Add Your Favourite Recipes!!

Chicken cake

Narmin Sajan February 20, 2019 No Comments

Mix all ingredients well Pour on a cake mould Bake at 180 degrees

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Cauliflower Rice Recipe

kwkassongo@yahoo.com February 6, 2019 No Comments

- grate the cauliflower using the largest holes of a grater - place in a container along with the oil and water and seal - cook in a microwave for 1 min 30 secs, stir, cook for a further minute. - at this point it's done for me as I like my rice with bite to it to add more texture but cook longer if you'd like it softer - add the juice of 1/2 a lime or more adjusting to your taste - add coriander - I omit the salt as i find the juice is more than enough especially if eating alongside fish or chicken but again, that's up to you - ENJOY!

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Banana Bread – Made in a rice cooker

  January 23, 2019 No Comments

1. Mash the bananas with a fork until they are a smooth paste. 2. In a separate bowl mix the sugar and margarine until it looks light and fluffy. 3. Add your eggs one at a time 4. Add the bananas to the mixture and mix well. 5. In another bowl mix the dry ingredients together i.e the flour, baking powder and tea masala. 6. Add your dry ingredients to the bowl with the wet ingredients and mix until all are incorporated. 7. Add the vanilla essence and mix well. 8. Take the bowl of your rice cooker and coat with oil or margarine. 9. Pour the cake mixture into the rice cooker bowl and place in the rice cooker. 10. If your rice cooker has setting then set it to white rice for two cycles. If your rice cooker is the switch type then turn on and run for two cycles. 11. Run a butter knife through the middle of the cake, if it comes out clean, remove the cake and set aside. 12. After 5 minutes turn the cake out onto a wire rack or plate and leave to cool. 13. Serve with a cold or hot beverage of your choice

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Crescent Rolls

Pusi Munthali January 11, 2019 No Comments

Combine the warm milk and the yeast and let it sit for 5 minutes. Take a large bowl and add all the ingredients (one egg only), mix with a wooden spoon till it comes together as a dough. Split the dough into 8 equal balls. On a floured surface roll out the first ball into 24” circle, apply butter all over, keep on the side, do the same with the rest of the balls and stack them on top of the other, the last ball should not be buttered. Preheat the oven to 180°C. Flour the surface again, roll out the stacked layers on a kitchen counter to about 5 mm thick, they will all blend together into a big circle. Cut into 16 triangles. Start from the to all the way down into 2 halves, then 4 quarters, then into 1/8th Starting from the end roll into the centre, the tip of the angle should be at the bottom of the roll. Place them on a baking tray lined with baking paper, space them out. Cover with a kitchen towel and leave in a warm place for 30 minutes. Beat the remaining egg and brush each roll. I also tried with softened butter, for me the egg wash was better! Bake in the oven for 15 minutes. Depending on the size of the oven, otherwise you will have to bake them in two batches. Once you get the hand of it, it is very easy and fun to make, feel free to experiment with different fillings!

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One pot Chicken Curry Rice

  January 9, 2019 No Comments

1. Wash your chicken and remove skin (Optional, you can cook with the skin if that is your preference). 2. Half the onion and cut into slices. 3. Cut the peppers into cubes 4. Place your chicken in a non stick pot, wash your cumin seeds and add to the chicken. 5. Add the curry powder, garlic powder and salt to taste. Mix until the chicken is fully covered. Cover the pot and leave for 15 minutes. 6. Add the onions and butter to the pot and place over a high heat. Cook the chicken for 5 minutes stirring from time to time. 7. Add water and the bay leaf to the chicken. Cover and allow to come to a boil. 8. Remove the bay leaf and add peppers and rice, reduce heat to medium for 10 minutes then turn the rice add the soy sauce and reduce the heat to low. Depending on your cooker you may have to reduce to low sooner. Once the water is no longer visible above the rice you can turn the rice and reduce to a low heat. If you have an oven at this stage you can place the rice at 180 Degrees Celsius, for 15 minutes. 9. Turn the rice to check if it evenly cooked, if not you can add a little more water and continue to cook . If the rice is done, serve with a kachumbari or fruit (I used mangoes)

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Banana Loaf

Pusi Munthali October 19, 2018 No Comments

You will need a 20 x 10 x 6 cm loaf pan. 1. Grease the pan and sprinkle with a little flour all over the tin or line it with baking paper. 2. Measure all the ingredients except nuts, into a bowl and mix with an electric mixer for a few minutes until blended. 3. Pour half the mixture into the pan, scatter 25g of the nuts. Pour the remaining mixture into the pan and finally top up with the rest of the nuts. 4. Bake for 50 minutes or an hour (depending on the oven). 5. Insert a cake tester in the centre, if it comes out clean, the cake is done. 6. Remove from the oven and let it cool in the tin for a few minutes. 7. Remove the cake from the tin, peel out the lining paper and let the cake cool down completely. Serve with a scoop of vanilla ice cream.

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Banana with beef tripes/Ndizi Utumbo

Nuru Saidi October 18, 2018 No Comments

1. In a pan add enough water to cover the tripes, add the ginger, garlic, lemon, vegetable cube, tomato paste and some salt (easy on the salt as the vegetable cube is also salty). Let it boil for an hour or until soft. 2. Once cooked, add bananas into the same pot, onions, green pepper, carrot and coconut milk. Stir to mix all the ingredients, let cook on slow fire for another 30-45 minutes until the sauce has reduced and thickened, season to taste and serve immediately.

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Coconut Rice

  October 14, 2018 No Comments

1. Rub coconut oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid. Place rice, coconut milk, water, desiccated coconut, mustard seeds and salt in the pot and set over medium-high to high heat. Stir occasionally 2. Once the liquid has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). 3. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. 4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes. 5. Place 1 Tbsp. desiccated coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown. Top rice with a sprinkling of toasted coconut 6. When ready to serve, fluff rice with a fork. 7. Add salt to taste.

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Chicken Curry

  October 14, 2018 No Comments

1. Heat the coconut oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. 2. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. 3. Bring to the boil, then simmer for 15 minutes. 4. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. 5. Season to taste before serving.

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Duck with roasted parprika potatoes, sweet potatoes and carrots

Nuru Saidi October 11, 2018 No Comments

Preheat the oven to 180° degrees. Peel and cut the potatoes, carrots and sweet potatoes. Sprinkle red paprika, salt and pepper and mix thoroughly, drizzle some olive oil and add the whole garlic cloves. Put the mixture in the roasting tin, roast for 45 minutes or until they are done. Serve hot!

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