Tag: #britishblogger

Old Skool Lemon Cupcakes
Alliyah Dawud
August 3, 2019

There are two extremes in my home; there’s the die hard chocolate cake addicts and the zesty lemon party. There is no in between. Well maybe when it comes to a plain sponge covered in lashings of buttercream or layers of fondant.

So when I make cupcakes for Birthdays I know instantly that one of the two fierce women in the house (that would be my daughters for new readers) is going to be disappointed and scream life isn’t fair.

I’m a huge fan of citrus. From lemon cakes to lemon dressings to sitting eating half a dozen satsumas. I love it.

Nothing in my opinion beats an old fashioned lemon drizzle however I went for a lemon cupcake with a lemon icing for these beauties.

To make 18 cupcakes (I used muffin sized) you will need:

300 grams castor sugar
300 grams butter (softened-I zap it in the microwave)
300 grams self raising flour (sifted)
6 eggs; beaten (I used medium sized)
1 TBSP (level) baking powder
Zest and juice of 4 large-ish lemons.
I note bloggers say use unwaxed lemons. If those are a bit pricey you buy cheaper ones that maybe waxed, placed them in hot water and carefully give the lemons are a rub. The wax should come off.

For the icing you will need:

500 grams icing sugar
200-250 grams butter. I use 200 grams as I like a stiffer icing.
Lemon flavouring (I don’t use lemon juice because the icing becomes runny. I also so not use the lemon zest as it clogs up my nozzles).

As my cupcakes were 80s themed I dyed the icing. I used neon yellow and neon pink.
I dyed half the icing pink and the other half yellow. I then added scoops to the icing bag and it created a lovely swirly affect icing.

Nozzle of your choice & icing bag.
Pre-heat your oven to 170C/325F/Gas Mark 3.
Place 18 muffin cases in your muffin tins. I have a few baking tins so I manage to do this in one go. If you have bake in batches just remember the oven will be warm when you place the second lot in so keep an eye on them so they don’t burn.

1) Beat the sugar and butter together. You can do this by hand or in a mixer. I find both work well. Stop beating when you have a creamy consistency.
2) Add a bit of the egg mixture in and beat it. Keep adding and beating until you run out of eggs. Don’t worry if it looks a bit runny. It will work out after you add the flour.
3) Add scoops of the flour and stir in. Add the baking powder and stir through.
4) Now add the lemon juice and zest. Give it a good stir.
5) Now distribute your mixture into the cupcake/muffin cases in the tin. I generally leave a ‘gap’ at the top of the case as these babies rise. I then trim them to make them even. Yes it’s true; my cakes are not perfect.
6) Bake in the oven for 12-15 minutes. When they are ‘done’ they should be springy to touch. I do the classic ‘toothpick check’. If you insert it into the centre and it comes out clean congratulations your cupcakes are done!
7) Now allow the cupcakes to cool completely before you ice them. If you can leave them in the tin to cool down that’s good. But if you can’t tranfer them to a wire cooling rack. Don’t apply the icing whilst they are still warm. It just doesn’t work.
8) Once the cupcakes are cool give them a quick trim to even them out. This really is key to getting uniform-ish iced cupcakes (sorry not sorry).

To make the buttercream:
You can use the mixer for this or do it by hand.

1) sift the icing sugar into a LARGE bowl. Trust me the BIGGER the better. Size matters.
2) Add the butter. Now beat the ingredients together.
3) Once you have what looks like a creamy mixture (it maybe a bit rough or stiff don’t worry it’s normal) add the lemon flavouring. Stir in.
4) If the mixture is too stiff or isn’t coming together like icing add 1 tablespoon of milk and beat in. Repeat if needed. Just do it in stages as too much milk may make the mixture runny.
5) Once you are happy with the texture you can add dye if you wish to. I use gel again it helps with the texture. I find the liquid dyes make things runny and the colour isn’t as strong either (I use ClassicKool-Link here).
6) Put the icing in the bag and ice away. Get creative if you wish. Add sprinkles, glitter whatever you wish. We added themed toppers.
7) Your cupcakes are done. Don’t they look awesome? Like 80s awesome…cos everything in the 80s was awesome….

Enjoy!

Notes: You can make the cupcakes and freeze them up to a month in advance if it helps with your party prep.

You can buy ready made icing which does an amazing job too.

Easy Seekh Kebabs…
Stylemesisteradmin
May 12, 2019

Healthier than your Takeaway…

There was a time when I would dread making seekh kebabs because I’d struggle with getting the meat to stick to the skewer. Nowadays I’ve learnt a thing or two and and make these kebabs often (as my girls love them and I love the off Kebab Sub).

You can add more/less spices to accommodate your own taste buds.

To make enough kebabs to serve 4…

500 grams mince (I use Mutton however you can use lamb/beef too). Ideally the mince should be ‘marbled’ with fat in other words you can see the fat. If you can’t see any fat you can either ask you butcher to add some (if you use a butcher) or you can spray oil onto the kebabs whilst cooking them.

3 heaped TBSP Coriander leaves and stalks chopped finely
1 medium onion chopped finely
1 heaped TBSP pre-fried onions soaked in warm water for 10 minutes and drained.
3 green chilies chopped finely (or use chili paste)
1 TSP garlic paste
8-12 mint leaves chopped finely
1 TBSP cumin seed powder (heaped)
1 TBSP coriander seed powder (heaped)
Salt-to taste
1 TSP amchoor (green mango powder. It adds a bit of tartness)
OPTIONAL: liquid smoke flavouring

Wooden skewer sticks. If you are going to cook these kebabs on the BBQ soak the wooden skewers to avoid them catching fire.

1) Place all the ingredients in a large bowl.
2) With your hands mix the mince thoroughly.
3) Divide up the mixture into equal portions. You want to make long sausage shape skewers but thinner than the average banger.
4) Wet your hands and take the mince into one of your hands. Now shape it around the skewer. The mixture should be tightly packed around the skewer to stop it falling apart.
5) Cover the kebabs with cling film and place in the fridge for at least 30 minutes.
6) Now you will either shallow fry or BBQ the kebabs. If you are shallow frying take a large pan and heat it on a medium heat. Fry a few kebabs at a time. Turn over and fry until the kebabs are golden all over.
7) Drain on kitchen paper.
8) Serve your Kebabs with your choice of chutneys and sauces.

NOTES:
These kebabs can be frozen successfully for up to 3 months. To freeze cook the kebabs, cool them completely and freeze them open on a baking tray for an hour. Then transfer the kebabs to a airtight container of bag.

Creating new Family Traditions…Weekend Breakfast
Alliyah Dawud
April 22, 2019

I’ll be the first to admit that during the week my breakfast routine is ‘get in town your neck’. My breakfast is usually high in protein (boiled eggs with zataar for example). I also keep it low carb and low sugar.

The same applies to my children; except they have low sugar cereals, Porridge (made in the microwave) or wholemeal toast.

However we do like the idea of a longer, more lazy breakfast with more variety. So we have developed a bit of a family tradition on Saturdays.

We all get up around the same time as weekdays (an extra 30 minutes to an hour is a good way of catching up on some extra sleep) however we all have a cooked breakfast. It doesn’t have to be the full monty (eggs, bacon, sausages, mushrooms, hash browns, beans etc) but it’s usually cooked.

It doesn’t take me ages to cook breakfast because I do the following:

I use frozen hash browns that I air fry

I use frozen sausages that again I air fry

Fried eggs take no time at all; if the girls want omelettes we stick to omelettes and hash browns and beans.

I don’t make fresh juice; I leave my desire for fresh juice for when I am on holiday

I take items out of the freezer the night before and defrost them in the fridge overnight-then pop them in the air fryer in the morning.

We all like bit of bacon (which we do fry) and that takes a matter of minutes to cook. Any leftovers get added to mac and cheese.

If you do like mushrooms you can actually buy sliced mushrooms frozen.

The girls rarely like smoothies on Saturdays but if they do want one it’s simple to create as I have frozen fruit, frozen yogurt cubes etc at hand.

I have a menu that I have on display in the kitchen for Saturdays. We like to make things special. I keep all the ingredients on hand for all the menu options.

My menu includes:
The full monty
Mini monty
Omelettes
Cloud Eggs
Egg Muffin
Eggy bread
Fluffy pancakes (optional: serve with bacon & syrup)
Egg, cheese and bacon muffin
Spinach, egg and hash brown tortilla wraps (prepared, cooked and frozen. All I do is defrost, warm and go).
Sausage sandwich
Sausage muffin
Smoothies
Smoothie Bowls
Sugary cereals (frosties/cocopops etc).
Nutella Porridge (it’s a treat due to high sugar content).
Parathas and eggs (the best of desi breakfasts!)
Breakfast specials (on Eids etc such as Breakfast quesadillas, breakfast casseroles, sheer khurma).

Drink wise:
OJ
Tea
Green tea
Desi Chai

I make breakfast whilst the girls usually watch a bit of morning TV however they do try to help with certain options.

We then enjoy breakfast together. In Summer we usually have breakfast in the garden and make the most of the season. The girls then play in the garden whilst I clear up and do any washing required.

We all eat which makes this tradition of ours easy to keep up.

If we have to be somewhere early I narrow down the options for the girls the night before and prepare as much as possible in advance. Very rarely have we had to have cereal and run out of the door. I’m a planner; so try to keep on top of things.

And as someone that meal plans my freezer is always stocked with essentials; which makes life so much more easier.

My aim with lazy Saturday breakfasts is to create memories for the girls plus I hope they’ll find the time in their busy lives when they have their own families to sit down and eat together at the end of the week and reflect on things. It’s like date night, but at breakfast and all the family are invited. It also helps set the tone of our weekends (Which I try to focus on family friendly activities which both girls can take part in). I believe it’s important to lead by example and putting in an effort so we all sit together and eat together is setting an example of the importance of family and appreciation (gratitude) of what we do have.

I would love to keep this tradition going when the girls are teenagers; but who knows what the future will bring.

In the meantime though I’ll carrying on waiting for the girls to decide on what they want to eat (only to pick what they had the past 9 Saturdays on the row).

The Very Useful Friends and Family Railcard
Alliyah Dawud
March 18, 2019


I don’t wish to brag but I can get about the UK on the Train with the girls for a 1/3 off! And if we use the Train there’s no worry about whose driving and the girls can pretty much play, read, colour and do whatever (as long as we access to a table) and I can sit back and listen to an audio book-result!

Anyone that knows me well knows how I used to find it stressful travelling (and preparing to travel) with my children. It was an utter drag and well I disliked it a lot.

Soon after becoming a new me (e.g. not letting the little things in life bring me down) I discovered that some simple ‘systems’ and preparation (including my favourite LISTS) would help me feel calmer; much much much calmer.

Nowadays I don’t think twice about hopping on a Train with the girls to go visit friends, Museums, Parks etc etc. I just get up and go. Of course a bit of forward preparation never hurt anyone in my opinion so I do have a few organisational hacks that help for example:

1) I have a basket with ‘snacks’ in so that if we do go on a trip somewhere on the Train the girls simply get a few snacks out and pack them….

2)…in a designated backpack we use on our day trips. We keep this page for this purpose only. No other toys, snacks etc enter this bag. End of story.

3) I have a selection of colouring books and pencils we take on the train and these are kept separate to the girls other items. We grab them, pack them and we’re done.

4) On longer trips we pack 2 Barbies each to play with on the train.

5) We ALWAYS pre-book our tickets. I’d rather not have to look for seats on a crowded train and I have had to kick people off our seats before but in all honesty I don’t care; I paid for something. It’s mine.

On longer trips we pack a ‘picnic’ for the train and depending on what time the journey is we pack different things. So if we’re travelling early in the morning we’ll pack stuff like Turkey rashers, Breakfast Burritos etc. If it’s a lunch time trek then sandwiches. I generally try to avoid being on the trains at night because trains are usually more full than a cattle barn.

So a third off rail fare? How is it possible? We have what is known as a Friends and Family Rail Card. You need a child to get one of these bad boys (and the child must travel with you to get a third off fares). The card costs £30.00 a year and basically saves you on pretty much every journey you take (some terms and conditions apply but I’ve not had any issues in the 14 months we’ve had one).

We’ve been plenty of places and plan to continue to use the Trains for stress free travel. Our favourite places to visit include Blackpool (one train change and that’s it!), Liverpool (direct Train), Birmingham (home!) and of course my second home Manchester!

But the most important place we visit is….St Neots. With my girl gang member living in Cambridge (St Neots) it’s a fair trek by car….so we love the fact we can travel to see loved ones and the journey isn’t taxing or tiring.

One of the blessings of the card is you can elect two adults to be names on the card. I have my own name and my Mothers name on my card. You could nominate someone that spends time with the children (an uncle, grandparent etc etc). I know there are families where one spouse uses their family car for work so it’s useful to have an additional transportational method especially during summer holidays to keep the children occupied. Trains work well. I know Trains get a bad wrap because of costs, delays and improvements but in all honesty if you can see past that get yourself a Rail Card and go have some fun (and who knows you may get to listen to that audio book you’ve been meaning to listen to for ages!).


Pineapple Upside Down Cake
Alliyah Dawud
February 1, 2019

This impressive cake is actually really simple to knock up.

It makes a nice impressive teatime treat. If you are serving this cake in Autumn or Winter don’t forget lashings of custard drools.

I’ve seen many recipes call for coconut but in all honesty I love this version so much I didn’t notice the lack of it….

Ingredients:
1 tbsp butter (for the caramelised pineapple)
1/2 pineapple peeled and sliced (or cubed)
50 grams soft dark brown sugar
2 tbsp double cream

For the sponge:
125 grams butter
200 grams castor sugar
3 eggs beaten
90 grams self raising flour
75 grams plain flour
60 ml milk (OR 4 tablespoons)

1) Preheat the oven to 160c. Line a 20 cm round cake tin
2) Take a large pan and place it on medium heat. Add the 1 tbsp butter and allow to melt. All the pineapple and cook for 2 minutes or until the pineapple becomes a light brown colour.
3) Add the dark brown sugar. Stir and allow to dissolve (keep stirring). Add the double cream and stir in. Bring to a light boil then turn it off.
4) Carefully pour the pineapple mix into the cake tin. Be very careful as hot sugar can burn. I speak from experience.
5) Now we need to make sponge. Beat the sugar and 125 grams butter together. Add the egg mixture in three lots beating in every time. Don’t worry if it looks a bit curdled this will change when the flour goes in.
6) Add the flours and stir in. Add the milk and stir to combine.
7) Pour the smoothe batter mix over the pineapple mixture.
8) Bake the cake on the central shelf for 45 minutes. Insert a skewer/cake tester at the centre of the cake. If the cake is done the skewer will be clear. You need to poke the sponge not the pineapple.
9) Leave the cake to cool for 15 minutes before turning onto a wire rack to cool further. Or alternatively allow to cool for 15 minutes and then transfer to serving plate.
10) Serve with lashings of cream, a scoop of ice-cream, or custard. Or just as is. A great classic.