Wednesday, January 06, 2016

Creamy Egg Salad

6 hard boiled eggs
5Tbsp cream cheese
1/4 cup mayonnaise
1/2 tsp sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
chopped parsley for garnish

  • In a bowl beat cream cheese until smooth.
  • Add mayonnaise, sugar, onion powder,garlic powder,salt and pepper.
  • Chop the boiled eggs and fold into the prepared cheese and mayo mixture.
  • Cover and refrigerate for one hour.
  •  Sprinkle some chopped parsley before serving .
  • Serve chilled with bread, pita bread, cucumber sticks etc.

*This egg salad can be a good sandwich filling too. Top it with some iceberg lettuce and sandwich between bread slices. A good option to send to school for kids.

Sunday, January 03, 2016

Fairy Bites

These cute little pretty butter cookies were adored by all when they became a part of our Christmas treat. Very easy to make and loved by kids and adults alike.

1/2 cup unsalted butter, slightly softened
1/4 cup sugar
1/4 tsp vanilla extract
1 1/4 cup all purpose flour
4 tsp multi-colored sugar strands

  • Preheat oven to 160 degree celsius.
  • Line an 8 inch square pan with plastic wrap leaving 1 inch of the plastic wrap hanging out from the sides of the pan(so as to easily pick it off from the pan)
  • Combine butter, sugar and vanilla extract in a bowl. Beat at medium speed, scraping the the sides, until creamy.
  • Reduce speed to low, add flour and salt. Beat until well mixed.
  • Stir in the multi-colored sugar strands.
  • Knead the mixture well until the dough forms a ball.
  • Pat the dough evenly into the prepared pan. Using the hanging out plastic wrap lift the dough from the pan.
  • Cut the dough into small squares.
  • Gently place the squares half inch apart onto a cookie sheet.
  • Bake for 15-20 minutes approximately or until the bottoms of the squares just begin to brown.
  • Store them in an airtight container and munch on to them as and when you like:)