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Easy Creamy Vegetable Sandwich Recipe

There are some days when I go all out and prepare a feast for the house. And then there are days like these where I don’t even want to stand in the kitchen (which happens almost every other day tbh). On such slob-fest kinda days, this quick and easy creamy vegetable sandwich are like a God-Send for me. They are such a quick fix for my non-adulting days or days when I want a light dinner, oh and I absolutely love adding them to my high-tea menus too. They are right on top with vegetable skewers, and spicy batata harras when I am in the mood for something non-meaty.

So Basic!

That would be the ingredients I am referring to. Cabbage, iceberg, capsicum, cream and mayo are all things you probably already have in your fridge. Go give this a shot

BONUS: TRICK TO PREVENT SOGGY BREAD

So like with any cold cut sandwich, this sandwich also runs the danger of making the bread a little soggy from the inside. To counter this, what I like to do is, I like to grill or toast only the inner side of the bread lightly and layer it with a very thin layer of butter. This acts as a water lock to an extent and keeps your sandwiches fresher for longer.

PREPPING BEFORE HAND

If you are like me, then you probably like getting things done way ahead of time. If you plan on making these for a high-tea, then a good point to note is to not mix the sauce with the veggies. You can cut the veggies and make the sauce and store both separately. This is because as soon as vegetables mix with salt or sugar, they release water which will make your mixture runny. You can however prep them in an hour in advance, just not over night.

Mayo is healthy right? Substitutions

If it were up to me, I would TOTALLY state this as a healthy recipe because you know veggies! But apparently mayo and bread don’t qualify as very healthy. But hey you could always make the following substitutions and make this recipe a part of your fitness menu:

HEALTHY ALTERNATIVES

  • Mayonnaise – More fresh low fat cream
  • Sugar – With Stevia or Honey
  • White bread – Multi grain bread

VARIETY IS KEY

What other vegetables go well with this creamy base? I’ve added tomatoes, shredded carrots and cucumbers in the past and they go really really well with the other veggies and sauce. Hey let me know if you try any other others that work out for you.

easy creamy vegetable sandwich recipe

More Vegetarian Recipes

I have a ton of Vegetarian recipes on my blog. Here are some you will like:

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

Creamy Vegetable Sandwich

An easy combination of cabbage, mayo and bread makes a delectable evening snack
5 from 1 vote
Print Pin
Course: Appetizer
Cuisine: American, Fusion Food
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 141kcal
Author: Wajiha

Ingredients

  • 1 medium bell pepper
  • 1 cup shredded cabbage
  • 1 cup chopped iceberg lettuce
  • 1 tbsp heaped fresh cream
  • 1 tbsp Mayonnaise
  • 1/4 tsp salt or to taste
  • 2 tsp sugar
  • 1 tsp black pepper powder
  • 2 tsp vinegar
  • 4 bread slices brown or white of choice

Instructions

  • Mix sugar, black pepper powder, vinegar, cream and mayonnaise together in a bowl
  • Toss in the vegetables and mix well. Your sandwich filling is ready
  • Coat the inner side of your bread with mayonnaise and use the vegetable filling to make sandwiches. Your cold cut sandwiches are ready!

Notes

If you want to prepare the sandwich filling ahead of time, chop the vegetables and make the sauce and store separately. The salt and the sugar may lead the vegetables to release water and make the mixture runny hence are stored separately. When it is time to serve the sandwiches, then mix the vegetables with the sauces and makes the sandwiches. 

Nutrition

Serving: 1servingsCalories: 141kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 6mgSodium: 311mgPotassium: 216mgFiber: 3gSugar: 6gVitamin A: 485IUVitamin C: 32mgCalcium: 61mgIron: 1mg
Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Salted Caramel Tiramisu

This Salted Caramel Tiramisu is a rich twist on the Italian classic—layers of espresso-soaked biscuits, fluffy caramel cream, and ribbons of salted caramel. Sweet, salty, and perfectly balanced. It’s easy to make, even better overnight, and doesn’t require mascarpone or ricotta. After many trials, this one hits just right! And of course, it is alcohol free.

Salted Caramel Tiramisu sliced and served.

If coffee and chocolate are your vibes, don’t miss my Whipped Mocha Latte—it’s perfect for an easy at-home treat. And the No-Bake Chocolate Oats Bars! They are rich, chocolatey, and require zero oven time like Tiramisu.

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Ingredients and Substitutes

Here are a couple of pointers and notes about the ingredients.

ingredients for caramel tiramisu.
  • Creme Caramel Mix – Use any instant pudding or creme caramel mix that you like. We will use the caramel and the syrup topping from the packet.
  • Ladyfingers – Savoiardi brand can be found in the cookie aisle at your local grocery store or online.
  • Heavy whipping cream – Use chilled whipping cream to create an airy and stable whipped cream.
  • Sugar – This dessert is generally well-balanced, and I only add a small amount of sugar to enhance the sweetness. However, if you’re using a heavy-handed approach with the caramel sauce, you can skip it altogether.
  • Instant coffee – For ease, I am using instant coffee to make my espresso, but by all means, use any version of espresso you like.
  • Caramel Sauce – Thin consistency, store-bought or homemade. If your sauce is thick, simply add water to dilute it.
  • Salt – Adds the saltiness and balances all the flavors. If you have salted caramel at hand, then you don’t need salt separately.

See the recipe card for full information on ingredients and quantities

Instructions

I’ve put together all the steps in a simple pictorial for you to see how easy this is to make.

fluffy whipping cream in a bowl.

Step 1: Whip the heavy cream in a large bowl until soft peaks are formed.

creme caramel mix added to whipped cream in a bowl.

Step 2: Add Creme Caramel mix and sugar.

smooth caramel cream ready.

Step 3: Beat in the Creme caramel mix to create a smooth creme mix. Set aside.

espresso in a shallow bowl.

Step 4: Make the espresso by dissolving the coffee and caramel syrup topping from the caramel packet in water.

soaked lady fingers lined in a serving tray.

Step 5: Dip the lady fingers in espresso and line them on the serving tray of your choice.

dollops of caramel cream being added to the lady fingers.

Step 6: Add half of the caramel cream and smooth it out.

a layer of salted caramel on the dessert.

Step 7: Top with a layer of caramel sauce and a pinch of salt.

another layer of soaked lady fingers added to the tiramisu.

Step 8: Repeat the lady finger layer.

serving dish filled to the brim with caramel cream.

Step 9: Add the remaining caramel creme and smooth it out.

caramel being drizzled on the tiramisu dish.

Step 10: Drizzle caramel sauce all over the top and sprinkle rock salt all over.

SUGGESTION: This dessert is even better the next day, when the flavors have developed, and the textures have set.

chilled and assembled tiramisu shown in a see through container.

Top Tips

  • Always use a shallow bowl for dunking the lady fingers. Dip and remove. Don’t let them sit in the coffee, or else they get soggy.
  • If you like the taste of unsweetened coffee, you can skip adding the caramel syrup topping to the espresso.
  • Pop your mixing bowl in the freezer for a few minutes—cold bowls make it much easier to get perfectly stiff whipped cream.
  • If you are using homemade salted caramel, it might be too thick to spread out like shown in the pictures. For a runnier consistency, just add your thick caramel to some warm water and mix it out.

Variations

You can use this recipe as a template to create other fun Tiramisu versions. Just substitute other delicious sauces instead of Salted Caramel. Here are a couple of ideas that complement coffee and creme caramel filling:

  • Use sponge cake instead of lady fingers to make a cake version.
  • You can add layers of chopped nuts to add a crunch.
  • Use Chocolate and peanut butter sauce and sprinkle chopped peanuts to add crunch.
  • Use strawberry syrup and fresh strawberries to make a Berrymisu.
  • The popular pistachio paste and cocoa powder go beautifully with the coffee, too.
Salted Caramel Tiramisu sliced and served.

Frequently Asked Questions

Can I freeze the Tiramisu to have later?

Absolutely! This recipe is freezable for over a month. When you want to have the tiramisu, thaw it in the fridge for a couple of hours, and it will be soft and ready to indulge.

How long can the Tiramisu stay in the fridge?

It is best eaten within 5 to 6 days. IF you think you’ll want it after a week, best to freeze it.

Can I make this recipe without ladyfingers?

Yes! You can use a sponge cake or even brioche bread to make this recipe. Obviously, it’ll be even further from the Classic Tiramisu, but hey, it’ll be a banging dessert!

More Dessert and Coffee Recipes

You’re gonna love these simple make-ahead desserts!

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

Salted Caramel Tiramisu sliced and served.

Salted Caramel Tiramisu

The Caramel Tiramisu is a delicious spin-off of the Classic Italian Tiramisu. It has the deliciousness of caramel, salt and coffee, perfectly balanced to give you the ultimate indulgence.
5 from 2 votes
Print Pin
Course: Desserts
Cuisine: Continental
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 10 servings
Calories: 210kcal
Author: Wajiha

Ingredients

  • 2 packets Vanilla Caramel mix Creme Caramel or Instant Pudding
  • 1 packet Lady fingers Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
  • 2 cup heavy whipping cream chilled
  • 1/4 cup sugar optional
  • 2 tablespoon instant coffee
  • 1/2 cup Caramel Sauce Thin consistency, store brought or homemade
  • a pinch rock salt

Instructions

  • Add whipping cream to a mixing bowl and beat on medium speed with an electric mixer (or use a stand mixer)  for 3 to 4 minutes or until it becomes soft and fluffy. Add sugar and vanilla caramel mix and beat until you get a smooth mix. Set aside.
  • In a shallow bowl, add coffee, water, and the caramel topping packet from the vanilla caramel box. Stir until the caramel fully dissolves.
  • Dip the lady fingers in the coffee. Don't soak them, quickly dip them on both sides to get them wet, and lay them in a single layer on the bottom of an 8×8'' or a loaf style dish.
  • Top the lady fingers with half of the caramel cream and smooth it out.
  • Drizzle 2 to 4 tablespoons of caramel sauce all over the cream and sprinkle a pinch of salt.
  • Add another layer of coffee dipped lady fingers and cover with the remaining caramel cream.
  • Smooth the top out and drizzle caramel sauce all over the cream and sprinkle a pinch of salt.
  • Refrigerate overnight or 24 hours to get a completely set dessert. 

Notes

  • Chill the mixing bowl for a few minutes before whipping; cold bowls help cream reach stiff peaks faster.
  • I only add a small amount of sugar to enhance the sweetness. If you’re using a heavy-handed approach with the caramel sauce, you can skip the sugar.
  • If you like the taste of unsweetened coffee, you can skip adding the caramel syrup topping to the espresso.
  • Ideally, allow the dessert to chill overnight for the best results. 
  • This Tiramisu can be frozen for up to a month. To consume, thaw in the fridge for a couple of hours. 

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 14gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 54mgSodium: 53mgPotassium: 88mgFiber: 0.002gSugar: 13gVitamin A: 710IUVitamin C: 0.3mgCalcium: 38mgIron: 0.1mg
Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Independence Day Special

 

G&G Interview Series 

4 BLOGGER RECIPES YOU HAVE TO TRY TODAY!

 

JASHN-E-AZAADI MUBARAK! TO all my fellow Pakistani peeps living in and outside of our home country! I initially thought I would do a huge patriotic post to honor the birth of our country and talk about how my heart will always bleed green.

But instead, I thought today would be a good day to spread some holiday cheer and connect with fellow Pakistanis! Continuing our blogger interview series, I’ve hand-picked these AMAZING Pakistani bloggers for you who are bringing their best recipes from their kitchen and sharing their thoughts with you.

Without further ado lets find out what deliciousness these bloggers have picked for us, how they manage hosting at home and what patriotic wishes they have for us

 

A. RAIYA – BLOGGER AT RaiyaWrites.

First up we have this literary genius who has a sword for a pen and she picked her Balochi Gosht recipe for us today.

Click here for the Recipe Link of Balochi Gosht

1. Tell us a little about the woman behind  “Raiya Writes”
I am an electronics engineer by profession (I work for the aviation industry) and a writer by passion. I have been writing since teenage. I started with children’s magazines and moved on to freelance writing for newspapers, websites and magazines. In 2015, I had my baby and I couldn’t get time for writing with a full time job and baby. That’s when I started my blog to stop my pen from getting rusty. I couldn’t write for newspapers or magazines anymore as it requires intensive editing and I don’t have the time. However I can create a blog post anywhere( on my office commute, in the kitchen while waiting for the meat to go tender, while sitting on a bench as my baby plays in the park) I can just type and hit post. This was the only reason, however, the content is now geared more towards lifestyle and women empowerment.

2. Do you cook anything special on the 14th of August? If so, what do you make?
Not specifically 14th August but I make something special every off day because during the week, I am super busy so I can’t make difficult or time consuming meals (For weekdays, I have a list of easy quick meals) but on every off day I try to give my family the 3 if not 5 star experience *lol*.

3. Why have you chosen this particular recipe for our readers? What’s the back-story?
I didn’t know how to cook before marriage (learnt everything from my mother in law) but in my jahez suitcase I had asked ammi to put lots of Masala magazines ( the ones from the Masala TV channel). This recipe is from one of those magazines and is a susraali favourite now. I only post those recipes on my blog which I have made 4 or 5 times and they have turned out great every single time and my husband and my guests in the dawat at my place loved them . This is one of those recipes. 

4. What tricks and tips do you use when you are hosting a Dawat (Dinner) at your place? 

Tip number one
1. I make a dish of every item like one meat dish, one chicken dish, one fish, one keema, one sabzi etc so there is something for everyone and no one leaves hungry

Tip number two
2. Secondly to make so many items, for dawats I usually choose recipes that require just marination and cooking (and not much bhoonafying) so that I can marinate them the day before and just have to cook on dawats.
All tips are taught by my super amazing mother in law. I really couldn’t have come this far in cooking without her help and support. 

5. Any Jashn-e-Azaadi wishes for our readers?

Pakistanis are super talented and gifted. We all are just waiting for the right leader and direction. I hope this time our chosen leader delivers what he has promised because we have been let down so many times that many people have left all hope of Pakistan’s revival and have become cynics. I hope Imran Khan is able to change all that and can make Pakistan win its first political world cup. Pakistan Zindabad!

 

Wow thankyou Raiya, That balochi gosht looks oh-so-good. Guys, you have to try it! Im definitely bookmarking this for the weekend.

If you guys love indulging in well-penned scriptures andwomen empowerment, check out Raiya’s links below

BLOG         FACEBOOK         TWITTER         INSTAGRAM         LINKEDiN

 

B. Aasia – CHEF & BLOGGER at AasiaRiz

Next up we have a professional chef! Her youtube channel and blog is filled with mouth-watering recipes, infact I think I might try my hand at a few of them. She has chosen Chocolate Lava Cake for you guys. Ok, Iam legit drooling over here!

Click here for the recipe link of chocolate lava cake.

1. Tell us a little about the woman behind your blog

Hello, I am Aasia Rizwan ‘chef’, food photographer’, short film maker’, and host. And I am not going to stop anywhere because I believe we have only one life and so much to do so don’t waste time on thinking or complaining. Just do it.

2. Do you cook anything special on the 14th of August? If so, what do you make?

I make desi food on 14th specially dessert. Biryani and Firni is must in our dinner.

3. Why have you chosen this particular recipe for our readers? What’s the back-story?

I have chosen chocolate lava cake recipe for you because this is the starting point of my success. I was under training of becoming a Chef. In class test I was failed in making this lava cake but I never wanted to fail in final exam so I kept practicing and in final practical I was on top of my class, so it always reminds me to never quit, I can fix it.

4. What tricks and tips do you use when you are hosting a Dawat (Dinner) at your place? 

Whenever I host a Dawat on my place people expect ” Biryani” in main course. So I have to make Biryani every time. I make special salads and desserts for dawats means if your start and ending is good people will remember your dawat for ever.

5. Any Jashn-e-Azaadi wishes for our readers?

I so want to show a positive image of Pakistan to promote tourism and food industry.
We are proud to be Pakistani lets try to make Pakistan to be proud on us.

You guys can follow Aasia and also check out more recipe videos on the links below

YOUTUBE           BLOG          INSTAGRAM          FACEBOOK

 

 

C. Wafa ن – INSTAGRAMMER at An Alluring Puzzle

And you all must remember the pen wizard Wafa ن from last week. She gave us some very insightful tips and wrote an exclusive recipe for us!

We did Catch up with Wafa ن to throw some patriotic wishes our way!

Wafa what do you want to tell our readers on this Independence Day

I just wanna suggest one thing. Try to just adapt one good habit and focus on maintaining that through out the year, till the next Independence day. For example. Cleanliness.
Make sure you keep clean your institutes, parks, beaches, don’t throw garbage everywhere.

One year is enough to develop any good habit and become addicted to that good deed, next year you’ll add another good habit, follow it and repeat. Slowly and gradually you’ll start to follow many good habits, that will eventually make a difference.

Thankyou so much Wafa ن! You are the man! Wafa ن writes amazing pieces over at her gram. Check it out on your way down this post.

    Wafa ن’s Instagram 

D. FARAH – BLOGGER AT Through My eyes and heart

And last but definitely not the least, we have the vivacious Farah, who writes just as good as she cooks! She has chosen her recipe of Spicy Fried Mutton for us today!

Click here for the recipe of Spicy Fried Mutton By Farah

1. Tell us a little about the woman behind your blog

This is Farah, I blog at “Through My Eyes”. It has not been a long time that I started it. I write about parenting hacks that can benefit a lot of moms or moms-to-be. Being a foodie I share yummilicous recipes on my blog every now and then and review some beauty products which I myself have tried and loved.

I live in Jeddah and living an expat life sometimes really gets on my nerves so when I started blogging I really met some cool people.

2. Do you cook anything special on the 14th of August? If so, what do you make?

I haven’t cooked anything special since last 2 years but this time I have planned to bake some cup cakes *fingers crossed* ????

3. Why have you chosen this particular recipe for our readers? What’s the back-story?

I chose this recipe because Eid al-Adha is around the corner so people actually look for yummy meat recipes and I thought it might turn out to be helpful.

4. What tricks and tips do you use when you are hosting a Dawat (Dinner) at your place?
  • I stick to the recipes which I have already tried, I don’t go with some new recipe experiment while hosting a party because you never know how it will turn out. So stick to the dishes you are pro at.
  • I take the time to set a proper table. Instead of going with paper or plastic plates I work with what I have got in a fun and creative way.
5. Any Jashn-e-Azaadi wishes for our readers?

I wish that we Pakistanis become more responsible with respect to our duties and not always blaming everything on the government. Help the government by paying your taxes on time, by not accepting any kind of bribe and not violating the traffic rules. 

 

Loved Chatting with you Farah. You guys can follow and check out more posts from Farah right below

      Facebook 

 

 

PHEW! THAT TAKES CARE OF BARI EID

Ya! You read that right! I gave you 3 meat dishes and 1 dessert for 14th Aug, right before Eid approaches. See what I did there? Ya you probably did! Although I didn’t actually come up with any of these, but hey I compiled it for you 😀 So consider that my contribution to your Eid tables! Happy Advance Eid Mubarak to all the muslimah and Jashn-e-Azaadi Mubarak to all of you Pakis out there!

 

Oh, and also let me know what you thought about this posts, or if you tried any of these recipes or just say Hi! in the comments below! Have a glitterrific day ya’all (This word is slowly building up on me)

 

4 must try recipes

 

G&G Interview Series

BLOGGER MEETS GRAMMER

Hello Beauuuuuutiful People!

How are you holding up this Summer? Frankly I am melting in the heat, I only have Ice cold lemonades and frozen fruit Popsicles to keep me company. SERIOUSLY! Stay hydrated folks!

So I’ve got a little surprise posts ahead for you guys and this will be the first in the series! Welcome to G&G Interview Series! (yayyyyy) Also, grammar Nazis, the “grammer”in the heading is for an instagrammer so hold your horses!

We are gonna go into some random talks with bloggers from around the world and extract their favorite recipes for you guys! This month I’ve decided to awaken that patriotic bone in my body which apparently tends to only appear in August! I know I know! Guilty one-month-patriot sighted, I’m working on improving it.   So, anyhow…today we are gonna talk to a new instagrammer on the block and find out what she wants to share with us today.  Without further ado, I bring to you Ms. Wafa ن from the “An Alluring Puzzle” gram page. *applause*  *finds notebook and fires away*!

FINDING ABOUT THE GRAMMER

Q1. Hey Wafa ن. *waves*. So, tell us a little bit about the woman behind An Alluring Puzzle.

A. I’m an ordinary female, that recently did her M.Sc. in Human Development and Family Studies.

Q2. Tell us a little about your instagram page. 

I’m not a professional writer or poet but people around me often like and appreciate me on my write ups so thought to share it with the world. Photography is my passion. I wanted to showcase my captures on my blog. And also I wanted to share all the tips, suggestions with others that ever benefited me.

Q3. How did you start gramming?

One word….. I used to call myself “exceptional” case and my friends started to call me mis exceptional. 
Because I loved to see and do things differently. I was too energetic and dreamer. Wanted to do a lot of things. Parhne likhne ka, nai cheezen try krne ka hmesha se bohut shoq raha hai, (I always had a passion for studying and trying new things), entrepreneurship was my obsession, still it is, but could not become one. but I keep my fingers crossed, you never know about the future.

Right now I am unable to give any intro about myself, I am an ordinary female. Jo k bohut curious hai, usey prhne likhne ka bohut shoq hai, lehaza jo cheezen wo seekhti, parhti hai, usey apne blog me share krne ka irada hai (Iam very curious, so whatever I learn along the way I want to share it on my blog)

Q4. What recipe have you chosen to share with our readers today? 

A. Minced Meat and Vegetable Spaghetti. I personally really like Pastas/Spaghetti. This is one of those  recipes that are not only cooked in little time but also nutritious and healthy. 

Q5. Are there any special tricks or tips you use when you are hosting Dinner at your place?

A. Time management is the key. 
B-Dishes that take a lot of time or efforts, we try to complete half of the tasks one day before dawat. For ex. Biryani, make its qorma one night before the dawat day. And next day you would only need to boil the rice and put them to cook. (dam)

THAT’S WAFA ن

Thank you so much Wafa for that lovely chat, it is always great to see some one new on the horizon voicing their opinion. If you haven’t already checked it out, click here to Check out Wafa’s Instagram account.

And now for the Finale, we bring you Wafa ن ‘s very own recipe that she so sweetly composed just for us. Scroll down for her Spaghetti recipe you guys!

MEAT AND VEGETABLE SPAGHETTI

MEAT AND VEGETABLE SPAGHETTI

A South Asian flavor twist on the very popular meat and spaghetti.
5 from 1 vote
Print Pin
Cuisine: Fusion Food
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Wajiha

Ingredients

For minced meat

  • 1/2 kg Minced Meat.
  • 1 1/2 tsp Ginger & Garlic paste
  • 2 medium size Carrots
  • 2 medium size Bell pepper/capsicum
  • 1 1/2 tsp Salt - 1 & half tsp or according to taste
  • 2 tsp Red chilli powder or according to taste
  • 1 1/2 tsp Turmeric
  • 3-4 whole Green Chilies
  • 2 medium Onions
  • 3 medium Tomatoes
  • 1 1/2 tsp Ground spices/Garam masala
  • 1/2 tsp Coriander seeds roasted & crushed
  • 1/2 tsp Cumin seeds roasted & crushed
  • 1/2 cup Ghee / Oil - half cup or as needed
  • Water - as needed to boil minced meat

INGREDIENTS FOR SPAGHETTI

  • 1 packet Spaghetti Noodles
  • 1/4 cup Red Chilli Sauce or according to taste
  • 1 1/2 tsbp Soy Sauce or according to taste
  • 2 tbsp Apple Cider Vinegar
  • 4 tbsp ketchup spicy/simple- according to taste
  • 1/2 tbsp Salt or according to taste
  • Water - as required to boil the spaghetti.

Instructions

METHOD FOR MEAT AND VEGGIE PREP

  • Take a utensil, put as much water as it requires to dip the minced meat.
  • Combine minced meat, ginger & garlic paste, salt,red chilli powder, turmeric & ghee/oil & put the utensil on fire.
  • Then add sliced onions and tomatoes and let them be cooked until water dries out and leaves ghee/oil
  • Then bhoonify/cook it for few mints, until it changes the colour.
  •  Add green chillies.
  • Then add (roasted & crushed) coriander & cumin powder and ground spices/garam masala powder.
  • Add vegetables. Cook them for two/three mints & mix all the ingredients well.
  • Tip: If you don’t like dry minced meat, don’t let all the water dry out. Keep it according to your desire.

METHOD FOR PREPARING SPAGHETTI

  • Take a large sauce pan , put water, apple cider vinegar , salt , boil and strain the spaghettis.
  •  Now add spaghtti noodles to the minced meat, add red chilli sauce, soy sauce and ketch up.
  •  Mix them well.
  • Voila! Your minced meat & vegetable spaghetti recipe is ready.
  • Tip: If you like too spicy, put chilli garlic ketchup instead of simple ketchup & put more cut green chillies.
Can't wait to see your remakes! Tag meon IG with your pictures @butteroverbae

HUNGRY FOR MORE?

Stay tuned for more recipes and other dining 101s, in the meantime check out other posts on the blog below. I’ll take your leave and hope you all have a Glitterrific day!

Mac n Cheese Fry Recipe

Some foods have no geographical boundaries, age limitations or cultural restrictions. Mac n cheese is one of those kinda foods. It certainly IS a comfort food for many, including me, and an easy whip up for dinner or lunch when you are out of ideas.

Today, is about revamping the cult classic Main course dish into an awesome Side dish, the Mac n cheese fry!

mac n cheese fry recipe

We are gonna take the essence of a good mac n cheese and turn it into an amazeballs (yeah i said that) side dish for your next luncheon. These are balls of a more sturdier macaroni mixture which is coated in a crumb coat and deep fried or baked. They go perfectly well with all popular dips and sauces and work beautifully to make your food spread more elaborate and delicious. Similarly, I’ve also served them for a brunch and they were quite the hit!

Bonus feature: You probably already have all the ingredients in your pantry to prep these bad boys! Let me walk you through the recipe, follow me…

What will you need?

mac n cheese fry ingredients

 Answer? Very basic house-hold ingredients that you can see here. This recipe calls for adding 2 cups of minced meat. I usually have a bit of pre-boiled meat in my freezer at all times which I used here. ( Cooked by boiling in garlic, ginger, black pepper, salt, water and green chilies paste). I used ditalini pasta, but you can use any pasta available, just make sure they are smaller in size which will make them easier to manage.

GETTING STARTED

We start by heating a little oil in a sauce pan, and add our garlic ginger paste, macaroni, minced meat, capsicum and sauteing it all together at medium to high heat. Then we add all the spices and seasoning and milk and saute a little bit more. The next step is to add the all-purpose flour which is always done after removing the saucepan from the flame.

mac n cheese fry mixture
TIP 1: If the flour is added while the mixture is still on the flame, it may cause lumps in the mixture, therefore you should always remove the pan whenever you are adding flour to any milk based mixtures. 

And then the mixture goes back on the flame for 2 more minutes. Remove the mixture and let it come down to room temperature. We don’t want the cheese to melt at this point so we will make sure our macaroni mixture is cooled down and then add the shredded Mozzarella and mix well. You can do a taste test at this point, but make sure all your seasoning is a little bit overpowering than you like, because once you crumb-coat it, the flavors will mellow down a bit.

mac n cheese fry

MAKING THE MAC N CHEESE FRY BALLS

Finally you have landed on your last step of the process. I usually just put some oil on the palm of my hands and take heaped tablespoons of the mixture and form rough balls. But this might be trickier for beginners to manage. If you are finding it hard to make the balls from your hands, you can take a cookie sheet and drop tablespoons full of the mixture all over the tray and freeze it. Alternatively, you can use a cupcake tray instead of a cookiesheet for more regular shape of the balls. Once frozen, you can take them out and coat in the coating mixture.

The balls are dipped in all-purpose flour, then eggs and then crumb coated.

TIP 2: Adding chilled water to your beaten eggs give you a crispier crumb coat. 
mac n cheese fry balls
mac n cheese fry coat
mac n cheese fry coated

After crumb coating, its upto you when you want to use it. If you are preparing this for guests, I would suggest to make these in advance and freeze them. You can then take them out 20 mins before frying and fry them on medium to high flame. All the ingredients in the balls are cooked so you dont need to worry about leaving anything raw inside, its only the cheese that needs melting. Simple ketchup works really well with them honestly but you can go ahead and try any exotic sauces that you would normally eat with your mac n cheese.

mac n cheese fry recipe

More Snack-style-Mains you may like.

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

Mac n cheese fry recipe

Mac n Cheese Fry

Combination of two of the most favourite guilty pleasures there is! Macaroni and cheese and fried food! These fried mac n cheese balls just melt in the mouth!
4.50 from 4 votes
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Course: Snacks, Sides and Starters
Cuisine: American
Prep Time: 38 minutes
Cook Time: 15 minutes
Total Time: 53 minutes
Servings: 24 balls
Calories: 178kcal
Author: Wajiha

Ingredients

  • 2 cups Dry Ditalini Pasta
  • 2 cups Pre-cooked Minced Meet optional
  • 1 cup Shredded Mozzarella Cheese
  • 2 medium Capsicum Chopped
  • 1 cup Milk
  • 1 tsp Garlic Ginger paste or 2 cloves of garlic and 1 small piece of ginger shredded
  • 2 tsp salt or to taste
  • 2 tsp black pepper powder
  • 1 tsp paprika powder
  • 1 tbsp Soy sauce
  • 2 tbsp Siracha sauce
  • 2 tsp All-purpose flour + extra for coating
  • 1 large Egg beaten with 1/2 cup chilled water
  • 1 cup Bread Crumbs
  • 1 cup Oil for frying

Instructions

  • The first step is to add 1 tbsp of oil in a saucepan along with garlic and ginger paste. Put the flame on at medium heat.
  • Add your minced meat, pasta and capsicum. Saute for about a minute or 2.
  • Add all your sauces and spices. Saute for another minute or 2.
  • Pour milk in the saucepan, mix all the ingredients and remove from flame. 
  • Add 2 tsp all-purpose flour and mix well. Put the saucepan back on the low flame and stir constantly. When you can see bubbles forming in the milk and your mixture seems visibly thick, remove from flame. Cover the mixture and allow it to cool down. 
  • Once the mixture is cooled, add shredded mozzarella and do a taste test at this point. 
  • Put oil on both your palms and take 1 heaped tablespoons of mixture and make rough balls out of them. Alternatively if you find the mixture hard to handle, you can line a tray with cookie sheet and drop table spoons of mixture on the sheet. Freeze the mixture and then use when hardened.
  • Finally, coat the balls first in all purpose flour, then beaten eggs and finally with the breadcrumbs
  • Fry the balls at medium flame until golden brown. 
  • SERVE – Serve as a side with your main course or as an appetizer. 

Notes

You can freeze the balls after coating and fry later when required. Just remember to thaw them for 15-20 minutes before frying

Nutrition

Serving: 1gCalories: 178kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 9gCholesterol: 11mgSodium: 336mgFiber: 1gSugar: 1g
Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Mastering Menu planning for Guests!

If I had a dollar for every time I had a conversation with my friend about “Aaj kia Banaun?, mehman arey hein” (What should I cook today? I have company), I swear I’d be rolling down the hill made of money so fastttttt, none of you fellas would see me.

MENU PLANNING CAN BE DAUNTING!

Hosting guests can be a stressful experience for some and others might tell you how enjoyable they find entertaining guests and designing their spreads. If I am being completely honest, I think I am very much a part of the latter category. I absolutely enjoy planning for dinners, hosting guests and designing my own dinner or lunch menus from scratch. This sometimes might even take weeks to perfect. But I get it, my friends find it hard to come up with arrangements, and food ideas impromptu too. So I thought to myself, hmm maybe I can help out fellow hosts bringing their A game to the next event they host.

MENU PLANNING 101

So lets take the guesswork out of menu planning. What should I add? What’s the right number of items to cook? How much should I cook? And most importantly WHAT should I cook? Lets start with designing your menu first

In this post, I shall talk about the different components of a basic food spread. Something that you can easily make with one day of prep or this might just be your weekend menu plan as well. Remember, a well designed menu isn’t only a list of delicious food items, it should also be covering all your basic nutritional requirements i.e. carbs, proteins, fiber and fats.

Ok, so lets get started shall we?

ELEMENTS OF A GOOD FOOD SPREAD

1. THE FILLING MAIN COURSE.

MAIN COURSE MENU PLANNINGOfcourse this one is mandatory and goes without saying. Your main course can either be 1 main dish that has both protein and carbs. (for e.g Shrimp Pasta or Chicken Biryani) Or it can be 2 dishes both supporting each other to make 1 main course. (Think Chinese fried rice and Chicken Manchurian.

2. THE NICE SALAD.

SALAD MENU PLANNING

This is the second most important addition to your table. A good salad compliments your Main course an also adds fibre to your meal. It is important to have a salad that works really well with your Main course. For instance, a cold macaroni salad will clash with an Alfredo pasta as the main course. However, it will go very well if your main dish is burger or steak.

3. THE SIDE-KICK AKA THE SIDE DISH

A side dish is food that cannot be eaten on its own as a meal
and will not affect thside menu planninge main course if excluded. It is important to note the difference between a SIDE and a SIDE-DISH here. The western countries refer to bread, potatoes, couscous or even rice as a side. A side is part of the main course where as a side dish is another dish altogether made to increase the food spread. Therefore a  side dish must not be confused with a SIDE. You can browse through my side dishes recipes here.

4. A SAUCY ADDITION

It is always a good idea to add sauces or condiments to your dining table. It gives your guests the option to add texture and flavor to their meals. Plus some Main courses are almost incomplete without an accompanying sauce. (for e.g chicken biryani without Raita – a yoghurt basauces menu planningsed sauce- is almost a crime.)

Ok so How many sauces or dips should you have?

My magic number here is 2. 2 sauces will not only give you the option to add 1 basic sauce and another complimentary sauce, but it also makes your spread look better and fuller. Plus it’s the cheapest way to add elements to your spread. Your second sauce can be as simple as ketchup, right out the bottle, or as sophisticated as a Veloute’ sauce. The selection is really flexible and quite frankly very easily tailored to your palate.

Bonus: If you are having kids over, you really can’t skip regular mayo and ketchup from your table now, can you?

5. BOTTLES UP!

Drinks are another you-already-know-this kind of an element.

Obviously water isdrinks a given. We are talking about the +1 that comes with water.

There is no right or wrong choice for what drink you choose to keep. You can keep whatever beverages you thinks your guests would prefer.

6. MY FIRST LOVE! DESSERTS.

I swear if it were up to me, this is allllllll I would cook and serve and put it on repeat till I die. Its a shame dessert only parties aren’t a thing (or are they?). Anyhow, 1 dessert is more than sufficient to end your lovely feast and tie desserts up your event in a neat little bow. Choices for desserts again are endless. We’ll definitely talk about choosing the right dessert in future posts. For now know, that even a bowl of fresh cut up fruits or a store brought ice-cream can serve as dessert, in case you don’t have the time or energy to cook or prepare one from scratch. I mean I’d happily gobble down a bowl of cut up mangoes or dark chocolate ice-cream. Yum!!

 

PLANNING LEVEL 1 – CHECKED

Whatever you end up cooking, its always a good idea to plan ahead. This is the most basic kind of menu there is. We”ll cover more advance menus and options and how to work with them in upcoming posts.

So there you go, you have all your bases covered about how to design your menu. These elements are the bare minimum or the basic items that you should be aiming for when cooking for guests. Anything less than this might make your table look empty and may not be able to give your guests enough options to pick and chose from. Hey! You are already on the way to becoming the best host ever!  Stay posted, I’m gonna be posting lots of sample menus and talking about how to manage your time when creating more difficult and advance menus.

Was this post helpful? What kind of menu designs do you want to see? I would love to here from you! Let me know what more do you want me to post? Or a specific recipe you might want! Till next time!

p.s Can we create a movement for making dessert-only parties a thing? I mean! plz? That menu planning would be EXCELLENT!

Zebra Marble Cake

You start with one batter and end with two! This cake is easier than it looks. The Zebra Marble Cake, with its beautiful namesake “Zebra pattern” of chocolate and vanilla, is your perfect tea-time companion. It’s not too sweet and not too “chocolaty”. It’s soft but sturdy enough to hold heavy frostings too! The perfect partner for high teas or parties.

Zebra cake cut into slices on a plate.

For me, tea time means coffee time (yeah, I am not a chai person, sue me!) A mug of hot whipped mocha latte, a slice of zebra cake, or maybe homemade pancakes, or or or chocolate chip blondiesss! And omg! What an evening that would be.

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Ingredients

You need very basic pantry staples for this cake. Here are some notes on the ingredients:

Ingredients are labelled and shown separately.
  • Eggs – They need to be at room temperature for the perfect cake.
  • Castor sugar – Castor sugar or any fine sugar would work. If your sugar is particularly course, then you will have to grind it a little bit into fine sugar.
  • Flour – This cake is comparatively denser and closer to a pound cake. Skip the cake flour and use the good ol’ all-purpose flour.
  • Baking powder – Make sure your baking powder is fresh and within the expiry time.
  • Milk – Any full fat milk would do. Room temperature milk works best!
  • Vegetable oil – Any neutral oil would do. Coconut oil (without the aroma) works well too.
  • Vanilla essence – Please always by the good stuff and not the imitation vanilla. And that goes for all recipes really.
  • Cocoa powder – This recipe is very forgiving as it isn’t heavily reliant on the cocoa powder. So you can use any cocoa powder at hand, the Dutch-processed one, dark or light one.

See the recipe card for full information on ingredients and quantities

Step by Step

Here’s a simple pictorial to show you how to create the Zebra pattern.

Eggs and sugar in a bowl.

Step 1: Beat eggs, sugar and vanilla essence together.

Fluffy whisked up egg and sugar batter.

Step 2: Beat until the mixture is light and fluffy.

Oil adding to batter.

Step 3: Add oil to the batter and beat for 1 minute.

Dry ingredients are added to the batter.

Step 4: Add all-purpose flour and baking powder to the batter and beat until fully combined.

milk is added to the batter.

Step 5: Add milk to the batter and beat for another 1 minute.

cocoa powder is added to half of the batter.

Step 6: Divide the batter into two halves and add cocoa powder to one of the halves. Beat to get a smooth mix.

Two cake batters, one chocolate and one vanilla, in separate bowls, and a lined baking pan in the frame.

Step 7: Use equally sized ladles on spoons to pour batter into a lined round baking tray.

Creating a zebra pattern from the batter by dropping both batters alternatively into the centre of the baking pan.

Step 8: Drop The batters alternatively into the cetnre of the pan.

PROTIP: Pouring the batter from the TIP of the spoon will give you even concentric circles.

Creating a zebra pattern from the batter by dropping both batters alternatively into the centre of the baking pan.

Step 9: Repeat until all the batter is used up.

Zebra cake baked and ready out of the oven.

Step 10: Bake the cake at 170 C for 50 minutes of until a toothpick inserted comes out clean.

Love how this cake is just the proper amount of soft and dense. Its dense enough, that it can be frosted and covered if need be, while also being soft enough to be eaten just as it is. Serve it with tea, fruits and icing sugar sprinkled on top.

Expert Tips.

  • Using ingredients at room temperature ensures a light and fluffy cake. Bring out the eggs and milk on the counter before you start preparing for baking.
  • Use identical spoons or ladles for both batters so you automatically pick up equal amounts of batter everytime you are pouring.
  • Through trials and errors I’ve realized, that adding cocoa powder to one batter makes it slightly denser. So now I also add an extra tablespoon of flour to the vanilla batter to balance both the batters. This trick helps in an even pattern.
  • While most recipe calls for equal batter distribution, I have found through multiple testing that the lighter batter should always be slightly more in quantity. So the vanilla batter can be just a little over half.
Zebra cake cut into slices on a plate.

Frequently Asked Questions

Can I make this in a loaf pan?

Yes! You can. Use the same technique on the loaf pan cake as well and you will get a zebra like pattern.

Can I freeze this cake?

That is the best thing about this cake actually! It’s freezable! Keep the slices in an airtight container or cling wrap. Thaw in the microwave for 10 to 15 seconds whenever you want to have a slice.

Can I use this recipe with other flavors?

Yes! With cocoa powder you can add red color to create a red velvet and vanilla zebra cake. You can also use three different batters instead of two.

More Desserts on the Blog

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

Zebra cake cut into slices on a plate.

Zebra Marble Cake

This recipe of Zebra Marble cake gives you the lightest marble cake ever possible. It is soft to eat and easy to bake!
4.75 from 8 votes
Print Pin
Course: CAKES, Dessert
Cuisine: International
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 295kcal
Author: Wajiha

Equipment

1 electric mixer

Ingredients

  • 4 whole eggs at room temperature
  • 1 cup castor sugar or fine sugar
  • 2 cup all-purpose flour + 1 tbsp extra at the end
  • 1 tbsp baking powder
  • 1 cup milk at room temperature
  • 1 cup vegetable oil
  • few drops vanilla essence
  • 2 tablespoon cocoa powder

Instructions

  • Preheat oven at 175°C. Prepare a 9-inch cake pan by spraying with baking spray or buttering and lightly flouring.
  • In a bowl, combine all purpose flour and baking powder. Set aside.
  • In another bowl, beat eggs, sugar and vanilla essence together for about 3 to 4 minutes or until the mixture is light and fluffy.
  • Add oil and beat again for 1 minute.
  • Gradually add the flour mix to the egg mixture and just beat until flour is mixed well, do not over-beat at this point.
  • Add milk and beat only enough till the batter is combined.
  • Divide the batter into two roughly equal portions.
  • Add cocoa powder to one portion and similarly add 1 tablespoon flour to the other portion. Beat with an electric mixer seperately until well combined.
  • Using large spoons or ladles, pour 1 spoonful of vanilla batter in the centre of the prepared cake pan. Add a spoonful of chocolate batter right on top of the vanilla in the centre. Continue this process alternately till you have eventually used up the entire batter.
  • Bake for 50 minutes. Check by inserting a toothpick in the centre of the cake, if it comes out clean, remove the cake and let it cool down.
  • Serve plain or top off with icing sugar and fruit

Notes

  1. Presentation – Finally, serve it freshly whipped cream and fruits or just have it warm with your evening tea.
  2. You can freeze this cake covered in cling wrap or an airtight box.
  3. You can experiment with flavors and use food color instead of cocoa powder to create different color zebra pattern. 
  4. This cake can last for upto 10 days in the fridge. 

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 15gCholesterol: 55mgSodium: 65mgFiber: 1gSugar: 14g
Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Asian Style Bruschetta Dip

Since the past 3 years, I’ve absolutely fallen in love with arranging brunches and high-teas. This very easy bruschetta dip has become a pet favourite for me, simply because of its versatility and time saving attributes. This dip goes well with so many options. I personally love using bruschetta chips with this asian style dip. But I’ve also tried with nachos, and regular Italian bread rolls. Oh, and this dip can also become a great edition to your cheese platter!

 

EASY BRUSCHETTA DIP RECIPE

 

NOT YOUR TYPICAL EASY BRUSCHETTA

Most of you already know, but I’ll just put it down here for educational purposes: A typical Bruschetta is an Italian starter dish which consists of grilled bread, rubbed with spices and herbs and usually has tomatoes and vegetables as toppings.

This bruschetta dip uses very similar ingredients to its  classic Italian counterpart. It has tomatoes, green chillies, garlic, onions and few Asian sauces to spice it up. What sets this particular Bruschetta recipe apart, is that the tomatoes are cooked and prepared in a more Asian manner.
 
 

GETTING TO KNOW THE METHOD

The steps are very easy to follow and even if you are a beginner, you will be able to make this without any problems. You simply chop the chilies, onions and garlic and give them a nice golden brown color. You only need to use around 1 tbsp of oil to do this. Then you toss in the tomatoes and cover the lid and let it cook.
 
 
easy bruschetta recipe
 
 
Once your tomoatoes look like in the picture above, you know your done. Then I add all my sauces and spices and just cook it for about another minute or so. I love adding raw onions after I’ve completed the cooking. It just adds more texture and a slight crunch that goes very well with the other ingredients used.
 
 
easy bruschetta recipe
 
 

Easy Bruschetta Dip Recipe – Asian Style

 

Easy Bruschetta Dip - Asian Style

An Asian twist on the recipe of the classic Bruschetta. This classic Italian recipe is fused with Asian flavors to bring you an absolutely divine dip recipe for your next party!
4.42 from 12 votes
Print Pin
Course: Dips & Condiments
Cuisine: Fusion Food
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 cup
Calories: 257kcal
Author: Wajiha

Ingredients

  • 2 cloves of garlic
  • 2 green chillies chopped
  • 2 to 4 small onions finely chopped
  • 3 to matoes finely chopped
  • 1/4 tsp salt or to taste
  • 1/2 tsp brown sugar
  • 1 tbsp soy sauce
  • 1/4 tsp black pepper powder
  • 1/4 tsp white pepper powder
  • 1 tbsp Worcestershire sauce
  • chopped parsley for garnish

Instructions

  • In a large skillet or saucepan, add 2 tbsp oil and add chopped garlic, half of the chopped onions, and chopped green chilliies.
  • Saute at medium flame until the onions turn slightly golden brown.
  • Add the chopped tomatoes with sugar and salt. Cover the lid of the saucepan and leave at low flame for 5 mins or until the tomatoes become tender.
  • Add in soy sauce, black pepper powder, white pepper powder and Worcestershire sauce,
  • Cover and the lid and let it cook for another 5 minutes or until the tomatoes are completely dissolved.
  • After 5 mins, check if your tomatoes have reached the desired consistency. You can add a little bit of water if it has gone too dry.
  • Add the remaining chopped onions and cook the sauce for another minute and turn off the flame.
  • Take out the in the serving bowl, sprinkle with chopped parsley and drizzle olive oil on top.
  • Serve with french bread or chips

Notes

You can serve this dip hot, cold or at room temperature. It stays amazing in all cases. Although I personally prefer serving it at room temperature.

Nutrition

Serving: 1cupCalories: 257kcalCarbohydrates: 58gProtein: 10gFat: 2gPolyunsaturated Fat: 1gSodium: 1674mgFiber: 11gSugar: 29g
Can't wait to see your remakes! Tag meon IG with your pictures @butteroverbae