Little Lessons, Big Joys | Freshly Baked🤍Our Pakistani Life in Canada|Cooked by Sabeen

#cookedbysabeen #Dawatvlog #cozyvlog #motivationvlog #cooking&baking #routinedaily #motivation Assalamualaikum my lovely friends, Alhamdulillah, welcome back to another vlog. 🤍 Some days are simple, but they leave you with memories you don’t want to forget. In today’s vlog, I’m taking you along for a little day out — a quick shopping trip to pick up something for a friend, enjoying the beautiful rainy weather here in Canada, and spending some lovely moments with good company. Back home, I’m sharing two recipes from my kitchen: 🐟 Pakistani-style baked fish kababs — full of fresh herbs and spices 🫐 Chocolate chip and blueberry scones — soft, buttery, and perfect with a cup of tea Life gets busy, but I believe the little moments are what make it beautiful — a conversation, a homemade meal, a thoughtful gesture, and time spent with people you care about. I hope you enjoy spending this little piece of my day with me. Thank you for always being here and for your love and support. It truly means a lot. With love, --Sabeen 💕 Bakery-Style Scones Two Flavours: Chocolate Chip & Blueberry Makes: 8 large scones Ingredients Dry Ingredients 2½ cups (315 g) all-purpose flour ½ cup (100 g) granulated sugar 2½ tsp baking powder ½ tsp baking soda ½ tsp salt ½ cup (113 g) unsalted butter, frozen ½ cup (120 ml) cold heavy cream 1 large egg 2 tsp pure vanilla extract For the Chocolate Chip Scones 1 cup (170 g) semi-sweet chocolate chips For the Blueberry Scones 1 cup (150 g) fresh or frozen blueberries (do not thaw if frozen) For Brushing 1–2 tbsp heavy cream Coarse sugar (optional) 1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. 2. whisk together the flour, sugar, baking powder, baking soda, and salt. 3. Grate the frozen butter directly into the flour mixture using the large holes of a box grater. 4. In a separate bowl, whisk together the cold cream, egg, and vanilla. 5. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until a shaggy dough forms. Do not overmix. Chocolate Chip Scones Fold in the chocolate chips just until evenly distributed. Blueberry Scones Fold in the blueberries gently to avoid crushing them. If using frozen berries, keep them frozen until adding them to the dough. 1. Turn the dough onto a lightly floured surface and gently shape it into an 8-inch (20 cm) circle about 1 inch (2.5 cm) thick. Avoid kneading. 2. Cut into 8 wedges and transfer to the prepared baking tray, leaving space between each scone. 3. Brush the tops with heavy cream and sprinkle with coarse sugar, if using. 4. Bake for 22–25 minutes, or until the tops are lightly golden. 5. Cool on the baking tray for 5 minutes before transferring to a wire rack. Optional Vanilla Glaze 1 cup (120 g) icing sugar 2–3 tbsp milk or cream ½ tsp vanilla extract Whisk until smooth and drizzle over cooled scones. Tips Keep the butter, cream, and egg as cold as possible. Handle the dough gently to create flaky layers. Do not overmix or overwork the dough. Pakistani-Style Baked Fish Kababs 750 g boneless fish fillets, patted completely dry 1 bunch fresh coriander (cilantro), roughly chopped 2–4 green chilies, or to taste 3 garlic cloves 1-inch piece fresh ginger 1 small carrot, roughly chopped ½ tomato, seeds removed Salt, to taste ½ tsp freshly ground black pepper, or to taste ½–1 tsp red chili powder, or to taste Juice of ½–1 lemon A pinch of ajwain (carom seeds) ¼ tsp turmeric powder 1 slice bread 1–2 tbsp oil, for drizzling 1. Preheat the oven to 400°F (200°C). 2. Pat the fish fillets completely dry with paper towels. Removing excess moisture helps the kababs bind well. 3. Place the coriander, green chilies, garlic, ginger, carrot, and seeded tomato in a food processor. Pulse until finely chopped. Transfer the mixture to a clean kitchen towel or fine sieve and squeeze out all excess liquid. 4. Cut the fish into chunks and pulse in the food processor until finely minced. Add the bread slice, salt, black pepper, red chili powder, turmeric, ajwain, and lemon juice. Pulse just until everything comes together. Do not over-process. 5. Add the squeezed herb and vegetable mixture to the fish 6. Lightly grease a baking dish or line it with parchment paper. Spread the mixture evenly into a layer about 1 inch thick, pressing it down firmly with the back of a spoon or your hands. 7. Using a knife, lightly score the surface into long rectangular kababs or your preferred shape. 8. Drizzle the top lightly with oil. 9. Bake for 15 minutes, or until the fish is cooked through. For a lightly golden finish, broil for the last 2–3 minutes if desired. 10. Allow the kababs to rest for a few minutes before separating them along the scored lines. To Serve   / cookedbysabeen_   Join me on Facebook   / cookedbysabeen