Mozarella Stuffed Mini Buns

So the much elusive monsoon finally arrived in the city. Not sure this respite is for how long but atleast the temperatures have dipped a little and that makes us all feel better. With my little boy back in school, I am left with a lot of time to myself. My 8 yr old soccer fan has opted to join his school soccer club which means he gets back home only early evening. So the mother doesn’t know what to do with so much time! Ironical I would say, there was a time I would itch to get my time off from the toddler but now I miss him all the while he’s in school. Anyways, so the next best that I do is try out new things in my kitchen and I intend to dedicate a lot of my time to blogging.

These Mozarella Stuffed Mini Buns are a perfect accompaniment to your evening tea or even as a snack in your kids lunchbox. It stays well for a couple of days and you can serve them warm.

mozarella mini uns main


I don’t need to tell you again that baking is therapeutic but I do need to let you know that I find these adult colouring books extremely soothing too! They calm me down and helps me focus , which is a good thing considering how impatient I can get at times. So there, that’s is how I am trying to constructively put my time to good use.

moarella mini buns 1

Mozarella Stuffed Mini Buns
Recipe type: Bread
Bite size cheese stuffed buns
  • Plain flour - 2 cups + little for dusting
  • Dry yeast or Fast action yeast - 2 tsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Dried herbs - 1 tbsp. - a mix of thyme, rosemary and dill
  • Milk - 1 cup at room temperature
  • Olive oil - 2 tbsp.
  • Mozarella cheese - cut into small cubes
  • Olives / Cherry tomatoes - for garnish
  • Egg - 1 - lightly beaten - for glaze
  1. Making the dough:
  2. In a bowl add the flour, yeast, sugar, salt and the dried herbs. Make a little well and gradually add the milk and roll into a dough. Add the oil.
  3. Rest the dough for 10 mins.
  4. Take the dough on a dusted surface and knead into a small ball. This will take rouhly 8 to10 mins.
  5. Put in an oiled bowl, cover with a cling wrap and let it rise in a warm place. I usually rest it inside the oven or microwave.
  6. After an hour approx. , the dough would have risen in size.
  7. Take it out on a dusted surface again and knock the air out gently.
  8. Roll into a long log and divide into 10- 12 equal portions.
  9. Make each portion a little flat on your palm, stuff with a small piece of mozzarella and roll into a small round bun.
  10. Lay the little roundels on a lined and greased baking tray.
  11. Top with some olives and rest it again for 10- 15 mins.
  12. Brush with some beaten egg and bake the buns in a preheated oven at 200 deg C for 15 mins.
  13. Serve fresh and warm.

Strawberry Tea Cake

Make hay while the sun shines! Make strawberry cake while you still get them here! Bad bad Pj but this cake is everything gorgeous. The baker in me loves using fresh seasonal fruits, the Apple & Raisin Tea Cake and now this, it turned out perfect for our tea time soiree.

strawberry tea cake


Strawberries are available in abundance, every traffic signal has these guys selling them. But be careful when u pick up a box, there are always a few stale ones hidden under the plump luscious on top. Try and ask your local fruit seller for the Mahabaleshwar variety coz they are the real sweeter ones. This particular tea cake is made with oven roasted strawberries, the process is very simple, find out the recipe below. Enjoy the cake with your loved ones.

strawberry cake

5.0 from 2 reviews
Strawberry Tea Cake
Recipe type: Cakes
Cuisine: Continental
A perfect cake for your tea time fun
  • Flour - 1½ cup
  • Sugar - 1 cup
  • Butter - 100 gms pack - I used Amul butter
  • Baking powder - 1 tsp
  • Eggs - 3 large - at room temp
  • Strawberry essence - a few drops - optional
  • Strawberries - 1 cup - diced
  • Brown / demerera sugar - 1 tbsp
  1. First lets prepare the strawberries.
  2. In an oven proof dish , mix the diced strawberries with brown sugar.
  3. Bake in a hot oven for 15- 20 mins - pref at 180 deg C.
  4. Sift the flour and baking powder, keep aside.
  5. In a bowl , cream the butter and sugar till light and fluffy.
  6. Add the strawberry essence if using.
  7. Add the eggs, once at the time, mixing well after each addition.
  8. Now fold in the flour/baking powder mixture. Don't mix too vigorously.
  9. Lastly add the oven baked strawberries, along with all its juices.
  10. Fold in.
  11. pour into prepared tin and bake in a preheated oven for 40 mins or till done at 180deg c.

Spinach and Cheese Stuffed Buns

Not many of you would know that I have a little vegetable patch in my garden where I grow seasonal vegetables and great pride in. My Instagram followers would know that as I share pictures often of my produces.This winter I enjoyed cauliflower, loads of coriander and a some lovely spinach – free from pesticides, totally organic. There is also broad beans and beetroot that’s growing beautifully, more on that later. The idea was to do something fun and fresh with the home grown spinach and I finally turned them into a stuffing for buns. Mixed with cottage cheese and parmesan , it turned out to a quite a treat for the family.

spinach buns 1Baking  is so much fun, its just that I need to push myself a bit. And everytime I tell myself that I will do it more often. For now enjoy the Spinach and Cheese stuffed Buns. I made them with flour but it will work very well with half flour – half wholewheat flour as well. Next time I am going to try that.

spinach buns

Spinach and Cheese Stuffed Buns
Recipe type: Breakfast
Cuisine: Breads
A filling bun recipe that works very well as a breakfast dish.
  • For the filling:
  • Spinach - 1 small bunch - finely chopped
  • Onion - 1 small - finely chopped
  • Cottage cheese/paneer - half a cup - crumbled
  • Parmesan/cheddar cheese - grated - half a cup
  • Pepper - to taste
  • Salt - to taste
  • Chili flakes - a pinch - optional
  • Olive oil - 1 tbsp
  • For the buns:
  • All purpose flour - 2½ cups
  • Instant yeast - 1½ tbsp.
  • Milk - half a cup- a little warm
  • Salt - a pinch
  • Sugar - 1 tsp
  • Warm water - half a cup
  • Sesame seeds - for garnish
  1. Making the filling:
  2. In a pan heat the olive oil.
  3. Add the chopped onions. Saute till transluscent.
  4. Add the chopped spinach and sauté.
  5. Next add the crumbled cottage cheese.
  6. Season with salt and pepper and chili flakes if using.
  7. Remove from heat, mix in the grated cheese.
  8. Keep the mixture aside to cool.
  9. For the buns:
  10. In a bowl add the flour, yeast,salt and sugar.
  11. Gently add the milk and start kneading into a soft dough.
  12. Add some warm water if required.
  13. Keep the rough dough aside for 10 mins.
  14. Now take the dough on a flat surface , sprinkled with flour , add the oil to the dough and start kneading.
  15. The dough needs to be kneaded into a smooth springy ball. You need to do it for atleast 5-7 mins.
  16. Take a bowl, grease it with some oil and keep the dough in it covered with a cling wrap. Keep the bowl in a warm place. I put it inside the micro or OTG.
  17. The dough will take almost an hr to rise and would have doubled in size.
  18. Take the dough out on a flat surface again and gently knock out the air. Give it a gentle knead.
  19. Now make small balls out of the dough. Makes approx. 10 balls.
  20. roll it out a little and fill in with the spinach cheese mixture.
  21. pull in the sides and roll into small balls.
  22. Arrange the prepared balls in a lined baking tray , cover with a soft cloth and let it rise again for 30 mins.
  23. Brush the balls with some milk, sprinkle sesame seeds on top and bake in a pre heated oven at 180 deg C for about 15-20 mins.

Cream Cheese Mustard Knots

A big hello to everyone. Well, I have been MIA for sometime now reason being a frenzied puja season. First an all girls holiday, then off the baaper bari for pujo and now back but neck deep into Diwali preps! Busy soul me! But then that’s how I like it to be. Being busy, keep doing something or the other but definitely keep going back to what I love most – creating new dishes in my ktichen and then blogging about it. My little time off to Goa with my girl friends worked wonders and completely rejuvenated me. And as usual my visit to my moms house was filled with laughter and food.

This Cream Cheese Buns recipe is something I saw Rachel Khoo make on TV the other day and I was kicked to make them too. Just followed a basic bun recipe and then filled them up with herbed cream cheese. Very easy and flavorful. The knots might seem a bit difficult to make so you can make your usual stuffed bun shape. It will work just fine.

buns main


I am hoping that I will be very regular with blogging and sharing from now on and continue to follow my passion! It is something that has given me a lot – new friends , recognition and much much more.

buns 2


Cream Cheese Mustard Knots
Recipe type: Baked goodies
Cuisine: Continental
Cream Cheese filled crunchy buns
  • Flour - 2 cups + 2 tbsp for dusting
  • Dry Yeast - 1 tbsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Milk - 2 tbsp
  • Lukewarm water - half cup
  • Olive oil - 1 tbsp
  • Cream cheese - half cup
  • Mustard sauce - 2 tbsp - I used chunky Dijon mustard
  • Dried rosemary - 1 tsp
  • Dried thyme - 1 tsp
  • Egg - 1 - lightly beaten for egg wash
  1. In a cup take the lukewarm water, mix the sugar and the yeast. Keep aside for the mixture to get frothy.
  2. In a mixing bowl, add the flour and salt. Add the yeast mixture and form into a dough. Add the 2 tbsp milk and olive oil and roll into the dough.
  3. Dust a surface with some flour, knead the dough into a smooth soft ball. This will take about 7-10 mins.
  4. The dough shoud get springy and soft.
  5. Grease a bowl with a little olive oil, keep the dough in it to rest for 30 mins preferably in a warm place.
  6. After 30 mins, the dough would have become almost double in size.
  7. Take it out on a flour dusted surface and gently knock out the air.
  8. Now to make the cheese filled buns.
  9. Now roll the dough into a 2 cms thick sheet.
  10. Spread the cream cheese evenly on the surface.
  11. Next spread the mustard sauce on top of the cream cheese.
  12. Sprinkle the dried herbs on top .
  13. Now gently roll the dough into a cylinder.
  14. Cut into roundels and place on a baking tray lined and greased.
  15. Brush the roundels with beaten egg and bake at 180 deg C for 20 mins.
  16. Serve warm!