Want something fancy to replace your typical morning toast? Try these scones, and you won’t mind that the prep time is 5 minutes as opposed to just popping some bread into a toaster. Traditionally they’re eaten with fresh cream and strawberry jam, but Nutella can do the job just fine.


Here’s what you’ll need:

2 1/2 cups flour

2 tsp baking powder

1/3 cup + 2 Tblspn butter, cubed

4 Tblspn sugar

3/4 cup buttermilk OR 3/4 cup milk +1/2 tsp lemon juice

1 tsp vanilla

1 egg

Preheat your oven to 180C.

In a medium bowl add the flour, baking powder and sugar and mix well. Then add in the butter cubes and crumble them into the flour mixture with your fingers until the mix resembles fine breadcrumbs. Add the buttermilk and vanilla and knead into a dough, then roll out onto a flour surface, making sure the dough is an inch high. You can roll out a perfect circle and cut the scones like a pie, or take a 3 inch circle cookie cutter and cut out little circles, re-roll the remaining dough and continue the process till the dough is finished. Place the circles on a baking sheet about an inch or two apart. beat the egg and brush it over the tops of the scones. If you want them to be sweeter, you can add a teaspoon of sugar to the egg.

Just pop them in the oven for about 10 minutes, or until they puff up and the tops are golden brown. Take them out and eat them warm with some cream and jam!




Hi guys! This is an all time favorite of mine! It’s also one of my best sellers from my baking days in Lahore! It’s so light and fluffy. I’ve updated it a bit ever since I came to Germany because there are more ingredients available here, but you can still use cream cheese if mascarpone isn’t available.

Here’s what you’ll need:

1 pack Ladyfingers

1 cup chilled cream

1 cup mascarpone(or cream cheese), softened

3/4 cup icing sugar

2 cups strong coffee

1/2 tsp almond(or vanilla) extract

cocoa powder or shredded chocolate for decor

It’s as easy as 1-2-3. Make the coffee first and let it cool down a bit before soaking the biscuits with it. In a large bowl whip the cream until it forms soft peaks. Add in the icing sugar, almond extract and mascarpone and continue whisking until stiff peaks form. In a medium dish layer the lady fingers edge to edge after dipping them into the coffee. Spread over half the cream mixture. Add another layer of biscuits dipped in coffee and finish off the remaining cream. Sprinkle over some cocoa powder or shredded chocolate and chill for at least 3-4 hours before serving.

Rattle Snake Pasta

Day 3 means Rattle Snake Pasta!


(Photo and food credits : Faiza Bashir)

This is my version of a delicious pasta that’s served at a restaurant called Gun Smoke in Lahore. Serve it with some garlic bread and a house salad and it’ll make the cut for your weekly menu for sure!

Here’s what you’ll need:

1/2 kg boneless chicken, cut into thin strips

1 Tblspn Soy Sauce

1 Tblspn Vinegar

1 Tblspn Mustard

1/2 tsp salt

1 tsp black pepper

1 pack penne or spiral pasta, boiled, not rinsed

1 cup chicken stalk

1 Tblspn flour

1 1/2 cups cream

1/2 cup sliced jalapeños

Start off by marinating the chicken in the soy sauce, mustard, vinegar, and salt+pepper. You don’t have to wait a long time, just until the pasta is done. Once you drain the pasta don’t rinse it through. That washes all the starch out, which actually helps the sauce stick to the pasta. Heat a little oil in a pan, i’d say about 2 Tblspn and cook the chicken until it’s golden brown. Then add the chicken stalk, flour and cream. Mix the flour in really well before the sauce starts bubbling so it doesn’t clump. Once the sauce starts boiling around the edges add in the jalapeños and keep stirring until it starts to thicken. Don’t let it thicken up too much, because once you add the pasta there won’t be enough sauce to coat it all. But before you add the pasta, taste the sauce and see if it needs more seasoning, because adding the cream does dull down the flavors. Serve this pasta warm with lots of garlic bread.


Sour Cream

Hello again guys! I know it’s hard to find ready made sour cream in Pakistan, so i’m posting the recipe here! This recipe makes one cup of sour cream, and I suggest making it at least 30 minutes beforehand.

You will need

1 pack cream /1 cup cream

1/3 cup yogurt

1 Tblspn lemon Juice

Just mix everything together and refrigerate for at least 30 minutes before using. use this for my cheesecake recipe, or many of the tex mex recipes I have posted!


Light as a feather cheesecake


Yup folks, it’s true. This cheesecake is as light as a feather, if not lighter. I’ve made about five different cheesecakes, and after making this one i’m never going back to any other! You can change up the add ons in this and make it into any flavor you want, but keep the basic recipe the same! I added chocolate chips to this one, because i’m very excited about the 10 pounds of TollHouse chocolate chips I brought back from my trip to Detroit!

But sadly, every time I use these chocolate chips, which will be for a while, the annoying experience of traveling haunts me! Ever since i’ve moved to Germany i’ve been traveling a lot, and every time I do, I get to experience the infamous ‘random’ special screening. It’s actually pretty amusing now, because i’m so used to it, and seeing everyone’s expression when they scan my passport and the light turns red is even more amusing! And considering I get stared at enough because I wear a head scarf, the beeping red lights and the half hour spent ruining my meticulously packed hand bag is just icing on the cake! But this time it was pretty hilarious because all I had in my hand bag were five huge bags of chocolate chips, a few cookbooks and a few bags of candy. Oh and also my camera, which was filled with pictures of food! You’d think they’d stop checking me now because all they find is chocolate and cookbooks, but noooo!

Ok enough of my airport rants! Let’s get back to this amazing cheesecake, whose recipe I adapted from the Mrs. Fields cookbook. There’s not a lot of ingredients, and even the baking time isn’t that bad. The only hard part is waiting for it be chilled through, which takes about three hours.

Here’s what you’ll need for the crust and for the filling:

1 cup cookie crumbs

2 Tblspn cocoa powder (or you could just use chocolate cookies)

2 1/2 Tblspn softened butter

16 oz softened cream cheese

1 cup white sugar

2 cups sour cream

3 large eggs

1 Tblspn vanilla

1 1/2 cups chocolate chips


Preheat your oven to 350 F. Crush the cookies, butter and cocoa powder in a food processor and press them into a greased 9×9 inch cheesecake pan. Just a quick tip for the crust: press the crumbs up the side first, then press the remaining into the base. Refrigerate till the filling is ready.


In a large bowl whip the cream cheese until it’s smooth, then mix in the sugar and sour cream. Since there’s a lot of sour cream in this, you can add up to 1/4 cup more sugar if you want it to be sweeter.


Next, add in the eggs, vanilla and 1 cup of the chocolate chips. Pour the filling into the crust and sprinkle over the remaining chocolate chips. Bake the cheesecake for 35 minutes and then turn off the oven but leave the cheesecake in so it can set.


Once you turn the oven off, leave the cheesecake in until the oven has cooled down. At this point don’t take the cheesecake out of the pan. Just put it in your fridge for about four hours minimum. A whole day or over night would be much better! I made it in the morning and we ate it at night. And since this has no flour or added rising agent besides the eggs, it is extremely light and fluffy. It’s texture is a lot like a soufflé actually, and it’s delicious!