Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!
Honey baked Feta is a Greek Appetizer that is the ultimate hit of sweet and savory all wrapped up in a crispy golden filo pastry.
Honey baked Feta is a Greek Appetizer that is the ultimate hit of sweet and savory all wrapped up in a crispy golden filo pastry.
By mixing together the two cheeses and adding a bit of cream you are treating yourself to some of the smoothest savoury biscuits in the world.
If you’re not a Marmite lover, use pickle or your favourite chutney instead.
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Banitsa is a traditional Bulgarian cheese pie made with cheese, yogurt and eggs. It’s perfect for breakfast or as a snack and it’s best enjoyed warm!
Roti canai, one of Malaysia's favourite flatbreads, made vegan. Crisp and flaky on the outside, soft and chewy on the inside.
Make your mornings easy with this egg tortilla bake recipe! Easy to customize and ready in 30 minutes, it’s loaded with flavor and protein!
For a lunch to look forward to, make Nadiya Hussain's savoury twist on French toast, packed with oozing cheese, ham and a subtle layer of spice. As seen on BBC's Time to Eat.
All the cakes, biscuits, and bakes from Nadiya Hussain's BBC2 TV series, Nadiya Bakes.
Crispy phyllo meat pie with spiced ground beef and leek filling and extra crispy pastry!
For a lunch to look forward to, make Nadiya Hussain's savoury twist on French toast, packed with oozing cheese, ham and a subtle layer of spice. As seen on BBC's Time to Eat.
Nadiya Hussain's half chocolate-dipped florentines, as featured in her BBC2 series, Nadiya Bakes, combine orange, ginger and almond and make for a brilliant edible gift.
These gyros are simple - nothing fancy, but such delicious flavors...a quick, fun, delicious, and different weeknight meal!
Nadiya Hussain's comforting puff pastry pie is filled with tender chicken pieces, melted Brie, and tangy cranberries. As seen on her BBC2 series, Nadiya Bakes.
Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful Todays recipe is something of a family heirloom. I always associated these Oven Samosas with my grandmother, but my mother informed me that she was the one who gave the recipe to her! Hence the name - My Mums' Oven Samosas! Anyway, we cannot go too long on this blog without a samosa recipe. These ones do look more like a British pasty but that's where the resemblance ends. The pastry is made with lots of butter and is therefore flaky and melt in the mouth. And, the filling has many more spices and flavour than something like this - not that there's anything wrong with just salt and pepper as a seasoning. These samosas are delicious and they freeze really well. You can make them as big or as small as you want but be sure to serve them with lashings of this! A Simple List of Ingredients: 1. Plain Flour 2. Butter 3. Lemon Juice 4. Water 5. Salt 6. Lamb Mince 8. Vegetable Oil 9. Potatoes 10. Tomatoes 11. Green Chillies 12. Peas 13. Onion 14. Fresh Coriander 15. Red Chilli Powder 16. Ground Turmeric 17. Ground Coriander 18. Ground Cumin 19. Cumin Seeds Bismillah, let's begin! First, make the pastry. Put 453 grams (16 ounces) Plain Flour into a large bowl. Season with 1 teaspoon Salt. Add in 226 grams (8 ounces) Cold Butter, cubed. Coat the butter with the flour. Add in 1 tablespoon Lemon Juice and enough Iced Water, to form a dough. Start mixing the dough .. .. until it forms a firm dough. Only add extra water when needed. Tip the dough out onto a floured surface. The pieces of butter should be very visible. Gently begin to roll out the pastry. Into a rectangle! Fold the top half down. And, the bottom half up. Place back into the same bowl. Chill in the fridge for 20 minutes. Repeat the rolling and folding process another 3 times, making sure to chill the dough for 20 minutes between each time. Now, to make the lamb mince filling. If you want, you can use any other filling you like such as this, this or this. But I made a lamb one, and started with a few tablespoons Vegetable Oil heated in a pan over a medium heat. Once the oil is hot, throw in 2 teaspoons Cumin Seeds. Make sure the oil is hot because you want the seeds to sizzle and give off their wonderful aroma. And, there is nothing worse than cold oil. Fry the cumin seeds for 1 minute. Throw in 1 large Onion, peeled and sliced. Soften for a few minutes. Then, add in 1 pound (453 grams) Lamb Mince. Stir fry until it has browned. Throw in 2 Tomatoes, chopped. Along with the spices which are: 1 teaspoon Salt (or to taste) 1 and 1/2 teaspoons Ground Cumin 1/2 teaspoon Ground Turmeric 1 teaspoon Red Chilli Powder (or to taste) 2 teaspoons Ground Coriander Mix in, and bring to the boil. Cover and simmer on low for 20 minutes. Then, introduce in 3 Potatoes, peeled and diced. Stir in and let them get to know everyone. Boil, simmer and cover for another 10 minutes. Now, time for some green. First, 1 cup Peas! Stir them in and cover for 5 minutes. And, then: Handful Fresh Coriander, chopped 3 Green Chillies, sliced (or to taste) Give the whole thing one final stir and remove from the heat. Set the filling aside to cool completely. Be sure to make a batch of this stuff. We practically drink it at our house and it goes wonderfully with these samosas. When it's time to assemble, take the pastry. Cut into half. Look at those layers! This is what will make the samosas flaky and oh so yummy. Slice each half into 5 equal pieces. I only had one cut here but you get the point. Roll each piece into a ball. Here are the first five - all together this recipe makes 10 large samosas. Take one of the balls and flatten it slightly. Roll into a circle. And perfect, it does not have to be! Because mine certainly isn't :) Put a few tablespoons of the cooled lamb filling into the middle. Fold the sides over and crimp them. To be honest, you can make these samosas any shape you like! Carry on with the rest. When it's time to bake, place the samosas onto a greased and lined baking tray. Preheat the oven to Gas Mark 6/200C/400F. Make three slits in each samosa. Brush them with beaten egg and then throw them in to bake! Bake these beauties for 25 minutes until golden brown. After 20 minutes, carefully turn them over so the bottom can be browned too. And then, dig in! These samosas are a meal within themselves. They need nothing else except green yoghurt chutney and ketchup! Full Written Recipe: My Mums’ Oven Samosas Ingredients – Makes 10 Large Samosas For the Pastry 16 ounces (453 grams) Plain Flour Iced Water, enough to make a dough 1 tablespoon Lemon Juice 1 teaspoon Salt 8 ounces (226 grams) Cold Butter, cubed For the Lamb Filling 1 pound (453 grams) Lamb Mince 3 Potatoes, peeled and diced 1 Large Onion, peeled and sliced 2 Tomatoes, chopped 3 Green Chillies, chopped Handful Fresh Coriander, chopped 1 cup Frozen Peas 1 teaspoon Red Chilli Powder ½ teaspoon Ground Turmeric 2 teaspoons Ground Coriander 2 teaspoons Cumin Seeds 1 ½ teaspoons Ground Cumin 1 teaspoon Salt Few tablespoons Vegetable Oil To Bake 1 Egg, beaten Method 1. First, make the pastry. Put the plain flour and salt into a bowl. Add the butter, lemon juice and enough water to form a firm dough. 2. Once it comes together, tip out onto a floured surface. Roll the dough into a rectangle. Fold the top half down, and then fold the bottom half up. 3. Place back into the bowl, and chill in the fridge for 20 minutes. Repeat the rolling out and folding process a further 3 times. Be sure to chill it for 20 minutes between each roll. 4. To make the filling, heat the vegetable oil in a large saucepan. Add the cumin seeds and fry for 1 minute on a medium heat. 5. Add the chopped onion, and fry until the onion has softened. Then, put in the lamb mince, and stir fry until it becomes brown. 6. Next, throw in the chopped tomatoes, salt, red chilli powder, ground turmeric, ground coriander and ground cumin. Mix in and bring to the boil. Cover and simmer on the lowest heat for 20 minutes. 7. Then, add in the chopped potatoes. Bring to the boil again, and cover. Simmer on low for 10 minutes. 8. Next, throw in the peas. Simmer once again covered for 5 minutes on low. 9. Uncover and add in the chopped coriander and chopped green chillies. Stir in and remove from the heat. 10. Allow the filling to cool completely. 11. To make the samosas, cut the rectangle of pastry in half. Divide each half into 5 equal pieces – that means all together you will make 10 large samosas. 12. Form each piece into a ball, and roll out into a circle. It doesn’t have to be completely perfect. 13. Place a few tablespoons of the cooled filling into the centre of each circle. Fold over the sides, and crimp the edges. 14. Repeat the process with the rest of the pastry. 15. To bake, preheat the oven to Gas Mark 6/200C/400F. 16. Place the samosas onto a lined and greased baking tray. Make three slits in each of them, and brush with the beaten egg. 17. Bake for 25 minutes until golden brown. After 20 minutes, carefully turn them over so as to brown the bottom. 18. Serve with lots of Green Yoghurt Chutney and ketchup! This Time Last Year: Baked Italian Penne You May Also Like: Sweet and Salty Chocolate Bars Cherry Bakewell Cupcakes Keep me in your duas, please, Wasalaam!
Nadiya Hussain's sophisticated coffee, chocolate and caramel flan is beautifully flavoured and accomplished dessert. As featured on her BBC2 series, Nadiya Bakes.
This savoury bread and butter pudding is filled with bacon and an eggy custard, making it a fabulous alternative for brunch. You can assemble it the night before, then it just needs to be baked the next morning.
This dish, the signature of the French Alps, has a very simple recipe. Let's take a look at the Tartiflette recipe.
Making your own pretzels at home is surprisingly easy with Nadiya Hussain's crispy onion pretzel recipe, as featured in her new book Nadiya Bakes.
A tasty recipe from BBC2's Nadiya Bakes, this is Nadiya Hussain's take on znoud el sit - a classic Lebanese sweet treat of sweet cream encased in crisp filo pastry and soaked in tangy saffron syrup.
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
Nadiya Hussain's pink-hued Berry Hot Cross Buns are a fruity, jam-filled take on the traditional Easter bake. As seen on the BBC2 series Nadiya Bakes.
A rich beef and lentil curry topped with onion mash, this Dhansak Bake from Nadiya's Simple Spices is soon to be a classic winter warmer.
Poppyseed rugelach are rich and flaky crescent-shaped cookies wrapped around a delicious poppyseed filling. It's a staple pastry to make around the holidays!
I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.
Homemade fluffy steamed buns filled with mushrooms cooked in hoisin sauce. Enjoyed with some pickled carrots and cucumber plus some kimchi for extra texture and flavour! You can also opt to fill your gua bao with maple hoisin tofu instead of the mushrooms!
These crispy Fillo bites are a great savoury finger food option for your next party, or a wonderful snack when you feel like something small to enjoy. We love using this quick and easy technique, where Fillo Pastry is simply filled, rolled and sliced to create something delicious. It’s amazing what
These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!
Nadiya Hussain's Money Can't Buy You Happiness Brownies feature a triple chocolate base, nutty caramel centre and cheesecake topping. As featured on her BBC2 series Nadiya Bakes.
From her BBC2 series Nadiya Bakes, Nadiya Hussain's mango and coconut layer cake is inspired by the flavours of her childhood. An all-in-one method bake, it's an easy showstopper.
This iteration of a 17th-century French pithivier (from the town of the same name) comprises dauphinoise encased in two discs of cheat’s rough puff. The creamy cooking liquid is reinvented as a rich roquefort sauce.
This is my version of a canapé I had in a restaurant ages ago. These are simple, but highly effective little savoury bites: light choux pastry, flavoured subtly with cheese and mustard, and filled …
These Tah-chin custard baked meatballs are inspired by a similar Greek dish of yogurt roasted meatballs. The offered meatballs are moi...
These Scallion Bing or Chinese Flat Bread, also known as 羌饼 or qiāng bǐng, are a thick savoury bread that’s pan-fried until golden brown and crisp.It’s really fragrant with a crispy crust and a chewy, fluffy inside with layers of scallions and sesame seeds. This is similar to a scallion pancake, except that these are fluffy on the inside from leavened dough.
Made with simple, natural and wholesome ingredients these oatcakes are great for breakfast, lunch or as a snack.
I love the combination of strong cheese and tart chunky pickle in a ploughman's, and that’s my inspiration for this recipe. Cut through the cheesy filling and you’ll find a hidden layer of pickle waiting to tantalize your taste buds. Equipment: You will need a 23cm/9in loose-bottomed flan tin.
Combining a creamy egg filling with a crispy potato case, this delicious bacon and cheese quiche with hash brown crust is almost easier than fussing with pastry.
This dish is a cross between a cheese souffle and cheesy bread pudding.
Okonomiyaki are Japanese savoury pancakes packed with flavour and SO easy to make! Ready in less than 30 minutes, these 'as you like it' pancakes are sure to be the new family favourite.
Make some quick and easy pinwheels. Choose from three different fillings - pizza, mexi and cheese and spinach.
Recipe video above. Infused with classic Mediterranean flavours of garlic, lemon, oregano and paprika, this is a terrific quick dinner idea. The sauce is the star of this and marinating is optional! I made this with drumsticks but you can make this with bone-in chicken thigh fillets too.
Deliciously crunchy feta parcel with a filo wrapping served with honey and lemon
