Ricotta Mushroom and Spinach Parcels

Whoa that is one name and a half! These snacks are hearty and healthy and they taste amazing! A bit on the rich side but not too heavy, just the right bit to fill you up and satisfy a craving for something crispy and hot! I made the size a tad bit too big, you can choose to shape them any way you want. But this, of course, was a bit rustic and easy. heehee!

I also used salt and pepper to taste. I love garlic so I used fresh garlic in with the mushroom as well. I think mushroom, spinach and ricotta is the best combination with flaky puff pastry! You don’t need meat at all! You can substitute cottage cheese with ricotta if you can’t find it. No worries! This is crazy easy to make and you can whip this


  • 60 g baby Spinach (this is a big handful)
  • 100 g mushrooms (I used fresh, not tinned)
  • 4-5 cloves garlic, crushed
  • 1 tbsp butter
  • 1 cup ricotta cheese
  • 1 small onion finely diced
  • salt and pepper to taste
  • 2 1/2 sheets of ready made puff pastry
  • 1 beaten egg

Blanch the baby spinach in rapidly boiling water and take it out. Allow to cool, set aside.

Saute the diced onion and crushed garlic in butter in a small pan, add the mushrooms and cook for about 2 minutes. Add salt and pepper to taste. Allow this to cool as well.


Add the spinach and mushroom onion mixture to a chopper and roughly chop it all up. I used a handy dandy hand chopper that I can’t live without. You can go ahead use a food processor and what not. Mix in the ricotta to make a chunky paste. This is the filling for our parcels!



I divided one pastry sheet into four and shaped it into parcels. I also roughly used one heaping tablespoon of filling per parcel. These expand while baking and you can see how they turned out vs. how I shaped them.





Pre-heat the oven to 200 C and prep a baking tray with baking paper. Position your parcels at least 2 cm away from each other so they don’t crash and burn. Brush the tops generously with the beaten egg and in they go! Lower the heat to 190 and bake for around 15 minutes. Allow to cool slightly before serving.







Burrito Bake

Okay so I recently tried my first burrito and I was kind of disappointed. Maybe it didn’t have that much meat in it or maybe the beans weren’t that flavorful or maybe it was just the wrong place. But I wanted to make a bake with the same ingredients. Healthy but cheesy! 😉

This is kind of perfect for Ramzan because you do want to have something healthy for Iftar but also want to feel full and have a bit of an indulgence. Its your typical burrito ingredients piled into a bake! You won’t believe how easy this is! To make it more heavy, you can choose to fry the pita in a bit of butter before layering it. I didn’t because every once a year I like to pretend I can eat healthy. eheheh.


  • 1/2 kg chicken cut into small cubes
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1 tbsp oil
  • 2 cups shredded lettuce
  • 1 tomato cubed
  • 1/2 a can of sweet corn
  • 1 can of mixed beans
  • Around 12 sliced jalapenos
  • 1/4 cup olives, sliced
  • 8 pita breads, quartered
  • 4 tbsp ketchup
  • 4 tbsp barbeque sauce
  • 2 cups grated tasty cheese
  • 1/2 tsp mixed italian herbs
  • 1 cup sour cream
  • Salt and pepper to taste
  • Butter for greasing

FOODGOOD 025_FotorStart by greasing a big oven-proof dish with butter and layer half your quartered pita breads on the bottom. Heat this in the oven till the pita is crisp.

In a frying pan, heat the oil and fry the chicken with garlic and salt until done.



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Smatter the mix of mixed beans, corn, olives and tomatoes onto the pita.Cover with the cubed, cooked chicken and jalapenos. Season with salt and pepper. Layer with pita again.

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FOODGOOD 028_FotorBrush the pita with a bit more butter and splat around the ketchup and barbeque sauce. Be liberal with it. Use more if you want to.





End with sprinkling the grated cheese and herbs. I wouldn’t call this sprinkling tbh.

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Grill in the oven until the cheese is happily evenly browned, almost crisped.

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Just before serving, dollop sour cream oven the baked cheese and top with shredded lettuce. Not only will this give you the illusion of eating salad, but will stop the dish from getting cold unnecessarily beforehand.

I just used a hell lot of adjectives today. Enjoy! 😀

I promise this is healthy!

Crunchy Lettuce Boats

 I needed a quick recipe to entertain and my sister texted me a recipe for lettuce wraps and insisted I make these. As per usual I took one look at the recipe and decided I’ll make something easier. But at the supermarket the ingredients for these cups literally called me from the shelves. I spotted the hoisin sauce in plain view, just mocking me. And a huge bunch of the freshest green lettuce at the entrance looking very hopeful and the noodles that my sister told me to use fell out from a shelf straight into my trolley. It was a sign.

These crunchy lettuce boats pack the perfect crunch, they’re fresh and packed with flavor and guilt-free. Its like a super oriental salad that feels like a meal! I didn’t really follow the recipe my sister gave me and ended up making my own version but you can’t substitute the hoisin sauce. Its what gives these boats the real flavor.


  • 1/4 kg chicken cubed into teeny tiny pieces
  • 1 tsp chopped garlic
  • 1 tbsp oil or more
  • 1 tbsp oyster sauce
  • 4 tbsp hoisin sauce
  • 1/2 tsp chilli flakes
  • 1 tbsp brown sugar
  • 1 tsp soy sauce
  • 1 grated carrot
  • 1/2 capsicum chopped
  • 1/2 cup chopped peanuts, fried
  • 1 packet steam fried noodles (If you can’t find these, use maggi noodles blanched in water and then fried)
  • 2 bunches baby lettuce or 1 flower of iceberg lettuce, leaves separated and washed

I used these. They look already cooked and pretty straight for noodles.

So the first thing you need to do is heat up your oil in a large-ish pan and add the chopped garlic and chicken. Fry this mixture until the chicken is well cooked. Add oyster sauce and chilli flakes and push this around in the pan for a bit. Just to boss it around or so.




Add the chopped capsicum, grated carrot, brown sugar and hoisin sauce. Cook until well heated through and combined. We don’t want to mush up the carrot and the capsicum so don’t overdo it.


Take this mix off the pan and reserve for later. Add the noodles and fry them up in the same pan, you may need to add more oil.

Put them aside too. but don’t mix with the chicken.

Similarly, fry your peanuts and set aside. Don’t mix it in. Peanuts should be the last thing to fry – some people have nut allergies so you want to keep it separately if you’re having guests over so that they can mix it up later if they so desire.

Now just prep your lettuce onto some serving plates and trim off where needed, roughly the lettuce should be the same size so that no one gets upset. Because this is insanely delicious. I used baby lettuce because I like the taste of it over iceberg. Its more crunchier and more ‘alive’ looking. I don’t know what I mean by that but these pictures can show.


Oh I meant more green and wrinkled and beautiful I guess! ALIVE!


yummm! These were wiped out in minutes! great to try for iftaris since it tastes like a fresh bunch of yum without being heavy.




Skinny Cheese Sandwiches

Wait, what? Skinny and cheese in the same title? it’s true folks, the big fat is on a mission to eat healthy and since that involves whipping up dinner and lunch every day, i’ve been a tad busy, unable to document anything. But the great part is, i have delicious healthy, almost fat free recipes to share which don’t compromise on the taste!

I guarantee you that this sandwich is going to give you happy dreams, so you can kiss your grease ridden nightmares goodbye and give your tummy a reason to love you back. This is very filling, and I’ve used low-fat cottage cheese in two ways, one as meat and the other, as well – cheese.

All aboard the low-fat train? CHOO CHOO!


  • Multi-grain bread, sliced
  • 1 cup cottage cheese, sliced
  • 1 small onion, sliced
  • 1 cucumber, sliced into rounds
  • 1 small tomato, sliced
  • Sprinkle of Paprika
  • Sprinkle of salt
  • Mayonnaise (optional – I only used a little smidgen)
  • 1 tsp BBQ sauce
  • Olive oil (as needed)
  • Soy sauce (as needed)
  • Honey mustard (as needed)

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Prepare your veggies and set aside. They should be sliced up and ready to be used for the sandwich, otherwise you’ll probably cut a finger off in between prep. Divide the cheese into two portions, we will imagine one portion as the meat substitute in the sandwich.

food 003Fry half of the sliced cottage cheese in a pan over a slight drizzle of olive oil and season with paprika and salt. Keep going till your sliced have a golden crunchy crust. This will be the winning layer, I kid you not.



food 006Saute the onions in the same pan, without adding more oil, you can add a bit of soy sauce to achieve a slight caramelization but the purpose is to have glistening pink sweet onion in the end. Set these two on a plate. Looks gorgeous already, doesn’t it?


Toast the bread and start with a little smidge of mayonnaise. I would have skipped this altogether, but you can use some to hold the sandwich together. Wish we could use mayonnaise on humans to hold them together too. eheheheh :3

Layer with fresh cheese, then cucumbers, then tomato. Add the onion and lastly, the grilled and seasoned cottage cheese.

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Finish it off by spreading BBQ sauce on the other toast and a slight spatter of honey-mustard. The sandwich now should come forth and get ready to be devoured.

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Chicken Corn Soup

These days, the weather in Lahore is stifling when the sun is shining. Humidity is so thick it can be cut with a knife, but the evenings have turned pleasant and the breeze makes you feel like taking long walks and having soup. My allergies keep kicking in and I crave a hot bowl which banish the blues away. This is obviously the best soup because well – chicken and corn.

This makes a huge pot. Which you can slurp down yourself (but I don’t want to kill you so) or it can feed 7 hungry soup starved people! I made the stock at home by boiling down almost a 1 1/2 liter of water with 1/2 kg bones with meat to a liter of water. Seal the meat by sauteing it with a large sliced onion in the pan before adding the water – this will make a nice flavorful broth which won’t need as many ingredients.

I’m sorry for not having the step-by step pictures but only the end result. I was busy cooking something else on the side so my apologies. I  promise this comes out delicious and will please your soul.


  • 1 liter chicken stock
  • 1 carrot, grated
  • 1/4 cabbage, sliced thinly
  • 1 small can sweet corn, blitzed in the blender for a second
  • 1 stock cube (without msg preferably)
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbsp hot sauce
  • 4 tbsp vinegar
  • 4 tbsp soy sauce
  • 4 tbsp Worcestershire sauce
  • 1/4 kg chicken, cut into very small bits and stir fried with a tablespoon of soy sauce.
  • 2 tablespoons cornflour dissolved in a tablespoon of cold water
  • 1 egg, beaten.

Stir fry 1/4 kg of chicken bits in a pan with some soy sauce. I added a bit of garlic to this – but you can skip if you want. Once the chicken is completely cooked, transfer this to a plate and keep on hand.

Get a big pot and start off the soup by adding stock. Once the stock has heated up, add the carrot, cabbage and the blitzed up sweet corn. Don’t overdo the blitzing on the corn – you don’t want to make this into a slurry, you want the corn meshed up into very tiny golden knobs that surprise you when you drink up the soup!

Add the stock cube and the seasonings and the cooked chicken to the stock. Bring to a boil and simmer. You can add more salt or pepper depending on your taste – I personally think the seasonings I’ve added suffice.

Now add the dissolved cornflour and cook till your soup has thickened and achieved that glistening soupy consistency.

Lastly, pour the beaten egg slowly in the prepared soup – it should amount to a drizzle and keep stirring the pot so that the egg cooks and dissipates evenly.

Serve piping hot in your favorite bowl!


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Chocolate Topped Dream Puffs

I’m sorry but the cream puffs i’ve had lately from the local bakeries have been incomparable to what these taste like. Light pillowy puffs filled with whipped cream and topped off with a dollop of chocolate sauce – its the perfect dessert. Melt in your mouth, bite-sized and utterly blissful. Just imagine biting into one of these – the light baked dough gives way to a small gush of cream and the chocolate just brings all the flavors together. I can have five of these in one go. Seriously.

A word of caution though, this recipe is not for beginners – although I’ve tried to include all the steps with pictures, it still takes effort and time to put together. But the result is worth it. No one will believe that you made them, and they taste a thousand times better than the ones you buy. If you carefully follow all these steps and measurements – you’ll be good to go! Don’t let it daunt you!

For the puffs:

  • 75 g butter, chopped
  • 1 cup water
  • 1 cup plain flour, sifted
  • 4 eggs, lightly beaten
  • 200 ml cream, whipped until thick

For the chocolate sauce:

  • 100 g dark cooking chocolate
  • 2 tsp butter
  • 2-3 tsp hot water

food 020Combine butter and water in a pan and melt over medium heat. Bring to a boil and add the sifted flour all at once, stirring with a spoon until a soft dough is formed and the mixture leaves the sides of the pan. Convert to a mixing bowl.



Add in beaten egg slowly, mixing the dough with a beater on medium speed after each addition. The mixture should turn glossy.

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food 023Drop heaped teaspoons of the mixture on greased baking trays, leaving space apart (the puffs will almost double in size) Its great to keep the trays lined because the puffs are delicate and its tough to separate them from the trays after baking.


food 025Bake in hot oven for around 15 minutes, take them out and make a small slit on the sides to allow steam to escape. Return to oven for five minutes until tops are browned and puffs are dry. Cut these sideways and wait to cool. Carefully pull out any residual soft mixture from the center.

Chocolate sauce:

food 027Melt chocolate and butter in a double boiler (if you’re feeling adventurous use the microwave – but honestly, I don’t trust microwaves) and stir until well melted and fluid. Add 2 tsp of water to make a spreadable sauce.



You’ll be sad at how easy these babies finish! Now all you have to do is, fill the puffs in the middle with whipped cream. Tip: Refrigerate your cream for an hour or two before whipping.

And top them off with the chocolate sauce!

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Chicken and Vegetable Bread Cases

oh these are glorious. i kid you not. just imagine small buckets of buttery bread baked to perfection, filled with creamy morsels of chicken and vegetables. now imagine yourself eating one. ah, glorious.

As with every other thing that I post, this comes from an old recipe book mum had. Only those came with another recipe for the filling and mum used her own but she used to make these when only special guests came to our place. When she stopped making them, I had no choice but to learn and make them myself. The initial process is a bit labor intensive, especially if you don’t own a round cutter – but then again, the results speak for themselves. I love the crunch of the crusty bread against the creaminess of the chicken filling, its a joy to munch on this – i’m telling you, you can’t go back once you’ve had one.

Let’s get rolling! literally!


  • about 20-24 slices of sandwich bread
  • Butter, melted – around 5 tbsp
  • 250 g chicken
  • 1/2 tsp ginger garlic paste
  • 2 tsp soy sauce
  • 1 medium carrot, grated
  • 1/2 small cabbage, grated
  • 1/2 cup sweet corn
  • 1/2 cup mayonnaise
  • 1/2 cup cream
  • 1/4 cup yoghurt
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tomato -julienne for garnish
  • 1 green bell pepper – julienne for garnish

Foodie 004Remove the crusts from the bread and flatten each slice with a rolling pin – this is a great way for getting rid of any passive aggression. Cooking is therapy!

Using a round cutter or any size-able round cup, cut along the circle and make bread rounds like so.

Grease a cupcake tray lightly with butter and try to fit the rounds of bread snugly into the depressions. You can poke a bit, its very satisfying just so you know.

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Bake this in a moderate oven until the edges turn golden and call out your name in a crunchy little whisper. Turn them over once and give two minutes in the oven so that the base gets baked as well. Look at these little babies:Foodie 008

After the cases are done, put these on a rack to cool – If you are planning to use them slightly later, put them in an airtight container so they don’t lose their crunch. ah- beautiful.

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Foodie 009Saute the chicken in soy sauce and ginger garlic until this is evenly cooked. Mix in the grated carrot and cabbage – set aside.

Just prior to serving, Mix mayonnaise, yoghurt, cream, salt and pepper in a bowl. Add all the vegetables and corn until well combined.

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Fill your pretty little bread cases with the filling, one spoonful should be enough for each – this recipe will fill around 24 cases. Garnish with julienne tomatoes and bell pepper.

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Revel in the beautiful fancy deliciousness you just created.Foodie 017

Thank me. Now.

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Batter Fried Chicken Paprika

This is something that i invented from the things that I had on hand and i surprised myself with how amazing this turned out. the chicken remained tender and juicy inside and paprika added a sweet underlying heat, this paired with the crisp, crunchy fried crust totally made me bookmark the recipe for sharing.

As with every other post, this also serves around 9 hungry people – if they are served two fillets each, it can be used as dinner or a snack, works both ways. The chicken is not cooked prior to frying so make sure you buy it fresh and marinate it the same day as you are cooking. This is also very easy to pull of and is sure to please a crowd.

P.S the batter is a family secret which has never seen the light of day until now. *mom is going to kill me for sure*


For the marinade

  • 20 chicken fillets, skinless.
  • 1 heaped tsp paprika
  • 2 tsp chilli flakes
  • 1/2 tsp meat tenderizer powder
  • 1 1/2 tsp salt
  • 2 tsp ginger garlic paste
  • pinch turmeric/haldi
  • 3 tbsp lemon juice

For the Batter

  • 1 cup flour
  • 2 heaped tbsp cornflour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 cup warm tap water

IMG_5870Hammer all the chicken fillets to submission using a kitchen hammer, flattening each piece so that the thickness of the chicken becomes even.



Mix all the ingredients of the marinade and coat each piece entirely, making sure that every fillet is rubbed properly. Leave this in the refrigerator for about 4-5 hours, taking it out just prior to frying.IMG_5871

Choose a heavy based wok in which to deep fry the chicken, and fill it up to 1/4 capacity with enough oil to fry 2-3 pieces at a time.

As the oil heats up, mix up the batter ingredients and set aside. The batter should have a slightly runny custard consistency – not too runny. Dip the pieces of chicken one at a time and surrender each piece to the hot oil. Don’t coat all the pieces at one time, your batter will water up and leave you crying in your kitchen and we don’t want that at all.


You can fry 2-3 pieces at one time, wait for them to achieve a deep golden bubbly crust before taking them out.IMG_5906




Drain the excess oil and serve.

I paired this up with french fries.



Note: This batter is a killer tempura batter, you can use it for single serve vegetables, prawns, shrimp, anything! Even a mars bar. Oooo must try that. 😛




Chicken and Vegetable Chowmein with a Twist

Its a good idea to make these when you’re planning on entertaining a crowd. These have a perfect balance of saucy chicken and vegetables mixed together on a bed of spicy noodles that is sure to please ! The chicken and vegetables can be prepared ahead and reheated prior to serving and mixed in with the noodles.

The flavor behind this specific recipe comes from these delicious, slightly soupy noodles that me and my family had in Malaysia. I’ve tried to replicate the taste with the sauces readily available in our supermarkets. If these aren’t in your kitchen you can omit them, but then make sure that you do add a bit more of all the other sauces I’ve mentioned. I’ve seen people use cornflour in their chicken/noodles  – please don’t use cornflour because the noodles are already made of flour and using it results in a sticky mess that you’ll have a hard time putting on your plate.


  • 1/2 kg boneless chicken cut into small cubes
  • 2 tbsp soy sauce
  • 1 tbsp ginger garlic paste
  • 1 whole pack of Italian Spaghetti
  • 2 medium carrots, cut julienne
  • 2 medium bell pepper, cut julienne
  • Quarter head of cabbage, sliced
  • 1-2 tbsp soy sauce
  • 2 tbsp Kikkoman’s stir-fry sauce
  • 2 tbsp Oyster sauce
  • 1/4 cup chicken broth
  • 2 tbsp chilli garlic sauce
  • 2 tbsp chilli sauce
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp chilli flakes
  • 4-5 tbsp oil
  • Handful of spring onions chopped for garnish

Mix the chicken with the soy sauce and ginger garlic paste and let it rest for half an hour. Transfer to a non-stick pan and cook evenly till all the pieces of chicken are entirely cooked.


IMG_5800Now add two more tbsp of oil and all the Julienne vegetables, starting with carrots (because they take longer to cook), then the bell pepper and the cabbage. After stir-frying this for a minute or two, add in the broth, all the sauces and the seasonings.Now add two more tbsp of oil and all the Julienne vegetables, starting with carrots (because they take longer to cook), then the bell pepper and the cabbage. After stir-frying this for a minute or two, add in the broth, all the sauces and the seasonings.


Mix this well, don’t let it dry out because we want the sauce to cover the noodles later. Soy sauce itself is really salty so stay easy on the salt but you can add more later if you like. Set this aside.

In a large pan, add a generous amount of water – almost cover the pan 3/4 of the way up and let this boil. Ease the noodles in, adding a pinch of salt and an extra tbsp of oil. Boil these for around 6 minutes, taking them out as soon as they are soft but have a bite to them. Drain and pour some cool water so the starch in the noodles washes out.

IMG_5806After the noodles have cooled slightly, toss them with the chicken and vegetable mixture and mix all this gently, taking care not to break the noodles too much. I use clean well oiled hands instead of spoons – its much easier that way. Adjust the spices if you feel the need to. (add more salt or pepper if necessary)

Finally, top this off with freshly chopped green onions and You’re ready to scarf these down! oodles of noodley yummy deliciousness!


Subway Style Bunwiches

Bunwiches sounds a bit funky, but hey. It’s what they are. I made this today because I was pushed for time and I literally had two hours to squeeze all the preparation in. These sandwiches are very filling and are a healthy option.

I’ve boycotted Subway since I’ve got food poisoning from there plenty of times to understand that the vegetables they use are not fresh at all. Don’t know about the others but eating out has really lost its charm on me because of the crazy prices and bad food. It takes a bit of an effort, sure, but home-cooked meals are healthier and you know exactly what you’ve put in. The bread I used for these was long French bread type buns. They’re usually available in most bakeries but you can use French bread and then cut it up for your subs. The vegetables are mostly up to you, but lettuce is a must because it makes it all crunchy and fresh and dupes you into thinking you’re eating some form of salad.


For the chicken marinade:

  • 10 chicken fillets
  • 2 tblsp lemon juice
  • 1 heaped tblsp ginger garlic paste
  • 1 tsp salt
  • 1 tsp flaked chillies
  • 1 tbsp Nandos Peri Peri sauce (if you don’t have this, use any spicy condiment sauce)
  • 2 tbsp olive oil.
  • 1 tbsp soy sauce

For the sandwiches:

  • Around 12 buns (the pictures will give you a reasonable idea of how many this recipe can fill)
  • Honey mustard
  • Mayonnaise
  • Hp sauce
  • Chilli garlic sauce
  • Shredded Lettuce
  • Olives
  • 2 Thinly Sliced Tomatoes
  • 2 Onions thinly sliced
  • 3 tblsps oil for cooking


Marinate the chicken fillets with this mixture and set aside for an hour. Make sure to mix it well and that each chicken surface is covered.

bunwiches_03After an hour has passed, Cook the chicken with the rest of the marinade in 3 tbsp of oil in a non-stick heavy based pan.

Cook covered for five minutes on each side and cook uncovered for around 8 minutes until the chicken is well browned.

Throw in some HP sauce once the chicken is cooked but still has a minute or two to go.


Meanwhile, cut the buns horizontally, and arrange on the tray. Put Honey Mustard, Mayonnaise and Chilli garlic sauce across the lower half of the bun.

bunwiches_05Saute the onion in a tiny amount of olive oil so they become soft and mushy, add some soy sauce to give the onions some flavor. Layer these on the bed of sauces.

Slice up your fillets and lay them on buns ensuring everyone gets a fair share, top with shredded lettuce and tomatoes and olives.


This serves 7 hungry people. 😛 Hope you enjoy! Till the next round of cooking!