Monday, June 22, 2015


These have to be without a doubt my favourite cookies  yes even over chocolate chip cookies . I have been craving these like crazy for the last few months so I finally decided to try make them . These little beauties  are the perfect pick me up cookies  and will lift your mood instantly , they are buttery soft and just melt in your mouth .I call them cloud cookies mainly because I cannot  actually say Nan Khatai out loud without tripping over my own tongue and they are so light  practically burst with flavour. You just have to give them a try. I was quite pleased with my first ever attempt at these and were easier to make then I thought !

Recipe is relatively simple 

1 1/4 cup flour 
3/4 cup icing sugar 
1/2 cup ghee in liquid form 
Pinch of salt 
  • Preheat oven to 170 C 
  • Line a cookie sheet with parchment or grease
  • Sieve flour and salt together 
  • Cream the ghee and icing sugar together and slowly add flour  a tablespoon at a time till you can form a soft ball of dough  you may not need to use all the flour.Adding too much flour can make them hard I am told so be careful .
  • Cover the dough with cling film and let it  rest for 20 minutes ( I was too impatient I  let it rest for maybe
  • 10 minutes and it was fine )
  • Break of dough and form small balls with slightly damp hands and place on a baking tray about 1 inch apart 
  • Bake for about 10-13 minutes keep an eye on them and don't let them brown on top
  • Once done remove from oven let cool for 10 minutes before transferring them to a cooling rack to cool down completely .
  • These little morsels of heaven are amazing and they make my mornings complete I have one or two after breakfast and my day just seems instantly better!
  • I found another recipe which I shall try the next time 
  • This is it

Thursday, February 5, 2015

Jam Tarts Recipe

This recipe is based of the Strawberry Jam Tarts recipe- from The English Kitchen Blog. Here are my few changes to the ingredients but the instructions are basically the same.

Blackberry Jam Tarts
Makes 12

For the Pastry:
4 ounces plain flour
pinch of salt
2 ounces butter
1 TBS sour cream
2 TBS cold water

For the Tarts:
       About half a jar of your favourite type of jam in this case I used Blackberry Jam just the Coles home brand which was really good.
The Tools needed
First make the pastry.

  • Sift the flour and salt into a bowl. Rub together the butter and then add this to the flour with the sour cream
  •  Rub this into the flour using the tips of your fingers, lifting it up as you go to aerate the flour somewhat. Rub in lightly until the mixture is crumbly. Don't over mix. Add the cold water all at once and stir with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean.
  • Turn the dough out onto a lightly floured surface and knead a couple of times, lightly, to make smooth stiff dough. Let rest for 10 minutes before using.
  •  Preheat the oven to 200*C/400*F/gas mark 6 and lightly grease your trays. 
  •  Roll the pastry out to 1/4 inch thickness. Cut into rounds with a sharp 3 inch fluted cutter. Place the pastry rounds into a 12 hole bun tin. Dollop heaped teaspoons of jam into the centres of each.
    The Jam Tarts ready to be popped in the oven
    • Bake for 12 to 15 minutes, until the pastry has crisped nicely and the jam is bubbling Remove from the oven and allow it to cool before eating or serving. (Try to be patient hot jam can burn your mouth pretty badly!!!)
    All Golden and Delicious ready to be eaten
       Note: If you don’t have sour cream just leave it out, I was just happened to have some left over in my fridge

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      Tuesday, December 24, 2013

      Red Velvet Christmas Cookies

      I have written up a few posts now and  not really gotten around to actually putting them  up, but it is the holiday season I'm told time to be surrounded by good things and people who have loved you and supported you unconditionally through the past year so in the spirit of that I am making an effort! .

      This year seems to have flown by .... what did  you do last Christmas.. who did you spend it  with..where were you ? Sometimes it seems like all a blur.
       Do you remember that excitement of rushing over to family and loved ones or waking up early morning to open your presents under a tree covered in tinsel and beautiful lights .
      When you want to make Christmas special  you tend to go all out.Last year I made all the traditional stuff breudar , love cake which thanks to a faulty oven  resulted in a not so  great love cake,which was a bit disappointing as I was trying to make the day just perfect it was the first time I had attempted either of them so nevertheless was proud of the fact that I managed to try out my mums recipes at least .Oh and let's not forgot the yummy Christmas cookies with colourful icing and sprinkles who doesn't love being gifted a tin of home made Christmas cookies.

      This year I thought that  I might do something a little different . I have been  playing with the idea of red velvet cookies based on a recipe I found on the blog Cooking Classy , they seemed perfectly Christmas like .They didn't turn out exactly as planned humidity and icing sugar not a great combination,but they taste yum and my whole apartment was filled with the most enticing smells of freshly baked cookies Nothing beats walking though the door and being welcomed by that !

      Makes about 30
      • 3 cups all-purpose flour
      • 1/4 cup unsweetened cocoa powder*
      • 2 tsp baking powder
      • 1/4 tsp baking soda
      • 3/4 tsp salt
      • 3/4 cup unsalted butter, softened
      • 1 1/3 cups granulated sugar
      • 3 large eggs
      • 1 Tbsp milk or buttermilk
      • 1 1/2 tsp vanilla bean paste or vanilla
      • 2 tsp lemon juice
      • 5 tsp red food coloring
      • 1 cup powdered sugar
      • In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
      • Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

      Monday, October 14, 2013

      Mama Herft's Fish Buns

      My mum is one of the best people I know she's the kind of person who always puts everyone first and would go without if it meant giving someone else something .She has got a heart of gold and if you meet her you can't help but love her for her warmth and generosity . Yes like all mums and their kids there are times we drive each other crazy but the end of the day she respects us enough to always let us make our own choices  even if she doesn't agree with them sometimes quite audibly ! But as she puts its it its our lives and she very rarely says I told you so and all she wants is for her kids to be happy.

      I always say if I can be half the person she is that will be something .  I have been missing her alot lately and she  is also one of the best cooks I know and her fish buns are famous with all who know her so I thought that I would make these bring me a little closer to home . This is such a great recipe you can make fish buns or  fish pizza which was delicious the last time I made it . I have only made them with atta flour. Trying to be healthy .

      Fish Filling
      1 can tuna
      2 large potatoes
      1tsp chillie powder
      3 green chillies
      4 cloves garlic
      3 onions chopped
      ½ cup coconut milk

      Boil potatoes in the juice of the mackerel and a little bit of water
       Add onions, garlic,tomatoes etc

      After the potatoes have boiled add the fish and let it boil a little longer

      Add a little coconut milk and dry up the Ingredients properly so when you stir it the potatoes get a little bit smashed up

      I just used the bun dough recipe I found from  the blog Malini kitchen 

       Brush the buns tops with egg mixed with milk and bake at 180C for 15-20 min
      It is a little time consuming but well worth it .

      Saturday, September 14, 2013

      Oat Treats

        I am trying to get more organised with my blog with a handy notebook App to help me keep all my recipes backed up and organized , but still I am trying to figure it out so I do apologise in advance for any weird things that may pop up in these posts! 

      Any one who knows me can tell you two things  one I usually smell like cookies and cake not sure how that happens most likely from my love of using vanilla essence ! Second I would happily eat cake for brekky and have done so many many times. I came across a version of these which seemed like a perfect sweet tooth craving fix and I put them together in about 10 mins so hopefully in the mornings if the cravings hit I have something just as yummy as cake but much healthier . 

      I tossed in some lightly toasted sesame seeds  I found it just brought out all  the flavours but you don't have too you can replace with any healthy seeds you like . These little treats are beautiful and you most likely wont be  able to stop at just  one. 

      So healthy!! And So easy! And So yummy!

      1 cup (dry) oatmeal
      1/2 cup chocolate chips
      1/2 cup peanut butter
      1/2 cup raisins

      1/4 cup lightly toasted sesame seeds 
      1/3 cup honey
      1 tsp. vanilla

      Mix ingredients together in a large bowl. Roll into bite size balls. Refrigerate to set. Enjoy!

      Sunday, September 1, 2013

      Carrots ...Carrots and more Carrots

      I have neglected my blog  a little lately and I keep being told to get back into it so here is my first post in a long time . I will try to keep these regular once more .

      My flat mate decided to help  with my recent weight loss  and get me stronger some logic he has about carrots .They are too him what spinach is to Popeye apparently showed up with a rather large bag and now I am trying to figure out what on earth  to do with these I mean there are only so many carrots a girl can eat  .I was planning on making carrot cake but since I had many mouths to feed on the weekend carrot cookies seemed more crowd friendly and less messy for the host ...time for  the Konstant Kraver to get creative . I came across a cookie recipe ...bizarre as it seems carrots in a cookie which were described as a cinnamon bun in a cookie even I was surprised how popular they were.I personally still love carrot cake with heavenly cream cheese  frosting which you can check  out  a previous post of mine .

       I was given the idea to make carrot fritters  with the left over grated carrots so easy and and delicious  that i had to post it ...thanks Wall-E for the suggestion!

      First the cookies

      Carrot and White Chocolate Chip Cookies
       About 32 medium-small cookies

      Prep Time: 10 minutes
      Cook Time: 10 minutes
      Total Time: 20 minutes


      • 2 large egg
      • 1/2(1 stick) unsalted butter, softened
      • 1/2 cup mashed bananas
      • 3/4 cup light brown sugar, packed
      • 1/4 cup granulated sugar
      • 2 tablespoon vanilla extract
      • 2 teaspoons cinnamon
      • 2 teaspoon allspice
      • 1 teaspoon ground nutmeg
      • 1 teaspoon ground ginger
      • pinch salt, optional and to taste
      • 2 cup all-purpose flour
      • 2 cup old-fashioned whole rolled oats (not instant or quick cook)
      • 1 teaspoon baking soda
      • 1.5 heaping cup grated carrots, loosely packed
      • 1 cup  white chocolate chips , optional
      • 1 cup raisins (or nuts), optional]]


      1. In a bowl  combine the egg, butter,  bananas  , sugars, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
      2. Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, ginger, optional salt, and beat momentarily to incorporate. The  cookies are pleasantly spiced and robust, without being over-spiced, but dial down the amounts as written and adjust to taste if you're particularly sensitive.
      3. Add the flour, oats, baking soda, and beat until just combined, less than 1 minute. Add the carrots and beat to incorporate, about 30 seconds. Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
      4.  Scoop out out mounds of dough and place them on a large plate. Flatten mounds just slightly with heel of your hand. Cover plate with plasticwrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is far too soft and moist, and is unsuitable for baking until it's been chilled or cookies will spread dramatically.
      5. Preheat oven to 350F, line 2 baking sheets with parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes or until tops have just set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool, and baking too long results in cookies that set up too crisp and hard with overdone undersides 
      6. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. I dipped mine in white chocolate after and sprinkled some crushed roasted peanuts on top

      Carrot Fritters
      Makes 4 
      2 cups grated carrots 
      1 egg 
      1 chopped onion 
      2 tablespoons gram flour or normal flour
      1 tablespoon chilli flakes  or 2 fresh  green chillies chopped up 
      Chopped coriander 

      To serve 
      One pot of curd or yoghurt
      2 tablespoons chopped coriander 
      Juice of half a lime 

      Mix all together 
      Season with salt and pepper 
      Heat oil in pan and when nice and hot scoop  a tablespoon full  of the mixture and drop into oil flatten out a bit 
      Shallow fry  a couple of minutes on each side till nice and golden 
      drain on   towels 
      Squeeze lime juice over the fritters and serve with the coriander yoghurt/curd

      Monday, October 15, 2012


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