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



So I saw this photo up on Pinterest. I actually saw it through a friend I was following and one of her friends had Pinned it, I know long string.

Anyway I just had to try it, I love potatoes anyway they are made I love them. My friends like making fun of me and saying its because of what part of the country I am from, well maybe it is 🙂 but bottom line is potatoes are GREAT. It was put under the name of sliced baked potato but I did some research and found out that it’s a Swedish version of roast potatoes with the above name This meal took about 30mins in the oven. Its easy as. I made two I used salt in one and aromat (spiced salt with flavouring) in the other they were both as good. Next time I’ll try and put in some garlic see how it goes.




The last photo is the one that was pinned on pinterest, looks a bit different from mine guess coz the potato was bigger and they cooked for longer. But truth be told it is very hard to get a meal looking like what someone else has posted on the net. I had this with a seared steak and it was quite nice. HAPPY EATING!!


Thinly slice the potato almost all the way through. drizzle with butter, olive oil, salt and pepper. Bake at 220 degrees Celsius for about 40 min. EASY PEASY!!!  HAPPY EATING!!






This is one of my recipes from my 20 minute cook book. It’s a great recipe and sooo quick. The flavours in it are awesome. I love the sweetness of the pineapple mixed with the hotness of the chillies. It’s to die for. The original recipe asked for some stuff that I did not have access to like Tamarind juice (mkwaju juice) and Kafir lime leaves so I substituted the tamarind by mixing brown sugar and lime juice, then I substituted the Kafir lime leaves by using the zest of a lime instead. If you can get the original products then great. I had this with some steamed rice but I think it could work well with roti, nan or chapattis. HAPPY COOKING!





  • 400ml coconut milk
  • 10ml Thai red curry paste (available in most supermarkets)
  • 400g pork loin steaks
  • 15ml Thai fish sauce
  • 5ml light brown sugar
  • 15ml tamarind juice (I used about I tsp of dark brown sugar mixed with 15ml of lime juice instead)
  • 2 kaffir leaves( I used 1 tsp of lime zest instead)
  • ½ medium pineapple (I used canned coz its hard for me to get a good pineapples here)
  • 1 fresh red chilli chopped.



  1. Pour coconut milk into a large cooking pot and let it boil.
  2. Cook the milk for about 6 minutes till it starts to separate. Stir frequently or it will stick to the base
  3. Remove some of the milk and place into a bowl. Mix in the red curry paste and return to pan. Stir until well mixed. Cook for about 2 minutes until fragrant.
  4. Add the sliced pork and stir in the fish sauce, sugar and tamarind juice. Cook for 2-3 minutes until all the sugar dissolves and pork is no longer pink
  5. Add the pineapple and kaffir leaves, reduce the heat and simmer for 3 minutes till pork is cooked. Stir in the chillies. Serve.


Mushroom Fillet Steak and Fries


Two weekends ago I woke up feeling like I could really use some Java food. Well unfortunately being in the bush the closest Java is at least 1000kms away 🙂 . So I decided to try and recreate my favourite Java dish, mushroom fillet steak with spicy fries. I looked around for spicy fries recipe and I was too lazy to try them out as they required a bit more effort and I did not want to deal with the disappointment, just in case they backfired so I stuck with my own “spicy fries”. Truth be told I LOVED IT!! It even smelled like Java in my house for a minute there. HAPPY COOKING!





    For the steak

·        450 gm of fillet steak

·        1 tablespoon of garlic

·        3 tablespoons of olive oil plus extra for cooking

·        salt and pepper


       For the mushroom sauce

·        1 tablespoon butter

·        1 small onion finely chopped

·        1 teaspoon of garlic

·        200gms of mushrooms

·        2 teaspoon all-purpose flour

·        1 cup of cream

·        2 tsp. Worcestershire sauce

·        salt and pepper to taste


        For the Fries

·        5 large potatoes, peeled and chopped into French fries

·        Aromat/ garlic salt/ ground garlic

·        oil for deep frying



1.      Slice the fillet steak into thin and small (about 5 cm width) slices

2.      Mix the oil, garlic, salt and pepper. Add the meat to this mixture and mix well. Put aside for about 10minutes

3.      As the meat Marinates, clean the potatoes and dry them. Mix in either the aromat or garlic salt or ground garlic and shake through.

4.      Put the potatoes into hot oil and leave to cook. Make sure you check on them every few minutes

5.      Mean while in a sauce pan put sauté the mushrooms in butter until they are slightly brown

6.      Add onions and garlic continue to sauté until onions are golden and transparent

7.      Sprinkle with flour and stir to blend

8.       Add cream, stirring a little at a time, simmer until thick and creamy

9.      Add Worcestershire sauce, garlic powder, salt and pepper.

10.  In a different saucepan (as the sauce cooks) place a little olive oil on the pan and place the fillet steak cook for about 2-4 minutes on each side depending on how well done you want them.

11.  By now the fries and sauce should be cooked. Remove them from the heat.

12.  Place fillet steak on the plate, pour  the mushroom sauce on top of the steak

13.  Serve with the fries.





I discovered this recipe during my student days as I walked around my home area looking for something to eat. I was too hangovered to go look for a proper fast food and WAY too lazy to cook, so I entered a fish and chips shop and looked for the unhealthiest looking food. I ended up with this steak sandwich, over the years I started making my own the morning after a big night when I’m too lazy to go to go look for food. People always love it. I think the unhealthiness (bad English I know) of it all makes the hangover seem like its going away. My friend Mona thinks that fruit should never be cooked but I  love the  contrast of the sweetness of the pineapple and the hotness of the cayenne pepper. Enjoy.

Serves  2


  • 2 pieces of fillet steak (about 150gms each)
  • Bunch of coriander/ dhania
  • ½ teaspoon of cayenne pepper
  • 1 teaspoon of ground garlic
  • Salt and pepper to taste
  • 4 slices of bread
  • Butter or margarine
  • 2 slices of pineapple
  • 4 rashers of bacon
  • 2 slices of cheese
  • Mushrooms
  • Onions
  • 2 eggs
  • 3 tablespoons of oil.

*Most of these ingredients depend on your taste. If you like onions puts as much as you like if not leave it out, same as all the other ingredients. I did not make mine with the egg as I am not a fun. But it’s great with the egg as well.

* If you do not have fillet steak you can use a normal cut of meat but pound it down with a meat hummer, pestle or rolling pin.


  1. Mix the oil, garlic, cayenne pepper, half of the dhania, salt and pepper in a bowl.
  2. Put the meat in and mix well
  3. Butter the bread on both sides and toast it in a pan. Once one side is browned turn it and place the slice of cheese on the browned so that it can melt. Once all the bread is browned place aside on a plate.
  4. Place the steak on the pan and cook to you liking, about 2 mins on each side of medium done.
  5. As this is cooking, place the onions on one side of the same pan, and the mushrooms on another when they start to soften add the rest of the dhania and add a little salt, pepper and cayenne pepper to taste.
  6. Once the steak s is cooked to you liking remove from the pan and place on the already toasted bread on the side that has the cheese.
  7. Place the bacon on the pan.
  8. By now the onions and mushrooms are ready so take them out and place on top of the steak.
  9. Put the slices of pineapple on the pan and grill till it turns slightly brownish.
  10.  Remove the bacon place on top of the onions and mushroom then top with the pineapple then the bread.
  11. Pour a LARGE glass of cold juice and enjoy.

Baked eggs with spinach, tomatoes and bacon

I have never been a big fun of greens let alone spinach. But of late I am discovering new and tasty ways of preparing it that has made it my “new found” green. This meal is pretty healthy (minus the bacon). One serving is about 176 calories, so it’s great for those who are calorie counting. Add a slice of toasted brown bread a little butter and end up with about 300 calories. Anyway as fate would have it on the day I was to try out the recipe I had just gotten some bacon and thought what the hell, so I put some in. It turned out great. This can make a great starter, nice brunch or light meal. I am sorry for the horrible picture quality 😦 . Enjoy

Baked eggs with spinach, tomatoes and bacon

Serves 4


  • 3 bunches of spinach
  • 1 teaspoons of minced/ crushed garlic
  • 4 tomatoes
  • 1 tsp chilli flakes
  • 8 rashers of bacon
  • 4 eggs
  • dhania


1.      Heat oven to 200°C.

2.      Wash spinach and trim off stalks

3.      Put spinach in a pan and cover until it just begins to wilt. Add the garlic and mix well.

4.      Divide spinach between four ramekins.

5.      Cut up the tomatoes, dhania and bacon

6.      Mix the tomatoes, bacon, dhania and chilli flakes, season with salt and pepper.

7.      Add this mixture to the ramekins with the spinach.

8.      Make a small well in the middle of each dish and crack in an egg.

9.      Bake for 12-15 minutes depending on how you like your eggs. I kept mine for about 20 minutes.

NB: if you do not have ramekins you can use an oven proof dish. Follow the same procedure but place the eggs on separate ends of the dish.

-You can also get ramekins at Mr. Price Home. I got mine at less than Ksh 300 each


Butter Milk Substitute

Prep Time: 5 minutes
Total Time: 5 minutes
  • Milk (just under one cup)
  • 1 Tablespoon white vinegar or lemon juice

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.