I have never been a fun of minced meat. I really don’t have a reason as to my dislike but for as long as I can remember I just could not stand minced meat. So when I saw a photo of this recipe in the March 2012 BBC Good Food Magazine I thought it looked really good and it claimed to be healthy as well (it has two servings of the recommended 5 a day of fruits and vegetables) and I had no idea that the main ingredient was minced meat. I was quite skeptical but decided to try it anyway because of how good the photo looked and I was not disappointed. I actually quite enjoyed it. I should warn you though it doesn’t keep well in the fridge so I ended up throwing out whatever left overs were there as they did not taste as good or look half as great. HAPPY COOKING!!!
· 2 tablespoons vegetable oil
· 500 gm minced beef
· 1 red chilli (I did not have this so I used ½ teaspoon cayenne pepper)
· 6 garlic cloves, crushed
· 150gm mushrooms
· 100 gm bean sprouts
· 4 tablespoons oyster sauce
· 1 tablespoon brown sugar
· 4 spring onions, halved and sliced lengthways (I did not have this so I did not use them)
Basmati rice to serve
1. Heat a little of the oil in a non-stick wok or large frying pan.
2. Put in the minced meat and break it up with a wooden spoon for about 10 mins until cooked through, remove and keep aside.
3. Put the remaining oil in the pan add half the chilli, garlic and mushrooms and cook for a few minutes then add the bean sprouts and mix up.
4. Return the mince to the pan and add most of the spring onions (if using), the oyster sauce, sugar and 200ml of water.
5. Bubble for a few minutes then serve immediately with steamed rice. Top with the remaining chilli and spring onions
When we were in high school my friends and I discovered Burger Hut in Westlands that by far has the best Masala chips and cheese burgers I have ever tasted. In fact I think I should do a story on them soon 🙂 I was taught how to make masala chips a few years back by a cook who worked for my mum. I tried it a couple of times but I was never really happy with the results. I got this recipe last week on Fauzia’s Kitchen Fun and I decided to try it out the same day. I added garam masala which was not in the original recipe because most people say to add this and trust me it was delish, soo delish that I made them twice again on the weekend. I honestly LOVED it, it is not burger huts masala chips but it can compete and I am sure it would win with some people. I hope you will enjoy it as much as I did. HAPPY COOKING!!
- 8 large potatoes, peeled and sliced into “chips”
- oil for frying
- 2 tablespoons butter/margarine
- 1 tablespoon Spanish paprika
- 1 tablespoon cayenne pepper ( or red chilli powder) – you can use more or less depending on preference
- 1 teaspoon of garlic paste
- 2 tablespoon tomato paste
- 2 tablespoon tomato sauce
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- small bunch of coriander
- salt to taste
- some water (optional)
- lemon (I did not use this because I had none)
1. Heat the oil in a pan and when hot put in the potatoes and cook till they are soft, remove from the oil, drain and let cool for about 5 mins
2. Reheat the oil and put back the chips to cook through. This makes them crispier (works with any food your deep frying)
3. As the chips are cooking for the second time place the butter/margarine into a larger pan and melt it. Once it has melt switch off the heat.
4. Add all the other ingredients (except from the water and coriander) into the melted butter/margarine and mix well.
5. Turn on the heat and cook till the sauce thickens
6. You can add the water if you like your chips saucy if not do not add the water.
7. Once the chips are cooked place in a kitchen towel to drain excess oil then toss them into the sauce and mix until well combined.
8. Turn off the heat, squeeze in the lemon and add the coriander
9. Serve when hot. HAPPY EATING!
I’ve been out of the loop for so long I think I even forgot how to both write and cook L being out of the desert and in the city is not good for my cooking practice. But anyway I made this dish a few weeks ago just before I came to Nairobi coz I had some prawns in the freezer that I really did not want to leave in the freezer. I got this recipe on pinterest (I love this site) and traced it to a blog called “Our best Bites”. I was never a fun of seafood and when I got to like prawns there were chili garlic prawns and that is what I have always stuck to until I saw this recipe and just thought I would give a try so as to try something different.
I had it with the lemon dhania rice and it was heavenly. I tweeked the recipe a bit as I did not have all the ingredients that were requested. The sauce was just the right balance of sweet and spicy. But all in all it was a good meal, one of those that you smile as you eat, hope you’ll like it. HAPPY COOKING!
- 2-2 1/2 lb. raw prawns
- 4 Tbsp. minced or pressed garlic
- ¼ cup minced fresh ginger
- 1/4 cup hot chili paste ( you can get this at Nakumatt if not mix/process some red chilies with oil and a bit of salt)
- 1/2 cup sweet chili sauce
- 1 cup honey
- 1 cup fresh-squeezed lemon juice
- 1/2 tsp. salt
- 1 tsp. freshly-ground black pepper
1. Rinse prawns in cold water and place in a large Ziploc bag or container. Combine garlic, ginger, both chili pastes, honey, lemon juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade. Pour remaining mixture over prawns and refrigerate for at least 24 hours and up to 48 hours.
2. if you using bamboo skewers make sure you soak them in water for at least 30minutes before using them, this prevents them from burning.
3. Thread the prawns into the skewers
4. Heat a grill ( I used a griddle pan as I do not have an outdoor grill although this is better done outside due to the smoke) once its hot reduce the heat then place the skewers. Brush the opposite side with some marinade and cook for 1-2minutes, then flip.
5. once you have flipped the skewer again brush the cooked side with the reserved marinade and cook for another 1-2 minutes until pinkish
6. Remove from the grill, then remove the prawns from the skewers and place in a bowl then drizzle with remaining marinade
7. Serve HOT. HAPPY EATING
LEMON DHANIA RICE
I love quick fixes. Especially on days when I am DEAD BIT tired. I love it when I can get home from work and just put rice in the microwave let it cook, remove it and just a put a thing here and there and in a few seconds the rice is transformed. By now I am sure you all know of my love for all things dhania (coriander/cilantro) I think I could add dhania to tea if I could 🙂 I learned this recipe a couple of years back from a magazine. I do not remember the name of the magazine so I honestly do not know who to give credit to.
This is an easy way to spruce up rice for a sweet and spicy dish or just to eat. It is important to make this dish as soon as the rice cooks because of the melting of the butter and also if the rice stays the lemon tends to be soaked up by the rice so the flavour is not the same. HAPPY COOKING!
- 1 cup of cooked white rice
- 3 tablespoons of unsalted butter
- Juice of 1 large lemon
- small yellow bell pepper diced
- About 1 teaspoon of black pepper
- Salt to taste
1. Cook rice as you normally would.
2. As soon as it’s cooked put in the butter and stir to melt ensuring it is completely melted well distributed.
3. Add the lemon juice, bell pepper and dhania. Stir to combine
4. Add salt and pepper to taste.
5. Serve immediately.
6. How easy is that!!!!
7. HAPPY EATING!!
I love fries. Did I say I love them??? NO, I am IN LOVE with fries. When I was in high school I think I ate them every weekday for 3 years and maybe still on the weekend and I NEVER once got tired of them. When I was growing up my mother always said that I will one day grow up and stop eating them with so much vigor but either I am yet to grow up or she was wrong. Unfortunately though, as you grow up you begin to notice that fries (or chips as we like to call them) are really not that healthy!!! And after high school you realize that you can not eat the same way you did in high school and not add on some weight. Anyway a few years after high school and a couple of kilos up I decided to join a gym and get a trainer. This trainer decided that he will cut short my love affair with potatoes and I was so heart broken, a few months into training and I was allowed to eat some potatoes but still no fries, but he told me how to bake fries, I honestly did not even think that this was possible. I went home VERY skeptical about baked fries but at the end it was not that bad, with time I experimented with different spices and LOVED this one best so most nights when I feel like a steak and fries, I throw them both in the oven and save on a shit load of unwanted fats. HAPPY COOKING!!!
· 3 potatoes (sliced into chips)
· 1/2 tsp garlic (or regular) salt
· 3 cloves garlic, minced or sliced
· 2 teaspoon dried rosemary
· 1 Tbsp vegetable oil
· 1/2 tsp pepper
1. Preheat oven to 230 degrees Celsius.
2. In a large bowl, mix oil, garlic, rosemary, salt, pepper and potatoes together.
3. Spread the potatoes onto a greased baking sheet in a single layer.
4. Bake about 40 minutes, or until golden brown (turn after about 20 mins to bake both sides).
5. HAPPY EATING!!
NB: If you want you could bake the fries with out the garlic then fry the garlic in about 1table spoon of olive oil then toss the baked fries in the oil. This gives a bit of a different intensity of the garlic flavor.
I had earlier on in my blog posted that I am not a fun of spinach or any dark greens for that matter apart from Kale( sukuma wiki). Well this is one of the recipes that are weaning me into eating spinach, I still can not eat them by themselves but I guess as long as they get into my mouth and eventually my stomach that should count right???? I loved the chilli flavour in this dish and also the fact that I made it in less than 20 mins. I also had this on its own with no accompaniment and I really enjoyed it, I think it would go great tho with either rice or Ugali (Kenyan meal made out of maize meal). HAPPY COOKING!
- 1 tablespoon of peanut/Sesame oil (this is great for stir fry’s coz it has a high smoke point but if you don’t have regular vegetable or olive oil is fine)
- 400g beef fillet/steak, thinly sliced
- 2 small fresh chillies
- 1 garlic clove, crushed
- 1 bunch of spinach, chopped
- 2 teaspoons teriyaki sauce ( when I don’t have this I mix soy sauce with just a bit of brown sugar)
- 1 teaspoon sugar
- 1 teaspoon corn flour
- ½ teaspoon beef stock powder (such as royko)
- ¼ cup (60ml) water
- Combine beef, oil, chillies and garlic in a bowl and marinate for at least 20 mins (This is optional but adds to the flavour in the meat the longer the better)
- Heat oil in wok
- Add combined beef, oil, chillies and garlic in batches
- Stir fry until beef is tender
- Add spinach, sauce and sugar
- Add blended corn flour, stock powder and water
- Stir until sauce boils and thickens
A few weeks ago I woke up thinking of nyama fry, and not just any nyama fry but fry from Nerkwo. For those of you who have been to Nerkwo you know that having this nyama an experience in it self. Now being in the middle of no where and over 1000kms away from Nerkwo all I could do is message my girl Fresh, who introduced me to this delicacy, and tell her how much I craved for Nerkwo’s nyama. Now this is are the times you know who your friends are coz the silly girl told me “ohh now you have made me want some I’ll have to go get some this weekend” I hope you chocked as you ate it (I still love you, you know I don’t meant that 🙂 ) any way as she declared that she was going to have some that weekend I declared that I was going to try DIY (Do It Yourself) Nerkwo’s fry that weekend. She then told me the bitter truth that it will not turn out the same, this I knew was the truth coz no two hands are the same and maybe they give us donkey meat and that is why we can’t understand why it tastes sooo good and its nothing like the meat we eat else where. Anyway, that was a joke, before I am sued for defamation. So I gave it a go but it did not turn out as good as Nerkwo’s but it was still q2uitenice. I hope you will like it to. HAPPY COOKING!!
- 1 kg beef cut into bite sized cubes
- 2 tablespoons of crushed garlic
- 1 teaspoon crushed ginger
- 3 large onions sliced
- 30ml vegetable oil
- 1 bunch of coriander, chopped
- 2-3 green chillies, chopped
- salt and pepper to taste
1. Tenderize the meat using either tenderiser or a meat mallet if necessary
2. Place the beef, garlic and ginger in a large pot and leave on the heat. Add the salt
3. Stir the ingredients in the pot to ensure they are all mixed together then reduce the heat, cover the pot and leave to cook for about 15-20 minutes (depending on how soft your meat is)
4. Ensure that you keep checking on the meat so that it doesn’t burn. If the meat was in the freezer you will most probably not need to add any water as it will have sufficient water in it.
5. Once all the water has dried out, taste for doneness. If the meat is not yet cooked add just a little water and cover and leave for a further 5 minutes or so.
6. If the meat is cooked add the oil and stir through.
7. At this point add the chillies and onions and cover.
8. Once the onions caramelize and start to turn transparent stir in the coriander.
9. Serve immediately with Ugali and Kachumbari.
10. HAPPY EATING!
I tried this dish just over a week ago for the first time. I got in from Australian Women’s Weekly “Sensational Stir-fries” I was soooooo impressed by the taste of the mixture of the spices in my mouth. The tartiness of the ginger mixed with the sweetness of the honey, WOW! I liked so much so that I tried it the other day on chicken, FAIL! It dint work the same. So I guess I’ll be sticking to beef. The original recipe says you should use lamb so I guess that would work well but I do not have access to that here in the bundus. I also used ground cumin instead of seeds. The recipe also asks to use thyme and celery which I did not have so I instead used coriander instead of the thyme and did not replace the celery. HAPPY COOKING!
- 500gm beef/lamb fillets
- 1/3 cup plain yogurt
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 tablespoons of honey(I used more)
- 1 teaspoon turmeric
- 2 teaspoons cumin seeds ( I used ground cumin)
- 1 tablespoon vegetable oil
- 1 large red pepper, thinly sliced
- 1 large onion, sliced
- 3 teaspoons fresh coriander
- Mix meat, yogurt, garlic, ginger, honey, turmeric, and cumin in a container. Cover the container in cling wrap and place in the fridge for at least 20 mins and up to 24 hrs.
- Cook rice according to instructions on the pack.
- Meanwhile, Heat half the oil in a wok
- Add the pepper, onion and coriander. Stir-fry. Remove
- heat the remaining oil in the wok
- Add the meat mixture and stir fry till the meat is tender
- Serve over the vegetable mixture with rice
- HAPPY EATING!
My mum has this way of taking old food and making it seem so exotic. So the other day, when I was still in Nairobi on leave, my little brothers had just left for school and the other one wasn’t home, mum decided she would “make” me old rice for dinner. I was not very amused and did not like the idea much. She kind of used everything that was in the fridge. Old sausages, bacon, ham, peas, okra, carrots etc etc. Lets just say when I had my first bite I had to call my brother and tell him how mum made me special rice because I was the “only child”. So I tried making the same rice my self the other day. Obviously it was not as tasty as mums. Maybe it was because I made my sausages and bacon fresh or maybe its because I’m just not her ( I think it’s the later) it was still pretty good. I think my friend Mona enjoyed it. Let me know how you go. HAPPY COOKING!!
- Old rice (about 2 cups)
- Sausages chopped (cooked)
- Bacon chopped (cooked)
- Red pepper
- Yellow pepper
- Sweet corn
- Oil for frying
- Fry the onions till they turn slightly transparent
- Add in the garlic and cook till its aromatic and its started to brown
- Add in the mushrooms, cook till they start to brown
- Add in the sausages and bacon stir in well
- Add the red and yellow pepper cook for about 2 mins
- Add in the carrots cook for a minute
- Add the sweet corn, chillies and dhania. Mix very well.
- Add salt and pepper to taste
- Add a little water
- Add the rice, a little at a time mixing well after each addition.
- If at any point you fill your rice is too drink, add just a little water.
- Let the rice warm through.
- Serve immediately
- HAPPY EATING!
- you can use ANY vegetable or left over meat you have in the fridge. You can also leave out the meats to make it vegetarian.
- Feel free too add an egg and stir through on after step 11.
I tend to have a love hate relationship with pasta. I never liked it much but with time I have come to realize that I did not like it because of how it was prepared. I saw this recipe a few years ago in a cookbook called “the best ever 20 minute cookbook”. I thought the title was interesting because hey, who doesn’t want a tasty meal in less than 20 minutes? The original recipe did not have mushrooms and used parsley instead of coriander (dhania) but I can’t really stand the taste of parsley, dhania is my favorite herb and at the time I was just discovering mushrooms. This dish takes about a max of 12 minutes to prepare. It looks great if you use red dried chilli which I did not have. I used oyster mushrooms but I’m sure it can work with any mushroom. HAPPY COOKING!!
- 400g penne (you can use any type of pasta that you prefer)
- 90ml extra virgin olive oil
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
- Handful of mushrooms, sliced
- Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes.
- Meanwhile, heat the oil very gently in a frying pan.
- Add the crushed garlic and whole dried chilli and stir until the garlic is aromatic, add the mushrooms.
- When the garlic is just beginning to brown remove and discard the chilli.
- Darin the pasta and place it in a bowl
- Pour on the oil and garlic mixture, add the dhania and toss vigorously till it all mixes up.
- Serve immediately
· Use very good quality cold-compressed olive oil as the oil is an important ingredient in the recipe
· Do not use salt in the oil and garlic mixture as it will not dissolve well. Add salt to the pasta as it cooks instead.