Sautéed Soya Veggies Recipe | Food Diaries | Zarnak Sidhwa | Sideline

Method:
Combine soya sauce, honey and garlic in a bowl. Heat oil. Add zucchini, peas and carrots. Saute 1-2 minutes. Add soya sauce mixture. Cook an additional 1 minute, stirring constantly. Top with sesame seeds.

Method:
Spread 2 slices raisin bread with 2 tablespoons cream cheese. Top 1 slice with 2 nutellea , pitted, thinly sliced, and drizzle over 2 teaspoons honey. Top with remaining bread. Cut in half.

Method:
Beat the butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time. Fold in flour and milk until well combined. Transfer half the cake batter to a separate bowl. Mix in the cocoa powder and extra milk. Place 2 tsp chocolate batter into each paper case lined in cupcake cases. Top each with 2 tsp vanilla batter. Repeat with the remaining batters until the cases are two-thirds full. Bake at180 degrees c for 20 minutes or until a skewer inserted into the centre comes out clean. Transfer cakes to a wire rack to cool completely. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, ¼ cup at a time, beating well after each addition until well combined. Add milk and beat until combined. Transfer half the mixture to another bowl. Add cocoa powder to 1 bowl and stir until well combined. Spoon the chocolate buttercream into 1 side of a large piping bag fitted with a 3cm star nozzle. Spoon the vanilla buttercream into the other side of the piping bag. Pipe swirls of striped buttercream onto the cupcakes. Top with zebra chocolate curls.