Cheese garlic buns


  1. All purpose flour – 1 + 1/2 cup
  2. Instant Yeast – 1/2 tbsp
  3. Egg – 1
  4. Salt – 3/4 tsp
  5. Sugar – 1 tbsp
  6. Olive oil – 1 tbsp
  7. Warm Water – 1/4 cup (add if more is needed)
  8. Milk – 2 tbsp

For the garlic spread

  1. Garlic chopped very finely – 6 flakes
  2. Butter softened – 2 tbsp
  3. Chopped coriander leaves – 2 tbsp
  4. Kiri cheese – 3


  1. In a bowl mix the sifted flour, salt, sugar and yeast.
  2. To this add the egg, water and milk and mix well.
  3. Knead the dough with olive oil to smoothen it. ( add 1 or 2 tbsp of water if water is needed, the dough should be soft and smooth and not too stiff and dry)
  4. Once the dough is kneaded well, keep it covered with a damp towel or cling wrap and set it aside to raise for 1 hour.
  5. Once the dough is double in volume knead it again to make it smooth.
  6. Now divide the dough into 12 equal balls.
  7. Cut the kiri cheese into 4. Fill each ball with one piece.
  8. Arrange the balls in a lined baking tray.
  9. Make a small slit on top using a knife to fill the garlic spread(not very deep). Keep it aside in a warm place for 45 minutes to make the balls double in size.
  10. Meanwhile mix the butter, crushed garlic and coriander for the filling.
  11. Pre-heat the oven to 180° and fill the spread in the slit on the dough balls.
  12. Bake for 20-25 minutes or until the garlic buns turn a golden brown color. Do not over cook, it’ll make the buns harder.
  13. Brush the buns with melted butter. Serve hot!

Classic chocolate chip cookies

A simple to make, yet delicious recipe that is the perfect snack loved by children and adults alike and should satisfy anyone’s sweet tooth. Also, as an added bonus, these cookies make the kitchen smell great.


1/2 cup butter (room temperature)
1/2 cup sugar
1/2 cup brown sugar
1 egg (room temperature)
1 tsp vanilla essence
1 + 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 + 1/2 cup chocolate chip
1 cup toasted walnuts
1 tbsp corn flour


  1. Mix the butter, sugar and brown sugar in a bowl. Once its creamy, add the egg and vanilla essence and mix well. To this add the sifted flour, baking soda, corn flour and salt and combine until well blended. Finally add the chocolate chip and toasted walnuts.
  2. Once the cookie dough is set, separate and make small balls (about 2 tablespoons of cookie dough per ball). You should get about 24 small balls. Place these on a cookie sheet and refrigerate for an hour.
  3. Depending on your oven, you might have to bake these cookies in 2 batches. Preheat the oven to 170C and pop the cookies in the oven for 15-18 min until the sides turn slight brown. Then, remove the cookies and let it cool it.

Your cookies are now ready to enjoy! They go great with cold milk.



Cupcake Bouquet

This might look like an ordinary bouquet, but actually, its a cupcake bouquet!
It took a while to make and perfect but I’m happy with the results.

Things you’ll need

  1. 45 mini cupcakes
  2. One small pot
  3. Toothpicks
  4. Green crepe paper
  5. Ribbon (color of your choice)
  6. Icing (color of your choice)
  7. 2D nozzle for the frosting
  8. Styrofoam ball 6″
  9. Selotape


  1. Tie the ribbon around the pot and make a bow.
  2. Secure the styrofoam ball in the pot with the help of some sellotape
  3. Insert 2 toothpicks per cupcake. Start from the bottom of the styrofoam balls and make your way to the top.
  4. Fill in the icing with the 2D nozzle in it and frost the cupcakes from bottom to top.
  5. Once all the cupcakes are frosted refrigerate the cupcake bouquet for half an hour.
  6. Then, cut small squares of the green crepe paper and crumble and stuff it in between the gaps of the cupcakes.
  7. You can also place a message card on top with the help of a skewer.

Pocket Shawarma


  1. Cabbage – 1cup(shredded)
  2. Carrot – 1 cup (shredded)
  3. Capsicum- 1/2cup(shredded)
  4. Green chilly – 2
  5. Potato – 1 (boiled)
  6. Garlic- 2 pods
  7. Olive oil – 2tbsp
  8. Butter – 50gm
  9. Chicken -1 cup (boil with salt and pepper)
  10. Pepper
  11.  Egg – 1
  12. Flour – 1n 1/2 cup
  13. Sugar – 1/2 tsp
  14. Yeast – 1 tsp



Add the egg white in a mixer and blend well. To this, add the following items one by one and blend it well: Butter, potato, garlic, olive oil.


Shred the chicken and mix it with the cabbage, capsicum, carrot, green chilly and the prepared mayonnaise. Add salt and pepper to taste and mix well.


  1. Mix the flour, salt, sugar and yeast.
  2. To this pour warm water and mix well.
  3. Let it rise.

Putting it all together

  1. Divide the dough into 4 equally shaped balls
  2. Flatten these 4 balls out evenly and cut out the desired shapes with a cookie cutter
  3. Take one of these cut shapes and fill the middle with a bit of filling. Then cover the filling with another piece of the cut shape.
  4. Press down the edges with a fork to seal the filling inside.
  5. Drop them in some hot oil for a quick fry (no need for it to turn golden brown).

Toblerone cheesecake


For the biscuit base
1. Digestive biscuit – 1cup(powdered)
2. Powdered sugar – 1tbsp
3. Unsalted butter – 5 tbsp
For the cheese cake layer
1. Toblerone – 150gm
2. Fresh cream – 1/4 cup
3. Cream cheese – 230gm
4. Condensedilk – 1/4 cup
5. Powdered sugar – 1/4 cup
6. Vanilla essence – 1/2tsp
7. Gelatin powder – 2tsp
8. Water – 2tsp
9. Hazelnut -3tbsp
For the topping
1. Whip cream- 1/2 cup
2. Toblerone


The biscuit base
1. Combine the powdered biscuits, melted butter and sugar.
2. Butter the sides of the cake pan
3. Press down the ingredients to the pan
4. Freeze this mixture for 30-40minutes.
The cheese cake layer
1. Microwave the fresh cream for 30sec. Pour it to the chopped toblerone and mix until well combined and leave it to cool for 5minutes.
2. In a bowl, beat cream cheese, condensed milk, powdered sugar and vanilla essence with a beater
3. To this add the melted toblerone and beat it well until well combined.
4. Mix gelatin in water and microwave for 10seconds. Stir well until well combined. Let it sit for a few seconds to cool. Add this to the cream cheese mixture and combine well.
5. Add the chopped hazelnut and mix well. Pour this to the biscuit mixture and refrigerate for 4 hours
The Topping
1. Whip the cream until soft peaks form
2. Decorate according to your wish and add toblerone.