Recipe submitted by @seungminkneecapdestroyer on Instagram




125 g Ricotta cheese
1 egg
300 g flour
125 g granulated sugar
Grated Lemon Peel
1 tsp Lemon extract
8 g baking powder 
Pinch of salt


Preheat the oven to 180C.


Beat the ricotta cheese with the sugar, a pinch of salt, the lemon extract, the grated peel of 1 lemon, and the vanilla.


Add the egg.


Incorporate the flour; the mixture should be smooth and uniform in consistency.


Cut the dough into pieces and shape into long links, then braid the links or shape them into rings.


Coat the biscuits with granulated sugar and place them on a wax paper lined cookie sheet.


Bake the biscuits for approximately 20 minutes.


Remove the biscuits from the oven and cool on a wire rack.



Recipe submitted by @happysnappylife on Instagram 


250 g thin strips of beef
3 tbsp Teriyaki sauce (soya sauce and vinegar) 
1.5 tbsp brown sugar
1 tbsp corn flour
Sourdough bread slice 
Stilton Blue/Shropshire Blue cheese 


Marinate thin strips of beef (250gm), in teriyaki sauce (soya sauce and vinegar in equal quantity.


After marinating for one hour, stir-fry the beef.


Make a sauce on the side, take 3tbsp soya sauce, 3 tbsp vinegar, 1.5 tbsp brown sugar, and let it cook till sugar melts. After that add corn flour 1tbsp dissolved in water to the sauce. Once thick take it off heat and toss the beef in sauce.


Put beef on sourdough bread slice, or any other bread you like. Top it with blue cheese and some sesame seeds!




We're back with a meat-less pasta that is super easy yet incredibly satisfying! It takes only 10-15 minutes to make and is especially for those who like it hot- given that we've used 4 different kinds of spices in this! Give it a try and let us know how you like it 💛



 -2-3 cloves garlic crushed

-1 tsp sumac powder

-1 tsp crushed chillies

-1 tsp black pepper

-1 tsp salt

-1 tsp cayenne pepper

-2 tsp butter

-1 tbsp flour

-Splash of milk

-Splash of soya sauce


Fry garlic in butter, add all the spices and salt, add soya sauce and let it simmer for 2-3 minutes. Add flour and toast in pan over low heat for 1-2 minutes Add milk and whisk to reduce the sauce. Keep adding milk over low heat according to how thick you want your sauce to be. Add some of the boiling pasta as well for texture Serve on boiled spaghetti and serve with grated Karacheese! ✨



One of our favourite things to make at home is this time-conscious and quick pasta that has ingredients which are commonly found in most kitchens. This pasta is vegetarian friendly and light but decadent at the same time! Packed with fresh flavors, this is our go-to pasta recipe that we wanted to share with you if you are in need of an instant pick-me-up!



400 g Conchiglie/shell pasta
200 g Gruyere cheese (shredded)
2 tbsp garlic (roughly chopped)
2 tbsp lemon juice
Fresh coriander leaves
Chicken stock (1 cube)
1/2 tbsp black pepper
2 tbsp crushed chillies
1/2 tbsp butter
Salt (to taste) 


To a separate pot of heavily salted water, add the pasta and stir gently to prevent the pasta from sticking. The pasta should be cooked for about 5-6 minutes max as it will finish cooking in the sauce. 

To a cold pan, add the chopped garlic and 3 tbsp of oil. On low flame, cook the garlic for 3-4 minutes till it’s golden.

Add crushed black pepper and crushed chillies to the pan and mix for 30 seconds. Add the chicken stock and let it simmer for 1-2 minutes. Add some of the pasta water to the sauce and the butter and cook for another two minutes. Add the cooked pasta, and mix well for 30 seconds. Turn the heat off and start adding the shredded Gruyere bit by bit, mixing continuously. To finish, add the lemon juice and coriander. Add some of the shredded Gruyere on top as garnish.


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