Chocolate Tea Bread

If you are a chocoholic like me, you are sure to love this sweet treat. Its one of my all time favourite baked goodies and its a cherished recipe from my favourite chocolate recipe book ever. This bread keeps well, so you can keep it in the refrigerator for weeks (if it lasts that long! In my house, its usually wiped clean before the day is out)

You will need

  • 3/4 cup butter, softened
  • 100g muscovado sugar
  • 4 eggs, beaten
  • 225 g chocolate chips
  • 100 g raisins
  • 50 g chopped walnuts
  • 2 cups self raising flour (or just normal flour with 2 tspn baking powder)

First you need to prepare the loaf pan. Do the usual greasing and lining with baking parchment. Preheat the oven. (If you do not have a loaf pan you can use a regular square pan)

Next, beat the butter and sugar in a bowl until light and fluffy. Add the eggs, one by one, making sure that it is well mixed. Use an electrical mixer for this.

Once its done, stir in the chocolate chips, raisins and walnuts into the mix using a wooden spoon. Gently fold in the flour.

After you pour the mixture into the loaf pan, make a small dip in the middle using the back of a spoon to allow some space to rise. Bake at 170 degrees for one hour.


Cool the bread completely on a wire rack after removing from pan. This dessert goes extremely well with a good cup of coffee or tea.



Bread Pudding

For all sweet tooths out there, this is a must try recipe. Its so simple to make and a sure hit among both kids and adults alike. Plus, its a great way to use any extra bread slices without letting them go to waste.

What you need

  • 6-7 slices of day old bread
  • 2 cups milk
  • 3/4 cups sugar
  • 2 tbsp butter (melted)
  • 4 eggs (beaten)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup raisins

To make the pudding first you need to break the bread into small pieces into an 8 inch square shaped pan. Drizzle the melted butter over the bread and sprinkle the raisins. Sometimes I like to skip the raisins and use chocolate chips instead and sometimes I use both. It really depends on personal choice.

Next, mix the eggs, milk, sugar, cinnamon and vanilla extract in a bowl. I like to grind the sugar before I add it to the mix since it makes the whole mixing process much easier. Pour the mix over the bread and push down gently with a fork. Let it soak a couple of minutes and bake in a preheated oven for around 45 minutes. Serve hot!


I hope you like the pudding.

Ps. Please forgive my poor photography skills!!


Butter cake with whipped cream

This butter cake holds so much sweet memories from  my childhood. The batter tasted just like how I remember my Mom making it when I was a little girl. She would let me and my sister lick the batter and we both would wait impatiently for it to be baked. Here is the recipe.


  • 250 grams all purpose flour
  • 250 grams sugar
  • 250 grams butter
  • 250 grams eggs (around 4-5 eggs)
  • 1 teaspoon vanilla essence
  • 1.5 teaspoon baking powder
  • Whipped cream
  • Icing Sugar
  • Dark chocolate



  • Mix the butter and sugar in an electric mixer at medium speed until well combined
  • Slowly add the eggs, one by one and mix well.
  • Add the vanilla essence to the mix
  • Stop the electric mixer and gently fold in the flour (sifted together with the baking powder) using a wooden spoon or spatula
  • Bake the cake in a preheated oven at 150 degrees for 1 hour or until a toothpick inserted at the center comes out clean.

For the whipped cream, my personal favourite is Mactop Traditional, but please use whatever is best for you. While whipping, add a small amount of icing sugar and chill the whipped cream in the fridge for about 15 minutes. Spread on a completely cooled cake and grate the dark chocolate over the cake.

This cake goes so well with a good cup of coffee. Sigh


Rose Cake

Recently I discovered a wonderful baking blog named I am baker and in it, a recipe for the prettiest rose cake I have ever seen. I was obsessing over it for quite sometime and so I decided to throw a small tea party for my family members to celebrate Sarah’s 6 month birthday.It was the perfect reason to make this beautiful cake. Thanks to the detailed tutorial provided, I was able to recreate the rose cake but as expected, my roses weren’t half as pretty as the original one! You can check out her blog here.

Here is the picture of the cake made by the owner of the blog.


And here is the one I made


I did bring about some changes to the recipe. For one thing I made the butter cream icing using margarine, icing sugar and vanilla essence. Then I added a teeny bit of food colour to it to bring the light pink colour. I also used a slightly smaller star tip than the 3mm one used in the original recipe. For a first timer, I was proud of the work I did and everyone at the party loved the cake.

Easy braided hairband

For Sarah’s 7 month photo shoot, I decided to make an easy braided hairband inspired by the wonderful piece posted on one of my favourite craft sites P.S I made this. You can check out their cool website here.


To make it, I bought some chiffon ribbons in pastel colours and simply sewed them to an elastic strip before braiding it all together. I snipped off the remaining part and fastened the braid on the other end of the elastic. The result was really good compared to the 5 minutes I spent making it 🙂 Check it out!Image

Eggplant and Tomato Salad with dried tuna

Here is another one of our family favourites. Simple to make and loved by all. 


2 Eggplants

2 fresh tomatoes

1 onion, finely chopped

1/2 cup olive oil or vegetable oil 

3 green chilies, finely chopped

1 tablespoon dried tuna pieces 

1 tsp lime juice 

salt and pepper to taste


Cut the eggplant and tomatoes into even sized cubes. Fry the eggplant pieces in the olive oil or vegetable oil for about one minute. Take care in frying the eggplants just right and not to let it get too oily. Alternatively you can roast them on a grill pan (just cut the eggplant into slices, brush with olive oil and toss onto the pan and chop into cubes later). Keep aside.

Mix the onions with the green chilies, lime juice and season with salt and pepper. Add the tuna pieces and tomatoes before adding the eggplants Mix well and serve.

Mango Salad

This is a super easy salad and a real favourite among people from all ages (well at least in my family who are all mango crazy). Its the perfect companion to a Maldivian lunch. Hope you enjoy it as much as I do!


1 Semi ripe mango

1 small onion, thinly sliced

2 green chilies, chopped finely

1 tsp lime juice

pinch of salt

1 tsp pepper


Peel the mango and boil in a pot of water. Once the mango is a little soft, take it out and let it cool. Next, grate the mango or alternatively you can cut it into small pieces. In a separate dish, add the sliced onions, green chilies, salt, lime juice and pepper and mix well. Add the mango pieces and combine well. Enjoy!

There are some variations to this dish which goes well. I suggest you experiment these variations and find your favourite. Sometimes I use raw mangoes which has a lot of tang to it. i LOVE it! If using raw mangoes I go easy on the lime juice and add some fresh thick coconut milk at the end. The other times, I just use the really ripe mangoes, in which case I dont boil the mango and simply chop it up into small pieces and mix with the onions.

Happy eating!