Strawberry cream cheese heart puffs

Can not believe the first month of 2018 has gone by already!? Its valentines day in less than ten days and we were so looking forward to trying some valentines day-inspired recipes and test them for you guys. These strawberry cream cheese heart puffs could be the perfect treats to impress your significant other.

If you guys have been following us on our blog or Instagram you would have realised by now how much we love cooking with puff pastry. It is easily available at all food stores and you can make so many nice things with them. A few examples from our blog would be Chocolate Braided Christmas Tree or these amazing Ricotta and Spinach puffs – give them a try, you will definitely love them!

Coming back to these gorgeous heart puffs. These strawberry cream cheese puffs are so easy to make and you really only need a handful of ingredients to make these puffs.

The store-bought puff pastry is so so good and you just need to thaw it before using it for these puffs. The same amount of time also has to be given to the cream cheese, which needs to be brought to room temperature before using it. For this recipe, we took out the cream cheese and the puff pastry two hours in advance and placed them in the microwave to come to room temperature. It is very important to use the cream cheese only when it has come to a lower temperature so that it can spread easily on the pastry.

A little tip before you start reading the recipe – do not leave the thawed pastry on the kitchen surface for a long time, else it would start drying up. Read the recipe below for full instructions 🙂

You start by cutting out little hearts out of the puff pastry with the help of a heart-shaped cookie cutter.

The next step would be to make a smaller heart with the help of a toothpick. Like this…

Fill in the hearts with cream cheese and chopped up strawberries:

and brush some milk:

and bake these 🙂

We baked these in our new oven from Borosil and they were cooked perfectly! Have you checked out their new range of kitchen appliances? They are amazing. Click here to check out their website.

Here is the detailed recipe for you guys:

 

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Strawberry Cream Cheese Heart Puffs

Gorgeous heart shaped puffs with cream cheese and strawberry. Perfect treats for Valentines!

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 pieces
Author Sheenam & Muskaan

Ingredients

  • 2 tsp Flour
  • 1 pack Puff Pastry or 300 grams
  • 60 grams Cream Cheese softened
  • 1 tsp Powdered Sugar
  • 115 grams Fresh Strawberries chopped finely
  • 2 tbsp Milk
  • 1 tbsp Honey for drizzling

Instructions

  1. Chop the strawberries very finely and keep them aside.

  2. In a bowl, mix together the softened cream cheese and sugar. You can also microwave this mixture for about ten to fifteen seconds. (- not more than 15 seconds)

  3. Sprinkle some flour on the kitchen surface. Roll out the thawed puff pastry into a large rectangle. Make little hearts using a heart-shaped cookie cutter and make even small hearts within, using a toothpick as explained above in the blog post. 

  4. Carefully transfer the hearts from the floured surface and place them on a baking tray lined with parchment paper. Spread the cream cheese and sugar mixture on the puff pastry - only on the inside heart.

  5. Place the chopped strawberries carefully - again only on the inside heart. Brush some milk on the pastries, on the outside part and bake them in preheated oven at 200 degrees for eighteen to twenty minutes or until they are golden brown and puffed up.

  6. Take them out of the oven and drizzle some honey on the puffs and serve.

Roasted beetroot salad with goats cheese and walnuts

Neither of us is a fan of salads! Nope, never have been and never would be. But a salad full of so much goodness – rocket leaves, candied walnuts and the BEST CHEESE EVER aka Goats cheese, had to be given a try! We recently tried this at a restaurant (with another version that had feta instead of goats cheese and also had some apricots) – we loved it and definitely wanted to try this at home. Plus we have been saving some really REALLY good Goats cheese for a long time and had to use it now! For this recipe, we used this one but you can easily buy goats cheese at food hall stores or modern bazar.

Beetroot is one vegetable, we use at home only for appetisers. Our mom makes amazing beetroot vegetarian kebabs and made some last Saturday, so we had beetroot left with us to experiment and make this gorgeous salad. For this salad, we roasted the beetroot in the oven. We also got a chance to use the new oven from Borosil and they were cooked perfectly! All you need to do is, peel and cut some beetroot followed by pouring over some canola oil and balsamic vinegar + salt and roast them for 25 to 30 minutes.

Here are some pictures we took.

After mixing the beetroots with oil, balsamic vinegar and salt, place them on a baking tray lined with foil.

Roast them in the oven for about thirty minutes until they look like this:

For the toasted candied walnuts, you simply need to toss some walnuts in some butter and sugar that has been caramelised in a pan. Put the walnuts to this toffee sauce and mix it on low flame until it is completely covered in the caramely goodness. For the extra crisp, we put them on a baking tray lined with butter paper and put them in the oven for about four to five minutes and let it cool down until they were crispy. The best part about this – the caramel that was not on the walnuts would easily come off the butter paper and you could break into small crisps and use them in the salad too 🙂 thats exactly what we did.

Here is the recipe for you guys 🙂

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Roasted beetroot salad with goats cheese and walnuts

Easy beetroot salad with candied walnuts and goats cheese

Course Salad
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people

Ingredients

  • 50 grams Rocket leaves we used organic
  • 30 grams Goats Cheese

For roasted beet root

  • 250 grams Beet root
  • 1/2 tbsp Balsamic vinegar
  • 1 tbsp oil we used canola
  • Salt

Candied Walnuts

  • 30 grams Walnuts
  • 1 1/2 tbsp Sugar
  • 1 tbsp Butter

Salad Dressing

  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 1/2 tbsp Lemon juice
  • Salt + Pepper

Instructions

  1. Preheat your oven to 200 degree celsius. Peel and cut the beet roots and put them in a bowl. 

  2. Add the balsamic vinegar, salt and oil. Mix well and put the beetroots on a baking tray lined with foil. 

  3. Bake them at 200 degree celsius for 25 to 30 minutes until you are able to prick a fork easily and they look crispy and glazed.

  4. While the beet roots are cooking, prepare the candied walnuts by adding the sugar to a sauce pan on low flame. Let the sugar melt on low flame. Add the butter and mix well. The brown toffee sauce should be ready and now pour in the walnuts and mix in a way that the walnuts are completely covered in the toffee sauce. Mix well for about 2 -3 minutes. Make sure that the flame is low throughout. Do not increase it.

  5. Transfer them to a baking tray lined with butter paper and put them in the oven for maximum 5 minutes at 200 degree celsius. Keep an eye on them, as they can burn easily. 

  6. Take the walnuts out of the oven and let the walnuts cool down for at least 10 minutes. They should be very crunchy.

  7. Prepare your dressing by mixing together olive oil, honey and lemon juice. Add salt and pepper according to your taste.

  8. In a big salad bowl, add the rocket leaves and place the beet roots on them. (you can cut the beet roots even smaller or even into small cubes!) Pour the dressing over the salad. Add the walnuts and crumbled goats cheese and serve.

Oreo truffles

Every possible goodness put together to make these gorgeous treats: Oreos + cream cheese dipped in white chocolate and topped with some sprinkles – how delicious and EASY did that sound. These Oreo truffles serve as the perfect treats you could make for dessert!

We made so many of these last year for Christmas. We were invited to a Christmas party and we took these for our host. She absolutely loved it! We made more of these for new years party and also experimented a bit – made some with gin 😀 (Do you guys want the recipe for those as well? Please let us know :)) Anyway, this recipe is super easy and you need just a few ingredients as you can see below.

You start by blending the Oreo cookies without removing the filling. Make sure you are using regular Oreo cookies – not chocolate or strawberry or any other flavour please (unless you want to make flavoured truffles) Once the Oreos are blended, you add in the very very soft cream cheese to the crushed cookies. We always take out the cream cheese out of the fridge few hours in advance already before using it for the recipe. The soft cream cheese, that has been brought to room temperature will mix easily with the blended Oreos.

Prepare everything before you start making the truffles. Keep your sprinkles ready and your baking tray lined with butter paper. In case you want to sprinkle some crushed Oreos or Oreo powder on the truffles, then keep some of the blended Oreos aside before adding the cream cheese.

Before dipping the truffles in the melted white chocolate, the truffles should be set. We did that by putting the tray in the refrigerator for about ten to fifteen minutes, after which we dipped the truffles in the chocolate and immediately put the sprinkles on the truffles. If you don’t put them immediately, the chocolate will already set and the sprinkles will just slip dow – you don’t want that, right?

Scroll down for the full recipe and do let us know if you guys make it 🙂

 

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Oreo truffles

Blended oreos mixed with cream cheese followed by a generous dipping in white chocolate and topped with sprinkles.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Sheenam & Muskaan

Ingredients

  • 20 pieces Oreos we used oreo original flavour
  • 110 grams cream cheese softened
  • 150 grams white chocolate shredded
  • sprinkles or crushed Oreos for topping the truffles

Instructions

  1. Break the Oreo cookies by four and blend them until a powdery mixture is formed. Transfer this to a bowl.

  2. Add in the softened cream cheese and mix well so that a sticky mixture is formed.

  3. Line a baking tray with butter paper and keep it aside. Take about one tablespoon of the Oreo mixture and make a tiny ball and place it on the baking tray. Do the same for the entire mixture and place the tray in the refrigerator for ten to fifteen minutes.

  4. In the meanwhile, melt the white chocolate by adding the shredded chocolate to a bowl. Microwave this for about three to four minutes mixing at intervals of thirty seconds - this is important otherwise the chocolate will burn.

  5. Once the chocolate is melted and the truffles are set in the fridge, take them out and dip the truffles one by one in the chocolate until it is completely covered. Immediately put the sprinkles and do this for all the truffles. Let them set for at least fifteen to twenty minutes before serving.

Dinner rolls (eggless)

Happy New Year guys and also a very warm welcome to our new website! 😀 We have made lots of changes and also have made it a LOT simpler for you. We also have a whole set of FAQs drafted and scheduled to be posted very very soon.

Our first post of 2018 had to be these dinner rolls – which involved working with yeast => something we have been really terrified of! We tried making bread one fine day in December and have made it more than 10 times post the success! We have been experimenting ever since making kulchas, focaccia and different kinds of rolls including these basic ones. This recipe has been tried and tested so many times now, before we wanted to hit publish on this post, so you can definitely count on us the next time you want to serve homemade bread with the rest of the food. We have an entire step by step guide for you 🙂 But before you read on, please make sure you go through the following important points which help you understand and follow the recipe better.

– The secret behind a good bread lies in how well the yeast is activated. For yeast to be activated, make sure that you are using luke warm water – if the water is too cold, the yeast will not react and if its too warm – it will kill the yeast. You would want to check the temperature of the water with the finger test. The water should be warm but not VERY hot, you should be able to put your finger in the water and hold for about 2-3 seconds. This step is followed by adding sugar and yeast. Here are a few pictures we took every 3 to 4 minutes of the measuring cup in which the yeast was activated.

You start by adding the sugar and yeast to the lukewarm water.

Stir it up and let this sit undisturbed for 10-12 minutes. It should start rising after three minutes

If you can already notice after two or three minutes that the yeast has not been activated, then please start over again and do not use this for the bread.

– PLEASE use proper measuring cups. Do not confuse one cup with one tea cup – the measurements are totally different. One measuring cup of flour has approximately 125 grams and this is not the case when you measure the flour in a tea or coffee cup.

– The dough (once prepared) must be placed in a warm place. With such cold chilly weather in Delhi, we had no other choice but to pre heat our oven for about 3 to 5 minutes just until it was WARM AND NOT HOT and placed the dough in the oven. The same was done for the second part when the rolls were shaped and kept in the warm place for second round of proofing. Remember to switch off your oven before you put the dough in the oven.

– In case you face difficulty in bringing the dough together, rub some melted butter (about 1/2 teaspoon) on your palms and bring the dough together.

– Once the rolls are baked, you must immediately brush melted butter on the top. We repeat, IMMEDIATELY. The rolls will be very soft and you must also wait for about 5-7 minutes before you pull them apart.

– The main proofing of the dough is at a later stage – in this recipe, the dough is first left for rising for one hour and later again after shaping them into rolls for about 2 hours.

Here is the recipe for you guys.

Easy homemade dinner rolls

Soft dinner rolls with a crust top.

Author: Sheenam & Muskaan

Ingredients:

2 cups all purpose flour (you might need extra 2-4 tablespoons depending on how your dough is formed)

1 tsp active dry yeast

1 tbsp sugar

1/2 tsp salt

2 tbsp melted butter

160 mls luke warm milk

40 mls luke warm water

Instructions:

In a small cup, pour the lukewarm water and add 1/2 tbsp sugar and 1 tsp yeast to it. Stir it and let it stay undisturbed for 10-12 minutes.

In a large mixing bowl, add 2/3rd quantity of flour, lukewarm milk, remaining sugar, one tbsp of butter, salt and the activated yeast mixture to it and mix using a spoon until a sticky paste is formed. Mix for about 1-2 minutes.

Add the remaining flour and knead the dough with your hands stretching it thoroughly. Knead the for about 6-8 minutes until everything properly comes together.

 

You may have to add some extra flour – 3 to 4 tablespoons. Do not add a lot of flour as the dough should be sticky and the extra flour should just be able to bring everything together. You can also rub some melted butter on your palms to bring the dough together. Transfer the dough to a clean bowl and cover it with kitchen cloth before placing it in a warm place for 1 hour.

 

After one hour, the dough would have risen. Punch down the dough to remove the bubbles formed by the yeast.

Divide the dough into 9 parts and shape the dough into balls and place them on a greased dish. Sprinkle some sesame seeds. Keep them slightly apart because the will rise and become double in size.

Cover the rolls and keep them in a warm place for 2 hours. The rolls would have doubled by now.

Bake the rolls in pre heated oven for 15 to 20 minutes at 150 degrees until the rolls are golden brown on the top. Brush them immediately with remaining one tbsp of melted butter and let the bread soak all the butter and wait for at least 10 minutes before serving them.

Strawberry and Chocolate Tart

Looking for an easy no bake-dessert to make this strawberry season? This Strawberry & Chocolate Tart is one of the easiest desserts to make and you need just a handful ingredients that are put together and the tart goes in the refrigerator to be chilled and served later.

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There is something about the super combination of Strawberries and Chocolate that makes you want to try so many things with them. Who doesn’t love simple strawberries dipped in chocolate or just strawberries covered COMPLETELY with chocolate? This combination is just deadly! Anyway, I am so glad I tried this dessert and was also able to use the same for a bigger tart => 10-inch tart and serve it to our guests.

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All you need for these tarts are some fresh strawberries, milk chocolate, oreos, melted butter and some cream, which was measured carefully in the measuring mug from Fackelmann India

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Recipe:

By Sheenam and Muskaan December-28-2017

Easy chocolate tarts topped with fresh strawberries

Prep time: 5 mins Cook time: 15 mins, plus 2 hours chilling
Total time: 2 hours 20 mins

Yield: Two 4-inch tarts

Ingredients

  • 122 grams oreo cookies
  • 40 grams unsalted butter (melted)
  • 100 mls of cream
  • 110 grams strawberries
  • 100 grams chopped milk chocolate (we used Morde)

Instructions:

  1. Blend the oreo cookies until a crumby texture is formed.
  2. Transfer the oreos to a bowl and add the melted butter to it. Mix together until the oreos crumbs are moist and a little sticky texture is formed.
  3. Press the cookie mixture on the tart shells with the help of a spoon and smoothen up with the tips of your fingers. Freeze this for roughly 15 minutes.
  4. Pour the cream in a bowl and heat this in the microwave (do not boil, just slight simmering should work) and pour this over the chopped up milk chocolate. Let it sit for about 30 seconds and then mix together until all the chocolate is melted.
  5. Pour the chocolate on the cold oreo tarts and this goes back again in the refrigerator for ten to fifteen minutes.
  6. Slice the strawberries and cover the tarts with them. Keep the tarts in the refrigerator for at least 1 hour 45 minutes more before serving.

Chocolate braided Christmas Tree

Guess we must not keep repeating our sentence over and over again in almost every blog post – WE LOVE WORKING WITH PUFF PASTRY! We discovered puff pastry at a local grocery store about a year and a half ago and have been experimenting with it ever since. Muskaan got so over-joyed in the first few months, that she made nutella croissants every second week! Imagine! But the store bought puff pastry is actually so so good, you would always feel like trying new recipes with it.

The puff pastry teams up best with Spinach! Have you tried our recipe for Ricotta and Spinach puffs. Click here to see the blog post. You will love it!

Anyway we have lately tried so many recipes with puff pastry involving cream cheese, different vegetables and also the sweeter version (again with cream cheese) and some berries. All of them coming soon, but we start with the Super-Season-Special => Christmas Special puff pastry recipe for you guys. This super adorable looking Christmas Tree is just something you can make with THREE ingredients – YES! Thats it! You only need puff pastry, chocolate (preferably nutella spread) and some milk for brushing. Also some icing sugar (optional!)  The trick to this gorgeous looking Christmas Tree is making the twists properly- but don’t you guys worry, we have all the steps properly written for you in the recipe below.

You start by thawing the two sheets of puff pastry (should be thawed but still should be cold) and then roll out to shape both the sheets into rectangles of same size. Then the first pastry is covered with chocolate in the shape of a triangle (the Christmas tree) and then cover this sheet with other sheet of puff pastry. You have to cut out all the excess pastry (the part that is not covered with chocolate spread) – trust us, you will be able to feel with your fingers which part is covered and which part is not covered. Cut out the excess part of the pastry to form a proper tree.

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With the help of a knife or a pizza-cutter, start making the branches – you need to make sure that they DO NOT meet from both the sides.

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Twist each branch very carefully. If your chocolate spread has already started to get hard, then twist the pastry with extra care – it will take some effort, but eventually you should be able to twist them (at least two turns) and the top three branches – just one turn is enough.

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Now brush the entire puff pastry tree with some milk and BAKE!

Here is the recipe for you guys:

Chocolate braided Christmas Tree

by Sheenam & Muskaan December – 23 – 2017

Prep time: 5 mins Cook time: 20 mins
Total time: 25 mins

Ingredients

  • 2 packs of 300 grams puff pastry
  • 80 grams chocolate chips or nutella spread
  • 2 tablespoons milk
  • icing sugar for sifting post baking

Instructions:

  1. Thaw and roll out the puff pastry to form rectangles (as explained in the post above)
  2. Spread the chocolate spread of nutella on the pastry followed by covering it completely with another sheet of puff pastry.
  3. Prepare the christmas tree as explained in the post above.
  4. Brush the tree with some milk and bake it for 18-22 minutes in pre-heated oven at 180 degrees or until they are brown and cooked.
  5. Sift some icing sugar before serving. (optional)

Rosemary and garlic baked baby potatoes

With Christmas just around the corner and major meal planning going on, this ultimate side dish is a winner at big family dinners. Roasted potatoes are a hit at any kind of meal and serve as the best side dish or simple appetiser served with some sour cream dip.

If you guys have been following us, you definitely must have seen how often we bake potatoes – be it simple classic baked potato, or baked potato wedges or sweet potato fries (with which we have been slightly obsessed lately :D)

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So good in flavour, these potatoes are best made with fresh rosemary instead of dried ones. These potatoes are so so easy to make and are ready in about thirty minutes with just a handful ingredients.

You simply boil the baby potatoes and cut them by two, followed by mixing all your ingredients and then leave it in the oven for the magic to happen.

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A little tip => Once the potatoes are in the oven, keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – you might also want to turn your baking tray bringing the back to the front. These potatoes, once cooked, should be perfectly crisp and brown. Go ahead and serve these crispy roasted potatoes with your main dishes with a very very simple recipe.

Lets get started with the recipe 🙂

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Rosemary and garlic baby potatoes

by Sheenam & Muskaan December – 16 – 2017

Prep time: 5 mins Cook time: 35 mins
Total time: 40 mins

Ingredients

  • 500 grams baby potatoes
  • 50 grams melted butter
  • 10 cloves of garlic (5 minced and 5 full cloves)
  • 4-5 sprigs of rosemary
  • salt and pepper to taste

Instructions:

  1. Wash the baby potatoes properly (do not peel them) and parboil them for about ten minutes.
  2. In the meanwhile pre heat the oven to 180 degree celsius.
  3. Place the boiled potatoes in a large bowl and cut each baby potato by two.
  4. Add the melted butter, minced garlic, full cloves of garlic, salt and pepper and the rosemary to the potatoes.
  5. Transfer the potatoes to a baking tray and place one sprig of rosemary on the potatoes and bake them for about 25 to 30 minutes and serve.

=> keep checking the potatoes every 7-8 minutes. In this recipe the potatoes on the tray were turned twice (first after the first 10 minutes and then again after 10 minutes) – they should be perfectly crisp and brown.

Aglio Olio Spaghetti

Our go-to pasta and the easiest dinner option – without any doubt: Spaghetti tossed in olive oil, butter, garlic and chilli flakes. If you are a garlic lover just like us, we can bet you, you would love this super easy super delicious spaghetti aglio olio pasta.

If you really think about it, this dinner dish comprises of hardly any ingredients and still is one of the most eaten comfort meals! Just top this garlicy pasta with some parmesan cheese (game-changer!) and dig in!!!

We had put a video of this dish as our first youtube video on our channel. Click here to see the video 🙂 Show us some love guys – like, subscribe and share (we are still in our super early stage!) Anyway, this pasta was made yesterday for dinner and we had posted a picture on our Instagram profile and many of you guys had asked for the recipe, so we decided to write a full post about it 🙂

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Here is the recipe:

Spaghetti Aglio Olio

by Sheenam & Muskaan December – 10 – 2017

Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins

Ingredients

  • 200-250 grams spaghetti
  • one tablespoon olive oil
  • 10 grams butter
  • 1 teaspoon chilli flakes
  • finely chopped garlic cloves: 4-6
  • salt to taste
  • grated parmesan cheese

Instructions:

  1. Boil the spaghetti as per package instructions. Do not rinse with water!
  2. While the pasta is boiling, heat oil and butter in a pan.
  3. Add the crushed garlic and chilli flakes and let it cook on medium heat for 2-3 minutes.
  4. Add the spaghetti and toss it well in the butter and chilli mixture.
  5. Transfer it to a pasta dish and top with parmesan cheese (and parsley: optional!) and serve!

Chocolate buttercream frosting

Making chocolate buttercream frosting has always been on our list but we never actually made it because neither did we have the right piping bag and nor did we have enough motivation. All of our troubles were solved one weekend – when Fackelmann India sent us a beautiful hamper that had their best baking products and that really motivated us to make these gorgeous cupcakes (recipe for cupcakes coming soon as well :D) which were frosted with the homemade butter cream frosting inspired by Sally’s bake blog.

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Its so easy to make buttercream frosting at home and it will turn your simple muffin to a pretty looking cupcake in just a few steps. This Fackelmann Piping bag comes with six nozzle tips and of course its re-usable. It definitely made the frosting process so much easier and it was so much fun to decorate simple looking muffins with creamy frosting and sprinkles.

To frost the cupcake, start from the middle of the cupcake and move the piping bag in circular motion towards the outside. We double frosted them by bringing the piping bag again towards the centre of the cupcake as shown below. Click here for the video.

 

One very important thing that needs to be taken care of while making this frosting is to use very soft butter. Take the butter out of the fridge already an hour or so in advance and let it come to room temperature before you beat it with the electric mixer. You simply cream the butter and then add cocoa, sugar, vanilla, cream and milk and then give it a good mix followed by beating the mixture again until the frosting is really fluffed up and ready. Here is the step by step recipe and click here to watch the video on our Youtube Channel

Chocolate buttercream frosting

By Sheenam and Muskaan November-29-2017

Creamy chocolate buttercream frosting to top your cupcakes and cakes.

Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins

Yield: Total 10-11 medium sized muffins can be frosted with this

Ingredients

  • 100 grams soft unsalted butter
  • 130 grams powdered sugar
  • 24 grams cocoa powder
  • 20 ml milk
  • 10 ml heavy cream
  • one teaspoon vanilla essence

Instructions:

  1. In a bowl, beat the soft butter with a hand mixer on medium speed for about one minute until its very creamy.
  2. Add the cocoa powder, powdered sugar, milk and cream and mix well with a spatula. Now beat this mixture on medium speed for one minute and then on high speed for another one minute. Add some more milk (if needed) in case your frosting is too thick and then beat again.
  3. Transfer the frosting to the piping bag and frost your cupcakes or cake and serve.

Tzatziki Dip

Super easy homemade tzatziki dip ready in just 10 minutes! I tried the best ever Tzatziki dip at a friend’s place who used greek yoghurt to make this – this recipe is however made using regular curd (we make curd at home) and I simply put it on a strainer and in the refrigerator overnight and had thick curd in the morning with all the water being drained out.

Tzatziki is basically a simple greek based dip made using the simplest ingredients (see picture below) and goes best with pita bread.

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This recipe comes with a video and the recipe is up on our youtube channel. Watch here

Here is the simple step by step recipe for you guys!

by Sheenam & Muskaan November – 19 – 2017

Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins

Ingredients

  • 120 grams hung curd
  • 50 grams grated (and deseeded) cucumber  – all water should be drained out
  • 2 grams minced garlic
  • juice of half lemon
  • 1 tablespoon olive oil
  • 3 grams grated dill leaves (fresh leaves!)
  • salt and pepper

Instructions:

  1. In a bowl, mix together hung curd, cucumber, garlic, lemon juice, oil oil and dill leaves. Add salt and pepper and mix everything. Optional: if your dip is too thick, add the left over water from hung curd and adjust according to your preference.
  2. Serve with pita bread.