Monday, September 15, 2025

Quick & Easy Alfredo Bake – A Perfect Weeknight Meal by morEwish


There are days when you just want dinner to be simple, comforting, and still a little wholesome. That’s when my Alfredo Bake comes to the rescue! It’s creamy, cheesy, packed with flavor, and comes together with just a few pantry staples. Best part? It’s a hit with the whole family, especially when I use egg noodles instead of regular pasta.


Why I Love This Recipe

This Alfredo Bake checks all the boxes:

✅ Quick and easy for weeknights

✅ Family-friendly comfort food

✅ Balanced with protein, veggies, and carbs

✅ Cozy and satisfying without hours in the kitchen

It’s definitely become one of those “save this for busy nights” kind of meals in our home. 💛



Notes & Tips

I use Ragu Alfredo Sauce because according to my research it’s vegetarian friendly, and generally considered fine for a halal diet, but please do your own research and use what you feel comfortable with.

This recipe is super adaptable! Add mushrooms, spinach, or even sun-dried tomatoes for variety.

Perfect for meal prep, leftovers heat up beautifully.


Blanch the broccoli 

Bring a pot of water to a boil.

Add broccoli florets and cook for 1–2 minutes until bright green and slightly tender.

Immediately transfer to a bowl of ice water to stop cooking. Drain well.


Instagram Reel:




Ingredients You’ll Need

Chicken – 1 lb, cooked with salt, pepper, and garlic powder. (Shortcut: rotisserie chicken or leftovers work beautifully!)

Broccoli florets – about 1 cup, blanched

Egg noodles or pasta – 1 lb (16 oz), boiled (my family swears by egg noodles in this recipe!)

Ragu Alfredo Sauce – 2 jars (not sponsored, but I’d love to be! 🤍)

Chicken stock – 1 cup

Seasonings – 

  • ½ tsp black pepper, 
  • 1 tsp garlic powder, 
  • 1 tsp onion powder, 
  • ½ tsp salt (or to taste)

Parmesan cheese – 1 cup (1/2 cup for mixing and 1/2 cup for topping)

Parsley – fresh or dried, for garnish


Step-by-Step Instructions

1. Cook the chicken – Season with salt, pepper, and garlic powder. Dice or shred it once cooked.

2. Blanch the broccoli – Just a quick dip in boiling water to keep it crisp and green.

3. Boil your noodles – Egg noodles are my personal favorite, but pasta works just fine.

4. Mix the sauce – In a large mixing bowl, whisk together Alfredo sauce, chicken stock, and seasonings until smooth.

5. Combine everything – Add cooked chicken, broccoli, noodles, and ½ cup Parmesan into the sauce mixture. Stir until everything is coated.

6. Bake it – Transfer into a 9×13 inch casserole dish. Sprinkle the remaining ½ cup Parmesan over the top and bake at 350°F for 20–25 minutes.

7. Finish & enjoy – Garnish with parsley, serve warm, and watch it disappear!




Freezing & Make-Ahead Option

One of the best things about this Alfredo Bake is how well it holds up for meal prep:

To freeze before baking: Assemble everything in the casserole dish (including the sauce, chicken, broccoli, noodles, and Parmesan mixed in). Sprinkle the remaining Parmesan on top, then cover tightly with foil and plastic wrap. Freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and bake as directed.

To freeze after baking: Let the casserole cool completely. Portion into airtight containers or wrap the whole dish tightly. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions.

Fridge option: If you just want to make it ahead, the unbaked casserole can sit in the fridge (covered) for up to 24 hours before baking.


✨ So next time you’re short on time but still want a dinner that feels like a warm hug, give this Alfredo Bake a try. I’d love to know how you and your family like it tag me on Instagram at morEwish Cuisine if you make it!


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Wednesday, June 4, 2025

Biscoff Mango Delight – A Creamy Summer Treat with a Crunchy Twist by morEwish Cuisine

 



There are desserts that take hours, and then there are desserts that win hearts in minutes — this Biscoff Mango Delight is definitely the latter. It’s cool, creamy, and bursting with sunshine mango flavor. And the best part? It comes together effortlessly without turning on the oven.

This recipe was born on one of those warm, breezy days when I was craving something sweet but light — and also had a few ripe mangoes staring at me from the kitchen counter. With Biscoff cookies in the pantry and Cool Whip in the fridge, inspiration struck. And oh, the result was magic.


✨ What Makes It Special?

This no-bake dessert layers the deep caramel flavor of Biscoff cookies with a whipped mango cream that’s light, luscious, and just the right amount of sweet. It’s a little desi, a little trendy, and totally addictive.

Whether you’re preparing for a summer daawat, Eid celebration, or just a cozy weekend treat, this one’s bound to get compliments — and requests for the recipe!

Instagram Reel:



📝 Ingredients:

Biscoff cookies – enough to cover your tray in a single or double layer

Cool Whip (8 oz tub) – soft, fluffy, and perfect for folding

Mango purée – ½ cup (homemade or canned works fine)

Fresh mango chunks – ½ cup or more, for texture and freshness

Condensed milk – 2 tbsp (adjust to taste)


🍰 Directions:

1. Base layer – Start by arranging Biscoff cookies in a flat layer in your tray or dish. You can break some cookies to fit corners if needed.

2. Whip up the cream – In a mixing bowl, add Cool Whip, mango purée, fresh mango chunks, and condensed milk. Gently fold everything until combined. Don’t overmix — we want to keep it light and fluffy.

3. Spread & layer – Pour and spread this mango cream over the cookie base evenly. If you love more layers, repeat the process with more cookies and cream.

4. Top it off – Decorate with mango chunks, cookie crumbs, or a little swirl of mango purée.

5. Chill & serve – Refrigerate for at least 2 hours (or overnight) to let the flavors blend and the cookies soften slightly.



🌟 morEwish Tips:

Want it richer? Add a tablespoon of Biscoff spread into the mango cream mixture.

For a fusion twist, sprinkle a pinch of cardamom powder — it pairs beautifully with mango.

This dessert actually gets better the next day, so it’s great for prepping ahead of a party!


A Bite of Summer in Every Spoon

This dessert reminds me of warm laughter, family around the table, and that unmistakable joy of mango season. It’s simple, beautiful, and made for sharing.

If you try it, don’t forget to tag me on Instagram @morewishcuisine — I love seeing your creations!

Until next time, stay sweet and keep it easy!


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Tuesday, June 3, 2025

Hyderabadi Nihari Paya — A Pakistani Twist on a Deccan Delight by morEwish

 



This month for my collaboration with The Spice Lane, I picked their Potli Nihari Masala. I thought I was diving into a familiar Pakistani classic — until I realized… this was Hyderabadi Nihari Paya — a completely different beast from the one we grew up eating in Pakistan!


After a lovely chat with Ruqia, the passionate owner behind The Spice Lane, and bugging my Hyderabadi friends for their family secrets, I finally did it — recreated Hyderabadi Nihari Paya, proudly cooked by a Pakistani me!


Was it different? Oh YES.


But oh man… was it delicious?! ABSOLUTELY. 😋
To explain the taste to my Pakistani friends — think of it as a rich fusion of Nihari + Kunna + Paya.
To my Indian friends — my Hyderabadi crew approved it with flying colors!

🌟 Why I Loved It:

First and foremost — because of The Spice Lane masalas:

Freshly ground, made right here in the USA

No preservatives, no MSG, no “henky-penky” stuff

Organic, pure, and flavorful enough to transport you to a Mughlai kitchen


These masalas don’t just season your food — they elevate it.

Instagram Reel:



📝 You’ll Need:


Orignally paya (trotters) are used, I used Beef shanks (with bone) – 2 lbs
Oil – 1/4 cup
Onion – 1 medium, sliced
Salt – 1.5 tsp (or to taste)
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Flour (atta) – 1/4 cup mixed with 1/2 cup water
Lemon wedges, chopped cilantro, julienned ginger, green chilies – for garnish


🍲 Let’s Cook:


1. Heat oil and fry sliced onions until golden. Remove and set aside on a paper towel.

2. In the same oil, add meat and bones. Sauté until the color changes.

3. Add The Spice Lane Potli Nihari Masala, Kashmiri Lal Mirch, Turmeric with salt, ginger, and garlic. Cook for a few minutes.

4. Add enough water, bring to a boil, then cover and simmer until meat is tender.

Pro Tip: Remove extra oil before adding flour — keeps it light. Save it for the final touch!


5. Blend the fried onion with a bit of water (or gravy from the pot), and add it back in.

6. Slowly pour the atta-water mixture through a strainer into the pot, stirring continuously to avoid lumps.

7. Cook on low flame for 10–15 minutes until beautifully thickened.

8. Dish out, drizzle the saved oil, garnish, and enjoy with naan!





💡Tips for Perfect Nihari Paya:


Strain the atta slurry while adding it to avoid any lumps. Stir continuously!

Remove the extra grease before thickening — then add it back later as a drizzle for that “wow” presentation.

For deeper flavor, simmer longer on low heat after adding the masala and water.

Use bone-in meat for that traditional gelatin-rich texture that defines a good paya or nihari.

Don’t skip the garnishes! Fresh lemon juice, julienned ginger, and cilantro elevate each bite


✨ Make It This Eid!


Trust me — this Hyderabadi Nihari Paya is Eid-table worthy.
Order your masalas from The Spice Lane today and follow them on Instagram for more authentic, natural, and flavor-packed blends!

Let’s cook better, naturally.

#Alhamdulillah #TheSpiceLane #morEwishCuisine
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Tuesday, April 29, 2025

Shrimp/Prawn Karhai recipe by morEwish

 


Some dishes are quick, effortless, and still leave your guests asking, “What’s your secret?” This Shrimp Karhai is exactly that — a fusion of bold coastal flavors, classic karhai essence, and a smooth creamy finish that makes it perfect for a weeknight treat or a weekend indulgence. The real game-changer? The premium-quality spices from The Spice Lane, each one transforming simple ingredients into a symphony of flavor.

Tips & Tricks


Avoid overcooking the shrimp — they only need a few minutes.

Use Kashmiri chili for vibrant color without too much heat.

Make sure yogurt is at room temperature to prevent curdling.

Wait for the oil to separate before adding shrimp — it's the sign of a perfectly cooked masala.

The cream is optional, but it adds a luxurious touch to the dish.


About The Spice Lane

This recipe is part of a flavorful series I’m creating in collaboration with The Spice Lane — a women-owned brand that delivers purity, boldness, and unbeatable aroma in every packet. Whether it’s their Kashmiri Lal Mirch or Zeera Powder, every spice brings your dish to life.


A Karhai That Comes Together in Moments

Start by heating a generous glug of oil in your pan. No onions here — just go straight in with chopped tomatoes, green chilies, ginger, and garlic paste. Let this mixture sizzle and soften.

Once the raw smell is gone, stir in all the seasoning: The Spice Lane’s cumin, turmeric, red chili powders (both regular and Kashmiri), coriander powder, and salt. Splash in a little water to help the spices bloom without burning, then cover and let everything simmer.

Cook this mixture on a low flame, patiently, until the tomatoes break down completely and you see oil separating on top — that’s when you know it’s ready.

Now, it’s time to add the shrimp. Gently fold them in and increase the flame to medium. Prawns cook fast — you want them just curled and opaque.

Lower the heat again and add a few tablespoons of whisked yogurt. Let it cook for another minute or two, just until the yogurt settles into the masala and everything looks glossy and rich.

For garnish, I tossed in fresh chopped green chilies and a handful of cilantro. And — I was feeling a little fancy — so I added a splash of whipping cream at the end for that luxurious finish.


Instagram Reel:



Ingredients

1 lb prawns/shrimp (cleaned & deveined)
3 medium tomatoes (blended or chopped)
3-4 green chillies (slit or chopped)
2-3 tbsp whisked yogurt
4 tbsp chopped cilantro
1 tsp ginger paste
1 tsp garlic paste
Spices (all from The Spice Lane):
  • 1 tsp Zeera Powder (Cumin Powder)
  • 1 tsp Kashmiri Lal Mirch (Kashmiri Red Chili Powder)
  • ½ tsp Lal Mirch (Red Chili Powder) or to taste
  • ½ tsp Haldi Powder (Turmeric)
  • 1 tsp Dhania Powder (Coriander Powder)
1 tsp Salt (or to taste)
4-5 tbsp cooking oil



Serving Suggestions


Serve this sizzling karhai straight from the pan with warm naan or paratha. If you’re feeling adventurous, pair it with a fragrant zeera rice. It’s a crowd-pleaser either way.

This recipe is part of my ongoing series with The Spice Lane — a brand that’s as obsessed with flavor as I am. Their masalas bring every recipe to life.
Order your spice collection today at https://thespicelane.com/ and don’t forget to follow them on Instagram @the.spice.lane for recipes, product drops, and cooking inspiration!


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Tuesday, April 8, 2025

Lemon Loaf Cake recipe by morEwish

 

(Picture enchanted by AI)

Welcome Spring with a Homemade Lemon Loaf Cake

Spring is finally here, bringing with it the fresh scent of blooming flowers, warm sunshine, and the perfect excuse to bake something bright and delicious. What better way to welcome the season than with a homemade Lemon Loaf Cake? This cake is moist, buttery, and infused with fresh lemon flavor, making it a delightful treat for any time of the day.

If you’re boycotting 🚫 Starbucks but still crave their famous lemon loaf, this recipe is a must-try! Not only is it easy to make, but it also tastes even better than the store-bought version, with real, fresh ingredients that you can trust.




Why You’ll Love This Lemon Loaf Cake


Bright and Refreshing Flavor: The natural zest and juice from lemons create an irresistible citrusy burst of flavor.

Moist and Tender Texture: A perfectly balanced blend of butter, sugar, and eggs keeps this loaf soft and rich.

Simple Ingredients, Big Impact: You probably already have most of these pantry staples on hand!

Easy to Make: With just a few simple steps, you’ll have a homemade cake that rivals any café’s offering.

Perfect for Any Occasion: Serve it as a breakfast treat, afternoon snack, or light dessert after dinner. 

Pro Tips for the Perfect Lemon Loaf Cake


Making a loaf cake might seem simple, but a few essential tips can take your cake from good to absolutely spectacular.

Avoid Overmixing: Once you combine the wet and dry ingredients, mix just until combined. Overmixing will lead to a tough and rubbery cake.

Measure Your Flour Correctly: Too much flour will make the cake dry and dense. If you don’t have a scale, use the spoon-and-level method: fluff the flour with a spoon, scoop it into your measuring cup, and level it off with a knife.

Use Room Temperature Ingredients: Cold eggs and butter won’t mix as well, resulting in an uneven batter. If you forget to take the eggs out in advance, simply place them in a bowl of warm water for five minutes.

Maximize Your Lemon Juice Yield: Roll a room-temperature lemon on the counter before cutting it. This helps release more juice.

Zest Before Juicing: It’s much easier to zest a lemon before juicing, so do this step first.

Prevent Over-Browning: If the top of your cake is browning too quickly, loosely cover it with aluminum foil for the last 15 minutes of baking.


Step-by-Step Instructions


1. Prep Your Baking Equipment

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.

3. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugar on medium speed until the mixture becomes light, fluffy, and pale in color. This step helps create a tender cake by incorporating air into the batter.

4. Add the Lemon Juice and Zest

Once the butter and sugar mixture is smooth, mix in the lemon juice and zest to infuse the batter with citrus flavor.

5. Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

6. Combine the Wet and Dry Ingredients

With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts (starting and ending with the dry ingredients). Mix until just combined—do not overmix.

7. Bake the Cake

Pour the batter into the prepared loaf pan and smooth out the top. Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent the loaf with foil for the last 15 minutes.

8. Cool Completely Before Glazing

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.

9. Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and slightly thick. Drizzle over the cooled cake for a beautiful finishing touch.

10. Slice and Enjoy!

Cut into slices and enjoy this delightful lemony treat! Serve it with a cup of tea, coffee, or just as is.

Instagram Reel:



Ingredients You’ll Need

For the Pound Cake:
2½ cups all-purpose flour (300g)
1½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature (227g)
1¼ cups sugar (250g)
4 large eggs, room temperature
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
½ cup whole milk, room temperature (120mL)

For the Glaze:
1 cup powdered sugar (120g)
1 tablespoon fresh lemon juice
2 teaspoons whole milk


Ways to Enjoy Your Lemon Loaf Cake

With Tea or Coffee: A slice of this cake pairs beautifully with your morning cup of tea or coffee.

As a Dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

For Brunch: Serve it alongside fresh fruit and yogurt for a refreshing springtime brunch.

Gift It: Wrap it up in parchment paper and a ribbon for a thoughtful homemade gift!

Storage Tips

Room Temperature: Store in an airtight container at room temperature for up to 3 days.

Refrigerator: Keep in the fridge for up to a week; warm up slices in the microwave before serving.

Freezer: Freeze slices individually wrapped for up to 3 months. Thaw at room temperature before eating.




There’s something incredibly satisfying about baking your own lemon loaf cake at home. Not only does it fill your kitchen with an amazing aroma, but it also brings the joy of a homemade treat made with love. Whether you’re making it for yourself, your family, or to share with friends, this lemon loaf cake is sure to impress.

So go ahead, embrace the flavors of spring, and bake this delightful cake today!




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