Sydney Night Noodle Markets: Foodie Review

For those who may have been living under a rock for the past few weeks and are unaware, the annual Sydney Good Food Month's most anticipated event of the year is back, the Night Noodle Markets. This was my first time actually visiting the Markets, however I thoroughly enjoyed it and will be intent on returning on a yearly basis. The Night Noodle Markets is a combination of colour, sounds and smells of an Asian bazaar with the ambience of an outdoor festival. Despite the fact that there are over 50 food stalls dispersed across Hyde Park, options where somewhat limited for Halal food-goers (something Sydney Good Food Month planners might want to take into account in preparation for next year). However, me and my friend managed to scope out the popular dishes of the festival that were also suitable for us to consume. 

Indulgent Chocolate Chip Cookies

             

 


Ingredients

3 cups plain flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, cold and cut into cubes
¾ cup + 4 teaspoons brown sugar
½ cup granulated white sugar
2 eggs, cold, lightly beaten in a separate bowl
1 teaspoon vanilla extract
1½ cups dark chocolate chips

Method

1. Line your baking tray with baking paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Add in the chocolate chips using your clean hands as it allows the choc chips to incorporate well into the mixture.
4. Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball (it does not need to be a smooth ball. Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.
5. Preheat oven to 160 degrees. Bake for 18 to 24 minutes, or until light golden brown on top. Let the cookies cool for 5 minutes on the baking tray, then remove to a wire rack to finish cooling.

Do You Even VOSS?- Detox Waters

Are detox waters really good for you?  This is the question that seems to be on everyone's mind lately with Summer fast approaching. Rest assured, detox waters will do you more good and potentially outweigh any negative critique out there. Detox waters carry several benefits ranging from aiding weight loss, to ridding the body of toxins to boosting your energy. The question to be asked rather is, why aren't you already on the detox water bandwagon? Get to it everyone! 

ROSE PETALS & LIME WATER

What you'll need:

Handful of organic rose petals

squeeze of lime 

375ml of filtered water

Add the rose petals and a squeeze of juice from a line in a glass bottle or jug & leave overnight in the fridge, or for at least 2 hours before drinking it. Again this will aid in detoxifying the body and keeping cravings at a minimal and is such a pretty sight for the eyes. 

LEMON & BLUEBERRY WATER

What you'll need:

1/4 Lemon thinly sliced

Handful of blueberries

375ml of filtered water

Add the sliced Lemons in a glass bottle or jug & leave overnight in the fridge, or for at least 2 hours before drinking it. The lemon and blueberries will aid in detoxifying the body and keeping cravings at a minimal. This is the perfect go-to-drink for those tedious Summer days.

Oreo Sundae Cupcakes

For those of you who are not familiar with Muslim holidays and festivities, Eid occurs twice a year for Muslims all over the world. The second Eid, also known as Eid-Al-Adha is a three day long celebration that honours the willingness of Abraham (Ibrahim) to sacrifice his son, as an act of submission to God's command, before God then intervened, through his angel Jibra'il and informs him that his sacrifice has already been accepted. The meat from the sacrificed animal is preferred to be divided into three parts. The family retains one third of the share; another third is given to relatives, friends and neighbours; and the remaining third is given to the poor and needy. Hence Eid Al Adha is also known commonly as also called the Feast of Sacrifice. Similar to the previous Eid, feasts involve a range of dishes and sweets ranging from the traditional to the contemporary. With this Eid, my little sister had requested for me to whip up something in the kitchen that would involve the goodness of Oreos and my mind immediately drifted to Oreo Sundae Cupcakes.  To all those celebrating Eid Al Adha around the world, I wish you and your families a joyful time and remember to keep those less fortunate in your prayers too. Happy Eid! x

Lookbook: The Nudes Collection

               

 

Spring has sprung but there's not much sign of it yet in Sydney with the temperamental weather conditions. However that shouldn't stop you from donning your finest whites and nudes without the fear of any sudden weather changes. When it comes to nudes, I am perhaps a serial offender and can't help but repeatedly wear nude coloured clothing items. The current combination of the camel coloured ZARA  pants paired with a crisp, white blouse and nude pink ZARA heels has to be my utmost favourite combination for this Spring. With a nude palette of items, your options are limitless and the outfit ideas are endless. Pair your outfit with a large dial watch, marble stone ring and an off-white handbag and you're all set to make a statement. 

Watch: Leonard & Church

Ring: Forever 21

Top: Zara 

Pants: Zara

Shoes: Zara

Bag: Colette by Colette Hayman

Delectable Chocolate Mousse Tart

Ingredients 

(For the crust)

• 18 sugar cones, coarsely crushed (6 ounces total)
• 1/2 teaspoon coarse salt
• 2 tablespoons granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled

(For the topping and filling)

• 1/3 cup strawberries
• 1/4 cup granulated sugar
• 1/4 teaspoon coarse salt
• 1 3/4 cups heavy cream
• 5 ounces dark chocolate, coarsely chopped
• 2 tablespoons confectioners' sugar

Method

1. Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
2. Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with strawberries and dust with icing sugar.  

(recipe adapted from here)

A Brief Guide to Paris: Love, Lights & More

In the Winter of 2013, I had my first ever Parisian experience and thought it would be resourceful to share the many things I came to learn during my trip. When you are first venturing into unknown territory where the people are foreign, the language is one you are not accustomed to then it is easy to form assumptions based on anecdotes shared by friends, family and colleagues. Regardless of how many Lonely Planet guides you may have devoured from start to finish, there always little surprises that greet you along the way. It is best to embrace the people, the culture, the food and the language with an open mind  and heart as "cultures as a whole are in perpetual motion and experiences vary so widely that no book can accurately sum up what to expect". So without further ado, I've broken down this brief guide to Paris based on various components; museums, department stores, snacks and drinks and Parisian culture. 

From my experience first-hand, there are certain “must-sees” that everyone who visits Paris for the first time is inclined to see. However, if I were to dictate things my way then I'd advise you to rent an apartment, wander the cobbled stone streets and alleyways of Paris and sit in cafés relishing the taste of pure coffee. On another note, for those who are keen to see the city in it's full capacity then here is a list that shall surely leave you smiling at from start to finish. As the French would say, 'avec beaucoup d'amour'! (Lots of love! Bon voyage) 

Till next time x 

The Law Student Diary

Instagram: @Mahrukh94

A Little Taste of Jerusalem: Foodie Review

One of the many reasons to visit Sydney is for @knafehbakery ; an outdoor bakery run from a converted shipping container decorated with street art. They serve the most delicious, sugar syrup covered warm knafeh you'll ever come across. For those who are unaware of what kanfeh is; knafeh is a Middle Eastern sweet cheese or cream dessert, topped with pistachios and drizzled with sugar syrup. It varies from region to region in the kinds of cheese or cream used. Did I also mention it's run entirely by bearded bakers who happen to break out into dance performances sporadically and are able to bring a smile to everyone's faces despite the long cues and tedious waiting times? They tend to change their location on a weekly basis and as a result Instagram/Facebook would be your bestfriend to determine where to track down these elusive Palestinian knafeh bakers. The knafeh pieces are $8 a piece however in my opinion its worth every penny the moment you first dip into the gooey, cheesy texture and salivate at the sugar syrup that embellishes the wholesome dessert. 

Knafeh making in the process

The 'Bearded Bakers'

Knafeh can be purchased for $8 a round piece 

Location: Currently in Liverpool however they are constantly on the move

Hours: 6pm-till late

Rating: 5/5

Essie Nailpolish Review: Cute as a Button

It's Essie nailpolish review time! My current obsession has to be Essie's 'Cute as a Button'. It definitely lives up to its petite name, and is an instant win-over for any skin tone. The nailpolish itself is a vibrant coral colour with a hint of pink and orange tones to it. Despite the fact that it is peak Winter here in Australia, I thought it would be fun to add a little colour pop to this monotonous weather in the hope that it would provide some cheer. I placed two coats of this nailpolish followed by Essie's top coat known as 'No Chips Ahead' and it provided a perfect glaze to the nail. Do you have any colours from Essie that you're in love with? If so drop a comment below,

Moist Chocolate Cupcakes with Strawberry Jam Buttercream (Eid Celebrations)

It's been a hectic past month with Ramadan, the annual month where all Muslims around the world engage in fasting from sunrise to sunset, so I barely had time to accommodate for my blogging. However with the conclusion of Ramadan comes Eid Al-Fitr, another annual celebration that marks the end of Ramadan and festive treats are consumed and everyone dresses in their best suits to greet family and friends. It is tradition to make sweets pertaining to your cultural heritage however I decided to sway from tradition and opted to bake moist chocolate cupcakes with strawberry jam buttercream. Let's just leave it at that there were no crumbs leftover and smiles left, right and centre once everyone had consumed these petite treats.

Notes:

• In order to substitute buttermilk you can simply add tsp of white vinegar to 1 cup of normal everyday use milk and let it sit for 5 minutes so that it slightly froths from the top.
• To make the coffee as required by the recipe, simply add 1 tbsp of Nestle instant coffee granules to 1 cup of hot boiling water and stir.

Ingredients:

Makes 12 cupcakes

(Moist Chocolate Cupcakes)
75 grams butter
½ tsp vanilla powder
3dl flour
1dl cocoa powder
1 tsp baking soda
1 tsp baking powder
2 ½ dl white sugar
1 large egg
1 dl hot strong coffee
1 ½ dl buttermilk

(Strawberry Jam Buttercream)
1/2 cup unsalted butter, room temperature
2-3 cups powdered sugar
1/4 cup Strawberry jam

Method (Cupcakes)
1.        Preheat oven to 175 degrees Celsius. Line a cupcake tin with 12 cupcake liners.
2.        Melt the butter, add the vanilla essence and let it cool.
3.        Sift flour, cocoa powder, baking soda and baking powder and sugar into a large bowl.
4.       Light whip the egg together with the buttermilk.
5.        Mix the coffee with the butter.
6.       Add all liquid ingredients to dry ingredients until a smooth, liquid-like batter forms.
7.        Divide mixture between the cupcake liners and make sure to fill only up to 2/3 in each liner.
8.       Bake for 18-20 minute or until toothpick comes out clean when inserted into the centre of any cupcake. Let the cupcakes cool for a good 2-3 hours before frosting.

Method (Icing)

1. Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
2. Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out. Pipe onto cupcake using a Wilton 1M piping tip.

Book Review: How to Get Filthy Rich in Rising Asia

Genre: Drama
Publisher: Riverhead Trade
Pages: 240
Year: 2013

According to Mohsin Hamid there are 9 steps in order for one to get filthy rich within Asia.

With instructions ranging from moving to a big city to getting an education, not falling in love and using violence where necessary and always having a aptly timed exit strategy.

The story as written by Hamid is of one man’s journey into the cut-throat world of business, childhood infatuations lost and the innate human greed for more. On first instance, the context seems simple. However, as you slowly peel away the surface layers and delve deeper into Hamid’s literary genius mindset you begin to realise this fictional piece of work isn’t just a mere parody of a get-rich-quick type book one finds in the wealth and finance sections of bookshops.  Rather, the story as written by Hamid is of one man’s journey into the cut-throat world of business, childhood infatuations lost and the innate human greed for more.

This rags-to-riches story is set in an unnamed country with Hamid cleverly providing no indications as to whereabouts the story is actually set and removes any preconceived ideas that this tale is crafted within the author¹s homeland, Pakistan.

Upon indulging in the first few pages one might be mistaken that this was just another Slumdog Millionaire akin story about a paupers turning into a prince. Conversely as Hamid weaves his storytelling magic the reader finds it hard to put down the book as we follow the unlikeliest of heroes, an unnamed boy who moves from a small village to the big city in his quest to transform a small bottled water operation into a hugely successful company at the price of foregoing some dreams.

The particularly fascinating feature of the book perhaps is the conclusion chapter titled Œ”Have an Exit Strategy” which strangely gives off F. Scott Fitzgerald’s tragic befallen hero Gatsby vibe.  The focus turns to the unnamed boy turned corporate mogul sitting in a hotel room alone accompanied solely by his thoughts of the past half century to provide him solace.

After shedding a tear or two one begins to realise at the core of this novel the quintessential lesson being taught besides the overarching one of how to get filthy rich.

(originally published here on Zardozi Magazine)

Collaboration with Rupee Rags

(post originally featured on http://rupeerags.com/blog/)

Sitting at my desk after having just finished up my end of semester exams, I breathed a sigh of relief and immediately started scrolling through my Pinterest for recipe inspirations. The  très chic duo behind Rupee Rags wanted me to come up with a baked good to be featured on their blog and I was mind numb. After a good few minutes of writers block due to the fact I wanted to bake something impressive and awe inspiring for others, it finally clicked. Baking isn't about what others want to eat, it's about what you feel most comfortable and at ease with. Simple, it had to be a combination of cocoa, white chocolate, a pinch of salt and spoonful of sugar and walnuts hence the name 'Brownies with a Crunch'. 

Notes

• Incorporating the wet ingredients to the dry ingredients in batches helps the mixture to incorporate well.
• Feel free to experiment with the additional ingredients and replace walnuts and white choc-chips with your preferred choice of flavours.
• Test the brownies at the 50 minute mark to ensure that they haven't already cooked through. Baking is all about experimentation and getting a feel for what timing best suits your oven.
• You can choose to either make these brownies by hand or use a kitchen mixer, the choice is yours.
• To roast walnuts, you can either heat them on a pan or spread them out on a tray and allow them to cook in the oven for 5 minutes, ensuring that they do not burn. 

Yields: 12

Cooking Time: 30 minutes

Preparation Time: 20 minutes



Ingredients

• 200g good-quality dark chocolate
• 120 g unsalted butter, chopped
• 1 teaspoon vanilla extract
• 200 g brown sugar
• 2 eggs
• 150 g plain flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 100 g white chocolate chips 
• 100g roasted walnuts (see Notes)
• flake salt
• icing sugar (to dust)

Method

1. Preheat the oven to 170ºC or 338 degrees Fahrenheit.
2. Melt the chocolate with the butter and vanilla. Do this in the microwave, or in a metal bowl set over a smaller saucepan of boiling water, ensuring the base of the bowl does not touch the water.
3. Stir the mixture until smooth. (Use a glove if you choose to use the saucepan method.)
4. When smooth, remove from the heat. Stir in the sugar until it has dissolved into the chocolate.
5. Now whisk in first one egg and then the next. Mix the flour, baking powder and salt together. Sift a little of this mixture onto the chocolate mixture and fold it in. Keep going until all the flour is incorporated.
6. Add white choc-chips and roughly crushed roasted walnuts (see Notes) and fold through the mixture.
7. Butter/Oil a low-sided metal slice tray and line with a sheet of baking paper, extending it beyond the long sides of the tray to act as a sling to lift the brown out of the tin.
8. Spoon the mixture into the tin and sprinkle with a few grains of flake salt. 
9. Bake for 25–30 minutes, which means the brownie will have risen, the top will look shiny and cracked in places and if you jab it with a skewer in the middle it will still come out a bit sticky and fudgy. Cook longer if it’s still sludgy and wet.
10. Remove from the oven and leave to cool in the tin. Cut into squares, dust with icing sugar and enjoy with a glass of milk! x

Book Review: Karachi You’re Killing Me

Genre:  Comedy & Drama

Publisher: Random House India

Pages: 272

Year: 2014

Do you recall those days when Bollywood heroes 

carried the mullet not so gracefully and romanced heroines upon hill tops of Switzerland, running towards each other in a dramatically filmed action sequence?  It was hard to resist the temptation of wondering what would happen next and would sit through the entirety of the 3 hour saga. Take a moment to process the culmination of emotions you felt back during that time and now transport yourself into a deeply intertwined story of Karachi’s high society for a drama filled tale of passion, liquor, extra marital affairs and establishing oneself with a illustrious career against the backdrop of a politically charged and violence ridden city.

The novel follows the daily trial and tribulations of the  twenty-something female journalist Ayesha.  The character quickly gains the readers support due to her constant lack of a romantic life, a slow paced job and the constant pressure to keep up appearances within the Karachi social scene. However the most pressing problem which evolves is the  sudden fascination with the foreign CNN journalist and her mission to write a stellar piece of journalism that could act as her one way ticket to the land of golden opportunity, the United States.

“Karachi You’re Killing Me”, is a tastefully written fictional novel recounting the upper crust socialite scene of the city forever immersed in target killings, bootleggers and second hand copies of Birkin bags.  This story is enjoyable, fast paced and a delightful read centred from the perspective of a female journalist based in Karachi which allows for a wide range of perspectives from the escapades of Karachi¹s upper crust socialites to the conservative middle class bourgeois city dwellers. For a reader, nothing is more satisfying than reading a novel which pleases and fulfills your inner most literary desires. Karachi, You¹re Killing Me just so happens to be one of those books.

(originally published here on Zardozi Magazine)

American Apple Pie (inspired by Donna Hay)

Rummaging through the recipe book drawer, one cold Winter's afternoon I had the urge to bake something that would instantly fill my body with warmth and liven up everybody's spirits. It just so happened to be that there were endless amounts of Granny Smith apples at home and having stumbled across Donna Hay's fruit based recipe cookbook, it was decided that American Apple Pie was the way to go. This apple pie is best enjoyed straight out of the oven served with a scoop of vanilla ice-cream and a dollop of dulce de leche. 

            

  

American Apple Pie

Ingredients

1 quantity sweet shortcut pastry (see recipe below)
1 egg, lightly beaten
sugar for sprinkling (optional)
8 green apples (1.2kg/2lb 7oz), peeled and chopped
1 tbsp water
1/3 cup sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 tbsp almond meal


Method

1. Preheat the oven to 180 degrees Celcius. 
2. To make the filling, place the apples and water in a deep frying pan over medium heat. 
3. Cover and simmer, shaking the pan occasionally, for 5 minutes or until just tender. Drain and cool completely. 
4. Stir in the sugar, lemon juice and cinnamon.
5. Divide the pastry into two-thirds and one-third. Roll out the two-thirds portion on a lightly floured surface until 3mm (1/8 in) thick and place in a shallow 24cm (9 1/2 in) pie tin. 
6. Sprinkle over the almond meal and pack the apples tightly into the pastry shell.
7. Roll out the remaining pastry to fit over the top of the pie. Brush the rim with water, press the edges together and trim. Cut several slits (or whatever design you may prefer using a knife) in the top of the pastry, brush with the egg and sprinkle with sugar.
8. Bake for 30 minutes or until the pastry is golden and crisp.

Sweet Shortcrust Pastry

Ingredients

2 cups plain (all-purpose) flour
3 tbsp caster (superfine) sugar
150g (5 oz) cold butter, chopped
2-3 tbsp iced water


Method

1. Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined.
2.  Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.

(recipe adapted from Donna Hay)

The Fine Line Between Social Media and the Australian Court Staff

If the Australian legal system were to adopt the use of social media than many benefits may be possibly reaped in the due process ranging from diminishing confidence of the public in the judicial system, the distorting of information by the media and journalists and an increased sense of communication between both parties, the courts and the community. The Supreme Court of Victoria has embraced the use of social media to ensure a fundamental tenet of Australian democracy is fulfilled — “that justice is not only done, but is also seen to be done”.

The Victorian Supreme Court, being one of the limited few in Australia to adopt social media, is engaging with Twitter and other social media tools actively, including by making trials and oral judgments available online through the Court’s website. Furthermore, Twitter has been used in the past to respond to criticism of the Court and publicity to present the Court’s perspective. As a result in due course the use of social media by the Victorian Supreme Court has the potential to significantly improve the accessibility of the Court and the transparency of its processes.

If other jurisdictions within Australia choose to use social media, they too can benefit in a myriad of ways. They may be able to conserve resources through the provision of immediate information through the means of mediums such as Facebook, Twitter and Youtube, place information into its proper context, communicate more so easily and promptly with the public and ensure the judicial system is portrayed as being transparent, efficient and timely. However an important to be brought forth to light is that more traditional forms of communication should still take precedence for connecting with the broader community, as the public at large is yet to discover that information is available through these mediums if the court staff do choose to initiate the use of social media.

Through adopting social mediums such as Twitter, Facebook and YouTube, the Australian judicial system “provides an exhilarating opportunity for the Courts to tell the public...and why the rule of law matters”. States such as Victoria have embraced new media technology to ensure a fundamental tenet of Australian democracy is fulfilled and justice is rightly so served. The Supreme Court of Victoria has been internationally acknowledged for being among the first Australian Courts to proactively use social media.

As technology changes and social media sites grow in popularity, the Australian judicial system will continue to face the challenge of adopting new rules to address the problems that come hand in hand through the use of social media tools. The issue of digital injustice has the potential to derail the very basis upon which justice is administered, if not readily addressed in a timely manner to ensure the adoption of social media by the court staff doesn’t occur at the cost of the hindering of the administration of a fair trial. However, if the Australian court staff does not espouse the use of social media then the court staff may potentially find themselves out of touch and disconnected from society once more.

Marilyn Krawitz, “Summoned by social media: Why Australian courts should have social media accounts” (2014) 23 JJA 182.

Quick and Easy: Chinese Egg Fried Rice with Veggies

Serves 3-4 people

Notes

• Chopping the veggies very fine helps in cooking faster. Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.

Ingredients

• Basmati rice - 1 cup
• Egg - 1
• Carrot - 2 small finely chopped
• Beans - 2 finely chopped
• Cabbage - 1/4 cup
• Onion - 1/8 cup
• Spring onions (white part) - 1.5 tbsp finely chopped
• Spring onions (green part) - 1 tbsp finely chopped
• Garlic - 1/2 tbsp finely chopped
• Capsicum - 2 tbsp chopped finely
• Soya sauce - 1/2 tsp
• Green Chilli Sauce - 3/4 tsp
• Ajino motto - 1/4 tsp (optional) - I didnt use
• Pepper powder - 1.5 tsp
• Olive Oil - 2.5 tbsp
• Salt - to taste

Method

1. Rinse rice and pressure cook it with required water till rice grain is separated...Fluff it off with a fork add some olive oil, keep aside.Chop and keep all the veggies ready.Heat olive oil in a pan, add garlic and spring onions white part,fry till its starts browning.
2. Then add onions and fry till golden brown then add carrots, beans and cabbage and saute till they shrink and raw smell leaves. Add capsicum saute with the veggies for 2mins.
3. Then add soya sauce - and saute in high flame for 2mins stirring continuously. Keep in sim and then add green chilli sauce, pepper powder,ajino motto(if you are using)and required salt.Keep stirring continuously for few mins till the veggies are well blended with the sauces.
4. Then add the cooked rice and mix well.
5. Scramble the eggs in a separate pan with a tsp of oil, a drop of yellow food colouring and add it to fried rice.
6. Garnish with chopped spring onions. 

(recipe adapted from here)

Nutritious Muesli Cookies

I’ve always been a keen fan of ANZAC biscuits that you’d find in practically every pantry and household within Australia. It must be the golden crusty edge, the chewy texture of the oats all melded together with butter and the satisfying feeling you’d get upon licking the last crumb from your lips. In an attempt to use up the tonne of muesli sitting at home in the pantry and to give myself a viable excuse to be back in the kitchen without my mother’s disapproving glare, I set forth to make a delicious and healthy take on the regular oatmeal cookie and turn it into a healthy fanatic’s perfect treat for those times when one feels peckish. 

Nutritious and scrumptious muesli cookies are perfect for whenever you're feeling peckish

Fluffy Banana, Honey and Cinnamon Brekkie Muffins

Banana, honey and cinnamon breakfast muffins, the perfect antidote for cold Autumn mornings.

Ingredients 

·         Melted butter, for greasing

·         2 cups (300g) self-raising flour

·         1 teaspoon baking powder

·         1/2 teaspoon bicarbonate of soda

·         1 teaspoon ground cinnamon

·         Pinch salt

·         1/2 cup brown sugar

·         75g butter, melted

·         1/2 cup (125ml) milk

·         2 tablespoons honey

·         1 teaspoon vanilla essence

·         2 eggs

·         1 cup mashed banana (about 2 bananas)

Method

1.        Preheat oven to 180°C. Grease 12 x 1/3 cup (80ml) muffin pans with melted butter or line with white paper cases.

2.        Sift flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl. Stir in sugar.

3.        Combine melted butter, milk, honey, vanilla, eggs and mashed bananas in a large jug. Whisk until well combined.

4.       Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined (do not overmix).

5.        Spoon mixture into muffin pans.

6.       Bake for 20 minutes or until cooked through when tested with a skewer.

7.         Cool in pans for 5 minutes, turn onto a wire rack to cool.

The March Review

Apologies for the missing in action act and pulling a Houdini on all of you keen readers and followers. To be honest, it a culmination of things leading from end of mid-semester assessments to never-ending Pakistani social events which all led to my Instagram and Blog being neglected. In other news, I am finally on my mid-semester break so expect things to be back in working order and incresed frequency of posts. I'm keen on experimenting in the kitchen besides the usual cupcakes and cakes so if any of you have some mind-boggling, mouth-watering fascinating recipes then feel free to drop me a suggesting either by email or in the comments section below. In summing up how March as a month was for me then it would definitely be hectic! I finally blew out 21 candles surrounded by my dearest and closest friends and family and indulged in an assortment of desserts and sugary delights, which reminds me a blog post detailing my 21'st birthday party celebrations will be making an appearance on the blog soon.

Till next time x 

The Law Student Diary

صبر تلخ است و ليكن بهره شيرين دارد

Patience is bitter but its result is sweet

-Sufi Proverb

10k Views, Cupcakes & More...

A tad bit excited to share the news that I've started my own little online cupcakery by the name "Cookie's Cupcakery" on Instagram @cookiescupcakery . Just as the name suggests I'll only be offering my cupcake services to all keen foodies when I'm not too absorbed in lengthy case note readings. I'm currently in the process of working on an official website for "Cookie's Cupcakery" however till then you can always DM me on Instagram or drop me an email on cookiescupcakery@hotmail.com to place an order for a boxed order of deliciousness. Last but certainly not least, thank you to each and every single wonderful being who has helped in bringing this blog to life and the overwhelmingly positive feedback to act as the cherry on this mixture of all things sweet.  

Katti Rolls | A Guest Post From Recipris

Today’s guest post is special as it is brought to you by someone who is someone who I aspire to be like one day in the future, she’s a licensed attorney in California and in her spare time she whips up magic in the kitchen, Priya from Recipris. I only stumbled across her account recently and was immediately mesmerised by the wide array of Intercontinental vegetarian appropriate dishes she produced from scratch. Unlike my lack thereof savoury making skills, Priya is a wonder in the kitchen and thought it would be highly appropriate to include a savoury recipe from her as most of mine tend to be on the sweeter side of the food scale.

This recipe is for Priya’s Paneer Bhurji rolls also known as ‘Katti Rolls’ to many around the world pays homage to her cultural ancestry. Priya notes that one of the best things about Indian food is its aroma and from step one of this recipe she immediately began feeling like I was back at home in her Mom’s kitchen because of the glorious scents that filled the kitchen. 

Author: Recipris

Serves 6

Ingredients

·         6 rotis

·         16 oz. shredded paneer

·         1 tbsp. whole cumin seeds

·         1 cup finely chopped red onion

·         2 tbsp. ginger-garlic paste

·         2 green chilies, finely minced

·         1 cup finely diced red pepper

·         1 cup chopped tomatoes

·         2 tsp. ground coriander

·         1 tsp. turmeric

·         ½ cup chopped coriander

·         2 tbsp. oil

·         mint chutney

Method

1.         Add oil to a large non-stick pan and heat on medium-high.

2.        Once oil is hot, add cumin and roast until golden brown (about 1 minute).

3.        Add the onions, ginger-garlic paste, and green chili. Add 1 tsp. salt and sauté for 3-4 minutes.

4.        Add red peppers and continue to cook for another minute. Add coriander and turmeric powders and cook until the oil absorbs all of the spices.

5.        Stir in tomatoes and cook for 3-5 minutes.

6.       Add shredded paneer, using a wooden spatula to break it apart. Add 1 tsp. salt and cook for 4 minutes. It will soften / melt as it cooks and be easier to work with.

7.        While paneer is cooking, heat rotis on a pan with oil until slightly crisp.

8.       Once everything is ready, make rolls by adding paneer mix and chutney in roti and rolling like you would a burrito. Garnish with coriander.