Butter buttons

Today’s Recipe – Butter Buttons

Butter buttons


Flour 115


Icing sugar

30 gms
Butter / margarine 100






  • Sieve the flour.
  • Cream the butter and sugar.
  • Add flour little at a time and mix .
  • Add the vanilla essence and mix well.
  • Transfer the batter in the piping bag.
  • Pipe out even sized buttons.
  • Bake at 325° f for 20 minutes.
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    Today’s Recipe – Menemen

    Ingredients Quantity Units
    Eggs 4 No.
    Chopped Onion 1 Medium Size
    Salt ½ Tsp.
    Black Pepper Powder ½ Tsp.
    Red Chilli Powder ½ Tsp.
    Chopped Green and Red Bell pepper ½ Each
    Chopped Garlic 1/3 clove
    Chopped Tomato 4 Medium size
    Butter 3 Tbsp.


  • Place a non-stick pan over medium heat and add the butter in it.
  • Once the butter has melted add the onion, garlic, bell peppers, salt, black pepper and red chili powder.
  • Let it cook till the onion and pepper are soft.
  • Add the tomato and let it cook till the butter starts to separate.
  • While the mixture is cooking beat the eggs lightly.
  • Slowly add the eggs in the pan and fold them in the sauce, don’t stir too much.
  • Cook till the eggs start to turn opaque then remove from the heat.
  • Serve them with bread slices fried in butter.
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    Deviled eggs

    Today’s Recipe – Deviled Eggs

    Deviled eggs
    Ingredients Quantity Units
    Eggs 4 No.
    Mayonnaise 1 Tbsp.
    Salt ¼ Tsp.
    Black Pepper Powder ¼ Tsp.
    Red Chilli Powder For Garnishing
    Spring onion For Garnishing


  • Put the eggs in a vessel and pour cold water in it then put it on a stove and bring the water to boil.
  • Then boil the eggs for 3-4 minutes.
  • Remove the eggs and put them in cold water to cool down.
  • Then remove the eggs and peel the shells off carefully.
  • Cut the eggs in halves starting from the top.
  • Remove the yolk and put it in a bowl.
  • Mash the yolk with a fork to small granules.
  • Add the Mayonnaise, salt and pepper, then mix properly.
  • Put the yolk mixture in the piping bag and pipe it in the egg whites evenly.
  • Garnish them with chopped spring onion and chili powder and serve.
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