add whatever you like with it, raisins, your favourite fruits and veggies. I also usually add a spoonful of honey or maple syrup to sweeten it:-)

What you need:

100 grams oats

25 grams shaved almonds

A pinch of cinnamon

1 tsp chia seeds

400 ml milk(I used coconut and almond)

Mix all ingredients together in a bowl and leave overnight!

Enjoy:-)