Cinnamon Rolls

Oh my word! Everyone loves that smell that hits you right when you enter a mall. The sweet cinnamon and cream cheese frosting baked fresh, right in front of your eyes. But you gotta admit, Cinnabon is delicious but oh so very sweet and not something I can get away with eating very often, so here’s my version of the classic cinnamon rolls, sweet but not too sweet, cinnamon-y, but not too overpowering, and best of all, the dough is easy to make.

I actually had a little pizza dough left over in my fridge and shockingly enough I didn’t want to have pizza three days in a row, so I decided to experiment and make cinnamon rolls and I was pleasantly surprised! The savoury dough balanced out the sweet sugar and cinnamon filling, and cooked all the way through so there were no thick doughy parts in the centre. All in all a winner!

Here’s what you need for a medium sized dish:

1/2 recipe of pizza dough (Don’t add the oregano, and add 2 T olive oil while mixing the dough)

1/4 cup melted butter

1/4 cup brown sugar

1/4 cup sugar

2 T cinnamon

1/2 cup cream cheese, softened

1/4 cup cream

1/4-1/2 cup sugar

 

Roll the dough out 1/4 inch thick into a rectangle. Brush the melted butter onto the dough, covering all the edges as well. Then in a small bowl mix together the sugars and cinnamon. Sprinkle the mix evenly over the dough, covering all the edges as well. ( I didn’t mix them but its easier if you do)



Start rolling the dough into a tight roll (Roll the longer edge). Carefully cut the rolled dough into 1.5-2 in thick pieces. Grease a medium sized baking dish with butter and place the rolls cut side up spaced at least 1 inch apart.


Cover and let them rise for at least 30-40 minutes before baking in a 350 F oven for about 20 minutes or until the rolls are golden brown.



While the rolls are baking mix the cream cheese, cream and sugar in a bowl and spread over the rolls right when you take them out of the oven. The frosting will melt over the warm rolls and you won’t be able to wait till they cool down to try one.

There you have it. Cinnamon rolls baked fresh at home. It’s so much easier to make these at home than i thought it would, and i’m going to be making these very often!

 

 

Egg Salad Sandwiches

If you ever thought egg sandwiches were boring you’re gonna wanna try this recipe. As much as I love the classic egg sandwiches that just have mayo and some salt and black pepper mixed in, these are a true winner. Fresh vegetables add a vibrant punch of flavour and once you’ve tried these, you’ll never settle for simple again.


Here’s what you’ll need for approx 6 Sandwiches

5 hard boiled eggs, chopped

1 tomato, seeded and finely chopped

3 T finely chopped carrots

3 T finely chopped cucumbers

1-2 green chillies, seeded and finely chopped

1/4 t salt

1/4 t black pepper

1/4 cup mayo

3-4 T thousand island dressing

12 slices of bread


In a bowl mix together all the ingredients except the bread. (Most of the time I only add 4 egg yolks to the sandwich mix instead of all five).


Taste to see if more salt or black pepper is needed. You can put the mix in an airtight container and use it as needed or make sandwiches and serve them right away!


There’s so much flavour in them already that you don’t even need ketchup or any dip to serve with them.


I like to keep this mix in the fridge so I can make myself a sandwich for a quick snack, and it’s great to have on hand when you have unexpected visitors as well.

 

Paratha Rolls

There are so many ways you can make these, but i’m gonna show you how I like to make them, and you won’t be sorry if you try them!

It’s about having the right ingredients, a little cooking, and a little assembling. Not too hard to make and great to make in bulk.


Here’s what you’ll need:

1 pound boneless chicken cut into thin strips

1 T oil

1/2 t salt

1/4 t black pepper

1/2 t garam masala or 1 T tikka masala

1 T yogurt

2 T lemon juice

8-10 frozen parathas (I use dawn parathas)

pickled onions*(recipe below)

mint chutney

Spicy Mayo (optional)

 

In a small bowl add the chicken, salt, black pepper, garam masala/tikka masala, yogurt and lemon juice and let it sit for at least 10 minutes.

While it’s marinating you can prepare the parathas according to package directions. I like using the dawn frozen parathas but you can use any of your choice, and even make them at home. If you opt to make homemade ones I would suggest adding some flour to the aata(indian wheat flour). Set the parathas aside once cooked.

In a pan heat the oil and sauté the chicken until it’s cooked through. Let it cool slightly before assembling. 


To assemble spread some mint chutney(and/or spicy mayo) on one half of the paratha, add as much chicken and pickled onions as you want towards the edge of the paratha that has the chutney and roll tightly and secure with a toothpick or fold into some foil. 


If you want to make these ahead and keep them warm in the oven I suggest wrapping them individually in foil instead of using a toothpick. That’s all there is to it!

You can add whatever you want to this. I sometimes add cucumbers, tomatoes and lettuce.


*Here’s how I pickle onions:

1 red or white onion, thinly sliced

1/2 cup vinegar

1/2 cup water

1/2 t salt

mix everything together in an airtight container or jar and let it sit in the fridge for at least 3 hours before using. It stays good refrigerated for at least 2 weeks.

 

 

 

Mango Lychee Lemonade

It’s a mouthful to say, but oh so delicious! This lemonade is refreshing and balanced, with each flavour playing it’s own role.

This recipe is great for making in bulk. Here’s what you’ll need for one batch

1.5  litre lemonade

1/2 litre lychee juice

1 cup mango puree

You can mix these all together in a pitcher and add some ice right before serving. 


But what I like to do is freeze the mango puree in ice cube trays. That way when you add it to the lemonade it doesn’t dilute the drink and keeps it cold. You can also do the same with either of the ingredients. Mix the juices as normal, but add some of the lemonade or the lychee juice into ice cube trays and then add it back in right before serving.


This is so refreshing on a hot summer day, great for serving at iftar, and you’ll be surprised at how well the flavours go together.

Mint Chutney

I never use mint chutney throughout the year as much as I use it Ramadan. It’s so refreshing, especially when it’s mixed in yogurt. It also helps get all the fried food down and tones down the grease level!

I already have a basic recipe for mint chutney up, but this is a different version that has more flavour, and the lemon juice not only helps with the flavour, but the color is bright green and beautiful!


Here’s what you’ll need

2 bunches of fresh mint leaves (remove the thick stems)

1 bunch cilantro (keep the stems on)

4-6 green chillies

1/4 cup lemon juice

2-3 cloves garlic

1 t salt

water to help blend

If you have a big enough chopper/blender you just put everything in and blend into a fine paste. You may need upwards of 1/2 cup of water. I don’t add too much salt while blending because I like adding it when I mix this into yogurt, as needed. This can store perfectly in the fridge in an airtight container for up to 2 weeks and can freeze for months! You can actually freeze this into ice cube trays, and you’ll have individual servings of it ready to use!