It’s moist, it’s fruity, and it’s just the right amount of indulgent—think of it as the James Bond of cakes. Now, let’s crack on before someone says, “Figs aren’t my jam” (because they’re a cake, obviously).

Just a bunch of Fig slices perfectly layered and caramelised in this epic Fig and Almond Cake!

Why I Love Using Figs

I really do find that even the fussiest of eaters love the sweet taste of figs. Whether it’s in fig rolls, in your own home baking or in this fig and almond cake, the sweetness paired with their chewy texture is almost reminiscent of confectionery.

Figs are a huge part of life in the Middle East. Growing up in Iran, I was able to sample the delicious figs straight from my grandmother’s garden. I still remember her fig trees, the branches heavy with fruit, just waiting for me to swoop by and devour them! I have to say; I still prefer the taste of fresh figs to any sweets I’ve discovered so far on my travels!

Figs are also fabulously nutritious and a good source of fibre, potassium, calcium, magnesium, iron, and vitamins A, B1, and B2. Regular consumption of figs or products containing figs can help with digestion, lower blood pressure, and improve heart health. 

When I get my hands on good figs, I take the time to consider how to use them, so I really stretch them to their fullest potential. Jams, dried, fresh or baked into cakes are some of my favourite uses of figs, although I cannot say no to a beautiful grazing platter adorned with figs and cheeses!

For an indulgent treat, I have even been known to dip fresh figs in a homemade chocolate ganache for a decadent snack I might not be so willing to share!

Fresh Figs vs Tinned Figs

It’s no secret that I adore my kitchen garden and will always try to grow my own before nipping to the supermarket, yet with the glorious British weather and often catastrophic rain, we cannot always guarantee a crop of fresh figs.

Canned figs can often offer a decent substitute for fresh figs, but there are a few things you must consider when looking for tinned produce. Of course, dried figs are also an option; however, the sweetness can sometimes become overpowering since the absence of liquid greatly intensifies the sugar content of the fruit.

The biggest consideration is that your fresh figs are much, much more fragile when used in cooking and must be handled with great care to avoid them completely disintegrating.

Tinned figs will still be fragile yet will not be as impressive when served raw with meats and cheeses. However, when baking a larger piece of cheese topped with figs, your tinned figs are ideal!

Overall, your fig choice will depend on how you intend to use them, but just know when you reach for the figs, the outcome will be delicious!

The Ingredients for this epic Fig and Almond Cake!

The ingredients I’ve selected for this deliciously moist Fig and Almond cake are perfectly balanced to create a flavour and texture which is simply heavenly:

Figs: Arguably the star of the show, your figs should be plump, round and bursting with flavour. I’ve said to use eight, but I often purchase more for a little treat!

Almond flakes: The flavour of almonds is absolutely dreamy, and paired with the sweet flavour from the figs, you get the most wonderful cake. This flavour combination is seriously underrated, and I’m astounded that the big coffee chains have yet to combine them into a loaf cake!

Yoghurt: A little trick picked up from Central and Eastern Europe, adding yoghurt to your cakes gives moisture without soggy bottoms. Your cakes will be fluffy, light and exceptionally tempting!

Brown sugar: The brown sugar adds a slight caramel flavour that elevates the figs and almonds without overshadowing their flavours.

Step by Step:

1. Preheat your oven to 170°C (fan) and line a cake tin with parchment paper.
2. Melt two tablespoons of butter and pour it over the parchment paper, followed by sprinkling two tablespoons of brown sugar. It’s the cake equivalent of laying out the red carpet.
3. Slice the figs and layer them neatly over the buttery, sugary base. Try not to eat too many figs at this stage (self-control, people).
4. In a separate bowl, whip together the remaining butter and both sugars until light and fluffy. Think clouds, but tastier.
5. Add the eggs one by one, followed by the vanilla extract, whisking until fully combined.
6. Stir in the milk and yoghurt—this will keep your cake so moist that even Mary Berry would nod in approval.
7. Gently fold in the flour, baking powder, and salt. Lastly fold in the Almond flakes. Be gentle with the mixture like you’re handling your Gran’s finest china.
8. Pour the batter over the fig layer and bake for 1 hour at 170°C, or until a skewer comes out clean.
9. Let the cake cool in the tin for a few minutes before flipping it out—so those beautiful figs are now on top, looking like the crown jewels.

Serve with a nice cuppa or a dollop of cream, and voilà! You’ve got yourself a cake that’s as stylish as it is scrumptious.

Frequently Asked Questions

1. How can I keep the fig and almond cake fresher for longer?

To keep your fig and almond cake fresher for longer, cool it completely before storing it in an airtight container. For short-term storage, keep it at room temperature for a couple of days or refrigerate it if you need more time.

You can also freeze slices of the fig and almond cake, wrapped individually, for up to 2-3 months. A light glaze or syrup can help lock in moisture, and always let the cake return to room temperature before serving for the best taste.

2. Can I add more toppings like chocolate chips to the fig and almond cake?

Yes, you can definitely add more toppings like chocolate chips to your fig and almond cake! Chocolate pairs well with figs and almonds, adding a rich, sweet contrast. You can fold chocolate chips into the batter or sprinkle them on top before baking.

Just be careful not to overdo it—balance is key so that the figs and almonds still shine through. A handful of dark chocolate chips would work nicely in my fig and almond cake without overpowering the other flavours.

3. Should I use fresh figs or dried figs for this fig and almond cake?

For a fig and almond cake, fresh figs are ideal as they provide a juicy, soft texture and a naturally sweet flavour that balances beautifully with the cake. They also look visually appealing when layered on top.

However, if fresh figs aren’t available, you can use dried figs. Just soak them in warm water for about 15-20 minutes to rehydrate and soften them before adding to the cake. Fresh figs will give the best results for this fig and almond cake, but dried figs work in a pinch!

For more delicious treats, be sure to visit my desserts page and explore some of my all-time favourite recipes.

If you try this fig and almond cake at home, don’t forget to leave a comment or review! I’m always happy to help if you have any questions while making the recipe. Your feedback is always appreciated.

Feel free to tag me on Pinterest or Instagram so I can see your creations! It truly makes my day to see you re-creating my recipes, and it inspires me to keep bringing you more tasty dishes to share with your loved ones.

And, of course, this is the perfect place to stay in touch—I always enjoy hearing from you!

Love, Nelly

Other Sweet Treats to Tempt You

• Cardamon Rose Date Suhoor Oatmeal
• 10 Minute Chocolate Date Truffle
• Flourless Chocolate Cake
• Apple Streusel Handpie
• Easy to Make Homemade Chocolate Bark
• Apricot Jam with Cardamon
• Pistachio Rose Baklava Cake
• Easy Sourdough Banana Bread Muffins

The post Delicious Fig and Almond Cake appeared first on PEANUTSWIRLS.

When I made this, I served it with some hot honey BBQ sesame chicken which was an absolute dream and they made the most delicious pair.

The dream team Mac and Cheese

Storing your Tasty Simple Four Cheese Mac and Cheese Dish

The one thing, or actually, the main thing I love about this Tasty Simple Four Cheese Mac and Cheese Dish is how simple it is to make. With just a few ingredients, you can put together a fulfilling satisfying dish, enough to serve 10 – 12 people comfortably!

Is your family much smaller than this? Don’t you worry! You can store your leftover Mac and Cheese in the freezer, ready to serve on another don’t-have-much-time-in-a-rush kinda day… and we all have those days

Once you make your recipe, divide and assemble into two casserole dishes, one to bake and devour the same day, and one to freeze for a later date. This is just perfect for working mums like myself, when you need to put something quick together for a weeknight dinner.

Tops Tips for your Mac and Cheese

Usually, like we do whenever we make pasta, we boil the pasta until fully cooked. But, a top tip for Mac and Cheese, cook the pasta less than you normally would. When you put the dish together, your pasta will continue to cook in the oven, so you don’t want it to cook too much to get all mushy.

When it comes to cheese, my personal favorites for this recipe are Monterey Jack, Mozzarella, Mature Cheddar and Milk Cheddar, but of course, you’re welcome to use your own favourites! After all, it is you who will be enjoying this delicious dish. I know its an added hassle, but I would advise shredding the cheese yourselves. The pre-shredded cheese you find in supermarkets are so full of starchy substances, you won’t get that satisfying melty cheese effect!

And, remember to hand whisk your ingredients into a pot to avoid getting any clumps!

Ingredients

For your pasta and sauce:

• Elbow Pasta
• Onions
• Garlic
• Unsalted Butter
• Plain Flour
• Full Fat Milk
• Double Cream
• Pasta Water
• Paprika
• Franks Hot Pepper Sauce
• Worcestershire Sauce
• Black Pepper
• Garlic Powder
• Salt

Your selection of cheeses:

• Monterey Jack
• Mozzarella Cheese
• Mature Cheddar
• Milk Cheddar

Step by Step

First, in a large pot, bring water to boil and cook your pasta following the instructions. Once al dente, drain the pasta, but save the pasta water and set aside.

In the same pot, or another large pot, sauté the onions and garlic in butter until golden and translucent for 8 – 10 minutes.

Add the Worcestershire sauce, followed by the flow milk, and pasta water. Ensure the heat is on low and the ingredients hand whisked into the pot to avoid any clumps.

Next, add the seasoning to the white sauce.

Add the hot sauce to the white sauce mixture. The sauce should be creamy and runny, if this is not the case, add more of the saved pasta water to the sauce.

Slowly, add the 4 types of cheese, one at a time, and save a small handful each time to garnish the top.

Once the creamy cheesy sauce us ready, transfer the pasta to a large casserole dish and pour the cheese sauce on top.

Mix to fully coat the pasta in the sauce. Garnish the top with more cheese and bake in the oven for 30 minutes on 220 degrees, or until the top is golden and crispy.

Serve and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Maple Syrup glazed Hasselback Butternut Squash with Saffron and Butter
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Turkish Pepper and Egg Shakshuka
• Turkish Bulgur Pilaf with Chicken

The post Tasty Simple Four Cheese Mac and Cheese appeared first on PEANUTSWIRLS.

Bulgur topped with chicken and a side of salad

What is Turkish Bulgur Pilaf?

Turkish style Bulgur Pilaf is a delicious take on bulgur, which can be served as an alternative to rice or bread and pairs so good with salad and grilled chicken!

Especially common in the Middle East, bulgur is such a versatile and tasty cooking ingredient that is perfect when you need to put a dish together with no time to spare. It only takes about 10 minutes to cook bulgur in comparison to over an hour to cook brown rice.

There are three ways to prepare bulgur. You can either soak it with boiling water and fluff with a fork, you can boil it like pasta if you’re really in a rush or you can soak it overnight if your not stuck for time… either way, whichever way you prepare your bulgur, you can turn it into Turkish Bulgur Pilaf in no time at all!

Speaking of Turkish style bulgur, have you tried my Turkish Pepper and Egg Shakshuka? Or my Homemade Turkish Lahmacun?

Health benefits of Bulgur

Bulgur is super healthy! It is packed with fiber and a staple ingredient for vegans and vegetarians when thinking about something super filling and satisfying to eat.

The best thing about bulgur in my opinion, is that its a low calorie ingredient, which is just perfect! Imagine putting together a dish to eat and enjoy without the worry of counting calories?

Bulgur is so easy to cook and can be used as the main dish or added to so many other dishes, such as stews and salads! It is absolutely delicious and packed with all the vitamins and minerals you could ask for!

Turkish style bulgur, chicken and salad

Top Tips

Bulgur comes in so many different shapes and sizes. For this dish, to make your Turkish Bulgur Pilaf with Chicken, it is best to use course bulgur for a better outcome.

Instead of using water to cook your bulgur, you can use a vegetable or chicken stock for a bit of added texture and flavour.

I love my salad simple, a bunch of coriander and chopped onions with some lemon juice and lots of sumac, but you are free to add as many vegetables as you like to your salad. Usually, I make this salad using parsley, but this time, I tried it with coriander instead. The taste and aroma the coriander gave to the salad, I’ll definitely be sticking to it from now on!

The measurements used in this recipe are perfect, and the dish turned out so good, my family absolutely loved it! In fact, my husband not only compared it to Bulgur Pilaf we’ve had in Turkey, but said it tasted even better! It was definitely a win for me

Explosive taste all round!

Ingredients

To make your Turkish Bulgur Pilaf:

• Bulgur
• Pul biber (Aleppo Pepper)
• Black pepper
• Salt
• Sweet pepper paste
• Green Turkish peppers or red sweet pepper
• Onion
• Water
• Ghee

For your chicken mixture:

• Baby chicken
• Sweet pepper taste
• Olive oil
• Salt
• Black pepper
• Pul biber (Aleppo Pepper)
• Cumin
• Garlic powder

For your salad:

• Coriander
• Onion
• Lemon
• Sumac

Step by Step

Start by chopping up the onions finely and sautéing them with the ghee. Add the Aleppo pepper and sauté for another 2 to 3 minutes.

Once translucent and slightly golden, add the pepper paste and spices and sauté once more.

Wash the bulgur, add it to the mixture, and let it cook with 3 and a half cups of water on low heat until cooked and fluffy. This should take about 15 minutes altogether.

For the chicken mixture, mix together all the ingredients into a paste and massage into the chicken pieces.

Bake them in the oven at 200 degrees for about 40 minutes.

To prepare your salad is very simple. Wash and chop a whole bunch of coriander. Chop up 2 onions longways and sprinkle with the juice of 1 lemon and sumac. You can never go wrong with generous drizzle of Extra Virgin Olive Oil.

Assemble your dish together on a serving plate, the bulgur, the chicken pieces and the salad.

Serve up and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Latest Recipes to Try

• Maple Syrup glazed Hasselback Butternut Squash with Saffron and Butter
• Baked Loaded Fries
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Cardamom Pumpkin Cake
• Turkish Pepper and Egg Shakshuka

The post Turkish Bulgur Pilaf with Chicken appeared first on PEANUTSWIRLS.

The best thing about it is, its healthy! The fries are baked, no oil is needed to cook the meat and the oil used for the chips, is olive oil. Its a full package, put together in a few minutes, ready for satisfy your family, friends and guests!

Fancy yourself some Baked Loaded Fries?

Something to consider

I have a very serious, yet controversial question. When it comes to food, do you think healthy? Or delicious? Or both? Loaded fries definitely fit under that category for me. You see, I wouldn’t usually order it as a main meal in a restaurant, and I can’t exactly say why, but then does it fit under starters or a side dish?

After some thinking I decided to make it in a way that would be healthy delicious and you could eat it as a main meal, side dish or a starter.

Instead of frying my potatoes I bake them. I made them a little bit more fun by cutting them like this. Loaded them up with some mince beef that I used no oil for to prepare. Added lots of cheese and you can always pop it back in the oven for the cheese to melt. Finally, a simple salad with my favorite ingredients and topped my dish with that

Click here for a step by step tutorial on how to make these delicious Baked Loaded Fries!

Behind the Scenes

This recipe is absolutely healthy and definitely a much healthier version of your classic loaded fries, with the added taste and filling texture!

I recently went to a small café restaurant with my son and we ordered loaded fries. Now, I cant argue that they didn’t taste nice because they absolutely did, but.. they were so greasy! I couldn’t bring myself to finish them and honestly, the thought of my son eating chips drenched in oil, did put me off a bit.

This was my light bulb moment I wanted to make a healthier version of the classic loaded fries, child friendly and equally filling and tasty. With no oil needed to cook your meat and only using olive oil to bake your chips, the results are outstanding!

This dish took me back to my Loaded Hummus with Grilled Halloumi recipe and gave me a warming Loaded Hummus with Shawarma Ground Beef vibe! A few recipes to add to your to-do list, you’re welcome

Loaded Fries with a Salsa Topping!

Baked Loaded Fries Top Tips

Don’t assemble your dish until ready to serve! This dish is made to be eaten on the spot To enjoy your loaded fries, the chips and meat are best warm and fresh out the oven, topped with tasty and chilled salsa.

Once assembled, you cannot reheat it because of the salsa.. after all, it is fresh salad.

When making your minced beef, feel free to adjust the amount of harissa paste to your taste, making your Baked Loaded Fries hot hot hot or mild, whichever is good for you

A little secret I would love to share with you guys for that added explosive taste – you can add some melted cheese on top of your beef or maybe a drizzle of garlic mayonnaise, absolutely delicious!

Ingredients

For your loaded baked fries:

• Cheddar/Mozzarella Cheese
• Minced Beef
• Onion
• Harissa paste
• Lemon
• Garlic
• Smoked Paprika
• Cajun Seasoning
• Black Pepper
• Salt
• Red Potatoes
• Olive Oil
• Jalapenos
• Parsley or Coriander

For your salsa topping:

• Avocado
• Tomatoes
• Onion

Step by Step

Start by washing and cutting your potatoes into fry shapes. I used a ridged cutter to make my chips wrinkly. Drizzle the olive oil all over the fries and add the salt and black pepper.

Massage in very well and spread the fries on a baking sheet, on a baking tray, and put in the oven at 220 degrees for 20 minutes, until your fries are golden and crispy.

While the fries are baking, you can make your salsa topping. Finely chop the tomatoes and onion, mix with the avocado, sprinkle some lemon juice, and set aside.

For your minced beef topping, no oil for this part! Saute the minced beef with your finely chopped onions, crushed garlic and spices.

Add the harissa sauce and 1 tablespoon of water, if needed.

We now have the baked fries, minced beef and salsa topping ready to assemble.

Assemble the fries as the base of your dish then top with minced beef mixture with added cheddar cheese or mozzarella on top. Put the dish back in the oven for the cheese to melt.

Add your salsa topping and sprinkle jalapenos, and freshly chopped parsley or coriander.

Serve up and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Latest Recipes to Try

• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Cardamom Pumpkin Cake
• Turkish Pepper and Egg Shakshuka
• Homemade Pumpkin Spice Cinnamon Rolls

The post Baked Loaded Fries appeared first on PEANUTSWIRLS.

The mix of flavour from the lemons and unique spices used, complement the salmon really well, giving you a melt-in-the-mouth meal, sorted in less that half an hour!

Baked to perfection

Why choose Salmon?

I’m sure we all aim to fit in a healthy balanced diet on top of everything else we get through in our week, and this includes 2 portions of fish!

Salmon is actually one of the most nutritious foods on this planet loaded with so many nutrients and health benefits, you will be getting so much more than just delicious taste! It is such a versatile fish, widely available and best of all, this fatty fish, actually reduces certain risk factors for several diseases.

It is a great source of protein, vitamins, minerals and healthy fats!

How To Best Serve Your Dish

I personally love my fish with some fresh and tasty complementary salad and deliciously fluffy Dill Rice to go with it, both quick and easy to make.

To cook my rice, I used the organic Kallo stock cube to keep this dish super healthy. It is made from 100% natural ingredients, organic vegetables and the finest herbs, but still ensuring the very best taste, it never lets me down!

You can also add 1 tablespoon of butter or ghee when cooking your rice for extra taste and flavour

I like to keep my salad simple with this Sweet Pepper and Dill Salmon with Buttery Dill Rice dish. I finely chopped my cucumbers and tomatoes, added lemon slices and used fresh rocket leaves. You can’t get any simpler than that right? But these few ingredients make the perfect side salad to go with the dish, complementing both the taste and a very attractive serving dish!

Fish, salad and rice.. the perfect combination!

How to make your rice?

For this recipe, I used exactly two cups of Basmati Rice to make my Dill Rice with two and a half cups of water, added together with one vegetable stock cube. For the vegetable stock cube, I used the organic Kallo stock, which is a very healthy version, with no artificial colours, flavours or preservatives. Let the rice, water and stock cube cook together and you’re good to go.

As an optional step, you can add a tablespoon of butter or ghee to make your rice super delicious and fluffy.

Special special special thanks

I have three people to thank when it comes to this recipe, number one is my mum. While sitting together and talking about food, as we do, I asked her what is the one thing that goes well with fish, and she said dill. There was a light bulb moment and that’s when I ran off with the idea of buttery dill rice with Turkish sweet pepper paste dill salmon.

Secondly, thanking those of you who have been requesting seafood recipes, because this one truly turned out epic!

Thirdly, a huge thank you and a around of applause for my husband who patiently sat there and watched me eat quite a bit of this while I filmed it to share with you haha! Not only was it entertaining but his level of patience certainly reached new heights. 

Ingredients

For your salmon:

• Lemon
• Garlic
• Dried dill
• Pup biber (Aleppo Pepper)
• Turmeric
• Black Pepper
• Salt
• Sweet Pepper paste
• Salmon

To make your rice:

• Basmati Rice
• Water
• Vegetable stock cube
• Butter or Ghee – optional

For your salad:

• Cucumber
• Tomatoes
• Rocket leaves
• Lemon

Step by Step

Start by mixing the oil with minced garlic, sweet pepper paste and all the spices, dried dill, pul biber, turmeric, black pepper and salt to form a paste. Line up the salmon on a baking tray and spread the paste on top of the salmon.

Apply the mixture generously to all the salmon pieces.

Add sliced lemon on top of the salmon pieces and put the baking tray in a preheated oven to bake for 15 minutes.

While your salmon is cooking, you can start to prep your ingredients for your rice and side salad. Cook your rice and chop up the tomatoes and cucumbers, lemon slices and add rocket leaves for your salad. Assemble your serving plate.

Serve up and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes to try out

• Cardamom Pumpkin Cake
• Turkish Pepper and Egg Shakshuka
• Homemade Pumpkin Spice Cinnamon Rolls
• Blueberry Pumpkin Baked Oatmeal
• Homemade Gluten-Free Reese’s Peanut Butter Bars

The post Sweet Pepper and Dill Salmon with Buttery Dill Rice appeared first on PEANUTSWIRLS.

I recently spoke about my relationship with baking and since then, I now feel obliged to share with you my discoveries as I discover them. After all, it would be unkind not to.

With dense ingredients like dates or pumpkin in this Cardamom Pumpkin Cake recipe, although a tad more challenging to achieve a fluffy texture with lots of air pockets, the end result is incredibly satisfying, delicious and the word everyone hates, moist. If you do want to create your own recipe, limit your eggs, as pumpkin puree does the same job and use less flour as it will dry the cake out.

Also, a top tip discovery for you.. don’t over bake and don’t over mix the batter as it will lose too much air and your cake won’t rise!

Anyone for more cake?

Tingly for your Taste Buds

What I love most about this cake is that its perfect, even on its own! You don’t need any added icing or sauce to spice things up. The soft, yet moist inside, is what makes its unique and the perfect dessert for your family and friends.

The combination of cardamom and pumpkin is actually amazing! The way the flavours fuse together, giving such an delicious taste, I don’t think one cake will be enough!

And its not just the taste! The cardamom aroma that fills your kitchen while your cake bakes is definitely the perfect set up for your guests.

Homemade Pumpkin Puree

Have you seen how I make my very own Pumpkin Puree? I’ve gone all out with my Autumn recipes and used my homemade pumpkin puree in my Butternut Squash Mac and Cheese, my Homemade Pumpkin Spice Cinnamon Rolls and my Blueberry Pumpkin Baked Oatmeal.

My Homemade Pumpkin Puree is so quick and easy to make, I would advise making much more than what you need and trying out all these pumpkin recipes! The perfect excuse, right?

Simply, cut the butternut squash or pumpkin of choice in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220ºc, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container. If you really don’t have the time to make yours from scratch then you can always purchase a can like this!

The Perfect Cardamom Pumpkin Cake

Top Tips to perfect your Cardamom Pumpkin Cake

The pumpkin puree consistency works very similar to eggs, so 1 cup is the perfect amount for this recipe and personally, I wouldn’t put anymore. Well, you can if you really wanted to but this would mean you would have to change the amount of eggs you use. From my recipe testing, this recipe ended up being the best combination to get that fluffy outcome from the cake.

Definitely make that crumbly topping to give your cake, not only that special look, but also that added crunch to wow your guests.

Dip a fork or toothpick in your cake to make sure it is fully baked and not raw in the centre. The toothpick or fork should come out clean.

Remember to not bring your cake out of the oven suddenly. Switch of your oven and leave the cake inside for 5 to 10 minutes and open the door so that the temperature transformation is done slowly and gradually.

A cake picture speaks a thousand words

Ingredients

For your cake, you will need:

• Flour
• Milk
• Pumpkin puree
• Brown sugar
• Vegetable oil
• Vanilla extract
• Eggs
• Cardamom powder
• Cinnamon powder
• Bicarbonate of Soda
• Baking Powder
• Salt

And for the crumby topping, you will need:

• Butter
• Flour
• Brown Sugar
• Cinnamon

Step by Step

First, mix all your wet ingredients in a bowl. Start with the sugar and eggs, mix them well together, then add the pumpkin puree and mix again.

Add the oil and milk (at room temperature), mix well and put aside.

Then, mix all your dry ingredients together, separately, in a big bowl.

Start to fold in the wet ingredients into the dry ingredients, making sure to combine all ingredients well and pour your final mixture into a 9″ by 9″ square tray.

Mix together the butter, brown sugar and flour to make your crumb topping and add this on top of the cake mixture.

Bake in the oven at 175 degrees fan for 45 minutes (do the toothpick test) and voila! Your very own Cardamom Pumpkin Cake

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other recipes to try

• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Caramelized Fruit and Cheese Dip
• Homemade Pumpkin Spice Cinnamon Rolls
• Blueberry Pumpkin Baked Oatmeal

The post Cardamom Pumpkin Cake appeared first on PEANUTSWIRLS.

It’s not only a healthy breakfast recipe but also a snack for after lunch or dinner, packed with whole grains, fiber and naturally sweetened for that added delicious taste!

A delicious treat for the eyes and the soul

Health Benefits all Round

Oats are one of the healthiest grains on this earth! Not only are they gluten-free, they are also the ideal source of vitamins, minerals, fiber and antioxidants.

As much as I would love to find it, there is no magic ingredient to help with weight loss! But, oats can support a healthy weight loss diet by providing all the necessary vitamins and minerals whilst limiting your hunger. The fiber in oats help keep you satisfied and full between meals.

Baked oatmeal is an easy and quick dish, perfect for breakfast. It is rich in fiber, which promotes fullness for the most part of your day, making it much easier to plan around your day, especially for full time working mums.

It’s also a source of Vitamins B and E, and minerals such as magnesium.

Easy Homemade Pumpkin Puree

Have you tried my Butternut Squash Mac and Cheese? Or maybe my Homemade Pumpkin Spice Cinnamon Rolls as a dessert? These two recipes have my Homemade Pumpkin Puree in common and it is so quick and easy to make, in just a few simple steps.

Cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.

A quick, easy and healthy recipe, all in one!

Is this oatmeal bake the way to go?

You may feel the same since the pure fact that your reading this is because you’re into food content. But for those who are less into cooking and more into eating it, do you find that making your breakfast can be a whole lot of effort that you don’t have time for?

On early work days and during the darker months of the year, that’s a big yes for me!

It was exactly that thought that brought about this hearty Blueberry Pumpkin Baked Breakfast Oatmeal. While it took less than 10 minutes to put together and 30 minutes to bake, it ended becoming a rather fulfilling breakfast for almost the entire week. Though, I may also add that it makes a decadent dessert too

While enjoying this through the week and facing a much more manageable workload in the kitchen end, it was in that moment that I reminded myself, it’s always about working smarter not harder!

Frequently Asked Questions (FAQs)

Ingredients

• Oats
• Oat milk
• Pumpkin puree
• Cinnamon
• Nutmeg
• Salt
• Maple Syrup
• Blueberries
• Flaxseed
• Baking powder

Step by Step

This recipe is so easy to make in just a few easy steps

Start, by mixing your dry ingredients in the dish you will bake in. Your dry ingredients are the oats, cinnamon, nutmeg, salt, ground flaxseed, and baking powder.

Mix your wet ingredients, oat milk an maple syrup, and add to the mixture.

Add your prepared pumpkin puree to your mixture and mix well.

Mix all the ingredients well and add your blueberries as the final ingredient.

Once all ingredients are mixed in well, put your dish in the over at 170 degrees for about 20-30 mins and you’re good to go.

Top Tips on making your Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing

I know i’ve said this many times, but I can’t stress enough how easy it is to make this Healthy Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing! It’s a delicious breakfast or snack bar to make ahead of time, and here are a few tips to make life even easier!

Make your oatmeal during the weekend and refrigerate for up to 5 days to last you the entire week. You can choose to use quick oats, which actually cook much faster, but because of their texture, they soak up more moisture and can dry out the baked oatmeal.

A top tip is not to combine the wet ingredients with your dry ingredients until you’re ready to bake. And simply, double the quantity to make a bigger batch ready for more guests!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Ready to try other pumpkin recipes this Autumn?

• Butternut Squash Mac and Cheese
• Homemade Pumpkin Spice Cinnamon Rolls

Or delicious snack recipes?

• Caramelized Fruit and Cheese Dip
• Classic Tiramisu Recipe
• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Date Baklava Cheesecake

The post Blueberry Pumpkin Baked Breakfast Oatmeal With Simple Icing appeared first on PEANUTSWIRLS.

Creamy, Cheesy and Tasty Mac and Cheese

Fun Facts about Pasta

Pasta comes in all different shapes and sizes, as we all do! I guess that’s why pasta is loved by everyone?

Did you know, there are actually 600 different pasta shapes all over the world?!

You may not be surprised to hear that Italians consume the most amount of pasta than any other country around the world. According to International Pasta Organization, it’s a fact that if the Italians ate all of their pasta in spaghetti, in one single year, they would eat 600 million kilometers of it! Enough to wrap around the world 15,000 times!

Butternut Squash Vs Pumpkin

Butternut squash and pumpkin are very similar in colour but have quite a few differences. They are very different in shapes and sizes, and unique in terms of their nutritional profiles but when cooked in certain foods, they are eaten similarly and taste quite similar too.

Surprisingly, both butternut squash and pumpkin are fruits! Most people think of them as vegetables, but because they both have seeds inside them, scientifically, they are actually fruits. What’s even more surprising is the question, is a pumpkin a melon? The answer to that is yes! And so is butternut squash! Shocking right!?

Deliciously thick and gooey

Easy Homemade Pumpkin Puree

For people who do not have easy access pumpkin puree, I have the perfect solution for you.. It can be made in just a few simple steps

Cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container. Why not use your pumpkin puree to make Homemade Pumpkin Spice Cinnamon Rolls for dessert?

Ingredients

• Double cream (or single cream if you prefer)
• Extra virgin olive oil
• Dried sage
• Ground cinnamon
• Ground nutmeg
• Chilli flakes
• Salt
• Garlic
• Butternut squash
• Oregano
• Basil

Step by Step

Start by baking your butternut squash face down on a tray for 45 minutes until fork-tender. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds, and scoop out the flesh.

Blend together 2 cups of butternut squash flesh with the double cream. You can use single cream if you prefer.

Separately, cook your pasta al dente and remember to keep the pasta water aside.

In a pan, sauté the garlic with olive oil and add the dried sage, ground cinnamon, ground nutmeg, chilli flakes, dried oregano, and salt.

Add the blended butternut squash and cream to the pot, let it simmer together and heat for 1-2 minutes.

Next, add 1 cup of pasta water and all the grated cheese to the sauce.

Finally, add your pasta to the mixture.

Bon Appetit! The tastiest Trader Joe’s copycat Butternut Squash Creamy Pasta

Other recipes to try

• Ultimate Spaghetti Bolognese
• Sumac Chicken with Pan Fried Butter Tomatoes
• Easy Homemade Yogurt
• Kuku Sibzamini – Persian Boiled Potato Patties

The post Butternut Squash Mac and Cheese appeared first on PEANUTSWIRLS.

Homemade Pumpkin Spice Cinnamon Rolls

A cozy sweet Autumn!

While Summer means happy times and good sunshine, there are so many reasons to look forward to Autumn and all of its crisp, colorful glory and delicious food.

Many people love the stunning colors of Autumn but there is no doubt that Fall welcomes so many fresh fragrances and snuggly aromas. It is so lovely to enjoy the holiday festivities around the World and to free your sweaters, scarves and boots from storage.

Happiness strikes when cooking in a warm weather. Autumn is one of the best times of the year for sweets, and if you love pumpkins, then you’re in a luck! Pumpkin flavors can be found everywhere.

There is just something about scents like cinnamon, nutmeg and cloves that are earthing and inviting. For all the above reasons, be sure to try my Homemade Pumpkin Spice Cinnamon Rolls before the season ends. So, what are you waiting for?

A splash of something sweet!

Easy Homemade Pumpkin Puree

Once, my mom made pumpkin sweet desert from canned pumpkin puree, which was very hard to find. For people who do not have easy access pumpkin puree, I have the perfect solution for you.. It can be made in just a few simple steps

Cut the butternut squash in half and clean it from seeds. We can skip the hard step of cleaning the seeds by actually baking the squash! What you’ll need to do is turn you squash face down onto the tray and bake it for 45 minutes on 220º, or until you feel your pumpkin is fork-tender. The pumpkin should be a nice and light golden brown colour when done. With a large metal spoon or an ice cream scoop, you can easily scrape out the seeds. Scoop out the flesh and enjoy!

Actually, the same process can be used for the round pumpkins. Store in the fridge for up to 1 week or freeze for up to 3 months in an airtight container.

Tips for the best Homemade Pumpkin Spice Cinnamon Rolls

Try not to overbake the cinnamon rolls so they stay nice and fluffy.

The best way to cut cinnamon rolls is using dental floss. Place a piece of unflavored dental floss under the rolled dough, 1 inch from the edge. Bring the floss up around the dough and cross it over the top.

If you’re a busy Mom, like most of us are, you can make the dough the night before.

For the cream cheese topping, only add the frosting onto the cinnamon rolls when they are warmed and ready to be eaten. This will allow the rolls to soak up the frosting to give you the perfect taste. Do not frost all the cinnamon rolls in one go, unless of course, you are planning to eat them all in one go.. and I wouldn’t blame you!

Sweet, Fluffy and Spicy Homemade Pumpkin Spice Cinnamon Rolls!

Some mouth-watering pumpkin recipes

They say: “There is magic in the nights when pumpkins glow by moonlight”.

Pumpkin is not just a food, it is a lifestyle.

Start from sweet treats like: Pumpkin cinnamon rolls, pumpkin cupcakes, pumpkin pie ice cream and pumpkin oatmeal cookies, to savory dishes like: pumpkin almond butter, pumpkin sausage and garlic pumpkin hummus. Don’t forget to use pumpkin seeds as a snack and to enjoy!

Ingredients

For the Dough, you’ll need:

• Eggs
• Sugar
• Yeast
• Flour
• Milk
• Salt
• Butter

The filling, you’ll need:

• Ground Nutmeg
• Ground Cloves
• Cinnamon Powder
• Light Brown Sugar
• Pinch of Salt
• Melted Butter
• Pumpkin Puree

And for the frosting, you’ll need:

• Cream Cheese
• Melted Butter
• Milk
• Vanilla Extract
• Powdered Sugar

Step by step

For the Dough:

First, prep your ingredients on the table to start your step-by-step.

In a large bowl, combine 2 cup of flour, melted butter, milk, yeast, sugar and salt. Mix until blended.

Then, add the egg to the mixture and one cup of flour, whisk until well combined. At this point your dough is ready to knead.

Knead your dough using a stand mixture until it comes together. Add the last 1 1/2 cup of flour 5 minutes into kneading. Have your machine on low to begin with, slowly increasing the speed for about 10 – 15 minutes. Your dough will also need 10 minutes of kneading by hand.

Let sit in a warm place, until doubled in size (about an hour). Punch down and knead by hand for about 2 minutes and your dough is ready. You can use a bit of extra flour to dust the surfaces.

Note: Keep 1/4 cup of flour on hand in case of stickiness.

For the Filling:

While dough rests, prepare the filling.

Combine cinnamon powder, light brown sugar, salt, ground nutmeg and ground cloves in a small bowl. Then add the melted butter and the pumpkin puree. Mix very well and Set aside.

For the Cream cheese topping:

In a large bowl, beat cream cheese, vanilla and butter. Slowly add the sifted sugar and continue whisking until all mixed.

Prep the cream cheese topping before hand but only put the frosting on after you cinnamon rolls have been warmed and ready to eat to allow them to get soaked into the rolls. Don’t frost all the cinnamon rolls if they are not going to be eaten straight away.

And now for assembly:

Using a rolling pin, roll the dough into a 16×21-inch rectangle. Brush the dough with melted butter then spread the filling evenly over the dough. Leave a gap for sealing the long edge.

Roll up tightly. Using a very sharp knife or dental floss cut into 10-12 even rolls. Arrange rolls in the prepared pan.

After the rolls have been cut and arranged in the tray, let them rest for an hour to almost double in size.

Bake the rolls in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown.

Frequently Asked Questions

Health Benefits of Cinnamon

Cinnamon has been around for years, it was used in Medieval time as medicine to treat coughs, arthritis and sore throats and it is now the second most popular spice after black pepper, in both the US and Europe.

The antioxidants found in cinnamon help reduce the body’s negative response to eating high fat meals, and who doesn’t want that? Not only does it contain traces of vitamin B and K, it also aids in reducing cholesterol.

The easiest way to improve your health and benefit from cinnamon is to make my easy Homemade Pumpkin Spice Cinnamon Rolls! Have you tried my Karak Chai recipe, made up of a mix of cinnamon and spices? You’ll love it!

More astounding desserts

• Classic Tiramisu Recipe
• Homemade Gluten-Free Reese’s Peanut Butter Bars
• Persian Rice Pudding With Rose Water and Cardamom

The post Homemade Pumpkin Spice Cinnamon Rolls appeared first on PEANUTSWIRLS.

Within minutes, you will have your honey coated glazed lamb chops, served up, ready for friends and family, on a bed of easy and simple mash!

The most delicious Glazed Lamb Chops

Simply and tasty Glazed Lamb Chops in no time at all!

I just can’t get enough of these Glazed Lamb Chops and the best thing about them, is how quick the dish can be put together.

The idea of lamb chops can sound so intimidating to prepare sometimes but if you haven’t cooked it before, don’t you worry, it’s simple!

The lamb chops soak up the delicious flavours of the seasonings and then are coated with a mix of honey and soy sauce, giving it that shiny glazed finish. You’ll be getting 10 out of 10 for presentation, quality and taste for such a satisfying dish; taking you just a few minutes to put together!

Easy and Simple Bed of Mash

In just a few simple steps and ingredients, you most probably already have at home, you can put together your very own mashed potato as the perfect base for your glazed lamb chops.

Why mash potatoes? Well, the mashed potatoes create not only the perfect combination of explosive taste with the lamb chops, but also fills the serving dish, giving a perfect finish to your table.

Satisfying Glazed Lamb Chops put together in minutes!

What ingredients do you need?

For your Glazed Lamb Chops, you will need:

• Lamb Chops
• Butter
• Garlic
• Black Pepper
• Garlic Powder
• Ground Turmeric
• Ground Ginger
• Cajun Seasoning
• Olive Oil
• Salt
• Soy Sauce
• Honey

For your mash, you will need:

• Potatoes
• Butter
• Milk or single cream
• Black peppers
• Salt to taste

Step by step

How to prep your lamb chops

Start by washing your lamb chops and patting them dry. Then, add all the seasoning, black pepper, garlic powder, ground turmeric, ground ginger and, cajun to your lamb chops.

Spread the butter onto your cast iron pan on low heat until it starts to melt (this shouldn’t take too long). Slowly add the lamb chops one by one.

Add all the garlic cloves onto the pan.

Cook the lamb chops on one side on medium to high heat for about 7 to 8 minutes then flip them over. If you find the heat is too high, for example, the butter or the garlic is beginning to melt, turn down the heat.

After removing the lamb chops, in the same cast iron pan, add the soy sauce with the honey and let that simmer for 2 minutes.

Dip the lamb chops back into the pan to coat them on both sides.

Once both sides are coated in sauce, keep the lamb chops in the pan and put in a preheated oven (180 degrees) for 10 minutes. This is to tenderize the meat and the sauce will thicken to become a shiny glazed layer.

How to make you mash:

Start by washing, peeling, cutting and boiling your potatoes. While on boil, add a generous amount of salt. Once fully boiled, and a fork can go through the potato, drain the potatoes.

Add butter to the drained potatoes.

Then, add half a cup of full fat milk or single cream, if you prefer.

Season with salt and black pepper.

Coat your serving dish with the mash, place the lamb chops on top, and enjoy

Top Tips

When cooking the lamb chops, I used infused olive oil (infused with garlic and rosemary) for added taste, but normal olive oil works just as well.

Lamb chops should be cooked on high heat and quite quickly to keep the taste locked in.

A wide selection of spices go well with lamb so mix and match as you wish

Other lamb recipes to enjoy

• Persian Ramadan Lamb and Lentil Shami Kofta
• Lamb and Eggplant Maklouba
• Persian Meat Kotlet (Meat Cutlet)
• Kuru Fasülye – Turkish White Bean Stew
• Bamya (Okra Stew)

The post Glazed Lamb Chops appeared first on PEANUTSWIRLS.