Recipe Alert!

GENfam Food Mood part 1 :Meethay Mazay

You asked for it and we’re here to deliver! So we bothered our designers some more and pestered them until we got all the recipes to the deliciousness they’ve been whipping up at home! So here goes 🙂  So lets begin with the yummylicious sweet treats shall we!


   Caramel Crunch Cake

So homegirl laughed hesitantly as she admitted that she uses a boxed cake mix, and we’re so here for it! A few little shortcuts never hurt anybody, do they? Check out Zarish’s Super Simple Caramel Crunch Cake!


Boxed Vanilla Sponge Cake Mix   

Vegetable Oil 1/2 cup   

eggs 2    

Sugar 3/4 cup (divided)   


Vanilla extract 1 drop (optional)    

Strawberries 5-6    

Boxed Cream  2 packs (chilled)    


Method:     Follow the instructions on the cake mix to bake the cake, let it the cake cool down and divide into two layers, use toothpicks and dental floss for perfectly even layers! (Youtube the tutorial!) In a saucepan, take 3-4 tbsp sugar and 1 and a 1/2 cup water and heat it on medium high heat for five minutes or until the sugar dissolves completely. Set it aside to cool, add a drop of vanilla (skip if you dont have it)  and you’ll have the perfect sugar syrup.   In another pan, add 4-5 tbsp of sugar in a cup of water. Bring it to a boil till the water changes colour and the consistency starts to thicken up forming a sticky, caramely texture.

Pro tip learnt from Nigella Lawson, do NOT stick your spoon or ladle before it changes colour, otherwise your caramel will crystallize.

Lay out a piece of parchment paper and pour the caramel over it and spread out, leaving it to cool down. It will solidify and you can break it into smaller parts for garnishing and adding the crunch to the layers. To make whipped cream easily from the desi packaged cream we get in the market, put the bowl, whisking wands and chilled cream boxes in the freezer for 15-20 minutes before whipping.Add the icing sugar and a drop of vanilla to it and whip until you have soft peaks, be careful not to overdo it or it will churn into butter .Soak the bottom layer of the cake with half of the sugar syrup and add a generous layer of whipped cream frosting top with some finely sliced strawberries and caramel crunch . Now start pouring your whipped cream over it. (tip: place the cream in the freezer along with your mixer bowl and whipping wands in the freezer prior to whipping for best results. Whip till soft peaks form)

Add sliced strawberries and the caramel crunch. Now place your second half of the cake on top and repeat the steps.  Frost it till your heart’s content, and decorate with some strawberries and crunch!  Place in the fridge to chill for a few hours and enjoy!


   Strawberry Smoothie Bowl

Next up we have something for those of you who’re  looking for a healthy kick of energy to get your mornings going while keeping the calorie limit in check, its quick and its  easy, Mariam’s Yoga-fit Strawberry Smoothie Bowl not only looks like a mood board, but tastes like a dream too.


Yogurt 1/2 cup    

Strawberries 1 cup    

Milk 1/2 cup   

Chia seeds 2 tbsp   

For Garnish

Muesli or granola    

Peanut butter    



Honey or Maple Syrup   


Soak the chia seeds in the milk and set aside to soften. Throw in the strawberries and yogurt in a blender and process until smooth, if you prefer a more chunkier consistency, pulse a few times instead of going all the way. Now pour your smoothie mixture in a bowl, layering as you go with some crunchy bits of granola/muesli. One by one start adding the toppings, and really enjoy the process like you’re making a piece of art, a sliver of gooey chia mix, a dollop of peanut butter a touch of freshly cut strawberries, and finally make it rain with your nuts of choice.To top it all off, sweeten with honey or maple syrup and your little bowl of heaven is ready to be had!

For those feeling like they’re up for a real challenge in the kitchen, and really looking to make a few jaw drops in surprise, we bring to you

   Carrot Cake

Yes, Lahoris we feel your pain, Pantry’s double carrot cake had become a weekly ritual for us like the most of you, while we wont challenge the professionals, but we gotta admit, Fizza’s Delectable Carrot Cake packs quite the punch!




Dry ingredients:

-2 2/3 cups of all purpose flour   

-1 1/2 tsp baking soda   

-1 1/2 tsp baking powder   

-1 tsp salt   

-1 1/2 cinnamon powder   

Wet ingredients:

-2 cups of granulated sugar   

-1 1/4 cups of vegetable oil   

-4 eggs   

-1 1/2 tsp of vanilla essence   

Carrots finely grated 3 cups    

Lemon juice freshly squeezed 1/2 cup    


1 cup cream cheese    

1 cup boxed cream    

1 and a 1/2 tbsp icing sugar   

For Garnish

Cocoa powder    



Mix together dry ingredients and set aside. Combine carrots with lemon juice and set aside. Whisk the rest of the wet ingredients well to get a pale yellow mixture.Now add the dry ingredients mixture in while whisking, add in three steps to avoid any lumps.Mix until the mixture has a light hazelnut color. Add the carrots, and  mix well, you can also add chopped walnuts, chocolate chips and pineapple chunks if you like Preheat the oven for 15 mins at 250 degrees and bake the cake between 150 to 180 degrees for half an hour. For the frosting, whisk the cream cheese, cream and sugar together until fully incorporated, and then refrigerate. Once the cake has cooled down to a room temp, it is ready to be frosted! Top off with some walnuts and for a touch of magic, lightly dust with cocoa powder.


Oreo Chocolate chip Blondies

Got a quarantine cutie you want to impress?  Zarmeena’s special “Romantic Mahol”  Oreo Chocolate chip Blondies are sure to win you a favour or two 😉


melted butter 1/2 cup   

granulated sugar 1/2 cup    

Eggs 2    

Vanilla extract 1 teaspoon    

Drinking chocolate powder 1/3 cup   

All purpose flour 1/2 cup   

Salt 1/4 tsp   

Baking powder 1 tsp   

Crushed walnuts handful    

Chocolate chip 3 tbsp   

Oreo cookies 3-4 crushed    


Mix all the ingredients until will combined and then add the chunky bits, walnuts, chocolate chips and cookies. Generously oil a baking tray and pour in the batter.Bake in a pre-heated over at 175 degrees Celcius for 30 minutes.Serve alongside roses or other spring flowers for Zarmeen’s signature romantic touch.


Eggless Nutella Mug Cake

Finally a quick and simple one that can be ready in minutes!A late night guilty pleasure for us all and a special dream come true for those of us who detest the idea of washing dishes! Lets check out Fizza’s Amazing Eggless Nutella Mug Cake!


Dry Ingredients

All purpose flour 1/4 cup   

cocoa powder 2tbsp   

castor sugar 2tbsp   

baking powder 1/4 tsp   

Wet Ingredients

milk 1/4 cup   

vegetable oil 2tsp   

Nutella 2tbsp    


Thoroughly mix the dry ingredients with a fork and then gradually incorporate the wet ingredients one by one, once the batter is smooth pop it in the microwave for 70 seconds on high and voila!  Ready to eat so pop it while its hot, or top up with some icecream and teleport yourself into dessert heaven!

Thats it for the Meethay Mazay, we hope you have a blast making these recipes! Keep watching this space because up next are GEN FAM’s savoury delights.    

Stay safe and happy cooking ❤️

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