Kwitra’s kitchen

INGREDIENTS

For the Carrot Cake:

2 cups (250g) all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup (120ml) vegetable oil

1 cup (200g) granulated sugar

1/2 cup (100g) packed brown sugar

4 large eggs

2 cups (250g) finely grated carrots (about 4 medium carrots)

1/2 cup (60g) chopped walnuts (plus extra for garnish)

For the Cream Cheese Frosting:

8 ounces (225g) cream cheese, softened

1/2 cup (115g) unsalted butter, softened

4 cups (500g) powdered sugar

1 teaspoon vanilla extract

LET’S START BAKING

1. Prepare the Carrot Cake:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

Mix Wet Ingredients:

In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar together until well combined.

Add the eggs one at a time, beating well after each addition!

Combine Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots and chopped walnuts.

Bake:

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for at least 10 minutes.

2. Prepare the Cream Cheese Frosting:

Beat Ingredients:

In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.

Gradually add the powdered sugar, beating well after each addition.

Stir in the vanilla extract.

3. Assemble the Cake:

Frosting:

Once the cakes are completely cooled, you can add the cream cheese frosting. For a nice look it’s best to opt for a piping bag, this helps make beautiful swirls.

Top it off with whatever decorations your heart desires: cinnamon, walnuts, edible flowers, lemon zest,….

TIPS

Carrot Preparation: For a smoother texture, grate the carrots finely. You can also use pre-grated carrots if preferred.

Cream Cheese Frosting: For a lighter frosting, you can whip the cream cheese and butter until very fluffy before adding the powdered sugar.

Enjoy baking and indulging in this classic carrot cake with its rich, spiced flavor and creamy frosting!

If you’d like to see more of me, don’t hesitate to follow my TikTok where I share my recipes <3

INGREDIENTS

1 tablespoon matcha green tea powder ( I use the brand IPODDO tea, it’s the best!!)

1 ounce hot water (for matcha)

1 shot (1 ounce) espresso or 1/2 cup strong brewed coffee (cooled)

1 cup milk (any type)

1-2 tablespoons simple syrup or honey (to taste)

Ice cubes 

LET’S START

Prepare the Matcha:

In a small bowl, sift and whisk the matcha green tea powder with 1 ounce of hot water (not boiling, about 175°F or 80°C) until smooth and frothy. Use a bamboo whisk if available, or a regular whisk or frother.

Prepare the Espresso 

Brew a shot of espresso or prepare 1/2 cup of strong coffee. Allow it to cool to room temperature.

Mix the Latte:

In a large glass, add a generous amount of ice cubes.

Pour the cooled espresso or coffee over the ice.

Add Sweetener:

Stir in 1-2 tablespoons of simple syrup or honey, adjusting to your taste. If you prefer a sweeter drink, add more sweetener.

Add the Matcha:

Gently pour the prepared matcha over the espresso or coffee. Stir to combine.

Add the Milk:

Pour the milk into the glass. You can use cold milk or steamed milk if you prefer a warmer drink.

Stir everything together to blend the flavors, and enjoy your refreshing iced dirty matcha latte!

TIPS

Matcha Quality: Use high-quality matcha for the best flavor and vibrant color. IRO and IPODDO tea are some of my favorite brands that I really recommend.

Sweetener: Adjust the amount of sweetener according to your taste. You can also use flavored syrups for different variations.

Milk Options: Feel free to use any type of milk, such as almond, oat, or soy, depending on your preference.

If you’d like to see me make an iced vanilla matcha, don’t hesitate to check out my TikTok where I share my recipes <3

INGREDIENTS

Ingredients:

1 tablespoon green tea leaves (preferably Chinese gunpowder green tea)

1 small bunch of fresh mint (about 10-15 sprigs)

3-4 tablespoons granulated sugar (to taste)

LET’S MAKE TEA

Boil Water:

Bring 4 cups of water to a boil in a kettle or saucepan.

Prepare Tea Pot:

Rinse the tea pot with boiling water to warm it. Discard the water.

Add Tea Leaves:

Place the green tea leaves in the warmed teapot.

First Rinse:

Pour a small amount of boiling water (less than 1 cup) over the tea leaves. Swirl it around to rinse and lightly steep the leaves. Pour out this water to discard any bitterness and tea dust. This is a crucial step!

Brew the Tea:

Fill the teapot with boiling water. Allow the tea to steep for about 5 minutes.

Add Sugar:

Stir in the granulated sugar to taste while the tea is still hot. You can adjust the amount of sugar based on your preference for sweetness. (The sweeter the better)

Add Mint:

Add the fresh mint sprigs to the teapot. Stir gently to mix the mint with the tea. Let it steep for another 2-3 minutes.

Pour the tea into glasses. To achieve the traditional frothy top, you can pour the tea from a height :) Garnish with extra mint leaves in the glasses if desired.

Moroccan mint tea is traditionally enjoyed with family and friends, often accompanied by light snacks or pastries <3

TIPS

Tea Quality: Use good-quality green tea for the best flavor. Moroccan gunpowder tea is preferred for its strong and slightly smoky taste.

Mint Freshness: Use fresh mint leaves for the best aroma and flavor. Gently break the mint leaves with your fingers to release more oils.

If you’d like to see me make this tea, don’t hesitate to check out my TikTok where i share my recipes <3

INGREDIENTS

For the Mac 'n' Cheese:

2 cups elbow macaroni

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

3 cups milk

4 tablespoons butter

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika 

1/4 teaspoon garlic powder 

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

For the Green Beans:

1 pound fresh green beans, trimmed

2 tablespoons olive oil

Salt and pepper, to taste

For the Fried Chicken:

4 chicken breasts or thighs

1 cup buttermilk/ normal milk

1 cup all-purpose flour

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying

Hot sauce, to taste

LET’S START COOKING

1. Prepare the Mac 'n' Cheese:

Cook the Macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until lightly golden.

Add Milk: Gradually whisk in the milk, and continue to cook, stirring constantly, until the sauce thickens (about 5 minutes).

Add Cheese: Remove the saucepan from heat and stir in the cheddar cheese and mozzarella until fully melted and smooth. Season with salt, black pepper, paprika, and garlic powder.

Combine: Add the cooked macaroni to the cheese sauce, stirring until well coated.

Bake: Preheat your oven to 375°F (190°C). Transfer the mac 'n' cheese to a baking dish. In a small bowl, mix the breadcrumbs with the Parmesan cheese. Sprinkle this mixture evenly over the mac 'n' cheese.

Crispy Topping: Bake for 20-25 minutes, or until the top is golden brown and crispy.

2. Prepare the Green Beans:

Cook the Green Beans: Boil the green beans in boiling water for about 3-4 minutes until tender-crisp.

Sauté: In a skillet, heat the olive oil over medium heat. Add the green beans and sauté for 3-4 minutes until heated through and slightly crispy. Season with salt, pepper, and some chii

3. Prepare the Fried Chicken:

Marinate Chicken: Place the chicken in a bowl and cover with buttermilk. Marinate for at least 1 hour or overnight in the refrigerator.

Prepare Coating: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.

Coat Chicken: Remove chicken from the buttermilk and dredge in the seasoned flour mixture, pressing lightly to adhere.

Fry Chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken pieces in batches for about 6-8 minutes per side, or until golden brown and cooked through. Drain on paper towels.

Serve with Hot Sauce: Drizzle or serve hot sauce on the fried chicken as desired.

Plate a serving of mac 'n' cheese with green beans on the side, and 1-2  pieces of fried chicken. Add extra hot sauce on the side for those who like it spicy. 😊

Enjoy this classic American comfort meal with a crispy twist and a touch of spice!

If youd’ like to see more of my recipes, don’t hesitate to follow my TikTok where I share my recipes <3

INGREDIENTS

1 ripe avocado

2 slices sourdough bread

1 tablespoon olive oil

1 teaspoon sumac

1 teaspoon sesame seeds

Salt, to taste

Red chili flakes, to taste

Fresh dill, for garnish

Fresh cilantro, for garnish

Lime slices, for garnish

LET’S START COOKING

Toast the Bread:

Preheat your toaster or oven and toast the sourdough bread slices until they are golden brown and crispy.

Prepare the Avocado:

Cut the avocado in half, remove the pit, and carefully slice the flesh into thin, even slices.

Assemble the Toast:

Arrange the avocado slices neatly over the toasted sourdough slices.

Add Toppings:

Sprinkle the avocado slices with salt, sumac, sesame seeds, and red chili flakes to taste.

Drizzle a little olive oil over the top.

Garnish:

Garnish with fresh dill and cilantro.

Serve with lime slices on the side.

Serve:

Enjoy your avocado toast immediately while the bread is still warm and crispy.

Feel free to adjust the toppings according to your taste preferences. It’s SO important to use the right bread, this will make all the flavour difference. Choose your favorite bread, for me this will always be sourdough bread.

Enjoy your beautifully topped and tasting avocado toast 🥑

If you’d like to see what else i’m busy whipping up in the kitchen, don’t hesitate to follow my TikTok where I share my recipes <3

INGREDIENTS

For the Meatballs:

500g ground beef 

1 onion, finely chopped

2 garlic cloves, minced

1 tsp cumin

1 tsp paprika

1/2 tsp ground coriander

Salt and pepper to taste

Fresh parsley, chopped

For the Shakshuka:

2 tbsp olive oil

2 onions, thinly sliced

4-5 fresh tomatos’s

2 garlic cloves, minced

1 tsp cumin

1 tsp paprika

1 can diced tomatoes (400g)

1 tsp harissa paste (optional, for heat)

4 eggs (more or less, depending on preference)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

LET’S START COOKING

Prepare the Meatballs:

In a bowl, combine the ground meat with chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, and parsley.

Mix well and shape into small meatballs.

Heat a tagine or deep skillet over medium heat with olive oil.

Add the meatballs and brown them on all sides. Remove and set aside.

Make the Shakshuka Sauce:

In the same tagine, add sliced onions and fresh tomato’s. Sauté until softened.

Stir in minced garlic, cumin, paprika, and harissa paste (if using). Cook for a minute until fragrant.

Add the can of diced tomatoes and bring to a simmer. Season with salt and pepper.

Return the meatballs to the tagine and let them cook in the sauce for 10 minutes.

Add the Eggs:

Make small wells in the sauce and crack the eggs into each well.

Cover the tagine and let the eggs poach until the whites are set but the yolks remain runny, about 5-7 minutes.

Garnish with fresh cilantro or parsley and serve hot, directly from the tagine! No fork and knife will be used here, accompany with moroccan flat bread or a french baguette and dig in.

If you’d like to see me make my favorite comfort dish, don’t hesitate to follow my TikTok where I share all my recipes <3

INGREDIENTS

Chicken Tikka Masala:

500g chicken breast, diced

1 cup Greek yogurt

2 tbsp Tikka Masala spice mix

1 onion, chopped

3 garlic cloves, minced

1 can diced tomatoes

1 cup coconut milk/cream

1 tbsp tomato paste

1 tsp turmeric

1 tsp garam masala

1 cup cashew nuts

Salt and pepper to taste

Fresh cilantro, for garnish\

For the Yellow Rice:

2 cups basmati rice

1 tsp turmeric

1 tbsp butter/oil

4 cups water

Salt to taste

For the Homemade Cheese Naan:

2 cups plain yogurt

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup grated cheese (cheddar or mozzarella)

Butter and cilantro for brushing

LET’S START COOKING

Marinate the Chicken:

In a bowl, combine the chicken pieces with Greek yogurt and Tikka Masala spice mix. Marinate for at least 30 minutes or overnight in the refrigerator.

Cook the Chicken Tikka Masala:

Heat oil in a large pan over medium heat. Add chopped onion and cook until translucent. Add garlic and sauté until fragrant.

Stir in the marinated chicken and cook until browned on all sides.

Set cooked chicken aside

Add diced tomatoes, tomato paste, cashew nuts, turmeric, and garam masala into the same pan you’ve cooked the chicken and stir well.

Pour in the coconut milk/cream, reduce heat, and let simmer for 15 minutes until the sauce thickens. Season with salt and pepper to taste.

Blend everything in a blender for a smooth texture.

Add the chicken back to the sauce

Garnish with cream and fresh cilantro before serving.

Prepare the Yellow Rice:

Rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, heat butter or oil over medium heat. Add turmeric and stir until fragrant.

Add the rice and water, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy. Season with salt.

Make the Cheese Naan:

In a large mixing bowl, combine yogurt, flour, baking powder, and salt. Knead until a soft dough forms.

Divide the dough into small balls, roll each ball flat, and place some grated cheese in the center. Fold the dough over the cheese and roll it out again to seal the cheese inside.

Cook the naan on a hot skillet brushed with melted butter for 2-3 minutes on each side until golden brown and bubbly.

Serve the Chicken Tikka Masala over the yellow rice or separate (whichever way you prefer) , accompanied by the cheese naan. Enjoy your flavorful and homemade meal! 

If you’d like to see me make this dish, don’t hesitate to follow my TikTok where i share all my recipes <3

INGREDIENTS (for two people)

2 whole eggs

200 g breadcrumbs

1 chicken

1 whole paprika

1-2 carrots

2 red onions

whichever rice you prefer

sesame seeds

coriander

chili

For the sauce (like I said…no recipes, measure with the heart!)

honey

sweet chili

hot sauce

sweet soy sauce

LET’S START COOKING!

Prepare the Sauce:

In a small bowl, combine the honey, sweet chili sauce, hot sauce, and sweet soy sauce. Stir well until the mixture is smooth and set aside.

Prepare the Chicken:

Take the chicken and cut it into strips.

In a separate bowl, beat the 2 whole eggs.

Place the breadcrumbs in another bowl.

Dip each chicken piece first into the beaten eggs, then coat it with breadcrumbs, ensuring each piece is evenly covered.

Cook the Chicken:

Heat some oil in a large pan over medium heat.

Fry the chicken until they are golden brown and cooked through. This should take about 6-8 minutes per side, depending on the size of the pieces.

Once cooked, remove the chicken from the pan and drain on paper towels.

Prepare the Vegetables:

While the chicken is cooking, slice the paprika and grate the carrots into thin strips.

Peel and thinly slice the red onions.

In a separate pan, sauté the vegetables with a bit of oil over medium heat until they are slightly softened but still have a bit of crunch, about 4-5 minutes.

Add a bit of the sauce preparation for extra flavour

Cook the Rice: Prepare your preferred rice according to the package instructions.

Assemble the Donburi:

Divide the cooked rice into bowls.

Place the sautéed vegetables over the rice.

Top with the fried chicken pieces that you’ve dipped in the sauce.

Garnish and Serve:

Sprinkle sesame seeds and fresh coriander over the top.

Add some sliced chili if you want extra heat.

Drizzle some spicy mayonaise on the chicken

Serve immediately and enjoy your homemade Donburi Fried Chicken!

If you’d like to see me making this bowl of deliciousness, don’t hesitate to follow my TikTok account where I post all my recipes <3

INGREDIENTS (makes 8-10 cookies)

120 g unsalted butter

50 g cocoa powder

150 g brown sugar

50 g granulated sugar

2 egg yolks

1 whole egg

200 g plain flour

1⁄2 teaspoon salt

1⁄2 teaspoon baking powder

1⁄4 teaspoon baking soda

100 grams milk chocolate

100 grams White chocolate

10 caramel/toffee candies

LET’S START BAKING

Begin by melting the butter, either in a saucepan over medium heat or in the microwave.

Transfer the melted butter to a large mixing bowl, then add the cocoa powder and both types of sugar. Whisk until everything is well combined. Next, incorporate the 2 egg yolks and the whole egg, whisking them into the mixture. 

In a separate bowl, combine the flour, salt, baking powder, and baking soda. Stir until thoroughly mixed. Gradually add the dry ingredients to the wet mixture, along with the chopped chocolate. Stir until a dough forms and no visible flour remains. 

Take a 100g portion of the cookie dough and flatten it. Place 1 or 2 soft caramels in the center, then shape the dough into a ball, ensuring the caramel is completely encased. Place the dough balls on a tray or plate, and repeat the process until all the cookie dough is used. Chill the cookie dough balls in the freezer for 1 hour. 

About 10 minutes before baking, preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper. Arrange the cookie dough balls on the baking sheet, ensuring there is enough space between them for spreading. Bake for approximately 20-22 minutes. After baking, you can sprinkle some flaky salt on top if desired. (Which I highly recommend!)

The cookies will be very soft when they come out of the oven, so let them cool on the baking sheet for about 10 minutes before enjoying!

If you’d like to see me make these cookies, don’t hesitate to check out my TikTok account where I share everything I make <3